Pork Chops and White Beans

Pork Chops and White Beans

With the chill of fall around much of the country, I thought it was the perfect time to share a warming, homey bowl of beany goodness!

Late last year I attended a cooking demo given by my buddy Ray Lampe, aka Dr. BBQ, to give an early introduction to his new Pork Chop cookbook.

Pork Chop Cookbook

Pork Chop Cookbook

As I flipped through the book before the demo began there were several recipes that looked good right off, but one really stood out to me as the one I wanted to make first: Pork Chops and White Beans.

I’d actually been craving a big mess of creamy white beans for quite a while – it’s one of those things that really takes me back to my youth in Alabama. Now I am of a Certain Age (read that: I’m an old fart), and when I was in grade school the lunch cooks actually cooked the food, and actually a lot of it was really good! By far my favorite lunch at Gilbert School was the white beans and ham hocks, a real Southern staple.

So not long after getting Ray’s book, Bonnie and I made the recipe with white beans, and it turned out even better than expected! Bonnie about swooned over the finished product, and I think if given the chance she might just leave me for that other guy with a goatee…

Let’s not wait any longer – Let’s Cook!

 

Pork Chops and White Beans

Ingredients

1 Lb  Dry White (Great Northern) Beans

1/2 Cup  Vegetable Oil, plus more as needed (Peanut, Canola, Olive all will work…)

6 Bone-In Pork Chops, about 3/4″ thick (most any cut should work, we used Sirloin… they were on sale…)

Salt and Pepper to taste

1/2 Cup  All-Purpose Flour

1  Red Onion, finely diced

3  Celery Stalk, finely diced

1  Green Bell Pepper, also (you guessed it) finely diced

1 Lb  Andouille Sausage, diced (we had smoked sausage on hand and used that – I’m thinking any good cooked, smoked, cured sausage should work – kielbasa, chorizo, etc.)

Well dice my sausage!

Well dice my sausage!

1 Tbl  Tomato Paste

2 Tsp  Dried Thyme

1 Quart  Vegetable Broth (I’m sure it wouldn’t suck if you had to use chicken broth, or a combo…)

Procedure

The dried beans need to be soaked overnite: sort through he beans to check for any small stones or other alien objects (and yes, discard same if you find…), put into a large bowl and add cold/room temp water to cover by at least a couple of inches.

Beans under water...

Beans under water…

Cover the bowl and set aside at room temperature overnite. When getting ready to cook drain the beans.

Awaiting the knife...

Awaiting the knife…

Prep your veggies (dice the onion, celery and bell pepper; smash away at the garlic) and set aside.

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Salt and pepper your meat on both sides.

Yeah, we coulda used a bigger plate...

Yeah, we coulda used a bigger plate…

Put the flour on a plate and coat the chops well all over – shake off the excess and set aside for now.

Nice piece of meat ready to go...

Nice piece of meat ready to go…

You’re going to need a big-ol’ Dutch oven or other heavy-bottomed large cooking vessel (we originally started cooking in a cast-iron Dutch oven, and then realized the whole thing just wasn’t gonna fit, so we then switched to a stockpot to finish off the dish, as the visually astute of you may notice from the accompanying pics) – add about 1/4 cup of the oil to your cooking vessel of choice and heat over medium-high.

Fry, fry, baby...

Fry, fry, baby…

When ready to go, add as many of the pork chops as will fit comfortably and fry until golden brown (about 5 minutes a side). Drain the browned chops on paper towels and let sit aside as you move on… the rest if the dish is going to cook a bit before they go back in, so if you want cover and throw into the ‘fridge…

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Add the remaining 1/4 cup oil to the pot and throw in the chopped veggies. Cook a few (3 to 4) minutes until the onion is opaque then add the sausage du jour… continue cooking about 5 minutes or so until the veggies have softened.

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Stir in the tomato paste, the thyme, 1 tablespoon salt and 1 teaspoon black pepper and cook for a couple of minutes. Add the quart of broth, plus a quart of water and bring up to a simmer.

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Add the drained beans and stir well. Cover and simmer for an hour, stirring now & then.

