Chicken Wings (United States)

      When I was learning about the art of cooking, one of my instructors told me something I would never forget.  “If you can’t seem to catch a break cooking food that is actually good, open a sports bar.  The food is cheap to make, you attract a great deal of people with alcohol alone, and as long as you have a wing night you’ll make a killing.”   Moral of the story,  Americans like wings.  Barbecued, boneless or breaded; Chicken Wings are an appetizer that consumers just can’t seem to get enough of. 
      Now the jury is still out on this statement, however, I find that the best way to serve a chicken wing is to fry them till well cooked, and bath them in a great barbecue sauce.  Breading is always an option, however if the wings are smaller then you lose the chicken flavor to the thick breading.  
      It is very seldom that I will take the time to make barbecue wings but when I do, I make my cherry cola barbecue sauce.  Sweet and tangy , the flavors of cherries and cinnamon blend together in this sauce to make a flavor which few can resist.  This recipe does make extra sauce, which many of my foodie fellowship says tastes great with pork, so please give it a try. 

Cherry Cola Barbecue Wings

6 pounds chicken wings (See Note *)

8 cups canola oil

5 cups flat cherry cola (See Note*)

2 cups cherry preserves

1/4 cup molasses

3 tablespoons cinnamon

2 teaspoons Red Pepper flakes

1/4 cup cider vinegar

In a large dutch oven heat the oil  to 350*.  Place a portion of the chicken wings into a pan to fry, making sure not to crowd the pan.  Cook the wings for 8-10 minutes or until the juices run clear.  Place the cooked wings on a paper towel lined plate to drain.

Meanwhile, in a large sauce pan bring the cherry cola to a boil.  Continue to boil until the cola has reduced to 2 cups, this should take about a half and hour.  Pour the preserves and the molasses into the cola.  Stir over medium heat until the ingredients are well combined and the sauce begins to thicken.  Add in the remaining ingredients and mix well.  Reduce the heat to low and allow the sauce to continue cooking for another half an hour.  Giving a quick stir every five minutes to prevent the sauce from sticking. 

Once all of the wings have been fried and are golden place the wings into a container.  Pour the sauce over the wings and place the lid on top of the container.  Give the container a good shake to coat all of the wings evenly.  Allow to stand for five minutes before serving. 

Stuffed Mushrooms (Mediterranean)

      In the culinary world of appetizers there is nothing more simple than a stuffed mushroom.  In Greece they stuff them with a mixture of olives and goats milk cheese.  In Italy there is usually some combination of Romano, Parmesan, and Mozzarella which is mixed with herbs, Pancetta, and bread crumbs.  Then if you cross a few rather large mountain ranges into Spain they'll make a simple mix of garlic, onions, and peppers which is baked until bubbly. 
      Whether you are making 'Champinones Rellenos' or 'Funghi Ripieni' a stuffed mushroom is always a pleaser to a room full of people.  My version is a bit of a hodge podge of different flavors from a few different cultures.  If I am making them for a large group of people, then I use small baby bella mushrooms.  However, if I am making a nice appetizer for a special someone then I'll hollow out a full size Portobella and serve it with a nice dry white wine. 

(Generally a normal portobella cap is about three inches wide which when stuffed is enough for two people to share.)

Spinach and Chorizo Stuffed Mushrooms

2 pounds baby bella mushrooms, washed.   (if using standard portobellas then use two)

3 cups baby spinach. (washed and dryed)

1 pound chorizo sausage

2 tablespoons garlic, minced

3 tablespoons butter

1 cup sour cream

1 cup romano cheese

Salt and Pepper to taste

Remove the caps from the mushrooms discarding the first half of the stem and mincing the remaining.  Melt the butter in a large saute pan and saute the minced stems, spinach, sausage and garlic.  Saute the ingrediants until the spinach has wilted and the garlic tender.

In a large bowl combine the contents of the saute pan, the sour cream, and the cheese.  Add in the salt and pepper now if required.  Spoon about a tablespoon of the ingrediants into each of the mushroom caps. 

Place the stuffed mushrooms onto a baking sheet and place into a 350* oven.  Bake only until the filling begins to bubble and the topping is golden brown.  Serve immediatley. 

