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About East Oregonian : E.O. (Pendleton, OR) 1888-current | View Entire Issue (Jan. 16, 2016)
Page 4C EAT, DRINK & EXPLORE East Oregonian Keep the crisp, lose the labor in these Super Bowl wings By ALISON LADMAN Associated Press &RPH6XSHU%RZO Sunday, we all love a heaping platter of wings. They’ve got to be crunchy. They’ve got to be a little bit greasy. They’ve got to be so delicious we can’t stop eating even after we know we’ve eaten too many. What we don’t love about the day of the big game? The work involved in making those wings a reality. %HFDXVHSHUIHFWO\FULVSHG and seasoned wings typically require a fair amount of effort, not to mention vats of hot oil. And dealing with that is so much less fun that cracking a beer on the couch with your friends. So we created these hands-off chicken wings that require almost no effort from you. Yet, they are every bit as crispy and addictive as a traditional recipe. The secret is baking powder. You start the recipe a few hours ahead of when you want to serve the wings. Just toss the wings in a large bowl with some salt, pepper and baking powder, then refrigerate them for a while. AP Photo/Matthew Mead These wings require almost no effort from you. The secret is baking powder. The baking powder reacts with the skin, helping to draw out moisture. The baking powder reacts with the skin, helping to draw RXWPRLVWXUH/HVVPRLVWXUH equals more crisp! When it’s time to cook, you just arrange the wings on a wire rack set over a rimmed baking sheet. The rack keeps the air circulating around the wings and keeps them up and out of any liquid that drips onto the pan. Again, less liquid (and more air) is key to getting the skin perfectly crisp. When the wings are done, we like to dunk them ¿UVWLQRXUKRQH\6ULUDFKD sauce, then in our cilantro- VRXUFUHDPGLS%XWLI\RX¶G prefer the more traditional %XIIDORVDXFHDQGEOXH cheese, go for it! ——— Alison Ladman is a chef, food writer and recipe developer for The Associated Press. She also owns The Crust and Crumb Baking Company in Concord, New Hampshire. Saturday, January 16, 2016 HANDS-OFF PARTY WINGS 6WDUWWR¿QLVKKRXUVPLQXWHVDFWLYH 0DNHV 30 wings )RUWKHZLQJV 2 tablespoons baking powder 1 teaspoon kosher salt WHDVSRRQJURXQGEODFNSHSSHU 5 pounds chicken wings, split and wing tips removed )RUWKHKRQH\6ULUDFKDVDXFH FXSVR\VDXFH 3 tablespoons Sriracha 3 tablespoons honey WDEOHVSRRQVPLQFHGIUHVKJDUOLF WDEOHVSRRQVWRDVWHGVHVDPHRLO )RUFLODQWURVRXUFUHDPGLS FXSVRXUFUHDP 3 tablespoons chopped fresh cilantro 3 tablespoons rice vinegar VFDOOLRQVZKLWHDQGJUHHQSDUWV¿QHO\ chopped /LQHEDNLQJVKHHWVZLWKIRLOWKHQDUUDQJHD wire rack over the foil. Coat the rack with cooking spray. In a large bowl, stir together the baking powder, salt and black pepper. Add the wings and toss to coat evenly. Spread the chicken wings over the rack and refrigerate for 2 hours, uncovered. When ready to cook, heat the oven to 375 F. %DNHWKHFKLFNHQZLQJVIRUWRPLQXWHV ÀLSSLQJWKHPKDOIZD\WKURXJKRUXQWLOYHU\FULVS\ and golden brown. While the wings bake, prepare the sauces. For each sauce, combine all ingredients in a small bowl and mix until uniform. Serve the wings on a platter accompanied by the sauces for dunking. Nutrition information per wing: 110 calories; 60 calories from fat (54 percent of total calories); 7 g fat (2.5 g saturated; 0 g trans fats); 50 mg cholesterol; 400 mg sodium; 3 g carbohydrate; 0 g ¿EHUJVXJDUJSURWHLQ AP Photo/Matthew Mead This simple salad features crunchy cucumbers enhanced with just a bit of citrus, soy sauce and a few other Thai ingredients. After months of heavy eating, lighten up with taste of Thai By KATIE WORKMAN Associated Press I love every bite of the holidays. I loved the mashed potatoes and the pies and WKHFRUQEUHDGVWXI¿QJDQG everything else. And I’m not going to look back with regret. I am, however, not going to continue eating this way LQGH¿QLWHO\$QGWKLVVDODG is why I’m not so sad about that. /RWVRIXVDUHFUD]\ about Thai food, what with all those bright, vibrant ÀDYRUVH[FLWLQJWH[WXUHV and the play of sweet and sour and salty happening in so many ways. And classic Thai ingredients like lemon grass, chilies and coconut milk are now popping up at grocers all over the country. <RX¶OO¿QGLW¶VIXQDQGHDV\ to work them into your home cooking. This simple salad features crunchy cucumbers enhanced with just a bit of citrus, soy sauce and a few other Thai ingredients. Cilantro is an herb people usually love or hate; few people feel “meh” about it. So if it’s not your thing, or someone at the table doesn’t like it, serve it on the side and let people add it to their own salads as they wish. You also could substitute Thai basil. If you want to bump XSWKHÀDYRUHYHQPRUH VXEVWLWXWH¿VKVDXFHIRUKDOI of the soy sauce. It will add a layer of delicious pungency to the dish. ——— Katie Workman has written two cookbooks focused on easy, family- friendly cooking, “Dinner Solved!” and “The Mom 100 Cookbook.” She blogs at