Asian Chicken Wings

Asian Chicken Wings

serves 6

Ingredients

• 5 pounds chicken wings, separated at the joints, wing tips reserved for another use
• 1 tablespoon Emeril's Asian Essence
• 1 teaspoon salt
• 1/2 teaspoon ground white pepper
• 2 cups fresh orange juice
• 1 cup canned pineapple juice
• 1 cup sugar
• 1/2 cup soy sauce
• 1/2 cup mirin
• 2 tablespoons orange zest
• 2 tablespoons minced garlic
• 2 tablespoons minced fresh ginger
• 2 tablespoons minced green onions
• 1 tablespoon sesame oil
• 3/4 teaspoon crushed red pepper
• 2 tablespoons sesame seeds
• 2 tablespoons diagonally sliced green onions, for garnish
• 1 tablespoon fresh cilantro

Directions

Preheat the oven to 425 degrees F and line a baking sheet with 1-inch sides with aluminum foil.

In a large bowl, season the chicken wings with the Essence, salt and pepper, tossing to coat well. Spread the seasoned wings in the prepared roasting pan evenly and bake until browned, about 35 minutes.

While the wings are baking, in a large skillet, combine the remaining ingredients set over medium-high heat, except the sesame seeds and green onions. Bring to a boil, stirring occasionally, until the sugar is dissolved and the liquid has reduced to a syrup, 7 to 8 minutes. Remove from the heat and cover to keep warm until ready to use.

Remove the wings from the oven and reduce the oven temperature to 350 degrees F.

Place the wings in a large, heat-proof bowl. Drizzle half the prepared sauce over the wings, reserving the other half, tossing to coat well. Sprinkle the sesame seeds over the wings and toss again. Place a wire cooling rackinside a large baking sheet lined with aluminum foil and arrange the coated wings on top of the rack. Return the pan to the oven and bake an additional 20 to 25 minutes, or until cooked through and crispy.

Arrange the wings on a large serving platter and top with sliced green onions and cilantro. Serve immediately with the remaining sauce passed on the side for dipping.

Creamy Shrimp and Grits

6 servings

Ingredients

For the grits: 

• 3 cups milk
• 3 cups heavy cream
• 1 cup stone-ground white cornmeal
• 2 tablespoons unsalted butter
• Kosher salt
• Freshly ground black pepper

For the shrimp:

• 2 tablespoons extra-virgin olive oil
• 1 medium white onion, minced
• 1 garlic clove, minced
• 1 pound andouille or spicy Italian spicy sausage, cut in chunks
• 1/4 cup all-purpose flour
• 2 cups chicken stock
• 2 to 3 bay leaves
• 2 pounds large shrimp, peeled and deveined, tails on
• Pinch cayenne pepper, adjust to personal preference
• 1/2 lemon, juiced
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 4 green onions, sliced

Directions

For the grits:

Place a 3-quart pot over medium-high heat. Add the milk and cream. Slowly whisk in the cornmeal. When the grits begin to bubble, turn the heat down to medium low and simmer, stirring frequently with a wooden spoon. Allow to cook for 10 to 15 minutes, until the mixture is smooth and thick. Remove from heat and stir in the butter, thin it out with a little extra cream. Season with salt and pepper.

For the shrimp:

Place a deep skillet over medium heat and coat with the olive oil. Add the onion and garlic; saute for 2 minutes to soften. Add the sausage and cook, stirring, until there is a fair amount of fat in the pan and the sausage is brown. Sprinkle in the flour and stir with a wooden spoon to create a roux. Slowly pour in the chicken stock and continue to stir to avoid lumps. Toss in the bay leaves. When the liquid comes to a simmer, add the shrimp. Poach the shrimp in the stock for 2 to 3 minutes, until they are firm and pink and the gravy is smooth and thick. Add the cayenne pepper, Tabasco and lemon juice. Season with salt and pepper; stir in the parsley and green onion. Spoon the grits into a serving bowl. Add the shrimp mixture and mix well. Serve immediately.

Chicken Enchilada Lasagna

Chicken Enchilada Lasagna

Serves 6

Bake at 350 degrees

Combine the following in a large bowl:

2 boiled chicken breasts shredded (or rotisserie chicken)

1 can cream of chicken

½ cup Greek yogurt or sour cream

½ block cream cheese

1 cup shredded fiesta blend cheese

8 green onions, sliced thinly

1 jalapeno, diced very small I leave the ribs and seeds in if using just one

1 bunch cilantro leaves, chopped

In a small sauce pan:

4 Tbs. butter

4 Tbs. flour

½ tsp. salt

½ tsp. freshly ground black pepper

1 cup milk

½ cup Greek yogurt or sour cream

1 cup shredded fiesta blend cheese

Heat butter and flour until bubbly, stirring constantly. Let cook for a minute then slowly add milk and remaining ingredients. Stir sauce until thickened and cheese is melted.

1 package of 10 flour tortillas

8X8 Greased Pan

Layers:

1. Tortillas

2. Chicken mixture about 1 cup per layer

Top layers with cheese sauce. I topped the cheese sauce with one handful of shredded fiesta cheese blend. Bake at 350 for 40 minutes. It will be bubbly and slightly browned on top.

Best served with fresh salsa, cilantro, and sour cream/Greek yogurt.