Asian Flank Steak and Chicken Wings with homemade BBQ Sauce

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This is a re-blog from last year but with grilling season still going strong is a great recipe for grilling out.

Hope everyone is enjoying the summer ūüôā

 

This is the Flank Steak and Chicken Wing with homemade BBQ Sauce recipe I used when I grilled out with some friends and made the Mac and Cheese in the electric pressure cooker (previous blog)

I love this marinade I use is all the time!

Marinade

1/2 cup honey or brown sugar
1/2 cup soy sauce
1/2 cup rice vinegar
1 tbsp. garlic, minced
1 tbsp. whole peppercorns, or just ground black pepper will work too
Mix everything in a ziploc bag, place your steak inside and refrigerate up to 24 hours.  Grill about 7 minutes per side, for medium rare, slice thinly across the grain.

I made this steak¬†sauce to be served with the steaks as well, but then I divided it and to half, I added a 1/4 cup more of brown sugar, stirred that in and used it as a BBQ sauce for our Chicken Wings…so good!!

BBQ Sauce/Steak Sauce

3/4 cup balsamic vinegar
2/3 cup ketchup
2 tbsp. Worcestershire sauce
1 1/2 tbsp. Dijon mustard
1/4 cup shallots, minced
1 tbsp. brown sugar
1/2 tsp. pepper
1/4 tsp. each of cinnamon, nutmeg and ground cloves

Add all ingredients to a medium saucepan, heat over medium-low heat, bring to a bubble, and then reduce to low, cook until shallots are tender, 15 Р20 minutes.  Let cool, store in an air tight container in the refrigerator.
Remember if you want to make half a BBQ Sauce, divide and add 1/4 cup brown sugar to half the mixture.

My go to veggies that I just love so so much are green beans, jicama and onions, I think I could eat that combo everyday.  All I do is clean and break the green beans, peel and slice the onions and the jicama you peel that like a potato, then I slice it and cut into matchstick like pieces (they kind of look like french fries). 

I toss all of together with a little olive oil and some salt and pepper, grill them in a sitr-fry basket until the desired doneness…I like me veggies with a little bit of crunch still.¬† You can also saute these up in a skillet if you don’t want to use the grill.

I really do love jicama, I first had it many years ago in mexico, I thought it was potato, but I quickly found out it was this big root vegetable like a potato.¬† I use jicama¬†in my soups in place of potato, it really is go much better for you, I also will eat it raw just like carrot sticks.¬† It’s also great in salad or adding a crunch to salsa, if you have never tried jicama please go to your local produce dept. and ask them for it, you will not be sorry…Enjoy!!!

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Sesame Crusted Shrimp with a Spicy Peanut Sauce

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sesfinal1This recipe really is quick and easy, and most definitely great for a party.

As I was coming up with this recipe I had recently purchased this new IMG_20130224_105604peanut butter powder, this company   http://www.bellplantation.com/nutrition  was at one of our stores sampling and it really made my brain start to reel with ideas.  (I had no idea they had a website and recipes, so please go there for lots of great ideas and for the nearest store near you that carries this product)  If you love peanut butter you really need to try this for sure!!!

First thought was a peanut sauce, I love¬†Thai¬†peanut chicken so I thought well I’ll start with a sauce and then go from there. ¬†I was having some friends over and I wanted to serve shrimp, with this peanut dipping sauce. ¬†So this is what I did.

Now you can use regular peanut butter but if you are trying to cut out a lot of calories give this a try.

Ingredients

IMG_20130224_105455

Devein shrimp and pat dry with paper towels

ses1

mix shrimp with oil, salt and pepper

ses3

mix both sesame seeds together

ses2

take shrimp and press one side into seeds and place seed side up on baking sheet

ses4

ses5

Bake and serve with sauce

sesfinal2

Dipping Sauce
1/4 cup chicken broth or water, (plus another 1/4 cup to thin sauce out, set aside it needed)
3/4 cup PB2
1/4 cup brown sugar
2 tbsp. lime juice
2 tbsp. soy sauce
1 tsp. sesame oil
1/4 – 1/2 tsp. sriracha hot sauce or red pepper flakes
1 tsp. fresh ginger, grated

Add all ingredients to a medium sauce pan over medium heat, whisking until smooth and well combined, cook until brown sugar has dissolved let cool, if sauce is to thin just add broth a little at a time and serve with shrimp.

If you want to use regular peanut butter, do use 3/4 cup and you will need that extra broth to thin it out.

Shrimp
1 pound large shrimp, peeled, deveined, tails left on
1 tbsp. olive oil
1/4 tsp. kosher salt
1/4 tsp. black pepper
Black and White Sesame seeds

Toss shrimp in a bowl with the oil, salt and pepper, on a plate add about 2 tbsp. of each black and white sesame seeds, mix around with your fingers.

Then take shrimp and dip one side into the sesame seeds, place on line baking sheet, sesame seed side up.

Bake at 400 degrees until shrimp are opaque, this happens quickly so keep an eye on your shrimp.

Place on a platter and serve with the spicy peanut sauce. ¬†Note – if you don’t like spicy just omit the sriracha hot sauce/red pepper flakes or don’t add as much.

This was a huge hit and you can serve at room temperature. 

Enjoy!!!

