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Fried Chicken Wings with a Thai-Inspired Chili Dipping Sauce with Infinitus Viura     This recipe is for the month of: October 2007

5 pounds chicken wings, separated at joints, and wing tips reserved for stock 1 1/2 cups lemon juice 1 cup water 1 tablespoon kosher salt 1 cup Bloody Mary Mix 1/2 cup pepper vodka Vegetable oil, for frying 2 cups all-purpose flour 1 cup rice flour 1 recipe Thai-Inspired Chili Dipping Sauce Place the chicken in a 1-gallon re-sealable plastic food storage bag. In a medium bowl, combine the lemon juice, water, kosher salt, Bloody Mary Mix, and pepper vodka. Mix well to combine and pour over the chicken in the bag. Seal the bag and refrigerate for at least 2 and up to 4 hours, turning the bag occasionally to ensure even marinating. Preheat the oven to 200 degrees F. Set a large, 6-quart cast iron Dutch oven over medium-high heat with 3-quarts of vegetable oil. Heat the oil to 350 degrees F using a frying thermometer to gauge the temperature of the oil. Remove the chicken from the refrigerator, drain through a colander, and set aside until ready to fry. Place both flours in a 1-gallon re-sealable plastic food storage bag and place the chicken, 8 pieces at a time, in the flour and shake to coat. Lay the coated chicken on a wire rack set over a sheet pan to rest for 10 minutes before frying. Continue with the remaining chicken pieces until all of the chicken has been coated. Fry the chicken in batches of 12 pieces. The temperature of the oil should drop to around 300 degrees F. The chicken should fry at 300 degrees F until they are golden brown and begin to float, 7 to 9 minutes. Place the fried chicken on a paper-lined sheet pan and place in the oven to keep warm as you fry the rest of the chicken. Be sure to allow the oil to return to 350 degrees F or so before adding more chicken to the hot oil. Serve hot with Thai-Inspired Chili Dipping Sauce. Spicy Bloody Mary Mix: 3 cups tomato juice 1/4 cup plus 2 tablespoons fresh lime juice 1/4 cup fresh lemon juice 1 tablespoon finely chopped fresh horseradish (or 1 tablespoon prepared horseradish) 2 tablespoons finely grated fresh ginger 2 teaspoons minced garlic 1 tablespoon Worcestershire sauce, or to taste 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 11/2 cups pepper vodka, recipe follows Pickled okra, for garnish Celery stalks, for garnish In a blender, combine the tomato juice, lime juice, lemon juice, horseradish, ginger and garlic and blend until smooth. Season the mixture, to taste, with the Worcestershire sauce, salt and pepper. Store the mixture in a non-reactive container. Refrigerate the mixture for at least 6 hours and up to 3 days before serving. To serve: Fill 6 large (16-ounces) tumblers with ice, divide the tomato juice mix among the glasses, and divide the vodka evenly among the glasses. Garnish with the pickled okra and celery stalks and serve. Pepper Vodka: 2 cups vodka 4 dried chili peppers Combine the vodka and peppers in a glass jar with a lid and cover tightly. Let sit for 12 to 24 hours, strain and discard peppers, and serve. Yield: 2 cups Thai-Inspired Chili Dipping Sauce: 3/4 cup fresh lime juice 6 tablespoons hot chili sauce (recommended: Srirachi) 3 1/2 tablespoons granulated sugar 2 tablespoons Thai fish sauce 1 tablespoon freshly chopped cilantro leaves 1 tablespoon lime zest 2 teaspoons tamarind paste 2 teaspoons minced garlic 1 1/2 teaspoons finely grated fresh ginger In a medium bowl, combine all of the ingredients and whisk until the sugar is dissolved and the sauce is well blended. Set aside at room temperature until ready to use. Recipe from www.foodnetwork.com

Chocolate Dipped Marcona Almond Biscotti with Dios Baco Oloroso     This recipe is for the month of: October

