Crunchy Lemonade Drumsticks

Mix 1 Tablespoon lemon zest and all of the lemon juice in a large bowl.  Add 1 cup water and the sugar and whisk to dissolve, then whisk in the buttermilk.  Pierce the drumsticks several times with a fork and season with salt and pepper.  Toss in the marinade, cover and refrigerate overnight.
Preheat oven to 400^o F.  Bring the chicken to room temperature.  Put the Panko, thyme, the remaining lemon zest, cayenne, 1 teaspoon salt and black pepper in a large resealable plastic bag and shake to mix.  Put the mayonnaise in a bowl.  Set a rack on a baking sheet and spray with cooking spray.

Remove the drumsticks from the marinade and with your hands, slather the mayo on the chicken and drop in the plastic bag, shaking to coat; transfer to the rack.

Mist the chicken with cooking spray.  Bake until golden, about 35 minutes; flip and bake until browned and crisp 35 to 40 minutes more.

Crunchy Lemonade Drumsticks
Adapted from Food Network

2 Tablespoons grated lemon zest, divided
1/2 cup fresh lemon juice
3 Tablespoons packed light brown sugar
1/3 cup buttermilk
3-1/2-4-1/2 pounds skin-on chicken drumsticks
Kosher salt and freshly ground pepper
2 cups Panko (Japanese breadcrumbs)
1 teaspoon dried thyme
Pinch of cayenne pepper
1/4 cup mayonnaise
Olive-oil cooking spray

Mix 1 Tablespoon lemon zest and all of the lemon juice in a large bowl.  Add 1 cup water and the sugar and whisk to dissolve, then whisk in the buttermilk.  Pierce the drumsticks several times with a fork and season with salt and pepper.  Toss in the marinade, cover and refrigerate overnight.

Mushroom & Fettuccine with Red Pepper Flakes

8 ounces dry fettucine
3 Tablespoons butter
1 Tablespoon olive oil
2 teaspoons minced garlic
1/2-1 teaspoon red pepper flakes
1-1/2 pounds sliced baby bellas or cremini mushrooms
1/2 cup dry re or white wine
1/2 cup grated Parmesan
Salt to taste
Chopped fresh parsley

Cook pasta in a large pot of boiling salted water according to package directions.  Drain pasta reserving 1/2-1 cup of the pasta water; set aside.

Heat butter and oil in a saute pan over medium-high.  When bubbles subside add garlic and pepper flakes; cook 1 minute.  Stir in mushrooms, cooking until they release their liquid and it's nearly evaporated, about 20 minutes.  Deglaze pan with wine, simmering until nearly evaporated.

Add fettuccine to pan and stir in pasta water, 1/4 cup at a time, until it loosely coats pasta.  Off heat, toss pasta with Parmesan and season with salt.  Garnish each serving with chopped parsley and more Parmesan.

Chinese chef forms noodles by hand - Pretty damn amazing

Gnocchi Mac n' Cheese

1 pound purchased or homemade gnocchi
2 Tablespoons butter
2 teaspoons garlic, finely chopped
1 Tablespoon all-purpose flour
3/4 cup milk
1 teaspoon Dijon mustard
1/4 cup shredded Gruyere cheese
1/4 cup shredded fontina cheese
Salt and white pepper to taste
1/3 cup shredded Parmigiano-Reggiano
Basil leaves for garnish, optional

Preheat oven to 375 ^o F. Prepare gnocchi according to package directions.  Drain and place gnocchi in a single-layer in a 1-1/2 quart shallow baking dish that has been sprayed with nonstick spray.

Melt butter in a medium saucepan over medium heat.  Stir in garlic and cook until fragrant, about 30 seconds.  Whisk in flour until it thickens and bubbles, then whisk in milk and Dijon.  Continue to whisk mixture and cook until slightly thickened, about 3-5 minutes.

Combine Gruyere and fontina, then add by the handful to milk mixture, stirring until melted before adding the next handful.  Once all cheese is melted, season sauce with salt and pepper.

Pour sauce over gnocchi and sprinkle with Parmigiano-Reggiano over top.  Bake gnocchi until they puff and cheese is golden and bubbly, about 25 minutes. Let gnocchi rest for 5 minutes before serving.