Perfect 10 Cookbooks » Appetizers

Spicy Chicken Wings with Honey Mustard Jalapeno Sauce

Debbie — Tue, 31 Jan 2012 16:36:32 +0000

Spicy Chicken Wings with Honey Mustard Jalapeno Sauce

I can’t think of anything more deserving of this delicious Jalapeno Sauce than chicken wings. The flavors of sweet and spicy combine to make these wings extraordinary.

12 jalapeno peppers, stems removed

1/2 cup sugar

1/2 cup brown sugar

2 Tbsp. water

1/2 cup honey

1/4 cup rice wine vinegar

2 cups Dijon mustard

3/4 tsp. turmeric

10 whole chicken wings, tips removed

Place jalapenos in saucepan and add enough water to just cover peppers. Bring to boil over medium-high heat and continue boiling for 5 minutes. Remove from heat and cool to room temperature.

Remove jalapenos from saucepan, reserving liquid. Add both sugars to liquid and return pan to heat. Bring mixture to boil, stirring to dissolve sugars. Remove from heat and let cool slightly.

Place jalapenos, sugar mixture, honey, vinegar, mustard and turmeric in blender or food processor. Blend until all ingredients are pureed.

Place chicken wings in large bowl and pour 1/2 cup pureed jalapeno mixture over wings, reserving remaining puree for dipping sauce.

Preheat oven to 400°. Place wings on lightly greased cookie sheet and bake for 20-30 minutes, or until golden brown, turning several times during cooking.

Serve with dipping sauce on the side.

Sticky Vermont Chicken Wings

Debbie — Tue, 31 Jan 2012 15:40:33 +0000

Sticky Vermont Chicken Wings

Sweet and sticky, these wings are full of rich maple goodness!

3 lbs. chicken wings

5 oz. soy sauce

3 Tbsp. maple syrup

½ stick butter

Preheat oven to 325°. Melt butter in saucepan over medium heat. Add maple syrup and soy sauce. Heat to boiling and remove from heat. Arrange wings in single layer in 13×9-inch casserole pan. Pour syrup over wings and bake for 2 hours.

Tacos de Carne Asada

Debbie — Fri, 04 Nov 2011 19:17:42 +0000

Tacos de Carne Asada

This recipe comes from the Teocali Mexican Restaurant in Kansas City.

2 lbs. flank or skirt steak

1/2 cup olive oil

1 tsp. Chile powder

1 tsp. black pepper

1 tsp. garlic salt

1 tsp. ground cumin

Rub olive oil on steak to thoroughly coat. In small bowl combine remaining spices. Rub spiced into steak. Place in plastic bag and refrigerate at least 2 hours.

Grill steak over medium hot coals for 3-5 minutes per side, or until desired doneness is achieved. Remove from coals and place meat on cutting board, allowing it to rest for 10 minutes. Dice meat and place inside warm, soft corn tortillas. Garnish with Pico de Gallo or desired accompaniments.

Pico de Gallo

1 white onion, diced

3 tomatoes, diced

1 bunch fresh cilantro

2 jalapenos, diced

Juice of 2 fresh limes

1/4 tsp. salt or to taste

Combine all ingredients in large bowl. Refrigerate for at least 2 hours to blend flavors.

Latkes (Potato Pancakes)

Debbie — Mon, 22 Aug 2011 18:12:31 +0000

Don’t wait for a special occasion for serving these delicious, crisp potatoes. Serve them for breakfast or dinner as a companion to your favorite entree.

6 large russett potatoes, peeled and grated

1 large onion, grated

2 eggs, slightly beaten

4 Tbsp. flour

1 tsp. salt

1/4 tsp. pepper

Oil, to cover bottom of pan

Grate potatoes and place in strainer over a bowl. Squeeze all liquid out of potatoes.

Place potatoes in large mixing bowl. Add onions and stir. Add eggs and mix well. Add flour, salt and pepper. Mix thoroughly.

Heat oil in skillet over medium-high heat. Drop mixture by tablespoonfuls into hot oil, flattening the mixture slightly. Brown on both sides about 1-2 minutes or until golden brown. Place latkes on paper towel to absorb excess oil. Keep them warm in low oven while preparing remaining mixture.

Serve warm with apple sauce, sour cream or a sprinkling of sugar.

Mexican Won Tons

Debbie — Sun, 21 Aug 2011 20:34:17 +0000

: Mexican Won Tons

East meets west with this crunchy, spicy Tex-Mex treat.

1/2 lb. ground beef

1/4 cup onion, diced

1/2 can (15 oz.) refried beans

1 Tbsp. ketchup

Taco seasoning to taste

Dash hot pepper sauce to taste

48 won-ton wrappers

Oil for frying

Brown ground beef and onions in skillet over medium heat until meat is no longer pink. Drain drippings. Add beans, cheese, ketchup, taco seasoning and hot sauce and stir well. Reduce heat and simmer for 5 minutes.

