Boneless Stuffed Chicken Wings with Black Bean Sauce

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Superbowl and wings are perfect party companions. I made wings this Superbowl Sunday but I did not just fry some wings and toss them in hot sauce (as delicious as that is). These are boneless wings stuffed with zippy pork dumpling filling and tossed in a fermented black bean sauce. Boneless chicken “wings” have been a  popular item at various fats food restaurants in the U.S. over the past few years. The problem is they are not wings! They are just boneless chicken chunks, fried and tossed with the same sauce as regular wings. I know my kids love them and could not care one bit when i complain that “These.Are.NOT.Wings!” Ah, the power of marketing.

Chicken Wings

Chicken Wings-Marinade

I had been thinking of making true boneless wings for a while but only got the motivation i needed when I saw this recipe in the modern Chinese book, A. Wong The Cookbook by Andrew Wong. The combination just sounded delicious. As expected, getting those two pesky bones out of the wing is the most time consuming part of this recipe, but after a couple of them the rest get a bit easier.

I briefly marinated the wings in a mixture of maltose, sugar, rice wine and vinegar. The marinade is poured hot over the wings to tighten them. They are then removed, dried and set on a rack in the fridge uncovered. This will thoroughly dry the skin and aid in crisping them in the hot oil.

Chicken Wings-Stuffing

Stuffed Chicken Wings

Removing the bones from the wings will obviously make them lose their structure and they will be…well..floppy. So, stuffing them becomes obvious. It adds a ton of flavor, additional texture and helps them retain their shape. The filling is a classic dumpling filling made from ground pork, ginger, potato starch, chives, soy and sesame oil. I used a small piping bag to fill the boneless wings.

Stuffed Chicken Wings-Black Bean Sauce

In the meantime I prepared the sauce from sauteed red peppers, fermented black soy beans, garlic, ginger, scallions, rice wine and chicken stock. I reduced the mixture by half and adjusted the seasoning. To serve, I fried the wings in plenty of oil till crispy and the filling is cooked through (I used a thermometer to make sure of that). We made a meal of these delicious, crispy juice delicacies with a bit of steamed rice and topped them with plenty of the sauce.

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Pork Tenderloin, Cauliflower and Brussels Sprouts with Cider Sauce

 

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Mid-week dinners do not have to be boring, sloppy or rushed. A meal like this looks great, tastes awesome and comes together in less than an hour. The only shopping i did for this was to stop by at the store to figure out what the protein is going to be. It could’ve been fish or poultry, but the pork tenderloins looked the best.

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I seasoned the pork with salt and pepper and bagged it with a few slices of butter, orange peel and thyme. While the pork cooked sous vide at 60 C I prepared the sauce and the vegetables. Brussels sprouts can really suck if prepared improperly. They can be stinky and mushy. What I do is deeply brown them on the cut side in oil, turn them over and cook them on the other side while seasoning them until they are barely tender. They are deliciously perfect at this point and can take on more flavors like crisped bacon or pancetta, a splash of soy, a drizzle of vinegar,….

Cauliflower is another vegetable that could suck if cooked badly. I, more often than not, roast the florets after tossing them in olive oil in a very hot oven (around 475 F or so). When the cauliflower is browned all over and tender it’s also good to go and can be tossed with more flavorings and seasoning.

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The sauce is mostly reduced chicken stock cooked down with shallots minced and sautéed in butter. The key to making it special is boiled apple cider. It’s a great product that is tart, sweet and tastes like the essence of cider. When sufficiently reduced I swirled in a few knobs of butter to enrich it, give it a nice gloss and tame down the acidity of the boiled cider. Apples and pork are a classic of course and the sauce did not disappoint. It went perfectly with the pork.

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To serve, I patted the cooked pork with a paper towel and browned it all over in butter. I plated the vegetables and topped them with slices of the pork. I drizzled the sauce all around and we tucked in.

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Naturally Leavened Panettone

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This is another recipe from this past holiday season and it is worth recording for reference (and I got it posted before the end of January!). It worked very good but I will need to change a few things next time around, so a quick record of it is a good idea. Usually I make a Panettone or Stollen for Christmas but never with a 100% natural leaven. The idea to make a Panettone with natural levain is something that I wanted to do as soon as I saw the loaves made by Roy.

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I used my regular 100% rye starter to make the levain as always using 50-50 mix of white and whole wheat flours. For the recipe, I used Peter Reinhart’s from Artisan Breads Everyday as a reference. Seeing pictures of Roy’s bread I decided on chocolate and cherry as my flavors.

