Author: Daniel Peikes

A Trio of Simple Super Bowl Chicken Wings

Chicken WingsWell, we are about a week away from the Super Bowl. Is there any food more associated with watching football than chicken wings? But how do you get them crispy without making a mess or spending a lot of time?  Generally wings get their crispiness from frying either unadorned for crispy skin or with some sort of breading for a little extra crunch. But what do you do if you don’t want to bread or fry your wings? The trick is a two stage cook.  First cook the chicken wings at a lower temperature to make sure the wings are cooked through without drying them out.  Then you crank the heat to crisp up the skin.

Now that we have the crispy skin all sorted out, let’s talk sauce. Wings are a great platform for whatever flavors tickle your tongue. I developed a trio of sauces to try and capture a broad range of palettes.

Some Like It Hot

The hot wing is probably the most popular of the chicken wing flavors.  The most common version is the buffalo wing, which uses store bought hot sauce, usually Franks’s RedHot, combined with margarine, but I wanted to go with something different. Many people are familiar with sriracha, the delicious Asian style hot sauce made by Huy Fong in Irwindale, CA. But what many people don’t know is that they make a couple of other products.  They make a chili garlic sauce that is great. It has a bit more heat, texture, and complexity than your average hot sauce.  I created a sauce based on it for those who like their wings with a kick.

Some Like It Sweet

I realize that not everyone likes things spicy. If you have more of a sweet tooth than a hot head you might want to try my second sauce. Sticking with the pseudo Asian theme, I decided on a teriyaki style sauce. I added some pineapple juice to give it a bit of a Hawaiian flair.

Some Like It Tangy

Continuing with the Asian theme, I went with lime which hails from a bit further west around India and the adjoining parts of Myanmar. I paired it with pomegranate to add some fruitiness.  The pomegranate also gives the wings a great color.  I added some honey to this to balance out the sharpness of the other ingredients.

What is your favorite flavor of chicken wing? Let us know in the comment.

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Chicken Wings
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Easy Oven Wings
Prep Time
5 mins
Cook Time
1 hr 25 mins
 

An easy way to get crispy wings, without frying!

Course: Appetizer, Snack
Cuisine: American, Bar
Keyword: chicken wings
Servings: 3 Servings
Author: Daniel Peikes
Ingredients
  • 12 Whole Chicken Wings
  • 1 Cup Wing Glaze See below for 3 different wing glazes
Instructions

  1. Preheat your oven to 250°F.

  2. Place the wings on the a parchment paper lined sheet pan.

  3. Roast the wings for about about an hour.

  4. Increase the temperature to 450°F until the skin of the wings are brown and crispy amount another 20 minute but keep an eye on it.

  5. Remove the wings and lower the oven heat to 350°F.

  6. Brush your favorite glaze on the wings, and return them to the oven until the sauce sets, about another 5 minutes.

 

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Chicken Wings
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Chili Garlic Sauce
Author: Daniel Peikes
Ingredients
  • 12 Cloves Garlic
  • 3/4 Cup Dried Red Chilis
  • 1/4 Cup Soy Sauce
  • 1/4 Cup Rice Vinegar
  • 2 tsp Sesame Oil
  • 1/2 Cup Honey
Instructions

  1. Add the garlic, chilies, soy sauce, and rice vinegar to your food processor fitted with an "S" blade and blend until it it forms a thin paste.

  2. Pour the chili mixture into a small sauce pot and add the honey. Place over low heat and bring to a simmer.

  3. Remove from the heat and allow to cool. Apply to wings or put in an airtight container and store in the refrigerator.

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Chicken Wings
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Pineapple Teriyaki Wing Sauce
Author: Daniel Peikes
Ingredients
  • 1 1/2 Cups Pineapple Juice
  • 1/4 Cup Soy Sauce
  • 1/4 Cup Molasses
  • 2 tbsp Garlic Powder
  • 2 tbsp Ground Ginger
  • 1 tsp White Pepper
Instructions

  1. Add all the ingredient to a sauce pan and place over medium heat. Stir to combine. Cook until reduced to a syrupy consistency.

  2. Remove from the heat and allow to cool. Apply to wings or move to an airtight container and store in the refrigerator.

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Chicken Wings
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Pomegranate Lime Wing Sauce
Author: Daniel Peikes
Ingredients
  • 1 1/2 Cups Pomegranate Juice
  • 1/4 Cup Lime Juice
  • 1 tbsp Soy Sauce
  • 1/2 Cup Honey
  • 1 tsp White Pepper
Instructions

  1. Add all the ingredient to a sauce pan and place over medium heat. Stir to combine. Cook until reduced to a syrupy consistency.

  2. Remove from the heat and allow to cool. Apply to wings or move to an airtight container and store in the refrigerator.

Check out some of our other Super Bowl recipes:

Super Bowl Snack Challenge: Steak and Eggs Tot-Chos (Tater Tot Nachos)

Super Bowl Snacks: Cheddar Stuffed Jalapeno Hush Puppies

Super Bowl Snack – behold the “Nacho Jalapeno Cheese Crisp”!

Pomegranate and Silan Glazed Chicken Legs for Tu BiShvat

Pomegranate ChickenTu BiShvat, the Jewish new year for trees, a Hebrew Arbor Day of sorts,  is approaching.  One of the customs for Tu BiShvat is to eat foods from the Sheva Minim, the seven special species of agricultural products of Israel.  They include wheat, barley, dates, figs, pomegranates, olives, and grapes. I wanted to create a chicken recipe that was quick and easy that would work equally well for a weeknight where you need to get dinner on the table in an hour and a nice Shabbos dinner.

Winner Winner Chicken Dinner

Chicken always seems to be a crowd pleaser.  It is easy to work with and fairly inexpensive. I use legs for this recipe, but the glaze will work equally as well on thighs or a whole chicken.  You can even use it as as a barbeque sauce for grilling boneless skinless chicken breast.

Ancient Ingredients Making a Comeback

Silan is an ancient ingredient that has made a comeback of late. Silan is also known as date honey.  It is made by mashing dates and cooking them down in to a syrup. Note that no bees are involved in this process, which makes it a great vegan alternative to honey. The silan gives the chicken a great sweetness and beautiful shine.