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Add the chops, mix well and return to the simmer. Cover and cook for another hour, again stirring when you think about it…

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Uncover and cook about another 45 minutes until the beans are tender and the gravy is as thick as you like (“the consistency of a bowl of chili” according to Dr. BBQ). Stir on occasion, trying not to break up the pork chops (at this point at least…).

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Remove the chops to a serving plate and the beans to a bowl… this is really good with a side of greens and some cornbread (maybe try Grandma Hayes’s Corn Bread?)!

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Or if you prefer, you can just break up the pork and toss on top of a bowl of beans…

So... darn... good...

So… darn… good…

and still dunk in some cornbread…

And here’s one more picture of the book in case you forgot what it looked like since the start of the post…

Pork Chop Cookbook

Pork Chop Cookbook

I’ve made several recipes from the book, and liked them all! If you like a bit of piggy on your plate, this book is worth picking up! I put up a post a while back of a chicken recipe that was inspired by one of the chop recipes from the book, you can see it here.

As always, I hope you give this one a try, and please post your thoughts in the comments!

Back to the kitchen – see you soon!

 

If you enjoyed this post, please be sure to “like” and “share”!

For those (probably older) folks who still use snail mail…

Celebrity Chefs stamps

Celebrity Chefs stamps

you can now get the first celebrity chef stamps!

The backside of Celebrity Chefs

The backside of Celebrity Chefs

Nice photos/portraits of the five chefs (James Beard, Joyce Chen, Julia Child, Edna Lewis and Felipe Rojas-Lombardi) adorn the stamps with the back of the sheet sporting bios of each of them. It’s a nice variety of cuisines represented, and with the tradition that to be depicted on a US stamp a “real” person has to be deceased (even though this is no longer a hard-and-fast rule), this is certainly a good list of some of the first celeb chefs, but I think that Justin Wilson also belongs here…

Despite that little nit-pick on my part, I did scurry down to the local Post Office to get my hands on a sheet of these on the first day they were on sale!

So, keep an eye on your mail, you never know when Julia or Edna may show up in your box!

If you enjoyed this post, please be sure to “like” and “share”!

If you’ve been watching any food TV recently, you’ve certainly seen the barrage of ads for the new foodie-film “The HundredFoot Journey” starring the still-so-hot-even-though-she’s-almost-70 Helen Mirren. Based on the novel by Richard C. Morais (which I did read and enjoyed immensely), the film is sure to be full of images to delight anyone who loves to eat, and to cook…

Tandoori Chicken

Tandoori Chicken

In the lead-up to the films debut their social media shared several recipes, both Indian and classical French dishes, reflecting the two main culinary references (and conflict) of the story. I decided to try the Tandoori recipe, which was titled “Tandoori Chicken Wings”, but for some reason the recipe didn’t use wings, but chicken legs (and the accompanying photo also was of legs)… so of course I used thighs… I like thighs…

As usual I did monkey around with the recipe a little, but not too much. The original recipe didn’t call for any marinating time, but most tandoori recipes I’ve seen call for a good time to marinate, and I did overnight to try to better infuse the flavors into the chicken. There’s not much heat in the marinade, but you could certainly up the Capsaicin-ante if you’re so inclined with some cayenne in the marinate.

So let’s delay no further, Let’s Cook!

Tandoori Chicken

 

Marinade goodies...

Marinade goodies…

Ingredients

2 1/4 tsp  Sweet Paprika

1 Tbl  Garam Masala

1 Tbl  Ground Cumin

1 Tbl  Ground Coriander

1/2 tsp  Ground Turmeric

1 Tbl  Grated Fresh Ginger

5 Cloves Garlic, finely minced

1 Tbl  Lemon Juice (fresh-squeezed, of course)

1/2 tsp  Salt

1/2 tsp  Ground Pepper

1/3 Cup  Plain Greek Yoghurt (I used 2%, but anything from fat-free to full strength should be fine)

1/2 Cup (about)  Canola Oil

3-4 Lbs  Chicken Pieces (I used thighs, see notes at end)

1 Cup  Chopped Cilantro

1 Large Shallot, minced (if they are small, use 2 or 3, duh…)

3 Tbl  White Vinegar

 

Procedure

Mix the spices (paprika thru turmeric) and put into a dry skillet and turn the heat to medium-low.

