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This was supposed to be about Canadian Chocolate Bars not available over the border. Then came the Paula Deen kerfuffle which I had to write about and a most astonishing situation was occurring at the same time: the chocolate confections kept disappearing.
A quiet stealth of thievery from persons known was creeping out at night and devouring all the chocolate bars. Yes, indeed my son was at fault but so was his mother. In the end there was nothing left to write about.
Super Bowl Sunday 1984 I shlepped hubby, from in front of the t.v. and before the game, to an open house. The love of my life balked at first after all this was Super Bowl Sunday but then his mother-in-law, for whom he could do no wrong and who rarely voiced her opinion, suggested it was a good idea to go. So, following his mother-in-law's insistance and the fact that he almost killed her with his car a week earlier, made him get up and go.
At midnight that night we bought our first house.
SUPER BOWL XIII was the theme for Zack's Bar Mitzvah and what's a Super Bowl without the Montreal Alouettes, if you live in Montreal?
What’s A Super Bowl Sunday Without Wings?
What could be easier than Braised 'Red Cooked' Wings? Nothing. What an easy recipe for a night where you want to eat easy and delicious and in front of the t.v. football game.
No, this is not BBQ Wings, in fact it doesn't even come out 'Red'. It becomes more of a dingy puky brown color even when boiled down to a glaze.
Why do recipes not come out the way they are written? It is obvious the fat in the chicken wings is going to dilute the color of the 'Red Wine.' Once diluted it doesn't come back red. It truly doesn't.
What's more; unless you are going to add a thickening agent you will never boil it down to a thick glaze... it will boil down to a thin sauce.
Who writes these recipes and more, who tries them? I set about trying to query the author on where I might have gone wrong.
However, it doesn't really matter because these were the best darn wings I have tasted including Buffalo. If I could have chewed the bones I would have. Talk about finger-licking good.
I will let you know what Michele Humes says about where I went wrong. If I went wrong. There is nothing 'Red' about these wings.
However, the aroma that emanated from this pot of wings, was, as the young'ens say "To Die For"! Cinnamon, cloves, garlic, hoisin....Wow!
Adapted from Serious Eats: Cook The Book: Braised 'Red Cooked' Wings. A recipe by Michele Humes
Ingredients
serves 24 wings ,
- 24 chicken wings
- 2 cups red wine
- 1/2 cup dark soy sauce
- 1/2 cup firmly packed brown sugar
- 2 tablespoons hoisin sauce
- 3-inch stick cinnamon
- 6 whole cloves
- 1 teaspoon crushed red chile flakes
- 1/4 cup chopped ginger
- 6 cloves garlic, minced
- 1 tablespoon grated orange zest
Procedures
- Cut off the wing tips and save them for making stock. Cut the wings in half through the joint. In a large bowl, combine all the remaining ingredients.
- Place a deep 12-inch pan over medium heat. Add the red wine mixture and bring to a simmer. Add the chicken wings. Bring to a low boil, cover, turn the heat to low, and simmer until the wings become very tender, about 30 minutes. Stir occasionally. This can be done 24 hours prior to serving.
- To serve, bring the wings and sauce to a low boil. Cook until nearly all the sauce evaporates and forms a glaze around the wings. Serve.
This is what I asked in the Comments section. "Hi Michele, I made this yesterday for the family as you directed. My glaze wasn't red, in fact it was an ugly
