When You Don't Have Wings But You Have Legs #Recipe @PegCochran

I was having a terrific craving for chicken wings--it happens about once a year.  I didn't want all the calories of traditional buffalo wings but I thought perhaps wings baked with a rub would do.  But this story has a sad ending--the grocery store had no wings.  None at all.  Not a single wing.

But they had drumsticks!  Okay, they're not wings, but you've got to admit, they're a little easier to eat and there's more meat on them.  I went searching for a recipe that had a nice flavorful rub and found this one somewhere on the web.  The amounts for the rub are for the original amount of chicken legs.  If, like me, you are doing fewer legs, reduce the rub accordingly. 

2 tbsp. light brown sugar

1 tbsp. sweet paprika

2 tsp. ground coriander

1 tsp. chili powder

1 tsp. garlic powder

Salt & pepper to taste

16 small chicken drumsticks (3 to 4 lbs.)

Olive oil spray

 Directions:
 

Set air fryer for 400 degrees and preheat for about 10 minutes.

Make the rub:  Combine brown sugar, paprika, coriander, chili powder, garlic powder  and salt and pepper to taste.  (Use a bowl large enough to accommodate your quantity of chicken legs.)

Pat your chicken legs dry with paper towels and spray lightly with olive oil spray.

Add to bowl with spices and toss to coat.

Place in air fryer and bake for 10 minutes.  Turn and bake 10 minutes more or until internal temperature reaches 165 degrees.  (Timing may vary according to the size of your drumsticks.)

To bake in oven:

Preheat oven to 450 degrees.  Place drumsticks on a rimmed baking sheet.  Turn after ten minutes and check temperature after another ten minutes.

OUT NOW! Book #5

 

 AMAZON

BARNES & NOBLE

The dead of winter takes on a whole new meaning in the new Cranberry Cove Mystery from USA Today bestselling author Peg Cochran!

On a night of heavy snow and bitter cold, newlyweds Monica and Greg are comfortably nestled before a warm fire when they’re roused by a late-night knock at the door. Surprised to find a troubled and confused woman on the doorstep, Monica is even more shocked when the woman vacantly utters that someone is trying to kill her. Sensing distress but not danger, Monica decides to help this mysterious woman, but her clouded recollections yield little—until she dredges up memories of her sister and a nearby home, where they find the woman’s sister, dead.

Unable to deny her own curiosity or the woman’s request for help, Monica begins digging into the suspicious death, only to discover a murky family history of valuable land, a bullying brother, an unscrupulous real estate developer, and endless rumors of good deeds met with bad blood. And when the trail of the killer begins to turn cold, Monica realizes that while the family wants to bury their sister, someone is out to bury the clues—and if Monica’s not careful, to bury her as well . . .

Includes tasty recipes!
 

And Coming October 27...

 

Amazon

Barnes & Noble 

 

 

Cleo Coyle's Pernil: Puerto Rican Style Roasted Pork Shoulder

Cleo Coyle has a partner in 

crime-writing—her husband.

Learn about their books

by clicking here or here.

Cleo Coyle’s Pernil:
Puerto Rican Style
Roasted Pork Shoulder
With the cold nip of fall now in the air, the holidays will soon be upon us; and because it’s wise to test recipes before serving them to guests, this is a great time to introduce you to my husband’s version of a Puerto Rican pernil, a marinated and roasted pork shoulder that's often made in Latin American homes during the holiday season.

Like my fictional character Matteo Allegro, my husband, Marc, is a wonderful cook and he enjoys making this dish throughout the fall and winter because: (a) it’s a mouth-watering delight, (b) it's extremely economical, and (c) it's suprisingly easy to make.

The aromatics of the rub always make me swoon and the finished product looks and tastes amazing. Like a stunning holiday turkey, a roasted pork shoulder will really wow your dinner guests. (They’ll think you worked a lot harder than you did because there’s no basting, just pop it in the oven and turn it a few times.)

Pork shoulder roasted this way is tasty sliced right off the bone. Over the years, we’ve served it with an array of sides: Spanish rice, chili-lime corn, roasted purple Peruvian potatoes, tangy Thai-inspired coleslaw, olive oil-drizzled avocado slices, caramelized organic carrots, and warm, cheesy biscuits. (Watch this Blog for some of these recipes in the near future!) The second day, we like to use our pernil leftovers for soft tacos.

