Tuesday, February 27, 2007

Jerk Chicken Wings

Recipe Courtesy of Leonard Thomas, author of Cooking with the Chicken Man

3 pounds chicken wings (18 wings), disjointed

2 heaping tablespoons jerk seasoning

1/3 cup dark rum

Place the chicken wings in a large bowl; discard the tips. Add the jerk seasoning and rum and work into the wings with your hands. Cover and let marinate overnight in the refrigerator. Preheat the broiler. Arrange the wings in a single layer on a pan, place 6 to 7 inches under the broiler, and cook about 7 minutes per side, or until the wings are done.

Review: This was okay, but being used to the massive amount of flavor in Buffalo wings, it left me wanting more taste. The flavor was nice and since I have a bottle of jerk seasoning leftover, I'll make it again with chicken breasts instead and serve it as a main course.

BBQ Pot Roast

1 pot roast (about 4 pounds), such as bottom round or chuck
1 teaspoon vegetable oil
1 cup bottled barbecue sauce
1/2 cup cider vinegar
1/2 cup chicken or beef broth
1/4 cup packed brown sugar
1 tablespoon bottled mustard
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 large onion (1/2 pound), chopped
2 large cloves garlic, crushed
1 1/2 teaspoons dried thyme
12 rolls

Heat oven to 300 degrees F.

Brown meat well in oil in large ovenproof Dutch oven, 15 minutes. Add sauce, vinegar, broth, sugar, mustard, Worcestershire, chili powder, onion, garlic and thyme to pot. Bring to boiling. Place in oven and bake, covered, for 3 to 4 hours, turning meat every hour, until fork-tender. Let stand at least 30 minutes in pan. Remove meat from pot and shred with two forks. Skim fat from sauce and boil until reduced. Serve beef with sauce on toasted rolls.

Thursday, February 8, 2007

Panko-Crusted Pork with Gingered Soy Sauce

Recipe from Cooking Light (thanks, Mandy!)1/3 cup panko
2 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1 tsp. peanut oil
1 tbsp.. ground fresh ginger
1/3 cup fat-free, less-sodium chicken broth
2 tbsp. sake or dry sherry
2 tbsp. low-sodium soy sauce
2 tsp. sugar
1 tsp. wasabi paste
1/3 cup thinly sliced green onions

Press pork in panko.

Heat peanut oil in a large nonstick skillet coated with cooking spray over medium-high heat; add pork. Cook for 6 minutes on each side or until done. Remove pork from pan.

Reduce heat to medium. Add ginger to pan; cook 30 seconds, stirring constantly. Combine broth and the next 4 ingredients (through wasabi) in a small bowl, stirring well with a whisk. Add broth mixture to pan, scraping pan to loosen browned bits. Stir in green onions. Spoon sauce over pork.

Tuesday, February 6, 2007

German Apple Pancake

a.k.a. Dutch Apple Baby2 medium apples
1 tablespoon butter
1 tablespoon brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg

2 eggs, beaten
1/2 cup milk
1/4 teaspoon salt
1/4 cup all-purpose flour
2 tablespoons butter

Preheat oven to 450 degrees F.

Core, peel and cube or slice apples. Melt butter in a small saute pan. Add apple, sugar, cinnamon and nutmeg. Cover and cook over medium heat, stirring occasionally.

Place a 10-inch cast iron pan in the oven to pre-heat.

Combine beaten eggs, milk, and salt. Beat well. Add flour and beat until batter is smooth.

Remove pan from oven and melt the 2 tablespoons butter in it. Pour batter into the pan and bake for 15 minutes.

Remove apples with slotted spoon. Place on half of a pancake. Fold over. Sprinkle with remaining powdered sugar. Serve immediately. Cut in wedges and serve with apple wedges.