Tango PB & J Wings!

PB & J Wings!

Over the weekend we decided to try out a recipe which was in the Oct/Nov issue of Chile Pepper magazine. This issue is chock full small apps, bar food and spicy snacking goodies.

The recipe for PB & J Wings sounded really good so it was an easy choice. Of course we changed a few ingredients to suit what we have in stock here at Tango Headquarters and added a kicker of our own as well.

Here is the Tango version of PB & J Wings!

I am listing the ingredients we used, and you can sub any of them just like we did.

When it comes to cooking with chicken, spices, pent butter and jelly - the the imagination rule!

Ingredients:

1 9 OZ Jar Really Good Rhubarb & Strawberry Fruit Spread

1/2 Cup Creamy Peanut Butter

1/4 Cup Apple Cider Vinegar

2 TBS Wild Coyote Hot Sauce Co. Tombstone Cilantro Sauce

2 TBS Tango Spice Chik N' Rib Rub

30 Wing pcs / 15 drumettes / 15 wingettes

(these were separated by the butcher - I was lazy on Sunday)

Directions:

Combine all the ingredients except the chicken in a bowl and stir until smooth. Reserving 1/2 cup for later, pour marinade into a zip local bag, add chicken wings. Remove air from bad and seal. Mush the chicken around to coat well and place in the fridge for at least 6 hours. Over nice is good as well.

When ready to bake, preheat oven to 375.

Place the wings on a lined and grease baking sheet and bake for 30 minutes.

Remove from the oven and brush again with remaining marinade, place back in the oven for an additional 20 minutes.

These wings were very good, the ingredients worked well together.

Really Good has many more jellies that I want to try, and Wild Coyote Hot Sauce has a bunch of sauces as well. Could be a very 'winged up' fall for sure.

Please give PB & J wings a try using your favorite ingredients alongside some Tango Spice!

Enjoy!

Tango Joe

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Gather Your Goodies!

Really Good Is Actually Really Great!

Get Some Wild Coyote Going!

Wingettes Ready For Baking!

Wingettes Ready For Eating!

Chicken Has Been Devoured!

Krajana Kielbasa Dutch Oven Style!

     Over the Columbus Day weekend, while traveling to the east end of Long Island, I had the chance to stop at the Wisla Delicacy Deli over in Riverhead, NY and what a treat it was. This small Polish Deli is a treasure trove of fine foods and staffed by the friendliest ladies who were a wealth of information for this inquiring mind.

The first thing I noticed in the large display case was the number of differing sausages which were available. I will admit that when it comes to Kielbasa I was only familiar with the large vacuum sealed variety that sits next the bacon and hot dogs in most grocery stores.

There had to be at least ten varieties at Wisla. There was Biala, an uncooked, non-smoked sausage. Also in the case was Kabanosy, which looks like beef sticks along side Krupniok and Parowki and Serdelki and Jalowcowa.

I picked out a few Kabanosy stick and a Kielbasa Krajana, This is a double smoked made with chunks of pork instead of ground. This a good slicing sausage, though can be reheated for a hot meal.

This is what I decided to so with the Krajana.

While visiting farms and farm stands we picked up a variety of veggies and as the list expanded they all looked like great ingredients for a Dutch oven cook.

Here is what went into the cast iron on a fine fall Sunday here on Long Island.

All the ingredients are listed as I cut them up, not by cups. Dutch oven cooking is very forgiving.

Krajana & Veggie Stew

3 Carrots / chopped

3 Celery Stalks / chopped

2 Parsnips / chopped

1 White Onion / chopped

6 Garlic Cloves / sliced and mashed a little bit

Egg Noodles

Krajana Kielbasa / sliced / I used half the ring, about 20 ounces

3 Kabanosy Sticks / sliced

Bacon Fat / about 'this much'

Your Favorite Stout Beer

Tango Spice Of Your Choice!

Wisla Delicacy Deli

125 W. Main St.

Riverhead, NY

631-369-2102

As Always, Thank You For Reading!

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Get Your Fire Going!

Here Is Today's Setup!

Sizzle The Bacon Fat!

All The Veggies In The Dutch Oven! 

The Aroma Already Wafting!

Now Get More Bacon & Sizzle The Garlic!

Add The Kielbasa!

Oh Yeah! Look At That!

Time To Add The Stout!

Oh Yeah! 

Now That Looks Great!

Now We Need Some Tango!

Spice Is Nice!

Time To Combine!

Tasty Mixture!

Let's Add Those Noodles!

Let This Bubble Away For A Spell!

Mmm Mmm Goooooood!

Greetings Everyone!

I saw that K-Ray posted a great video featuring Gator Bites!

Take a look and get hungry!

Enjoy!

Tango Joe

Bologna Wrapped Jalapeños!

Fun With Left-Overs!

When we fire up the smoker or the grill we like to use all the grill space. If there is wood or charcoal burning, may as well use that energy to make as much tasty goodness as space will allow. Of course, many times we send a text to one of the neighbors letting them know that we have some of this or that if they'd like a free dinner after a cook. All this cooking practice leaves us with a goodly amount of tasty leftovers. It is always an adventure to find interesting ways to use up some of the tasty left-overs that are taking up valuable real-estate in the fridge or freezer. 

So, here we are with a small portion of our Red Chili from last week's Chili-Palooza in Farmington, CT and a few big, fat jalapeños sitting on the counter. Naturally thoughts turn to ABT's. Let's make these a little different than the usual cream cheese & bacon variety.

Here is what we enjoyed.

