Posts Tagged sea salt
I’d have to say that soy sauce (or Tamari) is one of those ingredients you should never be without. However, this recipe calls for Indonesian soy sauce, or Ketjap Manis, which is slightly sweeter and thicker than traditional soy sauce. It’s difficult, if not impossible, to buy this at your local grocer. You would definitely have to go to an Asian market to buy it. Or you could make your own without much effort. Therefore, I’ve included a recipe for this delectable little condiment at the bottom of this recipe.
I love Asian food. They say that the Chinese invented noodles and the Italians perfected it. I think that’s a perfectly legitimate claim. But Asian food is so much more than Chinese and Japanese. Indonesian and Vietnamese food is amazing. So are these wings.
2.5 lbs party wings (these are wings that have already been trimmed and separated)
1 cup Ketjap Manis (recipe follows)
2 tbsp Sambal Oelek
2 tbsp minced garlic
1/2 cup rice wine vinegar (seasoned or unseasoned is fine)
2 tbsp ginger paste
Sea salt and fresh-ground black pepper to taste
1/4 cup lime juice
Chopped scallions or chives (for garnish)
The first order of business is to make the marinade, so this is a simple recipe because it requires you to mix all the ingredients together (except the salt and pepper). Whisk to make sure everything is thoroughly combined.
Put the wings in a resealable plastic bag along with the concoction, and marinate overnight. I like to use a toothpick on the wings and poke holes in them prior to marinating. This helps to infuse the wings with the sauce.
When you are ready to cook the wings, preheat your oven to 400 degrees. Place the wings in a single layer in a long baking pan. Pour in the marinade. Season with salt (lightly) and fresh-ground pepper. Cook for about 30 minutes, turning at least once to cook on both sides. Prior to removing the wings, turn them again and put the oven on “broil” for about 5 minutes.
Remember to put on the hood of your stove and open a window as you might generate a little smoke.
Remove the wings to a serving tray and get ready to feast. Garnish with chopped scallions or chives. These are delicious!
How to Make Ketjap Manis
Ingredients for Ketjap Manis
1 cup packed dark brown sugar
1 cup water
1 cup dark soy sauce
7 tbsp dark (blackstrap) molasses
1 tsp ginger paste
1/2 tsp ground coriander
1/2 tsp fresh-ground black pepper
Combine the dark brown sugar and water in a saucepan. Bring to a simmer over medium heat until all the sugar dissolves.
Then, increase the heat to high and cook until the syrup begins to thicken. This takes about 5 minutes.
Reduce the heat to low and add the rest of the ingredients. Simmer for 3-5 minutes.
Remove from heat and allow to cool. This can be stored for 2-3 months (covered) in your refrigerator.
This is a great little appetizer. It’s also a great sandwich topper. I particularly love this simple dish when I’m eating rolled fillets of anchovy with some crusty Italian bread and some really fine red wine, like Layer Cake Shiraz. (Of course I know it’s from Australia, but nobody says your red wine has to be from Italy to enjoy it with good Italian food!)
For this dish, I like using green, red, yellow and orange peppers. It adds intrigue to the flavor, going from the deeper flavor of the green bell pepper all the way up to the sweetness of the yellow.
8 fresh bell peppers (2 each of green, red, yellow and orange)
1/4 cup extra-virgin olive oil
6 cloves of garlic, sliced thin
Sea salt and coarse-ground black pepper (to taste)
5-6 basil leaves, stems removed and cut in strips (optional)
When it’s warm out, I like roasting the peppers on the grill. However, the weather shouldn’t deter you from making this. My mother made this using her old-fashioned oven.
Preheat your oven to 450 degrees. Place the peppers on a baking sheet and roast in the oven, turning so that all sides are partially charred. This takes a good hour to accomplish, turning every 10 minutes or so. The peppers should look wrinkled and collapsed when they are done.
Remove from the oven and place the peppers in a paper bag for about 15 to 20 minutes. This will help loosen the skin so that they can be easily peeled.
When the peppers are cool enough to handle, remove the stems and seeds, and peel the skin off.
Tear the peppers into long strips and put in a bowl with garlic slices and olive oil. Season with sea salt and coarse-ground black pepper to taste. Enjoy!
This is undoubtedly one of my all-time favorite recipes. No joke: You’ll need about 40 whole garlic cloves for this one. If you’re smart (and I know you are because you read this blog), you’ll buy the container of peeled whole garlic cloves that they sell at most supermarkets. It’s pretty inexpensive and saves you a ton of labor and aggravation.
There are two good reasons for using this many garlic cloves. The first is, of course, because of the amazing flavor it imparts on the wings. Secondly, you’re going to serve these wings with some great crusty bread and spread the garlic right on it.