http://www.themom100.com/ about-katie-workman/ THAI CUCUMBER SALAD 6WDUWWR¿QLVK 15 minutes 6HUYLQJV4 2 large English cucumbers 1 jalapeno pepper 2 teaspoons minced shallots 2 tablespoons low-sodium soy sauce 2 tablespoons lime juice 1 teaspoon sugar 2 tablespoons chopped cilantro leaves FXSVDOWHGFRFNWDLOSHDQXWVOLJKWO\FUXVKHG Peel the cumbers, then slice them in half lengthwise. Using a teaspoon, scrape down the center of each half to remove any seeds. Slice the cumber halves crosswise into thin slices. A mandoline is best, EXWDNQLIHLV¿QH7ULPWKHMDODSHQRVOLFHLQKDOI lengthwise, then remove the seeds before mincing. In a large bowl, combine the jalapeno, shallots, soy sauce, lime juice and sugar, then stir to combine. Add the cucumbers and toss to combine. Transfer the mixture to a serving bowl or platter, then top with the cilantro and the peanuts. Nutrition information per serving: 80 calories; 45 calories from fat (56 percent of total calories); 5 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 320 PJVRGLXPJFDUERK\GUDWHJ¿EHUJVXJDUJ protein. AP Photo/Eric Risberg In this Dec. 16 photo, people make their way past a Chinatown bank in San Francisco. Step into San Francisco’s Chinatown By MICHELLE LOCKE Associated Press SAN FRANCISCO — The best plan for tackling San Francisco’s Chinatown is no plan at all. Simply wandering the wide streets and narrow alleys will take you where you need to go. Whether you just happen to be in town or are visiting for something VSHFL¿FOLNHWKH6XSHU%RZORU/XQDU New Year — the Year of the Monkey dawns Feb. 8 — spending a few hours in the second-largest Chinatown in the United States (behind New York City) is always worthwhile. Visit early and you’ll feel the rush of everyday life as the food markets and bakeries hum with activity — this is a real community as well as a tourist attraction. Visit at dusk and Chinatown takes on a magical glow, the lanterns strung across Grant Street glowing red and the curio shop windows ablaze in a glitter of possibilities. Here’s a quick guide to getting the most out of your stroll. AP Photo/Eric Risberg In this Jan. 7 photo, two women walk past a Chinatown mural in San Francisco. had operated for more than 100 years on Washington Street and was known as a place for no-frills Cantonese fare where customers were once insulted by the “rudest waiter in the world,” How to get there the late Edsel Ford Fong. Sam Wo’s A good place to start is the reopened in October at 713 Clay St., PXFKSKRWRJUDSKHG JDWH DW %XVK between Grant and Kearny. Try the Street and Grant Avenue. This is Insta- “jook,” rice porridge served with a gram central and a short walk from variety of toppings. Other standbys Union Square. You can also ride the include House of Nanking, 919 Kearny cable car to Chinatown via either the St., and Great Eastern Restaurant, 649 Powell-Hyde or Powell-Mason lines. Jackson St., known for its Canton- Cable cars make many stops; two ese-style seafood dishes. possibilities for alighting are at Wash- What to do ington and Mason streets or Powell Grant is the main drag, but if you and California. Tickets, $7, can be purchased at the turnaround at Powell want to see the more workaday side to and Market streets or in advance Chinatown, take a walk on Stockton online. You don’t have to queue at the Street, known for its produce and live turnaround to board; you can walk a animal markets. Explore the tiny side few blocks up the line — look for the VWUHHWV ZKHUH \RX¶OO ¿QG HYHU\WKLQJ brown and white signs indicating stops. from dive bars to tea houses to tradi- %HDZDUHWKRXJKWKDW\RXPD\KDYH tional Chinese apothecaries. Waverly Place, between Washington and trouble getting a seat when it’s busy. Sacramento streets, is home to several Where to eat temples including Tien Hau, which Tourists and locals alike rejoiced KDV D GLIIHUHQW VW\OH RQ HDFK ÀRRU when Sam Wo’s recently reopened. culminating with a temple dedicated to %HIRUHLWFORVHGLQWKHUHVWDXUDQW the Goddess of Heaven, 125 Waverly Place, free but donations appreciated. Another interesting temple is Kong Chow Temple, known for its colorful altars, and in the same building as the &KLQDWRZQ SRVW RI¿FH 6WRFNWRQ St. The Golden Gate Fortune Cookie Factory is open seven days a week, 56 Ross Alley. Admission is free, but you need to pay 50 cents to take a picture. Chinese New Year, understandably, LV ELJ KHUH ZLWK EDQQHUV ¿UHZRUNV IRRG DQG ÀRZHUV 7KLV \HDU WKH two-week celebration wraps up with the traditional parade on Feb. 20. 7KLV \HDU¶V ÀRZHU IDLU ZLOO EH KHOG Jan. 30-31, from 10 a.m. to 8 p.m. on Saturday and 9 a.m. to 6 p.m. Sunday. /RFDWLRQ*UDQW$YHQXHIURP&OD\WR %URDGZD\ DQG 3DFL¿F -DFNVRQ DQG Washington streets between Stockton and Kearny. /RRNLQJ WR DGG D OLWWOH VFKRODUVKLS to your stroll? For a deeper dive into Chinatown history, consider one of the guided tours offered by the Chinese Cultural Center. Tickets are around $30 for adults and reservations are UHTXLUHG KWWSZZZFFFRUJHGXFD- WLRQFKLQDWRZQ
