Bat Wings

This is a Betty Crocker recipe

2 pounds chicken drumettes, about 24
2 tablespoons honey
2 tablespoons ketchup
1 tablespoon red pepper sauce
1 tablespoon Worcestershire sauce
Paprika
2/3 cup Ranch Dressing

Heat oven to 350 degrees. Line a jelly roll pan, 15-1/2 x 10-1/2 x 1-inch with aluminum foil. Remove skin from chicken.

Mix honey, ketchup, pepper sauce and Worcestershire sauce in resealable plastic bag. Add chicken. Seal bag and refrigerate, turning occasionally, at least 15 minutes but no longer than 24 hours.

Place chicken in pan; sprinkle with paprika. Bake, uncovered, about 30 minutes or until crisp and juice of chicken is no longer pink when centers of thickest pieces are cut. Serve with Ranch Dressing.

NOTE - More and more kids today like spicy food, but for younger kids, you can decrease the amount of red pepper sauce and add a little more honey and ketchup.

Fried Green Tomatoes with Crabmeat Rémoulade

Recipe by Marcelle Bienvenue for Louisiana Cookin

Rémoulade
1-1/2 cups mayonnaise
2 teaspoons Creole mustard
2 tablespoons fresh lemon juice
1/4 cup chopped onions
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons finely chopped green onions (green part only)
salt, freshly ground black pepper, and hot sauce, to taste
1 pound lump crabmeat, picked over for shells and cartilage

Tomatoes
2 pounds green tomatoes, trimmed and cut crosswise into 1/2-inch-thick slices
salt and freshly ground black pepper, to taste
3/4 cup vegetable oil for deep-frying
1-1/4 cup all-purpose flour
3/4 cup yellow cornmeal
3/4 cup buttermilk
2 eggs, lightly beaten
4 cups baby salad greens

Wine Pairings:
Marco Negri Moscato

Rémoulade
Combine the mayonnaise, mustard, lemon juice, onions, parsley, and green onions in a bowl and stir to blend. Season with salt, pepper, and hot sauce. Add the crabmeat and gently toss to coat evenly. Cover and refrigerate.

Tomatoes
Season the tomato slices with the salt and pepper. Heat the oil in a large skillet over medium heat. Put the flour in a shallow bowl and the cornmeal in another shallow bowl. Combine the buttermilk and eggs in another bowl. Dredge the tomatoes first in the flour, coating evenly on both sides, and shaking off any excess flour.

Then dip them in the egg and buttermilk mixture, coating evenly. Then dredge them in the cornmeal, coating evenly and shaking off any excess cornmeal. Add the tomatoes, 3 or 4 at a time, to the hot oil and fry until golden brown, about 2 minutes on each side.

Drain on paper towels and repeat with the remaining tomatoes. To assemble, arrange equal amounts of the greens in the center of 6 salad plates. Top with fried green tomatoes slices and the crabmeat mixture. Serve immediately.

Savory Brie Cream Puffs Topped with Sweet & Spicy Louisiana Cane Syrup

Chef Colt Patin, Crawfish Town USA, Henderson

1/4 cup Steen’s cane syrup
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1 teaspoon salt
1/3 cup water
1 1/4 cups all-purpose flour
7 ounces shortening
1 pound Brie, rind removed, cut into 1-inch cubes


Preheat oven to 450°F. In a mixing bowl, combine Steen’s Cane Syrup, cayenne, and black pepper. Set aside. Dissolve salt in water. Set aside.

Place flour and shortening in mixing bowl. Cut shortening into flour until fat particles are the size of peas. Add salted water and mix very gently until the water is absorbed. Do not overwork dough. Wrap dough in plastic wrap and place in refrigerator for several hours.

Divide dough into 40 1-inch portions. Flatten each portion and top each with a piece of Brie. Roll dough around the cheese. They will look like doughnut holes.

Bake puffs on a sheet pan until golden brown, 8 to 10 minutes. Brush each with spicy cane syrup and serve.

Servings:
Makes 40 Puffs

Dr Pepper Sauced Boneless Wings

2 boneless skinless chicken breasts cut into nugget sized pieces
3/4 cup flour
1/2 Tsp salt
1/2 Tsp. pepper
1/4 Tsp. garlic powder
1 can Dr. pepper
1/2 cup brown sugar
1/4 cup ketchup
1/2 Tsp. Tabasco sauce
2 TBSP butter
Oil for frying


Combine the flour, salt, pepper, and garlic powder. Toss the chicken in the flour mixture, coating completely. Put the coated chicken in the fridge for at least 1 hour. This will help the coating adhere to the chicken during frying.

Meanwhile, in a medium saucepan, bring the can of Dr. Pepper to a boil, reduce heat and simmer briskly until reduced to about 1/8th the amount. Add the brown sugar, ketchup, Tabasco and butter and simmer until a nice thick sauce. Set aside.

Heat the oil to 350 degrees. Remove the chicken from the fridge and fry in the oil until golden brown and the chicken is cooked through. when all chicken is cooked, toss in the sauce until completely coated.

