Wings

Ingredients

CRISPY WINGS

• 4 lb / 2 kg chicken wings , cut into wingettes and drumettes (Note 1)
• 2 tbsp baking powder (NOT BAKING SODA / BI-CARB SODA!!)
• 3/4 tsp salt
• Oil spray

Instructions

CRISPY WINGS

• If you are organised enough, uncover the chicken wings and leave them in the fridge for a few hours to dry out. Otherwise, use a paper towel to pat the wings dry.
• Adjust oven racks to upper-middle and lower-middle positions.
• Preheat oven to 250F/120C (all oven types - standard/convection/fan).
• Line a baking tray with foil, then place a rack (like a cooling rack) on the foil. Spray the rack with oil spray.
• Place wings in a large bowl or in a ziplock bag. Add the baking powder and salt, then toss to coat evenly.
• Place the wings on the baking tray in a single layer with the skin side up. They should just fit snugly. They will shrink when they cook because the fat renders out so don't worry if they look too snug.
• Place wings on the lower middle oven rack and bake for 30 minutes.
• Move wings up to the upper middle rack and increase the oven temperature to 425F/220C. Bake for 20 minutes, rotate the tray. Bake for another 20 however check after 10. Done at 165. 
• Remove baking tray from the oven and let it stand for 5 minutes.
• Toss wings in sauce of choice or serve it on the side to dip / drizzle on the wings, then serve.

• A dry rub that Marie will eat. Sub in step 5 above. Good for 20 flats/drums. 
• 1 Tbsp. baking powder
• 1 and 1/4 tsp. salt
• 1 and 1/2 tsp. chili powder
• 3/4 tsp. smoked paprika
• 3/4 tsp. garlic powder

Recipe Notes:

**IMPORTANT** A number of readers have been devastated by accidentally using baking soda / bi-carb soda instead of baking powder! Puh-lease be careful to wowuse baking powder (the stuff you use in muffins and pancakes to make them rise!) - if you use baking soda / bi-carb soda, it will be INEDIBLE!! It is really, really yuck!

Also refer to the FREQUENTLY ASKED QUESTIONS below the recipe.

1. Wings MUST BE THAWED!!! See below for step by step photos for how to cut chicken wings.

2. You will notice once the wings come out of the oven that they are smaller than usual. This is because the fat under the skin melts off (renders out) while baking in the low oven.

3. The wings will not bake to a dark golden brown unless you leave them in for 1 hr+. They bake to a golden brown. You will know they are done because the skin will be lovely and crispy.

4. Recipe Source: Recipe for the wings is from Cook's Illustrated "Meats Book" cookbook. The sauce recipes are my own.

5. To reheat (see FAQ below for more details): Allow to cool, then cover and refrigerate. The skin will wrinkle and soften. Preheat oven to 200C/390F. Spread wings out on tray, skin side up, and bake for 5 to 8 minutes or until the skin puffs up so the wrinkles smooth out and becomes crisp again.

6. SAUCES: 
* Honey Garlic Sauce: Mix together 4 tbsp honey, 2 tbsp soy sauce, 2 tsp white vinegar (or sub with any other vinegar except balsamic), 2-3 garlic cloves, minced. Use for dipping OR tossing. 
* Honey Mustard Sauce: 1/4 cup Dijon mustard, 1/4 cup mayonnaise 1/4 cup honey
* Ranch Dipping Sauce: Mix 1/3 cup mayonnaise, 1/3 cup sour cream, 2 tbsp milk, 1 tsp lemon juice, 1/4 tsp EACH dried dill, parsley, chives, onion and garlic powder, salt & pepper to taste.
* Spicy Creamy Dipping Sauce: 3/4 cup mayo, 1/2 tso garlic powder, 1/8 tsp paprika, 3-4 tbsp sriracha, salt & pepper
* Pink Sauce: 1/2 cup mayonnaise, 2 tbsp sweet chilli sauce, 2 tbsp ketchup, 2 tsp garlic powder, 1 tbsp sriracha (or other hot sauce)

Shrimp Etouffee

1 small onion
1 bell pepper
2 stalks celery

Dice trinity and sauté in 1/2 stick butter until soft
Season with
  salt and pepper
  Tony Cachere’s Creole seasoning
  TexJoy steak seasoning
  Worcestershire

Add
1 8 oz can tomato sauce
1+ T Doguet’s Cajun style roux
1 can Cream of Shrimp soup
1/2 stick butter
1+ cup chicken stock - enough to thin to creamy

Lower heat. Add shrimp to cook until done - about 10 minutes

Serve with rice

Green onions for topping

Stroganof easy

Ingredients

• 2 cups of smoked leftover brisket 
• 1 1/2 cups of brisket juice or beef broth
• 1 cup of sliced onions. Red onions work nicely. 
• 3 tablespoons of butter, 2 - 3 tablespoons of flour
• 1 pound of fresh button mushrooms. One small jar. 
• salt and pepper. 
• 12 ounces of sour cream. 6 is enough. 
• 1 teaspoon of horse radish. Optional. 
• 1 tbn parsley. 
• 1/2 cup red wine. 
• 1/4 cup of tomato paste. Use bbq sauce. 
• 1 1/2 cups of cooked noodles. About 1/3 bag. 

