Baby Spinach and Feta Cheese Egg White Scramble

Aug 31, 2009

Egg White are one of those things that you hear great things about but too skeptical to try. You wonder if it's going to be as good as the regular one. I've read that they are high in protein and low in cholesterol so I thought I'd give it a try. It was a bit odd to beat them in the bowl as they weren't turning yellow. To my surprise they tasted just like whole eggs but not as heavy. I guess this means I can eat more dessert but that would beat the purpose of eating lighter but it means I can have scrambled eggs everyday if I wanted to. I give the egg whites 2 thumbs up for the nutritional value and the taste.

Ingredients:
4 egg whites, approx 1/2 cup
1/2 cup of diced tomatoes
4 tbs of crumbled feta cheese
2 cups of spinach
1 garlic clove, minced
salt and pepper to taste
1/2 tbs of olive oil
1/2 tbs of butter

Directions:

1. Beat egg whites and season with salt and butter
2. Melt butter on frying pan over medium high heat, and add olive oil.
3. Add minced garlic and cook until light golden brown
4. Season tomatoes and saute until soft, then add spinach and cook until wilted
5. Add eggs to the pan spreading it evenly, then sprinkle feta cheese on top
   
6. As it begins to set, with a wooden spoon or spatula, slowly fold the mixture until it is completely set

Great Food + Old Friends = Fanstastic Time

Aug 30, 2009

It was scorching hot in the Silicon Valley today, and I was glad to be indoors with good friends eating great food talking about life and of course food. It's not often that we see each other and when we do, we eat until we can't eat any more. For lunch, I made my Mediterranean Pot Roast accompanied with couscous. You can check out the recipe here. I prepared it ahead of time at night and let it cook in the crockpot for 10 hours. The house smelled like pot roast in the morning and I woke up hungry for it. As for the couscous, it was cooked right before the meal was served so that it was nice and hot. I placed the couscous on the bottom of the bowl along with the tomatoes, onions, and olives, placed the meat on top, and poured au jus all over. For dessert we had the Lychee Cococnut ice cream, and watermelon ice cream.

Mel and Raf - It was great seeing the two of you, it's been so long. We need to get together again real soon and eat some more. I'm already planning the next meal.

Omaha Steak Filet Mignon

Aug 26, 2009

I love meat! Let me count the ways. Pan seared or charred grilled, I can have my ways. One of my favorite cuts of meat is the Filet Mignon because it just melts in your mouth like butter. Mr. T made a trip to the Omaha Steaks Store and brought these home, bacon wrapped Filet Mignons along with other cuts of meat. You can't go wrong with Omaha Steaks, even if you cook it over done their meat still comes out tender and juicy. Chef T grilled the Filet Mignon on the grill and it was delish. No fancy seasoning here, just salt and pepper. That's all it really neded.

Lychee Coconut Ice Cream

You had me at Martini! You have a beautiful heart shaped body, a bright pink/red color, a rough skin but once peeled, you reveal a sweet, soft, and juicy meat. I love peeling peeling you and popping you in my mouth one at a time. You're good enough to eat alone but I love you even more in my vodka martini.

Hidden away in my pantry, I find a can of Lychee along with coconut milk. An interesting pair I thought. I love lychee and I love coconut! Why not marry the two together and see what comes out.

Ingredients:
1 can of coconut milk, 13.5 fl oz
1 cup of whole milk
1 cup of half and half
1 cup of ugar
1 tbs of amaretto or almond extract
1 cup of lychee syrup

Directions:
In a sauce pan over mediumheat, combine whole milk, half and half, coconut milk, and sugar. Stir until sugar has dissolved. Add amaretto and stir until thicken just when the back of the spoon gets coated
Place the mixture in a bowl and let it completely cool in the refrigerator overnight
Pour the mixture in the ice cream maker and follow manufacturer's instructions.
Before the ice cream comes to a freeze, pour in the diced lychees in and

DaKao Sandwiches (San Jose, CA)

Aug 25, 2009

It all started with Pho that drew me into Vietnamese Cuisine. It was full of flavor, delicious, and cheap. I still get my Pho fixes on a weekly basis at PhoMy which is close to my house but when I need something quick and fast, I go to hole in the wall places like DaKao in downtown San Jose. It's a half sandwich shop half sit down restaurant, and it's good and cheap which is an icing on the cake. As I ordered my usual BBQ Pork Sandwich in the long crowded line I glanced over the counter to see what goodies they had. They had these white round flat ball called Banh It Tran (Sweet Rice with Pork and Shrimp). They were soft and smooth like a baby's bottom and it was stuffed with meaty pork filling. Next to it was Banh Cuon Cha Luo (Roll rice cake with steam pork), a sheet of rice cake with sliced pork meatloaf on top. I didn't know which one to take home so I took both of them home with me along with my sandwich.

