Category: Food

Ingredients

2.5 lbs turkey wings (3 wings), separate drumstick if bought whole
2 tbsp olive oil ( you can substitute it with vegetable oil)
1 tbsp garlic powder
1 tbsp onion powder
2 tsp seasoning salt (or salt free seasoning)
1 tsp minced onions
1 tsp minced garlic
1 1/2 tbsp paprika
2 tsp parsley flakes
2 tsp poultry seasoning
2 1/2 cup turkey or chicken broth( or even water)
Directions

Clean the turkey wings.
Next, place the wings into a large bowl or dish, and drizzle the wings with the olive oil.
Sprinkle all of the seasoning onto the wings, then rub the seasonings all over the wings.
Remove the wings from the bowl and Place them into a oiled bake dish.
In the bowl that the wings were in, there will be leftover seasonings. Pour 2 1/2 cups of broth or water into the bowl, stir, then pour the broth or water into the bake dish.
Cover the bake dish, and cook the wings in the oven on 350 F, for about 1 &1/2 hours to 2 hours
Periodically remove the wings from the oven, and baste.

Perfect Soft-Boiled Eggs

INGREDIENTS

large or extra large eggs
salt and pepper

INSTRUCTIONS

Add 1/2 inch of water to a saucepan and bring the water to a boil on medium-high heat.
Take the eggs directly from the refrigerator. Use tongs to VERY gently lay the eggs in the bottom of the pan.
Cover and allow the eggs to steam for 6 1/2 minutes.
Run cold water into the pan for 30 seconds. Peel and serve.

NOTES: This technique was shared in the January/February 2013 issue of Cook’s Illustrated

Ingredients:

1lb fresh green beans (washed with strings removed and ends trimmed)
1 garlic clove (minced)
2 cubes fermented beancurd
3 tablespoons water
vegetable oil (for frying)

Cooking Instructions:

Step 1: Place beans into a vegetable steamer and place over boiling water. Cover and steam for 8 minutes. When finished drain and dump beans into cold water and drain once again.

Step 2: Add oil to the wok and add garlic and sauté for 30 seconds. Add beans and sauté.

Step 3:  Combine 3 tablespoons of water with beancurd and sesame oil and mix well.

Step 4: Add mixture to beans and stir fry for 30 seconds to a couple minute.

Mustard Greens with Salty Egg Soup

This is not an everyday dish, because it takes a lot of prep and cooking time.

Ingredients:

• 1.5 lb of beef short ribs (about 6 pieces)
• 12 cups of water
• 1 small Korean radish (mu), about 1 lb.
• 1 small onion
• 8 cloves of peeled garlic (one head)
• 3 thin ginger slices
• 4-6 green onions
• Seasoning for broth (mushroom powder, salt, chicken bullion)

Directions:

• Soak ribs in cold water for about an hour to remove residual blood and bone fragments (traditionally soaked 8-10 hrs)
• Drain ribs, and blanch in boiling water for 10 minutes
• Strain the ribs in the sink, and wash each one thoroughly, removing any visible fat.  Clean the pot, too.
• Put clean ribs in the pot, and add radish, onion, garlic, ginger, and 12 cups water
• Boil over medium high heat, for 30 minutes to draw flavor from meat
• Cover and simmer for another 90 minutes.  After the first hour, remove and discard veggies;  except the radish.  Season broth to taste.
• Dice up the radish, as broth continues to simmer.
• When soup is done, ladle ribs and broth over diced radish.

Oregon Albacore is in season August through October and is available fresh and sushi grade at Flying Fish Co.

Ingredients:
– 1/4 cup light soy sauce
– 2 tbl sake
– 2 tbl seasoned rice vinegar
– 2 tbl sesame oil
– 1/3 cup sesame seeds
– some water if soy sauce is not light enough
– 6 oz. tuna steak
– Avocado oil, or other high smoke point oil

1. In small bowl, stir together soy sauce, sake, seasoned rice vinegar, and sesame oil.  Coat the tuna steaks in the mixture, and let sit for few minutes.
2. Spread sesame seeds on a plate.  Press the tuna into the seeds to coat.
3. Heat oil in heavy skillet until very hot (400°).  Place steaks in the pan, and sear for about 40 seconds on each side.
4. Serve with wasabi paste.