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Asian Food
Showing posts with label Honey. Show all posts
Showing posts with label Honey. Show all posts
Friday, January 24, 2014
Wednesday, February 20, 2013
Honey Mustard Spare Ribs & Chicken Wing Round-Up
Hi guys, Todd here. It’s taken me a week and a half, but I’m finally ready for the Super Bowl. Like the majority of the fans across the league we’ve seen our teams bounced out of contention, week by week. A season’s worth of hopes, rooting, agony, and aspiration whittled down to two teams, neither or which most of us call our own.
It’s not that I don’t like the Ravens or 49ers. In fact I love their coaches, respect both teams, and if the Ravens didn’t have to beat the Patriots to get into the Super Bowl, I would have been a bit more enthusiastic over the past week or so. I could barely watch ESPN (usually a nightly ritual) after the Patriots lost. And even when I would watch, as soon as the side ticker showed anything leading up to football news, channel be changin’.
But now as the wounds begin to heal, the love of the game is filling me up again. It’s Super Bowl time!!!!
So I got to hear – What’s everyone making for the best Sunday of the year?!?
We’ll definitely be hitting up the chicken wings and the ribs. Both have great no-fuss techniques for baking en-masse. For the ribs, we’ll wrap them in a foil “boat” with a bit of apple juice and seasoned with salt and pepper, bake them until nearly tender, then open it up, sauce ‘em and finish baking. The wings will get flour tossed, baked, then tossed in a sauce after. The sauces can be done ahead of time and we’ll make up a few sauces which can apply to either the ribs or the wings. Beautiful and efficient.
Our main go-to sauces :
Something Spicy – like in our Sriracha Chicken Wings or maybe the Sriracha-Hoisin Ribs (especially using the homemade Sriracha Sauce!)
Something Sweeter: like in our Bourbon Maple Spare Ribs
and Something Tangy, like these Honey Mustard Ribs
Can’t wait to hear what you all are planning. It’s going to be a great game!
-Todd
Here’s a round-up for all our Chicken Wing Recipes and Game Day Recipes
what’s our most popular wing? these Sriracha Chicken Wings
and two new wing recipes on Chicken Recipe Box: “Healthy” Sriracha Buffalo Wings and Garlic Buffalo Wings
This same sauce is great on chicken wings. The method for cooking the spare ribs is our all-time favorite for non-smoker ribs. The apple juice sealed in with the ribs is the best, helping keep the ribs super moist and tender and giving a nice additional flavor to the ribs. We will nearly always use St. Louis cut spare ribs, but the recipe will work great with baby back ribs too.
two 3 pound (1360g) racks St. Louis cut Spare Ribs2 Tablespoons (30g) Kosher or Sea Saltfresh cracked Black Pepper to taste2 cups (480ml) Apple Juice1/2 cup Mustard, whichever your preferred type - Regular, Deli, Whole Grain, Dijon, etc...1/4 cup Water2 Tablespoons Honey4 teaspoons Apple Cider Vinegar1 Tablespoon Tomato Paste2 teaspoons Soy Sauce1/4 teaspoon Cayenne Pepperfresh cracked Black Pepper, to tastePreheat oven to 350°F.
Rinse and pat dry spare ribs. Cut each rack in half and season ribs with salt and pepper.Make 4 “boats” out of doubled up sheets of foil large enough to enclose each ribs section (*refer to sriracha-hoisin ribs photos for visual guide). Place ribs, meaty side up, in boats and pour 1/2 cup of apple juice in each of the boats.Seal foil boats closed around the ribs, trapping the juice in with the ribs and being careful not to break the foil. Place the "boats" on a baking sheet.Bake for one hour. Remove from oven, carefully open the foil, and brush with honey mustard sauce *recipe follows.Return to oven, leaving the foil open but with the foil sides standing up enough to keep the juices around the ribs. Bake for 45 minutes.Brush the sauce on the ribs again, then return to the oven for another 45 minutes.Brush ribs with sauce one more time.Slice ribs into sections and serve.Combine glaze ingredients in a saucepan. Over high heat bring to a simmer, reduce heat to medium-high and cook for 10 minutes, stirring occasionally. Set aside until ready to glaze ribs.Saturday, January 26, 2013
Honey Mustard Chicken Wings & New Chicken Recipe Box Website
It’s super exciting to announce this: We’ve been a little busy on a secret web project and though we’re still working out all the technical kinks, we can share it now. Welcome to our new crazy little blog called Chicken Recipe Box! There’s a huge handful of reasons why we’re doing this, so you can head over to our About page to ready why.
