honey

  • Buffalo Wings, Crispy Style

    Buffalo Wings, crispy style
    Buffalo Wings, Crispy Style
    (Serves 4)


    12 chicken wings, tips discarded, split at the joint (for a drumette and winglet)
    Canola oil, for deep frying
    1 cup of your favorite hot sauce... like Tabasco, Crystals, or Franks
    2 tblsp honey
    1 tsp butter


    NOTES: This is for you, Julie! Just print and give to any unknowing person that cooks wings for you!
     

    Instructions

    Heat oil to 375° F., Deep fry wings until tender.
    Remove from oil.

    Or
    Bake the wings in a pre-heated oven at 350° F. for 40-45 minutes or until crispy.

    In a frying pan combine the hot sauce and the butter and the honey and warm briefly, add in the wings and coat evenly. Removing the wings from the sauce, place them back into the hot oil (or Oven) for about 30 seconds (Oven for 3-5 minutes) or until dark golden.

    Remove and drain.
    Serve with a dip like Blue Cheese Dressing or eat as they are!

     

  • Corn Cakes

    Corn Cakes
    Corn Cakes
    (Makes @8-10)


    1½ cups fine yellow corn meal
    1¼ cups all-purpose flour
    ¼ cup granulated sugar
    1 tblsp baking powder
    ¼ tsp salt
    1¾ cups buttermilk
    1 large egg
    1 Tbsp olive oil or vegetable oil
    1 Tbsp honey


    NOTES:I like making savory pancakes by topping the pancakes with shredded cheese and sliced chilies, flip over after a few minutes of cooking on medium heat, serve with a dollop of sour cream and sprinkle with chives. You could also bake them in a muffin tin adding a wide variety of extras like cheese, ham, crumbled bacon, sausage, fried potatoes, sautéed vegetables, (Your only limited by your imagination), bake at 350 F. for 10 minutes.

    Mix the wet ingredients separately and then mix the dry ingredients separately, then combine the two mixes.

    In a medium low pan add some vegetable oil until it heats up, pour enough batter to make a round pancake, they can be anywhere from 2 inches across to 4 inches. Fry until you can see the center of the cakes have the tell-tale sunken batter holes, about 2 to 2½ minutes each side depending on the heat and what your pan is made of.

    Remove from pan and dab on a paper towel if needed and serve.

  • Corn Dogs

    Corn Dogs
    Corn Dogs
    (Makes @8-10)


    1 package of 6 or 8 hot dogs (Your favorite)
    6/8 wooden skewers
    1½ cups fine yellow corn meal
    1¼ cups all-purpose flour
    ¼ cup granulated sugar
    1 tblsp baking powder
    ¼ tsp salt
    1¾ cups buttermilk
    1 large egg
    1 Tbsp olive oil or vegetable oil
    1 Tbsp honey


    NOTES: If you have leftover batter, don't throw it away, I like making savory pancakes in a hot pan with butter then add the batter, top with shredded cheese, sliced chilies, flip over after a few minutes of cooking on medium heat, serve with a dollap of sour cream. You could also bake them in a muffin tin and add some cheese, ham, bacon, sausage, fried potatoes, sauted vegetables, (Your only limited by your imagination), bake at 350 F. for 10 minutes.

    Mix the wet ingredients seperatly and then mix the dry ingredients seperatly, then combine the two mixes.

    Dry the hot dog(s) on a paper towel before putting the stick into the end puching it in until only 1 to 2 inches remains outside the hot dog. Make sure the hot dog with stick clear your pot of oils diameter, if not trim down the stick or push the stick into the hot dog further.

    It is easiest to place the batter in a tall mug or similar object, long enough to accomodate the hot dog length. Once the oil reaches 350-360°F. Dip your hot dog into the batter and remove using a twisting motion to avoid air bubbles, keep trying until no air bubbles, place the tip of the battered dog into the oil, spinning it around and slowlyly dipping and spinning as close as you can get into the oil before letting go of the stick. Fry one or two at a time depending on your pot size, for about 3 minutes, make sure the frying corn dog is rotated for even cooking on all sides.

    Remove from oil onto a paper towel. Enjoy with some honey mustard!

  • Crispy Honey Mango Chili Chicken over rice

    Crispy Honey Mango Chili Chicken

    Crispy Honey Mango Chili Chicken (Serves 4)
    4 boneless skinless chicken thighs
    2 cups oil for deep frying, I used vegetable oil
    @ 1 tblsp Tony Chachere's Creole Spice
    1 tsp flour
    1 tsp corn starch
    3/4 cup panko bread crumbs
    2 Jimmy Nardello peppers or 1/2 red bell pepper, chopped small
    6-8 Thai chili's or 3 Serrano chili's, minced
    1 tblsp butter
    Pinch of salt
    1/2 mango, chopped large
    2-3 tsp honey
    1 cup Jasmin rice
    NOTES: A substitute for Tony Chachere's Creole Spice would be a mix of garlic powder, cayenne pepper, black pepper, paprika and salt.
     

