Bourbon Meatballs

2 cups barbecue sauce       1 1/2 cups bourbon      2 cups honey
1 cup dijon mustard             1/8 teaspoon Worcestershire sauce
1 (32-ounce) package frozen cooked Italian-style meatballs, thawed

Cook first 5 ingredients in a Dutch oven over medium heat 5 minutes. Add meatballs; bring to a boil. Reduce heat, and simmer 25 minutes.   Makes 10 to 12 appetizer servings

Dried Beef Dip

2 (8-ounce) packages cream cheese, softened    1 (8-ounce) container soft cream cheese
1/2 (16-ounce) bottle Ranch-style dressing      1 small onion, grated
2 (2.25-ounce) jars dried beef, chopped      1 cabbage
 Assorted crackers              Chopped pecans (optional)

Beat first 4 ingredients until blended; stir in beef. Serve in a hollowed cabbage with crackers. Sprinkle with pecans, if desired. About 4 cups

Melt-In-Your-Mouth Barbecued Ribs

2 sides pork spareribs (about 6 pounds), separated   1/2 cup lemon juice
1 (28-ounce) can chunky tomato sauce               11/2 cups brown sugar
2 tablespoons red wine vinegar               1 tablespoon Worcestershire sauce
1 tablespoon reduced-sodium soy sauce      1 tablespoon chili powder
2 teaspoons ground cumin    1 teaspoon paprika    1 teaspoon garlic powder
1/2 teaspoon salt      1/4 teaspoon cayenne pepper

Place the spareribs in the bottom of a slow cooker. In a medium bowl, whisk together the remaining ingredients. Reserve 6 tablespoons for BBQ Pizza. Pour the mixture over the spareribs. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Reserve 1/2 of the ribs and pull the meat from the bones for the BBQ Pizza recipe.

Snake Bites

1 can crescent rolls      Flour, for dusting       4 tablespoons spicy mustard
10 ounces thinly sliced ham     10 ounces thinly sliced salami
10 ounces bologna             16 ounces Monterey Jack, grated
Liquid food coloring     3 egg yolks      2 whole cloves     Toothpicks
2 small pimiento-stuffed olives    1 (1-inch) strips jarred roasted red peppers

Preheat the oven to 375 degrees F. Line a cookie sheet with foil. Grease the foil and set aside.  Dust a flat surface lightly with flour. Spread out the crescent dough - do not separate. Pinch together the seams so that you have 1 piece of dough. Roll out to make a large rectangle. Make sure the dough is not stuck to the surface at all. Brush the dough with the mustard, leaving a 1-inch border. Layer the meats down the center of the rectangle, leaving a 1-inch border on either end. You can feel free to use your favorite cold cuts.

Top the meats with the cheese. Fold 1 side of the dough over the filling, lengthwise. Then, fold the other 1/2 over and press the seal the filling inside. Take 1 egg yolk, and beat lightly with a fork. Brush the egg yolk over the top of the dough. The yolk will act as the glue to hold. Fold the dough in 1/2 again lengthwise. Pinch the seam with your fingers to seal. Press the outside of the dough to make sure everything is sealed tight and to make an even thickness for the body of your snake. Taper 1 end of the dough to form a tail shape. Form the other end into a head shape.

Beat the 2 remaining egg yolks together. Transfer to 3 separate small bowls. Add some food coloring to each bowl - whatever colors you like! Using a clean paintbrush, "paint" the snake with the egg yolk/food coloring mixture. Transfer the snake to the foil lined sheet tray. Form into an "s" shape so it looks like the snake is slithering. Insert 2 cloves into the head to look like nostrils and 2 stuffed olives for eyes. Create a mouth or tongue with the roasted red peppers. Bake the snake for 25 minutes, or until golden brown and cooked through.

Antipasti Platter

1 pound assorted sliced deli meats (such as salami, spicy capocollo, prosciutto, mortadella, and bresaola)  1/2 pound Parmigiano-Reggiano, cut into irregular chunks
Pinzimonio, recipe follows
Marinated Olives, recipe follows
Roasted Pepper Salad, recipe follows
1 loaf focaccia bread, sliced

Arrange the meats, cheeses, and foccacia on a large platter. Arrange a platter of Pinzimonio. Place the Marinated Olives and Roasted Red Pepper Salad in small serving bowls. Serve, allowing guests to compose their own assortment of antipasti on their plate.

