Asian-Style Sticky Chicken Legs

(I've now made this recipe too many times to recall and have made the following modifications which are now included in the recipe. Since I'm dealing with honey, cooking temperature has been a concern. I like the original higher temperature of around 400 F., but it's not enough time for the sauce to properly caramelize. Dial down to 350 F, and it's not high enough. I've found that 365 F is perfect.

Chinese Five Spice, I've decided, along with Cayenne, makes the sauce, and so I've increased the measurements along with most of the others, including the amount of chicken legs.

It's important to baste the last 20 minutes or so. If you want your sauce a bit more loose, add a tablespoon or so of liquid. I've used orange juice and whiskey with success.)


Chicken legs are still one of the best buys and this recipe could not be simpler. To hasten cooking time and thoroughness.

One could certainly vary this marinade. Ketchup instead of vinegar will result in a lovely mahogany color. If you have an aversion to salty foods, use reduced-sodium soy sauce. Personally, I use Lee Kum Kee.

Be sure to baste these babies while cooking.

• 2-3 pounds chicken legs with skin
• 1 teaspoon sesame oil
• 1 tablespoon olive oil
• 4 tablespoons soy sauce
• 2 tablespoons white vinegar or ketchup
• 8 tablespoons honey
• 2 minced or pressed garlic cloves
• Grated zest from 3/4 of an orange
• 1/16 - 1/8 teaspoon Cayenne pepper (or to taste)
• 1 teaspoon Chinese Five Spice 
• 
  

In a small bowl, mix the marinade ingredients. It's important to taste this marinade. Adjust seasonings as necessary. Place chicken legs skin side down in a metal pan. I use a sturdy 8 x 13 cookie sheet. Pour marinade ingredients over chicken and turn to baste. If you have time, cover and allow to  marinate for an hour or two.

This is two pounds of chicken legs. I easily could have added another pound. These legs are on the
large side which is preferred. The leg in the upper-right corner is "skin-side down." For
this batch I sprinkled in a bit of dried thyme. It was not needed.

Bake in a 365 F degree oven, skin side down and bake for 20-25 minutes. Turn skin side up and bake an additional 20-25 minutes, basting several times as the marinade begins to thicken. If the sauce becomes too thick, add a tablespoon of liquid, such as juice from the orange or whiskey. If you'd like a darker skin, place under broiler for a few minutes, watching constantly until darkened.

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Advice to Graduates--Updated

(Since it's graduation time again, I'm re-posting this.... with an update or two....)

Receiving graduation invitations was part of having taught school for twenty years. To bring something unique, I began devising “Advice to Graduates” that I sometimes slipped into cards. I’ve added to it year after year. And I probably will continue to do so. Such is life and its lessons.

ADVICE TO GRADUATES

Gary T. Czerwinski

We live in an age of technology that is shrinking the world. Ironically, at the same time, it is alienating societies and individuals. Tribalism isn’t diminishing, it is growing. So be careful to what “tribe” you choose to belong. And that includes techy toys. Do you own them? Or do they own you?

Much of what we learn growing up is how to function in a group. Not how to function on our own. When you can function on your own, you can never be alienated. Instead, you will become a magnet. Never underestimate the power of one. One has changed the world. One idea. One action. One vote. One step. One by one.

Be an example. Examples stand alone. They are not part of the problems on the page. They are the solution of how to solve them.

Trust in the Universe, our last frontier. Learn from it. The greatest strides in civilization have come from looking up, not down. The Universe is limitless and undiscovered. There are no horizons in space. No ups. No downs. No sideways. Don’t be afraid to make your own horizons. Make your own directions. Make sure your mind is as open and as vast as space itself.

And, yes, we are not alone in the Universe. Get used to it.

Honor Nature, for we are losing it minute by minute. We live on a wonderful planet! What have you done to make it better? To preserve its beauty? To guarantee its success?

And take care of your body. Health is a life-long process. Don't be a slob. Your environment is a reflection of your brain. And personal hygiene and dress is a reflection of common sense. Even a cat cleans itself.

