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Herb World -- Herbal Recipes
1 cup milk
1. Combine dry ingredients and herbs in bowl and mix well.
2. Combine oil, egg and milk together. Mix well. Stir into dry ingredients until just blended.
3. Pour into well buttered 8" square pan.
4. Bake in hot oven, 400 for 25 minutes or until done.
Serve warm.
CAJUN MINTED CHICKEN WINGS
Tim Kringlie Juban's Restaurant, Baton Rouge
http://www.herbworld.com/recipes.htm (2 of 2) [5/17/2004 9:34:21 AM]
3 pounds chicken wing drumettes
1 can beer
Olive oil
Red & black pepper
Dash Tabasco brand pepper sauce
Pinch cumin
1. Wash and drain fresh chicken drumettes. Place drumettes in bowl. Add beer and marinate
for 2 hours.
2. Remove drumettes from marinade and place on baking sheet. Season with olive oil, red
and black pepper to taste. Add a dash of Tabasco sauce and a pinch of cumin. Bake in 350
degree oven until tender.
Sauce:
2 cups chicken broth
2 tablespoons tomato paste
1/4 cup water mixed with 1 tablespoon cornstarch
1. Bring chicken broth to boil. Add tomato paste. Thicken with cornstarch and water to make
a light smooth sauce. Reserve.
Dish preparation:
3 teaspoons olive oil
1/2 cup onions, thinly sliced
4 ounces tasso, sliced or diced (smoked ham may be substituted)
2 ounces fresh mint
thyme, marjoram, garlic to taste
1. In large heated skillet, add 3 teaspoons olive oil, onions and tasso. Sauté for three
minutes.
2. Add chicken drumettes, sauce and 2 ounces of fresh chopped mint. Simmer for 10
minutes.
3. Season to taste with fresh thyme, marjoram and garlic. If you prefer a spicy sauce, add
more red and black pepper and garnish with sliced jalepenos.
4. Serve over rice in the Louisiana-style.
Serves 12.
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