Monthly Archives: February 2010

Buffalo Hot wings(drums) with vegan option

Ann Arbor Food

This is my superbowl tribute meal. It is sweet potatoes, chicken drums with hot wing sauce, and collard. I used drums instead of wings because they are cheaper. Wings have become trendy because of the buffalo wing trend, so it is common to pay about $1 more per pound. If you prefer wings, they can be use in this recipe. I am a big fan of Frank Redhot brand sauce.

Buffalo Chicken Drum Sticks: Serves 6-8

12-18 large drum sticks (3-4 pounds)
1 large bottle of Franks Redhot brand sauce
olive oil or butter
soy sauce (optional)
salt

Procedure:

Preheat he oven to 450. Lay the drums on a large roasting pan with a rack. Brush the drums with olive oil of melted butter, and season with salt. Back for about an hour till golden brown.

For the sauce, in a sauce pan, pour about 3/4 of the bottle in to the pan and heat. Add 2-3 tablespoons of olive oil and stir in. If using add a tablespoon of soy sauce. Alternatively, you can use butter instead of olive oil. Butter is more traditional than olive oil.

When the chicken is done, place in a bowl, and add the sauce. Stir to coat all of the drums. Pour some of the extra sauce on the bottom on top of the chicken.

Serve with ranch or blue cheese dressing (optional)

Vegan Option: Tofu “buffalo wings”

I used to make this for potlucks when I was a vegan. The hot “wing” sauce can easily be made vegan, and paired with a vegan protein source like baked/fried tofu or seitan, this can make for a very tasted meat alternative.

Ingredients:

2-3 blocks of extra firm tofu, or a 2 pounds of seitan (wheat gluten)
Vegetable oil for frying
One recipe for hot sauce with olive oil option (above)

Procedure:

If using tofu, take each block and place it between two plates. Add some weight on top of the plates to like a can or two of beans to press down the tofu. This will result in liquid being released from the tofu blocks. Pour off the liquid from the plates. Cut the tofu (or seitan) in to long strips, and dry off. Heat the oil in a heavy pot to 350 degrees. I prefer peanut or safflower oil. Fry the tofu or seitan in batches until golden brown. Coat with the sauce and serve.

If you prefer, you can bake the tofu or seitan.

Black Eye Pea and Kale

Ann Arbor Food

Black Eye Peas, Squash and Kale: serves 4-6

3 cans of black eyed peas (or 1Lb dried cooked)
2 onion diced
1/2 large butternut squash 3-4 cups (peeled and diced)
1 bunch of Kale de-stemmed and ripped into small pieces
1 cup of chicken or vegetable stock
2 cloves of garlic minced
olive oil few tablespoon
juice of one lemon
salt and pepper

Scallion to garnish

Procedure:

In a large saute pan, heat a good amount olive oil and saute the onions for a few minutes. Add the garlic and cook for about 30 seconds. Add the squash, black eye peas, kale, stock, salt, pepper, and lemon juice. Simmer until the squash and the kale are done, about 15 minutes. Add more salt to taste. I like to add a little extra olive oil to bean dishes to taste.

Cupcakes from Cake Nouveau

Ann Arbor Food

I have been on a cupcake kick lately. This time I went to Cake Nouveau. Courtney Clark, the owner and cake designer is a local celebrity in the baking world. She has appeared on several Food Network cake challenge shows including winning one of them. A huge Food Network check is displayed in the bakery next to the counter. I have even been in there one time when a group of tourist were asking to meet the famous baker, and get a picture. My cupcake kick has been spurred on with two family B-days this month, mine, and Emily’s Mom’s.

Cupcake are just plan simple. No pre-ordering a cake. No having to get the name piped on it. No fighting with the Fam to try and create a cake flavor everyone will eat. And no big half of a left over cake lying around to create guilt and add on too much calories. With cupcakes, each person can have their own cupcake (or two) with their favorite flavor(s)

With this said, the question is how were the cupcakes? My last cupcake review was from Cupcake Station, and for me they were the second best cupcake I have ever had, only next to Back in the Day Bakery in Savannah Georgia.

So Cake Nouveau had a lot to live up to. We purchased four kinds flavors of cupcakes, strawberry, chocolate truffle, tiramisu, and vanilla. The Fam liked Cake Nouveau over Cupcake Station because they thought the frosting at the cupcake station was too sweet, and they preferred Cake Nouveau. I preferred Cupcake Station, but Cake Nouveau had good flavor. (one person opinion)

The plan is to try every cupcake place in town, which should not be a big deal in a town as small as Ann Arbor. Yet, I just notice that there is another cupcake shop opening up. This one is going to located at the Westgate shopping center, near the West end library branch, Nicholas Books, and the Zingermans road house.

Still on the list, Plum Market, and Zingerman’s bakehouse.

Please share your favor Ann Arbor cupcakes