It is okay to be afraid. Fear is often the harbinger of growth. Don’t run. It is better to be scared and to go forward then not to be scared and end up going nowhere. As Einstein said, “Adversity is opportunity in disguise.”

There is no such thing as “absolute truth.” The purpose of being human, the purpose of being educated, the purpose of being civilized, and the responsibility of living in a civilized and free culture is to question and to learn. Learn from everything. Take what is best from all ideologies, cultures, individuals, religions. To do so means your are always building your life, not just living a life. Not to do so means others are living your life for you. And that has led to every major war in our time.

Success really is measured in “having,” “getting,” and “acquiring.” And, yes, money really can make you happy. But it is also measured in what you give to others. And the grace and manner with which you receive when given to. For those to whom much is given, much is expected in return.

Start an emergency savings account today. Put change in a jar. Put dollar bills in a can. And then put it out of reach but within easy access.

Remember Emerson who said we always know when we are about to do something that is wrong. Listen to that inner voice. Cultivate and meditate in its silence. Intuition can save your life.

There is no such thing as a good secret. The easiest way to destroy a relationship, family, business, government, even yourself, is through secrets. There are two sides to every story. In politics, there are six.

Guess what? It really does make a difference who is the President of the United States. Don't just cast a vote, cast an informed vote.

Life isn’t easy. It’s not supposed to be. You don’t have a right to expect it to be. Treasure its challenges as difficult as they may be. Difficulties are often hidden clues that point the way to your destiny and identity. Suffering will cleanse your pride and strengthen your humility. Much of life is a fight. If you aren’t fighting, maybe you are not living.

Speaking of life . . . Life is creation! So never stop creating. Draw. Paint. Plant. Sculpt. Bake. Read. Think. Write. Sing. Compose. Share. But, for heaven’s sake, make something from nothing! Don’t be someone who makes nothing from everything.

Volunteer and praise and support those who do. 

From this moment forward, life becomes less and less about you. And remember this: marriage is less about love than it is about the other person. Anyone can fall in love. And most do. But only half can love their other half more than they do themselves. And if you have children, life is all about them, not you. Marriage is for life. Choose a partner wisely. 

  

When all else fails, family is all we got! Keep those doors open. But if you can’t, if you have to close them, don’t turn the key. Don’t lock them out. Just close the door and keep the key in your pocket.

Children are like credit cards. Easy to get, difficult to pay off. Both begin with temptation. If you can’t afford either, don’t apply!

Pray. Choose a god. Choose a deity. Choose a rock. Choose something. But spend several minutes before beginning each day with a prayer. Say thank-you. Your prayer should be a life-long quest. And remember, unanswered prayers are often the ones that actually have been answered. Learn discernment.

The most important events in our life are often the ones over which we have no control. Be receptive to chance and luck. It will change your life. Our time and the Universe’s time are not in sync. What seems bad or evil on our time often has better consequences and revelations on the Universe’s time down the road. Be patient. 

Never give up. Never stop believing that there is good in the world. Your journey in life is to be that goodness.

Most of all, be happy! The test of its fruition lies in its foundation of responsibility, respect, honesty, patience, knowledge, truth, spirit, beauty. These things actually grow. They will help others to grow, too. Their opposites: lying, cheating, greed, ignorance, jealousy, envy, pride . . . are all short-lived and ultimately lead to failure and destruction.

Now here is your last assignment: Keep this list and start adding to it!

--copyright 2013 Gary T. Czerwinski

Soubise

A soubise (sue-beez) is basically stewed onions that have been slow braised in a low oven with a bit of rice to bind it all together. At the end, a bit of cream and cheese is added. It's divine. And classic Julia Child. Is it a "side?" Is it a sauce? You decide. Here, I paired it with fresh asparagus. I've also used it on sandwiches. Paired with beef or lamb, you can't go wrong.

I really encourage you to try this one. As the onions bake, something magical happens. They sweeten and take on a whole new dimension. No, it's not a gratin. It's a bit sweeter, but with a deeper nuance.

