i figured out the recipe for firecracker wings (the ones you order at yardhouse). they’re pretty much your basic thai-style hot wings, made mostly of plum sauce. there are different types of plum sauces that i have found and only one type works very well and gets almost the exact same taste to the firecracker wings, but the problem is it’s REALLY thick. it’s almost like a jam.
i’ve thought about adding 2 parts oil to help thin it out, but i’m not sure how well that’ll work out. the sauce basically has to be cooked with the vegetable and dry ingredients before tossing the wings inside of the sauce so usually, the sauce kinda things out on it’s own but is still really thick. any tips?
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Most of my frying pans and Saute pans are non-stick. I don’t like to cook with tons of olive oil and butter. With this be a huge problem if I switch to all-clad stainless? Does pam do the trick in stainless steel?
no, you will never recreate the "non stick" with something like pam, each pan has their own purpose.
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an important lady friend is coming over for dinner tonight.
I’m cooking salmon stuffed with feta cheese & spinach with a sweet lemon-butter sauce drizzled over it.
what sort of sides should I prepare?
I thought I might make brown rice, but what else? maybe broccoli w/ cheese or peas? what else goes well with salmon?
I do too, but I know this girl doesn’t like it. I think I might go with some pan-seared sugar snap peas or something to that effect
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CHICKEN CUTLETS SAUTEED WITH ROSEMARY
1/2 c. seasoned bread crumbs
1 tbsp. snipped fresh rosemary
1/2 tsp. freshly grated lemon peel
1/4 tsp. coarsely ground pepper
8 boneless, skinless chicken breast halves
3 tbsp. olive oil
1/2 c. dry white wine or chicken broth
Mix bread crumbs with rosemary, lemon peel and black pepper.
Roll chicken in crumbs to coat.
Heat olive oil in large skillet over medium-high heat.
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