Chop dried cherries and combine with cherry jam in a mini food processor or blender. Pulse several times until cherries are about the size of a pea or smaller. Add remaining ingredients and pulse 2-3 times to combine.
Scoop into a serving dish, cover and chill for at least 30 minutes to meld flavours. Use as a topping for crostini, baked brie, breaded chicken cutlets or grilled meats.
Recipe Notes
-I find there is a need to first chop the cherries before adding to the food processor because everything becomes too processed in the time it takes the dried cherries to break down. By chopping the cherries first, the mixture retains most of its texture yet everything is combined.
-If a food processor is not available, simply chop everything by hand and combine.
Whisk all ingredients together in a small bowl. Makes about 1 cup of dressing. Refrigerate extra dressing for up to 1 week.
Wings
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)
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.
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.
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.
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.
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.
Cook pasta according to package directions, approximately 10 minutes until al dente. Drain and rinse under cold water until pasta is cool. Set aside.
In a small skillet over medium high heat saute pancetta until rendered and crispy 5-7 minutes. Drain on paper towel and set aside.
Whisk together olive oil, vinegar, red pepper flakes, garlic, and mustard until smooth. Set aside.
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.
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