Orange Spiced Cashews

From the kitchen of One Perfect Bite...As we move toward the holidays, I like to stock the pantry with a supply of spiced nuts to serve with drinks or add some balance to a cheese tray. For years, I made a variation of the Union Square Cafe's bar nuts, and while I still love those fiery, yet sweet, morsels, I wanted to try something new this year. A quick search of my favorite food sites unearthed the orange spiced cashews that I'm featuring today. The recipe was develop for Martha Stewart Living, and once I saw it, I knew I had to give it a try. The recipe is simple to make and the spiced cashews are delicious. With that said, I have a caution to share with you. I strongly advise that creative impulses be contained, at least the first time you make these nuts. Too much orange zest will spoil them. Please don't ask how I know that. If you follow the recipe as it is written, I think you'll be delighted with the results. While I'll continue to make the Union Square version, I'll also make these available for folks who find the old standard too hot for their palates. If you are looking for something different to serve your guests, I hope you'll give this recipe a try. The cashews are delicious and I think you'll love them. Here's how they are made.

Orange Spiced Cashews...from the kitchen of One Perfect Bite courtesy of Martha Stewart

Ingredients:
2-1/2 cups whole cashews
1/4 cup light corn syrup
1/2 teaspoon coarse salt
1-1/2 teaspoons finely grated orange zest
1 teaspoon ground ginger
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
Pinch of cayenne pepper

Directions:
1) Preheat oven to 350 degrees F. Line two baking sheets with parchment paper; set aside. In a medium bowl, mix cashews with corn syrup until evenly coated. Set aside.
2) In a small bowl, combine salt, zest, ginger, coriander, cumin, and cayenne. Sprinkle mixture over nuts, and stir until nuts are evenly coated. Transfer to one of the prepared baking sheets; spread in a single layer, separating nuts.
3) Bake until the nuts are golden and the syrup is bubbling, about 15 minutes. Immediately transfer nuts to the other baking sheet. Separate cashews with a fork and let cool. Yield: 2-1/2 cups.

One Year Ago Today: Honey Muffins

Two Years Ago Today: Candied Walnuts

Three Years Ago Today: Pumpkin and Goat Cheese Lasagna

Sticky Chicken

From the kitchen of One Perfect Bite...It has been a day. At the moment my kitchen looks like the scene of a bloodbath. Today was the day I set aside to put-by strawberries and rhubarb, and the various shades of red adorning my counters attest to that. By the time dinner rolled around, I didn't feel much like cooking a big meal, so, I fell back on an old family favorite, Sticky Chicken. The dish, which was named by one of my daughters, is a pantry meal that literally takes minutes to prepare. It can be grilled or broiled and when it is paired with appropriate sides, it is a dish your friends and family will really enjoy. The recipe is very straightforward and my only caution is to watch it carefully once it has been glazed. It chars easily. I do hope you give this simple dish a try. Here's the recipe.

Sticky Chicken...from the kitchen of One Perfect Bite


Ingredients:
1/3 cup orange or lemon marmalade
2 teaspoons cider vinegar
1 tablespoon honey
1 tablespoon lime juice
2 teaspoons spicy brown mustard
1-1/2 teaspoons grated fresh ginger
1/4 teaspoon five-spice powder
8 to 10 skinless, boneless chicken thighs (about 2 lb.), trimmed
1 tablespoon snipped fresh parsley
1 tablespoon sesame seed, toasted
2 teaspoons finely shredded orange or lemon peel

Directions:
1) Place marmalade in a small bowl and microwave on HIGH power for about 45 seconds, or until it can easily be stirred. Add vinegar, honey, lime juice, mustard, ginger and five-spice and stir to combine.
2) To grill: Grill chicken on rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is done (180 degree F), turning once and brushing with marmalade mixture during the last 4 to 5 minutes of grilling. (For gas grill, preheat grill. Reduce heat to medium; cover and grill as above.)
3) To broil: Place chicken on rack of an unheated broiler pan. Broil 4 to 5 inches from heat for 12 to 15 minutes, or until chicken is no longer pink (165 degrees F.) turning once and brushing with marmalade mixture during last 4 to 5 minutes of broiling.
3) Combine parsley, sesame seed, and orange or lemon peel in small bowl.To serve, place chicken on a serving platter. Sprinkle with the parsley mixture. Makes 4 to 6 servings.










