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Bucky Goldwings
Guaranteed the best Hot Wings you ever had! Simple ingredients,
Simple instructions, amazing results!
3 stalks of celery - cut into sticks
4oz Blue Cheese Dressing - for dipping
10-12 Chicken wings
Oil - For deep frying
1/4C Bucky Goldstien's Hot Sauce
1/4C Butter - melted
Heat oil to 350 degrees. Fry wings in oil until golden brown &
crispy. In a large bowl, slowly whisk Bucky Goldstien's Hot
Sauce into melted butter. Allow wings to drain on paper towel
and cool slightly. Toss wings in butter-hot sauce mixture.
Arrange on plate with celery sticks and blue cheese dressing for
dipping.
Variations: For a sweeter spin mix in a tablespoon of apricot
jam. For garlic wings omit the hot sauce and add a tablespoon of
chopped garlic and garnish with fresh parsley.
Monty's Fire Lizard Cajun Jambalaya
12 medium shrimp, peeled, de-veined
and chopped
4 ounces chicken, diced
2 tablespoons olive oil
1 tablespoon Creole seasoning
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped celery
2 tablespoons chopped garlic
1/2 cup chopped tomatoes
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon
Monty's Fire Lizard
3/4 cup rice
3 cups chicken stock
5 ounces Andouille sausage, sliced
Salt and pepper
In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over
high heat with onion, pepper and celery,
3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and
Monty's Fire Lizard. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper, and
Monty's Fire Lizard hot sauce.
Bold As Love Honey Mustard Salmon
Ingredients for 6 servings:
1/2 cup olive oil
1/2 cup Bold As Love Honey-Habanero Mustard
4 garlic cloves, minced
1/2 teaspoon ground black pepper
1/2 teaspoon salt
6- to 7-ounce salmon fillets
3 tablespoons chopped fresh dill
Directions:
Whisk first 5 ingredients in 8x8x2-inch glass baking dish. Add salmon and turn to coat. Cover and refrigerate 2 hours. Preheat oven to 400°F. Lightly oil rimmed baking sheet. Transfer salmon, skin side down, to prepared sheet; reserve 1/4 cup marinade for glaze. Sprinkle salmon with dill. Bake 8 minutes, then brush with reserved glaze. Continue baking until just opaque in center, about 8 minutes longer.
Serving suggestion: Garnish with dill sprigs, if desired.
Monty's Best Buffalo Chicken Dip
Wing Sauce is a very versitile ingredient. Here is an example of another way you can use it!
Ingredients:
8oz. pack of cream cheese
1/2 cup ranch dressing
1/2 cup Monty's Best Buffalo Wing Sauce
2 cups of shredded cooked chicken
1/2 cup shredded Monterey Jack Cheese
1/2 cup celery
Preheat oven to 350 degrees. Microwave cream cheese 1 minute to soften.
Whisk in salad dressing and wing Sauce, stir in chicken, cheese and celery.
Bake 20 minutes. Serve with tortilla chips or vegetables.
Variations: Add a little crunch by topping with chopped walnuts
or sliced almonds before baking.
Honey Mustard Rubbed Roast Pork
Mustard is not just for sandwiches or hot dogs. Here is an example of another way you can use it! For this recipe we utilize your Crockpot to save on time and cleanup:
Ingredients:
2 pork tenderloins
salt and pepper
1 small clove garlic, minced
4 tablespoons PC Roasted Garlic & Red
2 tablespoons honey
2 tablespoons brown sugar
1 tablespoon balsamic vinegar
1/2 teaspoon dried leaf thyme, crumbled
1 tablespoon cornstarch
Wash and trim the pork and pat dry; sprinkle lightly with salt and pepper. Place pork in the slow cooker. Combine garlic, mustard, honey, brown sugar, vinegar, and thyme; pour over the pork. Turn pork to coat thoroughly.
Cover and cook on LOW for 7 to 9 hours, or on HIGH for 3 1/2 to 4 1/2 hours.
Remove pork to a plate, cover with foil, and keep warm. Pour the juices into a saucepan and bring to a boil over medium heat. Simmer for 8 to 10 minutes, or until reduced by about one-third. Combine the cornstarch and cold water; whisk into the reduced juices and cook for 1 minute longer. Serve pork sliced with the thickened juices.
Suggestion: Serve with some baby spring greens tossed in a light vinaigrette.