Andouille Stuffed Jalapenos

◦1 teaspoon olive oil
◦2 ounces bulk andouille, finely chopped
◦2 tablespoons finely chopped onions
◦1 teaspoon minced garlic
◦1 tablespoon chopped parsley
◦1/2 cup cream cheese
◦Salt and pepper
◦16 large fresh jalapenos
◦Essence
◦3 cups flour
◦2 egg yolks
◦3/4 cup beer -- (3/4 to 1)
◦1 Pinch baking powder
◦Salt and pepper
◦Oil for frying

Preheat the fryer. In a saute pan, heat olive oil over medium heat and render the andouille for 2 minutes. Add the onions and saute for 1 minute. Remove from the heat and cool. In a mixing bowl, mix the garlic, parsley, and cream cheese together. Mix well. Stir in the cooled andouille mixture. Mix thoroughly and season with salt and pepper. Using a sharp knife, split the jalapenos, starting at the tip, in half, leaving the stem intact. Remove the seeds from the pepper. Stuff 1 heaping tablespoon of the filling in the center of each pepper. Press the pepper together, sealing the cheese mixture completely inside. Season 1 cup of flour with Essence. In a mixing bowl, whisk the yolks and 3/4 cup of the beer. Season the mixture with salt and pepper. Whisk in enough flour to form a batter. If the batter is too thick add the remaining beer to thin the batter. Dredge the stuffed peppers in the seasoned flour. Dip the jalapenos in the batter, letting the excess drip off and coating the peppers completely. Gently lay the jalapenos in the hot oil and fry until golden brown, about 3 to 4 minutes. Remove the jalapenos from the oil and drain on a paper-lined plate. Season the peppers with Essence.

From: Emeril Lagasse, EMERIL LIVE SHOW #EMIA72 PORK FAT RULES

Pickled Shrimp and Peppers

2 pounds peeled shrimp
2 medium red onions, sliced into thin rings
1/2 cup cubed green bell pepper
1/2 cup cubed red bell pepper
1 1/2 cups vegetable oil
1 1/2½ cups white vinegar
1/2 cup sugar
1 1/2 teaspoons salt
1 1/2 teaspoons celery seed
4 whole cloves garlic
2 tablespoons capers with juice

Place shrimp in boiling, salted water and simmer 3 – 5 minutes until pink but still tender. Drain and rinse the shrimp. Alternate layers of shrimp, onion rings, and pepper in a sealable container. Combine the remaining ingredients and pour over the shrimp. Close the container and put in the refrigerator for 12 hours or more.

Herbed Breadsticks

3 tablespoons sesame seeds
24 slices very thin white or whole-wheat bread
1 cup (2 sticks) butter, softened
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
2 teaspoons chopped fresh chives or 2/3 teaspoon dried chives
1 teaspoon dried tarragon
1/2 teaspoon garlic salt
1/2 teaspoon dried marjoram


Place sesame seeds in a small skillet. Toast sesame seeds over medium heat, stirring frequently, until fragrant and golden brown, about 8 to 10 minutes.

Preheat the oven to 250°F. Spray 2 baking sheets with nonstick cooking spray.

Trim crusts from bread with a sharp knife. Combine sesame seeds, butter, parsley, chives, tarragon, garlic salt and marjoram in a small bowl and mix well.

Spread the butter mixture over 1 side of each slice of bread. Cut each slice into 4 equal strips. Arrange the strips butter side up on the prepared baking sheets.

Bake for 30 minutes. Turn off the oven. Let the breadsticks stand in the oven with the door closed for 30 minutes. Remove to wire racks to cool completely. Store in an airtight container for up to several weeks.

Armadillo Eggs

1/2 pound shredded jack cheese
1/2 pound shredded Cheddar cheese
1/2 pound hot sausage
1 1/2 cups Bisquick
1 egg, beaten
1 package Spicy Shake N Bake
20 to 30 jalapenos

The peppers can be fresh or canned, just be sure you drain well if canned. You can also use the round mild cherry peppers instead. Slice the peppers in half lengthwise down one side only and scrape out the seeds. If you accidentally cut all the way through, just try to keep the two halves together. Mix Bisquick, sausage and cheddar in a large bowl. Get your assembly line ready: the peppers, the shredded jack cheese, the sausage mixture, the beaten egg in a shallow bowl, the Shake N Bake in a shallow bowl, and a baking rack on a cookie sheet, both coated with cooking spray. Stuff each pepper with shredded jack, then stick the halves back together, if separated. Grab a handful of the sausage goo and wrap around the pepper in the shape of an elongated egg. Dip in beaten egg and roll in Shake N Bake to coat evenly. Place on baking rack. When the peppers are all ready, bake at 350F for 25 minutes or till crisp.

Buffalo Chicken Wings

1 tablespoon white wine vinegar
1/2 cup milk
2 tablespoons fine-chopped yellow onions
1 clove garlic, crushed
1/4 cup parsley, minced
1 cup mayonnaise
1/4 cup bleu cheese, crumbled into fine pieces
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
Pinch of cayenne pepper
1/4 pound butter or margarine
2 tablespoons bottled hot sauce* or more to taste if you can take it
50 pieces chicken wings, either center or upper portion
Peanut oil for deep frying
Celery sticks for garnish

Mix the wine vinegar with the milk, and allow the milk to curdle. Add the yellow onion, garlic, parsley, mayonnaise, bleu cheese, lemon juice, salt, pepper, and cayenne. Mix well. Refrigerate before serving.

In a large skillet melt the butter or margarine over low heat, and stir in the hot sauce. Careful, this stuff may be too hot for your family. Try a bit that is mild first; then increase the amount of hot sauce to taste. Deep-fry the wing pieces in small batches in peanut oil at 385° for about 10 minutes, or until browned and crisp.

Drain on paper towels. (If you wish to avoid the fat in this dish, bake the wings in the oven at 400° for 25 minutes.) When all the wing pieces have been deep-fried, reheat the skillet containing the hot sauce, and toss the wings about in the hot sauce. Serve with the dressing for a dip and the celery sticks on the side.

This is one of those marvelously messy meals