Tag: recipe

Cassoulet -Casserole Recipe from the South of France

This recipe originating from the south of France, is a combination of beans, smoked sausage, and vegetables that takes no special ingredients and tastes delicious!

Ingredients:

  • 1 tablespoon vegetable oil
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 small onion, diced
  • 2 cloves garlic, chopped
  • ½ pound smoked sausage, sliced
  • 1 15-oz can of rinsed and dried kidney beans
  • 1 15-oz can of rinsed and dried white kidney beans (or Navy beans)
  • 2 bay leaves
  • 1 14.5-oz can of diced tomatoes
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon chopped fresh parsley

When you begin, heat the oil in a large skillet, add the carrots, celery, onion and garlic, then cook and stir for a few minutes until your onion is transparent. Next, add the sausage into the skillet and cook through until the meat has turned a golden brown.

Add the beans and tomatoes, and use the bay leaves, thyme, salt and pepper as seasonings. Cover the top of the pan and simmer for approximately 10 minutes, stirring occasionally.

Once everything is fully simmered, remove the bay leaves. Pair with a fresh salad and bread.

Mushroom Bolognese

Ingredients

  • 1/2 ounce dried porcini mushrooms
  • 1 cup boiling water
  • 1 tablespoon olive oil
  • 2 1/2 cups chopped onion
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/2 pound ground pork
  • 8 cups finely chopped cremini mushrooms (about 1 1/2 pounds)
  • 1 tablespoon minced garlic
  • 2 tablespoons tomato paste
  • 1/2 cup white wine
  • 1 (14-ounce) can whole peeled tomatoes, undrained
  • 1/4 cup whole milk
  • 10 ounces uncooked whole-wheat spaghetti
  • 1 tablespoon kosher salt
  • 1 1/2 ounces Parmigiano-Reggiano cheese, grated
  • 1/4 cup chopped fresh parsley

Preparation

1. Combine porcini and boiling water in a bowl; cover and let stand 20 minutes or until soft. Drain porcini in a colander lined with a paper towel over a bowl, reserving liquid. Rinse and chop porcini.

2. Heat olive oil in a Dutch oven over medium-high heat. Add onion, 1/2 teaspoon salt, 1/4 teaspoon pepper, and pork; cook 10 minutes or until pork is browned, stirring to crumble pork. Add cremini mushrooms, garlic, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; cook 15 minutes or until liquid almost evaporates, stirring occasionally. Add porcini; cook 1 minute. Add tomato paste; cook 2 minutes, stirring constantly. Add reserved porcini liquid and wine; cook 1 minute, scraping pan to loosen browned bits. Add tomatoes; bring to a boil. Reduce heat; simmer 30 minutes, stirring occasionally and breaking up tomatoes as necessary. Stir in milk; cook 2 minutes.

3. Cook pasta according to package directions, adding 1 tablespoon salt to cooking water. Drain. Toss pasta with sauce; top with cheese and parsley.

Nutritional Information

Amount per serving

  • Calories 344
  • Fat 8.6 g
  • Satfat 2.9 g
  • Monofat 3.8 g
  • Polyfat 1.1 g
  • Protein 22.1 g
  • Carbohydrate 49.6 g
  • Fiber 9.6 g
  • Cholesterol 34 mg
  • Iron 3.5 mg
  • Sodium 544 mg
  • Calcium 130 mg

Pecan Crusted Fish Recipe

Ingredients

  • 4 (5 -6 ounce) fish fillets
  • 1⁄4 cup buttermilk
  • 1⁄4 cup pecans (finely ground in food processor or chop finely with knife)
  • 3⁄4 cup breadcrumbs
  • 3 garlic cloves (minced or pressed)
  • 2 tablespoons fresh parsley (minced)
  • 1⁄2 teaspoon dried thyme
  • 1⁄2 teaspoon paprika
  • 1⁄2 teaspoon salt
  • 1 pinch cayenne

DIRECTIONS

  1. Preheat the oven to 375°F; lightly oil a baking pan.
  2. Rinse the fish and place it in a shallow dish.
  3. Pour the buttermilk over the fillets.
    In a separate shallow dish, combine the pecans, bread crumbs, garlic, parsley, thyme, paprika, salt, and cayenne.
  4. One at a time, remove the fillets from the buttermilk, allowing the excess to drain off.
  5. Dredge in the pecan mixture to coat all sides.
  6. Place each coated fillet in the baking pan.
  7. Bake for 30 to 45 minutes, depending upon the thickness of the fillets, until the topping is lightly browned and the fish is tender and flakes easily with a fork.

