In a sauce pan
melt 1/2 cup butter
then add (in order, with 30 seconds between each add)
4 cloves garlic, minced
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 cup Frank’s Red Hot or Durkee hot sauce
Cook 3 minutes, then set aside

Preheat vegetable oil (Canola or Safflower) to 375° for frying

2 pounds chicken wings, split, tossed with
Kosher or sea salt, to taste
Fresh cracked black pepper, to taste
1/2 cup all-purpose flour, for dredging
Fry wings in small batches (8-10 minutes)
Serve warm with blue cheese dip

Chinese Chicken Wings

1/3 C water
1/3 C Sake
4 TBL Brown sugar
1/3 C naturally brewed soy sauce
3 TBL Mirin . Sweetened rice wine
3 TBL Oyster sauce
1-3 Tien Tsin chili
1 stick cinnamon
2 cloves Star anise
1 branch Ginger . peeled and sliced
3 Green onions

Pre heat large sauté pan with sesame oil
Brown wings in sesame oil
Meanwhile, combine all other ingredients
Add combined ingredients
Boil then simmer uncovered to reduce . about 30 minutes
Stir to coat with remaining glaze
Sprinkle with sesame seeds and scallions

with Bleu Cheese Butter

Dredge wings and put into fryer
2 TBL melted butter to wet the wings
and for your dredge, in another bowl, mix 1 C flour with
1 tsp each of cumin, corn starch, paprika, salt
Fry wings

Put into a blender
Sauce:
cumin, salt, pepper, paprika, drained paiquillo peppers
Jack Daniels Number 7 BBQ sauce
Blend for 3-5 seconds
Spoon sauce over wings and toss to cover

Blue cheese butter – Dipping sauce – serve on the side
½ C blue cheese – ½ C (1 stick) melted butter

Fry wings in a fryer: 350-370 degrees until golden brown: 12-14 minutes

Tossing Sauce
1 TBL EVOO
4 Chopped scallions
2 cloves garlic – minced
1 TBL prepared horseradish
½ tsp salt and pepper to taste
1 C juice – orange, pomegranate or cranberry
¼ brown sugar
1 C hoisin sauce

Bring to a boil, then reduce to a simmer until it reduces to about half
Pour over wings and toss to cover
Toss with crunched and smashed up dried onion rings – little can like what you put on top of green beans

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Step by Step

1. Sear tomatoes and garlic in hot cast iron pan
2. Add Dried chili negro placia – Alternate: Dried ancho chilies
3. Arbol chilies (dried)
4. Add bottle of beer
5. Mexican oregano, cumin and salt
6. Mix in with cilantro and chopped (or minced) onion
7. Refrigerate for an hour – keeps for several days

1. Take a tortilla and put it on a plate
2. Over half of it sprinkle grated cheddar cheese
3. Over the other half, spread a few slices of ham and salami
4. Microwave for 60 seconds
5. Spread with mustard or mayo
6. Put some pickle slices on the spread
7. Fold,cut and serve

 

 

A good thing to do when you overcook your rice (and it becomes mushy) is to make fried rice balls.

1. Place a tablespoon of rice in the palm of your hand
2. Flatten it with the back of the spoon making an indentation
3. Put in your filling (ham, chives, chicken, chorizo, cheese, pork, whatever)
4. Get a second tablespoon of rice and flatten it (a bit) with your other hand.
5. Moosh them together putting your filling in the middle
6. Roll into a ball shape
7. Roll in flour, then egg, then Panko bread crumbs
8. Fry at 350 degrees until browned
9. Serve with dishes of dipping sauce and toothpicks

 

 

Par boil and blanche the ramen
Give it a light chop
Make a roux
As it starts to brown, add 1/4 C each heavy cream and milk
Stir until it starts to thicken
Add 1 C chicken stock
Dump in cabbage, peas, carrots and chicken (chopped/diced)
Fold in cooked ramen and fresh cut chives
Label into ramekin top with bis quick pie crust
Brush top with egg wash
Poke holes to let steam escape
Bake 425° about 30 minutes

Good

Fleur de Sel Caramels
(Salted Caramels)

• 3/4 C C sugar
• 1/4 C corn syrup
• 1/4 C water
• 3 OZ cream cheese
• 1 C heavy cream

Stir and heat over a very big pan over medium high heat

• Heat to 220º and simmer 6-7 minutes
• At about 280º swirl to dissolve the crystals that may have formed on the sides.
• Increase temperature to 250º without agitation
• At 255º add 1/2 C heavy cream (prepare for a reaction)
• 5 TBL butter
• 1 TBL soy sauce

Caramel should be bubbling freely – somewhere between 220 and 240 degrees
Pour in heavy cream – prepare for a violent bubbling reaction
Stir with wooden spoon
Add in 1/2 tsp vanilla extract
Bring up to exactly 250 degrees.  DO NOT let it exceed 255º
Less than 250 degrees, and it will be runny. Too high and it will be hard.

