Today's BBQ'd Chicken Wings in Sweet Chili Sauce recipe is by Rueben.
Everyone loves chicken wings. You can bake them, barbecue them, even broil them. There are many ways to enjoy one of our favorite snack foods. But one of our favorites here on Guam are the Asian Sweet Chili Sauce BBQ’d Chicken wings.
Here is all you need:
2 ½ to 3 lbs of chicken wing drumlets and winglets.
2 cups of homemade sweet chili sauce.
For the Sweet Chile Sauce:
1/3 cup of apple cider vinegar
1/4 cup of water
1/2 cup of sugar
2 fresh hot peppers minced
2 cloves of fresh garlic minced
1/4 tsp salt
1 tsp cornstarch, dissolved in 1 tsp water
Procedure:
1. In a saucepan, combine together the water, vinegar and sugar.
2. Mix together until well blended. Bring to a boil until the sugar has been dissolved.
3. Add the hot pepper, garlic and salt, and boil for another 1 minute.
4. Add the cornstarch and boil until everything has blended together.
5. Allow this to cool before you use it for a marinade.
If you are going to use this sauce for a barbecue glaze, cooling is not necessary.
This makes about 1/2 cup of sauce.
You can adjust the vinegar, sugar and hot pepper to your particular taste however this recipe is usually friendly for all.
This BBQ recipe will take 2 cups of this sauce.
Putting it all together:
Wash and allow the chicken wings to drip dry.
Place chicken wings in a re-sealable plastic bag.
Add in one (1) cup of the sweet chili sauce.
Seal the bag and rotate to make sure the wings are well coated with the sauce.
Chill for at least 4 hours before barbecuing.
Start the fire in your BBQ pit. You want to BBQ with medium heat. This is at about 350° to 450° F. Use the thermometer in the lid/cover of your BBQ pit to measure the heat.
If you do not have a lid thermometer, here is another way to measure your heat. Hold the palm of your hand about 5 inches above the grill. If you can hold your hand there about 5 to 7 seconds, you can consider your heat to be medium.
Take you wings out of the chill box and allow to them to reach room temperature before BBQing. This should take about 20 minutes.
Grease up your grill and place the chicken wings down. Barbecue your wings about 15-20 minutes per side but make sure that you constantly turn them so that the sugar from the sweet chili sauce marinade does not burn. Total cooking time should be 30-40 minutes.
The last 5 minutes of cooking, coat the wings with the remaining one (1) cup of sauce for a nice, thick glaze.
Serve with white rice and your favorite sides.
I hope you enjoy this very simple recipe for a great Asian BBQ experience. - Rueben's Recipe blog
Adriatic Cruises
Originally uploaded by eyebex
This dish looks great. However, if you watch the video recipe of this dish by Rick Stein, it's even better.
Ingredients
* 750g floury Potatoes
* 1 egg yolk, beaten
* 125g plain flour, plus extra for dusting
* salt and freshly ground black pepper
* 50g Parmesan, finely grated
For the Gorgonzola cream
For the Gorgonzola cream
* 250ml single Cream
* 125g Gorgonzola cheese, crumbled into pieces
* 1 pinch freshly grated Nutmeg
To serve
To serve
* 50g chopped Walnuts, toasted
* 1 handful leaves of Rocket
Method
1. Clean the potatoes, but do not peel them. Place in a large saucepan, cover with cold water and add a good pinch of salt. Bring the water to the boil and cook the potatoes for 10 minutes. Pour out all but about 4cm of the water and continue to cook on a very low heat. Dont be tempted to stick a knife into them at any stage to see if they are cooked the skins will split. About 20 minutes later, when you think the potatoes might be cooked, test them with a skewer, peel and mash until really smooth (but without adding butter and milk).
2. Add the egg, flour and salt and pepper, stirring together to form a soft dough. Turn out onto a lightly floured work surface and knead gently. Divide the dough into four and roll each piece into a long sausage shape about 2cm in diameter and cut each one into 3cm sections. Roll each section into a ball and press it with the tines of a fork to mark the surface. Place in a single layer on a floured baking sheet (the gnocchi can be made in advance up to this point and stored in the fridge for up to 24 hours or frozen).
