• Red Devil Chicken Wings - Serves 6

	24		each		chicken wings
	1 ½		cups		vegetable oil
	1		can		chipotle chile in adobo sauce
	2		tbsp		chile powder
	2		tbsp		ground cumin
	2		each		Sazon Goya packets
	1		tsp		garlic salt
	1		tsp		granulated onion
	To Prepare
	1.		Combine all dry spices and Sazon Goya packets contents and mix.
	2.		Stir in the vegetable oil and mix well.
	3.		Chop the chipotle chiles and blend them and their sauces into the marinade mixture.
	4.		Take chicken wings and trim off the tips. Cut between the wing drumette and the wing so you have two pieces for each wing purchased.
	5.		Toss the wing drumettes and the wings in the Red Devil marinade. Cover and refrigerate overnight.
	6.		Remove from refrigeration, drain off excess marinade and place on an aluminum foiled baking sheet.
	7.		Place in a 375-degree oven and roast until browned on one side. Turn over and roast on the other side.

• Broiled Shrimp with Teriyaki Peach Glaze - Serves 6

	24		each		shell on shrimp – U-10 size
	8		oz		teriyaki glaze
	6		oz		peach halves – canned
	1		tbsp		ground ginger
	To Prepare
	1.		Rinse the shrimp, remove feelers but leave on the shell – refrigerate.
	2.		Place the teriyaki glaze in a mixing bowl, mix in the ground ginger.
	3.		Drain the peach halves and add the peach syrup to the teriyaki glaze.
	4.		Chop the peach halves to a fine dice and add to teriyaki mixture.
	5.		Toss the shrimp in the glaze to coat – let stand in the glaze, covered, under refrigeration for three hours.
	6.		Drain the shrimp and place on a foil-lined baking sheet and place under your oven broiler.
	7.		Broil shrimp on one side until browned.
	8.		Turn the shrimp over and broil on the other side.
	9.		When serving, drizzle the excess teriyaki peach glaze over the shrimp.

• Harvey House Slaw - Serves 6

	2		head		green cabbage – cut in half and shredded ¼ inch
	1		each		green bell pepper – cleaned and cut into strips ¼ inch wide
	1		each		red bell pepper – cleaned & cut into strips ¼ inch wide
	2		each		red onion – medium – peeled and cut into strips ¼ inch wide
	1		cup		granulated sugar
	1		cup		white vinegar
	¾		cup		vegetable oil
	1		tbsp		salt
	2		tsp		granulated sugar
	1		tsp		dry mustard
	1		tsp		celery seed
	To Prepare
	1.		In a large stainless steel bowl, combine the cabbage, green and red pepper strips and the red onion strips and mix.
	2.		Sprinkle one cup of sugar over the mixture.
	3.		In a saucepan combine the dry mustard, two teaspoons of sugar, celery seed, salt, oil and vinegar. Mix well and bring to a boil. When the dressing comes to a boil, stir and then remove from the heat.
	4.		Pour the mixture over the cabbages, pepper and onion strips. Toss well to coat all of the vegetables.
	5.		Refrigerate covered for at least four hours. Toss well again before serving.

• Fingerling Southwest Potato Salad - Serves 6

	2		llbs		fingerling potatoes
	2		cups		celery – diced ½ inch
	1		cup		red onion – diced ½ inch
	1½		cups		ranch dressing
	½		cup		chopped fresh parsley
	½		cup		chopped fresh cilantro
	½		cup		diced jalapeño peppers
	2		oz		lime juice
	1		tbsp		ground pepper
	1		tbsp		salt
	1		tsp		Spanish paprika (to sprinkle on top)
	To Prepare
	1.		Rinse the fingerling potatoes, leaving their skin on and place into a pot with chicken or vegetable stock and simmer until tender, but not too soft.
	2.		Remove the potatoes from the stock and place the potatoes on a sheet pan to cool. Do not rinse.
	3.		Cut the potatoes into bite-size pieces.
	4.		In a stainless mixing bowl, combine all ingredients except the potatoes and the paprika. Mix thoroughly and then gently fold the potatoes into the dressing mixture. Using a rubber spatula, gently toss the potatoes in the dressing to fully coat all potato pieces.
	5.		Cover and refrigerate overnight.

