Category: Wing Blend

Wing Blend Pineapple Salsa

3/11/2021

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Meter: Easy
Time: 30-40 minutes
Allergens: Sesame

Mise en Place

Chef Knife
Cutting Board
Oven Pre-heated at 400°F
Bowl
Rubber Spatula
Bench Scraper
Cookie Sheet

Ingredients

2 TBL Wing Blend – Here’s the Deal Spice Co.
½ Golden Delicious Pineapple
1 each Poblano Pepper
¼ Red onion
½ Red Bell Pepper
1/2 Jalapeño Seeded
1 each Lime (Juice and Zest)
5 Mint Leaves
2 TBL Cilantro leaf
1 tsp Oil (Sesame or Olive Oil)

Directions

Remove Skin from Pineapple, cut into quarters, remove Core.
Sprinkle 1 TBL Wing Blend on 2 of the quarters of Pineapple, Place on a cookie tray and place into a 400F Oven for 20 mins. Once the timer has expired remove pineapple to cool.
Place Poblano on a cookie tray and place in the oven. Roast for 20 minutes. Once 20 minutes has expired, remove Poblano pepper and place into a plastic bag – this will sweat the pepper and make it easy to remove the skin of the pepper.
The Poblano and the Pineapple can go on the same Cookie sheet and in the oven at the same time.
While the Pineapple and Poblano are cooking/ cooling
Small dice (¼) Red onion, place in a non-reactive bowl
Cut the Red Bell Pepper and remove the seeds, Small Dice (½) the pepper, place in the same bowl with the red onion.
Cut the Jalapeno in half, use Gloves or a spoon to remove the seeds, Mince Half of the Jalapeno and place it in the Bowl with the onion and bell pepper.
Zest the outer green part of the Lime, over the bowl of the other ingredients.
Place Zested Lime on cutting board, cut in half and juice (½) into the bowl of prepped ingredients.
Wedge the other half of the lime for garnish – set aside and reserve.
Pick and place Mint leaves (5 ea) on your clean cutting board, stack them on top of each other, Slice Mint leaves into thin strips (Chiffonade). Place into Bowl with other ingredients.
Pick and place Cilantro leaves on your clean cutting board, stack as best you can, Slice Cilantro into thin strips (Chiffonade). Measure out 2 TBL. Place into Bowl with the other ingredients.
Add 1 tsp of your choice of Oil (Sesame oil or Olive oil) – Sesame oil will give it a toasted, nutty flavor. Olive oil will give it a neutral flavor.
With a Rubber Spatula mix well to combine Flavors.
Wipe off your Cutting board, Place Cooled Pineapple on cutting board, Slice into long Strips, roughly Quarter inch, Place the strips on their sides, slice again at Quarter inch, turn the strips on their sides (horizontal) and continue the Quarter inch cut to Dice Pineapple into (¼” x ¼” x ¼”) Medium Dice.
Place into Bowl with other ingredients
Add the remaining 1 TBL of Wing Blend – Here’s the Deal Spice Co.
Mix to incorporate.
Clean off your Cutting board.
Remove Poblano from the plastic bag, place on cutting board and remove the stem part, slice in half the long way, open the pepper and clean out the seeds.
Place the Steamed pepper, seed side down – Scrape off the Skin and discard.
Lay out the skinned and seeded pepper and Small Dice. Slice into thin strips, turn horizonal and continue to slice the strips into a small dice.
Place Poblano pepper into the bowl with the other ingredients, with rubber spatula mix well to incorporate.
Allow to sit for 10 mins for flavors to incorporate.
Stir before serving.

We used this Salsa to complement our Seared Ahi Tuna. It is light and refreshing salsa for lunches or dinners. Also, can be used for Chips and Dip or a side dish for your picnics.

Tips and Tricks

Reactive Bowls are anything aluminum or cast iron.
Non-reactive bowls are made from Ceramic, Stainless Steel or Glass.
Clean the cutting board in between each vegetable when prepping – use a wet/ damp paper towel and a bench scrapper. This will help with a clean prep area, help your cuts be more accurate and makes for easy clean up.

Glossary
Bench Scraper: A baker’s essential tool, it has a plastic handle with a square flat metal blade-like area that is used to scrape up excess flour. However, it can also be used to transport prepped items, such as: Small diced Vegetables and Fruits from a cutting board. These also come in plastic without a handle and are more flexible for scraping bowls or cutting boards.

