Karaage Wings
My take on Karaage (Japanese Fried Chicken). Karaage is one of my favorite ways to make fried chicken. Traditionally it is deep fried, so that’s why I don’t make it anymore. But with wings in the fridge, I thought… “How about air frying Karaage Wings?” An hour before cooking, prepare your marinade.About 1/4 cup low sodium soy sauce1 Tablespoon ground ginger (I use paste)2 cloves of garlic, minced2 Tablespoons Sake. I used Mirin, but you can use vermouth3/4 teaspoon sugar, I used agave Whisk together and add your cut up wings. Coat well and put into the fridge for at least an hour. Put about half a cup of corn starch in a large bowl. Traditionall you would use potato starch, but I never have. Toss in a wing at a time and coat well. I...
Steak and Onions
Tonight’s dinner has a backstory and a new item I’ve been working on. In middle school I found a book in our house called The Mudhen and The Walrus. I related with the carefree, zany and crafty title character, nicknamed Mudhen and his editor friend Froggie, who would go off to college and be the editor of The Walrus, the college paper. I think this was framed in the 1950’s. I went on to be the editor of my high school yearbook and photo editor of the newspaper. And then the editor of my college newspaper, with this book as a blueprint of what college life would be like…in the back of my mind. It did not disappoint. Many zany antics included. One meal he revered was Steak and Onions. With this long-past memory in my mind tonight, I decided...
Green Hatch, Carrot, Yellow Bell Pepper, Mushroom, Onion and Chicken Chili
With the fireplace roaring and Celtic Christmas music playing and it being in the 20s Sunday night, a bowl of steaming hot chili seemed like a perfect idea for a meal. But not just any chili…I give you a green hatch, carrot, yellow bell pepper, mushroom, onion and chicken bowl of red, topped with shredded smoked Gouda. In a dutch oven, seat 4 boneless skinless chicken thighs in olive oil. Remove. Chop in large chunks when they cool. To the fond, add a diced onion and sweat. Then a a rough chopped yellow onion and a shredded carrot and a pint of chopped mushrooms. Add 4 or 5 minced garlic cloves. Season with half a small container of chili powder, 3 tablespoon of crushed hatch chili flakes (or red pepper flakes) and black pepper. Add some chipolte powder or...
Pesto Lobster Thermador
Today is my sister Sheila Foley birthday. Whenever we visited, she always asked me to make my pesto pasta. Usually it was with either my five-thing salmon or my shrimp scampi. Tonight I decided to honor her with something I never made before, lobster thermador. With one pot and one skillet on the stove. I began. First I boiled two Florida lobster tails (thanks to my friend Jim Goetz) for 10 minutes. Meanwhile in a healthy amount of butter I sauteed some onions and red bell pepper. Then I added minced garlic and brought it up to ‘savory’ smell. To this I added the rough chopped lobster and about a cup of white wine. While this reduced on a low heat, I cleaned out the pot, melted some butter, added some fine minced onion (shallots would be more...
Chicken Adobo
Adobo is simply “sauce.” In this case simple garlic/onion sauce with chicken. Six or eight chicken thighs..bone-in, skin-on for flavor1/2 cup low sodium soy sauce1/3 cup white vinegar, use rice wine vinegar if you have it1 1/2 cups water1 medium onion, thinly sliced or diced5–6 cloves garlic, minced or smashed1 tsp whole black peppercorns (or 1/2 tsp coarse ground black pepper)1–2 tbsp brown sugar. I use a tablespoon of agave2 tbsp avocado oil Traditionally this goes on top of Jasmine rice, but we went with smashed cauliflower. Chopped green onions or cilantro for garnish. We went with green onions. In a big bowl, add the soy sauce, vinegar, garlic, bay leaves and black pepper. Mix and add the chicken and let it marinade in the fridge. An hour would...
Mushroom Onion Poblano Burger
Tonight’s Dinner: Mushroom, onion and blackened poblano 90/10 grass-fed Angus smash-burgers for dinner on a ciabatta roll with a smoked chipolata sauce. Served with air fryer tumbled Italian veggies. Insanely good. In Moroccan olive oil, saute two sliced portabella mushrooms, a quarter of a sliced sweet onion and one portabella mushroom, initially blackened then sliced to finish in the pan. Set aside. Two 1/4 lb slabs of 90/10 grass fed angus beef, smashed and seasoned with Himalayan sea salt and fresh cracked black pepper. After the flip, the burgers were seasoned and two pieces of thick deli-cut American cheese placed on top. Top with the pepper slices. The sauce is from a can of chipolata peppers, about 2 tablespoons mixed with 2 tablespoons of may. The...