The big kid definitely wanted wings today, and I tried something new. My friend, Woodie, posted or mentioned, can't remember which, it's not like I pay complete attention all the time. or even some of the time :) Sorry Woodie! but I did remember your great reviews and I did get the recipe right! We loved them! I didn't use Scotch Bonnets though, not even one, that would probably have killed my 80 year old mother! and don't ever say that I mentioned her age either! I used a couple jalapeno's. We're all ok with that! I remembered to pick up scallions, but of course forgot to put them in.We grilled the scallions and had them with the wings, instead of on the wings. Good save!
and a first for us...Michigan Chili Dogs! I'm lover of sauerkraut and mustard with my hot dog. No deviation! but this was mentioned and I just had to try. BURP! Excuse me, but this was definitely worth the indigestion! It really, really was! Loved this. Topped with raw, sweet onion.
These little chick pea snacks are thoroughly addicting. The big kid didn't love them at first, but by the second handful was totally addicted! Miss Picky already wants another batch for tomorrow! Go heavy with the spices and add a little cayenne pepper for kick, you'll need to make a bigger batch!
Source: recipe by Jason Travi - Food and Wine, February 2010
3 cups vegetable oil, for frying
Three 15-ounce cans chickpeas—drained, rinsed and patted dry
1 1/2 tablespoons ground coriander
1 tablespoon ground cumin (I used more like 2 tablespoons and added a little cayenne pepper)
1 cup all-purpose flour
In a large saucepan, heat the oil to 350°. Line a baking sheet with paper towels. In a medium bowl, toss the chickpeas with the coriander and cumin. Add the flour and toss until the chickpeas are coated; transfer to a sieve and tap off the excess flour.
Add one-third of the chickpeas at a time to the hot oil and fry, stirring occasionally, until they are browned and crispy, about 8 minutes. Using a slotted spoon, transfer the chickpeas to the paper towels to drain and sprinkle liberally with salt. Let the vegetable oil return to 350° between batches. Let the chickpeas cool, then transfer them to a bowl and serve.
The fried chickpeas can kept at room temperature for up to 4 hours.
Mikey's Jamaican Jerk Wings
4 Scotch Bonnet chilies (or any hot pepper, amount depending upon your taste - we use much less than called for!)
1 bunch scallions (both white & green parts, trimmed and coarsely chopped
2 shallots - halved
1 small onion - quartered
2 cloves of peeled garlic
1 tablespoon grated fresh ginger
2 teaspoons chopped thyme or 1 teaspoon dried
2 teaspoons ground allspice
3 tablespoons canola oil
3 tablespoons soy sauce
3 tablespoons lime juice
2 tablespoons packed brown sugar
2 tablespoons salt
1 teaspoon ground black pepper
1 cup of water
This is enough to marinate 4 pounds of meat
Combine chiles, scallions, shallots, onion, garlic, ginger, thyme, allspice, oil, soy, lime juice, sugar, salt, pepper, and water. Blend in a blender until smooth,
Marinate from a few hours to several days and grill until done.
Mike's quick tip, sprinkle extra thyme while grilling.
Michigan Sauce (for hot dogs)
Source: Woodie's Ticonderoga Bicentennial Cookbook via Cindy
1 medium onion, chopped
2 tablespoons butter
2 tablespoons wine vinegar
2 tablespoons brown sugar
4 tablespoons lemon juice
1/2 teaspoon dry mustard
3 teaspoons Worcestershire sauce
dash cayenne pepper (optional)
1 cup ketchup
1/2 pound hamburger meat
Cook onions until soft, add remaining ingredients. Cook until meat is completely cooked and is the desired consistency you like!
Spicy Sweet Potato Wedges with Chipotle Mayo Dipping Sauce
Source: Internet search, adapted recipes
4 or 5 sweet potatoes, unpeeled, cut into wedges
2 tablespoons vegetable oil
1 teaspoon chili powder
1 teaspoon cumin
salt and pepper, to taste
Serve with Chipotle Mayo Dipping Sauce
Toss sweet potato wedges with oil in a ziploc bag. Sprinkle with chili powder, cumin, salt and pepper. Shake the bag (remember to zip it closed! Been there, done that!)
Place on baking sheet in single layer. Bake at 375 degrees F, 40 - 50 minutes, until tender and lightly browned on edges.
Chipotle Mayo Dipping Sauce
1 -2 chipotle in adobo sauce, plus a teaspoon or more of adobo sauce to taste
1 cup mayonnaise
squeeze of fresh lime (optional)
Mix 1 or 2 chipotle in adobo sauce, and a little bit of the adobo sauce (to taste, use more or less!) with 1 cup mayonnaise. You can also add a squeeze of fresh lime juice!
Serve hot wedges with dipping sauce.
Joining Mary at the Little Red House for Mosaic Monday! Check out the other fabulous Mosaics over at the Little Red House.