Starters and Snacks


Wang Dang Do

Angela Lopez - Wednesday, October 31, 2012

My husband, Mikey (aka Stud Muffin) practically has a language all his own. He puts together bits and pieces of old rhymes, movie quotes, and things his mother used to say to him, and uses them in everyday conversation. It’s one of the cute things I love about him. Then there’s the part of it that I think he just makes up and tries to convince me that it’s for real. For instance – anytime he refers to eating chicken, he calls it “pimp”. (I know……this is getting weird, but just stay with me.) He says that back in the day, the rooster was referred to as the “barnyard pimp”. I mean, it could make sense, I guess – one male, and all those hens in the barnyard. I still don’t really get it. But here’s the bad thing – I actually catch myself using some of this lingo of his. I’ll be in the grocery store picking out something for dinner and I’ll call him on my mobile phone and say, “Honey, does pimp sound okay to you for dinner tonight?” Well how embarrassing. And just imagine the looks I get from the other shoppers nearby.

He even has other names he gives to certain recipes made from pimp. Case in point - his recipe for chicken wings. He calls it Wang Dang Do. It’s a catchy phrase but I don’t think he has an explanation for this one. He just matter-of-factly says, “It is what it is – Wang Dang Do.” It makes me wonder if he had trouble beginning to speak as a child, (just kiddin’ honey, I love you!).

Anyhow, Mikey can grill like a pro, make breakfast like a champ, and whip up some fantastic Wang Dang Do! Enjoy food made fresh!

Wang Dang Do (aka Chicken Wings)

2 pounds chicken wings/drumettes

1 ½ cups prepared barbeque sauce

½ stick melted butter

¼ cup hot sauce (or not)

2 or 3 dashes Worcestershire sauce

Salt and pepper to taste

 

To make wing sauce, combine barbeque sauce, melted butter, hot sauce, and Worcestershire sauce in a bucket (Mikey’s word for bowl/baking dish) and set aside. Rinse chicken pieces and dry with paper towel. Season with salt and pepper. Spread pieces out in a large bucket (large cookie sheet in this case). Roast in preheated 425 degree oven for approximately 20 minutes. Then brush on plenty of sauce and continue cooking for 5 minutes or until juices run clear when chicken is stuck with a fork. 

If you really want to go wild, place raw chicken in about 1 cup buttermilk and refrigerate for 2 to 3 hours. Remove from buttermilk, season with salt and pepper, roll in flour and deep fry until golden brown and juices run clear. Drain on paper towels and toss in wing sauce.


Avocado Salsa

Angela Lopez - Sunday, October 28, 2012

 

 

For our barbeque last weekend, I decided to make an avocado salsa that I used to make quite often when I lived in Florida. We often bought “Florida” avocados there which are lighter skinned and do not get quite as soft as the “Haas”. I much prefer the Haas which has more flavor and typically comes from California. Haas is what we see in most of our local produce sections and they were on sale last week so they were a good choice for one of my side dishes for the barbeque. I also use fresh corn in this salsa and if you haven’t bought any yet this year, it is really sweet and priced just right.   

 

I like the combination of flavors in this salsa paired with steamed rice or along side a good steak. If you like avocados, I think you will enjoy it, as well. And I can’t say enough about the great nutritional value of the avocado. Enjoy food made fresh!


Avocado Salsa

3 medium Haas avocados

1-2 ears fresh corn

1 medium tomato

1/3 cup sweet onion (Vidalia or 1015’s)

3 tablespoons olive oil

3 tablespoons rice vinegar

1 1/2 teaspoons chili powder

1 teaspoons cumin

Salt and black pepper


Cut avocados in half lengthwise, score cube shapes with knife, scoop out each half with a spoon. After blanching or lightly steaming corn, cut kernels from cob and add to avocado in a small bowl. Fold in diced tomatoes and onion. In a separate bowl whisk together oil, vinegar, and seasoning to make the dressing; drizzle over avocado mixture and gently stir to coat. Makes 4-6 servings.


Refrigerator Spicy Pickles

Angela Lopez - Thursday, August 02, 2012

A couple of weeks ago, my Aunt Darlene called and told me she had a half-bushel of black eyed peas with my name on them. I can’t tell you how that thrilled me! My aunt and uncle used to have a fresh produce market for many years. My aunt and her family continue to plant a large garden each spring. I invited my mom and my brother and his family over for Sunday dinner because I know they enjoy black eyed peas as much as I do. The kids helped me shell them, and of course I cooked them with a little bacon for that added pork flavor.

Aunt Darlene threw a few “lemon cucumbers” in the bag of fresh peas for me. This is a variety they wanted to try. The outside of the cucumber is pale yellow and about the same size and shape of a lemon. I thought they might have a little bit of a tangy flavor, but the inside looked and tasted like most cucumbers. They were very good.

 

My mom mentioned a good recipe for pickles that she wants to give me and it got me to thinking about this one in the meantime. If you have cucumbers coming in good in your garden, make up several batches of these and share them with your friends. Or, if you like canning but don’t want to get into a big process, or only have a few cucumbers to put up, this is a great method. Leave out the pepper if you just prefer a nice dill flavor without the heat. I’ve been tinkering with the recipe, and this is how I best like it. Enjoy food made fresh! 

 

Note: When I can’t get a hold of any pickling cucumbers, I have found 2 pound bags of small cucumbers at Sam’s Club year-round.

 

Refrigerator Spicy Pickles

3 cups white vinegar

2 tablespoons sugar

2 tablespoons plus 2 teaspoons kosher salt

2 teaspoons mustard seeds

1 1/2 teaspoons whole black peppercorns

1 1/2 teaspoons dill seeds

4 cups hot water

2 pounds pickling cucumbers, sliced 1/4-inch thick, skin on

3/4 cup fresh dill, roughly chopped

6 cloves garlic, coarsely chopped

1 teaspoon crushed red pepper flakes, and/or 2 to 3 whole fresh peppers if you prefer

 

Combine vinegar, sugar, salt, mustard seeds, black peppercorns, dill seeds and crushed red pepper flakes in a large bowl. Add hot water and stir until sugar dissolves. Pack cucumbers, dill, garlic, and fresh peppers into airtight containers and completely cover with brine (liquid mixture). Refrigerate overnight; shake or stir once or twice. Store in refrigerator up to two weeks. Makes approximately 1 quart and 1 pint.