Pomegranate is another classic middle-eastern ingredient that has gained popularity lately. It adds a great fruity flavor and some tartness to balance out the sweetness of the silan as well as giving the chicken a beautiful color.  In the recipe I call for reducing down pomegranate juice but you can use pomegranate molasses instead if you are short on time.  What are some of your favorite TuBishvat dishes? Let us know in the comments.

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Pomegranate Chicken
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Pomegranate and Silan Glazed Chicken Legs
Prep Time
10 mins
Cook Time
30 mins
 

An easy chicken recipe great for a quick week night meal or a Shabbos dinner.

Course: Dinner, Main Course
Cuisine: Israeli, Jewsih, Kosher
Keyword: Chicken, Honey, Israel, Pomegranate, Silan
Servings: 4 Servings
Author: Daniel Peikes
Ingredients
  • 12 Chicken Legs
  • 2 Cups Pomegranate Juice Or 1 cup pomegranate molasses
  • 2 tbsp Soy Sauce
  • 1/2 Cup Silan (Date) Honey Standard honey will work in a pinch
  • 1 tsp White Pepper
Instructions

  1. Preheat your oven to 350°F.

  2. Add all the ingredient to a sauce pan and place over medium heat. Stir to combine. Cook until reduced to a syrupy consistency. If using pomegranate molasses instead of juice, no need to reduce, just heat and stir to combine.

  3. Remove from the heat and allow to cool. Place the chicken legs on a parchment paper lined baking sheet. Brush the glaze on to the chicken legs

  4. Roast the chicken until it hits 150°F, about 20 minutes, but ideally use a meat thermometer. Then increase the temperature to 450°F and and continue to cook until the skin browns.

Check out some of our other Tu BiShvat recipes:

Tu BiShvat Challenge: Mergez Stuffed Dates Wrapped in Beef Bacon

Happy Tu BiShvat! Coffee Coconut Date Balls

 

The Russian Reindeer: A Moscow Mule with Some Holiday Cheer and the Winner of Our Giveaway

Moscow Mule

Before we get to the recipe, I wanted to take a minute to to thank all of you readers out there. Despite the fact we could not attend or host any in person events this year, it has been a pretty good year for us from a website traffic standpoint.  Look for lots of exiting new content in the year to come. Hopefully, you will see us at some great events once this whole Covid thing is done with. After a year like think I think we all deserve a nice stiff drink. I’ll let you decide if you are drinking to celebrate or forget 2020.

A Twist On The Moscow Mule

I was cruising the “adult beverage” aisle of Trader Joes with my wife a few weeks back and I came across their non-alcoholic ginger beer and I knew I needed to do something with it.  Traveling a little further down that aisle as I passed the vodka it came to me: I should do a  riff on the cocktail known as the Moscow Mule.

Generally, the Moscow mule is a considered a summer sipper, but I needed to convert it into a winter warmer type drink.  Two ideas came to my mind. The first was to literally warm the drink up.  Instead of serving it over ice, I decided to bring it to a simmer and serve it hot. The second thought was to add some warm spices to give the drink a little kick. Chinese five spice powder seemed to be the obvious choice. To round out the drink and make it a little more festive, I added cranberry juice. Of course I had to give it a name.  I wanted it to be festive but still play homage to the original drink. I give you the Russian Reindeer. This recipe makes enough for 4 good sized drinks and can easily be scaled up for your next (socially distant) holiday party, or just a night in. What is your favorite cocktail? Let us know in the comments.

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Moscow Mule
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The Russian Reindeer

A holiday twist on a Moscow mule

Course: Beverage, Cocktail, Drinks
Cuisine: American, Bar, Cocktail, Russian
Keyword: Alcohol, Beverage, Cocktail, Moscow Mule
Servings: 4 Servings
Author: Daniel Peikes
Ingredients
  • 16 fl. oz. Ginger Beer
  • 16 fl. oz. Cranberry Juice
  • 8 fl. oz. Vodka
  • 8 fl. oz. Lime Juice
  • 1 tsp Chinese Five Spice See recipe below, store bought will work in a pinch
  • 4 Lime wheels Optional for garnish
  • 12 Fresh Cranberries Optional for garnish. Recipe below.
Instructions

  1. Combine the ginger beer, cranberry juice, and Chinese five spice in a saucepot, place over medium heat and bring to a simmer.

  2. Add 2 ounces of vodka and 2 ounces of lime juice to each mug and stir.

  3. Fill the remainder of the mug with the warm cranberry and ginger beer mixture. Garnish with whole cranberries and a lime wheel if desired and serve immediately.

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Moscow Mule
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Chinese Five Spice Powder
Prep Time
2 mins
Cook Time
3 mins
 
Course: Seasoning
Cuisine: Asian, Chinese
Keyword: Chinese, Chinese Five Spice, Chinese Five Spice Powder, Chinese Spice, Five Spice, Spice
Servings: 1 Cup
Author: Daniel Peikes
Ingredients
  • 4 tbsp Whole Cloves
  • 4 tbsp Fennel Seed
  • 4 Whole Star Anise
  • 1 Soft Cinnamon Stick
  • 4 tbsp Sichuan Peppercorns
Instructions

  1. Put all the spices in a dry skillet over low heat. Toast the spices until fragrant, making sure to keep them moving in the skillet so they don't burn.

  2. Break up the cinnamon stick and add the spices your electric grinder or mortar and grind to a powder. Store in an airtight container.

Don’t forget to check out some of our other recipes:

Super Bowl Snack Challenge: Steak and Eggs Tot-Chos (Tater Tot Nachos)

Super Bowl Snacks: Cheddar Stuffed Jalapeno Hush Puppies

And finally the winner of our Hanukkah Giveaway is……(insert drumroll here)a Rafflecopter giveaway
Congratulations Leora.  We will be in touch to work out the delivery details.

Orange Chicken: A Jewish Tradition

Orange Chicken

As the end of the year approaches, like any good Jew, my mind turns to one thing: Chinese food. Unlike the rest of my family, I like a little kick in my Chinese food, and the classic Americanized Chinese dish of orange chicken was just the thing to satisfy my craving.  The recipe calls for a teaspoon of red pepper flake but if you don’t like things spicy you can simply leave it out.  The orange sauce is great on beef as well.

