Braised Chicken Wings

I had a craving for chicken wings the other night and fortunately I had some in my freezer.  I let them thaw out and then got right to work a little while later.  There’s nothing better than in the summer being able to eat some delicious chicken wings that were grilled on the grill, but it’s not summer yet so I decided to try something that I haven’t done before: braising chicken wings.

Ingredients & Directions:

• 8 Chicken Wings
• 1 1/2 T Sugar
• 2 T Soy Sauce
• 1 T White Wine Vinegar
• Oil, for frying
• 2 tsp Ginger
• 2 Stalk Scallions, finely chopped
• 2 T Hoisin Sauce
• 3/4 C Chicken Stock

Add the sugar, dark soy sauce, light soy sauce and rice wine in a small jug. Mix until combined, breaking the sugar down as much as you can.

Pour the mixture over the chicken wings, then marinate it in the fridge for at least 1 hour, or overnight.

Drain the chicken wings, reserving the marinade. Fill a wok to one quarter full of oil. Heat the oil to 180 degrees and cook the chicken wings in batches for 2 to 3 minutes, or until they are well browned. Drain on paper towel.

Carefully pour the oil from the pan (or wok), reserving 1 tablespoon. Reheat the pan over high heat, add the reserved oil and heat on a high heat. Stir-fry the ginger and scallions for 1 minute. Add the hoisin sauce, reserved marinade and chicken wings and cook for another minute, then add the chicken stock and bring it to boil. Reduce the heat, cover the pan and cook gently for 8 to 10 minutes, or until the chicken wings are cooked through and tender.

Increase the heat and bring the sauce to a boil. Cook until the sauce reduces to a sticky coating.  I served it with a small serving of jasmine rice (my favorite) and topped with a few scallions.  I ate all of them myself, so I can’t wait to make them again and maybe I’ll let someone else eat some this time.

(Steven)

Chicken Burger Sliders with Avocado Dressing

I love the Food Network show Chopped and wanted to have my own version of the show.  I polled a bunch of bloggers to get five ingredients to create an appetizer and then invited anyone to create a recipe as well.  The five ingredients picked at random ended up being: avocado, panko, chipotle sauce, bacon, and lime.  I decided to make a chicken burger slider as an appetizer for dinner the other night.

Ingredients & Directions:

• 6 Slices Bacon, chopped
• 1 lbs. Ground Chicken
• 1 Shallot
• 1 T Chipotle Sauce
• Salt & Pepper
• 1/2 C Panko
• 1 Avocado
• 1 C Sour Cream
• Juice of 1 Lime
• 1/2 T Lemon Juice, freshly squeezed
• 1 Clove Garlic, finely chopped
• 2 1/2 T Cilantro, chopped
• Slider Rolls
• Hot Peppers of your choosing, optional
• Grape Tomatoes, sliced

Cook bacon & then chop it.

While the bacon cooks, place the chicken in a large bowl. Grate the shallot on top of the turkey to get 3-4 tablespoons of onion juice.

Add the chipotle sauce, 1 T cilantro, salt and pepper.

Add the cooked bacon, mix and form slider patties, about 2 1/2 - 3 inches in diameter.

Coat one side of the burger in panko.  This will add just a little crunch to the burger.

Cook the sliders on the grill or griddle, turning once, until cooked through, 8-10 minutes.

Place the avocado in a food processor. Add the sour cream, lime juice, lemon juice, garlic, 1 1/2 T cilantro; season with salt and pepper. Process into a smooth, thick sauce.

Spread the avocado dressing on one side of the roll.  Top burger with extra bacon, hot pepper, and tomato.

I served the sliders with homemade sweet potato fries.

A few other bloggers participated in this challenge as well and I will add them here as I collect the recipes.  If you have participated or want to participate please leave a comment or send me an email.

Matthew made fish tacos, with chipotle avocado mousse and bacon and tomatillo relish.

(Steven)

Chocolate Dougnuts with Chocolate Glaze

Last Friday I went to York, Maine with my mother to go to Stonewall Kitchen and then shopping at the outlets in Kittery.  Stonewall Kitchen is one of my favorite places and I could hours there eating and browsing.  We got lunch before we started shopping.  I got a lobster roll (You have to if you’re in Maine, right?) and my mother got a delicious salad with a piece of grilled honey teriyaki salmon.

After lunch we walked around the store and that’s when I saw the Norpro Doughnut pan.  My friends at We are not Martha recently got one and I was so jealous.  I wasn’t leaving Stonewall Kitchen without that pan.  A couple days later I decided to break that pan in at home.