One Year Ago Today: Sloppy Joes
















Two Years Ago Today: Hawaiian Banana Bread

















Three years Ago Today: Morning Glory Petal Bread

Kung Pao-ish Chicken

From the kitchen of One Perfect Bite...When folks talk about the food of Sichuan, three dishes usually come to mind. Almost everyone has heard of Ma Po Tofu, Dan Dan Noodles and Kung Pao Chicken. Made according to Hoyle, these dishes are fiery hot, will clear the nostrils and quite possibly grow hair on your chest. Not everyone can handle the heat associated with the food of this province. I happen to love it  and only complain when it finally numbs my sense of taste.  The Silver Fox has a much lower tolerance, so, when it comes to Sichuan cooking, we are truly a culinary odd couple. Kung Pao Chicken is wonderfully nuanced and with, or without, extreme heat, it is a delicious dish. My version of it is based in equal measure on recipes developed by Mark Bittman and Nancie McDermott.  I've cut way back on the heat they use at the request of the Silver Fox. That is why I've called my version of the dish Kung Pao-ish. I didn't want to short-change those of you who might want to see the recipe in its purest form, so I've given a range for quantities for heat producing ingredients. One of those ingredients is Sichuan peppercorns. They are  actually the husk from seeds of a shrub called the Prickly Ash. Sichuan pepper has a unique aroma and flavor that is not hot or pungent; it has a lemony overtone that creates a tingly numbness on the tip of the tongue. The Chinese call this sensation "ma la" which means numbing and spicy. While they are a staple in Asian markets, they may be hard for some of you to find. There really is no substitute for them, so it's best just to continue without them if they are not available.  This recipe seems long at first glance, but that's because the ingredients for the marinade and sauce are listed separately. In truth, both steps can be completed in about 10 minutes. While there is wait time involved, the recipe comes together quickly and is actually easy to prepare. This version of the dish is really delicious and I hope you will give it a try. Here's the recipe.

Kung Pao-ish Chicken...from the kitchen of One Perfect Bite inspired by Mark Bittman and Nancie McDermott

Ingredients:

Marinade

1 pound boneless, skinless chicken breast
1 tablespoon soy sauce
1 tablespoon dry sherry or Shaoxing rice wine
1 tablespoon cornstarch
1 teaspoon vegetable oil

Sauce

1 tablespoon soy sauce
1 tablespoon dry sherry or Shaoxing rice wine
1 tablespoon red wine vinegar or Chenkiang vinegar
1 tablespoon sugar
1 teaspoon cornstarch
1 teaspoon salt

Chicken

2 tablespoons vegetable oil
1/4 to 2 teaspoons red pepper flakes
1/4 to 1 teaspoon Sichuan peppercorns, toasted and crushed (optional)
1 tablespoon coarsely chopped garlic
1 tablespoon finely chopped fresh ginger
1/4 cup coarsely chopped green onion
1/2 cup cup roasted, salted peanuts
1 teaspoon Asian sesame oil

Directions:
1) Chop chicken into 1-inch chunks. Combine soy sauce, sherry, cornstarch, and vegetable oil in a medium bowl. Mix well. Add chicken and toss to coat evenly with marinade. Set aside for 30 to 60 minutes, or refrigerate, covered, for up to one day.
2) Combine soy sauce, sherry, vinegar, sugar, cornstarch, and salt in a small bowl. Stir to dissolve dry ingredients. Mix well.
3) Heat a wok or a large, deep skillet over medium-high heat until hot. Add vegetable oil. Swirl to coat pan. When oil is hot, but not smoking, add red pepper flakes and, if using, Sichuan peppercorns. Toss or stir until fragrant, about 1 minute.
4) Add chicken to pan in a single layer, if possible. Cook for 1 minute without stirring. Then toss. Add garlic, ginger and green onions and cook for 2 minutes, or until chicken has changed color and is cooked through.
5) Stir sauce and add to pan. Cook and stir, or toss, for 1 minute longer. Add peanuts and sesame oil and toss again to mix. Transfer to a serving  platter. Serve hot or warm. Yield: 4 servings.

One Year Ago Today: Saltly Chichuahua

Two Years Ago Today: Chicken Enchiladas Verde

Three Years Ago Today: Ricotta Gnocchi

Spiced Corn on the Cob

From the kitchen of One Perfect Bite...We've had a lot of sweet corn this summer, and while it came from neighboring states, it was not truly local. Our corn was planted late due to weather conditions, and it simply wasn't ready for harvest until now. A middling supply of local corn is finally available in our markets, so the upside of the downside is we'll be able to enjoy fresh sweetcorn through October. My problem is finding new ways to fix it. My grandchildren adore corn on the cob, and because I'm boss and quite formidable, they got to have it any time they wished while they were visiting. Now the Silver Fox enjoys corn as much as the next man, but when he saw ears of it on the kitchen counter he asked me to prepare it a different way. I didn't have enough corn to make a casserole or special dish, so I decided to make a spicy version of the plain boiled corn we had had so much of. There are myriad recipes for spiced corn on the web and I grabbed bits and pieces from several of them to make the corn below. It turned out well and I thought you might enjoy it. It goes especially well with Mexican or Southwestern dishes. Here's the recipe.

