Next Up: Bacon Jam

Happy National Chocolate Cake Day Eve

Monday is National Chocolate Cake Day, and ever since I posted this Chocolate Sour Cream Bundt Cake last year, the emails have been coming in with one rave review after another. As you’ll see if you check the original post here, I can’t take credit for the recipe, but I am happy to field the compliments. Anyway, if you’re looking for a great chocolate cake with which to celebrate everyone’s favorite chocolate cake-related holiday, then I hope you give this a try. Enjoy!

Jerk Chicken Wings – Classic Jamaican Super Bowl Food

I’m not sure why I hadn’t thought of this before, but what more perfect marinade and glaze for a Super Bowl hot wing than a Jamaican jerk sauce? These jerk chicken wings were so flavorful, so different, and so additively delicious, that I may have eaten my last Buffalo wing. 

Okay, I didn’t mean that, but these really are amazing; a perfect balance of sweet, sour, salty, and spicy. I'm usually pretty casual about you changing my recipes, but I’m going to have to insist you not change any of the key ingredients, which are, every one of them. 

I guess this could work with other hot peppers, but the fiery, super-fruity Habanero (or Scotch Bonnet if you can find it) is critical for achieving true magic here. You’ll find them in any decent market, and they are very expensive per pound, but they’re very light, so three or four certainly won’t break the bank.

I mention in the video to marinate at least 8 hours in the fridge, which is the preferred method, but if you’re in a hurry, like I was, you could just leave it out on the counter at room temperature for two hours instead. Keep it covered, and give it a stir every 15 minutes or so, but that will get you pretty close to the colder, slower refrigerator method.

So, if you’re looking for a little change of pace this year, why not take a break from those same old wings (sorry again, Buffalo), and give these tasty jerk wings a try instead? Enjoy!

Ingredients for about 24 Jerk Chicken Wing Drumettes:

3 lbs chicken wings

1/2 yellow onion, chopped

6 garlic peeled cloves

1/2 cup green onions, sliced

3 Habanero chili peppers, seeded, chopped

2 tablespoons freshly picked thyme leaves

1 tablespoon kosher salt

2 teaspoons black pepper

2 teaspoons ground allspice

1 tsp dried thyme

1/2 teaspoon cinnamon

1/2 teaspoon cumin

1/2 teaspoon freshly grated nutmeg

2 tablespoons vegetable oil

3 tablespoons soy sauce

2 tablespoon packed brown sugar

1/3 cup fresh lime juice, about 3 juicy limes

Blend all ingredients and marinate 8 to 12 hours in the fridge; or 2 hours at room temp.

- Bake 20 min at 450 F.

- Paint and turn, bake 15 minutes more

- Turn and paint, and bake 10-15 minutes more, or until well-browned and tender.

Happy National Pie Day!

I realize it’s almost over, but I just heard from my friend, and world-famous pie guru, Kate McDermott, that today was National Pie Day. To celebrate, I decided to repost my personal favorite pie video – the strawberry rhubarb custard pie!  This sweet/tart pie is ultra-simple to make, and a great way to enjoy rhubarb’s bright, unique flavor. Click here to see the original post and ingredients. Enjoy!

Our 2014 Super Bowl Prediction!

Once again, it’s time I let you in on my magical method for picking the Super Bowl winner, using the ancient gypsy art of Buffalo chicken wing bone reading. I can't tell you how I learned to do this, or why anyone in their right mind would take it seriously, but what I can tell you is this... the Seattle Seahawks will beat the Denver Broncos. Guaranteed. It's a lock. Bet the kids' college fund.

In the spirit of full disclosure, I should mention that I’m partnered with Allrecipes.com, which is based in Seattle, and run by fanatical Seahawks fans. So, a cynic might say this pick was made to simply keep the corporate overlords happy. Well, if that were the case, why would I even mention it, and raise suspicions? Maybe you think this is some sort of vague, cryptic message telling you to actually bet on the Broncos? Well, that’s just ridiculous.

Anyway, good luck, and I’ll apologize in advance for bumping you up into a higher tax bracket after you collect your winning. You’re welcome, kids. Enjoy!

Next Up: 2014 Chicken Wing Bone Super Bowl Prediction

Shrimp Etouffee – Desperate Times Call for Delicious Measures

I won’t go into the sordid details of how I came into possession of substandard shrimp, but it did afford me the opportunity to demo a few tips in this shrimp etouffee video, just in case you ever find yourself in the same boat. 

I have absolutely no problem with frozen shrimp, which is a good thing, since that’s the only kind you can buy; but when making recipes like this, I prefer a larger size, and definitely with shells on.

Making a rich shrimp stock from the sautéed shells is one of the secrets to a great etouffee, but besides loss of flavor, I find smaller, already-peeled shrimp retain much more water, which leaks out when cooked; thinning and weakening every sauce in their wake.

A little sear can release a lot of this excess liquid, which can then be reduced in the sauce. This also makes the final moments of the dish pretty easy, as these small shrimp only take a few minutes to cook through. 

Of course, if you do buy some nice 16-20’s (jumbo-sized), go ahead and make the stock (see technique here), and give the shrimp a nice pan-sear first before finishing the recipe as shown. With Mardi Gras coming up soon, you have the perfect excuse to give this delicious recipe a try soon. Enjoy!

Makes 4 large portions:

Spice Blend (everything is “to taste”):

1/4 tsp dried thyme

1/4 tsp dried oregano

1/4 tsp cayenne

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp white pepper
1/4 tsp black pepper

3/4 tsp paprika

Then:

1 tbsp vegetable oil

2 pounds peeled and deveined raw shrimp, seasoned with 1/2 tsp salt and 1 tsp of the spice blend

3 tbsp butter

1/3 cup diced onions

1/3 cup celery, sliced thin

1/3 cup diced green pepper, sweet or hot
remaining spice blend

2 generous tbsp flour

1/2 cup diced tomatoes

2 cups chicken stock (including shrimp juices added in)

1/2 tsp Worcestershire sauce

hot sauce to taste

salt to taste

1/4 cup sliced green onions

4 portions cooked white rice