Chipotle Honey Mustard Wing Sauce Recipe

I use this sauce when tossing fried wings but it is also great on grilled or baked wings. Please note that the recipe given will make several hundred wings. the recipe can be proportioned down. You will want at least three ounces of sauce for every ten wings you will be tossing in sauce.
Chipotle honey mustard sauce recipe:
- 1 gallon honey dijon
-1 cup ground mustard
-2 cups honey
-1 cup yellow mustard
-1 cup McCormick Grill Mates Sweet and Smoky Rub
Combine all ingredients in to a large bowl and mix thoroughly with a stainless steel wire whisk. Place cooked wings in to a separate container and cover with 3 ounces of sauce per 10 wings. Cover wing container and shake until all wings are coated. pour the chicken pieces onto plate then use a rubber spatula to scrape the leftover chipotle honey mustard wing sauce from the shaking bowl onto the wings.
Some tips for tossing wings in this chipotle honey mustard sauce. This sauce is very thick so make sure you use a covered container to shake the wings in as you will have to shake vigorously to coat all the wings. If the sauce is to thick for you to get the wings coated well you may add some water to the sauce to thin it out. Don't add more than ten percent water to the recipe. Adding water will not hinder the flavor of the wings as long as you keep it to no more than ten percent. Always make sure that the wings are completely cooked before applying the wing sauce. If you have to cook the wings longer after the sauce has been applied it will ruin the wings and the sauce. I usually cut into one of the larger wings before applying sauce to make sure that they are fully cooked. Chicken should be cooked to a minimum internal temperature of 165 degrees. You can use a meat thermometer to check the temperature. Once I have checked the temperature I then cut into one of the larger chicken wings to make sure there is no pink meat or blood left inside the chicken wing.You can also make variations of this recipe. I will sometimes add hot sauce to this recipe because I like my chicken to be more on the spicy side. If you want to add some heat to the recipe I would suggest adding some Franks Red Hot to the recipe to your own taste.

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How to Prepare Chicken Saagwala

Punjabi food is known for its spicy flavour. This is an indigenous Punjabi dish which is locally called Murg Saagwala. If chicken and spinach would blend in a juicy, succulent and nutritious fusion then it is certainly a recipe for Chicken Saagwala.

Ingredients:

1. 1 cup of chicken ( Cut the chicken into pieces)
2. 3 cups of spinach puree
3. 1 table spoon cumin seeds
4. 1 bay leaf
5. 1 tablespoon ginger paste
6. 1 tablespoon garlic paste
7. ½ cup grated onions
8. ¼ cup of tomato puree
9. 2 tablespoons salt
10. ¼ tablespoon garam masala
11. ½ tablespoon of red pepper (powdered)
12. ½ tablespoon of coriander seeds (powdered)
13. 1 cup oil
14. Cream for garnishing

Method:

1. Heat the oil in pan and when it is hot enough, you require adding cumin seeds to it. When cumin seeds start spluttering add garlic and ginger paste and bay leaf and sauté until they turn brown.
2. Now add onions. Saute till they turn soft and pinkish.
3. Turn the flame to high and add chicken to the onions. Turn the chicken when it turns to blackish brown in colour.
4. Now reduce the flame allow the heat to be reduced. Let the chicken cook until it grows tender. Keep stirring in between for a few times.
5. Now add tomato puree and keep stirring until the fat starts separating.
6. Now add garam masala, salt and red pepper and mix them up well.
7. Add spinach to the chicken and sauté it for say 2-3 minutes.
8. Turn it around for some time (a minute or so).
9. Serve hot.
10. Garnish it with cream.
11. Chicken saagwala is now ready for you. Enjoy the temting experience!

Do not forget to plate it carefully as garnishing is one of the most important parts of cooking. You can garnish using freshly cut vegetables. Serve it and enjoy the dish.

Chicken Saagwala is one of the succulent Indian recipes which one can savour with rice, chapatis or you can even relish the taste as a stand alone dish. From the nutritional point of view, the saag (spinach) and chicken is a high in protein and fiber content, hence great for your heart and healthy too. One can add other garnishings too to add colour to the dish, however adding garnishings such as parsley leaves, capsicum and coriander is recommended.

