July 2, 2010

Buffalo Wings


Buffalo Wings


Wings
2 lbs chicken wings (about 12 wings)
3 Tbsp butter, melted
4 Tbsp bottled hot pepper sauce (Texas Pete Original)
1 Tbsp paprika
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
Celery sticks 
Blue cheese dip
1/2 cup sour cream
1/2 cup crumbled blue cheese
1/2 cup mayonnaise
1 Tbsp white wine vinegar or white vinegar
1 clove garlic, minced

METHOD

Wings
1 Cut off wing tips (discard or reserve for other use such as making stock). Cut wings at the joint. Put chicken wing pieces in a plastic bag. Set aside. Food safety note: when cutting raw chicken it is best to use a cutting board reserved just for cutting raw chicken. Wash thoroughly when finished. Do not let raw chicken juices come in contact with other food.
2 Create a marinade by stirring together the melted butter, hot pepper sauce, paprika, salt, cayenne pepper and black pepper. Pour all but 2 tablespoons of the marinade over the chicken pieces in the plastic bag. (Reserve marinade for coating after the pieces come out of the oven.) Seal bag and let marinate at room temperature for half an hour. When marinating is finished, drain marinade and discard bag.

3 Place wing pieces on the rack of a broiler pan. Broil 4 to 5 inches from the heat for about 10 minutes on each side, until chicken is tender and no longer pink. Remove from oven and baste with reserved marinade. 
Serve with Blue Cheese Dip and celery sticks. Makes approximately 24 pieces (about 12 appetizer servings).
Blue cheese dip
Combine dip ingredients - sour cream, mayonnaise, blue cheese, vinegar, and garlic - in a blender or food processor. Blend or pulse until smooth. Cover and chill up to a week.

Mushroom Pie



Mushroom Pie

INGREDIENTS

  • 1 basic pie dough recipe, rolled out and lining a 9 or 10-inch pie dish, or 8x8 baking dish, chilled (or one frozen pie crust)
  • 2 Tbsp butter
  • 1 lb sliced mushrooms
  • 1 large clove garlic, minced
  • Salt and pepper
  • 1/2 cup cream
  • 1/3 cup milk
  • 1/3 cup sour cream
  • 2 eggs, lightly beaten
  • A dash of ground cardamom or nutmeg (optional)
  • 1 Tbsp chopped fresh parsley
  • 1 cup grated Monterey Jack cheese

METHOD

mushroom-pie-1.jpg mushroom-pie-2.jpg
1 Preheat oven to 425°F. Line the inside of a pie shell with heavy aluminum foil, pressing it against the side. Bake for 8 minutes. Remove foil, poke the bottom of the pie crust with the tines of a fork to create air vents. Return crust to oven, bake for an additional 4 minutes, or until the crust just begins to brown. Remove from oven and let cool.
mushroom-pie-3.jpg
2 In a large sauté pan melt butter on medium heat. Add mushrooms, stir to coat with the butter. Increase the heat to high, stirring constantly until the moisture the mushrooms has released and evaporated, a few minutes. Lower heat to medium, add minced garlic, stir with the mushrooms for 30 seconds then remove from heat.
3 Beat together the eggs, sour cream, milk, and cream. Add freshly ground pepper, a pinch of salt, and cardamom or nutmeg if using. Stir in the grated cheese and chopped parsley.
mushroom-pie-4.jpg mushroom-pie-5.jpg
4 Spread the sautéed mushrooms along the bottom of the pre-baked pie crust. Pour the cheese and cream mixture over the top of the mushrooms. Bake for 30-35 minutes, until nicely browned on top and a knife inserted in the center comes out clean. Remove from oven and let cool for 10 minutes before serving.
Serves 4-6.

Easy Black Beans and Rice


Easy Black Beans and Rice

INGREDIENTS

  • 1 cup uncooked white rice
  • 1 Tbsp olive oil
  • 1 small onion, chopped
  • 1/2 green bell pepper, thinly sliced
  • 1/2 red bell pepper, thinly sliced (for added flavor you can substitute roasted red bell peppers or some chopped pimentos)
  • 3 cloves minced garlic
  • 2 16-ounce cans of black beans, rinsed and drained
  • 2 Tbsp white vinegar
  • A few dashes of Tabasco or 1/4 teaspoon cayenne powder
  • 1 teaspoon dried oregano or 1 heaping Tbsp chopped fresh oregano
  • Salt and pepper to taste
  • Optional Lime wedges and cilantro for garnish

METHOD

1 Cook rice according to package instructions. White rice usually takes 15 minutes to cook once the water is simmering, and 10 minutes to sit.
2 Heat oil in a large skillet on medium high. Sauté onions and bell peppers for 3-4 minutes, until just beginning to soften, then add garlic and sauté a minute more. Add the black beans, vinegar and Tabasco or cayenne. Bring to a boil, reduce heat, cover and simmer for 5 minutes.
3 Stir in rice and oregano. Add salt and pepper to taste.
Serves 6.

