Sambal Chicken Wings with French Fries

39°. The current temperature here in Eagan MN! Less than a week ago we were on the cusp of a Polar Vortex, where our high temperature was -23. This is nuts! It's too dark outside to get a good picture of Daryl at the grill, but it's great to see him grill with snow in the background!

Last week I was writing about making chili and soup because the weather dictated it. Well, today we are making chicken wings ON THE GRILL! We have used this glaze before to make chicken kabobs and loved it so we decided to put them on wings tonight. Use the glaze on whatever type of chicken you are in the mood for. It has an Asian feel, spicy and sticky.

Check these out! BBQ in January!

Chicken Wing Glaze
1/2 cup (packed) light brown sugar
1/2 cup unseasoned rice vinegar
1/3 cup hot chili paste (such as sambal oelek)
1/4 cup fish sauce (such as nam pla or nuoc nam)
1/4 cup Sriracha
2 t. finely grated peeled ginger
12 full chicken wings with tips

We make french fries a lot. I love potatoes so imagine my happiness when they are fried, salted and have ketchup on them.! Ha! So true! (I also LOVE ketchup. It's actually a family joke because I love it so much.) I think it has to do with my love of tomatoes. Daryl is great at deep frying, he is precise and very careful. He uses a deep fry thermometer and fills a La Creuset about half way up with a combination of canola and peanut oil. He par fries them in the oil first at 300°. He leaves them in until they are "flexible" and removes them to a paper bag. The paper bag works well in soaking up the excess oil. After they are all par boiled, the oil should be brought up to 375° then place the potatoes in the oil in batches. Fry them until golden brown and put them on a new paper bag and salt generously.

Par boiling.

French Fries
5 large russet potatoes, cut in strips
Canola and peanut oil
salt

Fried potato goodness!

Comments

Coffee Rubbed Filet Mignon with Ancho Mushroom Sauce, Roasted Fingerling Potatoes and Brussel Sprouts

It really was as good, or even better then it looks! Tonight's meal is all Daryl! He asked me what I wanted and my response was something like, "Meat sounds good, clean, not a lot of cheese, cream etc..." and what he came up with was Coffee Rubbed Filet Mignon with Ancho Mushroom Sauce, Roasted Fingerling Potatoes and Brussel Sprouts. Did I marry a good man or what?! I also thought another Cesar Salad sounded good so, you guessed it - we're having one! We are huge fans of Bobby Flay and we chose his recipes a lot. I have said before that his recipes can be pretty time consuming, but there are days when that can be fun, and this was one of those days. Daryl enjoys the steps that he has in his recipes, it makes it interesting for him, and a it is a challenge. I am grateful to Bobby because of him I get to eat awesome food! SMOKED RED PEPPER SAUCE Yields: 2 ½ cups 4 roasted red bell peppers, chopped ½ small red onion, coarsely ...

Seared Tuna, Yellowtail and Salmon with Three Dipping Sauces

Simply delicious! These were pan seared on the stove. This is a perfect light summer meal! I have made it using the grill and the stove top and they were both fabulous! I am not a huge fan of the Orange-Ginger Sauce but I included it here just in case you were interested in trying it. There is nothing off putting about it, I just don't care for the orange flavor with the fish. For a side dish I simply have either roasted asparagus or a corn salad. (See separate post) Also, the fish monger at Coastal Seafood informed me that yellowtail is synonymous with Hamachi (the one on the right). I enjoyed the salmon and the tuna more so the second time I made this I only used those two, again your preference.(Another Bobbly Flay fav) Ingredients 1 pound skinless salmon fillet, sliced into 1-inch think strips 1 pound skinless tuna loin, sliced into 1-inch thick strips 1 pound yellowtail fillet, sliced tino 1-inch-thick strips Canola oil...

Cioppino

Daryl starting preparing the yeast 2 weeks ago for Basic Country Bread, taken from Tartine Bread by Chad Robertson. Today it was ready to use. So the big question was, what to make for dinner that would be tasty and would highlight the bread. I wanted something completely different from the gravy laden Thanksgiving Feast that we have enjoyed for 2 days now. Something you should know about us is that I prefer lighter meals with fish, seafood, and vegtables and Daryl is a good old fashioned what we call here int the midwest, a "meat and potatoes" kind of guy. Don't get the wrong idea - I do love meat and potatoes! Daryl, occasionally will agree to a meal of fish or seafood. Basic country bread right out of the oven. I knew the meal that would make us both happy and go really well with the bread was, Cioppino! We are lucky that here in the midwest, end of November, we are able to get fresh seafood locally from Coastal Seafood . It is the place that ...

Couple of Cooks in Love

Search This Blog