Category: Appetizer

Posted on » by Dino » Theme:

6º Dry Rub Wings and Ranch Dressing

Dry-Rub Recipe provided by the head chef at 6 Degrees Of Separation in Ossining, NY (now closed).

Dry Rub Ingredients

  • 1 part Onion
  • 1 part Garlic
  • 1 part Cumin
  • 1 part Smoked Paprika
  • ½ part Cinnamon
  • Black Pepper, to taste
  • *Baking Powder (see note)
  • †Salt (see note)

Instructions

  1. Combine all dry rub ingredients in a bowl except the Baking Powder, and add Black Pepper to taste.
  2. Pat the wings dry with a paper towel and put them in a large bowl
  3. *Sprinkle with 1 Tbsp Baking Powder (per 10 wings) and mix well by hand
  4. Sprinkle on the dry rub and mix well by hand
  5. Preheat broiler on highest setting
  6. Line bottom of broiler pan with foil (for easy clean up)
  7. Add a small amount of water, about 1/4 cup (optional)
  8. Arrange chicken wing segments, top side down, on wire rack
  9. Broil for 10–12 minutes
  10. Remove from oven and flip wings over, then broil for another 10–12 minutes
  11. †Salt the wings immediately after taken out of the oven

Ranch Dressing Ingredients

  • ¼ cup Mayonnaise
  • ¼ cup Sour Cream
  • 2 Tbsp Dill Pickle Brine
  • 1 Tbsp Buttermilk
  • ⅛ tsp Salt
  • ¼ tsp Dried Parsley
  • ¼ tsp Onion Powder
  • ⅛ tsp Garlic Powder
  • 1 dash Freshly Ground Pepper
  • 1 drop Worcestershire Sauce

Ranch Dressing Instructions

Combine all ingredients in a bowl and refrigerate for at least 20 minutes before serving.

Posted on » by Michael » Theme:

Thai Turkey Sliders with Peanut Sauce

PREP TIME 40 MINUTES (more like 2 hours)
COOK TIME 15 MINUTES
TOTAL TIME 55 MINUTES (3 hours)

INGREDIENTS

BURGERS:

  •  2 pounds ground meat (see note; can use a combination of ground beef, ground pork or ground turkey)
  •  2 tablespoons finely minced fresh ginger (or ginger paste)
  •  3 green onions, white and green parts finely chopped
  •  2 teaspoons chili garlic sauce (use more for added spiciness)
  •  1/2 teaspoon salt (I use coarse, kosher salt)
  •  1/4 teaspoon black pepper (I use coarsely ground pepper)
  •  5-6 burger buns, split and toasted (optional) (I made about 25 mini buns)

PEANUT SAUCE:

  •  1/2 cup creamy peanut butter
  •  5 tablespoons fresh lime juice
  •  3 tablespoons hoisin sauce (I used fermented black bean sauce, oops)
  •  1 tablespoon low-sodium soy suace (I cut that out due to the black bean sauce)
  •  1 tablespoon toasted sesame oil
  •  1 tablespoon honey
  •  1 teaspoon chili garlic sauce (use more for added spiciness)
  •  2 teaspoons finely minced fresh ginger (or ginger paste)
  •  2 cloves garlic, finely minced (about a teaspoon)

TANGY SLAW:

  •  1 cup grated carrots (about 3-4 ounces)
  •  1 cup shredded purple cabbage (about 3-4 ounces)
  •  1 green onion, white and green parts finely chopped
  •  2 tablespoons fresh lime juice or rice vinegar
  •  1 tablespoon oil
  •  1 teaspoon sugar
  •  Salt and pepper to taste

INSTRUCTIONS

  1. Preheat a grill to medium-high heat (can probably use an oven broiler or skillet to pan fry the burgers).
  2. For the burgers, add the ground meat, ginger, green onions, chili garlic sauce, salt and pepper to a food processor and pulse until combined. Alternate method: use an electric stand or handheld mixer OR make sure the green onions and ginger are very finely chopped and combine very well with your hands. Shape the meat mixture into 5-6 patties (I think I made 26 burgers about  1/4 inch thick. next time I would make them a little thicker) about 1/2-inch thick and slightly larger in diameter than the buns you are using (they’ll shrink a bit while cooking).
  3. For the peanut sauce, whisk or blend all the ingredients together. The sauce can be made several days in advance and refrigerated.
  4. For the slaw, in a medium bowl, toss together the carrots, cabbage and green onion. In a small bowl, whisk together the lime juice (or vinegar), oil, sugar and a pinch of salt and pepper. Toss the vegetables with the dressing and set aside until serving. The slaw can be made several hours (or up to a day) in advance.
  5. Grill/cook the burgers until desired doneness (if using ground pork or ground turkey, cook until well done). Assemble the burgers on buns topped with peanut sauce and slaw.

