The popular version of chicken wings started in the Anchor Bar in Buffalo, New York. You know what else starts around Buffalo?
That's right, The Mosquito Song! (Available as a FREE e-book May 9th and 10th!) Available at that website named after large single-breasted women.
Wait, why are we talking about boobs? They have absolutely nothing to do with chicken wings.
1. Assuming you just bought a pack of chicken wings, and not a dozen chickens, you are going to want to separate the wings into their three parts. At one end is the "drumstick" part, the middle is the "wing" part, and the far end is the "nib".
2. Set the nibs aside for stock or toss them out. OR be like me and do the former, wait three months, then do the latter.
3. Flour the useful parts of the wings. Seasoning if fine, but not really necessary beyond salt and pepper. The flour is more to get the wings dry than to give them flavor.
4. Heat up the deep fat fryer to 375. If you don't have a deep fryer, I am told a dutch oven works well in a pinch. Don't have a dutch oven? You can use a deep frying pan, but be prepared for some greasy cleanup.
5. Cook the wings in relatively small batches for about 10-15 minutes. Set them on paper towels when done.
6. In a large bowl or casserole dish or whatever you have with a tight fitting lid, dump in a bunch of Frank's Red Hot.
7. Add a little melted margarine into the hot sauce. The more you add, the less spicy the wings will be.
8. Put the wings in the bowl.
9. Close the lid.
10. Shake.
Serve these with a bleu cheese dressing. One with chunks, but a mild flavor. Watering it down with mayonnaise isn't frowned upon.
Showing posts with label side dishes. Show all posts
Showing posts with label side dishes. Show all posts
Tuesday, May 8, 2012
Wednesday, May 2, 2012
Egg Dumplings
I don't think we've done any German food, before. You can do worse than these egg dumplings whose name comes from a term meaning "little sparrow".
Traditionally, Spätzle is made by scraping its dough off of a cutting board and dropping it into seasoned water or stock. More modern methods involve a spatzle cutter, or by pushing the dough through a colander.
I tend to put the dough in a pastry bag without a tip, push it through there, and cut off the pieces with a knife until they are about the size of gnocchi.
I've only made them a few times, so this recipe is still being perfected.
Here's how you make the dough.
1. Put a pot of stock or salted, seasoned water on the stove.
2. Bring to a boil, reduce to a simmer.
3. Beat two eggs in a medium-large bowl.
4. Mix into the eggs: 3/2 cups of flour, 1/2 cup plus a tablespoon water, 1/2 teaspoon salt, 1/4 teaspoon baking powder. (Lookee here, you got dough.)
5. Mix a small amount of grated nutmeg into the dough. (I literally take a lemon zester and run the nutmeg down it once.)
6. Now, you can spoon the dough into the stock, push it through the colander, push it through a pastry bag.
7. When is it done? When it floats! It doesn't take long, so you know what to do.
Now, you're ready for all your German guests.
Traditionally, Spätzle is made by scraping its dough off of a cutting board and dropping it into seasoned water or stock. More modern methods involve a spatzle cutter, or by pushing the dough through a colander.
I tend to put the dough in a pastry bag without a tip, push it through there, and cut off the pieces with a knife until they are about the size of gnocchi.
I've only made them a few times, so this recipe is still being perfected.
Here's how you make the dough.
1. Put a pot of stock or salted, seasoned water on the stove.
2. Bring to a boil, reduce to a simmer.
3. Beat two eggs in a medium-large bowl.
4. Mix into the eggs: 3/2 cups of flour, 1/2 cup plus a tablespoon water, 1/2 teaspoon salt, 1/4 teaspoon baking powder. (Lookee here, you got dough.)
5. Mix a small amount of grated nutmeg into the dough. (I literally take a lemon zester and run the nutmeg down it once.)
6. Now, you can spoon the dough into the stock, push it through the colander, push it through a pastry bag.
7. When is it done? When it floats! It doesn't take long, so you know what to do.
Now, you're ready for all your German guests.
Thursday, April 19, 2012
Baconated Potatoes
So, I've been meaning to make Spätzle, photograph it, and write up a nice recipe.
The problem is, tomorrow is Hitler's birthday. It's not really the time of year to be celebrating German things. So, even though I have relatives names Braunscheidel, it is going to have to wait.
Instead we'll do Baconated Potatoes. These things work for pot-lucks, brunches, Christmas or the Fourth of July. They re-heat well if you return them to the frying pan.
The rules are really loose here and dependent on personal tastes. This is a recipe of "some"s and "about"s. I use about 4 pounds of potatoes and about a pound of bacon. That makes enough for a party, so your mileage may vary
1. Remove blemishes from some potatoes and chop them. (You can peel them, but the skins won't hurt you unless you eat a whole lot. Just make sure there aren't ugly spots or eyes.)
2. Bring a nice big pot of seasoned water to a boil for the potatoes. (Salt and pepper make everything better. A little oil in the pot helps keep things from boiling over.)
3. Drop the potatoes in when the water is boiling. (Be careful not to burn yourself.)
4. You are going to want to boil the potatoes until tender. It usually takes about 20 minutes, but may take longer depending on the size of your chop and the age and breed of potato.
