Sunday Paper Recommends—Week of February 12, 2023

At The Sunday Paper, we want to inspire you to gather at your table—virtually or with friends and family—and open your heart and mind to conversations that will move the needle. After all, the dinner table is where we connect on topics and map out the changes we can all make that’ll truly make an impact.

This week, to encourage your conversations, we recommend checking out the following:

What We're Reading

Nine-time GRAMMY-winning producer Rick Rubin takes to you on a journey to spiritual growth and empowerment in his #1 New York Times bestseller The Creative Act. Reflecting on his legendary career, Rubin wants to remind you that everyone is a creator and hopes that some ideas will “awaken an inner knowing you forgot you had.” Read an excerpt HERE.

What Other Newsletters We're Reading

Climate change and environmental journalist Tatiana Schlossberg breaks down our interconnected ecosystem in her newsletter News From a Changing Planet. Rather than finding who’s at fault for the climate crisis, Schlossberg invites you to understand how we can bring changes together and appreciate scientists’ innovative approaches to saving the planet.

What We're Listening To

How to reverse chronic fatigue? Are air fryers safe? Dr. Christian Gonzalez (Dr. G)’s podcast Heal Thy Self will help you make informed decisions regarding your physical and mental health. And don’t miss Dr. G’s L.A. Emotional Healing Event on February 18th! Enter the code THANKYOULA to receive a discount. Heal your emotional wounds and connect with your authentic self through sound bowl healing, expressive dance, vocal activation, and more.

What We're Cooking for the Super Bowl

Celebrity chef Michael Solomonov of Federal Donuts, Zahav and other famed Philly spots has the perfect dish to cook up for the big game. These incredible fried chicken wings will make everyone watching go for seconds.

The Chicken

4 lbs of chicken wings
2-3 quarts canola oil for frying

The Cure

1 ½ tablespoons salt
4 teaspoons onion powder
2 teaspoons dry mustard

The Batter

3 cups cornstarch
1 ½ cups all purpose flour
2 teaspoons salt
3 cups cold water

Buffalo Dipping Sauce

1 cup butter
2 cups of your favorite hot sauce

Cure the Chicken: Combine all the cure ingredients in a large bowl and mix until well blended. Add the wings and get in there with your hands to coat each piece well. Place the coated wings on a baking pan and cover with parchment paper or plastic wrap. Refrigerate for at least four hours, up to overnight.

Batter the Chicken: Combine the cornstarch, flour, and salt in a large bowl and mix well. Slowly pour in the water and whisk until the mixture is smooth and the consistency of thin pancake batter.

Make the Buffalo Sauce: Melt the butter. Whisk in the hot sauce, and set aside.

Twice-Fry the Chicken: Clip a candy or deep frying thermometer onto one side of a big enameled cast iron pot and add two to three quarts of canola oil, enough so the chicken will be fully submerged. Oil expands as it heats, so don’t overfill the pot. Heat the oil over low heat until it reaches 300°F. Meanwhile, bring the cured wings to room temperature – you don’t want to fry ice-cold chicken because it throws off timing. When the oil is hot, dip each wing in the batter to fully coat. Hold a corner of each piece with your fingers and slide the battered wings into the oil. Be careful not to splash the heated oil! Use a spoon to make sure the wings don’t stick together or to the bottom of the pot. If they do stick, gently separate them with the spoon, without tearing the precious crust. After 8 minutes total, with a slotted spoon, remove the chicken to drain on paper towels. (The chicken won’t be fully cooked – there’s a second fry!) Let the chicken rest for 15-20 minutes. While it hangs out, reheat the oil to 350°F. Fry the wings again, this time for 3 minutes or until golden brown & crispy. With the slotted spoon, remove the chicken to drain on a rack set over a paper towel-lined baking sheet. Once cooled to your liking, dip in buffalo sauce & enjoy!

The Sunday Paper team also found Chef Gorden Ramsy's best Super Bowl Chili recipe!

Ingredients:

1/4 cup olive oil
2 lb ground beef
salt and pepper
1 large onion
2 tsp ground cumin
4 tsp sweet paprika
2 tsp dried oregano
4 cloves garlic, minced
2 red chilli peppers, deseeded, keep Ω the seeds if you like spicy
6 tomatoes, roughly chopped
2 14oz tomatoes, chopped
1 small can tomato paste
1 whole Chipotle chili in adobo sauce, chopped
2 14oz can, kidney beans, drained and rinsed
2 cinnamon sticks
2 bay leaves
4 sprigs thyme leaves, roughly chopped (1 tsp dried)
3/4 cup sour cream
1/2 cup chives chopped
Prepared white rice to serve 4-6

Method:

1.    Season the meat with salt and pepper in a heavy based large saucepan. Brown meat over medium heat, remove from the pot and set aside.

2.    Pour in the olive oil, sautee the onion, garlic and chili.

3.    Add in the dried spices to the onion mixture and cook until they release their aroma.

4.    Add the fresh and canned tomatoes, tomato paste and 1 whole chipotle chili in adobo sauce and cook for 15 minutes.

5.    Return the beef to the pot.

6.    Add the beans, cinnamon stick, bay leaves, thyme, mix well and reduce heat down to a simmer.

7.    Pour in the broth.

8.    Bring to a boil and then turn the heat down to a simmer.

9.    Cook for 20-25 minutes or until the sauce reaches desired consistency. Stir frequently to avoid sticking.

10.  Taste and check for seasoning. Prepare rice.

11.  Mix chives and sour cream together.

12.  Remove cinnamon sticks and bay leaves.

13.  To serve, spoon the chili into the centre of a mound of rice. Serve the sour cream and chives in a separate bowl on the side.