Spiced Corn on the Cob...from the kitchen of One Perfect Bite

Ingredients:
4 large ears sweet corn
2 tablespoon olive oil
2 tablespoon butter
2 jalapeno pepper, seeded and minced
1/2 teaspoon toasted cumin seeds
1/4 teaspoon ground cumin
1/2 teaspoon pepper

Directions:
1) Fill a large saucepan half full with water; bring to a boil. Add corn; cover and cook for 5-7 minutes or until tender.
2) Meanwhile, in a small saucepan, heat oil and butter over low heat until butter is melted. Stir in the jalapeno, cumin and pepper. Drain corn; brush with butter mixture. Serve immediately. Yield: 4 servings.









One Year Ago Today: White Chocolate Lime Cookies














Two Years Ago Today: Summer Rolls for Sunday Supper







You might also enjoy these recipes:
Creamed Corn - Katy She Cooks
Summery Sweet Corn- Stainless Steel Thumb
Quick Corn Saute - Sweet Life
Grilled Corn on the Cob - My Catholic Kitchen
Lemon Pepper Corn on the Cob - Beloved Green

Warm Black Bean Dip

From the kitchen of One Perfect Bite...I love to make this dip for Friday movie nights or watching weekend games. It's one of those dishes that everyone seems to love and you'll never have to worry about leftovers when you serve it. It is really easy to make and involves little more than opening cans and thawing vegetables. It can be made in advance and then baked just before you want to serve it. Serve it with warm tortilla chips and your guests will follow you anywhere. To warm chips, spread them in a single layer on a cookie sheet or baking pan and bake in a 350 degree F. oven for about 5 minutes. Dump them into a bowl and serve, repeating as often as is necessary. The recipe was developed by Tony Rosenfeld for Fine Cooking magazine. I have made only minor changes to his creation. Specifically, I use less vinegar than he calls for. Here's the recipe.

Warm Black Bean Dip...from the kitchen of One Perfect Bite courtesy of Tony Rosenfeld

Ingredients:
2 tablespoons extra-virgin olive oil + more for baking dish
2 medium tomatoes, cored and cut into medium dice
2 teaspoons kosher salt, divided use
1 large yellow onion, finely diced
3 large cloves garlic, minced
1 tablespoon chili powder
2 (15.5-oz.) cans black beans, rinsed and drained well
2 canned chipotles en adobo, minced (about 1 tablespoon), plus 3 tablespoons adobo sauce from can
1 to 3 tablespoons cider vinegar
1-1/2 cups fresh or frozen corn kernels (if frozen, thaw first)
1-1/2 cups (6 oz.) grated sharp cheddar cheese
1-1/2 cups (6 oz.) grated Monterey Jack cheese
3/4 cup chopped fresh cilantro
Freshly ground black pepper
Tortilla chips for serving

Directions:
1) Heat oven to 425 degrees F. Grease a 1-1/2 qt. baking dish with oil and line a baking sheet with foil. Set the tomatoes in a colander over the sink and sprinkle with 1 teaspoon salt.
2) Heat oil in a large (12-inch) skillet over medium-high heat until shimmering hot. Reduce heat to medium, add onion, sprinkle with reserved 1 teaspoon salt, and cook, stirring, until softened and translucent, about 4 to 6 minutes. Add garlic and chili powder and cook, stirring, for 1 minute. Add half of black beans, chipotles and adobo sauce, and 3/4 cup water and bring to a boil. Cook until liquid reduces by about half, 2 to 3 minutes.
3) Transfer bean mixture to a food processor, add vinegar (I used only 1 tablespoon), and process until smooth. Let cool for a couple of minutes and then transfer to a large bowl. Add rest of beans, tomatoes, corn, half of each of cheeses, and 1/2 cup of cilantro. Mix well and season to taste with salt and pepper.
4) Transfer to baking dish and sprinkle with remaining cheese. Bake on a foil-lined baking sheet (to catch drips) until cheese melts and browns around edges, about 15 minutes (longer if refrigerated). Sprinkle with remaining cilantro and serve with warm tortilla chips for dipping.
Yield: 10 to 12 servings.

You might also enjoy these recipes:
Spicy White Bean Dip - Never Enough Thyme
Hot Clam Dip - One Perfect Bite
Bleu Cheese and Bacon Dip - Easy Appetizers
Mississippi Sin Dip - Deep South Dish
Edamame Dip - The Baking Barrister
Pan Fried Onion Dip - Brown Eyed Baker
Roasted Eggplant Dip - Melbo's Toast
Cucumber Yogurt Dip - Eclectic Recipes
Homemade Onion and Herb Dip - What's Cookin, Chicago

Buffalo-Style Hot Wings

From the kitchen of One Perfect Bite...First a little history. For years, chicken wings, along with backs and necks and gizzards, were considered food for the poor or relegated to the stockpot and used to flavor soup. That changed in October of 1964 when Teresa Bellissimo, owner of the Anchor Bar in Buffalo, New York, created a late night snack for her son and his friends. She fried up a bunch of wings and dipped them in a buttery hot sauce before serving them with celery and a blue cheese dressing. Her original recipe can be found here. The wings became an instant hit and thus was history writ. Today the Anchor Bar sells 70,000 thousand pounds of wings a month. Who knew?

