Category Archives: American

Beer Marinated Chicken Wings

Who doesn’t love wings (besides vegetarians and vegans)? It is great for all occasions as a snack with drinks or a main dish at home. For a lot of people, the only thing that are better than wings, may be, well, having wings with beer. Today, we combine these two things that people frequently ingest together to make a dish.

This recipe is quick to cook and easy to prepare, but it does require a day to marinade for best results so a little planning is required.  You’ll be rewarded with wings that are loaded with flavor with a marinade that keeps them moist and tender.

  • 1/4 cup olive oil
  • 1/2 cup any lager (I used Yuengling)
  • 1/4 cup light soy sauce
  • 1/8 cup lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ginger, grated
  • 1 clove garlic, minced
  • 3 lbs frozen mid-joint chicken wings


  1. Defrost chicken wings.   Clean and pat dry with paper towel.
  2. Combine all the ingredients with chicken, marinate for 24 hours.
  3. Heat skillet and pour in 1 tablespoon oil.  Put in chicken wings and fry until light brown.  Cook over medium heat for 8 minutes, then flip the chicken wings over and cook for another 8 minutes until cooked through. Do not use too high heat as otherwise you’ll have burnt skin but raw meat inside.


Other chicken wings recipe:

南乳雞翼 Chicken Wings with Red Fermented Bean Curd

豉油雞翼 Easy Soy Sauce Chicken Wings

鎮江醋陳皮雞中翼 Chicken Wings with Dried Tangerine Peel and Zhenjiang Vinegar

Honey Lemon Chicken Wings


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Herb Roast Cornish Hen

A whole roast chicken appeals to everyone, from kids to sophisticated diners. You can find a large one for $5 at Costco, but they’re often available as well at fancy restaurants. It seems that everyone has their own way of making it, and there are hundreds, maybe even thousands of recipes on the internet, but it was laney’s bog that inspired us to make this dish.  The Cornish hen (less than 2 pounds) is the perfect size for a meal for two people and has more tender meat than regular sized chickens.

We decided to use the herbs that we have at home and my favorite spice, rosemary.  By seasoning under the skin and re-applying the pan juice to the skin, the meat is tender and moist including the white breast meat. The drippings from the chicken are not wasted and are absorbed by the carrots and onions underneath.


  • Cornish hen, about 2 lbs
  • 1 carrot, chopped
  • 2 medium onions, chopped
  • 2 sprigs rosemary
  • 1 tablespoon Italian herb mix
  • zest and juice of half a lemon
  • salt and pepper
  • 1 tablespoon olive oil
  1. Heat some oil in a saucepan over medium-high heat, add garlic, carrots and onions.  Cook for 10 minutes or so, until halfway cooked through. Season with salt and pepper and transfer to baking pan.
  2. Preheat the oven to 375 F.  In the meantime, mix the garlic, rosemary, Italian herb mix, lemon zest, lemon juice, and olive oil.
  3. Carefully separate the skin from the flesh and slip half of the seasonings under the skin without tearing it.  Spread the remaining half over the top of the hen and season with salt and pepper.
  4. Arrange the vegetables at the bottom of the roasting pan and place the hen on top, breast side up.  Roast for 30 minutes.  Remove hen from the oven and use a spoon to scoop the juices at the bottom of the pan and pour it on top of the chicken.
  5. Bring the hen back to the oven and roast for another 20 minutes at 450 F until the juices between the breast and the leg run clear. This should give the chicken some nice brown color.
  6. Remove from oven and allow to rest for 10 minutes before carving.

Posted by on August 14, 2011 in American, Chicken


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Crab Cakes

Kick off your Fourth of July party with this simple and luxurious appetizer!  This crowd-pleasing American favorite uses just enough seasoning so that it won’t overpower the sweet taste of fresh crab meat.  Use a light dusting of flour to bind the crab cakes together and to form a crisp and golden crust on the outside. Crab cakes are sometimes served with a sauce, but in this case, the crab cakes are so flavorful by themselves that I think a sauce would be unnecessary and probably overpowering.


Ingredients: (makes 16 mini crab cakes)

  • 1 lb of fresh crab meat
  • 1 cup red onions, finely chopped
  • 1/2 cup green bell peppers, finely chopped
  • 1/2 cup panko or bread crumbs
  • 1 teaspoon dijon mustard
  • 1/2 cup Veganaise or Mayonnaise
  • 1/2 lemon, juiced
  • 1 teaspoon Worcestershire sauce
  • 1 egg
  • 1/4 teaspoon garlic powder
  • Dash of cayenne pepper and salt
  • 4 tablespoons flour


  1. In a large bowl, combine all ingredients except flour.
  2. Form the mixture into patties and lightly dust with flour.
  3. Lightly coat skillet with oil, heat over medium to high heat.  Cook patties, 3-4 minutes each side until browned.



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