Crispy Fried Wings

These were INCREDIBLE! No kidding! I am no photographer the pic might not look so good but take my word for it. Extremely CRISPY outside and extremely JUICY inside. We had them with a blue cheese dipping sauce. YUMEEEE YUM YUM!

I love using my coffee grinder for grinding up different spices. It's the alchemist in me. I feel like I am making some sort of mysterious magical powder. Crazy I know... I blame the lunatics in my head :-)
Anyway the point for this is that all the spices listed below (except of course the garlic powder) are whole.

(serves 4-6)
(prep time 30 mins + marinating time)
Marinade

Chicken wings about 14 (I snipped the ends off and saved them for chicken stock)
Dried chipotle pepper 1 med sized
Dried red chili 1 large
Cumin seeds 1 tsp
Black peppercorns 1 tsp
Garlic powder 2/3 tsp

Grind the above spices together and rub on the chicken wings.Marinade in the fridge for a couple of hours.
No salt as it draws out the moisture from the meat. Season with salt just before cooking.

Batter

Flour 1 cup
Egg 1 large
Dark Ale or Soda water 1/3 cup
Dried Thyme 1/2 tsp
Paprika 1/2 tsp
Salt

Mix the above ingredients together in a large bowl.
Pour the soda water little by little. You might need more or less depending on how much flour you have.
The batter shouldn't be lumpy and about as thick as warm custard.
Sprinkle some salt over the chicken wings.
Heat oil in a deep sauce pan.
Dip the wings in the batter shake off the extra.
Gently put them in the hot oil.
The oil shouldn't be very hot. Adjust the heat so batter doesn't burn.
(The highest temp on my electric stove top is 8 and I had to adjust the temp between 7 and 6)
The wings need to cook for 8 mins at least.
Take them out and let them cool on a wire rack. Doing this will also allow the extra oil to drip off.
Done!

Dipping sauce

Blue cheese crumbles 2 Tbs
Sour cream 1 Tbs
Mayo 1 Tbs
White wine vinegar 1 tsp
Pepper 1/4 tsp
Salt

Place the blue cheese on the counter for 10 mins so its easier to blend.
Whip all the ingredients together in bowl.
Done!
Dip away my friend dip away......
:-)

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Stromboli

So easy!

As Italian as it may sound, Strombolis were born in Philadelphia right here in the US of A.
It took me 10 mins to put this one together and I was done!
The traditional way would be use dough similar to french bread. And don't get me wrong. I would normally make the dough from scratch but I couldn't resist the sheet of puff pastry I had in my freezer nearing its expiration date!
Its basically bread layered with different meats and cheeses rolled up and baked.
The combination of meats and cheeses are endless!
I kept mine fairly simple to just 3 ingredients.
Dough-Meat-Cheese

(serves 2)
(prep time 10 mins bake time 40 mins)
Method

I rolled out my puff pastry over a lightly floured surface.
Then I layered slices of Pastrami all over the dough. Leaving 1/3" space from the edges.Then slices of smoked Gouda... yum yum.
I used close to 1/2 lbs of Pastrami. And 4 oz of smoked Gouda.
No need for any condiments.
The Pastrami had a nice peppery crust.
No need for any dipping sauce.The Gouda melts so gooda. (I know this is a cheesy line but since we are talking about cheese why the heck not)
Tuck the sides in and roll it up like a log.
Make a few vent cuts on top.
Paint some egg wash over it.
This is now ready for the oven.
Bake for 30-35 min (or until golden brown) in a preheated oven at 400 degrees.
Let it sit for 10 mins before slicing.
:-)

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Almond crusted Halibut

Sounds crazy but I don't eat fish or anything that comes out of the ocean!
Hubby loves it. So I made this for him today.
He is a genuine cutie pie :-)
Something tasty and light for summer in Seattle. I served this with the left over citrus sauce and panzanella salad.


(Single serving)
(Prep time: 45 mins)
For the citrus sauce

Use freshly squeezed juice for best results.
Pink grapefruit juice 4 Tbs
Orange juice 4 Tbs
Lime juice 2 Tbs
White wine vinegar 4 Tbs
Orange zest 1 tsp
Ginger zest 1/2 tsp
Store bought orange juice 4 Tbs
Salt

Combine all the liquids in a pan and reduce to half over low heat.
Stir occasionally.

Preparing the fish

Fresh halibut fillet 1/2 lbs
Panko or bread crumbs 1/4 cup
Flat leaf Italian parsley - chopped fine 1 Tbs
Almond flakes 1-2 Tbs
Olive oil about 2 Tbs
Salt
Pepper

In a bowl prepare the topping for the fish.
Combine the panko, 1 Tbs of olive oil, chopped parsley, sprinkle of salt and pepper.
Mix well so that the oil is well incorporated.
Lastly add the almond flakes and toss gently so they don't break.
Brush a little of the citrus sauce over the fish.
Season the fillet lightly with salt and pepper.
Spoon the almond mixture on top.
Heat some olive oil in a pan and sear the fillet on one side.
Cook for about 2 mins and transfer the fish to a pre-heated 400 degree oven to finish cooking.
The fish cooks very quickly and after about 8 mins it will be nice and flaky!
Ta da!


{heart}

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