Spice up your next meal with a famous San Diego dish or drink! Some of the region’s finest eating and drinking establishments have provided their top recipes to make mealtime a bit more delicious.
Hard Rock Hotel: Dry Rub Wing Magic:
Ingredients
- 8-12 chicken wings
- 1 tbsp. kosher salt
- 2 tbsp. sugar
- ½ tbsp. cayenne powder
- 2 tsp. fennel seed powder
- 1 tsp. szechuan peppercorn
- ½ tsp. ground star anise
- 1 tsp. ground coriander
- 4 tsp. cumin
- ½ tsp. clove
Directions
- Cook 8-12 chicken wings, fried or baked, to an internal temperature of 165 degrees.
- Once wings are cooked, place them in a bowl and generously sprinkle the Hard Rock Hotel SD Wing Magic on the wings and toss.
- Apply another light coating of Wing Magic on the wings and toss again. Enjoy with your dipping sauce of choice.
Cafe 21: Blood Orange Peach Blossom Sangria
Ingredients for Peach Blossom Syrup
- ¼ cup peach blossoms (purchase on our online shop by visiting Nature’s Kitchen and Market)
- ½ cup of water
- ½ cup of granulated white sugar
Directions for Peach Blossom Syrup
- First you will need to make the peach blossom syrup. Combine the water and sugar in a shallow pan. Heat over medium until sugar has melted.
- Add the peach blossoms and bring syrup to a gentle simmer.
- Cook for about 30 minutes.
- Let syrup come to room temperature before pouring into a jar. Syrup can be stored 2-4 weeks in the fridge.
Ingredients for Blood Orange Peach Blossom Sangria
- 1 bottle of dry rosé wine
- peach blossom syrup
- 2 blood oranges
- dehydrated citrus garnish
Directions for Blood Orange Peach Blossom Sangria
- Pour the rosé into the pitcher and add in the peach blossom syrup and mix well.
- Add in the slices of fresh blood orange slices.
- Let mixture sit for at least 30 minutes before serving.
- Serve cold with dehydrated orange slices for garnish.
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