Blood Orange Margarita . . . Pitchers!

It’s been a painful few weeks, but I’ve finally come to accept that my 49ers aren’t in the Superbowl (it sure took me long enough). Now that I’m not listening to sports radio or football podcasts, I found time to make this ridiculously delicious pitcher of blood orange margaritas. Whenever blood oranges are in season this is my go-to libation. I usually mix up a batch to bring with me to parties. They were a favorite on my old beverage catering menu, and I even made them at my wedding! I highly recommend making these for your Superbowl party. Trust me, you will not be disappointed . . . unless you’re a Niners fan. There’s always next year.

Blood Orange Margarita . . . Pitchers! // HonestlyYUM


  • 750 ml bottle of reposado tequila
  • 1 cup orange liqueur
  • 1 1/2 cups lime juice
  • 1 cup simple syrup (combine equal parts sugar and water)
  • 3 cups blood orange juice
  • 2 cups sparkling water
  • limes wedges and blood orange salt for garnish

Blood Orange Salt:

  • blood orange juice
  • extra coarse salt

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Pink Peppercorn & Honey-Glazed Chicken Wings

This pink peppercorn and honey-glazed wings are amazing– the pink peppercorns add the perfect amount of heat that’s uniquely fruity and piney. This is the one time that I’d suggest not using an unpasturized raw honey as the honey flavor is really too over powering here. The recipe here makes enough glaze for 2 pounds of chicken wings, but simply double for 4 pounds.

Honey pink peppercorn hot wings

Glaze Ingredients:

  • 1/2 cup honey
  • 1/3 cup of vegetable oil
  • 2 teaspoons of sea or kosher salt
  • 1 1/2 tablespoons of apple cider vinegar
  • 2 tablespoons of whole pink peppercorns, plus more for garnish

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Sriracha (Oven-Fried) Chicken Wings

I know what you’re thinking– oven fried can’t possibly be as good as a true deep fried wing. As a wing lover, I’ll tell you I absolutely agree, but these are pretty damn close to the real deal! I love fried foods but really hate frying food. I avoid it if possible because its both messy and stinks up your house, and frankly, who wants to be standing over a greasy pot of hot oil all day on Superbowl Sunday. I have to say though, I was really impressed with this method of oven-frying wings. The idea is to get the skin as dry as possible and blast it under high dry heat so that the skin blisters like it would in a fryer. The recipe I used here uses baking powder to help crisp up the skin by way of some science that is beyond me– but it works! The results were wings that were crispy, blistered and brown (the blisters really help the sauce cling to the wings!)

This sauce is a twist on a classic buffalo sauce, which is simply Frank’s Hot Sauce and butter. Instead, I replaced the Frank’s Hot Sauce with Sriracha and tossed in some cilantro and jalapeno for even more heat. Stay tuned tomorrow for a sweeter take on hot wings: Pink peppercorn and honey-glazed wings– honestly, yum!

Sriracha buffalo wings

Chicken Wing Ingredients:

  • 4 pounds of chicken wings
  • 1 tablespoon of baking powder
  • 1 tablespoon of kosher salt

Sriracha Buffalo Sauce Ingredients:

  • 3/4 cup of Sriracha
  • 6 tablespoons of unsalted butter
  • 2 jalapenos, thinly sliced
  • 1 small bunch of cilantro, roughly torn

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Crab Chowder

Remember the crab boil from Tuesday? Well, if you’re anything like me, you probably prepared more crabs than any sane person could eat. I love making a chowder with left over crab. To me the perfect chowder consistency should not be watery but also not thick and goopy. This soup has the perfect consistency and, better yet, each spoonful is full of softened potatoes and crab. I ditched the typical oyster crackers for a biscuit-sized piece of buttery puff pastry that I dusted with salty parmesan because I had some extra frozen puff pastry laying around after I made this galette. I think it goes without saying that the addition was totally awesome. On a side note, yesterday was National Clam Chowder Day– as if you needed another reason to make this!

Crab Chowder

Chowder ingredients:

  • 1 1/2 cups of crab meat
  • 3 cups of shellfish stock, or alternatively chicken stock
  • 1 large yukon gold potato
  • 1 leek, trimmed
  • 1 small yellow onion or half large
  • 2 stalk of celery, trimmed
  • 2 cups of frozen white corn (of course, use fresh if corn is in season!)
  • 2 tablespoons of flour
  • 3 tablespoons of butter
  • 1 pint of heavy whipping cream
  • Kosher and sea salt and freshly ground black pepper

Shellfish stock ingredients:

  • 6 cups of crushed crab shell (or shrimp shells)
  • 2 quarts of water

Puff pastry tops ingredients:

  • 1 sheet of puff pastry, defrosted
  • 1 egg, beaten
  • small handful of grated parmesan

Crab chowder ingredients


Crab Boil

You’d be surprised to know that growing up, my parents weren’t much into cooking the way my sister and I are. In fact, I’d characterize their meals as simple and utilitarian, but always fresh and homemade. I have a couple childhood favorites that my dad makes, but nothing beats the steamed crabs he’d make when Dungeness crabs were in season that we’d eat simply with Chinese black vinegar and ginger– it’s why I cook! I love any kind of food you have to work for– the tedious shell cracking and meat plucking is so gratifying. I know not everyone is into it, but the liver and pancreas in the head, also known as crab butter, is one of my favorite parts– rich and delicious. I usually buy one 2-pound crab per person and add lots of hot sauce, lemon, vinegar and beer!

Crab boil

You’ll need:

  • 4 live Dungeness crabs
  • Stock pot, 5 gallons or larger
  • Salt
  • A large bowl of ice cubes

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