nerditry

Makhani Butter Chicken Wings Closeup

Wings have gotten expensive. $2.59/lb at Publix including a $.20/lb discount is pretty high. These prices seem like nearly double what I was paying a couple of years ago. At that time, I was trying to do wings in the oven which is really good when you don’t want the grease and mess of deep frying.

Tonight’s recipe starts with a packet of Shan’s Butter Chicken mix (if you were inclined to buy online from MyEthnicGrocer). Instead of using the instructions, I took the leftover uncooked wings over their option of bite size pieces of chopped chicken and reworked the recipe a touch.

Ingredients:
1-1.5 lb separated chicken wings
1 box Shan Butter Chicken mix
2/3 cup milk
1/3 cup melted butter
1 large onion, halved lengthwise and sliced about .25″
2 cups of pureed tomatoes, no skins or seeds, passed through a sieve once more.
Cooking oil (I used olive)

Tools:
Large saute pan with lid or dutch oven with lid
Tongs
Wooden spoon
Knife

1. Marinate the chicken in a large ziploc bag using the entirety of the spice packet, with a tablespoon each of oil and water. Seal the bag and mix until all of the chicken is coated. Marinate overnight in fridge.

2. Brown the chicken wings in between medium-medium high till crispy on each side, probably in two batches.

3. Remove the wings and add the onions, saute momentarily until soft.

4. Add the milk, melted butter and tomato puree and bring to a light boil.

5. Add the wings back in, lower to medium and cover.

6. After 10 minutes, spoon the sauce on top of the wings, cover 15 more minutes.

7. Serve with potatoes or rice and spicy naan.

Makhani Butter Chicken Wings with Potatoes and Spicy Naan

All thumbnails are clickable for a 1000×750p

Jays @ Rays : Special series at The Ballpark
(Disney’s Wide World of Sports)

National Anthem

Rays Pitcher Jason Hammel

Rays All Star 3B Evan Longoria

Rays Closer Troy Percival

Fud!

Platanos Maduros al Tostone
(almost ripe plantains in the style of tostones)

Red Snapper on the Grill

stay delicious+
!nerd up

All sorts of things going back to Octoberish

Ric and I went to the poker room in Melbourne and found this guy sneaking around the parking lot of a restaurant.
The Cabildo in Jackson Square, New Orleans French Quarter. Went there with Dad and Poppy for a few days.
First attempt at baked Macaroni and Cheese. I had rigatoni and it didn’t work out great. The bechamel wasn’t smooth enough along with too much red pepper and gruyere. Next time simplicity and complete preparedness will be observed.
Goat Cheese and dried Herbs de Provence Quiche
Smoked Chicken and Cheese Quiche
Side view of a slice
Indian spiced, pan fried tiger shrimp. Amchur + Turmeric + Chile Powder + Paprika + AP Flour + Salt + Pepper
Calyn created her own scar appliance with stage makeup. Looked great and realistic from a normal distance.
Ric went as Wesley from The Princess Bride. Calyn went as a zombie bitten cheerleader. Ric looked a pedo with that mustache brewing all month
Jack

Spent a few days in Miami working at the Doral during a tradeshow where we exhibited. In the occasional downtime, took a few pictures. Forgive, my identification skills are completely nonexistant.

Plants

Flowers

Palm Trees

Misc

Animals

Birds

Buildings

Back of Lodge 9/10

Art

Statues (the first is my overall favorite)

Sanks. New Orleans on Thursday.

some more to check out. my shooting radius is pretty tight right now lol.

ducks
sky
super mario!

Bindi masala = Okra, Onion, Tomato, Turmeric, Amchar, Paprika, Garam Masala, Salt, Canola Oil
Chicken = Thighs marinated a day in Yoshida’s Gourmet Sauce, baked and basted till George Hamilton
Ducks = The flock of friends who live around the lake

cashed out and got a digital camera. Fuji S700 or S5700. 7MP/10x optical.

this is a tree bearing fruit outside of my place. the berries smell like the latino tutti frutti flavor.

medium	large

if any of you botanists know what’s up, lemme know