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Savory Beef and Vegetable Stew

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Beef Stew with Vegetables 2

This recipe is slow cooking but the every bit of it is totally worth the wait. If you’re like me who likes beef stews, I know you would appreciate the process of why beef has to be cooked slowly over a long period of time. If you have no patience for waiting, then you’re better off ordering your beef stews from a restaurant or let someone else cook for you.

This is the dish where the first bite or smell gets you hungry immediately. And it also makes you remember what it was like to taste it for the first time as a child. For me, it was my grandma who made it for dinner. She let us sit on our chairs and wait as she ladled on this steamy sauce onto our plates. Nothing beats that first bite into the soft and moist meat.

It makes me feel all warm and nice when I accomplish a recipe that my ancestors before me have perfected long ago. It’s like I have passed the test. Now I am ready to make my kids feel the same way. I want them to experience the sensation of tasting a good home cooked meal that would satisfy them completely. I know they’ll never forget that. And to me, that would be mission accomplished.

Ingredients

  • 3 pounds beef stew meat, cut into 1-inch pieces
  • 1/3 cup Italian salad dressing
  • 2 cups water
  • 2 teaspoons beef bouillon granules
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (10.5 ounce) can condensed beef broth
  • 1 (8 ounce) can tomato sauce
  • 1 clove garlic, minced
  • 1 bay leaf
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 6 small potatoes, quartered
  • 6 carrots, cut into 1-inch pieces
  • 1 green bell pepper, cut into 1/2-inch dice
  • 1 onion, chopped
  • 3 tablespoons all-purpose flour
  • 3 tablespoons cold water

Description

  1. Warm up your large skillet or Dutch oven over medium heat. Place in the beef and Italian dressing and cook until the meat is browned. That should be about 5 minutes.
  2. Next, add 2 cups of water, beef bouillon, diced tomatoes, beef broth, tomato sauce, garlic, bay leaf, salt, pepper and oregano to the skillet. Bring this one to a boil.
  3. Reduce the heat to medium-low, cover it up and simmer until the meat is tender. That takes about an hour and a half.
  4. Then, add in potatoes, carrots, bell pepper and onion into the stew. Cover this and simmer over low heat this time. This takes another 45 minutes.
  5. Mix flour and cold water in a small bowl. Then add this to the stew mixture and stir slowly. Bring this to a boil and cook until the stew sauce has thickened. Give this about 2 minutes. Discard the bay leaf. Best served hot.

Beef Stew with Mushrooms & Peppers

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Beef Stew with Mushrooms & Peppers


Ingredients

For the Marinade
  • 1 cup red wine
  • ⅓ cup extra virgin olive oil
  • Salt & Pepper
  • 1.3 lbs. chuck steak, cubed
For the Stew
  • 4 tbsp extra virgin olive oil
  • 2 red capsicums, thinly sliced
  • 2 medium onions, thinly sliced
  • 3 oz. tomato paste (double concentrate)
  • 10.5 oz. button mushrooms, sliced
  • Salt & Pepper
  • Italian Parsley

Description

  1. In a big bowl, mix together all the ingredients for the marinade.
  2. Add the cubed beef and mix well.
  3. Cover the bowl with cling warp and put it in the fridge to marinate for at least 4 hours (I usually keep it overnight).
  4. In an oven proof casserole brown the beef in the extra virgin olive oil.
  5. Add the sliced capsicums and onions and mix well. Cook for a couple of minutes.
  6. Add the tomato concentrate, mixed with 2 tbsp of water. Stir and cook for 2 minutes.
  7. Add the marinade and season with salt and pepper to taste.
  8. Bring to a boil, cover and cook it in pre heated oven at 300°F for about 3 hours.
  9. After the first 2 hours have passed, add the sliced mushrooms to the pot and continue cooking for the remaining hour.
  10. Add a little water if required or reduce the sauce on the stove if too runny.
  11. Garnish with parsley and serve hot with steamed rice, boiled potatoes or mash and bread!

Beef Bourguignon with Vegetables

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Beef is one of the world’s healthiest foods. For being so spectacularly rich and nutritious, beef is best with vegetables. With that, you get about enough omega-3 fats, calcium, Vitamin E and proteins.

This dish sounds fancy and meals like this tend to make my family a little giddy about how it’s made. They drill me about every detail of the dish because they like to test me especially on the name. My friend Google saves me a lot.