Simple Ingredients:

Plump Jalapeños

Red Chili

1 Cup Cream Cheese / room temp

Garlic Bologna

The chili and cream cheese was mixed together into a nice thick paste. Have to admit that this was tasty just like it was.

The jalapeños had a small portion taken out lengthwise making it into a small boat. More stuffing can be put inside this way than if they were just sliced in half.

This time having no thawed bacon in the house was a good thing. Jalapeños are always wrapped in bacon and as tough as it is to admit, that can get boring after a while.

Each stuffed pepper was wrapped in two slices of garlic bologna then placed on the grill for some indirect grilling time. As the bologna started to get a deep mahogany brown it was tough to resist just reaching in and grabbing one. Once the bologna was getting nice and crispy it was time to take them off and let the stuffing cool a little.

These were so good that I would not mind making another batch of chili just to be able to make these again.

Enjoy!

Tango Joe

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Atomic Raspberries!

A frequent online haunt of mine for reading about good folks preparing great food is The BBQ-Brethren forums. Here you will find outdoor cooks of all skill levels sharing their latest creations or answering questions from the BBQ newbies.

One of my favorite sections is the Brethren Throwdown. Each week there is a friendly 'competition' open to any and all members which always features either a star ingredient or method. I have entered a few and it is a blast. All entries are to be cooked out on the BBQ or the grill, with folks submitting pics of their creations.

A recent throwdown needed to have berries as a main ingredient and the entries were all awesome.

Take a look at that thread here >>

Berry Me Throwdown

This particular challenge was a tie - well deserved by both.

Oldyote from Duluth, MN prepared a stuffed jalapeño which featured raspberries and bbq sauce. It looked so amazing that I had to try it out.

AMAZING! That is the one word that works best. This snack was super tasty and is a must try for everyone who is a fan of ABT's and the sweet taste of raspberries!

Here ya go! This is my version of Oldyote's Atomic Raspberries!

Simple Ingredients:

6 Plump Jalapeños

3 Bacon Slices / halved

1 Cup Cream Cheese / room temp

1/4 Cup Raspberry Spread / Jam

12 Fresh Raspberries

1 TBS Southwest Sunset

1/2 Cup BBQ Sauce

2 TBS Raspberry Spread

1 tsp Southwest Sunset

In a small bowl, combine the BBQ sauce, raspberry spread and Southwest Sunset, Set aside.

Stir up the room temp cream cheese so it is nice and smooth. I took a potato ricer and mashed up some fresh raspberries onto the cheese. To this I added a little Southwest Sunset, for more kick. Blend this well and place back in the fridge while you prep the peppers.

One thing that you may notice is the way the jalapeños are cut. Instead of slicing in half or topping & coring them these were opened like a Bilco door. This little hatch allows for more filling and will be held closed by the bacon. Lay the peppers on the counter and see which side they will lay flat on. Open the upper part by slicing cross-wise near the top and bottom about half way through. Then slice lengthwise from top to bottom, forming the 'door'. Open wide and scoop out the ribs and seeds.

Put the filling in a pastry bag and pipe it in the pepper. Top this filling with a few slices of the remaining berries. Wrap them in a half slice of bacon, secure with a toothpick if you need to. Sprinkle a little more Southwest Sunset on the bacon.

Now place the peppers on the grill, set away from the heat source for indirect grilling. Depending on how hot your grill is running you will be able to tell when the bacon is to your liking. Once the bacon looks like it is done to your liking, slather on some of the berry bbq sauce and let it go for a few more minutes.

These are so dam good, anyone who tries them just says 'wow' and asks for more!

Enjoy!

Tango Joe

A Few Simple Ingredients!

Jalapeno Bilco Door!

Lined Up & Ready!

Sweet & Spicy!

Add The Raspberry Cheese Filling!

Lookn' Good!

Top With Sliced Berries!

Wrapped & Ready!

Add Some More Southwest Sunset!

Fire In The Hole!

Ready To Cook!

Gettin' There!

Sauce Those Bad Boys!

Almost Ready!

So Damn Tasty!

Peach & Zucchini Salsa

This past Sunday I took a short trip to the Rocky Point Farmer's Market to see what was fresh from the fields. As we are in the midst of some of the best farm land on the East Coast here on Long Island there is always something good at the local farmer's markets.

Here is something cool and refreshing that I whipped up from ingredients harvested earlier that same day! Farm Fresh Indeed!

Peach & Zucchini Salsa

2 Medium Zukes / diced small

2 Small Red Onions / diced small

2 Medium Peaches / diced not too small

2 Jalapeños / diced very small

2 Cloves Garlic / minced

1 TBS Lime Juice

1 tsp Tango Spice Southwest Sunset (or more)

Chopped Cilantro / to taste

Simply take all the ingredients except for the cilantro and mix together in a non-reactive bowl. Place in the fridge for at least one hour.

Now mix in however much cilantro as you desire. I happen to really like the taste of cilantro, but I know it can be overpowering for some.

Place back in the fridge for another hour, then serve cold.

This salsa will be good for just about 30 hours. You can put it together for your evening meal or party, then if there are any left overs that will be good the next day. After that, the peaches get a little too soft for my liking.

This is a great salsa that is a change from too mane that have crunch, no body. I like a snappy salsa and this one fits that bill nicely.

Please give this one a try and let me know how much you enjoyed it.

All Fresh From The Farmer's Market
Except For The Lime Juice

Nice Small Dice

Add Some Red Onion

Toss In Some Jalapeño & Garlic

Enjoy Cold, With A Cold One!

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