Instructions

1. Saute the onions with a drizzle of olive oil in a skillet. Once they are soft, add the sliced mushrooms, then melt the butter in the same saucepan. 
2. Add the flour and make a paste. Stir in the brisket juice/drippings, or you can use beef broth. Add in the tomato paste.
3. Once it's softly boiling, add the red wine, sour cream, horseradish, parsley and a bit of salt and pepper. Let it it come to a slow boil again. Add in the smoked brisket - until it's warmed through, then take it off the heat.
4. Serve immediately over noodles - we usually use egg noodles. You can garnish it with parmesan cheese and parsley, if you're feeling fancy

roasted butternut squash

Ingredients

• 6 tablespoons unsalted butter
• 1/4 cup (packed) light brown sugar
• 1 teaspoon minced fresh thyme leaves
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 pounds butternut squash, peeled and cut into 1-inch cubes
• 1 tablespoon minced fresh sage leaves

Directions 

1. Heat the oven to 425ºF. Line a sheet pan with aluminum foil.
2. Put the butter, brown sugar, thyme, salt, and pepper in a saucepan over medium heat. Cook, stirring occasionally, until the butter is melted and sugar is dissolved.
3. Put the butternut squash in a bowl. Add the glaze and toss to coat all of the squash pieces.
4. Arrange the butternut squash on the prepared pan in a single layer. Bake until tender and golden brown, 25 to 30 minutes; do not toss or stir the squash as it cooks. Transfer the squash to a serving bowl and sprinkle the sage on top.

Marie’s stuffing

Here’s the scoop on how I do the stuffing.

Wednesday night, take turkey out of fridge, unwrap it (save cooking timetable that’s on the wrapper), wash thoroughly inside and out and remove the neck and package of giblets. Open the package and thoroughly wash the giblets as well as the neck. Put the neck and giblets in a bowl and tightly cover. Cover the turkey. Return all to fridge.

Thursday around 6:30AM.  😊

Place the neck and giblets in your biggest saucepan, add 1 or 2 celery stalks with leaves (I coarsely cut the celery into chunks), about 6 peppercorns, 1-2 bay leaves, an onion (quartered). 

Fill the pan with water (you want lots of water to use for stuffing and gravy), bring to a boil and then simmer for 2-3 hours.  You’re supposed to remove the liver after about 20 minutes but I usually forget to do that. We’re not dead yet, so don’t worry if the liver is in a bit longer.

You’ll know all has cooked long enough when the meat on the neck falls off the bones when you poke it with a fork. 

Remove the neck and giblets from the liquid and let cool enough to handle. 

You probably want to remove and discard all the celery, peppercorns, bay leaf and what’s left of the onion.

Chop up the neck meat (but don’t dice the meat). I don’t use all of the giblets – just enough for the flavor and I finely dice the giblets. I don’t use the heart because I think it’s gross. So throw that away. I use all of the liver.

To make the stuffing: VERY important – use a dutch oven or stock pot for this part so you have enough room to toss the stuffing mix.

I pretty much follow the directions on the Pepperidge Farm CUBED and seasoned stuffing mix except I use a whole stick of butter. I use about half of the butter to saute 2 or 3 stalks of coarsely chopped celery, and 1 coarsely chopped onion. Once the veggies are done, add the amount of water on the package but use the water that the giblets were cooked in. (Make sure you save enough of the giblet broth for gravy). Add the rest of the butter, bring to a boil and follow the directions.

Voila!

Happy Thanksgiving

German Meatballs

INGREDIENTS:

• 2 small, day-old rolls or 2 slices of bread
• 3 Tbsp (45 ml) butter or margarine, divided into 1 Tbsp
• (15 ml) and 2 Tbsp (30 ml) parts
• 2 small onions, 1 finely chopped, 1 quartered
• 1/2 lb (225 g) ground pork
• 1/2 lb (225 g) ground beef
• Salt and pepper to taste
• 1 or 2 egg yolks
• 5 whole peppercorns
• 4 juniper berries (optional)
• 1 bay leaf (optional)
• 2 Tbsp (30 g) flour
• 24 capers, drained
• 2–4 oz (60–120 ml) white wine (may substitute more broth)
• 1–2 Tbsp (15–30 ml) lemon juice
• 2–4 Tbsp (30–60 ml) sour cream
• Pinch sugar (optional)
• 4 cups (950 ml) vegetable or beef broth

PREPARATION:

1. Soak the day-old rolls in water and squeeze almost dry. Break rolls into pieces.
2. Melt 1 Tbsp (15 ml) butter in a saucepan and add 1 finely chopped onion, cooking until translucent. Cool slightly.
3. Place the ground meats in a bowl. Add the cooked onion and the rolls along with salt and pepper to taste (about 1/2 tsp [3 g] salt and 1/4 tsp [1 g] pepper). Add 1 egg yolk. Mix everything well by hand or with a spoon until mixture can be formed into round meatballs (add a few tablespoons of broth if necessary). Form 10–12 meatballs.
4. Add the cracked spices and second (quartered) onion to the broth and bring it to just under a boil. Add the meatballs carefully. Cook until done (about 12 minutes). Remove meatballs and keep warm.
5. Melt 2 Tbsp (30 ml) butter in a pan and add the flour, making a roux. Little by little, stir about 1 1/2 cups (350 ml) of the meatball broth, strained, into the roux, stirring to keep the sauce smooth. Add the capers. Add the white wine and season the sauce to taste with lemon juice, sour cream and pinch of sugar. Add the meatballs to the sauce and serve.
6. If you wish, add the second egg yolk to bind the sauce further. Warm the sauce after adding, but do not boil, or the egg yolk will curdle, making the sauce look less appetizing.

Pesto

Basil Pesto

Ingredients
2 cups fresh basil leaves
1/2 cup freshly grated Parmesan-Reggiano
1/2 cup extra virgin olive oil
1/3 cup pine nuts
3 medium sized garlic cloves
Salt to taste
Black pepper to taste

Using a food processor combine the basil and the pine nuts. Then add the garlic and then slowly add the olive oil in a constant stream into the mixture.   After that add the cheese and then the salt and pepper to taste.

Serve with pasta.

Makes 1 cup.