Grilled Chicken Wings

Oh dear .... I know a few of you have been waiting for this recipe to go up.  The problem is, we eat them up before I can get a photo taken!  It happened again last night.  I had every intention of getting a picture and remembered after they were gone.  So, I'm putting the recipe up without a photo and will (hopefully!) add it next time I make them.

Grilled Chicken Wings - serves 3 - 4
3 - 4 pounds chicken wings
1 cup maple syrup
1/4 cup olive oil
1/4 cup lemon juice
1 T dried thyme
2 or 3 cloves garlic, grated
2-inch piece of fresh ginger, peeled and grated
1 tsp. salt
1/2 tsp. white pepper

1.  Wash and dry wings.  Bake at 350 degrees for 50 minutes (until they're just starting to get golden).

2.  While the wings are cooking, mix up the rest of the ingredients.

3.  Add the hot wings to the marinade and stir to cover.  Let sit for about 15 minutes, stirring several times.

4.  Grill over hot coals until crispy, basting with the extra marinade often.

If you have any left overs, these freeze really well!

Updates thru 10-9-11

Added:
EcoVino Chardonnay
Kings Ridge Pinot Gris
Brussel sprouts, roasted
Bartlett pears

Rice Flour Chapatis

I've been playing around with a Indian rice flour chapati recipe I found awhile ago and finally have it fine tuned enough to write a recipe down.  These are great!  A lot like flour tortillas.  We've eaten them folded around sliced, barbecued chicken with fried red peppers/shallots/herbs and along with lamb stew.  And the next time I try milk, I'm making quesadillas with them!

Rice Flour Chapatis - makes about 6

1 cup corn safe coconut milk
3/4 cup rice flour
1T olive oil
about 1/2 tsp. salt

1.  Heat the coconut milk, oil, and salt in a saucepan until it just comes to a simmer.  Stir in the rice flour a little at a time until you have a lump that sticks together and looks kneadable.  If it's a little sticky still, add just a tiny bit more flour until the stickiness is gone.  Too much flour makes these hard and tough, though.

2.  Turn out onto a cutting board and knead for a few minutes.  This is a potentially owie part if you have sensitive hands - it's hot!  Just do your best.

3.  Put back in the sauce pan, cover, and let sit for about 1/2 hour.

4.  Prehead a griddle to 400F.  Knead the dough a few times and divide into 6 balls.

5.  Take out the first ball and recover the pan.  Roll very thin.  If your dough turned out a little sticky, you might need to add just the smallest bit of rice flour for rolling.  If your dough turned out a little dry/stiff, add a tiny bit of water and knead.

6. Place your first chapati on the griddle and let cook for about 2 minutes.  Turn over and let cook for about 2 - 3 minutes.  It should have white spots and a few brown spots.  Turn over again and cook for about 1 minute.  Parts of the chapati will puff up.

7.  Take off the griddle and place on a plate between towels.  Repeat for the rest of the balls of dough.

Apple/Beet Salad

When you're allergic to lettuce, it becomes a challenge to make salads!  Actually, Jim and I were just talking tonight about how we really don't miss lettuce now that I've come up with other salads.  I'll work on getting them all up here in the next couple of weeks - for now, here's my apple/beet salad recipe.  And I should mention that I am a beet convert!  This is actually really good and so pretty.

Also, with all the talk over the last week about arsenic and apple juice, I found a post on Consumer Reports Health that is quite interesting.

Apple/Beet Salad
serves 3 - 4

3 small beets, about 2 - 3 inches in diameter
1 apple, quartered and cored
2 T toasted sunflower seeds
1T lemon juice
1 T olive oil
About 1 T of fresh thyme leaves
Sea salt
White pepper

Cut the tops of the beets off leaving about 1 inch and boil until tender.  Cool and slip off the skins.

Grate the beets and apple pieces together.  Add the sunflower seeds and thyme leaves.  In a separate bowl, whisk together the lemon juice, olive oil, salt and pepper.  Mix into the rest of the salad.  Serve warm (as is) or cold.