Thai Curry Chicken Wings

I will be up front with you… I’m a sucker for chicken wings. They are probably one of my favorite finger foods, and as I do not make them on a regular basis, we do tend to go out for them at one of our local restaurants. I do this only to sample the variety of sauces and dry rubs that chicken wing places have to offer. As I have my ‘go to’ sauces, there is one that I really enjoy, and that is the red Thai curry sauce. It is always creamy, a bit salty, and has just the right amount of heat. With that said, I decided to make that sauce and bake up some wings for my son and I. Did I mention that my oldest is a chicken wing nut as well? He is, and as much as he does not venture out to try anything sauced, I figured that I would make him a batch of Slap Ya Mama dry rubbed wings, along with some of these awesome Thai curry chicken wings.

Thai Curry Chicken Wings Recipe

Let’s get started.

Ingredients:

  • 2 lbs chicken wings, drumette and wing separated
  • 3 tbsp red curry paste
  • 1/2 cup of coconut milk
  • 1 tbsp lemongrass, minced
  • 1 kaffir lime leaf, minced

You have options here when cooking the wings. Fry or bake. I bake them, on lower heat, for about a good hour or so or until they are nice and crisp. You can cook them to your desired preference.

Preheat your oven to 325 degrees.

To a large baking sheet, add the wings, and back until both sides are nice and golden crisp.

Before you remove the wings from the oven, make the sauce.

To a small sauce pan, on medium heat, add in the red Thai curry paste. Stir the paste for a few minutes, then pour in the milk. Stir, and mix the paste until you have a nice sauce and the coconut milk reduces, about 5 minutes.

Thai Curry Chicken Wings Ingredients

 

Remove the wings from the oven, and place into a mixing bowl. Pour over the sauce, add in the kaffir leaf and lemongrass, and mix the wings so that everything gets nice and coated.

Plate and dig in.

The result is a really good chicken wing. Creamy, a bit spicy, and if you have never had red Thai curry paste, you must try it. We love this stuff and make chicken curry with this paste all of the time. The lemongrass and kaffir give it a nice boost as well. One of my favorites, but who am I kidding? I love pretty much any type of chicken wing. Hope you enjoy!

Read More

Buffalo Chicken Fries

I am a fan of leftovers, and only a fan because leftovers present a challenge. That challenge is finding a way to tweak whatever it was into something new. This is where this recipe came into play. I know… Leftover chicken is probably not that big of a challenge. Don’t judge me. But as I had some awesome leftover garlic style chicken leftover from making pita wraps the other night (huge hit), I have been craving buffalo style chicken wings, and nachos. Again, no need to judge me. As I normally do, I scavenge through the pantry, refrigerator, and freezer looking for items I can use to make something. The first thing I noticed was not just the chicken, but the leftover blue cheese from making that blue cheese compound butter, and then my eyes immediatlely took to the hot wing sauce (a match made in heaven if I do say so myself). As I immediately thought nachos, I was bummed to say the least as not only did we not have any tortillas, or tortilla chips. The freezer, however, did yield some frozen curly fries. I thought what the heck… Let’s win this battle and come up with some buffalo chicken fries!

Buffalo Chicken Fries Recipe

Let’s get started.

Ingredients:

  • 2 cups of frozen curly fries
  • 1/2 cup of shredded cheddar cheese
  • 1/2 cup of blue cheese, crumbled
  • 1/4 cup your favorite buffalo sauce
  • 1 tbsp chopped chives, or thinly sliced garlic scape
  • 1 cup cooked chicken, cubed

Preheat your oven according to the directions on your bag of delicious curly fries. Cook, just until about done.

A few minutes before your desired crispiness, remove the fries from the oven.

How to make buffalo chicken fries

 

Shower the fries with the shredded cheddar cheese. This acts as the glue to to hold the fries together.

Next, arrange the cooked chicken cubes, then shower with the blue cheese.

Place back into the oven, and cook until the cheese is nice and melted.

Once melted, remove the fries from the oven and drizzle with the buffalo sauce. Then shower with the chives or garlic scapes, and dig in.

