Soak rice pasta in 30-45 min
Sauce: half a cup fish sauce, 2 tsp salt, 1 cup thai palm sugar, 1 cup tamarind juice, 1 cup water
Heat oil, add chopped garlic, 7 shrimp, raw eggs, radish, tofu, noodle, remove shrimp to avoid overcooking, add sauce, stir, add shrimp, hot pepper, peanuts, bean sprout, garlic chive, plate, add lime juice
Tuesday, April 21, 2009
Shrimp grits
Add 2 cups of water. Turn high heat, add 2 chicken bouyinne cubes, add quick cooking grits, keep stirring, until creamy, 2 tabspn butter, extra sharp cheddar cheese, heavy cream
2 tabspn creole seasoning, 2 tabspn paparika, dry italian seasoning, add to marinate shrimp, heat 2 tabspn butter, saute shrimp; remove shrimp. In the saute pan, add Chicken stock, hot sauce, cream, workshire sauce, make the rouge. Serve with country ham
2 tabspn creole seasoning, 2 tabspn paparika, dry italian seasoning, add to marinate shrimp, heat 2 tabspn butter, saute shrimp; remove shrimp. In the saute pan, add Chicken stock, hot sauce, cream, workshire sauce, make the rouge. Serve with country ham
Wing Stop's Hickory Smoked BBQ
Ingredients:
1 cup Heinz Ketchup
½ cup Unsulphured Molasses (Grandma's or Brer Rabbit brands)
2 tablespoons Liquid Hickory Smoke (other wood flavors will change the taste)
1 tablespoons Chipotle Sauce (Bufalo or Harriet's Brands)
½ teaspoon ground Cayenne Pepper
Mix ingredients well and allow to rest for one hour. Resting the mixture allows the flavors to blend well and makes a more consistent sauce.
This recipe yields 14 ounces of sauce and will cover 50-100 wings. DO NOT add water to this mixture…it will make your chicken wings soggy.
Fry the chicken wings in vegetable oil at 350°F for 12 minutes (do not overload the frying container - half full only).
To ensure the chicken is properly cooked, insert a meat thermometer into the meat, down to the bone - internal temperature should be 190° - 210°F.
Place approximately twenty wings in a bowl and add six ounces (1/2 cup) of sauce per twenty wings.
Toss wings in bowl until they are completely covered with sauce (that is the wings, not you!)
=================
garlic parmesan hotwing
Grated Parmesan/Romano Cheese
granulated garlic
Wesgold Butter Subsitute or another butter flavored oil (can also use butter flavored popcorn oil if you don't have access to a restaurant supplier)
fry wings crispy, put wings in a bowl and laddle a bit of butter flavored oil sprinkle with granulated garlic and a generous amount of grated parmesan/romano cheese viola!
==========
Chipotle Wing Sauce
Ingredients
1 cup brown sugar
1 cup cider vinegar
1/2 cup molasses, honey, cane syrup
1/2 cup worcestershire sauce
4 tablespoon yellow mustard
2 tablespoon Chile powder
4 teaspoon black pepper
4 teaspoon onion powder
4 teaspoon garlic powder
2 teaspoon allspice
1/2 teaspoon ground cloves
1 cup chipotles en adobo sauce (chopped fine or run through blender)
4 cups catsup
4 cups raspberry, apricot, strawberry, blueberry or what ever preserves
Procedure
Combine sugar, vinegar, molasses, worcestershire sauce, mustard, Chile powder,
allspice and cloves.
Bring to simmer over med. heat. Cook uncovered, stirring until all ingredients are
dissolved. Stir in catsup and bring to low boil. Reduce heat add preserves and
chipotle pepper. Bring back to low boil. Pour up into jars and cap hot.
Should make about 3 pints. Also is good bar-be que sauce
=============================
Anchor Bar Buffalo Wings
This is widely reported to be the real "Buffalo Wing" recipe from the Anchor Bar in Buffalo.
Sauce:
6 tablespoons Louisiana hot sauce
½ pound margarine (not butter)
1 tablespoon white vinegar
¼ teaspoon celery seed
¼ teaspoon cayenne pepper
¼ teaspoon red pepper flakes
¼ teaspoon garlic salt
Pinch black pepper
¼ teaspoon Worcestershire Sauce
1 to 2 teaspoons Tabasco® sauce
Carrot and celery sticks
Marie's® Bleu Cheese Dressing
Sauce: This makes enough for about 30 wings. Mix all the ingredients in a small sauce pan over low heat until the margarine is completely melted. Stir occasionally. Wings: Fry the wings in a deep fryer set at 375°, using vegetable or peanut oil. Fry 15 wings at a time for 12 to 15 minutes. Pour the sauce over them, cover the bowl, and shake to completely coat the wings.
========
Spicy Sriracha Chicken Wings
Active time: 1 HR
Total time: 1 HR 30 MIN plus 4 hr marinating
Serves: 10
These crispy chicken wings get their heat from Sriracha, the Thai hot sauce.
Ingredients:
10 pounds chicken wings, split
1/4 cup coriander seeds, crushed
1 teaspoon cumin seeds, crushed
1 teaspoon cinnamon
2 tablespoons kosher salt
1/4 cup extra-virgin olive oil
3/4 cup Sriracha chile sauce
1 1/2 sticks (12 tablespoons) unsalted butter, melted
1/2 cup chopped cilantro
Finely grated zest and juice of 3 limes
3 quarts vegetable oil, for frying
Directions:
In a very large bowl, toss the wings with the coriander and cumin seeds, cinnamon, kosher salt and olive oil. Cover and refrigerate for at least 4 hours or overnight.
