Saturday, November 22, 2014

Claire's Co-Worker's Sichuan Chicken Wings via The Portlandia Cookbook

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OH BOY... CHICKEN WINGS!  And these are baked so they are EASY EASY EASY to make!  And comes from a FUN source, the "The Portlandia Cookbook: Cook Like a Local".  Just as much fun to read as the series is to watch!

First, my disclaimer... I received this book FREE! courtesy of BLOGGING FOR BOOKS.  I was sent the book in exchange for this review.  The book was theirs, but the opinions are mine.  What follows is my honest impression.

My impression is Oh My GOSH... WHAT FUN!

If you have never had a chance to catch up with the folks in Portland, Portlandia is a sketch comedy show, produced by Lorne Michaels of Saturday Night Live fame and starring Fred Armisen and Carrie Brownsein.  Fred and Carrie play a variety of folks who live in Portland, spoofing the image that the good folks in Portland have as twenty-first century Hipsters and old hippies.

One of my favorite examples of Portlandia zaniness is on Youtube and can be reached by clicking this LINK.  There you will learn the story of COLIN, the chicken served at the Gilt Restaurant.  Colin has lived a very good life for a chicken, Free range, Local, feed a diet of Squash, Eggplant, Greek Yogurt.  Colin happens to have an allergy to Avocados.  Before ordering you are presented with Colin's photo and dossier.  You get the idea, well worth a look.

I discovered Portlandia as an option on Netflix.  But you can stream episodes on Hulu as well.  And now... The companion cookbook to the hit show Portlandia by the Emmy-nominated stars and writers Fred Armisen and Carrie Brownstein, with 50 delicious recipes for every food lover, freegan, organic farmer, and food truck diehard.

Food plays a very special role in Fred Armisen and Carrie Brownstein’s award-winning satire, Portlandia. Here are recipes for the dishes that define the show, from cult-raised chicken and Stu’s stews to pickled veggies and foraged green salads. Complete with new full-color finished food photographs and illustrations, humorous stories and sidebars from the loveable food-obsessed Portlandia characters (such as Mr. Mayor, Peter and Nance, and Colin the chicken), and advice on how to choose a bed and breakfast and behave at a communal table, this is a funny cookbook—with serious recipes—for anyone who loves food. And yes, the chicken’s local... And named Collin
Take a look through the book.  You'll laugh, you'll cry and you will indeed probably recognize a few friends.

Take a look at the preview above (Just click the photo and you will get to the page that includes a preview of the book.  Several pages and recipes for you to get an idea of the quality of the book and the fun ahead!

For my review I decided to take Collin out for a stroll and give chicken wings a try.  These are baked, take very little time to get together and feature their own faux Duck Sauce!

Loved the final product.  As the name applies,certainly spicy.  I followed the recipe exactly.  You may want to consider dropping the amount of Red Pepper Flakes down if you are not in a spicy mood.  But as baked wings go, this is a terrific recipe...

OK... Here's what the book says to do...

Claire's Co-Worker's Sichuan Chicken Wings via "The Portlandia Cookbook: Cook Like a Local"

  • 2 TBS Ground Cumin
  • 1-1/2 tsp Crushed Red Pepper Flakes
  • 1/2 tsp Chinese 5-Spice Powder
  • 2 tsp Sea Salt
  • 1/4 Cup Flour
  • 8 Large Chicken Wings, about 3 pounds, split into wingettes and drumettes
  • 1-1/2 TBS Canola Oil plus more for brushing
  • 1/2 Cup Apricot Preserves
  • 1-1/2 tsp fresh minced peeled Ginger
  • 1/4 Cup Water
Cooking Directions
  1. Preheat the oven to 425 degrees and line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, combine the Cumin, Red Pepper Flakes, 5-Spice Powder, Salt and Flour.
  3. On a work surface, coat the chicken with the Canola Oil, rubbing to coat completely. Add the Chicken to the spice and flour mix and toss to coat completely. Arrange the chicken on the baking sheet and brush lightly with additional oil.
  4. Roast in the center of the oven until deeply browned and crispy, turning once or twice; about 50 minutes. If needed, blot on paper towel to remove excess fat.
  5. Meanwhile, make the duck-like sauce. In a food processor, combine the Soy Sauce, Apricot Preserves and the fresh minced Ginger. Add a quarter cup water and puree until smooth. Transfer to a small saucepan and simmer on low heat until reduced by about 1/2 cup... About 6 Minutes. Pour the sauce into a small dipping bowl.
  6. Arrange the wings on a platter and serve with the sauce... And ENJOY!

And wonderful accessible workable recipes!

And one last disclaimer...
"I received this book from Blogging for Books for this review." But the review and opinions are 100% accurate and mine!

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