I call for boneless skinless chicken breast in this recipe, although many restaurants make their orange chicken with dark meat.  The reason for this is I find many people keep boneless white meat stocked in their freezer.  Also, boneless white meat tends to be a little cheaper than boneless dark meat.  If you have have the time and want to save a few bucks you can buy chicken thighs and remove the skin and bones yourself.  You will get better flavor, save a few bucks, and you can use the bones to make chicken soup.  If you are feeling adventurous you can save the skins and use the them to make schmaltz and gribenes.

Orange Chicken Alternatives

If you are looking for something a little heathier (or are feeling lazy) and don’t want to cut up, batter, and fry boneless chicken, you can always just make the sauce and pour it over a bone in thighs or an 8-piece cut up chicken and bake it in the oven.  It also makes a great dipping sauce for chicken wings.

Do you eat Chinese food this time of year? What is your favorite Chinese dish or appetizer?  Let me know in the comments!

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Orange Chicken
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Orange Chicken
Prep Time
30 mins
Cook Time
30 mins
 

A sweet Chinese classic, with touch of heat.

Course: Dinner, Main Course
Cuisine: Chinese
Keyword: Chicken, Chinese, kosher
Servings: 4 Servings
Author: Daniel Peikes
Ingredients
Orange Sauce
  • 4 Cups Orange Juice
  • 1 tbsp Garlic Powder
  • 1 tbsp Ground Ginger
  • 1 tbsp Toasted Sesame Oil
  • 1 tbsp Soy Sauce
  • 1/2 Cup Honey
  • 1 tbsp Rice Vinegar
  • 1 tbsp Orange Zest
  • 1 tsp Red Pepper Flakes Optional
Chicken
  • 2 lbs Boneless Chicken Breast Cut in to 1/4" thick pieces, about 1" square
  • 1-1/2 Cups All Purpose Flour
  • 1/2 Cup Corn Starch
  • 1 tsp Baking Powder
  • 1 tsp White Pepper
  • 1 Large Egg
  • 2 Cups Cold Seltzer
  • 1 tsp Soy Sauce
  • 2 tbsp Vegetable Oil
  • 1 tbsp Orange Zest
  • Oil For Frying
  • Sliced Scallions or Parsley Optional for garnish
  • Sesame Seeds Optional for garnish
Instructions
Orange Sauce

  1. Add the orange juice, garlic, hinger, honey, toasted sesame oil, and soy sauce to a medium sized sauce pot and place over high heat. Cook until reduced by half.

  2. Add the vinegar, orange zest and red pepper flake (optional). Stir to combine.

Chicken Batter

  1. In a large mixing bowl combine the flour, corn starch, baking powder, and white pepper.

  2. Add the egg, seltzer, soy sauce, vegetable oil, and orange zest. Stir to combine. It should be the consistency of a thin pancake batter. If it is too thick add a little more seltzer.

  3. Toss the chicken in the batter. and let it sit in the fridge of fifteen minutes.

  4. Add enough oil to come about 1/2 way up to a Dutch oven or a heavy pot and place over medium low heat until it comes to 350°F. Allow the excess batter to drip off of the chicken before adding it to the oil. Working in small batches, add the chicken to the oil and fry until golden brown. Make sure the oil doesn't get too hot or the outside of the chicken will burn before it cooks in the center.

  5. Add the sauce to skillet and bring to a simmer. Add the chicken to the sauce and toss to coat. Garnish with scallions or parsley and sesame seeds. Serve immediately.

Check out some of our other Asian influenced dishes:

Thai Chicken Won-tons With Peanut Dipping Sauce

Beef and Broccoli(ni) in Brown Sauce

Thai One On: Drunken Noodles

 

Blueberry Lemon Beignets and a Hanukkah Giveaway

beignetsI love donuts! Lately I have been trying to watch what what I eat, but I love donuts.  And what is Hanukkah (or is it Chanukah) without sufganiyot, the delicious filled donut treats? Jews traditionally eat lots of foods fried in oil on Hanukkah, to commemorate the small flask of oil that was found in the temple and lasted for eight days rather than just one. So I figured everything in moderation and settled on filled and iced beignets (pronounced Ben-yays).

Beignets are New Orleans’s answer to the donut hole (or for Dunkin Donuts fans, the Munchkin).  Beignets are usually just coated in powdered sugar but to make me feel a little better about myself I wanted to incorporate some fruit, so I could at least pretend it had some nutritional value.  The most common fruit flavor for filling Hanukkah sufganiyot is raspberry jam, but it I am not a huge fan and the seeds get stuck in my teeth. I really like the combination of lemon and blueberry (especially when you add some sugar). I find the tartness and sweetness balance each other out nicely. The blue and yellow also provide nice visual contrast, so your eyes and your stomach get a nice treat.

Beignets are great with your morning coffee or as midnight snack. Is there ever a wrong time for a donut? And because they are small, you can eat a handful and not feel too guilty.

Don’t forget to check out our Covid Kitchen Survival Kit giveaway at the end of the post. There are some fun tools and gadgets, and a tumbler autographed by a celebrity (scroll down to see who)!

Beignet Recipe

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beignets
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Blueberry and Lemon Beignets
Prep Time
15 mins
Cook Time
15 mins
Dough Chilling
2 hrs
 

A tasty New Orleans treat perfect for your Chanukah party

Course: Dessert, Snack
Cuisine: Creole, French, Kosher, New Orleans
Keyword: Beignets, Chanuka , Chanukah, Chanukkah , Donut, Doughnut, Hannukah, Hanukah, kosher
Servings: 24 Beignets
Author: Daniel Peikes
Ingredients
Beignets
  • 3 Cups All-Purpose Flour
  • 1 Cup (Soy) Milk
  • 1/2 Cup Granulated Sugar
  • 1 Envelope Active Dry Yeast About 2 1/4 tsp
  • 1 Large Egg
  • 1/2 Cup Shortening Softened
  • 1 Tsp Kosher Salt
Blueberry Filling
  • 4 Cups Frozen Blueberries
  • 1 Cup Granulated Sugar
  • 2 Tbsp Lemon Juice
  • 1/4 Cup Corn Starch
  • 1/4 Cup Cold Water
Lemon Icing
  • 3 Tbsp Lemon Juice
  • 1.5 Cups Powdered Sugar
Instructions
Make the Beignet Dough

  1. Warm your (soy) milk in a pot or the microwave to about 110°F. It should be warm but not hot. Ideally use a thermometer. Pour the (soy) milk in to a mixing bowl or the bowl of your stand mixer and add the yeast. Stir to combine. Allow the yeast to bloom until it stars to foam.