• Barbecued Chops, Legs and Sausage - Serves 6

	6		each		center cut pork chops – bone in ¾ inch thick
	6		each		fresh turkey legs
	6		each		smoked sausages
	4		tbsp		Lawry’s seasoned salt
	4		tbsp		onion powder
	2		tbsp		black pepper
	1		can		olive oil spray
	To Prepare
	1.		Mix Lawry’s season salt, ground black pepper and onion powder.
	2.		Rinse chops, turkey legs and sausage, then pat dry with paper towels.
	3.		Spray both sides of the pork chops, turkey legs and sausage with the olive oil spray.
	4.		Lightly sprinkle each item with seasoning rub.
	5.		Grill to a half-cooked state on your charcoal barbecue.
	6.		Remove from the barbecue and lightly coat each item with the Barbecue Mango Chipotle Glaze.
	7.		Place the items on a sheet or baking pan lined with non-stick aluminum foil liner and place in a 400-degree pre-heated oven until browned on both sides.
	8.		The pork chops and smoked sausage will cook faster, so remove them first and hold in a warming oven. The turkey legs will take about 20 minutes longer.
	9.		Once all items are cooked, brush again with the Barbecue Mango Chipotle Glaze.
	Barbecue Glaze – Mango Chipotle
	1½		cups		Heinz tomato ketchup
	½		cup		cider vinegar
	4		cloves		fresh garlic
	¼		cup		chipotle chile in adobo sauce
	6		tbsp		dark brown sugar
	1		each		mango – peel, seed and chop the flesh
	½		cup		molasses
	1		cup		fresh cilantro
	To Prepare
	1.		Peel, seed and dice the mango.
	2.		Combine all ingredients in a food processor and blend until liquefied and smooth.
	3.		Refrigerate for 24 hours to allow for all ingredients to blend.
	4.		Heat to warm and brush onto the items in your BBQ menu.

• Braised Brisket of Beef - Serves 10

	1		each		beef brisket – 8 to 10 pounds trimmed
	2		cups		all purpose flour
	2		cups		olive oil
	¼		cup		ground pepper
	¼		cup		garlic salt
	½		cup		chile powder
	3		tbsp		Spanish paprika
	2		each		Spanish onions – large – diced medium
	6		each		garlic cloves - chopped
	2		cans		crushed plum tomatoes – 28 ounce cans
	2		cups		red wine
	3		qts		beef stock
	3		tbsp		thyme leaf
	2		each		bay leaves
	To Prepare
	1.		Purchase a beef brisket that is already trimmed with the deckle off.
	2.		Remove the meat from its plastic pack and thoroughly rinse, then pat dry.
	3.		Trim off any sinew that might remain on the brisket.
	4.		Combine the flour, garlic salt, ground pepper, chile powder and paprika into a bowl.
	5.		In a large thick bottom and high-sided braising pan, heat half of the olive oil.
	6.		Coat the brisket evenly with the seasoned flour.
	7.		Place the brisket into the hot oil in the braising pan and brown well on both sides.
	8.		When fully browned, remove the brisket to a platter or pan and add the diced onions and garlic to the braising pan along with more olive oil. Sauté the onions and garlic until golden brown.
	9.		Next, add the red wine to deglaze the bottom of the pan. Scrape loose the frying sediment while the wine reduces by half.
	10.		Add the crushed plum tomatoes and bring the mixture to a rapid simmer.
	11.		Preheat the beef stock and add it into the simmer braising pan mixture.
	12.		Stir to blend all the ingredients and add the leaf thyme and bay leaves. Simmer for 30 minutes.
	13.		Add in the browned piece of brisket and cook at a rolling simmer for approximately three hours. When you insert a kitchen fork and it comes out easily, the brisket is done.
	14.		Remove the meat to a serving platter and cover to be sliced later on your buffet.
	15.		Remove the fat that has come to the surface of the braising sauce, strain the braising sauce and thicken with Wonder flour if needed.
	16.		Slice and dip the slices in the sauce and serve plated or on a bolillo or flour tortilla.