Our love for cooking and eating chicken and eggs has no end. We’d probably drive you all nuts here on the WORC blog with chicken recipes and how to videos, so we decided to create a special site dedicated to our love of chicken. It’ll be chock full of everyday, simple comfort foods, along with unique twists on classics to delicious international recipes. And best of all, we’re going to have a ton of How To Videos and recipe videos on our favorite classics. So hopefully you all can stop by Chicken Recipe Box for a visit and keep checking back everyday for new recipes and videos!
To continue celebrating our love for chicken, chicken wings and the upcoming Super bowl, we’re sharing a fantastic recipe for honey mustard chicken wings. We’re always addicted to different types of sauces and continually making homemade variations of our favorites and honey mustard is on top of our list. Tangy sweet, sticky and wonderful this is the sauce to have for honey mustard lovers.
The fun part about making chicken wings is that you can use different cooking techniques. We wrote about different ways to cook wings and how to make them healthier on our chicken recipe box site. Though everyone sauces them differently, either before baking or after or both, it’s great to be able to have options on preparing them. The great thing about baking them before saucing is that you can easily make multiple sauces, and toss the chicken wings in whichever one the devourer prefers. For the fire-tongues, our Sriracha Chicken Wing sauce almost always needs to be present at our gatherings.
We even have a “healthy” version where you can pre-poach or pre-steam the wings before baking, which helps render much of the excess fat. During the next few weeks we’ll also be sharing some really low fat chicken buffalo wing recipes that doesn’t have butter! You can still enjoy the wings without the guilt.
Hope you enjoy the honey mustard wings and our new site. Any feedback you guys have is much appreciated!
hugs,
diane and todd
Yield: Serves 6Total Time: 1 hourYou can cook the wings however you prefer, but for this recipe we did the oven roasted style. It is a great method for doing large batches of wings, since they are all spread out over the sheet pans and cooked at once. Interested in how the different techniques vary in the wing texture and taste? Check out our article here on Ways to Cook Chicken Wings.
4 lbs Chicken Wings, rinsed & patted dryCooking OilSea Salt or Kosher Saltfresh cracked Black PepperFlour, for dredging1/2 cup Mustard, whichever your preferred type - Regular, Deli, Whole Grain, Dijon, etc...1/4 cup Water2 Tablespoons Honey4 teaspoons Apple Cider Vinegar1 Tablespoon Tomato Paste2 teaspoons Soy Sauce1/4 teaspoon Cayenne Pepperfresh cracked Black Pepper, to tastePreheat oven to 425°F. Line sheet pans with parchment paper.
Lightly coat chicken wings with oil. Season with salt and pepper. Dredge wings in flour, tapping off excess flour.Lay wings on lined sheet pans in a single layer. Bake for 20 minutes, flip chicken wings over, then bake for another 20-30 minutes or until golden.While the wings bake, make the sauce (this can even be done a day or two ahead of time if you prefer-just warm before tossing wings.) Combine the sauce ingredients in a saucepan. Stir well and bring to a gentle simmer. Cook for 5 minutes. If necessary, re-warm just before tossing wings in sauce.After wings are done, toss them with the sauce in a large bowl. Serve with plenty of napkins.Sunday, November 18, 2012
One-Pot Honey Oat Cookies from Simply Sensational Cookies Cookbook & Giveaway
This giveaway has ended. We asked facebook to choose the winner. Congrats to commenter #52 Nichole and #77 Alice . Each of you won the book!
