Crispy Asian Chicken Wings

If you have been keeping up with my recipes lately you may notice that my addiction to Sriracha has deepened.  What better way to use sriracha than on chicken wings, am i right?  I found this recipe on White on Rice Couple.  This blog is beautifully photographed and the recipes all look spectacular.  I modified the recipe slightly.

Ingredients & Directions:

• 2 lbs Chicken Wings
• 1 C Flour
• 1 C Canola Oil for frying
• 2 Garlic Cloves, minced
• 1 C Water
• 2 1/2 tsp Sugar
• 1/2 tsp Salt
• 1 T Soy Sauce
• 1 T Vinegar
• 1 T Sriracha sauce
• Pepper, to taste
• 1 T Cornstarch
• 1 tsp Sesame seeds
• 1/8 C Scallions chopped

Rinse chicken wings and pat dry. In bowl, add flour and pepper and add wings to coat with flour.  

Fry wings on both sides till cooked through and golden brown.

In small bowl, combine cornstarch and about 1 T of water and then set aside.  In a small saucepan, add 1 T oil and fry garlic until it becomes slightly golden. Add 1 cup of water, sugar, salt, soy sauce, sriracha, vinegar and black pepper. Combine well and allow to slowly come to boil. Once mixture comes to a boil, turn off heat.  Add cornstarch to sauce to thicken it.

In separate bowl, add crispy chicken wings and toss with sauce.  Add scallions and sesame seeds and mix again.

I served it with a bowl of jasmine rice and an ice cold beer.  These also make a great appetizer at a party, but be prepared to get messy.

(Steven)

Panzanella

I am reading the cookbook, Recipes from an Italian Summer, as part of my reading cookbooks goal for 2010.  I saw the recipe for panzanella and knew immediately I would have to make it for my family during one of our dinners while up in New Hampshire.  Panzanella is traditional Italian salad, usually comprised with slightly stale bread and left over ingredients.  I kept it fresh and it was the perfect summer salad/side.

Ingredients & Directions:

• 8 Slices of homemade or store bought rustic white bread (slightly stale is traditionally used as well) with crusts removed.
• 8 Basil leaves, chopped
• Extra Virgin Olive Oil, for drizzling (approx 2 T)
• 4 Firm Red Tomatoes (mine were small so I used a few more)
• Salt & Pepper

Tear the bread into pieces and soak in cold water for a few minutes.

Then squeeze it out and put it into a salad bowl.  Season with salt & pepper, sprinkle with basil, and drizzle generously with oil.

Toss the bread with two forks so that it crumbles, then add tomatoes.  I served this with my aunt’s meatballs & pasta.

(Steven)

Pizzelle

My family usually gets together every summer for a weekend in New Hampshire.  We relax, go swimming, boating, kayaking, & play board games.  It’s great just spending time with my family. This weekend I am determined to document some of my aunt’s recipes.  Tonight we made pizzelle, a traditional Italian waffle cookie, for my other aunt’s birthday.

Ingredients & Directions:

• 6 Eggs
• 3 1/2 C Flour
• 1 1/2 C Sugar
• 2 T Vanilla
• 1 C Butter, melted
• 4 tsp Baking Powder
• Confectioner’s Sugar for dusting

Beat eggs.  Add sugar gradually until mixed. 

Add cooled melted butter and vanilla. 

Add flour and baking powder, mixing well until smooth.

My aunt has had this pizzelle maker for a long time and she’s afraid it is on its last legs.  She has a more modern one, but the pizzelle do not come out as thin.

Cook in pizzella iron as directed by manufacturer.

Often pizzelle are made with anise instead of vanilla.  You can also add lemon zest instead of vanilla too.  Or you could be creative and add something different or make them chocolate by adding cocoa powder to the mix.

Once they are cooked and cooled, dust the pizzelle with the confectioners sugar and serve. 

(Steven)

Craisin & Orange Glaze

I had some turkey that I wanted to grill, but wanted to put a little twist on just a regular grilled turkey.  I was also craving (and still am) Thanksgiving dinner.  I decided to pull together a sort of modern Thanksgiving dinner.  Here’s the glaze I made for the grilled turkey.

Ingredients & Directions:

• 1 C Brown Sugar
• 1/2 tsp Orange Zest
• 2/3 C Craisins
• 1/3 C Freshly Squeezed Orange Juice
• 1/2 C Grand Marnier
• 1/4 tsp Cinnamon

In a sauce pan melt the brown sugar over a low heat.  Once the sugar is melted add the orange zest and stir for a few moments until it’s thoroughly mixed.  Add the remaining ingredients and bring to a boil, continuously stirring so it does not burn.  Cook until the mix is reduced and slightly thickened.

I poured the glaze over the grilled turkey, served it with squash ravioli in a light brown butter sage sauce, and roasted panko crusted asparagus.

(Steven)

Sriracha Butter

I don’t remember why I wanted to make Sriracha Butter, maybe it came to me in a dream, we’ll never know.  I love Sriracha and don’t use it nearly enough.  My ideal use for the butter would be to dip fresh lobster in the melted butter, but I ended up getting King Crab’s Legs which were delicious.  I also thought it would be great served with a grilled corn right on the cob.

