Recipes

Spicy Party Meatballs

Spicy Party Meatballs

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Ingredients

Makes 4 dozen

Prep: 5 min., Cook: 45 min.

  • 1 12-ounce jar cocktail sauce
  • 1 10.5-ounce jar jalapeño jelly
  • ½ small sweet onion minced
  • ½ 3-pound package frozen cooked meatballs

Instructions

  • Cook first 3 ingredients in a Dutch oven over medium heat, stirring 5 minutes or until jelly melts and mixture is smooth.
  • Stir in meatballs.
  • Reduce heat, and simmer, stirring occasionally, 35 to 40 minutes or until thoroughly heated.
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Course; Appetizer / Meat / Tapas

Hot ’n’ Spicy Chicken Wings

Hot ’n’ Spicy Chicken Wings

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Ingredients

Makes 10 appetizer servings or 4 to 6 main dish servings

Prep: 20 min., Chill: 3 hrs., Grill: 30 min.

Instructions

  • Cut off wing tips, and discard; cut wings in half at joint, if desired.
  • Stir together Melvyn’s Seasoning Mix and hot sauce.
  • Place chicken wings in a large shallow dish or large zip-top freezer bag.
  • Pour half of hot sauce mixture over wings.
  • Cover or seal; chill 3 hours, turning occasionally.
  • Cover and chill remaining hot sauce mixture.
  • Remove wings from marinade, discarding marinade.
  • Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 15 minutes on each side or until done, basting occasionally with reserved hot sauce mixture.

Notes & Wine Advice

*1 (4-pound) package frozen party-style chicken wings, thawed, may be substituted.
For testing purposes only, we used Red & White Louisiana Hot Sauce.
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Course; Chicken

Sesame-Maple Chicken Wings

Sesame-Maple Chicken Wings

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Ingredients

Makes 8 to 10 appetizer servings

Prep: 20 min., Chill: 2 hrs., Cook: 6 min., Bake: 54 min.

Instructions

  • Process first 6 ingredients in a blender or food processor until smooth, stopping to scrape down sides.
  • Place chicken in a shallow dish or large zip-top freezer bag; pour marinade over chicken.
  • Cover or seal, and chill 2 hours.
  • Remove chicken from marinade, reserving marinade.
  • Arrange chicken in a single layer on a lightly greased 15- x 10-inch jelly-roll pan.
  • Bring reserved marinade to a boil in a small saucepan; boil 1 minute, and remove from heat.
  • Bake chicken at 375° for 25 minutes; turn chicken, and bake 15 more minutes.
  • Baste chicken with marinade; bake 7 more minutes.
  • Turn chicken, and baste with remaining marinade; sprinkle with sesame seeds, and bake 7 more minutes or until sesame seeds are golden.
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Course; Appetizer / Chicken

Fried Chicken Fingers With Come-Back Sauce

Fried Chicken Fingers With Come-Back Sauce

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Ingredients

Makes 16 appetizer servings

Prep: 12 min., Chill: 4 hrs., Fry: 6 min. per batch

Instructions

  • Cut each chicken breast half into 4 strips.
  • Combine chicken strips, milk, and next 3 ingredients in a shallow dish or zip-top freezer bag.
  • Cover or seal, and chill 4 hours.
  • Remove chicken, discarding marinade; dredge in flour.
  • Pour oil to depth of 2 inches into a large Dutch oven; heat to 350°.
  • Fry chicken, in batches, 5 to 6 minutes or until golden.
  • Drain on paper towels.

Notes & Wine Advice

Serve chicken fingers with Come-Back Sauce.
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Course; Appetizer / Chicken

Come-Back Sauce

Come-Back Sauce

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Ingredients

Makes 3 cups

Prep: 10 min., Chill: 1 hr.

Instructions

  • Stir together all ingredients.
  • Cover and chill 1 hour.
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Course; Sauce

Chicken Wontons With Peanut Dipping Sauce

Chicken Wontons With Peanut Dipping Sauce

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Ingredients

Makes 3 dozen

Prep: 30 min., Cook: 10 min. per batch

Instructions

  • Stir together first 7 ingredients.
  • Spoon 1 teaspoon mixture in center of each wonton wrapper.
  • Moisten wonton edges with water.
  • Bring corners together, pressing to seal.
  • Pour oil to a depth of 3 inches into a Dutch oven; heat to 375°.
  • Fry wontons in batches until golden, turning once.
  • Drain on wire racks over paper towels.