Place the pork slices in a warmed flour or corn tortilla, add fresh salsa (or crisp shredded lettuce), guacamole, a bit of hot sauce, and top it with a dollop of sour cream. Pernil is also used to make Cuban sandwiches—another great serving idea.

And now without further ado (or even adobo!), here is
my husband’s version of the Puerto Rican classic…
just click the link below...

To get my recipe for

Puerto Rican Style

Roasted Pork Shoulder,

click here!

The recipe will appear in PDF format.
You can print it out or save it to your computer.

For more of my recipes or to find out more
about the books in my culinary mystery series,
click this link to my virtual home at:http://www.CoffeehouseMystery.com/

CLEO'S FOODIE
VIDEO CAPTION:

In my ongoing effort to win this year's Oscar, I bring you this week's how-to video clip (below), which shows you what I consider to be the most difficult part of this recipe—wrapping the pork shoulder in plastic. No kidding! If you try to wrap the meat with pre-cut lengths of plastic, you may end up in a cling wrap battle royal. Our trick is (1) put a length of plastic wrap under the meat before you apply the rub; and (2) do not sever the wrap from the roll! When the meat is ready to go, just remove the entire cling wrap roll from its cardboard box and use it to guide the wrap around the meat as many times as you need to. Only after the meat is fully cocooned in plastic should you cut the wrap free of its roll—just use a scissors or clean slash of a sharp knife. (By the way, these handsome hands belong to my husband, Marc!)

Lip-Smacking Barbeque

First of all, I’d like to announce this week’s winner of our $25 gift card for Williams-Sonoma kitchenware and gourmet food store. This week’s winner is Kaye Barley from North Carolina! Kaye, thanks for coming by the Mystery Lovers’ Kitchen and commenting on our posts. More information on how to enter this week's drawing is at the end of this post...

Lately, I’ve been thinking a lot about barbeque. Of course, this is only natural because I’m writing the Memphis Barbeque series. I’ve learned a lot about different barbeque sauces (vinegar-based, mustard-based, and tomato-based.) Memphis uses a dry rub on their pork and a tomato-based sauce.

There’s a lot of cooking time involved in making barbeque, but the end result is worth it.




Dry Rub for the Pork:

• 3 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon brown sugar
• 1 tablespoon dry mustard
• 1 t salt
• 1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt

Mix all the ingredients (except the pork) in a bowl and rub the mixture on the pork. Refrigerate for an hour or overnight.
Preheat the oven to 300 F. Roast the pork in a roasting pan for 6 hours (until it’s 170 degrees F), or until it falls apart.
When the pork is cooked, remove it from the oven and let it cool for 10 minutes. While it’s still warm, pull the pork with a fork. Serve on hamburger buns with sauce.

And now for the sauce:

• 2 cups ketchup
• 2 cups tomato sauce
• 1 1/4 cups brown sugar
• 1 1/4 cups red wine vinegar
• 1/2 cup unsulfured molasses
• 4 teaspoons hickory-flavored liquid smoke
• 2 tablespoons garlic powder
• 1/2 teaspoon butter
• 1/2 teaspoon chili powder
• 1/4 teaspoon onion powder
• 1 teaspoon paprika
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 teaspoon coarsely ground black pepper

1. Over medium heat, mix the ingredients in a large saucepan until it bubbles.
2. Reduce heat to low, and simmer for up to 20 minutes.

Hope everyone enjoys the barbeque!
Riley/Elizabeth Pretty is as Pretty Dies—August 2009
Memphis Barbeque Series—Book 1 in May 2010 Please pop by and see me at http://mysterywritingismurder.blogspot.com




ENTER TO WIN OUR CONTEST! You must enter NEW every week. Our weekly Mystery Lovers' Kitchen contest randomly awards one of our site visitors a $25 gift certificate to the Williams-Sonoma kitchenware and gourmet food store. Entering is easy: Just sign in to this blog and leave a comment or send an "Enter me!" e-mail with your first name and state to MysteryLoversKitchen@gmail.com Good luck!

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