Sticky Sesame Wings

It was super bowl weekend and I saw these wings prepared on a cooking show.  The wings were baked instead of deep fried and so we tried them.  Yum!

Sticky Sesame Wings

Ingredients:

1 3/4 lbs.  chicken wings, cut into drumettes and wingettes, toss the wing tips
Kosher salt
1/3 cup hoisin sauce
3 T. honey
1 T. sesame seeds
1 T. unsalted butter, melted
1 1/2 tsp. sesame oil
1 tsp. sriracha, or to taste

Directions:

Preheat oven to 425 degrees

Line large baking sheet with a wire rack. (You may want to line pan in tin foil first to ease in cleaning.)

Toss the wing parts with a little salt, then arrange them on the rack on the prepared sheet.  Roast the wings until golden brown and very crispy, 45-60 minutes.

For the sticky sesame sauce:  Whisk together the hoisin, honey, sesame seeds, butter, sesame oil and sriracha in a large bowl.

To finish the dish:  Add the wings to the bowl with the sticky sesame sauce.  Toss to coat.  Transfer to a serving platter and enjoy!

Sea Breeze

I juiced some grapefruit and found an easy cocktail to make with it.  

Sea Breeze

Ingredients:

1 1/2 oz. grapefruit juice
1 1/2 oz.  vodka
3 oz cranberry juice
Lime wedge

Directions:

Pour ingredients into highball glass.  Add ice.  Stir to mix.  Garnish with lime wedge.

Pork Medallions with cider sauce

I had some apple cider open and searched to find a pork recipe with cider.  This recipe was a big hit at our house.  Great sides to add for a meal would be mashed sweet potatoes and green beans.

Pork Medallions with cider sauce

Ingredients:

1 Tbsp. vegetable oil
1 1/2 -2 lbs. pork tenderloin
1 cup apple cider
1/2 cup dry white wine
1 Tbsp. cider vinegar
Salt
Fresh ground black pepper

Directions:

Trim pork tenderloin.  Cut into 2 inch thick medallions, and season with salt.

Heat oil in a large fry pan over medium-high heat.  Sear pork until brown, 5 minutes on each side.

Add cider, wine and vinegar; bring to a boil, cover and cook 5 minutes.  Remove lid, reduce heat to medium and simmer 5 minutes more, turning pork occasionally.

Transfer pork to a plate, season with pepper, and tent with foil.

Simmer liquids remaining in pan until reduced to 1/2 cup, 8-10 minutes.

Serve medallions with sauce.