Crunchy Hot Sesame Wings & Cool Cucumber Salad

Crunchy Sesame Chicken Wings

I have fallen head over heels in love…with a cookbook!  Seriously my excitement for this cookbook is borderline insane.  I have cooked four meals from it since Sunday and am already dreaming about conquering the whole book!  I scored this masterful find at William Sonoma on sale for $7.00 which in itself was a treasure.  Chris called it out to me as the title smacked him over the head, MAD HUNGRY: Feeding Men & Boys – Recipes, Strategies & Survival Techniques by Lucinda Scala Quinn.

This cookbook is chock full of beautifully thought out and passion-driven recipes.  Classics with simple twists that make the difference between an Applebees and a fine dining establishment.  Tips of cast iron pans, good knives and meal servings.  Life knowledge that will change the way your family, your men and your kitchen operates.

My favorite cookbook introduction now goes as follows:

“Men eat differently from women — they eat more, they eat constantly, and they eat passionately.  They ransack a packed refrigerator and scrounge crumbs from an empty one.  They eat standing in front of the fridge, and they eat with their fingers.  They are all appetite and no pretense, “What’s for dinner?” is the most important, most burning question.  Food is everything to them and food is nothing until there is none.  And, if they’re “mad hungry” with no food in sight, life is a living hell.  But feeding them well is what many of us love to do and few jobs feel as satisfying.  It’s what keeps them healthy, keeps them happy, gives them some of their fondest memories, and teaches them to cook.” – Lucinda Scala Quinn


Mad Hungry: Feeding Med & Boys

So the first recipe I share with you from Mrs. Scala Quinn (trust me there will be plenty more) is one I never dare make at home — typically I can’t nor do I dare recreate the masterful wings of a local bar.  Buffalo wings are a delicacy you just don’t make at home.  Ahh…but Lucinda has clued me in on the secrets.  These wings not only look similar to the ones you dive into with a beer in hand but they taste that much better.  Try them out for a football Sunday and boys will go insane or serve them up on Super Bowl Sunday and (trust me) you will win girlfriend of the year!


  • 20 chicken wings
  • 3 large eggs, beaten
  • vegetable oil, for coating the pan
  • 1/4 c sesame seeds
  • 1/2 c all-purpose flour
  • 2 tsp coarse salt
  • 1/4 tsp cayenne pepper
  • 1/2 c panko bread crumbs
  • 3 garlic cloves, minced
  • bottle of hot sauce or wing sauce


Preheat the oven to 375 F.  Place eggs in a large bowl and beat, add chicken wings and combine until wings are fully covered.  In a small bowl, combine the sesame seeds, flour, salt, cayenne, panko, and garlic.  Line a large rimmed baking sheet with baking parchment or coat the pan with oil.
Dip each wing into the flour mixture to fully coat.  Place the coated wings side by side on the prepared baking sheet.
Bake for 30 minutes at 375 F and then increase the temperature to 400 F.  Cook until the wings are golden brown and sizzling, 20 – 30 more minutes.  Immediately remove wings place in a bowl with hot sauce or wing sauce and toss to coat.

Crunchy Sesame Chicken Wings

Pickled Cucumber Salad

Cool Cucumber Salad


  • 1 cucumber, thinly sliced
  • 1/4 red onion, thinly sliced
  • 1/4 c rice wine vinegar
  • 2 generous tbsp sugar
  • 1 tsp siracha

Mix all ingredients together and place in the fridge until ready to serve.



Have you ever met a person that doesn’t like fried rice?  No seriously — have you? What is there not love about rice mixed with assorted vegetables and protein! Bibimbap, the Korean favorite, is not only ridiculously fun to say but easy to make and oh-so delicious.


