Text 30207, 84 rader
Skriven 2009-10-21 23:06:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Paula Deen
==================
-=> Quoting Dave Drum to Jim Weller <=-

 JW> Paula Deen's Fried Ravioli
 JW> they have spread to everywhere.
 
 DD> Sort of like Buffalo Wings. I noticed that the local Pizza Sluts have
 DD> changed their signage on the fronts of their buildings to something
 DD> about wings.

We frequent PH on occasion. It is the best of the chains here and
third best pizzeria in town overall. They have been offering wings
as a side order for some time. The wings are crispy enough and have
as much flavour as young battery chickens can provide but they're
pretty mild. Very popular with the younger set though.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Sriracha Hot Wings
Categories: Chicken, Chilies
  Servings: 4

      1 TB Sichuan peppercorns, crushed
           chopped finely
      1 ts kosher salt
      2 lb chicken wings, split into
           drummettes and wingettes
      2 TB butter
      1    garlic clove, grated or
           finely minced
      1 ts soy sauce
      1 ts rice vinegar
      2 TB Sriracha

Classic Buffalo-style chicken wings: All you need is a fryer,
chicken wings, Frank's Hot Sauce, and butter. But what if you don't
have a fryer (or grill, for that matter)? Can't my oven and broiler
churn out hot wings nearly as good? I make no qualms about my love
for Sriracha, so I decided to skip the Frank's and go all-Sriracha
for my wing sauce. A little sprinkle of Sichuan peppercorns and soy
sauce added to the Asian flair of the dish, which turned out to be
exactly what I was craving. The oven cooked the chicken, while the
broiler helped infuse the sauce into the wings and crisp them up.

1. Preheat oven to 425. 

2. In a small container, combine Sichuan peppercorns and salt.
Sprinkle over both sides of the chicken wings. 

3. On a foil-lined, greased baking sheet, add chicken wings. Place
in the oven until almost cooked-through, about 20 to 25 minutes. 

4. Meanwhile, in a saucepot over medium heat, melt butter. Take off
heat, adding minced garlic, soy sauce, rice vinegar and Sriracha.
Whisk well to combine. 

5. When the chicken wings are removed from the oven, preheat the
broiler. 

6. Transfer chicken wings and Sriracha-butter mixture into a bowl.
Using tongs, mix together until wings are liberally covered with
sauce. 

7. Return coated wings to the foil-lined baking sheet. Place in the
broiler until the wings are nicely browned, about 3 to 4 minutes,
checking occasionally. 

Posted by Andrea Lynn, senior editor of Chile Pepper magazine


  From: Serious Eats                    
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... 2 term limits: 1 in office, 1 in prison. Illinois already does this!

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