Friday, November 30, 2012

Brazilian Style Buffalo Wings

Chicken Passarinaho (Brazilian Style Buffalo Wings)

Yields: 2 servings

• 1/3 cup Frying Oil
• 1 lb. Chicken Wings
• 2 TBSP Garlic, minced
• 2 Lemons, cut into 1/8 inch slices
• ¼ cup White Wine
• ½ cup Chicken Broth
• 1 TBSP Butter
• 3 TBSP Chopped Parsley
• Salt and Pepper, as desired

1. Heat frying pan with oil until hot.

2. Place chicken wings and cook halfway, add the garlic and cook until golden brown.

3. Add the white wine, cook one minute, then add chicken broth and sliced lemons.

4. Cook 4 minutes then add the butter and chopped parsley.

5. Cook until chickens are fully cooked and add salt and pepper to taste.

6. If you like, add your favorite hot sauce on the side for dipping.

  I hope you enjoy. Until next time. Happy cooking and eating Chef Leslie Bartosh

Tuesday, November 20, 2012

Baked Buffalo Chicken Wings

Baked Buffalo Wings

2 TBSP Butter, melted
¼ cup Tabasco Sauce
2 TBSP Vinegar, any type
5 lbs. Chicken Wings

In a bowl, mix together butter, Tabasco sauce and vinegar.

Dip chicken into mixture and place on a lightly oiled baking sheet.

Bake at 350 degrees for 45 minutes or until done.

Until next time.
Happy Cooking and Eating
Chef Leslie Bartosh

Friday, November 16, 2012

Barbecued Tex-Mex Wings

Barbecued Tex-Mex Wings

Yields about 4-6 servings

2 ½ lbs precut Chicken Wings or Whole Wings cut into two pieces at joints, tips discarded
½ cup Ketchup
½ cup Apple Cider Vinegar
½ cup Honey
½ cup Light Brown Sugar, packed
½ tsp Ground Cumin
½ tsp Ground Coriander
½ tsp Onion Powder
½ tsp Freshly Ground Black Pepper
1 tsp Hot Red Pepper Sauce
1 tsp Mesquite-Flavored Liquid Smoke

1. Wash wings and pat dry.

2. Prepare medium hot charcoal fire or gas grill to medium heat. Grill wings, turning often until skin begins to get crispy – about 15 minutes.

3. In a medium bowl, mix ingredients together and baste wings, turning often. (Basting it sooner will cause wings to burn because of the high sugar content in the sauce.) Continuing to grill basting often, until wings are cooked through and slightly charred but not burnt, about another 10 minutes.

Notes: You can make this spicier by adding more pepper sauce or ground cayenne or ground chipotle pepper. You make consider the addition of little fresh lime juice. An alternative to the liquid smoke would be to use soaked chunks of mequite with the fire.   Hope you ehjoy.   Until next time. Good Cooking and Eating Chef Leslie Bartosh

Thursday, November 15, 2012

Tips for a Safe and Juicy Thanksgiving Turkey and More

Turkey Tips to Keep Your Thanksgiving Holiday Safe and Happy
(The updated information in this post is in Italics at the end.)

The following tips will help keep your turkey safe to eat.

1. If you are using a frozen turkey, allow ample time for it to thaw in your refrigerator.
A twelve pound turkey can take up to four days to thaw in the refrigerator. The time required for your turkey to thaw is dependent on how big it is and the temperature your refrigerator is operating at.

2. Do not thaw your turkey at room temperature. Doing so, allows the exterior of the turkey to get hot enough to support microbial growth while the interior is still frozen solid.

3. If you discover your turkey has not thawed sufficiently in the refrigerator, you may use the following method to help it along:

Put your turkey into a clean sink or container and fill it with cold water (hopefully your sink/container is deep enough for the turkey to be fully covered; if not, turn the turkey over periodically). Leave the turkey in the water for 20 minutes and then drain. Repeat as needed.

4. Be sure to cook your turkey to appropriate temperature; 165˚ F. Use a calibrated stem thermometer to check the temperature in the thickest part of the thigh. The juices should run clear.

If you suffer from dry turkey syndrome you may wish to brine your turkey

Combine 1 gallon of water, 1 cup sugar and ½ cup kosher salt in a large pan and bring to a boil.
When the sugar and salt are dissolved turn off the heat allow the brine to cool to room temperature. Place your thawed turkey in a container large enough to hold it and cover with cooled brine.
Place in the refrigerator for up to 24 hours.
When you are ready to cook, remove the turkey from the brine and discard the brine.
Dry the turkey with paper towels.
Season and cook your turkey as normal.


A 12 pound turkey will take about 1 ½ - 1 ¾ gallons of brine.
Remember it must be thawed and refrigerated at a temperature below 39˚ F.
Brining flushes out some blood and helps the bird retain water so you will hopefully wind up with a juicy turkey.
You may also wish to flavor the brine by:
adding some fresh squeezed orange juice as a part of the water required
add orange halves to the brine when you bring it to a boil
you may also add any other herb or aromatic you desire to the brine when bringing it to a boil.

Need further assistance with your turkey or other holiday cooking projects?
You may wish to access the following sources of help:

Reynolds Turkey Tips Line
(800) 745-4000 Open through December 31, 24 hours a day, 7 days a week.

