Otto
Say’s
Pasta sanza vino e come il cuore
sanza amore
Pasta without wine is like a heart
without love
Labour Day Snacks
Crispy Baked Chicken Wings
Slow-Cooker Pulled Pork
Baked ( maple ) Beans
Butter Maple Tart
Butter Crust
Crispy Baked Chicken Wings
Makes about 60
ingredients
Buffalo
sauce:
15 ml unsalted
butter, melted
3 ml cayenne pepper
3 ml freshly ground
black pepper
2ml salt
75 ml hot pepper
sauce (such as Frank's)
Ginger-soy
glaze:
75 ml honey
30 ml soy sauce
3 large garlic
cloves, crushed
1 piece of ginger,
peeled, sliced
Wings:
2.5 kg chicken
wings, tips removed, drumettes and flats separated
30 ml vegetable oil
15 ml salt
3 ml freshly ground
black pepper
Method
For buffalo
sauce:
Mix first 4 ingredients in a medium bowl; let stand for 5 minutes. Whisk in hot sauce; keep warm
For ginger-soy
glaze:
Bring all ingredients and 75 ml water to a boil in a small saucepan, stirring to dissolve honey. Reduce heat to low; simmer, stirring occasionally, until reduced to ½ 7–8 minutes. Strain into a medium bowl. Let sit for 15 minutes to thicken slightly.
For wings:
Preheat oven to 200 C. Set a wire rack inside each of 2 large rimmed baking sheets. Place all ingredients in a large bowl; toss to coat. Divide wings between prepared racks and spread out in a single layer.
Bake wings until
cooked through and skin is crispy, 45–50 minutes.
Line another rimmed
baking sheet with foil; top with a wire rack. Add half of wings to
ginger-soy glaze and toss to evenly coat. Place wings in a single
layer on prepared rack and bake until glaze is glossy and lightly
caramelized, 8–10 minutes.
Toss remaining half
of wings in Buffalo sauce. Serve immediately (no need to bake).
Slow-Cooker Pulled Pork
Ingredients
1 ½ kg
boneless pork shoulder,
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1 onion,
chopped
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125ml
water
500 ml
homemade barbecue sauce
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30 ml
mustard
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30 ml
honey
15 ml
soy sauce
Salt and
pepper
MethodClick
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MethodM
Trim
pork of any excess fat. Scatter onion over bottom of slow cooker and
place pork on top. Add water, cover and cook on low until very
tender, about 8 hours. Remove meat and let cool.
When
cool enough to handle, pull meat into thin shreds, removing all fat
and gristle. Skim excess fat from liquid in slow cooker.
Return
pulled pork to slow cooker and stir in barbecue sauce, mustard, honey
and soy sauce. Season with salt and pepper. Cook for 1 hour longer on
low. If desired, serve with hamburger buns or paninni and sides of
pinto beans, corn, tomatoes and coleslaw.
Baked ( maple ) Beans ( serves 4)
30 ml olive oil
1 small onion, finely
chopped
1 garlic clove, minced
Coarse salt and ground
pepper
2 cans (medium ) white
beans, such as cannellini or navy, drained and rinsed
50 ml molasses
50 ml maple syrup
125 ml ketchup
5 ml mustard powder
1.In a medium saucepan, heat
oil over medium. Add onion and garlic; season with salt and pepper.
Cook until softened, 3 to 4 minutes. Add beans and 125 ml water
simmer until beans have softened, 5 to 7 minutes.
2.If beans are not soft
after 7 minutes, add more water and continue to cook.
3.Add molasses, syrup
,ketchup, mustard powder, and another 125 ml water. Simmer until
sauce has thickened, 8 to 10 minutes; season with salt and pepper.
4.Serve immediately, or
cover and refrigerate up to 1 day; reheat over low.
Butter
Maple Tart filling 24 depends on the size of tarts
215 ml. Butter
1 kg brown sugar
100 ml maple syrup
12 eggs
20 ml vanilla
10 ml vinegar
pinch salt
Mix at low speed for about
10 to 15 minutes rest for about 15 minutes and pour into unbaked
tarts shells cook for about ½ to ¾ hr
Butter
Crust 24 tarts Shells
Ingredients
800 m all-purpose flour
2 m salt
120 ml cold butter, cubed
120 ml) lard or butter,
cubed
1 egg yolk
5 mLvinegar
Ice water
1. Mix same as you would
pie crust
2. Flour, butter and lard
when it looks like nuggets blend in the cold water
3. Rest for at
least 20 minutes before using
