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Friday Recipe Exchange: Spicy, Sweet and Hot

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I was looking around for one of my recipes, which I’m using for tonight’s featured recipe, and in the process stumbled upon JeffreyW’s cache of wings – in all kinds of varieties (you can see most of them here). That inspired tonight’s theme – hot wings!

Before I get to that, a couple of things cooking in my kitchen this week.

Cold weather refused to go away, so I made a big batch of Beef and Barley Soup, recipe here.

This week’s dinner menu was Sweet Ginger Beef and Snow Peas, click here for menu and recipes.

Now for the wings:

JeffreyW makes mouths water with his Sesame Wings, picture above and recipe here.

His secret for crispy Oven Baked Hot Wings, pictured below, can be found here.

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And finally, Baked Honey Glazed Wings, if you’re not into a lot of heat. Click here.

What’s cookin’ in your kitchen (or on your patio) this weekend? I’m in need of an ultimate (and easy) waffle recipe for upcoming company. Anyone have one they want to share?

Buffalo Leg Quarters

Wings are great as snacks for a big crowd, but when you want a dinner entree, I find this recipe works great.

I love Buffalo Wings. I don’t make them much because it seems a lot of work. I can almost always find a special on leg quarters and look over there next to them…bottles of my favorite buffalo sauce. Together they make a yummy dinner.

Buffalo Chicken

  • 4 lbs of leg quarters (approximately 4 pieces)
  • flour
  • salt & pepper
  • cayenne pepper (opt)
  • oil
  • favorite Buffalo sauce (mine is from a local shop that sells bottles at my local grocery store)

skillet, baking sheet

Mix together flour and spices. I like mine spicy so I added cayenne to the flour mixture. Dredge chicken in flour mixture until well coated.

Over medium heat, heat a tbsp of oil for each quarter (I had to fry mine in two batches, so I added 2 tbsp for each batch). It doesn’t take much to crisp up the skin. Fry until golden brown, turn and brown on the other side. It can take from 5 to 7 minutes per side.

Remove to baking sheet and bake uncovered at 350 degree until the thigh temp is 175 degrees (about 30 to 40 minutes). Every 10 minutes, remove and baste with Buffalo sauce, about three times. Before removing the fully cooked chicken from the oven, give a generous coating of Buffalo sauce and let heat through. Remove and let rest for 5 minutes. Serve with bleu cheese or ranch dressing, and celery sticks.

That’s it for this weekend. Next week I’ll share the menu for my very special company. Have a great weekend – TaMara

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Dinner Menu: Sweet Ginger Beef and Snow Peas

Stir-frying is great for quick dinners. I often make a double batch of rice, so that I can heat up what I need for another meal. It keeps well for about a week in the refrigerator. Don’t freeze it, the consistency changes drastically.

On the board tonight:

  1. Sweet Ginger Beef & Peas
  2. Rice**
  3. Salad w/Peanut Sauce Dressing
  4. Sliced Pineapples

Sweet Ginger Beef & Snow Peas

  • 1 lb sirloin, sliced thin*
  • 1 tbsp olive oil
  • 8 oz snow peas
  • ½ cup sweet ginger sauce

wok or skillet

Heat oil in skillet, add beef and stir fry for 3-5 minutes, push to sides, add more oil if needed and stir-fry snow peas until crisp-tender, about 3 minutes.  Add sauce, stir in beef and peas until completely coated.  Cook 1 minute or until heated through.

*easiest to do if the beef is slightly frozen

Sweet Ginger Sauce:

If you can’t find bottled sweet ginger sauce, this works well.  In a saucepan add all ingredients and bring to a low boil stirring until thickened. 

  • ½ cup soy sauce
  • 1 tbsp ground ginger
  • 1 tbsp sugar or honey
  • 1/2 tsp crushed garlic
  • 1 tbsp white wine vinegar
  • ½ tsp cornstarch

Salad w/Peanut Sauce Dressing

  • 16 oz spring greens
  • 6 green onions, chopped
  • 1 small Jicama, peeled & sliced
  • 4 oz unsalted peanuts
  • Dressing:
  • 1/4 c. salad oil
  • 2 tbsp Peanut sauce
  • 4 tsp. Vinegar
  • ¼ tsp crushed red pepper flakes

**Try a new rice like Basmati, Jasmine, Arborio or brown rice

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Friday Recipe Exchange: Black “Forbidden” Rice

Pineapple riceI love rice. It’s a staple in my diet. I especially like brown rice and was very excited when brown jasmine and brown basmati were available at my local store. I make a big batch and refrigerate it for the week. It’s easy to warm it for a simple side. It also makes a quick lunch – heat it up, add some nuts, ponzu sauce, or butter, maybe leftover veggies and yum.