Butterball Turkey Talk Line
(800) BUTTERBALL (800-288-8373) Available November 1 through December 28, weekdays 8 a.m. to 8 p.m. CST; Saturday and Sunday, 8 a.m. to 6 p.m. CST; Thanksgiving Day, 6 a.m. to 6 p.m. CST; Nov. 24 to Dec. 25, weekdays, 8 a.m. to 6 p.m. CST.

Honeysuckle White
(800) 810-6325 Recorded answers to frequently asked turkey preparation questions.

Crisco Pie Hotline
(877) 367-7438 toll-free. Provides answers the most common questions about baking pies for novice bakers as well as offering tips that will benefit the most seasoned baker. The hotline also offers the option for callers to connect to a live pie expert for pie baking guidance. Hours: 9 - 7 EST except for: Nov. 16 - 25 (8am - 8pm EST) and Dec. 14 - 23 (8am - 8pm EST).

Foster Farms
(800) 255-7227. Live operators answer your questions 24 hours a day November 19 through December 1. The rest of the year, hours are 8 a.m. to 5 p.m. PST, Monday through Friday.

Perdue Chicken
(800) 473-7383 Available weekdays year-round (except the day after Thanksgiving and Christmas Day) 9:30 a.m. to 6 p.m Eastern Time. Thanksgiving week: Monday and Tuesday, 9 a.m. to 7 p.m. EST, Nov. 27, 9 a.m. to 9 p.m. EST, Thanksgiving Day, 7 a.m. to 4 p.m EST.

Shady Brook Farms Turkey Line

(888) 723-4468. Available 24-hours, 7 days-a-week, automated messages by famous chefs and winemakers, through Jan. 1.

Empire Kosher
(800) 367-4734. Year-round Monday through Thursday, 8 a.m. to 4:30 p.m. EST; Fridays, 8 a.m. to 3 p.m EST. Closed on Jewish and secular holidays.

Land O' Lakes Holiday Bakeline
(800) 782-9606 Available through Dec. 24 from 9 a.m. to 9 p.m, CST, 7 days a week.

Betty Crocker
(888) ASK-BETTY (888-275-2388) Open 7:30 a.m. to 5:30 p.m. CST weekdays; staffed year-round.

Campbell's Soups Holiday Leftovers Hotline
(888) 453-3868 Open the day after Thanksgiving through December 31 for questions on leftovers; otherwise there are recorded recipes which can be faxed to you.

Fleischmann's Yeast Baker's Help Line
(800) 777-4959 Weekdays, 9am to 4pm CST, year round advice for bread bakers.

Nestle Toll House Baking Information Line
(800) 637-8537 Year-round baking help, plus recipes, from 10am to 6pm.

Ocean Spray
(800) 662-3263. Staffed year-round, weekdays (open Thanksgiving Day; but not Christmas Day, New Year's Day and other major holidays) 9 a.m. to 4 p.m., EST.

King Arthur Flour
800 827 6836. Staffed year round. Need help with a substitution or pan size? Trying to work your way through a new recipe? Can’t get your bread to rise? We have professionals standing by on our Baking Hotline to offer FREE information and advice for home bakers. Hours: Monday – Friday 8:00am to 9:00pm; Saturday & Sunday 9:00am to 5:00pm (EST)

NY Times Thanksgiving Hotline:

Thursday, November 8, 2012

Jerk Chicken Wings

Jerk Chicken Wings

Yield: 6 to 8 servings

6 pounds - jumbo chicken wings
6 tablespoons - vegetable oil
6 tablespoons - Spanish onion
1/2 pepper - scotch bonnet pepper
1 pinch - fresh ginger, grated
1 clove - fresh garlic
1 pinch - fresh thyme
1 tablespoon - red wine vinegar
1 teaspoon - light brown sugar
1/4 teaspoon - cinnamon, ground
1 pinch – nutmeg, ground
1/4 teaspoon – allspice
1/2 cup - lime juice
1/2 teaspoon - kosher
1 pinch - black pepper

Combine all marinade ingredients in a large bowl and let stand at room temperature for 10 minutes. Add the raw chicken wings to the Jerk Marinade; cover and refrigerate. To enhance their flavor, allow the chicken to marinade overnight.

After the chicken wings have marinated overnight, re-season with a little salt and pepper before grilling. Heat the grill to medium and lightly oil the grates before putting the wings on. Grill each wing should take 12 minutes, 6 minutes per side. Remove from grill, garnish with grilled lime halves and enjoy!

Serve your Jerk Wings with a citrus barbecue sauce and blue cheese dip.

Makes about 3 dozen wings to serves 6-8 people.

* Scotch Bonnet peppers are one of the hottest peppers in the world and similar to the habanero pepper. Please substitute habanero pepper if Scotch Bonnets peppers are not available

Friday, November 2, 2012

Lacquered Chicken Wings

Lacquered Chicken Wings

Yield: 24 pieces

12 large chicken wings
½ cup dark soy sauce
½ cup brown sugar, packed

Preheat oven to 350⁰.

Cut off wing tips with a sharp knife and save for stock or discard. Cut the wings into two pieces, separating them at the joint. Place wings in a shallow roasting pan. Combine the soy sauce and sugar with black pepper (to taste) and pour the mixture over the chicken wings, coating them well. Let marinate 30 minutes.

Then bake the wings for 30 minutes. Remove the pan from the oven and turn each piece over. Bake an additional 30 minutes. Turn again and bake for 15 minutes longer or until the chicken is done. The chicken will be a rich, dark brown and very tender.

Serve on a platter.

I hope your enjoy.
Until next time.
Happy cooking and eating.
Chef Leslie Bartosh