When you only have a few bucks in your pocket, you can always trust Vietnamese food to fill you up. The sandwich cost $2.50, Banh It Tran $3.00, and Banh Cuon Luo $3.00.

Greek Couscous Salad

Couscous! You've stolen my heart and I can't stop eating you. You're tasty, healthy, and versatile. I can eat you cold, warm, and even hot. On summer days I love to pair you up with a nice Greek Salad consisting of feta cheese, tomatoes, almonds, cranberries, and cucumbers all dressed in a lemon vinaigrette for a refreshing taste. A perfect balance of saltiness, crunchiness, nuttiness, sweetness, and tartness are what keeps me craving for more.

Ingredients:
1 cup of wheat couscous
1 cup of water
2 tbs of butter or olive oil
1/4 cup of feta cheese, diced
1 beef steak tomato, cut into wedges
1/4 cup dried cranberries
1/4 cup of almonds, slivered or sliced
1/2 cup of diced cucumbers
salt and pepper to taste
2 tbs of parsley, chopped

Dressing:
2 tbs of extra virgin olive oil
1 tbs of lemon juice
1 tsp of garlic, minced
salt and pepper to taste

Black Cherry Ice Cream with Chocolate Chips

Aug 23, 2009

I have been intrigued with ice cream recently. At first I was shy and afraid but when I committed it was a match made in heaven, my ice cream maker that is. My first batch of ice cream disappeared fast, it was fantastic! My foodie friends say once you have it, you'll never go back. And I don't think I don't want to go back to buying store bought ice cream. Although I'm not sure if I'll completely give up cold turkey on my local Gelato shop, I will still have a special space in my heart for it.

It only seemed like yesterday that I had scooped the bottom of the container. I couldn't stop thinking about the sweet treat. I've eyed these gorgeous black cherries at the store and I think it was eying me back. They were shiny, firm, and sweet to the taste with a little tang. It was just right. I picked them up and brought them home with me. I set some aside, washed them, and popped them in my mouth. They were delicious! And I was excited to use them in my ice cream.
Ingredients:
1 1/2 cup of cherries, pitted and chopped
3/4 cup of sugar
1 cup of half and half milk
2 cups of heavy whipping cream
a pinch of salt
1 tsp of vanilla
1 cup of chocolate chips

Directions:
1. Over medium heat, in a sauce pan combine milk, cream, salt. Simmer until bubbles form on the side
2. Add sugar, cherries, vanilla, still until the sugar has dissolved completely
3. Place mixture on a bowl, let it cool completely in the refrigerator, approximately 2 hours or longer
4. Place mixture in ice cream maker and freeze according to manufacturer's instructions
5. Once it has reached the consistency of a smoothie, add the chocolate chips slowly, and continue to freeze.
*If the ice cream does not set properly, transfer the mixture into a container and freeze it in the freezer.

Meringue Cookies

Aug 20, 2009

Instead of throwing away 8 perfect egg whites from my custard gelato recipe, I decided to keep them and make something with them. What came to mind are meringue cookies. I've had these cookies when I was little in the Philippines. They are bite size of fluffy goodness, like marshmallow but hard so you can actually bite into to it. I've never made meringue cookies before but I have had experience making meringue before so I imagined they would be about the same, and they're cookies so they must cook like cookies. Well, I got the first part right, but the second portion, the most important one, I was wrong. All the recipes online all say the same, cook for 1 1/2 - 3 hours on low heat at 200 degrees. I've never made cookies that took that long. Since I'm unemployed, what the heck, I don't have anywhere else to be.