2 cups flour of choice (all-purpose, white spelt, whole wheat, rice flour or combination) 1 cup brown sugar 1 teaspoon baking soda 1/4 teaspoon salt Zest of one large orange 2/3 cup whole marcona almonds, shelled pistachios or hazelnuts 3 large eggs, beaten 1 teaspoon gluten-free pure vanilla extract 1 pound good-quality semi-sweet chocolate, coarsely chopped 1/2 pound good-quality white or milk chocolate, coarsely chopped (optional) Preheat oven to 350°F Sift together the flour, sugar, baking soda, salt and zest in bowl, then stir in nuts. In a separate bowl, combine eggs and vanilla. Add egg mixture to flour mixture and stir thoroughly. Cover large baking sheet with greased parchment paper. Wet hands and shape biscotti dough into 2 inch wide log and bake for 25 minutes. Remove log from oven and lower oven temperature to 250°F. Cool log for 5 minutes. Slice log into �-inch wide pieces using bread knife and lay cut side up on large baking sheet. Bake for 45 to 50 minutes, flipping biscotti over after about 25 minutes. Cool on rack. Place chopped chocolate in a clean stainless-steel bowl set over a saucepan of very hot or gently simmering (not boiling) water. Stir frequently until melted. Dip cooled biscotti half-way in chocolate and set on wax paper to cool and harden. Melt white or milk chocolate by same method. Dip wire whisk into chocolate and drizzle back and forth over semi-sweet chocolate layer. Allow to harden. Recipe from wholefoodsmarket.com

Seafood Linguine with Mushrooms & Garlic Cream Sauce with Salneval     This recipe is for the month of: October

1 lb. med. peeled & deveined shrimp 3 tbsp. real butter 8 oz. mushrooms, sliced 3 med. garlic cloves 1/2 tsp. dried rosemary, crumbled Freshly ground pepper 1/2 c. heavy whipping cream Salt to taste 4 oz. dried linguine 2 oz. Bel Paese cheese, cut into sm. cubes (if unable to find Bel Paese cheese, you can substitute garlic & herb Alouette cheese) 1/4 c. chopped fresh parsley Melt butter in a heavy, large skillet over a medium low heat. Add garlic and mushrooms and a generous amount of fresh grated coarse black pepper. Cook until mushrooms exude their juices, stirring occasionally, about 5 minutes. Add shrimp and cook until they are starting to turn pink. Add cream and shrimp until sauce thickens slightly, about 3 minutes. Season with salt. Meanwhile, cook pasta in large pot of boiling, salted water. Add oil to water to keep pasta from sticking together. Drain well. Add pasta and cheese to sauce and stir until cheese melts. Transfer to plates. Sprinkle with parsley and serve. Serves 2-3 Recipe from www.cooks.com

Pedro Ximinez Marinated Salmon     This recipe is for the month of: October

2 Salmon Fillets with skin on 1 c. Dios Baco Pedro Ximinez Sherry 1/2 c. soy sauce Dash of hot sauce 1/4 teaspoon of kosher salt & freshly ground pepper Vegetable oil for cooking In a shallow pan or bowl just large enough to fit the salmon fillets, combine Dios Baco Pedro Ximinez, soy sauce, hot sauce, kosher salt and ground pepper to taste. Place the salmon, skin side up in the bowel and marinate for one hour without turning the fillets. Remove salmon from the marinade and pat dry very well with paper towels. Heat a skillet over medium heat and coat with vegetable oil. Place salmon fillets in skillet skin side down until skin is crispy but not burnt. Turn fillet over, reduce heat to medium low and cook until they reach your desired doneness. About 10-12 minutes for medium. Serve with skin up over rice and stir fried vegetables or with your favorite side. Recipe from: Vince Friend

Fried Sardines with Dios Baco Amontillado     This recipe is for the month of: October

Olive Oil 6 Whole Sardines Salt & Black Pepper All-Purpose Flour Parsley leaves, chopped, for garnish Lemon wedges Heat the Oil in a shallow pan. Season the sardines with salt and pepper. Then, dredge them in the flour, shaking off the excess and place them in the hot oil to fry. Turn the sardines over with tongs and fry on the other side. Drain on paper towels. Garnish with chopped parsley and serve immediately with lemon wedges. Recipe from: www.foodnetwork.com

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