Honey Sesame Wings with Lemongrass Chili Ginger Salt and The Elephant in the Room

I remember when I first started this blog many moons ago, Certain Someone asked me as he munched on one of my less blog worthy meals, why don’t I show recipes for wings. He liked the endless way I made wings. I thought wings were low brow and simplistic to be  featured here, as who wouldn’t  know how to make wings? With blogging I find I make the assumption everyone who reads Coco Cooks is a natural  and willing cook. Some are and some aren’t. If you look around some of the most successful popular blogs keep it simple and approachable for the masses. As it is often the  case it isn’t about the food so much, but the hype and persona behind the blog. I’m not one of those blogs. Yes I have simple recipes, but I also have some complicated challenging ones. I like to push myself. My blog, like my kitchen, is my laboratory.I would like to think you come here  as a reader because you like my style overall in the kitchen and in life. I’ve been thinking a lot about the blogging world these past few weeks and have a lot of inward thoughts  both positive and at times negative, on the  multitude of players and ways that I won’t discuss too much publicly. But every now and then it’s good to reassess “Why I’m here” and why I put it the time and effort  and money to share my ideas via blogging . I will say to borrow the words of someone I know , “it’s a splintered community”. I see a  vibrant robust community that’s reflective of life, and that’s not  always fair, just , even, or sane. The good , bad, and ugly, and questionable.  Many rally to a  worthy cause or event  without hesitation and show  great support and love. Some just as worthy causes or life events or tragedies in the community are overlooked with barely a ripple.I guess I feel a  little guilty because some tragedies  I find out about too late  and feel helpless about,while others I see daily due to explosion of Social Media. But, I and others, can’t ignore the huge the huge elephant in the room.Those in my circle may know who and what I refer to. To address the elephant may be interpreted as bitter or full of snark , but it’s not my intention. I have seen some people shamed for saying what they feel because its goes against the popular current. I recognize we all approach and react to grief differently.  I’m compassionate and feel for all . But I am observant to all that’s going on around me. It’s all about perception.

I blog as a medium because I love it, pure and simple. The perks and opportunities  have been great and many doors have opened for me to meet great people and participate in some fun events. But I do it because cooking food and travel, more so than Blogging itself, is my passion and what drives and consumes me. It’s funny. My new co workers approach me each day to ask me what I cooked the day before. They look at me in that  strange but appreciative interest that comes with someone  who’s  ardent .They love and respect my passion for food as well as my honesty. It’s nice to see a true honest passion  without questionable motivations these days amidst dissent, divisions and uncertainty.

Last spring walking through the  Naschsmarkt in Vienna, I discovered a shop that’s the inspiration for this dish. Kim’s Kocht Shop and Studio. They had a line of exquisite flavored salts and I purchased a Lemongrass Chili Salt there packaged nicely in small Weck containers. Sadly I used my last drop of the fantastic  finishing salt. So with spice grinder in hand, I decide to  make my own with a few variations. So here are some tasty easy wings, with an exotic twist influenced by my interests and passions, food, culture and travel. Enjoy it. I know I did. But most important, do what you love, show your love, and stay true.

Honey Sesame Wings with Lemongrass Chili Ginger Salt
 
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Fried wings with flavored salt with a honey sesame sauce
Author:
Recipe type: Appetizer
Serves: 2-4
Ingredients
  • 1 stalk lemon grass
  • ½ chunk of ginger peeled and sliced
  • 2 dried Thai Chilies
  • Coarse Sea Salt or Kosher Salt
  • 2 lbs chicken wings , cut
  • Oil suitable for frying ( pomace, vegetable,peanut, grape-seed, etc.)
  • 4 tablespoons honey
  • 2 tablespoons Dark Sesame Oil
  • 1 teaspoon rice vinegar
  • 2 tablespoons sesame seeds ( to be toasted)
  • 1-2 cloves garlic minced
  • A few drops Fish Sauce
  • Lime , quartered for garnish
Instructions
  1. Take a spice grinder and add about 1 -2 tablespoons of the sliced stalk of lemongrass. Add the peeled ginger , and dried chilies and pulse until minced.
  2. Add enough salt to fill grinder( approx ½ cup or more). Pulse to blend.
  3. Store in jars to use as a finishing salt.
  4. In a small dry fry pan, toast the sesame seeds. Do not burn.
  5. In a small bowl mix the honey, sesame oil, rice vinegar, and fish sauce. Add the toasted sesame seeds.
  6. Put aside.
  7. Wash and dry your wings. Cut into pieces at the joint.
  8. Prepare your frying pan or deep fryer and fry the chicken ( plain) until golden and crispy at approx a steady temp of 350.
  9. When done and golden take out and drain on paper towels.
  10. Immediately sprinkle the Lemongrass Chili Ginger Salt onto the hot wings.
  11. Drizzle with the honey sesame sauce and serve extra on the side for dipping.
Notes
Be careful with the salt when sprinkling, as the finished salt is finer and goes a longer way.

 

 

Check Out My Vienna Videos On Black Atlas

I  made three videos on my recent trip to Vienna for American Airlines  Black Atlas. They offer some unique and different perspectives in what you normally think of with Vienna.

A Chat with Eddie Cole and Kristin Lewis…Two Performing Artists on a Different Beat in Vienna.

A look at Modern Trendy Vienna …Vienna Awakening

And finally a look at the historic Cafe Sperl and the whole Coffee House Culture of Vienna. Cafe Sperl…The Quintessential Viennese Coffee House.

