Friday, October 13, 2017

Rice Crispy Wings – No Breakfast Cereal was Harmed in the Making of this Video

As promised, here is the rice-flour coated chicken wings recipe I teased in the mumbo sauce video. It’s hard to believe that this is the first fried wings video we’ve ever done, but that was the case, which is why I’m so glad these turned out as well as they did. 

Besides being gluten-free, which is probably a big deal to a small, but enthusiastic part of my audience, this rice flour coating ended up being light, crispy, and extremely sauce friendly.

The original buffalo style chicken wings are fried without any type of coating, and while I do enjoy them that way, they aren’t the best at holding on to a sauce. This is why people started adding some kind of starch to the outside, which creates a less slick, rougher surface, that really grabs onto whatever you’re dipping, or tossing them in.

By the way, before your wings get coated with the flour, you’re free to spice these anyway you want. Other than the salt, everything else is up for grabs. I went very simple, as I usually do, but the mind reels at the possibilities. Regardless of how you flavor yours, I really do hope you give them a try soon. Enjoy!


Ingredients for *one pound of rice crispy chicken wings:
1 pound chicken wing sections (flats and drums)
1 teaspoon kosher salt (or 1/2 teaspoon fine salt)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/2 cup rice flour, preferably "stone-ground" (you can grind you own in a spice mill)

* This can be scaled up to however large a batch you need. I usually allow 1/2 pound of wings per person for a party.

- If you’re doing a larger batch, be sure to give the wings a toss or two during the refrigeration time. By the way, two hours would be a minimum, but if you want, you can leave these overnight with the seasoning.

Wednesday, October 11, 2017

Mumbo Sauce – Is D.C.’s Secret Sauce the Next Big Thing?

A friend of mine asked me recently if I’d ever heard of mumbo sauce, since she had just returned from Washington D.C., and said it was “everywhere.” I hadn’t, which isn’t a surprise, since unless you’re from the Capital, or select neighborhoods in Chicago, this stuff is virtually unknown.

Apparently, this sweet-and-sour condiment came to Washington D.C. via Chicago, where it somehow became a staple in Chinese take-out restaurants, served as a condiment with fried chicken wings, among other things. That’s as much background as you're getting here, and like many other regional culinary specialties, the history is murky.

All I know is that this was great with fried chicken wings, and I look forward to finding other uses for it, although I’m not sure French fries is going to be one of them. I’m a ketchup guy, and probably too old to change. Having said that, I can see this catching on, and for once, I’ll be ahead of a trend.

They say every takeout place in D.C. has their own secret recipe, but there were quite a few published recipes on the Internet, and so this is sort of a composite, based on the extensive, 20 minutes of research I did. Stay tuned for the chicken wing experiment I mentioned in the video, and in anticipation, I really do hope you give this a try soon. Enjoy!


Ingredients for about 4 cups of Mumbo Sauce:
1 can (6-oz) tomato paste
2/3 cup ketchup
1 cup pineapple juice
1 cup distilled white vinegar
1 lemon, juiced
2/3 cup sugar
1/4 cup honey
2 tablespoons soy sauce
1 1/2 tablespoons freshly grated ginger
1 teaspoon cayenne pepper

- Please note: Every one of these ingredients is “to taste.”

Tuesday, October 10, 2017

Mumble Sauce

I just got home after some fairly painless oral surgery, and my troublesome wisdom tooth is now gone. That's the good news. The bad news is my mouth is currently stuffed with cotton, and doing a voice-over for the just completed mumbo sauce probably isn't a great idea. Hopefully, I'll be able to rock the mic soon, but in the meantime, thank you for your patience, and please stay tuned! 
.

Friday, October 6, 2017

Canelés de Bordeaux (Crispy Baked French Custards) – Hold the Mold!

I’ve wanted to do a Canelés de Bordeaux video forever, but just never got around to buying the specially designed molds that they require. After seeing a picture of them online a few days ago, I decided this would be the week, and headed out to the one store near me I knew carried the necessary hardware.

Since it was actually a hardware store that also carries lots of kitchen equipment, I figured they would have the beeswax, as well. I’ve been in that store at least a hundred times, and I would anyways see the canelé molds beckoning me, but never pulled trigger, since I was usually looking for something else.

So, you can imagine my shock when I walked down that aisle, as I’d done so many times before, only to find they were no longer stocked. Thanks a lot, Amazon. Anyway, purely out of spite, I decided to make them anyway, using a regular muffin pan, and the results were pretty amazing.

As long as you cook them long enough, the muffin tin works great, assuming you don’t care about getting the classic shape. Since this was an experiment, I only did six, but I’ve scaled the recipe below to make 12. I’m not sure how many real canelé molds this recipe will fill, but it’s probably close to that. Either way, I really hope you give these a try soon. Enjoy!


Ingredients for 12 Canelé de Bordeaux:
2 cups whole milk
2 tablespoons plus one teaspoon unsalted butter
1 cup white granulated sugar
1 cup all-purpose flour
4 egg yolks
1/4 teaspoon kosher salt, or 1/8 teaspoon of fine salt
1 teaspoon vanilla extract
1/4 cup rum

For greasing pan:
2 tablespoons butter
2 tablespoons beeswax

- Bake at 450 F. for 10 minutes, then at 375 F. for about 50 minutes more, or until well browned.

-- NOTE: These only stay crispy for about 8 hours. So, fair warning if you plan to make them a day ahead. I've never tried to re-crisp.