Steak Skewers with Chimichurri Sauce | Big Bang Bites | bigbangbites.com | Tender ribbons of flank steak drizzled with a fresh and tangy chimichurri sauce, and dotted with feta cheese.
Tender ribbons of flank steak drizzled with a fresh 
and tangy chimichurri sauce, and dotted with feta cheese.


Steak Skewers with Chimichurri Sauce | Big Bang Bites | bigbangbites | Tender ribbons of flank steak drizzled with a fresh and tangy chimichurri sauce, and dotted with feta cheese.
I have to admit, I don’t prepare a lot of beef.  So, when Kerry heard I was doing another steak skewer, he was doing the happy dance around the kitchen.

If you’ve never had chimichurri sauce, you need to give it a try.  It’s not just great on steak, but delicious on chicken, other meats, and seafood.  And talk about quick and easy, this sauce needs no cooking.  It’s a raw sauce. 

It comes from the cuisine of Argentina, but it’s believed to have originated in Basque.  Today it’s popular everywhere.  And there are many variations depending on what you want to use, or for me, typically what I have available in the fridge and pantry.

Chimichurri is an uncooked sauce for grilled meats with olive oil and parsley as a base.  It also usually has oregano, red pepper flakes, garlic, and vinegar, but variations can include paprika, cumin, lemon juice, thyme, basil, rosemary, cilantro, and bell peppers.  As you can see, it’s pretty much your choice for flavors. 

It doesn’t usually call for a sprinkle of feta cheese, but that was the variation I chose because my family likes it that way.  I also think it adds a saltiness that complements the tanginess of the sauce.  I happen to prefer goat cheese, but I always get outnumbered when it comes to the two cheeses.  So, for this recipe, I went with the majority.  But off camera, mine had goat cheese anyway.  You can do the same.

So, when I say have fun with this recipe, I really mean it because after the parsley, olive oil, and garlic, the sauce becomes your own creation.

Makes 35 to 40 skewers

About 2 lbs. of flank steak
1 bunch parsley, stems removed
¾ cup olive oil
1 T sliced garlic
2 T plus 1 tsp. white wine vinegar
1 T fresh lemon juice
1 tsp. oregano
½ tsp. red pepper flakes
1 tsp. salt
pinch of paprika
feta cheese for sprinkling
6-inch bamboo sticks, soaked in water


Freeze the flank steak until half frozen.  If it’s already frozen, thaw it out half way.  This makes it easier to slice.  Using a long knife, cut quarter-inch slices against the grain and at a slant to get a wider slice.  Skewer the ribbons of meat onto the bamboo sticks and lightly salt.  Set aside.

Rough chop the de-stemmed parsley.  You should have at least one cup.  Place the parsley and all the other ingredients, except the feta, in a blender and puree into a sauce.  Set aside.

Grill the meat for 2 minutes.  Turn over and grill another minute and a half.

Plate the skewers and drizzle with the chimichurri sauce.  Sprinkle with crumbled feta cheese.  Serve remaining sauce on the side.

Recipe by Pearl
Photo by Sunny

 
 
Garden Party Favor | Big Bang Bites | bigbangbites.com | Put a pair of garden gloves and some treats in an earthy brown bag decorated with a sunny flower, and a packet of seeds for a delightful garden party favor.
Put a pair of garden gloves and some treats in an earthy brown bag decorated  
with a sunny flower, and a packet of seeds for a delightful garden party favor.


Garden Party Favor | Big Bang Bites | bigbangbites.com | Put a pair of garden gloves and some treats in an earthy brown bag decorated with a sunny flower, and a packet of seeds for a delightful garden party favor.
A friend asked me for some ideas for her spring garden party.  She just wanted to have some girlfriends over for a brunch and she said she was going to serve small plate appies using Big Bang Bites recipes!  Thank you, that’s so nice!

Her friends all garden or have vegetable gardens, so that was kind of a theme that came to my mind.  I told her she should have her brunch outdoors…weather permitting…and decorate her table with a lot of flowers. 

