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5A Wednesday, January 30, 2013 ��� Daily News County Fare & tasty fresh Score a taste touchdown with winning recipes ginger, sliced Juice of 1 lime 1���2 cup salt 18 jumbo chicken wings, tips removed, cut into 2 sections 2 cups non-glutinous rice flour Peanut oil for deep frying 3���4 cup (6 ounces) jarred pepper jelly, melted or sweet Thai chili sauce 1 tablespoon each: toasted sesame seeds, chopped chives 1. Heat a large stockpot of water to a boil over high heat. Add lemongrass, garlic, soy sauce, ginger, lime juice and salt. Cook, 5-8 minutes. Turn down to a simmer. Add chicken wings; blanch, 3 minutes only. (This will release some fat from the skin and make the skin tighter for frying.) Remove with slotted spoon; shock in ice water. Dry; tamp dry with paper towels. 2. Toss the wings in rice flour to coat well. Submerge wings, in batches, in hot oil at 350 degrees; fry until fully cooked inside, about 7 minutes. (Alternatively, place wings on a baking sheet and roast in a 375 degree oven, rotating the pan halfway through, 1520 minutes.) 3. Place hot wings in a bowl; add melted pepper jelly or chili sauce. Stir to coat wings. Arrange wings on serving platter; sprinkle with the sesame seeds and chives. By Bill Daley Chicago Tribune (MCT) Taking raw beyond copycat cuisine By Betty Hallock Los Angeles Times (MCT) LOS ANGELES ��� The kimchi dumplings at Matthew Kenney���s M.A.K.E. restaurant in Santa Monica, Calif., might be the poster dish for modern raw cuisine: origami-like bundles of cashews, pickled cabbage and tahini, packaged in wrappers made with dehydrated coconut puree mixed with cilantro juice so that they���re bright green, and served with sesame-ginger foam and nasturtium flowers. Hello to the new raw food. The dumplings, one of the most popular items on the menu at the 3-month-old restaurant, reflect a culinary leap from that ���80s raw food stalwart, zucchini ���noodle��� lasagna (though that���s on the menu, too ��� what one restaurant critic called the best version of this dish she���s ever had). In stride with Mayor Antonio Villaraigosa adopting Meatless Monday and the hip factor at vegan restaurants and juice bars such as Cafe Gratitude, raw food���s no longer a fringe cuisine. ���It���s not about copycat food,��� insists Kenney, a James Beard-nominated chef who once slung butter and bacon and ��� after a life-changing ���aha moment��� several years ago ��� now has vegan raw food restaurants in Oklahoma City and Chicago as well as Santa Monica, with another opening in the fall in Miami. ���The kimchi dumplings aren���t trying to be pork dumplings. A kelp noodle is a kelp noodle, not pretending to be pasta alfredo. Defining raw food as its own cuisine is the goal.��� To further the mission, Kenney, a willowy 48-yearold who looks a decade younger, is expanding the Matthew Kenney Academy, a culinary school he started in Oklahoma City in 2009 based on rigorous classic techniques applied to raw food. Weekend courses at the Santa Monica academy, which began in November, have been sold out (despite the $575 price tag) and include classes such as Essentials of Raw Cuisine, Modern Raw Techniques and Weekend Detox ��� devoted to the art of preparing juices and ���liquid meals.��� The online academy launched on Jan. 7. The culinary academy attached to the Santa Monica restaurant looks like a cross between a high-end health food store and cutting-edge professional kitchen: El Bulli meets Erewhon. Stocked on the kitchen shelves are bins of walnuts, almonds and cashews, wheat groats, dried sea vegetables, hemp seeds, bottles of coconut aminos (a soy-free seasoning sauce) and all manner of powdered super-foods, including golden berry, a��ai, goji and maca. The abundance of ingredients at the disposal of rawist chefs has burgeoned in the last several years, notes Kenney. ���Even raw cacao was not available in 2003,��� he says. On one wall is a bank of dehydrators, all set to various times and temperatures (nothing gets heated to more than 115 degrees to preserve what some rawists claim to be beneficial enzymes). They���re filled with trays of tomatoes, za���tar crackers and tree nut cheeses. But raw doesn���t mean just dehydrated anymore. Other flashy equipment includes Japanese turning slicers, smoking guns, masticating juice extractors, Pacojets, immersion circulators and an Anti-Griddle, a machine that quickly freezes sauces and purees instead of heating them. ���Early pioneers of raw food weren���t necessarily chefs trained in culinary arts; technique was more random,��� Kenney says. ���Some results were good, but there wasn���t a lot of consistency or refinement to the food. What���s changed is what we focus on ��� ingredients but also technique and culinary skills.