Combine the vinegar, honey, brown sugar, soy sauce in a large bowl. Whisk until honey has dissolved.
Pour mixture into a large resealable plastic bag. Add garlic cloves.
Add the chicken and seal the bag with as little air as possible in the bag. Marinate in the refrigerator for two hours.
Preheat the oven to 450 degrees F.
Place the chicken on a greased foil-lined baking sheet or casserole dish. Reserve marinade.
Bake until the chicken skin is caramelized and slightly crispy, about 30 to 35 minutes.
In the meantime, place the marinade in a small saucepan. Bring to a boil. Reduce heat to medium low and simmer for 15 minutes. This will help thicken the sauce and kill any bacteria that can cause food poisoning.
Add cornstarch, 1 teaspoon as a time, until sauce reaches desired thickness. The sauce will continue to thicken once removed from the heat.
Remove chicken from the oven. Brush on sauce. Sprinkle with sesame seeds.
1 (28 ounce) can diced tomatoes or 4 cups diced fresh tomatoes
1 (15 ounce) can black beans, rinsed and drained
1 teaspoon dried oregano
salt and pepper to taste
1 poundandouille or smoked sausage sliced
1/2 cup grated cheddar cheese
1 handful cilantro chopped, optional
1 ripe avocado sliced, optional
Combine all ingredients except cilantro, eggs, cheese, and avocado in the crock of a slow cooker.
Cook on low for six hours or high for three hours.
Preheat the broiler. Spoon mixture into an 8 x 8 casserole dish or into six individual oven-safe 16 ounce ramekins. Sprinkle with cheese.
Using the back of a spoon, make and indention in the sausage-bean mixture for each of the eggs. Crack one egg into the center of each indention. Broil until eggs are cooked to your preference, 5-7 minutes for runny eggs, 7-10 minutes for eggs that are more well-done.
Garnish each serving with cilantro and avocado slices, if desired.
Kosher salt and freshly ground black pepper to taste
24 2-inch wonton wrappers
Combine the crawfish meat, cream cheese, garlic, green onion, sesame oil, Worcestershire sauce, and powdered sugar in a small mixing bowl.
Place ¾ - 1 tablespoon of filling in the center of a wonton wrapper. Dip your finger into a small bowl of clean water. Wet the edges of the wrapper with your finger. Fold the wrapper in half to form a triangle. Pinch the edges to seal. Dap some additional water on both corners of the triangle. Bring the two corners together and pinch to seal. Keep assembled wontons under a damp paper towel until you are ready to fry them to prevent them from drying out.
Heat oil in a large skillet over medium high heat. Once the oil begins to shimmer, reduce heat to low. Fry wontons in batches until they are crisp and golden brown, about 1-2 minutes. Remove wontons with a slotted spoon and allow them to drain on paper towels.
Refridgerate any leftovers. Cooked wontons can be reheated in the oven at 350 degrees for a few minutes until they crisp up again.
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