Spicy Glazed Wiener Bites Recipes

SOY-GLAZED RIB-EYE BITES

Steps:

• Combine the soy sauce, honey, ginger and garlic in a small baking dish. Add the steak and marinate in the refrigerator for 30 minutes to 1 hour, then let stand at room temperature for 15 minutes.
• Preheat a grill or grill pan to medium-high heat.
• Remove the steak from the marinade and grill, turning once, about 5 minutes per side for medium rare. Transfer to a cutting board and let rest for 10 minutes.
• Meanwhile, mix together the cream cheese, lime juice and sesame oil in a bowl until smooth. Transfer the cream cheese mixture to a small piping bag or plastic bag with a corner snipped off. Pipe a little bit of the cream cheese mixture onto each cucumber round and arrange them on a serving platter.
• Slice the steak into 3/4- to 1-inch-thick cubes and place one on top of the cream cheese on each cucumber. Top with a few Fried Shallots and serve immediately.
• Heat the vegetable oil in a small saucepan until very hot (about 350 degrees F on a deep-fry thermometer).
• Toss the shallots with the cornstarch. Add half of the shallots to the oil and fry, stirring constantly, until golden brown, 1 to 2 minutes. Transfer to a paper-towel lined plate with a slotted spoon. Repeat with the remaining shallots. Sprinkle lightly with salt. Let stand at room temperature until ready to use.

SWEET SPICY WINGS

Steps:

• Preheat an outdoor grill for high heat.
• Lightly oil the grill grate. Grill the chicken 8 to 12 minutes on each side, or until juices run clear. (You can deep fry or bake the chicken instead if you want to, but it is best when grilled.) Remove chicken to a large roasting pan.
• In a saucepan over medium heat, mix the hot sauce, butter, honey, garlic salt, black pepper, and cayenne pepper. Simmer about 10 minutes, until blended and heated through. Pour the sauce over the grilled chicken wings and stir to coat.

CLASSIC COCKTAIL WIENERS

Steps:

• In large saucepan, stir together all ingredients. Heat to boiling over medium heat; reduce heat to low. Simmer uncovered 20 to 25 minutes or until thoroughly heated and wieners are plump.
• Remove wieners from sauce to serving platter; pour sauce into small bowl. Serve with toothpicks or bamboo knotted party picks.

WIENER BITES

Steps:

• Wieners that are 5 inches (13cm) in length can be cut into 6 pieces each for bite-size servings. (I don't usually count. I just cut them up into little bites).
• Fry bacon slices until fat part has lost its whiteness. Do not fry until crisp or it won't roll. Cut slice in half crosswise and lengthwise. Allow to cool.(I usually do about 4 slices of bacon in the microwave for about 4 to 5 minutes. Then while I am getting the next plate ready to microwave, the first batch of bacon is cooling.).
• When cool enough to handle, wrap around wiener section and secure with toothpick. Uncooked bacon may be used but it takes longer to cook (they need broiling) at the last minute.
• To serve: Arrange on baking tray (or plate for microwave) and heat in hot oven, 400°F (200°C) until sizzling hot. Can be kept hot on serving tray. (We served them piled nice and high in a pretty bowl.)
• Watch for toothpicks!

SWEET-AND-SPICY GLAZED PORK BELLY

Steps:

• In a small skillet over medium heat, toast chiles until charred and fragrant, 1 to 2 minutes. Remove chiles from skillet and set aside. Add cumin seeds to skillet and toast until fragrant, 1 to 2 minutes. Place chiles and cumin seeds in a spice grinder and finely grind. Transfer to a medium bowl along with black pepper, salt, and sugar. Remove two tablespoons of the spice mixture and set aside to make the glaze.
• Rub remaining spice mixture all over pork belly. Cover and refrigerate for 6 to 8 hours.
• In a small saucepan, combine reserved spice mixture, orange zest, 1/4 cup orange juice, cinnamon sticks, and maple syrup. Bring to a simmer over medium-low heat and cook until slightly thickened and heated through, about 5 minutes. Remove from heat and set glaze aside.
• Preheat oven to 300 degrees. Remove pork belly from refrigerator and rinse off spice mixture; pat dry with paper towels. Add remaining 1 cup orange juice and chicken stock to a roasting pan. Place over medium-high heat and cook until liquid just comes to a simmer. Add pork, fat side up, to roasting pan. Transfer to oven and cook until meat is very tender and easily pierced with the tip of a sharp knife, 2 to 2 1/2 hours.
• Increase oven temperature to 425 degrees. Cook pork belly until browned and crisp, 30 to 40 minutes more, basting with reserved glaze every 10 minutes.
• Remove pork from roasting pan and transfer to a cutting board; let stand for 10 minutes before slicing into 1/2-by-3-inch pieces.

SPICED BROWNIE BITES

Steps:

• Preheat oven to 350°. In a metal bowl or top of a double boiler over barely simmering water, melt chocolate and butter; stir until smooth. Cool slightly., In a large bowl, beat eggs and sugars until blended; stir in chocolate mixture. In another bowl, mix flour, cocoa, spices and salt; gradually add to chocolate mixture, mixing well., Fill greased mini muffin cups almost full. Bake until centers are set, 12-15 minutes (do not overbake). Cool in pans 5 minutes before removing to wire racks to cool completely., In a small metal bowl or top of a double boiler over barely simmering water, melt chocolate chips and butter with corn syrup, stirring until smooth. Remove from heat; cool until slightly thickened, about 30 minutes., Dip tops of brownies into glaze. Top with ginger.

COCKTAIL WIENERS I

Steps:

• In a 4-quart saucepan over medium heat, combine cranberry sauce and chili sauce. Break the cranberry sauce into smaller pieces with wooden spoon to speed up the melting process. Stir and heat until the cranberry sauce is melted. Add the cocktail wieners and cook until the wieners are heated. Use toothpicks for serving.

SPICY GLAZED WIENER BITES

Steps:

• Cut slashes in each little wiener. In a 2 quart saucepan over medium heat, combine cranberry sauce, mustard,lemon juice,and salt. Cook untill cranberry sauce melts and mixture is smooth, stirring constantly.Add wieners. Heat through. Serve hot with cocktail picks