I’ll start by asking a question. Panna cotta, why have I not paid more attention to you? It’s weird how I think of making certain things during the week. For example this panna cotta with strawberries came about when strawberries bloomed in our garden. They…
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I love chicken wings, and I typically love them fried, baked, or grilled, and probably in that order. Links can be found (here, here, and here). I will also admit that I love hot wing sauce, and blue cheese. Something about the combination of a blue cheese and hot sauce really gets my flavor buds excited. So this past weekend I had family over and wanted to actually fry up some chicken wings, but it was just too darn hot to do any deep frying. I really had hot wings on my mind, so I decided to twist it up a bit and make what I call a buffalo chicken dip.
This dip takes on the standard flavors of a great hot wing, along with the sauce and blue cheese, but converted into an excellent dip.
- 8 oz package of cream cheese, brought to room temperature
- 1/2 cup of crumbled blue cheese
- 1/2 cup of shredded jack cheese
- 1/2 cup of chicken wing hot sauce (I like Frank’s Redhot)
- 1/2 cup of blue cheese dressing
- 1 tsp black pepper
- 1 boneless, skinless chicken breast, cut into cubes
- 1/2 cup of all purpose flour
- 1/4 cup of corn starch
- 1 cup of canola oil
- 1/2 loaf of french bread, cut into bite sized slices
- 1 clove of garlic
Begin by warming your oil on medium to high heat. During this time mix the flour and cornstarch and mix well. Toss in the cubed chicken pieces and lightly coat. Once the oil is ready, add in the chicken pieces, being careful not to overcrowd, and cook until you they are a light golden brown. Remove with a slotted spoon and let drain on a paper towel. Repeat.
Preheat your oven to 350 degrees.
Place your french bread slices on a baking sheet.
To a large bowl, add the cream cheese, blue cheese, dressing, pepper, and hot sauce, and jack cheese, the fried chicken cubes, and mix well. Place in a few ramekins if you have them, otherwise a small casserole dish. Place the filled ramekins on another baking sheet. Place both baking sheets in the oven and cook for 25-30 minutes or until the cheese is nice and bubbly and the bread is a light golden brown.
Remove from the oven, and quickly rub each bread slice with the clove of garlic.
Serve the warm dip on a serving platter with the bread surround the dip.
Everything you ever wanted from a great hot wing, and more. This one is a bit addicting, so be careful. It’s rich and delightful, and was a great appetizer.
Not too long ago, a friend and old colleague of mine sent a picture on Facebook of a simple picture of salsa. That is all it was. A picture of a small ramekin of dark and delicious looking salsa. The foodie that I am, I responded immediately with a comment, and that built some small conversation regarding this small bowl of delicious looking salsa. Another friend and old colleague of mine chimed in and said, ‘hey, that looks like chile de arbol’.
I was already hungry, and looked into my cabinets, and brought out the bags of chiles I already I had on hand. Chile de arbol. A pepper that has a great red color to it, and one that carries with it a bit of heat. One that would be perfect to concoct a killer salsa, and I was ready for the heat. After looking at the picture on Facebook, I investigated what could possibly be in there. I noticed the usual suspects, and decided to come up with my own take on chile de arbol.
There are ingredients, in my opinion, that make a really good salsa. As many Americans are used to that jarred crap of chunky salsa (no offense), there are easy techniques, and easy ingredients that can make a salsa any way you want. Whether it be sweet, hot, chunky, or smooth, the beautiful thing about salsa is that you are in control of the situation. Roasting vegetables, or cooking in a hot cast iron skillet, or heck, for that matter, fresh and blended, salsa reigns king in so many ways.
- 6 tomatillos, husked, cleaned, and cut in half
- 12-18 chile de arbol peppers (less equals less heat)
- 2 cloves of garlic, lightly smashed
- 1 shallot, cut in half
- 1/4 cup of water
- 1/4 cup of cilantro
- 1 tsp kosher salt
Start with a cast iron skillet. If you do not have one, use your oven, on 425 degrees, and place the chilies on the skillet or roasting pan, and cook for about 5 minutes, just enough time to release some of the oils of the chilies. Once the chilies are lightly roasted, place in a bowl with 1/4 cup of the water.
Next, add the garlic, shallots, and tomatillos to the cast iron skillet. Cook for about 10 minutes, until you have a nice charred appearance on all of the items in the skillet.
Get your blender out, and add in the chilies and water, and the roasted vegetables. Toss in the salt and cilantro, and blend until you have a nice puree. Remove from the blender, and add to a container to let chill.
Now get ready. Get your chips out, get some soft tortillas, or get your favorite slow cooked meat out, and drizzle this salsa all over it. The great heat, the sweetness, and the flavors of this salsa, really make this one awesome. Thanks to Justin and Romke for stirring the conversation. Sometimes that is all that is needed.