This page will feature some of the BAARC members’ favorite recipes.
Skipper NQ2J’s Worship Wings
(Adapted from Uncle Bubba’s Wings)
- 36 ounces hot sauce
- 4 ½ tbs Cajun or Creole seasoning
- 3 tbs Cayenne pepper
- 3 tbs Garlic powder
- 2 ½ tbs Chipotle powder
- 2 tbs Onion powder
- 24 lbs Chicken Wings
- Peanut or Canola Oil, for frying
Prepare the wings, removing tips & cut at the joint. Sift the ingredients several times through a strainer, using two bowls, making sure that all the dry ingredients are thoroughly combined. Then combine the hot sauce with the sifted dry ingredients & mix well.
Add wings, mixing well into the sauce. Cover & refrigerate for at least 24 hours. Pour oil in deep fryer according to deep fryer directions; or put at least two inches of oil in deep-sided pot. Heat oil until it reaches 350 degrees.
Remove the wings from the marinade & drain off excess moisture. Carefully add the wings to the hot oil in batches(the oil may splatter.) Cook until crisp, 12 minutes.
Skipper (NQ2J) Creole Shrimp and Lobster Bisque
(Courtesy of Paula Dean; serves 5-6)
- 2 steamed fresh lobster tails
- 4 tablespoons butter
- 1 small white onion, finely chopped
- 2 stalks celery, finely chopped
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 3 cups chicken broth
- 1/2 pound steamed medium size fresh shrimp, peeled, deveined, and chopped
- 2 cups half-and-half
- 1 teaspoon Creole seasoning
Remove lobster meat from shell; coarsely chop and set aside. In a large saucepan, melt butter over medium heat. Add onion, celery, and garlic; cook for 5 minutes, stirring occasionally. Stir in flour, and cook for 2 minutes. Stir in chicken broth; cook for 10 minutes, stirring occasionally, until thickened.
Add lobster meat and shrimp. Stir in half-and-half and Creole seasoning; cook for 10 minutes, or until heated through, stirring occasionally. Serve immediately.
Skipper’s Creole Shrimp and Lobster Bisque (Party-Size Batch)
- 2 steamed fresh lobster tails
- ** At least 2lbs steamed medium size fresh shrimp,
- peeled, deveined, & chopped
- 8 tbs butter
- 1 ½ large white or yellow onions, finely chopped
- 6 to 8 stalks celery, finely chopped
- 1 entire head of garlic, minced
- 1 ¾ cups all-purpose flour
- **3 ½ cups stock from shrimp&lobster steaming
- 1 qt fish stock
- 2 cans chicken broth
- 1 qt half&half
- 2 tbs Creole seasoning
- ½ cup white wine (dry)
Remove lobster meat from shell; coarsely chop & set aside. In a large stockpot, melt butter over medium heat. Add onions, celery & garlic; cook for 8 minutes, stirring occasionally. Stir in flour, & cook for 4 minutes. Stir in stock & chicken broth; cook, stirring occasionally, until thickened.
Stir in half & half and Creole seasoning; stirring occasionally. Add lobster meat, shrimp & wine last! Cook for at least 15 minutes, until heated thoroughly. You can serve immediately, or set aside for later consumption.
** In a 2lb bag of shrimp, there are approx. 31-32 shrimp. After peeling, deveining & rinsing shrimp, steam them in batches.(15 to 16 shrimp at a time), they will steam more evenly. Don’t oversteam the shrimp! Just get them slightly pink. After shelling shrimp, save shells to put in water for steaming shrimp & lobster tails. They will get cooked more, when you add them last.