Too spicy chicken drumsticks

With a 1/2 a bottle of Sriracha that's been hanging around in the fridge for who knows long, I decided it was time to use it.  Even though I almost scorched my tongue the last time, I thought it was high time to try again.  Thinking "it's from a reputable publication, surely it can't be that bad".   Famous last words I guess.  I followed the recipe as written, and then after tasting it, modified it, as well as added substitutes to try and counteract the heat.  No luck.  So be warned, this recipe is SPICY.    So for now the Sriracha is gone, my tongue has cooled and we'll chalk this one up to a really good try.
**Warning** HOT HOT HOT! 
1/2 cup Sriracha
1/2 cup unseasoned rice vinegar
1/4 cup sweet vermouth
1/2 cup raspberry jelly
12 large chicken drumsticks
Bring Sriracha, rice vinegar, vermouth and jelly to a boil in a heavy saucepan over high heat.
Reduce heat to a simmer, until the mixture is thick and reduced to 3/4 cup (about 10 minutes).
Place drumsticks in a large bowl and a season generously with salt.
Cover and refrigerate for 1 hour.
At this point you can roast the drumsticks in the oven (preheat oven to 450, turning frequently until skin is brown and crisp, 50-60 minutes). 
I barbecued mine.  Cook until crispy. 
Combine hot drumsticks and 1/4 cup sauce in a large bowl.
Return to oven or BBQ and roast, turning once, until the skin is crisp and sauce is beginning to brown, 8-9 minutes. 
Brush with additional sauce. 
Be sure to serve with a side of sauce if you like it hot.
What I did to combat the heat (and it was STILL HOT):
added salt
added more jelly
added more vinegar
added more vermouth
Stay hungry my friend.

Shopping trip

In search for a grocery store that sells raw horseradish, we ventured to 99 Ranch Market. We hadn't been here in a while, so we took our time combing the aisles. I wish I could read the language because some of this stuff is intriguing. But even if we couldn't read the labels, we enjoyed and were a bit grossed out by the ones we could.
If you're looking for either soy sauce or ramen, you need to come here.  There was a whole aisle dedicated to just ramen, I never thought that much existed, so many different brand names and flavors.   The soy sauce aisle wasn't nearly as impressive, as it was really only 1/2 an aisle.  But still 6 shelves worth is a lot more than my local grocery store.

Aisle of Ramen
Aisle of Soy Sauce
Potassium Carbonate. 
Coming here is like a culinary adventure, as I was in constant wonder of how people would cook it, and as the case with the pork bung, what the heck is it? But from the other things in the case (pork uteri, snouts...) it's pretty easy to imagine that my guesses were correct.
Another thing I wondered about was the potassium carbonate.  I felt like I was back in chemistry class.

The next time I have a craving (or the urge to cook) crab, this place will work.  You grab a bucket and can pick out your own crab.  Then when my stock of fish stock runs out, I can make some giant fist head broth without having to wait for P2 to go fishing.

Tons of fish
Live Crab

Giant fuzzy fruit
Roasted Duck

Giant Fish heads. Yup, just the heads.
Pork Bung?

Stay hungry my friend!

What I want now - caramel doughnut

Just looking at that gooey caramel makes me drool.  I've never tried to make doughnuts, but after seeing this pic, I'm in.  Fried dough and caramel.  SOLD! 

Here's the recipe, from CHOW, that goes with this goodness.

Stay hungry my friend!

Pickled Garlic

I love GARLIC.  There.  I said it.  I love it so much, that I need P2 to taste things sometimes, because I usually double whatever the recipe says.  So in this recipe is perfect.  It's just garlic.  My love of canned garlic came when I went to The Olive Pit and their tasting station.  At first I thought "what the heck?" a whole clove? really?  But once I bit it to that magical goodness, I was in love.  So this is my attempt at pickling garlic. 

