Category: MISC

Fire Roasted Chicken Wings – Fire Day Friday

The NFL playoffs are firing up and so are grills at game day parties everywhere.   There will be “chicken wings” on menus but these are a little different.  Instead of the traditional hot wing pieces of “drumettes” and “wingettes”, these use whole chicken wings.
It’s cold and possibly snowy wherever you are and you probably don’t want to drag your grill out.  Good news, you don’t have to.  You can do this one in your oven, if you have to.  But they are even better roasted on your grill.
Fire Roasted Chicken Wings
Adapted from Adam Perry Lang’s BBQ25
Serves 6
Ingredients
  • 24 chicken wings (whole wings, not wing parts)

For the marinade

  • 1 Tbsp kosher salt
  • 1.5 tsp black pepper, coarsely ground
  • 1 tsp garlic powder
  • 1 Tbsp peanut oil
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp red wine vinegar
  • 1 Tbsp hot sauce

For the BBQ glaze

  • 1 cup BBQ sauce (use your favorite)
  • 2 Tbsp brown sugar
  • 1/4 tsp cayenne pepper

Instructions

  1. Combine the marinade ingredients and marinate the wings for 1-3 hours. 
  2. Preheat your grill to 300f for indirect heat* (or your oven). 
  3. Drain the wings and pat them dry.  Take the wing tip and tuck it behind the other end of the wing (the “drumette”.
  4. Place the wings on your grill (or in your oven) for 1 hour.
  5. Remove the wings and toss a large bowl with the BBQ glaze ingredients.
  6. Raise the grill (or oven…you really aren’t using your oven are you? ha ha) temp to 400f.  
  7. Cook the wings for another 30 minutes.
  8. Eat and enjoy!

Notes

  • Indirect heat is where you put the hot coals on one side of the grill and cook your food on the other side while the grill lid is closed so the meat “fire roasts” instead of grilling. 

OVEN POACHED EGGS ~ CLASSIC GOOD EATS

I LOVE breakfast for any meal! It’s always comforting and these are so easy and soooooooooooo good too.

2 Jumbo eggs per person
1 tablespoon butter per person
2 slices bacon per person
grated cheddar cheese
salt and pepper to taste

  • Preheat oven to 350 degrees. 
  • Cook bacon until crisp. 
  • Melt butter and coat entire inside of ramekin or muffin tin. 
  • Break 1 egg (try not to break the yolk) in each ramekin or muffin slot. 
  • Salt and pepper to taste. 
  • Bake 8-10 minutes or until just set. 
  • Top each egg with a slice of crumbled bacon and then grated cheddar cheese. 
  • Bake another 3 minutes. 
  • Serve with chilled juice and toast.

Sorrel Juice – TRY A NEW RECIPE

I’m back!!! Bringing back with me the Tropical touch to Try a new recipe Tuesdays. Thank you Tammy for filling in for me while i was ill. Mind if i take it easy my first day back? And also share with you my favorite drinks?

Today we are making Sorrel Juice!

Nothing says Christmas like Sorrel juice to me because the crop matures in December, that’s the only time of year the fruit (called Roselle in other parts) is available to me. I wait 11 months for this! You can probably find the dried fruit at a Caribbean or African market near you, if you can get a hold of some i encourage you to try this. 

You will see that i make a ‘concentrated’ form of the juice, using little water at first, with instructions to dilute later on. My first time making this recipe i used too much water, the taste of the fruit was hardly infused into the juice and there just no fixing that. That was a sad day. So less is more with the water during the boiling/seeping stage. You can always dilute it later on.


The juice can be stored in the fridge for up to two weeks but believe me it won’t last that long, you’ll drink it all up!

Sorrel Juice

by Gigi 
Keywords: steam

2 cups Sorrel
2 Cups water for steaming/steeping
1 more cup of water to dilute
4 cloves
1 tsp grated ginger
piece of cinnamon stick
1 cup of sugar – Start with half cup and stop when you you get to your desired sweetness

    Instructions
    • Bring 2 cups of water to boil in deep sauce pan
    • Add Sorrel, Cloves, Ginger and Cinnamon
    • Boil for 5 minutes.
    • Turn stove off and let steep in covered sauce pan for 5 hours (over night is best).
    • Strain and squeeze all liquid from the Sorrel
    • Sweeten and dilute to your taste
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    Apple and Almond Cake

    I’m so happy to be guest posting for Our Krazy Kitchen and Save Room for Dessert.  Dessert I believe is very necessary in life.  A mouthful of a luscious dessert is a little treat which can make a meal memorable. Alternatively a sweet pick-you-up in the mid afternoon with a cup of tea is a tradition I grew up with in England and happily continue to this day! 

    I hope you enjoy this apple and almond cake, it’s a lovely flavor combination and tastes just as good the next day – if it lasts that long.

    Ingredients.

    2 sticks unsalted butter (room temperature if possible)
    1 1/2 cups sugar
    Zest of an orange
    4 eggs
    1/4 cup sour cream
    Juice of an orange
    1 1/2 cups all purpose flour
    1/4 cup ground almonds
    1 teaspoonful cinnamon powder
    1/2 teaspoonful allspice
    Pinch of salt
    1 1/2 teaspoonfuls baking powder
    1/2 teaspoonful of baking soda
    1/8 cups flaked almonds
    2 large or 3 medium apples (peeled and chopped)
    1-2 teaspoonful sugar (for sprinkling)

    Heat the oven to 350 F

    Cream the butter, sugar and orange zest together until really light and creamy.

    Add the eggs, one at a time, scape the bowl down after each addition.  Beat well.

    Peel and chop the apples, rub with lemon juice to stop the apples turning brown.  Set aside.

    Combine the sour cream and orange juice in a measuring jug.

    Combine the flour, ground almonds, cinnamon, allspice, salt, baking powder and baking soda in another bowl.

    Pour half the flour mixture into the butter mixture and gently combine.  Add the sour cream mixture, combine but do not over mix.  Add the rest of the flour mixture and gently combine.

    Toss half the apple slices in a teaspoon of flour and fold into the batter.

    Pour the mixture into a greased, 11 inch springform pan.  Arrange the rest of the apples in a pattern on the top.  Scatter the sliced almonds and a tablespoon of sugar on top.

    Bake for 50 minutes to an hour.  The cake is done when risen and golden and a wooden tooth pick inserted comes out clean.

    Cool in the pan for 10 minutes or so, then remove and cool on a cooking rack. 

    Dust with confectioner’s sugar before serving and a dollop of whipped cream.

    Enjoy.