Stir Fry Chicken With Broccoli Recipe

Ingredients

Ground black pepper and salt according to taste
2 sliced green onions
½ cup of sliced onion
3 cups of broccoli florets
2 tablespoons of divided vegetable oil
1 teaspoon of sambal oelek
2 tablespoons of oyster sauce
3 tablespoons of dry sherry
3 tablespoons of soy sauce
½ teaspoon of fresh and minced ginger root
1 teaspoon of minced garlic
2 teaspoons of dry sherry
2 teaspoons of soy sauce
1 tablespoon of cornstarch
2 tablespoons of vegetable oil
2 boneless, skinless, and sliced halves if chicken breast

Directions

  • Mix together ginger, garlic, 2 tablespoons of sherry, 2 teaspoons of soy sauce, cornstarch, and 2 tablespoons of vegetable oil in a bowl.
  • In another bowl, whisk together sambal oelek, oyster sauce, 3 tablespoons of sherry, and 3 tablespoons of soy sauce.
  • Take a skillet or wok and heat a tablespoon of vegetable oil using medium high heat.
  • Stir and cook the chicken in batches until they have become golden. This may take around 5 minutes.
  • Transfer the chicken to a platter.
  • Heat the remainder tablespoon of vegetable oil in the same skillet or wok and stir and cook onion and broccoli in it. This should be done for around 2 to 3 minutes until the broccoli is cooked partially but still remains firm.
  • Stir in the mixture of oyster sauce and continue to cook for about 5 minutes until the broccoli has become tender.
  • Return the chicken to your wok and add in the green onions.
  • Toss these until properly heated and coated thoroughly with sauce.
  • Season this using black pepper and salt.

Smoky Chipotle Black Beans and Rice

Ingredients

1 cup Rice
2 tablespoon Extra Virgin Olive Oil
1 pound Sausage (about 4 links), casings removed
1 medium Onion, diced
2 ribs Celery, thinly sliced
2 cloves Garlic, minced
1 tablespoon Chipotle Seasoning* (see below)
1/3 cup white wine
1 jar black bean chili starter
1 can black beans, drained and rinsed

Preparation

Serves 4-6

  • Heat a large, deep skillet or dutch oven over medium high heat.
  • Add Extra Virgin Olive Oil.
  • When the oil shimmers, add sausage, breaking it up with a wooden spoon.
  • Cook until the meat is no longer pink and the juices run clear. Using a slotted spoon, remove the cooked sausage to a paper towel-lined plate.
  1. In the same skillet, add onion, celery, garlic, and chipotle seasoning.
  2. Cook until translucent and fragrant, about 3-5 minutes.
  3. Remove the skillet from the heat and add white wine (optional) to the pan, scraping any browned bits from the bottom of the pan with a wooden spoon.
  4. Return the skillet to the head and add the black bean chili Starter, black beans, and the reserved cooked sausage. Stir to combine and bring to a boil. Turn off the heat and serve over the prepared rice.

 

*Chipotle Seasoning Ingredients (makes about 8 measures for this recipe)

1 tablespoon ground chipotle chile pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground coriander
2 teaspoons paprika (smoked paprika if available)
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon oregano (Mexican Oregano if available)
½ teaspoon seasoned salt
½ teaspoon cayenne pepper

Sangria for All Ages

INGREDIENTS:     (For 20 Servings)

  • 2 limes
  • 2 oranges
  • 1 lemon
  • 1/2 cup sugar
  • 1/2 cup water
  • 2 bottles white grape juice
  • 2 tablespoons orange-flavored liqueur or orange juice
  • 2 cups sparkling water, chilled

DIRECTIONS:

  • Cut ends off fruit. In 2-quart saucepan, mix sugar and water; add ends of fruit.
  • Heat to boiling; boil 3 minutes.
  • Cool; discard ends.
  • Cut remaining limes, oranges and lemon into thin slices.
  • In 3-quart non-metal container, mix sugar-water mixture, grape juice and liqueur.
  • Add fruit slices; refrigerate. Just before serving, add sparkling water; stir gently.

Use wine instead of grape juice for an alcoholic drink.

