WING KEE’S “GATE OF THE 6th HEAVEN GARLIC CHICKEN”

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Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Yield 4 servings

Here’s a slightly adapted version of a take-out favorite from the famous and intriguing hole-in-the-wall Chinese eating joint in New York City, Wing Kee.  Secret meeting place  of the rich & famous and a gaggle of underworld identities, including John Dillinger who regularly patronised this eatery up until his death.  Wing Kee is now long-gone, but the stories and legends persist, along with this much sought-after Chicken recipe that brought the world into this tiny hideaway in the 1930s and 40s.

Experience one of the most tasty Asian dishes ever concocted in the comfort of your own home, baked to crisp perfection… and because It’s baked, it’s healthier, cheaper and so much tastier!

Ingredients

    • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
    • Kosher salt and freshly ground black pepper, to taste
    • 2 large eggs, beaten
    • 1 cup Panko* for flavoring
For the honey garlic sauce
  • 1/3 cup honey, or more, to taste
  • 4 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon Sriracha, optional
  • 1 tablespoon cornstarch
  • 2 green onions, thinly sliced
  • 2 teaspoons sesame seeds

Instructions

  • Preheat oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
  • Season chicken with salt and pepper, to taste. Working in batches, dip chicken into eggs, then dredge in Panko, pressing to coat.
  • Add chicken to prepared baking dish. Place into oven and bake until golden brown and crisp, about 15-20 minutes.
  • In a medium saucepan over medium high heat, combine honey, garlic, soy sauce and Sriracha, if using. In a small bowl, combine cornstarch and 1/3 cup water. Stir mixture into the saucepan until thickened, about 1-2 minutes. Stir in chicken and gently toss to combine.
  • Serve immediately, garnished with green onions and sesame seeds, if desired.

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Notes

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

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REVOLUTIONARY FARE

At this point of the northern hemisphere summer, when you’ve already got quite a few backyard parties and beach picnics under your belt, you’re probably starting to feel a little smug about your entertaining abilities…

Hot dogs on the grill? Child’s play.

S’mores? Piece of (melty, chocolaty, marshmallowy) cake.

So, in the spirit of “Trying New Things”, let’s turn your typical fireside fare on its ear, amping up the excitement with blazing-bright flavors and surprising ingredients into what looks like becoming a late season routine.

Here’s a little something to get you started.

tumblr_inline_n8rdxmYBTx1rhg4g8Chimichurri Chorizo Dogs

Mexican-style chorizo sausages
Hot dog buns
Pickled onions
One bunch of scallions, white ends removed
Chimichurri sauce (recipe to follow)
Adobo mayonnaise (recipe to follow)
Roasted jalapeno salsa (recipe to follow)

On a grill, or using a grill grate over an open fire, cook sausages for 15-20 minutes, turning often. Cook scallions directly on grate until charred and set aside. If desired, toast hot dog buns by placing the opened buns on the grill for a few seconds. Once cooked, assemble hot dogs and pile on your toppings.

Chimichurri Sauce
2 bunches flat parsley, chopped
3 cloves garlic, minced
1/2 cup olive oil
3 tbsp sherry vinegar
2 tbsp oregano
zest from one lemon
2 tsp red pepper flakes
salt and pepper, to taste

Pulse all ingredients in the bowl of a food processor until well combined. Can be made up to one week in advance.

Adobo Mayonnaise
1/2 cup mayonnaise
1 (4 oz) can chipotle in adobo, liquid only

Stir together until incorporated.

Roasted Jalapeno Salsa
1-2 jalapenos
1 pint cherry tomatoes, diced
1 tbsp olive oil
juice from 1/2 lime
1 tbsp cilantro, chopped
salt and pepper, to taste

Using tongs, place whole jalapenos on the grill and cook until charred, turning to achieve all-over color. Remove from heat and allow to rest until slightly cooled. Remove the charred skin by rubbing with a towel. Dice the roasted jalapeno, removing all or most of the seeds. In a large bowl, mix diced jalapeno, tomatoes, oil, lime juice, cilantro, salt and pepper.

tumblr_inline_n8rdxypWUK1rhg4g8Grilled Corn with Cilantro-Lime Compound Butter

Corn on the cob, silks removed, husks intact
Compound butter (recipe to follow)
Cojita cheese, crumbled
Cayenne, or chipotle, to taste

Without completely removing, pull back husks to take off the silk. Replace husks over corn and soak cobs in cold water for at least ten minutes. Drain and shake off excess water. Transfer to grill or grate and cook in the husks 15-20 minutes, turning about every 5 minutes. To serve, pull back husks and generously slather with compound butter. Add a dusting of cayenne and some of the crumbled cojita to each.


Cilantro-Lime Compound Butter
1 1/2 sticks unsalted butter, at room temperature
Juice & zest from half a lime
2 tbsp cilantro, chopped
1-2 tsp salt

Combine all ingredients in a bowl. Using a pastry cutter or knife, cut into all ingredients until well combined. Transfer mixture to a sheet of parchment paper and roll into a log, twisting each end to seal and tighten. Refrigerate until firm.

