Jalapeno Peach Martini
This knife is bad ass.
There are much more eloquent ways of explaining how fantastic this Wüsthof knife is, like it’s forged from a single piece of specially tempered high carbon steel to ensure outstanding strength, or that The slight curve of the blade makes the Chai Dao ideal for cutting, but that just doesn’t get to the meat of the explanation.
This knife is bad ass.
It’s a strong cleaver that’s the perfect size, large enough to slightly scare anyone in your immediate chopping vicinity, but not so large that it’s unmanageable. It’s also sharp enough to slice jalapenos paper thin.
Although I don’t think it’s necessary to buy high end when it comes to all kitchen equipment, knives are the exeption. Knives are an important investment, a tool that will last long enough to pass down to your children, spend money on knives. Don’t buy a cheap block with multiple cheap knives that you will inevitable have to replace in a year (we’ve all done that).
Instead, start to collect. Build your collections one at a time. Start with the basics, and build. This is a great knife to add to your collection. If you are just starting, here are my recommendations:
Wüsthof Grand Prix Chefs Knife (my first big girl knife, I still use it all the time)
Wüsthof Grand Prix II Hollow-Edge 8 inch Chef′s Knife
Wüsthof Classic Ikon Paring Knife
Wüsthof Classic Chai Dao (Bad ass knife)
Because I had this knife, and was able to slice thin jalapenos, I made a cocktail. Maybe this doesn’t scream MOTHERS DAY, and fit the theme of this weeks giveaways, but I’m a mom and I love a good spicy cocktail and a sharp knife. Cocktails and knives are the new mothers day, I swear.
But maybe you wield the knife and start to chop things up with your bad ass knife before you drink that cocktail, mkay?
Congrats to our winner, Kelly!
a Rafflecopter giveaway
Mirin Stout Glazed Roast Chicken with Maple Sweet Potatoes topped with Caramelized Shallots and Balsamic Glaze
For the Brine:
- 2 cups water
- 3 tbs kosher salt
- 12 ounces brown ale
- 2 cups ice
- 4 chicken leg quarters (or 1 whole roasting chicken, cut into quarters)
For the Glaze:
- 1 cup stout
- 2/3 cup mirin
- ¼ cup soy sauce
- ½ tsp chili powder
- 1 tbs cornstarch
- 3 tbs honey
For the Sweet Potatoes:
- 2 large shallots, sliced (2/3 cup)
- 2 tbs butter, plus 4 tbs divided
- 1 tbs oil
- 3 large sweet potatoes, peeled and sliced
- 2 tbs real maple syrup
- 2 tbs heavy cream
- ¼ tsp nutmeg
- ¼ salt
- 1/4 cup chopped pecans
- 3 tbs balsamic gaze
- In a pot over medium high heat, add the water and the salt. Stir until salt has dissolved, remove from heat, add the beer and ice. Stir until ice has dissolved and brine is at room temperature or below.
- Add the chicken quarters to a large bowl. Pour the brine over the chicken, cover loosely with plastic wrap, refrigerate for 3 hours and up to 24 hours.
- Preheat oven to 425F.
- Add the stout, mirin, soy, chili powder, cornstarch and honey, whisk to combine. Add sauce pan to high heat, allow to boil until slightly reduced and thickened, about 5 minutes.
- Cover a baking sheet with aluminum foil, place a wire rack over the foil lined baking sheet.
- Remove chicken from brine, discard the brine. Rinse the chicken well and pat dry. Place chicken on the wire rack.
- Brush liberally with the glaze.
- Roast at 425F for 45 to 55 minutes, brush with glaze every 10-15 minutes. Remove from oven when the internal temperature reaches 175F.
- While the chicken is cooking make the sweet potatoes. In a saucepan, melt the butter with the oil over medium heat. Add the shallots and cook over medium-low heat until caramelized, about 20 minutes.
- Boil the potatoes in a pot of lightly salted water until fork tender, about 12-15 minutes. Drain, return sweet potatoes to the dry pot. Add 4 tbs butter, cream, maple syrup, salt, and nutmeg, mash with a potato masher until well combined and potatoes are well mashed, transfer to a serving dish. Top with caramelized shallots, chopped pecans and drizzle with balsamic glaze.
Balsamic glaze can be bought at the store, often by the balsamic vinegar, or you can make it by reducing 1 cup balsamic and 1 tbs white sugar or honey in a saucepan until reduced and thickened.
Copyright Ã�Â© TheBeeroness.com