The debut cookbook by the acclaimed Indian restaurant in Washington, D.C., features recipes of its popular dishes.
When it comes to favorite tailgate foods, football fans apparently never, ever tire of chicken wings: Despite a nationwide shortage that's driving chicken prices up, the National Chicken Council is expecting some 1.23 billion wings to be eaten over Super Bowl weekend.
These easy baked wings get their tropical tang from orange and pomegranate juices.
8 whole chicken wings, split at joints and wing tips discarded
3/4 cup unsweetened pomegranate juice
1/4 cup freshly squeezed orange juice
1/2 cup reduced-sodium soy sauce
1 teaspoon grated fresh ginger
2 cloves garlic, crushed
1/4 cup plus 2 tablespoons sugar
2 teaspoons vegetable oil
Place the wings in a large zip-top plastic bag. In a medium-size bowl, combine the pomegranate juice, orange juice, soy sauce, ginger, garlic, sugar and vegetable oil; stir well to dissolve the sugar. Pour the marinade into the bag. Seal and shake gently to coat. Refrigerate for at least 8 hours, or overnight.
Preheat oven to 350 degrees.
Line rimmed baking sheet with aluminum foil or spray it with nonstick cooking spray. Drain the wings well (discard the marinade) and place them on the baking sheet. Bake for 30 to 40 minutes, or until done. Serve warm.
Extra Points: You can cook the wings the day before the tailgate, wrap them in heavy-duty aluminum foil, and refrigerate. To reheat, place in a 300-degree oven or on the indirect-heat side of a grill.
-- "Fan Fare: A Playbook of Great Recipes for Tailgating or Watching the Game at Home" by Debbie Moose (Harvard Common, $14.95)