Surfas Los Angeles

From the demo Snack Table Stars with Chef Meg Hall

Dipping sauce:

2 ozs or ½ cup  St. Agur Blue Cheese
1 cup Greek Yogurt
1/3 cup Crème Fraiche
2 tbs Chives, snipped
To Taste Salt and Black Pepper

Chipotle Sauce:

1 Cup  Red Wine Vinegar
2 Tablespoons Chipotle Powder
1 Tablespoon New Mexico Chile Powder
2 Tablespoons Garlic Powder
1 Tablespoon Dijon Mustard
2 Tablespoons Honey
1 Stick (4 oz) Unsalted Butter, quartered 

1. Make the chipotle sauce: Heat the red wine vinegar in a small saucepan.  Add the chipotle, New Mexico Chile and Garlic powders.  Bring to a simmer, add the mustard and honey.  Turn off the heat and add the quartered butter.  Stir constantly until melted completely.
2. Make the dipping sauce:  Combine all ingredients in a medium mixing bowl and season to taste.  Refrigerate until ready to use.  Can be made 2 days in advance.
3. Make the drumettes: Heat two inches of neutral oil (peanut, vegetable or corn oil) in a large high-sided pan until a deep fry thermometer reads 375 degrees.
4. Season the drumettes with salt and fresh cracked black pepper. 
5. Add the chicken to the oil in batches.  Take out after the skin becomes golden brown.  Approximately 6 – 8 minutes.  Cut into one to assure it is cooked through.
6. Toss to coat the cooked drumettes in the chipotle sauce.
7. Serve with St. Agur blue cheese dipping sauce, celery and/or jicama sticks.

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