SMASH Beer Recipe

I’ve been growing Cascade hops for 3 years now and have a good crop to use from this year. I decided to make a SMASH (Single Malt Single Hop) beer to economize.
This is the all-grain recipe that I used

Recipe Specs
Batch Size: 5.0 gallons
Original Gravity: 1.050 (75% Efficiency)
Final Gravity: 1.011  (1.035 actual)
SRM: 4.7L
IBUs: 41
ABV: 5.1%
Ingredients:
  • 10 lbs Maris Otter 2 Row Malt
  • 12 ounces of Whole Cascade Hops (6%AA) for 60 minutes
  • 1 Whirfloc tablet (Irish Moss)
  • Wyeast 1056 American Ale Yeast
Procedure:

Mash for one hour at 152° F or until starch conversion is complete. Mash out at 170° F. Bring to a boil. Add hops in bag. Boil for 60 minutes. After the time has passed, add the Whirfloc tablet.

Chill to 72° F, and rack to carboy. Pitch yeast and ferment at 68° F for 7-10 days or until fermentation is complete.

Let rest for 7-14 days at 68° F and bottle.

 

Chutney

Chutneys have a long history and the varieties are even more widespread. There are fruit and vegetable chutneys, some hot, some not. The American and European chutneys generally consist of fruit along with vinegar and sugar cooked down to a reduction with added flavorings such as salt, garlic, tamarind, onion, and ginger. The origins of chutney are thought to be South Asian, especially India. The word chutney derives from the Sanskrit word “catni” which means “to lick”. In fact the word chutney seems to be derived from the Indian word “chatni”. During the colonial era, the British took the recipes back home to England. Chutneys are served with most Indian meals. They can range from a chuncky version to one that is near liqufied. Chutneys can be made from many combinations of fruit (usually mangoes, pears, and apples) and various vegetables. The types are usually grouped into sweet or hot forms. Both the sweet and the hot varieties normally contain spices, including chili, but have a seemingly infinite variety of flavors.

Some of the more popular (and domestically available) ingredients in chutneys are:

  • Mangoes
  • Apples
  • Pears
  • Tamarind
  • Onions
  • Lemon
  • Tomato
  • Raisins
  • Coconut
  • Vinegar
  • Sugar
  • Honey
  • Molasses
  • Citrus Peel
  • Garlic
  • Ginger
  • Cloves
  • Mint
  • Turmeric
  • Cinnamon
  • Cilantro
  • Hot Chilis

One popular chutney recipe know in England and elsewher is Major Grey’s Chutney. This recipe is suppose to have originated back in the late 1800s and has been around ever since. Several British companies continue make it commercially available and there is also a commercial form of the product sold in India. Apparently, it is not commercially available in the U.S. There is no actual man called Major Grey; however, the chutney recipe lives on:

Major Grey’s Chutney

4 cups chopped mango, about 5-6 medium
1 cup dark brown sugar
1 cup apple cider vinegar
1 cup yellow onion, chopped coarsely
3/4 cup golden raisins
1/2 cup lime, seeded, chopped
1/2 cup ginger root grated
1/2 cup peeled, seeded and chopped orange
1/2 cup molasses
1/4 cup peeled, seeded and chopped lemon
3 cloves garlic minced
1 T. mustard seed
1 T. dried red pepper flakes
1 tsp. ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground allspice
2 tbsp finely chopped fresh cilantro

Directions

  1. Combine mangoes, sugar, vinegar, onions, raisins, lime, ginger root, orange, molasses, lemon, garlic, mustard seed, red pepper flakes and cook for about 30 minutes, stirring often
  2. Add cinnamon, cloves, allspice and cilantro and cook for about 10 minutes longer until chutney starts to thicken
  3. Ladle the chutney into a hot jar leaving 1/2″ head space
  4. Remove air bubbles by sliding a rubber spatula between glass and food; readjust head space to 1/2″
  5. Wipe jar rim removing any residue
  6. Seal with lid and band
  7. Process 10 minutes in hot water bath or refrigerate

6 Chow-Chow Pickle Relish Recipes

6 Chow-Chow Pickle Relish Recipes

When it comes to classic southern cuisine, a relish called chow-chow, used as a condiment added to food like pinto beans or black-eyed peas, is a great addition to the dinner table.  It is also an excellent hot dog relish. Chow-chow is also called piccalilli, an English version of the relish.  The exact origins of the name are somewhat obscure.  There are also countless versions of the sometimes sweet and other types hot and spicy relish. Traditional chow chow recipes include cabbage. The name “chow chow” is believed to be derived from the French world for cabbage, “chou”.  17th century French colonists, the Acadians, migrated down south to settle in Louisianna and their chou relish recipes came with them.  Included below are just a few of the chow-chow recipes to prepare.

