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Garlic is one of my favorite herbs. If
you haven't been a fan of garlic, give it a second chance. It can be roasted,
blanched or used raw.
Choose heads that are firm to the touch, and do not have green growth on them.
Do not refrigerate, but store in a cool, dark place.
Garlic mellows with roasting or blanching. Add cloves to boiling water and
blanch for 2 minutes, crush, then add to your favorite dip or spread.
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Asian Grilled Wings
2 dozen chicken wings cut in half, tips discarded
1 T. vegetable oil
1/2 C. onion chopped
1/2 C. red pepper chopped
2 T. garlic minced
2 T. ginger root minced
1 small chili pepper minced
1/4 C. hoison sauce
1 T. sesame seed oil
3 limes juiced
2 T. rice wine vinegar
salt and pepper to taste
Heat oil in a saucepan. Add onion and bell pepper and saute until soft. Add the
garlic, ginger and the chili pepper, saute another 2 minutes. Stir in the hoison
sauce and let simmer for 4 minutes. Remove from heat and cool. When mixture has
cooled pour over chicken wings and marinate for 2 hours or overnight.
Start grill and place the wings on medium high fire to grill. This should take 6
- 9 minutes.
In a separate bowl mix together lime juice, sesame seed oil and rice wine
vinegar together. When the wings are cooked, place them in a bowl and pour the
lime juice mixture over them and toss to coat.
Serve right away.
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