Curry Rice Salad


Curry Rice Salad
The secret to this recipe is the cilantro, raisins, and chopped apple. Sesame oil is a nice touch. You can also add shrimp, large or small, to it to make it more of a cold main salad dish. The salad gets better the longer it sits in the fridge (to a point) because of the absorption of the curry oil. So it is a good idea to make a big batch because the leftovers are even better.

INGREDIENTS

  • Short grain brown rice - 1 to 1 1/2 cup, best is organic
  • One large yellow onion - chopped.
  • Curry paste or curry powder - yellow or red Indian (not Thai)*
  • Olive oil
  • Cumin
  • Chili pepper
  • Sesame oil
  • Cilantro - chopped
  • Raisins - one cup
  • One apple - cored and chopped (not peeled)
  • Honey
  • Salt
  • Celery - chopped
  • Snow peas - stringy ends chopped off, then chopped
  • Bell pepper, red, green, or yellow - chopped
  • Green onions - chopped
Italics = optional ingredients
*If cooking gluten-free, use gluten-free curry paste or powder

METHOD

1 Prepare the brown rice.
Put rice in a big pot, add 1 3/4 cups of water for every cup of rice, bring to a boil, cover, lower the heat on very low, let simmer for 45 minutes, take off heat and keep covered for at least another 10 minutes.
2 Prepare onions and curry oil.
In a large saucepan put 1/4 cup of olive oil on medium high heat. Add a couple heaping tablespoons of curry paste (if it is mild) or add a couple of tablespoons of mild curry powder. Add a dash of chili pepper and cumin and a few drops of sesame oil if you have it. Let the curry simmer for a minute. Add the chopped yellow onion and cook until translucent.
3 Mix rice and onions.
In a large mixing bowl, put in the hot rice and then fold in the onions with the curry infused oil in which they were cooked. You'll need to use a strong wooden spoon to mix. Taste test the rice at this point. If it needs more curry flavor, heat some more curry powder, chili, and cumin in olive oil for a few minutes and add to the rice to desired spiciness.
4 Add other ingredients to taste - cilantro, raisins, apple, celery, snow peas, bell pepper, green onions. Add a couple tablespoons of honey. Add a dash of salt to taste.
5 Chill and serve. Serves 4 to 6.

Black Bean Salad


Black Bean Salad

INGREDIENTS

  • 1 (15 ounce) can of black beans, thoroughly rinsed, and drained (or 1 1/2 cup of freshly cooked black beans)
  • 1 1/2 cups frozen corn, defrosted (or fresh corn, parboiled, drained and cooled)
  • 1/2 cup chopped green onions or shallots
  • 2 fresh jalapeño peppers, seeded and minced, or 1 whole pickled jalapeño pepper, minced (not seeded)
  • 3 fresh plum tomatoes, seeded and chopped
  • 1 avocado, peeled, seeded, and cut into chunks
  • 1/2 cup fresh chopped cilantro
  • 1/4 cup fresh chopped basil
  • 2 Tbsp lime juice (about the amount of juice from one lime)
  • 1 Tbsp olive oil
  • 1/2 to 1 teaspoon of sugar (to taste)
  • Salt and pepper to taste

METHOD

Make sure to rinse and drain the beans, if you are using canned beans.
In a large bowl, combine the beans, corn, onions, jalapeno chile peppers, tomatoes, avocado, cilantro, basil, lime juice and olive oil. Add sugar and salt and pepper to taste. (The sugar will help balance the acidity from the tomatoes and lime juice.) Chill before serving.
Serves 6 to 8.

Boiled Peanuts





  • 2 lbs. of fresh and raw peanuts that are still in their shells
  • 2 tablespoons of salt
  • 1 bag of Zatarain's Crab and Shrimp Boil
  • 1 tablespoon of red pepper (or more, if you are feeling lucky)
Instructions:
  • Place the peanuts in a large pot and add enough water to cover them and almost fill the pot.
  • Add the salt and stir it real well.
  • Turn the stove to the high heat setting and cover until it boils.
  • Add the Zatarain's and the red pepper.
  • Reduce the heat just enough to keep it from boiling over.
  • Boil the peanuts for 4 hours. Add water as needed to keep the peanuts covered.
  • Drain the peanuts and serve.
  • Enjoy the Cajun boiled peanuts!