NOTES

I’ve made these burgers several times – once with 100% ground beef, another time with half ground beef/half ground pork, and another time with 100% ground turkey. Much of the deliciousness will depend on the quality of meat you use. Stay away from any type of ground beef packaged in plastic-wrapped tubes. In my experience, the meat is usually mushy and falls apart as burgers. All of the meat variations I’ve tried have been delicious, but my favorite has probably been the ground beef/ground pork blend. 

As written, we didn’t find the burgers or the peanut sauce overly spicy, but if you are worried about heat, you can cut down the chili garlic sauce a bit more (don’t leave it out entirely, though – it adds great flavor!) OR you can up the amount for a spicier version.  (I added extra)

HTTPS://WWW.MELSKITCHENCAFE.COM/EASY-THAI-BURGERS-WITH-PEANUT-SAUCE/
Posted on » by Michael » Theme:

Crock Pot Chicken and Sorghum Grain Soup

Chicken and Sorghum Soup

  • Total:4 hrs 45 mins
  • Prep:15 mins
  • Cook:4 hrs 30 mins
  • Yield:4 to 6 servings

This chicken soup offers loads of flavor, color, and texture, and it’s gluten-free. A variety of chopped vegetables go into the soup along with basic seasonings, most of which you probably have on hand. Some chicken base or bouillon gives the soup some extra chicken flavor, but feel free to omit it. Whole grain sorghum makes the soup a hearty, satisfying dish.

Whole grain sorghum is a good substitute for barley or rice in many dishes, and it retains its shape and texture in the slow cooker. You’ll find whole grain sorghum in many markets in the organic food or Bob’s Red Mill section. If you can’t find it locally, check Amazon.com, Jet.com,  or other online retailers.

Sorghum is a major food source for many parts of the world, but in the US it was mainly used as livestock feed and in the production of ethanol. Because it is a gluten-free grain, it is becoming more popular as human food. Sorghum can even be popped like popcorn!

Farro is another grain that holds up well in the crock pot. Go ahead and use farro or barley in the soup if you have it, or make the soup without grain and add 1 cup of cooked brown rice near the end of the cooking time. Chopped kale adds nutrients and color to the dish. Replace the kale with chopped spinach or chard leaves if you’d like. Add your family’s favorite vegetables to this versatile soup. Diced potatoes, rutabaga, and parsnips are excellent choices. Or add about 1 cup of frozen peas or mixed vegetables—thawed under cold running water—about 20 to 30 minutes before the soup is ready.

Ingredients

  • 6 cups low sodium chicken broth or unsalted chicken stock
  • 1 (14.5-ounce) can tomatoes, diced
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 cup chopped onions
  • 1 cup chopped kale
  • 3/4 cup whole grain sorghum
  • 1 large clove garlic, minced
  • 1 teaspoon chicken base or bouillon granules, optional
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups diced cooked chicken
  • Kosher salt, to taste

Steps to Make It

  1. In the crockery insert of a 4-quart or larger slow cooker, combine the chicken broth, tomatoes, celery, carrots, onions, kale, sorghum grain, garlic, chicken base (if using), garlic powder, onion powder, and pepper.

  2. Cover the pot and cook on high for 3 to 4 hours, or until the sorghum is tender. Add the diced cooked chicken and salt, to taste.

  3. Cover and cook for about 20 to 30 minutes longer.

  4. Serve soup with crusty French bread or biscuits along with a simple tossed salad.

Tip

  • To prepare the kale, rinse thoroughly to ensure there is no sand clinging to the leaves. Cut out the large center stalk from large leaves and cut the stem off smaller leaves. Chop the leaves.