I’m in Montreal for work and finally had my first long-awaited bowl of poutine! It’s everything I expected and then some. Cheese curds, gravy and really good French fries. One would think this should have been invented in Wisconsin but it’s purely Quebecois. I’m not sure I could eat this French Canadian delicacy every day but it’s comfort food at it’s best! In addition to the poutine, I had an amazing bison burger with brie and truffled mayonnaise. It was outstanding! The burger was cooked perfectly and the bun was freshly made. I highly recommend the burgers and poutine at the Burger Bar on Crescent Street near the McGill campus. I’ll have to come back and sample the other burgers soon.
I made these for our yearly chicken wing fest during the Super Bowl. These were simply delicious and I loved that we didn’t have to fry them. The sauce is yummy and these were gone in a second! Enjoy!
Prepping the Chicken
- 2 lbs Chicken Wings
- 1/2 tsp Black Pepper
- 1 tsp Salt
- 1 tsp Chili Garlic Sauce
- 1 tsp Garlic Powder
- 1 Cup All Purpose Flour & 2 tbsp of Curry Powder (curry powder optional)
- Cooking Oil Spray
- Toasted Sesame Seeds for Sprinkling
Garlicky, Ginger, Orange Zest Sauce
- 1/2 Cup Rice Wine Vinegar
- 1/2 to 3/4 Cup Brown Sugar
- 2 tbsp Finely Minced Garlic
- 2 tbsp Soy Sauce
- 1 Medium Orange Zest
- 1 tbsp Chili Garlic Sauce
- 1 tsp Finely Minced Ginger
- 2 tsp Corn Starch mixed with 1 tbsp of water
1. Prepare a baking sheet by lining with aluminum foil and preheat oven to 400º degrees. Place chicken in a large bowl. Add the black pepper, salt, chile garlic sauce & garlic powder and mix well. Add the cup of flour & curry powder mixture and coat chicken in the same bowl. Coat thoroughly.
2. Place chicken wings on the baking sheet and spray the chicken wings with the cooking oil spray and bake for 30 minutes. Turn chicken over and cook for an additional 20 minutes.
3. In the meantime, make the sauce. Add the rice vinegar, brown sugar, garlic, ginger, orange zest, soy sauce & Chili Garlic Sauce in a saucepan and bring to boil a then simmer for a minute. Add the cornstarch mixture and whisk well. Set aside. Once the wings are done, place wings in a large bowl and toss with 1/2 the sauce. Leaving the remaining 1/2 for dipping. Sprinkle some toasted sesame seed on top and serve hot.
I love this simple recipe. It’s super easy to make and a real crowd pleaser! It’s a really interesting mixture of sweetness from the honey, salty-tang from the gorgonzola, and crunchiness from the toasted baguette. I use Zambezi Raw Honey that I got from Whole Foods. My sister-in-law suggested to use it with this recipe and wow it really makes a difference. I was inspired to make these myself after my sister-in-law made these at a Christmas get together. I couldn’t stop eating them! Thank you Melissa!
- 2 tablespoons olive oil
- 24 1/3-inch-thick diagonal slices baguette
- 6 ounces creamy gorgonzola cheese , coarsely crumbled
- 1 ripe anjou pear, thinly sliced
- 3 tablespoons honey (I use Zambezi Raw Honey)
- chives for garnish
Preheat the oven to 375°. Arrange the baguette slices on a baking sheet in a single layer. Lightly brush the baguette slices with oil. Toast in the oven until the baguette slices are golden, about 8 minutes. (You can toast the baguette slices 1 day ahead. Cool, then store them at room temperature in an airtight container.)
Spoon a little bit of the crumbled cheese onto the baguette slices and press slightly to adhere. Return the baking sheet to the over and bake until the cheese melts, about 8 minutes. *NOTE: you do not have to melt the cheese. I actually just like the cheese on top unmelted. So I drizzle the honey on the bread, then place the pear slices and then some of the crumbled cheese and chives.
Arrange the crostini on a platter. Top each with 1-2 pear slices Drizzle with honey and serve warm. Use can use chives to garnish.