Bad Ass Baked Beans and Stuffed Wings

Another Sunday dinner on the grill.

Going to make some baked beans.  I have never made baked beans from scratch, because the stuff in the can does well for a starter.  A little hot sauce to give it some zip, a little Mexican brown sugar to sweeten it up.  You can’t see it very well, but on the side of the can of beans, there is a label that says “98% Fat Free !!”, well not to worry, the bacon is there to fix that !!

Ran the brown sugar over the grater.  I probably could have just tossed the whole chunk in and let it dissolve.

Chicken legs and wings again.  I de-boned the wings again.

Jalapeno peppers and some cream cheese.

I ran a knife around the edge of the pepper and then used the corkscrew in the body.

A gentle pull and twist and most of the pepper innards come right out.  I used the kabob skewer and scraped out the rest of the inside.  Yes, this is how I clean the peppers because I don’t know any other way.

Snizzle,snizzle,snizzle !!! Only cooking up half of the bacon.

Please note the latest addition to the kitchen, the 8 inch cast iron skillet.  Very handy to use for doing smaller cooking.  Good size to make cornbread too.

When I got done stuffing the wings with the peppers, I still had about 6 wings left.  I thought that I would try to make a very simple crab meat stuffing.  Green onions, butter, stuffing, a can of crab meat and some red chile flakes.

Just melted a stick of butter and mixed it all up.  I had a few hours before cooking, so I put this in the fridge to cool down. Not sure putting something warm into the wings and then letting them sit for a few hours would be a food safety violation or not. (I’ve been sick from bad chicken and it’s not worth the risk !!)

The wife found some locally grown “Yukon Golds” at a Farmer’s market.

Chicken legs getting nice and crispy.

“Double, double toil and trouble;  Fire burn, and caldron bubble”

Mmmmm, boneless wings !!!!!

My de-boneing skills are getting much better, but I doubt that I will ever get good enough to be a prep monkey in a restaurant.  This is the fourth time that I have made the wings with the peppers in them.  I don’t think I will continue with that any more.  It’s “OK”, but not good enough to keep doing it.  I did like the crab stuffing and will look for other ideas for stuffing the wings.  Any suggestions??

Mother’s Day Dinner


Is it so far past Mother’s Day that it’s almost Father’s Day and I haven’t finished my Mother’s Day post?????

Yikes !!

Well, we had my parents over and the in-laws so there was a fair sized group.

Starting out with some drumsticks and wings.

I de-boned the wings and the original plan was to stuff them with a hot pepper filled with cream cheese.

As it turned out, the peppers had no room for cream cheese !!!

I ended up just slicing and seeding the peppers and then stuffing the slices inside the wing.

The wife pulled a couple of packages of bratwurst out and I cooked those as well, and those ended up being in my lunches all week.

Some grilled/charred vegetables too.

I had the hot oil out for cooking homemade potato chips so I also deep fried the boneless wings before slapping some BBQ sauce on them and torched them up some.

I specifically told EVERYONE at the dinner table before we started to eat that the wings had a hot pepper in them. I did not want anyone to take one, bite it and find out it was too hot to eat and then waste it.

Well, about half way through dinner, the M-I-L takes a wing, bites it  and says “Oh, this is hot.” (in a surprised tone)

I tried !!!

Father’s Day just around the corner so I am hosting again and will probably repeat much of the same food.


Chicken Legs

For at least the past 30 years in America, the food “experts” have been telling use to eat less red meat, lest fat, less salt etc.

Other words, LESS TASTE !!!!

That boils down to eating a lot more “boneless, skinless, chicken breasts”.  I’ve had my fill of that.  Damn the fat, I’m going for the good stuff.  The legs and thighs have the most flavor on the chicken and has really been neglected as  a dinner staple.

So not only do the legs taste good, they can be cheap.  This package was $3.78 and there was a $2.00 off coupon making it less than $2.00.

Something I like to do when I cook chicken legs is to cut all the way around the bone near the “ankle” joint and sever all of the tendons,ligaments and remove all of that nasty cartilage stuff from the knobby end.

It took me 10 minutes to find the garlic press in the “clutter drawer”.

The Ponzu sauce and the garlic go into the plastic bag with the legs overnight.  (in the fridge of course)

All done up on the gas grill outside.

These were very tasty and have already made plans for more legs !!!.