40 Chicken wing pieces
4 tablespoons Chines five spice powder
2 tablespoons of cayenne pepper
Kosher Salt
Freshly ground black pepper
Creamy Cilantro Dipping Sauce - Recipe Follows
Preheat oven to 400 degrees
1. If you have whole wings.. cut them into 3 sections.. discard the wing tips, or keep for stock. Place the wings in a large bowl. Sprinkle them with the five spice powder & cayenne pepper add generous pinches of salt and pepper. Rub mixture into the wings coat them well until all of the loose rub is used up.
2. Line the wing pieces on to a baking sheet ..making sure that the side facing up is the side of the wing which has the most skin. Roast wings until cooked through crispy, and browned about 30 mins.
serve hot with creamy cilantro dipping sauce.
Creamy cilantro dipping Sauce
1/3 cup chopped fresh cilantro leaves
1/4 cup sour cream
1/4 cup mayonnaise
1/4 cup plain yogurt
Juice of half a lemon or lime ..Ive used both.
Kosher salt and fresh cracked black pepper
Combine all sauce ingredients into a mixing bowl. Whisk to incorporate fully and season with salt and black pepper to taste.
Sunday, June 21, 2009
Chinese Five Spice - Rubbed Chicken Wings w/ Creamy Cilantro Dipping Sauce
Posted by by Me at 6:06 PM 0 comments
Labels: Chicken Entree
Red Velvet Cake
2 ½ cups plain flour
Posted by by Me at 5:20 PM 0 comments
Labels: cakes
Saturday, June 20, 2009
English Muffins
Ingredients
1/2 cup nonfat powdered milk
1 tablespoon granulated sugar
1 teaspoon salt
1 tablespoon shortening
1 cup hot water
1 envelope dry yeast
1/4 teaspoon granulated sugar
1/2 cup warm water
2 cups all purpose Flour, sifted
Nonstick Cooking spray
Special equipment - Electric griddle, and 3 inch metal rings
If you dont have 3 inch metal rings use a tuna can with both the top and bottoms removed remove label and wash.
1. In a bowl, combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, shortening, and hot water. Stir until the sugar and salt are dissolved, let cool.
2. In a separate bowl, combine the yeast and 1/8 teaspoon of sugar in the warm water and set aside until yeast has dissolved, about 10 minutes. Add this to the powdered milk mixture. Add the sifted flour and beat thoroughly with a wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.
3. Preheat the griddle to 300 degrees F. Add the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Place metal rings onto the griddle and coat lightly with cooking spray. Using a #20 ice cream scoop place 2 scant scoops of the mixture into each ring and cover with a pot lid or cookie sheet, and cook for 5. or 6 minutes. Remove the lid and flip the rings using tongs. Cover with the lid and cook for anoher 5 to 6 minutes, or until golden brown.
4. Place finished muffing on a cooling rack, remove the rings, and let cool. Split with fork and serve.
Note..
Ice cream scoops are numbered by how many scoops per quart they dish out, so a #20 scoop gives you 20 scoops per quart.
Posted by by Me at 7:44 PM 0 comments
Labels: bread and muffins
Friday, June 12, 2009
Jack Daniels Grill Glaze
The Jack Daniel's Grill Glaze is one of the most scrumptious sauces you will ever taste on just about any meat. It goes well with Salmon, Baby Back Ribs, Steak, Chicken, & Pork chops, Oh, don't forget about the Chicken wings!
The Ingredients:
1 head of garlic
1 tablespoon olive oil
2/3 cup of water
1 cup of pineapple juice
1/4 cup teriyaki sauce
1 tablespoon soy sauce
1 1/3 cup of dark brown sugar
3 tablespoons lemon juice
3 tablespoons minced onion
1 tablespoon jack daniels whiskey
1 tablespoon crushed pineapple
1/4 teaspoon cayenne pepper
1. Cut about 1/2 -inch off the top of a whole head of garlic. Cut the roots so that the garlic will sit flat. Remove the papery skin from the garlic, but leave enough so that the cloves stay together put garlic into small casserole dish or baking pan, drizzle olive oil over it, and cover with a lid or foil. Bake in a preheated 325 degree F oven for 1 hour. Remove garlic and let it cool until you can handle it.
2. Combine water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a medium saucepan over medium high heat. Stir occasionally until misture boils then reduce heat until misture is just simmering.
3. Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out. Measure 2 teaspoons into the saucepan and whisk to combine. Add remaining ingredients to the pan and stir.
4. Let misture simmer for 40-50 mins or until sauce has reduced by about 1/2 and is thick and syrupy. Make sure it does not boil over.
yield 1 cup of glaze
Posted by by Me at 4:17 PM 0 comments
Labels: Sauces and Marinades