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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)

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