5. While those boil, fry up a pound of bacon in a big frying pan or skillet. Get it nice and crispy. (Wait for the pan to be hot before you drop the bacon. It might take a few batches if your pan is small. If you pan is small, though, you might want to get another one going because you are currently boiling a lot of potatoes.)
6. Pull the bacon out of the pan, set it aside and save the grease in the pan.
7. Drain the potatoes and set those aside. (If you are super cheap, you can save the potato water for soup or bread-making.)
8. Now fry up some minced, crushed, pressed or otherwise smashed garlic in the bacon grease. Just a little, don't burn it. (Feel free to throw in some chopped onions, too. I don't like them, but they work well here.)
9. After you've garlic-ed up the bacon fat, put the potatoes in there and fry away. (The potatoes are already cooked, so you just want them to 1. get color, 2. get crispy, and 3. soak up that bacon grease.)
10. After the potatoes have sucked up all the bacon grease, the bacon should be cool enough to chop. So, chop it.
11. Throw the chopped bacon into the potatoes, and toss it around till mixed.
12. Salt and pepper to taste.
The problem is, tomorrow is Hitler's birthday. It's not really the time of year to be celebrating German things. So, even though I have relatives names Braunscheidel, it is going to have to wait.
Instead we'll do Baconated Potatoes. These things work for pot-lucks, brunches, Christmas or the Fourth of July. They re-heat well if you return them to the frying pan.
The rules are really loose here and dependent on personal tastes. This is a recipe of "some"s and "about"s. I use about 4 pounds of potatoes and about a pound of bacon. That makes enough for a party, so your mileage may vary
1. Remove blemishes from some potatoes and chop them. (You can peel them, but the skins won't hurt you unless you eat a whole lot. Just make sure there aren't ugly spots or eyes.)
2. Bring a nice big pot of seasoned water to a boil for the potatoes. (Salt and pepper make everything better. A little oil in the pot helps keep things from boiling over.)
3. Drop the potatoes in when the water is boiling. (Be careful not to burn yourself.)
4. You are going to want to boil the potatoes until tender. It usually takes about 20 minutes, but may take longer depending on the size of your chop and the age and breed of potato.
5. While those boil, fry up a pound of bacon in a big frying pan or skillet. Get it nice and crispy. (Wait for the pan to be hot before you drop the bacon. It might take a few batches if your pan is small. If you pan is small, though, you might want to get another one going because you are currently boiling a lot of potatoes.)
6. Pull the bacon out of the pan, set it aside and save the grease in the pan.
7. Drain the potatoes and set those aside. (If you are super cheap, you can save the potato water for soup or bread-making.)
8. Now fry up some minced, crushed, pressed or otherwise smashed garlic in the bacon grease. Just a little, don't burn it. (Feel free to throw in some chopped onions, too. I don't like them, but they work well here.)
9. After you've garlic-ed up the bacon fat, put the potatoes in there and fry away. (The potatoes are already cooked, so you just want them to 1. get color, 2. get crispy, and 3. soak up that bacon grease.)
10. After the potatoes have sucked up all the bacon grease, the bacon should be cool enough to chop. So, chop it.
11. Throw the chopped bacon into the potatoes, and toss it around till mixed.
12. Salt and pepper to taste.
Thursday, March 29, 2012
Green Beans Almondine
So, it dawns on me that I haven't really given any recipes for side dishes or vegetables. We'll fix that thing.
Generally, my wife makes the green beans, but I showed her this recipe long ago. She does it somewhat differently, preferring to use sesame oil in the frying pan.
This is far from a definitive recipe for Green Beans Almondine. Every cook has his or her own twist.
There are no exact quantities here. This is the sort off recipe you play around with.
1. Wash green beans, and cut off the ends.
2. Drop them in some boiling water for about a minute or two. It'll make them nice and green.
3. Now melt a little butter in a pan with some olive oil.
4. Once that is melted, throw in some minced garlic. One to four cloves, depending on how big they are and how many beans you have.
5. Sauté the garlic on medium for about a minute or two.
6. Throw in some sliced or slivered almonds. (Whatever your preference is. They sell them in little bags, pre-cut. One or two of those will generally do.)
7. Sauté the almonds for about a minute or two. Be careful not to burn them.
8. Throw the cut and washed beans in there, and toss them around with the almonds and garlic. Keep them on the heat for another four minutes or so.
Salt and pepper and you are good to go.
Generally, my wife makes the green beans, but I showed her this recipe long ago. She does it somewhat differently, preferring to use sesame oil in the frying pan.
This is far from a definitive recipe for Green Beans Almondine. Every cook has his or her own twist.
There are no exact quantities here. This is the sort off recipe you play around with.
1. Wash green beans, and cut off the ends.
2. Drop them in some boiling water for about a minute or two. It'll make them nice and green.
3. Now melt a little butter in a pan with some olive oil.
4. Once that is melted, throw in some minced garlic. One to four cloves, depending on how big they are and how many beans you have.
5. Sauté the garlic on medium for about a minute or two.
6. Throw in some sliced or slivered almonds. (Whatever your preference is. They sell them in little bags, pre-cut. One or two of those will generally do.)
7. Sauté the almonds for about a minute or two. Be careful not to burn them.
8. Throw the cut and washed beans in there, and toss them around with the almonds and garlic. Keep them on the heat for another four minutes or so.
Salt and pepper and you are good to go.
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