Where has the time gone? Seems we were just planning holiday parties, and here we are. This weekend is the Super Bowl, and we have a great wing recipe for you to enjoy with friends. These are great with an ice cold unfiltered wheat.
Sticky Sesame Wings
1 large garlic clove
3/4 teaspoon salt
2 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons mild honey
1 teaspoon Asian sesame oil
Pinch of cayenne
3 lb chicken wingettes or chicken wings (see cooks' note, below)
1 1/2 tablespoons sesame seeds, lightly toasted
1 scallion (green part only), finely chopped
Preparation
Put oven rack in upper third of oven and preheat oven to 425°F. Line a large shallow baking pan (17 by 12 inches) with foil and lightly oil foil.
Mince garlic and mash to a paste with salt using a large heavy knife. Transfer garlic paste to a large bowl and stir in soy sauce, hoisin, honey, oil, and cayenne. Add wingettes to sauce, stirring to coat.
Arrange wingettes in 1 layer in baking pan and roast, turning over once, until cooked through, about 35 minutes. Transfer wingettes to a large serving bowl and toss with sesame seeds and scallion.
(modified from Epicurious.com)
Deco Catering - http://www.decocateringkc.com/
Thursday, January 29, 2009
Friday, January 16, 2009
Terri's birthday dinner
We recently celebrated Terri's birthday with a dinner with the whole family. We had a nice evening that started with bacon wrapped, Gouda stuffed dates and a bottle of Malbec. The main course was a chicken and spinach sausage and vegetable lasagna, homemade Caesar salad, and crispy garlic bread. After the meal, chocolate cupcakes, with a cream cheese center were served warm with a dollop of ice cream. Below is the recipe for the stuffed dates. Happy birthday Terri!
Bacon Wrapped, Gouda Stuffed Dates
30 Dates
10 Slices Applewood Smoked Bacon
4-5 oz. Smoked Gouda
30 toothpicks
Slice the Gouda into small pieces to stuff inside the dates. Cut each slice of bacon into thirds. Cut a slit in the dates, and stuff a piece of the Gouda inside each. Wrap each stuffed date with a piece of the sliced bacon, and secure the bacon with a toothpick. Arrange dates on a sheet pan and bake at 450 for 10-15 minutes or until bacon is cooked. Enjoy!
www.decocateringkc.com - Kansas City Catering
Bacon Wrapped, Gouda Stuffed Dates
30 Dates
10 Slices Applewood Smoked Bacon
4-5 oz. Smoked Gouda
30 toothpicks
Slice the Gouda into small pieces to stuff inside the dates. Cut each slice of bacon into thirds. Cut a slit in the dates, and stuff a piece of the Gouda inside each. Wrap each stuffed date with a piece of the sliced bacon, and secure the bacon with a toothpick. Arrange dates on a sheet pan and bake at 450 for 10-15 minutes or until bacon is cooked. Enjoy!
www.decocateringkc.com - Kansas City Catering
Saturday, January 10, 2009
Welcome to the Deco Catering Blog!
Welcome to our new blog! We will have exciting updates on events are participating in, weekly recipes, and more !
This week's Creamy White Bean Soup with Leek recipe is great with some crusty bread on a chilly night.
Ingredients
three 19-ounce cans white beans, rinsed well
1/4 teaspoon dried tarragon
2 cups chicken broth
2 cups thinly sliced washed white and pale green part of leek
3 garlic cloves, minced
1/4 teaspoon dried hot red pepper flakes, or to taste
3 tablespoons olive oil
3/4 cup half-and-half
1 tablespoon fresh lemon juice
Preparation
In a blender purée the beans in batches with the tarragon and the broth and strain the purée through a fine sieve into a bowl, pressing hard on the solids. In a large saucepan cook the leek, the garlic, and the red pepper flakes in the oil over moderately low heat, stirring occasionally, until the leek is softened and begins to turn golden. Add the purée, the half-and-half, the lemon juice, and salt to taste and simmer the soup, stirring, for 5 minutes.
modified from Gourmet Magazine
This week's Creamy White Bean Soup with Leek recipe is great with some crusty bread on a chilly night.
Ingredients
three 19-ounce cans white beans, rinsed well
1/4 teaspoon dried tarragon
2 cups chicken broth
2 cups thinly sliced washed white and pale green part of leek
3 garlic cloves, minced
1/4 teaspoon dried hot red pepper flakes, or to taste
3 tablespoons olive oil
3/4 cup half-and-half
1 tablespoon fresh lemon juice
Preparation
In a blender purée the beans in batches with the tarragon and the broth and strain the purée through a fine sieve into a bowl, pressing hard on the solids. In a large saucepan cook the leek, the garlic, and the red pepper flakes in the oil over moderately low heat, stirring occasionally, until the leek is softened and begins to turn golden. Add the purée, the half-and-half, the lemon juice, and salt to taste and simmer the soup, stirring, for 5 minutes.
modified from Gourmet Magazine
http://www.decocateringkc.com/ - Kansas City Catering
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