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HEDGEHOGS FOR THE MILLIONS

tumblr_n8brlf3BsT1qzfsnio1_500This hedgehog was made using almonds, eggs, cream, sugar and then even more almonds. I was drawn to him, not just because I like hedgehogs, having found my first live one in the garden of the Japanese Consulate in Wellington NZ late one night back in 1973, but also because he was created using a recipe that was written all the way back in 1817. Think about that for a second. What that means is that even 200 years ago people were coming up with novelty treats and edible sculptures shaped like ridiculously cute animals.

The recipe comes from a book entitled Treatise on Confectionary, written by Joseph Bell. Here it is:

To make a Hedge Hog.

Take 1lb. Valentia almonds; blanch and beat them very fine, with a little rose water; mix in the yolks of six eggs; whisk up the whites of four eggs very stiff; mix all together, with half a pint of cream, and sweeten it with beat sugar to your taste; set the whole in a stew pan on a clear fire, and stir it till it is thick enough to model into the shape of a hedge hog; put a small currant for each eye, and stick it all over with cut almonds for the bristles of the hedge hog; then set it on a dish, and pour over it a rich custard.

It’s actually possible that this recipe is even older still. It may be a reprint from this 1747 source. So the next time you find yourself daydreaming about 18th/19th century banquets, as we know some of you sometimes do, don’t forget to include the ornamental, edible almond hedgehog.

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SAUSAGE & PEPPER GLUTTON’S FEAST RECIPE

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INGREDIENTS

8 links Hot or Sweet Italian Sausage
2 Red Bell Peppers, discard seeds and slice into 3/4 inch strips
4 medium sized Yellow Onions, sliced into circular strips
2 to 3 tablespoons Extra Virgin Olive Oil
1 tablespoon Oregano
2 tablespoons Parsley
Salt and Black Pepper to taste
Italian Bread – enough to make 4 sandwiches.

 

 DIRECTIONS

Although you can broil or pan fry them, authentic feast style sausages are always grilled outside in the open air until well browned. (The smell of the smoke is what draws the customers in.)

Place sliced peppers and onions into a saucepan over medium heat, top with oregano and parsley, sprinkle with salt and black pepper and then drizzle with your olive oil.

Be sure to stir this mixture every few minutes and continue to cook until the peppers and onions and soft but not mushy. (Approximately 20 minutes)

Slice your fresh Italian bread in half lengthwise and place 2 sausages into the fold. Top with enough sausage and peppers to fill. Go ahead and make them messy, they’re more fun that way!

Serve and enjoy immediately.

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THE WORST RECIPE PRESENTATIONS EVER – No. 8

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THE HOLY MOLY

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Mission:

“The Holy Moly” aims to help initiate, support, and develop creative pursuits that further enrich the culture and economy of the Historic Downtown Clarksdale, Mississippi, area, as well as create employment opportunities for local people.

Description:

The Holy Moly Masonic Temple is a commercial building in the centre of Historic Downtown Clarksdale, Mississippi. Built in the 1920’s by the Freemasons, it has 3 shops on the ground floor and what were the meeting rooms for the Masonic Temple above.  These shops have permits for conditional use, which means people can live and work in the same space.  The Holy Moly Masonic Temple has approximately 12,000 square feet of floor space.

More information about the apartments/retail spaces is available here.

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THE BLUE FRONT CAFE

tumblr_n6ldf0dVM31sckoc4o1_500The Blue Front Cafe is a historic old juke joint made of cinder block in Bentonia, Mississippi on Highway 49, approximately 30 miles northwest of Jackson, which played an important role in the development of the blues in Mississippi. Along with the Riverside Hotel in Clarksdale, where bluesmen such as Robert Nighthawk and Sonny Boy Williamson II spent the night and Stovall Farms, home of Muddy Waters before he headed north to Chicago to find fame and some fortune,  the cafe has been given a marker and officially placed on the Mississippi Blues Trail.

The Blue Front Cafe is a true remnant of the past — a virtual time machine evoking the strain of blues created by Jack Owens’ hauntingly, slow style of blues guitar.

The counters are covered with vinyl. Box fans stir a warm breeze. An old jukebox gathers dust. Cigarette butts fill the ashtrays atop wooden tables that are paired with resin lawn chairs. And on the walls are the ghosts. The largest being a photograph of Owens himself, an old man holding his instrument close to his heart. The rest are snapshots of those who pioneered the music that best captures the hopes and heartbreaks of the poor man and the land — such as Son Thomas and Muddy Waters.

The cafe has been in the family of Jimmy “Duck” Holmes since 1948 and is considered the home of Bentonia blues, a playing style made famous by Owens and his contemporary, Skip James. Experts describe the Bentonia sound as a minor-tuned, acoustic country blues sung in a near falsetto.

Located in the southern portion of the Mississippi Delta in Yazoo County,  it provided a focus of entertainment for the field hands from the surrounding cotton plantations who gathered at the Blue Front Cafe for drinks, relaxation and great music.

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