Pic of the day.

                                                                              Bull Kelp
                                                                          Oregon Coast
                                                                          Beverly Beach
                                                                        Newport Oregon

Jessica’s Chinese Chicken Wings

Modified from an Andrew Zimmern recipe

Ingredients
16 whole chicken wings, flap segments removed and saved for stock
1/3 cup sake
1/3 cup low sodium soy sauce

1/3 cup water
4 tablespoons brown sugar
3 tablespoons vermouth
2 tablespoons hoisin

1 tablespoon fish sauce          
4 ounces fresh ginger, sliced medium thin
3 cloves star anise
3 dried hot red chilies
1 large cinnamon stick (or 2 small)
1 bunch green onions, cut into 2 inch lengths

Directions
Place a 14-inch nonstick sauté pan over medium high heat. Add the chicken and dry-sear to lightly brown the chicken.  Add the sake, soy sauce, water, brown sugar, vermouth, hoisin, fish sauce, ginger, star anise, dried chilies, cinnamon, and onions and bring to a simmer. Cook, covered, 20 minutes, stirring halfway through.

Uncover and simmer until the pan is almost dry, tossing frequently to coat the wings, 10 to 12 minutes. Taste the sauce and add more fish sauce if needed.  Turn up the heat to let the chicken fat emulsify into the other liquids, stirring constantly until the sauce is a sticky glaze.

Warning...these wings can make your beer bottle slippery and hard to hold on to.

J

All the pretty birdies.

Oregon Coast Aquarium
Newport Oregon

Man Sandwiches

Modified from a Ree Drummond recipe

Makes 2 sandwiches

2                                  French/hoagie/deli rolls, whatever you want to call them just make sure they are soft and not the crusty kind. Split.

2                                  cube steaks, about ¾lb, cut into about ¾ in…..cubes….. (Yep, cube up the cube steak.)

1          medium            onion, halved and sliced

6-8                              cremini mushrooms, sliced

3          tablespoons     Worcestershire sauce, more if needed

1          tablespoon       steak sauce

hot sauce, to taste

2          slices                provolone, cut in half

butter

                                    olive oil

                                    salt

                                    pepper

In an unlined skillet sauté the onions in olive oil with a pinch of salt over medium heat until the onions are soft and lightly brown.  Remove from pan and set aside. 

Turn up the heat to medium high and add more oil to the pan and add the mushrooms.  Fry until the mushrooms are nicely browned, set aside. 

Add the beef to the skillet and cook until the beef is browned and almost cooked all the way through. 

Drain fat from the pan and add the Worcestershire sauce, steak sauce, hot sauce, onions, mushrooms and a pat of butter and stir to combine, (if the mixture looks dry add more Worcestershire sauce), simmer until about half of the liquid has evaporated.  Add a grind of pepper and salt if needed.  Keep warm

Turn on your broiler to high.

Butter your sandwich rolls and place in a hot fry pan and toast until golden brown. Turn over the rolls in the pan and let sit for a few seconds to warm them up.

Place the rolls on a baking sheet with the top and bottom halves touching each other to help keep the filling from falling off and split the filling evenly between the two sandwiches.  Try to keep the filling on the bottom half of the roll. Top with a half slice of cheese on the top and bottom half of each roll a put under the broiler until the cheese is melted. 

Assemble and serve.

Driftwood

Driftwood
Yaquina Bay, Newport Oregon

This piece of driftwood was massive.  Almost twice my height.

Lets try this again, shall we?

My original blog kinda went tits up a few years ago and I never fixed it.  There was not much on it to begin with, so it was no great loss.  Here is my second attempt.  Recipes, comments, complaints, artwork and photography to follow.

Jess