BUTTER BASTE RECIPES

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BUTTER BAKED CHICKEN WINGS - JUST A PINCH RECIPES



Butter Baked Chicken Wings - Just A Pinch Recipes image

These baked chicken wings turn out crispy and super juicy. Pats of butter are roasted on top of the seasoned wings. The butter mixed with onion powder, garlic, pepper, and paprika creates a sauce while they bake. We poured the juices over the wings as we ate them. They are delicious!

Provided by iris mccall @irislynn

Categories     Chicken

Prep Time 15 minutes

Cook Time 1 hours

Yield 4

Number Of Ingredients 7

12 medium chicken wings, tips on or off
3 tablespoon(s) onion powder
3 tablespoon(s) garlic powder
2 teaspoon(s) black pepper
2 tablespoon(s) paprika, can be generous
- chicken base
1/2 stick(s) butter

Steps:

  • Rinse the wings and pat dry.
  • Sprinkle wings with all dry ingredients.
  • Spray baking dish with olive oil.
  • Place wings in the dish.
  • Cut butter into cubes over chicken pieces.
  • Cover with foil and bake at 350 for 35-40 minutes.
  • Remove the foil and baste the wings.
  • Turn the temperature up to 500 and allow them to brown and crisp, 10 minutes. Serve.

PAN-ROASTED FISH FILLETS WITH HERB BUTTER - NYT COOKING



Pan-Roasted Fish Fillets With Herb Butter - NYT Cooking image

A blast of heat in a cast-iron pan and a basting of golden butter does wonders for plain fish fillets. This life-changing method is adopted from a former chef and current fishmonger, Mark Usewicz of Mermaid’s Garden in Brooklyn, who also teaches cooking classes in topics like “How to Cook Fish in a New York City Apartment.” The cooking time is so short that the smell — which, if your fish is fresh and not funky, should not be overpowering — will dissipate quickly. And in the meantime, you have an easy dinner of tender fish with a toothsome crust, anointed with nutty, lemony brown butter and perfumed with herbs. You can use virtually any fish fillet, skin on or off, as long as it is not too thick. If the butter is browning too fast, reduce the heat and add a nut of cold butter to prevent scorching, or squeeze in the juice of half a lemon.

Provided by Julia Moskin

Total Time 20 minutes

Yield 2 servings

Number Of Ingredients 7

2 5- to 6-ounce fish fillets, like black bass, haddock, fluke, striped bass, tilefish, snapper or salmon, 1/2- to 1-inch thick
Salt and ground black pepper
3 tablespoons grapeseed or canola oil
2 tablespoons unsalted butter
2 sprigs fresh thyme, tarragon, chives or another herb
1 tablespoon chopped flat-leaf parsley, optional
Lemon wedges

Steps:

  • Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
  • Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
  • Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.

Nutrition Facts : @context http//schema.org, Calories 461, UnsaturatedFatContent 25 grams, CarbohydrateContent 5 grams, FatContent 37 grams, FiberContent 3 grams, ProteinContent 29 grams, SaturatedFatContent 10 grams, SodiumContent 471 milligrams, SugarContent 0 grams, TransFatContent 1 gram

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