Παρασκευή 6 Ιανουαρίου 2012
Πέμπτη 5 Ιανουαρίου 2012
Cooking with Love*
Αν σας εμπιστεύονται οι μαμάδες σας με την κουζίνα (*έχω μια φίλη που κόντεψε να βάλει φωτιά),
2 tbsp. Chinese five-spice powder (available at grocery or Asian specialty food stores)
3 tsp. cayenne pepper
Kosher salt and freshly ground black pepper
Creamy Cilantro Dipping Sauce
What you'll need for Creamy Cilantro Dipping Sauce:
1/3 cup chopped fresh cilantro leaves
1/4 cup light sour cream
1/4 cup mayonnaise
1/4 cup yogurt
1/2 lemon, juiced
Kosher or regular salt and freshly ground black pepper
Directions for Creamy Cilantro Dipping Sauce:
1. Combine ingredients in mixing bowl, and whisk.
2. Season with salt and pepper, to taste.
Directions for Wings:
1. Preheat your oven to 500°.
2. If you have whole chicken wings, cut off wingtips and cut the wings in half at the joint. Discard wingtips or freeze to make stock at a later time.
3. Place the wings in a large bowl. Sprinkle five-spice powder and cayenne on the wings, add a few pinches of salt and about 15 grinds of black pepper.
4. Rub the mixture into all the wings until no extra loose rub remains. Wash your hands.
5. Line the wing pieces up on a baking sheet so the side of the wing that has the most skin is facing up. Roast until cooked through, browned and crispy, about 25 minutes. Serve hot with Creamy Cilantro Dipping Sauce.
Recipes By Seventeen
μπορείτε να αρπάξετε την ευκαιρία και να μαγειρέψετε!!!
Coleslaw*
1 bunch (6 large) scallions, trimmed and thinly sliced
2 (16-ounce) bags coleslaw mix or 1 (16-ounce) bag each of shredded green and shredded red cabbage
1 small red onion, thinly sliced
1/4 cup soy sauce
1/4 cup lemon juice
1/4 cup vegetable oil
2 tbsp. grated fresh ginger (from about a 1-inch piece)
2 tbsp. white vinegar
2 tbsp. dark brown sugar
2 tbsp. Asian sesame oil (available at grocery stores or Asian specialty food stores)
1 tsp. salt
20 grinds black pepper
2 tbsp. sesame seeds, optional
1 small red onion, thinly sliced
1/4 cup soy sauce
1/4 cup lemon juice
1/4 cup vegetable oil
2 tbsp. grated fresh ginger (from about a 1-inch piece)
2 tbsp. white vinegar
2 tbsp. dark brown sugar
2 tbsp. Asian sesame oil (available at grocery stores or Asian specialty food stores)
1 tsp. salt
20 grinds black pepper
2 tbsp. sesame seeds, optional
Directions:
1. Gently separate the scallion slices with your fingers, so all the little layers separate.
2. Toss the coleslaw mix or both kinds of cabbage, the red onion and scallions together in a large bowl until everything is thoroughly mixed. (You can make the slaw up to this point up to a day in advance as long as you keep it refrigerated. Before serving, simply bring the slaw back to room temperature, make the dressing and toss.)
3. Stir the remaining ingredients together in a small bowl until blended, then pour over the vegetables.
1. Gently separate the scallion slices with your fingers, so all the little layers separate.
2. Toss the coleslaw mix or both kinds of cabbage, the red onion and scallions together in a large bowl until everything is thoroughly mixed. (You can make the slaw up to this point up to a day in advance as long as you keep it refrigerated. Before serving, simply bring the slaw back to room temperature, make the dressing and toss.)
3. Stir the remaining ingredients together in a small bowl until blended, then pour over the vegetables.
4. Serve within 1 hour of dressing or the cabbage will get wilty and sad.
spicy chinese five-spice rubbed chicken wings with creamy cilantro dipping sauce*
40 chicken wing pieces or 20 whole chicken wings2 tbsp. Chinese five-spice powder (available at grocery or Asian specialty food stores)
3 tsp. cayenne pepper
Kosher salt and freshly ground black pepper
Creamy Cilantro Dipping Sauce
What you'll need for Creamy Cilantro Dipping Sauce:
1/3 cup chopped fresh cilantro leaves
1/4 cup light sour cream
1/4 cup mayonnaise
1/4 cup yogurt
1/2 lemon, juiced
Kosher or regular salt and freshly ground black pepper
Directions for Creamy Cilantro Dipping Sauce:
1. Combine ingredients in mixing bowl, and whisk.
2. Season with salt and pepper, to taste.
Directions for Wings:
1. Preheat your oven to 500°.
2. If you have whole chicken wings, cut off wingtips and cut the wings in half at the joint. Discard wingtips or freeze to make stock at a later time.
3. Place the wings in a large bowl. Sprinkle five-spice powder and cayenne on the wings, add a few pinches of salt and about 15 grinds of black pepper.
4. Rub the mixture into all the wings until no extra loose rub remains. Wash your hands.
5. Line the wing pieces up on a baking sheet so the side of the wing that has the most skin is facing up. Roast until cooked through, browned and crispy, about 25 minutes. Serve hot with Creamy Cilantro Dipping Sauce.
Recipes By Seventeen
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