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12
wings. Serve hot with cold vegetable sticks
and Blue Cheese Dressing.
NOTE: If you have some guests who do
not appreciate hot and spicy, fry the wings
as instructed and toss with your favorite
BBQ sauce or honey mustard sauce. For
“super-hot” strength wings, add additional
hot sauce along with the Louisiana-style
hot sauce.
Blue Cheese Dressing
½ cup mayonnaise (regular or lowfat)
½ cup sour cream (regular or lowfat)
½ cup crumbled blue cheese
1 teaspoon finely chopped garlic
¼ cup finely chopped parsley
1 to 2 tablespoons finely chopped onion
1 tablespoon fresh lemon juice
2 cups dairy-free milk (may substitute
low-fat or fat-free)
Put all ingredients in a bowl and stir well
to blend. Cover and refrigerate for at least
30 minutes before serving to allow flavors
to blend.
Fried Calamari
Makes about 4 servings
2½ pounds cleaned calamari, including
some tentacles
Vegetable oil for frying
2 cups unbleached, all-purpose flour
1 tablespoon finely chopped parsley
1 teaspoon granulated garlic powder
1 teaspoon each: kosher salt
and pepper
Marinara sauce for dipping
Fresh lemon wedges for garnish
Rinse and drain the calamari; place
on thick layers of paper towels, pressing
and blotting them completely dry with
another layer of paper towels on top.
Cut the bodies into ½-inch rings, and cut
tentacles into halves
or quarters if large.
Heat oil to 360°F in the Cuisinart®
4-Quart Deep Fryer. Preheat the oven
to 500°F. Line 2 cookie sheets with
parchment paper.
Put the flour, parsley, granulated garlic, salt
and pepper in a jumbo, resealable food
storage bag. Working with about a quarter
of the calamari at a time, drop calamari into
the bag, seal and shake. Squeeze the sides
of the bag to completely coat the calamari.
Take care that the pieces are individually
coated and not stuck together. Remove
from the bag and place on a baking sheet
lined with plastic wrap. Repeat until all the
calamari have been coated evenly
with flour mixture.
Gently add calamari to hot oil, about
1 to 1½ cups at a time, trying to let
all the pieces drop in separately.
Do not crowd the calamari, because
crowding will drop the temperature of the
oil. The calamari will be pale golden and
just cooked in about 40 to 60 seconds.
Do not overcook – they will become tough.
Lift the calamari out using a slotted spoon
or metal skimmer, and drain in a single
layer on prepared cookie sheets. Repeat
with the remaining calamari. When all the
calamari have been fried, reheat them
in the 500°F oven for several minutes.
Sprinkle lightly with a little more salt, and
serve with warm marinara sauce
for dipping.
Better than Fast-Food
French Fries
Makes about 6 servings
Peanut or vegetable oil for frying
2 russet potatoes
Kosher salt and freshly ground
pepper to taste
Heat oil in Cuisinart® 4-Quart Deep Fryer
to 325°F.
Cut potatoes into french fry-cut
uniform sticks or into slices ¼-inch or
less thick. As you cut, place the potatoes
in a bowl of ice water to keep them from
turning brown.
Drain and dry the potato strips completely
and thoroughly. They cannot be at all wet,
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