Serves 10 or 2 depending on the type.



Muscles Marinara (Italy)

      Of all of the many crops harvested from the sea, Mussels are the easiest to cook and usually the cheapest in regards to cost.  Now every culture has their own version of Mussels in some sort of broth, but none is so flavorful than then Italian specialty of Mussels Marinara.
      Like all Italian delicacies the secret to a good Mussels Marinara is just to use a small amount of the freshest ingredients which you can find.  The mussels stew with the tomato based sauce and the flavors blend into something that is just irresistible.  In order to make the muscles a more well balanced dished, it is served over a bed of pasta such as angle hair or fettuccine noodles. 
      Surprisingly this dish has no secret ingredient or special cooking technique.  All that goes into the dish is some crushed tomatoes, peppers and farm raised mussels.  It is then served in a bowl with some bread for sopping up the leftover juice. 
      A word for the wise, if you are not accustomed to de-bearding mussels then you may wish to buy the pre-packaged frozen variety as they come fully cooked and can be thrown in a pan for a few minutes before being ready to serve. 

Mussels Marinara

1/4 cup (1/2 a stick) butter

1 onion finely chopped

4 cloves garlic, finely chopped

2 tablespoon basil, finely chopped

1 cup red pepper, finely chopped

1 can crushed tomatoes (28 ounces)

4 pounds mussels, beards removed and scrubbed (See Note) 

1 teaspoon dried thyme

Salt and Pepper to taste

In a dutch oven heat the oil over medium to low heat.  Saute the onion and garlic, stirring occasionally, until the ingredients are golden brown.  Add in the basil and red peppers and saute for an extra minute, just to let the pepper soften. 

Reduce the heat and add in the crushed tomatoes. Simmer over the low heat for about 20 minutes to allow flavors to develop.  Return heat to medium high and add in the mussels and thyme.  Bring the mussels to a boil shaking the pot occasionally.  Remove the muscles that have opened and continue to cook the mussels until they open (if not open after 10 minutes of cooking, discard the mussel).  Place the mussels over a bed of pasta, or serve as is and spoon the broth over the mussels.  Serve warm

Serves 4

*Note: Do not cook any Mussels which have broken shells or that do not spring back after you have pinched them shut.  If the mussels are dead ten they are inedible and can cause sickness if consumed.







Potato & Leek Soup (France)

      In the north east of France, there is a small county by the name of Alsace.  Considered rural when compared to counties such as Ile De France or Lorraine, this portion of the country actually has quite the metropolitan flair without the fast paced lifestyle which comes from big cities like Paris. 
      The food of this county is not completely of French origin.  Many of the main ingredients which flavor the dishes of Alsace actually come from Germany.  Separated from Germany only by the winding Rhine River flavors of beer, potatoes, and sausages had made their way across the waters and mixed with the spices and flavorings which make French cuisine so unique.
      Potato & Leek soup is much lighter than the traditional heavy version which they serve on the other side of the Rhine.  For those of you who have never used leeks before, they are a close cousin to the onion except without the very intense flavor and smell which usually make onions hard to work with.  
      When I make this soup I always think of the first restaurant I had worked in.  The head chef would always say that pureed soups can be sold with a higher price tag.  When I asked him why that was, he said that I would never last in the business.  Later on while I was studying to become a writer I finally figured out what he was saying. "You Eat With Your Eyes First".  So needless to say I puree this soup not for the taste but simply to make it look pretty.  Though I make this dish as more of a warm soup for fall and winter, if you reduce the cream by 1/2 cup you can serve the soup chilled in the spring and summer. 

 (One tip I would also give is to not remove the skins from the potatoes, there is a lot of flavor and fiber that the skins contain so keep them on.)

Potato and Leek Soup

3 cups chicken broth

2 pounds potatoes, washed and cut into 1 inch cubes. 

1 pound leeks, green leaves removed and chopped to 1 inch halves.