Old Fashioned Chow-Chow Recipe

  • 2 cups diced green bell pepper
  • 2 cups diced red bell pepper
  • 1-1/2 diced green tomatoes
  • 2 cups sweet onion
  • 1-1/2 cups diced green cabbage
  • 1 tablespoon kosher salt
  • 1/4 heaping cup raw sugar
  • 1/2 cup apple cider vinegar
  • 1/4 cup water
  • 3/4 teaspoon dry mustard
  • 1 1/2 teaspoons mustard seed
  • 1 tablespoon crushed red cayenne pepper
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon ground ginger
  1. In a large non-reactive skillet, bring water, salt, sugar, and spices to a simmer
  2. Add vinegar and bring to a boil before adding vegetables
  3. Stir to coat all the vegetables, reduct heat to medium and continue to cook and stir for 5-10 minutes until vegetables become tender
  4. Transfer to glass jars and refrigerate

Will keep 2-3 week in the refrigerator

 

 

Hot Chow-Chow Recipe – 1 Quart

  • 6 large tomatoes
  • 1/4 cup hot pepper
  • 1 large onion
  • 1/3 heaping cup raw sugar
  • 1/4 cup white vinegar
  • 1 teaspoon allspice
  • 1 tablespoon salt
  1. Peel and chop tomatoes and put into a stainless steel pot
  2. Chop peppers and onions and put in the pot
    Note: Cut ingredients into sizes you prefer, but about 1/4″ pieces (or smaller) work well
  3. Add remaining ingredients and bring to a boil stirring often
  4. Cook on medium heat until thick (approx 45 minutes to an hour)
  5. Put into canning jars
  6. Place rings and caps on jars and process in hot water bath for 5 minutes or refrigerate when cooled

 

Cajun Chow-Chow Relish Recipe

  • 2 Sweet onions chopped fine
  • 1 stalk celery chopped fine
  • 5 fresh hot chili peppers (jalapeno, Serrano, Tabasco)
  • 2 cups cider vinegar
  • 1/2 tablespoon salt
  • 1 teaspoon raw sugar
  1. Process in food processor all ingredients
  2. In saucepan over medium heat, add the prepared vegetables and bring to a boil
  3. Turn down to simmer and allow it to contiue simmering for about 2 hours, stirring occasionally
  4. Remove from heat and allow to cool. Place in canning jars and refrigerate.

Hot Pepper Chow-Chow           Makes about 6-1/2 pints

IMG_1410

  • 1/2 pound of jalapeno and hot chili peppers chopped finely
  • 1 medium red onion chopped fine
  • 4-5 small “gherkin type” pickling cucumbers chopped fine
  • 3 cups cabbage chopped fine
  • 1-1/2 cups apple cider vinegar
  • 1/4 heaping cup raw sugar
  • 1/2 cup water
  • 1 tablespoon pickling salt
  • 1 teaspoon celery salt
  • 1 teaspoon dry mustard
  • 1 teaspoon powdered turmeric
  • 1/2 teaspoon powdered ginger
  • 3 cloves fresh garlic, minced
  1. Mix all ingredients in stainless steel pot and bring to a boil
  2. Simmer for 8-10 minutes
  3. Place in clean jars and seal
  4. Process sealed jars in hot water bath for 5-10 minutes (or refrigerate after cooled)

Chow-Chow Hot Mustard Style Pickle Makes 12 pints

  • 1-1/2 cups pickling salt
  • 1-1/2 gallons water
  • 1 very large cauliflower broken up into small florets (about 2 quarts)
  • 2 quarts small cucumbers cut into small chunks
  • 1 quart small onions chopped thin
    6 red peppers cut into small squares (seeded)
  • 4 medium sized hot peppers (jalapeno, Serrano, Tabasco, hot chili) add to suit your taste

Mustard Sauce

  • 1 cup all purpose flour
  • 6 tablespoons dry mustard
  • 2 tablespoons Turmeric
  • 1/2 cup raw sugar
  • 1 ounce celery seed
  • 1 ounce white mustard seed
  • 1/2 teaspoon powdered cayenne pepper

