Sunday, February 28, 2010

Adobo-Seasoned Baked Chicken Wings

by Bobby Flay
Serves 8 Prep: 10 minutes Cook: 30 minutes


  • 1/2 cup mango nectar
  • 1/4 cup honey
  • 1 to 2 Tbsp red hot sauce
  • salt & freshly ground black pepper
  • 2 tsp granulated garlic powder
  • 2 tsp granulated onion powder
  • 2 tsp ground turmeric
  • 40 chicken wings, rinsed well and patted dry
  • 2 Tbsp canola oil
  • 2 Tbsp finely chopped fresh oregano (or 2 tsp dried oregano)


  1. Preheat oven to 425 degree.
  2. Stir together the mango nectar, honey, and hot sauce in a bowl: season with salt & pepper. Set aside.
  3. Mix garlic powder, onion powder, and turmeric in a small bowl for adobo seasoning. Add 1 Tbsp of salt and 1 tsp of black pepper. Toss with wings in a bowl with the oil.
  4. Transfer wings to a large baking sheet ( or 2 small ones, if needed) in a single layer. Bake for 20 minutes. Turn wings over: continue baking for 20 minutes. Remove wings from the oven, generously brush with the glaze, then continue baking 10 minutes more until cooked through. Remove to a platter and sprinkle with the oregano.

Wednesday, February 24, 2010

Garlic-Basil Shrimp

Serve: 4 Prep: 10 mins Cook: 10 mins

  • 2 Tbsp olive oil
  • 1 1/4 lbs large shrimp (20 to 25 per pound)
  • 3 garlic cloves, minced
  • 1/8 tsp crushed red pepper flakes, or more to taste
  • 3/4 cup dry white wine
  • 1 1/2 cup grape tomatoes, halved
  • 1/4 cup finely chopped fresh basil
  • Salt and freshly ground black pepper to taste
  • 3 cups cooked orzo pasta, preferably whole wheat


  1. Heat the oil in a large heavy skillet over medium-high heat until hot but not smoking, then add the shrimp and cook, turning over once, until just cooked through, about 2 minutes. Transfer with a slotted spoon to a large bowl.
  2. Add the garlic and red pepper flakes to the oil remaining in the skillet and cook until fragrant, about 30 seconds. Add the white wine and cook over high heat, stirring occasionally, for 3 minutes.
  3. Stir in the tomatoes and basil, and season the sauce with salt & pepper. Return the shrimp to the pan and cook just until heated through.
  4. Serve with orzo.

Saturday, February 13, 2010

Crispy Beef With Broccoli

For the beef marinade
1 1/2 tsp. reduced sodium soy sauce
1 tsp. cornstarch
Freshly ground black pepper to season the beef

For stir-fry sauce
3 Tbs. oyster sauce
2 tsp. water
2 tsp. balsamic vinegar

To prepare
1 lb. beef top sirloin or flank steak, thinly sliced into 1/8"-thick strips.
1 1/2 lbs. broccoli, cut into bite-size florets (about 4 cups)
1 Tbs. canola oil
1 Tbs. minced garlic (6 cloves)


1. In a medium bowl, combine the ingredients for the marinade. Add the beef and let marinade for 10 minutes at room temperature or refrigerate for a couple of hours.
2. In a small bowl, using a fork, mix together the ingredients for the sauce. Set aside.
3. In a wok or large saute pan, add a inch of water (about 5 cups) and bring to a boil. Add broccoli and cover to cook for 3 minutes. The broccoli should be brigh green and crisp-tender; you should be able to pierce the stem with a fork. Using a slotted spoon, remove broccoli and pat it dry.
4. Discard the water in the pan and dry it well. Place over high heat and when hot, add the canola oil and swirl to coat. Add the garlic and fry for 15 to 30 seconds, until fragrant. Toss in the steak strips, keeping them in one layer, and fry 30 seconds. Flip the strips and cook the other side for 1 to 2 minutes more or until done
5.Pour in the stir-fry sauce and stir to combine. Add the cooked broccoli back into the pan and toss to coat well.
Serve 4 as part of a multi-course meal.