Friday's Happy Hour Foods 1/13/12

One thing I miss about living in the city is Friday Happy Hours across the bay. Every bar you come across is offering free appetizers and half price drinks. Some places has out of the box munchies anyone can heat up at home. But other places offers something a little bit more in the way of food.

In my search online for some great grub ideas, I came across this link you all might be interested in. Instead of making these dishes at home, try out this link for your city to find Happy Hour Specials and coupons for your favorite bars! Daily Happy Hour

Soy Glazed Chicken Yakitori
From Food & Wine

1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
4 scallions, white and light green parts only, cut into 1-inch lengths
6 shiitake mushroom caps, quartered
1/2 cup soy sauce
1/4 cup mirin
2 tablespoons kecap manis (sweet Indonesian soy sauce)
2 tablespoons sugar
1 tablespoon minced fresh ginger
1 tablespoon Sriracha chile sauce
1 teaspoon minced garlic
Vegetable oil, for brushing

1) Thread each of 8 metal skewers with 3 pieces of chicken and 3 pieces each of scallion and shiitake.
In a saucepan, combine the soy sauce, mirin, kecap manis, sugar, ginger, Sriracha and garlic; bring to a boil. Simmer over low heat, stirring, until slightly thickened, 8 minutes.

2) Light a grill or preheat a grill pan. Brush the skewers with oil and grill over high heat, turning, until nearly cooked through, about 5 minutes. Brush the skewers with the sauce and grill, turning, until the chicken is cooked through and nicely glazed, about 3 minutes longer. Serve at once.

Anchor Bar Authentic Buffalo Wings
From About.com

36 chicken wing pieces (one wing makes 2 pieces - the "flat" and the "drum")
1 tablespoon vegetable oil
1 tsp salt
1 cup all-purpose flour
1 1/2 tablespoons white vinegar
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/4 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce
1/4 teaspoon salt
6 tablespoons Louisiana hot sauce (Frank's is the brand used in Buffalo)
6 tablespoons unsalted butter or margarine
celery sticks
blue cheese dressing

1) Preheat oven to 425 degrees F.

2) If necessary, cut whole wings into two pieces. In a bowl toss the wings with the oil, and salt. Place into a large plastic shopping bag, and add the flour. Shake to coat evenly. Remove wings from the bag, shaking off excess flour, and spread out evenly on oiled foil-lined baking pan(s). Do not crowd. Bake for about 20 minutes, turn the wings over, and cook another 20 minutes, or until the wings are cooked through and browned.

3) While the wings are baking, mix all the ingredients for the sauce in a pan, and over low heat bring to a simmer, stirring occasionally, and then turn off.

4) After the wings are cooked, transfer to a large mixing bowl. Pour the sauce over the hot wings and toss with a spoon or spatula to completely coat.

***These are always served with celery sticks and blue cheese dressing on the side.***


Marinated Shrimp
From Cooking Light

• 1/4 cup dry vermouth
• 2 tablespoons chopped fresh thyme
• 1 tablespoon chopped fresh marjoram
• 2 tablespoons fresh lemon juice
• 1 teaspoon salt
• 1/2 teaspoon hot pepper sauce (such as Tabasco)
• 36 large shrimp, peeled and deveined (about 1 3/4 pounds)
• 4 garlic cloves, minced
• 1 jalapeño pepper, finely chopped
• 2 tablespoons olive oil, divided
• 
  
• 1) Combine first 9 ingredients in a large zip-top plastic bag. Marinate in refrigerator 30 minutes, turning bag occasionally.
• 2) Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add half of shrimp; cook 1 1/2 minutes on each side or until done. Remove shrimp from pan. Repeat with remaining olive oil and remaining shrimp.