Melange on the radio…
Recently we were featured on one of the local radio shows in Houston called Living Large. A good friend of mine, Jack, asked if I’d come on and share about some of the new catering trends for the year. On the show we discussed some of our newest cocktail stations and a big trend with color this year. Let me know what you think! If you’d like pictures or other descriptions of the stations talked about, send a quick email to me at firstname.lastname@example.org.
Superbowl Sunday Chicken Wings
So we’ve heard about the possible chicken shortage for the biggest wing day of the year…SuperBowl Sunday on February 3rd.
While the shortage is more of speculation than actual fact at this point, we still thought you might like a really great recipe for chicken wings for your party. While reading on the possible impact of the shortage of wings, we stumbled upon this really fabulous wing recipe from another blog that we just had to share! Now…we have wing recipes…and ours are pretty great as well. But in the interest of sharing good stuff for everyone..you have to try this!
Here’s what you’ll need for enough to feed 8:
- ½ medium onion, roughly chopped
- 2 jalapeno peppers (or 1 serrano pepper), ribs and seeds removed
- 3 garlic cloves, peeled
- ½ cup cilantro, tightly packed
- Freshly ground pepper
- Zest from 2 limes
- ¼ cup lime juice
- 2 tablespoons Paleo-friendly fish sauce (Red Boat!)
- 2 tablespoons coconut aminos
- 6 pounds chicken wings and/or drumsticks
- 1-2 tablespoons melted fat of choice
- 4 limes, cut into wedges
Toss the onion, peppers, garlic, cilantro, ground pepper, lime zest and juice, fish sauce, and coconut aminos into a blender, and blitz everything together until a bright green purée is formed.
Place the chicken wings in a large bowl, and add the marinade. Mix well with your hands.
Marinate the chicken in the fridge for at least 30 minutes and up to 12 hours. Don’t marinade the wings longer than 12 hours because the acid will make the meat mushy. Ew.
Take the wings out of the refrigerator 30 minutes before you intend to cook them. You can cook these chicken wings either in the oven or — if you can stand the chilly weather outside — on your backyard grill.
Want to stay indoors? Arrange a rack in the middle of the oven and preheat it to 400°F on convection roast (or 425°F on the regular setting). Line a rimmed baking sheet with foil, and place a wire rack on top.
Arrange the wings on the greased wire rack, roast ‘em for 30 minutes (flipping midway) or until the wings turn golden brown.
If you’re grilling the chicken wings, first use long-handled tongs to grease the cooking grate with a wad of paper towels dipped in melted fat. Then, cook the wings over medium-hot coals (or with gas grill burners set to medium) for about 15 minutes, turning once, until the fat has rendered and the skin turns crisp and golden.
Serve them up and enjoy! Garnish with fresh sliced lime wheels and eat em up!
We found this great recipe on nomnompaleo.com and were so delighted we just had to share it! Healthy and beautiful!
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Grilled Cheese & Soup
The weather in Houston has been somewhat of a roller coaster lately. One day we are in the 80′s. The next we are in the 30′s. Tonight we thought it would be a good idea to make some grilled cheese with tomato basil soup, put a log on the fireplace (which remains largely unused for 99% of the year in Houston) and enjoy the chill outside. What better way then to make a grilled cheese sandwich with some of our favorite ingredients…a Caprese Grilled Cheese!
The ingredients are super simple. All you need is:
- Basil (Fresh Basil all the way)
- Tomatoes (Heirlooms are great!)
- Buffalo Mozzarella
- Sourdough Bread
You can combine these in any way you want…there’s no wrong way. That’s why we think this is such a great dish. Anything you can do with 3-4 ingredients and in less than 10 minutes is a winner in our book!
Butter both sides of the bread before grilling…the sourdough will crisp up nicely on the outside but will remain soft and chewy on the inside. After a couple of minutes of grilling the bread, add you tomatoes, then mozzarella and then your basil. After the cheese is melting a bit, place the other slice on top and flip until gooey.
Serve with your favorite kind of soup. We chose tomato basil tonight and it was delish!
If you want some other brilliant ideas for grilled cheese sandwiches, try this fun link for 40 amazing grilled cheese sandwiches! There’s something for everyone so go make your favorite and email us your results! We love to see what you are eating. You can email us at email@example.com.
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Happy New Year!
Finally! Our holiday season was incredible this year and we owe that to a lot of really great clients. Some of the best parties we’ve ever done were done this year. We’ve included a few shots for you to view…or you can go look at them on our FaceBook Page (which we update pretty much daily with new stuff). Thanks for being fans of Melange and we can’t wait to show you what we’ve come up with for 2013. Happy New Year!
New Emails for Cool People…
Just wanted you to know that we’ve created an easier way for you to receive emails from Melange on the subjects and topics that you want. You can update your preferences and/or subscribe newly by filling out the form below. So what are you waiting for? Get to it!