Monday, April 26, 2010

Thai Sweet & Hot Chili Wings Sauce and Glaze

I will be fixing these sometime this week, normally I wait until after I've tried them, however I did stick my finger in a bowl of the glaze and determined it would be ok to break with tradition.

This recipe has been provided by that "sadly inept lookout person" from our clandestine covert operation from a summer ago, he knows who he is and that's the important thing. To maintain his covert status his name will not be mentioned, right John?

Personal Notes: The sauce will taste much hotter off the end of your finger than it will basted and glazed on a chicken wing so don't panic. Use this on all kinds of chicken. For an extra kick. Dip chicken in Sriracha Hot Chili sauce instead of blue cheese dressing, then hold on!


1/4 cup sweet chili sauce
2 tablespoons soy sauce
1 tablespoon hot chili-garlic sauce, such as sriracha
2 teaspoons dark sesame oil
1 teaspoon grated fresh ginger
16 chicken wings, wing tips removed
vegetable oil
kosher salt
fresh ground black pepper
1-2 tablespoons of chopped cilantro


Make the glaze, in a small bowl, whisk the sauces, sesame oil, cilantro and ginger together.

Trim excess skin from the edges of the wings. Lightly brush or spray with the oil, and season with salt and pepper to taste.

Grill the chicken wings over Direct Medium heat until the skin begins to crisp, about 10 minutes, turning once or twice.

Brush the wings with the glaze and continue to grill until the meat is no longer pink at the bone, 8 to 10 minutes, turning and brushing with the glaze 2 or 3 times.

Serve warm.

Number Of Servings: Makes enough for a dozen wing segments.

Wednesday, March 31, 2010

Update on the spare rib recipe

I tried these this past weekend and it could not have been easier. I am not a big fan of spare ribs and would substitute baby back ribs in their place. That said they were wonderful. One addition, make a bit more of the BBQ sauce and reserve it for later, when you want to add a bit more to the ribs. The sauce is outstanding.

Friday, March 19, 2010

The Hamburger Fatty Melt, a Burger with Two Grilled Cheese Sandwiches as Its Bun

Very Thin Grilled Cheese Sandwiches
- makes 2 sandwiches or enough for 1 Hamburger Fatty Melt -

Butter, softened
4 slices Pepperidge Farm Very Thin white bread
4 slices Kraft Deli Deluxe American cheese (yellow, not white)
2 slices tomato (optional)

1. Heat nonstick pan or griddle to medium. Spread just enough butter to cover both sides of each slice of bread. (Yes, both.)

2. Place 4 bread slices in pan, and cook for about 30 seconds (or work in batches of 2 if your pan isn't big enough). Flip slices and place one slice of cheese on top. (Placing cheese on hot side helps melt it.) If you are adding tomato slices to your grilled cheese sandwiches, this is the time to layer them in.

3. Sandwich the 4 slices together to form 2 sandwiches. Cook about 2 minutes per side, or until sandwiches are golden brown on each side.

1 pound ground beef *
Salt and freshly ground pepper
8 Very Thin Grilled Cheese Sandwiches (recipe here)
4 medium-thick or 8 thin tomato slices (optional but recommended)

1. Divide beef into 4 equal parts. Shape into square patties slightly larger than the grilled cheese sandwiches that will serve as buns. (Use a slice of the Pepperidge Farm Very Thin bread as a template if you're uncomfortable eyeballing this.) Create an indentation in the centers of the patties—this will help maintain even thickness, as the center typically swells up when cooking.

2. Preheat a cast-iron skillet or heavy-bottom pan to medium-high. Meanwhile, in a nonstick skillet, prepare the Very Thin Grilled Cheese Sandwiches.

3. Salt and pepper both sides of burger patties liberally. Throw those suckers in the cast-iron pan, cooking them in batches of two if your pan isn't big enough to hold them all at once. Cook about 3 minutes per side for medium. Remove patties from pan and let rest a couple minutes.

4. Sandwich patties between two grilled cheese sandwiches and top each with 1 medium-thick slice of ripe tomato. (Variation: Slice tomatoes thinly and 1 slice directly into each Very Thin Grilled Cheese Sandwich.)

