recipe for chicken wing dip
hi. scott tranter here, host of cny flavor. we’ve got a great show in store for you. we have master baker, tiffiny peckay here with you.
recipe for chicken wing dip, say “hi†>> hi everybody. >>all right. we’re going to go over some great appetizers
and desserts. easy. quick. economical. on a shoestring budget. just like we like to teach you here. [♪] so we have a wonderful guest baker. she is a master baker, worked at various restaurants throughout her life
and also at home. that’s what we like teaching here is the home cooking. >>i’m going to make a chicken wing dip. a lot of people think that it’s just chicken wings and sauce. but i made it into a dip that you use corn tortillas. i’ll be making a rum cake,
or a rumless cake, whichever you choose. it’s fabulous. it’s delicious. my kids love it. >>so are you ready to get started? >>i’m ready. >>okay. here we go. one of the things about cooking, culinary arts, baking,
this whole industry, is that you’ve got to be teachable. you’ve got to be willing to learn. you’ve got to be able to learn different techniques and things. i learned something this morning. tiffiny, i would like for you to explain what you told me regarding your kids and baking.
>>i have a 20 year old son and a 12 year old son and both of them are blind. so cooking around the house and making a lot of stuff from scratch is really not as simple for them. so, i’ve designed, or come up with, a few little tricks to make it a little easier for them.
first of all, i’ve already premeasured everything. i have a ⽠cup of oil, a ⽠cup of water, and a ⽠cup of rum, 4 eggs, a cake mix, it’s a yellow cake mix with a pudding in the mix, just for that extra touch.
and then i have a packet of instant vanilla pudding. make sure that it’s instant or it’s not going to come out right. so we will start off by mixing everything together. i never mix my eggs in my bowl. i always do it separate. this is a trick my kids taught me.
so you just crack the eggs. when you crack two eggs together only one is going to crack. so you just they crack it a little neater. >>and what do you do when you get down to the last one? >>i don’t know. i’ll figure it out when i get there.
>> [laughter} >>when you cook with a sightlesschild it’s usually worse. so i have my 4 eggs. i stick them right in here. no shells. ⽠cup rum. i like to put my wet ingredientsin first. >>now, on the rum,
is it any type of rum? >>i prefer, you can use any type of rum i guess. i’m not really a rum person so really any kind of rum. my friends have used dark rum, light rum and it comes out kind of the same. >>now, the oil is,
when you say oil, because a lot of people when they hear the word oil >>i use canola oil. >>canola oil okay. >>i prefer canola oil. >>just don’t use extra virgin olive oil. my girlfriend make this recipe and said it didn’t taste right.
so no olive oil. >>okay. >>so i’ve already put our pudding mix in here. and i’m going to put our cake mix. start off low. >>otherwise it will go everywhere. >>until it’s well blended. >>smells wonderful already.
>>once it is blended, you can turn it up and mix for 2 minutes. you don’t want to overbeat it. we can scrape down the sides. [silence] >>one of the things too when you’re timing like she said 2 minutes, it’s been about a minute and 30 seconds
but you look at the consistency and we’ll show you that in a second so that you make sure there’s not many lumps in it and it’s all a smooth consistency as she’s drawing it up, she did it a couple of zzzzs, zzzzs on the mixer so all the batter would sink down into the >>my kids don’t do the zzzs.
they just pull it out so they can lick it. >>so they can lick it. that was good. [laughter] here, let me see. put them right in there. >>i have an old, seasoned pan that i like to use.
seasoned meaning that it’s broken in. because it doesn’t stick. the more you bake, the more seasoned your pans get. i’m going to spray this with some >>cooking spray. make sure when you coat this that you get the inside of that thing. and you don’t have to use a bundt pan.
you can use cupcakes or make it any way that you would make a regular cake. >>and just the mixture, i loved it when she mentioned the cupcakes just this mixture here with the one box with her other ingredients would make approximately 24 cupcakes. now, what do we bake this at?
>>you’re going to preheat the oven and bake it at 325 for 45 to 55 minutes depending on the doneness because everybody’s oven is a little different. so in about 45 minutes you can check the doneness by sticking a knife in there. if it comes out clean, the cake is finished.
i like to pound it a little bit. it gets the air bubbles out. and then we’ll stick this in theoven. >>all right. tilt this up so we can see it. oooh. awhhh. look at that. good. good. good. tiffiny, what are we doing? what’s the next thing we do here?
