POULTRY ESSENTIALS: AWESOME DIPPING SAUCE
One of the advantages of being a closet insomniac is that you get to spend all night in the kitchen playing mad scientist. I call this a poultry dipping sauce; however, you could probably use it with fish. I do not think it would work with beef or pork. In addition, it is assembled with ingredients that you likely have available in your cupboards, and fridge. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Dips
Number Of Ingredients 14
Steps:
- PREP/PREPARE
- Sweet versus Smoked Paprika There are many varieties of paprika, but the one that I felt did not work with this dipping sauce was smoked. Do not use smoked paprika. I found that sweet worked the best.
- Store Bought versus Homemade Two of the ingredients in this recipe are easy to find at the grocer, and you probably have them in your fridge or pantries: Mayonnaise and ketchup. If you have some time on your hands, you might want to try homemade. They taste better and do not have all those nasty preservatives in them. Here are two recipes that I use to make those condiments: Ketchup https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/versatile-homemade-ketchup.html?r=1 Mayonnaise https://www.justapinch.com/recipes/sauce-spread/spread/mayonnaise-essentials-faux-duke-s-version.html?r=6 If you are using store-bought ingredients (mayonnaise, ketchup), then this recipe will last 2 - 3 weeks tightly covered in the fridge. If you are using homemade condiments (no preservatives), then it will last about a week.
- Gather your ingredients (mise en place).
- Place all of the Main Ingredients into a mixing bowl.
- Whisk together until smooth.
- Add salt, white pepper, and hot sauce, to taste.
- Cover and let rest overnight in the fridge before using.
- PLATE/PRESENT
- I made some chicken tenders and used this sauce... Awesome. Enjoy.
- Keep the faith, and keep cooking.
ZAXBY'S CHICKEN FINGERS DIPPING SAUCE
This sauce is really good with chicken and a great alternative to the traditional BBQ sauce. I like the full teaspoon of black pepper. This is also great on a chicken sandwich.
Provided by franny
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 2h10m
Yield 6
Number Of Ingredients 5
Steps:
- Whisk mayonnaise, ketchup, and garlic powder together in a bowl; add Worcestershire sauce to the mayonnaise mixture and whisk until smooth.
- Sprinkle enough black pepper over the surface of the mayonnaise mixture to cover; stir to incorporate. Repeat sprinkling and stirring of black pepper.
- Cover bowl with plastic wrap and refrigerate until the seasonings have blended into the sauce, at least 2 hours.
Nutrition Facts : Calories 142.7 calories, Carbohydrate 3.4 g, Cholesterol 7 mg, Fat 14.6 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 2.2 g, Sodium 218 mg, Sugar 2.6 g
POULTRY ESSENTIALS: WING DUST & DIPPING SAUCE
Worked the other night on a new spice mixture for chicken wings. I made small batches, baked a few and then changed things and tried again. It was not until the next morning that I got what I was looking for. A bit of heat and a bit of sweet. FYI: These are the wings I will be making for Superbowl Sunday. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Poultry Appetizers
Number Of Ingredients 14
Steps:
- PREP/PREPARE
- Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, the wing dust will last six months or more, and the sauce should last 2 - 3 weeks.
- This recipe supplies enough dust and sauce for about four pounds of wings; however, it can easily be halved or quartered for smaller batches.
- Gather your ingredients (mise en place).
- Place a rack in the middle position and preheat the oven to 400f (205c).
- Mix all of the wing dust ingredients together in a small bowl.
- Toss the wings in the dust, lay them on a parchment-lined baking sheet, and if you have a rack use it.
- I do one more optional step. I put some AP flour in a fine mesh strainer, and lightly, lightly sprinkle them, after I have applied the wing dust. It helps to make them a bit crispier, but do not use too much
- Add to the preheated oven and bake until crispy, about 40 - 45 minutes.
- If you are not using a rack, turn the wings over about halfway through baking process. If you are using a rack, skip this step.
- While the wings are baking, add the sauce ingredients to a saucepan over low heat, and whisk until combined.
- After they come out of the oven, place the wings into a bowl and toss with a small bit of the sauce. Do not soak them... Just a bit will do.
- PLATE/PRESENT
- Serve the wings with the additional sauce on the side. Enjoy.
- Keep the faith, and keep cooking.
POULTRY ESSENTIALS: TANGY HONEY MUSTARD DRIZZLE
I came up with this blend of ingredients for the express purpose of using with poultry (chicken, turkey, game hens, etc.). Many of the ingredients are pretty standard for a honey-mustard; but it is the proportions that make all the difference. The honey gives it a sweet taste, and the vinegar and mustards, give it its tang. The...
Provided by Andy Anderson !
Categories Dressings
Time 10m
Number Of Ingredients 8
Steps:
- 1. PREP/PREPARE
- 2. This recipe does not require refrigeration; however, if you do choose to place it in the fridge, you will need it come to room temperature before you will be able to pour it. Stored in a cool dark place (pantry) it should be good for 2 - 3 weeks. Assuming that it lasts that long.
- 3. Let it sit overnight on the counter before using for the first time. This gives the flavors a chance to know each other. You will be glad you did.
- 4. You will need a large bowl, a whisk, and a non-reactive jar, with a tight-fitting lid to store it in. A good old mason jar would do just fine. As a matter of fact, you could put all the ingredients in the jar, seal it, and then shake until they are combined.
- 5. Gather your ingredients (mise en place).
- 6. Add the ingredients to a bowl.
- 7. Whisk all of the ingredients together.
- 8. Store in a non-reactive container (glass), like a mason jar.
- 9. PLATE/PRESENT
- 10. Get yourself some poultry, shake before using, and drizzle away. Enjoy.
- 11. Keep the faith, and keep cooking.
POULTRY ESSENTIALS: SPICY, SASSY CHICKEN SAUCE
This is an excellent sauce for dipping or dunking chicken tenders in, or drizzling over thighs, legs, breasts; even, the whole dang chicken. You control the heat by adjusting the sriracha sauce and the red pepper flakes. I finished it up in the early morning hours, and sauced up some chicken tenders, and thighs... Ah, spicy...
Provided by Andy Anderson !
Categories Other Sauces
Time 30m
Number Of Ingredients 13
Steps:
- 1. PREP/PREPARE
- 2. You will need a medium saucepan to make this recipe, or a slow cooker.
- 3. Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this sauce should keep 2 - 3 months. Assuming it lasts that long.
- 4. Gather your ingredients (mise en place).
- 5. COOKING ON THE STOVETOP
- 6. Add the ingredients to a saucepan over medium heat.
- 7. Stir until the mixture comes to a simmer, about 5 minutes.
- 8. Continue to simmer until it slightly reduces and begins to thicken, about an additional 8 - 10 minutes.
- 9. COOKING IN A SLOW COOKER/INSTANT POT (MY CHOICE)
- 10. Add all of the ingredients to your slow cooker/instant pot. Seal the lid and cook on low for 4 - 6 hours.
- 11. Whatever method chosen, properly store in the fridge until needed.
- 12. PLATE/PRESENT
- 13. Serve as a dipping sauce for things like chicken tenders or dunk the cooked tenders into the sauce and serve them sticky. Enjoy.
- 14. Keep the faith, and keep cooking.
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