Chow-Chow Preparation

  1. In large container, stir salt into the water to dissolve
  2. Add all of the chopped vegetables
  3. Weight the vegetable down to submerge and leave overnight
  4. Drain vegetables into a large pot
  5. Heat salt water to boiling
  6. Place vegetables in a colander in sink
  7. Pour boiling water over vegetables to scald them

Mustard Sauce Preparation

  1. Whisk flour, dry mustard powder, cayenne, and turmeric together
  2. Stir in 1-1/2 cups cider vinegar to make a smooth paste
  3. Meanwhile, into the large pot over medium heat combine the remaining 3 pints of vinegar with the sugar, celery seed, and white mustard seed
  4. Add the mustard paste
  5. Whisk over heat until thickened (about 1/2 hour – don’t let sauce scorch)
  6. Add all of the vegetables and heat until hot, but not boiling
  7. Get canning jars ready
  8. Ladle hot mustard pickles into the jars
  9. Place jars in hot water bath for 15 minutes (or refrigerate)

Corn Chow-Chow Makes about 5 half pint jars

  • 2 cups apple cider vinegar
  • 1 cup water
  • 1/4 heaping cup sugar
  • 2 teaspoons salt
  • 6 cloves of garlic minced
  • 2 teaspoons coriander seed
  • 1 teaspoon mustard seed or dry mustard
  • 1 teaspoon cayenne flakes
  • 1 teaspoon celery salt
  • 1 cup finely minced red bell pepper
  • 3 cups of corn kernels
  • 2 cups finely diced green tomato (cabbage may also be used instead or with)
  • 1 cup finely diced yellow onion

Directions

  1. In 2 quart stainless steel pot, combine the vinegar, water,sugar, salt, garlic and spices
  2. Simmer over medium heat for 5 minutes
  3. Add red peppers and simmemr 2 minutes
  4. Add the corn and simmmer for another 2 minutes
  5. Add the green tomato and onion and turn off the heat
  6. Transfer the chow chow to a bowl and chill or can in jars

It’s All Pickle Relish and It’s All Good!

Asian Sauces

Basic Ingredients for Asian Sauces

– Ginger
– Garlic
– Scallion
– Onions
– Soy Sauce
– Rice Vinegar
– Mirin (sweet Asian wine) / Rice Wine / Cooking Wine / Dry Sherry
– Hot Sauce (Sambal Oelek)
– Hot Peppers
– Chinese 5 Spice powder (above)
– Sugar / Brown Sugar
– Cornstarch and Water for thickening
– Meat broth (chicken, beef, pork)
– Oyster Sauce
– Sesame or Peanut Oil

Brown Sauce

Ingredients
– 3/4 Cup beef broth
– 1 1/2 Tbs Oyster Sauce
– 1 Tsp Soy Sauce
– 1 Tbs Cornstarch

Instructions
Bring combined ingredients to a boil until thickened

Sichuan Sauce

2 tablespoons dry sherry
1 1⁄2 tablespoons minced peeled ginger
2 garlic cloves, minced
1⁄2 teaspoon dry crushed red pepper
1⁄2 cup canned low sodium chicken broth
2 teaspoons cornstarch
1 1⁄2 tablespoons soy sauce
1 tablespoon Asian chili-garlic sauce
1 teaspoon sugar

  1. Instructions
    Mix ginger, garlic, red pepper, soy sauce, chili garlic sauce and sugar in a pan and warm to near boiling.
  2. Combine broth and cornstarch in small bowl; stir to dissolve cornstarch.
  3. Stir the cornstarch mixture into the soy mixture. Stir until thickened.

Kung Pao Sauce

Ingredients

3 tablespoons minced garlic
2 tablespoon minced ginger
2 tablespoons sambal oelek
1 cup naturally brewed dark soy sauce
3 tablespoons sugar
1/2 cup naturally brewed rice vinegar
1 tablespoon cornstarch with 1 tablespoon water for a slurry
Grapeseed or canola oil for cooking
Kosher salt and freshly ground black pepper

Instructions

In a wok or saute pan coated lightly with oil over high heat, add garlic and ginger and saute for 1 minute, just to soften.

  1. Add sambal, taking care not to inhale the chile, and saute until well-blended.
  2. Add soy sauce to deglaze, then add sugar and rice vinegar.
  3. Bring to a boil and slowly whisk in slurry to thicken.
  4. Check for flavor and season if necessary.
  5. Keep warm to use in recipes or cool to room temperature, store in an air-tight jar and place in the fridge.

