Super Bowl Asian Style Chicken Wings!

Super Bowl is this coming Sunday, and while many of you will watch the game and root for your favorite team, I'll be watching for the great commercial breaks - my favorite part of the big event.

I'll be sure to whip up plenty of finger lick'in goodies for those watching from the sofas in our home.  Dips, appetizers, chili, salads, sandwiches, wings, beef and desserts will all be on the Super Bowl menu.  Over the years I've made a few recipes that you may want to try.  

The recipe below for chicken wings isn't your typical hot wings, instead, it boasts a nice hoisin and sweet plum flavor, sure to please most everyone.  These are so moist and delicious you won't need any dipping sauce.  I hope you'll try them.

Aisan Style Chicken Wings

serves 8 as an appetizer

Ingredients:

24 chicken wing drumettes

1 cup hoisin sauce

3/4 cup plum sauce 

1/2 cup soy sauce (I use low sodium)

1/3 cup cider vinegar

1/4 cup Chinese Rice Wine (not vinegar) - Mirin

1/4 cup honey

2 green onions, trimmed and minced

6 cloves garlic, minced

Directions:

In a large bowl or zip-lock baggie, combine hoisin sauce, plum sauce, soy sauce, vinegar, rice wine, honey, green onions and garlic.  Add wings and combine well.  Refrigerate 1-24 hours.

Preheat oven to 375F degrees.  Line a large baking sheet with heavy duty foil.  Spray a wire rack with non-stick cooking spray and place on baking sheet.  

Drain wings well, reserving marinade.  Arrange wings in a single layer on the rack.  Roast for 30 minutes.  Drain off any accumulated liquid.  Baste, turn and baste second side.  Roast another 30 minutes until wings are golden in color.

Serve hot or at room temperature.

Enjoy!!!

Pistachio-Parmesan Cheese Straws!

If you're anything like me, when you have a big celebration meal you like to serve bread at the table, but oftentimes it's just too filling.  

So instead, what I like to do is make cheese straws. They're light and tasty, not  filling, but satisfy that bread urge.  Best of all they're simple to make.

This is how I prepare them, but feel free to change the recipe to suit your taste.  These can be prepared ahead of time and sealed up in a zip lock baggy until ready to serve. 

Place cheese straws in a glass jar or vase on the dining room table for all to indulge.

Parmesan-Pistachio Cheese Straws

Ingredients:

1 ½ cups grated Parmesan cheese
½ cup chopped toasted pistachios
1 tbsp. freshly ground pepper
1 tsp. cayenne pepper
2 tsp. coarse sea salt
1 package frozen puff pastry dough, thawed
1 large egg, lightly beaten

Directions:

Stir the Parmesan cheese, pistachios, black pepper, and cayenne pepper in a mixing bowl to blend.

Line 2 baking sheets with parchment paper. 

On a lightly floured work surface, roll out each sheet of puff pastry dough until 1/8-inch thick.  Brush dough with some egg and sprinkle evenly with Pistachio-Parmesan mixture.   Then sprinkle sea salt over the entire surface.

Cut dough into 1/8-inch wide strips using a pizza wheel, and transfer strips to  prepared baking sheets, spacing 1-inch apart.

Working with 1 strip at a time, twist each strip to form a spiral. (I forgot to shoot that photo with so many standing and talking to me in the kitchen. Hope this photo below gives you the idea.)

Freeze or refrigerate strips until they are very cold. 

Meanwhile, preheat oven to 450F degrees.

Bake cheese straws, rotating halfway through until they are golden brown, 10 to 12 minutes.

So simple and delicious.  Serve in place of bread or even as an appetizer.  

Perfect for the holidays!

Enjoy!!!

Mediterranean Tomato Jam!

If you've ever been to the Mediterranean you know that the tomatoes there are like nothing you've ever tasted in the U.S.  Though I don't have those tomatoes to cook with I can still create dishes that are luscious, and dream I'm sitting by the turquoise sea while eating them.