Toastin' the spices...

Toastin’ the spices…

Stir constantly for 2-3 minutes to toast the spice mixture. When it starts to smell good it’s done (if it smells burnt, you screwed up… start over…). Remove to a bowl and let cool for a few…

Mixin' the marinade...

Mixin’ the marinade…

Add the ginger, garlic, lemon juice, salt, pepper, 1 tablespoon of the oil and yoghurt to the toasted spices and mix well.

Meet your meat...

Meet your meat…

To allow the marinade to get inside well (and also to allow the interior of the chicken to cook thru in the high heat), cut several slits into your thighs (the chicken thighs, that is…). Most tandoori recipes call for the chicken to be skinned (and that may be that the skin would burn if cooked in the intense heat a true tandoor oven…), but we likes us some skin around here, so I kept it on… do as you wish…

Throw the chicken into a big zip-loc bag and add the yoghurt marinade and massage in well. Stick in the ‘fridge overnight and turn and massage now & then when you think about it (or whenever you open the door to pull out a beer…).

Ready for the heat...

Ready to meet the heat…

When getting ready to cook preheat oven to 450 degrees and take the chicken out of the refrigerator to allow to come to room temp. Take a big baking sheet (or sheets) with a rack and oil same… rub any overly excess marinade off of the chicken (don’t be too anal about it) and put it on the rack and stick it in the oven.

It will probably take about 30-40 minutes total (until the pieces reach about 160 degrees in the thickest part). You’ll want to turn often, so set a timer to remind you every 8-10 minutes or so…

While to bird is cooking make the sauce to go alongside…

Saucy...

Saucy…

Take the cilantro, shallot, vinegar and 1/4 cup of the oil and mix well. Add salt to taste and set aside.

Crusty...

Crusty…

When the chicken is cooked thru, take out of the oven and turn the broiler on – be sure the chicken is skin-side up (if you kept it on) and stick under the broiler to get extra-nice-and-crispy… watching carefully of course not to let it burn.

Tandoori Chicken

Tandoori Chicken

Let it rest for a few minutes (or as long as you can stand) and serve with the cilantro sauce for dipping or dousing… basmati rice alongside would be nice (maybe a nice batch of Coconut Rice?) and a veggie or two of your choice (here it’s shown with a Simple Roasted Cauliflower, but I think a more saucy-side like Manchurian Cauliflower would probably go better).

As far as your choice of chicken goes, dark meat like thighs and/or legs will hold up well to the high heat cooking, and the wings would work as well… breasts will tend to dry out, but make them if you like and just be sure to pull them out the second they are done.

This recipe would also be great cooked outside on the grill if you can set it up for a high, indirect heat for the main cooking, and then put the pieces over direct heat to crisp up at the end.

Despite the relatively long list if ingredients, this is really a pretty simple dish to prepare, and the results are a deeply flavored flesh along with some yummy crispy skin (if you keep it on). The simple sauce adds a bit of moisture and some extra earthiness from the cilantro. Pour yourself a cold Kingfisher,  pop Monsoon Wedding into the dvd player (at least until The HundredFoot Journey comes out for home viewing) and enjoy a great meal!

As always, we’re back to the kitchen, see you soon!

If you enjoyed this post, please be sure to “like” and “share”!

 

 

 

 

 

Cheesy, chewy, incredibly addictive…

Pão De Queijo

Pão De Queijo

these are one of the items that I’m sure will be a big hit at the 2014 Epcot International Food & Wine Festival!

Earlier this year while down in Miami, I picked up the Spring copy of Edible South Florida. With the (then) upcoming World Cup in mind, that issue featured an article about Brazilian foods, and one of the recipes for a cheesy bread/puff looked to be worth trying (especially considering Miss Bonnie’s fondness for anything fromage… or I guess in this case more appropriately queijo). So I squirreled this away under the mental to-try-later-file…

Coincidentally just a few weeks later some details about the upcoming Epcot Food & Wine Festival (the Best Time of the Year!) were starting to be given out, including some of the booths and food items we’d see this fall. Lo and behold, at the returning Brazil booth we’re going to see the same cheese puff I’d just seen the recipe for: Pão De Queijo! It was then a no-brainer to try out the recipe… and when I did the Heavens opened and the Angels sang! Yes, it’s just that good!

