INTERESTING FACTS TO KNOW
Three Crucial Steps to cooking a perfect steak
What meat cuts am I really buying?
Home Made Tomato Basil Bisque
Want to Know What to do with all those extra Home Grown Tomatoes ?
Try this home made tomato basil bisque recipe that I modified from a regular tomato bisque recipe from Recipes.com
Place all vegetables cut side up in a shallow rimmed pan with olive oil drizzled over the top of them. Roast in oven for about 20 +
minutes until slightly browned. Place in a processor until barely smooth. Now place mixture in a medium size pot along with a few leaves of basil. Add two tablespoons of the new Roys Seasoning 8 Spice Asian blend. Mix well and taste. Add more 8 Spice or a pinch of salt as needed. Now is the time to add cooked leftovers in the frig if you have them or want to. Heat on low to medium heat to almost a boil. The tomato basil bisque is ready to be served with a little sprinkled Parmesan, sour cream, and a few fresh leaves of basil to dress it up.
POK POK wings, a Vietnamese version of fried chicken wings made with marinated wings in fish sauce and ends up being one of the best recipes I've ever used to make fried chicken wings because it was the tastiest wings I've ever made. I cooked the wings in coconut butter that we had not used and may have added to the flavor.
In a shallow pan sprinkle the Fuego seasoning over both sides of the wings.
In a large bowl mix the fish sauce and garlic and add the seasoned chicken mixing it around until coated with the sauce, then refrigerate. (wings can be left to marinate for several hours but i didn't)
In a large skillet slowly melt the the coconut butter under low heat until melted and leave at low heat until the wings are ready to fry because the butter will burn otherwise.
In the same shallow pan place the corn starch and then drain the wings into their bowl before placing and coating them with cornstarch.
Save the bowl of fish sauce for later.
Shake off excess corn starch before placing them into the frying pan. Once all the wings are in the frying pan slowly turn up the heat to medium. Watch until they are golden brown on one side before turning them over and keep an eye on the heat if the butter begins to smoke turn down the heat until it subsides.
While the wings are frying put the remaining fish sauce into a small sauce pan and heat to concentrate to a syrupy liquid, if you over concentrate just add a little water.
Once both sides of the wings are done place into the fish sauce bowl and pour the concentrate over the wings and mix.
Place wings on serving plate and dig in!
Ingredients - Tomato Basil Bisque
Makes 3 -4 bowls
4 - medium size tomatoes or equivalent from the garden
1/2 - white or yellow onion sliced
1- large carrot or smaller equivalent
4 - slices of a semi tart apple - Fuji or Braeburn etc
(no processed or canned sauce or vegetables are used)
Ingredients: Pok Pok
1 package of a dozen chicken wings cut into drummets & wings
1/4 cup of Roys Seasonings - Fuego
1/2 cup of fish sauce
1/4 cup of minced or chopped garlic
1/2 tub of coconut butter for frying
1 cup of cornstarch