Buffalo Wings (recipe courtesy of Alton Brown)

I love this Recipe so much! My PABORITO! simply deliscioso! A must try really!

we made it together ;)

Ingredients

• 12 whole chicken wings
• 3 ounces unsalted butter
• 1 small clove garlic, minced
• 1/4 cup hot sauce
• 1/2 teaspoon salt

Directions

Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil.

Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half pan lined with paper towels and place in the refrigerator for 1 hour.

Preheat the oven to 425 degrees F.

Replace the paper towels with foil. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.

While the chicken is roasting, melt the butter in a small bowl along with the garlic. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine.

Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.

Hot from the oven ;) Ambango sobra!

Appetizing Mussels

Though this appetizer is so simple to prepare,im sure you'll be getting outstanding reviews everytime you serve it.The flavor, appearance and ease of preparation make this dish simply delicious.
Ingredients

• 3/4 cup white wine
• 3/4 cup tomato and clam juice cocktail
• 3 cloves garlic - peeled and sliced
• 1/2 teaspoon crushed red pepper flakes
• 1 pound mussels, cleaned and debearded
• 3 tablespoons butter

Directions

1. In a stock pot, combine the wine, juice cocktail, garlic and pepper flakes. Bring to a boil and add mussels.
2. Cover and continue to boil for about 4 to 6 minutes or until all the mussels have opened. Discard any mussels that haven't opened.
3. Remove mussels from liquid and keep warm. Pour off liquid to leave about 1 cup. Try not to discard the garlic. Boil the 1 cup of liquid until it's reduced to about 3/4 of a cup.
4. Add butter and stir until butter has melted and sauce has thickened slightly. Serve mussels with sauce.

Zeppole with vanilla custard

Another mouthwatering dessert :) ... My kids love this 'zeppole' soooo much..An italian american dessert that surely satisfy your hunger for sweets ;) however,the original 'zeppole' served with granulated sugar and cinnamon,but of course i wanted it to be special,so i add vanilla custard..oh...yummmmy!

that's my Baby shaping the zeppole ;)

For Zeppole we need:

• 8 tablespoons unsalted butter
• 1/4 cup plus 2 tablespoons sugar
• 2 teaspoons table salt
• 2 cups bread flour
• 7 large eggs
• 1 teaspoon cinnamon
• Canola oil, for frying

• Special equipment: Deep-fat fryer

Preparation:

In a large saucepan over moderate heat, combine 2 cups water with the butter, 2 tablespoons of sugar, and the salt. Cook until the butter and sugar are melted, about 2 minutes. Bring to a boil and cook for 30 seconds, then remove from the heat. Stir in the flour then place over low heat, and using a wooden spoon, beat constantly until the dough is stiff, about 1 minute. Remove from the heat and let cool for 4 minutes.

Transfer the batter to a stand mixer fitted with a paddle attachment, and let the dough sit for 2 minutes. Turn the mixer on low and add the eggs, one at a time, until the batter is thick and ribbonlike (the dough should be the temperature of lukewarm water). Cover with plastic wrap and let the batter cool to room temperature, about 10 minutes.

Meanwhile, in a small bowl, whisk together the remaining 1/4 cup sugar and the cinnamon and set aside.

Line a baking sheet with 2 layers of paper towels.

Using a deep-fat fryer (or a heavy large pot and a deep-fat thermometer), heat the oil until it reaches 350°F. Working in 3 batches, carefully scoop 12 individual tablespoons of batter into the hot oil. Fry the zeppoles until golden brown, about 5 minutes per batch. Transfer as done to the prepared baking sheet and return oil to 350°F between batches.

Sprinkle with cinnamon-sugar mixture and serve immediately

My bunso wants to take a bite already hahaha!not yet done baby!

For Vanilla Custard we need:

2 cups whole milk
1/2 cup sugar
5 large egg yolks
1 teaspoon vanilla

Preparation:

Bring milk and sugar to a simmer in a saucepan without stirring. Whisk yolks in a bowl until blended, then gradually whisk in hot milk mixture. Return to saucepan and cook over moderate heat, stirring constantly, until sauce thickens enough to coat back of a wooden spoon and registers 170°F. on an instant-read thermometer.

Immediately pour sauce through a fine sieve into a metal bowl and place bowl in a large bowl of ice and cold water. Stir in vanilla and whisk custard occasionally until cool, then cover surface with a piece of wax paper to prevent a skin from forming.

Chill until cold.