Welcome to my site! I have had this site for decades and initially used it as a venue to rant about politics and society. For the last 15 years or so I had used my ‘blog’ site more for posting recipes that family and friends requested I share.
Recently my web host took down the server that my site was hosted on due to a security breach. As a result, I have lost all of the content. My most recent backup was years and years ago so I am also culpable in the loss of my posts. Don’t make the same mistake! Create and download frequent full backups if you have a site of your own.
Oh well! It’s not a business site, it’s a hobby. Change happens. Adjust the sails and keep moving.
I have paper printouts of many of the original recipe posts that were up prior to my site’s host server going down. I will be adding many of them back one by one and listing the original post date when available. Family members have already requested prioritizing specific ones.
2 lbs of Chicken Wing Segments containing only the first and second segments (Drumettes and Flappers, no wing tips)
1/3 cup Frank’s Original Red Hot
3 TBSP Light Brown Sugar
5 TBSP Melted Butter (use real butter, not margarine)
4 splashes Worcestershire Sauce
2 TBSP Aluminum Free Baking Powder (I prefer Bob’s Red Mill)
2 TBSP Corn Starch
1/2 TBSP Coarse Kosher Salt
1 tsp Garlic Powder
1/2 tsp Finely Ground Black Pepper
1/2 tsp Smoked Paprika
Dry Coating:
In a large mixing bowl, combine the Baking Powder, Corn Starch, Salt, Garlic Powder, Black Pepper, and Smoked Paprika and then add the Chicken Wing segments. It is preferrable if the wings are dry. This can be done by patting them dry with paper towels. Toss the wing pieces in the dry mixture until evenly coated.
Place the seasoned wing segments onto a wire rack over a baking pan, such as a cookie sheet. Place the tray of wings in a 450 degree preheated grill (or in a 450 degree, preheated oven). The grill should be set to offsetting heat such as ‘tray in the middle with outside burners’ or some other method of indirect heat. We are baking, not grilling.
Cook for 30 minutes, then turn each wing segment over. Cook for another 25 minutes.
While the wings are baking, mix the Melted Butter and Light Brown Sugar in a large mixing bowl. Once mixed add the Frank’s Original and the Worcestershire Sauce and whisk until combined.
Once the wings are done, place them into the mixing bowl with the sauce just created. Toss them until coated, then place back on the grill rack or in the oven for 5 to 10 minutes.
Remove one final time from the grill or oven and return them to the sauce mixing bowl. Toss again and now they are ready to serve,
Enjoy them with a cold beer and football on the TV.
You can choose to create just one batch or, better yet, create a bulk dry mix to use in multiple batches.
Dry Ingredients for bulk batch(reduce these quantities down to 1/2 teaspoon each if just doing a single batch)
3 TBSP Salt
3 TBSP Finely Ground Black Pepper
3 TBSP Finely Ground White Pepper
3 TBSP Paprika
3 TBSP Ground Oregano
3 TBSP Cumin
3 TBSP Garlic Powder
3 TBSP Chili Powder
Mix these dry ingredients together and pour into a spice container. I prefer to retain large spice containers purchased at the grocery store such as the 7-9 ounce size spice containers that McCormick sells and re-use them for my custom mixes.
1/2 TBSP fresh chopped Cilantro (or more if desired)
Mix dry and wet ingredients together well. I prefer using an immersion blender.
The Meat!
I prefer using around 2 lbs. of Beef Skirt Steaks (first choice), or Beef Flank Steaks (second choice), but you can also use a variety of other cuts of beef such as Boneless New York Steaks or Boneless Top Sirloin Steaks with their cap fat removed. You can even get away with cheaper cuts (if there is such a thing these days) such as Round or Chuck.
Place your trimmed Beef Steaks in a shallow pan or into a Zip close bag and pour the prepared Marinade over them. Make sure to get all sides coated. Place in the fridge and let marinate for a couple hours preferably. If you are using a tougher cut of meat, keep it marinading for longer (potentially overnight).
