Vietnamese Fried chicken wings

I altered this recipe from the book: Little Vietnam: From lemon grass chicken to rice paper rolls, 80 exciting Vietnames dishes to prepare at home. It's really good!

Time: 45-1 hour

Ingredients:

• 2 lb chicken wings, tips discarded
• 2 large garlic clove, minced
• 1/3 small white onion, finely chopped
• 1/2 tsp freshly ground black pepper
• 4 Tbsp fish sauce (make sure it's GF)
• 1 Tbsp sugar
• 1/2-3/4 cup Gluten free flour mix (I used Costco's Nameste brand)
• Avocado oil for frying

Directions:

1. Wash chicken wings, then rinse and pat dry with paper towels. Cut the wings into 2 pieces at the joint.
2. Combine the garlic, onion, pepper, fish sauce & sugar, then coat the wings with this mixture. Leave to marinate in the fridge for at least 30 min, or overnight if you have time.
3. Just before cooking, shake excess marinade off the wings. Dredge the wings in the flour, shaking to remove any excess.
4. In a deep pan or pot, line the bottom of the pan 1/4 in deep in oil and raise heat to high or medium-high heat until a sprig of green herb sizzles when dropped into the oil. Working in batches so as not to crowd the pan, fry the wings until golden brown and cooked through (about 15 minutes). Drain on paper towels.

i made these chick legs.

Classic Brasserie Sole with brown butter and herbs

I got this recipe from: Dishing Up Washington: 150 recipes that capture authentic regional flavors.

Time: 20 minutes

Ingredients:

• 2 Dover sole fillets (about 3/4 lb total)
• Salt
• Black pepper
• 2 tbsp unsalted butter
• 1 Tbps chopped fresh parsley
• 1 tbsp chopped fresh chives

(Other herb suggestions, italian parsley, tarragon, dill, chives or fennel fronds.)

Directions:

1. Season fish on 1 side with salt & pepper and set aside.
2. Melt 1 tbps of butter over medium-high heat. 
3. As soon at butter is melted, add the 2 fillets. Cook until the fish is opaque throughout, turning gently one time as soon as the fish lifts easily off the pan, 4-5 minutes total. Transfer fish to a serving dish.
4. Add 1 tbsp of remaining butter, the parsley & the chives to the pan. Swirl the pans until the butter melts and is flecked with brown & the bubbles subside, then pour the herbed brown butter over the fish & serve immediately.

hello brasserie sole dover!

Truffle Balsamic Vinegarette

I made this up myself. So you know it is going to be fancy. just kidding, it is not. but it still taste good so I want to remember it. Great for salads, tomatoes & mozarella. Yum.

Time: 2 minutes

Ingredients:

• 4 Tbsp Black Truffle flavored extra virgin olive oil (I get mine at Trader Joe's, better yet, get the real stuff, they sell it at PCC or downtown at Pike Place)
• 4 Tbsp Balsamic Vinegar
• Salt
• Pepper

Directions:

1. Combine Oil & vinegar in a small bowl. Add salt & pepper to taste.

That's it. 

Guacamole Dip

I got this recipe from: http://allrecipes.com/recipe/guacamole/
(I did not know how to pick ripe avocados until I used this page, check it out if you need help: http://www.avocadocentral.com/how-to/how-to-pick-how-to-buy-avocados)

Time: 10-15 minutes.

Ingredients:

• 3 avocados peeled, pitted, and mashed
• 1 lime, juiced (this is important in helping prevent browning)
• 1 tsp salt
• 1/2 cup diced onion
• 3 tbps chopped fresh cilantro
• 2 roma tomatoes, diced
• 1 tsp minced garlic
• CHIPS To DIP!

Insructions:

1) In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

Nude dumplings

I got this recipe here: http://www.beyondkimchee.com/nude-dumplings/

Ingredients: 

• 3/4 lb ground pork (they sell it at Safeway)
• 3 cups Napa cabbage finely chopped
• 1/3 cup Asian chives finely chopped (i've use regular chives)
• 2 teaspoon minced garlic
• 1/2 teaspoon freshly grated ginger
• 1 tablespoon soy sauce
• 1 tablespoon rice wine
• 1 teaspoon avocado oil
• 1 teaspoon kosher salt, divided (NOTE: use less salt if pork is already pre-salted)
• 1/2 teaspoon pepper
• some cornstarch to coat (I use the safeway brand which is GF)

For the dipping sauce

3 tablespoon soy sauce

1 1/2 tablespoon apple cider vinegar

Directions:

1. Toss chopped cabbage with 1/2 teaspoon salt in a bowl and let it sit for 15 minutes to wilt. Squeeze out the cabbage with hands to remove as much moist as you can.
2. In a large mixing bowl, combine pork, cabbage, chives, garlic, ginger, soy sauce, rice wine, sesame oil, 1/2 teaspoon salt, and pepper. Mix all together and make into 1" balls.
3. Bring a pot of water to boil.
4. Pour cornstarch in a shallow bowl and roll the balls to coat evenly around. You want to coat them twice to hold their shape.
5. When the water comes to gentle boil, drop the balls a few at a time to cook, about 3 minutes, stirring with a spoon occasionally so that they don't stick to the bottom of the pot. They will float to the surface when they are fully cooked.
6. Take them out and serve with the dipping sauce while hot.

i hope beyond kimchee does not get mad i borrowed their photos.