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Beurre Blanc (White Butter Sauce)

3/6/2021

Mise en Place

Cutting Board
Chef Knife
2 Qt saucepan
Whisk
Fine Mesh Strainer
Bowl to strain into
Small Ladle or Spoon
Measuring Cup (1 cup)

Finishing Flavors

1-2 Tablespoon - Your Choice – Here’s the Deal Spice Co.’s – 127 Blend, Togarashi, BBQ Rib Rub, Wing Blend
- 127 Blend would be Best for Steaks, Broccolini, Baked Potato
- Togarashi would be Best for Fish, Shrimp, Oysters
- BBQ Rib Rub would be Best for Shrimp, Southern Style Pasta, Grits
- Wing Blend would be Best for Calamari, Octopus, Chicken

Tips & Tricks

This is an Emulsified Butter Sauce – Too Hot it will separate – Too Cold it will Separate.
We use Heavy Cream to help create the Emulsification process. (Trade Secret – Stabilizer)
We use Chardonnay due to its buttery flavors and notes.
Whisking / Stirring with the whisk – you want to keep the warm cream moving while adding your cold butter, if for any reason it sits, without movement, the butter will melt unevenly and separate… and you must start over!

Meter: Medium
Yield: 1 Cup
Time: Prep 5 minutes. Cook time 20 minutes. Finish time 10 mins

Ingredients

1 Shallot
1 Tablespoon Black Peppercorn
1 Sprig of Fresh Thyme
1 Bay Leaf
1 Cup White Wine (Chardonnay)
1 Fluid Ounce Heavy Whipping Cream
2 Sticks Butter (Unsalted) Cold

Directions

Take butter out of paper, with a sharp knife cut into small squares. Place on a small plate, Refrigerate until needed – It is KEY to have your butter as Cold as Possible (but not Frozen)
Clean your Shallot, cut off both ends, cut in half and peel off the outer skin.
Slice the shallot ¼ inch thick (it does not need to be uniform; we will be straining this out
Place sliced shallot into the 2Qt Pot.
Add in 1 Tablespoon Black Peppercorns, Thyme Sprig (whole), Bay leaf into the 2 Qt pot.
Measure out 1 Cup White wine, pour into the 2Qt Pot with the other ingredients.
Turn on Burner to Medium Heat – Place 2Qt Pot on top.
Reduce white wine until “Au Sec” which means: Almost Dry (20-30 mins) do not burn.
About 1 oz remaining – tip the pan backwards to gauge how much is left.
Add in 1 oz of Heavy Whipping Cream – Place back on burner, lower heat to LOW
Reduce heavy cream, by half.
Pull Sauce Pot off heat (keep burner on low) whisk the cream, wine, shallot, peppercorn mixture to incorporate.
Pull Butter from Refrigerator.
This is where the butter sauce could “Break” The cream can not be Simmering but it still has to be warm enough to melt the butter – slowly – to create the emulsification
While Whisking the Heavy Cream sauce, add in a few butter squares at a time.
Continue to Whisk, always, until all the butter is emulsified into the heavy cream sauce.
If the sauce begins to cool too much due to the cold butter, Move the pan halfway onto the Low Burner, continuing to Whisk. – Pull off heat if Mixture gets too hot.
Keep adding Butter little by little, keep stirring until all butter is incorporated and emulsified.
Once All the butter is added, whisked in, and emulsified, remove from heat stir for another minute.
Strain through a fine mesh strainer, into a bowl or smaller sauce pan.
This is your classic Beurre Blanc
You can Add just about anything to this butter sauce, Fresh Herbs are the most common.
We add in our Spice Blends to create a memorable butter sauce with unique flavor profiles.
Add in your Favorite Here’s the Deal Spice Co.’s seasoning blend, allow the flavors to steep in the butter sauce for 30mins before use.
Keep this sauce warm – roughly 120F.
You can use a water bath for the holding of the finished sauce. Use a pot where your finished sauce bowl or vessel will fit into, with our falling in or hanging over the sides.
Fill the Pot with water that is 100-120 degrees, then place your Beurre Blanc bowl on top.
Whisk often so a skin does not form.

