Appetizer

 

Garlic Wings

Chef David Haynes CEC

Servings: 12

 

5 pounds chicken wings, disjointed

1 cup corn oil

2 ounces lemon juice

1 tablespoon lemon zest, chopped fine

2 tablespoons garlic minced

To Taste Salt and pepper

To Taste Seasoned flour, salt and cayenne

As Needed canola oil

SAUCE

4 ounces butter

3 tablespoons garlic, minced

1 tablespoon lemon zest, minced

1 tablespoon lemon juice

1 tablespoon parsley, chopped fine

To Taste Salt and pepper

 

Make dressing/marinade with first oil, lemon zest and salt and pepper. Marinate wings in dressing in ziplock bag for 4 hours. Heat 1/2" of corn oil in a cast iron skillet. Drain well and blot dry the wings. Toss in seasoned flour and pan-fry in batches until cooked through. Hold in a warm place.

 

While chicken is cooking, sweat/soften the garlic in the butter. DO NOT ALLOW TO BROWN. Add balance of ingredients to sauce.

 

Toss hot wings in butter sauce.

 

Sandwich

 

Muffuletta

Classic from the Central Grocery in the French Quarter
Servings: 24

Preparation Time: 1 hour 30 minutes

Serve with Dixie Voodo or Abita Springs Ale

 

3 each boules, 10" ROUND ARTISNAL BREAD/CRUSTY

Olive salad

8 ounces green olives (with pimento). chopped

8 ounces kalamata olive, chopped

4 ounces capers, chopped

4 ounces onion, chopped

4 ounces roast red pepper, chopped

4 each anchovies, chopped

4 cloves garlic, minced

4 1/2 ounces olive oil

1 2 ounces red wine vinegar

1 tablespoon oregano, chopped

1 teaspoon thyme, chopped

To Taste salt and pepper

24 ounces mortadella, sliced thin

24 ounces genoa salami, sliced thin

24 ounces aged provolone, sliced

 

Split bread in 1/2 and remove some of the bread from the top. Drain and spoon the salad equally between the three botoom pieces of bread.

 

Alternate layers of the meats and cheese. Brush the oil mixture on the top pieces of bread. Wrap in plastic and chill for an hour.

 

Portion with frill picks around the loaf for portioning and to hold loaves together. (8 or 12 portions)

 

 

 

Jalapeno Shrimp Dip

Chef David Haynes CEC

 Servings: 24

 

Ketchup is unnecessary when wonderful garden tomatoes are used.

Add more chopped jalapenos to adjust heat as necessary at the end.

 

2 fluid ounces oil

1 pound shrimp, peeled and chopped

1 bunch scallion, chopped

1 pound tomato-plum, chopped

3 cloves garlic, minced

1/4 cup pickled jalapeno, chopped

3 pounds cream cheese, 1" cubes

As Needed ketchup

To Taste salt and pepper

 

Sweat onion and garlic in the oil until translucent. Add jalapenos and tomato and cook until almost dry. Add shrimp and cook until almost dry.

 

Melt in cream cheese and add ketchup as necessary to give the dip a gentle pink color. Season to taste.

 

Appetizer/ hors d=oeuvres

 

Jalapeno Poppers

Chef David Haynes CEC

 

Servings: 48

Preparation Time: 1 hour 30 minutes

 

24 each jalapeno, roast, peel, 2 and de-seed

6 ounces pepper jack, shredded

2 ounces cream cheese

2 tablespoons white onion, minced

To Taste salt and chile powder

As Needed seasoned flour, egg wash & corn meal

 

Mix together cheeses and onions and seasoning.

 

Squeeze cheese in the shape of the peppers and press into cavities to create the shape of the whole pepper and chill 15 minutes in the freezer.

 

Dredge in flour shaking off the excess. Dip in egg wash and then in the corn meal. Cool on rack in refrigerator until time to cook.

 

Cook in 350 degree deep fat until golden brown. About 5 minutes.

 

Drain and serve hot.

 

Appetizer

 

Hummus Bi Tahini

Chef David Haynes CEC

Servings: 20

Preparation Time: 15 minutes

 

5 cups garbanzo beans, canned

1 1/4 cups water

5 cloves garlic, chopped

5 ounces tahini paste

2 2 cups olive oil

2 2 fluid ounces lemon juice

To Taste salt and cayenne pepper

As Needed italian parsley - chopped, garnish

 

In food processor, process chickpeas, garlic and lemon juice until smooth. Add oil and adjust thickness with lemon if needed and then water.

 

Season to taste.

 

Chill and store in air tight container.

 

Appetizer

 

Coconut Shrimp (Mango/Chile Sauce)

Chef David Haynes CEC

Servings: 8

Preparation Time: 30 minutes

 

24 each shrimp - 21-25, peeled, tail on & deveined

2 each egg, beat w/ 2 tablespoons water

1 cup flour, seasoned w/ cayenne and salt

1 2 cups shredded coconut

 

 

Dredge shrimp in flour, egg and then coconut. Freeze on sheet pan. Bag in ziplock bags and fry as needed for service.