Oct 22, 2009 9:44 am US/Pacific
Tony Tantillo: Pomegranates
Today's tip of the week is going to be with POMEGRANATES.
It's pomegranate season and they're going to be around two or three months and then they're going to go away until next year.
I love pomegranates; pomegranate juice, the pomegranates themselves with the seeds. Ah…they make such great desserts, and you can sprinkle the seeds on salads. You want to make sure and select pomegranates right to make sure the seeds are full of that juice, and that is so important.
When you buy them… come over here and let me show ya. The redder they are, the better they're going to be, and if they have slight cracks in the skin, that's even better. That means that juice is ready to burst through the skin.
When you bring them home and want to open them up, cut them in quarters and put them in the sink with some water and open up the pomegranates that way you won't get the mess, that stain you just can't get rid of. What you'll find is that the rind will float to the top, and the pomegranate seeds will sink to the bottom; take a colander and scoop out the seeds.
If you want to get the juice without the mess, put the pomegranate on the counter, place your hand on top and press down rolling the pomegranate back and forth. You can hear them start popping. They start popping inside, the seeds do. Poke the pomegranate with a knife and take out the juice.
Sticky Red Wings
3 pounds chicken wings
1/2 teaspoon salad oil
2 teaspoons minced garlic
3 tablespoons minced fresh jalapeño chilies
1 cup pomegranate juice
1 cup cranberry juice
1/3 cup sugar
2 tablespoons cider vinegar
3 tablespoons pomegranate seeds
Salt
1. Rinse wings, drain and cut apart at the joints. Place in a single layer in 10 X 15 inch nonstick pan. Bake in a 400 degree oven until brown and crisp, about 1 hour, turning pieces occasionally.
2. In a medium nonstick frying pan over high heat, stir oil, garlic, and chilies for 2-3 minutes. Add pomegranate juice, cranberry juice, sugar, and vinegar; stir until sugar dissolves, bring to boil. Boil until reduced to 2/3 cup: about 15 minutes.
3. Drain and discard fat from chicken wings. Pour pomegranate sauce over wings and turn pieces. Bake until sauce thickens and sticks to wings about 12 minutes, turning often.
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