Looking anxiously at the calendar, wondering what you'll make for your Superbowl Sunday party? Worry no more—we've got you covered, with a little help from your foodie neighbors.
Fighting Gai Chicken "Taco"
Submitted by Kris Petcharawises, the man behind popular pop-up restaurant
- 2 lbs. of ground chicken
- 6 tbsp. fish sauce
- 3-4 tbsp. fresh-squeezed lime juice
- 2 tbsp. palm or brown sugar
- 2-3 fresh Thai chilis or 1 tsp. dried chili
- 1 ½ tbsp. toasted rice
- ⅓ cup cilantro, chopped
- ⅓ cup mint, chopped
- ⅓ cup red onions, chopped
- Butter or canola oil
Saute ground chicken until fully cooked. Add fish sauce, lime juice, sugar, chili, toasted rice and mix. Add cilantro, mint and red onions and gently mix. Heat butter or canola oil on medium heat in frying pan. Toast tortillas, turning once. Place ground chicken on tortillas, garnish with extra cilantro, herbs or lettuce.
Ed. Note: For those who don't have time to cook, will be offering their Gai Isan wings and new green curry wings in time for Sunday, with sides of sticky rice and Thum Thum salad and free delivery in Southwest. Emailing Petcharawises at eat@gaigaithai, or call (612)-991-9923 by Friday.
Submitted by the owners and chef of Linden Hills' Tilia.
- 8 - 10 chicken thighs. You can bone them, but that's a lot of work.
- 1 cup white onion, diced
- 6 green onions, sliced
- 1 habanero pepper, whole
- ¼ cup fresh garlic cloves
- 1 teaspoon presh ginger, peeled and rough chopped (peel/scrape the ginger with the back of a spoon to save time)
- 2 teaspoon alspice, ground
- 2 teaspoon fresh thyme
- 1 teaspoon cayenne
- 1 teaspoon black pepper, freshly ground
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- 2 teaspoons sugar
- 1 cup white wine vinegar
- 1 cup orange juice
- 1 cup fresh lime juice. Don't get that "real" stuff that your mom used. It's 2012 for Chrysler's sake. Get real limes.
- ½ cup soy sauce
- ½ cup canola oil
In food processor pulse white and green onions, and habanero (part 1) with spices (part 2) to make a rough mass, almost paste. Don't overdo it, because the onions will get gassy if you do. That reminds me, when you handle habanero peppers, wear rubber gloves or wash your hands really, really well afterwards. Trust me on this one, Ok? Two words: Pepper. Peter. Enough said.
Transfer this to a blender and add the vinegar, juices and soy (part 3). Blend until it is really smooth. Turn the thing down to low and add the oil (part 4), nice and slow.
Now you get a choice: To marinate or not to marinate.
If you wanna marinate, it takes time so do this part the day before. If you are reading this now and the game starts in two hours, skip the middle paragraph in the next section.
Take the chicken thighs, rinse them off and then pat them dry. Season the living daylights out of them with kosher salt. Think snow. Let them sit for a half-hour or so but don't space them for a whole episode of Breaking Bad. That's 47 minutes. When the times up, rinse them again and pat dry again (it's called dry brining in case you were wondering, but don't ask me why since you rinse it off).
Now get yourself a big Zip Loc ® bag and add the marinade and chicken thighs. Seal it up and throw it in the fridge and go to bed. When you get up the next day and here I am assuming that you are going to sleep like 6-8 hours, You might go 10 or maybe even 12, but more than that and you are pickling the chicken with all that acid. Pull them out and grill them. Wood or Charcoal is cool. Gas is fine too. A bunsen burner works—and you could even just bake them—but wood charcoal grilled is really the best.
Me, I like to sleep in and forget the marinating. Make the marinade the day before. Dry brine the chicken, do the rinse-rinse-pat-pat thing and let them air dry in your fridge—the skin will get nice and crispy that way—put them on a plate or baking tray and leave them uncovered. Then relax. The day of, rub the chicken with a little oil and grill them till they are done. Not too hot now. Chicken likes slow even heat. It, like you, is mostly water so don't evaporate it all and make them taste like sawdust. Plus that's why you got the thighs anyway. More fat, more flavor, more juicy. Breasts are for Suckers. Remember that. If you do over—cook them, don't blame me cause I warned you. While you are out on the grill loving up your thighs, take the marinade and put it in a pot and reduce it till it's nice and thick. Think of it like a Jamaican BBQ sauce. Pull your thighs off the grill and put them in the pot. Spoon and stir to coat all your chicken in the sauce, like chicken wings. Taste one. Go ahead. You are going to be dying to know and plus it might need salt or a squeeze of lime. I am not going to be at your party and your friends probably don't know me but taste them and decide so they don't hate me for not telling you to taste your food and adjust the seasonings.
You can sprinkle them with some cilantro too if you want.
