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Topic: Daytona - need your recipes! (Read 214 times) |
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PollyPocket
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Daytona - need your recipes!
« on: Feb 14th, 2007, 7:58pm » |
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I am a TOTAL nascar racing junkie from hell. Daytona on Sunday and I always do up the menu right, but this year, Darryl wants chicken wings and I don't have a good recipe. Give me your best hot chicken wings recipes or how-to's. Hooters is not an option cuz I personally think they're wings suck. (and I have better boobs so don't go there either LOL)
Bring 'em on guys.
Jen
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barry_sword
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Re: Daytona - need your recipes!
« Reply #1 on: Feb 14th, 2007, 8:15pm » |
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Hi Jen, We deep fry our wings and use Franks Red Hot Buffalo Wing Sauce. Buffalo's have wings? 
Simple but very good! I want some now.
Boggity Boggity Boggity 4 days to countdown to green
Jr. fan here 
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LeLimey
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Re: Daytona - need your recipes!
« Reply #4 on: Feb 15th, 2007, 4:05am » |
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Here you go Jen
Firecracker Chicken (it says drumsticks but use whatever the hell bits of chicken you like - I do!)
Ingredients
12 chicken drumsticks
For the marinade:
8 garlic cloves
5cm/2˝in fresh ginger
2 medium tomatoes
1 tsp ground coriander powder
1 tsp level turmeric powder
2 tbsp white vinegar
1 tbsp mild chilli powder
1 tbsp vegetable oil
1. Make the marinade: peel the garlic and ginger and roughly chop. Quarter the tomatoes and remove the seeds and roughly chop . Place all the marinade ingredients in a blender (in batches) and pulverise to a fine paste.
2. Rub the paste into the drumsticks. Place in a bowl, cover with cling film. Refrigerate for several hours or over night.
3. Preheat oven 190C/375F/Gas 5.
4. Place in a roasting tin and bake for 35 - 40 minutes or until cooked through.
Serve hot or cold, both are good.
I like Patata's Brava's too, a Spanish Tapa's dish
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, crushed
2 teaspoons paprika
2 large tomatoes, chopped or 200g can chopped tomatoes
150ml/1/4pint vegetable stock
750g/1lb10oz potatoes, cut into chunks
freshly ground black pepper
Heat half of the oil in a non-stick pan add the onion and garlic and fry for 4-5 minutes until softened.
Add the paprika, tomatoes and stock, bring to the boil and simmer for 15 minutes.
Season with plenty of black pepper, transfer to a blender or food processor and blend until smooth.
Meanwhile, cook the potatoes in boiling water for 7-8 minutes, until just tender.
Drain and toss in the remaining oil. Place on a baking sheet and cook under a hot grill for 5-6 minutes until golden brown all over.
Serve the potatoes with the tomato sauce. I like to cover them with the sauce and then leave them in a low oven, just ticking over so-to-speak so the flavours from the sauce infuse the spuds a bit until its ready to be eaten
Hope that helps a bit!
Helen xxx
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