Chicken wings can do no wrong - especially when they come from the Cherry Tree. We were inspired to make our own and came pretty durn close. Here's what we came up with:
Honey Hotness:
1 cup Frank's Red Hot
3/4 cup of wildflower honey
Cherry Tree:
3/4 cup Frank's Red Hot
3/4 cup wildflower honey
1 cup sour cream
3/4 cup mayo
For each, combine all ingredients. Cook wings. Coat wings. Eat.
Showing posts with label Red Hot. Show all posts
Showing posts with label Red Hot. Show all posts
Sunday, March 06, 2011
this isn't your momma's home-cooking
Over the course of a week I had three amazing home-cooked meals, all with new ingredients or new cooking methods. I'm very lucky to have friends who love to cook and are really good at it. I just hope I can recreate these in the future.
Lamb Chorizo with Sweet Potato Gnocchi
Ingredients:
2 links of lamb chorizo
1 store-bought package of sweet potato gnocchi
1 sweet potato
2 roasted tomatoes
1 1/2 cups of frozen okra
1 tablespoon chopped garlic
1 cup chicken broth
To roast the tomatoes: turn oven to the lowest setting, cut smallish tomatoes in half, place in baking dish and sprinkle with olive oil, salt and pepper. Place in oven for at least 3 hours. The longer they roast the more intense the flavor will become.
Heat the sweet potato in the microwave to soften, about 5 minutes. Peel the sweet potato and cut into 1 inch pieces. Place these on a cookie sheet and broil first for 6 minutes, then flip over and broil for another 5 minutes.
Begin boiling water for gnocchi. When water boils, add gnocchi and cook for 5 minutes or until they float.
Brown the chorizo in a large frying pan. Add the garlic and fry for about a minute before adding the frozen okra, tomatoes and chicken broth. Bring to a boil. Add the gnocchi and sweet potatoes. Simmer until the sauce thickens. Ladle into a bowl and top with parmesan cheese if desired.
White Fish with Red Chilis and Lime
Ingredients:
1/2 pound white fish
cornstarch to coat
1 tablespoon chopped garlic
2 limes
zest of 1 lime
2 red chilis
peanut oil
Pork with Roasted Vegetables and Balsamic Glaze
Ingredients:
2 pork chops
roasted vegetables: peppers, red onions, eggplant, portobellas
grape tomatoes
1/2 cup balsamic fig vinegar
1/2 cup balsamic vinegar (or 1 cup if you don't also have balsamic fig)
1/4 cup brown sugar
ricotta
Sweet Hot Apricot Chicken (SHAC)
Ingredients:
1 and 1/2 pounds of chicken thighs
1 10 oz bottle of apricot fruit spread
6 teaspoons of Frank's Red Hot
2 teaspoons wildflower honey
salt and pepper
1/2 tablespoon butter
2 teaspoons bacon fat
Heat bacon fat in frying pan. Salt and pepper both sides of chicken. Brown both sides of chicken in the bacon fat. Meanwhile, combine apricot fruit spread, Frank's Red Hot and honey. When chicken is brown, pour apricot sauce over chicken in pan and simmer until chicken is cooked through and slightly orange outside. Raise heat on stovetop and continue boiling sauce until it reduces. After 10 minutes of reducing add butter and stir in. Cook for another 3 minutes. Pour sauce over chicken and devour.
Lamb Chorizo with Sweet Potato Gnocchi
Ingredients:
2 links of lamb chorizo
1 store-bought package of sweet potato gnocchi
1 sweet potato
2 roasted tomatoes
1 1/2 cups of frozen okra
1 tablespoon chopped garlic
1 cup chicken broth
To roast the tomatoes: turn oven to the lowest setting, cut smallish tomatoes in half, place in baking dish and sprinkle with olive oil, salt and pepper. Place in oven for at least 3 hours. The longer they roast the more intense the flavor will become.
Heat the sweet potato in the microwave to soften, about 5 minutes. Peel the sweet potato and cut into 1 inch pieces. Place these on a cookie sheet and broil first for 6 minutes, then flip over and broil for another 5 minutes.
Begin boiling water for gnocchi. When water boils, add gnocchi and cook for 5 minutes or until they float.
Brown the chorizo in a large frying pan. Add the garlic and fry for about a minute before adding the frozen okra, tomatoes and chicken broth. Bring to a boil. Add the gnocchi and sweet potatoes. Simmer until the sauce thickens. Ladle into a bowl and top with parmesan cheese if desired.
White Fish with Red Chilis and Lime
Ingredients:
1/2 pound white fish
cornstarch to coat
1 tablespoon chopped garlic
2 limes
zest of 1 lime
2 red chilis
peanut oil
Pork with Roasted Vegetables and Balsamic Glaze
Ingredients:
2 pork chops
roasted vegetables: peppers, red onions, eggplant, portobellas
grape tomatoes
1/2 cup balsamic fig vinegar
1/2 cup balsamic vinegar (or 1 cup if you don't also have balsamic fig)
1/4 cup brown sugar
ricotta
Sweet Hot Apricot Chicken (SHAC)
Ingredients:
1 and 1/2 pounds of chicken thighs
1 10 oz bottle of apricot fruit spread
6 teaspoons of Frank's Red Hot
2 teaspoons wildflower honey
salt and pepper
1/2 tablespoon butter
2 teaspoons bacon fat
Heat bacon fat in frying pan. Salt and pepper both sides of chicken. Brown both sides of chicken in the bacon fat. Meanwhile, combine apricot fruit spread, Frank's Red Hot and honey. When chicken is brown, pour apricot sauce over chicken in pan and simmer until chicken is cooked through and slightly orange outside. Raise heat on stovetop and continue boiling sauce until it reduces. After 10 minutes of reducing add butter and stir in. Cook for another 3 minutes. Pour sauce over chicken and devour.
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