Submitted by local foodie and former Southwest Minneapolis Patch freelancer Marsha Trainer. "They sound super fancy, but are really just warm cheesy pastry goodness that's pretty easy to make," she writes. Recipe courtesy of Jaqu es Pépin , F ood and Wine.
- 1 cup milk
- 4 tablespoons unsalted butter (1/2 stick)
- 1/4 teaspoon salt
- Dash cayenne pepper
- 1 cup all-purpose flour
- 3 large eggs
- 1/2 teaspoon paprika
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups grated Swiss cheese (Emmenthaler or Gruyere)
- Coarse salt (fleur de sel or kosher salt) to sprinkle on top
- Bring the milk, butter, salt, and cayenne to a boil in a saucepan. Remove from the heat, add the flour all at once, and mix vigorously with a wooden spatula until the mixture forms a ball. Return the pan to the heat and cook over medium heat, stirring occasionally, for about 1 minute to dry the mixture a bit. Transfer to the bowl of a food processor, let cool for 5 minutes, then process for about 5 seconds.
- Add the eggs and paprika to the processor bowl, and process for 10 to 15 seconds, until well mixed. Transfer the choux paste to a mixing bowl, and let cool for 10 minutes.
- Preheat the oven to 375°. Line a cookie sheet with a reusable nonstick baking mat or parchment paper. Reserve 1 tablespoon of the grated Parmesan cheese, then add the remainder and all the Swiss cheese to the choux paste. Stir just enough to incorporate. Using a tablespoon, scoop out a level tablespoon of the gougère dough, and push it off the spoon onto the cooking mat. Continue making individual gougères, spacing them about 2-inches apart on the sheet. Sprinkle a few grains of coarse salt and a little of the reserved Parmesan cheese on each gougère. Bake for about 30 minutes, until nicely browned and crisp. Serve lukewarm or at room temperature with drinks.
Here are some other recipes our sibling Patches suggested. Do you have favorite ideas?
Baked Buffalo Chicken Wings
Submitted by Eagan Patch user Allison Arbuthnot, courtesy of Quick from Scratch, via Cooking.com.
- 4 lbs. chicken wings
- 3 tbsp. cooking oil
- 4 cloves garlic, chopped
- 1 and 3/4 tsp. salt
- 1 and 1/2 tsp. cayenne
- 2/3 cup mayonnaise
- 1/3 cup sour cream
- 1/4 lb. blue cheese, crumbled (about 1 cup)
- 2 scallions including green tops, chopped
- 5 tsp. vinegar
- 1/4 tsp. fresh-ground black pepper
- 1/4 cup ketchup
- 1 tbsp. Tabasco sauce
- 8 ribs of celery, cut into sticks
In a large bowl, combine the wings, oil, garlic, 1 1/2 tsp. of the salt, and the cayenne. Arrange the wings in a single layer on two large baking sheets. Bake until just done, about 25 minutes.
Meanwhile, in a medium glass or stainless-steel bowl, combine the mayonnaise, sour cream, blue cheese, scallions, 1 tsp. of the vinegar, the remaining 1/4 tsp. salt, and the black pepper.
In a large bowl, combine the ketchup, the remaining 4 tsp. vinegar, and the Tabasco sauce. Add the wings and toss to coat. Serve the wings with the celery sticks and blue-cheese dressing alongside.
Submitted by Burnsville Patch editor Clare Kennedy:
- 4 avocados
- 1 red onion
- 3 cloves garlic
- 1 tomato
- 1 to 3 limes
- 2 tbsp. of olive oil
- Salt and pepper, to taste
Get a sturdy bowl, preferably metal, that can withstand some abuse. Using the back of a spoon or a pestle or whatever other blunt object you can find, smash the garlic cloves into the surface of the bowl. Try to coat the surface of the bowl evenly with the juices.
Once the cloves are thoroughly pulverized, pour in your olive oil. Now get your avocados. Quick note: If they aren't ripe when you buy them, store them in a dry place inside a paper bag. I don't know why, but it helps them ripen nicely. They should be somewhat soft but firm — not squishy. Cut the avocados up into one-inch chunks, discarding the brown stuff. Dump them in the bowl.
Next, dice your onion and tomato. You can also add in diced Granny Smith apples or green bell peppers (my personal favorite) for added crunch and flavor. Dump these in the bowl as well.
Now get your limes ready. Be careful about how much lime juice you put in. It really depends on personal preference, but too much can overpower the guacamole. To extract extra juice, I roll them on the counter under my palm before I cut them in half. Cut one in half and squeeze. You should have about 1/4 a cup of juice from a single lime.
Drizzle 1/4 cup of juice over the mound of vegetable matter in the bowl. Now get a fork and smash it all up. Stop and add in salt and pepper. Mix. Now taste test it. If it's too bland, add in more lime juice by small increments until you get it just right.
Avocados exposed to air get nasty pretty fast, so I recommend making the dip only 20 minutes before serving. However, if you put the avocado pits inside the dip it forestalls browning for quite a while — about two hours.