12 heads garlic
2-1/2 cups white vinegar
1 cup dry white wine
1 tbsp pickling salt
1 tbsp granulated sugar
1 tbsp dried oregano (or dried basil or dried thyme)

Separate the garlic into cloves.
Blanch in boiling water for 30 seconds. Immediately immerse in cold water; drain and peel.
In a saucepan, bring vinegar, wine, pickling salt, sugar and oregano to boil; boil for 1 minute. Remove from heat. Add garlic; stir constantly for 1 minute.
Spoon garlic and 1 chili pepper each into prepared** canning jars, leaving 3/4-inch headspace.
Pour in hot liquid to cover garlic, leaving 1/2-inch  headspace.
Seal with prepared discs and bands.
Process in boiling water canner for 10 minutes.

**Note: Use directions for canning that comes with your canning equipment.
Stay hungry my friend!

Red Wine-Braised Short Ribs

Getting ready for the holiday and some tasty bbq?  We're heading out to a friends party, but we had a pack of short ribs in the freezer and needed to make some room for my latest diet food.  I just wanted some sauce and the ribs, but P2 wanted to get exotic, so here's an alternative to finger-licking food.

Red Wine-Braised Short Ribs
  • 2 lbs boneless short ribs
  • Sea salt and freshly ground pepper
  • 3 tbsp olive oil
  • 1 large white onion, chopped
  • 1 bag baby carrots
  • 4 celery stalks, chopped
  • 3 tbsp all-purpose flour
  • 1 tbsp ketchup
  • 1 head garlic, halved crosswise
  • 1 750-ml bottle dry red wine
  • 8 sprigs thyme
  • 4 sprigs oregano
  • 2 sprigs rosemary
  • 2 dried bay leaves
  • 4 cups beef stock
  1. Preheat oven to 350°.
  2. Season short ribs with salt and pepper.
  3. Heat oil in a large Dutch oven over medium-high heat.
  4. Brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate.
  5. Pour off all but 3 Tbsp. drippings from pot. Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes.
  6. Add flour and ketchup; cook, stirring constantly, until well combined and deep red, 2-3 minutes.
  7. Stir in wine, then add short ribs with any accumulated juices.
  8. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes.
  9. Add all herbs to pot along with garlic.
  10. Stir in stock. Bring to a boil, cover, and transfer to oven.
  11. Cook until short ribs are tender, 2½ hours.
  12. Transfer short ribs to a platter.
  13. Strain sauce from pot into a measuring cup.
  14. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper.
  15. Serve in shallow bowls over mashed potatoes with sauce spooned over.        
Stay hungry my friend!

Quinoa Black Bean salad

Another option on how to eat your quinoa.
1 cup quinoa
1 tbsp olive oil
1/4 cup minced onion
1 clove garlic, minced
2 cans (15 oz each) black beans, rinsed and drained
1/4 cup chopped fresh cilantro
1/4 tsp chili powder (mild)
Pinch of cayenne pepper(spicy)
1/4 cup fresh lime juice
1 cup shredded lettuce

Cook quinoa according to the directions, fluff when done.  Add 2 tbsp of cilantro and lime juice.
Place minced onions into a pot and saute for a few minutes until they begin to brown (brown, not burn).  Add the minced garlic and saute for 1-2 minutes more.
Add the black beans with 1/2 cup of water, 2 tbsp of chopped fresh cilantro, chili powder and cayenne pepper.
Bring to boil, then reduce to medium heat and let simmer for 15 minutes until the liquid is almost evaporated.
Stir in 2 tbsp of fresh lime juice and season with salt to taste,
Place cooked quinoa in bowl, and top with shredded lettuce and black bean mixture and add additional toppings to your liking.

Optional Topping Ingredients
Grated cheddar or jack cheese
Sour cream or Greek yogurt
Pico de gallo or salsa
Diced seeded tomatoes
Hot sauce or sriracha
Sliced avocado

Stay hungry my friend!