MAPLE CHIPOTLE WINGS

Gorgonzola Crème Fraiche
1 cup Crème Fraiche
¼ cup crumbled Gorgonzola cheese
Salt and pepper

Mix ingredients together, and taste and adjust the seasonings. Serve immediately or cover and chill before serving. Makes 1 cup

Maple Chipotle Wings
4 Tbsp brown rice flour
1 Tbsp salt
1 Tbsp dried sage
2 lbs chicken wings
3 Tbsp red hot sauce, preferably Durkee’s
2 Tbsp butter, melted
1-2 chipotle peppers, minced
2 Tbsp maple syrup

Preheat the oven to 500°. Line a large baking sheet with foil and spray with vegetable oil. In a bowl, mix the flour with the salt and sage. Add the chicken and toss to coat. Shake off excess flour. Spread the chicken on the baking sheet in a single layer and spray with vegetable oil. Roast the chicken for 30 minutes, turning once or twice, until browned and crispy.

While the wings are cooking, mix the remaining ingredients in a large mixing bowl. When the wings are cooked, add to the sauce, toss and serve.

GRILLED SHRIMP WRAPS WITH SPICY ALMOND SATAY SAUCE

Spicy Almond Satay Sauce
3 Tbsp almond butter
2 Tbsp sweet chili sauce
3 Tbsp tamari
1 Tbsp rice vinegar
¼ cup canned coconut milk, shaken before opening
water, as needed to adjust consistency

Add everything except the water to a bowl or sealable container and whisk until uniform and creamy.

Add water 1 teaspoon at a time to adjust the consistency, if needed. Taste and adjust the seasonings. Cover and chill until ready to serve. Makes about ¾ cup.

To Serve

2 lbs large shrimp, completely peeled and deveined
Salt and pepper
¼ cup Spicy Almond Satay Sauce
1 head Bib lettuce, core removed, washed, and leaves left whole
1/3 cup dry roasted peanuts, lightly chopped
4 green onions, sliced thin

Preheat the grill to medium-high heat. Using 6-inch bamboo skewers that have been soaked in cold water, thread the shrimp onto the skewers until all shrimp are used. Season and brush very lightly with the Spicy Almond Satay Sauce. Place on the grill and cook for approximately 1 - 1½ minutes on each side, until the center of the shrimp is opaque and no longer pink. Remove and let cool slightly. Remove from the skewers. Wrap in lettuce leaves and garnish with sauce, peanuts, and onions.

OPEN-FACED CRAB BITES

Croustades
1 small baguette
Olive oil as needed

Preheat the oven to 375°. Cut the baguette on an angle into thin slices and brush with olive oil. Place on a sheet pan and into the oven for about 10-12 minutes, or until lightly browned on the edges. Remove and let cool.

Crab Salad
3 green onions, trimmed and minced
1 stalk celery, minced
1/3 cup mayonnaise
2 Tbsp fresh lime juice
2 Tbsp Old Bay seasoning
1 Tbsp Dijon mustard
1 tsp paprika
12 oz crabmeat, picked over for shell fragments
Salt and freshly ground pepper to taste

In a medium mixing bowl, combine all the ingredients. Taste and adjust the seasonings. Cover and chill until ready to serve.

To Assemble
Croustades
Crab Salad
3 strips bacon, cooked and chopped
4 oz cheddar cheese slices, cut into 1 ½ inch squares

Preheat broiler. Top the croustades with crab salad and bacon, and finish with cheese. Place on a foil-lined sheet pan and place under the broiler. Cook until cheese is melted and bubbly, about 20-30 seconds. Transfer to a platter and serve.