Sticky Asian Chicken Drummies

I bought chicken drummies to make New Year's Day...and didn't end up making anything snackish after all.  What to do, what to do with 4 pounds of winglets in my freezer?

I started searching online for recipes.  I didn't want to fry them (we, along with millions of other people are making the New Year attempt at eating healthier after the gluttony of the past two months).  I wanted it easy.  I needed to have all the ingredients on hand...is that too much to ask?

I couldn't get everything I asked for, but I did run across an interesting recipe called Slow Cooker Sticky Chicken Wings from a blog called Damn Delicious... and that sounded quite delicious to me!

I stuck close to the recipe at the link above, but due to my lack of Sriracha and the bottom bits of honey in the cabinet (most used up during our coughing extravaganza last two to three months between me and Mr. Flip Flop) I was forced to make a few adaptations.  I substituted Vietnamese Chili Garlic Sauce for the Sriracha (it sure gave it a nice kick) and I reduced the honey to about 3 Tbsp instead of 1/4 cup.  I also used dark brown sugar (which has more molasses in it so I figured the sweetness would be balanced despite the smaller amount of honey - and it was).  The blogger, Chungah, has the recipe on her site so I'll invite you to click on the link in the paragraph above for a printable recipe.  I didn't make enough changes to really call it my own at all!

It turned out delicious indeed.  I did, inadvertently, over-cook them, which resulted in some of them literally falling off the bone.  That was a bit of a bummer; but the flavor was truly wonderful!  Follow her times - her drummies looked better than my drummies!

I had no intention of blogging this post, but once I got it plated I thought I'd take a couple of photos.  It was not very bright in the kitchen so they aren't wonderful.  Nonetheless, it's a recipe worth sharing!  Just stick to the original recipe's cook time and you'll do better than me.  My flavor substitutions worked out fine.  I had the leftovers for lunch yesterday and it was great re-warmed ... just wished I'd saved a bit more of the sauce.  The rice sucked it all up on the leftovers.

I scooped up some of the sauce for dipping.  There is brown rice under
the drummies and steamed brocolli on the side.  A rather anemic
looking watermelon for dessert (it tasted good, but the color was too light).
A very satisfying meal!!!

It's cold right now and this seemed like a tasty treat for a cold day.  I'm sure you could use regular chicken drumsticks, whole wings, or even thighs.  I might have to try that.  The flavor was really outstanding!

If you try it, please leave a comment and let me know how it turned out for you.  Inquiring minds want to know!

Bon Appetit, Y'all!!!

NAMI CUISINE

Update 11/4/2014 - drove by and noted CLOSED on their marquee.  Apparently out of business.

Last month I noticed the old "Uchi Cuisine" had a new sign indicating a new name "Nami Cuisine".  I noted it on my old review and determined to drop in when I had the opportunity to see if it was as good as I experienced the first couple of times we visited.

The teen was on the island to get a pre-college start hair cut with Sharla at Venus Nails and Spa...and I was needing to stop in and see Joni and Griff at Paragraphs on Padre Blvd to pick up a new book I'd ordered.  Since all of this was going on near lunch time, the teen asked if we could go to Nami Cuisine.  I looked askance, knowing he was not a fan of sushi or most anything involving rice.  He LOVES noodle bowls but I didn't particularly recall any of those on the menu (but I really hadn't looked so I couldn't say for sure).  I told him I would love to go there but I didn't want him to order up a bunch of food he would then eat one bite of and declare he didn't like it.  That happened in the past a lot...much less as he has matured...but still, not wanting to drag home a bunch of leftovers.  He promised he'd eat what he ordered...so, after all of our errands were complete, we stopped in.  This time, the sign said "same owner" so it was with less trepidation that I entered.  It was Saturday at noon and we were only one of two tables occupied so I was a bit leery.  However, our waitress greeted the teen by name and that lightened my mood.  Somehow, I always think if we are "known" we are likely to get better quality service...and hopefully good food!