Ingredients:
4 egg whites, approx 1/2 c of egg whites
1 cup of powdered sugar
1/2 tsp of vanilla
1/2 tsp of cream of tartar
3 drops of red dye (optional)

Directions:
1. Using a hand mixer, mix the egg whites until soft peaks have form
2. Add cream of tartar
3. continue mixing until the white form stiff peaks
4. Add sugar slowly and mix well
5. Add vanilla, add red dye (optional)
6. Pre-heat oven to 200 degrees
7. Using a zip lock bag (or pastry bag) cut off a small piece of the end
8. Carefully add the mixture into the bag approximately 3/4 full, then carefully press the mixture towards the open end, twist the bag and press down
9. Squeeze the bag and form circles onto a non-stick cookie sheet or on parchment paper
10. Bake in the oven for 3 hours until the cookies are completely dry (you may leave the cookies over night in the oven without the heat to fully dry)

Preparing the cookie was very simple. The wait on the other hand was a killer but worth the wait. The cookies turned out sweet, crispy, and airy.

Salmon with Wasabi Mayonnaise and Spinach Salad

Mayonnaise is one of those condiments that makes everything taste better. It's not only used in sandwiches, it's also used in meats and vegetables. When I was living in Hawaii, I was over at my uncle's house for dinner and my cousin made a very simple salmon with mayonnaise. She took an entire salmon fillet and drenched it in mayonnaise with chopped dill and baked in the oven. It was so delicious I couldn't believe it was cooked with mayo, I could have at the entire thing. Years later, I discovered wasabi mayonnaise and I have been obsessed with it ever since. The mayonnaise is sweet and buttery while the wasabi which stimulates the nasal passage than the tongue. For only 15 minutes, you can have a great meal.

Ingredients: (1 serving)
1 salmon fillet
1 1/2 tbs of ready made wasabi mayonnaise or by combining mayonnaise and ready made wasabi
salt and pepper to taste

Direction:
1. spray baking sheet with olive oil cooking spray
2. season salmon with salt and pepper, spread wasabi mayonnaise over salmon
3. bake in the oven for 400 degrees for 15 minutes until cooked


Salad:
1 cup of spinach
1 tomato, seeded and diced
1/4 cup of corn
Dressing:
1 tbs of ready made pesto
1 tbs of extra virgin olive oil
1 tsp of balsamic vinegar
Combine ingredients together and mix well, pour over the spinach and toss

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Homemade Custard Gelato

Aug 19, 2009

Over the weekend, I was set to find an ice-cream maker and bring it home and make beautiful ice cream. For $30 bucks at Target, I bought a Rival 1 quart gel canister ice cream maker. It's nothing fancy like you see on TV but it does the work and I'm starting to fall in love with it.
I was extremely ecstatic to use it after I got home but as I read the instructions, I had to freeze the gel canister up to 8 hours. I was crushed. I wanted to return it and get a different one but as I surfed the internet, most ice cream makers were pretty much like that. The following day, I was certain the gel canister would be frozen and I wanted to make my all time favorite Italian treat, GELATO. I love gelato because it's creamier than ice cream, and it just taste better. I had forgotten that I had to let the mixture completely cool, so the taste of gelato had to wait for another day. As soon as I got up, I finally put the mixture into the ice cream maker and had my gelato at 9 in the morning. It tasted like I had bought it at the gelato shop, it was creamy and sweet. I was very proud of my first batch, I can't wait to make more.

Ingredients:
8 egg yolks
2 1/2 cup of half and half
1 tsp of salt
2/3 cup of sugar
2/3 cup of heavy whipping cream
1 tbs of vanilla extract
1 tbs of chocolate syrup


Directions:
1. In a sauce pan, simmer the milk and salt together until it starts to form bubbles on the edges, then take it out of the heat.
2. Beat the eggs and sugar together until creamy
3. Add vanilla and chocolate syrup to the egg mixture, and mix well.
4. Using a laddle, slowly add the milk to the egg mixture, and stir.
5. Strain the mixture and pour into a bowl
6. Cover and refrigerate the mixture over night
7. Beat the whipping cream until it forms soft peaks
8. Fold the whipped cream into the gelato mixture
9. Turn the ice cream maker on, and pour the gelato mixture.
10. Leave the machine on for 30 - 40 minutes until you reach the desired consistency.

Pork Chop with Tomatoes

Aug 17, 2009

It doesn't take a lot of ingredients to make a great dish, sometimes less is more. These pork chops are very easy to make and delicious. It's like you've been slaving in the kitchen all day.

