Baked Asian Chicken Wings

2011 Super Bowl is almost here. The girls and I are invited to two parties. Party #1 Packer Party, party #2 Steeler Nation. Who are we routing for? Packers baby. We are to bring an appetizer to each bash and everyone knows the best Super Bowl food is finger food. But I am pretty much over Lipton onion soup dip with ruffles. What to make that says football with a twist? Something a little sweet, a little spicy that packs a whole lot of flavor…awww, baked Asian chicken wings. I bet these will be great with Banderas cornbread!

From my kitchen to yours…

Baked Asian Chicken Wings
Ingredients
Prepping the Chicken
• 2 lbs Chicken Wings (you can use drumettes or legs if you want a bigger bite)
• 1/2 tsp Black Pepper
• 1 tsp Salt
• 1 tsp Chili Garlic
• 1 tsp Garlic Powder
• 1 Cup All Purpose Flour & 2 tbsp of Curry Powder (curry powder optional)
• Cooking Oil Spray
• Toasted Sesame Seeds and chopped green onions for sprinkling

Garlicky, Ginger, Orange Zest Sauce
• 1/2 Cup Rice Wine Vinegar
• 1/2 to 3/4 Cup Brown Sugar
• 2 tbsp Finely Minced Garlic
• 2 tbsp Soy Sauce
• 1 Medium Orange Zest
• 1 tbsp Chili Garlic Sauce
• 1 tsp Finely Minced Ginger
• 2 tsp Corn Starch mixed with 1 tbsp of water

Directions
1. Line baking sheet with aluminum foil and preheat oven to 400º degrees.
2. Place chicken in a large bowl.
3. Add the black pepper, salt, chile garlic sauce & garlic powder and mix well.
4. Add the cup of flour & curry powder mixture and coat chicken in the same bowl. Coat thoroughly.
5. Place chicken wings on the baking sheet and spray the chicken wings with the cooking oil spray. Bake for 30 minutes.
6. Turn chicken over and cook for an additional 20 minutes.
7. In the meantime, make the sauce.
8. Add the rice vinegar, brown sugar, garlic, ginger, orange zest, soy sauce & chili garlic in a saucepan and bring to boil a then simmer for a minute.
9. Add the cornstarch mixture and whisk well. Set aside.
10. Once the wings are done, place wings in a large bowl and toss with 1/2 the sauce. Leaving the remaining 1/2 for dipping.
11. Sprinkle some toasted sesame seeds and chopped green onions on top and serve hot.

Macho Salad and Chili Cornbread

When I travel home, I love going to Bandera. The restaurant, the people, the food - just a great overall experience. I was pleasantly surprised to learn that Cherry Creek Grill in Denver is actually Bandera - or a Hillstone restaurant. I normally try to avoid any sort of 'chain' restaurant, but if it's good, why fight it! I am still dying to get my hands on their jalapeno cheese dip recipe, but I have a feeling, I don't want to know what's in it. Sometimes ignorance is bliss. My sister-in-law Patti and I always order this hearty salad - it makes a great luncheon or dinner - just YUM. I will say, cut the dressing recipe in half. It makes enough for 32 dinner parties!

From my table, Cherry Creek Grill and Bandera's table to yours....


Macho Salad

Dressing:

• 1/2 cup spicy brown mustard
• 1 cup lemon juice
• 1/4 cup champagne vinegar
• 2 tbsp. brown sugar
• 2 tsp. kosher salt
• 1 tsp. black pepper
• 1/4 cup fresh garlic
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 1 quart + 1 cup olive oil
• Place all ingredients except oil in a bowl. Whisk in oil to emulsify by hand. Keep Chilled.

The Macho...Salad:

• 5-6 cornbread croutons
• 3 cups baby lettuces
• 1/2 cup rotisserie chicken
• 1/2 cup grape tomatoes
• 8 medjool dates, roughly chopped
• 1/2 cup avocado, diced
• 1/2 cup fresh corn kernels, raw
• 1/2 cup almonds, roasted and chopped
• goat cheese
• green onions, sliced
• dressing (recipe above)
• Directions....Toss everything together.

Cornbread like Bandera or Cherry Creek Grill

Ingredients

• 1 cup butter, melted
• 1 cup granulated sugar
• 4 eggs
• 1 (15 oz) can cream style corn
• 1/2 (4 oz) can chopped green chili peppers, drained
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup shredded Cheddar cheese
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 4 teaspoons baking powder
• 1/4 teaspoon salt

Directions:

• Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 12-inch cast iron skillet (use 6 inch cast iron skillets).
• In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.
• In a separate bowl, stir together flour, cornmeal, baking powder, and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.
• Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.
• If using the skillet - watch carefully as edges may brown too much and time should be under an hour.
  