I found out that Beef bourguignon or bœuf bourguignon and boeuf à la Bourguignonne is also called beef Burgundy. The recipe (not the beef) is named after Burgundy, a region in France. This steaming red meat cooked on the best sauce and paired with vegetables is a traditional French recipe. Personally, I think their beef recipes are brilliant and should be on every dinner table. Trust me, you’ll agree with me on this one a hundred percent.

Ingredients

  • 1 whole head garlic
  • 2 tablespoons plus 2 cups dry red wine
  • 4 thick bacon slices, cut into 1-inch-wide strips
  • 3 1/2 pounds boneless beef cross-rib roast, trimmed, cut into 1 1/2-inch pieces
  • 1 medium onion, chopped
  • 1 large carrot, chopped
  • 2 tablespoons all purpose flour
  • 3 tablespoons tomato paste
  • 3 large fresh thyme sprigs
  • 3 large fresh sage sprigs
  • 3 large fresh rosemary sprigs
  • 2 bay leaves
  • 3 cups (or more) canned beef broth
  • 12 ounces pearl onions
  • 3 bunches baby carrots, trimmed, peeled
  • 12 ounces shiitake mushrooms, stemmed, quartered

Description

  1. Begin by preheating the oven to 350°F. Then take a large piece of foil and place the garlic on it. Add the 2 tablespoons of wine and wrap the foil around to enclose it. Place in the oven and roast for 40 minutes. Let cool after. Press garlic between fingertips to release from skins and set aside.
  2. Warm a large pot and then cook the bacon for 10 minutes or until it turns brown. Remove and dry over paper towels. Save the drippings into a small bowl. Take about 2 tablespoons of it. Increase the heat and cook the beef in batches. It takes about 7 minutes to cook per batch. Using a slotted spoon, transfer meat to a large bowl.
  3. Reduce the heat this time to medium-low. Next, add the chopped onions and carrots to the pot. Sauté this for 5 minutes. Then mix in the flour and add the cooked beef including its accumulated juices. Stir in tomato paste and herb sprigs, bay leaves, roasted garlic and 2 cups of wine. Simmer this mixture for 15 minutes. Add 3 cups broth, cover and then simmer again for an hour and a half. Stir occasionally. Uncover and then simmer for another 1 and 1/2 hours. Remove the herb sprigs and bay leaves.
  4. In a large saucepan, cook pearl onion on salted water for 2 minutes. Then transfer the onion to a medium-sized bowl using a strainer. Cool slightly and then peel. Bring water to a boil and cook carrots for 4 minutes. Drain and transfer to the bowl of iced water. (Bacon, stew and vegetables can be prepared a day ahead. Cover separately and refrigerate.)
  5. Heat up the 2 tablespoons of bacon drippings on a large skillet using medium to high heat. Add the mushroom, sauté until golden brown for about 6 minutes. Next, add in the pearl onions, carrots and cook until heated through. Season with salt and pepper. Bring this stew to simmer, thinning with more broth. Stir bacon and 2/3 of the vegetables into stew. Transfer to large bowl and top with the remaining vegetables.

Chilli Con Carne

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There are dishes you warm up to and there are those you can’t seem to forget. This is my relationship to chili con carne. I warmed up to it because my first taste at age 11 was unforgettable. Chilies are apparently my waterloo. I can’t stand them and on that particular dish, there was a lot an 11 year old had to swallow.

Thus, I vowed never to taste the same dish again but not until a year later when my Mom had me try her version of it. It wasn’t bad; in fact, it was the same reason why I changed my mind about it. It wasn’t easy for me to endure a swollen tongue and the killer heat from those chilies. I may have bitten more seeds than I can chew. It was traumatic, to say the last, but thank goodness for Moms who make life better.

In a way, that experience taught me a lot. I have a love-hate relationship with chili and dishes that are all about them. I don’t want my own kids to experience the same thing but I didn’t want them to miss out on this delightful dish either.

On this one, I compromised on the on the chilies because a balance has to be made between sour and hot. Chili con carne is good to have on its own. If you’re that kind of fan, you don’t need bread to tame the heat in your mouth. Personally, I like it on rice or garlic bread. How about you?

But if it’s plain and simple, it would taste just as good, if not better than having rice. It’s all about personal preference. I want my chili con carne with something else (remember the trauma) and a glass of lemonade to cool my mouth down. Tell me what you can suggest on drinks with this. I have an inkling you’ll be making this recipe on your own may times over.

