My 4th of July gathering went great. Nothing sucked :) Here are the recipes for my favorite 2 apps from the party.
Chicken Wings- Sous Vide
Best wings I've ever made, meat stayed nice and soft.
Wings
Wing rub
Baking powder (I used about 1 tsp for 40 wings. It helps crisp them)
Blue Cheese Sauce:
1/2 cup mayonnaise
1/2 cup sour cream
4 ounces blue cheese, crumbled
6 ounces cream cheese, at room temperature
2 chopped scallions, white and green parts
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon Worcestershire sauce
Add hot sauce for wings
Directions:
Sous vide wings at 165 for 1 hour +. Air dry overnight. Apply rub with baking powder in morning, return to fridge. Bring to room temp and sear on grill.
Sauce- Place the blue cheese in the bowl of a food processor fitted with a steel blade and blend until finely minced. Add the cream cheese, mayonnaise, sour cream, scallions, salt, pepper, and Worcestershire sauce. Process until smooth. Serve at room temperature.
Apple and Fig Bruschetta:
Ingredients
4 large firm, baking apples, cored but not peeled and cut into large dice
6-8 figs, quartered (I reconstituted dried fig with hot water)
3/4 cup orange juice
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup brown sugar
1/2 cup pecans, chopped
1/4 cup golden raisins
2 tablespoons butter, cut into pieces
bread, toasted
Prosciutto
Brie or Goat Cheese (I whipped some goat cheese with herbs from my garden and a little EVOO in food processor. Spreads easier, imo)
Directions
Heat oven to 375. In a large bowl, toss together the apples, figs, orange juice, cinnamon, salt, brown sugar, pecans, raisins (in other words, everything except the butter).
Mound the apple mixture in baking pan or casserole dish (about 6-cup size) and scatter the butter over the top.
Bake for 30 minutes, then take out and toss with a large spoon to coat (you’ll have a lots of juices on the bottom of the pan) and place back in the oven for another 30 minutes.
After taking it out of the oven, carefully stir again to coat the apples with all the delicious juices and let it rest to soak up as much of the juices as possible (about 10 minutes).
Toast or grill bread, then paint on some EVOO. Place a slice of prosciutto, a layer of cheese. and some apple/fig mixture on each. (I find that the whipped cheese on top of the proscuitto helps the apple/fig mixture stick).
So what about you all?
Just a good plain slice of NY Pizza made me smile.
Made some homemade Carolina BBQ too. All turned out great.
Why didn’t I know about this sandwich?
Just a good plain slice of NY Pizza made me smile.
We're the same way about bagels when we're in NY or FL
Made some homemade Carolina BBQ too. All turned out great.
Glad to hear, Tony. I think pork butt is my favorite cut of meat. I don't think I've ever made it on the grill/smoker, except to make tasso ham. I like it sliced as much or more than shredded and I do that in the oven.
Also did some double fried wings and cauliflower. I agree on the baking powder. I make my own seasoning which is like a spicy garlic salt and put that on with the powder open air in the fridge. Fry at 375 for 4-5 minutes. Rest. Fry them again for 3 minutes. Super delicious and restaurant quality wings.
The cauliflower was a show stopper. 50/50 flour and corn starch in water to make a pasty marinade with the same seasoings. Let them coat up in the fridge. Fry at 375 for 4-5 minutes until golden. Drizzle with Buffalo sauce. People were going nuts yesterday
Delicious. I may never buy buns again.
80-20 burger cooked rare but warm
Munster cheese
Slab o’ onion…purple
Light smear of Dukes and prepared horseradish
Over easy farm egg
Slice of tomato that tasted like a New Jersey tomato
Thanks for the tip Gents!
I’m vacationing in Yellowstone and Glacier national parks
Why didn’t I know about this sandwich?
Don't feel bad, I didn't know either. I assume they sliced the meat thin by machine
I need to make one. Next time a roast some pork, I'll have to buy some ham
yeah, but who invented funnels?
They're known for their duck, but I didn't know smoked salmon so much
Also did some double fried wings and cauliflower. I agree on the baking powder. I make my own seasoning which is like a spicy garlic salt and put that on with the powder open air in the fridge. Fry at 375 for 4-5 minutes. Rest. Fry them again for 3 minutes. Super delicious and restaurant quality wings.
The cauliflower was a show stopper. 50/50 flour and corn starch in water to make a pasty marinade with the same seasoings. Let them coat up in the fridge. Fry at 375 for 4-5 minutes until golden. Drizzle with Buffalo sauce. People were going nuts yesterday
You cut the cauli into florets or steaks?
Man, I love leftover steak, sliced on a sandwich
Delicious. I may never buy buns again.
80-20 burger cooked rare but warm
Munster cheese
Slab o’ onion…purple
Light smear of Dukes and prepared horseradish
Over easy farm egg
Slice of tomato that tasted like a New Jersey tomato
Thanks for the tip Gents!
That sounds awesome, lono. I bought some ciabatta buns recently, and they may be even better than English muffins- bigger, more body.
Monday’s whole hog we did came out great took about 23 hours and a lot of waking up through the night for the mop but worth it in the end. I appreciate pit masters more and more every day a lot of time goes into it fortunately I don’t do it that often for that reason.
There are some good bagels down here but they are not NY style.
They don't get them crunchy on the outside
Monday’s whole hog we did came out great took about 23 hours and a lot of waking up through the night for the mop but worth it in the end. I appreciate pit masters more and more every day a lot of time goes into it fortunately I don’t do it that often for that reason.
Glad everything went great, 1124. I'm curious, did the whole hog get eaten/taken home, or where their parts that no one wanted to touch, like head. I assume the organs were removed in advance, did anyone keep them?
But the one thing that has jumped out to me on this visit is kopoglu. Wow can't eat enough of this meze. Eggplant, yogurt, garlic and tomato sauce. spectacular stuff.
Quote:
I had an amazing woodfire grilled Australian Wagyu ribeye at Greg Normans at the beach last week. It was cooked perfectly service could have been better, but I think many places are suffering from that now a days.
Monday’s whole hog we did came out great took about 23 hours and a lot of waking up through the night for the mop but worth it in the end. I appreciate pit masters more and more every day a lot of time goes into it fortunately I don’t do it that often for that reason.
Glad everything went great, 1124. I'm curious, did the whole hog get eaten/taken home, or where their parts that no one wanted to touch, like head. I assume the organs were removed in advance, did anyone keep them?
Hey Bill
When we bought the hog, we had it split cleaned out for easier prep for us. A buddy of mine love’s offal so he asked to buy those parts, and another buddy of mine who is Mexican requested the head for Cabeza for his family, so we just did the whole body.
Surprisingly not many leftovers from all three food stations some people took some stuff home but anything that was left we packaged up and froze in my friend’s box freezer. He and his wife volunteer at a local food shelter for the homeless and was going to drop that off the following day maybe enough for 20 or 25 people including sides.
I believe the final head count was 222 plus a few cops who stopped by that we offered food too. The weather turned out great hot as heck but bearable. Hope you had a nice 4th
I’m vacationing in Yellowstone and Glacier national parks
Bison pot stickers is a new one for me
But the one thing that has jumped out to me on this visit is kopoglu. Wow can't eat enough of this meze. Eggplant, yogurt, garlic and tomato sauce. spectacular stuff.
I found the recipe with that picture online. Did yours contain bell peppers? I feel like I'd need to add a little seasoning to it, it's just got some salt and a little garlic. At least add some cumin.