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Appetizers

Super Bowl Wings

February 4, 2017 By Steve Dunn Leave a Comment

Super Bowl Wings

 

These tasty wings are a mash-up of two great recipes from work, a baked chicken wing recipe from my friends at Cook’s Country, and a killer sauce developed by my CI teammate Andrea Geary for incredible Korean Fried Chicken Wings.  I had a hankering for Andrea’s wings last weekend, only to discover that I didn’t have enough oil to properly fry them when I set to work, and so did a quick pivot and dug up the baked wing recipe rather than venture out in the cold for frying oil.

Were they absolutely as good as Andrea’s original recipe for fried Korean awesomeness?  No.  There really is no substitute for frying when you’re looking to deliver super crispy wings, but the baked recipe did the job well enough and her sublime wing sauce dressed them up in spicy style.  To get crispy chicken wings without frying, the Cook’s Country team found a way to dry out the skin.  Baking powder was their secret weapon; it helps break down the proteins within the skin, and aids in browning. After you toss the wings with baking powder and salt, you start them cooking in a low oven to render their fat, then crank the oven to finish roasting the wings and crisping the skin. 

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Filed Under: Appetizers, Hors d'oeuvres Tagged With: Chicken & Poultry

Thai Peanut Pork Belly

May 2, 2014 By Steve Dunn Leave a Comment

Thai Peanut Pork Belly

This is my take on one of the best restaurant dishes I've ever had.  The original, an appetizer by Chef Kate Rench of Café Diva in Steamboat Springs, CO is called a "Peanut Butter and Bacon Sandwich" and consists of Asian braised pork belly, Thai peanut sauce, sriracha, and raisin nut toast.  The boys and I first tried this dish two years ago while skiing at Steamboat and were totally blown away by its complexity and utter deliciousness.  Truth be told, when we decided to head back to Steamboat for February vacation this year it was this dish more than any other factor (except maybe the awesome snow there) that sealed our decision to return.  Yup….it's that freakin' good!

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Filed Under: Appetizers, Bacon

Fried Brussels Sprouts with Curried Sriracha Aioli

April 18, 2014 By Steve Dunn Leave a Comment

Fried Brussels Sprouts with Curried Sriracha Aioli

Fried brussels sprouts seem to be all the rage these days, available on many restaraunt's menus as an appetizer or side-dish.  I first encountered them over a year ago at a local place called the Rye Tavern, and from my first bite was smitten.

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Filed Under: Appetizers, Side Dishes

Swedish Meatballs

January 4, 2013 By Steve Dunn Leave a Comment

Swedish Meatballs

 

Happy New Year to you all, I hope you had a delicious holiday season full of family and fun!

This is an awesome recipe that I'd hoped to share before the holidays just in case some of you wanted to serve these meatballs up as hors d'oeuvres at a holiday cocktail party but as is often the case, especially around the holidays, time slipped away and I never got it posted in time.

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Filed Under: Appetizers, Entrees, Hors d'oeuvres

Teriyaki Chicken Wings

August 22, 2012 By Steve Dunn Leave a Comment

Teriyaki Chicken Wings


Ever have a hankerin' for chicken wings?  

Yeah, me too….all the time.

Normally I'm a buffalo wing kind of guy, having been schooled in the fine art of hot-wings while an undergrad  student at Syracuse about 400 years ago.  My time there coincided with the birth of the buffalo wing craze and there was a local joint called "Ventura's Wings and Things" that delivered killer wings that were always part of our weekend feasts.

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Filed Under: Appetizers, Snacks

Tomatillo and Avocado Salsa

October 3, 2011 By Steve Dunn Leave a Comment

Tomatillo and Avocado Salsa


This little ditty has fast become one of our favorite condiments to have on-hand.  Vibrant, light and fresh, it is equally at-home as a sandwich spread, a fajita topping, or a dip for chips.  It's got a nice kick without being too much, and the acidity from the tomatillos and the 1/2 lime make your mouth sit up straight and give thanks.  Hallelujah!

