Jamaican Jerk Baked Chicken Wings

What better time of the year than football season to have one of the most popular appetizers ever.  Typically these babies are fried and then mixed with a spicy hot sauce.  Yum….so good!

I am traveling to Chicago next week to prepare lunch for some ACH executives (such a great job) and I really wanted to showcase our wonderful Spice Island Spices with some pretty healthy wings.  With a little help from Alton Brown and Spice Island, I “inventoried” the following recipe…..  Hope you like it as much as my husband Bob has over the last two days…..These wings are very very moist, juicy and flavorful!

Remove the wings from package and using a very good/sharp knife cut the wings at the joints, in threes….

cut wingsMeanwhile bring 1-inch of water to a boil in a steamer pot.  Place the wings in the basket, drop into the pot and steam 8-10 minutes.

Chicken wingsRemove wings from pot and pat dry with a paper towel.  Place wings on a rack and refrigerate 60 minutes.

DSC_0006Place all spices in a zip lock bag, add wings and toss until well coated.

DSC_0007Place wings on wire rack (spray with pan spray for easy clean up) and place in middle of a preheated 425 degree oven for 20 minutes.  Turn wings over and continue to bake an additional 20 minutes.

Baked WingsPlace wings on a serving plate, if desired serve with blue cheese dressing and a few additional sprinkles of jamaican jerk spice.

Jamaican Jerk Wings

12 whole chicken wings
2 teaspoons Spice Island Jamaican Jerk Spice
1 teaspoon kosher or sea salt
1 teaspoon Spice Island Paprika
1 teaspoon Spice Island Cayenne Pepper
1/2 teaspoon freshly ground black pepper

Place a 6-quart saucepan with a steam basket and 1-inch of water in the bottom over high heat, cover and bring to a boil.

Cut wings in 3 places, at the join, and discard tips.  Place the wings in the steam basket, cover, reduce the heat to medium and steam for 8-10 minutes.  Remove the wings and pat dry with paper towels.  Place wings on a rack set on a baking sheet and refrigerate 60 minutes.

Preheat oven to 425 degrees F.  Combine all spices in a zip lock bag.  Remove wings from refrigerator, place in bag and toss until well coated.  Place seasoned wings back on wire rack (spray with cooking spray for easy clean up) place in middle of oven, cook 20 minutes.  Turn wings over and continue to bake an additional 20 minutes.

Remove wings to serving plate.  Serve with your favorite blue cheese dressing topped with additional jerk spice.  Enjoy!

 

 

 

 

 

 


Tomato Basil Pie

Years ago, I started teaching cooking classes in my kitchen.  At that time I belonged to a welcoming group called “New Neighbors of Germantown”.  This group was a great way to  met new people in the community.   We had LOTS of different activities in this organization.

One of my “new neighbor” friends was traveling to Connecticut for a visit.  I asked her to bring me a couple bottles of faucet water, yes water (for my pizza, of course).  As a thank you I made her a pizza, brought it over to her home nice and hot.  Here reply was “you have to teach us how to make this”.  So, I became an activity for New Neighbors, “Cooking Adventures in Galena’s Cucina” (Gail’s Kitchen).  I had NO idea where that path would take me!

"Cooking Adventures in Galena's Cucina"

“Cooking Adventures in Galena’s Cucina”

Classes in my kitchen became out of control…I would have more than 25-30 ladies in attendance and not enough room for them.  Another friend from this group recommended me to the owner of a quaint gift store in Germantown (Gift Horse) that also hosted cooking classes.  I was so excited to teach there and having the opportunity to met so many wonderful people!

One recipe that really reminds me of that school is  “Tomato Basil Pie”.  I can remember teaching that class almost 10 years ago; people are still talking about it! This recipe is perfect for this time of the year.  Fresh garden tomatoes and basil, garlic, parmesan cheese, yum!  I hope you enjoy it as much as my “Gift Horse” class did!

Pie Crust  (You can also use a frozen store-bought crust or mini pie crusts)
4 tbsp. butter
1 cup all-purpose flour
1/4 cup sour cream
4-5 basil leaves
couple dashes of salt

In food processor with knife blade process butter and basil leaves until smooth.
Add flour, salt and sour cream. Process until mixture balls up. Chill for 1/2 hour
for better handling of the dough. Place on floured pastry sheet or board and roll
out to fit a 9” pie pan. Place shield or wrap edges in foil to prevent over browning
during the baking of the pie. Cook in pre-heated 425° oven until slightly golden,
about 10 minutes.

Tomato Basil Pie

Filling
1 9” pie crust
2 1/2 cups shredded mozzarella
3 tbsp. fresh basil, chopped
2 cloves garlic, minced
1/4 cup freshly grated Romano, or Parmesan cheese
1/2 cup mayonnaise
10 Roma tomatoes, or garden tomatoes, skins removed*, chopped and drained
1 tbsp. extra virgin olive
Salt & Freshly ground Black Pepper to taste

While pie crust is warm, place 1 cup mozzarella on top of crust. Layer tomatoes
and sprinkle with, salt & pepper. In separate bowl mix basil, garlic, remaining
mozzarella, romano or parmesan cheese and mayonnaise. Place on top of tomatoes and drizzle with olive oil.  Bake in a preheated oven at  375° for 30-40 minutes or until golden brown on top.  Let pie cool at least 15 minutes for easier cutting.

*Cut an X on the bottom (pointy end) of the tomato and place in a pot of rapidly boiling
water.  The tomato skin will begin to peel, about 1 minute. Remove from heat
and place in a bowl of ice water to stop the cooking process.  Peel skin under running cold water.

