Category: Meat & Poultry

RECIPE: Asian Wings

Posted on by thenibble

We like Buffalo Wings, but we’re ready for something new (even newer than these fun Deconstructed Buffalo Wings and this Buffalo Chicken Pizza). So we jumped on this Asian-inspired wings recipe from Chef Lorena Garcia. Plan ahead: They need to marinate overnight (and can be prepped up to three days in advance). RECIPE: GINGER ORANGE…
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TIP OF THE DAY: How To Deglaze The Pan & Make A Pan Sauce

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Have red wine? Pour it in! (photo © BalanceWine.Wordpress.com).   When you cook or bake with alcohol, you’re probably aware that the heat evaporates much (but not all) of the alcohol. The New York Times report that a sauce made with wine, then simmered and stirred for 30 minutes, can retain as much as a…
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TIP OF THE DAY: Spicy Peanut Sauce Marinade & Sauce

Posted on by thenibble

If you like sesame noodles or satay with peanut sauce, here’s another delicious use for it: in a marinade. Marinating beef, chicken, lamb, pork or tofu in a peanut sauce-based marinade adds dimensions of flavor. Just create a marinade from chicken or other stock, peanut butter, soy sauce, oil, ginger, chili flakes and garlic (see…
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TIP OF THE DAY: Make Turkey Stock

Posted on by thenibble

Turn your turkey carcass into turkey stock or turkey soup. Photo by Marius Zjbie | Wikimedia.   Years back, we were very friendly with the owner of New York City’s most famous delicatessen. Among other secrets, he told us that the restaurant’s chicken soup was actually turkey soup. Why? Because the kitchen roasted several turkeys…
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