Pinzimonio:
1/2 cup olive oil    2 teaspoons salt
1 teaspoon freshly ground black pepper
Assorted cut-up vegetables (such as carrots, celery, fennel bulb, radishes, red and orange bell peppers, and cherry tomatoes)

Stir the oil, salt, and pepper in a small bowl to blend. Arrange the vegetables on a platter. Serve the vegetables with the dip. Yield: 6 to 8 servings

Marinated Olives:
3 tablespoons olive oil    1 tablespoon lemon zest
1/2 teaspoon dried crushed red pepper flakes   1 1/2 cups Sicilian cracked green olives
1 1/2 cups kalamata olives     2 tablespoon chopped fresh basil leaves

Stir the oil, lemon zest, and red pepper flakes in a heavy small skillet over medium heat just until fragrant, about 1 minute. Remove from the heat. Add the olives and toss to coat. Add the basil; toss to coat. Serve. Yield: 3 cups

Roasted Pepper Salad:
3 red bell peppers     2 orange bell pepper      1/3 cup pitted kalamata olives, thinly sliced
1/4 cup olive oil     2 tablespoons drained capers          6 fresh basil leaves, chopped
2 garlic cloves, minced       Salt and freshly ground black pepper

Preheat the broiler. Cover a heavy baking sheet with foil. Arrange the bell peppers on the baking sheet. Broil until the skins brown and blister, turning the peppers over occasionally, about 15 minutes. Enclose the peppers in a re-sealable plastic bag. Set aside until cooled to room temperature, about 20 minutes. Peel, seed, and cut the peppers into 1/2-inch thick strips. Toss the pepper strips, olives, oil, capers, basil, garlic, salt, and pepper in a medium bowl to combine. Cover and refrigerate up to 2 days. Yield: 6 servings

Crab Rangoon Pot Stickers with Hot Mustard Sauce

6 ounces bacon, chopped        1/2 cup minced yellow onions
1 tablespoon minced garlic         1 teaspoon minced fresh ginger
8 ounces crawfish tails              12 ounces cream cheese, softened
4 ounces sour cream        2 teaspoons soy sauce      1 tablespoon hot pepper sauce
1/2 cup chopped green onions      1 tablespoon minced fresh cilantro leaves
4 ounces Monterey Jack, grated
1 pound lump crabmeat, picked over for shells and cartilage
1 package egg roll wrappers         Water                 Vegetable oil

Blast, for dusting, recipe follows
Hot Mustard Sauce, recipe follows

In a small skillet, cook the bacon over medium heat until browned and crispy. Add the onions, garlic, and ginger and cook, stirring, until soft, about 1 minute. Add the crawfish, stir, and remove from the heat.  In a bowl, combine the cooked onion mixture, cream cheese, goat cheese soy sauce, hot sauce, green onions, and cilantro, and blend together. Add the Monterey Jack and mix well. Fold in the crabmeat, being careful not to break up the lumps. Adjust the seasoning, to taste.

Working 1 at a time, place the egg roll wrappers on a work surface. Spoon about 1/4 cup of the mixture into the center of the wonton and wet the edges. Fold over the sides to form a triangle and press to seal the edges. Set on a baking sheet and cover with a lightly damp cloth to prevent from drying out while assembling the remaining ingredients. Heat a large saute pan over medium-high heat. When the pan is hot, add the oil and swirl to coat the pan. Add the crab rangoons and brown on both sides, about 2 minutes per side. Once the rangoons are well browned, add a little water and cover. Cook an additional 2 minutes. Arrange the crab rangoons on a platter. Serve hot with the dipping sauce.

