Posts Tagged ‘brine’

Brining, the process of letting a hunk of protein soak in a salt solution for a few hours, is a great way to add flavor and moisture to any cut of meat. I brine these wings for 3 hours before using a sweet and spicy rub. I fry them in oil, then finish them off in the oven.

 

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The brine…

1/2 cup Kosher salt
1 teaspoon whole black peppercorns
1 whole bay leaf
2 quarts water

Combine all the ingredients in a saucepan and heat until the sugar and salt dissolve. Remove the saucepan from the heat, and let it cool to room temperature.

1/2 cup all-purpose flour (I use Cup4Cup to keep it gluten-free)
1/2 cup light brown sugar
1/4 cup sweet paprika
1 teaspoon Kosher salt
1 tablespoon granulated onion
1 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dry mustard
1 teaspoon grated ginger
1/2 teaspoon cayenne pepper

Combine all the ingredients in a bowl. Set aside.

 

3 lbs. chicken wings
2 eggs

 

Place the chicken pieces in a Ziploc bag and pour the cooled brine into the bag. Place the bag in a bowl to prevent leaks and place it in the fridge for 3 hours.
After 3 hours, remove the chicken from the brine, rinse it with cold water and dry it with paper towels. Discard the brine.

Pre-heat the oven to 325 degrees. Pre-heat the oil in a heavy pan at 325 degrees.

Scramble the eggs in a bowl. Set it next to the bowl with the spice mixture. Dip the chicken in the egg, then in the spice mixture, shaking off the excess. Place the pieces in the hot oil and fry them until golden. They don’t need to cook all the way through. Turn the chicken wings over to fry the other side, then place them on a sheet pan lined with non-stick aluminum foil. When all the chicken wings are fried and on the sheet pan, place them in the oven to finish cooking, about 30 minutes. Watch the chicken so that it doesn’t burn.

 

 

Brining, the process of letting a hunk of protein soak in a salt solution for a few hours, is a great way to add flavor and moisture to any cut of meat. I brine these wings for 3 hours before using a sweet and spicy rub. They can be grilled or roasted in the oven.

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The brine…

1/2 cup Kosher salt
3 tablespoons light brown sugar
1 teaspoon whole black peppercorns
1 whole bay leaf
2 quarts water

Combine all ingredients in a saucepan and heat until the sugar and salt dissolve. Remove from heat, and let it cool to room temperature.

The rub…

1/4 cup light brown sugar
1/4 cup granulated sugar
1/4 cup sweet paprika
1 tablespoon Kosher salt
1 tablespoon granulated onion
2 teaspoons black pepper
1 teaspoon dried thyme
1 teaspoon dry mustard
1 teaspoon ground ginger
1 teaspoon cayenne pepper

Combine all ingredients in a bowl.

Place 3 lbs. of chicken wings in a Ziplock bag and pour the cooled brine into the bag. Place the bag in a bowl to prevent leaks and place in the fridge for 3 hours.
After 3 hours, remove the chicken from the brine and dry with paper towels. Discard the brine.
Place the chicken pieces in a large bowl and sprinkle with 1/3 cup of the rub, tossing to coat the chicken well. Place the bowl with the chicken in the fridge until ready to cook.
About 30 minutes before cooking, remove the bowl from the fridge and let the chicken come to room temperature.
Pre-heat the oven to 350 or light a grill.
Toss the chicken with some more of the rub, if you like, then place the pieces on a sheet pan lined with non-stick aluminum foil.
Bake at 350 for 30 minutes or until done. Lower oven temperature if it starts to burn.

If grilling, cook over medium heat, turning frequently to prevent burning. Cook until the wings are done.

 

Whether it’s the Italian Giardiniera or the French spelling of Jardiniere, it’s a delicious mix of vegetables that get their kick from soaking in a vinegar-mustard seed brine. My Mom used to make Chow-Chow, which is similar, using vinegar and yellow mustard. Either way, I love the taste of this veggie medley that really has no rules: use whatever your favorite vegetables are, brine them, and enjoy.

I got carried away and used a gallon-sized glass jar for this recipe, perhaps far too much for most applications. This recipe has been reduced to fit a quart-size Mason jar.

 

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2 cups white vinegar
1/4 cup granulated sugar (I use organic cane sugar)
2 tablespoons Kosher salt
1/2 head organic cauliflower, chopped into small florets
1 medium yellow onion, sliced thin
1/2 red bell pepper, seeded and cut into 1/2″ dice
1 celery stalk, sliced very thin
1 carrot, peeled and sliced thin
1 garlic clove, through a press
1 tablespoon whole yellow mustard seeds
1 1/2 teaspoons dried oregano
1/4 cup olive oil

 

In a non-reactive saucepan, bring the vinegar, sugar and salt to a boil, just until all the ingredients have dissolved. Remove from heat and let it cool to room temperature.

Chop the cauliflower, onion, pepper, celery and carrot, placing them into the Mason jar. Feel free to use more of what you love and less of what you don’t!

Once the vinegar mixture has cooled, add the garlic, mustard seeds and oregano to the mixture and stir to combine. Pour this mixture into the Mason jar of veggies, seal the jar and shake the jar to thoroughly mix everything.

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Store in the fridge. It’ll be ready to eat in a couple of days…if you can wait that long!