  2. Add the flour, salt, and the sugar to the bowl with the (soy) milk and yeast. Stir to combine.

  3. Ad the eggs and shortening. Using a wooden spoon or the paddle attachment of your mixer, mix until a smooth ball is formed. It will take a little while for the dough to come together, especially if you mix by hand. If the dough looks a little dry you can add a little more (soy) milk, but I would do this as a last resort. If you do add more (soy) milk, I would do it one teaspoon at a time.

  4. Once kneaded, allow the dough to rest in the refrigerator for at least two hours and up to 24 hours.

Make Blueberry Filling

  1. In a small bowl combine the corn starch and water. Stir until there are no more dry pockets of corn starch. Set aside.

  2. Add the blueberries, sugar, and lemon juice to a medium sized pot. Place over medium heat, stirring regularly until the sugar is dissolved and the blueberries burst.

  3. Add the cornstarch and water mixture to the blueberries and stir until the mixture thickens. Set aside to cool.

Fry the Beignets

  1. Add enough oil to fill your pot or Dutch oven about halfway and place it oven medium heat.

  2. While the oil is heating, roll the dough out to 1/4 inch thickness and cut into 2 inch squares. A pizza cutter is a great tool for this.

  3. Once the oil reaches 350°F (use your thermometer), fry the beignets in small batches until golden brown, flipping them half way through to make sure they cook evenly on each side. This could be about 3 minutes on each side but be sure to stay next to them and monitor the cooking. Keep an eye on the beignets and the oil temperature as they can overcook easily. Place on a wire rack to cool.

Make Lemon Icing

  1. Place the powdered sugar in a bowl and slowly add the 3 tablespoons of lemon juice, one at a time. Stir until the icing comes together as a thick, glossy liquid. Do not add all of the lemon juice at once as you may not need it all to achieve the desired consistency.

Fill and Ice the Beignets

  1. Load your piping bag with the blueberry filling. Push the piping bag ¾ the way in to the beignet. and carefully move the tip side to side to create a pocket. Slowly squeeze the piping bag to fill the beignet, retracting it as you go. Drizzle the beignets with the lemon icing and enjoy.

Giveaway

Giveaway

Don’t forget to enter our Covid kitchen survival kit giveaway below for all your cooking and cleaning needs to keep you sane and safe, including a tumbler autographed by Food Network Chef Robert Irvine. Just follow the instructions below to enter.

a Rafflecopter giveaway

Checkout some more of our Hanukkah recipes:

Boozy Eggnog Custard Filled Doughnuts

Potato Latke Waffles

Pulled Beef Filled Mini Doughnuts With a Trio of BBQ Dipping Sauces

Jalapeno Cheddar Cauliflower Latkes With Salsa Verde Sour Cream

Peking Duck For Thanksgiving

Peking Duck

Like many people, it looks like we are going to be a small crowd for Thanksgiving this year, but I still wanted to do something special. I came across a duck on sale at my local grocery store and I figured it would be the perfect thing. Nicer than the average chicken and small enough to feed the family without too much left over.  Peking duck has been on my list to make for a while so I figured this was the perfect excuse. Similarly to turkey, Peking duck is often carved tableside. Peking duck is named after the city it comes from, the capital of China. Peking is more commonly known as Beijing. It got the name Peking due to the translation  by postal authorities in the late 19th and early 20th centuries.

Peking Process

Peking duck was originally considered food for royalty, and was regularly on the menu in the Chinese Imperial court. Traditionally it was was cooked over peach or pear wood. To honor this tradition I have included instructions for cooking this the duck in the smoker as well as a traditional oven. One of the key parts making Peking duck is separating the skin from the fat. This helps the fat render and the skin crisp. You can do this by sliding your fingers between the skin and the fat, but the best (and most fun) way to do this is inflate the duck with an air compressor.  Luckily, a friend recently gave me a spare compressor. (Thanks Amitai). Also, the duck really benefits from being cooked vertically. This prevents the bottom of the duck from stewing in its own juices. If you can hang your duck when cooking or use a vertical roasting rack.  In a pinch, you use an empty beer can inserted into the bottom of the cavity to prop your duck up.

Adding Thanksgiving Flavor

Most recipes for this dish call for red vinegar, but I know that can be hard to find, and even harder to find kosher. Instead of using red vinegar I used apple cider vinegar mixed with jelled cranberry sauce right out of the can.  This provided the red color, along with the added benefit of infusing some traditional Thanksgiving flavor. Also, the primary seasoning for Peking duck is Chinese five spice, which includes many traditional fall and winter holiday flavors like anise, cinnamon, and clove. 

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Peking Duck
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Thanksgiving Peking Duck
Prep Time
30 mins
Cook Time
1 hr
 

An American twist on a Chinese classic. A great dish when you are looking for something special for the holidays and you have a small crowd.

Course: Main Course, Poultry
Cuisine: American, Asian, Chinese, Holiday
Keyword: Chinese, Duck, Peking, Peking Duck
Servings: 4 People
Author: Daniel Peikes
Ingredients
  • 1 Duck
  • 1/4 Cup Hoisin Sauce
  • 1/2 Cup Chinese Five Spice Mix-Divided See recipe below. Store bought will work in a pinch.
  • 2 Tbsp Kosher Salt
  • 1/2 Cup Jelled Cranberry Sauce Straight from the can.
  • 1/2 Cup Honey
  • 1 Cup Apple Cider Vinegar
  • 2 Tbsp Soy Sauce
  • 1 Scallion Sliced Thinly
  • 1 Cubic Inch Ginger Peeled and sliced into planks
  • Water Enough to fill a large pot or wok
Instructions

  1. Remove any feathers that that remain on the duck, being carefully not to tear the skin. Trim any excess fat from both ends of the cavity. Tip: Don't throw out that fat. Render it and use it to cook potatoes (or latkes!). Duck fat is one of the tastiest fats out there.

