Tsunami Wings

Super Bowl Recipe #3:  This great alternative to the classic buffalo chicken wing will astonish you with its flavor and spice.  Essentially a joining together of garlic butter, lemon pepper, and cajun spices, it’s a combination that the local Cajun seafood places have used to attract foodies from all over southern California.  This is our recipe for this delicious sauce, only in honor of the upcoming Super Bowl, applied to chicken wings.  We like to grill the wings, because, well, grilled chicken wings taste awesome, and I like to play with fire.  Of course, you can easily fry, sauté, or bake your wings, and they’ll work just as well.

Ingredients 
1 ½ lbs chicken wings
½ cup unsalted butter
1 shallot, minced
7 cloves garlic, minced
1/8 teaspoon salt
1/8 teaspoon pepper
zest and juice from 1 lemon
2 tablespoons Spice Mix
1 1/8 cup chicken broth
4 green onions, chopped

Spice Mix:
1 teaspoon brown sugar
1 teaspoon smoked paprika
2 teaspoons paprika
2 teaspoons kosher salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne
¾ teaspoon white pepper
1 teaspoon freshly ground black pepper
½ teaspoon ground thyme
½ teaspoon oregano

Instructions
In a small bowl, mix the brown sugar and spices together.

Place chicken wings in a plastic bag with 1 cup chicken broth.  Let it marinate in the refrigerator for at least an hour.  In a large sauté pan, melt the butter over medium heat.  Sauté shallots until soft, about 8 minutes.  Add the garlic and sauté for a minute, until the garlic is fragrant.  Take off heat and add salt, pepper, lemon zest, lemon juice, 2 tablespoons Spice Mix, and chicken broth.  Any remaining Spicy Mix can be saved for another time.

If grilling, preheat grill to around 350 degrees.  Brush canola oil over grates, to prevent sticking, and immediately place chicken wings on grill and close the lid.  Come back in a few minutes to check; once the bottoms of the wings are nice and crispy, move them aside, brush a little more canola oil on grates, and flip them over.  Once both sides are a little crispy, put wings in a bowl and toss with your sauce.  Place them back on the grill for about a minute to let the sauce thicken and stick to the wings, and then remove from heat and toss again with more sauce.

Serve wings with chopped green onions sprinkled on top.

Day 179.5 Chinese New Year Green Tea Fortune Cookies

This recipe for Green Tea Fortune Cookies was sent to me by my awesome friend, fellow Cantabrigian and foodie, Becky V. Featured in the Huffington Post, this recipe came complete with commentary from Joanne Chang, who just so happens to be my baking goddess-idol, so how could I go wrong?  Actually, things could have gone very wrong because the recipe calls for matcha green-tea powder, which I didn't have and had no time to get. But, seeing as necessity is indeed the mother of invention, I took some Chinese green tea I had in my pantry, got out my handy-dandy mortar and pestle and ground it to a to a semi-fine powder, (leaving some flakes for texture). Presto - sort of matcha green tea powder. I can't say for sure that my pedestrian stand-in rivaled the finely milled Japanese tea (because I haven't had it), and it's definitely not the lovely green hue of matcha, but all things considered, the recipe was both flavorful and fun to make and that seems like the perfect combination to honor the Chinese New Year. Enjoy!

Celebrated from January 22-28, 2012 is the Year of the Water Dragon. Now referred to as the Spring Festival, the Chinese New Year dates back to the 20th century and is the most important holiday celebration in China. At one time, the celebration was tied to the lunar-solar Chinese calendar during which time heavenly deities and ancestors were celebrated. In 1912, the Chinese adopted the western calendar and began observing January 1st as the New Year but kept the traditional customs of the Chinese New Year/Spring Festival as time to renew family ties. Of course food plays an important roll in the celebration. Fortune cookies were first introduced in San Francisco in the late 1800, and many other foods represent wishes for health and prosperity. For example, spring rolls are equated with wealth, fish signifies abundance, tangerines and oranges signify luck and wealth and sticky rice cakes offer up wishes for a sweet, rich life. I just love that.

Make up your very own fortunes or use some of your favorites

 I didn't have Japanese Macha Green Tea, so I improvised with a few bags of Chinese tea

 The basics: egg whites, sugar, flour, melted butter and green tea

 Pour in the egg whites

 Add the flour

 Whisk until smooth, then refrigerate for an hour

 Spread in 4-inch rounds using an off-set spatula or the back of a spoon

 Invert the cookie, put the fortune on, fold the edges together and crease over a coffee mug

 Place in muffin tins to hold the shape while they cool

Happy New Year!

