Confessions of an Ex-Foodie… Sort Of!

GO PATRIOTS!!!

LOL…We know, we know…the Patriots have been out of the game for a while. But that’s still our team!!

But seriously, folks, good luck to the Colts and the Saints this evening as they fight for bragging rights and that ring! If you’re looking for a tasty treat to go with your Red Stripe, your Carib, or your Budweiser, try out one of these tasty wing treats from different parts of the world and let us know what you think!

Special thanks to Dragon from Dragon’s Kitchen in Ontario, Canada for letting us share in her yummy wings! Thanks hun! =o)

KP’s Buffalo “Trini Tings” with Sour Cream & Onion Dipping Sauce
Originally from the post “Empire State vs. Philly Philly”

Image courtesy of TBO
Serves 6

For the wings:

3 pounds chicken wings, tips removed and cut at the joint, in a non reactive bowl
2 limes
¼ cup salt
4 to 6 quarts water
For the marinade/sauce:
2/3 cup ketchup
1⁄3 cup mango nectar (NOT juice)
3 ½ tablespoons bottled cayenne pepper sauce
1 ½ tablespoons honey
1 teaspoon yellow mustard
2 teaspoons paprika
1 ½ Tablespoons Matouk’s West Indian Hot Sauce**
Salt and pepper to taste

For the Sour Cream & Onion Dipping Sauce:

½ cup sour cream
½ cup low fat mayo
½ teaspoon grated parmesan cheese
1 Tablespoon white wine vinegar or white vinegar
¼ cup green onion, sliced thin
½ clove garlic, minced fine
To prepare:
Rinse disjointed wings under cold water; drain. Cover with 4 to 6 quarts of water (or until the chicken wings are completely covered), the juice of two limes and ¼ cup salt. Combine and sit in the refrigerator for a half hour. This will slightly brine your chicken wings as well as get rid of any residual chicken gunk.
For the marinade, combine all of the marinade ingredients and whisk to combine. Set 1⁄3 of the marinade aside for later use. Retrieve wings from refrigeration and pour off brining liquid. Pour marinade over chicken wings and let marinate in fridge overnight.

The next day…

When you are ready to make your wings, combine all of the sauce ingredients for the sour cream and onion dipping sauce and set aside to let the flavors marry. Turn on your broiler to the HI setting and place wing pieces on the rack of a broiler pan. Broil 4 to 5 inches from the heat for about 10 minutes on each side, until chicken is tender and no longer pink. Remove from oven and baste with reserved marinade.

Serve with sour cream & onion sauce and celery, if you wish. Enjoy!

** Matouk’s West Indian Hot Sauce is a Trinidad based pepper sauce, made primarily with vinegar, onions, and scotch bonnet peppers, that is ground into a liquid and provides heat and flavor to many dishes. It can be found in the ethnic section of your grocery store. If you already have pepper sauce of your own, feel free to use in lieu of Matouk’s.

Dragon’s Portuguese Style Wings
Courtesy of Dragon’s Kitchen

You can always adjust the heat in these wings by increasing/decreasing the cayenne pepper and red chili flakes.

Serves: 6 to 8

Ingredients:
2 large garlic cloves, peeled and sliced
1 large bay leaf, crumbled fine
2 teaspoons paprika
1 tablespoon kosher or coarse salt
1/4 teaspoon cayenne pepper
1/4 teaspoon crushed dried red chili flakes
1/4 teaspoon ground black pepper
2 tablespoons olive oil
4 lbs of uncooked chicken wings

Directions:
1. Using a mortar and pestle (or food processor), mash the garlic, bay leaf, paprika, salt, chili peppers, black pepper and olive oil into a paste. Put the paste mixture into a large ziploc bag. Add chicken wings to the bag, seal the bag and rub the paste all over the wings. Refrigerate for several hours or over night.

2. Remove the chicken wings from the refrigerator and let stand at room temperature 30 minutes. Meanwhile, preheat the broiler.

3. Arrange the wings on a lightly oiled cookie sheet; place it 6 inches from the heat. Broil the chicken wings 10-15 minutes until nicely browned; turn the wings and brown another 10 minutes longer until sizzling. It might take less time depending on your oven.