  2. In a small bowl, combine all of the hoisin sauce, kosher salt, and half of the Chinese Five Spice mix. Spoon all of the mixture into the bottom of the cavity of the duck. Using your fingers, spread the hoisin and five spice mixture. Then add the ginger and scallions to the cavity and close the cavity up using the skewer to pin the two sides of cavity shut.

  3. Next separate the skin from the fat. You can you this by inserting your fingers between the skin and meat. Alternatively you can do this by inflating the duck with an air pump or an air compressor, inserting the air hose under the skin of the duck's neck.

  4. Fill a large pot or wok with water and two tablespoons of Chinese five spice. Place over high heat and bring to a boil. Once the water is boiling, ladle it over all parts of the duck being careful not to get any in the cavity. This should cause the skin to tighten up.

  5. In a small sauce pot, combine the apple cider vinegar, honey, cranberry sauce, soy sauce, and the remainder of the Chinese five spice. Place over medium heat and stir until the cranberry sauce is dissolved. Allow the mixture to cool slightly and brush the skin of the duck with the mixture.

  6. Place the duck on a wire rack over a lined sheet pan. Place in the refrigerator, uncovered to allow the skin to dry for a minimum of 8 hours.

  7. Roast the duck vertically at 275°F for about 45 minutes. If you are using a vertical roasting rack you will need to open up the bottom of the cavity that you sewed shut with the skewer. Then raise the heat to 400°F and cook until the skin crisps up, about another 10 minutes.

    If roasting vertically is not an option put the duck back on the wire rack over the sheet pan that you used when you put the duck in the refrigerator to dry the skin. Just make sure to drain the fat out of cavity about every 15 minutes when cooking by picking it up vertically for a minute.

  8. Alternatively you can smoke the duck using the same times and temperatures stated above by hanging it by its wings with stainless steel hooks from the grates in your smoker over fruit wood. (Peach or pear wood be best but apple will work just fine and is much easier to find). Be careful not to let the the duck to get too close to fire or it will burn.

  9. Allow the the duck to rest for about 10 minutes or until it is cool enough to handle. Remove the leg quarter from the breast by cutting the joint between them. Remove the wings by cutting around the joint that attaches it to the breast. Then remove the breast meat by cutting down along the breast bone. Slice the breast meat in to 1/2" pieces and serve. Pro tip: The skin off the the back bone is delicious. Keep it a cooks treat, you've earned it. Serve alongside some plum sauce or hoisin sauce.

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Moscow Mule
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Chinese Five Spice Powder
Prep Time
2 mins
Cook Time
3 mins
 
Course: Seasoning
Cuisine: Asian, Chinese
Keyword: Chinese, Chinese Five Spice, Chinese Five Spice Powder, Chinese Spice, Five Spice, Spice
Servings: 1 Cup
Author: Daniel Peikes
Ingredients
  • 4 tbsp Whole Cloves
  • 4 tbsp Fennel Seed
  • 4 Whole Star Anise
  • 1 Soft Cinnamon Stick
  • 4 tbsp Sichuan Peppercorns
Instructions

  1. Put all the spices in a dry skillet over low heat. Toast the spices until fragrant, making sure to keep them moving in the skillet so they don't burn.

  2. Break up the cinnamon stick and add the spices your electric grinder or mortar and grind to a powder. Store in an airtight container.

 

Don’t forget to check out Rachel’s latest Thanksgiving recipe:

Chocolate Pumpkin Brownies

 

Braised Short Ribs with Apples and Pomegranate Honey Glaze

Short RibsI love short ribs. I particularly like sticky Asian style short ribs,  although they can be a bit pricey.  As we are going with an Asian theme this year for our first night of  Rosh Hashanah (AKA Jewish New Year) menu, I am springing for the short ribs.  First night of Rosh Hashana is the one time a year I really go all out and pick up a nicer piece of meat.

This recipe is inspired by fusing this dish with the some classic Rosh Hashana flavors.  I chose apples, honey, and pomegranate as they provide sweetness, a central theme for Rosh Hashana.  The pomegranate lends some sweetness along with some tartness to help balance it out. It also provides a nice red color to the glaze.

This recipe feeds 2 people but can easily scaled up, as long as you have a pot large enough.

ThermoPro TR15H Digital Instant Read Meat ThermoPro TP15HThermometer Review*

I cooked the ribs to an internal temperature of about 205°F. 205°F is a magic number for tender beef that you don’t want to completely fall apart.  I checked the temperature with the new ThermoPro TR15H Digital Instant Read Meat Thermometer available on Amazon for about $11.65 after coupon.  The coupon is available right on the listing, all you need to do is check the box.  The probe is nice and long and the body of the thermometer has a convenient loop for hanging as a well as a magnet for sticking on your fridge.  The long probe along with the fact that it has a back light and temperature lock functionality make it great for sticking in a dark oven without burning your your face trying to read it. 

ThermoPro TP15H BacklightI did a quick calibration test with some ice water and it read right at 34°F.  When I ran the ice water calibration test I compared it to my Classic Super-Fast Thermapen which I love, but is significantly more expensive.  The Thermapen settled on temperature a few seconds faster than the ThermoPro TR15H.  For less than a quarter of the price the TR15H is a great budget option. 

 

I do prefer a  thermometer with a probe that folds in to the handle. ThermoPro does have several other models that have that feature.  We reviewed one a few years ago (along with a great smoked chicken recipe), check it out here: Apple Wood Smoked Chicken Recipe and ThermoPro Thermometer Review.  Another cool feature the TR15H has is a calibration mode.  I haven’t had a chance to test that out yet as it seems pretty accurate out of the box.