You can always add wonderful ingredients to the filling, fresh sautéed mushrooms, some cooked bacon, black olives, red pepper flakes.  You are only limited by your imagination!

Tomato Basil Pie

Tomato Basil Pie

 

 

Mini Pie

Mini Pie

Recently I made this wonderful recipe for my “Live at 9” demonstration, here’s the link:

The only bad thing about being a member of New Neighbors is so many friends move away, but I guess that’s part of life!

New Neighbors Board Members 1998

New Neighbors Board Members 1998



“Firecracker Shrimp”….something spicy for that special DAD in your life…..

With Father’s Day coming up on Sunday, thought you might like to cook him up a very yummie appetizer.  You can also make this “lite” by using low fat cheeses and turkey bacon, but I think dad deserves the real deal!!!!  Enjoy….

12 jalapenos, cut in half lengthwise, seeds removed

1 lb. large shrimp (31-35 count)

8 oz. cream cheese, softened

8 oz. shredded sharp cheddar cheese

1 tsp. Cajun seasoning

1/2 tsp. Ancho Chili Powder

1 lb. bacon

2 dozen 6” wood skewers (soaked in water for 30 minutes)

Directions:

Preheat oven to 425º. Place bacon on a sheet pan and pre-cook for 10-15 minutes, do not brown. Remove from pan and set aside until needed

In a small mixing bowl add cream cheese, cheddar cheese and Cajun seasoning. Mix until well combined (you can also use a food processor). Place creamed cheese mixture in a gallon size zip-lock bag.

Cut the corner of the bag ½ inch width, creating a tip. Squeeze the cheese mixture into the jalapeno, top with piece of shrimp and wrap a slice of bacon around jalapeno. Thread the stuffed jalapeno onto wooden skewer. Place skewers onto a sheet pan and bake at 425º for 5-10 minutes or until bacon is crispy. If preferred, cook on a hot grill placing the jalapeno shrimp side down, cook 2-3 minutes, turn and cook an additional 2-3 minutes.



Shaved Fennel & Orange Salad

A wonderful summer salad…enjoy…honey may be used in place of Lyle’s Golden Syrup.

Ingredients:

1 small fresh fennel bulb
1 1/2 tbsp. freshly squeezed lemon juice, about 1 lemon
2 tbsp. extra-virgin olive oil
Salt & freshly ground black pepper, to taste
½ tsp. dried parsley
2 large orange’s, peel & segmented
2 tbsp. freshly squeezed orange juice (about ½ orange)
2 tbsp. Lyle’s Golden Syrup
2 tbsp. finely chopped fresh mint
Fresh fennel sprigs for garnish

Directions:
Cut off the top of the fennel at the base of the stalk and remove the outer layer of the bulb. Slice the bottom portion off the base of the bulb, leaving the root end intact. Thinly slice the trimmed fennel bulb into paper-thin slices.
Attractively arrange the fennel slices on a serving platter. Sprinkle the lemon juice evenly over the fennel, drizzle with olive oil, sprinkle with salt, pepper and parsley.
Combine the orange segments, orange juice, Lyle’s Golden Syrup, chopped mint in a small mixing bowl. Toss to combine and place the mixture over the sliced fennel. Garnish with fennel sprigs and serve at room temperature.


Bonefish

I LOVE going out to dinner, trying new restaurants, different types of food, viewing food presentation….however i have a few chain restaurants that are always winners in my book…tonight we are headed off to one for dinner….”Bonefish”….always consistent….good food and service.  But I am stuck one entree, the “Pistachio Encrusted Rainbow Trout” with butter sauce…..yum!  Tomorrow I will post my take on this and my “copycat” recipe….

If you are spending some time watching football this weekend (and who isn’t), don’t forget to make the “Franks Red Hot Sauce Buffalo Chicken Dip” listed below….another big YUM…make it healthy with low fat cheeses and salad dressing, serve with celery and carrots….


Tiss the Season – Marinated Manchego Cheese with Roasted Red Peppers

Are you planning a holiday party?  Perhaps you are going to a party and need to bring something….this recipe is quick, easy and very very tasty…if you can’t find the Sherry Vinegar, substitute white wine instead….Fresh Market is a good resource….I love the holiday colors in this one….hope you enjoy it as much as my guests have!

Marinated Manchego Cheese with Roasted Red Peppers – Serves 4

½ cup extra-virgin olive oil

2 tablespoons sherry vinegar

2 green onions, very thinly sliced

½ shallot, finely minced

2 cloves garlic, finely chopped

½ teaspoon whole cumin seeds, lightly toasted*

1 bay leaf 

Salt and freshly ground black pepper, to taste

½ pound manchego cheese, thinly sliced (mandolin works best)

1 medium roasted red pepper chopped**

2-3 tablespoons manzanilla olives, coarsely chopped

Whisk together the oil, vinegar, green onions, shallots, garlic and cumin seeds; season to taste with salt and pepper.  Add the bay leaf and set aside until needed.

Arrange the cheese slices in an attractive serving dish; top with the roasted peppers and chopped olives.  Pour the marinade over the peppers, cover and refrigerator overnight, or up to four days before serving.

Let stand at room temperature at least 1 hour before serving.  (Remove the bay leaf)  Garnish with chopped fresh parsley (optional).

*To toast the cumin seeds, heat a small sauté pan over medium heat; add the cumin seeds and cook, stirring constantly, until the aroma is released and the seeds just begin to brown.

**To roast the pepper, char the pepper over a gas flame on the stove or a broiler, turning to ensure the skin blisters evenly.  Place the roasted red pepper in a small bowl and cover with plastic wrap until cool.  Peel the dark skin and remove the seeds, do not rinse under water.