Sweet Garlic Hot Wings Recipe

Ingredients:

5 chicken wings

9 cloves of garlic (minced)

½ red onion (finely chopped)

1 ½ tsp. McCormick® Spanish paprika

1 ½ tsp McCormick® chili pepper

½ McCormick® cayenne pepper

1 tsp black pepper

1 tbsp sugar

Salt to taste

Cooking oil

How to prepare:

1. (Note: Be careful on this step) In a bowl, I prefer to puncture the skin and meat of each chicken wing with a sharp object, several places, to allow thorough cooking. Do this step before sprinkling the salt on the wings. Massage the wings and the salt until the salt is evenly distributed on each chicken wing.
2. In another bowl, mix all the ingredients: garlic, red onion, Spanish paprika, chili pepper, cayenne pepper, black pepper, sugar and salt to taste. Mix them altogether.
3. Heat approximately ¾ inch fry oil in a 2-inch-deep fry pan (I like cast iron) over medium-high heat. Let it get to 350 degrees F. A nice deep pan helps prevent splatter.
4. When the oil is hot enough, fry the chicken wings.
5. After frying the chicken wings, put them in the spicy mixture and mix them together until the spices are evenly distributed on the chicken wings.
6. Fry the chicken wings, again, in a low heat until the spices are cooked. Avoid burning the sugar.

Richly-Spiced Beef Recipe

Ingredients:

2 tsp McCormick® Marjoram

2 tsp Haritham® Coriander powder

2 tsp of McCormick® dried oregano

Pinch of Mustard seeds

2 tsp McCormick® Curry

2 tsp American Garden® Kebab Mix

1 tsp black pepper

2 Jalapenos

9 garlic cloves (crushed and chopped)

½ Onion (chopped)

2 tsp Turmeric

2 tomatoes

2 tsp of McCormick® Spanish paprika

2 tsp of McCormick® chili powder

½ tsp of McCormick® cayenne pepper

2tsp of McCormick® cumin
Salt to taste

½ kilo foreshank beef (thinly sliced)

¼ kilo of mini potatoes (cut in half)

250ml Cream

To prepare:

Put the thinly sliced beef in a bowl, sprinkle salt to taste, 1 tsp of marjoram, 1 tsp coriander powder, 1 tsp of dried oregano, 1 tsp of curry powder, 1 tsp kebab mix, 1 tsp of garlic, 1 tsp of turmeric, 1 tsp Spanish paprika, 1tsp cumin powder, 1 tsp chili powder. Set aside.

In a skillet, put 4 tsp olive oil and sauté the remaining garlic until golden brown. Add tomatoes, stir until cooked. Add onion, stir until translucent, not golden brown. Add 2 jalapenos, stir. Add the potatoes, stir. Add the beef and stir until the beef’s water comes out. Add the rest of the remaining spices: add more salt (optional), 1 tsp marjoram, 1 tsp coriander powder, 1 tsp of dried oregano, 1 tsp of curry powder, 1 tsp kebab mix, 1 tsp of turmeric, 1 tsp Spanish paprika, 1 tsp cumin powder, 1 tsp chili powder, add ½ tsp cayenne pepper. Stir until all the ingredients are evenly distributed on the beef. Lower the heat and put a lid on the pan. Wait until the water had almost evaporated. Add the cream. Stir until the cream thickens.

Best served with cucumber salad.

Good for 7 servings.