Tuesday, February 14, 2012

A Valentine like only a chef can give

I know what you think this post is going to be. You think this is going to be about the amazing dinner my husband the chef made for me.


Restaurant people don't do Valentine's Day. Or most holidays. We work them. Thanksgiving, Christmas Eve, New Year's Eve, New, Year's Day, the Superbowl, weekends, weddings, summers...

It makes us a little jaded about holidays, which sometimes makes me sad because I like holidays. I love celebrations. I live for playing elf, cupid, bunny, and all the other secret creatures that bring songs, presents, tricks and treats.

Otherwise every day may as well be Tuesday. Mundane ol', school night, leftovers for dinner Tuesday.

So today, even thought he wasn't feeling it, and just wanted to go to TaeKwonDo, like he does every Tuesday, honey made me a flower. Made of hearts cut out of the chefware catalog.

Which he made into a card.

And I came in pissy with the groceries, thinking that he didn't do a thing, and didn't even see it at first because I plopped the bags right on top of the card.

Thank you, baby. You know just how to turn the B into a Be Mine.

Wednesday, February 1, 2012

Superbowl Party Recipe: Smoked "Reverse Popper" Wings

The big game is almost here! For those of you hosting a party, here is an easy and delicious twist on wings. It's simple; stuff wings with a mix of sausage and diced jalepenos, dust with rub and grill. What you get is a nice smoked wing with a little spicy surprise inside.

Jumbo wings, 1 and 2 joint. As many as you want to make.

Diced jalepenos, canned. 1 small can goes a long way.

Sausage - your choice. I chose a sweet Italian. Factor 1 spoonful per wing.

1 part brown sugar
1 part mix of paprika, cumin, kosher salt, black pepper, and chili powder
(or use your favorite with added brown sugar. I liked the sweet contrasted with the heat).

Cut wings open slightly to make a little pocket for the mixture. Thoroughly mix the jalepenos with the sausage. Stuff a heaping spooful in each wing and "reclose". Dust with rub.

Make a hot grill with half indirect space. Grill first directly to sear and mark for 5 minutes on each side, then move to indirect heat with your lid down until done, approximately 20-30 minutes. It's important you use the big jumbo wings so they don't get overdone before the sausage is cooked.

Serve with hot sauce, barbecue sauce, or sweet-hot Thai chili sauce.

May your team win!