Each year, Nixon Peabody’s Washington office holds a company cook-off. The recipes below took first place in their respective categories in 2013.
A homemade recipe from Nixon Peabody paralegal Collette Simms.
1 pound chicken wings
1 bottle of Walker’s Wood Jerk Marinade (hot)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon salt
3 tablespoons of Jamaican Choice Browning
3 tablespoons ketchup
1) Mix the jerk marinade, garlic powder, onion powder, salt and black pepper together.
2) Pour mixture over wings. Ensure that each wing is fully coated. Store the seasoned wings overnight to marinate.
3) Pre-heat oven to 375 degrees. Cover the wings and place them in the oven for 2 hours.
4) Remove the wings and drain water. Save the drained water for use in the preparation of the base.
5) Mix browning, ketchup and drained water together.
6) Base the wings with this mixture.
7) Place the wings back in the oven for 30 minutes at 275 degrees.
8) Turn the wings over and base the other side, then return them to the oven for an additional 30 minutes.
9) Serve with mango salsa for a wonderful chilling effect.
Herbed Sweet Potato and Yukon Gold Scalloped Potatoes
From Nixon Peabody marketing director April Stephen, who borrowed this recipe from Bon Appetit’s November 2008 issue and tweaked it.
1 1/2 pounds medium Yukon Gold potatoes
1 1/2 pounds medium red-skinned sweet potatoes (yams)
2 cups heavy whipping cream
1/4 cup (1/2 stick) butter
2 garlic cloves, minced
1 tablespoon minced fresh Italian parsley
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh sage
1 tablespoon minced fresh thyme
1 1/2 teaspoons fine sea salt
3/4 teaspoon freshly ground black pepper
1 1/4 cups (packed) coarsely grated Gruyére cheese (about 5 ounces)
Fill large bowl with cold water. Working with 1 Yukon Gold potato at a time, peel, then cut into 1/8-inch-thick rounds and place in bowl with water. Repeat with sweet potatoes. Combine cream, butter, and garlic in medium saucepan; bring to simmer. Remove from heat. Mix all herbs in small bowl. Mix sea salt and black pepper in another small bowl.
Butter 13x9x2-inch glass baking dish. Drain potatoes, then pat dry with kitchen towels. Transfer half of potatoes to prepared baking dish. Use hands to distribute and spread evenly. Sprinkle with half of salt-pepper mixture, then half of herb mixture. Sprinkle with half of cheese. Repeat with remaining potatoes, salt-pepper mixture, herb mixture, and cheese. Pour cream mixture over gratin, pressing lightly to submerge potato mixture as much as possible. DO AHEAD: Can be made 6 hours ahead. Cover with plastic wrap and chill. Remove plastic wrap before baking.
Preheat oven to 400°F. Cover gratin tightly with foil. Bake 30 minutes. Uncover; bake until top of gratin is golden and most of liquid is absorbed, about 25 minutes longer. Let stand 10 minutes and serve.
Kale and mango salad
From Nixon Peabody D.C. managing partner Jeff Lesk, with help from his daughter Hannah.
1 bunch kale, stalks removed and discarded, leaves thinly sliced
1 lemon, sliced
1/4 cup extra virgin olive oil, plus extra for drizzling
2 teaspoons honey
Freshly ground black pepper
1 mango, diced small (about 1 cup)
Small handful toasted pepitas (pumpkin seeds), about 2 rounded tablespoons
In large serving bowl, add kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until kale starts to soften and wilt, 2-3 minutes. Set aside while you make the dressing.
In small bowl, whisk remaining lemon juice with honey and lots of freshly ground black pepper. Stream into the 1/4 cup of oil while whisking until a dressing forms.
Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.