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Cooking Seafood With Summer Vegetables - Salmon And Peas

The ingredients are for one person, so please scale up subject to the numbers you are cooking for. To give the dish uniqueness, only use fresh peas straight from the pod. You will need the volume of 250 ml of peas quickly cooked in lightly salted boiling water with a sprig of mint. Reserve a third of the peas for garnishing. In vegetable oil soften half a chopped small onion, a chopped clove of garlic and 75 g of chopped raw potato. Add 70% of the cooked peas with 250 ml of fish stock, bring to the boil and remove from the heat. Add a sprig of mint and allow to infuse for 4 minutes. Blitz the soup in a processor, and add 50 ml of cream. Keep warm.
For the garnish, wilt a handful of washed spinach leaves with a knob of butter and add the reserved third of the peas to warm. Place a 150 g of fillet of Salmon in a lightly oiled griddle pan. After 3 minutes rotate through 45 degrees to create a mark with a diamond shape. Turn over the fish and repeat the process. Check that the fillet is at 62 degrees Celsius with a digital thermometer.
Place the spinach and pea mix in the centre of a bowl and top with the cooked Salmon. Surround with the soup, and a poached egg per bowl. Garnish with roughly chopped mint, and serve with the accompaniments of your choice. You will have created a novel and light summer meal.
Comments:- only use home-made fish stock with no added flavouring. Most bought in stocks are high in salt, yours will be high in natural flavour. As part of the vegetable base for the stock use the roughly chopped pea pods. To lower the saturated fat level do not include the cream. The poached egg can be cooked in advance, and chilled. Just pop in the soup when serving to warm, and if available try a couple of quail eggs to add a sparkle to the dish. The contrasting colours of the Salmon, the Peas and the poached eggs help to make this dish look attractive. However you can try it with vastly different colour choices, such as a crispy fillet of Cod on a bed of wilted spinach surrounded by a traditional beetroot soup, or a yellow pepper soup with Red Mullet on wilted spinach. Surprise yourself and your guests with the fresh tastes of summer.

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Beat the Heat With These Frozen Vacuum Food Sealer Snack Ideas

Summer time brings fresh ripe fruit at cheap seasonal prices. For the best quality frozen snacks, pick some of your favorites and freeze them with your vacuum food sealer for cool treats on those hot summer days. Some favorites are grapes, strawberries, blueberries, pineapple, peaches and melons. Watermelon doesn't fair so good in the freezer but cantaloupe and honey dew melons work great. If you have ever bought the frozen bagged fruit from the store you know that their fruit was not picked and packaged at the peak of its ripeness. You will enjoy full flavor from the quality fruit you pick and freeze. As an added bonus the frozen fruit make great garnishes or ice cubes for cool tropical summer drinks. For example, frozen grapes work great for keeping wine cool without diluting the drink.
Find your favorite fruit from the store or stock up on whatever is on sale and tasty ripe each week. Wash the fruit and peel if necessary. Cut into bite size chunks or desired garnish shapes. Cookie cutters help to make some interesting theme shapes. As an example, melon can be cut into garnishes that look like flowers for floating in a punch bowl. Melon ball scoops work great for making the right bite size shapes also.
Fruit that is ripe and firm are the best for food sealing whole for snacks or garnishes. If you find you have fruit that is mushy ripe or you have a lot of left over juices, don't be concerned. These can be blended and frozen in ice cube trays for either drink ice cubes or popsicles. If making popsicles cover the ice cube tray, after filling, tightly with plastic wrap and insert a toothpick into each cube section. The plastic wrap will keep the toothpicks upright for freezing. The ice cubes can then be removed from the trays after frozen and sealed in food sealer bags to keep fresh until you wish to enjoy.
When freezing the fruit, you can either package each fruit separately or mix the fruit on a bag by bag basis. It is best to minimize any juice getting in the bags as this will cause the fruit to stick together and cause problems when sealing the bag. It is possible to put the fruit into regular plastic bags first and then put those plastic bags into one larger vacuum food sealer bag. However care must be taken to remove all air from the regular plastic bags or you could get freezer burn. Fill the food sealer bags to the desired quantity and seal. Note: it is best to try to vacuum seal the fruit in flat layers in the bag to better allow you to remove the desired quantity from the bag and reseal to put any remaining fruit back in the freezer if not using the entire bag at one time.
Kids and adults will enjoy these quality fresh frozen fruit treats as snacks or garnishes on those hot summer days to stay cool.

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Kofta and Meat Ball Recipes

Koftas, meat or vegetarian balls, are universal in their appeal and make quite an impression at cocktails events.

NARGISI KOFTA

(Boiled eggs coated with lamb mince in brown onion and yogurt gravy)

Keep this ingredients ready and it serves 4 people

-1 kg lamb mince
-10 g salt
-5g each, red chili and gar am Marsala powders.
-Oil, for deep -frying
-20 eggs, hard-boiled, peeled
-200g oil
-For gravy
100ml oil
200 g each, chironji (cudapah nut)*, almond and brown onion pastes
300 g each, fried cashew nut and ginger-garlic pastes
300ml yogurt, whisked
50g Kashmiri chili powder
Salt to taste
40g coriander powder
30g chopped coriander leaves

How to prepare

Koftas; Season lamb mince with salt, red chili and garam masala powders. Coat each egg with the minced meat mixture and deep fry. drain and keep aside.

Gravy:Heat oil in a large sauce pan and saute ginger garlic paste till the oil leaves the mixture.

