A Tamarind and Ginger Glaze Makes These Chicken Wings Fly

Dried chilies are a highly versatile ingredient that should be in every cook’s kitchen. They have the ability to add a complexity to a variety of dishes. By using dried chilies, you’re able to create an impressively delicious glaze that complements chicken wings with the help of tamarind and ginger. Instead of frying, the wings should be baked, resulting in a tender piece of meat encased in a sticky glaze of a deep mahogany hue.

Key Takeaways:

  • These wings are different from regular wings, they are oven roasted.
  • The tamarind and sugar keep the wings from being so hot.
  • The bright red color of the paste appears when the wings are baked.

 

“There are few ingredients that you can keep in your pantry that offer more bang for their buck than dried chilies.”

Read more: https://www.seriouseats.com/2018/06/a-tamarind-and-ginger-glaze-makes-these-chicken-wings-fly.html

The post A Tamarind and Ginger Glaze Makes These Chicken Wings Fly appeared first on Jerrys Food Truck.

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Vegan Lemon Cake with Cream Cheese Frosting

This Easy Vegan Cream Cheese Frosting recipe is easy to make and perfect on chocolate or carrot cake. Enhancing this vegan frosting with a touch of vanilla extract, apple cider vinegar, and lemon juice brings out just the right cream cheese flavors without having to resort to highly processed cream cheese alternatives. This recipe never lets me down. This frosting tastes just like cream cheese frosting should taste! The Lemon cake was beyond moist! Your family will want you to bake this for every holiday!

Key Takeaways:

  • It is possible to easily mix up a vegan lemon cake at home. Added cream cheese frosting is smeared on top, for those giving it a try.
  • Vegan recipes are proving to be a worthwhile option in any kitchen. People can give these services a try on their own very soon as well.
  • Just cool and frost after the cake has finished baking in the oven. Follow the recipe closely and appreciate the great ingredients that are included.

 

“It takes just a few minutes to put together and then it is the excruciating wait time to bake, cool and frost! All maple syrup, no refined sugar in the cake or the frosting.”

Read more: https://www.veganricha.com/2018/05/vegan-lemon-cake-with-cream-cheese-frosting.html

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Sweet Spinach Muffins

You and your kids are going to love these little mini cacao and spinach muffins. Naturally sweetened with applesauce and containing an ENTIRE bag of spinach the kids won’t even notice, they are the perfect little treat to have stored in the freezer for a busy week. These things are delicious!!

Key Takeaways:

  • Spinach muffins can end up being a delectable offering from the kitchen. Heat them in the oven and they turn out quite moist for guests too.
  • These spinach muffins are a relatively new idea people want to try. Sweet spinach muffins are a veggie treat for anyone that wants it.
  • Share the recipe with friends and show off baking skills in the kitchen. That makes the event something special for everyone that gets involved.

 

“That doesn’t mean you can’t help them come around to new foods with a little help from branding. (Yup, that’s right. Sometimes you gotta use the same tricks as the marketers!)”

Read more: https://www.superhealthykids.com/sweet-spinach-muffins/

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Cool New Flavors for Your 4th of July Celebration

The red-white-and-blue holiday is almost here! But there’s more to the 4th than just burgers and coleslaw. Here are some fresh, creative dishes your guests will love.

LOBSTER AND POTATO CHIP ROLLS

 

  • 1 cup mayonnaise
  • 1 celery rib, finely diced
  • 2 garlic cloves, finely grated
  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 1/2 teaspoons Tabasco sauce
  • 2 tablespoons snipped chives, plus more for garnish
  • Kosher salt
  • Three 1-1/4 lb. live lobsters or 1-1/4 lbs. cooked lobster meat
  • 2 tablespoons unsalted butter
  • 6 brioche hot dog buns
  • One 4-ounce bag of regular potato chips

 

In a bowl, whisk together the mayonnaise, celery, garlic, lemon juice, Worcestershire, Tabasco and the 2 tablespoons of chives. Season with salt and refrigerate until chilled.

