Teriyaki Chicken Wings

These chicken wings are completely addicting. A mix of sweet and salty make this game day snack a fan favorite. Marinate the wings up to 24 hours in advance for strong teriyaki flavor. The sauce creates a delicious glaze that will make your wings stand out. Enjoy!

3 lbs chicken wings

1 10oz bottle soy sauce 

2/3 C water

1 C brown sugar

2 T dry mustard

1 T ginger

3 garlic cloves, minced

1 T cornstarch

2 T honey

1. In a sauce pan, combine soy sauce, 2/3 C water, 1 C brown sugar, 2 T dry mustard, 1 T ginger, 3 minced garlic cloves. Bring mixture to a boil on medium heat. Then, remove from heat and let cool.

2. Once the marinade is cool, place chicken wings in a gallon ziploc bag and pour marinade over them. Place in the fridge for 4 hours, or up to 24 hours.

3. Preheat oven to 375 degrees.

4. Remove chicken wings from the marinade and spread them out on a cookie sheet. Place remaining marinade in a sauce pan.

5. Wisk 1 T cornstarch and 2 T honey into the marinade mixture.  Then heat on medium low to a boil. Turn to low and let simmer until sauce thickens stirring often.

6. Cook chicken wings in the oven for 60-75 minutes until cooked through. After the first 20 minutes,  turn wings and brush with sauce. After 20 minutes more, turn and brush other side with sauce. Cook for remaining 20-35 minutes.

7. Place wings skin side up under the broiler for 2-4 minutes to finish them off... but don't look away, they can burn very quickly.

8. Serve immediately and enjoy!

Pork Potstickers

Pork potstickers are a staple in our chinese take out orders. The flavors of the meat, the texture of the dough and the finger licking dipping sauce all make this a favorite. We set out to make these at home and recreated a recipe that we love!

DIPPING SAUCE:

1/3 C soy

2 T rice wine vinegar

1/2 t sesame oil

1/2 t fresh grated ginger

1 green onion thinly sliced

2 cloves garlic, minced

red pepper flakes (optional)

sesame seeds (optional)

FILLING:

1 lb of ground pork

1 C finely chopped cabbage

(I use shredded cabbage for coleslaw and chop further.)

4 green onions, thinly sliced

2 garlic cloves, minced

2 t grated fresh ginger

2 t soy sauce

1 t sesame oil

1 t salt

1 egg

1 package of potsticker/dumpling wrappers

1. Combine all the dipping sauce ingredients. Wisk together and set aside.

2. Combine all filling ingredients and mix together well with hands. 

3. Lay one wrapper on the counter. Place a small amount of the filling in the center. Dip your finger in water and brush 1/2 of the edge of the wrapper to wet it. Fold in half, pinching the edges together to create a seal. (You can crimp them, but I found the flat edges crisp up better in the pan.) Place potsticker on a plate and repeat this until you have run out of dumpling wrappers, or filling... or both!

4. Heat approx. 1 tablespoon of canola or vegetable oil in a fry pan. Place potstickers in without any of them touching (you will need to cook these in batches.) 

5. Cook batch 30 seconds to 1 minute on each side. After browning on the second side, pour approx. 1/2 C water into the pan and cover with a lid immediately. Steam potstickers until the water has dissolved, approximately 2 minutes. Cut one open to make sure meat is cooked (add more water to steam longer if needed).  Remove batch from pan and set aside, covering to keep warm. Repeat until all have been cooked.

6. Plate with dipping sauce and serve.

Enjoy!

Shrimp Cocktail

Great shrimp cocktail is so easy to make, but the key is great flavor. Use these ingredients to create the best shrimp you've ever tasted!

1 pound raw, deveined, shell-on jumbo shrimp (16 to 20 per pound), thawed and room temp

2 T kosher salt
1 t ground thyme

1 t Bell's Seasoning
3 T peppercorns (I like tellicherry)
2 bay leaves
1 T celery seed
1 C lemon juice
Ice

1. Fill a dutch oven 3/4 full of water. Add salt, thyme, Bell's, peppercorns, bay leaves and celery seed.

2. Bring the seasoned water to boil on high heat. While the pot is heating, prep 1 large bowl with ice in the sink. Also have a strainer waiting to drain the shrimp. 

3. When the water is boiling, add thawed shrimp to the pot. Cook for exactly three minutes, keeping the pot on high heat. Just before 3 minutes is up, remove 2 cups of the boiling broth. Add the reserved stock to the bowl with ice. 

4. Drain the shrimp when timer reaches 3 minutes and then immediately add them to the bowl with ice/stock mixture and top with cold water so the shrimp are completely covered. Add 1 cup of lemon juice to the bowl and stir. Let shrimp sit in the cold water for 10 minutes, adding more ice if needed to keep them cooling. 

5. Drain shrimp, but do not rinse. Peel except for the tail and pat dry. Chill for up to 24 hours or serve immediately. 

Enjoy!

Here's a quick recipe for cocktail sauce if you'd prefer to whip up a fresh batch:

1 cup ketchup
1 T prepared horseradish

1 t red wine vinegar (or any type)
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1/2 teaspoon Old Bay seasoning
Pinch of salt

Wisk together and chill before serving. Enjoy!

Spinach & Artichoke Dip

Rich and delicious - this dip is a staple for football Sundays every fall. This one is best served in a sourdough or rye bread bowl. We also usually put out chips and veggies or sub the bread for pita - it goes great on everything! The recent favorite accompaniment is Middle Eastern flatbread from Trader Joe's warmed in the microwave or oven. The recipe feeds a crowd so for a smaller party, cut in half!

4 cans quartered artichokes, drained and chopped

1 10 oz package frozen spinach, thawed and patted dry

1 1/3 C grated Romano cheese (sub for parmesan)

2 8 oz containers of cream cheese

2 cloves of garlic, minced

2 C mayo

1. Preheat oven to 325 degrees.

2. Mix all ingredients together and spread in a 13x9 glass or ceramic baking dish.

3. Bake uncovered at 325 degrees for 30-45 minutes, or until bubbling.

4. Let rest 5 minutes before serving.

Can be prepared ahead of time and kept in the fridge until ready to bake. Serve hot with your choice of sides.