Ingredients

  • 5 tablespoons vegetable oil
  • 2 large onions, chopped
  • 1 chile pepper, chopped
  • 5 cloves garlic, chopped
  • 2 pounds lean ground beef
  • 3 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 tablespoons ground cumin
  • 1/2 tablespoon chili powder
  • 2 tablespoons paprika
  • 2 tablespoons dried oregano
  • 2 cinnamon sticks
  • 6 whole cloves
  • 2 (15.25 ounce) cans red kidney beans, rinsed and drained

Description

  1. Prepare a medium-sized stock pot and heat up oil over medium heat. Then sauté the onion, chili pepper and garlic until they turn soft.
  2. Next, add the ground beef. Cook this and stir until meat is browned well.
  3. Pour in tomatoes with liquid, salt, pepper, cumin, chili powder, paprika, oregano, cinnamon sticks and cloves. Cover and let simmer for 45 minutes.
  4. Lastly, add in kidney beans and stir the mixture. Cook this for another 15 minutes. Remove the cinnamon sticks before serving. Best served warm.

Barbecued Beef & Vegetable Kebabs

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Barbecued Beef & Vegetable Kebabs

Sundays are the best family times ever. This is when I get some relatives and their kids to come over and get together to catch up on things. I am very close to family so I never want this tradition to stop. My parents did it this way and I have always grown up to the closeness and bond of our family. Cousins, uncle and aunts join in and make a mess on the lawn and the pool. It’s great to have them over.

It’s a good excuse for me to take out the grill and fire it up. I come from a family of great cooks who showcase their talents best on the grill. But while the rest of them are busy with their burgers, hotdogs and steaks, I take this chance to show them kebabs. It’s absolutely my favorite thing to grill. They’re easy and I can use whatever vegetable I want to skewer with the meat.

If you haven’t had kebabs before, I would be very surprised. They’re just about as easy to make as any barbequed meat (but you put it on a stick instead). The most important thing to me when making kebabs is the type of vegetables that go with the meat. I am particularly fond of beef so I am making it a beef and vegetable kebab. Try this recipe out whenever you use your grill at home. It’s a wonderful alternative to hotdogs and burgers but just a tad healthier too.

Ingredients

  • 12 bamboo skewers for this recipe.
  • 1/4 cup olive oil
  • 1 fresh red chilli, finely chopped
  • 1 garlic clove, crushed
  • 1 tbs fresh thyme leaves
  • Salt & freshly ground black pepper
  • 1 lb beef rump steak, fat trimmed, cut into 2cm cubes
  • 7 oz button mushrooms, halved
  • 1 red capsicum, deseeded, cubed
  • 2 zucchini, thickly sliced
  • 2 corn cobs, husks and silk removed, cut into quarters
  • 1 1/2 tbs olive oil, extra
  • 3 tsp red wine vinegar
  • salad leaves, washed, dried

Directions

  1. First combine the oil, chili, thyme, garlic, salt and pepper in a small bowl. Next, soak 12 bamboo skewers in cold water for 5 minutes. Drain and dry with paper towels. Then thread in the beef, mushrooms, capsicum and zucchini alternately onto the skewers. Make sure to brush the skewers with some of the oil mixture.
  2. Cut 8 pieces of foil that’s big enough to cover a piece of corn. Place one corn in the center of the foil and brush with a little oil mixture. Wrap up the corn properly.
  3. Then heat up the barbecue grill or chargrill on high. When ready, reduce the heat to medium. Place the corn on the grill and cook for 15 minutes constantly turning until the corn is bright yellow. That should mean the kernels are tender and firm to the bite.
  4. When the corn has been cooking for a few minutes, place the kebabs on the barbecue and grill. Make sure to turn each side constantly while brushing it with the oil mixture to keep it moist. Do this for about 6 to 8 minutes. If you are using a chargrill, you’ll need to do two batches.
  5. In a small jug, combine the extra oil, vinegar and some salt and pepper to taste. Then place the kebabs, corn pieces and salad leaves in serving bowls. Drizzle the salad dressing on the leaves and serve while the kebabs are hot off the grill.

BBQ Spare Ribs

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When you come to the table with the ribs still piping hot, make sure you have an appetite. And be prepared to get your hands (and your shirt) all dirty. There’s no way to eat barbequed spare ribs without getting the sauce all over you. That’s how people have enjoyed and that’s how it shall remain.