Ingredients & Directions:

• 1  C Flour
• 2 T Cocoa Powder
• 1 tsp Baking Powder
• 1/4 tsp Baking Soda
• 2/3 C Sugar
• 1/2 tsp Nutmeg
• 1/2 tsp Salt
• 2 T Butter
• 1/4 C Buttermilk
• 1/4 C Yogurt
• 1 tsp Vanilla Extract
• 1 L Egg
• Chocolate glaze (see below)

Lightly grease a doughnut pan and preheat the oven to 350 degrees.  Sift the flour, cocoa powder, baking powder and baking soda, and then whisk in the sugar, nutmeg and salt.

Add the butter, and using your fingers, rub it into the dry ingredients until it becomes coarse crumbs.

In a separate bowl, whisk together the buttermilk, yogurt, vanilla and egg.

Add to the flour mixture and stir until just combined. Do not overmix, or your doughnuts may be a bit rubbery.

Fill a ziploc bag with the batter, cut an opening in one corner, and pipe the batter into each cup 1/2 to 3/4 full. It’s important not to overfill, or as the doughnuts rise, you’ll lose the hole.

Bake for 8-10 minutes, until the doughnuts spring back when touched. Let cool slightly on a wire rack before glazing.

Chocolate Glaze
From Alton Brown

• 1/4 C Butter (4 tablespoons)
• 4 T Whole Milk, warmed
• 1/2 T Light Corn Syrup
• 1 tsp Vanilla Extract
• 2 Oz Bittersweet Chocolate, chopped
• 1 C Confectioners’ Sugar, sifted

Combine butter, milk, corn syrup, and vanilla in medium saucepan and heat over medium heat until butter is melted. Decrease the heat to low, add the chocolate, and whisk until melted. Turn off heat, add the powdered sugar, and whisk until smooth. Place the mixture over a bowl of warm water and dip the doughnuts immediately. Allow glaze to set for 30 minutes before serving.

I topped a couple with sprinkles, but for the most part kept them simple.  I used the Stonewall Kitchen Raspberry Liqueur Hot Fudge Sauce for a couple of the doughnuts as well just to spice them up.

I really think doughnuts are going to be my new weekend addiction along with an extra 30 minutes on the treadmill.

(Steven)

Pan Seared Lamb Chops with Merlot Reduction

One of my new favorite starters to make at home is a pan seared lamb chop.  I have been experimenting with different sauces to accompany the chops.  I found a recipe for a Port Reduction, but didn’t have Port wine so I replaced it with Merlot and was really happy with the results.

Ingredients & Directions:

• 1 Rack of Lamb, made in to chops & trimmed
• 1 Clove of Garlic, diced
• 1 T plus 1 tsp Olive Oil, divided
• 1/4 tsp Oregano
• 1/4 tsp Parsley
• 1/8 tsp Coriander
• 1/8 tsp Thyme
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 1 T Butter
• 2 T Onion (or Shallot), minced
• 1/4 C Merlot
• 1/4 C Chicken Stock
• 1 tsp Balsamic Vinegar

Pat the lamb chops dry. Rub both sides with the diced garlic.

In a small bowl, stir together 1 tablespoon of the olive oil, oregano, parsley, coriander, thyme, salt, and pepper.

Smear the paste over both sides of the lamb. (The chops can be set aside for up to 30 minutes, or refrigerated for several hours.)

Heat a heavy skillet over medium-high heat until hot but not smoking. Add the remaining teaspoon of olive oil, and sear the chops 3 minutes on each side, or until just medium-rare. Transfer the chops to a plate, tent with foil, and let rest while preparing the sauce.

Remove the drippings from the skillet. Heat the butter over medium-low heat until the foaming subsides. Add the onions or shallots; sauté until the shallots are translucent and just beginning to turn golden, about 2 minutes. Add the merlot, bring to a boil, and reduce until slightly syrupy, 2 to 3 minutes. Add the stock and vinegar, raise the heat to medium-high, and let reduce by half, 2 to 3 minutes more.

Spoon some of the sauce over the chops and serve.

(Steven)

Lemon Mint Cake with Lemon Syrup

I was watching the Food Network a few weeks ago, like I usually do on Sunday mornings, and saw Giada De Laurentis making this Lemon Mint Cake.  The crusty outside and soft inside of the cake that she was describing made me instantly look it up online and jot the recipe down to make later.  I am so glad I did; it was exactly how she described it, but somehow even better, probably because I was eating it and not watching her it on tv.

