Text 16570, 77 rader
Skriven 2014-09-02 10:50:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Hoisin wings 885
========================
 JW> a smear of hoisin sauce / worked out surprisingly well.
 ML> I usually save hoisin for meats that require doctoring.
 JW> Something sort of Asian for western grilled meats ...
 JW> Title: Hoisin Barbecue Sauce

I guess that might be okay, but in general it's a why bother
for me. Of course, here in Argentina I've been passing up
both the chimichurri and the salsa fresca in favor of plain
naked meat. The locals are looking at me funny.

 -=> Jim Weller said to Dale Shipp <=-
 JW> I would like to visit the Anchor Bar someday just because, even if
 JW> their wings are no better than anybody else's. Also if I'm ever in
 JW> that state again I shall have a pizza at Lombardi's and drink two
 JW> beers at McSorley's.

I've been a couple times - when I first went, their wings were
better than anybody else's, because nobody else had them. They
were fine, pretty standard. McSorley's is great fun, and it's
sort of cool to drink 6 beers at a go (they're sold only in
6-oz glasses in multiples of six). By the way, the real name
of the place is McSorley's Old Ale House - the old referring
to the house, not the alcohol. Lombardi's I'm not so enthusiastic
about.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Peking Chicken Wings
 Categories: Live!, Poultry, Wings, Oriental
      Yield: 8 Servings

    1/2 c  Soy sauce
    1/4 c  Dry sherry
    1/3 c  Hoisin sauce*
      6    Scallions,chopped fine
      2 cl Carlic, minced
    1/4 c  Cider vinegar
    1/2 c  Honey
    1/4 c  Orange marmalade
      1 ts Orange zest
      1 ts Lemon zest
      2 tb Minced green bell pepper
    1/8 ts Tabasco
      4 lb Chicken wings, wing tips cut
           Off and reserved for another
           Use and the
           Wings separated at the
           Joint

  Recipe Courtesty of Gourmet Magazine

  In a large bowl or shallow glass dish stir together the soy sauce, the
  Sherry, the hoisin sauce, the scallions, the garlic, the vinegar, the
  honey, the marmalade, the zests, the bell pepper, and the Tabasco.

  Add the chicken wings, stirring to coat them well with the marinade,
  and let them marinate, covered and chilled, stirring ocasionally, for
  at least 4 hours or overnight.

  Transfer the chicken wings to the rack of a foil-lined broiler pan,
  reserving the marinade, and bake them in the middle of a preheated 375
  degree oven, turning them every 20 minutes and basting them with the
  reserved marinade, for 1 hour.

  Yield: 8 servings

  *Available at Asian markets

  SOURCE: COOKING LIVE! Show w/Sara Moulton Copyright 1998, TV FOOD
  NETWORK SHOW #CL9206

  Format by Dave Drum - 19 January 99 FROM: Uncle Dirty Dave's Kitchen

MMMMM
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