I always like to give my guests some kind of party favor, so I suggested that would be a nice touch for her friends.  Since they all garden, I came up with a gardening favor for her guests to take home.  A simple brown bag has an organic feel, so I thought they were perfect.   These were in a pack of 3 for a dollar at the Dollar Store.  The flowers and bud picks came from the craft store, and I found the pack of wildflower seeds in my own seed file.  But I told my friend she could easily attach vegetable seeds or any kind of flower seeds depending on what her friends would appreciate.

For the actual gift inside the favor bag, I suggested garden gloves.  I can never have enough of them myself, so any gardener would appreciate a good pair.  I found these on sale at Rite Aid for $1.99 a pair!  And they fit like a glove…haha…so they’re not only comfortable, but I can pull those little weeds just starting to sprout.  I bought five pairs for myself and picked up some for my friend’s favors.  These even came in different spring colors, which was nice.  Some other suggestions could include gardener's hand soap, a nail brush, and garden tags.

She was going to put some home made goodies in the favor bag, so now she has a fun and useful gift that her guests will surely enjoy.

You’ll Need:

brown gift bags with handles
flowers
leaves, if the flowers don’t come with leaves
flower bud picks
seed packets
garden gloves
glue gun to attach everything to the bag.


Glue the bud picks on first.  Attach the flower.  Tuck and glue the leaves behind the the flower.  Add the seed pack.  Fill with gloves and goodies.

Idea by Pearl
Photo by Sunny

 
 
Onion Cheeseburger Bombs | Big Bang Bites | bigbangbites.com | A biscuit meat bomb filled with an onion burger blend bursting with melted cheddar.
A biscuit meat bomb filled with an onion burger blend bursting with melted cheddar.

Onion Cheeseburger Bombs | Big Bang Bites | bigbangbites.com | A biscuit meat bomb filled with an onion burger blend bursting with melted cheddar.
When I was a little kid, my dad would make something he called Super Burgers.  I don’t know if he got this idea from a recipe, or because he was a good cook, he made this up.  Dad’s been gone a long time, so I can’t ask him.  But his Super Burger was the simplest thing and I loved it.  He’d put this onion burger mix between two buns with nothing else on it, and it was perfect.

I even took this recipe to college…well, it’s not even a recipe when I tell you how it’s made…but it served me well as a poor college student, who couldn't afford much.

So what’s the simple secret?  A pound of ground beef and a packet of onion soup mix.  What?  How crazy is that?  Two ingredients!

To morph it into a Big Bang Bite, I turned it into a bomb made with a tube of Pillsbury Grands Biscuit.  So Dad’s Super Burger has become a simple burger bomb…with cheese added... that’s not just a great small plate dish, but a delicious lunch food.  Like Super Burgers.

Makes 16

1 lb. ground beef (my pack was 1.19 pounds)
1 pkg. onion soup mix
1½ T flour
2 tubes of Pillsbury Grands Biscuit 
3 oz. cheddar cheese
oil for frying
1 egg, beaten for egg wash

Cook the ground beef in a little oil.  When the beef is about half cooked, add the soup packet so the onion bits can re-hydrate in the juices.  Simmer for three minutes.

Add the flour gradually, stirring to combine.  Simmer for another three minutes to cook off the flour taste.  Set aside.

Cut the cheddar into sixteen cubes.  They will be approximately three quarter-inch squares. 

Using your fingers, stretch the biscuit dough mainly on the outer edges until it’s a four-inch circle.  You don’t want to stretch the center of the circle, otherwise it will get too thin.

Place a tablespoon of meat on the biscuit.  Put a cube of cheese in the center. 

Cup the biscuit in the palm of your hand and bring the edges together, pinching the dough to stick together.  You can smear some of the egg wash to help it stick.  Shape into a round ball.

Place each bomb on a parchment-lined cookie sheet.  Brush with egg wash.  Use a pair of scissors to snip an X on the top to let the steam out.

Bake at 350 degrees for 14 to 17 minutes until golden brown.

Serve warm while cheese is gooey.

Recipe by Pearl
Photo by Sunny

 
 
Coconut Nut Bars | Big Bang Bites | bigbangbites.com | Chewy coconut bars jammed with tart dried cranberries and apricots, and crunchy salted almonds and pumpkin seeds.
Chewy coconut bars jammed with tart dried cranberries and apricots, 
and crunchy salted almonds and pumpkin seeds.