Don’t forget to check out some of our other Rosh Hashana recipes:

Delicata Squash Stuffed With Apples Dates and Leeks and Rosh Hashanah Menu

First Night of Rosh Hashanah 5779 Menu Retrospective and Zucchini Leek Soup Recipe

Gluten-Free Honey Muffins & Ginger Maple Apple Chips For Rosh Hashanah

Recipe: Braised Short Ribs with Apples and A Pomegranate Honey Glaze

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Short Ribs
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Braised Short Ribs with Apples and a Pomegranate Honey Glaze
Prep Time
10 mins
Cook Time
2 hrs
 

Asian style braised short ribs fused with Rosh Hashanah flavors of apple, honey, and pomegranate. A sweet dish for your New Years table.

Course: Main Course, Meat
Cuisine: Asian, BBQ, Holiday, Jewish
Keyword: Braised Short Ribs, Ribs
Servings: 2 Servings
Author: Daniel Peikes
Ingredients
  • 2 lbs Flanken Cut Short Ribs Flanken cut means cut in strips across the bones
  • 2 tbsp Vegetable Oil
  • Salt and Pepper To taste
  • 3 Apples Peeled, cored, and diced
  • 2 Onions Sliced
  • 6 Cloves Garlic Roughly chopped
  • 2 Cups Beef Stock Homemade would be best, but boxed will do in a pinch
  • 1 Cup Pomegranate Juice
  • 1/2 Cup Honey
Instructions

  1. Preheat your oven to 250°F. Lightly coat the ribs with oil and season with salt and pepper.

  2. Place a heavy pot or dutch oven over high heat. Sear the ribs on each side until browned.

  3. Remove the ribs and reduce the heat to low. Add the onions and apples and saute until they begin to brown.

  4. Remove the pot from the heat, return the ribs, and add enough beef stock to make sure the ribs are submerged about half way.

  5. Put the cover on the pot and move it to the oven. Cook until the ribs are tender but not mushy, about 2 hours.

  6. While the ribs are coking add the pomegranate juice and the honey to a small sauce pot and cook over high heat stirring regularly until the mixture is reduced to a syrup.

  7. Once the ribs are tender, remove them from the pot from the oven and raise the oven temperature to 400°F. Place the ribs on a rimmed baking sheet lined with parchment paper. Lightly coat the ribs on both sides with the pomegranate syrup. Place the ribs back in the oven for just a few minutes to set the glaze, being careful not to let it burn.

  8. Put the pot with the beef stock, apples, and onions back on the stove over high heat and reduce until it thickens into a sauce. Cut the ribs between the bones, plate on top of the sauce and serve.

*ThemoPro provided the new thermometer for me to review, but did not sponsor this post.  In the past they have provided free products for me to review as well as sponsoring the thermometers for the 3rd Chicago Kosher BBQ Competition. 

 

Spicy Thai Basil Chicken Tacos

Thai Chicken TacosWhy Thai

Rachel and I both started small container gardening this year. Both of us had limited success.  One thing that did grow well for both of us was basil.  We figures why not do a basil ingredient challenge as we both already had it on hand. I grew three types of basil, but my Thai sweet basil grew the largest by far. Although traditionally Spicy Thai Basil chicken is made with Thai holy basil, the Thai sweet basil works just fine, or you could even even use regular basil if that is all you can get your hands on.

Tasty Tacos

Traditionally this dish is served with rice, but I wanted to go in another direction.  Originally I thought about making this in to a noodle dish, but eventually settled on the what I believe to be the most universal of all dishes, the taco. In my opinion tacos are really the words greatest food. There really isn’t anything you can’t throw in a tortilla for a quick meal making is a great vehicle for my spicy Thai basil chicken.

Spicy Chicken

While the recipe calls Thai chilies, you can definitely substitute other chilies like serranos or jalapenos if that is what you have or leave the chilies out all together if you are not a fan of spicy food. Pro tip: if you want to cut the spice level of a chili pepper remove the ribs and seeds. Also, don’t forget to wear disposable gloves so your hands and eyes don’t burn.

Don’t forget to check out Rachel’s Bail recipe: Tornado Potatoes with Spicy Basil Oil

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Spicy Thai Chicken Tacos
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Spicy Thai Basil Chicken Tacos
Prep Time
15 mins
Cook Time
10 mins
 

Spicy Thai Basil Chicken Tacos - A delicious fusion of a Thai classic and a Mexican favorite. Your taco Tuesday will never be the same.

Course: Appetizer, Dinner, Lunch, Main Course
Cuisine: Fusion, Mexican, Thai
Keyword: Basil, Chicken, Tacos, Thai
Servings: 6 Tacos
Author: Daniel Peikes
Ingredients
  • 2 Boneless and skinless chicken breast
  • 4 Cloves Garlic
  • 4 Dried Thai Chilies Stems removed and roughly chopped
  • 3 tbsp Vegetable Oil For frying
  • 1 Large White Onion Sliced thin
  • 1 Large Green Bell Pepper Sliced thin
  • 1 Large Red Bell Pepper Sliced thin
  • 1 Cup Basic Brown Sauce See recipe below
  • 12 Thai Basil Leaves
  • 6 Fresh Thai Chilies Stems removed
  • 6 Small Corn Tortillas
Instructions

  1. Grind the garlic and dried chilies in to paste and set it aside. Ideally use a mortar and pestle for this, but you a food processor, blender, or even a knife will do in a pinch.

  2. Roughly chop the the chicken in to the size of small pebbles. Don't chop it so fine that is like ground chicken as the texture makes a difference.

  3. Add the oil to the wok (or a large skillet) and place over high heat. Once the oil is hot, add the chicken and chili garlic paste. Cook, stirring continuously, until the chicken starts to brown.

  4. Remove chicken to a bowl, and add the onions and peppers. Cook, stirring continuously until the onions starts to brown.

  5. Lower the heat and add the chicken back to the wok along with the brown sauce. Continue to cook until the sauce is slightly thickened.

  6. Add the basil and the fresh chilies and continue to cook until the chilies begin to soften and the basil is wilted.

  7. Toast the tortillas in a dry frying pan or under a broiler until they begin to brown. Top the tortillas with the chicken and vegetable mixture and enjoy.

