damndelicious:

I know I’ve been posting a lot of wings recipe but I only thought it was suitable to post another one as Superbowl Sunday is right around the corner. Now this recipe was originally a wings recipe but during my grocery run, Trader Joe’s had run out of wings (bizzare, right?), and I was in no mood to go to another grocery store so I had to settle with drumsticks. I was initially quite annoyed as I really wanted to make the wings but resorting to drumsticks turned out to be a nice change of scenery.

This recipe calls for steamed wings but I’ve never steamed drumsticks or wings before, and I was actually really surprised as to how much of a difference it made. Wings and drumsticks tend to be baked instead of fried to make them a bit healthier but steaming them puts them a notch higher than baked.

Now the wings are initially steamed for 20 minutes, which takes away a lot of the unwanted gaminess. Then they get finished off in the oven for an additional 15 minutes, which allows the skin to crisp up and the glaze to caramelize. Every bite into the drumsticks felt so clean and fat-less, and they were packed with so much flavor. There was a little bit of spice, a little bit of saltiness, and a little bit of citrusy-ness, all playing along quite well. Once they were dipped into the cilantro dipping sauce, it was just melt-in-your-mouth delicious.

Spicy Citrus Steamed Drumsticks with Cilantro Dipping Sauce (adapted from Simply Scratch):

Yields 4-6 servings

• 2 1/2 pounds chicken wings
• 1 orange, zested and juiced
• 1/3 cup soy sauce
• 2 tablespoons fresh ginger, grated
• 1 teaspoon crushed red-pepper flakes
• 1 tablespoon honey
• 2 tablespoons rice wine vinegar
• 2 teaspoons Sriracha
• 1 tablespoon chopped cilantro
• 1 green onion, sliced

For the Cilantro Dipping Sauce (adapted from Simply Scratch):

• 1/2 cup plain yogurt
• 1/2 cup mayonnaise
• 1/4 cup chopped cilantro
• 2 green onions, sliced
• 1/2 teaspoon garlic powder
• Kosher salt and freshly ground black pepper

To make the dipping sauce, combine the yogurt, mayonnaise, cilantro, green onions and garlic powder; season with salt and pepper, to taste; set aside.

Bring 1-inch of water to a boil in a saucepan with a steamer. (If you don’t have a steamer, you can simply put the drumsticks directly into an inch of boiling water.) Add the drumsticks to the steamer and cover; reduce heat to a gentle simmer and let steam for 15-18 minutes.

To prepare the sauce, combine the orange zest, orange juice, soy sauce, ginger, red-pepper flakes, honey, vinegar and Sriracha in a large bowl.

Once the drumsticks have steamed for 15-18 minutes, add to the sauce mixture and gently toss to combine, being careful not to tear the skin.

Preheat the oven to 425 degrees F. Line a baking sheet with foil. (Lining your pan with foil is crucial - it will save you a lot of work. You’ll see how much of a mess it becomes in the last picture.)

Place the drumsticks onto prepared baking sheet.

Place into the oven for 15 minutes, basting both sides with the sauce every 5 minutes.

Serve immediately, garnished with cilantro and green onion.

damndelicious:

Once I came across this recipe, I was hooked. I couldn’t wait to pick up the ingredients and make them at home but there was one problem: this recipe was for turkey burgers. Now I’ve always wanted to try turkey burgers since it’s such a healthier alternative but when it came down to it, I couldn’t give up the beef! It’s like Joey Tribbiani says: “If you’re gonna do something wrong, do it right!” So even if the turkey burgers had a gazillion less calories (okay maybe 100 less calories), I wanted a legit burger with real beef. 

Was it worth it? Yes. The burgers were perfectly grilled to medium rare and had so much flavor in every bite. The Swiss cheese went perfectly with the Asian flavorings and the spicy lime mayo tipped the burger to absolute perfection. I’ll be sure to make this again and again, with ground beef of course.

Asian Burgers (adapted from How Sweet It Is):

Yields 4 servings

• 1/2 cup mayonnaise
• 1 tablespoon Sriracha
• 1 lime, zested and juiced
• 1 pound ground beef (I used 80/20)
• 2 cloves garlic, minced
• 1 teaspoon freshly grated ginger
• 3 green onions, sliced
• 1/2 tablespoon low-sodium soy sauce
• 1/2 tablespoon rice wine vinegar
• 1 tablespoon sesame oil
• 1/2 tablespoon toasted sesame seeds
• 1 teaspoon olive oil
• 4 slices Swiss cheese
• 4 split brioche rolls
• Spinach, for serving
• Sliced tomatoes, for serving

To make the spicy lime mayo, combine the mayonnaise, Sriracha, lime zest and lime juice in a small bowl; set aside.

To make the burgers, combine the ground beef, garlic, ginger, green onions, soy sauce, rice wine vinegar, sesame oil and sesame seeds in a large bowl. (It’s best to use your hands for this.)

Divide the ground beef mixture into 4 balls; press each lightly to form 1/4-inch-thick patties.

Heat olive oil in a grill pan or cast-iron skillet over medium high heat. Grill the patties for 3 minutes on each side for medium-rare or 4-5 minutes for medium, flipping only once.

In the last minute of cooking, top each patty with 1 slice of Swiss cheese, covering to melt.

Serve burgers on rolls with spicy lime mayo, spinach and tomatoes, if desired.

damndelicious:

This dish is probably the most simplest yet most delicious meal I’ve ever had. The simple marinade of just four ingredients includes a blend of honey, soy sauce, garlic, and ginger, flavors that go so unbelievably well together. The chicken marinates in this wonderfully pungent sauce overnight, which is then popped in the oven the next day for about an hour. Breakfast, lunch, or dinner is set with just 15 minutes of prep work, creating such juicy, tender, succulent bites of chicken in this flavorful Asian infused dish. Now how easy was that?

Indonesian Ginger Chicken (adapted from Ina Garten):

Yields 4 servings

• 1/2 cup honey
• 1/3 cup soy sauce
• 6 cloves garlic, minced
• 1/4 cup peeled and grated fresh ginger root
• 1 (3 1/2 pound) chicken, quartered, with backs removed

Combine the honey, soy sauce, garlic, and ginger in a small saucepan over low heat until the honey is melted.

Arrange the chicken in 1 layer in a shallow baking pan, skin side down.

Pour the marinade over the chicken. Cover tightly with aluminum foil and marinate overnight in the refrigerator.

Preheat the oven to 350 degrees F.

Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes, or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.

Serve immediately.

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