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International flavors for chicken wings, sauces, and sides
Chicken wings, a favorite tailgating fare and popular finger food, have moved beyond the traditional hot sauce coating and blue cheese dressing to a more sophisticated, unique palate that is sure to please your inner “foodie.” With a range of recipes for wings, sauces, marinades, and brines that cover local flavors such as smoke and barbecue to more exotic international spices like curry and garam masala, serious wing lovers will definitely find a new favorite.
Robert Quintana is an executive chef and culinary consultant with more than twenty-five years of experience specializing in Italian and Mediterranean cuisines, artisanal baking, and French pastry. He resides in Los Angeles.
- Sales Rank: #570892 in Books
- Brand: Brand: Gibbs Smith
- Published on: 2013-09-01
- Original language: English
- Number of items: 1
- Dimensions: 8.50" h x .60" w x 8.50" l, 1.10 pounds
- Binding: Hardcover
- 96 pages
- Used Book in Good Condition
From the Inside Flap
Chicken wings have moved beyond the traditional buffalo wings with spicy coating and blue cheese dressing to a more sophisticated, unique palate that is sure to please your inner “foodie.”
Chef Robert Quintana draws upon world cuisines to offer serious wing lovers new ways to prepare and enjoy these tempting tidbits. Take a trip around the world without having to leave your kitchen as you prepare scrumptious chicken wings using exotic spices from Asia, Latin America, and Europe. There are even new spins on American classic wings that are sure to become quick favorites with family and friends.
Along with tasty side dishes, including salads, barbecued beans, vegetables, chutneys and dipping sauces, Quintana opens a realm of healthy flavor combinations.
From the tailgate to the party buffet table, delectable wings are on the menu. Fire up the grill or turn on the oven. Either way,these recipes will turn up the heat
Robert Quintana graduated from the California Culinary Academy in San Francisco. He is currently a culinary consultant, teacher, and caterer with over 25 years experience, specializing in Italian and Mediterranean cuisines, artisanal baking, and French pastry. He resides in Santa Fe.
About the Author
ROBERT QUINTANA graduated from the California Culinary Academy in San Francisco. He has worked with Paul Bocuse in Lyon, France, and has owned and operated bakeries in California. Robert is currently a food consultant, teacher, and caterer. He lives in Santa Fe.
Excerpt. © Reprinted by permission. All rights reserved.
Lemongrass Mango Wings
Green curry is one of my favorite Thai flavors. It consists of fresh green Thai chiles, shallots, garlic, galangal, lemongrass, kaffir lime leafs, fresh coriander roots, and dried shrimp, all ground into a paste in a mortar. Sprinkle the wings after they come off the grill with the Kaffir Lime Leaf Salt to enhance the jungle theme. The Lemongrass Mango Sauce is the perfect tropical complement to the richness of the curry. This recipe would also be great with grilled chicken breasts cut into strips. Serves 6
THAI GREEN CURRY BRINE
4 cups water
1 tablespoon salt
1 tablespoon dried coriander seeds, toasted
3 tablespoons palm sugar
3 kaffir lime leaves, julienned
6 large cloves garlic, crushed
2 stalks fresh ground lemongrass
3 large sprigs (about 12 leaves) Thai basil, bruised
6 Thai chiles cut in rings or 3 serranos
5 tablespoons Green Thai Curry Paste (page 4) or Mae Ploy brand
1/4 cup Viet Houng Fish Sauce (Three Crabs brand)
1/4 cup pineapple juice concentrate
Zest of 2 limes
2 1/2 pounds chicken wings, cut at the joint and rinsed in cold water
Place all the ingredients except chicken in a large bowl and mix well. Add the chicken wings to the marinade and refrigerate covered for 24 hours. In a large pot, add the wings and marinade and gently bring to a simmer; cook slowly for 8 minutes. Remove wings to a wire rack. Continue to let the marinade simmer and reduce by half. Strain and use to baste the wings while on the grill. Preheat the grill to medium and char the wings, basting with the green curry marinade. Serve with Lemongrass Mango Sauce, fresh cut mango chunks, and fresh Thai basil.
Most helpful customer reviews
0 of 0 people found the following review helpful.
Something for just about everyone!
By eclectic reader & professional student
A nice range of flavor profiles, I look forward to working my way through the entire book. Great ideas for parties or work gatherings!
0 of 0 people found the following review helpful.
Five Stars
By Dennis
More things to do with wing than you can ever think of.
0 of 0 people found the following review helpful.
Five Stars
By Robert C. Pinera
great book!
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