I ordered iced tea and the teen ordered his usual hot tea.  After confirming that green tea was okay, he received a nice sized pot of lightly aromatic green tea.  My iced tea tasted fresh and delicious.  I was hot from running errands and can't imagine ordering hot tea...but he really loves it and drinks it like I drink coffee.  He's usually an Earl Grey fan (loose leaf preferably) so I wasn't sure he would like the green tea.  He did drink about 4 cups of it though, so I guess it was all good.

He was happy for me to point out a Japanese Udon Noodle bowl which our waitress (Kim, I think) described as filled with various vegetables and Udon noodles, with a couple of fried shrimp on the side.  That was okay with Ian so he ordered that.

I ordered from the lunch menu.  I requested the General Tsao's chicken with fried rice and the choice of crab soup (either miso or crab soup were the menu choices).  The waitress informed me they didn't have crab today, but had miso or chicken soup.  I asked for the chicken soup.  Unfortunately, it never came.  When our meal was served, my order was so huge (and I had been hot) so I never mentioned the oversight.

The rice was more than any person could eat, but the
General Tsao's Chicken was still a nice portion size...
and a small crispy egg roll was a nice addition to the
plate.  I would have liked to have seen the soup even though
it would have just been more food I couldn't eat...and I'm
used to some sort of sauce being served with an egg roll.
Small complaints...but I always contend excellence is
in the detail!

We both enjoyed our meals.  The teen is not much of a veggie person but polished off half of the huge bowl of broth and the vegetables that he liked as well as a big portion of the thick Udon noodles.  I couldn't eat half of the huge pile of food on my plate so we both ended up with to-go containers.  The General Tsao's was, as usual, fairly spicy.  Normally I love a spicy dish...but only two days ago I was sick and I think my esophagus was still a bit raw.  I ended up with spasms trying to eat at the restaurant and when I ate the leftovers for dinner last night.  Even the normal nightly Ranitidine didn't do the trick.  Whew!  The problem was me, not the food though.  It was very tasty and quite generous...either dish would have been sufficient for two people!

This bowl of Japanese Udon Noodle Soup could have easily
fed 2 to 3 people!  The bowl was huge and full of goodness.  The teen
really enjoyed the 3 big pieces of tempura shrimp on the side.

The lunch menu items were in the $9 range.  The teen's soup was $13 (from the dinner menu) and $2.50 for my iced tea... $2.95 for the hot tea.  A total of $29.71 with tax, before tip.  More than I like to pay for lunch, but with a second meal for both of us, I believe it's reasonable.

Since this is really one of two choices within 20 miles for oriental food, I still say it's an excellent choice.  I haven't eaten at Kohnami (the other choice) because my sister had a bad experience, quality-wise, there...and others have reported both good and bad.  I'll need to try to go there eventually so I can KNOW first-hand.

Our service was excellent and the food was good.  I'll be back...but probably not until the weather gets cold and I can deal with the heat!

Bon Appetit, Y'all!!!

SPI FLIP FLOP FOODIE RATING:

(With a scale of 0 to 5)

3 – Pretty Yummy - I feel my flip flops wanting to head back from time to time!

Beef Noodle Soup with an Asian Bent

I can't really call this Pho (I couldn't begin to get THAT right - bones, those wonderful seasonings...nope, don't know how) and I can't really call it Won Ton Soup...so I decided it is just a Beef Noodle Soup with an Asian Bent.

My son likes Ramen - Beef Ramen to be exact.  I think those little flavoring packets have some undesirable contents (although I'm not sure what they are).  I wanted to try to make a beef soup that has an oriental taste and is brothy like the Ramen...but hopefully is healthier and tastes "better".

This is my attempt to mix up a soup that is similar to a Ramen soup or a Won Ton soup, but where the beef is cooked longer and is extremely tender as a result.  I am going to add some strips of won ton noodle at the end.

