Heather Jurczyk from HeCooksSheCooks.com shares her recipes with Shindigz
On the off-chance you are one of the unaware, March Madness spills over into April. The Final Four teams have solidified their spot for the NCAA Championship and there is a very good chance someone you know (or maybe even you) are making plans for a sweet get together for the big games. Since you will be competing with the TV at this event, you want to make sure whatever it is you make outshines squeaky shoes on a wooden court and big orange dimpled balls. If you’re looking for an excuse to fire up the grill and satisfy your basketball fans, these wings will do the trick.
Sweet & Sticky Honey Soy Chicken Wings
15 whole wings (or 15 drumettes and 15 wingettes)
- ½ cup honey
- ½ cup soy sauce
- 2” of fresh ginger root, peeled and grated.
- 2 large garlic cloves, peeled and grated.
- 1 teaspoon crushed red pepper
- 2 Tablespoons rice vinegar
- ¼ cup lemon or lime juice
- 1 teaspoon sesame oil
- ½ teasppoon cayenne powder
- ½ cup canola oil
- Rinse and pat wings dry.
- In a heavy bottom sauce pan, heat honey till it is thin. Add soy sauce till well combined. Remove from heat.
- Add the ginger thru the cayenne powder. Mix to blend well. Allow to cool completely.
- Add the canola oil and wisk to blend well but do not emulsify.
- Put the wings in a 2 gallon bag and pour the marinade over the wings. Push the air out of the bag and seal. Rock bag back and forth and massage wings to coat evenly with the marinade.
- Place in the refrigerator and let sit overnight, turning the bag over a few times to mix up the marinade and the wings.
- The next day, start your grill and bring it to 350-400. (Make sure your grate is clean and oiled.)
- Take the wings out of the bag and transfer the marinade to a heavy bottomed sauce pan. Bring marinade to a vigorous boil for a minimum of 2 minutes. Remove from heat.
- Lay the wings on the oiled grill grate in a single layer. Grill the wings over medium heat. Turn and baste with marinade at 15 minutes in and then again at 30 minutes. Remove at 45 minutes. Serve.
Optional: Sprinkle with toasted sesame seeds or thinly diced scallions.
Next weeks recipe is going to be Pecan Pear & Bacon Bites.
Recipe by Heather Jurczyk, the sassy half of the duo that make up the cooking team of He Cooks She Cooks. They have a weakness for feel good, down to earth, amazingly tasty eats that almost always include the addition of beer.
From growing their own tomatoes to brewing their own beer, they like to cook from scratch as much as possible. They know what’s important. Love. Food. Beer. Visit He Cooks She Cooks for more recipes.
2 quarts vegetable oil for frying
10 ounces orange marmalade
3 tablespoons prepared horseradish
3 tablespoons prepared mustard
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon paprika
1/4 teaspoon curry powder
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
1/3 cup beer
1 pound large shrimp, peeled and deveined with tails attached
1/4 cup all-purpose flour
8 ounces unsweetened flaked coconut
Heat oil in a deep fryer to 375 degrees F (190 degrees C). In a small bowl, stir together marmalade, horseradish and mustard; set aside.
Combine 3/4 cup flour, baking powder, paprika, curry powder, salt and cayenne. Stir in beer.
Dredge shrimp in 1/4 cup flour, dip in beer batter and roll in coconut.
Fry shrimp in hot oil until golden on both sides. Drain briefly and serve with reserved dipping sauce.
1 package orange gelatin, prepared and allowed to set up
1 container whipped topping
1 small can mandarin oranges
1 small can crushed pineapple
1/2 bag miniature marshmallows
1/2 cup flaked coconut
Stir the gelatin so that it breaks up. Add the other ingredients and mix until well combined. Refrigerate for several hours.
1 lb ground pork
1¼ cup diced scallions
7 tbsp soy
2 tbsp rice wine vinegar
2 tsp hoisin sauce
1 tsp ground ginger
2 tsp cornstarch
10 egg roll wrappers
3 ½ tbsp peanut oil
- Heat just 1 ½ tablespoons of the peanut oil on high in a large non-stick pot or wok. Add the ground pork, just a ¼ cup of the diced scallions and 1 tablespoon of the soy sauce. Using either chopsticks or a fork, break the pork up into tiny pieces as it cooks. Cook for about 10 minutes or until brown.
- Stir in the remaining 6 tablespoons of soy, rice wine vinegar, hoisin sauce and ground ginger. Bring this to a boil.
- In a small cup, mix the cornstarch with a little water just so it dissolves. Add this mixture to the pot and stir until the pork is coated with sauce, about 2 minutes.
- Remove the pork from the heat and let it cool.
- Once the pork is cool, add the remainder of the scallions and mix thoroughly.
- Begin making the egg rolls by laying a wrapper on a plate with the long end in front of you. Place a skinny line of meat close to the long end. Fold the short ends of the wrapper up just about ¼ of an inch. Then slowly roll up the wrapper. The line of meat should be thin enough that the wrapper rolls around it almost 2 times.
- Once all the wrappers are filled, heat the remaining 2 tablespoons of peanut oil on high in a non-stick pan. Place about 3 rolls in the pan, or as many as can comfortably fit without touching.
- Cook for about 2 minutes and then using either chopsticks or a fork, roll each roll onto its uncooked side. Cook all sides for about 2 minutes or until brown. Place each finished roll onto a plate with paper towels to soak up the excess oil.
- Let the rolls cool for about 10 minutes and then cut each one in half and place them on a serving plate. Makes 20 appetizers.