Archive for the ‘Wings’ Category
Chinese Five Spice Tandoori Chicken on a bed of herbed rice, chutney and tomatoes.
Recipes in this Post
Last night I was watching an ancient Iron Chef, from the original series where everything was dubbed, May 7, 1999. It was a famous chef in Japan, Takeshi Ōkubo, who specialized in Chinese cuisine, up against the Chinese Iron Chef, Chen Kenichi. The Iron Chef did not win 
, but it did give me some ideas for dinner tonight.
It’s been hot and muggy in Los Angeles, and I really don’t want to get my house hotter than it is – the evaporative cooler (aka swamp cooler) is going full blast. Nesco to the rescue.
I had some chicken thighs in the freezer, and yogurt, and I was getting a whole bunch of spices when I saw the curry jar and decided to use it. That’s when the Chinese aspect hit me, I also have a long forgotten jar of Chinese Five Spice powder.
You would not believe how good this thing smells.
Read the rest of this entry »
Rosemary Garlic Chicken Wings with Chipotle and Mustard Mayonnaises
In This Post
Usually on the Annual Cruise Night in Glendale, I usually cook up a bunch of Route 66 food, invite friends over, and then walk over to Cruise Night. This year was a little different, so only Spane, and Amber’s children went. I didn’t have people over, but Spane and I both like chicken wings. Read the rest of this entry »
Posted in Appetizers, Evening, Indulgences, Lunch, Morning, Savories, Summer, The Nesco, Wings | 
Tags: Advance, Catholic, chicken, Chipotle, French, garlic, Mary, Mayonnaise, Mustard, Rosemary | 
6 Comments »
Recipes in this Post
- Definition of SERENDIPITY:
- the faculty or phenomenon of finding valuable or agreeable things not sought for; also : an instance of this
Merriam Webster
My friend, Amber, and I went to a local garage sale, and I only took five dollars with me, mostly because I did not really want anything.
I spied with my little eye, a shiny thing with black handles. I asked “How much for the waffle iron?” The man said, “How much do you want to pay?” Not wanting to sound eager, I said, “Well, how much to you want for it?” and he said, “Oh, just give me $5.00 (Five Dollars) and take it away!” I quickly handed him the $5.00 I had, knowing this was a steal! When his mother came over and started extolling the waffle iron, and showing me that it had reversible plates (something I really wasn’t expecting), he was disappointed that he had already the $5.00 from me. Later I looked on Ebay, and say that my toaster goes anywhere from $35.00 to $70.00. Wow! What a deal!
Update! If you are not as fortunate as I was, Black & Decker makes the G48TD Grill and Waffle Baker that looks almost like mine.
When we got back to Amber’s house, I borrowed her daughter, Noelle, to come with me to a cooking demonstration of Chicken Croquettes at Williams-Sonoma. I felt I owed it to her for being so patient, we went to the Lego store and to “Play Land”. Even though I really love my son, it was really nice “renting” a little girl to take to the mall.
Sunday morning, I decided to make waffles in my new iron, and chicken wings that I had taken out of the freezer the night before.
To become a good cook requires more than the blind following of a recipe… To become a good cook means to gain a knowledge of foods and how they behave, and skill in manipulating them. The recipe by itself, helpful as it is, will not produce a good product; the human being using the recipe must interpret it and must have skill in handling the materials it prescribes.
American Woman’s Cookbook edited by Ruth Berolzheimer, Director Culinary Arts Institute, Chicago, Illinois. Copyright © 1939.
Then I had to find a recipe for waffles. When I want a good recipe, a tried and true recipe that is the ancestor of contemporary recipes, I look no further than my American Woman’s Cookbook Wartime Edition edited by Ruth Berolzheimer. This is my most treasured cookbook, mine is 71 years old as of 2011. If you are so unlucky to not be able to find a copy at Amazon, then contact me, and I’ll be happy to point you to a PDF or Kindle version of the book.
Of course, right there on page 127 was just the recipe I was looking for, with clear directions. I added vanilla and sugar to the batter that were not called for in the recipe.
The chicken part was easy, just fry them up. I fry the wing tips, too, because even though there is hardly any meat, there is some nice skin and cartilage to suck on.
A word about chicken wings. I almost never buy the “Party” wings, aka “Drumettes”, because the flat or wingette is more tender, and has better flavor. The pre-cut wings also don’t have wing tips. Don’t throw away your wing tips, don’t even save them for soup! They are just fine to suck the lovely juices they have been cooked in, or dipped in whatever sauce you may have prepared. But, I digress …
I had not had waffles from a waffle iron since my father made them in Germany when I was six (yup, that’s a long, long time ago). Amber came by with Noelle for moral support. Once the machine was hot enough, I put some oil on the plates with a silicone brush, put the batter on, closed the lid, and waited with baited breath for the light to go out again indicating the waffle was finished. It came out easily, and it was delicious! I will be making more waffles, and using savory toppings.
Later, I made Buffalo sauce for the chicken wings. This is the recipe that Spane’s father, Douglas, have me. He told me that when he was living Back East, he used to go to a certain bar in Buffalo where he got the recipe from the owner. He says this is the original recipe, and I believe him. With the hot wings, I made my mother’s recipe for Blue Cheese dressing – seriously the best.