** A note about these cookies. The original recipe called for 2 tbsp. of batter, spread to 6-inch rounds. I found these to be too big and too thick, so I've adapted the amount to create a smaller thinner cookie. Also, be sure to let the edges of the cookie bake up to a fairly golden color, otherwise they'll be too chewy and the fortunes will stick to the dough.


Green Tea Fortune Cookies (Recipe adapted from Joanne Chang, Huffington Post)
Ingredients


3/4 cup sugar
3 large egg whites
4 ounces unsalted butter, melted and cooled
1/2 cup all-purpose flour
1 tablespoon matcha green-tea powder or 3/4 Tbsp ground Chinese green tea
18 small paper fortunes

Directions

1. In a medium bowl, whisk the sugar with the egg whites, butter, flour and green-tea powder until smooth. Cover the batter and refrigerate for 1 hour.
2. Preheat the oven to 325° and line a baking sheet with a silicone mat. Have a coffee mug and standard-size muffin tin handy. Spoon two 1-tablespoon-size mounds of batter onto the baking sheet, 6 inches apart. Using an offset spatula, spread the batter to make two 4-inch rounds.
3. Bake in the center of the oven for 12 to 14 minutes, until the edges are browned and the centers are still light. Let cool for 10 seconds, then using a spatula, invert one tuile and place a paper fortune in the center. Fold the tuile in half and then bring the ends together, using the rim of the coffee mug to make the crease. Set the fortune cookie in a muffin cup to hold its shape. Repeat with the second tuile. If the tuile hardens, return it to the oven for a few seconds. Repeat with the remaining batter and fortunes. Let the cookies cool completely before serving.

© 2010-2011, What's Cooking in Your World? Sarah Commerford/All Rights Reserved

Spicy Seasoned Loaded Guacamole

Super Bowl Sunday recipe #2: Guacamole.  Now you wouldn’t think something as innocent as guacamole could cause such turmoil.  I like my mashed avocadoes mixed with stuff, filled with spicy red onions and Serrano peppers, tomatoes for fresh sweetness, and seasonings like cumin and garlic powder for earthy depth.  Jenn, on the other hand, is a minimalist with guacamole.  She likes hers with avocado, salt, pepper, and lime juice.  That’s it.  We’ve learned to keep the peace and our taste buds happy by making both kinds.  Since hers is pretty self-explanatory, here is the recipe for mine, the good stuff…

Ingredients
2 avocados, fairly soft, peeled and pit removed 
1 tablespoon lime juice
¼ teaspoon white wine vinegar
½ red onion, minced
1 Serrano pepper, minced
2 tablespoons chopped cilantro
1 roma tomato, pulp removed, then diced
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1/8 teaspoon cumin
1/8 teaspoon garlic powder

Instructions
In a medium bowl, mash avocado and mix with lime juice and vinegar. Stir in the salt, pepper, cumin, and garlic powder.  Mix in red onion, Serrano pepper, cilantro, and chopped tomato.  

Day 179! Trinidad and Tobago ~ Doubles ~ Barra with Channa and Cucumber Chutney - Up Next, Tunisia

This incredible "Doubles" recipe from Trinidad and Tobago made it to my top 5 favorite meals of all the dishes I've cooked so far since I started this project in April 2010. Partly because it's unique, delicious and captures the smells and flavors of this beautiful West Indian country, but also, because of the generosity of friends who helped make it possible. Props to:  Gary Ottley, photographer extraordinaire (check out his site if you want to be inspired) for taking time out of his busy schedule to share favorite dishes from his country of origin; to Eric Ackerson, whose My Hungry Tum professional, international food blog (started way before mine and should be a book) for sharing his tamarind hot sauce recipe; to Ben, my husband's best friend my foodie soul-mate, for snagging a bag of tamarind, delivering it to my house and showing me how to peel (and eat) it; to my Facebook friends who passed on leads to various stores and food sources; and, last but never least, to my awesome husband and sons for always supporting my on-going journey. It's a diverse and spicy world we live in, and all of you make it that much sweeter - much love.

An archipelagic state in the southern Caribbean, Trinidad and Tobago (2 islands) is on the coast of northeastern Venezuela and south of Grenada in the Lesser Antilles. The country shares maritime borders with Barbados, Guyana and Venezuela. In 1498 Columbus landed on and named Trinidad. A century later, the Spaniards settled the island, and wiped out the the indigenous Arawak and Carib Indians, keeping rule of the Island until the British captured it in 1797. During Colonial rule, sugar and cocoa plantations were the primary source of revenue. Subsequently, however, the island changed hands 22 times, more than any other West Indian islands. In 1803, Britain took Tobago and by 1888, both Trinidad and Tobago were incorporated into a single colony. The country finally gained independence in 1962 and became a republic in 1876. The majority of the population are of African and East Indian descent, with others including  Hindi, French, Patois, Creole and East Indian.

