Saturday, August 16th, 2008
Long before I owned a Weber grill I had heard of Weber’s Big Book of Grilling. In the circles I travel, this is one of the books on grilling. Even the guy who loaded the OTG into the Explorer mentioned the barbecue sauce recipe. Realizing I needed some help with charcoal grilling since the purchase, I checked this out of the library. It has proven to be a good resource for me.
Today went nothing like I had planned. It was my hope to awake early and get the rub on the chicken breasts and refrigerated. (Interestingly enough, the rub didn’t seem like it would impart much flavor. I was wrong.) That didn’t happen until about 11:00. Needing to be in the fridge for four to six hours, I announced that my creation wouldn’t be ready until four-ish. “Is that dinner?” I was asked. Dinner, breakfast, call it what you want; it’ll be ready at four.
But then along came a secondary plan and I grilled the cheeseburgers for lunch and decided this could wait until regular dinnertime. And that it did.
The pesto is very flavorful. I used pecans instead of pine nuts since I had them on hand. The goat cheese was very nice. I guess I was a bit heavy on the cayenne in the rub for both Gert and I tasted the bite in the final dish. I liked that a lot.
I am very pleased with this simple sandwich. The after-taste is heavenly. It wouldn’t be one of my meals if I didn’t frig something up. When I went to rub the chicken I realized I had pulled tenders and not breasts. Sigh . . . I rubbed them anyhow and decided I would figure something out. That was stopping off at Wal-mart and picking up a discounted grill pan. This will be useful for other foods in the future. It is not a nice as the one at Home Depot, but it was half the price. Because I used tenders instead of breasts, these only took a couple minutes on the grill.
The baguette I purchased was perfect: nice and crusty on the outside and soft and pully on the inside. I spread the pesto on the bottom half and the goat cheese on the top. I then placed the grilled chicken on topped with arugula and red onion. Such a simple sandwich but oh so tasty. I give this a big thumb’s up!
We’ve been eating well this summer. Yummy!
Posted in Culinary | No Comments »
Sunday, November 11th, 2007
Sometimes I do not recall how I came to a recipe. This is such a recipe. I bet I searched for Asian chicken wings and came across this one, but I am not certain. However I came to it, I am glad I did. I have made this several times now and am a fan.
One of the things I like about having bento boxes is that there is a variety of food for lunch. Rather than merely a sandwich and a bag of chips, I can have a little bit of this, a little of that, and some of something else altogether. I am learning to prepare ahead so I have things on hand.
I make a batch of wings, wrap them in pairs, and then freeze them. I can pull the pair and add it to my bento and have a tasty side. As we eat less and less meat, it is nice to have some protein in my lunches. These are packed with flavor. I find that the celery salt really brings out the flavor.
Honey Sesame Wings
Recipe By :
Serving Size : 6 Preparation Time :0:20
Categories : Appetizer Chicken
Chicken Wings Poultry
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tablespoons honey
1/4 cup soy sauce
2 tablespoons vegetable oil
2 tablespoons sherry vinegar
1 1/2 teaspoons fresh ginger — peeled and grated
2 scallions
3/4 teaspoon dark sesame oil
1 clove garlic — large
1/8 teaspoon ground coriander
1 scallion — thinly sliced
1/4 teaspoon red pepper flakes
Kosher salt — to taste
freshly ground black pepper — to taste
3 pounds chicken wings
Combine the honey, soy sauce, oil, vinegar, ginger, sesame oil, garlic, coriander, scallion, and red pepper in a small saucepan and bring to a simmer. Remove from the heat and cool to room temperature.
Cut the wing tips off the chicken wings and discard. Separate the wings into two pieces at the joint. Season with salt and pepper. Put the wings in a shallow baking dish, and cover with the sauce. Cover with plastic wrap and marinate the wings in the refrigerator for at least 4 hours or overnight.
Preheat the oven to 375 degrees F. Strain the wings from the marinade, reserving the marinade. Spread the wings out on a foil-lined baking pan. Bake the wings, basting with the marinade every 10 minutes during the first 30 minutes of cooking. (Discard any excess marinade.) Continue to bake until the wings are browned and cooked through, about 15 to 20 minutes more.
Serve immediately.
Cuisine:
“Chinese”
Source:
“Food Networks Kitchens”
S(URL):
“http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_15916,00.html”
Copyright:
“© 2001 Television Food Network, G.P. All rights reserved”
Start to Finish Time:
“1:10″
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 392 Calories; 25g Fat (56.4% calories from fat); 23g Protein; 20g Carbohydrate; trace Dietary Fiber; 94mg Cholesterol; 778mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 3 Fat; 1 Other Carbohydrates.
Very tasty. I froze these in pairs to pull for bentos. I sprinkled celery salt on the finished wings.
These recipe mentions scallions, but does not list scallions as an ingredient. I add 2 scallions.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Posted in Culinary | No Comments »