>>we are going to make our chicken wing dip. so we have our corn tortillas. i just get a bag. i prefer the corn tortillas but you can use whatever your taste prefers. i have two cups, actually three, because i like it a little cheesier,
of shredded, finely shredded cheddar cheese or any cheese that you like. frank’s hot sauce. i would suggest that you do not substitute this for this is one of the main ingredients. and ranch. some people usually bake it. i prefer to cook it in the crockpot
because when you bake it and you bring it to a party, it kind of gets hard from the cheese. i like to keep it in the crock pot. it stays hot the whole time. let’s start off i have my crock pot on high. we have one brick of cream cheese, which is 8 ounces
and we are just going to stick that in there. and we’re going to take one cup of frank’s hot sauce and then we’re going to take a cup of ranch. >>now, can you make the ranch yourself if you had the wherewithall? >>if you had the packets? >>yes. >>okay. okay.
>>there’s that. and i just need to mix this all together. i’ll just use my spoon. and i softened the cream cheese so it doesn’t take as long to blend. we are just going to let this sit on high for maybe 15 to 20 minutes so it is all nice and creamy. and then we’ll go ahead and cut our chicken.
>>now how did you soften the cream cheese? >>i left it at room temperature for about an hour and a half. >>an hour and a half. >>you can add your cheese now. i like it a little extra cheesy. i’m going to do that now. there are many different kinds of chickens that you can use.
you can use a chicken breast and boil them. which i prefer not to do. or you can buy the chicken in the can. i prefer to buy the rotisserie chickens that are already made. so we start off by taking the skin off the chicken because we don’t want skin in there. and you are just going to cut your chicken.
you can pull it apart if you want. kind of shred it so that it is not really too chunky. >>falling apart. great. now, do you use all the meat, including underneath, the dark meat? >>okay. i know you like white meat
but i’ve found the dark meat has a lot of moisture and flavor in it too. all right. we’re going to finish this up and get it ready to go into the sauce. we’ll be right back. >>once our cream cheese and everything has melted and iswarm,
we’re just going to add our chicken. i like to put a lot of chicken. usually it is about 1 to 2 cups. but i put as much chicken as i want because i like it a little bit chunky. >>this is the chicken that came off the 4 pound bird. so she’s got probably 4 cups in here. >>then you just stir it
and then if your chicken is not warm, you just might let it cook maybe 5-10 minutes so the chicken cooks through. >>now if you were at home tiffiny and you added your ingredients you married everything i want you to be honest now because there are a lot of viewers out here that are watching
would you let it wait 5 or 10 minutes or would you start eating it? >>honestly, i would start eatingit. [laughter] [clap] >>that’s what i thought. >>i would start eating it. >>so because we want to be as accurate as possible i think that you need to start eating it right now.
hold on. grab the chip. any corner will do. get a nice chunk on there. [crunch] [laughter] >>make sure you check us out on facebook. you can follow us and like us. or go to cnyflavor.com. if you like the recipes you can download them.
it’s all really easy to navigate. so where are we? what do we do? >>it’s 45 minutes later and i think our cake is done. but i’m going to check it. i don’t have any toothpicks so i’m going to use a butter knife. stick it right anywhere in the middle.
it comes out clean. so we are ready to go. so while we are letting this sit for a couple of minutes, we are going to make our glaze that goes on it. it’s really simple. we just take 1 stick of butter. ⽠a cup of sugar
and about 2 tablespoons of water. and we’re going to put this on the stove. we’re just going to let that melt. when the butter is melted, we will come and stir it. while that is doing, i like to get my cake ready to be glazed. i use a little dowel. and we are going to just poke holes.
you can use anything, the back of a wooden spoon or the handle of a wooden spoon. just generously poke holes all around the cake so all the glaze gets down in there. >>that’s a great technique. >>my butter was softened too. so that makes it,
takes a little less time to melt. our glaze is all finished cooking. we cooked it about 5 minutes. at this time, if you wanted to put the rum in, make sure the heat is off because the rum will just make it explode. the sugar is melted.