Hello everyone, we’re happy to be sharing this cookie cookbook with you. It’s now available! Nancy Baggett’s Simply Sensational Cookies cookbook is out and we photographed and styled all the recipes. Did we gain any weight during the shoot? Absolutely yes. How much did we gain? We’re not supposed to share because we signed a super duper secret contract and it’s all part of the job. 
How can we not gain a few pounds? Not only were we photographers and stylists, we were taste testers for all the ones that needed a photograph. Yes, each cookie needed to pass our quality control before it hit the set and trust us, it’s so hard to name a favorite. It’s a tough job, all this cookie eating, but someone has to do it and we’re always ready for cookbook challenges that come our way.
Nancy pours so much love and detail into every recipe that the flavors and textures really shine through. If you love cookies in any way-shape-or form, you’ll love this book.
Nancy is a seasoned author with many best selling cookbooks to her name. Her cookie recipes in this book focus on bright and fresh flavors and she shares them in easy, streamlined techniques. Nancy loves using natural colors and making “au naturale” icing and sprinkles by using edible flower petals. You’ll love making her fresh rose petal and fresh lavender buttercream if you’re wanting to focus more on natural frostings.
We had a fabulous time working with Nancy and Justin Schwarz at Wiley Books. It was such an honor for us to be working on this project with them. Nancy flew out and shot in our studio for 4 days, all of which were long days where she was very hands on in making and baking cookies. Also, a big thanks to our great kitchen assistant Nancy Buchanan from A Communal Table . Both Nancy’s baked all week long and filled the studio with racks and racks of incredible cookies.
Seriously folks, we had mountains of cookies, so we did our best to make sure none of them went to waste. We shared them with our studio neighbors, our mailman, guys and girls at the dojo, and took them home to share with many more. Everyone loved the wonderful varieties of cookies and hopefully you’ll have a blast making them at home with your family.
Simply Sensational Cookies is available on amazon and make sure you stop by Nancy Baggett’s blog Kitchen Lane where she also shares more recipes and valuable baking tips!
To celebrate Nancy’s labor of love, we’re giving away two copies to two different winners. Here’s the details:
1 entry: Leave your comment below and tell us what your favorite cookie is.2nd entry: Connect with us on Twitter and tweet out this contest with our handle @WhiteOnRice . Leave the link back here of your tweet3rd entry: Have you “liked” our Facebook page yet? Just let us know that you’ve connected with us on Facebook.4th entry: We’re on Pinterest and Instagram as @DianeCu and @ToddPorter. Just follow any one of these and let us know you’ve connected with us on those sites!Contest ends Friday, October 26, 2012 midnight PST. Winner will be announced by Saturday October 27th, anytime during the day. Please return back to this post to find out the winner. Winner will be selected by either Twitter or Facebook.Some iphone scenes from the cookbook shoot at our studio in August 2011
lovely Nancy Baggett, the author, getting ready to bake up a storm
Todd, our assistant Nancy, and author Nancy each working on a cookie recipe.
busy, busy, busy….
Nancy Baggett putting finishing styling touches on a cookie shot
the growing hero wall, divided into chapters. 
We're sharing one of our favorite cookie recipe from the book, with permission from Nancy Baggett and Wiley Books, that we could eat every day. These are the one-drop honey oatmeal cookies. They're lacy and crispy thin, full of wonderful oat bite and honey flavor. These are so delicate and addicting, it's hard not to eat just one because they just melt in your mouth.
