CHILI TEX-MEX FRIED CHICKEN WINGS
I will always admit that I am not one of those purist foodies who only like salt and pepper to season and flavor their food… I like variation, I enjoy spices and spicy food, I love and go for kicks here and there… I love bold flavors! and nothing can be bolder than the spice rub mix I laboriously massaged these wings with! :)
I love the spices used in Mexican or even Tex-Mex cuisine… I absolutely love it! the predominant combination of chili powder, cumin and oregano is what makes these wings so characteristically Muy Sabroso Y Caliente!!! -jeannie :)
1 tablespoon coarse salt (not table salt)
1 teaspoon ground coriander
2 tablespoons ground cumin
1/2 teaspoon cracked black pepper
2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon dried oregano
2 teaspoons salt-free garlic and herb seasoning
1 pound chicken wings
1 cup all-purpose flour
canola oil for deep frying
1. Combine and mix first 8 seasoning ingredients in a bowl. Set aside.
2. Marinade (about 15 mins.) chicken wings by tossing these in 3 tablespoons of the spice mix.
3. Place the flour in a ziploc bag. Then put marinated wings inside the bag and shake along with the flour to evenly coat the chicken.
4. Shake off excess flour from the coated wings. Heat canola oil over medium-high heat.
5. Fry chicken until golden brown.
Eat and Enjoy with coleslaw or a Cervesa… Or both! :)
GARLIC AND SOY PAN-SEARED CHICKEN
The marinade I used on these chicken cutlets have only four ingredients, yet it is the most savory, tasty and thriving with garlicky goodness.
The recipe for this marinade is used to season the meats, seafood and vegetables for meats cooked on (Japanese) Teppan (teppanyaki).
Although I used this on chicken today, this marinade/basting mixture is divinely perfect for Tuna steaks, squid or octopus, rib eye steak or even meaty vegetables (mushrooms and eggplant) that are either pan-seared or grilled.
This is minimum effort for maximum deliciousness! :)
1 head garlic, cloves separated and peeled
1/3 cup dark soy sauce (preferably Kikkoman brand)
1/2 cup butter
1 teaspoon cracked black pepper
In a small food processor or blender, blitz all the garlic cloves with the soy sauce until homogenous.
In a small sauce pan, melt butter and add the soy-garlic mixture and cracked black pepper. Simmer for 5 minutes over medium heat.
Once simmered, remove from heat and cool to room temperature.
Brush this marinade onto meats like tuna steaks/loin, steak cuts of beef, chicken breast fillets, seafood like shrimps/squid/octopus, and vegetables like meaty mushrooms such as portobello, fresh shiitake or oyster mushrooms, eggplants, or meat substitutes like firm tofu or vegemeat (textured protein) 10 minutes (to marinate) before pan-searing or grilling.
Makes 1 cup
SPICY TUNA AND POTATO FRITtATA
1/2 cup grated parmesan cheese
1/2 teaspoon cracked black pepper
1/2 teaspoon salt
2 large potatoes
(scrubbed, peeled, cut into medium dice, boiled in salted water until tender and drained)
3 Tablespoons extra virgin olive oil
1 medium size white onion, sliced thin
2 Tablespoons chopped green onions
1 large tomato, cut small dice
1/2 cup canned flaked spicy tuna
(or if you don’t like tuna, substitute with the same amount of either diced bacon or ham… if vegetarian, substitute with sliced button mushrooms or champinons)
1. In a medium bowl, beat eggs, parmesan cheese and season with salt and pepper. Set aside.
2. In a medium non-stick skillet over medium-low heat, add EVOO and saute white onions until soft, then add the tomatoes and green onions, saute for 2 minutes.
3. Add the canned spicy tuna and saute for a minute with the aromatics.
4. Add the boiled and drained diced potatoes and toss with the sauteed tuna mixture.
5. Pour the prepared beaten eggs over the tuna and potatoes. Work your spatula along the side and center of the omelette/pan to evenly distribute the eggs and to evenly cook the frittata. Cook for 3-4 minutes on one side or until you see that the eggs are almost set.
6. Get a plate larger than the size of the frittata. Slide the frittata onto the plate. Invert the skillet over the plate and turn plate upside down making the other side of the frittata fall back into the skillet.