��� And so one Saturday in December, instructor Michael Vincent is imparting some raw food culinary skills to a group of students, each armed with a cleaver and standing over a coconut. (���Coconut 101��� is part of the basic raw cuisine weekend course.) The meat of the coconut is removed, soaked and pureed with beet, carrot, spinach or cilantro juice, until just the right consistency. Then it���s spread carefully and evenly on a dehydrator tray and dried for eight to 10 hours until it���s pliable enough to make dumpling wrappers. ���Wow,��� says one student, folding a square of green coconut wrapper around her cashew-vegetable filling, ���nobody said this was going to be easy.��� The big question for some of us on Super Bowl Sunday isn���t who will win or which pricey TV commercial scores big with viewers. We want to know what there is to eat ��� and there better not be any fumbles. Here are three food strategies to help you land that proverbial touchdown while family and friends chow down. And each of these winning plays can be executed mostly in advance so you can sit and enjoy the game too. Plan a snack attack. Sure, you can go out and pick up bags of chips and jars of dips, salsas or spreads. It���s a popular choice: 32 percent of Americans picked this as their favorite Super Bowl snack last year in a Harris Interactive poll conducted for Supervalu Inc. Yet there is something hackneyed about a menu culled from the supermarket aisles. Why not make your own snacks? ���They���re bright, crisp and fresh,��� says Cynthia Nims, author of ���Salty Snacks��� (Ten Speed, $16.99). ���You can vary recipes at home so that you can have many dozens of snacks that you can���t find in the snack aisle.��� Keep it clean (and healthy). ���Clean��� has become one of the year���s buzzwords in cookbook publishing as authors offer dishes that not only taste good but are good for you. ���No matter how you eat, eat clean,��� is the slogan of ���The Clean Plates Cookbook��� (Running Press, $20), by Jared Koch with Jill Silverman Hough. That includes ���great snacks that are nutrient-dense,��� wrote Koch in an email. ���Because of those nutrients, your body will be satiated and actually crave fewer extra calories. That���s a win-win.��� Go deep ��� South. New Orleans is home to this year���s Super Bowl, and no matter how heated the contest gets on the field or in the stands, most people would agree the food culture of the Crescent City can���t be beat. Here���s a recipe from chef Phillip Lopez of Root for chicken wings ��� second in Super Bowl popularity, according to that Harris poll ��� with a hot, new Korean twist. The recipe name ��� ���KFC��� Korean fried chicken wings ��� is a sassy send-up of Colonel Sanders��� famed product. DEVILED HAM WITH PICKLED PEPPERS Prep: 15 minutes Makes: About 1 1���4 cups From ���Salty Snacks��� by Cynthia Nims. The flavor will be best if made at least 2 hours in advance; can be prepared up to 3 days ahead. Combine 8 ounces thick-cut ham, diced, and 2 tablespoons chopped jarred pickled peppers in a food processor; pulse until finely chopped. (The mixture should be somewhat coarse, not a smooth puree.) Add 2 tablespoons mayonnaise, 1 teaspoon sherry vinegar and 1 teaspoon Dijon mustard. Pulse to blend. Taste for seasoning, adding a little vinegar or mustard to taste. If dry, add a little mayonnaise for a spreadable texture. Transfer to a serving bowl. Refrigerate, cov- MCT photo Score a taste touchdown with a bowl of roasted pecans with rosemary, olive oil and sea salt on Super Bowl Sunday. chopped fresh rosemary and fine sea salt to taste, tossing to coat. Return pecans to baking sheet to cool. ���KFC��� KOREAN FRIED CHICKEN WINGS Prep: 30 minutes Cook: 40 minutes Makes: 36 pieces Adapted from a recipe by chef Phillip Lopez published in ���New Orleans Chef���s Table��� (Lyons, $24.95) by Lorin Gaudin. Melt the pepper jelly over low heat in a saucepan; sweet Thai chili sauce can sub in. 2 stalks lemongrass 5 cloves garlic, whole 1 cup soy sauce 1 piece (3 inches long) ered, until ready to serve. Serve at room temperature with crackers. R O S E M A R Y PECANS Prep: 10 minutes Cook: 12 minutes Makes: 3 cups ���Don���t let the simplicity of this recipe fool you, these nuts are simultaneously salty, rich, crunchy and deliciously complex, thanks to the rosemary,��� writes Jared Koch in ���The Clean Plates Cookbook.��� Arrange 3 cups raw pecan halves on a rimmed baking sheet. Bake at 375 degrees until brown and fragrant, about 12 minutes. Transfer while still warm to a bowl; add 2 tablespoons extra-virgin olive oil, 1 tablespoon WE ACCEPT FOOD STAMPS WE FEATURE BLACK CANYON ANGUS BEEF 8049 Hwy 99E, Los Molinos, CA ���Your Family Supermarket��� NO CARDS REQUIRED FOR EVERYDAY LOW PRICING OR SALE ITEMS We appreciate your business - and we show it! HOURS: 7AM - 9 PM DAILY Prices good January 30 thru February 5, 2013 Beef Tri-Tip Boneless, Pork, Baby Back Ribs 299 Small Size 16 oz. 699 $ 129 $ lb. lb. 399 $ 199 $ lb. lb. 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