Tag Archives: halloween party food

Winged Terror

7 Oct

Are they fried swamp creature legs or pterodactyl wings?

Either way, these spooky, overstuffed chicken wings are perfect Halloween fare. They are time consuming, to be sure, but just look at them. Swollen and bony and fabulous. Eek.

Halloween is definitely the occasion to bust these babies out.

You can stuff them with a mixture of ground pork, veggies and vermicelli noodles or sticky rice with cabbage and little pieces of Chinese sausage.

Below are recipes for each.

We also found an Emeril recipe for a stuffing mixture that combined a heaping 1/4 cup of chopped shrimp, 1 lb of ground pork, black mushrooms, green onions, celery, peanuts, cilantro, sugar and fish sauce.

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STUFFED CHICKEN WINGS

Buy 20 large, whole chicken wings-the larger, the better. Remove the bone and most of the meat from the first two joints of each wing, but not the wing tip. This process is like pulling your leg out of a pair of pants: after you remove your leg (the bones and meat), all you have left is the pant leg (skin).
Beginning at the large, “drumstick” end of a chicken wing, use a small, sharp knife to cut away the bone and as much of the meat as you can from the skin. Push the skin down as you empty the wing, and continue cutting away the meat and bone on the middle section. Separate the bones at the joint between the middle part of the wing and the wing tip and remove the bones and meat. Do not remove the bone in the tip of the wing. If you are careful, this paring will leave the skin from the first two-thirds of the chicken wing in one piece, without any tears. Most, but not all, of the chicken meat will be removed along with the bones. Repeat this procedure on each chicken wing. Set the wings aside. Cut as much meat as you can from the bones. With a cleaver, mince the meat. Discard the leftover bones, or save them to use another time in a soup broth. Wash the empty chicken wings under cold running water and pat dry with paper towels. Sprinkle about 2 teaspoons of salt over the wings.

3 2-ounce packages vermicelli noodles
1 pound ground pork
Minced chicken from the wings
4 green onions, white and green parts, chopped
¼ head cabbage, finely shredded (about 4 cups loosely packed)
1 medium-sized carrot, finely shredded
1½ teaspoons salt
1 teaspoon MSG (optional)
½ teaspoon coarse-ground black pepper
2 tablespoons oyster sauce
2 eggs, stirred

Soak the vermicelli noodles in a bowl of warm water for 30 minutes. Bring 2 quarts of water to boil in a medium-sized pot. With a fine-mesh sieve, lift the noodles out of the bowl of warm water and submerge them in the boiling water for a second or two. Quickly lift the noodles from the boiling water and drain them completely. Using kitchen shears, snip the noodles into short lengths. In a large bowl, use your hands to mix the ground pork and minced chicken together with the noodles, green onions, cabbage, carrot, salt, MSG (if desired), black pepper, and oyster sauce. Add the eggs and mix thoroughly.

Using your fingers, stuff about ½ cup of the meat-noodle mixture into each chicken wing. If the skin has no tears, the chicken wing will look very fat. If the skin has a tear, sew it up with a sterilized needle and clean thread before stuffing. Pull the skin around the stuffing at the open end.

Broil about 6 inches beneath the upper element of an oven set at 400 degrees. Cook for about 25 minutes, or until golden brown on one side. Turn the wings over and broil on the other side until done, 15 to 20 more minutes. Or use a large toaster oven to cook the wings. Either way, make sure there is a place for the fat to drain while the wings cook. The thread used to sew up tears usually burns away during broiling. If any thread does remain, remove and discard it before serving. Serve hot.

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BONELESS STUFFED CHICKEN WINGS
New York Times
(we would substitute chinese sausage, ginger and five-spice, but this recipe looks fine as it is. You could even stuff chicken legs/thighs for bigger portions if the wings are too finicky).

