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Carmencitta Magazine - A-long-winters-Nap


  • 2 ounces Bourbon, Whiskey or Rye
  • 2 Tablespoons Infused maple (or plain maple syrup)
  • 1 ½ Tablespoons fresh lemon juice
  • garnish with star anise and lemon slice
  • ——
  • Infused Maple Syrup or simple syrup
  • ½ cup real maple syrup (or make simple syrup- ½ cup sugar +½ cup water)
  • ½ cup water
  • ¼ cup sliced ginger
  • 3 star anise pods
  • Optional additions – Douglas Fir, crushed cardamon pods, cinnamon, whole clove, peppercorns

Carmencitta Magazine - A-long-winters-Nap 2


Carmencitta Magazine - A-long-winters-Nap 1

  1. Place maple syrup and water in a small pot. Add ginger and whole spices. Heat over medium heat and simmer for 5-10 minutes on low heat. Let stand 10 minutes. The longer you infuse, the more intense the flavor. You could let this sit overnight, or strain it right away.
  2. In a cocktial shaker, pour the bourbon, infused maple and lemon juice over ice. Shake and strain into a small glass or martini glass. Garnish with a star anise pod and lemon slice (or zest)


  • 8 ounces extra firm tofu
  • 1-2 tablespoons Cajun Spice ( I like this one)
  • salt
  • oil for searing
  • Crisp Lettuce- romaine, butter, green leaf, little gems – enough for two, about 8 ounces.
  • 1 cup tomatoes
  • 1 avocado
  • fresh parsley, or nasturtiums
  • Vegan Caesar Dressing – Makes 1 cup, 4 servings ( Or use your favorite brand or recipe)
  • ½ package firm silken tofu ( 6 ounces) Like Mori- Nu Blue ( firm)
  • 3 cloves garlic- rough chopped
  • ¼ cup lemon juice ( fresh)
  • ⅓ cup olive oil
  • 1 tablespoon capers
  • 1 tablespoon caper brine ( liquid form the jar)
  • 1 teaspoon soy sauce ( or for even better taste, use fish sauce)
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ½ half sheet of nori seaweed, broken up ( the kind you use for sushi)- optional
  • ½ teaspoon nutritional yeast- optional
  1. Cut tofu into 1inch thick pieces. Place on paper towels, lightly pressing down while blotting dry and then air dry for a few minutes.
  2. Make dressing by placing all ingredients into a blender and blend until very smooth and creamy. Taste. Adjust salt, garlic and lemon, making sure you can taste all three, adding more if necessary. It may taste strong but it will mellow out when tossed with the greens. You want it to have a “bite”.
  3. Continue with tofu:
  4. Lightly sprinkle with salt, then generously dust with Cajun Seasoning.
  5. Heat a generous amount of oil in a skillet over medium high heat. Once hot, sear the tofu, letting it almost blacken, turning heat down to med. You want a nice dark crispy crust, so be patient and cook for a few minutes each side, adding more cajun spice if necessary.
  6. In a large bowl, toss greens and a little Italian parsley ( optional) with about ½ the dressing or just enough to coat the lettuce. Divide among two bowls. Divide tomatoes, avocado and seared Cajun tofu between the two bowls. Sprinkle with the rest of the fresh parsley. Enjoy immediately.

Honey BBQ Chicken Wings

Carmencitta Magazine - Honey Barbecue Chicken wings - 2

2 lbs frozen party wings, thawed
Ground black pepper

Honey BBQ Sauce:

4 tablespoons bottled Barbeque sauce
1 tablespoon honey
1/2 – 1 teaspoon Sriracha Sauce




Preheat oven to 400ºF.

Rinse the chicken wings and pat dry with paper towels. Transfer to a large bowl and toss with some salt and black pepper. Line a baking tray with aluminum foil and then place a baking rack on top. Arrange the wings in a single layer on the rack, as pictured below.

Bake, rotating pan half-way through, until fully cooked and crispy, about 45 to 50 minutes. Make sure you keep checking on them.

Mix all the ingredients for the Honey BBQ Sauce in big bowl.

When the chicken are done, transfer them out of the oven and add to the Honey BBQ Sauce. Toss a few times to coat well. Serve immediately.

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