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.

Catalina Dressing


Catalina Dressing
Print Recipe
Servings Prep Time
1 cup 10 minutes
Servings Prep Time
1 cup 10 minutes
Catalina Dressing
Print Recipe
Servings Prep Time
1 cup 10 minutes
Servings Prep Time
1 cup 10 minutes
Ingredients
Servings: cup
Instructions
  1. Add all ingredients to a medium bowl and whisk until smooth. Allow to rest at room temperature for at least 1 hour to meld flavours. Move to fridge if not using shortly after. Will keep for 1 week refrigerated.
Recipe Notes

Yields:  1 generous cup

Smoky Paprika Caper Compound Butter

Smoky Paprika Caper Compound Butter
Print Recipe
Servings Prep Time
8 servings 15 minutes
Passive Time
1 hour
Servings Prep Time
8 servings 15 minutes
Passive Time
1 hour
Smoky Paprika Caper Compound Butter
Print Recipe
Servings Prep Time
8 servings 15 minutes
Passive Time
1 hour
Servings Prep Time
8 servings 15 minutes
Passive Time
1 hour
Ingredients
Servings: servings
Instructions
  1. Combine all ingredients in a mini food processor or bowl and blend until combined, scraping sides of bowl as needed. Scoop butter onto a 10" long piece of plastic wrap or parchment. Roll into a log approximately 5" long and 1 1/2" in diameter wrapping the plastic or parchment around log to cover and seal. Chill for at least an hour prior to serving. To serve, cut log into 8 equal pieces and serve on top of grilled meats, vegetables or potatoes.
Recipe Notes

Any butter left over can be wrapped well and frozen for future use.

Mediterranean Pasta Salad

Mediterranean Pasta Salad
Mediterranean Pasta Salad
Print Recipe
A bright and zesty pasta salad.
Servings Prep Time
8 people 25 minutes
Cook Time
15 minutes
Servings Prep Time
8 people 25 minutes
Cook Time
15 minutes
Mediterranean Pasta Salad
Mediterranean Pasta Salad
Print Recipe
A bright and zesty pasta salad.
Servings Prep Time
8 people 25 minutes
Cook Time
15 minutes
Servings Prep Time
8 people 25 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Instructions
  1. Cook pasta according to package directions, approximately 10 minutes until al dente. Drain and rinse under cold water until pasta is cool. Set aside.
  2. In a small skillet over medium high heat saute pancetta until rendered and crispy 5-7 minutes. Drain on paper towel and set aside.
  3. Whisk together olive oil, vinegar, red pepper flakes, garlic, and mustard until smooth. Set aside.
  4. Combine pasta, spinach, tomatoes, olives, red onion, parmesan cheese, sundried tomatoes, herbs and pancetta. Drizzle with dressing and toss to combine. Add cracked pepper and salt to taste. Makes about 5 cups and is best the day it is made.
Recipe Notes

Recipe Source:  Compelled to Cook

Grilled Salmon with Pink Peppercorn Tartar Sauce

Grilled Salmon with Pink Peppercorn Tartar Sauce
Grilled Salmon with Pink Peppercorn Tartar Sauce
Print Recipe
A simple yet elegant way to prepare salmon.
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
8 minutes 1 day
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
8 minutes 1 day
Grilled Salmon with Pink Peppercorn Tartar Sauce
Grilled Salmon with Pink Peppercorn Tartar Sauce
Print Recipe
A simple yet elegant way to prepare salmon.
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
8 minutes 1 day
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
8 minutes 1 day
Ingredients
Tartar Sauce
Servings: people
Instructions
Tartar Sauce
  1. Combine all ingredients in a medium size bowl, cover and allow to rest 24 hours to allow the peppercorns to soften and meld the flavours.
Salmon Fillets
  1. Heat grill to medium high and spray with non stick spray. Rub salmon fillets with olive oil and season with cracked black pepper and sea salt.
  2. When grill is hot, grill salmon fillets for 3-4 minutes per side depending on thickness. Remove from grill and serve immediately with pink peppercorn tartar sauce.
Recipe Notes

Recipe Source:  Adapted from Epicurious Salmon with Pink Peppercorn Tartar Sauce, June 1998