Ginger Scallion Sauce
– 3 1/2 Tbs Soy Sauce
– 1 1/2 Tbs Water or Chicken Broth
– 1 Tsp Brown Sugar
– 6 scallions finely chopped
– 1 – 2″ slice ginger peeled and finely chopped
– 1 Green or Red Chili Pepper Sliced
– 3 Tbs Peanut Oil

Instructions
1. Combine soy sauce, water, and sugar in a small (heat-proof) bowl
2. Stir in the scallions, ginger, and chopped chili pepper
3. Heat oil over medium heat for about 5 minutes
4. Carefully pour the oil into the scallion/ginger mixture
5. Once it stops sizzling, stir and let stand for 2 minutes before serving

Sweet and Sour Sauce
– 1/3 Cup white or rice vinegar
– 4 Tbs brown sugar
– 1 Tbs ketchup
– 1 Tsp Soy Sauce
– 2 Tsp corstarch mixed with 4 Tsp of water

Instructions
1. Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot.
2. Mix in the cornstarch/water mixture and stir to thicken

Chinese Garlic Sauce

Ingredients
– 2 Tbs oyster sauce
– 1/4 cup chicken broth
– 3 Tbs Soy Sauce
– 2 Tbs rice vinegar
– 1/2 Tsp chili paste (sambal oelek)
– 1 Tbs cornstarch
– 2 Tbs water
– 1 Tbs Peanut oil
– 3 Tbs finely minced garlic
– 2 Tbs sugar or brown sugar

Instructions
1. In small bowl mix oyster sauce, chicken broth, saoy sauce, rice vinegar, and chili paste
2. In another small bowl mix cornstarch and water
3. Heat oil in saucepan on medium heat
4. Add garlic and stir briefly until semi-transparent
5. Turn heat to medium low, stir the sauce, and add to saucepan. Stir in sugar.
6. Bring sauce to a boil
7. Re-stir cornstarch/water
8. Add to saucepan and stir until thickened

Asian BBQ Sauce

– 6 Tbs Hoisin sauce
– 2 Tbs Rice Vinegar
– 1 Tbs Asian Fish Sauce
– 1 Tbs Soy Sauce
– 1 Tbs Honey or Sugar or Brown Sugar
– 1/3 Cup minced onion
– 2 Garlic Cloves, minced
– 1 Tbs Minced Ginger, minced
– 1/8 Tsp Chinese 5 spice powder
– 1/3 cup sugar

Instructions
1. Stir all ingredients into bowl except sugar into a bowl
2. Cook sugar in dry, heavy saucepan until it begins to melt
3. Cook and stir until it turns to deep golden caramel color
4. Tilt pan and carefully stir in the hoisin mixture
5. Continue stirring on moderate low heat until dissolved and sauce begins to thicken
6. Serve with Shrimp, pork, or chicken

Asian BBQ Sauce II

– 4 Chicken Drumsticks
– 1 Tbs Peanut Oil
– 1/2 Tsp Chinese 5 spice powder
– Salt and Pepper
– 1/4 Cup Hoisin Sauce
– 2 Tbs Hot Chili Sauce (Sambal Oelek)
– 1/8 Cup Rice Vinegar
– 1/8 Cup Chicken Broth
– 1 Tbs minced fresh ginger, minced
– 1 Garlic clove, minced
– 1/2 Cup toasted sesame seeds (optional)

Instructions
1. Prehat oven to 425 degrees
2. In large bowl mix Peanut Oil with 5 spice powder
3. Add salt and pepper
4. Toss
5. Place on foil lined baking sheet
6. Roast for about 25 minutes – turning twice until cooked
7. Meanwhile, in a blender, combine hoisin sauce, chili sauce, rice vinegar, chick broth, garlic, and ginger.
8. Puree until very smooth
9. Transfer to saucepan and simmer until slightly thickened
10. Tranfer the cooked chicken to a large bowl and mix in sauce until completely covered
11. Pre-heat broiler and position a rack about 8″ from the heat.
12. Return the chicken to the baking sheet and broil for about 10 minutes
13. Brush with remaining sauce in bowl
14. Turn occasionally and brush on more sauce
15. When chicken is glazed and sticky, add sesame seeds (optional)

Asian 5 Spice Powder

– Star Anise
– Fennel Seed
– Szechuan Pepper
– Cinnamon
– Cloves

Pulverize the ingredients above in equal quantities and mix.