Ingredients & Directions:

• 1 Stick of Butter
• 1 Minced garlic clove
  
• 2 tsp Soy sauce
  
• 2 tsp White Wine Vinegar
  
• 4 T Sriracha

I softened the butter, but next time I will melt the butter.  I believe it will give the butter a smoother finished texture.  Add all the ingredients in a bowl and thoroughly mix.

Scrape the sides of the bowl to make sure all ingredients are combined well.

I made a small box the keep the butter shape, lining it with wax paper so the butter wouldn’t stick.

Pack the butter mixture into the butter shaped box, wrap in wax paper, and place in the refrigerator until solid.

Here’s my finished Sriracha butter, you can see it looks a little weird and textural, but it was delicious and I’m not just saying that.  My mother who is my guinea pig when trying new things loved it.

Once the butter was melted I served it with the King Crab legs.  What’s your favorite use of Sriracha? You can leave us comments, email, or even respond to us on twitter.

(Steven)

Snickerdoodle Cupcakes

I finally made my way to Queens last week to visit with Meg.  We spent a lot of time catching up, relaxing, swimming, and of course we had to bake something.  Meg had this cupcake recipe that she had been wanting to try, after a quick trip to the local grocery store (which was so fun), we were prepared to bake cupcakes.

Ingredients & Directions:

• 1 1/2 cups all-purpose flour
• 1 1/2 cups cake flour (not self- rising), sifted
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 3/4 cups sugar, plus 2 tablespoons for dusting
• 4 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1 1/4 cups milk

Preheat oven to 350 degrees. Line standard muffin tins with paper liners or grease pans. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.

With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. 

Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes.

Transfer tins to wire racks to cool completely before removing cupcakes.

Cinnamon Frosting:

• 20 tablespoons (2½ sticks) unsalted butter, softened
• 2½ cups Confectioners’ sugar (10 ounces)
• 1/8 tablespoons table salt
• 2 teaspoons vanilla extract
• 2 tablespoons heavy cream
• 2 tablespoons cinnamon (or to taste)

In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla, cinnamon, and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

Snickerdoodle cookies are delicious and what better way to enjoy the flavors than in cupcake form.

(Steven & Meg)

Lobster Roll

I can’t even begin to describe the craving I have had recently for a Lobster Roll.  Lobster rolls are probably second on a list of my favorite foods, pizza being number one.  I live in Massachusetts so they are readily available, but I wanted to try to make my own.  I went to the grocery store to buy a lobster on Monday of this past week and they were SOLD OUT of lobsters! I was appalled.  I didn’t give up and yesterday I tried buying one again and there behind the seafood counter was the lobster I have been waiting for.  I had them cook it at the store so I could have it ready when I needed it at home.

Ingredients & Directions:

• Four 1- to 1 1/4-pound lobsters
• 1/4 C plus 2 T mayonnaise
• Salt and freshly ground pepper
• 1/4 C finely diced celery
• 2 T fresh lemon juice
• Pinch of cayenne pepper
• 4 top-split hot dog buns
• 2 T butter
• 1/2 C shredded lettuce

(Note: I only made 1 lobster roll so I cut the recipe in 1/4ths) Twist off the lobster tails and claws and remove the meat. Remove and discard the intestinal vein that runs the length of each lobster tail. Cut the lobster meat into 1/2-inch pieces and pat dry, then transfer to a strainer set over a bowl and refrigerate until very cold, at least 1 hour.  In a large bowl, mix the lobster meat with the mayonnaise and season with salt and pepper. Fold in the diced celery, lemon juice and cayenne pepper until well blended. 

Heat a large skillet. Brush the sides of the hot dog buns with the melted butter and toast over moderate heat until golden brown on both sides. Transfer the hot dog buns to plates, fill them with the shredded lettuce and the lobster salad and serve immediately.

I served it with chips and ate it in about 30 seconds.  I am totally regretting not getting more than one lobster.

(Steven)

Chicken Bok Choy

Last week I went over to where my friend Alison was house-sitting and I got my Iron Chef on. Here’s what happened.

She called me and said, “I have bok choy. Can you do something with it?” 

“Of course,” I said.

Ingredients & Directions:

• 1 pound bok choy
• 4 T canola oil
• 3 boneless skinless chicken breasts, cut into strips
• 3 cloves garlic, minced
• 1/2 inch piece of ginger, peeled and grated
• 3 T low sodium soy sauce
• 1 C chopped pineapple
• 2 Oz chicken stock or broth

Trim off the stem of the bok choy, separate the stalks, and rinse each clean. Cut each stem into 2-inch pieces, then spit them in half or thirds lengthwise. Set aside.  Set wok (or skillet) on the burner, pour in 2 tablespoons of the canola oil down the side of the wok and swirl to distribute. Add the garlic and ginger and turn on the heat, cooking until the wok is hot. Make sure the garlic and ginger don’t burn.

