Text 31305, 89 rader
Skriven 2015-09-25 21:57:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MARK LEWIS
Ärende: Wild Wings
==================
-=> Quoting Mark Lewis to Dale Shipp <=-

 DS>> Buffalo wings

 DS>> simple Crystals and butter mix

 ML> we have texas pete and tabasco here... i don't think we've ever
 ML> had the original style
  
The Anchor Bar in Buffalo where it all started uses Durkee Frank's
Sauce. But Crystals and Texas Pete are both nice cayenne based
Louisiana-style hot sauces.

My go to hot sauce these days is Loblaws President's Choice
Louisiana sauce in the economical large one litre bottle. It's the
Loblaws house brand and a dead ringer for Franks. In fact it may
well actually be made by the Durkee Company.


Arctic chicken wing sauce from a young local chef ...

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

     Title: Birch & Spruce Glazed Chicken W/Cranberry Spruce Wild Rice
Categories: Chicken, Rice, Canadian
  Servings: 4

           GLAZE:
    3/4 c  spruce needles
  2 1/2 c  water
      1    sage leaf
      5 tb birch strup
      1 tb red wine
      1 tb brown sugar
           PILAF:
    1/2 c  wild rice
    1/2 c  chicken stock
    1/2 c  spruce tea
      1 ts tumreric
    1/4 c  wild cranberries
      2    dried apricots, diced
    1/2    Bisoc pear, diced
      1    shallot  minced
      1 cl garlic, minced
      2    morels, quartered

To make the glaze: First make spruce tea by simmering the spruce
needles, sage, and water for 12-15 minutes, or until there’s a
noticeable change in colour and taste. Strain out the needles.
Reserve a half cup of tea for the rice.

Combine the other two cups with the remaining ingredients in a
saucepan. Bring to a boil then reduce heat and simmer to allow the
sauce to reduce by at least half. It should be noticeably thick. Let
it cook on low while you prepare the rest of the meal.

To make the rice pilaf: Cook the rice with the stock, tea, and
turmeric until cooked all the way through, around 15 minutes. As it
is cooking, saute the garlic, onions, and mushrooms until slightly
browned. Combine all the ingredients in a bowl and mix. Salt and
pepper to taste.

To Cook the Chicken (or ptarmigan, spruce hen or Cornish hen):

The glaze can be used on chicken wings, drumsticks, thighs, and slow
cooked in a crockpot, or slow roasted in the oven. But most people
prefer a whole hen, or ptarmigan to themselves. If eating a whole
bird, stuff it with the rice pilaf and cook covered for about an
hour at 400 C. Glaze again and cook uncovered on high heat for a few
minutes until crispy and delicious. Let it rest for 5 minutes, then
dig in!

Tip: Using brighter, younger-looking spruce needles will yield a
sweeter tea. Serve with roasted potatoes and a vegetable medley.

"Found Food" by Calvin Rossouw

  From: The Edge Yk Magazine            
 
MMMMM-------------------------------------------------

YK Jim


... If pigs could fly I bet their wings would be delicious.

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