Asian Stir Fry Wings with Stir Fry Vegetables and Lupa-Luau Shrimp Tacos with Dogfish Head Brewings and Eats

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The warmer weather today has us thinking about the summer months ahead – and all the delicious food that come with it!

Chef Lou Ortiz with Dogfish Head Brewings and Eats in Rehoboth Beach, Del. joins us in the Kirby and Holloway Kitchen to show us how to make Asian stir fry wings with vegetables and Lupa-Luau shrimp tacos. We also learned that dining at Dogfish Head Brewings and Eats is more than just a meal — it’s an experience. Stay up-to-date with all the fun happening at Dogfish Head Brewings and Eats by following their Facebook page here. 

Asian Stir Fry Wings with Stir Fry Vegetables

• 12 wings

Sauce:

• 6oz Soy sauce
• 3oz Sugar
• 6oz Sambal
• .5oz rice wine vinager
• .5oz sesame oil
• 1oz olive oil
• .5T Fresh Ginger, minced
• 2T Cornstarch
• 2T Water

Directions:

1. In a small one handled pot, add all ingredients together except the cornstarch and water. Whisk thoroughly and bring to a simmer.
2. Then make a slurry with the corn starch and cold water and whisk in to incorporate. Continue to whisk until sauce has thickened.
3. Once sauce has thickened, remove from heat and put in a container and allow to cool. (Sauce should NOT reduce in the heating process)

Wing stir fry vegetables:

• 2oz Celery biased cut
• 2oz Julienned red onion
• 2oz roasted red peppers
• 2oz carrots julienned

Directions:

1. Combine all chopped ingredients in a bowl.
2. Sauté mixture in a frying pan until celery is translucent.

Plating method:

In a wok pan, add a small amount of oil and set burners on high heat. Sear the wings to get a golden color. Remove wings, and using the same pan add the vegetable mixture and sauté until celery is translucent. Reincorporate the wings in the pan and add the sauce. Cook on high heat for 1 mins to sear sauce on chicken and vegetables. Remove and garnish with green onions and white sesame seeds.

Lupa-Luau Shrimp Tacos

• 3 Corn tortillas
• 1oz shredded lettuce
• 6oz total Blackened shrimp
• 3oz roasted corn salsa
• 2oz lupa sauce
• 2oz cured red onion
• Picked Cilantro garnish

Directions:

1. toast tortillas on griddle
2. Cook off blackened shrimp in light oil
3. Spread out the lettuce through the 3 tacos
4. Lay cooked shrimp on top
5. Put Roasted corn salsa on each taco on top of shrimp
6. Drizzle Lupa sauce over the 3 tacos
7. Garinsh with cured onions and picked cilantro

Roasted Corn Salsa

• 4oz corn frozen
• 1oz red bell peppers Small diced
• 2T jalapenos small diced
• 1oz red onions Small diced
• 1oz cilantro minced
• 2T lime juice
• 1oz roasted garlic oil
• 5g salt

Directions:

1. Roast the corn in the oven at 500F until corn begins to char.
2. Pull out and allow to cool. In a large Lexan mix together all remaining ingredients.

Lupa Sauce

• 5oz Sour cream
• 4oz Mayo
• 1oz Coconut milk
• .5oz Dogfish Head Lupu Luau
• 1T Coconut Extract
• 1T Lime Juice
• 5G Honey

Method:

Combine all ingredients in a mixing bowl and whisk to incorporate.