Do you want to make some really complicated buffalo wings? Try this recipe, from everyone’s favorite food nerd, Alton Brown.
Depending on what type of wings you purchase, you may have to separate them and/or do other wing maintenance. Once wingified, you have to steam them. Once steamed, you have to cool them on a rack and refrigerate them. I told you this was complicated. I’m just used to deep frying these suckers.
Then you have to roast them in the oven for a total of 40 minutes, turning the wings half of the way through.
While the wings are finishing up in the oven, mix up the hot sauce.
Then toss! Damn, I’m exhausted just reading about such an involved process…

For christmas eve dinner, my aunt made a korean pork belly dish. Did you know that koreans are crazy about pork belly? Well, they are. I really wasn’t into this at all, but I did document it all so that you can witness. In the end, it ended up as little pork belly cabbage wraps.
Take some pork belly and cut it up into hunks that will fit into your steamer.
You can throw some of the onion skin into the water for the steamer. Then on top of the pork belly, you can throw in some sliced onions and sliced ginger. Then you steam this for awhile.
While that’s steaming, you can make some of the accompaniments. Oh, and also, get some napa cabbage already. You should try to use the inner leaves. And make up some fresh julienned radish kimchi. This has daikon, scallions, garlic, kochukaru, salt, and raw oysters.
There was also fish sauce in it. Let this sit for awhile to soak in all the salty flavors.
They also concocted another condiment. This stuff had little teeny salted shrimp, chopped jalapenos, and kochukaru.
And here are the final components. You take a leaf of the cabbage and stick a piece or two of the pork belly on it. Then you add some of the fresh daikon kimchi and a bit of that shrimp condiment. Wrap it up, then eat it. Everybody loved it, but it’s not really something that I was into. The pork is really porky, if you know what I mean by that, and I would have much preferred it to be grilled. Also, the pork belly had little bones in it. My mom said the bones would be mushy. She lied! They’re proper bones and they’re crunchy. Don’t worry, I didn’t starve, I ate some leftover tofu dish that my aunt had made the other day, and then later on that night, guests came over and the party snacks came out!

One of the party foods that we got to snack on christmas eve was this tex-mex pie. This picture is missing a few things (olives and cheese), so just follow the recipe. I’m a fan of a standard 7-layer dip and this is really along the same lines, it’s just called tex-mex pie. But it’s really easy and tasty.

1 ripe avocado
2 Tbsp lemon juice
1 can refried beans
1 cup sour cream
1/2 cup mayo
1 pack taco seasoning
4 chopped scallions
1 large tomato, chopped
1 cup sliced black olives
1 cup shredded cheese of your choice

Spread refried beans over the bottom of a glass pie plate. Mash the avocado with lemon juice, salt, and pepper and spread in a circle over the beans, leaving an edge showing. Mix mayo, sour cream, and taco seasoning. Make a smaller circle of this mixture on top of the avocado. Sprinkle the rest of the ingredients over the top and serve with tortilla chips or corn chips.