7. Cook the other side for 3 minutes. Then transfer into a serving plate.
Serves 6 (1/6 portion per person)
WARM APPLESAUCE PUDDING CAKE WITH CREAM
I only get to experience 2 seasons where I live- wet and dry (so lame!). But even though I don’t feel the Autumn air, I do feel the close proximity of the holiday season where warm spices like cinnamon, nutmeg, allspice, cloves and ginger surfaces and can actually transport a jolly-good-eater like me to somewhere… someplace that conjures an idea of the need to be warmed up against the cold (what can I say, my life is just full of ironies!).
I created this recipe with all the intention of making this into a cross between a cake and a pudding… something that is a bit squidgy yet still stands and holds its shape like a cake.
This is a warm and sweetly spiced pudding cake that luxuriates warm and sweet Autumn spices and Autumn’s favorite fruit- apples.
2 cups all-purpose flour
1 teaspoon cinnamon powder
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger (powder)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup melted butter
1/2 cup canola oil
1 cup brown sugar
1 teaspoon vanilla
2 large eggs
1 cup milk
1 1/2 cups applesauce (homemade or store-bought)
1. Preheat oven at 375’F. Lightly grease a 12 inch baking dish (you can use a gratin dish) with butter.
2. Sift together, all-purpose flour, all 5 ground spices, baking powder, baking soda and salt into a large bowl. Set aside.
3. Whisk together, melted butter, canola oil, brown sugar, eggs, vanilla, milk and applesauce.
4. Pour mixed wet ingredients into the bowl with the dry ingredients. Whisk until the cake batter is smooth.
5. Pour into the prepared baking dish and bake for 35-40 minutes or until when a cake tester inserted in the center comes out with moist crumbs (not wet batter).
6. To serve: Just spoon a serving size amount of this applesauce pudding cake into a bowl and top with a dollop of cream and a drizzle of maple syrup (optional… but try it because it is quite delicious!).
PORK SCALOPPINE WITH APPLESAUCE CHUTNEY
1 tablespoon horseradish mustard or brown mustard
1/4 cup worcestershire sauce
1 teaspoon cracked black pepper
1 teaspoon coarse salt
1 lb pork tenderloin (sliced, butterflied and pounded thin)
1/2 cup all-purpose flour (for dredging)
1/4 cup *clarified butter (for pan frying)
* to clarify butter: heat butter in a saucepan, when the butter is hot, is foaming up and its milk solids has risen on the surface, skim and discard the milk solids until the melted butter is clear.
- Mix all marinade ingredients and rub onto the thin, flat pieces of pork. Marinate for 15 minutes.
- After pork has marinated, dredge each piece with flour and shake off excess (flour).
- Heat clarified butter in a skillet over medium high heat. Pan fry the pork scaloppine pieces until golden brown.
- Serve with Applesauce Chutney and Mashed Sweet Potatoes.
- Mashed Sweet Potatoes: Make it the same way as ordinary mashed potatoes, adding cream or milk and butter, but just add a pinch or two of ground cinnamon to echo the “sweetness” of the sweet potatoes.
2 tablespoons canola oil
2 tablespoons ginger, chopped fine
1 medium red onion, chopped fine
1/2-1 teaspoon red chili flakes (according to your spice preference)
1/3 cup apple cider vinegar
1 cup applesauce (homemade or store bought)
pinch of ground *garam masala (optional) - because I think it rounds up the chutney with a little more pungency.
*Garam Masala - an Indian mixture of spices (black and white peppercorns, cloves, bay leaves, cumin, cloves, star anise, green, black and brown cardamom pods, mace blades, coriander seeds, nutmeg and cinnamon).
salt and pepper according to taste
- In a saucepan, heat canola oil and saute red onions, ginger and red chili flakes until onions and ginger are soft.
- Add the applesauce and apple cider vinegar.
Note: If your applesauce is not that sweet, you can add a teaspoon or two of brown sugar, just so to achieve a good balance of sweet, sour, spicy and savory to the chutney.
- Season with salt and pepper, and garam masala (optional).
- Simmer for 5 minutes.
- Serve with the Pork Scaloppine.
Makes 1 1/2 cup of applesauce chutney.