Cooking
I prefer a charcoal grill for this cook but you can certainly use a gas grill as well. Get the grill good and hot. Pull the marinated meat out of the container it has been wallowing in and place it on the hot grill. Turn frequently and get a nice char on the outside. I utilize some of that leftover marinade for basting while cooking. Be careful not to overcook. Ideally you will pull these off at medium rare to medium depending on your preference. Cook times will depend on which cut you started with and how thick. Once pulled, let the meat rest for 15 – 20 minutes before slicing very thin across the grain.
Tacos!
Serve this delicious Carne Asada Taco Meat in your preferred taco shells (I like Street Taco size flour tortillas, my wife prefers Street Taco size white corn tortillas). Top with your favorite taco cheese (Queso Fresco), red taco sauce, and other topping such as Pico De Gallo.
A small amount of vegetable oil to coat the bowl used for rising
Oil or a Spray coating for the baking pan
Other Things Needed:
Stand Mixer with paddle and dough hook attachments.
Mixing Bowl for stand mixer
2 Baking Pans 9″ x 13″size. One of them with a lid
Small Mixing Bowl for the dry cinnamon mixture
Large Mixing Bowl for the first rising
Sauce Pan used for two different steps (washed and dried in between)
Candy thermometer (or digital thermometer)
Hand Whisk
Dough Rolling Pin
Basting brush
Oven
Time and Patience
Directions:
In a large electric stand mixer bowl, combine 2 1/4 cups Flour and the package of Yeast and set aside.
In a small saucepan, heat on medium low to medium, stirring constantly, 1 cup of the Milk, 1/3 cup of the Butter, 1/3 cup of GranulatedSugar, and 1/2 tsp of Salt until it reaches between 120 to 130 degrees.
Add the milk / butter / sugar mixture into the mixing bowl with the flour and yeast.
Using the paddle attachment on the mixer, mix briefly then add the 3 Eggs to the mixing bowl.
Beat on low for about 30 seconds to combine then increase the speed to high and beat for 3 minutes.
Stir in another 2 1/4 cups of Flour. (the last 1/4 cup of flour comes later)
Switch the mixer attachment to the dough hook and knead the dough 3 to 5 minutes or so until the dough is smooth and elastic.
Place the dough ball into a lightly greased bowl, cover with a cloth, place it in a warm location, and let it rise until double in size. This takes approximately an hour.
While the dough is rising begin to make the caramel topping. Wash and dry your small saucepan. Combine 3/4 cup packed Brown Sugar with 3/4 cup Butter in a saucepan. Heat slowly, bringing it to a light/slow boil. Be careful to not overcook/overheat. (overheat/overcook and your caramel will be like hard candy, undercook/underheat and butter and sugar will separate, and caramel will be very grainy)
Remove from heat and stir in 2 Tbsp Milk and 2 tsp Vanilla. Cool slightly then pour into a greased 9″ x 13″ baking pan covering the whole bottom. Set aside.
Make the cinnamon mixture by combining 1/4 cup Flour with 3/4 cup packed Brown Sugar and 1 Tbsp Cinnamon. Set aside.
After the dough has doubled in size, punch it down and turn onto a lightly floured surface. Let it rest for about 10 minutes then roll it out into a rectangle shape that is approximately 12″ x 15″
Carefully spread 1/2 cup softened room temperature Butter over the dough rectangle then sprinkle the cinnamon / sugar / flour mixture over the buttered dough.
Roll long edge of the dough onto itself creating the spiral layers of dough and filling. You will now have a round dough log. Cut this into 15 equal slices and place them over the Caramel in the baking pan making 3 rows of 5 rolls.
Melt 2-4 Tbsp Butter and brush over the top of the rolls and place in a warm location to rise a second time for about 45 minutes.
Prior to the end of rise time preheat oven to 375 degrees.
Once risen, place rolls in oven and bake for 20-25 minutes or until done.
Remove from oven and let cool for just a few minutes but not too long. Place a second baking pan of the same size upside down over the top of the rolls pan and carefully flip the two pans over. This will cause the rolls to land inverted into the second pan with the caramel now on the top.
Cool a bit more and cover the pan with a lid. They are now ready to be enjoyed.
