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Thursday, April 14, 2011

Friday Specials and Charcutepalooza post

Buffalo Chicken Steak Panini - grilled "chicken steak", buffalo sauce and bleu cheese grilled on a ciabatta sub roll.

Creamy Tomato Basil Soup
Hearty Split Pea Soup

• • • • •

Making it in just under the Charcutepalooza wire are hot smoked Huki Wings. A bit of a pun 'cause leaving my entry so late reminded me of pulling all-nighters in the studio, cramming for tests and marathon sessions in an attempt to finish an assignment. Huki is the Hawaiian word for pull and it sounds an awful lot like hooky - which I've also been known to do.

I served the wings with a side of fresh pineapple, banana and yogurt salad topped with toasted coconut. Maybe a vegetable or two would have made it a proper meal, but frankly these were so tasty it was more fun to toss any pretense of civility out the window - along with flatware - and wallow in finger-licking winged gluttony.


Huki Wings
5-6 pounds chicken wings
2 t black pepper

40 g fresh ginger, grated
200 g soy sauce
50 g honey
50 g lime juice
50 g canola oil
10 g sesame oil
8 peeled garlic cloves, grated
2 t chipotle
1 t Chinese five spice


Wash and pat dry wings. Tuck in the tips to make a triangle, arrange in a single layer and pepper generously. Allow to sit while you assemble the marinade.

Combine remaining ingredients in a large bowl. Add chicken wings, toss and transfer wings and marinade into a one gallon zip lock bag. Refrigerate for several hours or overnight occasionally turning bag to redistribute marinade.

Arrange wings on smoker grate and allow to air dry. (There is a technical cooking term - which I can't remember - for this process allowing the surface to become tacky rather than wet thus creating a dryer surface for the smoke.)

Smoked with applewood chips for 80 minutes at 225°, then finished with a quick char on the grill.


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