There's no way to pretend that these are good for you, so I'll make no attempt to do that. I rarely make Buffalo-style wings because I know how unhealthy they are, but when I do fix them I want the genuine article. I'd rather have them once a year in all their awfulness than have a doctored version of them more frequently. Good or bad, Bob and I find it easier to practice avoidance than to take shortcuts with certain recipes. Dishes that are new to the table comply with all known healthy cooking practices, but I refuse to touch old favorites. Now that you've read my warning label, it's time to move onto the recipe. Please take out your deep fryers. Here's my recipe for Buffalo-style chicken wings.


Buffalo-Style Hot Wings...from the kitchen of One Perfect Bite and bars across America

Ingredients:
1 cup all-purpose flour
1 teaspoon salt salt
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
20 chicken wing segments
1/2 cup butter
1/2 cup hot sauce

Directions:
1) Combine flour, salt, paprika, garlic powder, cayenne and black pepper in a pie plate.
2) Coat each wing segment with seasoned flour and refrigerate for 1 hour. Coat again with seasoned flour.
3) Heat butter and hot sauce in a small sauce until butter melts. Turn heat to lowest possible setting to keep mixture warm.
4) Bring oil in a deep fryer or stovetop equivalent to 375 degrees F. Deep-fry chicken in two or three batches, turning once for about 6 minutes per side. Quickly transfer chicken to a wire rack. Let sit for 30 seconds, then toss in hot sauce. Remove from sauce with a slotted spoon to a warm serving platter. Repeat until all chicken is fried. Serve hot with celery sticks and blue cheese dressing. Yield: 4 servings.

You might also enjoy these recipes:
Honey Baked Teriyaki Chicken Wings - Ordinary Recipes Made Gourmet
Saucy Poppers - Shamrocks and Shenanigans
Chipotle Sweet Potato Fries - The Active Foodie
Cajun Popcorn Shrimp - Life's Ambrosia
Pig's In Blankets - Gonna Want Seconds
Toasted Spicy Pumpkin Seeds - My Life Runs on Food

Sauteed Sweet and Spicy Szechuan Asparagus

From the kitchen of One Perfect Bite...The alliteration should have been my first clue. It was just too cute for words. I sat, nonetheless, and carefully read every word of the recipe before committing to make it. My last thought before moving on to the kitchen? The sauce would be too strong for the asparagus. As it turned out I was right. Every once and a while, I fall prey to a professional recipe that I sense is wrong but for some reason refuse to put down. It's misguided hero worship on my part. I still can't believe that pros put recipes out there that haven't been kitchen or field tested. This recipe failed my field test, but I decided to post it anyway. While it may be wrong for asparagus it would work nicely with fresh green beans or garlic whistles. Information about garlic whistles can be found here. The recipe makes enough sauce that the beans or whistles could be served with rice noodles and make a lovely light supper or lunch. Do be aware that once this sauce hits a green vegetable it will lose its lovely color. Here's the recipe for those of you who have not been put off.

Sauteed Sweet and Spicy Szechuan Asparagus...from the kitchen of One Perfect Bite

Ingredients:
2 pounds asparagus, ends discarded
1/4 cup soy sauce, low sodium
2 tablespoons rice wine vinegar, unseasoned
1/4 cup sugar
1/4 to 1 teaspoon red chili flakes
1/2 teaspoon fresh ground white pepper
1/2 cup water
2 tablespoons vegetable oil
2 tablespoons garlic, minced
1 tablespoon fresh ginger, minced
1 tablespoon sesame seeds, toasted

Directions:
1) Diagonally cut asparagus into 3 inch pieces.
2) In a small bowl, whisk together soy sauce, rice vinegar, sugar, chili flakes and pepper. Set aside.
3) Heat a large sauté pan over high heat. Add 1/2 cup water and asparagus. Cover and cook until asparagus is still crisp to the bite, about 2 to 3 minutes. Uncover and pour off any remaining water.
4) Add oil, garlic and ginger to pan with asparagus. Sauté until lightly browned.
5) Add soy sauce mixture. Bring to a boil. Cook until sauce coats asparagus.
6) Sprinkle in toasted sesame seeds. Transfer to a serving platter. Serve immediately. Yield: 4 - 8 servings.

You might also enjoy these recipes:
Penne with Asparagus and Lemon Sauce - One Perfect Bite
Asparagus and White Bean Salad - One Perfect Bite
Asparagus and Lemon Grass Risotto - One Perfect Bite