Appliance World Recipes
HAWAIIAN CHICKEN POM POMS WITH A SWEET AND SOUR DIP
(10) CHICKEN WINGS CUT WINGS INTO “ LOLLIPOPS “ REMOVING EXTRA WING BONE AND PULLING MEAT OVER BONE TEMPURA BATTER ( 1 ½ ) CUPS AP FLOUR (1) teaspoon CHOPPED GARLIC (2) TABLESPOON SCALLIONS (2) teaspoon BAKING POWDER (1) cup BEER SALT AND PEPPER ( to taste ) MIX TOGETHER FLOUR, BAKING POWDER, SCALLIONS, AND GARLIC. GENTLY ADD BEER. COMBINE BUT DO NOT OVER MIX. DIP CHICKEN WINGS INTO TEMPURA BATTER. HEAT OIL IN HEAVY BOTTOM POT UNTIL OIL BEGINS TO SMOKE FRY IMMEDIATELY- DO NOT LET BATTER SIT FOR LONG PERIOD OF TIME FRY UNTIL GOLDEN BROWN. SPRINKLE WITH SALT AND PEPPER AFTER FRYING SWEET AND SOUR DIP (1) PINT APRICOT PRESERVES (1) TABLESPOON FRESH GINGER (1) teaspoon ASIAN CHILE SAUCE (1) TABLESPOON WHITE VINEGAR ( ¼ ) CUP PEACH NECTAR GRILLED VEGETABLE AND FRESH MOZZARELLA TOWER WITH A BALSAMIC REDUCTION. (1) Paint brush / (1) pint Oil (1) Circle Cutter / (1) Whole Eggplant (1) Whole Zucchini / (1) Whole Yellow Squash (4) pieces Roasted Red Pepper / Salt and Pepper (1) large Ball of Fresh Mozzarella Red Pepper and Thyme Aioli ( Recipe follows ) Julienne of Fresh Basil Leaves / Balsamic Reduction PEEL WHOLE EGGPLANT AND SLICE INTO (4) ¼“ ROUND SLICES SLICE WHOLE ZUCCHINI AND YELLOW SQUASH. BRUSH WITH OLIVE OIL AND SEASON SLICES WITH SALT AND PEPPER. GRILL ON BOTH SIDE. USING ROUND CUTTER, CUT VEGETABLES INTO 4 CIRCLES. SLICE MOZZARELLA INTO 1/4 “ SLICES AND CUT IN CIRCLES.LAYER VEGETABLES, MOZZARELLA, AND RED PEPPER AIOLI ROASTED RED PEPPER AND THYME AIOLI ½ CUP MAYONNAISE ½ TEASPOON CHOPPED FRESH THYME 2 TABLESPOONS ROASTED RED PEPPER ½ TEASPOON CAJUN SPICES ½ TEASPOON LEMON JUICE SALT AND PEPPER TO TASTE FINELY CHOP ROASTED RED PEPPERS COMBINE INGREDIENTS IN MEDIUM BOWL WITH RUBBER SPATULA ADD SALT AND PEPPER TO TASTE