Place chicken pieces flat in non-metal dish. Cover Chicken with the half cup of Dragonfart Chile Sauce. Turn the chicken in the marinade and knead with your hands to help permeate the flavors. Cover and refrigerate for 6 hours. Turn Chicken once after the first 3 hours.
In a large bowl, combine Dragonfart Meat Massage, salt, pepper, & flour. Mix well.
Check the oil by putting the fat end of a chopstick in the skillet. If the oil bubbles around the chopstick, it is ready. Place as many pieces of chicken in the skillet that will fit without crowding each other. Cook until golden brown on one side. Turn and cook until golden brown on the other side.
Drain chicken in a colander lined with paper towels.
Heat the oil and butter in a large skillet.
Remove the chicken from the marinade & briefly drain in a colander. Place a couple of pieces at a time in the flour mixture, turning to coat each piece. Place on a platter until ready to fry.
Add 1 Tablespoon of Meat Massage Dry Rub to 1/2 cup sour cream mixed with 1/4 cup of mayonnaise (for low fat version replace mayo with low fat yogurt). Let cure for 1 hour. Great with tortilla chips!!
In the early '70's while I was working in TV news in Buffalo, New York, I had the opportunity to meet Dominick Bellomo, whose mother owned the famous Anchor Bar. She created the legendary Buffalo Chicken wings on Dom's High school prom night. As the story goes, Dom and his friends showed up after all the food had been consumed, and the only thing left was the scraps, basically, the wings of the leftover chicken. The rest is history.
DRAGONWINGS
Here is our take on the recipe
8 chicken wings trimmed from tips, yields 16 pieces
½ stick butter
1 cup Wet 'n' Reddy BBQ sauce
In a large frying pan, heat 1 inch of oil to very hot (about 400 degrees)
Fry the wings until deep brown & crispy
Drain on paper towels or brown paper
In a sauce pan, heat the Wet 'n' Reddy BBQ sauce and butter until blended
If you desire more heat, just add more Sauce.
Add the wings, and stir until coated
Serve with celery sticks & a good quality bleu cheese dressing.
Dissolve the sugar and salt in 1 cup of warm water. Add the remaining 3 cup of cold water. Soak shrimp for one hour. Drain and pat dry.
Marinade shrimp with just enough Wet n’ Reddy BBQ Sauce to cover (approximately 30 minutes).
Cooking Methods
At this point you can either skewer the shrimp or place them loosely on a hot grill. Don’t overcook. Turn when slightly pink (approximately one and a half minutes each side, depending on size of shrimp and how hot the grill). You can baste with more BBQ sauce a few seconds before removing from the grill if desired.
Another method would be to place in pre-heated broiler of oven. Turn when slightly pink. You can baste with more BBQ sauce a few seconds before removing from the oven.
Heat olive oil in a skillet. Add the onions, garlic and jalapeno pepper, saute for 2 to 3 minutes, then add beans and corn. Stir in chopped sun-dried tomatoes and barbecue sauce. Season with salt and pepper. Transfer to a serving dish.
Pre-heat oven to 500 degrees. Before you add the ribs, turn oven down to 350 degrees
1 3/4 pounds of spare ribs
equal parts of Meat Massage, salt and pepper (use at least 1 Tablespoon of each)
15 cloves of garlic, crushed
2 flat anchovies
½ cup of orange juice
1 cup of water
¼ - ½ cup of olive oil
Place all the spices, anchovies, garlic cloves, and olive in a food processor. Blend until you achieve a wet rub or moist paste.
Massage this paste into the ribs, both sides.
Place the ribs on a rack or pan with drainage holes. The rack, or pan with drainage holes goes on top of a pan with ¼ inch to ½ inch sides. Cover the top pan with a foil tent (bend a piece of foil in half, large enought to fit over the top of the pan like a tent).
Cook at 350 degrees for 1 hour and 15 minutes.
Remove the foil. Mix the ¼ cup of orange juice with the cup of water and gently pour this mixture in the bottom pan, don't pour over the ribs.
Cook for another 15 minutes before basting the ribs in the orange juice mixture. Cook for 15 minutes more. If you need to add more liquid, add 1 cup of water to the bottom pan. Baste the ribs one last time and Cook for 15 minutes more.