4. Transfer the chicken wings to a plate and drizzle the pan drippings over the wings.

Crispy Thai Cashew Wings
Adapted from All Recipes

Serves 8 - 10

Ingredients

5 pounds frozen chicken wings
1 cup chicken broth
½ cup Sugar in the Raw
¼ cup fish sauce
¼ cup crushed garlic
¼ cup finely chopped jalapeno peppers
¼ cup cashew butter
3 teaspoons Chinese Five Spice
1 tablespoon olive oil

Directions
1. Preheat oven to 400 degrees F (200 degrees C).
2. Place chicken wings on a non-greased cookie sheet. Bake in the preheated oven for 45 minutes to 1 hour, turning once, until golden brown. Move to serving dish/platter.
3. In a medium skillet sauté garlic and jalapeno peppers in olive oil until soft. Add chicken broth, fish sauce, five spice, cashew butter and sugar. Bring to a simmer and let thicken. Stir all together and pour over crispy chicken wings. Enjoy!

Hey all! On Spirited Saturdays, we try to bring you a taste of some of the newest spirits that we think you should give a shot…and what better time to ‘fall in love’ with a spirit than for Valentine’s Day?

In ancient times, an aphrodisiac was considered an item of food that increased your ‘libido’, or your sex drive, and/or increased your ability to procreate. Ancient aphrodisiacs actually included snails, eggs, and lentils. (Who’d have thunk?) More common place aphrodisiacs include figs, oysters, and chocolate. Chocolate, in particular, is popular not just for its sensual inducing nature, but because the enzymes in it are cancer fighting, even more so than red wine. If you’re looking for a sensual cancer fighting treat, try a cabernet sauvignon or a syrah with a Green & Blacks Organic Dark Chocolate. (We’re not normally fans of dark chocolate. We’re fans of this one.)

We were also doing some reading about around the world spirited aphrodisiacs, and one that caught our attention is “Mama Juana” (NOT to be confused with marijuana) from the Dominican Republic. It is a spicy drink of rum, red wine, and honey that gets poured over tree bark and herbs and made to soak. The name itself refers to the shape of the bottle itself, not its contents. Natives of DR will tell you that it is a natural ‘Viagra’… we’d love to give it a try!

In the meantime, check out some of our sweet spirited aphrodisiacs, sure to brighten up your day of love:

Chocolate Cherry Sin
½ part Godiva Chocolate Liqueur
½ part Kirschwasser Cherry liqueur
1 part crème de cacao
½ part half and half
½ part Frangelico

1 tsp sweetened cocoa
1 tsp powdered sugar

Combine in a shaker with crushed ice, strain into a chilled martini glass rimmed with chocolate sugar (cocoa and powdered sugar), garnish with a chocolate covered cherry and enjoy.

Almond Crème

½ part almond milk
½ part crème de cacao
½ part Amaretto Di Saronno
½ part Kirschwasser Cherry liqueur

1 tsp finely crushed almonds
1 tsp Sugar in the Raw

Combine in a shaker with crushed ice, strain into a chilled martini glass rimmed with almond sugar (crushed almonds and Sugar in the Raw) and enjoy.

Chocolate Monkey
Adapted from Drinks Mixer

1 part banana liqueur
2 parts crème de cacao
2 scoops chocolate gelato
1 tsp chocolate syrup
2 parts chocolate almond milk
whipped cream
1 cherry
1 banana slice

Blend liqueurs with gelato, milk and syrup. Pour into a parfait glass, top with whipped cream and garnish with banana and cherry.

