Appetizers

Gina’s Eggplant Caponata

 

Eggplant Caponata

Eggplant Caponata

Eggplant, also known as aubergine is probably my all-time favorite veggie. It’s so versatile and is used in many cuisines throughout the world. Today, I am sharing with you my eggplant caponata that I have been making for many years. I have tweaked it a little, to reflect the ingredients in the traditional version. It originated in Sicily and there are a few recipe variations. Traditionally it’s served with hard boiled eggs and crusty bread. Ideally, I recommend using green Sicilian olives, but to stay within budget, I use pimiento-stuffed Spanish olives. This recipe can be doubled for a larger crowd.

Serves: 2-4 as a side dish or 4-6 as an appetizer – Level of difficulty: Easy – Prepping time: 5 minutes  Cooking time: 15-20 minutes.

Ingredients:

  • 1 medium eggplant, cut-up in cubes*
  • 1 – 1.25 tsp. sea salt
  • Freshly ground black pepper to taste
  • 1/4 cup extra-virgin olive oil + more to drizzle
  • 1/4 cup onions chopped
  • 1/4 cup celery, chopped
  • 1 tbsp. tomato paste
  • 1/4 cup tomatoes, chopped *
  • 1/4 cup Pimiento-stuffed Spanish olives, drained
  • 1 tbsp. capers, rinsed
  • 2 tsp. red wine vinegar
  • 1-2 pinches of sugar (dissolved in vinegar)
  • pine nuts, optional
  • basil, cut into chiffonade for garnish

    Preparation:

    1) Season the eggplant with salt and pepper.
    2) In a large non-stick skillet over medium-high heat, heat olive oil, sautee onions and celery for about 2-3 minutes. Stir occasionally.
    3) Add eggplant, it will absorb the oil, it’s ok, just keep stirring to avoid burning for 2 minutes or so.
    4) Add tomato paste, brown until it caramelizes, another 2 minutes. Keep stirring.  Add tomatoes, olives, capers, vinegar/sugar, pine nuts.
    5) Lower the flame to medium and cover with a lid. Let it simmer for about 10-15 minutes. Stir occasionally. Remove.
    6) Serve in a bowl. Drizzle with olive oil, garnish with basil.

Wine pairing suggestion: A Nero d’Avola for red, or  Insolia for white wine lovers. Both grape varieties are indigenous to Sicily and would make a stunning pairing with the caponata.

Cook’s notes: 1) I used Pomi brand chopped tomatoes. If you want it to have more sauce, add more tomatoes.  You can certainly use fresh tomatoes. 2) Feel free to add more oil, if you need to. 3)  Buy the eggplant the day before or preferably the same day if possible to ensure freshness.

Buon Appetito!

Base recipe, method of cooking and photos
by Gina Martino Zarcadoolas for Foodiewinelover
My Food, Wine & Travel Lifestyles

Gina’s Luscious Tomato Bruschetta

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Luscious tomatoes

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Bruschetta is a classic Italian appetizer. It’s a commonly mispronounced Italian word. In America, many people say bru’shetta, but in Italian, it’s pronounced: bru’sketta. How ever you pronounce it, it’s an easy and enticing appetizer. Your guests will enjoy every bite of its lusciousness. I suggest that you have two loaves of bread on hand, in case you burn the first batch. It’s happened to me a couple of times, but luckily, my guests never found out. It’s important that you are glued in front of the oven, because that one extra minute will create an unappealing presentation and an unpleasant taste. Follow me, and let’s have some fun in the kitchen.

Degree of difficulty: Easy –  Serves: 8-10 as an appetizer

Ingredients:

-2 lbs. of grape tomatoes, cut-up
-1/4 tsp. of sea salt
-Freshly ground black pepper, optional
-1 tbsp. flat-leave Italian parsley, chopped
-1 tbsp. basil leaves, chopped
-1-2 garlic cloves, minced
-1 tbsp. red wine vinegar
-3 tbsp. extra-virgin olive oil (+ more to drizzle)
-2 loaves of bread, sliced diagonally
-Parmegiano Reggiano, parmesan cheese for grating

Preparation: 

1) In a medium-sized ceramic or glass bowl, mix tomatoes, salt, black pepper, parsley, basil, garlic, vinegar and oil together.
2) Refrigerate for a minimum of an hour before serving.
3) In a single layer on a flat tray, drizzle the bread with olive oil and broil for 2-3 minutes until it’s golden brown in color. Remove immediately.
4) Spoon the tomatoes on top of the toasted bread. Sprinkle with parmesan cheese. Serve at once. Voila! Repeat the process as needed.