the butter is melted. and now we just take our glaze and we just pour it over so it gets in all the holes. and it’s like a lot of glaze. >>that looks wonderful. >>we like to let this sit because it’s butter. if you were to take this out of the pan in about 20 minutes when it’s cooled
it would just fall apart. so i like to let it sit for about 8 hours or even overnight. then it’s more firm. >>now do you cover it when you let it sit? >>i would wait until it’s cooled because the condensation if you cover it
will make it soggy. when we last left you, we were letting it cool for 8 hours. but with today’s modern technology, we have fast-forwarded into tomorrow all kidding aside, we knew on the show we couldn’t wait that long so she actually had baked one
yesterday, last night. go ahead and tell us what you are going to do. >>i’m going to take it out of the pan. but, because you use butter and sugar and you pour it down the sides, it could be sticky. if you were just to flip this, it would be a mess.
so i just take a little spatula. i like to use these. and just go around the edges so that it loosens it up. i like the spatulas, the rubber, because it gets a little underneath it too. >>now, can you decorate it on that side too? >>any side.
which i say, whatever side looksthe best. because it could stick. i don’t know. you never know with cakes. give a little pound. and it comes out. >>oh. beautiful. >>you might have a couple of spots. but we are going to decorate it.
his last guest made ganauche and you can use that or chocolate frosting. but again, i have 2 blind children and i try and teach them the simplest way and it’s just as good. you could take chocolate frosting and vanilla frosting. i just had these bottles around the house
so you don’t have to go and buy anything fancy. and you just start by drizzling your chocolate syrup. and then you can go back and forth. you can kind of make it a littlesmoother and put it in the microwave for like 10 seconds. white chocolate tends to melt a little faster than the dark chocolate.
if you cook this too much it will be runny, the white chocolate. and then i just take it and just go around. my kids like to do this too. i think they accidently squit it on themselves so they can eat it.
just something simple like that. you could put powdered sugar on it at first. which i should have done. and drizzle it. you could probably still do a little bit. i like to put it through a sifter so it doesn’t get chunky.
and you could always put more chocolate on it. i’m going to take, i like, when i make chocolate chip cookies, i use every kind of chip there is. butterscotch. peanut butter. dark chocolate.
chocolate chunks. and peanut butter. butterscotch. >>semi-sweets in there too. >>all kinds. then you can just stick it on top of your cake. >>and actually the drizzling of the other chocolate is holding it in place.
it’s like a glue. sometimes to fill the center, i take a whole bunch of candies and just fill it up so it overflows. it looks beautiful. and reeses came out with this new wonderful little bakingchips so you can just stick those on there. you could put strawberries
every other spot or whatever, but i like chocolate. did you have an orange for me? >>yes i did. >>so when i do put the strawberries on you could put them on top of the chocolate too. i have a little zester and on the other side
it’s like a little peel. so i just take it from the top and most of the time you’ll get a straight line. and then you could just twist them. sometimes if they are really hard, you could take a little bit of water and put the orange peel in it and put it in the microwave
for like 10 seconds and it will soften them up. and then you could just stick them on the cake. >>so it’s a nice little garnish. >>yep. i don’t know if i said, but when you make the glaze if you decide to put the rum in,
it’s only 1/4 of a cup. >>so here we are with the finished product. when we cost average everything out she put about $8.00 into this particular cake. you can get approximately 16 pieces out of it. so you’re looking at
about 50 cents a person which is very, very economical today. [♪] host of cnyflavor. i’m sitting here with peter calogero, the owner and operator of a landmark right here in clinton. it’s clinton meyer’s chocolate. thanks for taking the time to talk with me peter.
>>you’re welcome scott. glad you’re here. >>i’m glad you’re here. i’m looking at all this wonderful chocolate and i’m thinking oh my god, i am not leaving this store today without buying some. and you should too. come in. i’m telling you. peter, how long have you
been in business here? >>we opened this store about a year and one-half ago. we had a store out in the city of oneida for about seven years but moved it down here. the business has actually been running for 28 years. home office is actually in camden, new york.
that’s where we make and produceeverything. up there. >>you notice he’s saying “everything locally here†and that’s what we like here at cnyflavor, focusing on the local mom and pop restaurants, organizations, people that have a niche. i’ve heard wonderful, wonderful
things about your chocolate. why don’t you tell me a little bit about your business here. my mother-in-law and father-in-law started the business as i said about 28 years ago. he started it as a hobby. for the grandchildren he was making chocolate. it kind of spread out into the neighborhood.
and developed into what it is today. most of all of the fillings and everything are his own creations. he’s made his own recipes and just done a wonderful job over the 28 years. >>you’ve had some great exposuretoo. nationally, which has actually turned international too.