While rice is usually considered a side dish, I love it as a main course. That’s what most of tonight’s recipes are, including the featured recipe, which was inspired by a bag of black rice given to me by a friend. She wasn’t sure what to do with it and thought for sure I would. I didn’t, but had some fun experimenting.

To start off, pictured above is my Pineapple Rice Bowl, the complete dinner menu, recipes and shopping list are here.

Then there is Wash Day Beans and Rice, recipe here.

JeffreyW gives a great review on his Rice Cooker, click here and then uses it to make Fried Rice, recipe here.

What’s on your menu for the weekend? We have great weather right now, but snow is coming. Don’t forget to share your recipes, rice or otherwise, I’m always looking for something new.

Black rice 2a

Tonight’s featured recipe was inspired by a bag of black rice, also know as Emperor or Forbidden Rice, in my pantry. It’s a heritage grain and it has a complex flavor – it’s deep, nutty, savory, earthy. I had never even heard of it, much less tasted it. I cooked up a cup of it and it was love at first bite. But what to pair it with – it easily overwhelmed chicken and pork, and the flavors did not balance with beef. I did use it with some crumbled Spicy Italian sausage and that worked, the balance was right. What I thought it really needed was a citrus or vinegar pairing, some veggies, I wasn’t sure about nuts. Time to experiment.

Limes were on sale this week, so I settled on a citrus vinaigrette and fresh veggies paired with the rice (pictured above) for last night’s dinner and I think it worked out very well.  Walnuts worked well, cashews were overwhelmed by the rice. I served it warm, but it was good cold today.

Black “Forbidden”Rice with Citrus Vinaigrette

  • 1 cup black rice, rinsed
  • 1-3/4 cups water
  • snow peas (or veggie of your choice)
  • tomatoes (grape tomatoes work well)
  • toasted walnuts
  • 1/4 cup fresh limejuice
  • 1 tbsp lemon juice
  • dash of orange juice
  • pinch of lime zest
  • dash of ground ginger
  • 2 tbsp white wine vinegar
  • honey to taste
  • 2 tbsp olive oil

saucepan, serving bowl

In the saucepan, add rice and water. Bring to a boil, cover, reduce heat and let simmer on low until all water is absorbed, about 40 minutes. Fluff with a fork.

Cut snow peas into about four pieces each, half the grape tomatoes, and lightly chop the walnuts. (You’ll notice I had to settle for ripe on the vine tomatoes yesterday – no grapes to be found).

For the vinaigrette, whisk juices, vinegar, ginger and honey together. Drizzle in oil, whisking constantly. Give it a quick taste and add more ginger and honey as desired.

Toss rice and veggie mixture with vinaigrette and serve warm or refrigerate and serve cold.

That’s it for this week. Next week pull out your favorite Super Bowl snack recipes and we’ll focus on those for the recipe exchange. Have a good weekend – TaMara

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Dinner Menu: Pineapple Rice Bowls and Chocolate Torte

Pineapple rice2In an odd series of events, I was thinking about focusing on rice for this week’s recipe exchange and then pineapples were on sale  – less than a dollar a piece – which reminded me of this recipe which I haven’t make in quite a while. So tonight I made it for dinner for friends.

And just in time for National Chocolate Cake Day, the menu includes…CAKE!

Here is the original post from January 2011 (where does the time go?)

Tonight I’m putting together a menu from two different restaurant visits. Last Friday night Bad Horse and I were in Santa Monica looking for somewhere to have a late dinner. I wanted something light at a place that was neither trendy nor pretentious. Harder to find than you might think. We settled on a cute little Thai restaurant on Wilshire, near the beach. They had pineapple rice on the menu and that sounded like it would fit the bill. I was pleasantly surprised by the dish. First, they served it in a pineapple, which made me laugh and second it was hands-down better than the Ming Tsai recipe I posted a few months ago. I vowed to go home and recreate it. That is our main dish tonight. The dessert comes from a little Italian restaurant near my house where LFern and I had lunch, I believe for my birthday this summer. I ordered their always excellent carrot cake and she decided to try their chocolate torte. We both really liked the torte (ours is a friendship based on coffee and chocolate) and I said I’d try and recreate it for her. It’s 5 months later, but I finally got around to it.   Hopefully it will not disappoint her – I really liked it and had fun making it, twice.