    Rinse the Jasmin rice three times in cold water, rubbing the rice against itself with your hands will help to rub off the starch, so your rice doesn't clump up and is separate and fluffy. Add the rice to a sauce pot and cover with cold water 1/4 inch over the top of the rice. And a pinch of salt. Bring to a boil, lower heat to the lowest simmer and cover for 8 minutes. Then remove from heat and fluff with a fork. If for any reason you still have water in your rice, turn up the heat and boil it off.
    Turn off the heat leave the cover on until serving.

    Cut the chicken thighs into bite size pieces. Coat the chicken pieces in Tony's Creole Spice.

    Mix together the flour, corn starch and panko bread crumbs. Coat the chicken pieces, pressing the panko mix into the chicken pieces.

    Set aside until the oil reaches 375. The temperature will fall sometimes 60 degrees, if you can maintain around 325-350, once the chicken cools the oil down after you first drop it into the oil. Depending on your "bite size", fry them from 3-4 minutes each batch. Fry the chicken in 3 batches, once they are all crispy. Set aside.

    In a fry pan, heat the butter over med/low heat. Add both of the minced Thai and red peppers and a pinch of salt. Cook until the peppers are just about soft, about 3-4 minutes. Add the chopped mango and turn off the heat. Add the honey, set aside. Mix the crispy chicken into the pepper honey mixture.

    Serve over Jasmin rice.

  • Honey Dijon Chicken Salad

    Honey Dijon Chicken Salad
    Honey Dijon Chicken Salad
    (Serves 2)
    1 cup diced grilled chicken breast
    1 cup celery, diced
    1 cup apples, seeded and diced
    1/3 cup mayonnaise
    2 tblsp Dijon mustard
    2 tblsp honey
    NOTES: Easy and delicious!

    INSTRUCTIONS

    Mix all ingredients. Serve.

     

  • Mango Sticky Rice with Coconut Honey Sauce

    Mango Sticky Rice with Coconut Honey Sauce
    Mango Sticky Rice with Coconut Honey Sauce
    (Serves 4)


    12 oz sticky rice also called sweat rice or glutinous rice
    1 mango, deseeded and peeled, cut into slices or chunks
    6 tblsp honey
    ½ tsp salt
    1 cup coconut milk
    3 tsp cornstarch
    ¼ tsp sesame seeds, toasted, optional


    NOTES:

    Soak your sticky rice in water overnight, at a minimum 6 hours, the longer you soak it the better it gets.

    Using cheese cloth, dampening in water and then put your rice in and wrap it up like a gift. Place in the heated steamer for 10 minutes, then flip the package over and steam for another 10 minutes. Turn off the heat and let sit in the steamer for 5 more minutes. Meanwhile in a sauce pan we are making the sauce that will infuse the rice and also be a sauce for the rice. Add the coconut milk, salt and the honey, on medium low heat stir until fully blended.

    Pour ½ of the sauce into a large bowl, reserve the rest of the sauce and keep in the pan. In the large bowl unpack the sticky rice and add to the large bowl. Mix the rice and sauce when your finished mixing put it back in the cheese cloth, wrap it back up and return it to the steamer for 5 minutes, then flip the package and steam for 10 more minutes. Meanwhile with the other half of the sauce, turn the heat back on medium low, mix the cornstarch with a tablespoon of the sauce from the pan until its smooth, then pour some of the cornstarch slurry into the hot sauce to thicken it up. Add a little of the slurry at first, let the mixture come to a simmer and then check the consistency, if it needs more slurry to thicken then add some more slurry until it is at a good thickness, syrup like. Remove from heat and set aside.

    Time to assemble! Add the sticky rice to your serving plate and shape with a large spoon into a round mound, if you didn't have a large scoop. Fan the sliced mango around the rice or place the chunks next the rice in a tidy pile. Pour some sauce on top of the rice and mangos and sprinkle the top with the toasted sesame seeds if your using them. Enjoy!

  • Schezuan Sauce

    Schezuan Sauce
    Schezuan Sauce
    (Serves 2)


    1 tsp Szechuan peppercorns, ground
    ¼ cup soy sauce
    3 tblsp honey
    1 tblsp sesame 0il
    1 tblsp rice wine vinegar (or black vinegar)
    1 tablespoon Mirin
    3 garlic cloves, finely minced, use a garlic paste
    2 tsp ginger, finely minced, or use ginger paste
    1 tblsp Sambal Oelek (garlic chili paste)
    ½ tsp Chinese five spice
    3 teaspoons cornstarch


    NOTES:
     

    Mix all the ingredients together in a small sauce pan or skillet.

    Slowly bring to a boil which will very quickly thicken the sauce, be prepared to take it off the heat when the consistency you want is achieved.