Ingredients & Directions:

• 3 Eggs, separated, at room temperature
• 1 C Sugar, divided
• 1/4 C Vegetable Oil
• 1/8 tsp Salt
• 8 Mint Sprigs, leaves chopped
• 2 T Lemon Juice
• 1 T Lemon Zest
• 1 C Flour
• Fresh mint sprigs, for garnish

Preheat oven to 350 degrees. Grease an 8-inch round cake pan (I used cooking spray.)

In a large bowl, using an electric mixer, beat the egg whites to soft peaks. Add 1/2 cup sugar and beat until the mixture holds stiff peaks.

In a separate large bowl, beat the vegetable oil, the remaining 1/2 cup sugar and salt. Add the egg yolks 1 at a time. Add the chopped mint, lemon juice and lemon zest. Add the flour and mix until just combined. Set aside.

Slowly add 1/2 of the egg white mixture into the oil mixture. Using a rubber spatula, carefully fold in the remaining egg white mixture.

Spread the batter into the prepared cake pan and bake for 40 to 45 minutes until a toothpick inserted into the middle of the cake comes out clean.

Transfer the cake to a cooling rack and allow to cool before slicing.

Syrup:

• 1 C Sugar
• 1/4 C Water
• 1/4 C Lemon Juice
• 1 T Lemon Zest

In a small saucepan, combine the sugar, water, lemon juice, and lemon zest over medium heat.  Bring to a boil, reduce the heat, and simmer until the sugar has dissolved, about 5 minutes, stirring occasionally.  Optional step: I added some mint at the last minute to the syrup, you can’t do it too early or it will turn brown and look gross. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. 

To serve, spoon some of the syrup onto each small plate or shallow bowl and lay a slice of cake on top. Drizzle the cake with additional syrup and garnish with a small sprig of mint.

(Steven)

Vanilla & Orange Flavored Beignets

I made Chicken & Waffles the other night for dinner and since I was feeling in a Southern mood I decided that I wanted a southern style dessert.  I found a recipe for a simple beignet, but I needed something a little more.  I decided a little vanilla & orange flavor would be just the thing to kick the beignets up to the next level.

Ingredients & Directions:

• 1 Stick plus 1 T Butter
• 1 C Water
• Pinch of Salt
• 1 1/2 T Orange Zest
• 1 1/2 C plus 1 1/2 tsp Sugar
• 1 C Flour
• 1 tsp Pure Vanilla Extract
• 5 Large Eggs, at room temperature
• 1 1/2 Quarts Vegetable Oil, for frying

Zest orange and set to the side. 

In a saucepan, combine the butter, water, 1 T orange zest, salt and 1 1/2 teaspoons of the sugar; bring to a boil. Remove from the heat. 

Add the flour and stir with a wooden spoon until combined. Return the saucepan to high heat and cook the dough, stirring until very smooth, 1 minute.

Transfer the dough to a bowl. Using a handheld electric mixer, beat in the vanilla, then beat in the eggs, one at a time.

In a saucepan, heat the oil to 375°. Line a baking sheet with paper towels. Scoop tablespoons of the dough into the oil and fry, turning, until golden and puffed, 6 minutes.

Transfer the beignets to the baking sheet and poke a small hole in the side of each to release steam. Repeat with the remaining dough.

Pour the 1 1/2 cups of sugar and remaining 1/2 Tablespoon of orange zest into a bowl.

Toss the hot beignets in the sugar; transfer to a platter.

I’m pretty sure I ate half of these before I even put them on the plate.  They were perfect for feeling like I was at Mardi Gras this week, but, you know, not really.

(Steven)

Saus, The Newest Pommes Frites in Boston

First, I wanted to say I haven’t been posting for about a month now since my computer died and just this past week I got a new one.  Ok, with that out of the way I need to tell you about Saus.  They opened, finally, this past week and on my way to grab the bus home I stopped in to grab some of their pommes frites and I am so glad I did.

Saus is located right on Union St. in Boston close to Faneuil Hall (get off at the Haymarket T stop for the shortest walk).

I really wanted to try everything, but figured I should start simple.  I got the regular sized pommes frites which comes with one dipping sauce of your choice.  There are 11 dipping sauces to choose from along with weekly special sauces.  They offered tasting each of the sauces, which I didn’t opt to do, but I should have.  The two sauces I chose were the Truffle Ketchup & Bacon Parm and both were delicious.  The Bacon Parm sauce was fresh and served warm.  The Truffle Ketchup was beyond delicious, like I only want that for my Ketchup now. 

They serve the fries in a paper cone with a cute little fork for dipping.  I tried using it to be civilized, but quickly put it down and started eating with my hands.

The fries were cooked perfectly.  A nice crunch on the outside and soft and warm on the inside.  They were topped with just the right amount of salt too.