Creole Seasoning (Bayou Blast):
2 1/2 tablespoons paprika   2 tablespoons salt  2 tablespoons garlic powder
1 tablespoon black pepper   1 tablespoon onion powder
1 tablespoon cayenne pepper    1 tablespoon dried oregano    1 tablespoon dried thyme

Combine all ingredients thoroughly.  Yield: 2/3 cup

Hot Mustard Sauce:
1/4 cup Chinese mustard powder      1/2 cup rice wine vinegar
1 tablespoon water     1 teaspoon dark sesame oil
1/2 lime, juiced       2 tablespoons honey
1 tablespoon grated ginger            3/4 cup peanut oil

Whisk together mustard, vinegar, water, sesame oil, lime juice, honey, and ginger. While whisking, drizzle in the peanut oil.

Steak Bites with Bloody Mary Dipping Sauce

1 tablespoon extra-virgin olive oil, plus more for drizzling
1 small onion, finely chopped       1/2 cup vodka
2 tablespoons Worcestershire sauce     2 tablespoons hot pepper sauce
1 cup tomato sauce  1 rounded tablespoon prepared horseradish
Salt and pepper
1 1/3 pounds beef sirloin cut into large bite-sized pieces, 1 by 2 inches
Steak seasoning blend or coarse salt and black pepper
6 to 8 inch bamboo skewers

Heat a small saucepan over medium heat. Add oil and onions and saute 5 minutes. Add vodka and reduce by 1/2. Add Worcestershire, hot sauce, tomato sauce and horseradish. Stir to combine the dipping sauce and return the sauce to a bubble. Add salt and pepper and adjust seasonings.

Heat nonstick skillet over high heat. Coat meat bites lightly in oil. Season with steak seasoning blend or salt and pepper, to taste. Cook the meat until caramelized all over, about 2 minutes on each side. Transfer dipping sauce to a small dish and place at the center of a serving platter. Surround the dip with meat bites and set several bamboo "stakes" or skewers along side meat.

Buffalo Popcorn Chicken Bites

Vegetable oil, for frying
2 1/2 cups complete pancake mix, any brand, divided
1 1/4 cups water       8 teaspoons hot sauce, Tabasco
1 1/4 pounds chicken tenders or chicken breast cut into small bite-sized pieces
1 cup store bought, good quality refrigerated Marie's blue cheese dressing
2 scallions, finely chopped         1 teaspoon coarse black pepper, 1/3 palm full
Cut celery sticks, store bought

In a deep sided skillet heat 1 1/2 inches of vegetable oil over medium heat. If you wish to test the oil, add a 1-inch cube of bread to hot oil. If it turns deep golden brown in color in a count of 40, the oil is ready.
 
While the oil is heating make the batter. In a wide mixing bowl combine 2 cups of the pancake mix, 1 1/4 cups water and about 6 teaspoons hot sauce. (Use a regular teaspoon you would stir coffee with – that's what I did. I don't, technically, have a set of actual measuring spoons.) Place the remaining plain 1/2 cup pancake mix in another wide mixing bowl. Arrange the batter and the bowl of plain pancake mix near the cook top and the heating oil. Line a plate with a few sheets of paper towels and keep within reach. Once the oil is heated and ready, toss the chicken pieces in 2 teaspoons of hot sauce then toss in the plain pancake mix, coat evenly and shake off excess. The plain dry pancake mix will help the batter stick to the chicken pieces. Add some of chicken to the batter, you are going to want to work in 3 to 4 batches coating and frying. Using a fork, toss the bites in the batter. Remove the first batch from the batter, shaking off the excess batter as you carefully add them to the hot oil. Fry for 2 minutes on the first side, or until the first side is a deep golden brown, flip and continue to fry for another 2 minutes or until deep golden brown all over. Remove from the oil and drain on the paper towel lined plate, season with salt. Repeat until all the popcorn chicken bites are fried. Serve immediately with refrigerated, good quality creamy blue cheese prepared dressing with chopped scallions and black pepper stirred into it for dipping. Garnish platter with celery sticks.

Cheesiest Fried Chicken Empanadas with Chili Con Queso Dip

3 1/2 cups chopped, cooked chicken, about 5 chicken breasts
1 (12-ounce) package shredded Colby and Monterey Jack cheese blend
6 ounces cream cheese, softened          1 chopped red bell pepper
1 jalapeno, seeded and chopped          1 tablespoon ground cumin
1 1/2 teaspoons salt     1/2 teaspoon ground black pepper
1 (15-ounce) package refrigerated pie crusts                  Water

Preheat vegetable oil in a deep-fryer to 350 degrees F.