Ingredients:
2 Pork Chops
3 cups of tomatoes, sliced
4 cloves of garlic, peeled
1 tbs of olive oil
salt and pepper to taste

Directions:
1. season pork chops with salt and pepper on each side
2. saute garlic in olive oil, and cook until golden
3. add pork chops, and brown on each side
4. add tomatoes
5. cover with lid, turn heat on low, and cook 45 minutes until meat is tender

Kabocha Squash with Cumin and Couscous

Aug 15, 2009

I still had plenty of Kaboucha Squash and I wanted to make something quick and easy. Browsing through the spice rack, I saw cumin, and I wanted to use it. Cumin reminds me of Mediteranian or Indian dishes, warm and earthy. I usually make a mediteranean chicken stew with it but since I had the squash, I wanted the squash to be the star. I came up with a simple vegetarian dish and it turned out great. It had full of flavor and don't even notice that there's no meat in the dish.

Ingredients:
3 cups of Kabocha Squash, peeled and diced
1/2 cup of dried cranberries
1/4 cup of roasted chopped walnuts or any other nuts
1 can of garbanzo beans, drained and washed
1 green peppers, seeded and diced
1 garlic clove, diced
1 tbs of olive oil
1/2 tbs of ground cumin
1 tsp of cinnamon
1 tsp of chili pepper
8 oz of tomato sauce or diced tomatoes
salt and pepper to taste
1/2 cup of chicken broth
Couscous or brown rice

Directions:
1. Saute garlic in olive oil until golden
2. Add kabocha squash, and cook until fork tender
3. Add green bell peppers
4. season with salt and pepper, add cumin, cinnamon, and chili pepper
5. add garbanzo beans, and cook until tender
6. add tomaot sauce or diced tomatoes
7. add chicken broth
8. let it simmer for 10 - 15 minutes
Serve over couscous or brown rice, sprinkle with walnuts if desired

Grilled Cornish Hen

Aug 12, 2009

I know what you're thinking, it's burnt, but once you get past that, this was a delicious Cornish Hen. America's Test Kitchen is one of the favorite shows I watch on Saturday's on PBS, and I must have watched the episode on how to prepare and cook a Cornish Hen 3-4 times but never cooked it. It fascinated me to watch how they cook that thing perfectly. I've been wanting to try it but I haven't had the chance to. Yesterday, as I was browsing the meat aisle, I saw these small Cornish Hens the size of cantaloupes. I made up my mind that I was going to cook them on them for dinner. This was my first time cooking Cornish Hen, it's pretty much cooking chicken except it's smaller. It was quite an adventure, the recipe called the bird to be brined which I never did before but it was pretty easy, just water and salt. It really made a big difference, the meat was very flavorful with the right saltiness. One of the biggest mistake that I made was forgetting that on the episode they specially said to use a charcoal grill so that you can place a pan underneath to catch the drippings. Unfortunately, we had gotten rid of our charcoal grill a while ago but I made up my mind I would grill them outside. My end result looked like the way it did because the flames loved the drippings from the bird. What was important was that it tasted great. Maybe next time, I'll try the oven.

Ingredients:
2 Cornish Hen
Salt
dry rub
1 tbs of paprika
1/2 tbs of chili powder
1/2 tbs of cayenne pepper
1/2 tbs of garlic salt
1 tbs of salt
1 tbs of sugar

Direction:
1. In large bowl, fill with water approximately 1/2 gallon of water so that the hens are completely covered in water, add 1/2 cup of salt, mix well and add the hens.
2. Place the hens for at least 1 hour or longer.
3. Pat the hens dry with paper towel
4. Cut the backbone with kitchen scissors and discard
5. Remove the breast bone and flatten the chicken
6. Spread the dry rub over the entire hen as well as in the cavity.
7. Heat the gas grill and let it warm up for at least 5 minutes so the grill gets nice and hot
8. Place the Cornish hen on the hot grill and cook for 5-8 minutes on each side, make sure to watch the hen so that it doesn't burn
9. Test the chicken for by inserting a thermometer through the inner thigh which should read 165 degrees, or when the juices run clear
10. Build a tin foil tent and cover the chicken to rest for 5-10 minutes so the juices stay in the meat instead of running.

Sesame-Crusted Salmon

Aug 10, 2009

It's summer time and you I just want to eat light and healthy food, and there's nothing like a fresh salmon for dinner. When you have a piece of good salmon, it just melts in your mouth. I made a very simple and quick salmon with using just a few ingredients.