16 large, meaty chicken wings, about 3 1/2 pounds
1 tablespoon butter
1/2 cup finely chopped onions
1/4 pound sausage meat, preferably Italian sausage with fennel seeds
1 teaspoon ground sage
Salt to taste, if desired
Freshly ground pepper to taste
3/4 cup cooked rice
2 tablespoons finely chopped parsley
1 egg yolk
4 to 5 tablespoons melted butter, plus butter for greasing a baking sheet
Preparation
1.Preheat the oven to 425 degrees.
2.Cut off the main wing bones of each chicken. Reserve the second wing joints and wing tips for another use.
3.Start boning each main wing bone from the top, cutting and pushing the meat and skin down to the small end portion as though you were partly removing a glove. Chop off the bone near the top. Reshape the meat and skin as it was before.
4.Heat the one tablespoon of butter in a saucepan and add the onions. Cook, stirring, until the onions are wilted. Add the sausage and sage and cook, stirring, until the sausage has completely lost its raw look.
5.Remove the saucepan from the heat and add the salt, pepper, rice, parsley and egg yolk. Stir well to blend.
6.Use a small spoon and carefully stuff each boned chicken-wing part, adding the filling at the open end. Fold over the flap to enclose. Arrange the pieces flap side down on a buttered rimmed baking sheet.
7.Brush the tops of each piece with melted butter and sprinkle with salt and pepper. Place in the oven and bake 15 minutes.

Halloween finger food

27 Sep

The countdown to Halloween continues.

Rather than gross-out grub, we opt for food that honours the season.


New York Times

These winter rolls are very autumn (butternut squash) and very Halloween (pumpkin seeds + ruby red dipping sauce!). They would be perfect finger food for a Halloween movie marathon with friends.

Roasting the squash is wonderful, but we’ve also poached cubed butternut in a combination of chicken broth and apple juice. A different flavour, but very good.

We’ve seen another creative variation of this using grated blanched beets and sweet potato dressed with olive oil, cilantro, cumin and orange zest that looked very festive.

BUTTERNUT SQUASH RICE PAPER ROLLS
January 24, 2007
Adapted from Isa Chandra Moskowitz

You can serve these with a cranberry/lime juice/sriracha dipping sauce also, recipe at bottom.

Time: 45 minutes
FOR THE ROLLS:
1 pound butternut squash, peeled and cut into 1/2-inch cubes
1 tablespoon olive oil
4 ounces vermicelli rice noodles or rice sticks
12 8-inch round rice paper wrappers
1/3 cup roasted salted pumpkin seeds, pistachios or peanuts, coarsely chopped
1 cup cilantro leaves and thin stems, torn into bite-size pieces

FOR THE DIPPING SAUCE:
1 to 2 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons sugar
2 tablespoons Asian hot chili oil
2 teaspoons sesame oil.

1. Heat oven to 400 degrees. Place squash on a baking sheet, drizzle with oil and spread in a single layer. Roast 15 minutes, toss gently and return to oven until tender and caramelized, about 10 more minutes. Transfer to a plate to cool.

2. Meanwhile, prepares noodles: Bring a large pot of water to a boil. Turn off heat, add noodles, and allow to sit for 10 minutes, stirring occasionally. Drain in a colander and rinse with cold water; set aside.

3. To assemble rolls: Fill a large pie plate or shallow bowl with very warm tap water. Lay a clean, damp kitchen towel on counter to use as a work surface; this will prevent wrappers from sliding. Submerge two paper wrappers in the water to soften, about 1 minute. Gently transfer one wrapper to towel.

4. In lower third of circle, place a small handful of noodles, leaving about an inch and a half of empty wrapper on either side. Place two or three pieces of squash on top of noodles, and sprinkle with pumpkin seeds and cilantro. To roll, fold left and right sides of wrapper snugly over the filling. Lift the bottom of the wrapper over the filling, tucking it underneath, then roll up firmly but gently. Place seam side down on a plate, and continue with remaining wrappers and filling. Cut in half when ready to serve.

5. For dipping sauce: In a small bowl, stir together 1 tablespoon soy sauce, the vinegar and sugar. Add chili oil and sesame oil, and taste. If desired, add additional soy sauce.
Yield: 12 rolls.

CRANBERRY DIPPING SAUCE
For the sauce:
1 cup whole, fresh cranberries
1 1/2 cups cold water
1/2 cup granulated sugar
1 fresh serrano pepper, seeded and minced
2 tablespoons lime juice
1 tablespoon Sriracha hot sauce, or to taste (optional)
Bring cranberries, water and sugar to a boil. Reduce heat and simmer for about 5 minutes. Add peppers and lime juice and simmer for another 10 minutes until sauce has reduced. Remove from heat. Add hot sauce if desired. Set aside.