It’s a bit warmer today, but still cold. So that’s a good excuse to hang out in the kitchen making stuff in the oven. Mmm, toasty warm.
Here’s a nice guacamole recipe that comes up a treat every time. If you don’t have the proper authentic Mexican herb mashing thing, or a small stone mortar and pestle, a small cereal bowl and a fork will work just fine. Don’t mash the avocados much at all. Haas avocados are often very expensive here, so it’s not unknown for me to stretch a recipe like this by adding a 1lb can of drained diced tomatoes. Sacrilege, I’m sure, but it doesn’t change the taste much if you use the Rotel brand that’s made with lime juice and cilantro. But right now avocados are cheap, and a big big bunch of fresh cilantro is only 79¢. Just in time for Superbowl dip making season.
Ok, the guac doesn’t use the oven, but this next recipe for Thai style chicken wings does. Baked wings? Heresy!! But they come out great, and while they aren’t even close to authentic Thai food, the mix of ginger, Sriracha sauce, and peanut butter is quite Bangkok evocative. They rock. Use as much Sriracha as you want: 1/2tsp for the spice adverse, up to about 2tbl for the real rooster sauce addicts. If you want more than that, squirt some in a bowl and serve it on the side.
Oh, the chili garlic sauce is usually right next to the Sriracha sauce in the grocery store. They look almost identical, except the chili garlic sauce is chunkier and has a regular green plastic jar lid instead of a squeeze bottle top. It is NOT hot, but it is potent, zooms up the flavor of darned near anything you can cook, and is almost as addictive as the little white rooster.
Sriracha. Yeah, I got 100%. I typically apply it like ketchup. Feel the burn? Burn? What burn? It actually comes from California. This disappoints me. Gonna see about a crop of bhut jolokia peppers this year. I just want to find something I can get enough of.
I think just touching one of those would be enough. Especially if you need to pee any time in the next 8 hours. Meeheheehee.
Scotch Bonnets and Red Savina Habeneros are plenty hot enough for this old duck, thanks just the same.
Recipe feedback: we tried the wings with the spicy peanut sauce. Good, but by the time we were done we decided to try the base recipe, which is exactly the same only without peanut butter. It was a good try at “hot satay chicken wings” but the only way to make them is to use an authentic block of thai ground peanuts with ginger. Or grind your own, duh. But even “natural” peanut butter isn’t actually peanutty enough to shine through the hot stuff.
So I’d give it a B+, and I’ll do a double batch of the base recipe next time: one batch will have the sauce baked on, the other batch will have it brushed on at the end. Sriracha loses heat and develops taste when it’s cooked. Could be interesting.