Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Mon, 29 Jun 2015 20:33:14 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.2 Grilled Honey Miso Wings http://steamykitchen.com/21074-grilled-honey-miso-wings-recipe.html http://steamykitchen.com/21074-grilled-honey-miso-wings-recipe.html#comments Thu, 22 Mar 2012 16:48:46 +0000 http://steamykitchen.com/?p=21074 Just when I thought I could devote entire week to writing headnotes for my cookbook, Scott reminded me that corporate taxes were due end of the month. “End of the month!??? That’s like in a few days! Why didn’t you tell me before?” Of course, he did. Everyday for the past 10 days he’s reminded me, but I’m the mistress ...

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Grilled Honey Miso Chicken Wings Recipe

Just when I thought I could devote entire week to writing headnotes for my cookbook, Scott reminded me that corporate taxes were due end of the month. “End of the month!??? That’s like in a few days! Why didn’t you tell me before?”

Of course, he did. Everyday for the past 10 days he’s reminded me, but I’m the mistress of procrastination and born with true talent in only hearing what I choose to (says my mom too)….covering ears…”lalalalalala!”

So this week’s recipe development centered on all things grilled….I make it, Scott grills it, the kids clean up. Our entire family understands the “shared responsibility” rule, but what they don’t know is that my portion only takes 10 minutes. Shhhh…..we won’t tell them, will we?

Grilled Honey Miso Wings

Here are the ingredients. The recipe features either using miso paste that you can fine at most grocery stores, Asian markets, Whole Foods or other health food grocery stores…..or Miso & Easy (you can buy it online at Marukai) which is miso paste in a convenient squeeze bottle.

Miso & Easy is a client of mine – I create recipes for them – if you want more miso recipe, all of them are right here!

Whisk together the marinade ingredients:

 Grilled Honey Miso Chicken Wings Recipe

Everything goes into a bag to marinate for an hour or overnight:

Grilled Honey Miso Chicken Wings Recipe

Throw ’em on the grill:

Grilled Honey Miso Chicken Wings Recipe

Tasty!

Grilled Honey Miso Chicken Wings Recipe

 

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Grilled Honey Miso Wings Recipe

Servings: 4 Prep Time: 10 minutes + 1 hour marinating Cook Time: 25 minutes
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You can use either Miso & Easy (see product above) or regular miso paste (any kind)

Ingredients:

2 cloves garlic, finely minced
1 tablespoon soy sauce
1/4 cup honey
2 tablespoons Miso & Easy (or 1 tablespoon regular miso paste)
1 tablespoon water
1 1/2 pounds chicken wings, separated

Directions:

1. Whisk together all of the ingredients except for the chicken wings. Pour the marinade in a zip-lock bag and add in the wings. Seal and toss to coat the wings evenly. Refrigerate for 1 hour or overnight.

2. Preheat grill to high heat. Add the wings and grill for 5 minutes, flip and turn the heat to low. Cover the grill and let cook for 20 minutes. If using oven, preheat oven to 425F. Cover baking sheet with foil or parchment. Lay the wings on the foil or parchment and bake for 20-25 minutes.

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Chicken Wings, Momofuku Style http://steamykitchen.com/6902-momofuku-baked-chicken-wings.html http://steamykitchen.com/6902-momofuku-baked-chicken-wings.html#comments Wed, 16 Dec 2009 17:39:01 +0000 http://steamykitchen.com/?p=6902 I was lucky enough to share the green room with Chef David Chang of Momofuku while we were both cooking on View From The Bay television show in San Francisco. If you’ve never heard of David Chang, he’s the guy that Anthony Bourdain calls the one of the best chefs in the world.” And if you’re familiar with Bourdain, the ...

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I was lucky enough to share the green room with Chef David Chang of Momofuku while we were both cooking on View From The Bay television show in San Francisco. If you’ve never heard of David Chang, he’s the guy that Anthony Bourdain calls the one of the best chefs in the world.” And if you’re familiar with Bourdain, the bad-boy of food television, you can insert a couple of f-bombs in that sentence. In fact, you could probably throw in a few f-bombs for Chang as well.

Back in the green room, David was sprawled out on the couch in slouchy jeans, sleepy eyes, head in hands moaning, “Damn, I’m so hung over,” and his co-author Peter Meehan chimes in, “yeah, we drank about 100 shots last night.” And here I am sitting perkily on the other couch, amped up on an energy drink, in my perfectly pressed shirt, sparkly silver jewelry and 12-ounces of hairspray.

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Was I intimidated, being in the presence of the most talked about restaurant chefs in America? Not one bit. And it had nothing to do with my Red Bull wings. David Chang is so down to earth, warm and big-brother friendly (uh…wait. I think I’m older). We exchanged signed cookbooks, a big hug and even a smiley photographic moment.

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To get a glimpse of Chang’s brilliance, pick up his momofuku-cookbook Momofuku cookbook where he reveals recipes from three of his restaurants including his famous pork belly buns recipe. While most of the recipes aren’t really practical for the average home cook (anyone know where I can get a whole pig’s head?) the ones that are simple enough are worth the price of the book. We made the Octo Vinaigrette recipe and tossed them with baked chicken wings (instead of twice-fried, 10-step version that’s in the book) for one of the very best chicken wings I’ve ever laid lips on.

