Chicken Wings: Doenjang Molasses Chili Bourbon Chicken Wings Recipe

Chicken Wings: Chicken Wings Recipe

 

[caption id="attachment_2422" align="alignleft" width="300" caption="Doenjang Molasses Chili Bourbon Chicken Wings - Click To Enlarge - Recipe Video Below"][/caption]

This Memorial Day weekend I am making some Chicken Wings. But where did the Chicken Wing come from? Well of course the chicken itself but I mean where did the finger licking, hot and/or sweet Chicken Wing appetizer come from? Which came first? The chicken or the Chicken Wing? I know I am being dumb now but it sounded so good! Well, for the most part the Anchor Bar in Buffalo, New York is credited as the birthplace of Chicken Wings.

It was in October of 1964 That Chicken Wings made there debut in the culinary world! The owner of the Anchor Bar was named Teressa Bellissimo and at this time she was in a quandary as to what to feed her son and his friends for a late night snack after movie or something like that. So what she did was to take the Chicken Wings and she fried them up and dipped them in a spicy hot buttery chile sauce and served them up on a plate with celery stalk and blue cheese dressing! BAM! Chicken Wings were born! Naturally it was an instant hit and well now here were are today! In their infinite wisdom the leaders of the city of Buffalo, New York have designated July 29 as "Chicken Wings Day." Well since 1964 the Anchor Bar sells over 70 thousand pounds of Chicken Wings every month and the original Chile sauce recipe that Teressa Bellissimo came up with is sold commercially. Today Chicken Wings are everywhere and I mean everywhere! I would be hard pressed to not find a restaurant that did not have some kind of Chicken Wings Recipe on the menu. No matter what Chicken Wings are here to stay!

It's Memorial Day Weekend 2012 and I am going to be making Chicken Wings. On these three day weekends people get together for good times and to party a little bit. Everyone brings something to the table. In this case I am bringing one of my favorite party foods. I mean who doesn't like Chicken Wings? Nobody that's who!

In this weeks video I will be making a Doenjang Molasses Chili Bourbon Chicken Wings Recipe. It is delicious! Doenjang? What's that? People ask me all the time. Well, Doenjang is a Korean soybean paste. No! It is not miso it is soybean paste. Doenjang is made by taking dried soybeans and boiling them in a brine. When the boiling process is done the Doenjang is formed into blocks and set out in the sun. Doenjang is very pungent and stronger in flavor than white or red miso that I have had from other countries. It is also thicker and grainier as it is not produced as smooth as miso is. Many factories that produce Doenjang just make it with the soybeans and the brine but some factories and my local Korean supermarket add dried and ground anchovies! I LOVE anchovies! These anchovies really add to the pungent aroma and flavor of Doenjang. If you have ever had Korean Jjigae of any kind the main constituent is Doenjang. Many people use Doenjang as a dipping sauce or even a spread on crackers. Yummy! Doenjang is considered along with Gochugaru to be essential sauces of the cuisine of Korea!

Doenjang is an extremely versatile food and it's with this versatility that I am making my Chicken Wings Recipe this week. The Doenjang in this Chicken Wings Recipes will add the pungent aroma to the Chicken Wings. The Molasses will add the sweetness and stickiness to the Chicken Wings. The chili will no  doubt impart the heat. I will be using Sambal sauce for the chili component. Last but not least I will be using bourbon in this Chicken Wings Recipe to impart a smokiness and sweetness as well.

I would also like to say that even though this is Memorial Day Weekend 2012 and yes we all enjoy our three day weekend off and we all have a good time with friends and family which is all a good thing. I would like to kindly remind everyone that Memorial Day is also a day to take some time and reflect back and remember all of those that have come before us and all of those that have fallen for us in order for us to have what it is that we have in our lives!

I hope you make these delicious Chicken Wings and I hope you add this Chicken Wings Recipe to your arsenal of Chicken Wing Recipes! So without further adieu let's watch the video!  Enjoy!


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Stew Recipes: Lamb Stew: Birria Stew Delicious!

Stew Recipes

 

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You know lately I have been into Stew Recipes. I have made Chicken Adobo and Korean Jjigae and Beef Bourguignon Stew Recipes and this week I thought I would make a stew called Birria. I got the idea for the Birria Stew from a fellow Youtuber named Sandy. Sandy makes excellent Mexican food and one of the things she makes is Stew Recipes! I saw her make this Birria and I knew that I just had to make this dish on my Youtube Channel called The EZ Cooking Channel

I got in contact with Sandy this last week and told her that her Birria looked so good that I was going to make it on my channel. This made her happy! I think it's a wonderful thing when fellow foodies want to make each others recipes and this Lamb Stew is no different.

Traditionally Stew Recipes like Birria are made with lamb but, you can make this recipe with any red meat you want like beef, pork, lamb, goat, or veal! I am going to be making my Birria using beef and pork because when I went shopping this week for the supplies need I saw the price of lamb and I nearly fainted dead away! Hey! Tough economy and I am on a budget like everyone else!