I soaked the cherries in dark rum while I worked on the starter and dough. To make the levain I mixed roughly 40 gr of the rye starter with 170 gr of 50-50 white and whole wheat flours. After about 6 hours it was bubbly and good to go. The dough in Reinhart’s recipe uses commercial yeast in addition to the levain, I opted to stick only with the natural starter and skip the yeast.

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Since the dough is enriched with soft butter and egg yolks it is a good idea to make it in a KitchenAid mixer to get everything well incorporated and the gluten developed. I decided to bake it in one large loaf using a bundt pan that I sprayed with non-stick oil. The dough, like most Panettone is too slack to really shape it so I just transferred it from the bowl of the mixer into the bundt pan and evened it out as much as possible.

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The dough rises slowly for about 12 hours and develops a lot of flavor. After baking and cooling it is ready to slice. The shape, look and texture of the finished loaf are all excellent. Due to the levain and the long fermentation time, the bread had a great robust flavor. This however did not really work as much as I would’ve liked with the tart cherries and dark chocolate chips.  There was almost too much flavor in there and the bread needed more sweetness and mellow flavors. Next time I’ll go with some almonds and some sweeter fruit like currents, apricots, prunes and maybe just a few cherries.

Lowcountry Hoppin’ John and Cotechino

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Cotechino with lentils is the classic, but in the American south eating black-eyed peas on New Year’s Day is the tradition. So, here the Hoppin’ John stands in for the lentils and a mighty fine stand-in it is too.

Making Hoppin’ John is not difficult but it does pay to have a solid recipe to follow and a good set of ingredients, namely the peas and rice. Ever since seeing chef Sean Brock on the excellent PBS show “The Mind of A Chef” and then reading through his book, Heritage, I have been ordering various grains and legumes from Anson Mills. The Sea Island Red Peas from them are as delicious as they are beautiful and they are great in Brock’s recipe for Lowcountry  Hoppin’ John.

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I soaked the peas overnight in water before cooking them in homemade ham stock along with chopped carrots, onions, celery, a jalapeno, thyme and bay leaves. They simmer until tender and really hold on to their shape. A cup or so is removed and blended with butter to make a red pea gravy. This gravy stays separate and gets seasoned with red wine vinegar, salt and pepper. At service time the Hoppin’ John is dolled out into bowls with rice and the gravy gets added to each bowl as needed. It’s a very comforting and delicious bowl of food and just feels very nutritious. Yeah, I know, “feels nutritious” is a pretty silly term…but well, not sure how else to describe it. It just does….and I can describe it any damn way I want on my little blog anyways.

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Now, onto the rice. It’s Carolina Gold rice also from Anson Mills. It has a lovely nutty flavor and good texture. I followed Brock’s instructions to cook it as well. First I boiled it in plenty of water like pasta until barely cooked. I drained it, spread it in a small baking sheet and put it in the oven at 300 F. I dried it for about 10 minutes, dotted it with butter and gave it a stir. After another 5 minutes or so the excess moisture was gone and the rice was perfectly cooked. The grains were cooked through with a slight toothsome texture and separate.

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I made the sausages the day before. I rarely make them the exact same way every year. This time I based them on a recipe from the Napa butcher shop called The Fatted Calf and their book, In the Charcuterie. I’ve been cooking them sous vide for a while as well. I did a side by side this year though just to see if anything is gained by cooking the sausage in a pot of water in the oven at a low temp. Well, sous vide wins. The one that went in the oven lost a whole lot more volume and was not as evenly cooked as the sous vide ones. It was not bad by any means but I will be sticking with using my precision cooker for upcoming Cotechino cooks. 

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Pork Chops with Sage Salt, Purple Potatoes and Cracklings

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Recently I needed to cook some pork chops for dinner. These are delicious thick ones from free-range pigs courtesy of the local Yonder Way Farm. It was mid-week on a school night and I needed them to be cooked pretty quickly for dinner along with some fried rice. No time for sous vide-ing for an hour and searing and such. I seasoned them, heated up my wok outdoors with an inch or so of oil and shallow fried them for a few minutes on each side until perfectly cooked at 140 F in the center. Boy were they delicious! I’ve been cooking them with this method that ever since whenever I can.

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This particular dish and combination is from a Jamie Oliver recipe, a simple meat and potato dish. What makes it a bit more special is the sage salt rub, the cool potatoes and -if I may toot my own horn a bit- my method of wok cooking the chops. Oliver uses fresh bay leaves for the rub, but I had none and dried ones work very well. I ground up the bay leaves along with fennel seeds and salt in my spice grinder and rubbed that all over the chops.

