Sepia's Restaurant Style Buffalo Wings

It's the weekend...Like this predicted weekend...With a lot of rain....Here's a recipe just for you...And that's assuming you did your grocery shopping the night before...like Sepia and Kevin ,Charactors from my blog Escapades...(Cheap plug, even cheaper blog tie in! I know-LOL!)

Here is the recipe for restaurant style Buffalo wings she made for our favorite Private Investigator and their daughter-

From her own mouth-

"My world was turned completely upside down when I found a trick that allowed me to achieve wondrously crispy chicken wings without breaking out a vat of oil. I was previously convinced that the best way to prepare wings at home involved deep frying them and immediately tossing them in one’s sauce of choice.

"Baking wings in the oven was never an option in my mind—not if I wanted truly crisp, restaurant-quality wings, that is. However, in researching a new sauce (for wings I intended to fry), I happened upon the ultimate chicken wing hack for the home cook: Lightly tossing your wings in *baking powder* and salt and baking them at a high temperature yields the crisp glory we all desire. Multiple sources, such as this recipe and this one, site the trick… and again, my mind was utterly blown by the possibility. I headed straight to the kitchen to find out if this too-good-to-be-true trick was fact or fiction. "

 "And I am pleased to report... ladies and gentleman, tossing your wings in baking powder actually works. And it saves you gallons of oil, along with the headache that comes with cleaning up after frying anything.
The combination of baking powder and salt breaks down the protein and draws out the moisture in the wings’ skin, leaving it crispy while the flesh remains super moist. Be sure to pat the wings dry before mixing them with the baking powder; you’ll create a paste on the wings if they are wet, which means they won’t crisp up nicely. Basically, the key is to reduce moisture on the exterior of the wing as much as possible."She said....

EAT WELL MY FRIENDS!

Lazy Morning Eggs

Seems like Good Foodie has become the Breakfast Club here of late....What with Waffles ,Pancakes and Anthony Bourdain's perfect scrambled eggs....

Well here is another one...One I call Lazy Morning Eggs....You know, the kind of eggs you make the morning after a hang over or mind blowing sex....or just one of those mornngs where you wake up so tired you're ready to go back to bed...

It all starts in a medium pot with plenty of olive oil and garlic, like most good things do. Then a big pinch of crushed red chile flakes from the portable spice rack. Next up: a mess of tomatoes, whichever ones I’m afraid might burst with juice before we’ve gotten to them. Cherry tomatoes go in whole. Beefsteaks and heirlooms I roughly chop first. When the skins start to split and everything starts to look nice and saucy, I crack eggs right into the tomato mixture, throw a lid on the pot, and let them poach. While that’s going, I toast bread and tear up some leafy greens for a salad—a mix of tender Swiss chard or lettuce and herbs is ideal—and season it with lemon juice, salt, and a drizzle of oil.

Here...you check out the entire thing...Chickpea, Spinach, and Chorizo Frittata...(They'll be more of these recipes coming..)

INGREDIENTS:

Serves 6

• 1 small onion
• 2 cloves of garlic
• olive oil
• 1 roasted red pepper
• 200g cooked chickpeas
• 150g chorizo
• 1 teaspoon smoked paprika
• 2 big handfuls spinach
• 5 eggs, beaten
• salt

DIRECTIONS:

1. Finely chop the onion and garlic and saute in a frying pan in a good glug of olive oil until soft and fragrant.
2. Dice the red pepper and chorizo into chickpea-sized chunks and add to the pan with the chickpeas and paprika.
3. Saute everything together until the orangy paprika oils run from the chorizo.
4. Add the spinach and keep stirring until it wilts and everything starts to meld together in the pan.
5. Add the eggs and stir gently to incorporate the eggs into the whole mixture, then allow to set over a medium heat.
6. Preheat the grill then slide the whole pan under the grill to set the top of the fritatta, it will only take a minute or two to become light gold and puffy.
7. Remove from the grill, gently loosen from the edge of the frying pan with a knife then place a large plate over the pan and invert the fritatta onto it. Then place another plate on top and invert once again so the glossy grilled top of the fritatta is on view.
8. Sprinkle with a little sea salt.
9. Allow to cool slightly before slicing into canape sized cubes or wedges. Serve hot or room temperature as a tapas or with a salad.