Coconut Nut Bars | Big Bang Bites | bigbangbites.com | Chewy coconut bars jammed with tart dried cranberries and apricots, and crunchy salted almonds and pumpkin seeds.
Finally, bye bye winter…hello spring!  Time to clean up after winter and pull the weeds that the heavy rains have spurred to glory.  Why do weeds grow so fast?  Why can’t my garden veggies and plants have the same gusto?  Can a scientist isolate whatever it is in weeds and put it in a jar, so we can sprinkle it on all the good things growing? 

After a day of cleaning up around here, Kerry and I needed a snack.  So, I scanned the cupboards and found a bunch of things I usually have on hand.  I always have dried fruit and nuts because they’re my go-to snacks, stuff I graze on all day.  I found a bag of shredded coconut that was going to expire and a can of condensed milk that I mistakenly bought because I thought I had picked up evaporated milk.

Mixing condensed milk with coconut is a basic coconut bar recipe that’s been around a long time, but it is really sweet.  So I added dried apricots and cranberries for some tartness.  Salted almonds and pumpkin seeds gave it some crunch and saltiness to cut into the sweet milk. 

To get two flavors in one pan, I split the coconut mixture in half, then added apricots to one portion and cranberries to the other one.  I still used one pan and pressed each mixture onto its own half.  The result is almost like a fruity coconutty energy bar. 

Yay…more energy!  Now we can pull more weeds! 

5½ cups sweetened shredded coconut
¾ cup condensed milk
1/8 tsp. salt
½ tsp. vanilla
1 cup salted almonds
½ cup salted pumpkin seeds
½ cup dried apricots
½ cup dried cranberries

nonstick spray
11 X 7.5 inch pan


Put the coconut in a large bowl and sprinkle with the salt.  Add the condensed milk and vanilla.  Stir well to coat the coconut.  Add the almonds and pumpkin seeds to the mixture and mix well.

Separate the mixture into two bowls.  Add the apricots to one half and the cranberries to the other half.

Line the pan with parchment paper with the edges over hanging the sides.  Spray with nonstick spray.

Press the apricot mixture on one half of the pan.  Press the cranberry mixture on the other half, making sure the center meets seamlessly.

Bake at 350 degrees for 25 to 28 minutes until golden around the edges.

Cool.  Lift out the whole thing using the parchment overhang.  Place on a cutting board and cut into pieces by pressing the knife straight down, not in a sawing motion.  This will keep the bars intact.

Recipe by Pearl
Photo by Sunny

 
 
Spring Party Favor Bag | Big Bang Bites | bigbangbites.com | Turn you party favor or gift of sweets into a beautiful spring decorated give away.
Turn your party favor or gift of sweets into a beautiful spring decorated give away.

Spring Party Favor Bag | Big Bang Bites | bigbangbites.com | Turn you party favor or gift of sweets into a beautiful spring decorated give away.
A few weeks ago, I hosted a dinner at my home for a few friends.  It wasn’t your regular dinner party because we actually made part of the dinner as a group, then ate it. 

Kerry and I have become friends with an amazing sommelier, who offered to prepare a pasta dinner for us and a few friends.  Orietta, who is from Italy, made a delicious sausage ragu and we all participated in making the pasta from scratch.  Yes, we actually made our own pasta!  It was unlike any dinner I’ve ever hosted or attended.  It was so much fun. 

Luckily, I have quite a few large butcher block cutting boards made from our old maple counter tops when we remodeled a couple of years ago.  So, we all poured flour onto our cutting boards, beat an egg into it and kneaded our dough into smooth balls.  Each of us, manned with our rolling pins, rolled and cut thin strips of fresh pasta.  We made beautiful delicate linguine.

It had to rest for a half an hour before cooking, so it was the perfect time to share a bottle of Dom Perignon, an amazing and generous gift from one my guests, who is the chef and owner of a popular restaurant in our area.  I’m not a champagne drinker, but after having my first taste of Dom Perignon, oh yeah, pour me another glass.  I think I can get hooked…if I could afford it.

