darkchef:

Sticky Sesame Chicken Wings

Ingredients

1 large garlic clove
3/4 teaspoon salt
3 tablespoons soy sauce
3 tablespoons hoisin sauce
3 tablespoons mild honey
1 1/2 teaspoon Asian sesame oil
Pinch of cayenne
2 lbs of chicken wings
2 tablespoons sesame seeds, lightly toasted
1 scallion (green part only), finely chopped

Directions

1. Put oven rack in upper third of oven and preheat oven to 425°F. Line a large shallow baking pan (17 by 12 inches) with foil and lightly oil foil.
2. Mince garlic and mash to a paste with salt using a large heavy knife. Transfer garlic paste to a large bowl and stir in soy sauce, hoisin, honey, oil, and cayenne. Set aside a quarter of the sauce, to coat the wings once cooked.
3. Arrange wings in 1 layer in baking pan and roast, turning over once, until cooked through, about 35 minutes.
4. Transfer chicken wings to a large serving bowl and toss with sesame seeds and scallion.

recipe-file:

Fried Egg Sandwich with Bacon and Blue Cheese [Egg Sandwich Lyonnaise]

Makes 2 sandwiches

2 ciabatta rolls

1 1/2 cups frisée (French curly endive), torn into-bite size pieces (about 2 ounces)
1 bacon slice, preferably thick-cut
1 tablespoon minced shallot (from 1 small)
1 teaspoon smooth Dijon mustard
4 teaspoons red wine vinegar
Salt and freshly ground black pepper
1/4 cup crumbled blue cheese

1 to 2 teaspoons unsalted butter, divided
2 large eggs
Salt and freshly ground black pepper

Split your rolls and put them in to toast.

Place frisée in a medium bowl. Cut bacon crosswise into 1/4-inch wide lardons. In a small heavy skillet, cook bacon over moderate heat, until pieces are crisp. With a slotted spoon, transfer bacon to paper towels, reserving bacon fat in pan. Add shallot to bacon fat and cook for one minute, stirring. Add red wine vinegar and let hiss and bubble for 20 to 30 seconds, then remove from heat and whisk in Dijon Immediately pour hot dressing over frisée and toss with salt and pepper to taste. Don’t try the salad just yet or you will be tempted to eat it just the way it is when, I promise, it’s even better with an egg on top.

Remove rolls from toaster and divide bacon-frisee salad between each bottom bun. You’ll want to heap on more than seems feasible or needed, especially once you realize how tasty it is. Top each salad pile with half (2 tablespoons) of the blue cheese.

Reheat skillet over medium-high heat. Add the butter and swirl it to coat the pan. Crack one egg into the skillet, season with salt and pepper and reduce heat to medium. I like to cover the skillet with a small lid at this point, as it seems to help the egg cook faster and more evenly. In one minute, you should have a perfect sunny-side-up egg. However, I find that for this sandwich, to somewhat rein in the mess, it helps to then flip the egg for 20 to 30 seconds, until the yolk is still runny, but less likely to run right off your sandwich.

Remove the egg from the pan and place it on top of the bacon-frisée salad on the bun. Repeat with remaining egg and come on, what are you waiting for? Dig in.

(via)

phoods:

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photo by kayone

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