I almost completely forgot to do the Recipe Swap again. I forgot the last 2 weeks. :( This whole meal is from the Everyday Italian Cookbook. I've made this meal a couple times when we've had company. I haven't tried making the dessert, but I thought I'd add it here because it sounds delicious. The kids eat a separate dinner; since it is to spicy for them.
A couple notes: I've substituted boneless, skinless chicken breasts and it turned out great. I've also bought Trader Joe's Chili Oil which is wonderful. It's a nice little shortcut. This meal may seem like a lot of work, but if you do some prep work early it's very simple.
4 chicken thighs with skin and bones 2 chicken breasts with skin and bones, halved crosswise Salt and freshly ground black pepper 3 tablespoons Chili Oil, recipe follows 1 tablespoon minced garlic 1/2 cup kalamata olives, pitted, coarsely chopped 1/2 cup pitted, coarsely chopped green olives 4 tablespoons chopped fresh Italian parsley leaves 1 1/2 tablespoons drained capers 2/3 cup dry white wine
Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large frying pan over medium-high heat. Add the chicken and cook until golden brown, about 5 minutes per side. Remove the skillet from the heat. Stir in the garlic, olives, 3 tablespoons of parsley and capers. Add the wine. Bring to a boil. Reduce the heat to medium-low. Cover and simmer until the chicken is just cooked through, turning occasionally, about 10 minutes. Transfer the chicken mixture to a platter. Spoon the sauce over. Sprinkle with the remaining 1 tablespoon of parsley and serve.
Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes. Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.
Fiery Angel Hair Pasta
1 pound angel hair pasta 1/2 cup Chili Oil, recipe follows 1/2 cup chopped fresh Italian parsley leaves 1 lemon, juiced 2 tablespoons lemon zest Coarse sea salt Dried crushed red pepper flakes 1/2 teaspoon grated lemon peel, optional 2/3 cup freshly grated Parmesan
Bring a large pot of salted water to a boil. Add the angel hair pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain, reserving 1 cup of the pasta water. Stir the oil, parsley, lemon juice and lemon peel in a large serving bowl. Add the cooked pasta and toss with enough reserved pasta water, 1/4 cup at a time, to moisten. Season the pasta with salt and red pepper flakes, to taste. Sprinkle grated lemon peel over pasta for extra flavor and texture. Sprinkle with the Parmesan and serve.
Wicked Hot Chocolate Mousse
4 large eggs, separated 1/2 cup sugar 1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch pieces 1/4 cup water 3 tablespoons coffee liqueur 4 teaspoons Chili Oil, recipe follows 7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped Spicy Whipped Cream, recipe follows
Whisk the egg yolks, 1/4 cup of sugar, butter, 1/4 cup of water, coffee liqueur, and chili oil in a large metal bowl to blend. Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water); whisk constantly until the mixture is very thick and frothy, about 3 minutes. Add the chocolate and stir until melted and smooth. Remove from the heat. Using an electric mixer, beat the egg whites in another large bowl to soft peaks. Gradually add the remaining 1/4 cup of sugar, beating until stiff and glossy peaks form. Remove the chocolate from over the water. Fold 1/3 of the meringue into the warm chocolate mixture to lighten, then fold in the remaining meringue. Cover tightly with plastic wrap and refrigerate until set, at least 3 hours or overnight. Spoon the mousse into 6-ounce bowls. Top with spicy whipped cream and serve.
Spicy Whipped Cream:
1 cup heavy cream 1/4 cup granulated sugar Cocoa powder Ground cayenne pepper
With an electric mixer, whip cream gradually adding the sugar until soft peaks form. Top with a dusting of cocoa powder and a pinch of cayenne. Serve immediately.