So let’s waste no more time – Let’s Cook!

Pão De Queijo

 

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Ingredients…

Ingredients

2 Cups  Tapioca Flour (aka manioc starch or tapioca starch, you can find in some supermarkets, and we also found at a very good price at the Asian market)
1 Cup  Milk (I used 1%, but full strength is okay)
1/2 Cup (1 Stick)  Butter
1 Tsp  Salt
1 1/2 Cups  Grated Parmesan Cheese
2 Eggs
Procedure
Preheat oven to 400°F.
blah

Dairy on dairy action…

Put milk, butter and salt into a saucepan and bring to a boil, stirring constantly.

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Stirrin’ the starch…

Remove from the heat and slowly add the tapioca flour, stirring well until thoroughly mixed.

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Cheese raining in…

Add eggs and cheese to the mixture and stir until smooth. You’ll have a fairly thick, sticky dough.

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All stirred up…

You can finalize these in one of two ways…

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Cute little muffin tin ones…

If you have mini-size muffin tins, drop the batter into those suckers and stick in your preheated oven for about 20 minutes… according to the original recipe this will make about 24 pieces, but we found it to make closer to 36…

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or you can blob onto a baking sheet…

If you don’t have little muffin tins, you can drop by spoonfuls (about a tablespoon, give or take) onto a baking sheet (or sheets)…

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Ready for the oven, not too pretty now…

and pop into the oven for (you guessed it) about 20 minutes…

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But pretty darn pretty now!

until golden brown and delicious!

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Oh yes, bite into this!

This will make flatter, kinda biscuit-like delicious cheesy-goodie.

Which is better? Both are pretty dang delicious, but the deeper mini-muffin-tin version might be a bit more gooey-cheesy in the middle… make ’em both ways and see what you like! In either case, the cheese seems to magically migrate into the center of the puff while the exterior is crispy and crunchy… dang, these are just amazing!

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A basket of cheesy, Brazilian bodaciousness!

Seriously, these are just amazing (that’s from the Department of Repetition) and addictive… and once you find the tapioca flour they couldn’t be much easier to make! And since there’s no wheat, they’re even gluten-free (if that matters to you…). They even freeze pretty well (if you have any left, that is…) – defrost and reheat in a toaster oven for a bit and you have some in-mouth-happiness ready to happen!

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Cheesy yummy insides!

Yes, you must try these! I don’t know how this recipe will compare to what will be served at the Food & Wine Festival this year, but I can’t possible imagine they could be better!

Give them a try – post your comments!

As always, we’re back to the kitchen (and soon to the bar…), see you soon!

If you enjoyed this post, please be sure to “like” and “share”!

 

Seasoned tuna, crisp lettuce, and a sweet roll to hold it all…

Hawaiian Poke Roll King's Hawaiian Bread Tuna Poke

Hawaiian Poke Roll

As I mentioned in a recent recipe post (Let’s Cook! Aloha French Toast with Pineapple Sauce), Miss Bonnie & I attended the BlogHer Food conference in Miami, and there we were given samples of several King’s Hawaiian products, and challenged to come up with some unique recipes using them.

Sweet Buns!

Sweet Buns!

One of the plethora of products we came away with was a bag of hot dog buns – I wanted to try to use these for something other than the obvious weenie-with-wierd-toppings route and my mind went to something else traditionally stuffed into a hot dog bun, a Lobster Roll…

Wanting to tie in the Hawaii theme with the rolls, I decided to do an island take on the lobster roll by using tuna and the ever-popular Hawaiian delicacy Poke in place of the lobster salad (and Dedicated Readers will know my affinity for diced-up-raw-tuna-with-good-stuff-added, and now that I’ve converted Miss Bonnie to the same craving, this seemed like a no-brainer…). So put on your flip-flops, button up your fanciest floral shirt, throw a lei around your neck and Let’s Cook!