1 1/2 cups (3 sticks) unsalted Butter, cut into chunks1 2/3 cups packed dark or light Brown Sugar1/3 cup Clover Honey or other mild honey1/4 teaspoon regular table Salt or 3/4 teaspoon coarse crystal salt, divided4 cups Old-Fashioned Oats1 1/2 teaspoons Baking Powder1 3/4 cups unbleached all-purpose white FlourPosition a rack in the middle of the oven; preheat to 325°F. Generously grease several large baking sheets or coat with nonstick spray.
In a very large saucepan or pot, melt the butter until fluid over medium heat, stirring. Remove from the heat. Stir the sugar, honey, and salt into the butter; if using regular table salt, add it all, if using coarse crystal salt, add 1/8 teaspoon and reserve the remainder for garnishing the cookies.Continue stirring the mixture, mashing out any lumps of sugar until completely smooth. Thoroughly stir in the oats and baking powder. Let the dough stand until cooled slightly.Stir the flour into the dough until evenly incorporated. Let it stand to firm up for 5 to 10 minutes. Using soupspoons or a 1 1/2-inch-diameter ice cream scoop, scoop up the dough and drop in even 1 1/2-inch mounds, spacing 2 inches apart. Pat down the mounds into 2-inch rounds. If garnishing with coarse salt, add a few crystals to the cookie tops.Bake (middle rack) one sheet at a time for 10 to 13 minutes or until the cookies are brown at the edges and lightly tinged on top; watch carefully, as they may brown very rapidly at the end. Transfer the baking sheets to wire racks. Let the cookies firm up for about 2 minutes. Using a wide spatula, transfer the cookies to the wire racks. Let cool completely.Storage: Store these, airtight, for up to 1 week. They can be frozen, airtight, for up to 1 month.
Monday, October 1, 2012
Honey Soy Chicken Wings
I first made these honey soy chicken wings a few years ago when I was working long hours in San Francisco. I wanted a nice comforting dish that didn’t involve standing in front of the stove for too long. And preferably something that could be reheated easily the next day. The result was these chicken wings, which take only 10 minutes of marinating time and 30 minutes in the oven. They are as delicious as they are easy, packed with flavor from the honey, hoisin sauce, sesame oil, and soy sauce. Try them out and let me know what you think!
I want to share a recipe that has always been dependable, through good days and bad. Whenever I get home late from work, and don’t feel like doing much on the stove, I would marinate wings in a honey, hoisin sauce, soy sauce, and sesame oil mixture, then stick them in the oven for 25 to 30 minutes. Really, it can’t be easier, and the flavor combination is tried-and-true. Sometimes I would add cayenne for a spicy kick.
True, they’re more of an appetizer than a full-on meal, but sometimes what you really need after a day of answering calls and working with spreadsheets is to just plop in front of the TV, drink cheap wine from a Mason jar, and eat chicken wings with your hands. The portions easily double, or triple, or quadruple. You can make these for bigger parties or just a quiet evening at home, with plenty to store in the fridge for the coming week.
