What is the best way to make Buffalo Wings at home in the oven?
Asked by Ryan Treat on 2008-01-26 07:26:39
At the restaurant, I precook all of the wings in the oven. This helps to do two things. It allows me to season the wings evenly and help prevent having raw chicken around other items. We fry the wings and toss them in our Wing sauce to order. At home you can do the same. If you don't have a small fry daddy....get one! It is a great investment for your kitchen and not very expensive. If you can't get one, you can fry the wings in a pot on the stove. You don't need a lot of oil just enough to cover the wings.
For home use this is what I would recommend. Get a big bag of wings from BJ's or Costco. Toss all of the wings in a little oil, Salt and pepper and place them on sheet pans. Bake in the oven for 10-15 minutes at 400 degrees. Remove the wings and let them cool on the stove top for 1 hour. Portion the wings in 1 to 2 pound Ziploc bags and place in the freezer. Now when ever you want wings you can pull out a bag and run it under warm water for 30 minutes and fry them up. Toss with your favorite sauce and enjoy. Cook well....Live Great EB
What seasoning makes MJ's steaks sooo good. I realize the steak itself is 99% of it, but there is something else, I sense, that pushes me over the edge.
Asked by joe bonn on 2008-01-26 07:25:09
Sir, You are correct in saying that the meat itself is 99% of a great tasting steak. I would always recommend finding a local butcher as opposed to a supermarket. You can also find prime meats from a butcher, something most supermarkets do not offer a great variety of. As for the extras, A good dry rub two hours before you grill your steaks is the key. I use a mixture of Kosher Salt, Pepper, Cumin and ground Coffee. Hope that helps Cook well.....Live Great EB
I am an avid tailgater and have tried many recipes. What is a good cajun style rub for pork ribs?
Asked by Zach Smith on 2008-01-13 18:16:08
Zach, In the restaurant, I use a technique that helps us cook an order of ribs in minutes. I think it will help you.
The day before you tailgate, Take your ribs and season them with a mixture of salt, pepper, brown sugar, cayenne and cumin. Cut some potatoes long ways (like you were going to make jojo potatoes) and place them in the bottom of a pan big enough to hold the racks of ribs. Place the racks on their sides on top of the potatoes so they are shingled in the pot. Add enough water to the pot to come to the bottom of the racks but not touching them. Add 3 Tablespoons of liquid smoke, some garlic cloves and some whole thyme sprigs. Cover tightly with aluminum foil and bake in the over at 400 degrees for 3 hours.
After three hours take out the ribs, remove the foil and if you can... put the whole pan in the refrigerator for 4 hours. If you can't fit it in the fridge....leave them on the stove top for 2 hours and then transfer them to a plate and then to the fridge. If you try to take them out while still hot they will break. What you have done is steam the ribs, making that little pressure cooker and they will be the most tender ribs you have eaten. After cool. Wrap them up with plastic.
At the game heat them on your grill and baste with your favorite sauce. Now they will only take 10-15 minutes to cook and you can spend more time drinking uh....I mean paying more attention to your guests. Hope that helps. Cook Well.....Live Great. EB
My outdoor grill is out of commission for the winter months -- what is the best way to cook a steak indoors?
Asked by Chris Bottaro on 2008-01-13 18:12:03
Chris, To me there is nothing better than the grill for steaks. I use mine all year long. I bundle and shiver...to me it is a sacrifice. I understand that some are not able physically to do this so if you must cook your steak inside, make sure you get a thick bottomed steel frying pan or saute´ pan.
Turn your oven on to 400 degrees. Heat the pan for at least 5 to 7 mins on high. Sear you seasoned steak in enough oil to come up an 1/8 of an inch on the side of the steak. Sear each side until you think is just about to burn. Remove the steak, Drain the oil and place steak back in the pan. Add whole cloves of garlic, sliced onions, half a stick of butter and whole thyme sprigs. Add 1/4 cup of red wine and place in the oven. Cook to desired temp.
Make sure you let the meat rest for 5 mins before you slice it. This will keep all of the juices in your steak and not a small pool on your plate. Thanks for the question Cook Well.....Live Great EB
My eggplant parm always comes out heavy as opposed to light and fluffy -- any advice for me?
Asked by Chris Bottaro on 2008-01-03 21:22:47
Chris, For eggplant parm, make sure you peel the eggplant before anything. The skin can be very bitter.
Second, soak the eggplant in milk that has been seasoned with salt and pepper for at least two hours.
Next tip is to use Japanese breadcrumbs for breading, chances are you are using the old fine ground Italian breadcrumbs and they can be very heavy. Japanese breadcrumbs are also know as Panko breadcrumbs. They are much lighter and are very versatile. Hope that helps. Cook well.....Live great. EB
