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Minted Orange Ginger Wings

Tossing the wings with a bit of baking powder imparts a certain crispiness to the roasted wings.  The aromatic sweet herbed sauce is sticky and ever so delicious. Toss sauce: 2 Tbsp butter 4 cloves garlic, minced 1-inch piece ginger, minced 1/2 cup orange juice 2 Tbsp maple syrup or honey or brown sugar 1 Tbsp soy sauce 1 Tbsp corn starch slurried with 2 Tbsp water 1-1/2 lb party wings (no wing tips; about 18-20 wing pieces), very well dried in paper towels Wing dry seasoning: 2 tsp garlic powder 2 tsp paprika 1 tsp Kosher salt good grind black pepper 2 tsp baking powder palmful fresh mint leaves, finely minced Preheat oven to 425F. Melt the butter in a small sauce pan.   Add the garlic and ginger and cook stirring for about 2 minutes over medium-low heat.   Add the orange juice, maple syrup and soy sauce and simmer at a gentle boil to reduce by about a third to a half. Meanwhile, toss the well-dried wings with the dry seasonings in a large bowl.   Oil a rack on a large baking sheet.  
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Brown Butter Peach Cobbler

As summer peaches lure you, one of the best ways to eat them is in a cobbler. This is  based on the great food blog, Rainbow Plant Life (check it out!) - with a few mods on my part, especially, toning down the sugar amount a bit. She added blueberries - a great idea - but I had none on hand. This is a simple, fast and delicious dessert, especially good served with vanilla ice cream! 4-5 peaches, just barely ripe 1/3 cup brown sugar 1 tsp cinnamon 1/4 tsp nutmeg (ideally rashly grated) 1/2 tsp ground ginger Dry ingredients: 1-1/2 cup all purpose flour 2/3 cup rolled oats 3/4 cup cane sugar 1/2 tsp kosher salt 2 tsp baking powder 10 Tbsp butter 1-1/4 cup whole milk (or almond/oat milk) 2 tsp pure vanilla extract few Tbsp pipitas (roasted pumpkin seeds for garnish (optional) Half, pit and then slice the peaches about 1 cm thick. Place in a large bowl and toss with the sugar and spices.  Allow to rest for at least 30 minutes, stirring from time to time with a spatula. Meanwhile mix the dry
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Greek Lamb Kebabs

July 4th is a grilling holiday. So grill this! A simple but flavorful lamb kebab flavored with fresh herbs, and garnished with a delicious Greek tzatziki yogurt condiment. It's the simple pleasures in life. 1-1/2 lb lamb (I used boneless leg), cubed into 20 1-inch pieces 1 large red pepper cut into 24 pieces (about 3/4-inch) 2 Tbsp fresh rosemary leaves 2 Tbsp fresh thyme leaves 2 Tbsp fresh oregano leaves 3 cloves garlic juice of 1 lemon 1/4 cup olive oil 4 kebab skewers Tzatziki for serving Mince the herbs and garlic and mix with lemon juice and oil in a bowl.    Add lamb cubes and season with salt and black pepper.   Marinate for at least an hour (or in the refrigerate overnight). Heat grill to high. Alternate 6 pieces pepper and 5 pieces lamb on four skewers.  Grill, turning on all sides, until the internal temperature of the lamb reads 135F on an instant read thermometer for medium rare. Serve with rice and tzatziki , and flatbread if desired.   Serves 4.
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Chicken Christopher Basil Beurre Blanc

I recently learned that Morton's Steak House offers a crispy breaded chicken breast with a creamy white sauce they call Chicken Christoper.  I have never had the pleasure of trying it, but have read recipes and watched many videos describing the various ways people have interpreted this delicious dish.  Here, a crispy golden brown, schnitzelled (is that a word?) crust, and a soft tender chicken interior, are complemented with a rich, delicious beurre blanc white butter sauce inspired by Sam the Cooking Guy's fantastic YouTube channel (check it out). I decided this is the perfect topping to a great Cesar salad. I make my Cesar dressing without an egg yolk, but only because I didn't have fresh eggs to work with.  Otherwise, add an egg yolk to the dressing ingredients, by all means! Cesar dressing: 1 cup good real mayonnaise juice and zest of 1 lemon 1 tsp Dijon mustard 1 tsp anchovy paste 1 Tbsp Worcestershire sauce 1 clove garlic, finely minced through a press freshly ground
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Swordfish Lavender Chimichuri

A great simple way to serve swordfish is with chimichuri; a south american herby, garlicky, lemony mixture bound with olive oil. Spooned over hot grilled fish (or other protein), chimichuri adds a depth of flavor to bring the grilled food to another level.  Here I used cilantro and lavendar leaves as the base, but amped the flavors up with a dash of thyme, rosemary, garlic and jalapeño.  There are myriad ways to make this condiment; use what you have on hand. Chimichuri: palmful fresh cilantro leaves 1 Tbsp fresh rosemary leaves 1 Tbsp fresh Thyme leaves 2 Tbsp fresh lavender leaves 3 cloves garlic, peeled and halved 1 jalapeño pepper, quartered 1/2 Tbsp lemon juice zest of 1/2 lemon 1/4 cup olive oil 1/4 tsp salt freshly ground pepper to taste 2 1-inch swordfish steaks, about 1.5-2 lbs, rested at room temperature 2 zucchini, cut at waist halfway and then into 3-4 1/4-inch thick wedges. (I like to use a wave knife) Heat grill to high. Season swordfish steaks with salt and pepper and a
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Crispy Black Bean Quinoa Burgers

I am constantly on the search for great veggie burgers. While anyone who reads my blogs knows I love meat burgers, I am intrigued with how to make the best veggie burger, that really competes with any meat burger.  I have found one here. Firm, crispy and delicious, great, flavorful body - not mushy.  This one is a winner, and stands up to all the great toppings you might have in mind. Go wild with this! 1 can black beans, rinsed and drained 1/2 cup rainbow quinoa   1 poblano green pepper, finely diced 1 small onion, tennis ball sized, finely diced 1 red Fresno pepper, finely diced (or Jalapeño) 2 cloves garlic, minced   2 tsp fresh thyme leaves, minced   1 Tbsp fresh rosemary leaves, minced   1 carrot, peeled and shredded on a coarse grater 1/2 cup shredded Parmesan cheese   1 Tbsp nutritional yeast   1 Tbsp Besan (garbanzo bean flour), optional 1 egg, slightly beaten 1 Tbsp Worcestershire sauce   Preheat oven to 350F. Bring 1-1/2 cup water to boil in a small saucepan and add a dash of
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