When we went to a wonderful restaurant in South Austin, Hao Hao...an old family favorite...he ordered a noodle soup with Shrimp Won Ton and he loved it.  I watched what he added and what he didn't...so I'll try to "sort of" recreate that, with beef instead of shrimp.

I had bought some beef chuck flat iron steak I had intended to dice up and add to my chili...and I never got around to doing that (only had a brief cold spell and haven't had any significant cold since then) so I pulled it out of the freezer to thinly slice and use in this recipe.

My secondary consideration was that I have a doctor's appointment today and wanted something I could leave in the slow cooker and I could then, when I arrived home, finish it off with some fresh ingredients.  I got a new slow cooker for Christmas (mine was over 20 something years old) and I am anxious to give it a try.  My old one was round and couldn't accommodate some of the rib, chicken, and flank steak recipes I wanted to try out.  The new one is oval, matches my kitchen, and I'm happy, happy to have it! (Proof that my husband listens to things I say when we walk around and talk...he amazes me...he helped the teen get it for me for Christmas).

So, all of that said, here's the recipe I came up with.

BEEF NOODLE SOUP WITH AN ASIAN BENT

Ingredients:

3/4 lb beef chuck flat iron steak, thinly sliced on the bias
1 can low sodium beef broth (I used Swanson's)
4 cans of water (using the beef broth 15 oz. can)
1 tsp soy sauce
1/2 tsp Roasted Sesame Oil
1/2 tsp Chili Garlic Sauce
1 carrot - finely diced
1/4 large white onion, very finely sliced

1 package of ramen noodles (discard the seasoning packet)
20 pieces of refrigerated Won Ton noodles, sliced diagonally (if I had to do it over again, I wouldn't add this)
Fresh Cilantro
Fresh Lime
Hoison Sauce
Duck Sauce
Extra Soy Sauce to taste

Method:

Prep the carrot and onion and set aside.  Thinly slice the still-partially-frozen steak diagonally.  I cut each piece in half long way so I ended up with bite size pieces.  It is a very inexpensive cut ($2.50 for these two pieces) and tough as could be unless cooked long and slow.

Add the onion and carrot to the bottom of the slow cooker and top with the beef.  Add the soy sauce, sesame oil, and chili garlic sauce on top of the meat.  Add the beef broth and 4 cans of water and turn the slow cooker on low (with the lid on).

Cook for 5 hours and turn to Keep Warm setting (while I go to the doctor)
Upon return, put on high and after it begins to simmer (30-45 minutes), add Ramen noodles, and 5 minutes later add the won ton triangles (they got soggy - I wouldn't add them at all if I make this again).  Allow to cook until desired tenderness of the noodles.  Taste broth and add more Soy Sauce if desired (I did desire).  Add fresh cilantro and squeeze half of the lime into the pot.  Serve with Hoison Sauce and Duck Sauce and a lime quarter for each bowl.

This was a good beef soup. My son, however, thought it was too sour for his taste.  He tried it but ended up opening a can of something and ate it for dinner.  Oh bother.

I saved the leftovers for my hubby...we'll see what he thinks.  I, personally, liked it a lot.  The very marbled beef was tender as could be and very flavorful.  The vegetables, thanks to the slow cooker, retained some firm, almost crunchy, texture, which I liked.  I enjoyed the fresh burst of flavor from the cilantro (wish I'd had some fresh basil too, but all of mine died during our brief cold snap).  Some fresh mushrooms would not have gone amiss either.  I could feel the gentle heat of the Chili Garlic Sauce on the back of my throat.  Yum.

I quite enjoyed just a small squirt of hoisin sauce and a blob of duck sauce added to mine after I'd had a few bites and decided it needed something more.

I guess the kid is still going to eat packets of Ramen with the mysterious packet of "flavor"...he's a teen-ager after all...it seems to be their thing. 

Bon Appetit, Y'all!

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