Cook’s Notes:
1) Broil the bread, just before your guests arrive
2) Instead of adding garlic to the tomatoes, you can rub it on the bread before broiling it and then, toss it out. It is an Italian technique.
3) Do not use the top shelf of the broiler as it is too close to the burner.
4) Do not leave the oven unattended.
5) Use Italian or French baguette bread

I hope you will make this delightful appetizer. I suggest you practice broiling the bread a couple days before your event.  This way, by the time your guests arrive, you have mastered the technique.

Wine suggestions: Sparkling wine, Prosecco, Champagne or a lovely crisp white wine of your choice.

Wishing all of you a Happy, Healthy & Prosperous New Year full of bubblies!
Have fun and stay safe!

Gina/Foodiewinelover
My Food, Wine & Travel Lifestyles
WSET-Level 2 Certified Wine Connoisseur
Culinary Aficionado & Lover of Global Cuisines

Recipe: Foodiewinelover
Photos by Gina Martino Zarcadoolas for Foodiewinelover

Gina's Luscious Tomato Bruschetta

Baccala Mantecato, A Venetian Delicacy

img_2237 img_2236I first found out about this delicacy when I was visiting Venice in 2007 with my beautiful family. I was intrigued because I had never savored baccala that way before. Baccala is Italian for dried salted cod fish. It’s a delicious spread (dip) that originated in the region of Venice, Italy. It’s not that difficult to prepare but it can be a bit tricky. If you follow my instructions carefully, your spread will be a success just like mine. You will be using fillet (boned) code fish that’s cured in salt. It’s usually found in a plastic bag near the seafood department of your grocery store. I am certain, you can also find it in the outdoor markets without the plastic, depending what part of the world  you live in.  Fear not, it’s cured with lots of salt and it’s not easily perishable. If  you don’t properly prepare it, you will be left with a dish that is inedible due to the high sodium content. You will need a little less than two hours from start to finish to obtain the final results. Today, I am using a food processor and not my hands, which could be a daunting task. This is the perfect appetizer for an Italian-themed party, and pairs lusciously with Prosecco or any bubbly of your choice. I promise you, if your guests like seafood, they will be impressed with your culinary skills.

Serves: 8-10 as an appetizer –  Level of difficulty:  Medium

Ingredients:

  • 16 oz. Salted Cod Fish boned
  • Water to boil the cod fish and potatoes
  • 2 medium gold potatoes, peeled, cut up
  • 4 garlic cloves, rough chopped
  • 1/2 cup half & half
  • 1/2 cup extra-virgin olive oil, plus more to drizzle
  • Black pepper to taste
  • Parsley for garnish, optional
  • Garlic bread, crostini,  or polenta

    Preparation:
    1) Rinse the salt off the fish. Next, In a large plastic bowl, place the cod fish and cover it with fresh room temperature (tap)  water. Let it soak for about 45 minutes. Drain, rinse, and repeat the same process for another 45 minutes. (You will be adding fresh water and let it soak a second time)  for a total of at LEAST 90 minutes. Drain again.
    2)Place in a large saucepan, cover with fresh water and boil for 5-7 minutes until it becomes a little flaky.  There will be large chunks and it will not fall apart at that point.  Drain. Set aside.
    3) In the meanwhile, boil the potatoes until they are fork tender. *
    4) It’s time to put it all together. In a food processor, put the cod, potatoes, garlic, half and half and PULSE for about 40 – 60 seconds or so, until all the ingredients come together nicely. At that point, you should see some little chunks of fish, and the mixture will appear a little dry.
    5) Slowly, add the oil and run the food processor on HIGH until you obtain a mousse-like texture as in mashed potatoes. (about 30-60 seconds). Always, check your food to make sure you do not over process it. You will run the risk of changing the texture by liquefying it too much. The spread will look creamy, with flakes or little shreds of fish. It’s done. Look at my pictures!
    6) Spread it over bread,  drizzle with olive oil, and garnish with black pepper and parsley.  You can also serve it in a bowl, and let your guest dig in. Traditionally in Venice, it’s served over polenta. Either way, you eat it, it will be delectable and very enticing to the taste buds.
    I hope you have enjoyed this delicious and healthy recipe, and plan to make it soon. Let me hear about your experience. From what I gather, people are having a difficult time obtaining the right consistency. It may take some practice.
    Cook’s notes: * You can use the same pan you used for the cod to boil the potatoes to avoid a mess in the kitchen.
    Make sure the sauce pan is large enough, if not, the water will overflow and create a mess when cooking the fish.  I have a few tricks up my sleeves, having been in the kitchen for nearly 30 years. To make the bread, drizzle with olive oil, and a dab of butter. Broil for 1-2 minutes. Voila!

