Tuesday, July 7, 2009

Peach-Lacquered Chicken Wings

3 garlic cloves
1 (3-inch) piece peeled ginger, coarsely chopped
2/3 cup peach or apricot preserves or jam
1/3 cup soy sauce
2 tablespoons water
1/4 teaspoon hot red-pepper flakes
4 lb chicken wings, tips removed if desired

Preheat broiler. (We love these on the grill as well, just make sure your grill is nice & hot.)
With motor running, drop garlic into a food processor and finely chop. Add ginger and finely chop.
Add preserves, soy sauce, water, and red-pepper flakes and pulse until sauce is combined.
Line bottom and sides of a large 4-sided sheet pan with foil and lightly oil foil.
Pat wings dry and put in sheet pan. Season with 3/4 tsp salt. Pour sauce over wings and toss to coat, then spread in 1 layer.
Broil wings 4 to 6 inches from heat 5 minutes, then turn over and baste with sauce from pan. Continue to broil, rotating pan and turning and basting 3 more times, until chicken is cooked through and browned in spots, 20 to 25 minutes.

Recipe courtesy Gourmet Magazine, Image courtesy Romulo Yanes

Sunday, July 5, 2009

my aunt's delightful cookies


These are pretty much the best things ever. My Aunt Becky's cookies made by her lovely granddaughters, Aspen & Jessica. See more of 4th of July pics at REECE.

homemade ketchup


I can't think of a better weekend to try homemade ketchup.
Have a very happy 4th!

1 (28- to 32-oz) can whole tomatoes in juice
1 medium onion, chopped
4 garlic cloves, chopped
2 tablespoons vegetable oil
1 teaspoons chili powder
1/2 teaspoon paprika
1/4 teaspoon cinnamon
1/4 teaspoon ground allspice
1 tablespoon tomato paste
1/2 cup packed light brown sugar
1/2 cup cider vinegar

Purée tomatoes with juice in a blender until smooth.
Cook onion and garlic in oil with 1/4 tsp salt in a 4-qt heavy saucepan over medium heat, stirring occasionally, until golden, about 8 minutes. Add spices and 1/2 tsp pepper and cook, stirring frequently, 1 minute. Add tomato purée, tomato paste, brown sugar, and vinegar and simmer, uncovered, stirring occasionally, until very thick, 45 to 55 minutes (stir more frequently toward end of cooking to prevent scorching).
Purée ketchup in blender until smooth (use caution when blending hot liquids). Chill at least 2 hours (for flavors to develop).
COOKS’ NOTE: Ketchup keeps, chilled, 1 month.

recipe courtesy Gourmet Magazine
image courtesy Romulo Yanes
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