Tuesday, July 28, 2015

It's National Chicken Wing Day!!! Cook up some saucy, fiery, finger lickin' tasty wings!

D’s Chinese Fire Wings

Recipe courtesy of Chef Doreen Fang
Prep Time
Total Time
3 to 4
5 minutes
45-55 minutes

5 cloves garlic, crushed
2-3 Tablespoons canola oil
8-14 dried chilies, depending on what level of heat you like (This can be found in the Asian Markets)
2-3 slices fresh ginger, ¼” thick
2-2 ½ pounds Chicken drumettes and wings
1 can Coca-Cola
½ cup Aloha Shoyu – soy sauce (This has less sodium than regular soy sauce)
¼ cup Kimlan Chili Soy Paste – Hot (This can be found in the Asian Markets)
½ cup granulated sugar
½ cup water
3 teaspoons cornstarch
3-4 Tablespoons water (enough to make the slurry with cornstarch)

In a large frying pan over medium-high heat, add the oil and allow the oil to get hot.  Add the dried chilies, garlic and ginger, quickly stir frying so they it doesn’t burn.  Continue to cook while stirring for another minute or two.  This allows the chilies to release its heat and infuse into the oil along with the fragrance of the garlic and ginger.

Carefully add the chicken wings in the pan in one layer and turn the heat back up to high, allow the chicken to brown and turn as needed to brown the wings all over.   This will take approximately 10-14 minutes. 

Add the coke, soy sauce, hot chili soy paste, sugar and water.  Stir to completely dissolve the sugar.  Allow the sauce to come to a boil then turn heat down to medium and allow the sauce to simmer.  Cover and allow the chicken to cook for another 10-15 minutes, turning them occasionally to ensure that all sides are covered in the sauce and absorbing all the flavors.  Cooking time will vary if you are cooking just wings versus drumettes. 

In a small bowl, add the cornstarch and cold water and make a slurry, stir until the cornstarch is completely dissolved.  Add the slurry into the pan and stir, turn up heat to medium-high and allow mixture to come to a boil and thicken.  Cook for an additional 5-10 minutes, stirring occasionally and turning chicken wings.  Once the wings are completely cooked and sauce is thickened, remove and serve.

This is my spiced up version of my mom’s soy sauce chicken which was one of my favorite dishes growing up.  And a little hint…this dish is EXCELLENT over rice to absorb all the rich, spicy sauce, that’s why there is so much sauce. 

Monday, July 20, 2015

Spice it up for National Tequila Day!

Blazing Vegas Sunrise
Recipe courtesy of Chef Doreen Fang

Prep Time
Total Time
5 minutes
7 minutes

1 ½ ounces Tequila - Reposado
1 ½  ounces lime juice
2 teaspoons super fine sugar
4 ounces Kern’s Pineapple-Orange-Passion Fruit Nectar
3-4 slices of Habanero pepper
1 ounce Grenadine (approximately)

Pineapple chunks (garnish)
Maraschino cherries (garish)
Sliced Habanero pepper (garnish)

Shaker with strainer
Highball/tall glass
Tooth pick/skewer for pineapple and cherries

Fill highball with ice and set aside.

Fill the shaker with ice, pour in the tequila, lime juice, sugar, pineapple-orange-passion fruit nectar, habanero slices, cover and shake until thoroughly chilled. Strain and pour into the glass.

Add skewer of pineapple and cherry and finish with a slice of habanero pepper.

Serve immediately.

Note: If you would like this drink to be spicier, you can either infuse your tequila with the habanero, use a muddler and crush the pepper or finely mince the habanero and add it into the cocktail. 

Wednesday, May 20, 2015

The perfect Memorial Day barbecue side! Bacon-Scallion Potato Salad!

Bacon-Scallion Potato Salad
This recipe is courtesy of Chef Doreen Fang
Prep Time
Total Time
1 hr 30 min
1 hr 30 min

3 pounds Russet potatoes (approximately 8 small/medium potatoes)
6 eggs, hard boiled, rough chop
1 clove garlic, finely grated
8 slices bacon, cooked, crumbled. Reserve a couple of tablespoons for garnish
½ cup + 2 tablespoons scallions, fine chop
¼ cup Italian flat leaf parsley, fine chop
Kosher salt
Black pepper

3 tablespoons + 1 teaspoon red wine vinegar
¾ cup sour cream
¾ cup buttermilk
¾ cup mayonnaise
1 tablespoon + 2 teaspoons Hidden Valley Ranch salad dressing dry seasoning
½ cup scallions, fine chopped
Kosher salt
Black pepper

Wash and scrub the potatoes, then put them in a large pot of cold salted water (salty like the ocean), and cook the potatoes until they are fork tender, approximately 35 minutes.  Drain, set aside to cool, then peel and cut into small/medium dice.

In a medium bowl, add the red wine vinegar, sour cream, buttermilk, mayonnaise, dry ranch dressing seasoning and whisk until combined.  Add the scallions and whisk until thoroughly combined.  Add salt and pepper to taste.  Cover tightly and put the dressing in the fridge to allow the flavors to develop, about 15-20 minutes.  (This can be made the night before). 

In a large bowl, add the potatoes, eggs, garlic and dressing, stir until combined.  Add the bacon, scallions and parsley, season with salt and pepper to taste.

Cover in airtight container and allow to chill for at least 2 hours.  This potato salad can be made the day before and is best when it has had time to sit over night for the flavors to really come out.

Garnish with extra crumbled bacon and 2 tablespoons of scallions.

Enjoy and Happy Memorial Day to you and your loved ones!