Tag Archives: spicy food

Chicken Cayenne Stew

This is a very simple meal, complicated only by the amount of time it takes to create. From start to finish, it can take in excess of 90 minutes. If I were to make this again, it would most likely be a Saturday dish, when I have more free to accessable to me.

Aside from that, it’s quite a tasty dish, with the broth inhabiting both spiciness and graviness (which isn’t really a word, but should be). With rice and bread on the side to sop up said “gravy”, it brings one of those little joys that all dinners should be known for.

  • 1/4 cup vegetable oil
  • 1 5 lb. chicken, cut into appropriate pieces (thighs, wings, etc)
  • 1 Tablespoon kosher salt
  • 1/2 cup All Purpose Flour
  • 1 yellow onion, chopped
  • 1 green pepper, chopped
  • 1 celery stalk, chopped
  • 3 cups of water
  • 1/2 teaspoon cayenne pepper
  • 1 cup green onions, chopped

Heat 3 tablespoons of the vegetable oil in a large stock over medium high heat. Pat the chicken dry and the salt liberally. Add to the hot oil to brown, approximately five minutes per side. Cook the chicken in batches in order to prevent overcrowding of the pot, ensuring that the chicken can brown well.

Once done, place the chicken in a bowl and set aside.

Add the remaining oil to the stock pot and allow to come to temperature. Stir in the flour, creating a roux. Lower the heat to medium low. Mix well and allow to cook for 10-15, creating a velvety tannish mixture. Stir often, scraping off any of the chicken fronds from the bottom of the pot allowing them to become part of the roux.

Add the onions, peppers and celery, and cook until the onions become soft, between 8-10 minutes. Add the water, raise the heat to medium high and bring to a boil, where the water will intergrate with the roux, making a thickened broth/gravy amalgamation.

Place the chicken back into the broth, along with any additional chicken juices within the bowl. Lower the heat to a simmer (185 degrees F), cover and cook for 30 minutes.

After the 30 minutes, stir in the cayenne pepper and green onions. Salt to taste at this point.

Serves 6

Technorati Tags: Recipes, chicken, cayenne+pepper

Buffalo Wings

Buffalo Wings

When I lived in Columbus, Ohio during the early 90′s, I fell in love with a now-massively- franchised restaurant called BW3‘s. I loved the place because they had Satellite Bar Trivia (as I said previously, I’m a geek), but it in playing in a trivia tournement league (think: bowling leauge for eggheads), I developed a penchant for buffalo wings.

And yes, they’re called Buffalo Wings. Not Hot Wings, not Devil Wings, but Buffalo Wings. Why? Because they were invented in Buffalo, New York (at the Anchor Bar, to be more specific). If you’ve been to Buffalo, you know that they need all the good publicity they can muster. Although the word on the street is that they are simply called “chicken wings” or “wings” in the Buffalo area, so take my word with a grain of salt.

The recipe is easy. Fry the wings, coat them with hot sauce and butter. Bing, Bang, Zoom, you’re on your way.

The trick (and the fun, according to the hot sauce cultists), is figuring out which hot sauces to use. For the recipe below, I used 2/3rd Cholula, 1/6 Scorned Woman and 1/6 Pain is Good Louisiana Style Hot Sauce. Oh, and a few splashes of Tobasco.

The technique of this recipe was found on the Hot Sauce Blog. If you’re into Hot Sauces, head their way.

  • 6 oz of hot sauce
  • 6 oz melted butter
  • 1/8 cup sugar
  • 2 lbs chicken drummettes, cut
  • oil

In a medium mixing bowl, combine the hot sauce, melted butter and sugar. Set aside.

Place the oil in a stock pot, so that it comes to about 1″ up from the bottom. Heat the oil to 340-350 degrees F.

Place 4-6 pieces if chicken into the oil and cook until the chicken is a golden brown,about 7-10 minutes. Remove from oil and place briefly on paper towel.

Then places cooked wings in hot sauce. Coat thoroughly and then plate to serve along with Celery and Blue Cheese Dressing.

Serves 3-4

Technorati Tags: Food & Drink, Recipes, Buffalo Wings, Hot Wings

Spicy Food

Again, interesting probably only to myself…

There’s a biological reason why spicy foods have developed in the more hot areas of the world. Spicy foods tend to help create sweat, which, as we all know, is our own internal air conditioning. We eat spicy foods, we sweat, we cool down.