So as far as Stew Recipes are concerned I got my supplies. The guy at the Mexican supermarket in my town was really complimented when I told him I was making Birria. I needed his help finding the chilies that I need because my regular supermarkets here in town don't have a very large Hispanic food section. So like the old saying: "When in Rome" Well I needed to be in Mexico and went to a Mexican supermarket! If you have never been in a Mexican supermarket then you are really missing an adventure! Fresh foods being made, fresh tortillas to order in varieties that the average American shopper has never seen. A sit down restaurant with food that I promise will rival the best Mexican restaurants anywhere in town.

I digress! The subject is Stew Recipes and not shopping adventures. I must say that out of the many, many Stew Recipes that I have made over the years that this Birria has to be one of the most versatile I have seen! When you watch the video pay attention to the richness of the broth created by steaming meat with herbs and spices. It was fantastic! A great way to make a broth without boiling the meat and the meat was so tender! OMG! Also pay attention to the making of the tomato and chili stock. These two components have a myriad of uses naturally together as Birria but even separately just let your imagination run wild for the many other recipes and Stew Recipes included that this delicious broth and tomato chili stock can be used in! It is amazing!

Now there is something you will not see on my video version of this Birria stew. One is the fact that I took the meat to be used in this stew recipe and I put it in a large mixing bowl with cold water and about 2-3 Tbsp. of salt. I then put the meat in the fridge for about 2hrs and let the salt water leech out the excess blood and impurities in the meat. It also helped to brine the meat and aided in the tenderness of the meat. I also added salt to taste into the beef stock when it got mixed with the tomato/chili stock. In Sandy's video she salted the meat while it was in the steamer. You can do it either way both will work. Remember! There are no rules in cooking! So now Birria is one of my favorite Stew Recipes! Check out the video and then make this Birria! I know you will love it! Enjoy!


Note: At this point you can either opt to place the meat into the broth and cook for 5 to 10 minutes just to heat up the meat or like Sandy's family does and I did in my video presentation, I kept the meat warm in the oven and the broth simmering on the stove top.
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Caramelized Onions: Onion Recipes: Savory Garlic And Bourbon Onion Jam

Caramelized Onions: Onion Recipes

 

[caption id="attachment_2380" align="alignleft" width="300" caption="Caramelized Onions On Steak - Click To Enlarge"][/caption]

This week I am going to be making Caramelized Onions into Onion Jam. I had to think quickly this week as to what I was going to make because this has been a very busy week for me and I had lots going on around the house. I was supposed to have a water softener installed in my house but the plumber got stuck on an all day job so I had to reschedule for next week. This cut into my personal schedule especially since it was on Monday. Monday is the day I shoot my videos and the plumber was supposed to show up at 10a.m. but got stuck. I didn't learn about this until it was almost 1p.m. in the afternoon. So part of my day was shot! I didn't even have time to go shopping this week and I was in a quandary as to what to cook this week.

So I opened up my refrigerator and started looking around and I came up with "nuthin!" Then my eye's fell upon a big 10lb bag of Vidalia onions. I know what many of you are thinking: "Why does this guy have 10lbs of Vidalia onions in his fridge?" Well! Once a year I get a 10lb bag of Vidalia onions from a local farmer right in Vidalia, California. They are the top of the crop and If I don't give some away fast then I have to think fast as to what I am going to do with them. So I started doing some onion recipe research and came upon Onion Jam. It looked really, really good! The only thing that I found was that most of the people out there Making Caramelized Onions into Onion Jam were making it too sweet for my liking.

So after doing a couple of hours of research I came up with a version of Caramelized Onions to make Onion Jam with. I am going to make a savory garlic and bourbon Onion Jam that you can put on just about anything you can think of. I did some further research and found many uses for Caramelized Onions or Onion Jam. At the end of this blog post I will have a list of uses for Onion Jam and if you my readers have a suggestion for it's use then send it to me and I will add it to the list and I will just let the list grow and grow! You will never look at Caramelized Onions the same way ever again! If you have never had Onion Jam you don't know what you are missing! Caramelized Onions reduced to a jam like consistency has many, many delicious uses.

Vidalia onions sauteed with garlic and savory herbs like rosemary and thyme and a pinch of sage reduced down to a jam like consistency and flavored with Kentucky bourbon. It's going to be a wonderful balance of flavors. Onion Jam is fantastic with vegetables or on a bagel with a cream cheese schmear!

Like many of us I become a tear monster when working with onions. I LOVE onions and even though my knife is sharp as many of you know my onions were cold and still the tears keep coming. The recipe is simple enough and it is WELL worth the effort to make for the return in flavor you get. Don't let the word Jam fool you about this recipe. The Caramelized Onions don't come out like a regular "Jam" per se. They do get broken down and reduced in size and the liquids used in the de-glazing process will aid in breaking down the cellulose of the onion. Once your Caramelized Onions are cooked down to jam you should be able to keep it in your fridge for weeks or longer because of the addition of the lemon juice and sugar.