Preheat the oven to 375°. Spread the wings on 3 large rimmed baking sheets and roast for about 30 minutes, until firm but not cooked through. (At this point, if you don't want to fry the wings, you can roast them for 1 hour longer, until crispy and golden.)
Wash out the bowl. Add the Sriracha, butter, cilantro, lime zest and juice.
In a deep fryer or a very large saucepan, heat the vegetable oil to 375°.
Fry the wings in 4 or 5 batches until golden and crisp, about 5 minutes per batch; drain, shaking off the excess oil. As each batch is finished, add the wings to the sauce and toss well. Transfer the wings to a platter, leaving the sauce in the bowl for the remaining batches.
Serve hot.
1 cup Heinz Ketchup
½ cup Unsulphured Molasses (Grandma's or Brer Rabbit brands)
2 tablespoons Liquid Hickory Smoke (other wood flavors will change the taste)
1 tablespoons Chipotle Sauce (Bufalo or Harriet's Brands)
½ teaspoon ground Cayenne Pepper
Mix ingredients well and allow to rest for one hour. Resting the mixture allows the flavors to blend well and makes a more consistent sauce.
This recipe yields 14 ounces of sauce and will cover 50-100 wings. DO NOT add water to this mixture…it will make your chicken wings soggy.
Fry the chicken wings in vegetable oil at 350°F for 12 minutes (do not overload the frying container - half full only).
To ensure the chicken is properly cooked, insert a meat thermometer into the meat, down to the bone - internal temperature should be 190° - 210°F.
Place approximately twenty wings in a bowl and add six ounces (1/2 cup) of sauce per twenty wings.
Toss wings in bowl until they are completely covered with sauce (that is the wings, not you!)
=================
garlic parmesan hotwing
Grated Parmesan/Romano Cheese
granulated garlic
Wesgold Butter Subsitute or another butter flavored oil (can also use butter flavored popcorn oil if you don't have access to a restaurant supplier)
fry wings crispy, put wings in a bowl and laddle a bit of butter flavored oil sprinkle with granulated garlic and a generous amount of grated parmesan/romano cheese viola!
==========
Chipotle Wing Sauce
Ingredients
1 cup brown sugar
1 cup cider vinegar
1/2 cup molasses, honey, cane syrup
1/2 cup worcestershire sauce
4 tablespoon yellow mustard
2 tablespoon Chile powder
4 teaspoon black pepper
4 teaspoon onion powder
4 teaspoon garlic powder
2 teaspoon allspice
1/2 teaspoon ground cloves
1 cup chipotles en adobo sauce (chopped fine or run through blender)
4 cups catsup
4 cups raspberry, apricot, strawberry, blueberry or what ever preserves
Procedure
Combine sugar, vinegar, molasses, worcestershire sauce, mustard, Chile powder,
allspice and cloves.
Bring to simmer over med. heat. Cook uncovered, stirring until all ingredients are
dissolved. Stir in catsup and bring to low boil. Reduce heat add preserves and
chipotle pepper. Bring back to low boil. Pour up into jars and cap hot.
Should make about 3 pints. Also is good bar-be que sauce
=============================
Anchor Bar Buffalo Wings
This is widely reported to be the real "Buffalo Wing" recipe from the Anchor Bar in Buffalo.
Sauce:
6 tablespoons Louisiana hot sauce
½ pound margarine (not butter)
1 tablespoon white vinegar
¼ teaspoon celery seed
¼ teaspoon cayenne pepper
¼ teaspoon red pepper flakes
¼ teaspoon garlic salt
Pinch black pepper
¼ teaspoon Worcestershire Sauce
1 to 2 teaspoons Tabasco® sauce
Carrot and celery sticks
Marie's® Bleu Cheese Dressing
Sauce: This makes enough for about 30 wings. Mix all the ingredients in a small sauce pan over low heat until the margarine is completely melted. Stir occasionally. Wings: Fry the wings in a deep fryer set at 375°, using vegetable or peanut oil. Fry 15 wings at a time for 12 to 15 minutes. Pour the sauce over them, cover the bowl, and shake to completely coat the wings.
========
Spicy Sriracha Chicken Wings
Active time: 1 HR
Total time: 1 HR 30 MIN plus 4 hr marinating
Serves: 10
These crispy chicken wings get their heat from Sriracha, the Thai hot sauce.
Ingredients:
10 pounds chicken wings, split
1/4 cup coriander seeds, crushed
1 teaspoon cumin seeds, crushed
1 teaspoon cinnamon
2 tablespoons kosher salt
1/4 cup extra-virgin olive oil
3/4 cup Sriracha chile sauce
1 1/2 sticks (12 tablespoons) unsalted butter, melted
1/2 cup chopped cilantro
Finely grated zest and juice of 3 limes
3 quarts vegetable oil, for frying
Directions:
In a very large bowl, toss the wings with the coriander and cumin seeds, cinnamon, kosher salt and olive oil. Cover and refrigerate for at least 4 hours or overnight.
Preheat the oven to 375°. Spread the wings on 3 large rimmed baking sheets and roast for about 30 minutes, until firm but not cooked through. (At this point, if you don't want to fry the wings, you can roast them for 1 hour longer, until crispy and golden.)
Wash out the bowl. Add the Sriracha, butter, cilantro, lime zest and juice.
In a deep fryer or a very large saucepan, heat the vegetable oil to 375°.
Fry the wings in 4 or 5 batches until golden and crisp, about 5 minutes per batch; drain, shaking off the excess oil. As each batch is finished, add the wings to the sauce and toss well. Transfer the wings to a platter, leaving the sauce in the bowl for the remaining batches.
Serve hot.
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