Tina is notorious throughout North County for her Easy Peasy recipes. She is sharing three recipes so that you can become a Rock Star at your Fathers Day or July 4th festivities or any time you want to be invited back to the next party. Please leave comments or suggested recipes.
Tina’s Spicy Asian Wings (4-6 Servings)
5 lb. Chicken wings
1/2 c. Brown sugar (dark)
1/2 c. Low Sodium soy sauce
1/4 c. Frank’s Red Hot Sauce
2 T. Honey or Agave
1 t. Salt
1 t. Freshly ground black pepper
Combine all the ingredients together starting with the brown sugar. Place wings in a zip lock bag, pour sauce over wings. Marinate for at least 4 hours in the refrigerator. You can grill the wings but I like to bake them at 450 degrees for 30-40 minutes or until done.
Calabrian Spicy Shrimp (4-6 Servings)
1/2 c. Freshly grated Parmigiano-Reggiano Cheese
3 T. Olive oil
2 t. Chopped Calabrian Chiles or Calabrian Chile Paste
1 t. Lemon zest (1 lemon)
1/4 t. Dried oregano
1/4 t. Salt
1 lb. Large Shrimp (16-20) peeled and deveined, tails on
Preheat oven at 425 degrees.
In a medium bowl, whisk together parmesan, olive oil, chiles, lemon zest, oregano and salt. Add shrimp and toss gently to coat.
Spread shrimp evenly on a rimmed cookie sheet. Bake until shrimp are pink, 8-10 minutes. Squeeze with the lemon over shrimp while hot.
Serve warm with Garlic Aioli.
Garlic Aioli
2-3 Whole Heads of garlic (1/3 c.)
Extra-Virgin Olive Oil
Kosher salt and freshly ground pepper
1 c. Mayonaise
1/4 c. Fresh lemon juice
2 T. Grated parmesan
1/2 T. Dijon mustard
1/8 t. Cayenne pepper
Dash of Worchestershire Sauce
Preheat oven to 425 degrees. Take the whole heads garlic and cut the tops off to expose garlic cloves. Place on a piece of aluminum foil and drizzle with Olive oil and sprinkle with salt and pepper. Wrap foil into a tight pouch and place in oven and roast for 35-45 minutes. Remove from oven and allow to cool. Squeeze the pulp from the skins into a bowl (for this recipe you will need 1/3 c.)
In food processor, combine garlic with mayo, lemon juice, parmesan, Dijon, cayenne and Worcestershire and pulse until combined. Refrigerate to allow flavors to meld together.