Anyway, our pasta dinner was delightful.  Another guest made a beautiful salad, we had some pugliese bread, and of course, lots of wine. 

I wanted everyone to go home with some sweets, so I made my Chocolate Dipped Peanut Butter Grahams for my dinner party favors.  Some were dipped in milk chocolate, some in dark chocolate.  And I wrapped them in spring colors to make them cheerful. 

I used cellophane bags that you can purchase at any craft store.  The seal on the front of the bags says, From the Kitchen of Pearl, a cute touch if you have them.  The little green and blue buds are picks from the craft store also.  I spent a total of two dollars on them.  The ribbon came from my stash, but you can also buy 3-yard rolls from the craft stores for about a dollar.  It doesn’t take a ton of money to dress up a party favor to look like a million bucks.

Yes, you probably noticed it’s a pretty big bag of goodies because well, these were special people.  But, smaller favor bags would look just as impressive.

Idea and recipe by Pearl
Photo by Sunny


 
 
Caramel Pecan Mousse Squares | Big Bang Bites | bigbangbites.com | Amazing fluffy caramel mousse on top of a pecan shortbread cookie crust and dusted with cookie crumbs.
Amazing fluffy caramel mousse on top of a pecan 
shortbread cookie crust and dusted with cookie crumbs.


Caramel Pecan Mousse Squares | Big Bang Bites | bigbangbites.com | Amazing fluffy caramel mousse on top of a pecan shortbread cookie crust and dusted with cookie crumbs.
It’s burn season right now.  I know that probably doesn’t mean anything for your city mice.  But for us country mice, that means we can burn leaves and brush on certain days in our county.  When Kerry has the fire going, I like to grab a long stick and roast marshmallows while I’m bundled up on the sidelines.  But a bag of marshmallows is a lot of marshmallows, so Pecan Caramel Mousse Squares became the dessert of the day.

There’s nothing like a light and fluffy chocolate mousse, or even a delicate lemon mousse we can spoon into.  But what about a caramel mousse?  Sound intriguing?  Salted caramel is all the rage right now, so you caramel lovers are going to be in heaven with this recipe.

The fluff in this mousse dessert is made with marshmallows.  Melted marshmallows.  You know, the creamy, fluffy part that oozes out when you bite into a perfectly roasted marshmallow.  Then it’s blended with melted caramels and whipped cream, and poured over a pecan shortbread cookie crust.  Trust me, your guests and family will flip over this.  In fact, if you’re making this for guests, print out the recipe in multiples before hand because they’re going to ask you for it.

I want to say the crust isn’t crumbly and soft.  It’s really more like a cookie, crisp with a firm bite.  I thought about changing the recipe to create something more delicate and flaky, but everyone said a resounding no, they like the crunch.  I made it twice before posting it to be sure.  Both times, everyone repeated that they liked the crunchy cookie texture of the crust, so I kept it that way.  

This is a great make-ahead dessert because it needs to chill over night anyway.

Crust:
1½ cups flour
4 T powdered sugar
1 cup butter, softened
½ cup chopped pecans

Filling:
22 caramels (I used Kraft Caramel Candies)
24 large marshmallows
½ cup milk
1 cup whipping cream


Make the crust.  Combine the flour, powdered sugar, and softened butter.  Using a pastry blender, blend the ingredients until the mixture has pea size pieces.  Remove ¾ cup of the mixture and set aside.  Line an 8 X 8 inch baking pan with parchment paper with the paper overhanging the edges.  Press the mixture into the pan.  Press the ¾ cup mixture into a 6-inch circle on a cookie sheet.  Put both of them in the oven at 375 degrees.  Bake the cookie for 12 minutes or until golden.  Remove from oven and cool.  Bake the crust for about 21 minutes or until golden.  Remove and cool.

You will need a double boiler for the filling.  Put the unwrapped caramels, marshmallows, and milk in the top pot of the double boiler.  Place the pot over, but not touching the gently boiling water of the lower pot.  Cook and stir the ingredients until the mixture is completed melted and smooth.  Remove from heat and set aside to cool to room temperature.

When completely cool, whip the cream until peaks form.  Fold the caramel mixture into the whipped cream.