2 cloves garlic, minced

1 tablespoons butter

2 tablespoons basil, minced

1 tablespoon parsley, minced

2 teaspoons salt

1 teaspoon black pepper

2 cups heavy cream

additional minced parsley (optional)

In a large pot combine the chicken broth, potatoes and leeks.  Place over medium high heat and cook for 30 minutes.  In a medium sized skillet combine the garlic and butter and cook until garlic is golden.  Combine the garlic, basil, parsley, salt and pepper with the soup mixture. Cook for an additional 20 minutes over low heat.

Using an immersion blender begin to puree the soup while it is in the pot.  While pureeing the soup, pour in the cream so that the flavors blend together.  If serving the soup chilled remove from heat and transfer the soup into the intended serving dish and chill for at least 20 minutes before serving.  If serving warm allow to cook over high heat for an additional five minutes. 

If you wish to garnish the soup once it is served, sprinkle the additional parsley over the soup .  Serve immediately.

Serves 6

Pineapple (International)

      In the world of tropical fruit you will always have certain flavors that rain supreme.  At the top you have a never ending struggle fruits like the Pomegranite, Passion Fruit, and Dragon Fruit.  But go a level lower and you get the fruits whose price actually stays in the single digets and can be bought regularly at the local supermarket.  Pineapples are one of these fruits. 
      Named for their resemblance to the pine cone, the pineapple is identifiable by the dozens of pines that make up the outer skin which protects the sweet interior flesh.  Though some say it is edible, it is suggested that you refrain from eating the core of the pineapple as the density makes it hard to digest. 
      Now the pineapple fruit can be purchased in many different forms.  You can buy it fresh and use a kitchen knife to seperate the pines and core form the fruit.  Or you can buy it in a canned form where you will be given a choice between slices, chunks, or tidbits.  A word to the wise, never just toss the syrup it can be used for vinegrettes, marinades, sauces and all sort of conncoctions. 
      The recipe I've featured on this post uses the same prinicpal of paring tropical flavors with each other.  And in all my years of cooking, I've never been able to find a better pairing with pinapple then coconut.  Coconut milk goes into the sauce of my Meatballs in Pina Sauce.  If you want to serve it as a dinner entree then simply spoon the meatballs over some cooked rice. 

Meatballs in Pina Sauce

1 pound ground beef (80% lean or better as fatty meats do not pair well with the flavor)

2 pounds ground turkey

1 1/2 cups panko bread crumbs

2/3 cup onion, minced

2 eggs

3 teaspoons salt

1/2 teaspoon ginger

3/4 cup coconut milk

2 tablespoons butter

3 tablespoons cornstarch

1 cup brown sugar (firmley packed)

2 cans (13 1/2 ounces each) pineapple tidbits, drained with syrup reserved

2/3 cup vinegar

2 tablespoons soy sauce

In a large bowl mix together the beef, turkey, bread crumbs, onion, and eggs.  From the mixture into 1 inch size balls.  In a large pan that has been drizzled with olive oil.  Cook the meatballs through drain and discard the drippings. 

In a small bowl mix the ginger and milk together.  In the same skillet combine the butter and cornstarch and cook over medium heat to create a rue.  When the rue has cooked mix in the brown sugar, coconut milk mixture, pineapple syrup, vinegar, and soy sauce.  Cook over medium heat until the mixture begins to boil. 

When the sauce begins to boil add in the remaining tidbits and meatballs and cook over medium low heat until nice and bubbly. 

Serves 15 as an appetizer or 6 as an entree.

Shortcake (United States)

      If you had any type of childhood, then you probably taught a few songs that really get stuck in your head.
      Even now after twenty four years of life there is one song which refuses to leave me in peace... 'Shortnin Bread'.  If you are unfamiliar with the lyrics you should know that the song is just a medley composed of a single verse which is repeated over and over again. 

"Mama's little baby loves shortnin shortnin, Mama's little baby loves shortnin bread"

       Usually there is an intense "Hand Jive" thrown into the singing of this song, but as a kid multi-tasking was just not my strong suite. 

       For years I had known this song, but for some reason I had never made the connection that the topic of my favorite child hood rhyme was actually a food.

