Sunday, January 23, 2011

BUFFALO CHICKEN WINGS



10-12 chicken wings (2 1/2 lbs.)
1/4 to 3/4 cup hot pepper sauce
1/4 cup butter
Vegetable or peanut oil (for frying)
4 cloves garlic, minced
1 shallot, minced (optional)
1 onion, finely minced (optional)
pinch of sea salt
Fill a heavy bottomed, deep-sided frying pan with at least 1 inch of oil and heat until temperature reaches 400°F.

Split the wings at each joint and discard tips. Rinse and pat dry with paper towels.

Meanwhile, in a small saucepan, melt butter over low heat with minced garlic. (Finely minced shallots or onions may optionally be added at the same time as the garlic.) If you prefer a smoother sauce, a stick blender may be used to smooth it out and blend in the flavors of the garlic, etc. When the garlic is a golden color, stir in the hot sauce. Add a pinch of salt.

When the oil is the correct temperature carefully lower the wings into the hot oil using a slotted spoon or wire basket, and deep fry for about 12 minutes, or until wings are cooked and crispy.

Drain on paper towels. Toss with the hot sauce, coating several times to cover well.

Serving Suggestion: Serve with a side of extra hot sauce for dipping, and a bowl of Ranch dip and celery sticks.

SWEET AND SPICY MEATBALLS



MEAT BALLS:
2 lbs. ground beef
1 c. dry bread crumbs
2 to 3 c. minced onions
1/2 c. milk
2 eggs
2 tbsp. parsley
SAUCE:
1 c. mushroom soup
1/2 tsp. ginger
2 tsp. salt
1 tbsp. Worcestershire sauce
1 (20 oz) bottle chili sauce
1 (10 oz) jar grape jelly

Combine ingredients and roll into walnut-sized balls.

Arrange on a parchment or foil-lined cookie sheet (or spray with non-stick spray) and brown in oven at 325°F for 20 to 30 minutes, or just until browned and cooked through.

Combine sauce ingredients and simmer on low heat in a medium saucepan.

Pour over meatballs and simmer 30 minutes on top of stove or in oven.

SLOW BAKED CHICKEN WINGS



5 lb frozen chicken wings
10 oz. soy sauce
1/2 cup brown sugar
1/2 cup white sugar
2 tablespoons molasses or honey
1/8 teaspoon (or to taste) cayenne pepper (optional)
5 cloves garlic, peeled
fresh ginger, 1 inch piece, peeled
In a blender, combine soy sauce, sugar, molasses or honey, cayenne pepper, garlic and ginger.

In a disposable aluminum 10x12 inch pan (or a regular pan lined with foil), pour blended mixture over the still-frozen chicken wings.

Place on center oven rack and bake at 250°F for 2 - 2 1/2 hours, turning and basting every 30-40 minutes. When wings are done they will be tender. Remove from sauce and serve immediately or keep warm in a Crock-Pot.

BANANA PUDDING



1/3 cup sugar
3 tbsp. all purpose flour
dash of salt
1 whole egg
3 eggs separated
2 cups milk
1/2 tsp. vanilla
vanilla wafers
3 lg. banana's sliced
1/4 tsp. cream of tartar
1/4 cup sugar
Combine 1/2 cup of sugar, flour, and salt in top of double boiler. Mix well. Stir in one whole egg and three egg yolks, and milk. Mix well.

Place over boiling water stirring constantly until thickened like pudding. Remove from heat and add vanilla.

Spread some pudding on bottom of 2 qt casserole dish. Spread layer of wafers, then layer of banana slices. Repeat for 3 layers.

Use remaining 3 egg whites, 1/4 cup of sugar and cream of tartar to make meringue. Spread over pudding.

Bake at 350 degrees for 12 to 15 minutes until golden brown.

BEEF AND BARLEY SOUP



1 lb stew beef or hamburger
8 cups water
1 pkg beef bouillon
14 oz can of tomatoes
1 cup celery (chopped fine)
1 cup carrots
1 cup onion
1/2 cup barley
1/4 cup parsley
salt and pepper, to taste
garlic to taste (optional)
Brown beef In 2 tbsp. oil. Add 8 cups water to pot and boil, then simmer 1 1/2 hours. Remove meat and shred.