Pour over the cooled crust.  Break up the cookie into crumbs and sprinkle over the mousse.  Refrigerate over night.

I like to lift the dessert out of the pan to cut because of the firm crust.  The overhang of the parchment paper allows you to do this.

Recipe by Pearl
Photo by Sunny

 
 
Teriyaki Sausage Slider with Spicy Slaw | Big Bang Bites | bigbangbites.com | Bratwurst sausage glazed with sweet teriyaki sauce, smothered with a spicy Asian slaw, and tucked into a slider bun.
Bratwurst sausage glazed with sweet teriyaki sauce, 
smothered with a spicy Asian slaw, and tucked into a slider bun.


Teriyaki Sausage Slider with Spicy Slaw | Big Bang Bites | bigbangbites.com | Bratwurst sausage glazed with sweet teriyaki sauce, smothered with a spicy Asian slaw, and tucked into a slider bun.
Growing up in Hawaii, we ate a lot of teriyaki.  Teriyaki chicken, teriyaki beef, teriyaki pork, teriyaki you-name-it.  It’s almost like its own food group in Hawaii enjoyed by the general population.  It’s served in school cafeterias, fast food chains, delis, restaurants, and just about everyone's home.

I remember in high school, sometimes my friends and I would pass on eating lunch in the cafeteria and would save our money for an after school treat at the local Dairy Queen.  A teriyaki beef cutlet served on a hamburger bun with lettuce, mustard and mayo, and a coke, please.  All that for less than a buck!

Ahh, the good old days when dinosaurs roamed the earth.  Okay, it wasn’t that far back, but wow, things were pretty cheap.

You can really teriyaki a lot of different foods.  Some of the stranger things I remember are teriyaki bologna, teriyaki Spam, green mango slices dipped in teriyaki sauce, and Grandpa’s favorite…teriyaki sardines cooked right in the tin on top of the stove burner. 

So, here I am with teriyaki bratwurst sausages, which isn’t really a stretch.  It's a tasty combination that makes sense.  Salty sausages complemented by a sweet sauce and topped with a sweet and spicy cole slaw.  Stick it all into a slider bun and it’s a Big Bang Bite that will promise to please you.  Scrummy!

Makes 12

Slaw:
3½ cups finely shredded cabbage
¼ cup shredded carrots (I used a mandolin for a fine shred)
1/3 cup grated apple
¼ cup mayo
1 T sweet chili sauce (found in the Asian food aisle)
2 tsp. apple cider vinegar
1 tsp. dijon mustard
½ tsp. sriracha sauce or ¾ tsp. if you want more heat

dash of pepper

Teriyaki Sauce:
¼ cup soy sauce
¼ cup sugar
1 clove garlic, minced
dash of ginger powder or ¼ tsp. grated fresh ginger

Sliders:
12 slider buns or dinner rolls
6 bratwurst sausages, cut in half
oil for charring
3 cherry tomatoes, sliced into 12 pieces for garnish
black sesame seeds for garnish


Carrots bleed, so before you prepare the slaw, rinse the grated carrots in a sieve.  Pat dry.  The bit of sriracha sauce will already add some orange to the slaw, so rinsing the carrots will help make it look less orange.  Whisk the mayo, sweet chili sauce, vinegar, mustard, sriracha, and pepper in a small bowl.  Pour over the cabbage, carrots, and apple.  Toss to combine.  Set aside, so flavors can meld.

Prepare the teriyaki sauce.  Combine the soy sauce, sugar, garlic, and ginger.  Stir to dissolve the sugar.  You can also microwave the mixture for about 30 seconds.  Set aside.

Score the sausages on both sides, perpendicularly.  This is so the sauce can get into all the grooves.  Heat a little oil in a frying pan and cook the sausages to get a nice char on the outside.  Remove the sausages and wipe the pan clean.  Put the sausages back in the pan with the teriyaki sauce and cook on medium/low heat until the sauce thickens into a glaze.  Remove from heat.

Cut an opening on the buns vertically as in the picture.  Warm them in the microwave.  Place the sausages in the buns and drizzle some sauce on top.  Cover the sausages with the slaw and garnish with tomato slices and black sesame seeds.

