#252 - Cooking with Ace Mart

David Bayle, Store Manager for Arlington's Ace Mart Restaurant Supply, and Noreen Parker, Marketing Director for Ace Mart, join Carol to showcase the new Arlington store, terrific customer service, and delicious, quick recipes for the home cook. If you would like more information, please visit the Ace Mart website at: www.acemart.com.

David's Boneless Buffalo Wings

Serves 16 as an appetizer

2 pounds boneless skinless chicken breasts (cut in strips or nuggets---chicken tenders will also work)

1 cup Frank's Red Hot Buffalo Wing Sauce

3 cups all-purpose flour

2 tablespoons Luzianne Cajun Seasoning

1 tablespoon celery salt

12 ounces cooking oil (3 - 4 ounces per batch)

Marinate chicken in Buffalo Wing Sauce for a minimum of 2 hours. Preheat a non-stick skillet on a medium-high temperature. Shake off excess marinade and dredge chicken in seasoned flour, press chicken into flour. Place dredged chicken on a flour dusted cookie sheet. Place 4 ounces of cooking oil into preheated skillet. Allow oil to heat for 20-30 seconds. Place chicken into hot oil and sauté for 2-3 minutes on each side until golden brown and crispy. Note: the internal temperature of the chicken should reach a minimum of 165 degrees F. Place cooked chicken on a serving platter, garnish with celery sticks and baby carrots. Put ranch or blue cheese dressing in a small bowl for dipping. IT IS NOW TIME TO ENJOY!! For those that are a little bolder you may pour additional buffalo wing sauce over the finished wings.

Noreen's Tuxedo Dressed Potatoes

Allow 2 potatoes per person

New potatoes, small and scrubbed, leaving their jackets on

1 cup sour cream

1/4 teaspoon cayenne pepper

1/4 teaspoon seasoned salt

3 teaspoons chives

Fresh parsley, chopped very fine

Select very small, round new potatoes. Boil them until just done (do not overcook); Chill. Mix the next 4 ingredients in a bowl. Cut off a small portion of the bottom of the potato (so it will stand in the plate). Scoop out the top portion of the potato using a melon scooper. Fill with sour cream mixture. (Sour cream, cayenne pepper, seasoned salt, chives.) Place on a decorative plate, sprinkle with fresh parsley. Serve chilled. This dish can be used as an appetizer, or as a complement to the main course.

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