Dissolve bouillon in 1/2 cup of water. Add vegetables and bouillon to pot. Add barley, parsley spices and meat.

Simmer until barley is cooked.

TUNA STEAKS WITH MUSTARD BUTTER



2 boneless tuna steaks (1/4 lb. each)
1 tbsp. each: reduced-sodium soy sauce, rice vinegar
1/8 tsp. ground ginger
1 tbsp. whipped butter, softened and divided
1/2 tsp. powdered mustard
In a container (not aluminum) that is large enough to hold tuna in a single layer, arrange tuna. Combine soy sauce, vinegar and ginger; pour over tuna. Let stand 5 minutes; turn tuna over and let stand 5 minutes longer.

In a cup or small bowl, combine 2 teaspoons butter and the mustard; mix until combined. Cover and refrigerate until ready to serve.

Melt the remaining teaspoon of butter and brush on the tuna steaks. Place on a heated grill for about 2 minutes; turn tuna over and drizzle with any remaining marinade. Cook 2 minutes longer.

Serve steaks topped with the butter/mustard mixture. This is a great way to use Market Day tuna steaks! Makes 2 servings.

Saturday, January 22, 2011

CHICKEN BREAST TUSCANY WITH BABY PEAS



Required Items

6 chicken breasts
2 eggs
2 tablespoons fresh parsley, minced
2 tablespoons flour
1/4 teaspoon garlic powder
3 tablespoons seasoned Italian bread crumbs
1/2 cup olive oil
3 cloves garlic
10 ounces frozen baby peas
4 large green onions (scallions), chopped
Pinch of sugar or honey
3 lemons

Wash chicken, trim fat (leaving skin on). Pat dry. Place chicken breasts, one at a time between wax paper or plastic wrap. Pound with a meat mallet or heavy frying pan to flatten slightly.

Beat the eggs with a pinch of salt, 2 tablespoons parsley and garlic powder. Dip each chicken breast in, one at a time, then dredge them in flour mixed with garlic powder, then in the bread crumbs.

Heat 4 tablespoons olive oil in a skillet with 3 whole cloves garlic (peeled). Add chicken breasts, doing only 3 at a time so as not to overload the skillet. Turn garlic as it begins to take on color and then mash it into the oil with the tines of your fork. Remove garlic and replace with new cloves if it becomes too brown.

Saute chicken until golden brown, turning once to cook both sides evenly. When chicken is done, juices will run clear when poked with a fork. Drain on paper towels.

Thaw peas (drain if needed). Cook peas and scallions with a little water and remaining oil. Add salt, and just a pinch of sugar or honey, to taste. Serve alongside the chicken breasts.

Cut lemons into halves. Serve a half of a lemon, sliced into wedges or a decorative garnish with each serving, to be drizzled onto the chicken. Paprika may be sprinkled on the center of the chicken, if desired, to add color, and a sprig of fresh parsley can be tucked under the lemon wedges.

GOOGLE

About Me and My Kitchen

When I was a kid I remember when my mom had gone out I used to skip into the kitchen secretly and experiment what ever I could. One day I remember having prepared meat Puff and can you imagine a dog that does not eat something made with meat yes our Jimmy did so. I would have stopped experimenting at that time if it was not for my younger sister who ate the puffs and said "good, you could make it a bit more better. She was always like that though I knew I was a bad cook, she always used to taste what ever I prepared and encouraged me in preparing more and more.

Thus after many years, I cannot say I am an expert cook but my hubby especially encourages me to prepare more and more. But he always says rather than Naadan( local or common) food I am good in preparing some chinese or some continental food. So my experiments were more in that rather than the naadan food, may be because I am fond of that. Now my inspiration and support for cooking is my son who is my greatest fan and encourages me to try out variety..

So lets start of with some naadan food which I prepare and then later go into my experiments I think that would be much better.........