You Only Live Twice

You only live twice:

Once when you are born,

and once when you look death in the face.

After Basho

Japanese Poet

1643-94

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More Recipes Will Be Added In The Future,

Julie and Gordon

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00Whann’s Asian Balls

(You Only Live Twice)

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Asian Meatballs w/ Sweet Chili Dipping Sauce

These are Delicious!

(Recipe Down Below)

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Gordon’s Honey Chili Ryder Wings

(Dr. No)

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‘What’s your name?’

‘Bond. James Bond. What’s yours?’

She reflected. ‘Rider.’

‘What Rider?’

‘Honeychili.’

Bond smiled.

‘What’s so funny about it?’

‘Nothing. Honeychile Rider. It’s a pretty name.’

She unbent. ‘People call me “Honey”.’

‘We’ll, I’m glad to meet you.’

(It was my idea, Julie’s, to create a chicken wing with both Honey and Chili, hence the name of our wings.)

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They are Sweet and Hot!

Grillin’ The Asparagus

He’s Got a Licence To Grill

Our Honeychili Rider Wings

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Our Coconut Rice with Crab Cakes

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Old Bay Cheddar Biscuits

(Recipes Down Below)

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Asian Meatballs w/ Sweet Chili Dipping Sauce

These are Delicious!

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The Ingredients:

2 Lbs Ground Turkey

2 Eggs

1 Cup Panko Japanese Whole Wheat Bread Crumbs

1 Thumb of Freshly Grated Ginger

3 Cloves of Garlic – Chopped

1/4 Cup Parsley – Chopped

5 Green Onions – Chopped

4 Tbsp Soy Sauce

2 Tbsp Sesame Seed Oil

1 Tbsp Wasabi Sauce

1 Tbsp Black Sesame Seeds

1 Tbsp Roasted Sesame Seeds

1 Tbsp Honey

2 Tbsp Sweet Soy Sauce

Salt and Pepper to Taste

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In a large bowl, place all your above ingredients…

Mixing Together the Ground Turkey and the Eggs

Panko

Adding the Panko

Gordon Grating the Ginger with a Spoon

Chopping the Garlic and Adding the Ingredients

Place All Ingredients Into A Large Mixing Bowl

Chopping the Parsley

Next Comes Chopping the Green Onions

Green Onions Ready to add to Mixture

Below I am grating the ginger, fresh is so much better than dry.

I like this Philippine brand of Soy Sauce.

Datu Puti

Adding the Datu Puti

And the Sesame Oil

Wasabi Sauce

I LOVE this Green Color!

You can find roasted sesame seeds, but if not you can roast them gently in a pan until lightly brown.

Adding the Sesame Seeds

Honey and Sweet Soy Sauce

Adding the Honey and Sweet Soy

Freshly Ground Black Pepper

Spray your a sheet pan with non-stick spray.

Mix the entire mixture until just combined.

Take just over a Tbsp size ball and place it on the sheet pan about 1 inch apart.

Bake in a 400’F oven for about 15 -20 min.

Ensure the internal temperature of the meat balls are 165’F.

Serve with a sweet dipping sauce and Enjoy!

They were delicious Gordon!

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Gordon’s Honey Chili Ryder Wings

(Dr. No)

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Our Honeychili Rider Wings

I copied and posted this from our:

I’ve Got A Licence To Grill

It’s the same recipe by us, we just remade it for our kids.

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Ingredients for the Wing Marinade:

2 Red Chili Peppers – de-seeded, sliced and chopped

1 Family pkg. of Wings

2 Tbsp. Roasted Garlic Powder

2 Tbsp Chili Powder – Badia Brand

2 Tbsp. Chili Powder – Spice Hunter Brand

2 Tbsp. Ground Cumin

3 Tbsp. Onion Powder

3 Tbsp. Smoked Paprika

2 Tbsp. Ground Chipotle

2 Tbsp. Jerk Seasoning

3/4 Cup Olive Oil

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Here I have sliced the Red Chili Peppers in half and removed the seeds.

Now, slice the peppers lengthwise thinly.

Then slice them into a small dice as shown.

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Here is the family package of wings we used.

Be sure to rinse them off in a colander to remove any excess blood or cuttings.

Let them drain well.

Now, using a sharp knife, cut between the wing and the drumettes. You should be able to see the area between the two bones. If you are off a little that is fine.

You will get better at finding that area with your knife as you cut more, and more of them.

Your knife should easily go through the small space between the bones.

Discard the wing tip.

Place the wings and drumettes into a large zip lock bag. Wash your hands well….Then begin to add your seasonings. I like using two different types of Chili Powders as I feel they are all different because they use different Chili’s.

Here I am adding more of the seasonings… I don’t measure as I go by more of the look of the wings. Add more or less of the ingredients as you like. I enjoy all of these seasonings so how can I really go wrong?

The Chipotle gives the wings a nice peppery taste while the Jerk seasoning provides that great Island flavor.

You may have noticed that I did not add any salt.

When I tasted the Jerk seasoning, I found it had plenty of salt in it, so be sure to taste all of your mixed seasonings.