This recipe was created for the 5 Star Makeover, hosted by Natasha of 5 Star Foodie and Lazaro of Lazaro Cooks.  This month's recipe request is a light Mediterranean Greek Meze or appetizer.

My first thought was to make baked olives, a wonderful dish that those who love olives would adore.  However, vacationing here in the mountains I was unable to find any that looked worthy of using, so instead I created a Tomato Jam that makes a delightfully light, refreshing savory Mediterranean appetizer.

Quick to prepare, serve warm, at room temperature or chilled.  Serve on homemade crostini with goat cheese then topped with the Tomato Jam.  Be creative if you like and add some prosciutto and figs or melon, then topped with the jam.  Let your palate be your guide.

This delightful meze will be gone before you know it, so you might want to make a double batch to have for yourself, once your guests have gone home.  It's so heavenly you'll want to eat it off a spoon.
Don't take my word for it, try making some for yourself and see! 

hosted by 5 Star Foodie & Lazaro Cooks!

Mediterranean Tomato Jam

makes 2 cups

2 (10 oz.) containers of baby tomatoes

1/2 cup brown sugar

3/4 cup fine sugar

1/2 cup water

pinch of sea salt

1/4 teaspoon fresh ground pepper

zest of 1 lemon

Directions:

Combine all ingredients except the lemon zest in a stainless steel (non-reactive) saucepan.  Cook over low heat to create a simmer for 30 minutes, stirring occasionally - the tomatoes will begin to pop.

Turn heat to high reducing until mixture becomes thick - stirring constantly, about 10 minutes.  Remove from heat.

Stir in lemon zest and set aside to cool completely.

Store in a covered container in the refrigerator for approximately 2 weeks.  It won't last that long!

To make Crostini

1 Baguette bread sliced in bread slices

Directions:

On a foil lined cookie sheet lay sliced baguette rounds on tray and drizzle with extra-virgin olive oil.  Sprinkle with sea or kosher salt.

Bake in 400F degree oven for approximately 10-15 minutes or until edges start to brown and bread gets crispy.

Serve with tomato jam and goat cheese.  

Note:  If desired, you can add the goat cheese to the crostini after they've crisped up, to melt.  Then remove and add tomato jam.  Or after removing crostini from oven, add goat cheese and tomato jam.

Enjoy!!!

Gazpacho Sorbet

I was invited to join in the 5 Star Foodie Makeover 2 months ago.  A group of foodies that prepare their version of a dish, based on a theme that our hosts Natasha and Lazaro come up with each month.  This month's theme is Chilled Soups, with a twist.

hosted by 5 Star Foodie & Lazaro Cooks!

Summertime is the perfect time for ice cold soups and a favorite of mine is Gazpacho.  About 8 years ago I came up with this recipe while chatting with a chef friend of mine on Chef2Chef a site I use to frequent.  After perfecting it, I've taught it in my in-home culinary classes with rave reviews.  So today I decided to share it.

I love gazpacho - it always hits the spot on warm days, while still being very nutritious.  But when the temperature soars into the 100s, the forecast for this weekend, my Gazpacho Sorbet is the most satisfying meal you can eat.  It nourishes without making you feel too full on a hot summers day.

Before making this recipe I would suggest reading it from start to finish.  Each of the five quick recipes can be made in advance, although I prefer serving the sorbet just out of the ice cream machine - the texture is more velvety then.

Grilled Shrimp with Gazpacho Sorbet

Sorbet

1 clove roasted garlic, smashed *
1/2 tsp. salt (optional)
1 pound tomatoes (I used Campari)
1/2 red bell pepper chopped
1/4 cup chopped sweet onions (I used a small onion, rather than a 1/4 of a large)
1/2 English cucumber, peeled, and chopped
2 Tbsp. balsamic vinegar
2 Tbsp. vodka
2 Tbsp. Simple syrup **
2 Tbsp. Extra-virgin olive oil

Add all ingredients in a blender and puree. 

Chill for about an hour then place into ice cream maker. 

Mix in ice cream maker approx. 20-30 minutes and serve.  Best served when freshly made.

Serve in a martini glass, shrimp tail out, sorbet in the middle, dressing drizzled all over.  

