Wednesday, December 22, 2010

Winner Winner Chicken Dinner!

DC ON HEELS and TOP RANK VINTAGE are proud to announce the winners of the Holiday Recipe Giveaway contest. There were so many tasty recipes to choose from. This contest  showcased what a multicultural and flavorful city we live in--from Filipino chicken stew to a Peruvian Pisco Sour, the flavor profiles came from all across the map. Winners will command their style in the European military inspired coats pictured below by Top Rank Vintage. 

 Cocktail recipe winners will stay warm and cozy in this winter army hat. 

Lorenzo Sevilla of Washington D.C. will be sporting his new coat thanks to his winning chicken stew recipe.

Ginataang Manok is a chicken stew simmered in coconut milk and spices. Yum! One of the most favorite Filipino ingredients is coconut milk, or known to all the locals as "Gata" or "Ginataan." See we're not only going to be eating and trying out a new recipe, but we're learning all about the Filipino culture and language as well. It's a win win situation. 

3-4 pieces boneless, skinless chicken thighs, cut into strips or cubes

1 Tbsp crushed ginger 

1 Tbsp crushed garlic

1 Tbsp fish sauce (patis)

1 Tbsp fresh ginger, julienned

1 small onion, sliced very thin

1 stalk lemongrass, chopped or 1/2 tsp dried

1/4 tsp crushed red pepper

1 can coconut milk

1/2 each red and green bell peppers, sliced into strips

Coarse ground salt.
1. Wash and pat dry chicken thighs; rub with crushed garlic, crushed ginger and patis. Let stand in refrigerator for about an hour.
2. Heat 1-2 Tbsp of canola oil in a wok or large sautée pan at medium-high heat. Sautée onions and julienned ginger until soft and fragrant. Do not let it get too browned.
3. Add chicken and cook on med-high to high heat until thoroughly done and meat is nicely browned. Add lemongrass and crushed red pepper and stir-fry for 1 minute.
4. Add coconut milk and bell peppers and gently simmer, covered, on low-med heat for about 10 minutes. If you prefer a thicker consistency, simmer uncovered to reduce coconut milk.
5. Salt to taste and serve over steamed rice.

Karima Puche of Burke, Virginia is our women's coat winner. Her fried chicken and onion recipe uses special spices like rosemary, curry and paprika to vamp up her pollo.

Fried Chicken with Onions


Cooking Oil
3 medium sized Onions (cooking Onions)
1 Chicken (cut in 8 pieces without skin)
2 Garlic cloves
Spices:- Rosemary, Curry, Paprika & Salt (to taste)
2 cups of cold Water
Tomato paste

  • Peel onions, then chop.
  • Cut Chicken pieces into “eatable portions”, remove white colored fat then wash & remove slimy guts.
  • Place pot on fire, pour some Oil. Allow Oil to heat. Add Onions into pot then stir from time to time until golden in color.
  • Add Chicken into pot then stir to mix.
  •  Chop Garlic, add to pot then stir to mix.
  •  Add half a small spoon of Rosemary into pot (by crushing & grinding using hand), half a small spoon of Curry, 1 full table spoon of Paprika & 1 small spoon of Salt (to taste). Stir to mix.
  • Increase fire, add 2 cups of cold Water into pot, stir then cover & wait until boiling point. Reduce fire then cook for 40 minutes.
  • Add 1 spoon of Tomato paste then stir until boiling point
  •  Serve hot. Goes nicely with Rice (optional).          

Cheers to Lauren DeSantis of Capital Cooking who shared with us one of her favorite winter cocktail recipes  appropriately titled 7 Swans A Swimming. 

1 shot 360 Chocolate Vodka
1/2 shot DiSaronno Amaretto
1 shot Bailey's Irish Cream
1 shot cream

Combine all of the liquors in a shaker full of ice. Strain liquor into martini glass.  It's that simple and it's that good! 

Our final winner is Marcella Villanueva of Washington, D.C. who sent us a tasty Peruvian Pisco Sour recipe. 

The pisco sour cocktail, invented in Peru around 1900, uses a pico (Peruvian grape brandy) that has a bit of bite to it---to create the balance in this creamy, flavorful frothy lime flavored drink.  

  • 1/4 cup (2 oz.) pisco
  • 1 tablespoon sugar
  • 1 tablespoon fresh lime juice
  • 1 teaspoon pasteurized egg whites

In a blender, whirl 3 ice cubes, pisco, sugar, fresh lime juice, and egg whites. Whirl until you no longer hear the ice cracking against the side of the blender and serve straight up in a martini glass with a dash of aromatic bitters and a wedge of lime. 

Congrats to all of our winners and Happy Holidays from DC on HEELS. 

That's all from DC ON HEELS "Bringing you the best in food, fashion and fun in the metro area."

   Besos xoxoxo Vanessa

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