The first time I made this, I used a mandolin to make really thin slices. I don't really recommend that route. As the soubise baked, the onions basically disappeared and melted away. The second time, I sliced them by hand. With a proper, sharp knife, it is quick going. The sharper the knife, the less tears you'll shed.

You will need a sturdy, small pot for baking. I don't recommend a baking dish. You want some depth for this dish. I used an 8-inch, cast iron, enameled Dutch oven.

Unlike Julia's recipe, I added one tablespoon of fresh minced thyme to the onions. Once, I subbed a good Parmesan for the required Gruyere. Both work equally well, but the latter will give a bit more gooey nuttiness. You may wish to mix in some chopped parsley at the end for a bit of color.

This keeps well for several days in the fridge. 

• 2 lbs. thin-sliced yellow onions (7-8 cups, but I recommend weighing them)
• 4 tablespoons unsalted butter
• 6 tablespoons Arborio rice
• 1 tablespoon fresh minced thyme leaves
• 1/4 - 1/2 cup fresh-grated Gruyere cheese
• 1/4 - 1/3 cup heavy cream
• salt and pepper to taste

Pre-heat oven to 300 F. degrees. Bring a small pot of salted water to the boil.

Melt butter in a large pan over medium heat and begin adding sliced onions and thyme. Cook just until they begin to go soft and are well-coated with the butter. Sprinkle with salt and pepper to taste. Remove from heat.

Add rice to the salted, boiling water  and cook for just five minutes or so. Drain into a sieve. Add the drained rice to the onion mixture and stir.

Pour mixture into a small Dutch oven or something similar. Cover tightly and bake for one hour, stirring once or twice during the process.

Remove from oven and add the lesser amounts of cheese and cream, adding more if you think it's needed.

If desired, stir in a bit of chopped parsley. This makes about four cups.

Pasta with Asparagus, Mushrooms, and Tomatoes

Even here in the South, it's been a long cold winter. So when the spell finally broke the other day and temperatures hit the 80-degree mark, my appetite suddenly changed. I wanted to eat spring. 

Green, plump stalks of fresh asparagus are now heralding the markets. In this simple pasta dish, it takes center stage with earthy mushrooms, sweet grape tomatoes and lots of garlic. Nothing complicated. A simple but satisfying dish, as welcome as spring.

• 8 ounces fresh asparagus, trimmed of tough ends and then cut into thirds
• 8 ounces grape tomatoes, sliced in half
• 4 ounces mushrooms, roughly sliced
• 1/2 cup diced, sweet onion
• 1 tablespoon minced garlic
• 2 cloves garlic, peeled
• 1/4 - 1/2 cup chicken stock
• Butter
• Olive oil
• 1/4 to 1/2 cup fresh-grated Parmesan cheese or similar
• Fresh lemon zest
• Fish sauce (optional)
• Corn starch (optional)
• 8 ounces spaghetti

Bring a pot of salted water to the boil. Add a few slices from one of the reserved garlic cloves. Add spaghetti and cook until done.

In a medium pan, melt a nob of butter along with some olive oil. Add the chopped onion. Cook for several minutes then add the asparagus and mushrooms. Cook several minutes more. Add a bit of chicken stock and the garlic. Last, add the tomatoes and allow the mixture to simmer a bit. If you have it, add a shake or two of fish sauce. If the mixture appears too dry, add a bit more stock and, if you want it a bit thicker, a teaspoon or two of corn starch mixed with some of the stock. 

Keep the vegetables on the large side when cutting.

Remove pan from heat.

Drain spaghetti. Add a good drizzle of olive oil and a few tablespoons of butter. Salt and pepper to taste. Using a micro plane, zest in some fresh garlic and lemon zest. Toss. Taste and re-season if necessary. Mix in cheese. 

Serve pasta on the side of a plate with vegetable mixture overlapping a bit. Drizzle with the sauce. 

Hello, spring!

Slurp!