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Chicken Wings with Momofuku Octo Vinaigrette Recipe

Servings: serves 4 as appetizer or snack Prep Time: Cook Time:
NAC-005

recipe from Momofuku cookbook by David Chang

The recipe for the Octo Vinaigrette (all of the ingredients minus the wings) is straight from book. Really take the time to chop the garlic and ginger finely and evenly. Don't buy the jarred, paste or puree ginger and garlic, just go for the real stuff. Also make sure you use a good quality light soy sauce. I like using low-sodium version. If all you can find is regular soy sauce, I'd recommend cutting the soy sauce to 3 tablespoons and adding 1 tablespoon of water. If you love fresh cilantro, you can add 1 tablespoon of minced fresh cilantro to the vinaigrette as well. You can use any type of chili pepper you want (or omit) and I've used small, skinny bird's eye chili with the seeds discarded. Feel free to use jalapeno, serrano or even the big banana chili peppers for less heat.

Instead of frying the wings, I like baking them instead as it's easier and less messy. I dare not mention "baking is healthier too!" as wings are fattening no matter how you cook 'em. I buy the chicken wings whole, cut them apart and freeze the tips for stock.

Ingredients:

3 pounds chicken wings, tips saved for another use
2 tablespoons finely chopped garlic
2 tablespoons chopped peeled fresh ginger
1/4 teaspoon finely chopped fresh chili pepper
1/4 cup rice wine vinegar
1/4 cup light soy sauce
2 tablespoons canola, vegetable or grapeseed oil
1/4 teaspoon Asian sesame oil
1 1/2 tablespoons sugar
freshly ground black pepper

Directions:

1. Preheat oven to 425F. Line a baking pan with parchment paper (or spray the pan with cooking spray). Place the chicken wings on the parchment paper in single layer. Bake for 20-25 minutes, turning the chicken wings over halfway during cooking process.

2. While chicken is baking, make the vinaigrette. Combine together the remaining ingredients in a large bowl (large enough to fit all of the wings)

3. Toss the chicken wings in the vinaigrette to coat.

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And more…

For dessert, why not try David Chang’s Crack Pie? Only Martha Stewart could wrangle the recipe.

Inuyaki makes the Momofuku Pork Belly Buns

Serious Eats has Momofuku Brussels Sprouts

Andrea of Vietworld Kitchen tries the Momofuku Slow Poached Eggs

Momofuku Ginger Scallion Noodles by The Amateur Gourmet

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Chino-Latino Wings http://steamykitchen.com/28-chino-latino-wings.html http://steamykitchen.com/28-chino-latino-wings.html#comments Fri, 10 Aug 2007 20:18:36 +0000 http://steamykitchen.com/blog/2007/08/10/chino-latino-wings/ Ok. So take Chinese Hoisin BBQ Sauce (sweet, sticky, salty sauce made from soy, garlic, sugar and vinegar) + Chipotle Peppers in Adobo Sauce (smoked jalepenos in a spicy spicy chili concoction)...

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Chino Latino Wings

I wrestled for quite a while on what to name this dish. Here were the options:

Chinatina

Chin-amigo

Asia-tino

Chinka-tino

Mexinese

Guapalicious Ding Dong Wing Wongs

In the end, Chino-Latino won. However, Guapalicious Ding Dong Wing Wongs came in a close second.

Ok. So take Chinese Hoisin BBQ Sauce (sweet, sticky, salty sauce made from soy, garlic, sugar and vinegar) + Chipotle Peppers in Adobo Sauce (smoked jalepenos in a spicy spicy chili concoction).
HEY HEY HEY.  Wait one stinkin’ moment here.…look below at the can. Did the company spell Chipotle wrong?!?!?  Did I totally get ripped off with a Chipotle knock-off?  NO WAY. We’re not talking about my $30 Guccie purse or $12 Louie Vuitton earrings or my $22 Channell belt.  We’re talking about sabotaging my Chino-Latino wings.

Chino-Latino Wings

Other recipes using Hoisin Sauce

Kalyn’s Stir Fried Bok Choy with Hoisin Sauce

Perfect Pantry’s Asparagus Wonton Wraps

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Guys and gals, I need your opinion again.  I have a new food column with an alternative weekly entertainment newspaper.

Boy, that suspiciously sounds like code for “porn magazine.”

Hmmm….let’s try again.

I’ll be writing for a KICK-ASS arts & entertainment paper called Creative Loafing…the one you pick up when you need to know what’s happening or where to eat in town.  It’s also the same publication that makes pubescent boys giggle uncontrollably at the trashy ads in the back.

Same type of paper as L.A. Weekly. Chicago Reader. Village Voice, New York Press, SF Weekly.  In fact, they just purchased Chicago Reader and Washington City Paper.

I’m supposed to submit a logo for “Jaden’s Steamy Kitchen” and a photo for the column. So I went to Simpsonize Me and came up with this:

(Ok you laugh, but let’s see yours)

Or I could do the whole “BAM!” thing…except I think I’d need to Chinkify it to Whhapppaaaachhhhaaa!!

(No, those are NOT my hairy arms. It’s an old photo of Emeril before he grew a third stomach)

But how about Giada?  She’s got nice boobs. I thought she needed a cleaver and the wok spatula though. Damn. I look like I just slaughtered a pig.

(Yes. this is her. Don’t believe me?)

But how about this – at the request of a friend, here is Molto Miz Steamy.  Although I think I need to modify the shoes – I would much rather have 4″ orange stilettos than clogs. Do you think I need to shave?

Then again, I could go the Rachel Ray route. I shoulda replaced the chocolate spoon with an Egg Roll or something)  Totally. Like gag me with EVOO.

(or I could use any of these assorted suggestive shots of Rachel)

So, what do you think guys? Really. An honest opinion, k? If you have another suggestion, let me know.  Because I really really care about projecting a good, innocent, wholesome brand image you know.

ummm…y’all know that I’m kidding about those photos, right?

 

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