A tough one to say. “Pack-C-Ew”. Lechon is what we know as a pig roast, but better. I think the Filipino culture, hands down, has the roasted pig mastered. The skin, the crispy skin, and the moist and flavorful pork is truly out of this […]
Month: August 2009
Sam who? Sambal. There is a wide variety of sambal, a chili paste used as a condiment, or as an ingredient in many Indian or Asian dishes. I look at sambal as a killer garlic chili sauce, with hints of lime, garlic, and a punch of chili. Perfect. Who can go wrong with lime, chili, and garlic? In the past, I have typically used sambal as a condiment, just touching on it, small dips if you will, with my food, as the flavor is robust and will pretty much rock your socks off, or open your sinuses, depending on your heat level.
So, I have so chili, garlic, lime, concoction. I have chicken wings. Let’s get this started. This appetizer, or heck, even dinner if you will, is super simple, packed with flavor, and is good any day of the week.
- 12 chicken wings, chopped at the joint, tips removed
- 1 lime, zested and juiced
- 1 lemon, zested and juiced
- 2 tbsp of chili garlic sauce (sambal olek)
- 4 cloves of garlic, minced
- 1 tsp olive oil
- pinch of salt
- pinch of cracked black pepper
Once your chicken wings are chopped, halved, and ready to go, throw them in a ziplock bag. Add the remaining ingredients, and give them a good massage in the bag. Make sure everything is incorporated, then place in the refrigerator at least four hours, but preferably overnight.
After they have marinated, the next step is a run in the oven, then on the grill. This is what I love about chicken wings. You can slow cook them, fry them, and throw them on the grill. No particular order in any of that. Fry, bake, grill; grill, bake, fry. You get it.
Regardless, this is an oven to grill process. Preheat your oven to 350 degrees, place the wings on a baking sheet, and cook for roughly 20 minutes.
During the last five minutes or so, preheat your grill, gas that is, or if you are running charcoal, preheat ahead of time, otherwise, feel free to get your broiler going. Once again, many options.
Once the 20 minutes is up, remove them from the oven, and put them on your preheated grill. Cook for a few minutes on each side. Plate with carrot and celery strips, and a bit of the sambal. Now is the time to sit back, relax, and watch people enjoy, or better yet, enjoy yourself.
This past weekend we celebrated my daughter’s four year old birthday party. The usual suspects came over which included my in-laws, cousins, and nephews. As I was planning out my dinner menu a couple of days in advance, I realized that I simply had a hodge podge of food, but with no real theme. I ended up making chicken, and pork and beef ribs on the grill, along with salad, corn bread, and corn on the cob. Overall, it was a feast, and a great time. The grilled meat was coated in my rub and placed in the refrigerator for two days, before being slow cooked before hitting the grill. Lets just say it was really killer. Enough said about the main course. The real delight was my appetizer which included a beer and cheese dip.
What could be said more about Wisconsin then beer and cheese? Nothing, well, unless you threw sausage in there, as noted in my Wisconsin beer, brat and cheddar soup. This dip is super easy to make, and when it is served with large sour dough pretzel bites, homemade garlic rounds, and bread sticks, it is a perfect combination with a nice cold beer or glass of cold wine before the real party begins.
- 12 oz of Velveeta cheese, yes, I said Velveeta
- 4 oz of cream cheese
- 1/2 cup of dijon mustard
- 1/2 cup of sharp cheddar, shredded
- 1/3 cup of green onions, thinly sliced
- 2/3 cup of good, beer (amber works well, I used New Castle)
- Bread sticks
- French baguette, olive oil, garlic clove, salt, pepper
Begin by getting a sauce pot ready, and on medium to low heat, bring the velveeta and cream cheese to a melting point. As it melts down completely, stir, and stir often as you do not want the cheese to burn. Add in your beer and dijon mustard, and mix well. Add in your cheddar cheese and green onions, and stir a bit more. Reduce the heat to low.
Preheat your oven to 375 degrees. Slice your baguette into about 1 inch thick slices on an angle. Brush with olive oil, top with salt and pepper and cook in the oven until just a light golden brown, about 7 minutes. Remove them from the oven, and rub the top of each slice with the glove of garlic.
I plated with the warm cheese sauce at the top, with the pretzels, bread sticks, and croutons to the front of the bowl. The creamy and smooth texture is accompanied by a hint of beer taste which is a real treat. This is great party food. Not only is it easy to make, it is really fun to eat. Enjoy.