Buffalo Chicken Fries Recipe

If you love buffalo style chicken wings, you are going to love these buffalo chicken fries. The combination of blue cheese, chicken, and buffalo sauce are just a great combination. A slight heat from the sauce, and just a great balance of saltiness from the sauce just makes this an addicting appetizer, or heck even a meal in itself. Hope you enjoy!

Read More

Chille Blue Crabs

Hands down, blue crabs are one of my favorite things to eat. Well, maybe not as they compete with pizza, tacos, and nachos, but you know what I mean. There is something about the blue crab that I truly love. Granted there is not a whole lot of crab meat on these little suckers, but it’s finger food, and to me finger food is not only fun, but it’s somewhat sexy. As I noted in the past, it’s hard to find blue crabs in Milwaukee. As I dissed an Asian market I used to go to, Anh Chau, only due to their crappy customer service, I have been frequenting a local market known as Mei Hua. I’ve been there enough where I chat with the owner, and as I always do I ask a lot of questions about produce, and seafood. I recently asked if they were going to get any crawfish, or better yet blue crab, and she sparked up, like what the heck did I know about blue crab! She stated she orders once a week, and that’s when I was sold.

Chinese Chilli Blue Crab Recipe

I pulled in the day she ordered, I think it was a Tuesday, or Thursday, and knew actually where to go. The box with what looked like to be stagnant crabs, that is until you poke them with the tongs.

One of the workers looked at me like I had no idea what the heck I was doing, and funny enough she was trying to help me (I am experienced at this, trust me, but I let her help only for my own entertainment), and we began using the tongs to toss them in a double paper bag. She insisted.

The kids were not home from school yet, and my wife was still at work, and that’s when I decided to clean these live crabs. When you do this, depending on how you feel, it’s something that you may or may not want your family around for, as basically as you are using a knife to take out the crab, ripping it apart, and tearing out it’s lungs, etc. I figured I would move quickly, and just have what I needed for the chilli crabs.

Let’s get started.

Ingredients:

  • ~ 10-15 live blue crabs, rinsed and cleaned
  • 1/4 cup of ketchup
  • 1/2 cup Sambal Oelek 
  • 1 large shallot, medium slice
  • 2 tbsp ginger, minced
  • 5 cloves garlic, minced
  • 3 tbsp rice wine vinegar
  • 1/4 cup water
  • 1 tbsp fried garlic
  • 2 tbsp fresh cilantro, torn (optional)
  • napkins
  • 2 tbsp canola oil

Start by using tongs to grab your live crab. This is always fun as they like to attack your tongs. Flip the crab over onto it’s back, and puncture it with a sharp knife, right in the middle. Yes, this is often painful to watch, but it has got to be done. Now with your knife, split the crab in half, lengthwise. The important thing here is to remove the gills, up near the face, as well as removing the apron, near the bottom. Once those are removed, rinse the crab in cold water, and set aside, repeating the process.

Keep the crabs cold, covering with a bit of ice cubes. During this time, make the sauce.

To a small mixing bowl, add the ketchup, rice wine vinegar, water, and sambal oelek. Give a good stir.

Heat a large wok, or skillet on medium heat, and let this heat up for a few minutes.

Toss in the oil, and then toss in the shallots, garlic, and ginger. Stir fry that for a couple of minutes. Now add in the crabs.

How to make Chilli Blue Crabs

Toss those crabs in the garlic mixture, then add in the sauce mixture. Carefully stir, and toss until the crabs are coated.

Cook for about 15 minutes, if that, and then pour out onto a large serving dish.

Shower with the fried garlic and fresh cilantro, and dig in. Pull off the legs, split the body, pull and crack the claws, and go for it. Suck, splurp, and suck your fingers.

My wife and kids are not a big fan of the blue crabs, and as much of that is a bit of a disappointment,   I’m not going to point fingers and blame. That just means there is more for me!

Get a bib. Get some napkins. Dig in. This is a shell sucking, shell pulling, and little fork poker feat. Sweet, spicey, garlicky, and delicious. I felt bad when my wife came home, and I probably looked like a total mess as she was trying to have a conversation with me. Yes, it was that good.

