Create Your Own Spicy Chix Wings

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CREATE YOUR OWN “SPICY CHIX WINGS”
(DEEP FRIED WINGS BATHED WITH ULTRA PIQUANT SAUCE)
Philippine setting on a Friday, past 5:00pm (post work hours),
traffic snarls everywhere…bad idea to spend onset of weekend
in usual crowded habitués.
More so afterwards, to travel amidst aggravated monstrous traffic
due to heavy downpour flooding most areas.
Just go home, I convinced myself, to which I nodded yes.
Spend the night with wifee, sip my fave beer
and make it push through to my tummy this simple concoction.
Super yummy where hot sauce blend rounded off wings’ taste.

spicy wings picture

Spicy Chix Wings
Prep time Cook time Total time
1 hour 10 mins 1 hour 10 mins

Cooking medium: deep frying pan or a deep fryer, small casserole, big bowl, tongs

Special instruction(s): if you ain’t “spicy-tongued”, be ready with cold sweet beverage.

NOTE: used oil can be re-used for 2-3 more times for sautéing or frying. Just refrigerate.

Ingredients
  • 6 pieces fully cleaned wings, tips cut, wingette separated from drummet.
  • Marinated in enough tap water with 15 grams salt for 1 hour.
  • PIQUANT SAUCE:
  • 500 ml. soya or palm oil
  • 60 ml. tomato catsup
  • 80 ml. Tabasco-Red OR 100 ml. Sriracha hot sauce
  • 20 ml. pineapple juice
  • 10 grams brown sugar
  • 3 grams corn starch
  • 10 grams dried chili flakes for additional flavor & garnish
Instructions
  1. In a small casserole, heat and consistently whisk catsup, hot sauce, pineapple juice, corn starch and sugar.
  2. When a bit viscous remove from heat and set aside.
  3. Heat oil in deep frying pan or in deep fryer. Drain well marinated wings and deep fry for 5-7 minutes.
  4. Tongs out fried wings unto the bowl and pour your “ultra piquant sauce”. Give some tossing and tumbling to let sauce adhere to all sides of wings.
  5. Tongs out unto your serving plate, drizzled with some chili pepper flakes. DONE.
  6. Using your bare hands, enjoy the night with your loved one.
DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.
3.3.3077

All Lean Bottom Round Steak-My Experiment

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beef

ALL-LEAN BOTTOM ROUND STEAK-MY EXPERIMENT

(98% LEAN ROUND EXPERIMENTED FOR TOUGHNESS)
A “non-enzyme meat tenderizer” has been requested of me to create.
Hurriedly, braving the dusts, I summoned my notes from far back 70’s
and a “ seasoned tenderizer” was formulated.
Decided to utilize one of the leanest and toughest parts of beef cut,
that round was hereby experimented on.
Why round? Being right at upper part of cattle’s legs,
round, more so the bottom section, absorbs all the impact done by cattle’s leg movements.
Muscles are thereby formed …flesh or protein becomes leaner-tougher.
I need to check tenderizer’s efficacy, meat flavor absorption and bite-friendliness.
Pardon for not mentioning the formulation for said “seasoned tenderizer”.
Reason is proprietary.
But simple recipe for round steak is expounded.
Check the results.

Picture

round-steak picture

All Lean Bottom Round Steak-My Experiment
Prep time Cook time Total time
30 mins 15 mins 45 mins
Ingredients
  • MEAT:
  • ½ kilo beef round (better if you can choose the bottom part) make 2 portions
  • SEASONING:
  • 1 portion all sides rubbed with: (do this)
  • a. 8 grams salt (any)
  • b. 3 grams ground black pepper
  • Set aside for 15 minutes.
  • Another portion soaked in: (don’t do this)
  • a. 250 ml. tap water
  • b. 5 grams Joax Ingredients’ Seasoned Tenderizer (not available as of yet)
  • Marinate this portion for 15 minutes. Set aside.
  • STEAK NEEDS:
  • ¼ of a bar of butter (salted or not is ok)
  • 30 ml. EVOO (Extra Virgin Olive Oil)
  • GARNISH:
  • 6 pieces quail eggs, rinsed well
  • 6 pieces skin-on baby potatoes, fully scrubbed and tap water rinsed<
  • 5 grams salt dissolved in enough tap water in casserole to cover eggs and potatoes.
  • 1 small cucumber, sliced thinly
  • NOTE:
  • The OPTIONAL “Himalayan Rock Salt” garnish in the picture were used to sprinkle unto veggies for exotic saltiness.
Instructions
  1. In casserole pour in salted water, eggs and potatoes. Boil for 10 minutes.
  2. Continue boiling for next 5 minutes to have crunchy skin-on potatoes.Scoop out. Set aside.
  3. Heat flat pan on medium. Melt butter and add in EVOO. Scatter to all sides.
  4. Lay steak portions on different parts to determine plain salted with “tenderized” one.
  5. Cook steak (all portions) 2 minutes each side.
  6. DONE. Garnish. Bite to test friendliness.
Note