Can garnish with a sprig of cilantro.

Grilled Shrimp

Jumbo shrimp, peeled, leaving tail on and devein

Olive oil

S&P

Clean and rinse shrimp and toss in olive oil to coat with S&P.  Place on grill 2-3 minutes per side or until turns pink.  Set aside until sorbet is done.

* Roasted Garlic – Take entire head of garlic and cut off top exposing tips of garlic.  Place head of garlic in heavy duty foil, drizzle olive oil over top and add a pinch of S&P and seal tightly. Put in 375 degree oven for 1 hour.  May be stored in refrigerator for up to a week.  To use, squeeze out cloves as needed.

**Simple Syrup = 1 cup sugar to 1 cup water.  Bring to a low boil in saucepan for about 2 minutes until sugar dissolves.  Can be refrigerated for up to 1 month.

Notes:  

• If you prefer your sorbet to be a different color use yellow tomatoes and yellow peppers. 
• If you don't feel like roasting the garlic you can place it in the blender raw and it will be more prominent.  Roasting mellows and sweetens the taste of the garlic.

Cilantro Pesto

1 cup chopped cilantro (packed)

2 tablespoons fresh lime juice

¼ cup light olive oil or to desired consistency

¼ cup pine nuts

¼ cup freshly grated Parmesan cheese

1-2 cloves garlic

Combine ingredients in blender and drizzle over shrimp, seafood or pasta.

 I hope you enjoy this refreshing appetizer/soup!

Ooey Gooey Cheese Dip & Homemade Tortilla Chips

This coming Sunday is the Super Bowl.  Whether or not you're a big football fan there's a good chance you're invited to a party, having one at your home or you'll flip to the channel now and again to check the score or watch the much waited for commercials.

OK, so some of you may not even turn on the TV that day, but if you're one of those that I've described above, then you're probably going to be cooking up some grub for the game.  One dish that's almost always on a Super Bowl game day table is a hot cheese dip. 

This dip that I'm sharing IMO, is positively the most incredible dip you'll ever try.  It's so quick and easy to put together you'll be surprised at how sensational it tastes.  Your guests won't be able to stop eating it and you won't either!

If you're still not sure you're getting together with friends, I suggest picking up this simple list of ingredients, just so you're prepared.  It will take all of 10 minutes to toss together. 

Oh, and if you forget to pick up the chips try making my simple Homemade Tortilla Chips (below) with those tortillas sitting in your refrigerator. They're better for you than the store bought - but then who's counting when the cheese dip is packed with fat and calories!

Ooey Gooey Cheese Dip
Makes 2 cups

Ingredients:
8 oz. mild Cheddar and Monterey Jack cheese mix (2 cup package)
4 oz. cream cheese
½ cup whipping cream
½ cup canned diced green chilies
1 Tbsp. hot sauce (or to your taste)
1 clove garlic, finely minced
Serve with home baked tortilla chips  (below) or your favorite brand

Directions:

Place all of the ingredients except the chips into a small saucepan.  The recipe can be completed to this point up to 8 hours before heating.

Place the pan over low heat and warm the dip, stirring constantly, until the cheese is melted.  Be careful not to let it boil, or the oil will separate from the cheese.

Taste and adjust for spiciness.

Transfer to a warm serving bowl or a mini Crock Pot.


Home Baked Tortilla Chips:

Take flour tortillas and cut in pizza wedges.  Lay on foil covered pan and spray with Pam.  Sprinkle with cumin, S& P or desired spices and bake for 8-10 minutes in 350 degree oven until crisp.

Both recipes are so simple.  In fact, if you have any leftover cheese dip, pour it over your burger or use as a dip for your fries or pretzels.  Pour it over a plate of chips with chicken, olives, sour cream, etc. for a great Nacho appetizer.

Trust me your friends will be raving about this dip.  IT'S OUT OF THIS WORLD DELICIOUS!

ENJOY!!!

Iced-Cold Gazpacho!

