Top Secret Restaurant Recipes 2 (9 page)

SPICY GARLIC WING SAUCE

I cup Frank’s cayenne pepper
sauce
cup vegetable oil
1
teaspoon granulated sugar
I teaspoon garlic powder
½ teaspoon coarse ground black
pepper
½ teaspoon cayenne pepper
½ teaspoon Worcestershire sauce
I egg yolk
2 teaspoons water
2 teaspoons cornstarch

MEDIUM WING SAUCE

I cup Frank’s cayenne pepper
sauce
cup vegetable oil
I teaspoon granulated sugar
½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon Worcestershire sauce
⅛ teaspoon coarse ground black
pepper
I egg yolk
2 teaspoons water
2 teaspoons cornstarch

HOT WING SAUCE

I
cup Frank’s cayenne pepper
sauce
cup
cup vegetable oil
I
teaspoon granulated sugar
I ½ teaspoons cayenne pepper
½ teaspoon garlic powder
½ teaspoon Worcestershire sauce
⅛ teaspoon coarse ground black
pepper
I egg yolk
2 teaspoons water
2 teaspoons cornstarch

1. Combine all ingredients except egg yolk, water and cornstarch for the sauce of your choice in a small saucepan. Heat sauce over medium heat until boiling, then reduce heat and simmer for 5 minutes. Remove pan from the heat and allow it to cool, uncovered, for 10 minutes.

2. While the sauce cools, vigorously whisk egg yolk with 2 teaspoons water in a medium bowl for about 2 minutes or until color is pale yellow. Whisk in cornstarch until dissolved.

3. Drizzle the hot sauce mixture into the egg yolk mixture in a steady stream while rapidly whisking. This will create a thick, creamy emulsion that will prevent the oil from separating. Cover the sauce and chill it until it’s needed.

3 tablespoons margarine
2 tablespoons minced green onion
(white and light green parts
only)
1 cup water
¾ cup ketchup
½ cup plus 2 tablespoons dark
brown sugar
¼ cup apple cider vinegar
2 tablespoons white vinegar
2
tablespoons Frank’s cayenne
pepper sauce
2 teaspoons ground black pepper
2 teaspoons Worcestershire sauce
2 teaspoons lemon juice
1 ½ teaspoons cayenne pepper
1 teaspoon dried parsley flakes
1 teaspoon cornstarch
½ teaspoon salt
½
teaspoon garlic powder
½ teaspoon dried thyme
¼ teaspoon onion powder
⅛ teaspoon ground cloves
⅛ teaspoon ground nutmeg
⅛ teaspoon ground allspice
⅛ teaspoon rubbed sage

1. Melt margarine over medium/low heat. Add minced green onions and cook for 5 minutes. You just want to sweat the onions to soften them up. You’re not looking to brown them.

2. Remove the pan from the heat, and whisk in the remaining ingredients. Put the pan back on the stove and bring the mixture to a boil over medium heat. Reduce heat and simmer for 45 minutes or until the sauce darkens and thickens. Cover sauce, then cool and chill until it’s needed.

WINGS

20
chicken wing pieces
6
to 12 cups vegetable shortening

ON THE SIDE

celery sticks

1. Heat shortening in your fryer to 350 degrees.

2. Drop the wings into the shortening and fry for 10 to 12 minutes, or until the wings are turning light brown. Remove wings to a rack or paper towels to drain for 1 minute.

3. Put the wings into a plastic container with a lid. Add ¼ cup to ⅓ cup of your sauce of choice to the container, put the lid on and give it a good shake. Pour wings out onto a plate and add celery on the side. Oh, and get the napkins ready.

1 ¼
ounces Ciroc Vodka
½
ounce Cointreau
2
ounces red grape juice

GARNISH

3
red seedless grapes on a toothpick, frozen

1. Fill an 8-ounce martini glass with ice to chill the glass.

2. Fill a cocktail shaker with ice.

3. Measure Ciroc Vodka, Cointreau and grape juice into the shaker. Cover and shake vigorously.

4. Dump the ice out of the martini glass, and strain the cocktail into the glass.

5. Garnish with three grapes that have been pierced onto a toothpick and frozen. Serve it up, or sip it yourself.

LIME-CILANTRO DRESSING

½ cup vegetable oil
¼ cup rice vinegar
½ cup coarsely chopped cilantro
¼
cup minced red bell pepper
¼ cup honey
4 teaspoons Dijon mustard
2 teaspoons sesame oil
2
teaspoons lime juice
2
cloves garlic
dash salt
dash ground black pepper