It’s football* season! Have you had your chicken wings yet?
Malaysian Barbecued Chicken Wings and Fragrant Chicken Wings
Chicken wings are a favorite football season food. The National Chicken Council estimates that over 3 billion pounds of chicken wings will be consumed in 2012, with more than 100 million pounds eaten during Super Bowl weekend alone!
But if you’re like me, you’ve had many a chicken wing that was seriously over-fried, dried out and chewy. Then those hot wings were covered in hot sauce to make up for the lack of any other flavor. Instead of suffering through another batch of fatally flawed wings, try making these two recipes for chicken wings.
My previous post was about how the grilled pork tenderloin and nectarine-red onion chutney evolved over the course of the day. I started with the flavor profile I wanted first (Spanish, with lots of paprika) and moved to the ingredient list and finally cooking.
Annie had left me a couple of fillets of halibut that she wanted me to grill up after the pork was done. I wanted to continue with the Spanish flavor theme, so I did a lot of searching on Food Blog Search for “grilled halibut paprika”. For the life of me, I can’t remember which food blog post was the main inspiration for the recipe that eventually evolved. So I’ll say that I developed this recipe myself, and if any food bloggers out there recognize it as something they published, I will gladly give you the credit. Continue reading Evolution of Dinner: Grilled Halibut→
When it comes to menu planning, Annie and I are from different schools of thought. Annie first builds a menu, then decides which ingredients she needs, and plans everything out before the actual execution of dinner. I start out first with the ingredients that I have on hand, then maybe come up with a menu, and start cooking before I completely figure out the order of execution. It frustrates Annie to no end when I am cooking, as the timing and rhythm are thrown off while I am still working out what I need to do next.
It’s insane, I know. Most times, she needs to step in and take the reins. But sometimes, SOMETIMES, the food I cook actually turns out better than expected.
This is the story of the evolution of my grilled pork tenderloin and halibut dinner.
A couple of weeks ago, Annie catered a lunch to thank all the volunteers who helped out at our church’s summer VBS program. She needed something that she could prepare in mass quantities ahead of time, cook fast, and please the Asian palates of the volunteers. She decided to make a big batch of kalbi.
The other day, Annie got this email from a friend of ours who had eaten some of Annie’s kalbi at the appreciation lunch. (The names have been blanked out to protect the guilty): Continue reading Killer Kalbi Recipe→