    codfish2016

    Salted Cod fish

     

     

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Baccala Mantecato – Exclusive pictures by Foodiewinelover

All photos are exclusively mine except for the small picture of the bag – I wanted to show you what it looks like. If it says boned, chunks, it will work also. It’s IMPORTANT that you used the fillet (without the bones) Keep in mind, there are probably different companies depending on where you live.
This recipe was created in my kitchen and I take full credit for the measurements and method of preparation.

I hope you will try this delicious spread and share your thoughts with me. I would love to hear your feedback. I may come back to add some personal photos from our trip to Venice. I need to publish this today, as my followers on social media are patiently waiting for the recipe.

Happy Cooking from My Kitchen to Yours,

Gina Martino Zarcadoolas – Foodiewinelover
My Food, Wine & Travel Lifestyles

 

Keftedes, Greek Meatballs

Keftedes

Making Keftedes, Greek Meatballs

Keftedes, Greek Meatballs

Keftedes

Keftedes

Keftedes, Greek Meatballs

I married a Big Fat Greek Family, and we all love to eat Greek food.  Hubby’s Aunt Jennie is an excellent cook, and used to own a restaurant. She also loves to entertain family and friends. I learned a few things from her, about Greek Cuisine.  She makes the best Keftedes, leg of lamb, Pastichio, Moussaka, Spanakopita, and a very scrumptious Baklava. She always tells me her meatballs include 10 ingredients, but I never write them down. So I am going by memory here. I can easily call her, but this dish came out so delicious. As the saying goes, if it ain’t broken don’t fix it. I use a little breadcrumbs in this recipe, but I noticed some recipes call for some white bread.

Serves: 6-8  Level of difficulty: Medium
Yield: 24 meatballs more or less depending on how big you make them. You can use an ice cream scooper to make them evenly.

Ingredients:  

  • 2.5 ground sirloin
  • 1 medium onion, diced
  • 6 garlic cloves, minced
  • 1/2 ounce of fresh mint leaves, chopped
  • 1 large handful of flat-leave parsley, chopped
  • 1 tsp. dried oregano, or 2-3 sprigs of fresh ones, chopped
  • 1/2 cup seasoned breadcrumbs
  • 2 eggs
  • Salt & Pepper to taste
  • Olive oil for fryingPreparation:

    1) Prep the first 10 ingredients, and place in a large bowl. Mix well and form the meatballs.  I always taste test one first, by pan frying it, this way, I can add more seasoning, if necessary.

2) You will work in batches. In a large skillet, cover the bottom
with olive oil and heat it over medium-high heat.  Always make
sure, oil is hot before pan frying, otherwise, you will end up with
soggy meatballs.  Place meatballs in a single layer, and pan fry for about 6-7 minutes on one side, then flip them and fry an additional 6-7  minutes on the other side.  You may have to lower the flame to medium-heat at that point, otherwise, if it’s too high, they will get very dark. Do not overcook them as they will dry up. This may take some practice. You can also bake them for a healthier version.

3) Remove, and arrange them on a plate. Garnish with some mint leaves.   Serve it with some Tzatziki Sauce on the side. The meatballs  can be served as a Meze, an appetizer, or serve it with a Greek Salad for a full meal.

I can assure you, you and your family will enjoy this Greek deliciousness.

Get cooking, and let me know how they come out!

Kali Orexi

Disclosure: I do not get paid to mention the Fage brand, I happen to like their Greek Yogurt. Please make sure meat is fully cooked to avoid the risk of food-born illnesses.

Mango Salsa

Mango

Mango Salsa

Mango Salsa

Mangos are cultivated throughout various regions of the world.  There are many varieties that are used in chutneys, salsas, or simply eaten raw.  They are a delicious and versatile fruit, and very refreshing in the summertime. In several cultures, its fruit and leaves are ritually used as floral decorations at public celebrations, and religious ceremonies. Recently, I participated in an event on Facebook, that required the use of mangos, as an ingredient. Of course, I had to get involved, and decided to make a quick and easy salsa. This dish can be eaten by itself, with tortillas, or over white fish. I have used it on cod-fish, and it came out delicious.

