RZ Cooking

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Wednesday, June 21, 2006

Spicy Buffalo Wings

These spicy wings are out of this world. Although they aren't the most healthy of foods, they are perfect for special occasions, in our case a party. These wings were a hit with our friends and I'm sure that you will enjoy them too. The sauce that accompanies the wings is also spicy and delicious.

2 1/2 pounds chicken wings (wings should be separated at the joint with tips removed)
1 12 oz can beer
3 tablespoons hot sauce

1 cup flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1/2 teaspoon paprika
Vegetable oil

1/2 cup butter (1 Stick)
5 Tablespoons hotsauce
1 1/2 teaspoons brown sugar
Tabasco Sauce

1. In a large bowl, whisk together the beer and hot sauce. You can add as much or as little Tabasco as you want depending on how spicy you like your wings (I used about 5 drops). Add the wings to the bowl and turn to coat. Cover the bowl and let sit in the fridge for an hour.

2. Mix flour, salt, pepper, cayenne and paprika in a pan or large bowl. In a large skillet, add enough oil to fill up to an inch. Heat the oil on medium heat to 375 degrees (If you don't have a thermometer you can just eyeball it)

3. Dredge wings in seasoned flour and cook in oil for 7-10 minutes, cooking about 5 wings at a time and turning with tongs occasionally. Place cooked wings on a rack placed over paper towels.

4. Melt butter in a small saucepan over low heat. Add hot sauce, sugar and tabasco to taste. Stir until combined.

5. Smother sauce over wings on a large plate. Serve with celery and blue cheese dressing.

Makes: About 25 wings

Monday, June 12, 2006

Boulettes de Viande au Vin Roux

Now, the ingredients to this dish may sound a little out of the ordinary, but I assure you that this is delicious. While the procedure is a little lengthy, it is well worth the result. This recipe is from Madison who got the idea from her mother. She has created a very unique and satisfying dish.

One 1-pound package of ground chicken
One 1-pound package of ground turkey (You can use two of any ground meat you prefer)
1/4 cup teriyaki sauce
5 tbls. grape jelly
1 ½ tsp. Greek Seasoning (If you don’t have that, just use salt and pepper)
1 ½ tbls. butter
2 tsp. flour
3/4 cup good red wine
Olive oil

1. In a large bowl, whisk together the teriyaki sauce, grape jelly, and seasoning until the jelly has been broken down into small pieces.
2. Add to that the two packages of ground meat; mix well.
3. Over medium heat, add enough olive oil to the bottom of a large cast-iron pan to coat the surface.
4. Take meat mixture and begin to form them into 1-11/2 in. meatballs.
5. When water sprinkled on the oil crackles, add as many meatballs to the pan as you can without over-crowding it. (Exact amount will vary depending on the size of your pan; you may need to do two batches)
6. Cook for about two minutes on each side (until they get a nice golden-brown sear) then turn down the heat to medium low and let them finish cooking through. (Flip occasionally)
7. Take the meatballs out of the pan and put them aside. Add to the same pan the butter, and scrape around the bottom of the pan to get all of the bits of meat off of it.
8. After one minute of scraping around, add the two tsp. of flour and whisk briskly until you can no longer see any white.
9. Cook this over low heat about seven/eight minutes, until it looks almost clumpy.
10. Add the wine and whisk around the roux until it has dissolved into the wine.
11. Cook this for about six minutes, or until the wine no longer tastes sharp.
12. Add the meatballs back to the pan and stir them around for a minute or so to coat them in the sauce and re-heat them. You can serve this over a bed of your favorite mashed potatoes or pasta with some mixed vegetables on the side.

Saturday, June 03, 2006

Quick and Easy Peanut Butter Fudge

I must confess that this recipe is actually from the Food Network. It is a great recipe and I've modified it with chunky peanut butter and chocolate chips to make it even more delicious. It's a peanut butter lover's dream.

1 cup chunky peanut butter

1 cup butter

1 lb. Confectioners’ Sugar

1 tsp. Vanilla

1/3 cup mini semisweet chocolate morsels

1. Place butter and peanut butter in a microwave safe bowl.

2. Heat in microwave for two minutes and stir. Heat for another two minutes and remove from microwave.

3. Stir in vanilla extract. Sift in the confectioners’ sugar and stir until blended completely. The mixture should be thick. Fold in chocolate chips.

4. Line an 8x8 pan with greased waxed paper. Place fudge in pan and mat down with another piece of waxed paper. Refrigerate for at least two hours before serving.