Mini Cornmeal Sausages with Creamy Honey Mustard


Mini Cornmeal Sausages with Creamy Honey Mustard
Print Recipe
Servings Prep Time
48 pieces 30 minutes
Cook Time
30-40 minutes
Servings Prep Time
48 pieces 30 minutes
Cook Time
30-40 minutes
Mini Cornmeal Sausages with Creamy Honey Mustard
Print Recipe
Servings Prep Time
48 pieces 30 minutes
Cook Time
30-40 minutes
Servings Prep Time
48 pieces 30 minutes
Cook Time
30-40 minutes
Ingredients
Cornmeal Sausages
Creamy Honey Mustard
Servings: pieces
Instructions
Creamy Honey Mustard
  1. Whisk together all ingredients in a small bowl. Keep chilled until ready to use.
Cornmeal Sausages
  1. Using a pot or dutch oven, add enough oil to come up at least 3". Clip a high-temperature thermometer to the side of the pot so the tip is submerged but not touching the bottom. Heat oil to 350℉.
  2. While the oil is heating, skewer the cocktail sausages. Whisk together remaining ingredients for batter until just combined yet smooth. Pour batter into a large, tall glass to aid in dipping sausages. (see note)
  3. When the oil is hot, dip sausages into batter one at a time, coating completely. Add to hot oil and cook for 2-2 1/2 minutes per side until golden. Repeat with remaining sausages. Depending on the size of your pot, you'll be able to cook 6-8 at a time.
  4. Remove with tongs to a paper towel lined plate to drain excess fat. Serve immediately with Creamy Honey Mustard.
Recipe Notes

-use a deep fryer if desired.

-I found cocktail sausages at Costco.

-pour batter into a large, tall glass to aid in dipping the sausages if desired.  Because they're only 2" long, using a bowl will work fine.

-if you want to cook half now and half later in the day to always eat them fresh and crispy, simply cover and refrigerate unused batter and re-whisk prior to using.

Tempura Asparagus with Soy Dipping Sauce


Tempura Asparagus with Soy Dipping
Print Recipe
Servings Prep Time
4-6 people 25 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 people 25 minutes
Cook Time
20 minutes
Tempura Asparagus with Soy Dipping
Print Recipe
Servings Prep Time
4-6 people 25 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 people 25 minutes
Cook Time
20 minutes
Ingredients
Soy Dipping Sauce
Asparagus
Servings: people
Instructions
Soy Dipping Sauce
  1. In a small bowl, whisk together all ingredients except sliced scallions. Set aside.
Asparagus
  1. Add enough oil to a large deep pot or dutch oven to come up the sides at least 3 inches. Attach a high heat thermometer to the side and heat oil to 350℉. Alternatively, you can use a deep fryer set to 350℉.
  2. In a medium bowl whisk together water, flour, white wine, egg, cornstarch, baking soda and salt until smooth. Set aside while oil is heating and asparagus is prepped.
  3. Trim woody ends from asparagus (about 2"). If some stalks are quite a bit thicker than others, thin by lightly peeling with a vegetable peeler to create more uniform stalks.
  4. Once the oil is hot, dip individual asparagus spears into batter to evenly coat and tap off excess batter. Add to hot oil one at a time, cooking 6-8 per batch and cook for about 2 minutes per side depending on size. Remove with a slotted scoop to a paper towel lined tray and repeat with remaining asparagus.
  5. Divided soy dipping sauce into small serving bowls and serve asparagus along side. Garnish with scallions and serve immediately.

Catalina Wings


Catalina Wings
Print Recipe
Servings Prep Time
30 wings 20 minutes
Cook Time
16-18 minutes
Servings Prep Time
30 wings 20 minutes
Cook Time
16-18 minutes
Catalina Wings
Print Recipe
Servings Prep Time
30 wings 20 minutes
Cook Time
16-18 minutes
Servings Prep Time
30 wings 20 minutes
Cook Time
16-18 minutes
Ingredients
Dressing
Wings
Servings: wings
Instructions
Dressing
  1. Whisk all ingredients together in a small bowl. Makes about 1 cup of dressing. Refrigerate extra dressing for up to 1 week.
Wings
  1. In a large heavy duty pot fitted with a clip on thermometer, heat a minimum of 3" of canola oil to 350℉ 375℉. (oil will cool when wings are added)
  2. Pat chicken wings dry with a paper towel. Add half the wings to the hot oil, dropping them in one by one. Cook for 5-6 minutes, depending on size, until no longer pink. Remove with a slotted scoop to a paper towel lined plate. Repeat with remaining wings.
  3. Preheat broiler and line a large baking tray with foil. In a large bowl stir together Catalina Dressing and Franks Red Hot sauce. Add wings and toss to evenly coat.
  4. Arrange wings in a single layer on baking tray and broil 8" from broiler for about 2 minutes per side. Remove from oven and serve immediately.
Recipe Notes

Wings can be made hotter if desired by decreasing the amount of dressing and increasing hot sauce to your preference.

Crispy Chicken Fingers with Apricot Dipping Sauce


Tender chicken surrounded by a thick and crispy coating. Super crunchy and addictive.
Crispy Chicken Fingers with Apricot Dipping Sauce
Print Recipe
Crispy Chicken Fingers with Apricot Dipping Sauce have an amazing thick and crispy coating. Super crunchy, very addictive and perfect for sharing.
Servings Prep Time
4 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
20 minutes
Tender chicken surrounded by a thick and crispy coating. Super crunchy and addictive.
Crispy Chicken Fingers with Apricot Dipping Sauce
Print Recipe
Crispy Chicken Fingers with Apricot Dipping Sauce have an amazing thick and crispy coating. Super crunchy, very addictive and perfect for sharing.
Servings Prep Time
4 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
20 minutes
Ingredients
Spice Rub
Chicken
Apricot Dipping Sauce
Servings: people
Instructions
Spice Rub
  1. Whisk all ingredients together until fully combined. Reserve 1 tbsp to add to flour mixture.
Chicken
  1. If using chicken breasts, place between 2 sheets of plastic wrap and pound with a meat mallet to an even thickness of 1/4"-1/2" thick. Cut into approximate 1 1/2" strips. If using chicken tenders, use as is.
  2. Whisk together eggs and milk and set aside.
  3. Whisk together flour, baking powder, baking soda, milk powder, salt and 1 tbsp of spice mixture. Set aside.
  4. Rub remaining spice rub onto chicken pieces, coating all sides.
  5. Add 4 tbsp of egg wash to flour mixture and using fingers rub egg wash into flour, creating scraggly bits.
  6. Arrange breading station with chicken pieces, egg wash and flour. Dip each piece of chicken into egg wash and then flour coating. Place prepared chicken pieces onto wire rack until ready to fry.
  7. In a large skillet add enough oil to cover bottom 1/4". Heat over medium heat until oil spatters when a drop of water is added. Pan fry chicken pieces approximately 2-3 minutes per side, making sure not to crowd the pan. Remove and drain on paper towel. Repeat with remaining chicken pieces. Keep warm in 200℉ oven.
Dipping Sauce
  1. Combine all ingredients in a small sauce pan and warm over low heat until jam is melted. Serve with chicken fingers.
Recipe Notes

Chicken fingers can be deep fried using a deep fryer or 1 1/2 - 2 litres of peanut oil maintained at 350℉.