Looking to get some succulent for that special someone? Look no further than K. Parris! Check out our deals…

28 Days of Love Specials

Original
½ dozen Chocolate Covered Strawberries - $6.50
1 dozen Chocolate Covered Strawberries - $13

K. Parris twist
½ dozen Caramel Kissed Chocolate Covered Strawberries - $8
1 dozen Caramel Kissed Chocolate Covered Strawberries - $16

Dark, milk, or white chocolate available for both

Luxury Fruit Platter
Apples, Strawberries, Raspberries, & Pears w/ Cinnamon Clover Honey - $12

Chocolate Cherry Love Muffins
½ dozen - $9
1 dozen - $18

For additional special deals, such as combination platters or meals for two, email us at info@kimberlyparris.com…=o)

Hey everyone! It’s another Cooking Tip Monday over here at K. Parris, and this one is all about my young people! These are just some basic tips for working with your young and aspiring chefs. Check them out…and then look out for tomorrow’s Sweet TnT Post that’s Kid Tested and Kid Approved! =0)

Cooking Tip 1:
Make sure that your kitchen is kid-proof before you have your young person help out. Trust me, you’ll thank me later.

Cooking Tip 2:
Resist the urge to do it for them! Resist the urge to do it for them! It’s easy to want to re-cut something your young person’s done, or correct their seasoning…err…method. But – if you do it for them, they’ll never get a chance to develop the skill for themselves. So let them give it a shot! (Just make sure they don’t up end the ENTIRE container of salt in the food. LOL.)

Cooking Tip 3
It’s the easiest thing in the world to make any adult themed recipe ‘kid-friendly’. HOWEVER…when first working with your young person, create dishes with them that they like. You’ll have an easier time getting them to try new things the next go around.

Cooking Tip 4
“This is going to be fun!” should be your new mantra when getting ready to cook with your young person. Your best bet, if you (or your little one) is an impatient type, is to remember what it was like being a kid and learning new things. Enjoy yourself, and let loose a little! And don’t be afraid to make a little mess!! (It’s part of being a kid…remember that…)

Despite the recent lean towards vegetarian and vegan eats, many of us still love a good steak. We came up with the top three tips on cooking the perfect steak. Check it out!

Cooking Tip #1
When picking the steak that you want to eat, be sure to examine the fat content…no, it’s not listed on the outside, but if you look at the steak, you can see the fat (called marbling) and this will help you determine the amount of flavor in your steak, amongst other things.

Cooking Tip#2
NEVER TRY TO MAKE STEW OUT OF FILET MIGNON! I REPEAT!!(Well, repeat it in your mind) Filet mignon is the beef tenderloin, the tenderest part of the cow. It is meant to cook at high temps, like grilling or broiling. Stewing will render the meat tough and indigestible. Take it from someone who’s experienced it.

Cooking Tip#3
Conversely, grilling brisket or shell steak is a bad idea. Brisket and shell steak, similar to London broil, come from parts of the cow that are heavily used…and therefore require lengthy periods of time to reach their maximum potential.

For the seven steps on cooking the perfect steak, we found a really cool article here. Check it out!

So you’re out with your friends on a Friday night. Or perhaps you and a pal are simply doing lunch. Maybe you don’t feel like cooking tonight and you want to pick up take out. Only problem is…you are relegated to relative house salad doom because you are a vegetarian and that’s the only thing on the menu that has no meat. Geez.

Well, fear not. This writer has been on a mission to find the best (and cheap) eats for all my vegetarians out there. Now, just to clarify: overall there are three main types of “veg heads” (at least, when we think of vegetarianism):

The semi-vegetarian (or casual): This is the person who may eat on occasion fish and shellfish, but primarily will eat vegetables and some soy products. This person also eats dairy.

The traditional vegetarian: This is the person who solely eats vegetables and soy products, but excludes all animals and animal by products, such as dairy products.

The vegan: The vegan excludes all animals and animal by products, including items such as honey or whey.

Of course, it goes without saying (though I’ll say it anyway) that these are exceedingly broad definitions of both vegetarianism and vegans. Some people adhere to these standards. Others will bend and stretch the rules to suit their needs. In other cases, some people, such as myself, just don’t feel like eating meat that particular day or week. (It does happen.) No matter your classification, it is important to know that as with any diet, the key is to make sure that you are not inadvertently depriving yourself of any nutrients. Though most vegetarians do not eat meats, a primary source of protein, they do supplement with vitamins and other items such as quinoa or various types of beans in order to gain their protein component.

Ok, enough babbling for now. I present to you the top 4 vegetarian (or vegan) restaurants in Manhattan (outer boroughs coming soon!)

