Show 16.10 Watch Community Cooking daily at 9:30 A.M., 10:00 A.M., 3:30 P.M. and 6:30 P.M. only on CitiCABLE 3
Organic Heirloom Tomato Bruschetta w/ Capers & Goat Cheese, Jumbo Cholula Buffalo Chicken Drumettes w/ Point Reyes Blue Cheese Cream & Crispy Calamari Tossed in Spicy Citrus Sauce Guest Chef Brandon Carter
Organic Heirloom Tomato Bruschetta w/Capers and Goat Cheese
3 large heirloom tomatoes seeded and diced ¼ cup sliced basil ¼ cup diced red onion ¼ cup drained capers 1 tsp minced garlic ½ cup balsamic vinegar ½ cup extra virgin olive oil 1 ounce goat cheese 24 crouton rounds
Mix all ingredients together. Spread goat cheese on each crouton and place on plate, top with Bruschetta mix.
Jumbo Cholula Buffalo Chicken Drumettes w/ Point Reyes Blue Cheese cream Yield 24 pieces
24 fresh chicken wings 2 cups of flour 4 cups vegetable oil 1 cup franks hot sauce 1 cup Cholula sauce ½ cup butter Blue cheese cream ½ cup blue cheese ¼ cup buttermilk ½ cup mayo 1 tbsp red wine vinegar
Bake the wings in a 350 degree oven for 15 minutes remove from oven and let cool While the wings are baking place all of the blue cheese ingredients in a mixer and blend together. Place in a sauce pan the 2 hot sauces and butter and let melt on low heat Bring the vegetable oil to med high heat in a pot, add the wings slowly to be careful not to let the oil over flow, cook the wing until crispy and toss in the sauce. Serve.
Crispy Calamari Tossed In a Spicy Citrus Sauce, Diced Mango, Capers & Sweet Whole Peppadews
Squid Preparation 1 2.2 kilo package of frozen or fresh squid tubes and tentacles. Thaw squid in refer overnight, remove from package, remove beaks from the heads if present and cartilage from bodies if present Trim tentacles down to 3". Cut bodies into rings 1/4 inch. Place squid and milk in airtight container and place in refrigerator.
Sauce Ingredients 1 cup white balsamic ½ cup Worcestershire 2 tbsp lemon juice
Mix all ingredients together
Remaining Ingredients for the Dish 2 tbsp med diced mango 2 tbsp peppadews 2 tbsp capers
Have seasoned flour and sifter ready for dredging, have fryer set at 375 and filled with clean oil, have sauté pan hot and ready.
Dredge squid, sift and place in fryer basket. Drop squid in fryer for 30 seconds and remove. In sauté pan place all other ingredients Place squid back in fryer for 1 minute, drain and place in sauté pan, toss together and place in bowl with lemon wedge and chopped parsley.