Chinese 5 Spice Wings

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5wingscover

So I have a jar of Chinese 5 spice, you say (or maybe not) what is Chinese 5 spice any way…well I’m here to tell you, it is made up of 5 spices, hence the name ūüôā

Spices are Star Anise, Cloves, Chinese Cinnamon, Fennel and Sichuan Pepper…lets talk about this Sichuan Pepper…do you know its not a pepper (like black pepper or chili) it’s husks of a tiny fruit from an Ash tree. ¬†Wikipedia it see for you self.

Okay enough chit chat, so I wanted to fix wings for the weekend and I wanted something different and so I opened up my pantry and there is was this Chinese 5 spice, what I know I only used once ūüôā
So that is were I started and if you like Chinese 5 spice then you will like these wings…and if you never tried it well then give it a try.

Ingredients:

5wings1 add to baking dish or ziploc  5wings2
5wings3 whisk to combine

5wings4cut up your wings 5wings5

add to the marinade and refrigerator

5wings6 5wings7
When I’m ready to bake,¬†I then add the chicken broth so the marinade does not dry up and burn
5wings8 5wings9 After baking I like them a little crispy, so I bake them again on a sheet pan   5wings11

5wings12

Recipe

6 whole chicken wings, which makes 12 wing pieces
1/2 tsp sirircha, now if like things a little more spicy then add more
1 tsp. grated fresh ginger
1/2 tsp. chinese 5 spice
4 cloves garlic
1 tbsp. brown sugar
2 tbsp. soy sauce
2 tbsp. balsamic vinegar
1 tsp. sesame oil
1/4 cup chicken broth

You can use a baking dish or a ziploc bag to marinate the wings in, I just used a baking dish and turned the wings every hour.  I would have used a bag if I was going to marinate overnight; place in refrigerator.

So in your baking dish or bag add all ingredients except chicken wings, whisk until well combined or shake your bag up, then set aside.

I like buying whole wings, but you can certainly buy them already cut into pieces. (I use the little wing tip to make stock, I’ll save those and anything from the a whole chicken I might not use and freeze them until I get enough to make so stock)

Toss the wings in the marinade  and refrigerate over night or for at least 3-4 hours, if you use a baking dish, just turn them around in the marinade a few times.

Place the wings and marinade in a baking dish, I then add the chicken broth so the marinade does not dry up and burn, heat oven to 400 degrees, and bake for 15 minutes, then flip the wings over and bake 15 more minutes at this point then are done.
But I like them a little crispy so I take them out of the baking dish and put them on a sheet pan place them back in the oven for a few minutes then I will take them back out, roll them around in the marinade again and then place them back on the sheet pan in the oven for a few more minutes. ¬†This is up to you and how you like your wings. ¬†These are also great on the grill, so fire that up when you can too ūüôā

So grab a cold one, have some Chinese 5 Spice wings and enjoy!!!

Asian Flank Steak and Chicken Wings with homemade BBQ Sauce

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This is the Flank Steak and Chicken Wing with homemade BBQ Sauce recipe I used when I grilled out with some friends and made the Mac and Cheese in the electric pressure cooker (previous blog)

I love this marinade I use is all the time!

Marinade

1/2 cup honey or brown sugar
1/2 cup soy sauce
1/2 cup rice vinegar
1 tbsp. garlic, minced
1 tbsp. whole peppercorns, or just ground black pepper will work too
Mix everything in a ziploc bag, place your steak inside and refrigerate up to 24 hours.  Grill about 7 minutes per side, for medium rare, slice thinly across the grain.

I made this steak¬†sauce to be served with the steaks as well, but then I divided it and to half, I added a 1/4 cup more of brown sugar, stirred that in and used it as a BBQ sauce for our Chicken Wings…so good!!

BBQ Sauce/Steak Sauce

3/4 cup balsamic vinegar
2/3 cup ketchup
2 tbsp. Worcestershire sauce
1 1/2 tbsp. Dijon mustard
1/4 cup shallots, minced
1 tbsp. brown sugar
1/2 tsp. pepper
1/4 tsp. each of cinnamon, nutmeg and ground cloves

Add all ingredients to a medium saucepan, heat over medium-low heat, bring to a bubble, and then reduce to low, cook until shallots are tender, 15 Р20 minutes.  Let cool, store in an air tight container in the refrigerator.
Remember if you want to make half a BBQ Sauce, divide and add 1/4 cup brown sugar to half the mixture.

My go to veggies that I just love so so much are green beans, jicama¬†and onions, I think I could eat that combo everyday.¬† All I do is clean and break the green beans, peel and slice the onions and the jicama you peel that like a potato, then I slice it and cut into matchstick like pieces (they kind of look like french fries).¬† I toss all of together with a little olive oil and some salt and pepper, grill them in a sitr-fry basket until the desired doneness…I like me veggies with a little bit of crunch still.¬† You can also saute these up in a skillet if you don’t want to use the grill.

I really do love jicama, I first had it many years ago in mexico, I thought it was potato, but I quickly found out it was this big root vegetable like a potato.¬† I use jicama¬†in my soups in place of potato, it really is go much better for you, I also will eat it raw just like carrot sticks.¬† It’s also great in salad or adding a crunch to salsa, if you have never tried jicama please go to your local produce dept. and ask them for it, you will not be sorry…Enjoy!!!