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WEEKLYPRESS.COM ·
UCREVIEW.COM · JANUARY 18 · 2012 continued from page 6
gram with narrator John de Lancie, Jan. 24, 8 p.m., Perelman. and on Jan. 25 at 8 p.m., cellist Marcy Rosen and pianist Lydia Artymiw perform works by Beethoven, Barber and Thuile, Philosophical Soci- ety, 427 Chestnut. 215-569- 8080.
The great Fred J. Cooper Memorial Organ gets an- other serious workout on Jan. 21 at 3 p.m. when Ox- ford U. organ scholar and Limpus prize winner Jer- emy Filsell makes his Kim- mel Center debut in works by Rachmaninoff, Dupre, Bossi and Sowerby. Verizon Hall, Broad and Spruce. 215-893-1999.
Camerata Philadelphia presents its music Director, Chief Conductor and ac- claimed cellist Stephen Fra- mil in the complete suites for solo cello by Johann Se- bastian Bach. The first three suites will be heard on Jan. 22 at 3 p.m. and the remain- ing three on Feb. 5 at 3 pm. at the Church of the Holy Trinity on Rittenhouse Square, 19th and Walnut. 215- 360-2173.
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Try these chicken wings during the big game, or any other time. Broilkingbbq. com offers a wide variety of recipes, tips, and tricks for everyone from the nov- ice griller to the die-hard outdoor chef. The barbecue chefs at Broil King have de- veloped this recipe for deli- cious grilled wings.
Grilled Chicken Wings with Roquefort Dip Serves 6-8 people
3 lbs. chicken wings, cleaned and trimmed Select wings of roughly equal size for evenness of cooking.
Ingredients Marinade: 1/3 cup vegetable oil 1 clove garlic, minced 1/4 teaspoon cayenne 1 teaspoon chili powder 1 teaspoon oregano 1 teaspoon kosher salt
2 tablespoons red wine vinegar
Blue Cheese Dip 1/2 cup Mayonnaise 1 clove garlic, minced 1 tablespoon onion, grated 1 teaspoon fresh thyme, chopped 1 tablespoon red wine vin- egar 1/3 cup blue cheese, crum- bled
Directions Preheat the barbecue on high. Cut each wing at the joint to make two pieces, and discard wing tip if still at- tached. In a large re-sealable bag, whisk together veg- etable oil, garlic, spices and vinegar. Add chicken wings and toss to coat. If using rotisserie basket, spray or brush lightly with vegetable oil to prevent sticking. Place chicken wings on bottom of basket, cover with the top part, and fasten on tightest setting to
secure the wings in place. Cooking grids will need to be removed, and a drip pan placed beneath. If using rear rotisserie burner, set to high. If using lower burners, set to medium. Place the basket on spit and in the rotisserie and start the motor. Cook until golden brown and crisp, about 45 minutes to an hour. If cooking directly on well oiled cooking grids, turn heat to low, and cook, turning frequently until golden brown and crisp, 30 - 45 minutes. Use an instant- read thermometer to ensure that all wings are cooked through and ready to eat. Stir together all the dip in- gredients. May be made ahead of time and chilled until ready to serve with chicken wings, celery and carrots. More information on grill- ing and great recipe ideas is available at
www.broilking-
bbq.com.
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