Browsing Tag

meat

Appetizers/Starters, Savory Snacks

Oven-baked Honey Garlic Chicken Wings

Here are a few numbers for you:
1. Superbowl Sunday is the second biggest annual “food event” in the US, trailing only Thanksgiving.
2. The 5 most consumed foods, according to Forbes, are: pizza, nachos, chicken wings, chili and beer. I guess beer is a food.
3. According to the National Chicken Council’s annual report, during the Super Bowl 2017 weekend, Americans ate 1.33 billion chicken wings. That is a lot of wings.

So all of this said, I’m going to be making some Superbowl treats in the run up to the big game. I am not a big NFL fan (give me ice hockey any day), but it’s a good excuse to make food. So I am starting with these yummy. Oven-baked Honey Garlic Chicken Wings … Easy to make, no greasy messy, very crispy, very flavorful.
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29. January 2019
Dinner

Short Ribs Provençale

Comfort Food FTW this cold Sunday afternoon. I think that short ribs are perhaps my favorite cut of beef — provided you had enough time to cook it low and slow, which I did for nearly 2 and a half hours. I’ve made a number of short rib recipes before (search the site, if you are interested) but this “Provençale” version is a new one for me, with Niçois olives. I’ve served it here with Crème fraîche mashed potatoes (no recipe), but would also go well with other potato styles or even butter noodles, dumplings or Spätzle, though that wouldn’t be all that traditional.
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13. January 2019
Dinner

Magic Roux Chicken and Sausage Gumbo

So how many people hate making roux? I’m fine with making blonde roux, mostly used the thicken things, but when it comes to making penny-roux, the deep dark, meant-for-flavor type of roux used to make things like gumbo, I either lose patience (because it takes so long) or I mess it up by burning the whole thing. Either way, it isn’t my favorite thing to do, so when America’s Test Kitchen demonstrated a dry roux (by placing plain old flour in the oven for an hour), I was really happy. That photo isn’t of cinnamon, it’s flour! And it turns out to work well, at least in making this Chicken and Andoille Sausage Gumbo. At the end of the day, it takes about the same amount of time (2 hours), but you can also toast the flour weeks or even a month or two ahead of time. Game changer! (Oh, and in addition to the technique, the Gumbo is pretty dang tasty too!
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6. March 2018
Dinner, Lunch

Bacon Beef and Beer Pot Pie

Just catching up with posting this, even though I made it a few days ago. Last weekend was a miserable rainy and cold one (though not snow!) which was a good excuse to make this Bacon Beef and Beer Pot Pie. True winter comfort food. Rich and hearty and warms the soul. If you don’t fancy the pie part, just make the stew and serve with potatoes or egg noodles or Spätzle. The recipe makes enough to feed the entire extended family but it’s a great make-ahead meal and freezes well (either just the stew, or already assemble into the pot pie).
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1. March 2018
Dinner, Lunch

Three Bean and Beef Chili

It’s Superbowl Sunday, and while I don’t care about the game all that much (I like close and interesting games, but NFL Football isn’t really my thing), I do like making “Game Day Food”. If I were having a gathering (which I am not), I might make this … Three Bean and Beef Chili. I like flavorful chili that isn’t over the top hot (feel free to adjust with cayenne, if it isn’t hot enough for you). Trick for keeping the beef tender? “Brining” with a bit of salt, water and baking soda. Works like a gem!

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4. February 2018