All I know about Caramelized Onions turned to Onion Jam is that if you have a grilled cheese sandwich or a hot dog or cheese burger or even simple cheese and crackers all you have to do is put some of this Onion Jam on it and you will be in heaven! Onion Jam naturally is a gluten free food and is fantastic as a pantry essential for making quick appetizers, entrees and even sauces.  So let's see how to make Garlic and Bourbon Onion Jam! Enjoy!


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Potato Salad Recipe: My Italian Potato Salad Recipe

Potato Salad Recipe

 

[caption id="attachment_2343" align="alignleft" width="300" caption="Potato Salad Recipe: Italian Potato Salad - Click To Enlarge"][/caption]

In the summertime one of my favorite dishes are Potato Salad Recipes! I love them as long as they are not your typical garden variety ho hum picnic Potato Salad Recipe. You know the kind I am talking about. Boiled potatoes with mustard, mayo and pickle relish, onion and YAAAAWN! Well you get the idea!

You can get very creative with a good Potato Salad Recipe and this week I am going to do my first summer side dish as the heat is really getting turned up here in Las Vegas and I am making my Italian Potato Salad Recipe, A Godfather's Potato Salad Recipe!

Remember that seen in the movie Goodfella's where they open the movie at a picnic and Pauly is sitting there eating a sandwich? Yeah of course you remember! Well what you didn't see in the film was that there was a plate sitting next to him on the ground and on that plate was some of my Potato Salad Recipe! Here's the deal: "Everyone pays tribute to Pauly!" Well my Potato Salad Recipe is and was my way of paying tribute to Pauly!

This Italian Potato Salad Recipe can be served either hot or cold and is a macho cut Potato Salad Recipe. We are not going to cut the potatoes into quarters but rather in half so this Potato Salad Recipe will have to be eaten using a fork and knife unless you just want to put a BIG chunk of spud in your mouth!

As an aside to this Potato Salad Recipe the dressing that I make for this dish is also EXCELLENT mixed into pasta or spread on top of a bagel. If you don't want to make this Potato Salad Recipe I would say to you to go ahead and make the dressing and cut the green olives into smaller pieces and take out the hard boiled eggs and spread it on a bagel or make a killer Bruschetta with it! It really is excellent!

You can make this Potato Salad Recipe with any kind of potato that you want to use. I used small red potatoes but you can use baby golds, reds, and new potatoes if you want. The key is to get the potato small enough so that you can just cut them in half and have nice large chunks but you don't want huge chunks from say a full grown Idaho spud cuz that would be like eating a football! So I hope you make this Potato Salad Recipe and I hope you enjoy the video!

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Roasted Marrow Bones: Bone Marrow A Very Posh Dish

Roasted Marrow Bones: Bone Marrow

 

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Hi Everyone! This week I am making a rather posh dish called Roasted Marrow Bones. Yup! You got it! Roasted Marrow Bones! I know a lot of people are going to take a look at this and ask themselves what is Blaine talking about? Bone Marrow? How do you eat that? Well don't worry because in this blog post and video I am going to show you how to properly make Roasted Marrow Bones and you will know how to eat Bone Marrow when it's all done.

Eating Bone Marrow is not something new you know. Animals in the wild will down it's prey and eat it's flesh and then in many cases work at cracking the larger bones of the body to get to the Bone Marrow. Why? Because Bone Marrow is an excellent source of fat and fat equals energy and calories which are both essential to survival in the wild.

Roasting Marrow Bones is also not something new in Europe and other countries and it is only now gaining ground here in the United States. Roasted Marrow Bones are generally served in some very high end, posh restaurants as one of the dishes in a long line of starters/appetizers on the way to the mains. The Bone Marrow in the marrow bone is basically as I said, fat. But this fat is rich in flavor and for those who have never eaten Bone Marrow it is a gamey flavor. Bone Marrow has a buttery texture and spreads well to.

The bones used to Roast Marrow Bones are the femur bones of the cow. You get these bones at the local supermarket butcher or your local butcher shop. Just ask for Marrow Bones. Generally, when ordered in a restaurant the Marrow bones will have been cut into three or four inch lengths and roasted. The Roasted Marrow Bones will cook for twenty or so minutes and the Bone Marrow in them will melt a bit and release some fat, but what you get is just bubbly, delicious flavor. After all as foodies we all know that "Fat is where the flavor is!"

I personally like the Roasted Marrow Bones of the Lamb and Veal as the flavor is richer than the Bone Marrow from the Cow femur, but it's all good to me! If you can't find Cow femur then find some Lamb or Veal as they are both a rich and hearty flavor alternative. Experiment! If you have never eaten Roasted Marrow Bones you will surely get as hooked to them as I am! Most of the time the Roasted Marrow Bones is served on grilled French bread toast as I am going to do in the video and served with some kind of salad as a topping. I always say to experiment because Bone Marrow tastes fantastic on all kinds of black breads and flat breads as well! Try it on a bagel! YUM! You can use anything you want as a topping but I am going to make a small chop salad of Arugula as a topping as well as Dijon mustard, cranberry and wasabi jam, English Marmite and a Spanish Olive Tapanade. Check out the video and enjoy!


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