Most of the saucy stuff...

Most of the saucy stuff…

 Hawaiian Poke Roll

Ingredients

1/2 Lb  Sushi-grade Tuna, cut into about 1/2″ cubes

1/2  Sweet Onion, diced

1/4  Green Bell Pepper, diced

For the sauce:

1/4 Cup  Mayonnaise

2 Tbl  Soy Sauce

1 Tbl  Sesame Oil

1 Tsp  Sriracha

2 Tsp  Roasted Sesame Seeds

2 Cloves  Garlic, grated or finely minced

2 Tsp  Fresh Ginger, grated or finely minced

For serving:

3-4  King’s Hawaiian Hot Dog Buns

Several soft lettuce leaves, such as butter, red or green leaf, etc.

More Roasted Sesame Seeds

Sliced Green Onions if desired

Cubes-o-Tuna

Cubes-o-Tuna

Procedure

Cut up your tuna, sweet onion (in keeping with the island theme, Maui onions from Hawaii would of course be perfect if you had them, but most of us will have access to  Vidalia or Walla-Walla  varieties) and bell pepper (the pepper is mostly for some crunch, so if you want to, sub celery). Put the tuna, onion and pepper together in a bowl.

The crunch factor...

The crunch factor…

Mix all the sauce ingredients (mayo through ginger) well. Add some to the tuna mixture and stir until the cubes are nicely coated – you’ll probably have more sauce than needed. Tada! Now you have poke!

All together now...

All together now…

If you have a bit of extra time, cover and refrigerate the poke for 30-60 minutes, if not, it’s still good to go as is.

Bun before...

Bun before…

Heat your broiler and spread the buns open a bit, but don’t brake apart. Toast your buns as desired…

Bun after...

Bun after…

and yes I allowed this one to get a bit “over-toasted” on the outside…  maybe we’ll call this the Cajun one…

Lay down some greens...

Lay down some greens…

Put some of the lettuce leaves on the bun and top with a generous amount of the poke. Sprinkle with some extra sesame seeds and/or green onions as desired…

Hawaiian Poke Roll King's Hawaiian Bread Tuna Poke

and pile on the poke!

And shove the tasty combo into your face! This will make three or four servings, depending on how high you pile your poke. I think this turned out really well, and putting the poke on the sweet King’s Hawaiian bun is a fun, and tasty, way to serve it.

You don’t have to be too finicky about proportions on the sauce: if you want more (or less) heat adjust the Sriracha. Really like ginger? Go for another teaspoons worth… you get the idea… just taste and if it’s good to you, go for it!

Thanks to the folks at King’s Hawaiian for the samples – it was fun coming up with this recipe! I hope you give it a try, and if you do, please give your thoughts in the comments section below.

As always, we’re back to the kitchen! See you soon!

If you enjoyed this post, please be sure to “like” and “share”!

 

This post is part of my entry in to the KING’S HAWAIIAN® Go PupuleTM Recipe Sweepstakes. For details on how you too can enter for a chance to win the sweepstakes prize by entering the KING’S HAWAIIAN® Go PupuleTM Recipe Sweepstakes, go here: http://www.kingshawaiian.com/GoPupuleRecipe.

Aloha French Toast with Pineapple Sauce

Aloha French Toast with Pineapple Sauce

A few weeks ago Miss Bonnie and I attended the BlogHer Food conference in Miami, and in addition to going to the seminars, eating lots of great food (and having a beverage or three), seeing some old friends and meeting new ones…

Miss Bonnie meets The Pioneer Woman

Miss Bonnie meets The Pioneer Woman

we also got to talk to the reps from many companies who were in attendance giving us the low-down on their new products. One such company was King’s Hawaiian.

Now pretty much everyone knows about their Sweet Dinner Rolls and Sweet Round Breads (and really, who doesn’t like them?), but did you know they also make hot dog and hamburger buns, mini sub rolls and sliced sandwich bread? No? Us either! As a way to spread the word, they were encouraging us to come up with recipes using their products (and of course there are incentives for doing so…), so I gladly took up the challenge (and you can too if you hurry – see the link at the end of the post)!