In a large bowl using a rubber spatula, combine the chicken, Colby and Monterey cheese, cream cheese, red pepper, jalapeno, cumin, salt, and pepper. Remove 1 pie crust from pie tin onto a lightly floured surface and roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining pie crusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Using a pastry brush, lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. Place empanadas in deep-fryer for 3 to 5 minutes or until golden brown. Top with con queso dip. Note: Up to this point, the recipe can be made ahead and frozen for up to 1 month

Chili Con Queso Dip
1 pound package Cheddar (recommended: Velveeta)
1 (16-ounce) can diced tomatoes, drained   1 (4-ounce) can diced green chiles
2 tablespoons hot sauce

In a medium sauce pot, slowly melt Cheddar over medium/low heat. When cheese is fully melted add tomatoes, chiles, and hot sauce, stirring with spoon until combined well.
Pour cheese dip into a small casserole dish and serve as a dip for the cheesy empanadas or pour on top for a real cheesy effect.

Prosciutto and Spinach Pinwheels

1 large red bell pepper                 12 slices prosciutto ham
2 sheets puff pastry dough (often sold in 17 or 18-ounce packages containing 2 (9 or 10-inch) square sheets puff pastry)
12 leaves fresh spinach     1/2 cup shredded Cheddar      1/2 cup Parmesan
2 eggs, beaten for egg wash

Preheat oven to 350 degrees F. Place the pepper in a roasting pan and roast in the oven, checking every 15 minutes, and turning with tongs until the skin is fully wrinkled and charred black. When the peppers is done, use tongs to put it into a ziptop bag which (for safety reasons) you have resting on a plate - (Remember, it is volcanically hot!). Carefully zip the bag shut, and allow the pepper to sweat for 5 minutes. Use oven mitts to prevent getting burned while you handle the bag in the next step of sliding the pepper from the bag into a bowl filled with a couple of inches of ice water. You can then use your fingers to work quickly to slip off and discard the skin of the pepper while it is in the water. You will be left with a beautifully cooked red pepper with a wonderful color. Cut open the pepper and remove seeds. Slice it into strips and set aside.

Roll out each puff pastry sheet and on the surface of each of the 2 sheets evenly arrange 4 slices of prosciutto ham, 6 spinach leaves, half of the red pepper strips, 1/8-cup Cheddar, and 1 tablespoon Parmesan. Roll up the dough "jelly roll" style into a log (so the cross-section of the roll will be a spiral design, the "pinwheel"). Place the logs in the freezer for 50 minutes.

Preheat oven to 350 degrees F. Remove "pinwheel" logs and from freezer and cut into 1/2-inch thick slices and place on a baking sheet. Brush with egg wash. Bake until golden brown, approximately 15 minutes.

Korean Chicken Wings

1 to 2 pounds chicken wings (about 12 whole wings) 1st and 2nd joint, no tips
2 tablespoons canola oil, plus more for frying
3 tablespoons grated ginger    1/2 cup sherry       1/4 cup white vinegar
2 tablespoons sesame oil      1/2 cup honey       1/2 cup soy sauce
1/2 cup chili garlic sauce       Chopped scallions, for garnish
3 tablespoons sesame seeds, for garnish

Preheat oven to 350 degrees F.  Place the chicken wings on a baking sheet and cook in the oven for 35 minutes. In a medium saute pan over medium heat, add the 2 tablespoons of canola oil and the ginger. Cook for 2 minutes. Add the sherry, vinegar, sesame oil, honey, and soy sauce and chili garlic sauce and continue to cook for 2 more minutes. Remove from heat.

In large sauce pot or fryer, heat 3-inches of the canola oil, or enough to prevent wings from touching the bottom of the pan, to 350 degrees F. Add the chicken wings to the oil and cook for about 3 minutes, or until crispy and golden brown. Remove the chicken wings from the oil and drain on paper towels. Add the wings to the sauce. Garnish with chopped scallions and sesame seeds.