Korean Fried Chicken Wings

At the Grotto for TGIF drinks and appetizers last Friday, S&D, K&K and T&T all bemoaned the disappearance of the Korean Fried Chicken Wings from the menu.  But I had found a recipe shortly after I first had them at the Grotto.  I haven't tried them yet, but if you have a hankerin', check out http://food52.com/recipes/6845-kfc-korean-fried-chicken-wings

Porcini-Crusted Steaks with Fresh Herb Butter- Happy Birthday, Ruth!

What better way to celebrate Ruth’s birthday than to coat a steak with the delicious mushroom powder in the Makanda Goodins' Xmas gift baskets, cook it up and serve it with some herb butter.  And if you drove to Missouri to get filet mignon for $8.99 a pound, and you made the butter yourself, then congratulations… it’s your birthday week!

Ingredients:

• butter, room temperature
• chopped fresh chives
• chopped fresh tarragon
• garlic clove, finely chopped
• Enough mushroom powder to dip the steaks in (can also just grind up some dried porcinis)
• steaks (chicken or pork would work too)

Instructions:

1. Mix first 4 ingredients in small bowl for herb butter. Season butter to taste with salt and pepper. 
2. Put mushroom powder onto a plate. Sprinkle steaks with salt and pepper. Press steaks into porcini powder to coat both sides well.
3. Melt 2 tablespoons herb butter in a nonstick skillet over medium heat. Add steaks to skillet and cook to desired doneness, about 6 minutes per side for medium-rare. Transfer steaks to plates. Put some herb butter atop each steak and serve.