Never cooked with or eaten tomatillos before?  Well, that's gonna change…..NOW!

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Filed Under: Appetizers, Condiments + Sauces + Jams, Hors d'oeuvres, Snacks

Zingy Wings

September 27, 2011 By Steve Dunn Leave a Comment

Zingy Wings

Arthas and I tossed these wings together a few weeks back as a treat to bring to a neighborhood barbeque…..they were fabulous!  The recipe is a rif on my friend Winnie's "Sweet and Spicy Rubbed Wings", which she submitted some time ago for a Food52 contest for your best chicken wings.

According to Winnie, she had developed this spicy coffee-cocoa rub to use on ribs and loved it so much that she then tried it on some homemade roasted nuts, and then finally these wings.  It sounds like she was tossing it on anything that didn't move!  Don't you love a condiment that can be put to use in so many different ways?  

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Filed Under: Appetizers, Hors d'oeuvres, Snacks Tagged With: Chicken & Poultry

Peyton’s "Jean-Georges" Meal

July 12, 2011 By Steve Dunn Leave a Comment

Peyton’s "Jean-Georges" Meal

Today I lay down my pen (as it were) and camera, and hand over the reigns to Peyton who offered to write this guest post about an awesome meal she cooked just before heading off to summer camp.  All the words and photos are hers, and she hopes very much that you enjoy them. Cheers – Steve

One of my earliest memories about Asian food was trying to use chopsticks. I struggled, and ended up using my fingers instead. Another I have is about going to a wonderful Japanese restaurant and eating at a hibachi table. The chef cooked with huge flames, made onion volcanoes, and tossed eggs into his hat.  But what I remember most was his smile. He was enjoying the show as much as we were. Up until cooking with Steve, I hadn’t even dreamt of cooking Asian food. The techniques seemed so complicated and took years to master. 

Not long ago I was looking through his many, many cookbooks for a recipe for lamb. I went into Jean-Georges Vongerichten's cookbook, Jean-Georges: Cooking At Home with a Four-Star Chef, and it jumped out at me. No, not the lamb dish that I was looking for, but rather a picture like what you see above. It was of a whole plate of his signature appetizers, and it looked delicious.  Of course, it also looked like an intimidating challenge.  If you knew me personally, then you'd know why I couldn't just turn another page. I had to make it!

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Filed Under: Appetizers, Entrees

Edamame and Cilantro Purée

June 24, 2011 By Steve Dunn Leave a Comment

Edamame and Cilantro Purée


This past Sunday I attended what must have been the 5th or 6th H.S. graduation party for my oldest son Grid, and his classmates.  Despite the rather frigid temps at the beach where the party was held, and the fact that some of the kids HAD to have been suffering from party fatigue (it seems that current fashion dictates that EVERY family of a graduate must host a party in order that their kids remain in good standing with their class), a great time was had by all.  Calypso Hurricane rocked the house, and even pulled our young star Boris to the stage to lay down a sweet bass track for the band. Entwistle would have been proud.

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Filed Under: Appetizers, Hors d'oeuvres, Side Dishes, Snacks

Radish and Basil Pesto

June 6, 2011 By Steve Dunn 4 Comments

Radish and Basil Pesto

With summer just around the corner, our attention is drawn to fresh herbs, greens and veggies, and light quick preparations that highlight their goodness.  This little ditty is delicious as a sandwich spread, tossed with whole wheat pasta, as a crudité dip or bruschetta topping, or stirred into some smashed potatoes to make them pop.  Heck…serve a dollop along side a juicy grilled steak, piece of fish, or chicken to add a little blast of summer to your plate.

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Filed Under: Appetizers, Condiments + Sauces + Jams, Hors d'oeuvres Tagged With: Vegetables

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I started Oui, Chef a few years back as a means to chronicle my efforts to teach my kids a few things about cooking, and how their food choices over time effect not only their own health, but that of our local food

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