And now for the recipes:
: Waffles
Summary: This recipe comes from my wonderful American Woman’s Cookbook Wartime Edition edited by Ruth Berolzheimer published in 1942
Ingredients
- 1 1/2 cups flour, sifted
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 2 tablespoons sugar
- 2 eggs, separated
- 1 cup milk
- 2 tablespoons melted butter
- 1 teaspoon pure vanilla extract
Instructions
- Get two mixing bowls, and three small bowls. Crack the egg, and holding over the one small bowl, let the white pour into it. Put the yolk in the other bowl. Take the third bowl, and do this again, adding the white to the white in bowl 1. Do not break the second egg over the bowl one, because if even a tiny bit of yolk gets into the white, the whites will never beat correctly.
- Sift the dry ingredients together in the large bowl. Add the vanilla, egg yolk and milk. Stir completely, then add the melted butter and stir that in completely as well.
- Beat the whites to stiff peaks. Take about a tablespoon of the batter and mix it into the whites, then fold the whites back into the batter. There should be bits of white visible.
- Make sure to oil the iron before heating it. When the light goes out, pour some of the batter on to the plates, and close the iron. Cook until the ready. New waffle irons have a light that goes out then the waffles are done, you can also tell by trying to lift up the top. If the top comes off easily, the waffles are probably done. They should be golden brown.
Quick notes
An old fashioned egg beater really does the job of whipping egg whites. In fact, it’s faster than a hand mixer, and doesn’t require lugging out the stand mixer. Plus, you get a little exercise!
Variations
Serve with melted butter and syrup, or with powdered sugar and fresh fruits in season.
Preparation time: 5 minute(s)
Cooking time: 10 minute(s)
Diet type: Vegetarian
Number of servings (yield): 4
Culinary tradition: USA (Traditional)
My rating
Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.
: Dad’s Buffalo Wings with Grandmother’s Blue Cheese Dressing
Ingredients
– Wings –
- 10 or so chicken wings, cut into their three parts
- corn, peanut or grape seed oil for frying
– Dressing –
- 2 ounces good blue cheese, crumbled
- 2 tablespoons Mayonnaise
- 3 tablespoons Sour Cream (Alta Dena is best, Knudsen or Daisy are fine)
- 1 tablespoon Plain yogurt (Mountain Dairy is best)
- 1 drop Angostura Bitters
- Freshly cracked Black Pepper
– Buffalo Sauce –
- 1 jar Tabasco sauce
- 1 egg
- 1 stick unsalted butter (very important go use unsalted)
– Presentation –
- Carrot sticks
- Celery sticks
Instructions
Wings
- Bring the oil up to an acceptable temperature and fry the wings in batches, draining on paper towels. Set aside.
- Mix the cheese with the other ingredients with a sturdy fork. Do not over mix, there should still be pea sized pieces of cheese visible. Put this into a nice serving dish.
- Whisk the egg and hot sauce together. Pour the melted butter in a slow stream, whisking the whole time to make almost a mayonnaise. You need to do this slowly and whisk the entire time, otherwise, you will have scrambled eggs, and not sauce.
- Put the wings in a large bowl, preferably with a cover, then pour in the sauce. Cover the bowl, and shake well so that all the pieces are covered thoroughly.
- Put the dressing in the middle of a large platter, then arrange the wings, celery and carrots around it.
Dressing
Sauce
Presentation
Quick notes
Serve with milk which will cut the burning – beer, soda and water just spread it around.
Preparation time: 20 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 4
Culinary tradition: USA (Nouveau)
My rating
Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.
Posted in Appetizers, Evening, Morning, Sunday Mornings, Wings |
Tags: Blue Cheese, breakfast, Buffalo, chicken, Toastmaster, vintage, waffles, wings |
3 Comments »
Big Oven – Asian Chicken Wings
When I was little girl, my mother took me to some function where there were Asian chicken wings on the buffet table. I have always loved chicken wings, and these were wonderful.
For years, I have been trying to duplicate them, never with success. Either they were burned, or they tasted flat, or they were too salty, or they were too sweet, or they were not brown at all. Yuk! Well, I was determined to finally start the New Year with a great recipe.
Without further ado, the recipe!
Ingredients
4 lbs Chicken wings
1/4 cup Rice vinegar
2 tablespoons Sherry
2 Garlic cloves minced
1/2 Ginger roots finger grated
1/3 cup Soy sauce
1 teaspoon Sesame Oil
1/2 cup Honey
Sesame seeds
Instructions
Preheat the oven to 250.
Mix the rice vinegar, sherry, garlic, ginger, soy sauce, and sesame oil together. Taste and adjust for seasoning. Note that the mixture will not be sweet at this point, but it is important to get the underlying flavors correct at this point. Add the honey and mix well so that it is all incorporated.
Put wings in a baking dish where they are not too crowded. They should be in one layer. Pour the mixture over the wings, then add some sesame seeds over all.
Bake about 20 minutes, then turn over all the pieces and bake for another 10 minutes or so.
Turn and increase oven temperature to 350 and roast for another 20 minutes, turning pieces once during this time.
The pieces should be nicely browned at this point, and the sauce should still be very liquidy.
Increase oven temperature to 400 degrees. Check the chicken every five minutes and roast until the sauce has thickened slightly and the chicken is very brown.
Turn the heat off and let sit in the oven for another 5 minutes.
Remove from the oven, and plate chicken in a nice serving bowl. Sprinkle with more sesame seeds before serving.