3 For the Gorgonzola cream Place the cream and Gorgonzola in a small saucepan on a lowmedium heat. Once the cheese has melted, allow the sauce to simmer gently for about 5 minutes. Season to taste with pepper and nutmeg.
4 Bring a large saucepan of water with 1 teaspoon of salt to the boil and then reduce the heat to a simmer and cook the gnocchi in batches for 23 minutes. They will rise to the surface when cooked. Remove each batch of gnocchi from the water drain well and place in a large warm bowl.
5 Preheat the grill to high. Pour the Gorgonzola sauce over the gnocchi and toss. Spoon into heatproof serving bowls and scatter with the Parmesan. Arrange the bowls on a baking sheet and grill the gnocchi for 23 minutes or until the sauce is bubbling and turning golden. Serve immediately, each bowl topped with a grind of pepper and some toasted walnuts and rocket leaves.
Method
1. Clean the potatoes, but do not peel them. Place in a large saucepan, cover with cold water and add a good pinch of salt. Bring the water to the boil and cook the potatoes for 10 minutes. Pour out all but about 4cm of the water and continue to cook on a very low heat. Dont be tempted to stick a knife into them at any stage to see if they are cooked the skins will split. About 20 minutes later, when you think the potatoes might be cooked, test them with a skewer, peel and mash until really smooth (but without adding butter and milk).
2. Add the egg, flour and salt and pepper, stirring together to form a soft dough. Turn out onto a lightly floured work surface and knead gently. Divide the dough into four and roll each piece into a long sausage shape about 2cm in diameter and cut each one into 3cm sections. Roll each section into a ball and press it with the tines of a fork to mark the surface. Place in a single layer on a floured baking sheet (the gnocchi can be made in advance up to this point and stored in the fridge for up to 24 hours or frozen).
3 For the Gorgonzola cream Place the cream and Gorgonzola in a small saucepan on a lowmedium heat. Once the cheese has melted, allow the sauce to simmer gently for about 5 minutes. Season to taste with pepper and nutmeg.
4 Bring a large saucepan of water with 1 teaspoon of salt to the boil and then reduce the heat to a simmer and cook the gnocchi in batches for 23 minutes. They will rise to the surface when cooked. Remove each batch of gnocchi from the water drain well and place in a large warm bowl.
5 Preheat the grill to high. Pour the Gorgonzola sauce over the gnocchi and toss. Spoon into heatproof serving bowls and scatter with the Parmesan. Arrange the bowls on a baking sheet and grill the gnocchi for 23 minutes or until the sauce is bubbling and turning golden. Serve immediately, each bowl topped with a grind of pepper and some toasted walnuts and rocket leaves.
Originally uploaded by zapxpxau
1 lb fresh tomato (cored and quartered do not peel)
1 lb strawberries (fresh, stems removed)
1 tsp balsamic vinegar
1 sprig mint
Method
1 In a food processor or blender, puree the tomatoes and strawberries.
2 Add the vinegar and blend again.
3 Chill thoroughly, at least an hour.
4 Garnish with a few mint leaves.
Here is a video recipe of the Tomato Gazpacho:
A semla / fastlagsbulle (Swedish),
laskiaispulla (Finnish) or
fastelavnsbolle (Danish and Norwegian)
A semla is a traditional pastry made in various forms in Finland, Sweden, Latvia, Norway, Denmark and Estonia. Semlor is the plural of semla.
Today, the Swedish-Finnish semla consists of a cardamom-spiced wheat bun which has its top cut off and insides scooped out, and is then filled with a mix of the scooped-out bread crumbs, milk and almond paste, topped with whipped cream.
The cut-off top serves as a lid and is dusted with powdered sugar. Today it is often eaten on its own, with coffee or tea. Some people still eat it in a bowl of hot milk. In Finland, the bun is sometimes filled with strawberry jam instead of almond paste, and bakeries in Finland usually offer both versions. (Many bakeries distinguish between the two by decorating the traditional bun with almonds on top, whereas the jam-filled version has powdered sugar on top).
