Derrrr...just moved this over...don't blame Bear =P was me!
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Re: OFFICIAL Lake Pleasant BBQ Cook-off Topic
´ Reply #33 on: Today at 01:45:57 PM ª
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Errr...its me ...Ess, Cindy again, dunno why Bear is always signed on even on my puter HA! but anyhoo...a question for you regarding the competition, and my wings.
Bear told me that we now know the judges do NOT like hot as in spicy, and all of you who tried my wings know they are SPICY!
so I am chopping lemon grass, ginger and garlic in preparation and thinking (always a good time to think when one is chopping for hours lol) what do you guys suggest? shall I make my wings the same leaving out LOTS of the chili peppers and adding honey? this would still make them spicy (lemongrass, ginger and garlic with a wee bit of chili) but sweeter...
I need suggestions as I will be creating the *new* recipe starting tonite. Bear gets to taste test...and he is brutally honest=) The trouble is we want to be a valuable part of the team, and make the entries count, even the everything goes part=) I have a daydream that my little wings could take us up a notch if done right (or CRASHING to a firey death if done badly!!!! Eeeep)
so, suggestions welcomed =)
Oh! shall I find the recipe and paste it here? ...yup. brb....
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5 lbs. chicken wings
1 whole hand of Ginger, young is better, and Thai ginger (real hot) is even better if you can find it. Chope into tiny slivers , about 1/4" x 1" is acceptable, but smaller is better.
1 huge garlic clove, mince the whole thing, if you like garlic, chop 2!
fish sauce (yes you have to use this=P lol) this is the *salt* and you will not salt at all beyond this so use at least 1/4 cup, i use more, and YES the stink cooks off! (also called shrimp sauce, or fermented fish sauce...STOP THAT GAGGING DAMMIT!)
about 1/2 cup oyster sauce
now here is the best part!!!
6 fat stalks of lemon grass, you have to chop these down to the size of glitter, (askin bear what a better refference fer da mens would be)
ok he says ultra fine chop...
I HAVE seen in some asian markets where some ambitious asian ladies have prechopped and bottled the dry lemongrasses...get em if they exist where you live and save the chop time.
this will take you an hour at least and i chop dozens at a time and freeze them myself so that i dont have to take the time everytime i want spicy lemon grass flavor. in my freezer bag is lemon grass, teensy diced thai chilis, minced garlic, and ginger slivers just sos ya know how I do it)
2 huge heaping satay sauce dolops (also called Tuong Ot and ground chili with fried garlic, its a deep burgandy color, usually small bottles)
about 1/3 cup sriracha HOT chili sauce, this is not Mae ploy, it isnt sweet, and neither are these wings=) (also called Tuong ot sriracha)
a handfull of Thai chillis chopped fine, these are those leetle buggers that look like the xmas tree lights...yummy! if you substitute chilis you will get a different taste, but do what you like there.
now you grab a beer or 6 cause they have to marinate all night!!
I like these crispy, but they are good and hot and tasty either way.
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I think (THINK) that if I use only the garlic roasted chili, and leave out the srricca, and the other moe punchy chilis, this could be good sweet...
Thanks guys
Your everything goes Girl
=D