As the chops sat getting all seasoned up, I prepared the purple potatoes. These are really cool looking tubers. They honestly do not taste much different than your average Russet potato, maybe a tad sweeter. They do have a great color and pattern when raw and make for a purplish blue mash.

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I first boiled them until soft along with some garlic. Judging by the color of the water at the end,  I’m thinking next time I will steam them and see if I can retain more of the color. In the meantime, I rendered several pieces of pork fat taken from the edges of the chops. I used a cast iron skillet in the oven to do that. There was a good 3 tablespoons or so of rendered pork fat at the end along with crispy pork cracklings. When the potatoes where done, I tossed them in the hot pan with the fat along with a pinch of salt and roasted them until browned and crispy. Towards the end I gently smashed them up to get soft potato mixed in with the crispy surfaces.

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Cooking the chops in the wok takes maybe 10 minutes or so. I heat up the wok over a medium-high heat. I use my outdoor propane burner (turkey fryer kit) for all frying, deep frying and stir frying. I add about an inch of oil in the wok bottom and add the chops with one in the center and the remaining around it and up the wok “wall”. After a couple minutes I move them around so that another chop is in the middle and so on. I flip them over and do the same thing. After resting for a few minutes, the chops are good to go.

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For the sauce, I sauteed a little chopped shallots and added hard apple cider. After the mixture reduced I added a spoon of grainy mustard and chicken stock. I allowed that to reduce and stirred in chunks of butter. I plated the chops over the potatoes, added a few pieces of the crispy cracklings and a dollop of creme fraiche.

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Ravioli Genovese, Tomato Sauce and Olives

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More stuffed pasta. Delicious, elegant stuffed pasta. These Ligurian-inspired babies are ravioli filled with a mixture of sauteed Swiss chard, ground veal and homemade ricotta.

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I used to rarely cook with veal because of how it is produced and the horrible conditions the calves are kept in before they are slaughtered and sent to market. Recently though I’ve been seeing more and more naturally raised, grass-fed (not crated) veal at my local store. Frequently they have it on sale as well and I pick up a couple of packages. Ground veal in meatballs is excellent and gives a great texture to meatloaf as well.

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When my youngest son requested ravioli with tomato sauce for dinner I scanned what i had in the fridge and freezer. Ground veal, Swiss chard…there it is. Ravioli Genovese. I browned the veal a little onions and garlic. Meanwhile I blanched the chard and chopped it up. I mixed that with the veal, egg, Parmesan and homemade ricotta cheese.

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For sauce, I made a simple marinara with San Marzano tomatoes, a little garlic, herbs and olive oil. I did want something extra for the finished plate. So, I pitted some oil cured olives and scattered on top. Rich filling, tender pasta and sharp sauce made for a great dinner.

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Cappellacci di Zucca – Pumpkin Pasta with Sage, Pumpkin Butter, Pine Nuts

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This is cheat post. It’s a cheat post because I’ve posted about similar dishes before. Well, so what. We love this dish and its ilk and I try making it every fall a few times. I really love making fresh pasta and filled pasta as well so why not post about it (spoiler warning: the next post is also a filled pasta dish).

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It is a dish I make relatively often but honestly I never make it the exact same way twice, especially with the filling. This time I think is one of the favorites. The small sugar pumpkin I used was delicious on its own and I decided not to mask it with a ton of other flavors. In Mario Batali’s first book (my favorite of his really), Simple Italian Food: Recipes from My Two Villages,  has a recipe for this dish and his filling is very simple. It’s nothing more than the pumpkin, an egg, some Parmesan and a grating of nutmeg. I went with that and it was perfect. Usually I would use butternut squash for something like this, but I really am glad I gave the small “pie”pumpkin a try this time. The flesh was dry and had great flavor and sweetness.

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Sage with this dish is classic and so is butter. Both are here but with a couple of extra layers of flavor. I put all the pumpkin seeds and pulp into a pot with a bunch of butter and let that gently melt and simmer. After draining I had a nice half cup or so of golden delicious pumpkin butter.

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I boiled the pasta while I got butter browning in a pan and then tossed in sage leaves. For another texture and layer of flavor I threw in a handful of excellent quality pine nuts. These are great pine nuts that I picked up from Lebanon wen I was there a couple of months ago. After the nuts got a good color on them and the sage leaves were a bit crispy I tossed the dumplings into the pan and added a few spoons of the pumpkin butter. Served with a handful of Parmesan and anointed with more pumpkin butter it was lovely.

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