Buffalo Wings

Buffalo Wings: Halal Chicken, Flour, Chilli Powder, Garlic Powder, Vinegar, Worcestershire Sauce, Tabasco Sauce, Cayenne Chili Sauce, Butter, Salt

Buffalo Wings: Halal Chicken, Flour, Chilli Powder, Garlic Powder, Vinegar, Worcestershire Sauce, Tabasco Sauce, Cayenne Chilli Sauce, Butter, Oil, Salt (Photo by Azi)

Buffalo Wings

Classic spicy chicken wings, based on the original recipe from the Anchor Bar in Buffalo, New York. They were a hit!

Ingredients

For Chicken:

36 Halal Chicken Wing pieces (18 Whole Wings, halved into drumstick and flat pieces)

1 Tbsp Cooking Oil

1 Tsp Salt

2 Cups All-Purpose White Flour

For Sauce:

3 Tbsp White Vinegar

1 Tsp Cayenne Powder (or Chilli Powder)

1/2 Tsp Garlic Powder

1/2 Tsp Worcestershire Sauce

1 Tbsp Tabasco Sauce

1/2 Tsp Salt

3/4 Cup Cayenne Pepper Sauce

6 Tbsp Unsalted Butter or Margarine

On the Side:

Celery Sticks

Blue Cheese Dressing

To Prepare

Preheat the oven to 220 C (425 F).

If necessary, cut the Chicken Wings into halves, such that there’s one drumstick and one flat piece. Place them into a large bowl and toss with Salt and Oil. Spread the chicken pieces over a large surface and sprinkle the Flour over the top and bottom, until the chicken pieces are covered. Shake off the excess flour. Line a large baking sheet with foil. Use nonstick spray and sprinkle a bit of cooking oil on the foil, then lay the chicken evenly onto the baking sheet. Bake the Chicken for 20 minutes on one side, then turn over and bake an additional 20 minutes on the other side.

While the Chicken is baking, combine the remaining ingredients in a small saucepan. Heat on low until it starts to simmer. When the chicken is done, place it into a clean bowl, pour the sauce over the chicken, and toss and stir gently to cover. Serve with celery sticks and blue cheese dressing on the side.

Makes 36 Chicken Wings

St. Louis Style Toasted Ravioli

St. Louis Style Toasted Ravioli: Ravioli, Breadcrumbs, Egg, Milk

St. Louis Style Toasted Ravioli: Ravioli, Breadcrumbs, Egg, Milk

St. Louis Style Toasted Ravioli

Since we are moving back to the United States soon, I decided to treat some of my friends to some culinary nostalgia from my hometown.

Ingredients

1 package of vegetarian Ravioli, about 24 pieces

1 Egg

2 Tbsp Milk

3/4 c Italian Seasoned Breadcrumbs

Oil for deep frying

1 jar of Marinara Sauce

To Prepare

Scramble the Egg in a small bowl and stir in the Milk. In a separate small bowl place the Breadcrumbs. One by one, soak the Ravioli in the Egg-Milk mixture, then put in the Breadcrumbs bowl to coat. Set to the side on a plate or baking tray. Heat the oil for deep frying. When the oil is heated to sufficient temperature, fry the Ravioli bit by bit. I fried them two at a time, for about one minute each, turning over after 30 seconds. They should be a golden brown when done.

Heat the Marinara Sauce separately in a saucepan and serve as a dipping sauce. Serve immediately.

Sikandari Raan

Sikandari Raan: Lamb Shanks, Rock Salt, Red Chili Powder, Ginger Paste, Garlic Paste, Malt Vinegar, Bay Leaves, Cinnamon Stick, Black Cumin, Ghee, Lemon Juice, Kebab Masala

Sikandari Raan: Lamb Shanks, Rock Salt, Red Chili Powder, Ginger Paste, Garlic Paste, Malt Vinegar, Bay Leaves, Cinnamon Stick, Black Cumin, Ghee, Lemon Juice, Kebab Masala

Sikandari Raan

This recipe is for the signature dish at Bukhara restaurant at the ITC hotel in India. The recipe comes from the head chef of Bukhara at ITC Maurya in Delhi, Manjit Gill. Reprinted from http://www.foodrepublic.com

Ingredients

2 Lamb Shanks

8 T Rock Salt

4 T Red Chili Powder

1/2 c Ginger Paste

1/2 c Garlic Paste

1 c Malt Vinegar

8 Bay Leaves

3 Sticks Cinnamon, broken into 1-in pieces

2 T Black Cumin Seeds (You can substitute normal cumin seeds if you can’t find the black ones.)

2 T Ghee

2 T Lemon Juice

1 T Kebab Masala

Ingredients for the Kebab Masala

3 t Dried Raw Mango Powder

1/4 t Rock Salt

2 t Fenugreek Powder

1 t Black Salt (You can substitute ground Rock Salt or omit if you can’t find it)

1 1/4 t Red Chili Powder

1 1/4 t Garam Masala

To Prepare

Preheat oven to 180 degrees C (350 degrees F)

Clean and trim the fat from the Lamb Shanks. Gently loosen the meat from the bone at the top of the leg to season well. Mix the Rock Salt and red chili powder together, and rub the mixture all over the meat. Then mix the Garlic and Ginger Pastes together and rub the mixture over the meat as well. Arrange the meat at the bottom of a pot or roasting tray. Pour Malt vinegar over the meat. Pour water over the meat until the water is almost covering it. Add Bay Leaves and Cinnamon Sticks. Sprinkle Black Cumin (or Cumin) on top. Cover and braise in the oven for 2-2 1/2 hours.

Mix the kebab masala while the meat is cooking in the oven. In a small bowl, mix Raw Mango Powder, Cumin Powder, Rock Salt, Fenugreek Powder, Black Salt (or ground Rock Salt substitute, optional), Red Chili Powder, and Garam Masala.

Turn off the oven, and let the Lamb Shanks cool in the oven at 300 degrees. Remove the meat from the liquid and let them air dry for 10 minutes.

Skewer the braised leg, and roast on charcoal or in the oven at 180 degrees C (350 degrees F). While roasting, baste with a little Ghee. Continue roasting until the meat gets a little nice roast-brown colour.

Remove, drizzle with lemon juice and a little ghee, and sprinkle with kebab masala. Serve with Indian flatbread.

Serves 8-10