Soy, Star Anise, Chili Braised Turkey Legs…A Centering Dish

I returned home last Saturday after a fun, enlightening , and a bit hectic week in one of my favorite cities in the world, Vienna Austria. Some of my readers may know of my decade long connection to this city. The purpose of this trip was twofold, to produce content for American Airlines Black Atlas and for familial reasons. My late uncle, Bob Curtis, friends were having an exhibition for his works. I have to so much to share, so stay tuned for videos and articles from the trip. Besides food , my other passion is travel and I hope to record more of what I see as I explore the world.

So after  along flight with connections a delays, there really is nothing like a home cooked meal. Chicago was cold , raining and bleak. My freezer was bare and Certain Someone was prepping to fly out later that evening.With turkey  legs in the freezer , I decided to make us something satisfying and comforting  as I decompressed and shaked off the jet lag  and CS launched into his work week. My inspiration for this came from  a New York Times article. I changed up my techniques and ingredients. In Vienna this past week I noticed a huge Asian influence  from the diverse population. I have had some dubious Asian style style cuisines in my European travels, but everything I ate in Vienna was top rate. Malaysian, Thai, Vietnamese, etc. Fresh chilies added liberally to my dishes gave a great sinus clearing and metabolism inducing  kick. The Viennese embrace the exotic.

 

Soy, Star Anise, Chili Braised Turkey Legs...A Centering Dish
 
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Soy and Star Anise Braised Turkey Legs ( influenced by Roasted Drumsticks with Star Anise and Soy Sauce New York Times May 6, 2011) Slow braised Asian style Turkey legs. Sweet and Spicy.
Author:
Recipe type: Entree
Serves: 2-4
Ingredients
  • 2- 4  Turkey legs
  • 8 Star Anise
  • 1 tablespoon Ginger minced ( I actually didn't have ginger and substituted candied ginger minced)
  • ⅓ cup Soy Sauce
  • 1 tablespoon dried onion flakes or ⅛ cup fresh chopped onion
  • ⅓ cup honey
  • 2 tablespoons fish sauce
  • 3 tablespoons vegetable oil
  • 1 cup of water
  • 3-4 dried chilies
Instructions
  1. Preheat your oven to 375 F
  2. In a deep roasting pan add your turkey legs.
  3. Combine all your ingredients.
  4. Slow cook for 2½ hours until tender turning/ basting at half hour intervals.

Greensbury Farms Organic Chicken With Borowiki Mushrooms And Pumpkin Seed Oil

After travel, no matter how much you love it, there is no place like home and a home cooked restorative meal. When I travel I love to discover a place via its food. I have always been impressed with the food of Europe. Austria is a gateway to the East and one finds not only rich, sturdy,and at times decadent food, but a emphasis on health. If you go to any restaurant you will see Kurbis or Pumpkin on the menu. And in these regions like Austria and Slovenia, they love Pumpkin Oil which they drizzle on anything from soups , salads, and meats.Pumpkin Oil is high in health benefits. One doesn’t cook with it, but use it as a finishing oil to retain the beneficial properties( rich in vitamins, omegas, good in urinary and prostate health, irritable bowel, and kidney stones). In the United States it’s hard to find and quite costly at around $25 a bottle from I have seen. But its available via mail order .
Europeans have always adhered to seasonal and local eating which we are just getting enthusiastic about here. Eating this way is not always convenient or affordable. I was lucky to receive organic meat and chicken samples from Greensbury Market.

I’m usually not a huge fan of mail order frozen meats. I will use them if on hand,but not something I go out the way to purchase. Greenbury sent me both beef and chicken. Prior to leaving I made the beef which was genuine 100 Grass Fed Top Sirloin. Just a simple grill with homemade steak sauce from Michael Symons Live to Cook book I won from Feeding Maybelle. It was excellent. The flavor and texture survived the freezing process and was really quite exceptional.

So after resting from a literal 24 hour journey with a long rest in Krakow Poland, where I spent my time looking at the Polish Vodkas in Duty free and buying Dried Polish mushrooms, I reintroduced myself to my kitchen. I took the Greensbury Farm Chicken Fillets, which are just as superb as the beef, and decided to incorporate my Pumpkin Oil and Borowiki mushrooms. A quick simple meal with a nod to my love of European Flavors.

The dried mushrooms are the King of Forest Mushrooms in Poland and emit a rich earthy flavor. If you google Polish Dried Mushrooms, you will find all sorts of sources to order from. Just soak the mushroom in hot water and let sit for 5 minutes or more. Don’t discard the liquid, as it can be used in the cooking. I used my mushroom liquid in the boiling of Quinoa, which was a side dish.
Greensbury Farms Organic Chicken With Borowiki Mushrooms And Pumpkin Seed Oil
2 Servings
2 Greensbury Farm Organic Chicken Breasts
1/2 onion chopped coarsely
1 cup Boiling water
1/4 dried Borowiki Mushrooms ( you can use regular mushrooms as well, but try to get Borowiki. The flavor is intense.)
1/4 cup Chicken Stock
1/2 teaspoon dried mustard powder
1/4 cup heavy cream
Salt and Pepper to taste
Dried Thyme
2 tablespoons vegetable oil
Pumpkin Seed Oil
Soak Dried Borowiki Mushrooms in 1 Cup Boiling water. Let sit for 5 minutes.
In a skillet heat 2 tablespoons vegetable oil. Add Chicken breasts. Cook for a few minutes on each side to sear on medium high heat. Season with salt and pepper. Add chopped onions to skillet and brown with the chicken.Add Thyme and dried Mustard powder. Reduce heat to low medium. Once onions start to brown, de glaze pan with the chicken stock. Add mushrooms( save liquid for cooking rice, Quinoa, etc.). Reduce stock and mushrooms with the chicken. Add fresh heavy cream and cook until reduced and thickened slightly. Plate and drizzle with the Pumkin Seed Oil.
Serve hot.