Eating spare ribs like this makes sense. Can you imagine using a fork to wrestle the meat out of the bone? You’d look quite ridiculous doing it. When you’re at home and having ribs, feel free to use your hands. You’re about to enjoy a rustic meal so eat like the rustics do – with bare hands, informal and watching everyone do the same thing.

There’s something about barbequed meats that bring together people and good conversation. When I make this, I always invite some of our friends over. They’d bring beer or a side dish and we’d make a small party out of the afternoon. It helps that this recipe is basic-to-basics simple. A lot of the ingredients you already have on your kitchen cupboards. What I like to do is source the meat from a butcher because they know the prime cuts for barbeque. Here’s an advice: Make sure your butcher knows what the meat is for.

Having this recipe is reminiscent of tailgating parties where everyone is just hungry for a big meal. With beer to flush it all down, nothing can go wrong.

Ingredients

  • 4 pounds pork spareribs
  • 1 cup brown sugar
  • 1/4 cup ketchup
  • 1/4 cup soy sauce
  • 1/4 cup Worcestershire sauce
  • 1/4 cup rum
  • 1/2 cup chili sauce
  • 2 cloves garlic, crushed
  • 1 teaspoon dry mustard
  • 1 dash ground black pepper

Description

  1. Cut the meat into bite-sized portions ahead of time and thaw if you just took it out of the freezer.
  2. Then preheat your oven to 350°F (about 175°C).
  3. Wrap the meat into a foil. It’s best to double wrap it in this case and bake the meat for an hour and a half. Take it out and drain the fluids. (I keep this in the freezer to use in a soup dish later on. And then place the ribs on a roasting pan.
  4. In a large bowl, mix on the dry ingredients first: dry mustard, brown sugar and pepper. Next, add all the wet ingredients such as ketchup, Worcestershire sauce, soy sauce and rum. Give that a little mix. Lastly, add the crushed garlic and chili sauce. Coat the meat generously with this sauce and marinate at room temperature for an hour. You can also refrigerate this overnight.
  5. Prepare your grill and preheat. Set the proper temperature or about medium heat. Next set your grates in position, about 4 inches away from the heat source.
  6. Brush grill grate with oil so the meat doesn’t stick on it. Place the ribs and cook for about 30 minutes on each side. Baste it with the marinate sauce to prevent it from drying out. Serve immediately after taking it out from the grill.

World’s Best Lasagna

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worlds best lasagna

As far as comfort food goes, there’s nothing better than a freshly cooked lasagna. Making one is pretty easy for some people but not every recipe would taste as good as your first ever slice. Do you remember that time? I do because my Mom fed me the world’s best lasagna. You see, she was always a good cook – the best one I’ve known.

Her stories while in the kitchen were great and they always made me hungry. She made me lick off cookie dough from a spoon or finish off a carton of milk she’s used on her dishes. Everything I know now is because of her. So, since she’s coming over to visit, it’s my turn to impress her by making my own version of her lasagna.

Yes, this is the first lasagna I’ve made that my mother would taste. And I am scared she wouldn’t like it. Hers was the like the gold standard of lasagna (only because I’m the daughter and I’m pretty biased). There’s a bit of pressure for me to perform as well as she does. I’ll just have to wait and see.

I accept the fact that I might not be able to make the world’s best. With my Mom’s taste, I could only try. So I would never expect for her to love my version. A proper nod would be enough to make me do summersaults. In case you’d want to follow in on my footsteps, make the time because this lasagna will take everything you’ve got. I promise it’ll be worth it in the end.

Ingredients

  • 1 pound sweet Italian sausage
  • 3/4 pound lean ground beef
  • 1/2 cup minced onion
  • 2 cloves garlic, crushed
  • 1 (28 ounce) can crushed tomatoes
  • 2 (6 ounce) cans tomato paste
  • 2 (6.5 ounce) cans canned tomato sauce
  • 1/2 cup water
  • 2 tablespoons white sugar
  • 1 1/2 teaspoons dried basil leaves
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon Italian seasoning
  • 1 tablespoon salt
  • 1/4 teaspoon ground black pepper
  • 4 tablespoons chopped fresh parsley
  • 12 lasagna noodles
  • 16 ounces ricotta cheese
  • 1 egg
  • 1/2 teaspoon salt
  • 3/4 pound mozzarella cheese, sliced
  • 3/4 cup grated Parmesan cheese
  • World’s Best Lasagna