________________________________________________
Honey Soy Chicken Wings
Serves 4
2 pounds chicken wings, tips removed and drumsticks and wings separated2 tablespoons soy sauce2 tablespoons hoisin sauce2 tablespoons honey1 tablespoon rice vinegar1 teaspoon sesame oil1/4 teaspoon cayenne pepper (optional)1/4 teaspoon salt1 tablespoon sesame seeds1 scallion, green part only, thinly slicedPreheat the oven to 375 degrees F.In a small bowl, whisk together the soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, cayenne pepper, and salt. Transfer the mixture to a large bowl or deep dish. Add the wings to the mixture and turn to coat. Cover the dish and marinate the wings at room temperature for 10 minutes.Arrange the wings in a single layer on a baking sheet, reserving the remaining marinade in the bowl. Roast the wings for 25 to 30 minutes, basting with the reserved marinade about halfway through (the 15 minutes of roasting at the end will cook any of the raw juices left in the marinade). Roast until the wings are golden brown and crispy on top. Transfer to a serving dish and sprinkle sesame seeds and chopped scallions on top.Updated September 12, 2012. Original recipe posted December 29, 2010.________________________________________________
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Tagged as: Appetizers, Chicken, Recipes Sunday, October 2, 2011
Prince of Peace Instant Ginger Honey Crystals and Ginger Candy
INDICATIONS: Mentholatum Ointment is the classic remedy that generations of Moms have rubbed on their children's chests to help provide gentle, soothing relief. The penetrating aromatic ingredients act fast to help.Price:
Saturday, July 30, 2011
Spicy Honey Chicken
Spicy Honey Chicken pictures (1 of 4)Malaysian cuisine consists of three main flavors: Malay, Chinese, and Indian. I have said it many times, but I love Malay cooking and only wished that I could eat more Malay dishes. Today, I have invited my friend Zurin from Cherry on a Cake to guest post and she shares my favorite Malay recipe with us: Spicy Honey Chicken. Cherry on a Cake is a delicious food blog with many baking and savory recipes. The recipes are authentic and the food photography is pure eye-candy. Check out Cherry on a Cake and I am sure you will like it.
Like those before me I was ecstatic to be invited to guest post on Bee’s blog Rasa Malaysia. It is the food blog that every food blogger aspires to guest post on. Bee asked me if I would be interested. Was she kidding?! If there is a hole in my roof I think I just made it…
Hers is one of the first blogs I scrolled through in my early days of blogging and still follow silently because my jaw hangs each time I stop by. Everything seems professional, the recipes precise, the photography perfect and most of all her repertoire of dishes are endless. It was and still is sheer inspiration. And here I am now making my little mark and taking up a teeny space on the famous food blog of Rasa Malaysia. Imagine that!
Spicy Honey Chicken is quite akin to the Malay Ayam Masak Merah (red cooked chicken). In both, tomato ketchup is one of the main ingredients used. It is the Malay version of a Chinese sweet and sour chicken.
Ayam Masak Merah and Spicy Honey Chicken are relatively “modern” dishes. These two dishes go back only as far as the Western tomato ketchup became a popular condiment in our households and when, after much dipping, we decided to incorporate it into our cooking as an ingredient. Hence, the Ayam Masak Merah was born followed closely by Spicy Honey Chicken when honey too began to be used in our cooking.
So these were not dishes I grew up eating when I was a child. It was only in later years that it amassed popularity and became a dish that was discovered to pair well with a Rice Biryani or Nasi Minyak and was thus served at special occasions, particularly weddings.
Where most Malay dishes including Ayam Masak Merah (Red Cooked Chicken) use large amounts of onions or shallots to give sweetness and to bulk up the sauce Honey Spiced Chicken does not. This dish has very little sauce or gravy unlike a curry or sambal dish…which is quite uncharacteristic because sauce or gravy in our world serves only one purpose. To drown our rice in.
Lets face it. Rice. Is. Bland.
But I suppose we have compromised our love of sauce and sambal and have come to accept that little sauce is acceptable in some cases. And Spicy Honey Chicken is one of them.
To this recipe, however, I have departed a little by adding an extra ingredient—some lime juice—to balance out the sweetness from the honey.
(Click Page 2 for the Spicy Honey Chicken Recipe)
Pages: 1 2Thursday, May 19, 2011
Prince of Peace Instant Ginger Honey Crystals and Ginger Candy
CHINA JASMINE TEA IN BAGS are selected from superior quality of green tea which is scented with sweet-smelling jasmine flowers in bloom. It possesses not only the unique taste of green tea but also the agreeable fragrance of jasmine flowers. It is a healthful beverage. Use one teabag per cup. Pour boiling water over teabag. Brew 3-5 minutes, remove teabag and serve. It is advisable to make the tea plain. 6901118900029
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Saturday, April 30, 2011
Honey and Rose Water Tapioca Pudding Recipe
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April 22, 2011Honey and Rose Water Tapioca Pudding Recipe
When it comes to leading healthy lifestyles these days, many people choose to exist on opposite ends of the spectrum. There are folks who swear by boot camp workouts and power bars while others let it all hang out and slather on the butter. Heidi Swanson, a talented San Francisco-based author and the publisher of 101Cookbooks, takes the middle path. I have known Heidi for a number of years and am constantly energized by her smart and refreshing ideas.
