Roasted Shishito Peppers

I’ve always been a fan of roasted peppers. There’s something about eating peppers raw (which I love by the way, especially Thai bird chilies), and eating them roasted. One of my favorite roasted peppers, and I am always a fan when eating Latino food and they plop one on my plate, is chiles toreados.  Chiles toreados is a roasted whole jalapeno pepper that is lightly oiled and salted, and when bitten into just screams deliciousness. The great thing about these roasted chiles is they may be a bit mild, medium, or pack a heck of a punch. Roasted shishito peppers is basically the same, however these are more on the milder side, allowing you to eat them as a snack.

Roasted Shishito Peppers
Roasted Shishito Peppers

Upon wandering around my grocery store this week, I noticed they had shishito peppers in bulk. Was I stoked? Heck yes. No one really carries shishito peppers around here, so I decided to grab a handful and check out the quality before purchasing them in bulk.

I took them home and roasted them. Were they good? No, they were excellent.

Let’s get started.

Ingredients:

  • 1 cup of shishito peppers
  • 1 tbsp olive oil
  • 1 tsp koshers salt, to taste

Start by heating a large cast iron skillet on medium-high heat, and let it stay on the burner for a few minutes, or until it starts to lightly smoke.

During this time, add the shishito peppers to a bowl, add in the oil and salt, and give it a good toss.

Add these to the hot skillet, and stir around. They will blister really quickly, and get a nice char in only a matter of a few minutes.

Roasted Shishito Peppers
Roasted Shishito Peppers

Once these are lightly charred, remove and serve immediately.

Gosh these things are great. Perfect to serve as an appetizer, along with some cold beer, these are seriously a real delight. Pick them up by the stem, and pluck the sucker in your mouth. Chomp and remove the stem. The fun part is that you may get a spicier one, but with that said, these are not too spicy, so don’t be afraid.

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Pickled Rhubarb

I’ve noticed a handful of restaurants around our area are offering great pickled vegetables as little sides. There is something about the pickled vegetables that really make many of the entrees shine. Something about the pickling that just cuts through the richness of any dish is right up my alley. As I noted in my rhubarb simple syrup post, I had picked up a bunch of rhubarb from my favorite farmers, and with some of the remaining rhubarb, I decided to pickle it and see how it was. Did I mention it was awesome?

Pickled Rhubarb Recipe
Pickled Rhubarb Recipe

Now you can use your favorite pickling recipe, but I find that the one I am going to share works pretty well. Feel free to balance out any sugar, salt, or other seasonings to your liking.

Let’s get started.

Ingredients:

  • 3 ribs of rhubarb, chopped into spears that will fit into your pickling jar
  • 1 cup of sugar
  • 1 cup of apple cider vinegar
  • 1 cup of water
  • pinch of salt
  • 1 tsp black peppercorns
  • 1 tsp fennel seeds
  • 1/4 tsp mustard seeds
  • 1 bay leaf

Start by adding the sugar, salt, vinegar, and water to saucepan. On medium heat, bring to a simmer, and cook just until the sugar dissolves, about 5 minutes. Remove from the heat.

Next, add in the bay leaf, fennel and mustard seeds, and the black peppercorns. Let this come to room temperature.

Pickled Rhubarb Ingredients
Pickled Rhubarb Ingredients

Next, add the rhubarb spears into your pickling jar.

Pour the pickling mixture into the jar and fill to the rim.

Cover with the lid, and place in the refrigerator. Now you can eat these in a few hours, but I think they really begin to shine after a few days. They are a bit sweet and tart which is what you would expect, but then you get the pickled flavor that just goes great with any rich type of food.

Have you tried pickled rhubarb, and if so, do you like it? For me, they were awesome. Hope you enjoy!

Pickled Rhubarb
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 1 jar
 
Ingredients
  • 3 ribs of rhubarb, chopped into spears that will fit into your pickling jar
  • 1 cup of sugar
  • 1 cup of apple cider vinegar
  • 1 cup of water
  • pinch of salt
  • 1 tsp black peppercorns
  • 1 tsp fennel seeds
  • ¼ tsp mustard seeds
  • 1 bay leaf
Instructions
  1. Start by adding the sugar, salt, vinegar, and water to saucepan. On medium heat, bring to a simmer, and cook just until the sugar dissolves, about 5 minutes. Remove from the heat.
  2. Next, add in the bay leaf fennel and mustard seeds, and the peppercorns. Let this come to room temperature.
  3. Next, add the rhubarb spears into your pickling jar.
  4. Pour the pickling mixture into the jar and fill to the rim.
  5. Cover with the lid, and place in the refrigerator. Now you can eat these in a few hours, but I think they really begin to shine after a few days. They are a bit sweet and tart which is what you would expect, but then you get the pickled flavor that just goes great with any rich type of food.

 

 

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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!

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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!

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