Cuisine in Trinidad and Tobago has it's roots in Spanish, French, British, Amerindian, African, Indian, Chinese, Middle Eastern and Portuguese traditions. Therefore, traditional African stews, one-pot dishes, pelau, macaroni pie, plantain, callaloo and chicken and red beans are all part of the interesting and rich cuisine enjoyed on the islands. Creole traditions include oxtail soup, beef soup and cowheel soup. Curries and fish dishes of all kinds are popular, including two of my favorites, curried goat and duck. Loved by all (even here in the U.S.) is roti and the unofficial national breakfast, "Doubles", so named because 2 pieces of barra (bread) are always served with the chickpea filling and chutney. Still other foods that can be found include: bake and shark, pepper sauce, fruit chows, souse, chip-chip, conch and wild meat. Lastly, all kinds of tropical fruits such as coconut, mango, pineapple and papaya (to name but a few), round out this country's wonderful offerings.

Doubles Barra Dough 

This dough is meant to be sticky, so don't panic! Let rise until doubled in bulk

Barra rolled into 32 balls - let rise another 10-15 minutes

Roll out - this was a little tricky because the dough was so sticky and quite elastic

Fried up to golden perfection - this is one of those things that you get better at with practice

Channa, chickpea filling - I used canned chickpeas because I ran out of time :)

Cooked down until nice and soft, but not too mushy

Cucumber Chutney - I used Persian cucumbers which are seedless and don't require peeling 

Julienned and grated cucumbers

Tamarind for Eric's Hot Sauce - these are tricky and sticky to work with, but delicious

I used mango orange juice because that's what I had, but plain OJ or grapefruit works well too

Tamarind Seeds

Layer the chutney on chickpeas, then top with hot sauce ....... West Indian awesomeness

Barra (recipe courtesy of Amazing-Trinidad-Vacations.com) - Step 1
This recipe makes approximately 36 barra (18 doubles)
 4 cups - all purpose flour
 2 teaspoons - saffron powder
 1 teaspoon - ground geera (cumin, preferable roasted)
 3 teaspoons - yeast
 ½ teaspoon - sugar
 1 teaspoon - salt (adjust to taste)
 Cranola oil for frying

1. Put 1 cup of lukewarm water in a small bowl, add sugar and sprinkle with yeast. Then leave mixture until it swells to twice its size.
2. Combine flour, salt, saffron and geera in a large bowl.
3. Add yeast to flour mixture along with 1¼ cups of water and mix into slightly firm dough. Mix well but try to handle dough as little as possible, cover and let it rise to double its size, then form dough into 36 small balls and then let rise for another 10 to 15 minutes.
4. Take a ball of the barra dough and pat into a flattened 4-inch circle with both hands. If the dough sticks to your hands dampen hands with water. Fry immediately after shaping in hot oil, turning once. Drain on paper towels and allow to cool to room temperature.

Channa - Step 2
1 (16oz) can - channa (chick peas or garbanzo beans)
1 teaspoon - ground coriander
1 tablespoon - ground geera (cumin, preferably roasted)
2 tablespoons - cranola oil
1 small - onion
4 cloves - garlic
2 tablespoons - chive
½ teaspoon - turmeric powder ½ teaspoon each - salt and black pepper (adjust to taste)

1. Dice onion, garlic and chive, keeping each separate.
2. Put oil in a pot along with finely chopped onion and saute on medium heat until onion begins to caramelize.
3. Add all remaining ingredients and mix thoroughly.
4. Add enough water to cover channa by about 1½ inches, and then boil channa until it's very soft. Depending on the type of pot you use, and how often you remove the lid to stir, you may need to add water during this process. When you are finished cooking there must be some liquid left in pot, don't let it dry out.

Cucumber Chutney - Step 3
There are a variety of sauces and chutneys that can be used to spice up the basic Trinidad Doubles recipe, the most common of these are made from shadow benne, hot pepper, mango, tamarind, cucumber, and coconut. Try this Cucumber Chutney to add an extra dimension to your doubles...

