Author Archives: Ahna

Addictively good Korean chicken wings

KoreanChickenWingsI was looking for a simple but tasty Korean chicken wing recipe and I think I found it on Eat the Love.  This is so simple and addictive, you’ll make this all the time. What we like about it is the depth of flavor with little effort.  The sauce is not too spicy but just right.  We’ve made it twice already with rave reviews each time. We serve with a side of kimchi and beer!

Ingredients

  • 2 lbs chicken wings, drumettes and flats separated with tips discards or saved for stock
  • 4 medium garlic cloves
  • 1-inch knob of fresh ginger
  • 1/4 cup gochujang (Korean chile paste)
  • 2 tablespoons dark soy sauce (this is important for flavor)
  • 1 tablespoon rice wine vinegar
  • 3 tablespoon dark brown sugar
  • 1 tablespoon Asian fish sauce
  • 1 tablespoon toasted sesame oil

Equipment

  • wire rack that fits inside baking sheet
  • rimmed baking sheet covered with aluminum foil

Directions

1. Preheat the oven to 450˚F. Place the wings (on the rack) in the oven for 15 minutes, then flip the wings over and bake for an additional 10 minutes. Flip one more time and bake for 10 more minutes or until the wings are crispy golden brown. Remove from oven and let rest for 5 minutes.

2. While the chicken is roasting, prepare the sauce by forcing the garlic through a garlic press. Peel and finely grate the ginger. Place the garlic and ginger in large sauté pan, toast briefly and then add the remaining ingredients (gochujang, soy sauce, rice wine vinegar, brown sugar, fish sauce and sesame oil). Cook for about 4-5 minutes to dissolve ingredients.  Turn off heat and then once the wings come out from the oven, turn the heat to medium and cook the sauce until it starts to thicken slightly, about two or three minutes. Toss the still warm wings in the sauce and serve immediately.

Makes about 12-16 medium sized wings, enough for 4 to 6 people as appetizers.

Article adapted from Eat The Love: http://www.eatthelove.com

Creme Brulee French Toast with Drunken Strawberries

cremebrulefrenchtoast

I found this recipe from epicurious.com a while back and it’s been a staple for brunch menus at my house and I know many of my friends rave about it. I really love it. I added the drunken strawberries to the recipe to make it pop!  It’s really good and so easy to make especially since you have to set it in the fridge over night and then just bake in the morning.  I love this and it’s a crowd pleaser. If you don’t have challah (Whole Foods has great loaves!) you can try other thick sliced bread.

Makes 6 servings

  • 1 stick (1/2 cup) unsalted butter
  • 1 cup packed brown sugar
  • 2 tablespoons corn syrup
  • 1 challah loaf (sliced 1-in thick)
  • 5 large eggs
  • 1 1/2 cups half-and-half
  • 1 teaspoon vanilla
  • 1 teaspoon Grand Marnier
  • 1/4 teaspoon salt

In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1-inch thick slices from bread, reserving ends for another use, and trim crusts (you don’t if you have challah). Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.

In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.

Preheat oven to 350° F. and bring bread to room temperature. Bake, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes. Serve hot French toast immediately.

Drunken Strawberries

  • 1 quart Strawberries, hulled and sliced 1/4-inch thick (lengthwise)
  • 1/4 cup Sugar
  • 1/4 cup Grand Marnier

Combine sliced strawberries, sugar, and Grand Marnier in a small bowl. Cover with plastic wrap and refrigerate for 2 hours up to 24 hours.

Challah!

Challah!

Sliced bread in the creme mixture. It's ready to sit overnight.

Sliced bread in the creme mixture. It’s ready to sit overnight.

Just out of the oven

Just out of the oven

Drunk strawberries

Drunk strawberries

Salvatore’s Tomato Pies-Sun Prairie, WI

Farmer's market vegetable antipasto

Farmer’s market vegetable antipasto

If you haven’t been to Sal’s Pizza, you should. It’s probably the best and freshest pizza I’ve ever had in my life. And luckily it’s several blocks from my house.  Everything they use in their restaurant is farmed and raised within a short radius of the restaurant. It’s amazingly fresh. So fresh you can take the freshness of the milk in the cheese and the plumpness of the tomatoes in the sauce.  Take the vegetable antipasto above. It’s just overwhelmingly delicious and beautiful you thought they slaved days over the dish. Yet it’s literally right from the market that day with a little of Sal’s magic touches and pickling. The carrot pate in this antipasto is something you will not forget and also not really figure out how they did that so well. The burrata is also my favorite and it always sells out so come early to get this tasty bit of cheese heaven. They top their fresh made burrata with roasted garlic and place a side of warm, crispy bread.  And last but not least the pizza. It’s eye tearingly good. I think I cried a little the first time I tried their fig and bacon pie.  It comes with Cabernet poached mission figs, gorgonzola, balsamic reduction and bacon! It’s won a lot of awards and after your first bite you will know why too. The Fat Uncle Tony is also the best of meat on a pizza. All locally cured of course! I’m a real crust snob and this crust if perfectly crisp and chewy with a bit a char from the oven-as all good East Coast pizza’s should be. Overall, Sal’s is a must stop (if not many) for all visitors and residents of the Madison area. Tory Miller from our famed L’Etoile restaurant said that Sal’s is the best restaurant in the Madison area. I also agree!  I am pretty certain that these guys deserve a James Beard Award.

the burata

the burrata

one of the specials

one of Sal’s special pies