On the board tonight:

  1. Pineapple Rice
  2. Snow Peas
  3. Chocolate Hazelnut Torte

Pineapple Rice

  • 2 pineapples (if you’re making bowls, otherwise just one pineapple)
  • 4 cups cooked rice (about 2 cups uncooked) – I chose brown basmati
  • 4 strips of bacon, sliced into small pieces
  • 1 boneless chicken breast, diced
  • 8-10 small shrimp, cleaned
  • 3/4 cup raisins
  • 1/2 to 3/4 cup cashews (I like lots, your mileage may vary)
  • 1/2 cup pineapple juice
  • 1 cup diced pineapple
  • 1/4 cup Ponzu

Wok or skillet

The reason I really like this recipe is how fresh it is. The last pineapple rice was heavy on spices and all the flavors blended together. It was good, but this one, with only pineapple juice and bit of ponzu added, really lets each flavor shine. Their version did not have bacon, but I love bacon and pineapple together, so I added it. You can omit the bacon and fry the chicken in a tablespoon of oil instead. Personally, my shrimp ends up on Bad Horse’s plate, so I consider them an optional ingredient.

Coring the pineapple can be tricky. A friend has a pineapple corer and I wished I had one while I was making this recipe. You don’t need to serve it in pineapple bowls, but if you do, coring out the pineapple can be difficult. I cut off the stem to make a flat bottom, cut the pineapple in half, took out the core, scored the pineapple and scooped it out. By the time I was done, the rice had finished cooking, so it was time consuming.

Next you’ll want to fry the bacon until crisp, add chicken and fry on medium heat until it is cooked through. Add shrimp and let cook for 3-5 minutes, add remaining ingredients (including rice), mixing well over medium heat for 3-5 minutes. You want the pineapple and raisins to be warm, but not necessarily cooked. Serve in pineapple bowls with ponzu or soy sauce. Serves 4

Snow Peas

I served these raw because I liked the crisp contrast to the main course. You can lightly steam them if you desire, or even add them to the rice dish for a true one-dish meal.

Chocolate Hazelnut Torte

  • 12 oz bittersweet chocolate chips
  • 1/4 cup butter
  • 2 tbsp milk or cream
  • 3/4 cup sugar
  • 7 eggs
  • 3 tbsp Frangelino (opt)
  • 1/2 tsp vanilla
  • 1/2 cup hazelnuts, chopped
  • 1-1/2 tsp baking powder

Preheat the oven at 375 degrees. Butter a 10-inch springform baking.

With this recipe, I made it two different times. The first time I separated the eggs, beat the whites until stiff and folded them in last. The second time I just beat the whole eggs until they were frothy. I actually liked the texture better the second way. You can do either. The directions below are for the latter cake.

In a medium saucepan, whisk the chocolate, milk and butter together over low heat until a smooth mixture forms. Set the chocolate mixture aside to cool.

In a blender, beat eggs well. Add sugar, blending until the mixture turns thick and pale yellow. Add the Frangelino and gradually add the cooled chocolate mixture, blending slowly until combined. Add baking powder, vanilla and nuts and mix until just combined.

Bake for 45 minutes, turn oven down to 350 degrees, then cover with foil and bake for an additional 15-20 minutes until a skewer inserted in the center comes out clean. Cool on rack until completely cooled. Serves 12 small portions

Shopping List:

  • 2 pineapples (if you’re making bowls, otherwise just one pineapple)
  • 2 cups white rice
  • 4 strips of bacon
  • 1 boneless chicken breast
  • 8-10 small shrimp, cleaned
  • 3/4 cup raisins
  • 1/2 to 3/4 cup cashews
  • 1/2 cup pineapple juice
  • 1 cup diced pineapple
  • 1/4 cup Ponzu
  • Snow peas
  • 12 oz bittersweet chocolate chips
  • 1/4 cup butter
  • 7 eggs
  • 3 tbsp Frangelino (opt)
  • 1/2 cup hazelnuts, chopped

Also: baking powder, vanilla, sugar, milk or cream,

Mmm… Stir Fry Green Beans

DSC_9715 (1600x1060)I always add the green beans to my plate whenever we hit the Chinese buffet that’s located in the same complex that holds the grocery store and the farm goods retailer.  I tell myself I’m going to make them next time I have some fresh beans but I never seem to remember.  I made a point of making them today since I was already set on stir fry.  They aren’t too hard, trim to the size you like and cook them in oil with minced garlic in whatever measure you like.  I added sliced onions to these and cooked them for three or four minutes before adding a splash of water and covering the pan.  Cook for another few minutes, add a slug of oyster sauce and toss to coat.  Cover and reduce the heat until you are ready to plate.  I cut the onions too small this time.DSC_9712 (1600x1060)The main dish was chicken and snow peas in a spicy brown sauce over rice.  Cut up the chicken into bite sized pieces and marinate in soy sauce, minced garlic, a splash of Chinese cooking wine, a few tablespoons of water or stock, a tablespoon of chili garlic paste, and a spoonful of corn starch.  I usually make additional sauce that is similar to the marinade but with more stock and a splash of oyster sauce or sugar to sweeten it a tad.  I find that if I nuke the snow peas for a minute or two in the microwave all they take is another minute in the wok, added with the extra sauce when the chicken is finished.