Sunday, March 7, 2010

The Mc10:35, a Combination of the McDouble and Egg McMuffin

Consumerist reports on the Mc10:35, a mashup of the McDouble (two patties with one slice of cheese) and Egg McMuffin named so because you have to order it at that time when the menu switches from breakfast to lunch. Just take the egg and Canadian bacon from the Egg McMuffin and put it on the McDouble. It's a more reasonable breakfast/lunch mashup than the McDonald's Big McSausage Egg Surf & Turf Mac

Thursday, February 25, 2010

Microwave Potato Chips — Really!

When I stumbled upon this recipe yesterday in the Food Gal Blog, which had been reprinted from Eating Well magazine, for making potato chips in the microwave, I balked. I was a disbeliever. I was convinced this was beyond impossible.

I was wrong.

I decided to give this a try yesterday just before my wife was preparing dinner, often not a good move, this time it worked. I found one small red skin potato and using my mandolin created about 20 chips. A quick mix of olive oil and course salt and I was ready. This whole procedure took less than 5 minutes. Enjoy, my wife did too!

"As part of the Reheat Anything Generation, I knew full well from experience that foods heated or cooked in the microwave most often turned out soft and limp, not crunchy.

So how could thinly sliced potatoes end up crackling crisp? Seriously?

They not only do, but they also possess a purity of flavor — of real, fresh potatoes. Unlike so many store-bought bags of potato chips with their long list of ingredients, there are just three in these: potatoes, olive oil and salt.
Plus, there’s no heating up a vat of oil or turning on a hot oven to make these.
The recipe calls for cutting up the potatoes into 1/8-inch slices. This makes a fairly sturdy, thick chip. I actually preferred using a mandolin to make almost paper-thin potato slices that are even crispier and more delicate.

Toss with olive oil, and salt. Coat a microwave-safe plate with spray oil, then spread a single layer of potatoes on the plate. Nuke, turn the potatoes over, and nuke again. That’s it. As they come off the hot plate and start to cool, they will crisp up even more. Indeed, they were still crispy the next day, too.

The beauty of this technique is that if you have just one forlorn potato lying around the kitchen, you can cut it up and make just enough crisp chips to enjoy with your sandwich. I’m thinking this would make a fun cocktail nibble, too. Amaze your friends by showing them how you can make potato chips emerge hot and snappy from the microwave. They’ll think you a magician."

Microwave Potato Chips

(makes 4 servings, 12-14 chips each)

1 1/3 pounds Yukon Gold or red potatoes, unpeeled, scrubbed
2 teaspoons or so of extra-virgin olive oil
1/2 teaspoon salt
Cooking spray

Slice potatoes into 1/8-inch rounds for thicker potato chips. For thinner ones, use a mandolin to cut very thin slices. Toss slices in a medium bowl with oil and salt to coat evenly.

Coat a large microwave-proof plate with cooking spray. Arrange some potato slices in a single layer on the plate. Microwave, uncovered, on High until some slices start to brown, 2 to 3 minutes (depending upon potato thickness and microwave power). Turn slices over (they will be hot, so take care with your fingers) and continue microwaving until they start to crisp and brown around the edges, about 35 seconds for very thin potato slices to 2 to 4 minutes for thicker slices. Check frequently and rearrange slices as needed to prevent scorching. Transfer chips to another plate and allow to cool completely. (They will crisp up more as they cool.) Repeat process with remaining slices.

Storage: Store in an airtight container for up to 3 days.

Per serving: 141 calories; 2 g fat (0 g saturated; 2 g monosaturated); 0 mg cholesterol; 26 g carbohydrate; 3 g protein; 2 g fiber; 291 mg sodium; 807 mg potassium. Nutrition bonus: Potassium (27 percent daily value)

Borrowed from The Good Gal Carolyn Jung blog.
Adapted from a recipe published in EatingWell, January/February 2009

Tuesday, February 23, 2010

Eatable Art? Or...

another of my wifes great dinner salads? Both!