FRIED BEEF MEATBALLS WITH SESAME-LIME DIPPING SAUCE

Keep this ingredients ready and it serves 4 people

500g beef mince, ground
10 ml plum sauce
5g chili flakes
10g garlic, chopped
100g onion, chopped
5g each star anise powder and salt
3g black pepper
12g sesame seeds
30 ml sesame oil
50g white flour
2 large eggs
Oil, for frying
Sesame-Lime Dipping Sauce:
50g each, yogurt and crumbled cottage cheese
250g sesame seeds, roasted
10g sesame oil
20g chopped coriander
25 ml lemon juice
3g black pepper
5g each salt and herbs, for garnish

How to prepare

Sauce:Whisk together cottage cheese and yogurt until we combined.Add the remaining ingredients and mix again.Refrigerate till ready to use.

Meatballs: In a dry bowl, mix together beef

Then add Uighur, brown onion, cashew nut, almond and chironji pastes. Saute for a minute.

Now add chilli and coriander powder and stir well.

Add Koftas and stir gently to coat with the gravy.

Finally add coriander leaves and garam masala powder. Serve hot with chapattis.

*Available in most Indian stores.

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Crispy Seaweed With Almonds

Crispy Seaweed with Almonds

Many people love to go out for a dinner in a hotel or restaurant, but some people like to experiment with Indian foods they have never had before. Are you some of them? Then you are at the place where you will get to try out several Indian food. In order to prepare Crispy Seaweed with Almonds , you will need following ingredients:

50 grams deep-fried split almonds to garnish
Oil, for deep-frying
750 grams spring green
One-teaspoon salt
One and a half teaspoon sugar

Steps involve in preparing this food:

Wash and dry the spring greens and shred them with a sharp knife to give the thinnest possible shavings. Spread them out on kitchen paper or put them into a colander until dried thoroughly. Heat the oil in a wok, but before it gets too hot, turn off the flame for 30 seconds. Add the spring greens in several batches and turn the flame up to moderately high. Stir and when the shred start to float to the surface, scoop them out gently with a slotted spoon and drain on kitchen paper, removing as much of the oil as possible. Sprinkle the salt and sugar evenly on top. Then mix gently. Serve cold, garnished with almonds.

You are now ready with your Crispy Seaweed with Almonds . Just taste it to find out its flavor. The flavors are great and very delicious. You will enjoy with your friends and family. It is user friendly to prepare this food. So go on, try it out.

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No Brainer Alert: Beer Makes You Live Longer, Stay Smarter, and Age Slower

While most of us don't need any additional excuses to drink more beer or alcohol, it sure doesn't hurt. The best reason out there to tip a few back is certainly the added health benefits. Knowing that there are studies out there linking booze to healthy living can instill a sense of confidence in our imbibing. Our knowledge of these benefits can also be a great weapon to have in our arsenal in case we should happen upon the occasional anti drinking trumpeter.

The latter scenario is why we will delve into a few of these health benefits, and refer to studies to back up our claims with references. Think of this article as a guide, we are teaching the art of removing sobriety preachers from their high horse.

The New England Journal of Medicine conducted a study in November of 1999 on the link between drinking beer and strokes. Their findings were quite astounding. The research showed that drinking beer in low to moderate levels decreases the chance of suffering a stroke by a whopping 20%. Another finding in this same study stated that a beer a day is just as healthy as a beer a week. So the next time someone looks down their nose at you for drinking on a daily basis, refer to this study and tell them to put it in their pipe and smoke it.

We have established that drinkers have less of a chance of having a stroke but we aren't stopping there. Let us add Coronary Heart disease to the list of health advantages we drinkers have over non-drinkers. The University Of Texas Southwestern Medical Center at Dallas found that moderate beer drinking will reduce the risk of Coronary Heart disease by 30-40% in comparison to people who do not drink at all. If someone should ask why you feel the need to drink every day, simply explain to them that you are getting the polyphenols you need for a healthy heart.

Organs are not the only part of the body receiving a boost from brew. A Tufts University study concluded that downing one or two beers a day will result in higher bone density. It seems silicone is instrumental in increasing bone density and it just so happens that our beloved beer is high in silicone. On a side note, Pale Ale drinkers can take added stock in this study. Their choice of beer was found to have the highest levels of silicone, with light beers having the least. This amounts to another reason to stick to the craft beers... darker beer = stronger bones.

While the aforementioned health benefits are amazing in their own right, we saved the best for last. A 2005 study published in the New England Journal of Medicine found that drinking moderately lowers the risk of mental decline by 20%. The best part of this particular study though, has to be that it showed that older women who have a drink a day average about 18 months "younger" than their actual age on mental skills tests when compared to non-drinkers.

In conclusion it seems as though it is a no brainer to keep on drinking. Although, maybe it is only obvious to us drinkers since we aren't mentally declining at near the rate of our sober brethren. We aren't sure about you, but this article sure is making us thirsty.

Article Source: http://EzineArticles.com/7141519