Grilled Skate Wings With Nonya Sweet And Sour Sauce Recipes

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Wash chicken wings and pat dry. Sprinkle lightly with garlic powder and cayenne pepper.
• Cook on the preheated grill, turning every few minutes, until crispy on the outside and no longer pink at the bone and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• While the wings are grilling, whisk sugar, vinegar, chicken broth, ketchup, and soy sauce together in a large saucepan over medium-high heat. Bring to a boil. Cook until sauce is rendered to 1/2 of the original volume.
• Preheat the oven to 400 degrees F (200 degrees C).
• Place wings in a large baking dish and drizzle sauce over top.
• Bake in the preheated oven until flavors have intermingled, 10 to 15 minutes.

Steps:

• Season the skate with salt and pepper. Season the flour with salt and pepper. Dredge the skate in the flour, coating completely.
• In a large saute pan, over medium heat, add the oil. When the oil is hot, saute the skate for 2 to 3 minutes on each side. Remove the fish from the pan and set aside.
• Add the shallots and capers. Season with pepper. Saute for 1 minute. Add the lemon juice and wine. Bring the liquid to a boil. Reduce the heat to medium low and simmer until the liquid reduces by half, about 6 to 8 minutes. Whisk in the butter, a cube at a time. Season with salt and pepper. Stir in 1 tablespoon of parsley.
• Add the fish back into the sauce and simmer for 2 to 3 minutes.
• In another saute pan, heat the remaining tablespoon of the oil. When the oil is hot, add the vegetables. Season with salt and pepper. Saute for 2 to 3 minutes.
• To serve, spoon the vegetables in the center of each plate. Place the skate on top of the vegetables and spoon the sauce over the fish. Garnish with remaining parsley.

Steps:

• 1. Preheat the grill to high.2. Cut the skate wings crosswise (in the same direction as the bones) into 1-inch strips. Butterfly each strip by cutting it in half lengthwise as far as, but not through, the bottom piece of skin. Spread the halves open, then set the strips aside while you prepare the basting mixture.3. Combine the coriander, curry powder, cloves, chile, water, Worcestershire sauce, salt, and pepper in a bowl and whisk until smooth (see Note).4. When ready to cook, preheat a fish or vegetable grate (if using) for 5 minutes, then oil it or the grill grate. Arrange the skate pieces on the hot grate and grill until nicely browned on the bottom, 2 to 4 minutes. Using a long spatula, carefully turn the pieces over and brush each with 1 to 2 tablespoons of the Nonya Sweet-and-Sour Sauce. Grill until browned on the second side and the meat flakes easily when pressed with a finger, 2 to 4 minutes longer.5. Using the spatula, transfer the skate to serving plates or a platter and serve immediately.Serves 4Note: This makes a wonderful basting liquid for any type of seafood it will keep for weeks in the refrigerator.

Steps:

• Preheat oven to 475 degrees. In a small saucepan, whisk together soy sauce, vinegar, honey, garlic, and ginger. Bring to a simmer over medium-high and cook, stirring occasionally, until mixture thickens and is reduced by half, 30 minutes. Pour through a fine-mesh sieve into a large bowl; discard solids. You should have 2/3 cup sauce.
• Meanwhile, arrange chicken wings in a single layer on a rimmed baking sheet. Bake until golden, crisp, and cooked through, 35 minutes. Drain fat from sheet and, with tongs, transfer wings to bowl with sauce. Toss until wings are coated and most of sauce is absorbed, about 3 minutes. To serve, sprinkle with sesame seeds and chives, if desired.

Steps:

• In a small saucepan, combine the first 5 ingredients. Bring to a boil; cook and stir until sugar is dissolved., Meanwhile, using a sharp knife, cut through the 2 wing joints; discard wing tips. Transfer wings to a 5-qt. slow cooker; add sugar mixture. Cover and cook on low until chicken juices run clear, 3 to 3-1/2 hours., Transfer wings to a serving dish; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Spoon over chicken. Serve with a slotted spoon.

Steps:

• 1. Combine the shallots, chiles, lemongrass, garlic, oil, 1/3 cup lime juice, the orange juice, 2 tablespoons sugar, 1 1/2 tablespoons soy sauce, 1 teaspoon salt, and the turmeric in a blender and process until almost smooth the sauce should remain a little chunky.2. Transfer the mixture to a small, heavy saucepan and cook over medium heat until slightly reduced, nicely browned, and richly flavored, 15 to 20 minutes, stirring frequently. Stir in the coconut milk and simmer the sauce until thick and creamy, about 5 minutes longer. Remove from the heat and taste for seasoning, adding salt, sugar, soy sauce, or lime juice as necessary the sauce should be a little sweet, a little tart, and very aromatic.3. If not using immediately, cool the sauce to room temperature, then transfer to a clean jar and store, tightly covered, in the refrigerator. It will keep for several weeks.Makes 1 1/2 to 2 cups