GINGER-GARLIC CHICKEN WINGS WITH TOMATO-BACON JAM AND CARROT FRIES

GINGER-GARLIC CHICKEN WINGS WITH TOMATO-BACON JAM AND CARROT FRIES


GINGER-GARLIC CHICKEN WINGS WITH TOMATO-BACON JAM AND CARROT FRIES

Once you've got these wings looking great, you're mixing them in with a delicious vegetable thing we call a salad but really it's just more power in the party. When you're ready to take the plates to the table, you can sprinkle them with white and black sesame seeds from on high. The intervening air spreads them out on the way down to the plate and you get the most beautiful "dusted with sesame" effect. Have some fun! Permission granted.

Once you've got these wings looking great, you're mixing them in with a delicious vegetable thing we call a salad but really it's just more power in the party. When you're ready to take the plates to the table, you can sprinkle them with white and black sesame seeds from on high. The intervening air spreads them out on the way down to the plate and you get the most beautiful "dusted with sesame" effect. Have some fun! Permission granted.

Sometimes you just have to show off. Our removable handles are a good excuse for that. 

And sometimes, I just cannot be bothered with finding, cleaning, and deploying two pans when just one of my EuroCAST pans will do. Start stove-top, finish in the oven. Takes a few moments to remove the handle, and I've saved myself time at the sink. 

So, get ready for some amazingly delicious food that can serve to drive your friends crazy happy for the flavor, and crazy jealous because (unless they, too, have EuroCAST) you're making these beautiful goodies thanks to the removable handle.

NOTE: Home chef best practice is to wear silicon gloves or oven mitts when reattaching your handle and removing your EuroCAST from the oven.

Go, my friend. Be a star.

FOR THE WINGS

Marinade

Mix these marinade ingredients together with the wings in a heavy duty ziplock, and then seal the ziplock and put it in a bowl (extra insurance to avoid leaks) until you're ready to put the wings in: 

  • 4 garlic cloves, crushed

  • 1 (2-inch) piece fresh ginger, crushed, then finely minced

  • 1/2 cup soy sauce

  • 1/3 cup distilled white vinegar

  • 1/4 cup honey

  • 2 tablespoons fish sauce

  • 2 dozen chicken wings

  • Kosher salt

Procedure

  1. In your largest Eurocast skillet (I use the 12" pan, but here are all the ones EuroCAST offers), add all the wings and brown, skin side down.

  2. Do it in batches to avoid crowding.

  3. Add all the marinade and cook braising gently for 20-25 minutes.

The sauce will thicken. 

Plating

  1. Place the wings on a plate.

  2. Toss the vegetables with dressing (see recipe below)

  3. Top wings with the salad (see recipe below)

SALAD

Well, not a salad so much as vegetables to be tossed together with the wings. More = merrier.

  • 1/4 large red onion minced

  • 2 scallions, dark green tops removed and carefully cleaned

  • 1 to 2 serranos or jalapeños, sliced thin

  • 2 tablespoons toasted sesame seeds

  • 1/2 red or orange bell pepper, cleaned and sliced thin

  • Watercress or cilantro sprigs (for garnish)

  • Black and white sesame seeds for magical impact

Dressing

  • 2 Tablespoons chili oil

  • 2 Tablespoons lemon oil


CARROT FRIES ON THE EUROCAST GRIDDLE: HANDLES OFF!

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These are addictive. Luckily, they're not REALLY addictive. But ... you know. Make 'em. Eat 'em. Dream constantly of the next time you'll make 'em.

  1. Pre-heat your oven to 425F.

  2. Remove the handle on the griddle and keep it handy.

  3. Carefully slice carrots into match-stick size, coat with olive oil, kosher salt, garlic powder, cumin seed, and Aleppo flake.

  4. Place the griddle in the oven.

  5. Roast until caramely and golden, about 20-30 minutes.

  6. Place the handle you set aside into the gravity bolt. This lets you life the griddle out of the oven without mitts -- and without burning yourself.

  7. Serve without the handle, because the griddle is gorgeous as a presentation dish.

  8. Spoon on a spiky lemon sour cream topped with a fist full of chopped herbs.


TOMATO-BACON JAM

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Some words just go together, like pasta and pesto, beans and rice, Astaire and Rogers, Lucy and Ricky, Barnum and ... uh, you get it. 

May I propose another pairing? 

Tomatoes and bacon. 

Make it. You'll want it on pasta. Rice. Lucille Ball. Everything.

INGREDIENTS

  • 1/2 lb of good-quality bacon, diced

  • 4 shallots sliced wafer thin

  • 2 pints of cherry tomatoes

  • 5 cloves (or more)

  • 1 T freshly chopped oregano

PROCEDURE

  1. In your largest Eurocast skillet on low heat, add the bacon, shallots, and cherry tomatoes with a good dash (or two) of salt.

  2. You can remove the handle and roast at 325F for twenty minutes, or keep the handle on and do this part on the stovetop, keeping the heat low and cooking for 30 minutes.

  3. Stir gently as you go.

  4. After 20 minutes in the oven, or 30 minutes on the stovetop, add garlic and oregano.

  5. Cook 3 more minutes.

  6. Remove from heat.

Use it right away (ideas below), and any leftovers you can let cool and store in the refrigerator in an air-tight jar. But you probably won't have leftovers. If you want leftovers ... make more! You will then have pleasure awaiting in the fridge, and no regrets.

How to eat this

In the photo, I'm suggesting you enjoy this with a drop-dead perfect baguette topped with a gooey goat cheese, smeared up, down, and all around with this jam. 

But it's really versatile. It pairs perfectly with penne regate, put it on a grilled cheese sandwich --  or, do what I do, just eat it by the spoonful over the skillet in bed. Yes. 

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