Cuisinart CDF-200P1 User Manual - Page 12
Blue Cheese Dressing, Fried Calamari, Better than Fast-Food, French Fries
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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 ½ ½ 1 ¼ 1 to 2 1 2 cup mayonnaise (regular or lowfat) cup sour cream (regular or lowfat) cup crumbled blue cheese teaspoon finely chopped garlic cup finely chopped parsley tablespoons finely chopped onion tablespoon fresh lemon juice 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, 12