My Secret Recipe Club assignment this month was The Texan New Yorker. Julie was born and raised in Dallas, Texas, where she spent most of her life before moving the New York Metro Area. One of my favorite cuisines in Brooklyn is finger-licking BBQ, preferably served on metal trays lined with wax paper, ala Fette Sau. What better way to bring BBQ to my very own kitchen, than go with a Texan who knows?
I was immediately drawn to Julie’s Balsamic-Lacquered Baked Wings. Wings have been a go-to weekly dinner lately. With a quick marinade and less than 30 minutes to bake–toss it with a simple salad and dinner is easy as pie. I switched up the ingredient ratio a bit, mostly from misreading of the measurements (oops…) but still a winner. Jammy with a great blend of sweet and sour.
1.5 lbs. chicken wings, split in two parts, and tips discarded
Preheat your oven to 450° F. Line a baking sheet with aluminum foil Fit with a wire rack and set aside.
In a small to medium saucepot, combine the jam, vinegar, and soy sauce. Bring to a boil over medium-high heat. Lower the heat to a simmer and let it go a few minutes, until thick and glossy. Stir in salt, cayenne and garlic powder. Remove from heat.
Place the wings in a large mixing bowl and pour the sauce over them. Quickly toss to coat thoroughly. Place the wings on the baking sheet in a single layer, skin side up. Roast for 20 minutes. Serve immediately.
This is a recipe I made some time ago, hence the bright delicious side of corn. But just because it has a summer side, doesn’t mean it can’t be an all season recipe. Crockpots are something you know I’m obsessed with. Combine that with my love for BBQ anything and my recent discovery of how easy slaw is to make and the result is a no fuss chicken slider dish. The addition of apples to contrast the traditional sweetness of a regular barbecue sauce balances things out well. My only regret? That I just rediscovered this recipe now, a few months since it’s creation, and haven’t made it since. Hmm…I wonder what dinner tomorrow will be?
My husband and I are fortunate to live close to both of our parents which means double Thanksgiving. No, we don’t do it like normal couples, alternating years, or even doing one Thursday and another celebration on Friday or Saturday. We go back to back. An early dinner with my family at 2pm and a later meal with his family around 6 or 7pm. So for any of you out there that claim food comas on Thanksgiving, YOU CAN’T EVEN IMAGINE. I literally want to sleep the rest of the weekend. After close to a decade of the same routine, we’ve learned to pace ourselves better, but you still want to try a little of everything. Two weeks from now I’ll never want to see turkey again. Or at least not for another year. But right now it’s all I’m craving.
This month I was assigned to Fried Ice and Donut Holes, a blog that I discovered last month when I was first invited to join the Secret Recipe Club. Secretly I was hoping it was a blog I’d be assigned in the near future. Why? Well, first off, the fabulous author of Fried Ice and Donut Holes is Melissa as well. So instantly I knew I’d like her. With all Melissa’s I find good food and creativity always follow and this was no exception. So many great recipes to choose from! Right away, I zeroed in on her Chicken Tikka Masala recipe, a dish that I’ve struggled with a lot in the past. At this point I’ve probably made at least half a dozen variations from super easy to super challenging, from stove top to crockpot, but nothing has tasted just right. My husband had been ignoring my craving for Indian take out for the last few weeks, so I figured if I made it, he would be forced to enjoy.
You really can make anything in the crockpot. While I tend to stick mostly to dinner foods but have come across recipes for oatmeal, bread puddings, even cakes! Personally, I’d cook everything in a crockpot if I could, but I do understand not everyone is as into the idea. One woman said her kids referred to it as “mushy food”. If you want the sharp snap of a carrot that goes along with vegetable stir-fry, a crockpot may not be your best friend. But for warm, comforting stew or chili, or a faster, easy way to make BBQ Brisket or Pulled Pork, welcome to my little corner of the kitchen.