Crispy fried tofu is another healthy, low calorie appetizer. The spicy Asian dipping sauce is based on ssam jaang, a Korean dipping sauce. In addition to Thai chili bird peppers, I’ve omitted rice wine vinegar and soy bean paste (both used when making ssam jaang – as I understand). I love meat – all meat. Even raw meat…and yet, I still enjoy this quick and easy to make dish! Hope you enjoy as well. Don’t forget to leave a comment below – thanks!
If you like whiskey and Coke, you’ll probably enjoy Johnnie Walker Black Label and Root Beer as well. Even if you’re not crazy about root beer – I’d still recommend giving this drink a shot – at least! The whiskey/root beer blend, in my opinion, is a perfect concoction; although, I know several people who simply don’t care for the nameless drink. Black and root beer is great during the Summer (root beer) and certainly appropriate for the Winter months(Black Label). A good Boston drink.
For obvious reasons, I’m not gonna follow Linda’s recipe format – so, let’s begin!
Start with your favorite rock glass (if during the Summer – try freezing glass beforehand) and fill with ice. Pour one part Johnnie Walker Black Label then one part root beer. That’s it! I prefer A&W Root Beer as I feel A&W has more carbonation/foam. If you like, feel free to stir after pouring; however, I don’t feel it’s necessary. Try experimenting with different root beers and whiskeys (maybe vanilla ice cream too?), but be sure to comment below! Hope you enjoy and please drink responsibly.
We went to Anoop and Kush’s place this past weekend for a potluck (potluck number 3). Joel prepared a cilantro chicken biryani dish – which, as I understand, is Joel’s Mom’s recipe. Biryani is an an Indian dish made with rice and fragrant spices. If you have questions regarding the recipe – please leave a comment and I’ll get back to you. Otherwise, I hope you enjoy this recipe as much as we did!
I first tried bourbon chicken wings a decade ago in South Carolina. Because of two contradicting stories, I’m unsure where the actual birth place of bourbon chicken marinade originated. First, I’ve heard bourbon in the U.S. is mainly manufactured in Kentucky. Second, I’ve also seen references online to Bourbon Street in New Orleans, Louisiana. In my recipe, I used Maker’s Mark, but you can also try any other American whiskey available (Jim Beam, Buffalo Trace, Knob, McKenna, Wild Turkey, Woodford, etc.). Check out Wikipedia’s site for further more information on bourbon.
For best result, marinade the chicken wings in the refrigerator overnight or for a minimum of 2-3 hours.
My favorite go-to chili paste is loaded with flavor. It’s made with garlic, shallots, Thai dried chili peppers, tamarind, shrimp paste and palm sugar. A main staple in Southeast Asian households for generations, this chili paste is used in a variety of ways. It’s added to stir-fry, fried rice, tom yum (spicy, sweet and sour soups), and as a spicy vegetable dip. You can even use it as a spicy spread for sandwiches – try it!
Ingredients for Thai Chili Paste (left to right: palm sugar, garlic, shallot and dried chili peppers in front)
Thai Chili Paste
This marinade is one of the top requested recipes from family and friends. Its layers of flavors include garlic, coriander, ginger, honey, chili peppers and a slight hint of sake. If you’re out of chicken, you can substitute it with pork, beef ribs, chuck, flank, or ribeye steak. For best result, I would recommend marinading the chicken wings in the refrigerator overnight. The marinade will have time to penetrate the meat giving it more flavor. If time is of the essence, marinade for a minimum of 2-3 hours.
