Hello Old Friend

I have missed you old friend, and am so glad we are back in touch, it took some thoughtful planning and a little sacrifice, but here we are. Sometimes shiny new things can detract us from the things that we really love to do, but it always feels nice to see an old friend whether that friend is a person, an old snuggly sweatshirt, a favorite baseball cap, maybe your snuggle bear, a hobby or a passion. It is always these things that we return to with our hearts.

This is Deanna and Derek. There are few people in my life who can be absent for a long time and when we are together it is as if we have not been a part at all. Deanna and I have never lived in the same state, yet we have a bond that I treasure. She and her husband, Derek, joined Al and I on vacation 3 years ago in Napa and we all had such a wonderful trip. We visited several wineries, the first being Rombauer, one of D&D's favorites. It was the start to a great four days. We recently bought our first bottle of Rombauer and have it set aside for a special occasion. Perhaps with them one day.

I recently went to a wonderful wine tasting and dinner thanks to my wonderful Alan who surprised me and brought me to Ruth's Chris Steak House for this event. We had four courses with corresponding wines. One of the courses was sea bass. I am obsessed with that beautiful piece of fish we tasted. I bought some and am determined to do it justice. I must admit I am a bit nervous because it is quite expensive, but I think I am up for the challenge.

I have been frequently FoodNetwork.com as my latest recipe resource, particularly Tyler Florence. I really like his style and if I could cross Tyler with Ina, I would be looking at myself-maybe with a splash of Giada. My food network "friends" have given lots of inspiration lately. Let me share my new favorite Wings recipe. I have made it few times now, and perhaps it is pretty standard, but I dig! I have made the sauce and keep it in my fridge so that I can make smaller batches of wings. I buy the big bags of them at Costco and just take out like six at a time if we are going make appetizers just for us. One Saturday night I made a bunch of different small servings of appetizers, buffalo wings and teriyaki wings (6 of each) cut up vegetables, potstickers (Carlos' favorite!) popcorn, sliced apples with caramel sauce and Junior Mints and we watched a movie and had tidbits of yummyness. It was a bit of work, and I felt a bit like a restaurant, but what is Cafe Marisa all about if it isn't rocking lots of things at once!?

Here is Tyler Florence's Teriyaki Wings with Sesame and Cilantro

Teriyaki Sauce:
1 cup low-sodium soy sauce
1 cup grapefruit juice
1/4 cup hoisin sauce
1/4 cup ketchup
1/4 cup rice wine vinegar
1/4 cup light brown sugar
2 fresh red chiles, halved
5 garlic cloves, halved
2-inch piece fresh ginger, whacked open with the flat side of a knife
Chicken Wings:
2 dozen chicken wings, about 31/4 pounds, rinsed and patted dry
Sea salt and freshly ground black pepper
1 tablespoon sesame seeds, toasted, for garnish
1/2 bunch fresh cilantro, chopped, for garnish

Directions:
Prepare the teriyaki sauce by combining the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, chiles, garlic, and ginger in a pot. Bring to a slow boil and cook, stirring, until thickened, about 20 minutes.
Preheat the oven to 400 degrees F.
Season the chicken wings generously with salt and pepper. Lay the chicken wings in a single layer on a sheet pan. Bake for 20 minutes or until the skin gets crispy. With tongs, dip the wings in the teriyaki sauce and return to the oven for 10 to 15 minutes to glaze. An impressive presentation is to serve these chicken wings family style; arrange them on a large platter, pour the remaining sauce over them and sprinkle with sesame seeds and cilantro. Don't forget the wet naps!

See you next week.

M