  • Steamed white rice
  • Bulgogi, recipe follows
  • 1 carrot, julienned
  • Cooked bean sprouts, sauteed in a little peanut oil and seasoned with salt
  • Cooked spinach, sauteed in a little peanut oil and seasoned with salt
  • 4 shiitake mushrooms, thinly sliced and sauteed in peanut oil and seasoned with salt
  • 1 egg, cooked over easy or sunnyside up
  • 1 tablespoon sesame seeds
  • 1 tablespoon dark sesame oil
  • Soy sauce, to taste
  • Siracha


Put cooked rice in large slightly shallow bowl. Place bulgogi (with juices from cooked meat) and veggies on top of rice but place separately so you can see each ingredient beautifully placed on rice. Put egg on top. Sprinkle with sesame seeds and drizzle with soy sauce.

When ready to eat, mix all ingredients together with some siracha, to taste. The bibimbop should be moist and not dry.


  • 1 pound rib-eye


  • 1/2 cup soy sauce
  • 1 Korean pear or Asian pear, grated with juices
  • 2 tablespoons finely chopped garlic
  • 1/2 small white onion, grated or sliced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons light brown sugar
  • 1 tablespoon honey
  • 2 tablespoons sesame seeds, toasted
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon ground red pepper
  • 1/4 teaspoon ground black pepper
  • 2 green onions, thinly sliced
  • 1 (20-oz) bottle lemon-lime soda

Place rib-eye in freezer for about 30 minutes so that it is easier to thinly slice. When partially frozen, remove from freezer and thinly slice. Set aside.

Whisk together all the marinade ingredients in a large baking dish. Add the thinly sliced beef and turn to coat. Cover and refrigerate for at least 1 hour or overnight; it is best if marinated overnight.

Heat grill to high. Remove beef from marinade and grill for 1 to 2 minutes per side. Remove from heat and set aside until ready to compile Bibimbap.

In The Kitchen: New-School Asian Ribs

New-School Asian Ribs

Who doesn’t drool over a meal of finger licking ribs?  Pork, beef, bone-in, bone-less. No matter the technique in which their prepared– slow cooked, grilled, baked.  You simply can’t get enough!  Ribs are a cross-culture favorite.  Today I share with you a recipe found in none other than Men’s Health Magazine.  The article featured Andrew Carmelli, executive chef of Locanda Verde (in New York City), and his attempt to, “replicate the deep rich flavor of great barbecue — indoors.”

Our small Santa Monica apartment boasts no room for a grill master’s fantasy.  Traditional backyard BBQ is something we rarely get to play out.  My ambitious boyfriend decided to take this recipe on and the result was something I simply had to share with you all.  This twist on traditional ribs features an Asian style BBQ sauce the creates the smokey flavor — typically only emitted on the grill.  The final result produces meat that simply falls off on your first bite.

A thank you to the man in my life.

New-School Asian Ribs

Makes 3 to 4 servings as an appetizer

What you Need:


  • 2 tbsp Chines five-spice powder
  • 1 tsp chipotle pepper powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/8 tsp cayenne pepper
  • 1 full rack ribs (of your choice)


  • 1/3 cup hoisin sauce
  • 1/3 cup ketchup
  • 1/3 cup rice-wine vinegar
  • 2 tbsp black-bean sauce


  • 3 scallions, thinly sliced
  • 1 tbsp sesame seeds

What to do:

In a small bowl, mix the dry ingredients together to make a rub.  Cut a piece of foil a little longer than the rib rack.  Place the foil on a baking tray and lay ribs on top.  Sprinkle both sides of the meat with the rub, massaging it in.  Refrigerate the ribs, uncovered for 2 hours so the rub infuses the meat.

Preheat the oven to 250 F.  Fold the foil around the ribs so all the meat is covered, but leave a small vent on top.  Place the tray in the oven and bake for 3 hours.  Then reduce the head to 225 F and bake until the meat is very tender, about 2 hours more.  Meanwhile, whisk the sauce ingredients with 2 tablespoons of water in a bowl.

When the ribs are done, unwrap them and place the rack directly on the baking sheet.  Pour any juices into the bowl with the rib sauce and stir them in.  Brush both sides of the ribs generously with the sauce.

Raise the oven temperature to 400 F, return the ribs to the oven and bake them until the sauce caramelizes slightly, 5 to 10 minutes.  Brush the ribs with more sauce, sprinkle with scallions and sesame seeds, and serve with the remaining sauce for dipping.