All I can say is enjoy! Eat and drink well my friends!

Apple Cider Maple Sausage Cornmeal Pancakes

That's a mouth full I know...Just like these good pancakes I'm about to teach you how to make...

What?  I mean what??...What’s better than a pancake that tastes like apple cider?Huh? Answer... One with bits of sausage folded into the batter, then covered with maple syrup. Greek yogurt keeps these guys light and fluffy, and the cornmeal and sausage cuts the sweetness of the apple cider. Top them off with some fresh fruit or cooked apples.

Check it out-

INGREDIENTS:

• 6-8 frozen chicken or turkey maple breakfast sausages (I like Applegate Chicken Maple Breakfast Sausages)
• 1 cup whole wheat pastry flour (or white whole wheat)
• 1 cup cornmeal
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 egg
• 1/2 cup nonfat plain greek yogurt
• 1 teaspoon vanilla
• 2 tablespoons maple syrup
• 1 cup SweeTango Apple Cider6

DIRECTIONS:

1. Cook sausages according to directions on package. Once fully cooked, chop sausages into bite sized pieces and set aside.
2. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, cinnamon and nutmeg. In a seperate large bowl, beat egg, yogurt, vanilla, maple syrup, and apple cider together. Add wet ingredients to dry ingredients and stir until just combined; do not over mix! Gently fold in chopped sausage pieces.
3. Lightly coat a large nonstick skillet or griddle with butter or cooking spray and heat over medium low heat. Drop batter by 1/3 cup onto skillet. Cook until bubbles appear on top. Flip cakes and cook until golden brown on underside. Wipe skillet clean and repeat with more cooking spray and remaining batter. Makes about 10 pancakes total - about 2 large pancakes each. Serve immediately with maple syrup, apple cider, or toppings of choice.
   

And There it is.... A mountain of goodness....

It goes down great with a cold glass of milk!

Enjoy! Eat and Drink Well My Friends!

Jackie Kennedy's Favorite Waffle Recipe

Look I don't know if this is true or not, but this is something I heard....

The story goes that former first lady, Jackie Kennedy made  waffles frequently for her children and husband. Though it may be difficult to reconcile the image of the immaculately pressed icon doing something so quotidian as cooking or ingesting food (a legendary diet item of Jackie’s was said to be a single sour cream- and caviar-topped baked potato a day, followed by a day or two of fruit), maybe in this moment, we may allow her to be a human being. In a 1999 interview with Food & Wine, her longtime cook Marta Sgubin, and author of Cooking for Madam: Recipes and Reminiscences from the Home of Jacqueline Kennedy Onassis, said, “What they will find surprising is that Madam was a public figure, sure, but she was also living a regular life. She did what everyone else did every day. She got up and ate breakfast and went to work. When the children were young, she ate every meal with them just like any mother would.” 

 So All that Not withstanding...here is the recipe the former First Lady used-

INGREDIENTS:

• 1/2 cup butter
• 1 tablespoon sugar
• 2 egg yolks
• 7/8 cup milk, or 1 cup buttermilk
• 1 cup and 1 tablespoon of sifted cake flour
• 1 pinch salt
• 2 stiff beaten egg whites
• 4 teaspoons baking powder

DIRECTIONS: 

1. Cream butter and sugar, add egg yolks. Beat. Add flour and milk alternately. This may be done at any time. When ready to bake fold in egg whites, and add baking powder. Mixture should be thick and fluffy.
   
2. Bake and serve with hot maple syrup and melted butter.

There it is...Just like Jackie made it! Enjoy,Eat Well my friends!