 

Bring a very large pot of water to a boil and fill a large bowl with ice water. Add the lobsters to the boiling water, head first. Cover and cook until they’re bright red, about 8 minutes. Transfer the lobsters to the ice water to stop the cooking. Drain the lobsters.

 

Twist off the lobster claws, knuckles, and tails. Crack the claws and knuckles and remove the meat. Using kitchen scissors, cut along the underside of the tail shells and remove the meat. Discard the dark intestinal vein running lengthwise down each tail. Chop the lobster meat into 1/2-inch pieces and fold them into the dressing. Refrigerate until chilled, about 1 hour.

 

Meanwhile, melt the butter on a large griddle or in a large skillet. Add the closed buns and toast the outsides over high heat, turning frequently, until lightly browned about 3 minutes. Transfer the buns to a platter, split the tops and fill with the lobster salad. Tuck the potato chips into the rolls, garnish with chives and serve.

 

HELLO KITTY HOT DOGS

 

  • 1 1/2 tablespoons wasabi powder
  • 1 tablespoon water
  • 1/4 cup plus 2 tablespoons mayonnaise
  • 1 1/2 teaspoons sugar
  • 8 cups shredded cabbage, preferably a mixture of green and red
  • 1 small carrot, shredded
  • 1 1/2 tablespoons Ponzu (Japanese citrus-soy sauce)
  • Salt
  • 6 all-beef hot dogs
  • 6 brioche hot dog buns, split
  • 1 teaspoon black sesame seeds

 

In a medium bowl, whisk the wasabi powder with the water, then whisk in the mayonnaise and sugar.

 

In a large bowl, toss together the cabbage, carrot, and Ponzu. Add 1/4 cup of the wasabi mayo and toss to coat. Season the slaw with salt.

 

Light a grill or preheat a grill pan. Cut a cross pattern into the ends of each hot dog. Grill over moderately high heat until lightly charred all over, about 4 minutes. Place a hot dog in each bun and top each with 1 teaspoon of the remaining wasabi mayonnaise. Spoon about 1 cup of slaw onto each hot dog, sprinkle with the sesame seeds and serve.

 

ICE CREAM BONBON POPS

 

  • Crushed popcorn
  • 1-pint vanilla ice cream or your favorite flavor
  • About 18 4-inch lollipop sticks
  • Crushed candy, such as Sno-Caps, Whoppers, Skittles and M&M’s

 

Place two large, parchment paper–lined large plates in the freezer for 15 minutes. Spread out crushed popcorn on a baking sheet. Using a small ice cream scoop and working quickly, scoop out 9 ice cream balls and place on top of the popcorn. Return the pint of ice cream to the freezer so it doesn’t melt. Roll the balls in the popcorn to coat, pressing to help it adhere. Insert sticks into the centers of the balls, then transfer the bonbons to one of the frozen plates and transfer to the freezer. Repeat with the other toppings and remaining ice cream and plate. Freeze the bonbons until they are completely firm, about 30 minutes. Can be made ahead and frozen overnight.

  

EXPECTING A CROWD? CALL THE CATERING EXPERTS AT JERRY’S KITCHEN

Did the guest list for your summer party get out of hand? No worries! Just call the catering services pros at Jerry’s Kitchen.

 

We’ll bring the celebration to you with our award-winning food truck catering specialties – or, if you prefer, a classic menu with fresh favorites to please everyone. We even have vegan and vegetarian options!

 

To book catering services or food trucks for your party near Doylestown or Philadelphia, give us a call today.