If you are looking for a fun crab dish to eat, and a fun experience (cleaning crabs), go for it. You will not be disappointed, and by the way, I have yet to go back to Anh Chau, but they do still order blue crabs from what I understand, and with hope, they have picked up their service game.

Another one to try is my blue crab curry. Whoa.

 

Read More

Indian Coconut Soup

Not too long ago, I had asked my wife if she was interested in going out to lunch. Obviously she was ecstatic (I think), and then I gave her a couple of choices. I was leaning very heavily on Indian food, and while I never thought my wife to be all that interested in Indian cuisine, she happily agreed. We checked out this local place called India Garden in Milwaukee. The restaurant was hidden back in a strange area just off a busy street, but the exterior looked nice, and there were plenty of cars in the lot which is most likely a good sign. Upon entering, the interior was super clean and nice, and the service from the start was awesome. Good signs.

This place was packed with natives, which to me, is always a great sign. We took a look at their buffet, and it looked really, really good.

Indian Coconut Soup Recipe

After we devoured pretty much everything they had to offer (and what they offered was probably the best I have had in Milwaukee), my wife said she wanted to try to the coconut soup. Coconut soup? She was in heaven, and insisted I had to try it. So, as a good husband would, I did, and only did because I knew that I would be making this for her in the very near future. That’s when I did, and she was, again, back in love.

Ingredients:

  • 1 tbsp unsalted butter
  • 1/2 cup shredded coconut
  • 1 tsp ground cardamom
  • 4 tbsp honey
  • 14 oz can of coconut milk
  • 2 cups of milk
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 pinch of salt

I know… It’s a bit sweet, and strange (in a good way) to say the least, and that’s what makes this one pretty exciting. Think of it as a soup dessert, and a perfect way to end a meal. I also thought that this would be great served chilled (and it was), and blended up with some ice, almost like a Mexican horchata.

This is super easy to make and can be served immediately.

Start by heating a sauce pan on medium heat. Add in the butter, and let it melt.

Once melted, add in the shredded coconut, and give it a good stir with a wooden spoon. Keep stirring it around for about 4 minutes or so.

How to make Indian coconut soup

 

Next add in the cardamon, cinnamon, and nutmeg, and give another good stir. Lightly toast all of this for about a minute, then pour in the coconut milk, and regular milk. Throw in the pinch of salt, stir, and reduce the heat to a simmer, cooking for about 20 minutes.

Now you are ready to serve.

Ladle in the Indian coconut soup into a small soup bowl, and dig in.

Sweet and delicious, this Indian coconut soup is a total surprise and is a perfect finish to practically any meal. Did I mention how awesome cardamon was? If you have never tried it, just let me tell you it goes very, very well with cinnamon and nutmeg, and has this perfect citrus and floral note that will definitely get your taste buds moving. Hope you enjoy!

Indian Coconut Soup
Author: 
Recipe type: Soup
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 tbsp unsalted butter
  • ½ cup shredded coconut
  • 1 tsp ground cardamom
  • 4 tbsp honey
  • 14 oz can of coconut milk
  • 2 cups of milk
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 pinch of salt
Instructions
  1. know… It’s a bit sweet, and strange (in a good way) to say the least, and that’s what makes this one pretty exciting. Think of it as a soup dessert, and a perfect way to end a meal. I also thought that this would be great served chilled (and it was), and blended up with some ice, almost like a Mexican horchata.
  2. This is super easy to make and can be served immediately.
  3. Start by heating a sauce pan on medium heat. Add in the butter, and let it melt.
  4. Once melted, add in the shredded coconut, and give it a good stir with a wooden spoon. Keep stirring it around for about 4 minutes or so.
  5. Next add in the cardamon, cinnamon, and nutmeg, and give another good stir. Lightly toast all of this for about a minute, then pour in the coconut milk, and regular milk. Throw in the pinch of salt, stir, and reduce the heat to a simmer, cooking for about 20 minutes.
  6. Now you are ready to serve.
  7. Ladle in the Indian coconut soup into a small soup bowl, and dig in.

 

Read More