Posts Tagged soy sauce
I have a number of really great chicken wing recipes. I was considering putting them up on the blog the same way I did the burger recipes, but then I decided against that. I wish I could give you a good reason why, but I cannot.
These are great wings. My kids even like them, which is amazing to me because they are so picky. Marinating is the key to these wings. They need to marinate for at least four hours but, of course, overnight is the absolute best.
You can buy whole wings and trim them by cutting off the tip and separating them at the joint. However, I buy the “party” wings which are already trimmed and cut in half. It’s just a lot easier, and you get more for your money.
3 lbs chicken wings
1 cup low-sodium soy sauce or Tamari
1 cup water
1/4 cup lime juice
2 tbsp honey
3 tbsp minced garlic
3 tbsp minced fresh cilantro (or the cilantro in the tube)
2 tbsp Sambal Oelek
1 tsp sesame oil
1 tbsp rice wine vinegar
Sesame seeds (for garnish)
Chopped scallions (for garnish)
Mix the soy sauce (or Tamari), lime juice, water, honey, sesame oil, cilantro, and vinegar in a small bowl. Whisk to mix thoroughly. Place the wings and the marinade in a resealable plastic bag and marinate for four hours or, preferably, overnight.
Place in a preheated 425 degree oven along with some of the marinade (but not all). Cook for 20 minutes on one side, then turn and cook for another 20 minutes (or until the wings are no longer pink in the middle). Turn the wings back onto the “top” side and place the oven on broil for about 7 minutes.
Before serving, sprinkle on sesame seeds and garnish with chopped scallions.
This is a tremendously flavorful falling-off-the-bone dish. This recipe was contributed by my partner-in-crime, the charming Bill McKenzie, who is teaming up with me so we can take this blog to the next level.
For this recipe you’ll need a Dutch oven because this masterpiece starts on the stove top and finishes up in the oven.
1.5 lbs beef short ribs
1 cup soy sauce
1/2 cup Sake
1/4 cup Mirin
1/4 cup sesame oil
1 tbsp ginger paste (or minced fresh ginger)
1/4 cup sesame seeds
1 tsp sea salt
2 tsp red pepper flakes
2 tsp coarse ground black pepper
4 scallions, greens and white separated and cut into 1/4 inch pieces
12 cloves garlic
2 cups low-sodium beef stock
Preheat oven to 350 degrees. Drizzle canola oil on the bottom of the Dutch oven. Sprinkle the beef short ribs with sea salt, black pepper and red pepper flakes. Brown the ribs in the Dutch oven on the top of the stove.
Once browned, add the rest of the ingredients, with the exception of the scallion greens and sesame seeds. Cover the Dutch oven and bring everything to a boil, then transfer to the oven. Bake for 1.5 to 2 hours.
Place in a serving dish over white rice. Sprinkle sesame seeds and scallion greens on top.
Wasabi is often called Chinese Horseradish, but it is so much better than regular horseradish. This is a simple but delicious dish. It’s critically important that your tuna is cooked rare. So, if you’re worried about eating “rare” tuna, simply purchase sushi-grade tuna for this particular dish. It is best cooked on a grill, but it can also be cooked on the stove. Don’t allow the weather to deter you.
For this recipe you need about a pound and a half of tuna. I try to get two pieces of about equal size. If there’s tuna left over, it makes a great tuna salad. There will undoubtedly be some wasabi sauce left. I just mash it up and add more. Makes a great sandwich the next day.
For the Wasabi paste, you can either get the powder and mix it with water. Frankly, it’s easier to get the paste in the tube (I use SP brand).
2 pieces of fresh tuna (totaling about a pound and a half; 1 to 1-1/2 inches thick)
4 tbsp reduced-sodium soy sauce or Tamari
2 tbsp canola oil
2 tsp Wasabi paste
Black and white sesame seeds
Wasabi Sauce (recipe follows)
Unlike other dishes where I preach marinating as long as you can, this is pretty tame. About 30 minutes before grilling or searing on the stove, whisk together the ingredients (except for the sesame seeds) and pour the mixture into a shallow baking dish. Add the tuna and marinate both sides for about 10 minutes. When your grill is fired up or your pan is heated, sprinkle on the sesame seeds.
Cook the tuna for about five to seven minutes on each side. (Don’t turn the tuna steaks with a fork. You need a spatula.)
