Appetizers
“A man who limits his interests, limits his life.”
~Vincent Price
Hot & Sticky Orange
Chicken Wings
You can use any chicken part with this, not just the wings. Thighs, legs or even beast cut into nuggets will work. What ever is on sale, grab it.
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Ingredients:
2 Table spoons favorite hot sauce
16 chicken wings (about 4 pounds)
Salt and black pepper to taste
1 (6-ounce) can frozen orange juice concentrate
1/3 cup water
3 tablespoons honey
Preparation
Remove wing tips from chicken wings and discard; cut remaining wings apart at the joints. Season with salt and pepper to taste and place on a broiler pan with a rack. Broil 4 to 6 inches from heat until crisp and golden brown, about 5 to 7 minutes per side. Drain on paper towels.
Meanwhile, combine orange juice concentrate, water, honey, and hot sauce in a medium saucepan. Bring to a boil and cook until thickened and reduced by half.
Place chicken in a large bowl or pan and pour orange sauce over them; toss until well coated. Serve hot or at room temperature.
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"Throw-back Thursday" Rumaki
So for "Throw-back Thursday" I give you that old favorite from the 70's Rumaki
Bacon wrapped water chestnuts baked in an Asian BBQ sauce.
Oh, and you don't have a can of water chestnuts? Look in the back of the cabinet!
Of course there are versions with liver, but this is the original!
Ingredients:
1/4 cup soy sauce
1/4 cup vegetable oil
2 Tablespoons ketchup
1 Tablespoon vinegar
2 cloves fresh garlic minced or pressed through garlic press
1/4 teaspoon coarse ground pepper
2 8 ounce cans water chestnuts, drained well
1 lb center cut bacon
1 cup brown sugar
toothpicks (Soak in water to prevent burning)
Preparation
In a medium bowl whisk together the soy sauce, vegetable oil, ketchup, vinegar, garlic, and pepper. Add the drained chestnuts and mix to coat. Cover and marinate in fridge at least 4 hours.
Preheat oven to 375. Line a jelly roll pan or 9x13 pan with foil or parchment paper and place a metal cooking rack on top or use a broiler pan so that the drippings can fall off.
Cut the bacon slices in half or in thirds, depending on how big the bacon is. Drain water chestnuts from marinade. Roll one water chestnut in a piece of bacon, secure w/ toothpick. Roll in brown sugar. Bake 30-40 minutes or until bacon is crisp. Don't worry if the fat and brown sugar that fall off smoke a little.
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Classic Jalapeno Poppers
This is the baked version. The sharper the Cheddar the better, I find the battle between spice and sharp a great taste sensation. In the past I have used crushed up Sweet Thai Chili corn chips instead of bread crumbs. I really liked it, but this is just the basic recipe.
prep: 30 mins
cook: 30 mins
total: 1 hr
Ingredients:
1 (8 ounce) package cream cheese, softened or get the whipped if it’s on sale.
1 (8 ounce) Block of Cheddar cheese shredded (Sometimes the package shredded is cheaper, but I personally find it too mild even though it says sharp)
15 fresh jalapeno peppers, halved lengthwise and seeded
2 eggs
3 strips of bacon, crumbled into bits
1 ½ cups favorite bread crumbs (I use Panko often)
Preparation
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet. Crisp bacon in frying pan to make bacon bits
In a medium bowl, mix together cream cheese, sharp Cheddar cheese and bacon bits (Now some people use mayonnaise but I don’t). Stuff jalapeno halves with the mixture.
Beat the eggs with a little milk in a small bowl. Place bread crumbs in a separate small bowl.
Dip each stuffed jalapeno half into the egg and milk mixture, then roll in corn flake cereal to coat.
Arrange in a single layer on the prepared baking sheet. Bake in the preheated oven 30 minutes, or until filling is bubbly and lightly browned.
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