Updated: 2/3/2005; 1:50:27 PM.
There's a Chef in My Kitchen
Culinary musings of a passionate gourmand, chef and social sommelier.
        

Thursday, January 20, 2005

Thinking ahead to the playoff games this weekend, no doubt there will be more parties across Pennsylvania this weekend than just about anywhere else.  Finding the perfect game-day snacks is essential.  People (for some reason or other!) expect me to show up for the game with something delicious to nibble on.  This weekend, no one will be disappointed!

Ubergooey Chicken Wings

These wings are a saucy combination of tangy sweetness a bit of spice and just enough heat to make even the most die-hard wing-eater a fan.  For the game, I'd make about 2 pounds of wings per person.  Yes, they are that good!

Serves 2 as an appetizer

Ingredients:
2 pounds chicken wings (wing tips removed, optional)
½ cup fresh lime juice (from about 4 limes)
Scant ½ cup apricot preserves
½ cup soy sauce
1/2 cup brown sugar, lightly packed
4 large garlic cloves
1 tablespoons grated fresh ginger
¼ teaspoon red pepper flakes

Note: I recommend making these in a disposable baking pan, the deeper the better, which maximizes sauce coverage on the wings.  When taste-testing the sauce, look for balance between the lime juice, soy sauce and apricot preserves.  Adjust those ingredients first, as necessary, before adding additional spice.

Method:
Preheat oven to 425°F.  Heat a large skillet over high heat, and brown the chicken wings skin side down for about 4 minutes.  Turn and continue browning for another 4 minutes, until just cooked through.  Place wings in a deep aluminum (disposable) pan, arranging in a single layer (increasing the number and size of pan depending on the amount of wings you are making).

Purée remaining ingredients in a blender.  Taste and adjust the flavors.  Pour mixture over wings in baking pan. Bake wings in the oven for 50 minutes, turning and basting wings with sauce after 30 minutes. Bake for an additional 15 to 20 minutes turning and basting the wings, watching the sauce carefully, as it will burn quickly once it becomes thick and saucy.  Note: If baking several pans of wings, bake in the top and bottom thirds of oven, switching positions after 30 minutes.

Serve wings warm or at room temperature.

adapted from Lime, Apricot and Soy Sauce Chicken Wings.  Recipe first appeared in Gourmet Magazine, December 1999

UberCheese-y Nacho Dip

Velveeta makes this dip unbelievably creamy; scoop it up with tortilla chips, or try it in tacos.

1/2 cup beer
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1 16-ounce can refried beans
1/2 cup purchased chunky hot salsa
1 16-ounce package Velveeta cheese, cut into 1/2-inch pieces
1/4 cup chopped fresh cilantro
Tortilla chips

Combine beer, cumin, dried oregano and garlic powder in heavy medium sauce-pan.  Bring to simmer.  Add beans and salsa; stir until heated through.  Add Velveeta cheese; stir until cheese melts, about 3 minutes.  Stir in cilantro.  Transfer to bowl.  Serve warm with tortilla chips.

Makes about 4 cups.

Recipe first appeared in Bon Appétit, September 1999


9:24:39 AM    comment []

© Copyright 2005 Donna Marie Zotter.
 
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