Philly Cheesesteak Sandwiches

I always admired my girlfriend Sarah Wu for her incredible football knowledge and ability to hold her own in real-time dude conversations. She even kicked butt in her fantasy football league. She knows the players, the teams, the rules, the stats - she knows it all ...and she's hot! What a combination.

Well, I would be the opposite of that. I mean I don't want to seem like a total bozo, so I tend to watch ESPN highlights, read the cover of the sports section, listen to my brothers and dad..so at least I can talk at a thousand foot level...if need be! But what I do know and love is the tradition football brings to friends and family on Sunday afternoons. Sunday football, to me is family hanging out on the couch in our sweats, eating great food and for a few hours...just being together. Of course the ladies comment on the hot quarterbacks, cool or hideous uniforms, trashy cheerleaders, etc. The dudes half listen to the ladies and the kids only to suddenly jump and yell, mid-conversation.

While the season draws to a close, it's impossible not to find a little care for the game, the competition. I typically love having a crowd over, making a ton of food and having an 'adult beverage' in the afternoon. Today may consist of a small crowd of three gals, but the chit chat will be just as lively.

Last week I purchased and grilled a flank steak. I remember my mom buying them on occasion and thinking wow, this must be fancy. Well, truly it's not a great cut of meat, but when marinated, grilled and sliced correctly it's tasty and cost effective. I am sure for those of you who are from 'Philly' this recipe may not seem too authentic, but it's still damn good.

From my table to yours...


Philly Cheesesteak Sandwiches
Ingredients:

• 4 tablespoon extra-virgin olive oil, divided
• 1 1/2 pounds flank steak
• 3 tablespoons steak seasoning (whatever you like)
• 1 tablespoon Dijon mustard
• 2 tablespoons Worcestershire sauce
• 2 teaspoons hot sauce
• 4 large yellow onions, thinly sliced
• 2 large red bell peppers, thinly sliced
• 3 cloves garlic, chopped
• 1 tablespoon flour
• 1 1/2 cups beef stock
• Salt and freshly ground black pepper 12 slices provolone cheese
• 1 large round loaf of crusty bread
  

Directions:

• Preheat grill to high
• Heat a medium skillet over medium heat, add about 2 tablespoons olive oil.
• Add onions and season with some salt and pepper.
• Cook, stirring occasionally, for 7-8 minutes.
• Add the peppers, garlic, mustard, Worcestershire and hot sauce.
• Continue to cook until peppers are soft and onions are caramel in color, about 5 minutes.
• Add the flour and cook for 1 minute, then add the beef stock and simmer until nice and thick.
• Season the steak with some olive oil and seasoning.
• grill for about 5-6 minutes on each side for medium rare.
• Remove and allow to rest 2-3 minutes.
• Meanwhile, cut the loaf of bread in half lengthwise. Scoop out some of the bread on the inside and toast in the oven or toaster oven.
• Thinly slice the rested flank steak against the grain and add it to the onion and peppers.
• Mix to combine.
• Open the toasted bread loaf and layer the provolone on both sides.
• Top the provolone with the steak mixture and close the sandwich.
• Place the cheesesteak to the oven for 2-3 minutes to melt the cheese. Remove from the oven, cut into wedges and serve
• MONEY!

Blue Cheese Souffle

I am a total sucker for Hollywood award shows. I of course must first blame Jen Barone Pettis for exposing me to these indulgent shows in college and then next, my folks. Back in the day, on 'The Hill', January signaled the start of 'Sundays of decadence'. We would all gather on our Triple V couch to watch the red carpet, enjoy and bash style and argue over who should take home the award. Jen can't take all the blame, my folks have been known to get dressed in gowns and tuxedos, broil some lobster tails, pop open the bubbly only to bust out the TV trays and watch the academy awards...as they say, the apple doesn't fall far from the tree. Yes, guilty pleasures :) Tonight kicks off the first of the award show string and decadence must follow. My girls and I will be rocking our fanciest nighties and keeping this festive, frivolous tradition alive.

As I've said, I don't bake. Well, I don't bake well. I don't really like precision. A recipe that must be followed precisely or it fails petrifies me. Because of this I typically stay away from Souffle's. They just sound scary and beg to fall flat. I learned of this a few weeks ago (yes, from Ina again) and it is pretty solid. You can serve the souffle in 4 ramekins or if you have larger souffle dish, go for it. Because of the fluffy egg whites, the souffle looks impressive and the taste is everything you'd expect from blue cheese. Because blue cheese is rich, I recommend serving this with peppery, bitter greens, figs and a light baguette. And if you're up for the award shows, this dish begs to be paired with a little bubbly ...pelligrino, apple cider or the real stuff!

