karaage chicken plate

We originally put this Asian-inspired recipe together to share with EatinAsian.com – see the original post here.

Get John’s longform version of this recipe, with extra tips, here.

 

 

 
Ingredients:
  •  1 lb chicken leg meat – boneless and skinless, 1-2″ pieces
  •  3 T All Spice Cafe Cayenne Habanero Sauce (or Ghost Pepper Sauce)
  •  1/2 C Potato Starch (ok to sub corn starch)
  •  cooking/frying oil
  •  extra All Spice gourmet hot sauce for dipping

Clean, trim, and cut chicken into 1-2″ chunks. Place the chicken pieces in a zip-bag and add the All Spice Sauce. Cayenne Habanero Sauce has a classic Buffalo Hot Wing flavor or for something with a little more fiery kick, use Ghost Pepper Sauce. Close the bag tightly, gently massage the bag to get the sauce worked into the chicken completely. Let marinate in the refrigerator for a minimum of 1/2 hour (3 to 4 hours is preferred).

Heat the cooking oil in a heavy pot, keeping the oil level several inches from the top of the pot, so when adding the chicken it will not overflow.

Remove the chicken from the marinade bag, shaking off excess sauce while transferring into a medium size bowl. Slowly sprinkle the Potato Starch while tossing the chicken pieces to evenly and completely coat the chicken.

When the oil is ready – check the oil temp by dropping in a tiny piece of batter coating and if it instantly starts to bubble and float, it is ready to fry – slowly ease the chicken into the frying pot piece by piece. Only add enough pieces to keep things manageable, if you need to fry in batches that’s ok. Remove the chicken pieces as they are done to a golden brown, placing them on paper towels or brown paper to soak up any excess oil.

Serve on a bed of steamed rice, along with a wedge or two of lemon to squeeze over the chicken for a traditional touch. Have small bowls of extra All Spice Hot Sauce on the side for dipping.

potato starch coated

karaage frying

karaage chicken

Lemon, Garlic and Chile Wings

Ingredients:
(serves 4)
• 3 Lb Chicken wings
• 3 Tbs butter -salted
• 2 garlic cloves -grated
• juice from 1/2 lemon
• 1 Tbs fresh italian parsley -minced
• 1 Tbs extra virgin olive oil
• 1/4 cup All Spice Cafe Cayenne Habanero Sauce (Hot or XXX)

Dry Rub Mix:
• 1 1/2 tsp sea salt
• 1/4 tsp black pepper -freshly cracked
• 1/2 tsp garlic powder
• 2 tsp dehydrated minced onion
• 1/2 tsp sweet paprika
• 1/4 tsp nutmeg -freshly grated

1. Rinse the chicken wings and dry them very well with paper towels.

2. Toss the wings with 1 Tbs extra virgin olive oil and sprinkle with the spice mix. Set on a platter and refrigerate uncovered for 2 hours. ( this will help dry out the moisture, resulting in very crispy skin )

3. Preheat your oven to 450 F degrees and arrange the chicken wings on a broiler pan. Roast for 25-30 minutes or until the internal temperature reaches 160 F degrees.

4. Remove wings from the oven and transfer to a platter.

5. Transfer the drippings to a sauce pan and add the butter and lemon juice to the pan. Place on very low flame until the butter is melted. Whisk in the garlic and remove from heat.
Pour the lemon garlic butter sauce over the wings and sprinkle with the minced parsley. Serve hot!
 
Thanks Florentina!
 

Buttery Puff Pastry

Directions:
1. Boil chicken until fully cooked. Shred chicken to small pieces.
2. Dice mushrooms and sauté in pan with butter, then set aside.
3. In a mixing bowl, mix shredded chicken, diced celery, hot sauce, pepper jack cheese, sautéed mushrooms, and season with salt and pepper.
4. Cut full sheet of puff pastry in half. Fill half of the sheet with chicken filling leaving a small border around the edges so that the pastry can be sealed.
5. Brush the edges of the pastry with the whisked egg. Fold puff pastry over and press with a fork sealing all the edges.
6. Brush the tops of the puff pastry with the egg mixture.
7. Slice one to two vents holes on top of the pastry.
8. Preheat oven to 450F and bake for 10-15 minutes until golden brown color on top.