      Shortcake is just another name given to this scone like dessert, topped with fruit and cream. The short implies both the fact that the cake cooks quickly, and that shortening is used as the main fat for the cake.  

     So really the song 'Shortnin Bread' is just a mantra which really means "I like cake".  Once I figured this out I had a way to blame my fondness of sweets on my parents because they had brainwashed me at a young age with a catchy tune. 

      My version of Shortcake uses poppy seeds, which adds flavor while keeping the cake very light.  Add in some Chambord sweetened cream and you have something that is the perfect ending to a nice summer dinner. 

(Unfortunatley 4th of July did not have many berry options this year, so I simply doubled up on the strawberries in place of the blueberries and raspberries.  I really think that no one noticed mostly due to the fact that they were to busy asking what was in the cream.)

Summer Berry Shortcake

4 cups flour

1/2 teaspoon salt

4 tablespoons baking powder

3/4 cup sugar

3/4 cup (1 1/2 sticks) butter

3 eggs

1 teaspoon poppy seeds

1 egg yolk beaten

2 tablespoons milk

1 cup strawberries

1 cup raspberries

1 cup blueberries

3/4 cup sugar

3 cups heavy cream

1 tablespoon Chambord

1/4 cup powdered sugar

In a large bowl mist together the flour, salt, baking powder and sugar.  Using two butter knives cut in the butter until the mixture starts to form course crumbs. 

In a separate bowl beat together the eggs and poppy seeds.  Combine the egg mixture gradually with the flour mixture to form a dough.  Cover and allow to rest in a cool place for 10 minutes. 

Lightly flour a dry surface and a rolling pin.  Roll the dough out to a thickness of 1/2 an inch.  Using a 3-inch cookie cutter, cut the dough into ten round biscuits. 

In a bowl mix together the the egg yolk and the milk.  Brush the top of each biscuit with the egg yolk mixture.  Place in a 350* oven for 8 minutes or until the biscuits are golden brown. 

While the biscuits cook combine the berries with the sugar stirring until the sugar has dissolved.  Place in a refrigerator until ready to serve.

Using an electric egg beater whip the cream, Chambord and powdered sugar.  Continue to whip until stiff peaks form. 

To assemble the dish cut the biscuits in half spoon the berries over the bottom biscuit, top with the Chambord cream then top with the other biscuit half.  Serve immediately

Serves 10

      

Lemonade (Multi-National)

     Well it seems that in 2012 Mother Nature has decided to completely skip over spring and go straight to summer.  In the world of food this means people will be dusting off their patio sets, firing up their grills, and drinking endless amounts of lemonade.  When the weather outside is sizzling hot, there is nothing better than a nice ice cold glass of lemonade.
      Now even if you believe that you have two left hands in regards to cooking talent, you should never resort to the "Artificially Colored",  "Naturally Sweetened", "Made from Concentrate" monstrosities that you can buy in your local supermarket. 
      All it takes to make the best lemonade is about 4 lemons, a 1 1/2 cups of sugar, and 4 cups of water.  Knowing this, I don't know why you would shovel out mass amounts of money on powdered mixes that always leave a sour taste in your mouth. 
      When I barbecue in the summer I always make sure that I have at least two pitchers of my vanilla lemonade on hand.  the flavors from the vanilla bean come together with the lemon, simple syrup, and mint.  If you want to add a little bit of adult content to your lemonade then I would suggest adding some vanilla flavored vodka.  But I also would suggest that you be weary of mixing alcohol in the hot sun. 

Vanilla Lemonade

2 cups sugar

2 cups water

1 vanilla bean

6 cups water (Sparkling or Still depending on your taste).

2 cups lemon juice

Ice

Mint Leaves (optional garnish)

 In a large sauce pan combine the sugar, water, and vanilla bean.  Bring the mixture to a boil stirring constantly.  Once the sugar has completely dissolved  remove the syrup from the stove and allow to cool. (If you wish, you can pour the syrup into a airtight container and keep it indefinitely as long as it is chilled). 

In a large pitcher combine the syrup, water, and lemon juice.  Stir well before adding in the ice cubes.  Add in the mint leaves and give another stir.  Refrigerate before serving

Serves 10