Recipe by Pearl
Photo by Sunny

 
 
Gluten Free Sweet & Sour Wings | Big Bang Bites | bigbangbites.com | These baked chicken wings glistening with a sticky sweet and sour glaze are so delicious, you won’t believe they’re gluten-free.
These baked chicken wings glistening with a sticky sweet and sour glaze 
are so delicious, you won’t believe they’re gluten-free.


Gluten Free Sweet & Sour Wings | Big Bang Bites | bigbangbites.com | These baked chicken wings glistening with a sticky sweet and sour glaze are so delicious, you won’t believe they’re gluten-free.
On my previous post, I made Sweet and Sour Wings the traditional way where the chicken is dredged in flour and fried before glazing with a sauce.  But I have a friend who can’t have gluten, so I thought I’d share the same recipe without gluten.  It’s actually amazing how good it is without any flour coating. 

When I made the traditional wings on my previous post, I made these at the same time.  I plated them for dinner and had everyone eat both.  I thought the coated and fried wings would win hands down, but aha!  It was a draw.  Everyone liked it both ways.  That was a nice surprise.

I also have another friend who doesn’t like to fry anything.  If a recipe calls for frying or deep frying, she just won’t make it.  It’s not a diet thing for her.  She says she doesn’t like cleaning up all the oil splatters after frying things.  I can appreciate that because I have a glass top stove, so I can just spritz and wipe.  No burners to pull off and clean!

Also, besides being gluten-free, these have fewer calories, since they aren’t fried.  So, if you’re counting calories, this could help a little.  I say a little because it does have sugar in the glaze.  So, whether you’re gluten-free or cutting calories, these somewhat trimmed down wings won’t disappoint you.  They're still tangy and sticky, and they'll hit that sweet and sour spot you're craving.

Note:  For those of you who are gluten free, but still want fried wings, you can substitute the flour with quinoa flour.

About 20 pieces

Sauce:
½ cup Japanese vinegar (white vinegar is okay too)
½ cup sugar
2 T ketchup
2 tsp. soy sauce
½ tsp. salt

Chicken:
2 pounds of wings
garlic salt
pepper
2 stalks of green onion, chopped

Combine the ingredients for the sauce and cook over medium heat for about 4 minutes until slightly thickened.  Set aside.

Remove the wing tips.  Cut the wings into two at the joint.  Dust lightly garlic salt and pepper.  

Line the wings in a single layer in a baking pan that has been lightly oiled, so the wings won't stick.  Bake at 350 degrees for about 20 minutes.

Pour the sauce over the chicken and bake for another 20 to 25 minutes.  Don’t turn the wings, but baste occasionally to create a glaze.

Plate the wings and sprinkle with chopped green onions.

Recipe by Pearl
Photo by Sunny

 
 
Sweet & Sour Wings | Big Bang Bites | bigbangbites.com | An Asian favorite, these chicken wings are fried crisp, then finished off in the oven with a sticky sweet and sour glaze.
An Asian favorite, these chicken wings are fried crisp, 
then finished off in the oven with a sticky sweet and sour glaze.


Sweet & Sour Wings | Big Bang Bites | bigbangbites.com | An Asian favorite, these chicken wings are fried crisp, then finished off in the oven with a sticky sweet and sour glaze.
These are the Sweet and Sour Chicken Wings I grew up eating.  It’s my mom’s recipe, hand written on a now brown with age card, so it has to be fifty years old or more.  But I kind of tweaked it a bit.  And now I’m sharing it with you.  It’s not too sweet with just the right amount of tanginess.

The kids were really happy when I decided to make this for the blog because it meant that’s what they were having for dinner.  I made some stir fry veggies and hot rice, and voila!  Well, that’s French, but I don’t know the word for “there it is” in Chinese.

Around the dinner table, we recalled when Lindsay studied in China during her MBA program.  How excited those kids were that they could eat yummy Chinese food everyday!  Well, not so.  They saw no chow mein or any other noodle dish, no sweet and sour, and no orange chicken!  What?  It must have been a very loud echo with thirty students when they were sadly told, “orange chicken is not Chinese food.” 