Heidi’s latest book, Super Natural Every Day, hit the shelves this month. It’s a beautifully designed and photographed publication filled with inspiring recipes and ideas for living well. Heidi encourages readers to pause in their busy lives to connect with other people, nearby places, and ingredients at hand. You don’t have to travel far or stretch much to have a super and natural life every day. It’s an urban, modern, and holistic approach.
Super Natural Every Day is also multicultural in its fluid integration of culinary concepts. Tempeh, soba, and raviolis are all part of the well-curated collection of vegetarian recipes that’s organized by meals, drinks, and treats. Heidi’s tapioca pudding intrigued me as it echoed an old-fashioned American preparation but with Middle Eastern and South Asian flair.
I used soymilk instead of regular milk because of my lactose intolerance and added some cardamom pods to up the Asian ante. Heidi suggested garnishing the pudding with pistachios or sliced raspberries. I went for both nuts and fruit but opted for seared strawberries because our local Santa Cruz County farmers are harvesting terrific berries right now. The pudding keeps well in the fridge for several so that you can sneak a satisfying snack whenever you’re in the mood.
This tapioca preparation is delicate compared to Southeast Asian sweet soups, such as Vietnamese che chuoi, that contain tapioca pearls and bananas in coconut milk. They may appear to be different animals but are of the same species. Both entail simmering small (1/8 inch wide) tapioca pearls in a sweet, rich liquid. Try the recipe below out and tweak it according to your palate and the fresh ingredients around you. It’s the natural way to cook well.
RECIPE
Honey and Rose Water Tapioca Pudding Recipe
Small bottles of rose water is available at Middle Eastern and South Asian markets, as well as well-stocked liquor stores. If you don’t have it, use 4 or 5 slightly crushed green cardamom pods.
Serves 4 to 6
3 cups whole milk or soymilk
1/3 cup small tapioca pearls
2 large egg yolks, lightly beaten
Generous 1/4 teaspoon fine sea salt
1/3 to 1/2 cup honey, mild kind preferrred
2 or 3 green cardamom pods, lightly crushed (optional)
Grated zest of 1 small lemon
1/2 to 1 teaspoon rose water
4 to 6 tablespoons chopped roasted pistachios
1 pint strawberries, roasted (optional)
Brown sugar (optional)
1. Pour 1 cup of the milk into a medium, heavy pot. Add the tapioca and soak for 30 to 60 minutes. Whisk in the egg yolks, salt, honey, and remaining 2 cups of milk. Add the cardamom pods, if using.
2. Over medium-low heat, slowly bring the mixture barely to a boil, stirring regularly. This takes about 15 minutes. Decrease the heat to gently simmer for 20 minutes or so. The cooking time depends on the size of the tapioca. The pearls will swell and go from opaque to nearly translucent. The custardy part will thicken dramatically as well. Continue tasting and assessing at this stage. Stir frequently during cooking to prevent scorching.
3. Remove from the heat, stir in the lemon zest, then let the pudding cool a bit; it will thicken more as it cools. Stir in the rose water and wait another few minutes. Cool completely and refrigerate if not serving right away.
4. If you elect to use the strawberries, sear them before serving. Halve each one and then toss in a couple teaspoons of brown sugar. Heat a nonstick skillet over high heat, then in batches, sear the strawberries. Let them cook, cut side down, for a couple of minutes, until you can smell them start to caramelize. Then, turn them over and let them sear on their curved side for about 30 seconds. Transfer to a plate and repeat with the remaining berries. The berries will release a thick red liquid as they sit.