Ingredients:

Mango Salsa

  • 1 ripe mango, diced
  • 1/4 red bell pepper, diced
  • Jalapeño, chopped to taste (optional)
  • 1 handful of cilantro, chopped
  • Himalayan salt and freshly ground pepper, to taste
  • Sprinkles of turmeric
  • Juice of one lime
  • drizzle of extra virgin olive oil 

    Preparation:

Combined all the ingredients and chill in the fridge for at least an hour.

Bon Appetit!

Baba Ganouj, Eggplant Dip

Eggplant

Eggplant

You say Baba Ganoush, Baba Ghanoush, Baba Ganouch, I say Baba Ganouj or Baba Ghanouj.  In my opinion, they all may be right depending on what region of the world you’re from. Baba Ganouj is a typical Middle Eastern dip made with eggplant. I learned how to make it from my Arabic Mom. If you love eggplant like I do, you will enjoy this recipe. It’s simple, healthy and yummy. Ideally, it is better to char the eggplant on an open flame for more intense flavors, however, today I will share with you the roasted version, and a quick story to go with it. Many years ago, (when I was in my twenties) I was roasting an eggplant, then, I heard a loud explosion. I looked in the oven, and the eggplant had splattered all over the oven. I realized, I needed to pierce some holes in the eggplant to let the air out. Who knew? LOL! It was scary and funny at the same time. I learned my lesson since that experience.

Serves: 4-6 as an appetizer

Level of difficulty: Easy – Medium

Ingredients:

  •  1 large eggplant, roasted
  •  1 lemon, juiced
  •  2 -3 garlic cloves, chopped
  •  1 handful of flat leave parsley, chopped
  •  Salt and Pepper to taste
  •  Extra Virgin Olive Oil, generous amount + more to drizzle
  •  2 tbsp. Tahini (Sesame paste) found in some grocery or specialty stores. Highly recommended

Preparation:

1) IMPORTANT! Pierce holes in the eggplant with a fork or knife, to avoid it from exploding in your oven. Drizzle some oil on a tray, and roast the eggplant in a 400 degree oven for about 30-40 minutes, or until soft on the inside.

2) Remove from the oven, scoop out the eggplant pulp with a spoon, leaving the skin.  Put it in a medium-sized bowl,  and use a masher to break it down until the desired texture. I don’t like it too creamy, but that’s a personal preference. Add lemon, garlic, parsley, salt, pepper and Tahini. Mix well. Drizzle with a generous amount of olive oil, and serve with Pita chips.

Tip #1) When choosing eggplant, make sure they are firm, with no bruises. After you buy them, I recommend that you use them within a couple of days. I can’t begin to tell you how many times, I had to throw eggplant away, because they got buried in the vegetable bin section of the fridge. You will notice the brown spots all over. Some eggplants can be bitter, luckily for me, that was never an issue. I hear some people are allergic to eggplant, please be aware of that.

Tips #2) If you buy the Tahini in a jar, after sitting for a while, you will notice the oil will surface to the top, make sure you stir it well before using it.

Happy New Month! Bon Appetit from My Kitchen to Yours,

Gina

 

Caprese Salad

CapreseSaladFoodiewinelover
In 2007, my family and I embarked on an amazing Italian trip, and one of the itineraries was Capri. It is a breathtaking island, and we took a ferry from the bay of Naples to get there.  We visited the famous Blue Grotto, ate some regional cuisine, and took a tour of the island. I must admit, I was very scared going up the mountains on the tour bus, but it  was a travel experience that I will never forget. Today, I am sharing with you an easy and delicious dish, the Caprese Salad.

It’s been in the 90’s already in South Florida, and I couldn’t think of a more refreshing salad, called Insalata Caprese, in Italian.  It literally means Capri Salad because it originated in that magnificent island. In Italy, it is usually served as an antipasto, and made with fresh mozzarella, tomato, and basil. The colors represent the Italian flag. My son recently brought me home a basil plant, and I already had some beefsteak tomatoes, and leftover Mozzarella that I recently used in my Chicken Parmigiana. I always have extra virgin olive oil, and balsamic vinegar readily available. I was on the go, and needed a quick-lunch, and this salad hit the spot. It was a great way to reminisce about our trip. (We were there again in 2008, but that’s another blogpost.)