Add the sliced chicken and cook for about 2 minutes, until the meat starts turning white. Remove to a plate and cover.

Pour in the rest of the canola oil and the bok choy. Stir for about 2 minutes & cook until the bok choy is bright green and just tender.  Return the chicken to the wok and add the soy sauce, pineapple, & chicken stock. Cook for 1 to 2 minutes, until evenly heated.

I served it with some jasmine rice and we paired it with some white wine.  It was fun cooking in someone else’s kitchen, but I definitely prefer my own where I know where everything is immediately.

(Steven)

Strawberry Picking & Strawberry Shortcake

I have been really busy with work & then I went on vacation and Meg just moved again so we both have been neglecting our beloved food blog. I have quite a few posts ready to publish , but will trickle them out this week.  I went strawberry picking with my boys a few weeks ago and then made strawberry shortcake with the fresh strawberries.  Is there anything better than cooking or baking with fresh picked or gardened food?

One of my favorite local (to me) farms is Brooksby Farm in Peabody, MA.  They have pick your own fruit and a small barn with animals.  The indoor store also has great jellies & jams at affordable prices.  If you are anywhere near this area stop by, you won’t be disappointed.

We packed our small container to the brim (ok, well way over the brim).

I found this recipe on Love & Olive Oil which is a great blog that you should definitely check out.  I have many recipes tagged to make in the future.

Ingredients & Directions:

Cream Biscuits:

• 1 3/4 cups all-purpose flour
• 1/4 teaspoon salt
• 4 teaspoons sugar
• 2 teaspoons baking powder
• 6 tablespoons (3/4 stick) cold butter, cut into small pieces
• 3/4 cup heavy cream

Preheat the oven to 400 degrees.  In a large bowl or mixer, combine the flour, salt, sugar, and baking powder. Cut the butter into the flour. The pieces should be the size of small peas. Measure cream; set aside 1 tablespoon. Add the remaining cream to the flour, and mix until everything comes together.

Lightly knead the dough a few times in the bowl, turn it out onto a lightly floured board, and roll out about 3/4 inch thick. Cut six 2 1/2-inch circles or squares out of the dough. Reroll the scraps, you should be able to get 2 or 3 more biscuits out of it.  Place the biscuits on a baking sheet lined with parchment, and brush the tops with the tablespoon of cream. Bake for 17 minutes or until lightly golden.

Filling:

• 4 cups strawberries, hulled and sliced
• 1 cup sugar

For filling, in a medium bowl, combine the strawberries and sugar. Remove 1 cup of the strawberry mixture, and purée it in a blender or food processor. Return the purée to the rest of the strawberries; stir. Set aside at least 15 minutes.

Topping:

• 1 cup heavy cream
• 1/2 teaspoon vanilla extract
• 1 tablespoon sugar, or to taste

In a standing mixer with the whisk attachment, whip together the cream, vanilla and sugar until it starts to form soft peaks.

Spoon the strawberry mixture onto the bottom biscuit, and add a dollop of whipped cream. Top with another biscuit, and garnish with a piece of mint or powdered sugar.

(Steven)

Chocolate Peanut Butter Cake

My step-father’s birthday was the other day & I made a cake that included some of his favorite things: chocolate and peanut butter.  I used the Smitten Kitchen’s recipe, changing only a few things.

Ingredients & Directions:

• 2 C Flour
• 2 1/2 C Sugar
• 3/4 C Unsweetened Cocoa Powder
• 2 tsp Baking Soda
• 1 tsp Salt
• 1 C Vegetable Oil
• 1 C Sour Cream
• 1 1/2 C Water
• 2 T Distilled White Vinegar
• 1 tsp Vanilla Extract
• 2 Eggs

Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cake pans. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well.

Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed.  Don’t be worried, the mixture is also very watery looking.

Divide among the 3 prepared cake pans.

Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks and let cool completely.

Here are three ways to make Peanut Butter Frosting (#3 is from Smitten Kitchen’s recipe).  I don’t like cream cheese, so if I am not feeling ambitious or am running short on time I always make option 1.  Sandra Dee-ing my way into culinary excellence.

Peanut Butter Frosting #1

• 2 Cans of Whipped White Frosting
• 1 C Peanut Butter

Mix together and use.

Peanut Butter Frosting #2

• Wilton Buttercream Icing
• 1 C Peanut Butter

Mix together and use.

Peanut Butter Frosting #3

• 10 Oz cream cheese, at room temperature
• 1 stick (4 ounces) unsalted butter, at room temperature
• 5 cups confectioners’ sugar, sifted
• 2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes. Add the peanut butter and beat until thoroughly blended.

Frost each layer of cake and then frost the top & sides, making sure the sides are smooth.  The top will be covered with a glaze so don’t worry about it too much.

Chocolate-Peanut Butter Glaze

• 8 Oz Semi-Sweet Chocolate Chips
• 3 T Smooth Peanut Butter
• 2 T Light Corn Syrup
• 1/2 C Half-and-Half

In the top of a double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

Pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips.

Cut & serve the cake.  We ate about half of the cake in about two minutes it was that good.

(Steven)