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Spicy Thai Chicken Tacos
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Basic Chinese Brown Sauce
Prep Time
2 mins
Cook Time
8 mins
 

A classic Chinese sauce (at least in America)

Course: Condiment, Sauce
Cuisine: Chinese
Keyword: Brown Sauce
Servings: 4 Cups
Author: Daniel Peikes
Ingredients
  • 2 tbsp Corn Starch
  • 1/4 Cup Cold Water
  • 4 Cups Beef Broth Homemade would be ideal but store bought will work
  • 2 Cloves Garlic Minced
  • 1 tbsp Fresh Ginger Grated
  • 1/4 Cup "Oyster" sauce See recipe below
  • 1/2 Cup Brown Sugar
  • 2 tbsp Sesame Oil
  • 1/4 tsp White Pepper
Instructions

  1. In a small bowl combine the corn starch and the water. Stir until fully combined to create a slurry.

  2. Add all the rest of ingredients to a saucepan over medium heat. Add the corn starch and water slurry and stir to combine thoroughly.

  3. Allow the mixture to come to a boil and then reduce the heat to low. Allow the sauce to cook until reduced by 25%.

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Spicy Thai Chicken Tacos
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"Oyster" Sauce
Prep Time
2 mins
Cook Time
3 mins
Total Time
4 mins
 

Oyster sauce is a thick sweet brown sauce that will add some caramel notes to any dish. It is usually made by reducing the liquid from oysters, I use oyster mushrooms to preserve the moniker and give the dish an umami boost.

Course: Sauce
Cuisine: Asian
Keyword: Oyster Sauce
Servings: 1 Cup
Author: Daniel Peikes
Ingredients
Instructions

  1. Add all the ingredients except the corn starch and water to a small sauce pot over low heat,stirring constantly. 

  2. Mix the corn starch and water in a separate bowl to form a slurry.  Once the sauce begins to bubble stir in the corn starch slurry and cook until the sauce is thickened and remove from heat.

Recipe Notes

This recipe contains affiliate links. We at MYV earn a small commission if you purchase an item through one of those links, which allows us to continue bringing you great tasting food.

Beef and Broccoli(ni) in Brown Sauce

Beef and BroccoliBrown Sauce

Beef and Broccoli is an (American) Chinese favorite and a dish that my wife adores. Why, you ask? Brown sauce, that umami laden, slightly sweet elixir, that accompanies many Americanized version of Asian style offerings that come in little white pails. Recently, I have had more than one request to come up with a recipe for brown sauce. More specifically brown sauce similar to the one offered by a long gone local Chinese restaurant called Mitsuyan. It was a favorite of many of my friends, as it was located in close proximity to couple of the local high schools.  One day I will get up the nerve to ask the former owner for the recipe and to taste my version, although I have sneaking suspicion theirs came from a bottle.

Keeping It Kosher

Brown sauce calls for oyster sauce as one of its ingredients.  I have included a recipe for my oyster-less sauce as a substitute to keep everything kosher, but if that is not concern of yours then go ahead and use the real thing.

Velveting Beef

While brown sauce may be what draws people to beef and broccoli, it is nothing without a the beef.  The question is how does your local take out joint get their meat tender while cooking it hot and fast in a wok?  Usually to tenderize meat you either need low temperature and a lot of time or extremely high quality beef.  The answer is a processes called velveting, where you change the pH of the meat preventing the proteins from binding. (Sorry for giving you flashbacks from chemistry class). There are a few methods for velveting, but Cooks Illustrated came up with the simplest by far, coating the meat with a mixture of baking soda and water and letting it sit for a mere 5 minutes.

Taking Beef and Broccoli Up a Notch

One thing I like to do to put my own spin on a dish, is to pick one ingredient elevate it.  For this recipe I substituted regular broccoli for its thinner and more elegant cousin, broccolini. If you can’t find broccolini, regular broccoli will work just fine. You can even frozen broccoli if you must.  If don’t like broccoli you can use other vegetables such as mushrooms, snow peas, and baby corn.

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Beef and Broccoli
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Beef and Broccoli(ni)
Prep Time
15 mins
Cook Time
15 mins
 

An elevated take on take out Chinese Beef and Broccoli

Course: Dinner, Main Course, Main Dish
Cuisine: Chinese
Keyword: Beef and Broccoli, Brown Sauce
Author: Daniel Peikes
Ingredients
  • 1 lb Sliced Pepper Steak Meat
  • 1 lb Broccolini Cut in to pieces and stems trimmed to a manageable size. Regular broccoli will also work. (Even frozen if need be).
  • 1 Large Red Onion Sliced thinly
  • 2 Cups Basic Brown Sauce See recipe below
  • 1/4 Cup Vegetable Oil
  • 1 tsp Baking Soda
  • 1 tbsp Water
  • 1/4 Cup Soy Sauce
  • 1/4 Cup Brown Sugar
  • 1/4 Cup Rice Vinegar
  • 3 tbsp Corn Starch
  • 2 Scallions Sliced thinly for garnish
  • 2 Cups Cooked White Rice
Instructions

  1. Put the pepper steak in a large mixing bowl. In a separate bowl, mix the baking soda and water and then add to the meat. Stir to coat. Allow the meat to sit for 5 minutes.

  2. Make a marinade/coating for the beef by mixing the soy sauce, brown sugar, and rice vinegar in another mixing bowl. Add the corn starch to the mixture, stirring until completely dissolved. Pour the marinade over the meat and stir to coat. Allow the meat to marinate for 15 minutes.

  3. Add 2 tablespoons of oil to your wok or frying pan and put over the highest heat your stove can muster. Once the oil is hot, add half of the beef, making sure there is space between each piece. If the pan is too small to fit half the meat without pieces touching, then work in smaller batches. Cook the beef on each side until browned, and repeat with the other half of the meat. Add more oil between batches if necessary.

  4. Once all of the meat is cooked remove it from the pan. Add 2 more tablespoons of oil and the onions, stirring constantly. Once the onions begin to soften add the broccoli(ni). Keep the onions and broccoli moving until the broccoli begins to soften and get some color.

