BOUNCIN’ BETTY PARMESAN WINGS
Vegetable oil or peanut oil for frying
1 c. all-purpose flour
1 Tbs. paprika
3 lbs. chicken wings, split at joint
1½ c. Bouncin’ Betty hot sauce
1 stick unsalted butter
2 Tbs. black pepper
1 c. fresh grated Parmesan cheese
Mix flour and paprika in shallow dish. Dredge wings in flour mixture to coat and tap off excess. Fry wings in batches ’til golden brown, about 15 minutes. Transfer wings to Betty sauce and butter in medium pan and heat, stirring, until butter and hot sauce blends. Place peppered wings in pan with sauce mixture. Toss. At the very end, toss in Parmesan cheese. Then serve.
BLUE CHEESE DIP FOR WINGS
½ c. sour cream
½ c. crumbled blue cheese
¼ c. mayonnaise
1 small glove of garlic, chopped
1 Tbs. milk
Juice of ½ lemon
Salt and pepper to taste
Pulse sour cream, blue cheese, mayonnaise and lemon juice in food processor until combined, but still chunky. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.
MOUSSAKA
4 lbs. eggplant, peeled, sliced ½” thick, 8 slices, salted
1 lb. potatoes, peeled and boiled whole, drained, sliced ¼” thickness
1½ lb. ground beef
2 large onions, finely chopped
2 cloves of garlic, minced
½ c. red wine
¼ c. chopped fresh parsley
1 tsp. ground cinnamon
¼ tsp. ground allspice
1 c. tomato purée
2 Tbs. tomato paste
1 tsp. sugar
Salt and pepper to taste
Breadcrumbs
Preheat oven to 400 degrees F. Line 2 baking sheets with aluminum foil. Grease. Rinse salted eggplant, slice and dry with paper towels. Dip eggplant in beaten egg whites then dredge them in breadcrumbs. Coat both sides. Bake on baking sheets for 30 minutes, flip half way through cooking time.
Meat filling
In a large sauté pan, brown ground beef (or ground lamb can be used). Add onion and sauté until translucent, about 5 minutes. Add garlic and remaining ingredients and cook for 1 minute.
Bechamel sauce
2 sticks butter
1 c. flour
4 c. milk
8 egg yolks, beaten
Pinch of nutmeg
Melt butter in saucepan; add flour and mix well. Add milk, whisking constantly, simmer until it thickens. Do not boil. Remove from heat and stir in beaten egg yolks and pinch of nutmeg. Return to heat until it thickens.
Grease large baking pan and sprinkle the bottom with breadcrumbs. Layer potatoes, eggplant, meat sauce and sprinkle with grated cheese (your choice). Pour Béchamel sauce over top of eggplant. It’s the last layer. Bake at 350 degrees F. for 45 minutes. Cool for 15 to 20 minutes before slicing.
BACK PORCH OYSTERS
12 extra select oysters
12 roasted garlic cloves (medium to large)
½ c. butter
12 saltine crackers
First roast garlic cloves. Sauté oysters in butter with roasted garlic cloves ’til edges curl. Then place oyster on saltine cracker. Place roasted garlic on top, and put a drop of hot sauce on roasted garlic clove.