Notes & Wine Advice

Serve immediately with Peanut Dipping Sauce.
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Course; Appetizer / Chicken

Peanut Dipping Sauce

Peanut Dipping Sauce

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Equipment

  • Small saucepan

Ingredients

Makes about ¾ cup

Prep: 10 min., Cook: 2 min.

Instructions

  • Bring all ingredients to a boil in a small saucepan, whisking constantly; boil 1 minute.
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Course; Nuts / Sauce

Shrimp ’n’ Grits Tarts

Shrimp ’n’ Grits Tarts

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Ingredients

Makes 3 dozen

Prep: 40 min., Cook: 25 min., Bake: 35 min.

Instructions

  • Bring 2 cups chicken broth, milk, 2 tablespoons butter, and white pepper to a boil in a large saucepan over medium-high heat.
  • Gradually whisk in grits; return to a boil.
  • Reduce heat, and simmer, stirring occasionally, 5 to 10 minutes or until thickened.
  • Add Parmesan cheese, and whisk until melted and blended.
  • Spoon 1 rounded tablespoonful of grits mixture into each lightly greased muffin cup of 3 (12-cup) miniature muffin pans.
  • Bake at 350° for 20 to 25 minutes or until lightly browned.
  • Make indentations in centers of warm grits tarts, using the back of a spoon.
  • Let tarts cool completely in pans.
  • Remove tarts from muffin pans, and place on a 15- x 10-inch jelly-roll pan.
  • Melt remaining 2 tablespoons butter in a medium saucepan over medium-high heat; add ham, and sauté 1 to 2 minutes.
  • Sprinkle 3 tablespoons flour evenly over ham, and cook, stirring often, 1 to 2 minutes or until lightly browned.
  • Gradually add remaining 1½ cups chicken broth, stirring until smooth.
  • Reduce heat, and cook, stirring often, 5 to 10 minutes or until thickened.
  • Stir in 3 tablespoons chopped parsley and white wine Worcestershire sauce, and spoon evenly into tarts.
  • Top each with 1 shrimp.
  • Bake at 350° for 5 to 10 minutes or just until warm.
  • Garnish, if desired.

Notes & Wine Advice

For testing purposes only, we used Cumberland Gap Diced Ham.
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Course; Fish / Quiche

Coconut Shrimp

Coconut Shrimp

These pleasantly sweet and crunchy gems from the sea rival any you’ve enjoyed at a restaurant.
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Ingredients

Makes 4 appetizer servings

Prep: 30 min., Chill: 1 hr., Cook: 4 min. per batch

Instructions

  • Peel shrimp, leaving tails intact; devein, if desired.
  • Stir together cream of coconut and next 4 ingredients until mixture is smooth.
  • Coat shrimp with 1 cup cornstarch; dip in cream of coconut mixture, and drain on a wire rack.
  • Dredge shrimp in coconut; dredge in breadcrumbs.
  • Place on a baking sheet; cover and chill 1 hour.
  • Pour oil to a depth of 2 inches into a Dutch oven; heat to 375°.
  • Fry shrimp, in batches, 4 minutes or until golden.
  • Drain.
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Course; Appetizer / Fish

Grilled Zucchini-Wrapped Shrimp

Grilled Zucchini-Wrapped Shrimp

Add a thin slice of pickled jalapeño pepper to each shrimp appetizer for extra heat.
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Ingredients

Makes 6 appetizer servings

Prep: 30 min., Chill: 15 min., Cook: 2 min., Grill: 6 min.

Instructions

  • Peel shrimp, and devein, if desired.
  • Combine lime juice, 3 tablespoons vegetable oil, and next 3 ingredients in a zip-top freezer bag, gently squeezing to blend; add shrimp.
  • Seal and chill mixture 15 minutes.
  • Remove shrimp from marinade, reserving marinade.
  • Bring reserved marinade to a boil in a small saucepan; remove from heat.
  • Cut zucchini lengthwise into thin slices with a vegetable peeler.
  • Wrap each shrimp with a zucchini slice, and secure with a wooden pick.
  • Brush rolls with remaining 5 tablespoons vegetable oil.
  • Grill rolls, without grill lid, over medium-high heat (350° to 400°) about 4 minutes.
  • Brush with reserved marinade; turn and brush again.
  • Grill 2 more minutes or just until shrimp turn pink.
  • Serve hot or at room temperature on a cilantro-lined platter, if desired.
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Course; Fish