Directions

  1. Begin by combining sausage, ground beef, onion and garlic in a Dutch oven over medium heat. Cook until well browned. Add crushed tomatoes, tomato paste, tomato sauce and water. Finish this off by seasoning with sugar, basil, fennel seeds and Italian seasoning, 1 tablespoon salt, pepper and 2 tablespoons parsley.
  2. Next, simmer for about an hour and a half, covered but stir constantly.
  3. Lightly salt a large pot of water and bring to a boil. Cook lasagna noodles in for about 8-10 minutes.
  4. When noodles are done, drain and rinse with cold water. In a separate mixing bowl, combine ricotta with the eggs, remaining parsley and half a teaspoon salt.
  5. Then preheat the oven to 375°F or about 190°C.
  6. Now it’s time to assemble the lasagna. Spread 1 and a half cups of meat sauce in the bottom of a 9 x 13 inch baking dish. Lay down the noodles lengthwise over the meat sauce and spread with one half of the ricotta cheese mixture. Take 1/3 of the mozzarella cheese slices.
  7. Next, spoon 1 and ½ cups meat sauce over mozzarella and then sprinkle with ¼ cup Parmesan cheese. Repeat this layer after layer and then finish off with the remaining mozzarella and Parmesan.
  8. When done, cover this with foil but not without spraying with cooking spray to make sure the foil doesn’t touch the cheese.
  9. Take this to the oven and bake for about 15 minutes. Remove the foil after that and then bake for another 25 minutes longer. When done, let it cool for 15 minutes before serving. Best served warm.

Restaurant Style Beef and Broccoli Stir Fry

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beef broccoli stir fry 2
I’d have to be very honest here; I do go out at night for some wine with some of my best girlfriends. But after drinking a bottle of Merlot and you’re about ready to get home, my hunger pangs start to happen. So I would come home and immediately head to the fridge to look for left overs. When you see all desserts and none of the salty food I’ve been craving, the planning begins. Either I’d call for Chinese food to get delivered or make it myself.

I settled for the latter because I had just come home and is too tired to go out and buy the ingredients I needed. On days when you need Chinese food, this dish is the perfect substitute. I used beef on this one but can be easily substituted for chicken if you desire. On broccoli, beef just works so well. And it’s pretty quick to make by stir frying everything.

The best thing about it is the ingredients aren’t expensive so you can source it out easily from your nearest supermarket. Or, you can buy them ahead and store until you need to cook Chinese dishes anytime of the day. My taste buds are about ready now, so I’m not going waste any more time. Cooking this restaurant style will mean satisfying a craving before heading to bed. I’d call that a pretty good deal.

Ingredients

  • 1/3 cup oyster sauce
  • 2 teaspoons Asian (toasted) sesame oil
  • 1/3 cup sherry
  • 1 teaspoon soy sauce
  • 1 teaspoon white sugar
  • 1 teaspoon cornstarch
  • 3/4 pound beef round steak, cut into 1/8-inch thick strips
  • 3 tablespoons vegetable oil, plus more if needed
  • 1 thin slice of fresh ginger root
  • 1 clove garlic, peeled and smashed
  • 1 pound broccoli, cut into florets

Directions

  1. Begin by preparing the sauce. Mix together the oyster sauce, sesame oil, sherry, soy sauce, sugar and cornstarch in a bowl. Stir this mixture until the sugar is dissolved.
  2. In a shallow bowl, place the stake pieces and pour over the oyster sauce mixture on the meat. Coat every part of the meat well. Place this inside the refrigerator and let this marinate for 30 minutes.
  3. Take your wok or large skillet and heat vegetable oil on medium-high heat. First, add the ginger and the garlic.
  4. Stir and let this sizzle on the hot oil for about a minute. This will flavor the oil. Then take out the ginger and garlic and discard. Next stir in the broccoli and toss around until it turns bright green or until they are tender. It takes about 5 to 7 minutes.
  5. Remove the broccoli and set aside. Add a little oil into the wok if desired and then pour the beef mixture. Toss around until the sauce forms a deep glaze around the beef. Check if the meat is no longer pink. This takes about 5 minutes.
  6. Bring back the broccoli to the wok and stir this well. Make sure the meat and broccoli are heated through. This will be done in 3 minutes. Best served warm.

