| Gourmet Meal | ||||||||||||||||||||||||
| Honey Garlic Wings | ||||||||||||||||||||||||
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3 lb chicken wings 1/2 c honey 3 tb vinegar, cider 1/4 ts pepper, black garlic salt 1/4 c soy sauce 5 garlic cloves, minced Trim wings and Season with garlic salt, arrange in a 13"x9"x2" baking dish. Cover with foil and bake at 325F for one hour until tender, drain all liquid. Combine remaining ingredients in a saucepan and simmer five mins. Drizzle honey mixture over spareribs and bake, uncovered, at 350F for 30 mins., baste every 10 mins. | |||||||||||||||||||||||
| Roast Chicken | ||||||||||||||||||||||||
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1/2 cup peanut oil 3 tbs chili powder 1/2 tsp jalapeno pepper, chopped (I just chopped 2 jalapeno peppers) 2 cloves garlic 2 (3 1/2 pound) broiler fryer chickens 1/2 cup dried sage, divided 2 cloves garlic, halved and divided 2 tsp red wine vinegar 1 tsp chopped purple onion 1 tsp prepared mustard 1/4 tsp salt 14 tsp pepper Combine first 4 ingredients in container of electric blender (or food processor); cover and process until smooth, stopping once to scrape down sides. Remove giblets and rinse chickens with cold water; pat dry. Place 1/4 cup sage and 1 halved garlic clove in cavity of each chicken. Tie ends of legs together with string. Lift wingtips up and over back, and tuck under bird. Place chickens on lightly greased rack in a shallow roasting pan, breast side up. Insert meat thermometer into meaty portion of thigh of 1 chicken, making sure it does not touch the bone. Brush chickens with oil mixture. Bake, uncovered, at 500 degrees for 10 minutes. Reduce oven temperature to 350 degrees and bake an additional 55 minutes or until meat thermometer registers 180 degrees. Remove sage and garlic from chicken cavities; set aside. Remove chicken to a serving platter; set aside, and keep warm. Skim fat from pan drippings; reserve pan drippings. Combine reserved sage, garlic, vinegar, and next 4 ingredients in container of electric blender (or food processor); cover and process until smooth, stopping once to scrape down sides. Add reserved pan drippings; process until smooth, stopping once to scrape down sides. Serve chicken with sauce. *Rice goes great with this dish | |||||||||||||||||||||||
| Chocolate Cheesecake | ||||||||||||||||||||||||
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32 ozs cream cheese, softened in microwave 2 minutes | 1-1/4 cups sugar 1-1/4 cups chocolate chips, melted 1/4 cup cornstarch 1/2 cup heavy cream 5 jumbo eggs, shelled and warmed in micro 25 secs. 2 tsp vanilla or 1/3 cup amaretto If using amaretto you may wish to add 1/2 cup chopped almonds to crust or cake as well). Heat oven to 300 with pan of water on bottom shelf. Cream cheese until light. Add sugar, chocolate and beat again. Add eggs one at a time, beating after each. Mix in cream, cornstarch and vanilla. Pour into crust and bake for 65-75 minutes until firm around edges and stiff somewhat soft in middle. Run a knife around the edge. 2 cups sour cream 1-1/2 tsp vanilla 1/4 cup sugar Mix and pour over hot cheesecake. Put cake back in oven for 5 minutes. Cool cake completely. Drizzle with melted chocolate (and almonds if you opted for the amaretto).
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