1 large - cucumber
1 tablespoon - shadow beni (cilantro)
1 tablespoon - chives
1 - scotch-bonnet pepper (habanero pepper)
4 cloves - garlic
2 teaspoon - fresh Caribbean lime juice
½ teaspoon each - salt and black pepper (adjust to taste)
¼ teaspoon - brown sugar

1. Julienne ¾ of cucumber into relatively small pieces. Cucumber seed and skin can be removed if you choose. We leave about a ¼ of skin to add color to chutney. Grate remainder of cucumber and add to mixture, which adds moisture to chutney.
2. Finely dice garlic, cilantro and chives and add to mix.
3. Finely dice pepper without touching it if possible, you don't want to inadvertently get this pepper in, or near, your eye.
4. Gradually add the diced pepper to mix until it is spicy enough for your taste. Optionally, you may leave out some, or all, of the pepper, and use a tasty Caribbean pepper sauce to add the level of spice you desire when preparing individual Doubles.

Tamarind Hot Sauce (Recipe Courtesey of Eric Ackerson) - Step 4

1 peeled carrot

2-3 hot peppers (not deseeded)

1 tablespoon of vinegar

a pinch of salt

1/4 cup orange or grapefruit juice

5 whole tamarind pods peeled and deseeded or about 1/8 cup of tamarind pulp

Whirl that food processor till everything has reached a nice consistency and then allow 1/2 hour for the flavors to meld.

Trinidad Doubles -  Final Step 
With all the elements prepared, it is now time for the last step in the assembly of your Trinidad Doubles recipe. On a plate, place 2 barra side-by-side but overlapping slightly. Now, add a tablespoonful of channa and a liberal garnish of cucumber chutney, then finally, a drizzle of Trinidad pepper sauce to create the level of spiciness you desire. Enjoy.



© 2010-2011, What's Cooking in Your World? Sarah Commerford/All Rights Reserved

Pizza Dip

For those who haven’t experienced the wonders of pizza dip –  imagine a gooey layer of garlicky, herbed cream cheese, then a layer of marinara sauce and green peppers, topped with mozzarella cheese and all your favorite pizza toppings.  We like jalapenos!  Toss the bowl in the middle of the table, give chips for dipping, and you've got one pretty amazing Super Bowl snack.  When that bowl runs out, they'll cry harder than when their team loses.

Ingredients

8 ounce brick of cream cheese, room temperature

1 teaspoon garlic powder

1 teaspoon Italian seasoning

1 teaspoon dried parsley

½ teaspoon dried oregano

1 14 oz jar pizza sauce

2 scallions, chopped

1/3 cup chopped green bell pepper

1 cup mozzarella cheese

2 tablespoons Parmesan cheese

1 jalapeno, sliced (or any other toppings you want)

dash of paprika

Instructions

Heat oven to 375.  Mix the cream cheese with the garlic powder, Italian seasoning, parsley, and oregano.  Spread in oven-proof dish.  Sprinkle about a 1/3 cup of the mozzarella cheese and 1 tablespoon of the parmesan cheese on top.  In a small bowl, mix the pizza sauce, scallions, and green pepper.  Spread sauce mixture over the cheeses in the oven proof dish.  Sprinkle remaining mozzarella and parmesan, then top with sliced jalapenos and a dash of paprika.  Bake for 25 minutes.

Ed Kenny talks Hawaiian Food

I've been a fan of the restaurant Town in Kaimuki since I first dined there back in 2008. I always make a point of visiting whenever I'm in Honolulu.

Ed Kenney is the chef and owner, and a great voice for sustainability in the food system. He's very approachable, in fact you'll see him shopping at the farmers market most weekends. He also has his finger on the pulse of what's happening so on my last visit I got a sat down to chat with him about the local Oahu food scene and since I'm heading back tomorrow, I thought it's about time I shared this interview...

What do you think would surprise most people about the food scene here?
We have different kinds of visitors, the Cheesecake Factory here is the highest grossing location in the world. Then there are the Opentable people who look for places to eat before they even get here, but it's still a small group. People know the chains and the upper crust spots, but what makes it really amazing is the middle range and finding out about that takes a motivated foodie traveler. It's the middle range that's so diverse. And the diversity is blossoming.

What are your thoughts on the food truck trend? Any trucks you particularly like or patronize?
There have always been food trucks, it's beach thing, people get out of the ocean dry off and want to get something to eat. But the culinarily driven ones are new. It's a stepping stone, also it adds diversity, Zaratez, from LA tacos. Melt is run by Nobu alums, so fine dining is going more approachable. Soul Patrol, Sean's a good friend. The food is excellent. It's heavy stuff. Camille's on Wheels is run by a home cook, and it's got a really homey feel. Deep dish pies with flaky crust, fusion tacos. I haven't been to Eat the Street yet because I'm working that night.

So where should the visiting foodie dine?
The Pig and the Lady, Plancha, some of the pop up roving restaurants have young passionate, creative chefs.