Chicken Breast Wrapped in Bacon

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Today is one of the worst days any Mom could imagine. It’s the day when one kid tries to outwit the other over what’s good for dinner. The argument started with a debate over bacon being only a breakfast meal and never good for dinner. Kids argue about stuff all the time so I usually laugh it off. But the older one was trying to make things worse.

When the tears start falling, I jump in and take over. It was such a silly fight. One wanted chicken for dinner and the other one wanted bacon. I resolved the matter with a compromise – we can have both for dinner because I had just the perfect recipe for that. With that, I think I might have solved one of the hardest fights a sibling would have over who gets more attention.

As a parent, we don’t realize how our solutions can impact our kids. I saw the youngest one rush off to embrace her sister and all was well with the world again. Now, I can pat myself on the back for thinking of a solution that would end food debates in the future. All I did was mix two ingredients together to make one delightful meal – all in a day’s work for a Mom.

Ingredients

  • 2 skinless, boneless chicken breast halves
  • 1/4 cup crumbled Gorgonzola cheese
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons minced shallot
  • 1 clove garlic, minced
  • 4 thick slices of applewood smoked bacon
  • salt and ground black pepper to taste

Description

  1. Start by preheating the oven to 375°F. Then prepare an 8 x 8 inch baking dish and spray on the cooking spray.
  2. Take your cleaned chicken breast pieces and lay them on the table. Take a sharp knife and cut a slit into the thick back side of each chicken breast. Make about a 2 inch long cut and 1 and 12 inch deep.
  3. In a separate mixing bowl, mash up the Gorgonzola cheese, parsley, shallot and garlic. Then finish off by seasoning with salt and black pepper.
  4. Separate half of this filling and start stuffing each chicken breast Next, wrap 2 slices of bacon around each breast to cover the filling. Secure this with a toothpick.
  5. Arrange the chicken breasts on the baking dish properly.
  6. Take the baking dish into the oven and bake until you see the bacon turns brown. The chicken should also be pale and no longer pink inside. That’s about 35 minutes.
  7. Insert a thermometer into the center of the meat and check to see if it reads 165°F.
  8. You can also prepare some vegetables and bake it with this chicken. If not, red bell peppers and green beans are good with this recipe. Best served warm.

Chicken Breast Wrapped in Bacon 2

Detroit Hot Honey Chicken Wings

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Chicken Wings 2
I remember my college days like they just happened yesterday. I recall all those tailgating parties my friends and I used to attend where food was always center of attention (more than the actual games). Today, I’m brought back to those wonderfully silly moments because of this traditional recipe of chicken wings.

Chicken wings are the staple of tailgating parties across the continental America without a doubt. I can’t imagine what bars, parties or drinking sessions would be like without having munched on chicken wings. What’s not to love about them, right? They’re spicy and nice and if they’re perfectly done, they give just enough kick to jumpstart your mouth.

What’s the purpose of having these chicken wings spiced like this? I personally believe that it’s more fun this way but I would absolutely agree if the only reason why hot sauce is added is to prepare your mouth for another big round of cold beer. Yes, I do think you can’t enjoy chicken wings without beer.

Forgive me but I grew up knowing this to be the only accepted method of consuming both beer and wings. It’s no fun without the other. They say that no good conversation ever started with eating salad, well, with the beer and wings combo, I’d have to agree.

Ingredients

  • 2 pounds chicken wings, tips discarded
  • 1 teaspoon cayenne pepper
  • salt and ground black pepper to taste
  • 1 cup honey
  • 1/2 cup butter, melted
  • 1/2 cup hot sauce
  • sesame seeds

Description

  1. Start by preheating the grill for medium – high heat. Lightly oil the grate in the process.
  2. Thoroughly wash the wings and pat dry with paper towel. Use cayenne, salt and pepper to season the meat.
  3. Cook the seasoned wings on the preheated grill; you can tell if it’s cooked through when the juices run clear. That should be about 20-30 minutes depending on the size of the wings.
  4. Brush the meat constantly with honey while cooking it. Pour half a cup into a container and use a small brush.
  5. In a large bowl, add melted butter, the remaining honey, hot sauce and mix well.
  6. Remove the wings from the grill and toss them into the bowl. Let the hot butter sauce coat all of the wings.
  7. You can serve them as is or return to the grill for another minute so the sauce would set.
  8. Garnish with sesame seeds and some dipping sauce. Best served warm.
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