Lo Mein Double Delight

DSC_7261 (1600x1060)Much the same as yesterday’s dinner.  Same noodles and sauces with shrimp as well as chicken.  Veggies were a little different, tonight we had snow peas, carrots, fresh shiitakes, and bean sprouts.  I included a half teaspoon of chili garlic paste to this one but that wasn’t enough for Mrs J to mind.

Stir-Fry Vegetables in a Bread Bowl

My favorite way to have vegetables is to quickly stir-fry them, so they are still crisp. A restaurant I used to go to a lot, served them in a beautiful woven lattice bread bowl and it was the perfect lunch. These veggies can be served over rice, rice noodles or as a side with stir-fried meat, poultry or tofu.

If you’re feeling creative I found a recipe for a lattice bread basket here.

Stir-Fry Vegetables

  • 1 tbsp cornstarch
  • 1 cup water or broth (vegetable or chicken)

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    Photo by ddpiesslice.blogspot.com

  • 1 tbsp soy sauce
  • 2 tbsp lemon juice
  • 1 tbsp honey
  • 6-8 mushrooms, washed and sliced
  • 1 tbsp olive oil
  • ½ tsp ground ginger or 2 tsp fresh minced
  • ¼ tsp crushed garlic
  • 8 oz broccoli crowns
  • 8 oz sliced carrots, or baby carrots
  • 8 oz snow peas
  • 6 oz can sliced water chestnuts or bamboo shoots, drained
  • salt & pepper to taste

wok or deep skillet

Mix cornstarch, soy, water, lemon and honey together. Set aside. Heat wok, add oil add all the remaining ingredients. Stir-fry quickly, about 2 minutes, until vegetables are tender-crisp. Add sauce, bring to boil for 1 minute or more until thickened. Let simmer 2 minutes.

Stir fried shrimp with snow peas and mushrooms

We haven’t had shrimp for a while.  This dish used much the same sauce as did the chicken with peppers yesterday, though I did chance the Wrath of Mrs J by adding some heat via dried red peppers and a little sesame chili oil.  The shrimp marinated for a bit in rice wine and black vinegar with corn starch and flour.  I deep fried the battered shrimp for a minute to set the crust and then drained them on a paper towel.  I stir fried the veggies for a little while then added the semi-cooked shrimp and a sauce of rice wine, black vinegar, oyster sauce, soy sauce, chicken stock, sesame chili oil, and corn starch.  I’m really liking this sauce.  The key flavors are found with the rice wine and the black vinegar:Also in the flavor mix are the usual suspects – garlic, and ginger.  I’m using those giant garlic cloves in these dishes but they don’t add giant garlic flavor, it’s pretty subtle so you can use a lot of it.  There is more of the garlic in the fried rice:I took this opportunity to massage the heat in my dish with some extra chili garlic paste.  There was a scant teaspoon of it in the main shrimp dish as well, any more would have been suicide by angry stare.  I’ve seen Mrs J look birds from the sky so I go light with communal seasonings.

Mmm… spicy shrimp noodles

I watched Alton Brown make some broth for miso soup the other day, he used kelp and shaved bonito for it, then he added miso paste and tofu.  Probably some other stuff I’m forgetting.  Anyway, I found myself by the Asian grocery store today while we were out playing with the GPS so I went in and looked for the stuff he used to make the soup.  I found some miso, the shaved bonito, the seaweed and the tofu and brought it home intending to make the soup Alton made.  I got as far as finishing the broth but I just didn’t want to go any farther.  Tofu.  Yeah, I know, healthy and all.  But.

I used the broth to simmer some dried mushrooms and red chilies, and made a sauce with it along with oyster sauce and soy sauce.  The snow peas were past their prime and I needed to use them but the miso soup didn’t strike me as being the proper vehicle.  A shrimp and noodle stir fry was the result of my puttering this afternoon.  I’m sure the cats will love the bonito I strained out of the broth.

Mmm…Frittata

I thought it time to scratch my frittata itch this morning.  I had some odds and ends of veggies I needed to use and a frittata is the perfect vehicle for that.  I did open a package of fresh goat cheese to crumble over the top.

I took a few pictures in the available light just for fun, the ones of the skillet on the stove were taken with just the under cabinet florescent fixture for direct illumination along with what light there was from a cloudy morning outside the windows.  The camera did all the work and did a pretty good job of figuring it all out for me.  I’m liking the f/1.8 35mm lens quite a bit, too.  The plated meal was shot using the usual twin strobe bounce illumination.  With a white ceiling in the kitchen I can treat the whole table as a “light box”.

Enjoy!

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