5. To serve, warm the tapioca pudding then spoon it into individual serving bowls. Top with the toasted pistachios and offer the strawberries on the side.
Adapted from: Super Natural Every Day by Heidi Swanson
Posted in Books, Recipes: All, Recipes: Dessert and Sweets, Recipes: Vegetarian | Permalink
Reblog (0) | | Digg This | | Comments
Cool!I finally knows what to do with the bottle of rose water I bought last week. I've been reading about Middle Eastern food, but is still a little intimidated by all those elaborate recipes. The combination of cardamom and rose water sound very Persian to me. I think I'll give it a try.
Posted by:Shirley |April 22, 2011 at 06:58 PMGreat & healthy recipe with milk. Nice..
Posted by:ShashaCatering |April 22, 2011 at 11:28 PMShirley: Keep the rose water in the fridge and it will last for a very long time!
Posted by:Andrea Nguyen |April 23, 2011 at 09:50 AMThank you for submiting this entry. At last i found this entry.
Posted by:saint petersburg hotels |April 23, 2011 at 12:41 PMWell, I love pudding and this one seems really awesome. especially the Image looks so good, i feel like simply gulping it asap. LOL.
Posted by:Microwave Oven Reviews |April 24, 2011 at 07:50 AMThis entry is too good. thanks a lot!!
Posted by:moscow hotels |April 25, 2011 at 03:40 AMYour cover picture looks amazing. That bowl looks so inviting and makes me want to go and grab it! :) Thanks for sharing!
Posted by:Dory |April 25, 2011 at 06:02 PMI wonder if coconut milk would work.
@Shirley. In Morocco they add a bit of rosewater to water in the summer. It is supposed to have a cooling effect.
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Prince Of Peace Instant Ginger Honey Crystals (1x10 BAG)
Prince Of Peace 1X 10 Bag Instant Ginger Honey Crystals . Prince Of Peace Brings You All The Natural Benefits Of Ginger And Honey In Our Special Proprietary Blend Of Instant Ginger Honey Crystals. Each Bag Contains Concentrated Extract From 12 Grams Of Raw Ginger Which Is The Base For The Appealing Aroma.: .Price: $4.59
Friday, April 15, 2011
Nin Jiom Pei Pa Koa - Sore Throat Syrup - 100% Natural (Honey Loquat Flavored) (10 Fl. Oz. - 300 Ml.)
Nin Jiom Pei Pa Koa Family Size is an herbal cough syrup intended to relieve discomfort and protect irritate areas of sore throat and mouth. It is a pleasant tasting natural herbal based liquid especially formulated to treat these symptoms.Price:
Friday, March 11, 2011
Prince of Peace Instant Tea, Ginger Honey Crystals, 10-Count (Pack of 4)
4-Unit VALUE PACK of Prince of Peace Ginger Honey Crystals (10 Bags ) - Today, Prince of Peace® brings you all the natural benefits of Ginger and Honey in our special proprietary blend of Instant Ginger Honey Crystals. Our instant beverage has an exquisite smooth taste, appealing aroma, and contains antioxidants. Instantly soluble, convenient, and has no artificial additives. You'll love the natural sweet and spicy herbal flavor! Prince of Peace Green Tea Extract with Panax Ginseng is an excellent dietary supplement to accompany a healthy diet and regular exercise plan. The Instant Ginger Honey Crystals create an instant tea that has an exquisite smooth taste, appealing aroma, and is rich in antioxidants. Ultra Joint Health Extract is a special formulation with Glucosamine and Chondroitin. Using an advanced processing technique, this liquid extract formula goes down easy and is quickly absorbed.Price: $18.15
Wednesday, March 9, 2011
Garlic Honey BBQ Sauce (6/7.40oz)
Roland Honey & Garlic BBQ Sauce is from Singapore. It is a semi-thick dark brown colored sauce. It has the sweet taste of honey along with a hint of garlic.Roland Honey & Garlic BBQ Sauce is a ready-to-use sauce. Easy and convenient to use, it can be used for grilling, baking, dipping, and stir frying. Refrigerate after opening. Packed by 6
Price:
Saturday, February 5, 2011
Instant Crystal Honey Ginger Tea, 40 bags
Instant Crystal Honey Ginger Tea, 40 bags. This high quality tea is made of the finest ingredients. A new modern technique is used to preserve the natural goodness and fragrance of ginger. Instant Crystal Honey Ginger Tea is a delicious and ideal beverage for anytime of the day.Price:
Thursday, January 27, 2011
Honey Soy Chicken Wings
I wanted to start this post with something short and sweet to sum up 2010. A pithy observation, or a humorous anecdote. Instead, all my first paragraphs started to sound sappy on second reading, or were some version of "wow, time flew!"