From my table to yours...
mmm

Ingredients

• 3 tablespoons unsalted butter, plus more, for greasing
• 2 tablespoons grated Parmesan
• 3 tablespoons flour
• 1 cup milk, hot
• 4 egg yolks
• Salt and pepper
• 1 teaspoon dry mustard
• 3/4 cup crumbled blue cheese
• 5 egg whites
• Pinch cream of tartar
  

Directions

• Preheat oven to 350 degrees F.
• Prepare 4 (8-ounce) ramekins or a 1 1/2 -quart souffle dish by greasing with butter and coating with Parmesan.
• Make a roux base by melting 3 tablespoons butter over low-medium heat. Just as the foam subsides, add the flour, stirring constantly with a wooden spoon to prevent lumps.
• Cook for 2 to 3 minutes to coat the flour, do not brown.
• Add the hot milk to the roux and continue to whisk until the mixture is smoothly thickened. Remove from heat.
• Beat in the egg yolks one at a time.
• Season with salt, pepper, and mustard.
• Stir in the cheese.
• Chill while preparing the egg whites.
• In a separate clean bowl, beat the egg whites and cream of tartar just until they hold soft peaks.
• Fold 1/3 of the beaten whites into the roux mixture to lighten it.
• Then gently fold in the rest.
• Pour into the prepared ramekins or souffle dish and place on a cookie sheet.
• Bake on the middle rack for about 25 minutes.
• The souffle is done when it has puffed over the rim, the outside is golden and the center jiggles slightly.
• Serve with peppery bitter greens, figs and light baguette
  
  

Asian Salmon served with Crunchy Noodle Salad

The holiday decorations are down (almost), the refrigerator is free from overindulgent leftovers and lingering sweets have been donated to the office kitchen. I am so ready for something fresh, spicy and NONTRADITIONAL!

The Food Network is featuring hours and hours of low-fat cooking shows, but the Barefoot Contessa always gets my vote. Not sure if it's her gorgeous Cape Cod home, the way she moves through her kitchen with confidence and grace or the glow she gets when she serves her friends amazing meals, but whatever 'it' is...I walk away feeling inspired.

A few weeks ago Ina whipped up this Crunchy Noodle Salad and Asian Salmon dish and I just couldn't get it out of my mind. It's the perfect menu for a nice luncheon, dinner party, or cut the recipe in half and enjoy a late night meal with a friend. The flavors are full, colors bright and the taste...mmmm.

From my table (well, really Ina's) to yours...

Crunchy Noodle Salad

Ingredients:

• Kosher salt
• 1/2 pound thin spaghetti
• 1 pound sugar snap peas
• 1/2 cup vegetable oil
• 1/4 cup rice wine vinegar
• 1/3 cup soy sauce
• 2 tablespoons dark sesame oil
• 1 tablespoon honey
• 2 garlic cloves, minced
• 1 teaspoon grated fresh ginger
• 3 tablespoons toasted white sesame seeds, divided
• 1/4 cup smooth peanut butter
• 2 red bell peppers, cored and seeded, and thinly sliced
• 4 scallions (with and green parts), sliced diagonally
• 3 tablespoons chopped fresh parsley leaves
  

Directions

• Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.
• Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender.
• Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.
• For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.
• Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl.
• Pour the dressing over the spaghetti mixture.
• Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.
  

Asian Salmon

Ingredients

• 2 1/4 pounds center-cut salmon fillet (1 1/2 inches thick)
• 1 cup soy sauce
• 1/4 cup rice vinegar
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 2 tablespoons oyster sauce
• 1 tablespoon fish sauce
• 1 tablespoon toasted (dark) sesame oil
• 1 1/2 teaspoons chili paste
• 1/2 cup sliced scallions (2 scallions)
• 2 tablespoons minced garlic (8 large cloves)
• 2 tablespoons minced fresh ginger
• 1 1/2 cups panko (Japanese bread crumbs)
  

Directions

• Line an 8 by 12-inch baking pan with aluminum foil. Place the salmon in the pan.
• In a mixing cup, combine the soy sauce, rice vinegar, lemon juice, oyster sauce, fish sauce, sesame oil, chili paste, scallions, garlic, and ginger.
• Pour 1/3 of soy sauce mixture over the salmon fillet.
• Sprinkle the panko evenly over the fillet.
• Pour the rest of the soy sauce mixture evenly over the panko.
• Be sure to soak the panko completely and if any runs off, spoon back onto the salmon.
• Set aside for 15 minutes, leaving all the sauce in the pan.
• Meanwhile, preheat the oven to 500 degrees F.
• Roast the salmon for 18 to 20 minutes, or for about 12 minutes per inch at the thickest part of the salmon. The internal temperature will be 120 degrees F on a meat thermometer when it's done.
• Remove from the oven, wrap tightly with aluminum foil, and allow to rest for 15 minutes.
• Serve hot or at room temperature.

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