  5. Add the meat back into the pan along with the brown sauce and cook until the sauce reaches your desired consistency.

  6. Serve over rice and garnish with the scallions.

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Spicy Thai Chicken Tacos
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Basic Chinese Brown Sauce
Prep Time
2 mins
Cook Time
8 mins
 

A classic Chinese sauce (at least in America)

Course: Condiment, Sauce
Cuisine: Chinese
Keyword: Brown Sauce
Servings: 4 Cups
Author: Daniel Peikes
Ingredients
  • 2 tbsp Corn Starch
  • 1/4 Cup Cold Water
  • 4 Cups Beef Broth Homemade would be ideal but store bought will work
  • 2 Cloves Garlic Minced
  • 1 tbsp Fresh Ginger Grated
  • 1/4 Cup "Oyster" sauce See recipe below
  • 1/2 Cup Brown Sugar
  • 2 tbsp Sesame Oil
  • 1/4 tsp White Pepper
Instructions

  1. In a small bowl combine the corn starch and the water. Stir until fully combined to create a slurry.

  2. Add all the rest of ingredients to a saucepan over medium heat. Add the corn starch and water slurry and stir to combine thoroughly.

  3. Allow the mixture to come to a boil and then reduce the heat to low. Allow the sauce to cook until reduced by 25%.

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Spicy Thai Chicken Tacos
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"Oyster" Sauce
Prep Time
2 mins
Cook Time
3 mins
Total Time
4 mins
 

Oyster sauce is a thick sweet brown sauce that will add some caramel notes to any dish. It is usually made by reducing the liquid from oysters, I use oyster mushrooms to preserve the moniker and give the dish an umami boost.

Course: Sauce
Cuisine: Asian
Keyword: Oyster Sauce
Servings: 1 Cup
Author: Daniel Peikes
Ingredients
Instructions

  1. Add all the ingredients except the corn starch and water to a small sauce pot over low heat,stirring constantly. 

  2. Mix the corn starch and water in a separate bowl to form a slurry.  Once the sauce begins to bubble stir in the corn starch slurry and cook until the sauce is thickened and remove from heat.

Recipe Notes

This recipe contains affiliate links. We at MYV earn a small commission if you purchase an item through one of those links, which allows us to continue bringing you great tasting food.

If you liked this recipe, check out some of our other Asian recipes:

Pho gà-Vietnamese Spiced Chicken Soup

Thai One On: Drunken Noodles

Thai Chicken Won-tons With Peanut Dipping Sauce

Homemade Popcorn Chicken With Sweet and Tangy Amba Dipping Sauce

Popcorn Chicken

I love popcorn chicken and it is always a hit with the kids. When made right it has a crispy coating with crunchy nooks and crannies. I recently ordered it  from a local place but was severely disappointed.  In this day and age of  delivery and curbside pickup it arrived soggy and cold with a pale and soft breading. Being stuck at home I figured why not try and make it myself.  I knew I could do better.

My first try at popcorn chicken came out OK, but it just wasn’t quite right. Similar to the restaurant version I received earlier that week the breading color was a little pale and not quite as crunchy as I was I was hoping for. I changed up a few things and was able to get beautiful results:

  1. Adding baking powder to the flour mixture gave it little lift to lighten the coating to improve the crispiness and color
  2. Soaking the chicken in the (non-dairy) milk and dipping it in the flour mixture a second time provided a little more body to the crust
  3. I allowed the chicken to rest for five minutes after dredging it in the flour and before frying it enabling the crust to set.

A Sauce With Something Special

I figured the chicken needed to be paired with a dipping sauce.  Restaurants in my area often serve popcorn chicken with Cattlemen’s Carolina Tangy Gold BBQ Sauce. In my attempt to make something similar but with my own twist I went digging through by fridge and came out with amba. Amba is a Middle Eastern condiment made from unripe fermented mangoes. It is often served at falafel and shwarma shops across Israel. Amba has a bright and tangy taste, but can be a little aggressive. I balanced it with the sweetness of duck sauce sauce and honey mustard.

Recipe: Popcorn Chicken

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Popcorn Chicken
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Homemade Popcorn Chicken
Prep Time
20 mins
Cook Time
20 mins
 

Better than the bucket

Course: Chicken, Main Course, Side Dish
Cuisine: American, Fast Food
Keyword: Chicken
Servings: 4 Portions
Author: Daniel Peikes
Ingredients
  • 2 lbs Boneless Skinless Chicken Breast Cut in to one inch cubes
  • 3 Cups (Non-Dairy) Milk
  • 3 Cups All Purpose Flour
  • 1/4 Cup Baking Powder
  • 1 tbsp Salt
  • 1 tsp Pepper
  • Vegetable Oil Enough to come at least an inch up the side of your frying vessel
Instructions

  1. Pour the (non-dairy) milk in to a large mixing bowl and soak the cubes of chicken in the (non-dairy) milk for ten minutes.

  2. While the chicken is soaking combine the flour, baking powder, salt, and pepper in a another large mixing bowl.

  3. Dredge the chicken in the flour mixture until you have an full and even coating on all the chicken pieces.

  4. Add the chicken back to the (non-dairy) milk and allow it to soak for another five minutes.

  5. Dredge the chicken in the flour a second time and let the chicken to rest for the five minute to allow the flour coating set.

  6. Add the oil to your pot or frying pan and put over medium high heat and allow it to come up to temperature.

  7. Add the chicken pieces in small batches to the pan and fry on each side until golden brown. Serve immediately.

Recipe: Sweet and Tangy Amba Dipping Sauce

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Popcorn Chicken
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Sweet and Tangy Amba Dipping Sauce
Prep Time
2 mins
 

A Middle Eastern spin on a South Carolina classic.

Course: Condiment, Dip
Cuisine: BBQ, Middle Eastern, Southern
Keyword: Amba
Servings: 4 Portions
Author: Daniel Peikes
Ingredients
  • 2 tbsp Amba
  • 2 tbsp Honey Mustard
  • 3/4 Cup Duck Sauce
Instructions

  1. Add the amba, mustard, and duck sauce to a bowl and mix thoroughly.

Like this recipe? Here are some of our other chicken recipes: 

Barbecue Chicken Hamantashen

Pho gà-Vietnamese Spiced Chicken Soup

Passover Basics: Honey Roasted Chicken