4. swich pressed sandwiches

104 8th Avenue, between 15th and 16th Streets

Great for a quick bite on the go or a nice way to spend your lunch hour, swich pressed sandwiches is tucked away in the central part of Chelsea. Sinfully delicious is their Veggie Goodness sandwich, a whole wheat baguette filled with roasted zucchini and red peppers, grilled eggplant, and topped with herbed goat cheese. Or, wrap your taste buds around an Earthy McGee, grilled Portobello mushrooms, arugula, goat cheese, and fresh thyme on wheat bread. Though not a solely vegetarian restaurant, swich offers many options for the vegetarian on the go, at reasonable prices.

3. Tiengarden

170 Allen Street, New York

When I first published my ode to the LES, I realized that Tiengarden is another dining treasure on Allen Street in the Lower East Side. Catering to the vegan population for fourteen years, Tiengarden boasts 100% non animal and animal by products. Their curry potatoes are flavorful and filling. Willing to try something daring? Try their Five Treasures: sautéed then braised seitan, green soy beans, carrots, zucchini and Shitake mushrooms in a Peking sauce. Seitan, for those of you that don’t know, is a product made from the gluten, or starch, in wheat, which leaves behind a mass chewy in texture. It may not sound appetizing at first, but keep in mind that it can absorb any marinade or flavor to emulate meats such as chicken, beef, or duck. It is used as an alternative to tofu, and in this Five Treasures dish, it really stands out. They also serve vegan versions of carrot cake, chocolate cake, and apple crumbles. Great for lunch or dinner, Tiengarden is a nice, cozy place for the vegan (and vegan experimenting) crowd.

2. Kampuchea Noodle Bar

78 Rivington and the corner of Allen Street

Ok, so I have an affinity for the Lower East Side. Sorry (sheepish grin). Aside from the fact that I work in the area, I have come to realize that the Lower East Side is becoming the new hot and trendy place to be. Kampuchea Noodle Bar is no different. A Cambodian bar, it serves up traditional and quirky plays on Cambodian street food. Now, we all know how I feel about corn. I consider it my duty to go and try corn now, everywhere I go. This place is another jackpot. This street food treat is covered in cilantro chili lime aioli (a garlic based mayo), sprinkled with toasted coconut, and delivered in its messy goodness with a classic Cambodian beer. I frowned at this one, too. I tried it, and it was so good I called my best friend just to tell her how good it was. She told me to seek help. People these days. =) (love you girl!) Anyway, other delectable items on the menu include Cambodian Savory Crepes, this one filled with shitake mushrooms, soybeans & butternut squash. Or try the Grilled Tofu Num Pang (Cambodian for ‘sandwich’), tofu marinated with ginger, scallions, and sweet soy, and placed on a baguette with pickled carrots, cucumber, cilantro and chili mayo. Top it off with a Lychee Fizz Martini, and you’re set. (Just make sure if you drink here that you’re not alone or driving home. The bartender has a heavy hand, and it sneaks up on you. =)

1. Whole Foods Market

Havana Central is one of those Old World style meets New World comfort restaurants that I adore - it’s Cuban charm, colorful facades and exceptional, friendly service make it such an inviting and hospitable place to be on any occasion. About a year ago or so, when I went with my sister and her friends, it was such a pleasurable experience that I found myself going to, eventually, all three locations. I discovered that each had their own unique charm: the Times Square location has the Old Cuba meets New York glitz & glam, the West End location for a Cuban comfort at home feel, and, for a more intimate setting, the Union Square location.

