Chicken wings are the ultimate appetizer! You will find a few different recipes for these on this site. These particular ones are first beer brined, then rubbed in spices and deep fried. They are very, very good! You can use store bought blue cheese dressing for this. However, home made dressing makes a great difference. Here is what you are going to need for these:

2 pounds chicken wings
1 – 12 oz. bottle beer
1 TBS brown sugar
1 TBS coarse salt
½ TBS paprika
½ TBS garlic powder
½ TBS onion powder
½ tsp. black pepper
4 TBS butter
¼ cup red hot sauce
Oil for frying

• Cut the end tips of the wings and save them for chicken stock. Separate the drumette from the flat part of the wing. Rinse and place in a bowl.
• In a separate bowl, whisk together the beer, salt and brown sugar. Pour over the wings and brine for about 30 minutes.
• Mix the paprika, garlic power, onion powder and black pepper.
• Drain the wings and pat dry thoroughly with paper towels.
• Add the paprika mix and toss to coat evenly. Set aside.
• Melt the butter in a small pan. Add the hot sauce. Bring to a simmer, turn off heat and set aside.
• Heat a large skillet with about 3 inches of oil. Heat until 375 degrees. Add the chicken drumettes and fry until browned and cooked through – about 13 minutes. Remove from oil and drain on paper towels. Fry the rest of the chicken.
• Heat the butter sauce. Place the wings into a bowl. Add the sauce and toss to coat well.
• Serve immediately with celery and blue cheese dressing. Enjoy!

Print the Buffalo Wings Recipe Here

There are different ways to make this dessert but I think this is by far the easiest. The end result is so wonderful you won’t want to make it any other way! This video also contains tips on making a perfect caramel, that does not crystallize. Here is what you are going to need for this:

1 cup sugar
1 – 14 oz. can evaporated milk
1 – 14 oz. can condensed milk
4 eggs
1 tsp. vanilla

• Add sugar to a heavy pan. Melt sugar at medium heat.
• Swirl pan as the sugar is melting being very careful not to burn it.
• Once all sugar has melted, increase heat and cook until amber in color.
• Pour caramel into a mold without scraping the pot.
• Preheat oven to 350 degrees.
• Place the rest of the ingredients in a bowl. Whisk until you have a uniform cream – about 3 to 4 minutes.
• Pour custard into the mold.
• Place mold in an oven proof dish with high sides. Fill it half-way with hot water.
• Place dish into oven and cook for about 1 hour.
• Remove flan from oven and cool down completely.
• Refrigerate for at least 1 hour.
• Place on a platter and serve. Enjoy!

Print the Flan or Creme Caramel Recipe Here

Beef stock is made from roasting beef bones – including neck, back and knuckles – and is used as a base for soups, sauces and stews. It is ideally dark brown and concentrated. Here is how I make mine. I never salt it until I add it to a specific recipe. A good stock requires hours of simmering but is well worth the time as it will make a huge difference in any recipe.

6 meaty soup bones or short beef ribs – completely thawed
1 small white onion
4 garlic cloves – smashed
4 bay leaves
1 small carrot – peeled
1 large celery stalk
10 cups water

Preheat oven to 400 degrees.

Wash the bones thoroughly to get rid of blood and impurities.

Brush some oil on a roasting pan and place it in the oven for 5 minutes. Remove it from the oven and place the soup bones in it. Roast the bones for about 40 minutes until cooked and starting to caramelize.

Place the roasted bones in a large pot. Add 1 cup of water to the roasting pan and deglaze it – making sure to scrape all the brown bits. Pour the liquid into the pot on the bones.

Add 9 cups of water to the pot and bring to a boil. Reduce the heat and simmer for about 20 minutes. Add the onion, garlic, carrot, celery and bay leaves. Simmer soup for at least 2 1/2 hours until reduced and concentrated.

Use the stock as a base for your favorite stews, chilies or soups. You can partition it and freeze it for further use.

Print the Beef Stock Recipe Here

I grew up in Bolivia and quinoa was always a normal staple for us. We ate it steamed like rice, as porridge, in soups and in a sort of cakey bread (pastel de quinoa). It is not until recently – and by that I mean maybe 10 years ago – that I started making salads with it. Quinoa was a very important meal for the Incas and is dubbed the ‘golden grain of the Andes’. It is considered a super food and is very high in protein, iron and manganese. It is also free of sodium and cholesterol and contains all 9 essential amino acids the body needs. Quinoa has a nutty, earthy flavor to it. It contains saponins that are released during cooking and will make it bitter; therefore, quinoa must be washed and rinsed thoroughly – a good 3 to 4 times – in order to prevent bitterness. However, most quinoa sold in the US has already had the saponins removed during processing. When you cook it the solid grains become transparent with an exterior ring. This cereal has an ever-growing popularity around the world and is easier and easier to find at your local grocery store.

