CRAB SAMOSAS

I am a sucker for crab meat, I can have it everyday, prepared different ways.
Recently we had entertained a group of friends at home, the dinner theme was Indian, 
and for the first time I made crab samosas,
  a very light starter, and not so hard to put it together.


The following ingredients are for about 24 samosas:


samosa sheets or Chinese spring roll sheets
1 lb of cooked crab meat (lump)
1 large boiled potato
mustard seeds
2 tbs of grated ginger (you can use ginger paste)
1/2 large onion finely chopped
1/2 cup of heavy cream
6-8 dried curry leaves
2 tbs of chopped cilantro
1 tbs of garam masala 

salt

pepper
canola oil for frying


First of all, in a large saute pan, add little ghee or butter and 
cook the onion the, spices and the chopped boiled potato.
After 1 minute, add the crab meat and cilantro, mixing them together.
Once the mixture is cooked, add the cream and stir for one more minute.
Set the crab filling aside, for about 30 minutes.
Cut the  square of dough in half (2 triangles), then roll them in a cone shape, 
fill them with the crab mixture, like 3 quarters, then brush the top part it with water, 
and roll it to close.
When you're done, filling the samosas, refrigerate them 
for 5 minutes, while you heat up the oil for frying.
 Fry them gently on both sides, then set them on a board over a paper towel, to crisp.
You can serve them with any kind of store bought chutney 
( I did mine with mango chutney) or make your own.
Here is a quick chutney, recipe.
Saute one tbs of crushed garlic, with a touch of oil, 1/2 tbs of cayenne pepper, 1 tbs of garam masala, 2 shredded mango, salt  and a squeeze of lemon, 1 tbs of brown sugar.
Preferably, make the chutney a day before so it marinates.
Serve it on the side, with your crab samosas.
Don't forget the wine, this time I suggest : Grunner Veltliner, Loimer, 2009  from Austria, a great fresh taste, that compliments the spices and the aromas of the samosas.


Cheers !

THE WINGS............

As an Euro transplant to US, I never had such an appreciation for chicken wings,
I always used them for stocks, but now, I treat them with more respect :)
Recently, at one of our Eating and Drinking play dates, I made some chicken wings, my way, which were highly appreciated by our friends.
For the best results, I suggest smaller wings (Murray's for example).
Use the chubby piece and the center piece, discard the tip or use it for stocks.
This recipe is based on 2lbs of wings.
First of all you should  add salt and pepper, then cover them and refrigerate'm  for few hours.
While the wings are marinating, you should put together the sauce, mixing the ingredients
into a homogeneous paste.

For a medium hot sauce you need :

1 cup of apricot preserve
1/2 cup of tomato paste
1/4 cup of Harissa or can be substitute with Sriracha
2 tbs of crushed garlic
2 tbs of smoked paprika
1 tbs of Herbes de Provence
sea salt
2 tbs of lemon juice

Prepare a saute pan, then remove the wings from the refrigerator, toss them with half cup of olive oil, saute  them, until the skin become little crisp.
While they're still hot, in a mixing bowl, toss them together with the sauce, allow them few minutes to rest.
Heat up the oven at 400 degrees,
 lay the wings on a non stick sheet pan, and roast them for 20 minutes.
During the last procedure, you can brush them with the remaining sauce from the mixing bowl.
Once the wings are ready, remove them from the tray, put them on a serving platter and let the cool off a bit.
A nice bottle of crisp white will pair well the dish.
We had some delicious Ametzoi Txacolina 2009, bought from some local wine shop.
Enjoy!

Dan