Month: July 2017
Spicy Blue Corn Tortilla Chicken Wings
Spicy Blue Corn Tortilla Chicken Wings
July 11, 2017
Ingredients
- 2 eggs
- 2 cups buttermilk
- 2 tablespoons of Sriracha hot chili sauce (or hot sauce)
- 4 pounds chicken wings (drumettes and flats)
- 3 cups all-purpose flour
- 1 cup crushed blue corn tortillas
- 2 tablespoons ground black pepper
- 2 tablespoon cayenne pepper
- 2 tablespoons garlic powder
- 2 tablespoons paprika
- 2 tablespoons onion powder
- 1 tablespoon salt
Directions
- Step 1 Beat the eggs, hot sauce, and buttermilk together in a mixing bowl until smooth. Mix in the chicken wings, cover, and refrigerate 1 hour. Combine the flour and crushed blue corn tortillas. Set aside. In a large mixing bowl, combine the black pepper , cayenne pepper, onion powder, chili powder, paprika, salt, and garlic powder. Set aside.
- Step 2 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Step 3 Remove the chicken wings from the buttermilk marinade, and discard the remaining marinade. Allow the excess buttermilk to drip from the wings, then press into the bread crumbs to coat.
- Step 4 Cook in batches in the preheated deep-fryer until the breading is golden brown on the outside, and the chicken wings are no longer pink at the bone, about 10 minutes per batch. Remove first batch of wings from oil and sprinkle with spices. Toss wings until coated with spices. Drain on a paper towel-lined plate. Repeat seasoning process for second batch.
- Step 5 Enjoy!
Bread Pudding with a Toasted Almond-Pecan Crumble
Q U I C K T I P S: There are no rules on how large your bread cubes should be. Be creative! Don’t forget the Black Tea Caramel Sauce – Click here for the recipe!
Tomato Butter
Tomato Butter
July 7, 2017
: Easy
Ingredients
- 3/4 cup sun-dried tomatoes in oil, well drained
- 1 cup unsalted butter, softened
- 2 tablespoons shredded fresh basil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Directions
- Step 1 Puree the tomatoes in a food processor or blender, then add the butter and blend well.
- Step 2 Add the basil, salt, and pepper,
- Step 3 Divide the butter into halves and place on a piece of waxed paper, foil, or plastic wrap. Roll each one into an even sausage shape and secure by twisting the ends. Using a Sharpie marker, label and date your butter.
- Step 4 Enjoy!
Q U I C K T I P S:
Try this butter on canapes or nice crusty bread. How about a more course textured butter? Puree half of the tomatoes and chop the rest by hand before adding the butter,
Shelf life: 1 week in the refrigerator. 1 month in the freezer
Resist the temptation to use regular canned tomatoes for this recipe – they contain too much water (the butter won’t fluff) and not enough flavor (flavor is the key).
Garlic Butter
Q U I C K T I P S: Essential to every kitchen…..spread it on thick on a baguette for the best garlic bread you have ever had. Add to stews or soups or create a flavor party by adding to mashed potatoes. Shelf life: […]
Lemon Butter
Q U I C K T I P S: Goes great with salmon or any broiled fish. Add to a sauce for a nice and subtle pop of lemon. Shelf life: 1 week in the refrigerator. 1 month in the freezer Fresh is always best. […]
Chili Butter
Chili Butter
July 7, 2017
: Easy
Ingredients
- 1 red bell pepper, roasted
- 1 cup unsalted butter, softened
- 1-2 red or green chilies, seeded and finely chopped
- 1 tablespoon finely chopped cilantro
- 1 teaspoon salt
Directions
- Step 1 Broil red bell peppers under a hot broiler until charred.
- Step 2 Place pepper in a plastic storage bag for 5 minutes.
- Step 3 Remove from bag, hold under cold running water, and peel off skin.
- Step 4 Puree the pepper in a blender or food processor. our the puree into a cheesecloth-lined strainer (a strong paper towel with do the trick as well) over a bowl and set aside to drain for 1 hour.
- Step 5 Place the butter in a bowl. Add the drained pepper puree and the lemon juice and beat until light and fluffy. Mix int he chili and cilantro.
- Step 6 Divide the butter into halves and place on a piece of waxed paper, foil, or plastic wrap. Roll each one into an even sausage shape and secure by twisting the ends. Using a Sharpie marker, label date your butter.
- Step 7 Enjoy!
Q U I C K T I P S:
Goes great with barbecued or broiled fish and chicken.
Shelf life: 1 week in the refrigerator. 1 month in the freezer
Fresh is always best. Never use concentrated juice.
Because chile peppers contain that can burn your skin and volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Easy Chicken Stock
Q U I C K T I P S: If you are freezing, you may want to ladle off some of the excess fat on the surface. (The fat helps preserve the stock in the fridge, but doesn’t help it in the freezer.) If freezing, […]