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Wing It! Zesty BBQ Chicken Wings
Here’s a "Buffalo-style" wing recipe
that’s easy, delicious, and profitable.
To make 20 servings, start with 5 kg (about 11 lbs)
of wings. Discard the wing tips, rinse the wings in
water and pat dry.
Set the deep fryer to 375°F and fry wings in batches
for 10 to 12 minutes, or until golden brown. Remove
from oil, drain well, and toss with one of Select’s
ready-to-use Wing Sauces: Mild, Medium, Hot, Hot BBQ,
or Honey Garlic. Serve hot with celery or carrot sticks
and Select’s Blue Cheese Dressing for dipping.
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Keep Costs Down and
Profits Up
| Approximate
total cost per serving |
$1.60 |
| Suggested
menu price |
$6.95 |
| Profit
per serving* |
$5.35 |
| *relative
to food costs only |
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The Delicious Nanaimo Bar
After discovering coal in Nanaimo, B.C., in 1950, the
Hudson Bay Company advertised for British miners to
immigrate there. Scottish and English workers boarded
the next steamship. While the men toiled, their families
back home sent packages of a sweet creation that traveled
better than scones and clotted cream, and became known
as the Nanaimo Bar.
At least that's one theory. Food historians take this
stuff seriously. Like investigators, they scour old
recipe books and newspapers for evidence. Since they
haven't traced Nanaimo Bars back to England, some believe
the miner theory smacks of cream puffery. Around 1957,
a church cookbook published the first documented Nanaimo
Bar recipe in Canada. Likely, it came from a near identical
recipe for Chocolate Slice.
No matter how you slice it, the sugary slab comes in
three distinct layers: the coconut and crumb groundwork,
the creamy vanilla custard middle, then the luscious
mantle of melted chocolate. Not a group to leave well
enough alone, some chefs have raised (or lowered) the
bar by adding peanut butter or colouring the middle
layer green... which sounds, frankly, blasphemous. (En
Route, December 2001)
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Horne’s Custard Powder
produces a smooth and tasty vanilla custard––perfect
for your Nanaimo Bar recipe! |
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10 Best Sides
While adventurous appetizers keep menus fresh, it’s
the legacies that keep the cash registers ringing at
the more casual restaurants. Here are the top ten appetizers
in the US, according to figures gleaned from the top
500 restaurants. (Patron Magazine, Jan/02)
1. Chicken tenders and fingers
Ranch Dressing, Plum Sauce, Russian Mustard Sauce,
Honey Garlic Sauce,
Teriyaki Sauce, Honey Mustard Sauce, Smokey BBQ Sauce,
Sweet & Sour Sauce
2. Wings
Honey Garlic Sauce, Wing Sauces,
BBQ with Hot Sauce,
Blue Cheese Dressing
3. Nachos
Salsa, Chili Dog Sauce
4. Cheese Sticks
Ranch Dressing, Hot Mustard Sauce, Plum Sauce
5. Quesadillas
Salsa
6. Calamari
Seafood Sauce
7. Potato Skins
Ranch Dressing, Salsa, Chili Dog Sauce
8. Dips
Dressings, Horseradish Sauce
9. Fries
Gravies, Chili, Premium Mayonnaise
10. Onion Rings
Ranch Dressing
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