Place 1 tsp. of mixture in the middle of wrapper. Wet corners and seal. Fold the four corners upwards to center and pinch together to seal.

Heat oil to 350 degrees in large saucepan or deep fryer. Drop won-tons into hot oil, working in batches. Deep fry until golden brown. Remove to paper towels to drain.

Serve with salsa or favorite dip.

Parmesan-Garlic Chicken Wings

Debbie — Sun, 21 Aug 2011 20:16:02 +0000

: Parmesan Chicken Wings

These wings are easy to prepare and absolutely fabulous. A must for family or your next party.

2 dozen chicken wings

1 stick butter

1/2 cup bread crumbs

1/2 cup Parmesan cheese

1 Tbsp. parsley flakes

1 tsp. garlic salt

1/2 tsp. pepper

1 tsp. paprika

Prepare wings by cutting off tips and discarding. Cut wings at the joint and set aside. Melt butter and pour into shallow bowl. In separate bowl, combine all remaining ingredients.

Dip wings first in butter and then roll in dry mixture. Place wings in large flat baking dish and drizzle with any remaining butter.

Bake at 350 degrees for 45-60 minutes.

Curry Dip with Fresh Crudites

Debbie — Sun, 21 Aug 2011 20:00:23 +0000

: Curry Dip with Fresh Crudites

Spice up your next party with this creamy herb and spice dip.

1 cup mayonnaise

2 tsp. tarragon vinegar

Dash of pepper

1/2 tsp. salt

1/8 tsp. dried thyme

1/2 tsp. curry powder

2 tsp. chili sauce

2 tsp. fresh chives, snipped

2 Tbsp. grated onion

In small bowl, combine all ingredients and mix well. Cover and chill 4 hours or overnight. Serve with fresh vegetables or chips.

Jalapeno Black-Eyed Pea Dip

Debbie — Sun, 21 Aug 2011 18:55:07 +0000

In the mood for a mouth-watering Southwest comfort food? Try this spicy bean dip served with tortilla chips and your favorite beverage.

1/2 cup butter

1/2 lb. sharp Cheddar cheese, grated

3 (16 oz.) cans black-eyed peas

1/2 cup onions, chopped

5-6 jalapenos, seeded and chopped

1 clove garlic, minced

1 (4 oz.) can chopped green chilies

Salt and pepper to taste

In top of double boiler, melt butter and cheese. Place remaining ingredients in food processor and process to desired consistency. Stir mixture into melted cheese and stir to combine. Garnish with additional cheese and serve hot with tortilla chips.

Tequila Fruit Dip

Debbie — Sun, 21 Aug 2011 18:11:36 +0000

Tequila Fruit Dip with Mission Figs

For your next party, try this creamy, citrus fruit dip kicked up with tequila and served with your favorite fresh fruit.

2 cups sour cream

3 Tbsp. granulated sugar

3 Tbsp. tequila

1 Tbsp. grated lime zest

1 Tbsp. grated orange zest

1/4 tsp. cinnamon

3 Tbsp. ground almonds

Orange/Lime zest for garnish

In medium bowl, combine all ingredients and whisk until thoroughly blended. Cover and chill several hours. Best if chilled overnight. Garnish with zest. Serve with fresh fruit.

Grilled Lime Shrimp Tacos with Mango Mint Salsa

Debbie — Thu, 30 Jun 2011 19:42:10 +0000

Grilled Lime Shrimp Tacos with Mango Salsa

16 large fresh shrimp, peeled and deveined

2 Tbsp. freshly squeezed lime juice

2 garlic cloves, crushed

1 tsp. hot chili oil

½ tsp. salt

¼ tsp. pepper

4 flour tortillas

1 avacado, diced

Mango-Mint Salsa (recipe follows)

In medium mixing bowl, combine lime juice, garlic, chili oil, salt and pepper. Cover with plastic wrap and refrigerate for 45 minutes.

Remove shrimp from marinade, discarding marinade. Coat grill rack with vegetable cooking spray. Heat grill to medium-high (350° – 400°).

Place shrimp on rack and grill uncovered for 3 minutes per side, or until shrimp turn pink.

To serve, place shrimp in flour tortilla garnish with Mango-Mint Salsa.

Serves 4

Mango-Mint Salsa

2 cups diced mango (about 2 large)

¾ cup red onion, minced

2 jalapeno peppers, seeded and minced

1 medium red bell pepper, seeded and diced

1 ½ Tbsp. fresh mint, chopped

3 Tbsp. fresh lime juice

Combine all ingredients in large bowl and toss well.

Makes 3 ½ cups