Fish (or Chicken) and Mango Salsa & Honey-roasted Parsnips

This past weekend was a sweet one.  In preparation for April 2012 (the month I have declared "Candy Month!) I spent a lot of time in the kitchen.  Some successes, some failures, a whole lot of sugar, chocolate and spices.

Since I spent the majority of my time working with sugar, I wanted something quick to eat for dinner.  It was then that I remembered that I had not yet taste tested my Mrs. Paul's Parchment Bakes!  I was very excited about being selected as a tastemaker for the particular product because I am terrible when it comes to making fish.  Go ahead and have a look in my recipe archive, you will find zero recipes that include fish.

I always have the same problems when it comes to cooking fish.  First, the house always smells like fish for days!  No matter how fresh the fish is, it always leaves its scent behind.  Second, I generally overcook it.  I haven't quite gotten the skills to determine when a fish fillet is done.  Finally, I never know what to pair it with.  Since I don't cook fish a lot, I never know what kind of sauce to pair with it.  I've made some bad decisions in the past!

I was pleasantly surprised to find that Mrs. Pauls took care of all of my complaints!  I went with the classic grilled tilapia since I wanted to add a mango salsa to the fish.  It went in the oven (in its own little parchment bag) and came out perfectly done.  The fish was flakey and moist.  The sauce was mild and paired well with the salsa.  The final bit of wonderful?  While the fish was flavorful and tasty, the house didn't smell like fish at all.  Mrs. Paul's, you've got yourself a winner here.

As part of the Foodbuzz Tastemaker Program, I received a sample of Mrs. Pauls Parchment Bakes.  All comments and opinions are my own.  If you want to give this product a try, here is a coupon for buy one, get one!  (Good through March 30)
 

Why Bother? 2012 - Buffalo Sauce

Why Bother?  Because I'm from Buffalo, that's why we bother!  Sure, I haven't lived there in almost ten years, but it's in my blood (we undergo a transfusion of wing sauce as children, it's how we stay so warm in the winter).  Not only am I going to share with you my favorite Buffalo wing sauce recipe, I am going to lay down the rules when it comes to chicken wings.  This is very serious business.  Get a pad of paper and a pen, you'll want to take notes.

Rule #1 - Do not EVER bread your chicken wings!  Buffalo chicken wings are naked, never breaded.  Ever.  While in Madison, WI I ordered some Buffalo wings from my favorite pizza place (Hello Glass Nickel!).  They arrived with a thick, crunchy, bread coating.  I was appauled.  Stick with making your delicious pizza, you're doing it wrong with your wings.

If you bread your chicken wings, I do not know what you are doing.  Perhaps you're making yourself a little fried chicken drumstick?  Maybe you're thinking the sauce needs something to stick to?  Don't be crazy and put down the breadcrumbs.

Rule #2 - If it isn't spicy, it isn't Buffalo sauce.  I have had a series of butter-rich, lack-luster "Buffalo wings" in the past.  There is a place right around the corner from our current apartment that sells Buffalo wings, touted as "Nuclear!"  Either I have fried all my taste buds, or someone forgot to add the hot sauce.  You need the heat!  I'm not telling you that habanero peppers need to be involved, but you've got to sweat a little!  They should be just spicy enough that you think twice about rubbing your eye after eating a wing.

Rule #3 - Serve 'em with a side of blue cheese.  I do not want to hear of anyone eating their buffalo sauce with ranch dressing.  It is so very, very wrong.  This is a mistake that I have seen many a midwesterner make.  It most often happens when someone offers you a Buffalo chicken sub sandwich.  To get it clear, a Buffalo-style chicken sub should be as follows (and no different) - crispy chicken tenders slathered in wing sauce, lettuce, blue cheese dressing and provolone cheese.  Make this sandwich now, it will change your life.

That's it.  Those are my simple rules about chicken wings.  If you don't want to follow the wing rules, you must call your food "chicken wings" sans the Buffalo. 

If you want to take your wings to the next level, you make your own sauce.  This is the wing sauce that my family has been making all my life.  It's spicy, sweet and tangy.  If you are lacking one or two of these ingredients, I'm okay with the tried and true "melt a stick of butter, add a bottle of hot sauce" method.  You might even be able to find the original Buffalo sauce on the shelf at your supermarket.  If you come across "Anchor Bar" Buffalo sauce, that's the one, the original.  Buy the hottest variety that they sell and whip up a batch!  Just don't bread your chicken.

Are you originally from the Buffalo area too?  What are some of your Buffalo wing rules?

Spring Frittata, Spring Arugula Salad & Basil Panna Cotta with Strawberry gelee

Is there a time of the year that is any better than spring?  Personally, it is my favorite season and there are so many reasons why.

First, spring means that I can break out my cute dresses and strap on some adorable sandels.  I'm saying "see you later" to my winter coat and donning my favorite black satin spring jacket (seriously, it's so adorable, I'm sad I can only wear it in the in between weather times!).  Now that I'm a non-grad student type person and have all this weekend free time, I live in dresses as soon as the weather agrees with it!

Next, tulips.  Tulips are the most awesome flower, ever.  I will carry tulips down the aisle whenever I get around the getting married.  I have a vase of pink and yellow tulips sitting on the table next to me at this very moment.  Tulips are so much more amazing that roses because they have a little personality.  I think it looks like they are sighing.  When I see my first few tulips of spring, I'm a happy banana.

Finally, the farmers market.  I fell in love with the idea of a weekend market during my time in Madison, WI.  The market on the capitol square rivals all other markets I've been to, including all the ones I've stopped by in NYC.  I miss the Dane Country farmers market, you could do all of your grocery shopping there.  While our local one isn't quite so large, the produce is fresh and local.  It's also a ten minutes walk away.  While the pickings are scarce right now, soon natures bounty will start to overflow the farm stands.

To celebrate spring, Frigidaire was kind enough to sponsor a series of spring posts via Foodbuzz. In keeping with the fresh and local theme, I headed to the farmers market and picked up everything that I could from the stands (the rest was filled in by our local Whole Foods). Farm fresh eggs with crisp spring asparagus and herbs. Sweet raspberries and peppery arugula. Local cream, flavored with bright green basil and finished off with sweet-tart strawberries. This meal gets me ready for spring and looking forward to the bounty of the farmers market.

This post was sponsored by Frigidaire. When you check out Suzanne Goin's springtime recipes at www.maketimeforchange.com, Frigidaire will donate $1 to Save the Children's U.S. programs. Plus, you'll be entered for a chance to win the new Frigidaire Range with SymmetryTM Double Ovens – featuring two large ovens (that can each fit up to a 28 pound turkey!), providing the flexibility to cook multiple dishes at the same time at different temperatures, so you can get more on the table at the same time.