Ginger garlic wings, tomato-bacon jam, and carrot fries: Plus, we make your neighbors jealous of your EuroCAST handles
THESE mouth-watering recipes prove this one awesome fact about your cookware
Sometimes you just have to show off. Our removable handles are a good excuse for that.
And sometimes, I just cannot be bothered with finding, cleaning, and deploying two pans when just one of my EuroCAST pans will do. Start stove-top, finish in the oven. Takes a few moments to remove the handle, and I've saved myself time at the sink.
So, get ready for some amazingly delicious food that can serve to drive your friends crazy happy for the flavor, and crazy jealous because (unless they, too, have EuroCAST) you're making these beautiful goodies thanks to the removable handle.
Go, my friend. Be a star.
Wings like you've never had -- unless you already tried these from my Instagram account
I figured out a while ago that a lot of people reading our weekly recipes sent via email don't visit our gorgeous (if I say so myself) Instagram account. And a few people on my Instagram account don't subscribe to the ROTW (most do, heaven bless them).
So in case you missed these incredible wings there, I've got you covered here. You do these with our famous and desirable EuroCAST sauté pan (click here to find the perfect one for you). You'll be working that handle-on/handle-off magic, so be ready! (For a refresher, check out Jay's fun show-and-tell, "Handling the Handles.")
For the wings
Mix these marinade ingredients together with the wings in a heavy duty ziplock, and then seal the ziplock and put it in a bowl (extra insurance to avoid leaks) until you're ready to put the wings in:
- 4 garlic cloves, crushed
- 1 (2-inch) piece fresh ginger, crushed, then finely minced
- 1/2 cup soy sauce
- 1/3 cup distilled white vinegar
- 1/4 cup honey
- 2 tablespoons fish sauce
- 2 dozen chicken wings
- Kosher salt
- In your largest Eurocast skillet (I use the 12" pan, but here are all the ones EuroCAST offers), add all the wings and brown, skin side down.
- Do it in batches to avoid crowding.
- Add all the marinade and cook braising gently for 20-25 minutes.
The sauce will thicken.
- Place the wings on a plate.
- Toss the vegetables with dressing (see recipe below)
- Top wings with the salad (see recipe below)
Well, not a salad so much as vegetables to be tossed together with the wings. More = merrier.
- 1/4 large red onion minced
- 2 scallions, dark green tops removed and carefully cleaned
- 1 to 2 serranos or jalapeños, sliced thin
- 2 tablespoons toasted sesame seeds
- 1/2 red or orange bell pepper, cleaned and sliced thin
- Watercress or cilantro sprigs (for garnish)
- Black and white sesame seeds for magical impact
- 2 Tablespoons blak•label chili oil
- 2 Tablespoons blak•label lemon oil
Carrot fries on the EuroCAST griddle: Handles off!
These are addictive. Luckily, they're not REALLY addictive. But ... you know. Make 'em. Eat 'em. Dream constantly of the next time you'll make 'em.
- Pre-heat your oven to 425F.
- Remove the handle on the griddle and keep it handy.
- Carefully slice carrots into match-stick size, coat with olive oil, kosher salt, garlic powder, cumin seed, and Aleppo flake.
- Place the griddle in the oven.
- Roast until caramely and golden, about 20-30 minutes.
- Place the handle you set aside into the gravity bolt. This lets you life the griddle out of the oven without mitts -- and without burning yourself.
- Serve without the handle, because the griddle is gorgeous as a presentation dish.
- Spoon on a spiky lemon sour cream topped with a fist full of chopped herbs. You could add some blak•label lemon olive oil to that sour cream. It's delish and will have you time.
I even threw on some Chile oil because I’m spicy that way. Your call. (Hey, that blak•label hot chile oil in fact would be awesome here.)
Some words just go together, like pasta and pesto, beans and rice, Astaire and Rogers, Lucy and Ricky, Barnum and ... uh, you get it.
May I propose another pairing?
Tomatoes and bacon.
Make it. You'll want it on pasta. Rice. Lucille Ball. Everything.
- 1/2 lb of good-quality bacon, diced
- 4 shallots sliced wafer thin
- 2 pints of cherry tomatoes
- 5 cloves (or more)
- 1 T freshly chopped oregano
- In your largest Eurocast skillet on low heat, add the bacon, shallots, and cherry tomatoes with a good dash (or two) of salt.
- You can remove the handle and roast at 325F for twenty minutes, or keep the handle on and do this part on the stovetop, keeping the heat low and cooking for 30 minutes.
- Stir gently as you go.
- After 20 minutes in the oven, or 30 minutes on the stovetop, add garlic and oregano.
- Cook 3 more minutes.
- Remove from heat.
Use it right away (ideas below), and any leftovers you can let cool and store in the refrigerator in an air-tight jar. But you probably won't have leftovers. If you want leftovers ... make more! You will then have pleasure awaiting in the fridge, and no regrets.
How to eat this
In the photo, I'm suggesting you enjoy this with a drop-dead perfect baguette topped with a gooey goat cheese, smeared up, down, and all around with this jam.
But it's really versatile. It pairs perfectly with penne regate, put it on a grilled cheese sandwich -- or, do what I do, just eat it by the spoonful over the skillet in bed. Yes.