Remove from the grill or stove and slice the tuna stakes in half-inch pieces, keeping the steak intact. Drizzle the steaks with the Wasabi sauce and you’re ready to feast! How much Wasabi sauce to use? It depends on the level of heat you want. I’m a big Wasabi fan.
Ingredients for Wasabi Sauce
4 tbsp light mayonnaise
2 tsp Wasabi paste
2 tbsp unseasoned rice vinegar
1 tsp water
2 tsp minced garlic or garlic paste
Mix all the ingredients together and you’re ready to go!
I love a lot of different kinds of food from different countries, but I’m no food snob. I don’t mind telling you that burgers and wings are two of my favorites. You don’t have to wait for the Super Bowl to enjoy wings. They’re great any time. In fact, it’s snowing out right now and I’m making these wings tonight.
This recipe is good for a dozen wings. Feel free to double or triple it for larger quantities of wings. I’m not going to tell you to marinate these wings for an hour or so. The idea here is to marinate overnight if possible…at the minimum six hours. The longer, the better.
12 chicken wings, trimmed and cut
4 cloves of garlic, minced
3 tbsp dark soy sauce
4 tbsp fresh lime juice
Zest of one whole lime
2 tbsp chopped fresh ginger (I often use the fresh ginger in the jar or the paste)
1 tbsp of honey
2-3 tbsp Sambal Oelek or Sriracha Chili Sauce (depending upon the heat level you want)
1 tbsp sesame oil
Wash the wing sections and pat dry.
Whisk all of the ingredients together with the exception of the chopped chives, and place the marinade in a plastic bag or bowl with the wings. Be sure that they are evenly coated. Marinate in the refrigerator overnight or, at the very least, for six hours. It’s a good idea to rearrange the wings a few times during the marinating process to ensure that they are marinating evenly.
Preheat the oven to 375 degrees. Place the wings and the marinade in a foil-lined pan and bake for 15 minutes. Turn the oven to “broil” and brown for an additional 10-12 minutes.
Place on a serving tray and top with chopped chives. Serve hot with lime wedges.
This is a major messy dish and several people I taught in my last cooking class whined about how sticky their fingers got because we did not separate the wings prior to cooking. Frankly, I have no idea what they were complaining about; the wings were delicious and it was well worth the messy effort.
If you must separate the wings, however, it’s fairly simple: Separate the upper part of the wing from the lower part of the wing at the “knuckle.” I simply use a cleaver. Both parts are used in the recipe. The wing tip is fairly easy to chop off. These are discarded. Or you can always buy the wings prepared this way. They are usually referred to as ‘party wings’ in the supermarket.
16 chicken wings*
Salt & pepper (to taste)
1 tsp. sesame oil
1/2 cup light soy sauce
4 tbsp. honey
4 tbsp. canola oil
1 tbsp. canola oil (reserved)
4 tbsp. Thai chili-garlic sauce
1 tbsp. Thai chili-garlic sauce (reserved)
¼ cup fresh-squeezed orange juice
¼ cup fresh-squeezed lime juice
¼ cup fresh-squeezed lemon juice
1 tbsp each fresh orange, lime and lemon peel
3 cloves garlic, crushed
1 garlic clove, chopped (reserve)
2 scallions, chopped
Black and white sesame seeds (reserve)
Mix all ingredients together (except those marked ‘reserve’) and whisk until well incorporated. Place the marinade in a zip-lock bag with the wings and seal. Shake until all wings are coated. Place the bag in the refrigerator to marinate. Three hours marinating time will do it, but I prefer to marinate mine overnight. The longer, the better.
These wings are cooked on top of the stove as opposed to in the oven. After the wings have been sufficiently marinated, place a wok on the stove top and add the 1 tbsp. reserved canola oil, the reserved tablespoon chili-garlic sauce, and the reserved garlic. Heat until the garlic becomes fragrant. Then add the wings (minus the marinade) and cook on medium-high heat to sear. Lower the heat and add the marinade to the wok. Cover and cook on low for about 25 minutes, turning occasionally. This will ensure that the wings cook through.
When 25 minutes is over, remove the cover from the wok and increase the heat to medium to stir-fry and further brown the wings. Be sure to turn the wings frequently as the honey can burn as the heat is increased. As the wings cook, the marinade will thicken and give them a slick coating. Throw in the black and white sesame seeds at the end and turn to coat. Remove the wings from the wok and place on a serving platter lined with fresh Watercress. Eat immediately!