I love to have soup all year round but let's face it, when the temperatures are in the 90s with 100% humidity it's a bit difficult to enjoy a piping hot cup of soup.  That's when a nice refreshing bowl of iced cold Gazpacho hits the spot.  Packed with lots of vegetables and vitamins it's just what your body is craving.

So the next time you're in the mood for a healthy meal but don't feel like standing over hot coals or cooking up something on the stove or in the oven why not whip up a batch of Gazpacho in your blender or food processor?

Here's a great recipe that's so simple.  For the best results make it a day ahead to let the flavors meld together.  I just know you're going to love this.

Gazpacho
serves 6-8

Ingredients:

1/3 cup dry sherry
1/4 cup red wine vinegar
1 cup low sodium tomato juice
1 (28 oz.) can San Marzanotomatoes*
4 slices French or Italian Bread, cut into 1" slices.  Crust removed and bread slices, cubed

1 small red onion, chopped
2 garlic cloves, minced
1 yellow or red bell pepper, seeded and diced
2 cucumbers, peeled, halved, seeded and diced or 1 English cucumber
1/4 cup extra-virgin olive oil
Salt and pepper to taste

Directions:

In a small bowl, whisk together the sherry, vinegar and tomato juice.  Set aside.

In a blender/food processor, working in batches, combine the tomatoes and bread and puree until smooth, 30-40 seconds.  Transfer to a large bowl.  In the blender, combine the onion, garlic and a little of the sherry mixture and puree until smooth.  Add to the bowl with the tomato puree.  In the blender/processor, combine the bell pepper, cucumbers and a little of the sherry mixture and pulse until coarsely chopped.  Add to the bowl with the tomato puree.  Whisk in the olive oil and the remaining sherry mixture, and season with salt and pepper.  Cover and refrigerate until well chilled, at least two hours. For the best results chill for 24 hours. 

Taste the soup and adjust the seasonings with salt and pepper.  Ladle into chilled bowls and garnish each serving with diced bell peppers, minced onion and croutons if desired.

*Note:  Several summers ago I traveled to Italy.  While there I took a culinary class and although they had the most incredible fresh tomatoes they used San Marzano tomatoes in their recipes.  Their flavor is superior!

Enjoy!

Stuffed Jalapeño Chile Poppers

Looking for a fun appetizer this Memorial Day? Look no further. These hot little peppers are incredible on the grill. Cut the tops off, scoop out the seeds and stuff them with any variety of cheese, bacon, chutney, you name it. Once you've had these succulent little poppers you won't believe you've lived without them for so long.










Wondering how to grill these babies? Well leave it to Steven Raichlen, author of The Barbecue! Bible and How to Grill, for coming up with the Chile Pepper Grill Rack. This stainless steel, dishwasher-safe device makes it easy to impress your friends with poppers and anything else you can think to do with it. It comes with a chile corer that makes removing the membrane and seeds a snap.

Of course if you're having company for Memorial Day like most of us this rack holds 18 Jalapeño peppers. Although that may sound like a lot believe me it's not. You may want to purchase two of these racks since they are going to be the hit of the party. They're so good you just can't get enough of them.

I'm sure you're wondering how to make them. Well here's a video I found that SurLaTable put together using one of Raichlen's recipes. However, be creative and come up with your own.

Here are a couple other stuffing ideas that you might like to try.

4 ounces of goat cheese, softened
1 teaspoon chopped chives
1 teaspoon grated orange zest
½ teaspoon Asian Chili Sauce

In a bowl, mix together the goat cheese, chives, zest and Chili Sauce and put into a pastry bag or zip lock baggie with the tip cut off.

After cutting the tops off the Jalapeño Peppers and coring out the seeds, insert the tip of your pastry bag and squeeze the cheese mixture inside. Place chile peppers in the Chile Pepper Grill Rack then pop on the grill and see the magic happen.

You can also use a mixture of equal parts mango chutney or apricot jam and cream cheese. Stuff the same as above.

Trust me, if you grill these poppers up, family and friends will be talking about them for weeks. YUM!

Check out your local stores for these incredible racks or find them here.

You'll wonder how you ever lived without them!