Recipes
prepared by
Michael P. McHenry
NFCA Culinary Consultant

Chef/Consultant
Proprietor, Mis En Plas 
Unique Culinary Solutions



White Bean Dip with Prosciutto and Artichokes

Yields approximately 2 cups

2 tablespoons olive oil
1/2 medium onion, chopped
1 garlic clove, minced
1 bunch scallions, cleaned and chopped
4 thin prosciutto slices
8 fresh basil leaves, chopped
1 15-ounce can cannellini beans, drained with liquid reserved
1 tablespoon lemon juice
1/2 cup canned artichoke hearts, drained
Salt and cracked black pepper, to taste

• Add olive oil to pan and warm over medium-high heat.  Reduce heat to medium, add onions and garlic.  Sauté lightly for 2-3 minutes or until onions are translucent.
• Add the scallions and prosciutto.   Remove from heat and set aside.
• Add beans, lemon juice and the onion mixture to a food processor and process for 45-90 seconds or until thoroughly combined.
• Add the artichoke hearts and pulse until mostly pureed with small chunks.  Thin dip out if necessary with the reserved cannellini bean liquid and season to taste with salt and pepper.
• Let dip sit a few hours before serving with vegetable crudités or store in the refrigerator for up to 4 days. 

 Campfire Chicken Wings with Chipotle-Lime Glaze

Yields 24 wings

24 marinated chicken wings (see below for marinade) with drum and wing attached
1 12-ounce bottle Frank’s Red Hot Sauce with Chile & Lime
2 tablespoons chipotle powder
4 ounces butter, melted

• Prepare Wing Marinade (below).
• Preheat grill, grill pan or broiler to high heat.
• When grill or broiler is ready, remove wings from marinade, shake off excess and place on grill.  Lower grill to medium-high heat and cook wings for 10-12 minutes.  Turn wings over and cook for an additional 10-12 minutes or until cooked through.  Lowering the grill cover during cooking speeds the cooking process.
• While wings are cooking, prepare the glaze.  Pour sauce into a medium saucepot and bring to a bare simmer over medium heat.  Whisk in chipotle powder and butter.  Set aside and keep warm.
• When wings are finished cooking, remove to a large metal or ceramic mixing bowl.  Pour sauce over wings, toss to coat and serve immediately.  The wings can also be prepared up to 24 hours in advance.  Reheat at 325º F for 20-30 minutes on a foil-lined cookie sheet.

Wing Marinade

3/4 cup olive oil
1 ounce cider vinegar
1 ounce lime juice
2 cloves garlic, minced
3 tablespoons honey (use mesquite honey, if available)
1 teaspoon cayenne pepper
24 chicken wings, full wing with drum and wing attached

• Combine the first six ingredients in a blender and pulse for 20-30 seconds.
• Divide wings between two large food storage bags and pour half the marinade in each bag.  Seal bag and place in refrigerator for 8-12 hours or overnight.
• Proceed with above recipe. 

Taco Quesadillas

Yields 12 wedges

2 tablespoons olive oil
1 small onion, minced
1 clove garlic, minced
1 pound ground sirloin
2 teaspoons cumin
2 teaspoons chile powder
1 teaspoon salt
1 teaspoon cracked black pepper
4 soft corn tortillas
2 cups cheddar cheese, shredded
1/2 head iceberg lettuce
4 large plum tomatoes, finely diced
Whole milk sour cream*, as needed (optional)
1 bunch cilantro leaves, as needed

• Place oil in a large grill or sauté pan and preheat over medium-high heat while you prepare the meat.
• Add onion and garlic.  Reduce heat to medium and sauté for 2-3 minutes or until onion is softened.  Return heat to high, add ground beef and brown, stirring often. 
• When meat is browned, drain off fat and return meat to pan over medium heat.  Add spices, mix thoroughly and cook for 1-2 minutes.  Set aside.
• Lay out tortillas on a clean work surface and scatter 2 ounces of cheese over one half of each tortilla.  Follow with approximately 2 ounces of the meat mixture, and then divide the lettuce and tomatoes evenly between the 4 tortillas.  Top with the remaining cheese.
• Fold filled tortillas in half (remove some lettuce and tomatoes if they are too big), press down lightly and place onto preheated grill or pan.
• Grill for 1-2 minutes, being careful tortilla does not burn.  Flip tortilla carefully and grill and additional 1-2 minutes.  Remove from heat and let cool for a few minutes.
• Cut each tortilla in thirds and serve immediately.  Top with sour cream, if desired, and cilantro leaves.
• Quesadillas can be prepared a few hours ahead and stored, covered, in the refrigerator.  Simply grill them just before serving.

* Note – Do not use low fat or fat-free sour cream, as they often contain maltodextrin and/or modified food starch. 

 

Southwestern Pick and Peel Shrimp with Kickin’ Cocktail Sauce

Yields approximately 2 pounds of shrimp

2 gallons water
5 tablespoons pickling spice
4 tablespoons chile powder
2 tablespoons garlic powder
1 tablespoon cumin, ground
2 teaspoons cayenne pepper
1 tablespoon salt
1 lemon, halved and squeezed
1 lime, halved and squeezed
2 pounds (31-40) easy peel shrimp
Approximately 1 pound ice cubes
1 tablespoon Old Bay seasoning (optional)

• Add water to a large stockpot, add spices (except Old Bay) and squeeze fruit into the pot, adding the fruit as well.
• Bring mixture to a roaring boil.  Boil for 2-3 minutes, and then reduce heat to medium-high.
• Add the shrimp, stir to combine and remove pot from heat.  Let shrimp sit in pot for 5 minutes, then drain into a colander.
• Add ice to shrimp to accelerate the cooling process.  Toss or stir cubes into the shrimp.
• Add the Old Bay, if desired, and toss again.  Let cool and refrigerate 3-4 hours or overnight.  Can also be served immediately, but shrimp are best when chilled.
• Serve with Kickin’ Cocktail Sauce

Kickin’ Cocktail Sauce

Yields approximately 1 pint

1 garlic clove, minced
1 14-ounce can diced tomatoes
1 14-ounce bottle chile sauce
1 jalapeno pepper, minced
3 sprigs fresh cilantro, chopped
5 tablespoons horseradish sauce (more or less as desired)
2 tablespoons olive oil
1 teaspoon cracked black pepper

• Combine all ingredients into the bowl of a food processor and pulse for 30 seconds, being careful not to fully puree the sauce.  The sauce should be slightly chunky.
• Transfer to a bowl or container and let chill for 2-4 hours or overnight.  Sauce will keep for up to two weeks in the refrigerator.

Please note: These recipes are gluten-free as of 1/06. Always read food labels and/or check with the manufacturer, as manufacturers can change ingredients at any time. While the NFCA has made every effort to be as accurate as possible, the NFCA cannot be held responsible for individual reactions to any products nor can the NFCA guarantee the absence of cross-contamination in one’s kitchen.