Happy Monday guys! We had an eventful weekend, indeed!
I spent Saturday morning handing out water and Powerade at the Derby Festival Mini & Full Marathon! I saw about 20 or so of my friends running their hearts out (and for those of you I missed, good job on the race!). Maybe next year I'll get out there and run my butt off... but then again, it may end up being the same weekend of my wedding, and I don't think I need that added stress of a race.
We also spent Saturday night out at the Waterfront seeing Soul Asylum (yeah, the band from the early 90's). It wasn't half bad - Andy and his friend Ike had a good time, while me and Ike's fiance Becca just talked about wedding stuff. We're pretty excited about this upcoming Thursday because there's gonna be a free Cage the Elephant concert out at the Waterfront. Now that's a band I can get into! And that I actually know more than 1 song of!
Sunday was pretty lazy for us. I slept in and decided to ditch spinning class. I can play hookie once or twice, right?
I'm pretty excited, as well, because our CSA starts back up on Wednesday! I'll definitely be glad to be getting some fresh and local produce on a weekly basis again!
Speaking of local products, I made a trip to my nearest farmer's market (which happens to only be a block away now - SCORE!) and bought some chicken wings from Barr Farms. I knew I had to do something funky to them, because honestly... Buffalo-style wings are too "normal". I need a little flair to my wings!
Ingredients:
1 cup coconut milk
1 & 1/2 tablespoons fish sauce
1 tablespoon dark brown sugar
1 tablespoon red curry paste
1 tablespoon olive oil
small handful of cilantro, chopped
10 chicken wings
In a medium bowl, combine coconut milk, fish sauce, brown sugar, red curry paste, and olive oil. Mix until sugar is dissolved and curry paste is mixed throughout. Stir in half of the cilantro.
Add chicken wings to marinade and coat well. Cover bowl with plastic wrap and place in refrigerator. Marinate for about 4-6 hours, turning wings once or twice.
Preheat oven to 400F.
Line a baking sheet with aluminum foil and spray with non-stick cooking spray.
Remove chicken wings from marinade, shaking off any excess. Place wings on baking sheet and bake for about 25 minutes. Brush the wings with any pan drippings and flip over. Bake for another 10-15 minutes, brushing with pan drippings once more.
Turn oven broiler to high and broil wings for about 1-2 minutes, or until slightly charred. Remove wings from oven and let cool for about 5 minutes.
Place on serving platter and garnish with remaining cilantro. Serve with fried rice or with your favorite dipping sauce. Honestly, they're absolutely delicious all on their own!
These were some of the best wings we've ever had. Hands down. I don't know if it was the Barr Farms chicken wings, the marinade, or just a combination of the two. But seriously, this is a marinade worth trying!
Enjoy the rest of your Monday guys!
