Sunday, July 24, 2016
Sunday, April 03, 2016
For the Wings
- 3 pounds chicken wings (if whole, cut into sections; discard the wing tips or save for stock)
- 1-1/2 teaspoons Pink Hymalayan salt
- Juice of one lemon
- 1/2 teaspoon black pepper
- Olive oil
For the Seasoned Buffalo Sauce
- 1/2 cup salted butter
- 1 clove garlic, minced
- 3/4 cup of tomato sauce
- 1/2 cup Frank's Red Hot Original Sauce
- 1 1/2 teaspoon red pepper flakes
- 1 1/2 teaspoon chili powder
- Heat the grill to medium-high. Season the wings with salt and pepper, olive oil and lemon juice.
- Grill the wings, covered, flipping occasionally, until they are golden brown, crispy and completely cooked through, about 20 minutes. Keep a close eye on the grill: if there are flare-ups or the wings begin to burn, move the wings to a cooler part of the grill or reduce the heat. You don't want grill marks on the wings; just a nice and even golden-brown colour.
- While the wings are cooking, make the sauce. Combine the melted butter in a bowl with the hot sauce, salt, pepper flakes, chili powder, tomato sauce, and Franks Hot Sauce.
- Set the caste iron pan on the grill and heat up the sauce.
- When wings are done, put in caste iron pan and cook on grill.
Monday, March 28, 2016
1 tbsp (15 mL) vegetable_oil
1 large onion, finely chopped
2 each carrots and stalks celery, finely chopped
2 cloves garlic, minced
2 bay leaves
1/2 tsp (2 mL) each salt and pepper
4 cups (1 L) sodium-reduced chicken stock
2 cups (500 mL) dry green or yellow split_peas
3 green_onions, thinly sliced
Using paring knife, peel off and discard skin from ham hock.
Trim off and discard fat. Set aside.
In Dutch oven, heat oil over medium-low heat; fry onion, carrots, celery, garlic, bay leaves, salt, pepper and ham hock, stirring occasionally, until vegetables are softened, about 5 minutes.
Add stock, peas and 2 cups (500 mL) water; bring to boil over medium-high heat, skimming off any foam. Cover and simmer over medium-low heat until peas break down and meat is tender enough to fall off hock, about 1-3/4 hours.
Remove ham hock; pull off and shred meat. Set meat aside. Discard ham bone and bay leaves.
In blender, puree half of the soup; return to pot along with meat. (Make-ahead: Let cool for 30 minutes. Transfer to container and refrigerate, uncovered, until cold. Cover and refrigerate for up to 2 days. Reheat to serve.) Ladle into bowls; garnish with green onions.
Additional information : Tip: After removing the ham hock, you can also use an immersion blender to blend soup to half chunky stage while still in the pot.
From Canadian Living.