 I love spicy hot foods. Notice I didn’t just say “spicy.” These days the term “spicy” has become another word for “hot.” But in my book “hot” is hot as in mouth burning heat and “spicy” means lots of spice. Since not all spices are hot, spicy doesn’t have to mean hot. But when you combine plenty of spice and heat you get spicy hot. Why the explanation? Well although I love spicy hot foods I’m not a chile head nor do I like heat for heat sake. I’ve got to have some flavor too. And the heat can’t just burn off my taste buds.
“Rippin’ Red Wing Sauce” is hot. It’s burn your lips hot. But it’s also loaded with spicy good flavors. Rippin’ Red starts with cayenne pepper sauce and cayenne peppers, a popular base for many wing sauces. But, with the addition of plenty of garlic and Parmesan Cheese this sauce is loaded with flavor. Amazingly good flavor.
It still have enough heat for most of the wing lovers out there. The heat, however, fades off the lips and tongue quickly but leaves a nice reminder of the heat on the roof of your mouth and throat. It’s not a crazy blistering heat, but a nice lingering warmth that makes you want to take another bite or two or three.
Continue reading Winging It #1: Rippin’ Red Wing Sauce
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I like chicken wings are much as the next guy. For years I used to buy the bags of pre-cut, frozen “drumettes.” One day I was walking through the meat department of one of my local grocery stores and noticed whole chicken wings on sale for $.99 per pound.This got me to thinking about those frozen, often times saline enhanced, chicken wing pieces I normally purchased.
The cost of the frozen wings can cost as much as $2.00 a pound depending on where you buy them and the time of year. I was already buying whole chickens when they were on sale and cutting them up myself. Why couldn’t I just buy me a whole bunch of chicken wings and cut my own. I promise if you to do this you’ll be happy. I mean how often can you get a better product at a cheaper price?
 
The goal is to cut the chicken wing at the joints. This will give you three pieces. (Right) Separate the wing “tip” from the “wingette.” The “wingette” is the middle part of the chicken wing. Most people don’t bother cooking and eating the wing “tip.” I save them and use them for making chicken stock. This way there isn’t any waste.
Continue reading Frozen wings are for the birds! Get some fresh ones!
| Original content here is published under these license terms: | X | | | License Type: | Non-commercial, Attribution, no Derivative work | | | | License Summary: | You may copy this content, and re-publish it in unmodified form for non-commercial purposes, provided you include an overt attribution to the author(s). You are not permitted to create derivative works. | | | License URL: | http://creativecommons.org/licenses/by-nc-nd/3.0/ |
Atomic Buffalo Turds! Or as they are commonly referred to ABTs are one of the first BBQ appetizers I fell in love with. These babies are packed full of flavor and are always a huge crowd pleaser whenever they are served. There are a variety of different ways to make ABTs. Sometimes using jalapeno “boats” and other times standing up on end.
Continue reading Atomic Buffalo Turds! Seriously that’s what they’re called.
| Original content here is published under these license terms: | X | | | License Type: | Non-commercial, Attribution, no Derivative work | | | | License Summary: | You may copy this content, and re-publish it in unmodified form for non-commercial purposes, provided you include an overt attribution to the author(s). You are not permitted to create derivative works. | | | License URL: | http://creativecommons.org/licenses/by-nc-nd/3.0/ |
First! My apologize to the Bangles…it was just too easy!
Second! It’s not Monday anymore but what the heck it’s still a good headline!
If you’ve been following the last saga of my trip to the Fancy Food Show you know that I’ve become the owner of a fair amount of Buffalo Style Hot Sauce from Tabasco. So, it seemed only appropriate that I cook something with the hot sauce. There will be more, at a later date, about the hot sauce itself, but in the mean time I adapted a recipe from one of my favorite new cookbooks The Meatball Shop Cookbook by Daniel Holzman and Michael Chernow. I’ve adapted their Mini Buffalo Chicken Balls for the grill and turned this into a salad instead of an appetizer.
Continue reading It’s Just Another Meatball Monday… | Original content here is published under these license terms: | X | | | License Type: | Non-commercial, Attribution, no Derivative work | | | | License Summary: | You may copy this content, and re-publish it in unmodified form for non-commercial purposes, provided you include an overt attribution to the author(s). You are not permitted to create derivative works. | | | License URL: | http://creativecommons.org/licenses/by-nc-nd/3.0/ |
A salad without lettuce? Who would have thought this would be something that tasted awesome. I saw this on the Fine Cooking website and figured it would be a novel idea to try and blog about. Little did I know that it would, in fact, be a flavorful and extremely tasty appetizer. You’ve just got to try this recipe.
Continue reading Grilled Bread Salad With Tomatoes and Basil
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Watermelon Rind that tasted good! Who would have thought that? Certainly not me. I was originally going to make a fresh peach chutney to go with this dish but it’s a little early to find peaches in the store. This led to a little searching through cookbooks and the internet. I came across a lot different chutney recipes and since I’d just finished cutting up a watermelon and had a bowl full of rinds I figured I’d give it a try. And I’m so glad I did.
Continue reading Plank Grilling: Brie With Watermelon Rind Chutney
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 Spam maybe one of the most maligned meats on Earth. You either like it, maybe even love it or you just don’t like it, maybe even hate it.
In Hawaii it seems Spam is so popular it’s known as “The Hawaiian Steak.” One of the results of this love of Spam is a delicacy known as Spam Musubi.
Readers of this blog will know that I enjoy Asian flavor, they will also know that I Spam. So a dish that incorporates Asian flavors and Spam would right up my alley. There’s just something about the saltiness of the Spam combined with a nice teriyaki glaze/dipping sauce that when combined with the rice and nori makes for a dish that just tickles my taste buds.
I mean, really, what could possibly be better than Spam Sushi? Especially if you’ve smoked the Spam and then grilled it to a nice carmelized piece of processed meat perfection. I recently had the chance to make up some Spam Musubi for my daughter who was visiting.
Continue reading Holy Spam Sushi Batman, It’s Musubi!
| Original content here is published under these license terms: | X | | | License Type: | Non-commercial, Attribution, no Derivative work | | | | License Summary: | You may copy this content, and re-publish it in unmodified form for non-commercial purposes, provided you include an overt attribution to the author(s). You are not permitted to create derivative works. | | | License URL: | http://creativecommons.org/licenses/by-nc-nd/3.0/ |
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