 

Source

Food and Wine

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Snap Pea and Radicchio Salad With Garlic Yogurt Dressing

My new favorite blend of salad is chopped romaine and radicchio mixed with sugar snap peas to add a sweet finish. This is super easy and super delicious for a summer night. In a small bowl, whisk together yogurt, white wine balsamic vinegar, garlic scapes, and basil. Slowly stream in olive oil while stirring, then season with salt and black pepper. Steam sugar snap peas until barely tender, about 2 minutes. Toss salad with dressing and serve

Key Takeaways:

  • Hearty radicchio is available year-round, but peaks just when sugar snap peas begin popping up.
  • This dish is definitely best served cold, sitting by a pool on a hot summer day.
  • Charring the radicchio under the broiler allows it to develop some sweetness.

 

“Luckily, sweet and bright snap peas are just what radicchio needs to tame its bite. This bright salad coats chilled, crisp sugar snap peas in a tangy yogurt dressing to contrast warm, charred radicchio.”

Read more: https://www.seriouseats.com/recipes/2018/05/snap-pea-and-radicchio-salad-with-garlic-yogurt-dressing.html

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Mouth-Watering Marinated Hanger Steak for the Grill

At Jerry’s Kitchen, we are STOKED that grilling season is finally here. We love throwing something fresh on the grill and, just minutes later, serving up a delicious, flavorful feast.

This recipe for marinated hanger steak takes a little planning since the steaks need to take in all the goodness of the marinade. But one bite and you’ll agree with us: it’s sooooo worth it.

Total active time is 2 hours and 35 minutes, but prep takes just 15 minutes, and grilling time is a quick and easy 10 minutes. Makes 4 to 6 delicious servings that go perfectly with fresh coleslaw, melon salad, grilled veggies … or just about any other side dish you’re craving.

  • 4 tablespoons Dijon mustard
  • 3 cloves garlic, finely chopped
  • Generous pinch of crushed red pepper
  • 2 sprigs fresh rosemary, finely chopped
  • Juice and zest of 1 lemon
  • 2 hanger steaks, 1 ½ pounds each, trimmed and cut in half lengthwise
  • Kosher salt
  • Extra-virgin olive oil

In a small bowl, combine the Dijon, garlic, rosemary, lemon juice and zest and crushed red pepper. Coat the steaks with this rich marinade, and leave them in the fridge at least 2 hours or as long as overnight.

Preheat the grill. Season the steaks with salt.

When hot, brush and oil the grill. When the flames bank back then place the steaks on a hot spot. Brush with extra marinade, moving them out of the flame if there is a flare-up. Grill for 4 to 5 minutes on each side for medium-rare.

Remove the steaks from the grill and let them rest for 5 to 10 minutes before slicing. Serve immediately.

ENTERTAINING THIS SPRING AND SUMMER? CALL JERRY’S KITCHEN

You’ll feel like a VIP at your own party when you work with the catering services professionals at Jerry’s Kitchen.

We’ll bring the party to you with our award-winning food truck catering specialties – or, if you prefer, a traditional menu with favorites to please family, friends and neighbors, even those with special food needs.

To book catering services or food trucks for your party near Doylestown or Philadelphia, call us now.

 

Source

Food Network

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A Chef’s Building Blocks for the Perfect Marinade

Marinating is the process of soaking foods – usually meats – in a seasoned liquid before you cook them. This includes vinegar, wine, citrus juice, pineapple or papaya juice. Use a light hand with pineapple or papaya, though, as the enzymes within these are likely to take your food from fab to flat pretty quickly. Don’t over-marinate. The worst thing you can do to a piece of meat is to over-marinate it. The acids in a marinade can easily make a delicate piece of protein, such as fish, mushy and textureless if left too long.

Key Takeaways:

  • Expert chefs say the right marinade is all about balance.
  • When making marinades, you need acid, salt, sugar, and liquid.
  • You may also use flavorings, such as garlic, herbs, shallots, or whole spices, to add even more depth of flavor.

 

“Marinades can work magic. They tenderize meat, infuse it with flavor, and can give a dish that one-of-a-kind twang that’ll keep you coming back for more.”

Read more: https://food52.com/blog/22321-how-to-build-the-perfect-marinade-from-scratch

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