With all that said, what better way to ring in the New Year than with a five course meal, unlimited mojitos and sangria, live music, and phenomenal service? This year, I heard about the New Year’s Eve special that Havana Central was offering from Cecilia, their online marketing guru, and I jumped at the opportunity to enjoy some more of Havana’s delicious meals and report about it. I invited Tameka, my best friend (and event planning manager) down for the ride. As snowy and rainy as it was on NYE, the vibe in Havana Central Union Square was scorching and festive. Our waitress, Veronica, got us into the celebratory mood with party favors and a pitcher of delectable red wine sangria. Our meal began with malanga chips, a starchy tuber similar to cassava, served with avocado mango salsita, followed by chicharrones de pollo, lightly fried chicken ‘lollipops’ with a guava BBQ sauce, and Ensalada de aguacate, mixed greens, avocado, and Manzanilla olives w/red wine vinaigrette. The great thing about Havana Central is that their portion sizes belie their prices: you are always getting your money’s worth. By the time our third course came, lechon al vino, a pork shank slow stewed in red wine with vegetables and served with moro, and pollo a la juventilla, plantain crusted chicken breasts stuffed with spinach and manchego cheese and served with cucumber ribbons drizzled in blackberry vinaigrette, we were well on our way to being full. Our second pitcher of sangria came, the salsa band played great music, and we enjoyed well cooked, well seasoned, delicious food and wonderful vibes (and politely asked for a doggy bag halfway through the course).

Dessert, chocolate rum cake and tres leches cake, was so delicious that we actually set our glasses of sangria aside to savor the delectable treats. For two people who do not have a huge sweet tooth, we both enjoyed dessert immensely, and were not prepared for just how good it was. The after dinner aperatifs came out, a Kahlua and milk shot called an Angel’s Kiss, and we were so utterly full that after our drink, we kicked back, relaxed, and vibed to “Oye Como Va” as we enjoyed our food and our time at Havana Central, bringing in the New Year.

For more pictures of Old Year’s Night 2009 at Havana Central, as well as video clips from our festivities, check us out on our Facebook Fan Page!

Also, check out HC’s other Social Media Reporters’ for NYE 2010!!

Erica McLaughlin @the Times Square Location: And I’m feeling good…

Marshall Spooner @the West End Location: New Years Eve 2009 and into 2010 @HavanaCentral West End

‘Wha gwan’, everyone! We here at K. Parris take our Cooking Tip Mondays seriously! Every Monday, on our Facebook fan page, we give you cooking tips on a specific cuisine-related topic. This week was all about soups and broth!! If you missed them, here they all are for your viewing pleasure, plus a few more! Enjoy…

Cooking Tip #1: Have leftover stock or broth? Pour into ice trays and freeze for instant and later use.

Cooking Tip # 2: Did your soup (non dairy based) come out tasting a little bland? Think it (still) needs more salt? Before you go and pick up the sodium, grab a lemon and give it a little squeeze. Many times, the touch of acid does the trick and brings out the flavor you were lacking.

Cooking Tip #3: The easiest (& best) thing you can do for your cream soups are make some veggie concentrate to add in for extra flavor instead of salt! In a pot of salted boiling water, add carrots, onions, celery, tomatoes, parsley, leeks, bell peppers, & garlic, & let cook until soft and the water is flavored with the veggies. Cool properly and freeze in ice cube trays for later use!

Cooking Tip #4: Be sure, when making your stocks/broths, that you don’t salt them first (unless you plan on using them right away). Why? If you plan on storing them for later use, you don’t know what you may need them for. If you salt it when you need it, you save yourself from over seasoning it later.

Cooking Tip #5: If you find that you managed to over salt your soup after taking previous precautions, add a peeled potato to your soup and let cook until fork tender…then, remove the potato. The potato will have absorbed the majority of your excess sodium.

Cooking Tip #6: Add your fresh herbs to your soup right before you are ready to serve. They are more potent and flavorful this way.

Keep looking out for more cooking tips like this here on our blog, and check out Cooking Tip Mondays on our fan page! Also, give us your feedback! ex_foodie@kimberlyparris.com. Enjoy!

Wha gwan, new followers, old followers, foodies, gourmets, aspiring chefs, et al! We here at K. Parris are cherishing our holidays with visiting family and friends from the beautiful islands of Trinidad and Barbados, and so one of the things we are making for tradition here is a coconut sweet bread! Now, of course, the elders making it refuse to tell us the secret to the recipe, so we did a little research and came up with what we hope is a sweet and tasty close second. Enjoy, love up your family, and Happy Holidays from ours to yours!