Check on the box and see if the quinoa you are using had been pre-rinsed. If not, wash and rinse it 3 to 4 times in order to remove the saponins. Here is what you need to do for 3 cups of cooked Quinoa:

3/4 cups raw quinoa
1 1/2 cups water or low sodium vegetable stock
Salt
Olive oil

1. Wash the quinoa very well, scrubbing it between your hands and rinsing often until water comes out clear. This will take 3 to 4 times.
2. Place quinoa in a fine sieve colander and allow the water to drain well.
3. Heat a skillet with some oil, over high heat, until very hot. Add the quinoa and toast, stirring constantly, until quinoa turns golden and starts crackling, about 10 to 15 minutes.
4. Bring the low sodium vegetable stock or water to a boil in a separate pot.
5. Add the toasted quinoa. Season with salt – if using stock use salt sparingly. Cover. Reduce heat to low and allow steaming for approximately 20 minutes. The grains should be soft but not mushy. Add a little bit more water if necessary. You will know it is cooked when you have a translucent center with a ring on the outside. Fluff with a fork and serve.

1/4 cup – CALORIES 174.13; FAT 6.2 grs (sat 0.93; mono 3.4; poly 1.56); PROTEIN 6.39 grs ; FIBER 2.23 grs; CARBS 23.09 grs; CHOLESTEROL 2.25 mg; IRON 1.63 mg; SODIUM 399.59 mg; CALCIUM 17.44 mg

Print the Steamed Quinoa Recipe Here

In my opinion, when a tamal is moist and has the proper amount of filling you have succeeded! Making tamales in not super hard but it is labor intensive. So you do need to plan ahead. You could prepare the beef and chilies a day ahead of time if you wanted too. Here is what you are going to need for this delicious and wonderful meal:

Makes 16 to 20 tamales

1- 2.5 to 3 pound flank steak or beef round roast
2 TBS ground cumin + 1 tsp. for the chilies
1 small white onion – cut into eighths + ½ for the chilies
1 chili pepper – halved (optional)
8 garlic cloves – smashed + 4 halved ones for the chilies
2 thyme sprigs
4 California dry chilies
2 ancho dry chilies
2 pasilla dry chilies
1½ a cup of soaking liquid
16 to 20 dry corn husks
4 cups masa harina for tamales
4 cups beef broth – hopefully the left over from the beef – luke warm
1 TBS baking powder
1 cup vegetable shortening
Boiling water
Salt & Pepper
2 TBS Canola oil

Rinse and pat dry the beef you are using. Season it with 1 TBS. salt, black pepper and 2 TBS ground cumin. Heat a large braising pan with the canola oil and brown the beef evenly on both sides. Set aside.

Discard all excess rendered fat. Add a little bit of water to the pan and scrape the brown bits from the bottom. Return the beef to the pot. Add the onion, garlic, chili pepper if using and thyme sprigs. Cover with water, bring to a boil, and reduce heat and cover. Braise meat for 2 to 3 hours, until soft enough to shred. Once cooked, remove meat from pan and allow cooling. Shred the beef by hand, discarding any fat. Strain the broth and save it. You will need 4 cups for the masa harina. If you do not have enough add water to complete the 4 cups.

Heat a large skillet. Add the chili pepper and dry roast until a bit charred and blistered on both sides. Place chilies in a bowl and cover with boiling water. Weigh the chilies down with a small plate. Soak for 30 minutes. Once soaked, remove the stems and seeds and place in a blender. Add the half white onion, remaining garlic cloves, 1 tsp. ground cumin, 2 tsp. salt and 1 ½ cups soaking liquid. Blend into a paste and taste for salt. Add more if necessary. Add the chili paste to the beef and mix well.

Carefully separate the corn husks and soak then in warm water in a clean sink for about 30 minutes. Once soaked, remove from sink and carefully pat dry. Place the husks in a baking sheet and cover with a damp kitchen towel.

Place 4 cups of masa harina in a bowl. Add the baking powder and 2 tsp. salt. Mix well. Place the shortening into a small bowl and whip until creamy. Using your fingertips, add the beef broth to the masa and mix well. Once you have incorporated it all, add the shortening and finish mixing.

Place a husk in front of you with the rough side down and the shorter end towards you. Spoon in a thin layer of masa harina – wetting the spoon as necessary to work. Spoon in some beef in the middle. Fold the short end onto the masa and start rolling the husk away from you until you have a nice tight roll. Press the ends. The dough will seal the husks. Do not worry if your filling seeps a little. It will steam into the masa harina and be absolutely delicious.

Stand the rolled tamales in a steaming basket. Cover them with a damp cotton towel. Cover the pot and steam for 1 ½ to 2 hours. Make sure you check the water levels in your steamer about every 30 minutes. Carefully remove the dish rag and one of the tamales. Let it cool a bit and check for doneness. If they are not fully cooked steam for a little longer.

Serve your tamales with your salsa of choice and enjoy. These will freeze beautifully so go ahead and make a bunch. Enjoy!

Note: You will find Mexican chilies, husks and the masa harina in the Hispanic aisle of your grocery store.