Line 8×8 inch pan with parchment paper
Brush it with oil
Pour 250 degree caramel into your greased pan
Sprinkle with Maldon Salt *
Set on a stone counter to cool (about 30 minutes)
Let it cool until the bottom of your pan is just warm to the touch

Treatment #1
•  Cut the slab into two equal rectangles
•  Roll each slab lengthwise into a rope, then cut in eight pieces
•  Sprinkle with more coarse sea salt
•  Wrap each piece in waxed paper

Treatment #2
•  Cool 3 more hours
•  Mark squares with the edge of a ruler
•  Cut using a greased pizza roller
•  Wrap in parchment paper or waxed paper

* Other optional finishing salts:

• Maldon Salt
• Coarse Sea Salt
• Kosher Salt
• Sel de Gris
• Red Salt
• Danish Smoked Salt
• Pink Salt

Trotters and Shanks were the original, and the best, but here is a recipe from Americas Test Kitchen that will be more accessible

2 Racks of Baby Back ribs
2 tsp ground fennel and salt and pepper – both sides
Heat up oil in a Dutch oven
Brown your ribs – just the meat side – about 6-8 minutes
Remove ribs and set aside, then add to Dutch oven
1 onion – minced
1 head fennel – minced
2 carrots – minced
2 TBL chopped sage
2 tsp rosemary – chopped
1 tsp kosher salt
Cook about 12-15 minutes

Add 1 C red wine to deglaze your pan and reduce – about 5 minutes
Add 1 large (or 2 regular) cans of crushed tomatoes
Add 3 C chicken broth and bring up to a simmer
Add ribs back into the pot, meat side down
Add an entire intact head of garlic
Cover and move to a 300 degree oven for about two hours

Remove ribs and garlic to a tray – set aside
Skim off fat from top of sauce
Shred the ribs – separate out large pieces of fat and gristle

Cook your choice of pasta – ATK used pappardella, which is a wide noodle

Add meat back to sauce base and stir to combine
Squeeze garlic head / cloves back into sauce
2 TBL sage
2 TBL red wine
Stir together
Add 1/2 of ragu into your strained pasta
Plate and top with more sauce, and then freshly grated Parmesan cheese

Fruit Pies

Butter should be cold
If fruit is overcooked, it releases liquid making for a wet bottom crust
Add orange zest for added flavor
Add a bit of polenta for a more grainy texture and takes up some of the moisture
Corn starch will also take up some of the liquid
If you put a dry frangipane (almond cream) in the bottom it will also soak up liquid
Apples and cinnamon are a classic combination
The key is making sure the pastry is baked through
Use a springform pan to let some of the liquid drop out… maybe ?!?

Custard Tarts

A British classic
Outer sweet pastry filled with egg custard, dusted with nutmeg, and baked
Insides cannot be runny or watery
– flour
– almonds
– chilled batter
Breadcrumb texture, then add an egg, then let it rest
Some thicken the custard before the bake,
– others pour it in raw and bake them
Let them cool an hour before removing from the tart pan

Filo Pastry Pie

Spanikopita, baklava, m’hanncha, etc
Combines water, a bit of EVOO and high gluten flour
Vinegar tenderizes the gluten strands which allows
The alchemy of baking
You need to overwork it
Is a food processor better than hand mixing?
Should be thin enough to read the paper through it
The dough should be rested to allow the fibers to relax
Roll as flat as possible
Once rolled you need to stretch it
– this can be in small sections, or one giant sheet
Once filled, it has to be rolled into a rope
The thinner the sheets, the flakier the end product
Fruits can release their liquids and make a soggy bottom if you are not careful

2 Poblano peppers – cut in half and deseeded
1 onion – chopped
4 cloves of garlic
1 carrot – chopped small

Put veggies into skillet that was used to cook the chicken
Salt veggies

1 1/2 pounds chicken wings,legs and thighs – Brown in a pan, then set aside
1 potato – peeled, diced, and set aside

When veggies have softened, add
1 TBL ancho chili powder
1 tsp cumin
1 small can green chilis
4 C chicken stock
– bring up to a boil

Add in chicken and potatoes
Simmer for 30 minutes

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This press can be used to make pierogi, ravioli, dumplings, hand pies and much more.

These recipes have been shared by family and friends over the years. Pierogies are frequently made for Christmas, but they can be made for any special event. There’s some work involved, but the outcome is rewarding! After the pierogies have boiled, they can be fried in some butter and onions or served with sour cream.

Ingredients

Sauerkraut Filling

• 2 TBL butter
• 1/3 C chopped onion
• 1 1/2 C sauerkraut, drained and minced
• salt and pepper to taste

Potato Filling

• 3 TBL butter
• 1/2 C chopped onion
• 2 C cold mashed potatoes
• 1 C shredded sharp cheddar cheese
• 1 tsp salt
• 1 tsp white pepper

Dough

• 3 egg
• 1 C sour cream
• 3 C Bread flour
• 1/4 tsp salt
• 1 tsp baking powder

Step by Step

1. SAUERKRAUT FILLING
   To prepare the sauerkraut filling, melt the butter in a skillet over medium heat.
2. Stir in the onion, and cook until translucent, about 5 minutes.
3. Add the drained sauerkraut and cook for an additional 5 minutes.
4. Season to taste with salt and pepper, then remove to a plate to cool.
5. MASHED POTATO FILLING
   For the mashed potato filling, melt the butter in a skillet over medium heat.
6. Stir in the onion, and cook until translucent, about 5 minutes.
7. Stir in the hot mashed potatoes.  If they are leftovers, heat in the microwave before adding.
8. Add the shredded cheese
9. Season with salt and white pepper.
10. DOUGH
    To make the dough, beat together the eggs and sour cream until smooth.
11. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together.
12. Continue mixing for another 5-8 minutes, then allow to rest for 15 minutes.
13. Spread the dough on a lightly floured surface until firm and smooth.
14. Divide the dough in half, then roll out one half to 1/8 inch thickness.
15. Cut into 3 inch rounds using a biscuit cutter.
16. Place a small spoonful of the mashed potato filling into the center of each round.
17. Moisten the edges with water, fold over, and press together with a fork to seal.
18. Repeat procedure with the remaining dough and the sauerkraut filling.
19. Bring a large pot of lightly salted water to a boil.
20. Add pierogies and cook for 3 to 5 minutes or until pierogi float to the top.
21. Remove with a slotted spoon.
22. Saute minced onion in 4 TBL butter and 2 TBL olive oil for about 15-20 minutes, then add the cooked pierogie, and cook till nicely browned.