2.5 lbs party wings (these are already trimmed and separated at the joint; much easier)
40 peeled, whole garlic cloves
1 lemon, thinly sliced
Dried thyme (to taste)
Dried rosemary (to taste)
Sea salt and fresh-ground black pepper (to taste)
1/4 cup olive oil
Place the chicken wings in a roasting pan. Add the 40 garlic cloves. Drizzle the olive oil over the contents of the roasting pan. Sprinkle liberally with thyme, rosemary, sea salt and black pepper. Cover the contents of the roasting pan with the thinly sliced lemon.
Roast for 20 minutes on each side, or until the chicken is no longer pink, in a preheated 425 degree oven. Prior to serving, switch the oven to broil and broil for about 10 minutes.
Serve the wings in a serving plate with the garlic separate in a pile. Be sure to serve with either crusty Italian or French bread.
Place the wings in a roasting pan.
I’ve had Buffalo Wings about a million different ways. Okay, I may be exaggerating, but every single time I order these at a restaurant, they’re different. Everybody has their own way of cooking them. Some are breaded. Some aren’t. Some are deep-fried. Some are marinated in the sauce. Some aren’t. I’m a purist when it comes to Buffalo Wings. Keep it simple.
For the sauce, I only use Frank’s brand. And I do not use Frank’s wing sauce. I simply use the hot sauce to make these. These should be served with Blue Cheese Dipping Sauce and celery sticks (throw in some carrot sticks if you want). That’s the way they were intended to be served. However, don’t buy the off-the-shelf blue cheese salad dressing. I’ve included a recipe for the dipping sauce at the end.
2-1/2 lbs chicken wings (I buy the party wings, which are already trimmed and split)
Sea salt and pepper (to taste)
1/2 cup butter
1/2 cup Frank’s Original Red Hot Sauce
Preheat oven to 425 degrees. Place the wings in a roasting pan. Season to taste on both sides with salt and pepper. Roast the wings for about 20 minutes on each side or until the center of the wings are no longer pink. After the initial roasting is done, I put the broiler on for a few minutes to brown them a bit.
While the wings are broiling, melt the butter in a sauce pan. Add the hot sauce and stir to mix.
Remove the wings from the oven and place in a bowl. Pour the hot sauce mixture over them and stir to coat.
Serve with Blue Cheese Dipping Sauce, celery sticks (and carrot sticks if you want).
Blue Cheese Dipping Sauce
1/2 cup plain Greek yogurt
1/2 cup light mayonnaise
1 tbsp apple cider vinegar
1/2 cup plus 1/4 cup crumbled blue cheese, divided
1/2 tsp Worcestershire sauce
1/2 tsp sea salt
1 tsp garlic powder
Place all the ingredients except for the 1/4 cup of crumbled blue cheese in a food processor. Blend well. Remove from the food processor and place in a dish. Add the 1/4 cup crumbled blue cheese and stir. You’re read to go!
Oh, now here’s a variation on a theme for sure. I did an informal inquiry about what people think when they are asked about “pulled” meat recipes. The vast majority of them think of pork. But it doesn’t stop at pork. Here is a great pulled chicken recipe. The majority of recipes call for boneless chicken breasts, but I think that boneless thigh meat is far superior to breast meat. In its essence, thigh meat is much more moist. The results here are absolutely delicious.
This recipe can be served two ways. Balsamic pulled chicken can be served traditionally like pulled pork…on rolls (preferably onion rolls). Or it can be served over corn bread. There are a number of good recipes for corn bread. In fact, there’ll be one right on the box of corn meal you buy to complete this recipe. However, I’m providing a link to one of my favorite corn bread recipes, courtesy of the spectacular Giada De Laurentiis.
2-2.5 lbs boneless, skinless chicken thighs
sea salt and pepper (to season the chicken)
1 medium-large Vidalia onion or Bermuda onion, chopped
5 cloves garlic, roughly chopped
1/2 cup light brown sugar
1 cup Balsamic vinegar
1 cup Ketchup
1/4 cup honey
2 tbsp Dijon mustard
1/2 cup Worcestershire sauce
1/2 tsp sea salt
1/2 tsp red pepper flakes
1/2 cup low-sodium chicken stock
Pickled jalapenos (for serving)
Baby Arugula (for sandwiches)
Place the onions and garlic on the bottom of the slow cooker. Salt and pepper the chicken and add it to the slow cooker, packing the brown sugar evenly over the top. If your chicken overlaps (which it might), be sure to get some of the brown sugar in between the pieces.
In a bowl, whisk together the rest of the ingredients. Pour it over the chicken. Set the slow cooker on “high” to cook for four hours. During that time turn the chicken once.
When you reach the 3-hour point, remove the chicken and pull it in to strips using two forks. Return the chicken to the slow cooker for another hour, cooking with the cover off so that the “mop” thickens a bit.
Serve over corn bread topped with pickled jalapenos, or serve pulled chicken sandwiches on onion rolls using baby arugula the same way you’d use lettuce in a sandwich.