• Country Corn Muffins - Serves 6

	¾		cup		butter – unsalted
	½		cup		all purpose flour
	¾		cup		granulated sugar
	1		tbsp		lemon zest – grated fine
	2		tbsp		lemon juice – fresh
	3		each		eggs - large
	1		tbsp		thyme leaf – chopped fresh
	1		cup		corn meal – fine yellow
	1		tsp		baking powder
	¾		tsp		salt – coarse
	¼		cup		pine nuts – toasted, chopped coarse
	½		cup		whole kernel corn
	½		cup		cheddar cheese – grated
	To Prepare
	1.		Preheat the oven to 325 degrees.
	2.		Butter your muffin or loaf pan and then dust lightly with flour.
	3.		Combine butter and sugar in the bowl of a mixer and use the paddle attachment to blend on medium-high speed until pale and fluffy.
	4.		Add the lemon zest and mix 1 minute.
	5.		Add the eggs, one at a time, mixing well after each addition. Mix in the lemon juice and thyme. Add the flour, corn meal, baking powder and salt and mix until just combined.
	6.		Stir in the chopped pine nuts, corn and cheese.
	7.		Pour the batter into your prepared muffin pan or loaf pan.
	8.		Bake until a cake tester inserted in the center comes out clean, typically 50 to 55 minutes.

• Southwest Black Bean Casserole - Serves 6

	15		oz		black beans – canned
	14		oz		diced tomatoes – canned
	1		cup		whole kernel corn – frozen
	1		each		spanish onion – diced fine
	½		cup		chicken broth
	½		cup		cilantro – chopped
	1		tbsp		lime juice
	1		clove		fresh garlic – chopped fine
	To Prepare
	1.		In a medium sauce pan, put in onions, garlic and then half of the chicken broth.
	2.		Cook until the broth is almost fully evaporated.
	3.		Add the remaining broth and the diced canned tomatoes, some of the juice from the canned tomatoes and simmer for 10 min.
	4.		Drain and rinse the black beans. Add the black beans, chopped cilantro, lime juice and return to a simmer.
	5.		Simmer for 15 minutes and then add salt & pepper to taste.

• World's Greatest Apple Pie - Serves 6

	Pie Crust
	2¼		cups		all purpose flour
	½		cup		milk
	½		cup		vegetable oil
	¼		tsp		salt
	To Prepare
	1.		Place flour and salt in a mixing bowl and make a hole in the center.
	2.		Add milk and oil into the center of the flour and mix with a fork.
	3.		Using your hands, blend the ingredients and divide into two equal dough balls.
	4.		Using a rolling pin, roll out each ball on a lightly floured surface.
	5.		Do not oil the pie pan.
	Pie Filling
	7		cups		peeled and sliced apples
	2		tbsp		minute tapioca
	¾		cup		sugar or sugar substitute
	½		tsp		ground cinnamon (more if you like cinnamon flavor)
	½		tsp		ground nutmeg
	To Prepare
	1.		Preheat your oven to 400 degrees.
	2.		In a stainless steel mixing bowl, blend all filling ingredients together. Let stand for 15 minutes and blend again.
	3.		Roll out your bottom pie crust and mold to your pie pan.
	4.		Add the filling, spreading evenly and slightly mound in the center.
	5.		Dot the top of the filling with tabs of butter – 1 ½ tablespoons.
	6.		Roll out the top crust and lay out a lattice pattern.
	7.		Beat an egg and brush carefully on the top crust and edges.
	8.		Sprinkle a little additional sugar on the top of the pie and place on a sheet pan.
	9.		Place in the oven for approximately one hour or until the pie is bubbling.
	10.		Remove from the oven and let rest for at least several hours.