World Café Live recipes

Here are a few recipes from World Cafe Live Chef Matthew Babbage.

The spicy chicken dish was served for a Todd Rundgren show, while the bisque went down easy when the Subdudes were in town. When Canadian Dancehall Queen Simone performed here, smoked turkey wings and collard greens were on the menu.

ROCKIN' CHILI PEPPER CHICKEN WITH PEANUT SAUCE

One 2 1/2-3 pound chicken, backbone

removed and wing tips cut off

1 cup chili oil with ground red

pepper (recipe below)

1/2 teaspoon kosher salt

Put the chicken in a bowl or baking dish and cover with the chili oil. Return to the refrigerator to marinate for several hours.

Preheat oven to 400 degrees.

Take the chicken from the marinade and place in a small roasting pan.

At this point you may wipe away some of the marinade if you think it will be too hot - or pour everything left in the bowl over the chicken. Either way, bake it for 45 minutes to one hour, or until juices run clear.

The red pepper takes on a different flavor when it has been roasted. It is still hot, but if you like spicy food, you will find it pleasing.

Remove chicken from the oven and let it rest for 5 to 10 minutes.

It is best served with basmati rice that will soak up all the juices on the plate - and have a cooling effect. Serve the peanut sauce (recipe below) on the side. Serves 2 to 4.

The vegetable side is up to you, but the WCL favorite is steamed asparagus.

PEANUT SAUCE

1 cup soy sauce, low sodium

1/2 chopped, dry-roasted peanuts

1/4 cup orange juice

1 teaspoon orange zest

1/2 cup raw sugar

Put all ingredients in a non-reactive sauce pan and reduce over medium heat until thickened.

CHILI PEPPER OIL

2 cups canola oil

1 cup crushed red pepper

Place ingredients in a non-reactive sauce pan and heat on low for 30 minutes. Let cool to room temperature, then put in a blender and pulse on high until the peppers are ground to a paste.

Store in a glass container and refrigerate. Use the oil from the top when it separates for the collard greens.

R&B COLLARD GREENS WITH SMOKED TURKEY WINGS

4 cups chicken stock or low-salt

chicken broth

1 pound smoked turkey wings

1 bunch collard greens, washed and cut in 1-inch strips

1 tablespoon crushed red pepper

seeds

1/8 cup rice vinegar

1 teaspoon ground black pepper

Simmer the turkey wings in the chicken stock for one hour. Add the rest of the ingredients and cook for 45 minutes, or until the greens are tender or cooked enough for your taste.

Pull some of the meat from the bones and return to the greens, but also leave some wing pieces with the meat still on them in the pot.

Serve in a warm bowl with chili pepper oil on the side. Serves 4 to 6.

ZYDECO CARROT, SWEET POTATO AND BUTTERNUT SQUASH BISQUE

1 large butternut squash peeled,

seeded and cut in 1-inch cubes

2 sweet potatoes peeled and cut in

1-inch cubes

2 tablespoons olive oil

1/2 teaspoon salt

1/2 teaspoon black pepper

2 cups carrot juice

1/4 cup brown sugar

1 tablespoon grated fresh ginger

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1 cup heavy cream

2 cups vegetable stock or

low-sodium vegetable broth

1/4 cup sour cream mixed with a

little water

Croutons or baguette slices for

garnish

Preheat oven to 350 degrees. Toss first five ingredients in a bowl, place on a baking sheet and roast in the oven for 45 minutes or until tender and a little brown.

Put roasted veggies and the rest of the ingredients except the sour cream in a 4-quart stock pot. Bring to a boil, reduce heat to medium and simmer for 45 minutes.

Using a blender, process everything in small batches - being careful since the soup is hot. As you use the blender, keep the lid on and keep your hand on top of the lid so it will not come off.

When everything has been blended and returned to the stock pot, taste the soup and adjust the salt and pepper. Serve in warm soup bowls.

Mix a little bit of sour cream with water and decorate by spooning the sour cream on top of the soup in a circular motion. Garnish with mini croutons or toasted baguette. Serves 6. *