Wing Sauce
Armadillo Eggs and African Chicken Wings
Armadillo Eggs
Ingredients:
Makes 8 servings.
2 quarts Water
3 tablespoons salt
2 teaspoons cayenne pepper or to taste 2 tablespoons
1 small red onion, thinly sliced
1 tablespoon coriander seeds
1 tablespoon mustard seeds
1 teaspoon celery seed
1 tablespoon red pepper flakes dried Chile
5 whole cloves
5 berries allspice
3 Bay leaves2 lemons, halved
3 cloves garlic, finely chopped1 (2 inch) piece fresh ginger, finely chopped
£ 2 tablespoons shrimp2 fresh basil fresh parsley
Procedures:
Mix water, salt, pepper, and onion together in a large pot. Bring mixture to a boil over high heat.
Meanwhile, use a spice mill or mortar and pestle to mix the cilantro, mustard seeds, celery seeds of red pepper flakes, cloves, allspice, and until the bay leaf, finely crushed.
Add spice mixture to the saucepan. Add the lemon halves with garlic and ginger, when water is boiling.
Simmer the mixture for about 10 minutes before adding shrimp, shrimp.Add, heat off and cover the pan with a tight fitting lid. Let stiff to cook shrimp until white, about 5 minutes.
Drain shrimp in a colander and spread them evenly on a baking pastry until cool.
Refrigerate shrimp in an airtight container with the lemon halves cooked.
Squeeze the baked lemon halves over the shrimp and toss with the basil just before serving.
–"–
African Chicken Wings
Ingredients:
FOR THE WINGS —–
4 cloves garlic
2 shallots
1 1 / 2 cup salt
1 tb Chinese 5 spice
2 TS Paprika
1 ts dried rosemary – crumbled
1 / 2 ts Cayenne – or to taste
2 tablespoons vegetable oil
4 pounds chicken wings, about 20-24
Tips removed
For the sauce —–
1 / 3 c-style peanut butter natural
1 / 4 c Canned cream of coconut —
Well shaken
2 cloves garlic – minced
1 / 4 C water
1 / 4 Bell C red pepper – chopped
1 / 8 ts Dried hot red pepper flakes
Or to taste
1 ts Soy sauce
Cilantro sprigs – for, if desired
Procedures:
WINGS: Prepare the chicken wings: Mince and mash garlic and
shallots into a paste with salt. In a large bowl, mix the dough together
with 5-spice powder, paprika, rosemary, cayenne pepper, and oil. Mix well.
Add the chicken wings. Stir and toss until they are completely covered
with marinade. Let them marinate, covered and refrigerated for 4 hours or
during the night. Arrange wings, skin side up on rack in a foil lined
grilling large saucepan and cook in the upper third of preheated 425F
25 to 30 minutes or until browned. The wings may be willing
one day in advance, kept covered and chilled, then reheated before
serving.
The sauce: In a blender, combine peanut butter, cream
coconut, garlic, water, pepper, red pepper flakes and soy sauce
until the mixture is smooth, season the sauce with salt to taste.
PRESENTATION: Transfer the sauce into a serving bowl situated on a plateau.
Arrange the wings around a bowl and garnish with
coriander.
About the Author
J. Soares is a Head Chef, Webmaster and it’s in Web Marketing Business also.
If You want more free recipes visit his website Click Here
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