I'll just say that I'm glad for 2010. The year started off rough; I was in San Francisco at a tech company, working in a job I wasn't meant for, in a city in which I knew only a handful of people. Then I made a huge move back to New York, my fourth big move in three years (NY-->Beijing-->Shanghai-->San Francisco-->New York). I spent a small fortune mailing belongings, and rebuying things that were too big to send from New York to China, and from China back. I spent way too many weeks slogging through apartment ads to find a place that deserved to be called home.
But I'm glad that 2010 brought me back to New York. I'm glad you all kept tuning in, even when the number of posts dwindled during moving. I'm even glad for the insanely stressful and challenging months in San Francisco, to better appreciate the months that came after. And I'm glad the end of 2010 brought an exciting project that partly resulted from my three years of hopping around the globe, more or less living out of a suitcase. (More on that later. I promise!)
But for now, I want to share recipe that has always been dependable, through good days and bad. These chicken wings are much more tangible than reminiscence, and much more satisfying. Whenever I got home late from work, and didn't feel like doing much on the stove, I would marinate wings in a honey, hoisin sauce, soy sauce, and sesame oil mixture, then stick them in the oven for about 20 minutes. Really, it can't be easier, and the flavor combination is tried-and-true. Sometimes I would add cayenne for a spicy kick. True, they're more of an appetizer than a full-on meal, but sometimes what you really need after a day of answering calls and working in Salesforce is to just plop in front of the TV, drink cheap wine from a Mason jar, and eat chicken wings with your hands.
The portions easily double, or triple, or quadruple. I'd make these for New Year's Eve, if I or a friend were having a big gathering at home. (Super Bowl Sunday, maybe, or Oscar night...) Any food that got me through the first dreary months of 2010 will surely make frequent reappearances in the coming years.
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Honey Soy Chicken Wings
Serves 4
2 pounds chicken wings, drumsticks and wings separated
2 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon sesame oil
2 teaspoons cayenne pepper (optional)
1/4 teaspoon salt
1 tablespoon sesame seeds
1 scallion, green part only, finely chopped
1. In a small bowl, whisk together the soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, cayenne pepper, and salt. Transfer the mixture to a large bowl or deep dish. Add the wings to the mixture and turn to coat. Cover the dish and marinate the wings in the fridge for 10 minutes.
2. Preheat the oven to 375 degrees.
3. Arrange the wings in a single layer on a baking pan, shaking off excess liquid. Roast for 20 to 25 minutes, until the outside is golden brown and crispy. Transfer to a serving dish and sprinkle sesame seeds and chopped scallions on top.
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More appetizer ideas using chicken:
Chinese-Caribbean "Jerk" Chicken Wings
Chicharrones de Pollo with Paprika Onions
Instant Ginger Honey Crystals Pack of 30 Bags - 18 g Sachets
Pack of 30 individually wrapped sachets of Instant Ginger Honey Crystals.Price:
Tuesday, January 25, 2011
Twelve pack of Foco Aloe Honey cans.
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