This unique, easy and fun to make hot recipe called Hot Buffalo Wings will make your mouth water, your ears pop and your body temperature rise. This recipe is sure to please friends and family at your next party.
Creamy Roquefort Dip:
1/2 cup Roquefort cheese, crumbled
1 (3 oz.) package cream cheese, softened
1/2 cup mayonnaise
1 T. lemon juice
1 T. wine vinegar
Buffalo Wings:
1/2 cup sour cream
12 chicken wings, disjointed
Oil, for frying
1/2 cup unsalted butter
1 cup hot red pepper sauce
In a medium size bowl, cream the Roquefort and cream cheese until smooth. Mix in the remaining ingredients and blend well. Chill for 2 hours. Using a fryer or a large pot, heat oil to 350°. Deep fry the wings until golden and crispy, approximately 10 minutes. In a separate bowl, melt the butter, add the hot sauce and heat thoroughly. Immediately toss hot wings into sauce. Place wings on a platter and serve with creamy Roquefort dip.
From foodnetwork.com
Wednesday, March 21, 2007
Sunday, January 07, 2007
Barbecued Catfish
This unique, easy and fun to make hot recipe called Barbecued Catfish will make your mouth water, your ears pop and your body temperature rise. This recipe is sure to please friends and family at your next party.
• 2 pounds catfish fillets, cut in serving-size pieces
• 1 tablespoon packed dark brown sugar
• 1 teaspoon seasoned salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 teaspoon Worcestershire sauce
• 1/4 cup cider vinegar
• 1/4 cup tomato ketchup
• 1/4 cup canola oil
• cooking spray
Arrange the catfish fillets in a shallow, nonmetallic baking dish. In a bowl, mix the next eight ingredients with a whisk. Add the oil and whisk into an emulsion. Spread the sauce over the catfish fillets and let stand refrigerated for about 15 minutes. Turn the catfish fillets, spread the sauce and let stand refrigerated for another 15 minutes. Liberally spray the rungs of hinged wire grills with cooking spray. Arrange the catfish fillets in the grills, brush sauce onto them, and cook four to five inches from the coals for six minutes with the grill cover down. Baste with more sauce, turn, and cook for an additional six minutes. If your grill doesn't have a cover, use aluminum-foil tent, or cook for eight or more minutes on each side or long enough to cook catfish until it flakes with a fork. Remove fish to a platter and serve it at once.
This recipe has been generously contributed by www.fishingworks.com.
• 2 pounds catfish fillets, cut in serving-size pieces
• 1 tablespoon packed dark brown sugar
• 1 teaspoon seasoned salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 teaspoon Worcestershire sauce
• 1/4 cup cider vinegar
• 1/4 cup tomato ketchup
• 1/4 cup canola oil
• cooking spray
Arrange the catfish fillets in a shallow, nonmetallic baking dish. In a bowl, mix the next eight ingredients with a whisk. Add the oil and whisk into an emulsion. Spread the sauce over the catfish fillets and let stand refrigerated for about 15 minutes. Turn the catfish fillets, spread the sauce and let stand refrigerated for another 15 minutes. Liberally spray the rungs of hinged wire grills with cooking spray. Arrange the catfish fillets in the grills, brush sauce onto them, and cook four to five inches from the coals for six minutes with the grill cover down. Baste with more sauce, turn, and cook for an additional six minutes. If your grill doesn't have a cover, use aluminum-foil tent, or cook for eight or more minutes on each side or long enough to cook catfish until it flakes with a fork. Remove fish to a platter and serve it at once.
This recipe has been generously contributed by www.fishingworks.com.
Subscribe to:
Posts (Atom)