Serves: 2 as a meal – Super easy

Ingredients:

  • 1 Beefsteak Tomato, sliced
  • Fresh Mozzarella, sliced
  • Basil leaves, for garnish
  • Drizzle of extra virgin olive oil
  • Drizzle of Balsamic vinegar, of Modena
  • Salt & Pepper to taste

Preparation:

Arrange the tomatoes and Mozzarella on a serving plate, lightly season with salt & pepper, liberally drizzle with olive oil, and some balsamic vinegar. Garnish with basil leaves.

Voila, the salad is ready to be served! It is such a beautiful culinary creation, and so easy to prepare. Make it for your guests, and I assure you, they will love it.

Happy Cooking from My Kitchen To Yours!

Gina

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Capri, Italy, June 2007 – Hubby and me

 

 

 

Stuffed Zucchini Blossoms

Zucchini Blossoms

Stuffed Zucchini Blossoms

When I lived in New Jersey many years ago, my uncle used to have a zucchini garden in the summertime. He often made Stuffed Zucchini Blossoms, and I always enjoyed them. He also put them in scrambled eggs. Since then, I moved to South Florida, and could not find them anywhere.  On occasions, I would enjoy some, at a nearby Italian restaurant, but I always wanted to make it in my kitchen. Recently, my son PJ told me, he knows someone who’s growing zucchini. I screamed on the top of my lungs, and told him to get me some. Well, he came through for me, because today he brought me a nice amount of them. Needless to say, I was ecstatic.

Since I’ve never made them, I sought the assistance of some amazing friends who guided me in putting this recipe together. Giusy gave me the ratio for the beer and flour batter, and Angela suggested to make them the traditional Roman style, with fresh mozzarella and anchovies. It was a MAJOR HIT!

Serves: 4-8 Total:  15 zucchini flowers, keep them in a cool place so they don’t wilt.  Level of difficulty: Medium, because it takes a little time, and you have to treat them gingerly.

   Ingredients:

  • 15 zucchini blossoms, (flowers)
  • 1 cup beer, room temperature (Heineken)
  • 1 cup all-purpose flour
  • Olive oil for frying
  • Salt & Pepper to taste
  • Anchovies, fillet flat, 1 can
  • Fresh Mozzarella cheese, as needed
    Preparation:

     

    1) With a dry paper towel, gently clean the flowers. Remove the stamens, (pollen inside the flower) DO NOT ATTEMPT TO WASH THEM, YOU WILL BREAK THEM.

    2) Stuff each flower with a dollop of mozzarella cheese, (about 1 teaspoon or so depending on their size) and 1/2 of an anchovy fillet. Squeeze the top of the flower gently to close it. It will not be perfect, don’t worry about it. The batter will protect the stuffing while cooking. Set aside.

    3) Prepare the batter, by combining the flour with the beer. Season with salt and pepper to taste. Mix well with a whisk until you obtain a creamy texture.

    4) In the meanwhile, pour oil to cover the bottom of a frying pan, heat up on medium-high heat. Gently place the zucchini flowers in the batter, making sure, they are coated well. ( I did them in batches) and drop them in the hot oil. It will be messy, and it’s ok, just have confidence. Cook on one side for about 2-3 minutes, lower flame, if it’s too high, you want them light golden brown and not dark brown. Cook other side for another 2 minutes. Remove promptly. Serve at once. They will literally melt in your mouth. If you don’t like anchovies, then omit them. (sorry, but you will miss out). My family went bananas over this stuffing. You can also stuff them with ricotta cheese, and use club soda instead of beer, for a lighter batter.

    Please keep in mind a recipe is to be used as guideline, it’s up to you, the homecook, to watch the food, and use your judgement. Adjust the temperature setting as necessary. When frying, always make sure the oil very hot, otherwise, the food will come out soggy, and not presentable.

    This batter can be used to fry some veggies such as zucchini and cauliflower. The choice is yours.

    I hope you will have some fun in your kitchen, and try this delectable recipe.

    Happy Cooking From My Kitchen To Yours,

    Gina

    Stuffed Zucchini Blossoms

Shrimp Saganaki

FoodieWineLoverDecember2014 029

 

Shrimp Saganaki

I love everything Greek! After all, I’m married to one, and to his Big Fat Greek family.  One of the things they enjoy doing, is eating, and they love celebrating everything with food. I do have some knowledge on the Greek culture, because I had the opportunity to visit some beautiful places in Greece. I’ve also made some wonderful Greek friends on Facebook. One of the biggest staples in Greek cooking is Feta cheese, and I love it on almost everything. There’s nothing more Greek than that in my opinion. I love it in salads, omelettes, recipes, with Pita bread, or by itself. Today, I will share with you a lovely recipe made with shrimp and feta cheese, and it’s a winner in my book. The name Saganaki is given to dishes that are cooked in this frying pan, with two handles. Traditionally, this pan is used in making shrimp dishes, and to flambe’ some delicious Greek cheeses. You don’t need this specific pan to make this recipe, but I wanted to share some of the Greek traditions with you. Some traditional recipes call for tomato paste which I love using, and they also leave the shell on the shrimp. It does make for a killer presentation.