>>we don’t like to stroke our own egos and pat ourselves on the back but i guess you’ve had a littlesuccess with oprah winfrey and martha stewart. can you tell us a little bit about that? >>yes. it was probably 4 or 5 year ago now, a jewelry maker was interested in starting to make chocolate rings
as well as some sort of truffle. well we developed the mold that looks like a diamond and we callthem the gem truffles. nelson farms down in morrisville, cazenovia area had sent her to me because they knew i made chocolate and we produced our own chocolate.
she was looking for exposure and i had suggested going to the fancy food show in new york city where a couple of representatives from oprah magazine happened to stop by. that’s where it all started. eventually the truffles made their way up to oprah. >>mmmmmm.
>>they were featured a couple of years ago in o magazine for her christmas edition. and from there, martha stewart’s bridal magazine picked them up. >>wow. >>so it kind of took off from there
and we did a great job over the past few years producing those for her. >>some of you in the audience here might think that he is a very lucky guy getting oprah and martha stewartinvolved. but i believe that luck is simply preparedness. where you prepare yourself for the opportunity and when the opportunity presents itself
you capitalize on it. >>absolutely. and what it boiled down to was flavor and presentation. >>so peter what are your hours here? >>here in our clinton location we are open tuesday through friday 10:00 a.m. until 5:00 p.m. and then on saturdays
10:00 a.m. until 2:00 p.m. during the holidays we are open for extended hours. we’re open monday through sunday and the hours that i mentioned. we’ll stay open until people stop coming. >>now that’s customer service. all right. >>i also wanted to mention the camden store also.
>>we do have the location up in camden. >>see, i didn’t know that. >>and it’s basically the same hours. we kind of run it the same way. >>about the same size store? >>yep. actually that is where we are producing so we have the kitchen there. when you walk in,
the first thing that hits you is either the carmel or chocolate. >>now a lot of people get nervous with, like you mentioned, the chocolate part of it because there are so many reports out there that it’s not good for you, you’re on this diet or that diet. that’s not necessarily true, is it?
>>no, it’s not. recent studies have shown that dark chocolate is probably one of the best for you with the anti-oxidants. for your heart. eating dark chocolate is the equivalent of having a glass of red wine.
>>and also the milk chocolate the properties have actually helped brain power. >>what is your physical address at this location? >>this location in clinton is the corner of dwight ave and route 12b. and the camden store is 38 main street. it’s right across the street from the dollar general.
>>website. now i know you mentioned international, west coast, california people ordering so obviously you have a website. >>yes we do. it’s meyerschocolates.com. >>is there anything you would like to tell the audience
watching today? >>well, from what we have been told is we are a treasure not a lot of people know about. we are just establishing ourselves here in clinton and it really is making a big difference for us. the chocolate that we blend
is a higher grade than what you are going to find in drugstores or grocery store or what have you. it’s a gourmet chocolate. the one thing that we don’t do is make excuses for our price. it may be a little bit more expensive but we feel it is worth it a nd most of our customers feelsthe same way.
the one thing about our chocolate is that it has a shelf life of about 8 months but we turn it over in probably less than 2. people don’t realize that eastercandy was already made for the big boys in august and september. so they already have their easter candy done. we won’t even start thinking about easter candy until
valentine’s day is over. so there’s a difference there. >>what i got out of that is that if you love your mom, your wife, your kids, get the chocolates here because you are going to get the quality and the freshness that you can’t find anywhere else.
so here at cnyflavor focusing on the local businesses, the mom and pop organizations. you’re married right? >>yes, i am. >>my wife mary . her and i basically run this store and other things in the business. have 2 daughters, rachel and mary kay.
don and agnes, that’s my mother-in-law and father-in-law, still run the camden store. we have many nieces and nephews and brothers and sisters all help out so it’s a complete family business. >>it’s been a pleasure to sit here and for you to take the time. i know you ‘re very busy
with christmas coming up and that’s another thing with these holidays and stuff this is a one stop shop. if you’re thinking of a gift or you can’t think of a gift, there’s nothing better than chocolate. >>a lot of people have come in and say “i don’t know what
to get this person but this box of chocolate will work out perfectly for them.†.
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