I am already planning my next visit and I want to go with more people so I don’t look like a complete glutton.  I want to try the Poutine, the pommes frites with a deep fried egg on top, and the waffles.  So, I basically want to try everything on my next visit.  Who wants to come with me?

(Steven)

Prosecco Cookies

One of my favorite things to get at our local Italian Bakery are champagne cookies.  They are always colorful, delicious, and the perfect snack.  We usually get them on holidays, but they are really good anytime.  I’ve been thinking about making them for awhile now and since I had a half bottle of Prosecco in the refrigerator I figured it would be a good time to try them with a little twist. 

Ingredients & Directions:

• 1/2 C Sprinkles
• 1/2 C Butter
• 1 C Sugar
• 1 C Prosecco
• 2 C Flour
• 2 tsp Baking Powder
• 4 Drops of Food Coloring (I used pink for Valentine’s Day)

Preheat oven to 375 degrees. Place the sprinkles in a shallow bowl.

Beat the shortening and sugar in a bowl with an electric mixer until the mixture is light and creamy.

Pour in the champagne, and mix for about 1 minute on low speed.

Mixture will be lumpy.

Mix in the baking powder, and stir in flour to make a smooth dough.

Stir in red food coloring by drops until the mixture is desired shade of pink.

Pinch off about 1 rounded tablespoon of dough, roll into a ball, and dip one side of the ball into flour, then the other side into sprinkles, covering the top.

Place the ball onto a baking sheet with the sprinkles up, and repeat with the rest of the dough. Use the bottom of a glass to press the cookies flat.

Bake in the preheated oven until the edges of the cookies are very lightly browned and the cookies are crisp, 12 to 14 minutes. Let cool 1 minute on baking sheet before removing to a rack to finish cooling.

The cookies had a nice crunch on the outside and were cake-like on the inside.  I am definitely going to try adding an egg next time to see if that makes it more cookie-like than cake-like.  Either way they were delicious.

(Steven)

Roasted Chickpeas

Someone on twitter recently mentioned that roasted chick peas have become their favorite snack and I thought that was a statement I could get behind.  I was really excited with the prospect of a new healthy snack to eat while watching tv at night.  These did not disappoint.  I am also looking forward to playing with different spice blends, maybe trying something sweet next time with a cinnamon/sugar mix.

Ingredients & Directions:

• One 15-ounce Can Chick Peas
• 1 1/2 T Olive Oil
• Salt
• Spice blend of your choice (I used Curry Powder, Fresh Thyme, Crushed Red Pepper)

Preheat oven to 400 degrees.  Drain the can of chick peas in a strainer and rinse with water for a few seconds to clean off the chick peas.

Lay paper towel on a baking sheet, and spread the beans over. Use another paper towel to gently press and remove the water from the beans. Roll the beans around with the paper towel to also remove the thin skin from any of the beans. Discard the skins and the paper towels.

Drizzle the olive oil over the beans and use your hands or a spatula to toss around and coat.

Roast for 30-40 minutes until the beans are a deep golden brown and crunchy. Make sure that the beans do not burn. Also, be aware that some of the chick peas will pop off the pan while cooking, just so you remember to check to bottom of your stove after cooking in case that happens to you too!

Season with salt and spice blend.  Tip: Do not put them in a closed container.  The chick peas I didn’t finish (I ate most of them) got soft and were just not as good.

(Steven)

Red Velvet Fried Chicken

I read about a restaurant, American Cupcake, in San Francisco that was serving these and knew I had to try and recreate it myself.  I went to one of my favorite Red Velvet Cake recipes and bought some chicken wings.  The final product might be one of the best things I have ever made.  Seriously, stop what you are doing and make these now, you won’t be sorry.

Ingredients & Directions:

• 2 1/2 C Flour
• 1/2 tsp Salt
• 2 T Regular or Dutch-processed cocoa powder
• 1/2 C Butter, at room temperature
• 1 1/2 C Sugar
• 2 L Eggs
• 1 tsp Pure Vanilla Extract
• 1 cup (240 ml) buttermilk
• 2 tablespoons liquid red food coloring
• 1 teaspoon white distilled vinegar
• 1 teaspoon baking soda
• Chicken Wings or Legs (as many as you want)
• Oil, for frying

Parboil chicken wings.  Set aside.  Begin heating oil for frying.

In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.  In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined. 

In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.  In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

Dip the parboiled chicken wings into the cake batter, let the excess drip off. 

Fry chicken wings until the batter is a darker shade of red, not burnt.  Remove from oil and let cool on paper towels to soak up any extra oil.  Serve hot.

I’m not even joking about how delicious these were.

(Steven)