What about corn muffins instead of corn bread? Easier to grab and eat on the couch if you use cupcake liners.
These from Food and Wine look great
I also love chow's idea about cinnamon tortilla chips with ice cream. Allrecipes has a cinnamon chip recipe that got really good reviews too.
I always try to make a good chowder or chili so that people can help themselves. It's inexpensive, but if the weather is chilly, it can taste like a million bucks. I also serve all the little sides, i.e. croutons, fresh bread, crackers, cheese, chopped onions, peppers, chives. Have fun and Go PATS!
The OTHER Kfc:
Korean Spicy Chicken Wings
1 pound Sectioned chicken wings
1/3 cup potato or corn starch
1/2 cup milk
1 teaspoon salt
1 tablespoon ground black pepper
Vegetable oil for deep frying
Stir Fry Sauce(per pound of chicken):
2 tablespoons fine or medium ground red chili pepper
2 tablespoons soy sauce
2 tablespoons sugar, honey, or corn syrup
1 tablespoon rice or cooking wine
4 cloves peeled garlic
1/2 inch peeled fresh ginger
2 heaping tablespoons gochujang (see below for substitute)
water as needed to obtain a thin paste
1 green or spring onion
1 tablespoon toasted sesame seed
Prepare the chicken
Rinse the wing pieces in cold water, then lightly salt and pepper them. Let stand about 10 to 15 minutes.
Place wing sections in a large bowl and pour the milk over them, then place in refrigerator for about one hour, turning three to four times.
Mix the Stir Fry sauce
Place the ginger and garlic into a blender with just enough water to liquify the mix.
Pour into a small mixing bowl and add all other sauce ingredients.
Finely chop the green/spring onion and set aside.
Discard the milk and let wing section drain until just damp.
Heat oil in a large cooking pot. (350º or use the bread test)
Roll (coat) wings in starch and deep fry until golden brown then drain.
Transfer the chicken to a large stir fry pan or wok over medium to medium high heat, add the sauce, and stir fry until all liquid is gone.
Place onto a serving tray and garnish with the green onion and sesame seed. Serve as an appetizer or with sticky rice and ban chan for a meal.
# If you can not get Kochujang in your area you can make a substitute chile paste that, while it will not taste the same, can be used with acceptable results.
1 tablespoon soybean paste or miso (can be omitted if unavailable - but will change the taste)
3 tablespoons finely ground red chile pepper
1 teaspoon sugar
3 cloves pressed or minced garlic
1 teaspoon soy sauce
1 teaspoon korean rice wine or a cooking wine
1 teaspoon pure roasted sesame seed oil
water as needed
In a small bowl, mix all ingredients except the sesame oil, adding just enough water to form a thick paste.
Allow to sit at room temperature for at least one half hour.
Add sesame oil (and a little more water if needed), mix well and let sit another ten minutes.
Refrigerate until use.
After sitting, you may need to add a small amount of water to regain the paste consistency.
Okay, I just made the sauce for construction tomorrow.
I did do some ad-libbing though.
I couldn't fine gochujang but got a different chili paste. I used regular white wine since I didn't feel like getting more cooking wine. As well, I dialed down the amount of chili flakes and instead of water to make the paste with I used lime juice.
I used honey as per the option
The whole mess tastes incredible and the flavours haven't had time to mingle yet. It's got a really good kick to it too.
I've tripled the recipe and will be using 3 lbs of wings which I will soak overnight in the milk.
Tomorrow we cook!!