Mixture for the puff pastry		Brush the edges
Brush again		Delicious winner!

 
Thanks again to Krissy & Daniel of The Food Addicts for sharing. Please visit their great food blog and see all of the wonderful recipes and reviews they have – including the original writeup of this recipe.

easy as 1-2-3!

“Still wondering what to do with that leftover turkey from Thanksgiving? I used my trusted bottle of All Spice Café Chipotle Garlic Hot Sauce to spice up some shredded turkey.”

We really appreciate all the work Lindsay has put into creating these recipes and sharing them with us. Check out her blog, it’s definitely “A DELICIOUS BLEND OF TRAVEL, CREATIVITY, AND EPICUREAN ADVENTURES.”


Ingredients:
• Sliced ciabatta bread
• Shredded turkey (leftovers are ideal!)
• American Cheese
• Cowgirl Creamery Mt. Tam Cheese (or substitute brie)
• All Spice Café Chipotle Garlic Hot Sauce
• Butter

Toast two pieces of unflavored ciabatta flatbread and added two contrasting cheeses – a slice of Kraft American and a couple of dollops of Cowgirl Creamery Mt. Tam.  Nothing like pairing high and low end!  You’ve GOT to try this!

Butter the inside face of the ciabatta bread.  Place buttered side down on a hot grill top or frying pan until browned and crispy.  Add ½ a slice of American cheese and a small amount of Mt. Tam cheese on each side of the bread.  Allow the crust side of the bread to toast as the cheese begin to melt together.

this is one fantastic sandwich!

getting by on leftovers...

In a small bowl, add 1/3 C. shredded turkey to 1 or 2 T of Chipotle Garlic Hot Sauce.  When cheeses have melted (approximately 2-4 minutes, depending on temperature of heat source), add the turkey to the sandwich and slice.  Serves 1.  Recipe could easily be doubled, tripled, or quadrupled.  Other substitutions include chicken or pork instead of turkey.

Ingredients
• 4 oz crumbled blue cheese
• 1 pint mayonnaise
• 1 C sour cream
• 9 oz milk
• 1 T lemon juice
• 1 T Worcestershire sauce
• Salt and freshly ground black pepper
• 1/2 C All Spice Cafe Cayenne Habanero Hot Sauce
• 8 celery stalks
• 2 large onions
• 2 to 3 T butter
• 1 to 2 C bread crumbs

• 4 chicken breasts, pounded out
• 4 lb butterflied pork tenderloin

• Salt and freshly ground black pepper
• Olive oil, enough to coat the tied tenderloin

• Blue cheese dressing

Preheat oven to 350 to 375 degrees F.

For the wing stuffing dressing, combine 1st 12 ingredients, hand blend to consistency. Add milk if needed.

Dice celery and onions and saute with butter. Add hot sauce, to taste, and bread crumbs to right consistency. No need to cool prior to stuffing.

Dice chicken and add to above dressing.

Stuff and tie tenderloin. Coat with pepper and salt and oil. Sear in saute pan. Put in oven and cook until desired temperature (min 145F). Slice and plate with blue cheese dressing.

Scotty - CBnG Team Capt.

2 quarts of water
1/2 cup sugar
1/2 cup salt
1/2 bottle of All Spice Cafe Sauce – Caribbean Spice or Chipotle Garlic work really well

Mix all of the ingredients in a pot large enough to fit a 3 – 4 lb chicken. Let the chicken sit covered in the brine for minimum of 1 hour, but no longer than 2 hours. Cook chicken as you normally would – in the oven or on the grill.

Use additional Caribbean Spice or Chipotle Garlic on your cooked chicken if desired.

Sprinkle salt, pepper and garlic on chicken wings. Grill wings flipping every 5 – 8 minutes until cooked through. Put wings in a pot with a lid and drizzle Cayenne Habanero Sauce over wings. Cover and shake the wings and sauce.

Serve with celery, carrot sticks and blue cheese or ranch dressing.

Let the feast begin!