Ingredients:
2 salmon filets
2 bunches of bok choy, leaves and stalk seperated
2 tbs of honey
1 tbs of sesame seeds
1 tbs of butter
salt and pepper to taste
4 bunches of bok choy
1 clove of garlic, minced
1/2 tsp

Directions:
1. In a hot pan, add butter and let the butter brown.
2. Season salmon with salt and pepper.
3. Once the butter has melted and browned, add the salmon and sear for 1-2 minutes on each side.
4. Take the salmon out the heat, and drizzle honey on both sides. Sprinkle the salmon with sesame seeds.
5. Place the salmon back in the pot or on a cookie sheet and finish cooking on 400 degrees for 5-8 minutes.
6. In a hot pan, saute garlic in sesame oil
7. Add bok choy, season with salt and pepper, cook until tender and firm
8. Sprinkle with sesame seeds
9. Place salmon on top of the bok choy

Eggplant Omelette (Tortang Talong)

Aug 9, 2009

There's nothing like waking up on a Sunday morning to get your day started with brunch. Since I had a lot of eggplants left I knew I wanted to make tortang talong or eggplan omelette. My parents always made sure we kids had good breakfast, not just cereal but eggs and bacon, and my favorite is when they made eggplant omelette. I have fond memories of this dish, my dad who has the green thumb in the family always planted Japanese eggplants when I was a little kid. It was such joy to see these grow from tiny seedlings to this beautiful purple long shiny eggplant.

Ingredients:
2 eggplants
1 egg, scrambled
a pinch of garlic salt and pepper to taste
1 tbs of olive oil or vegetable oil
1/2 tbs of butter



Directions:
1. Grill eggplants over burner or grill until skin has charred all over.
2. Place them in a bowl and cover with plastic wrap for a 2-4 minutes, the steam will help loosen the skin for an easier peel.
3. Peel the skin completely and leave the stem on.
4. In a bowl, scramble the egg, season with garlic salt and pepper.
5. Place the eggplant in the egg and with a fork press gently on the eggplant.
6. Heat oil and butter in frying pan, once the butter has melted, place the eggplant onto the pan
7. Cook the eggplan for 1-2 minutes on each side until golden brown.

Serve with rice, and fish sauce and chili on the side for dipping, or ketchup

Over the years, I've experimented with eggplants, and I've used the Japanese eggplants which are long but you can use the American Eggplant which are large and pear shape by just slicing them and cook them either by frying it or grilling them first before dipping them into the scrambled egg.

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Bacon Tostada

Aug 7, 2009

I had it all planned out, I was going to make a steak Tostada for dinner BUT I forgot to defrost the most important ingredient, the beef. So instead of taking the meat to defrost it in the microwave which I don't like to do, I decided to use bacon. I hadn't planned on the bacon but after walking the dog, I could smell the bacon from my neighbor's place who was making mac and cheese with bacon for dinner. There's just something about the smell of bacon in the air that makes your mouth water and desire to have it right then and there. I couldn't resist it, I had to have bacon that night so I decided to substitute the steak for bacon. It turned out delicious and the bacon made it smoky.

Ingredients:
1/2 cup of refried beans
4 tostada shells
1 beefsteak tomato, diced
6 slices of bacon, sliced into 1/2"
1/2 cup of lettuce, shredded
1/4 cup of sour cream
1/2 cup of shredded cheese, colby and cheddar mixture
chopped cilantro

Directions:
Cook bacon in frying pan until they are golden brown and crispy. Heat oven to 300 degrees. Spread beans onto tostada shell and heat in oven for 3-5 minutes. Add bacon, lettuce, tomatoes, cheese, and sour cream.

Eggplant Tofu and Chicken with Black Bean Sauce

Aug 6, 2009

I had this at a Vegetarian restaurant except without the chicken in downtown San Jose. I've created it numerous times without any meat and it tasted okay. I just couldn't get the right seasoning of the restaurant's. It was sweet with the soft tofu and eggplant, and salty from the brown bean sauce. When I added ground chicken this time it turned out delicious that I didn't care much about replicating the restaurant's version. Something about the flavor of the chicken and the bean sauce made all the ingredients work together in hamony to give this dish the full flavor. This was a very easy dish to make with just a few recipes. I owe it all to the help of the star ingredient, garlic black bean sauce that I bought at the asian market. I'm not sure if American Grocery Stores have these as I haven't checked. If you see an Asian Market, be sure to stop by and pick one up, it goes a long way.

