Leave it to me to impulse purchase 10kg of chicken wings. Do you want to know what 10kg of chicken wings looks like? It looks like this:
As is often the case, I ended up with an overgrown cucumber in my CSA share this week. And a bunch of sweet wax peppers, which I usually have a hard time finishing before the next box comes. So I decided I’d better make some quick pickles.
I don’t have a yard or even a small balcony, but I’ve found a way to enjoy self-made cocktails outdoors: I bought a wide-mouth thermos for ice, plastic rock glasses and a paring knife in a plastic sheath. I am now outfitted to have cocktail picnics!
Step one: Buy a half of a rotisserie chicken from the local döner hut, also known as a “half chicken”. For only 40 cents extra, it comes with an actually tasty salad, so get that too.
Step three: Cover half of the half chicken with sauce (because a whole half a chicken is too much for one person)
Step four: Enjoy your chicken by candlelight.
Left with a pot of cooked chicken wings after making stock and too lazy to pick off the meat for salad, I decided the best and easiest way to use them would be to fry them up. And since I had been craving Mark Bittman’s Sweet Garlic Soy Sauce, I decided that would make the perfect glaze. I was right.
You must try these. Just fry up the wings as you would for Buffalo wings and toss them in the sauce. A little goes a long way since the sauce is basically a sticky sweet and salty caramel. Next time I think I’ll add a bit of orange juice or rice wine vinegar. Or I’ll use the sauce from David Chang’s wing recipe. Here’s a simplified version. The original calls for brining, cold-smoking and confiting the wings, then browing and pressing them in a cast-iron pan, and then glazing them.
Roasting a whole fish is so easy and so tasty, I have no idea why I do it so rarely. Actually I do. Fish is a buy-same-day-you-cook-it food, and I only ever have such a chance on a Saturday, and lots of Saturdays I have evening plans that involve not being home.
Among my many long-term goals is to train a bay laurel into a standard. I want it to look like a child’s drawing of a tree: stick + ball. This year’s seasonal pruning was harsh, and yielded more fresh bay leaves than ever. Given that one man can eat a finite number of pots of soup between prunings of his bay laurel standard, something had to be done.
The answer, as always, was booze.
I have to say that there is no food with higher deliciousness for effort than risotto. Admittedly, it does take some time. But for the total amount of effort input, there is no food that packs the same kind of tastiness. Do not endeavour to make risotto unless you have a solid 35-45 minutes. But man, if you do find yourself with enough time to wait while the rice does it thing, I cannot recommend risotto enough.
I really wanted to get this recipe out because there is only one week or so of asparagus season left in the northern mid-latitudes. Fresh, local asparagus tastes so many lightyears better than the imported green wooden sticks you get out of season, it’s important to make the most of it while it’s here. Continue reading “High-value deliciousness”