Caribbean Coconut Sweet Bread

Ingredients

2 ½ cups grated coconut
½ cup melted butter or margarine
4 cups flour
1 tbsp shortening
1 tbsp baking powder
1 tsp salt
¾ cup sugar
1 cup raisins
1 egg, beaten
1 cup evaporated milk
¼ cup Brinley Gold’s Coconut Rum
1 tsp almond essence

1 tbsp heavy cream
2 tbsps granulated sugar
splash of Brinley Gold’s Coconut Rum

Directions

Before beginning, soak raisins in the ¼ cup of rum and set aside for a half hour. Grease loaf pans with shortening and preheat oven to 350 degrees Fahrenheit. Mix flour, baking powder, salt, coconut, sugar and the soaked raisins together in a bowl. Add egg, evaporated milk, remaining coconut rum, margarine and almond essence and mix together well until you have a firm dough. Divide dough in half and fill loaf pans. Mix 2 tablespoons of sugar and 1 tablespoon of heavy cream and brush mixture over the loaves. Bake in center of oven for about 1 hour or until skewer inserted into center comes out clean.

Let cool in the pans before removing and serving.

(Adapted from www.caribbeanchoice.com)

Hey everyone! We at K. Parris are still trying to keep warm and cozy…but of course, our little people are loving the snow and the holiday season!! So we figured, what better way to celebrate the holiday season than by coming up with some extra special recipes for you and your little person to make together!

Little people love to help in the kitchen - not only does it make them feel empowered, but there is a sense of relaxation that can also come with working together with your young person to create a culinary masterpiece for bite size hands. =o) These two recipes are simple, delicious, and easy for little hands to (help) make. Enjoy and tell us what you think!

Mini Sliders with Oven French Fries

Ingredients

For fries:
• 5 Idaho potatoes
• 6 tablespoons extra-virgin olive oil or canola oil
• 2 tablespoons house seasoning (see below)
• 2 tablespoons finely chopped parsley

For sliders:
• 1.5 pounds ground sirloin or ground turkey
• 1/2 cup Worcestershire sauce
• 1/2 cup chopped parsley leaves
• 1 tablespoon salt
• 1 teaspoon black pepper
• ¼ cup ketchup or tomato paste
• ¼ cup minced red & green peppers
• 24 mini burger rolls, such as small dinner rolls, split
• 2 cups shredded lettuce (optional)
• 6 plum tomatoes, trim top and bottom, cut into 1/4-inch slices (optional)

House seasoning:
• ¼ cup salt
• 3 tablespoons black pepper
• 1 tablespoon paprika
• 1 tablespoon garlic powder

Directions
Heat the oven to 500 degrees F.
Cut potatoes into thin wedges (6 per potato). Coat the potatoes with 1/4 cup oil and season with 2 tablespoons of house seasoning. Bake 10 minutes or until golden brown, then reduce heat to 400 degrees F and cook till tender, moving the potatoes around ever so often.
Coat a 9 by 12-inch rimmed baking sheet with 1 tablespoon oil. Season the meat with Worcestershire sauce, minced peppers, ketchup, seasoning and parsley. Spread meat into pan in 1/2-inch layer all the way to corners of pan. Coat the top of meat with 1 tablespoon oil and bake at 400 degrees F for 12 to 15 minutes until firm but a little pink at center. Rest meat 5 minutes then cut into 24 square mini burgers.
Place burgers on mini roll bottoms and top with lettuce and tomato. Serve potatoes alongside.

Sunny Yellow Cupcakes

Ingredients:
• 2 cups cake flour, stirred before measuring
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup butter, softened
• 1 1/4 cups sugar
• 2 eggs
• 3/4 cup milk
• 1 teaspoon vanilla

Preparation:
Mix flour, baking powder, and salt; set aside. Cream sugar and butter in a large mixing bowl, beating until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Add half of the flour mixture then half of the milk. Add vanilla. Mix until blended; add remaining flour and milk and beat until smooth. The batter will be thick. Spread batter in two greased and floured 8-inch layer cake pans or a 13×9x2-inch baking pan. Bake at 350° for 25 to 35 minutes, or until cake springs back when lightly touched near center.
Frost as desired.