Saturday, June 6, 2020

Sunday Dinner June 7, 2020

On the Menu

Sweet and Spicy Chicken Wings 
4 Servings 


1 red chili pepper, finely chopped
1 teaspoon of a ground chili pepper
1 teaspoon ground ginger
Zest of 1 lime
12 chicken wings
¼ cup of vegetable oil
2 tablespoons soy sauce
3 ½ tablespoons honey
1 tablespoon cilantro, coarsely chopped

Mix the fresh chili pepper, ground chilis, ground ginger, and lime zest together. Rub the mixture into the wings let sit for a minimum of 2 hours or overnight. Heat a wok or large frying pan and add the oil. When the oil is hot, add the wings and fry until crisp and golden brown which should take about 5 minutes. Turn and continue frying until crisp and golden brown, approximately a total of 10 minutes. Drain on paper towels.
Add to the pan the soy sauce and honey, stir for a minute or two then add the chopped cilantro and remove from heat. Serve the wings with the sauce drizzled over them and slices of lime on the side. 

New Age Greens 
4 – 6 Serving
¼ cup olive oil
¼ - ½ teaspoon crushed red peppers
4 - 6+ garlic cloves, sliced
2 pounds of greens (any greens), washed, cut into thin strips (chiffonade)
½ cup of orange juice
1 teaspoon garlic, granulated/powder
1 teaspoon onion, granulated/powder
1 teaspoon of sea salt
½ - 1 teaspoon pepper


Heat the olive oil in a large skillet or wok over medium-high heat.
Add the crushed red chili peppers and sauté until peppers start to brown approximately 30 seconds. Lower the heat to medium, add the garlic and continue sautéing approximately 1 minute, do not let the garlic brown. Add the greens, orange juice, granulated garlic, granulated onion, salt, and pepper, mix until all ingredients are well incorporated.
Bring the pan up to a boil, reduce heat to medium, cover and cook 15 – 30 minutes (depending on the greens), stirring occasionally.
That is a sufficient amount of time for the greens to be done. Taste for flavor and adjust seasoning accordingly.

1. Onions and/or peppers (any variety or colors) can be sautéed with the garlic.
2. Any type of mushroom can also be added to the sauté prior to adding the greens.
3. Dried herbs i.e. oregano, rosemary, thyme, etc can be added for additional flavor.
4. Seasoning blends i.e. curry powder, Italian seasoning, garam masala, etc., for added flavor.
5. ½ teaspoon liquid smoke1, hot sauce, and vinegar can be added along with the juice.

Note: When you’re dealing with bitter or pungent greens use sweet vegetables or fruit to sweeten the pot, red bell peppers, grated carrots, apple juice or pineapple juice. Caramelized (sautéed until golden brown) onions are very sweet and go well with bitter greens caramelized tomatoes will work also.

1 Liquid smoke if you use too much will make your food bitter so be careful.

Mexican Raw Corn Salad 

6 Servings


5 ears of corn, shucked

1 small red onion/scallion, diced

1 Roma tomato, diced

1 jalapeno, diced

1 lime juiced

3 tablespoons extra virgin olive oil

½ teaspoon sea salt

½ teaspoon freshly ground black pepper

½ cup cilantro, julienned


For the raw version, cut corn off the cob, rinse and let drain in a colander.

For the cooked version:

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone.

Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Raw/Cooked version:

Toss the kernels in a large bowl with the red onions or scallion, tomato, jalapeno pepper, lime juice, olive oil, salt, and pepper. Just before serving, toss in the fresh cilantro

Taste for seasonings and serve cold or at room temperature.

Strawberry Caprese Salad 
4 – 6 Servings 


3 tablespoons balsamic vinegar
1 small garlic clove, minced
¼ teaspoon sea salt
freshly ground pepper
3 tablespoons olive oil
¼ cup fresh basil, chiffonade
8 ounces fresh mozzarella, sliced or diced
4 cups halved fresh strawberries

Whisk together balsamic vinegar, minced garlic, salt, freshly ground pepper, and olive oil in a large bowl until smooth. Add basil (save some for garnish) and mozzarella then toss until coated. Cover and chill a few hours. Stir in strawberries and let stand at room temperature 30 minutes, stirring occasionally. Serve over fresh salad greens or on baguette slices. 
Garnish with fresh basil. 

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