So here’s an Island-Inspired breakfast dish that I think came out pretty well (and Bonnie concurred when I made it for her), and I hope you’ll think so as well! So without any further ado, Let’s Cook!

Aloha French Toast with Pineapple Sauce

For two servings.

Ingredients

Let's get saucy...

Let’s get saucy…

For the Sauce:

1   20 oz can Crushed Pineapple

3/4 Cup  Raisins (more or less as you like)

2 Tbl  Butter

1/4 cup  Brown Sugar

1/4 tsp  Salt

1/4 cup  Water (or Dark Rum if you like…)

1 Tbl  Cornstarch

1 Tsp  Vanilla Extract (the real stuff please)

and toasty!

and toasty!

For the French Toast:

4 Slices  King’s Hawaiian Sweet Sliced Bread (if you think ahead, allow to sit out overnight for it to become a little dry)

2  Eggs

2/3 Cup  Light Coconut Milk (you can use regular coconut milk if you have, but may need to dilute/”loosen it up” with some water or regular cows milk)

1/4 Tsp  Salt

1/4 Tsp  Grated Nutmeg (freshly grated preferred, of course)

1/4 Tsp  Ground Ginger

1/2 Tsp  Ground Cinnamon

3 Tbl (or thereabouts)  Shredded Coconut (you can toast a little in a dry skillet if you like)

2 Tbl  Butter

 

Procedure

For the pineapple sauce:

Melt the butter in a heavy saucepan over medium heat.

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Add the brown sugar and stir until it melts and is incorporated with the butter.

Add the pineapple (including the juice) and salt and stir well until the brown sugar/butter mixture is fully melted into the pineapple.

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Stir the cornstarch into the water (or rum) until blended and then pour into the pineapple mixture.

Bring to a boil and cook for a few minutes, stirring all the while, until the sauce thickens.

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Add the raisins and stir through well to heat the former-grapes. Add the vanilla extract, stir again, and remove from the heat. Cover to keep warm while you make the French toast (you can make the sauce ahead and refrigerate – reheat in the microwave).

For the French toast:

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In a bowl whisk the coconut milk, eggs, salt, nutmeg, cinnamon and ginger until well mixed. Pour into a shallow container that will hold a couple of slices of the bread.

Heat a skillet big enough to hold the two slices of bread over medium and add a tablespoon of butter to melt.

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Add two slices of bread to the egg mixture and turn until both sides are well coated. Take about a teaspoon of coconut and sprinkle on each slice and pat in a bit so it adheres. Don’t let the bread sit any longer than needed to get it coated or else it may fall apart.

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Put the bread, coconut side down, into the skillet. Add another teaspoon of the coconut to the top of each piece of bread.

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When the first side is nice and brown, flip over the brown the other side. Cook until the surface is well colored and feels a bit dry and firm. Flip over a time or two if needed to get done to your liking.

Aloha French Toast with Pineapple Sauce

Aloha French Toast with Pineapple Sauce

Repeat with the other two pieces of bread (if you need to make more than two servings, you can keep the cooked toast in a warm oven until all the pieces are done).

Put two slices on a lovely plate (preferably one with a Disney character emblazoned on it) and add a nice amount of the pineapple sauce and dig in!

I think this turned out well, and the double-hit of coconut really adds to the flavor. Along with the sweet Hawaiian bread and the pineapple sauce on top, you surely will get a taste of the islands at your breakfast table!

Hope you give this one a try! As always, we’re back to the kitchen!

 

This post is part of my entry in to the KING’S HAWAIIAN® Go PupuleTM Recipe Sweepstakes. For details on how you too can enter for a chance to win the sweepstakes prize by entering the KING’S HAWAIIAN® Go PupuleTM Recipe Sweepstakes, go here: http://www.kingshawaiian.com/GoPupuleRecipe.

 

If you enjoyed this recipe, please be sure to “like” and “share”!