Ingredients:
1 lb of ground chicken or pork
1 clove of garlic, minced
1 tbs of vegetable oil
1 1/2 tbs of garlic black bean sauce
3 cups of eggplant, cut length wise and then cut into 3" segments
1 lb of bok choy, cut in half
1 package of soft tofu, cut into 1" cubes

Directions:
Saute garlic in vegetable oil, add chicken and cook until golden brown, add black bean sauce, add more if desired. Add eggplant, and cook until soften. Add tofu and fold into mixture carefully as it is very soft. Serve with white or brown rice.

Pork and Kabocha Squash Soup

Aug 3, 2009

I dropped by my friend's house the other day and she cooked Spare Ribs and Squash for dinner. I watched her cook it and it was very simple to make, and very delicious. She basically boiled the spare ribs in water until the meat was tender. Then added Kaboucha squash, cooked it until tender, and voila! Dinner is ready. She served it with rice on the bottom of the soup and sprinkled chopped green onions on top. As a condiment, she made Vietnamese fish sauce with a chopped chili to dip the spare ribs in. It was prefect the way it was. I was surprised how much flavor the soup had considering there were only a few ingredients. I just love simple and easy food. The squash was sweet and the pork made the broth flavorful. I could just eat the squash and rice together and I would have been satisfied. I was craving the soup at home that I had to create it at home. Instead of spare ribs, I used pork belly and added long beans just because I had them.

Ingredients:
1 lb of pork belly, diced
1 clove of garlic
4 cups of Kabocha squash, diced into 1" squares
1 tbs of fish sauce to taste,
2 cups of long green beans, cut into 3" segments
salt and pepper to taste
4 liters of water
thai basil leaves to garnish


Directions:
In a pot, boil the pork and garlic in water, cook until pork is fork tender, approximately 30 - 45 minutes. Season with salt and pepper, add fish sauce to taste if desired. Add squash and cook until fork tender, then add green beans. Serve with cooked rice and garnish with basil leaves if desired.

Chicken Tinola

Aug 2, 2009

Nothing screams Filipino comfort food than Chicken Tinola. This would probably be the Filipino version of Chicken soup for me. Growing up, I was in charge of cooking and I used to make Tinola all the time because it was so easy to make and everyone ate it. My dad always planted vegetables in the backyard when I was growing up so we always had fresh vegetables and I would use Chayote in my Tinola. Chayote is a green pear shaped prickly squash that grows in vines. I was a big fan of the taste but I wasn't a big fan of prepping them only because they were prickly so you have to peel them, and when you peel them, the plant gives off this slime and it makes your hands gooey and sticky. Then when it dries up on your hands, it's like an extra skin that you can peel off. This Chicken Tinola that I made uses green papapay as I didn't want to deal with the mess and it taste just the same.

Ingredients:
2 tbls of ginger, minced
3 cloves of garlic, minced
1/2 cup of onions, diced
1 whole chicken, cut into bite size pieces
8 cups of water
1 green papapaya, peeled, seeded and diced
1 cup of malungay - optional
2 tbs of olive oil
salt and pepper
fish sauce to taste or use salt

Directions:
In a large pot, saute ginger, garlic, and onions until soft. Add chicken and cook until golden.
Season with fish sauce, and add pepper corns. Add water and bring to a boil. Onced boilinh, turn down the temperature and let it simmer for 45 - 60 minutes until the chicken has cooked all the way. Add papapaya and let it cook until fork tender. If you have malungay, add them at then end when the papaya has cooked and enjoy.

Chicken Wings, Buffalo Wings, Wings

Aug 1, 2009

Buffalo Wings? Chicken Wings? Or Wings? What shall I call you? I remember watching an episode of Newlyweds with Nick and Jessica, remember them? "Jessica, do you want buffalo wings?" "Sorry, I don't eat buffalo." I never knew why they were called buffalo wings either but at least I know they're chicken. According to Wikipedia, it got it's name from where it originated from Buffalo, NY....so now we know. I made 2 version of these fun finger foods: 1) marinated in bbq sauce with honey, and 2) ready made buffalo marinade. I marinated it for 8 hours in a zip lock bag and popped them in the oven at 350 degrees for 15 minutes on each side. They turned out really juicy and delicious. The bbq sauce one was my favorite, it had a nice smokiness and sweetness to it, while the other was lacking some flavor and spice, maybe next time I'll use cayenne pepper powder.