Which chef or restaurant impresses you these days?
Mark Noguchi at He'eia Pier. (Note: More on Hee'eia Pier after my next visit)

How would you describe Town for people who haven't been?
We're very italian. The regional manager of Gucci comes to Town every time he visits and says "This is not Italian but it is the essence of Italian food" and that's because because we have an Italian sensibility.

What should visitors not miss when they come to Hawaii, in terms of ingredients?
We can grow everything here, I'd like to think native Hawaiians would grow arugula today. Our locally grown vegetables even non-native ones are great. Paia hand pounded taro. We use it in breads and in dough. We slice and pan fry it crispy on the outside and mochi like inside. We've had invasive seaweeds, so it's good to eat those! Cooking with seaweed is like adding the sea to a dish.

Braised Chicken Thighs with Herbed Noodles

This is a recipe for those lazy weekend days where time is in abundance.  Though there are a lot of steps, some of them can be done and then set aside.  I like to get the mushrooms browned and onions braised, then take a break and finish the rest later in the afternoon.  French cooking techniques allow you to get some truly decadent flavors and textures, and we love the way the herbed noodles underneath pick up all that thick, delicious sauce.

Ingredients
Browned mushrooms:
8 ounces cremini mushrooms, sliced
1 tablespoon unsalted butter
2 tablespoons extra virgin olive oil
salt and freshly ground black pepper

Brown braised onions:
6 ounces pearl onions, peeled (it helps place in boiling water for 3 minutes and then rinse with cold water)
1 tablespoon unsalted butter
2 tablespoons extra virgin olive oil
¼ cup red wine
¼ cup chicken broth
1 bay leaf, 4 sprigs parsley, and 2 sprigs oregano wrapped in cheesecloth and tied with kitchen twine to make a bouquet garni

Garlic and Herb Paste:
1/3 cup chopped fresh oregano
¼ cup chopped fresh parsley
7 cloves garlic, minced
3 tablespoons unsalted butter, softened
1 teaspoon kosher salt

Braised Chicken Thighs:
1 pound chicken thighs (bone-in, skin on)
1 ½ tablespoons butter
1 ½ tablespoons extra virgin olive oil
1 ½ cups red wine
1 ½ cups chicken broth
1 ½ tablespoons tomato paste
1 bay leaf, 4 sprigs parsley, and 2 sprigs oregano, 1 sprig thyme wrapped in cheesecloth and tied with kitchen twine to make a bouquet garni

Herbed Noodles:
1 pound spaghetti (or noodle of choice)
3 tablespoons butter
1 tablespoon garlic oil
2 cups chopped parley
¼ cup chopped oregano
¼ cup chopped tarragon
2 cups arugula, wilted and chopped
1/3 cup grated parmeggiano reggiano cheese

Instructions
1) brown mushrooms:
Melt the butter and olive oil in a large sauté pan over high heat.  Once the butter has melted and the bubbles in the mixture have started to subside, add the chopped mushrooms.  Stir continuously, allowing the mushrooms to absorb the butter and oil mixture.  After a few minutes, once the mushrooms have begun to brown and release their juices take off heat.  Sprinkle with dash of salt and freshly ground black pepper.  Set aside.

2) brown braise onions:
Melt butter and oil in a large sauté pan over medium heat.  When the butter and oil mixture starts to bubble, add the onions.  Roll the onions in the mixture to ensure as even browning as possible.  Once the onions are brown, which takes about 7 minutes, add the red wine, chicken broth and bouquet garni.  Bring the mixture to a boil, then cover and reduce heat to low, simmering for 35-45 minutes, or until the braising liquid has evaporated. Remove bouquet garni.  Set aside.

3) prepare garlic and herb paste:
In small bowl, mix together fresh herbs, minced garlic, butter and salt until a paste is formed. 

4) prep and braise chicken thighs:
Under the skin of each chicken thigh, generously spread garlic and herb paste.  In a Dutch oven or large pot, melt the butter and olive oil over high heat.  Place the chicken thighs in the Dutch oven, making sure the pieces do not overlap.  You want the pieces of chicken to get nice and brown.  Brown both sides of the chicken, about 6 minutes each.  Once browned, add the red wine, chicken broth, tomato paste, and bouquet garni.  Bring to a boil then lower the heat and simmer for about 30 minutes, until the chicken is tender and cooked through.  Remove bouquet garni and stir in the browned mushrooms and braised onions. 

5) prepare herbed noodles:
Cook spaghetti according to package directions.  While still hot, place cooked spaghetti in a large bowl, and coat with butter and garlic oil.  Toss with parsley, oregano, tarragon, and arugula, and sprinkle grated cheese.

To serve, plate noodles with chicken and sauce on top.