 

Asian Sticky Wings

Asian Sticky Wings

The other day I was having a craving for some chicken wings – a craving I must admit I have more often than I should – and decided to pull out an old favorite recipe I haven’t made in a while. Rich and earthy with oyster sauce, soy, sesame, honey and more it was as good as I remembered! And yes, I ate way more than I should…

So let’s not tarry, let’s cook!

 

Asian Sticky Wings

The provisions...

The provisions…

 

Ingredients

1/2 Cup  Chopped Green Onion (plus more for garnish if desired)

1/4 Cup  Honey

2 Tbl  Soy Sauce

2 Tbl  Asian Chili Sauce (such as Sambal Oelek or Chili Garlic Sauce or Srirachi)

2 Tbl  Oyster Sauce

2 Tbl  Sesame Oil

1 Tbl  Minced Fresh Ginger

3  Minced Garlic Cloves

???  Minced Fresh Hot Chilies (if desired, see below)

2 Lb  Chicken Wings, cut into two pieces at the joint (I like the tips when they get crispy, so I leave them on – you can cut off if you like)

and the fowl parts...

and the fowl parts…

 

Procedure

Pre-heat oven to 450 degrees with your rack in the middle of the oven. Spray a large baking dish (big enough to hold the wings in one layer) with cooking spray. Here I used a disposable foil half-size steam table pan (’cause I’m lazy).

He pours the honey in...

He pours the honey in…

Combine everything except the wings and stir well.

Put the wings into your baking vessel of choice and add the sauce and stir all together.

Ready to cook...

Ready to cook…

Stick the whole mess into the waiting oven. Bake for twelve minutes, pull out of the oven and turn and baste the wings. Return to the oven for another 12 minutes.

Getting there...

Getting there…

Remove from the oven, turn and baste the wings one more time. Return to the oven for yet another 12 minutes (36 total if my math is correct). Cooking times sorta depend on the size of your wings – these were big-honking wings like I prefer, but if yours are small they won’t need as much time, maybe 25 minutes total before the next step.

Turn the heat to broil and set a rack 6 inches from the broiler. Turn the wings again and put on the top rack. Broil the wings, turning and basting often, until nicely browned and the sauce has thickened a bit – maybe 10 minutes total. Be careful not to let them burn (if they do, just tell your guests it’s an Asian-Cajun fusion of Blackened Sticky Wings…).

Looking pretty good...

Looking pretty good…

If you want to get all highfaluting you can put on a serving platter and spoon the sauce over, otherwise just serve right out of the baking dish (it is just freaking chicken wings after all). Top with some extra chopped green onions if you like. Some cilantro wouldn’t hurt either if you have handy.

If serving as an appetizer/snack, just open a beer and have at it… if you want to serve as a main, have some sticky rice ready to sop up the extra sauce… a simple Asian cucumber salad/pickle goes well alongside…

As a main dish this should serve 2-3 healthy appetites, 4-6 people as an appetizer.

Let's eat!

Let’s eat!

I toyed with calling these “Spicy Asian Sticky Wings”, but decided to leave the “Spicy” off so as not to scare off the timid of palate… with just the two tablespoons of chili sauce, this is pretty mild to all but the most sensitive to heat (if you’re really heat-wussy, cut it back to one tablespoon, diners can always squirt on some extra Srirachi, etc.). Now Dedicated Readers know how I like the heat, so I add extra minced peppers to the sauce – five or six Thai chilies gives it a nice bit of oomph… throw in more if you like, or use serranos or even habs if you prefer… what the heck, add some of them all!

If you have the time (or just want to prep ahead), you can mix the sauce up and combine with the wings and refrigerate over-nite, it will only be better!

This is a recipe I’ve made for a long time – well over ten years – and it’s still a good one and always been a hit with guests. The original recipe it’s based on actually comes from an old Food Network Show: Good Food Fast with Family Circle.

This is one of those great recipes that tastes like you’ve slaved over it for hours, but it’s pretty darn simple and really good! Give it a try, share with your friends, and sit back and take the compliments! And make it as spicy as you dare!

If you give this a try, and I hope you do, let everyone know what you think in the comments.

Now as always, it’s back to the kitchen, see you again soon!

 

 

 

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