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eggs, scrambled

September 25, 2011
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Scrambled eggs were never something I wanted hanging around at brunch. I think I had them too often in college and they eventually grew to nauseate me (which is also the case with SoCo and raspberry-flavored vodka).

I recently learned the French technique to silky, soft scrambled eggs, and I’m gradually warming up to them again. Not to the point of eating them in my underwear, but close.

Heat a non-stick pan over low heat. Add the beaten eggs to the pan, along with a healthy glug of cream, milk or water. (Obviously, cream or milk will give you a richer flavor. I had neither in the apartment so I settled for water, which worked just fine. Happens to be a healthier option, as well.) Season with S & P and a generous dose of hot sauce. Cook over low heat, stirring constantly until the eggs just begin to thicken.

What’s next? Well, I guess you could eat ’em.

ain’t no thang but a chicken wang

September 18, 2011
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I’ve never been a fan of chicken wings. The bottled glowing hot sauce that stains the corners of your mouth and seeps into your fingertips, the thick layer of soggy chicken skin, the mere essence of meat—meh. But since football season is underway, I am expected at the very least to keep my eyes open while the Colts play. To do this, I keep busy by cooking and cracking beers. Lots of beers. Donning an oversize Peyton Manning jersey—more moo-moo than flirty cheerleader outfit—I prepared what was to be my antidote to the standard chicken wing.

Combine the zest and juice of a lime, canola oil, red pepper flakes, minced garlic and minced fresh ginger in a large bowl. Add whole chicken wings (tips and all, because, well, I like the way it looks) to the bowl and mix with your hands to coat. Marinate the chicken for 2 hours, turning every 30 minutes to ensure even flavor distribution.

(It almost feels wrong, posting that picture.)

Sear the wings on both sides in a pan over high heat to give them a nice dark brown color. Transfer to the oven; cook for 7 minutes at 450-degrees Fahrenheit. Without removing the wings from the oven, reduce the heat to 400-degrees and cook for an additional 8 minutes. While the chicken is cooking, make the sauce: strain the marinade, bring to a boil, and season with S & P as needed. Pour the sauce over the wings and serve as I did, in a big-ass bowl (more of a bucket, really). Eat them straight from the bucket, and have a roll of paper towels on hand to catch the juices running down your hands. Drink with cheap, crappy beer; the wings are so damn tasty, they’ll make even a PBR taste like a fine microbrew.