This recipe can be adapted to pork also.  If using ribs, tell your butcher to cut them into two inch pieces.  You can also use boneless pieces of pork. 

Some sweet and sour recipes have you batter the wings for frying, and others have you dredge the wings in flour.  This recipe has some cornstarch in the dredging mixture, which makes the wings crispier.  Yes, it’s going to be coated in a sauce while baking, but it does make a difference.  It keeps it lighter and not so doughy.

About 20 pieces

Sauce:
½ cup Japanese vinegar (white vinegar is okay too)
½ cup sugar
2 T ketchup
2 tsp. soy sauce
½ tsp. salt

Chicken:
2 pounds of wings
½ cup flour
¼ cup cornstarch
garlic salt
pepper
oil for frying
2 stalks of green onion, chopped


Combine the ingredients for the sauce and cook over medium heat for about 4 minutes until slightly thickened.  Set aside.

Remove the wing tips.  Cut the wings into two at the joint.  Dust lightly garlic salt and pepper.  Combine the flour and cornstarch and dredge the wings in it.  Fry until golden brown in about a quarter inch of oil.  They don’t need to be done as they will cook in the oven.  Drain on paper towel.

Line the wings in a single layer in a baking pan.  Pour the sauce over the chicken and bake for 20 to 25  minutes at 350 degrees.  Don’t turn the wings, but baste occasionally to create a glaze.

Plate the wings and sprinkle with chopped green onions.


Recipe by Pearl
Photo by Sunny

 
 
Crab Club Sliders | Big Bang Bites | bigbangbites.com | A double decker of sweet and creamy crab salad, crisp bacon, and avocado slices make this club slider a real winner.
A double decker of sweet and creamy crab salad, crisp bacon, 
and avocado slices make this club slider a real winner. 


Crab Club Sliders | Big Bang Bites | bigbangbites.com | A double decker of sweet and creamy crab salad, crisp bacon, and avocado slices make this club slider a real winner.
You used to see club sandwiches on menus all the time, but somehow they have fallen out of popularity, I guess.  Or maybe I’ve been eating at places where they’re just passé.  But hey, it’s time to bring them back because they’re so good.  Kind of like a basic that never lets you down.  A side of fries and a cold drink…you just can’t go wrong.

I’ve been saying how great that it’s crab season, so yup, I’m still buying, cracking, and picking that sweet meat.  So, here’s another crab recipe that brings back the club sandwich that I love.  Of course, in a mini version by the way of sliders.

When I was making this, I lightly toasted the buns because club sandwiches are usually made with toasted bread.  I also made some without toasting the buns.  The verdict was split among my tasters, so you can decide what will be your pleasure. 

The crab salad on this slider reminded me that it’s been ages since I’ve had a really good lobster roll.  The last couple of times I ordered it at a restaurant, I was so disappointed.  You know that feeling when something just doesn’t hit the spot and your little taste buds are so sad.  I think I might use this same recipe and do a lobster slider, too.

Anyway, enjoy crab season and make these little gems.  Well, these sliders are double high, so they’re not quite that little.  Open wide!

Makes 12

12 slider buns
4 cups loosely packed crab meat
¼ cup green onions, chopped fine
¼ cup mayo, plus extra for spreading on bun
4 tsp. ketchup
1 tsp. white wine vinegar
dash of salt, if needed
8 pieces of bacon
2 avocados
12 cherry tomatoes for garnish (optional)


Combine the crab meat, green onions, quarter cup of mayo, ketchup, and white wine vinegar.  Add salt as needed.  Set aside.

Cook bacon according to your likeness:  soft, medium crisp, or crispy.  I like medium crisp.  Cut each bacon into thirds.  Set aside.

Peel and pit the avocados.  Slice and set aside.

Cut the buns into thirds with the middle piece about ½-inch thick.  Lightly toast them, or leave them soft.  It’s up to you. 

Line up all the bottoms of the buns and divide the crab salad equally among them.  Spread mayo lightly on one side of the middle piece of bun.  Place on the crab, mayo side up.  Top with avocado and two pieces of bacon.  Poke a toothpick into a cherry tomato and secure it into the bun.

Recipe by Pearl
Photo by Sunny