The olive oil help to convey the seasonings throughout all the chicken. Pour in a little at a time. Don’t add too much as you don’t want to waste it and you need just enough to coat the wings.

Close the bag tightly leaving a little bit of air so that you can easily roll the wings in the herbs and oil.

When mixed well, remove the air in the bag by folding the bag over on itself then zip the bag closed. Place the bag of marinated wings in the refrigerator near the bottom just in case the bag leaks. You can also place the bag in a large bowl. Let the wings marinate for 24-48 hours.

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TIME TO GRILL!

When you are ready to grill them, heat your grill for 5 min. on high to help remove any old food and to heat up the grates to give the chicken those great grill marks. When done, turn your grill to medium high and place the wings and drumettes evenly over your grill grates and close the lid. I used some long tongs to place the wings on the grates.

Turn the wings as needed being sure to check for hot spots on your grill which are areas that cook the wings faster than other areas. The wings in these spots will be done quicker than the rest. You will also have cool spots on your grill which are areas that don’t get a lot of heat. These wings I move to the hot spots so that all the wings cook evenly.

When the wings are mostly cooked, which takes about 7 min. per side, I place the wings on the upper section of my grill where they are away from the flames and tend to bake. Close the lid and let them bake for another 5 min. Doing this will ensure the wings are fully cooked, but still remain juicy and tender. An overcooked wing is a horrible thing. I also look at the wings to ensure the meat is firm and the skin is brown.

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Meanwhile….

make your wing sauce before, or as the wings are cooking.

Ingredients for the Wing Sauce

3/4 Cup Honey

8 good shakes of Chipotle Pepper Tabasco Sauce

1 Tbsp. Roasted Garlic Powder

1 Tbsp. Spice Hunter Chili Powder

2 Tbsp. Jerk Seasoning

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Add your Honey and Tabasco to a large bowl as shown.

Then add your other seasonings …

and whisk them all together until well combined.

When your wings are done, add them to the bowl and toss them well.

I can tell you these wings are great even without the Honey Chili Sauce… but it does make them so much better.

Here is a great shot of the wings in the sauce.

Turn them in the sauce as needed.

These wings are now our most favorite that we have ever made. This is a bold statement as we have made many different types. They even beat out my cherished Teriyaki wings, which I have made for years. We are sure you will enjoy them as much as we did.

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They are Sweet and Hot!

Grillin’ The Asparagus

He’s Got a Licence To Grill

Our Honeychili Rider Wings

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Our Coconut Rice with Crab Cakes

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Old Bay Cheddar Biscuits

(Delicious! Just Follow Package Instructions.)

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Coconut Rice

Ingredients:
~ 2 Cups Rice – Rinsed until white water is practically gone
1 Can Coconut Milk
2-3 Tbsp. Coconut Cream – Cream of Coconut (Crema De Coco)
Chicken Broth – as much as needed to have liquid 1 inch above the rice
~3/4 Cup Red Onion – diced
1 tsp. Sea Salt
Jalapeno, Banana, and Red Peppers from our garden – to taste

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The Banana Pepper (Yellow and Orange) and the UFO looking Pepper are from our garden! The UFO looking Pepper is our Mad Hatter Pepper.

Here I am washing the rice. This is done to remove the rice & #39;s natural starch. To wash the rice, add water
and mix the rice around in it. Then pour off the milky water and repeat about four times or until the
water in the rice runs clear.

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Here I have rinsed my rice and it is ready to accept the flavors.

First add your Coconut Milk to your rice cooker bowl.

Then add some of your Coconut Cream.

Now add enough Chicken Broth to have the liquid be about 1 inch above the rice.

This is when you add your diced Red Onion,

followed by a touch of Sea Salt.

Slice your peppers to the same dice size of your Red Onions.

Here is the diced Banana Pepper… taste them to see how much heat they have. Then add as much or as
little as you like.

For the hotter peppers, you may want to use gloves to prevent the hot juices from getting under your
fingernails causing you some pain. Add as much or as little as you like!

Do the same with the last pepper. I like the various colors the vegetables bring to the dish.

Give everything a good mix.

Rice is Ready for the Rice Cooker

Then let your rice cooker do its thing! This is how it looks when done.

Beautiful When Done 🙂

Added Crab Cakes

(We didn’t make these ourselves. We bought the Crab Cakes ready made.)

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Gordon Preparing the Asparagus for the Grill

Here I have my tongs ready to move things to the grill.

Not shown, I rinsed the Asparagus then cut off the woody end near the root. Most of the time
you can cut all of them at once as they are all from the same planting area. Place them on a
cookie sheet and give them a good dose of Olive Oil… just enough to coat all the Asparagus.

Lemon Pepper is a favorite seasoning of ours for Asparagus.

I added about 1 Tbsp. or so then mix all the ingredients together as shown.

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At this time, I am letting my wings get their final bake using the upper part of my grill. I then
have a baking/ cooling rack down on the grill to prevent the Asparagus from falling into the grill.

Grill the Asparagus turning occasionally until they are slightly charred as shown. Turn them
using your tongs.

I then placed them back on the cookie sheet and turned them into the Olive Oil and Lemon
Pepper seasoning to add some extra flavor to the Asparagus. When done, plate and serve!

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