Serves: 6-8 Level of difficulty: Easy

 Ingredients: 

  •  1.5 – 2 lb. large shrimp, peeled and deveined, tails on
  •  3 tbsp. olive oil + more
  • 6-8 garlic cloves, chopped
  • 1 pint roasted cherry tomatoes
  • 2 tsp. oregano
  • 1/2 – 3/4 ounce ouzo, Greek liqueur
  • Salt and black pepper to taste *
  • 4-6 oz. Feta cheese, crumbled *
  • Flat leave parsley, chopped for garnish

Preparation:

1) Place tomatoes on a tray, drizzle with olive oil and salt. Bake in a 375 degree oven for 20-30 minutes, or until caramelized.

2) In the meanwhile, In a “Saganaki” or a large frying pan, over medium-high heat, heat olive oil, sautee the garlic, 1 minute, add the shrimp. Cook for about 3 minutes. Deglaze with ouzo, turn the shrimp, add the tomatoes, oregano, black pepper, cook for 2 minutes. Lower the flame to medium-heat,  add the Feta cheese, and cook an additional 1-2 minutes, or until the shrimp are no longer translucent. Garnish with parsley. Drizzle with olive oil. Serve with orzo, potatoes or pasta. I served mine with whole-wheat angel hair. This dish makes a wonderful meze, which is Greek for snack or appetizers.

*Be careful with the salt, as the feta is already salty. I like to buy the feta in a container, and crumble it myself. It has a fresher taste than the already crumbled one.

If you don’t have ouzo readily available, use some dry white wine, it will be the next best thing. However, ouzo is the way to go in this dish, in my opinion.

I hope you have enjoyed this blogpost, and will attempt to make it soon for your loved ones. It will be the talk of the town, I promise you.

Happy Cooking from My Kitchen to Yours!

Gina/Foodiewinelover
My Food, Wine & Travel Lifestyles

 

 

 

 

Finger Licking Chicken Wings

Chicken Wings

Chicken Wings

Most of the time we go out to eat chicken wings, and usually order it Buffalo style.  This time, I have created an Asian/Caribbean fusion version of this recipe that you will find absolutely delicious.

Serves: 6 – 8 as an appetizer – 4 as an entrée with a side dish.
Level of difficulty: Easy – medium

Ingredients:  

  • 4 lb. whole chicken wings
  • 3 tbsp. soy sauce, low sodium
  • 2 tbsp. olive oil
  • 6 garlic cloves
  • 2 handful of cilantro
  • 1 tbsp. red wine vinegar
  • 1 tsp. freshly grated ginger
  • 4 tbsp. honey
  • 2 scallions, chopped for garnish
  • Salt and ground pepper to taste
  • Pinch of red pepper flakes, optional


Preparation: 

1) In a blender, or food processor, combine soy sauce, olive oil, garlic, cilantro, vinegar, ginger. Blend together, but make sure there are bits and pieces of garlic to give it some texture. Set aside.

2) Place the chicken wings in a single layer on a large tray, season lightly with salt and black pepper to taste, (Soy sauce tend to be salty, please take it easy on the sodium) on both sides. Pour the mixture on the wings, drizzle the honey. Mix well with your hands, and make sure the wings are nicely coated with mixture. Cover with foil.

3) In a 350 degree oven, place the wings on bottom rack, bake for 30 minutes. Remove the tray from the oven.

4) Remove foil. Broil on the middle rack for 10 minutes. Turn them, broil other side for an additional 1o minutes.  The entire cooking process takes about 50 minutes.  (30 minutes baking, 20 minutes broiling) The wings should have a nice golden brown color, with a caramelized sauce. Please make sure, the chicken is cooked through before attempting to taste it.

Place the wings on a serving platter, with the sauce on the side. Garnish with scallions. Serve with a side dish of your choice, or as an appetizer. My family devoured all the wings in a blank of an eye. They thought it was a home run!

Happy Cooking! Keep Smiling at your food and your food will smile back at you.

 

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