Also known as Pad Ka-Prao, Ka-Prow, or Spicy Basil Pork, this spicy and sweet dish is equally at home in the dead of winter or the heat of summer. Thai Basil is the key ingredient here. Our preference is for the Tulsi or Holy Green Thai Basil. Unfortunately the green variety is very hard to find compared with the more common purple-stemmed variety. Some folks prefer the latter, so don’t be discouraged if that’s all you can find. It will still be delicious.
Like others who enjoy the Sunday NFL ritual, we have been in pursuit of the perfect chicken wing for a while now. We’ve had great results with Kenji Lopez’s recipe for The Ultimate Extra-Crispy Double-Fried Chicken Wings (first confit, then crisp ’em up). But for an alternative to frying, we’ve discovered a recipe that yields wings as crispy as fried without the fuss of a pot of hot oil.
Alton Brown’s recipe for Buffalo Wings are steamed, chilled, then baked to a crisp. We were somewhat skeptical with the process since we’d never had baked wings that were actually crispy, but the steaming of the wings renders the fat & prepares the wings for a good crisping in the oven.
Instead of the traditional Frank’s hot and butter mixture for buffalo wings, we used a mixture of our favorite Walkerswood Jerk Seasoning and butter. These were crispy, spicy, salty, delicious jerk wings. Enjoy!
Make sure to source a jar of the almighty Walkerswood Traditional Jamaican Jerk Seasoning (Hot & Spicy) for this recipe. There is no substitute. This is the best jerk marinade-seasoning out there. Depending on your tolerance for heat, you may need to work up to the hot & spicy. There is a medium heat version if you’re not particularly tolerant.
There are only a few things that my husband likes more than fried chicken. One of those happens to be spicy curry, and the hotter the better. This recipe is another mash-up we made (see credit notes below). This curry is a delicious, straightforward, and spicy dish. One of the more successful curries I’ve made at home. Continue reading