Wing Blend – Sweet Heat – Bacon

1/21/2021

Meter: Easy
Yield: 10 pieces of Bacon
Time: 25-40 Minutes
Allergens: Sesame

Mise en Place

Oven Pre Heated at 350°F
Your Favorite Bacon
Cookie Tray (with sides)
Parchment paper

Ingredients

1 oz - Wing Blend - Here’s the Deal Spice Co.
10 pieces - Your Favorite Bacon

Recipe

Pre Heat Oven to 350°F
Line Cookie Sheet with Parchment paper
Lay out Bacon on top of the Parchment, even layer without over lapping.
Heavily sprinkle the Wing Blend – Here’s the Deal Spice Co. over the top of the Bacon.
Allow to Sit for 5 Minutes – Until the Wing Blend turns dark in color.
Bake at 350° F for 15 Minutes.
Check and Rotate Pan
Keep Baking until it is to your preference of Doneness. (10-20 Minutes longer)
Remove from Oven.
1. be careful of the bacon fat pooling on the bottom.
Drain off the bacon fat and reserve if you prefer for future cooking!
Serve any way you want!!

The Sugar content of the Wing Blend will create a Caramel coating, the Saltiness of the bacon shines through right when the Heat kicks in!

Wing Blend Recipe

1/21/2021

Our Wing Blend has a Sweet & Heat flavor profile along with the savory flavors of Garlic, Onion, Cinnamon, Allspice and Coriander.

Meter: Easy
Yield: 10-12 Chicken Wings
Time: 40-50 Minutes
Allergen: Sesame

Mise en Place

Large Bowl to toss Wing in
Cookie Tray (with Sides)
Parchment Paper
Roasting Rack (also known as a Cooling rack)
Pan Spray
Tongs

Ingredients

10-12 Chicken wings
Kosher Salt
Wing Blend - Here’s the Deal Spice Co.

Recipe

Pre Heat Oven to 400° F or light grill and let heat up.
Remove Chicken Wings from package place in a Bowl, Large enough to toss the wings in
Evenly Coat/ Sprinkle Wings with Kosher Salt
Allow to Sit for 7 Minutes
Generously Coat/ Sprinkle Wings with Wing Blend - Here’s the Deals Spice Co.
Allow to Sit for 7 minutes
1. The Spice Blend will Change in color as it sits.
2. It will first be a light brown color, after the 7 minutes it will be a dark brown color.
3. Once the Wing Blend has changed color, now it is Ready to cook.

Oven Method

Line your Cookie Tray with Parchment paper and place the Roasting rack on top.
Lightly spray the rack with the pan spray.
Place the Chicken Wings on Rack, without overlapping
Place in 400°F Oven
Cook until Internal Temperature reaches 165°F
1. (roughly 14 Minutes depending on size of your Wings)
Check Multiple Wings along the thickest parts.
Remove and allow to Cool a bit Before eating.

Grill Method

Monitor your Heat on your Grill to about 350°F
Place your Wings on the grates Thick side down.
Allow spacing between each wing.
Cook for about 7-10 minutes.
Flip and Cook for an additional 7-10 Minutes.
Move Chicken Wings off the Direct Heat, rear rack on your grill.
If you do not have this as an option, Turn off a Burner and place your Wings over the Off Burner.
This will continue to cook for another 10-15 Minutes.
Cook until Internal Temperature reaches 165°F.
Check Multiple Wings along the thickest parts
Remove, allow to cool a bit Before eating.

Tips and Tricks

Here’s the Deal Spice Co. – Wing Blend has very little salt, 10% per JAR.
The reasoning behind the Salt toss and sit, is to draw out the moisture in the skin of the chicken wings, as the water is pulled out at the same time the salt will dissolve and fill in the pores of the skin – this will allow the salt flavor to penetrate the wing itself, giving the Wings a well-rounded salt seasoning, along with a Crisp and Crunchy Skin.
While the Salt has pulled the Moisture from the skin, when adding the Wing Blend and allowing it to sit, the moisture will absorb into the Spice seasoning creating a ‘Crust’ which is key when making Dry Rub Wings. Also, why the seasoning changes color.
The Roasting or Cooling Rack used for this recipe is to allow the heat and air circulation to evenly cook the product. You will see this method on many of our recipes, during the preparation, cooking and cooling of products.
The Temperature on the Oven method is set to a higher temperature, Due to the In-direct Heat Cooking Method.
The Temperature on the Grill method is set to a lower temperature, Due to the Direct Heat Cooking Method.

Wing Blend Pineapple Salsa

Beurre Blanc (White Butter Sauce)

Wing Blend – Sweet Heat – Bacon

Wing Blend Recipe

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