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Buffalo Chicken Wings adapted from Kelly’s recipe “Restaurant-Style Buffalo Chicken Wings” on www.allrecipes.com 
Serves:5



Ingredients: 
  • Oil for deep frying
  • ¼ cup of butter
  • ¼ cup hotsauce
  • Dash black pepper
  • Dash garlic powder
  • ½ cup all purpose flour
  • ¼ tsp paprika
  • ¼ tsp cayenne pepper
  • ¼ tsp salt
  • 10 chicken wings
Instructions:
  1. In a medium sized mixing bowl whisk together flour, paprika, cayenne pepper and salt. Dredge the chicken in the flour mixture, cover and refrigerate for 1 ½ hours. 
  2. In a saucepan over on low heat mix butter, hot sauce, pepper and garlic powder. Stir until butter is melted and mixture is fully blended. 
  3. Pour oil into a deep fryer and heat to 375 degrees Fahrenheit (you can also use a deep cast iron skillet and a deep frying thermometer). The oil should be 1 inch to 1 ½ inches deep and just cover the wings.
  4. Carefully place the dredged wings into the fryer for 10-15 minutes until skin is a nice golden brown.  Place wings in a large mixing bowl and pour hot sauce mixture over them tossing gently until evenly coated. Serve.

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Baked Buffalo Chicken Wings adapted from Food & Wine,1997- Quick Chicken from scratch
See the original recipe Here.
Found on www.myrecipes.com 

Ingredients:
  • 4 lbs chicken wings
  • 3 Tbsp cooking oil
  • 4 cloves garlic, chopped
  • 1 ¾ tsp salt
  • 1 ½ tsp cayenne
  • 2/3  cup mayonnaise
  • 1/3 cup sour cream
  • ¼ lb blue cheese, crumbled
  • 2 scallions chopped
  • 5 tsp vinegar
  • ¼ tsp black pepper
  • ¼ cup ketchup
  • 1 Tbsp Tobasco sauce
  • 8 celery stalks, cut and cleaned

Instructions:
  1. Preheat oven to 425 degrees Fahrenheit.
  2. In mixing bowl, mix chicken, oil, garlic powder, 1 ½ tsp of salt and cayenne. Bake 25 minutes at 425.
  3. In a different bowl combine mayonnaise, sour cream, blue cheese, scallions, 1 tsp vinegar, black pepper and leftover salt. (This is dressing).
  4. Mix ketchup, tobacco sauce and last of the vinegar in a separate bowl and coat wings evenly with the mixture. Serve with dressing and celery.

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Jamaican Jerk Beef Kabobs from Cooking Light, August 2001
See the original recipe Here.
Found at: www.myrecipes.com 
Servings: 6

Ingredients:
  • 1/2  cup  chopped green onions 
  • 1  tablespoon  ground allspice 
  • 2  tablespoons  red wine vinegar 
  • 1  teaspoon  salt 
  • 1  teaspoon  chopped fresh or 1/4 teaspoon dried thyme 
  • 2  teaspoons  low-sodium soy sauce 
  • 1/2  teaspoon  ground cinnamon 
  • 1/8  teaspoon  ground nutmeg 
  • 2  habanero or serrano peppers, seeded 
  • 1 1/2  pounds  boneless sirloin, trimmed and cut into 30 cubes 
  • 1  red bell pepper, cut into 18 pieces 
  • 2  black-ripe plantains, peeled, and each cut into 9 pieces 
  • Cooking spray 
  • Diagonally cut green onions (optional) 
  • Lime wedges (optional) 

Instructions:
  1. In blender combine first 9 ingredients until smooth
  2. Marinate onion ingredients, beef and peppers in a large zip lock bag for 20 minutes in refrigerator 
  3. Throw out marinate and place beef, peppers and plantain in bowl and toss
  4. Place 5 beef cubes, 3 peppers and 3 plantains on a skewer and lightly spray with cooking spray; repeat as needed
  5. Place on grill cooking each side approximately 4 minutes
  6. Enjoy with a chilled glass of beer! 
  7. Grill kabobs on lightly greased electric grill 
  8. Enjoy with a chilled glass of beer! 
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Pad Thai Adapted from Chez Pim and Martha Stewart
Chez Pim's Pad Thai
Martha Stewart's Pad Thai
First seen in the Martha Stewart Show January 2010
6-8 servings

Ingredients:
For the Sauce:
  • ½ cup Tamarind Juice
  • ½ cup Fish Sauce
  • ½ cup Palm Sugar
  • 1 tsp. Chili Powder
For the Pad Thai:
  • 1 Bag of Rice Stick Noodles (16oz)
  • Up to 1 egg per portion
  • 1 Tbsp Ground, Roasted and Unsalted Peanuts
  • 3 cups chopped Scallions
  • 3 cups Pickled Turnip, Chopped
  • 6 cups Beansprouts
  • 3 cloves of Garlic. Chopped
  • 3 Tbsp oil
  • 12oz Chicken cut into small pieces OR 6 cups of bite-sized firm tofu 

Instructions:

For the Sauce and prep:  
  1. Combine the first three ingredients in a small pot on medium low heat. Stir over heat until melted. Once melted add the chili powder. If you like your Thai food spicier, add more to taste. Once simmering take the sauce off the heat.
  2. To prepare the noodles bring a medium pot of water to a boil. Place your rice stick noodles in a large mixing bowl and pour the boiling water over them. Once noodles are covered, let them soak in the hot water until pliable but still firm in the center, about 7 minutes. Stir occasionally to prevent the noodles from sticking to one another. Once the noodles have finished soaking drain and rinse them in cold water. 
Per Serving (each is cooked separately)
  1. Divide your Rice Stick noodles into six portions.
  2. Place a large wok over medium high heat and once hot pour in 3 tablespoons of oil.
  3. If you would like Chicken Pad Thai first place 2 oz. of chicken in the wok until a little over half cooked (2 mins.) Add a Tbsp of the sauce you prepared earlier. Add a half a clove of garlic to the wok. (In the case of Tofu Pad Thai- Add the tofu and Garlic and cook until tofu starts to brown).
  4. Next add one of your six portions of noodles and another ¼ cup of sauce. Stir constantly. Continue until noodles are fully cooked (soft). 
  5. Move the wok’s contents to one side and add an egg to the empty center. After egg is cooked mix the noodles and chicken back in.
  6. Add peanuts, pickled turnips and bean sprouts. After a minute add the scallions. 
  7. Take off the heat and serve. Rinse out Wok with warm water and Repeat steps until all six servings have been prepared.
Note: Pad Thai is often served with a lime wedge and extra ground peanuts
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