Cuisinart CDF-130 User Manual - Page 10

Spicy Buffalo Wings Fried Calamari Makes 16 pieces Oil for frying 8 chicken wings 1⁄3 cup unsalted butter, melted 3-6 tablespoons "Louisiana style" hot sauce 2 teaspoons cider vinegar Blue Cheese Dressing and celery sticks, carrot sticks, zucchini sticks Cut wing tips from wings and discard or reserve for making chicken stock. Split each wing at the joint and cut through so there are 2 pieces from each wing. Rinse and dry completely. In a large bowl, combine the melted butter, hot sauce and cider vinegar and stir until completely blended. Heat oil until it is 375°F. Put half the wings into the Cuisinart® Compact 2-Quart. Deep Fryer and cook until browned and crispy, about 12 to 15 minutes. Remove wings; drain briefly on layered paper towels. Then stir hot, crispy wings into the hot sauce mixture. Repeat with remaining 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 cup mayonnaise (regular or lowfat) ½ cup sour cream (regular or lowfat) ½ cup crumbled blue cheese 1 teaspoon finely chopped garlic ¼ cup finely chopped parsley 1-2 tablespoons finely chopped onion 1 tablespoon fresh lemon juice Place 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. Makes about 3 servings Vegetable oil for frying 1½ pounds cleaned calamari, including some tentacles 11⁄3 cups unbleached, all-purpose flour 2 teaspoons finely chopped parsley ¾ teaspoon granulated garlic powder ¾ teaspoon each: kosher salt and freshly ground 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® Compact 2-Quart. Deep Fryer. Preheat the oven to 500°F. Line two cookie sheets with parchment paper. Place 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. 10