Monday, November 23, 2015

Maple-Bacon Butternut Squash
Recipe courtesy of Chef Doreen Fang

Prep Time
Total Time
30 minutes
1 hour

2 pounds butternut squash, 1” cubes (many stores carry this pre-cubed)
3 Tablespoons canola oil
1 ½ teaspoons kosher salt
½ teaspoon black pepper
2-3 slices thick cut bacon, cooked and chopped into bits
1 ½ Tablespoons unsalted butter
1 teaspoon canola oil
1/3 cup sweet onions, finely minced
2 teaspoons shallots, finely minced
2 cloves garlic, finely minced
2 Tablespoons light brown sugar
2 Tablespoons maple syrup
2 teaspoons red wine vinegar
kosher salt
black pepper
1/3 cup roasted pecans, rough chopped

Preheat oven to 400F.

In a medium bowl add the butternut squash, 3 Tablespoons oil, 1 ½ teaspoons kosher salt and ½ teaspoon black pepper. Gently toss until all the pieces of butternut squash are lightly coated with oil. Pour the butternut squash onto a sheet pan, making a single layer of the squash. Roast for 20-25 minutes or until tender. Remove from the oven when done and set aside.

In a medium heavy bottom sauté pan over medium high heat, add the butter and oil, allowing the butter to melt and get hot. Once it is hot, add the sweet onions, shallots and garlic, stirring occasionally, cook till soft and translucent, approximately 5-6 minutes. Season with kosher salt and pepper to taste.

Add light brown sugar, maple syrup and bacon bits, stir and bring to a boil. Add red wine vinegar, bring to a boil and allow mixture to simmer for an additional 5-6 minutes or until thickened. Taste mixture and season with additional salt and pepper if needed. Add the roasted butternut squash into the pan and gently toss to cover all the pieces of butternut squash. Simmer for another 5-6 minutes, taste and season if needed. Add the chopped pecans, gently toss and serve. You may garnish with additional bacon bits and chopped pecans.

This can be prepared ahead of time and heated prior to serving. If you do prepare this ahead of time, don’t add the pecans until you are ready to serve and garnish with extra bacon bits.

Wishing you and your loved ones a very Happy Thanksgiving.

Thursday, October 29, 2015

Black Widow Express

Recipe courtesy of Chef Doreen Fang

Prep Time
Total Time
5 minutes
7 minutes


Rimming Sugar
2 teaspoon granulated sugar
½ teaspoon ground cinnamon
Juice of half a lemon

1 ounce Van Gogh Double Espresso Vodka
¼ teaspoon (1-2 dashes) Kahlua Cinnamon Spice liqueur
2 splashes of lemon juice, fresh squeezed
1/3 ounce Caruva Horchata Cream liqueur (fill 1/3 of the bottom of the glass)
1/8 teaspoon Grenadine

Mix sugar and cinnamon in a small bowl and put in a small flat bottomed container large enough fit the rim of the shot glass.

Add the juice of half a lemon into a small ramekin with a flat bottom.  Take the shot glass and invert so the top is moistened in the lemon juice.  Dip the moistened top in the cinnamon and sugar mix.  Pour in the vodka, Kahlua Cinnamon Spice, add the lemon juice and Caruva.  Once the Caruva has settled, gently add the Grenadine down the side of the glass and allow it to settle to the bottom.

Bottoms up!!

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.