Guess I have to dip meat a bit longer in tenderizing solution for much much more friendlier bite. Next time.

DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.
3.3.3077

Fil-Mex Burrito

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burrito
FIL-MEX BURRITO
(FILIPINISM-INFUSED MEXICAN BURRITO)
Decades back, in a tiny Mex stall, when I had my first bite into this roll. Pieces of wood-fire grilled sirloin, re-fried pinto beans, lettuce, onion and tomatoes drizzled with cumin-rich mayo-vinegar sauce.
Great while watching vehicles traversed San Francisco bridge. Reminisced when my grandkids wanted to have some, along with Tacos, capping off their Sunday afternoon activities.
They did the ordering in this…never mind…
Beef ultra tough, over-“cuminized” and seemed like a 16million Scouville Heat Unit (SHU) sauce was dumped unto the burrito. As usual, my “innovative ego” was touched.
I promised them I will come up with kid-friendly-Filipinized version. What more could be infused unto burrito to make it pleasant for kids? They like not to hot stuff, bit sweet, tasteful and most of all…healthy.

 

Fil-Mex Burrito
 
Print
Prep time
Cook time
Total time
 
Serves: 3
Ingredients
  • MEAT:
  • ½ chicken breast, deboned, cubed, seasoned with salt and pepper

  • BURRITO SAUCE:
  • 60 grams mayo (any)
  • 30 grams mustard
  • 20 ml. EVOO (Extra Virgin Olive Oil)
  • 10 ml. cane vinegar
  • 2 grams brown sugar
  • 3 grams salt
  • 2 grams ground black pepper
  • OPTIONAL 3 grams MSG

  • FRYING NEED:
  • 50 ml. EVOO (Extra Virgin Olive Oil)

  • VEGGIES:
  • 3 pieces ultra fresh lettuce (Romaine or iceberg or any you prefer)
  • 1 small tomato, cubed
  • ½ cucumber, peeled, cubed
  • ¼ white onion, cubed
  • ½ peeled carrot, cubed

  • FILLINGS TO COOK:
  • 1 small sweet potato (kamote which renders that sweet flavorful bite) cubed, boiled to desired doneness. Set aside.
  • 100 grams beans. Pinto beans are not readily available in my country that I utilized ordinary kidney beans. With plenty of tap water, pressure cook for 20 minutes (count starts when “sizzle” begins) drain and mash with potato masher to a paste consistency. Set aside.

  • WRAPPERS:
  • 3 pieces Tortilla wrappers (these are readily available in supermarkets)
  • 3 square or rectangular foil enough to cover entire Tortilla when rolled with fillings.

  • TOP GARNISH:
  • 100 grams grated cheddar cheese
  • 3 grams chili powder
  • 8 grams salt
  • 2 grams ground black pepper
Instructions
  1. Tossing constantly, fry in heated EVOO chicken cubed breast until light brown. Set aside.
  2. In a bowl, whisk together all ingredients of burrito sauce. Tumble and toss well. Set aside.
  3. Now all set. Get one Tortilla wrapper and put unto stove fire for 4-6 seconds each side. Ensure all parts are heated by carefully moving up-down-sideways.
  4. Lay unto foil and put lettuce in the middle .
  5. One by one each kind, let’s fill-beginning with a tablespoon of mashed beans scatter on top of lettuce. Continue with other filling ingredients and end with cubed chicken. Drizzle with sauce, sprinkle salt, pepper, chili powder and generously top with grated cheese.
  6. Roll Tortilla first to log form followed by foil to cover all parts. Fold to seal top and bottom of foil.
  7. DONE. Ready. Tear one side to open burrito for our first bite.
  8. Smile. Enjoy.
  9. I paired mine with red wine.
Notes
DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.