Recipe Thread

[Snaproll 38]

So, I enjoy cooking & working in the kitchen and such, and looking around, it doesn't look like there's a thread for exchanging and posting recipes here and I thought to myself "This must be rectified." I figure that if you're old enough to provide for yourself, it's fun to exchange recipes, and if you're young enough, it's never to early to learn to cook and impress your friends, family, significant others, etc.

 

And, where possible, feel free to post pics of what you've made. Half the fun is presentation, after all.

 

 

Now I've got the intro up, let's jump right in with a new recipe I've found that has turned out pretty well. Something I call....

 

BEST CHICKEN WINGS

 

You will need the following:

 

3-4 lbs of chicken wings, separated into drums and flats with the tips discarded.

 

approximately 2 cups of all purpose flour

 

2 eggs

 

1/2 cup of soy sauce

 

1/2 cup of rice or white vinegar

 

1/2 cup of sugar

 

2 Teaspoons of garlic powder

 

1 teaspoon of ginger

 

1 and 1/4 stick of butter

 

a cast iron skillet

 

a roasting pan

 

3 large cereal bowls

 

a plate

 

a range top stove

 

and, optional, but recommended: 

 

chef's knife, tinfoil, tongs, green onions and a basting brush.

 

To begin:

 

For the chicken wings, you can either buy them from the store whole or separated into wing sections. Personally, I prefer to buy them whole so that way you can use the tips later to create chicken stock. If you buy the wings whole, use the knife to separate the drum (the bit that attaches to the chicken itself) from the flat (the middle section) and the flat from the tip. This is easily done by cutting along the joints with your chef's knife.

 

Once you've got the wings separated, crack the eggs into a bowl and lightly beat them with a fork. Add the flour to the other bowl. Once the eggs are beaten, dip both sides of each wing section in the egg, then transfer to the flour and coat evenly. After that, transfer the flour coated wings to a plate or a wire rack if you have one.

 

Heat your oven to 375 degrees (or whatever temperature that is in the godforsaken celsius system) and melt a whole stick of butter into your frying pan. 

 

Once your butter is melted, brown the wings on both sides in your frying pan. Once browned, transfer them to a foil lined roasting pan.

 

In the last cereal bowl, combine the soy sauce, vinegar, sugar, ginger and garlic and stir to combine. Baste the individual wings with the sauce. (this can be done with a basting brush or with a spoon).

 

Put the wings in the oven and bake them for approximately 30-45 minutes.

 

Now, at this point, you'll have a lot of extra sauce. You can do a couple of things with it. Either you can baste the wings with the sauce every 10 minutes or so, or you can reduce the sauce in the skillet (once you've cleaned it off) to pour over the wings. I usually do a mix of both, basting the wings after about 10 minutes and then reducing the remainder.

 

While the wings are cooking, if you have about 3 green onions, cut them up width wise into narrow strips, so you can use them as a garnish when they're done (this is entirely optional, but a) I'm a sucker for green onions, it adds to the overall presentation, and c) it's my recipe, so there).

 

Check the wings after about a half hour of cooking, and if done, serve warm.

 

Some notes: Really, this recipe is all about two parts: setting up the wing, and making the sauce. The second part is where you can really play around and have some fun with the recipe. Do you want the wings to be sweeter? Up the amount of sugar you're using. Want some more heat to your wings? Add about 1-2 tablespoons of hot sauce ( Sriracha would probably work best in this instance, but use what you have handy). Really, the sauce is variable to your palate and what you have handy.

 

Enjoy!

[Shanks 10,816]

Roast Beef (my great grandma's recipe)

 

4 pound beef "eye of round" roast 

 

2-4 packages of beef or brown gravy

 

1 roasting pan (either glass or metal recommended)

 

1 meat thermometer

 

1 bottle of red wine (optional)

 

black pepper

 

salt

 

 

Rub the roast with salt and pepper and put the roast in the pan and pre heat the oven to 350 degrees Fahrenheit. Let the roast cook until it reaches an internal temperature of 160 degrees, take it out of the oven and let it cool for 10-15 minutes. While it is cooling you can make the gravy, I take the pan drippings and mix them with packaged gravy to make my gravy but you can just use the packages if you want. Slice the roast thinly and put it in the roasting pan with the gravy and if you want you can add wine as well (at least a cup should do, I recommend a red wine). Turn the oven down to 250 degrees and let the roast simmer/slow cook in the gravy for a few hours or so. Be sure to make some extra gravy just in case as this can sometimes cause some of the gravy to dry up. Once it is done let it cool for 5 minutes or so and you have a good meal.

Edited December 30, 2014 by EarthbendingProdigy