Skip the crudites, let's eat!

1. Whisk together the ale, flour, salt, baking powder and cornmeal. Refrigerate for 30 minutes.

2. Heat the oil to 375 degrees in a large, heavy (5- to 6-quart) saucepan. Meanwhile, place the shrimp in a bowl, add the cornstarch and toss to coat.

3. When the oil is hot, dip the shrimp, a few at a time, into the batter, holding the shrimp by the tail and letting excess batter drip off. Fry the shrimp in batches for 1 to 2 minutes in the oil.

4. Drain on paper towels. Serve immediately with classic tartar sauce.

Each of 8 servings: 473 calories; 16 grams protein; 18 grams carbohydrates; 1 gram fiber; 37 grams fat; 4 grams saturated fat; 142 mg. cholesterol; 460 mg. sodium.

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Buffalo chicken wings with blue cheese dressing

Total time: 1 hour

Servings: 4

Note: Adapted from a recipe by Teressa Bellissimo, of the Anchor Bar and Restaurant in Buffalo, N.Y. You can adjust the heat of the sauce by increasing -- or decreasing -- the proportion of hot sauce to melted butter.

Classic mayonnaise

2 large egg yolks, at room

temperature

1 tablespoon white wine vinegar

1/2 teaspoon Dijon mustard

1 cup canola oil

Salt to taste

1. Whisk together the egg yolks, vinegar and mustard in a medium bowl until pale in color. Add the oil drop by drop, whisking constantly, until the mixture begins to thicken.

2. Continue whisking in the oil more steadily now, until all the oil is incorporated. Important note: If the mixture begins to break, you can add a few drops of water to bring it back together. Season with salt to taste. Store in the refrigerator until ready to use; keeps for two days.

(Food processor method: Combine the egg yolks, vinegar and mustard in the bowl of a food processor. Process for 30 seconds, then very slowly drizzle the oil a few drops at a time. After pouring in half a cup, drizzle the remaining oil in a thin stream. Season with salt to taste.)

Makes 3 1/3 cups.

Blue cheese dressing

1 cup classic mayonnaise

3/4 cup crumbled Maytag blue cheese

1/4 cup sour cream

1 teaspoon minced garlic

1/4 teaspoon Worcestershire sauce

1 tablespoon fresh lemon juice

1 tablespoon cider vinegar

2 tablespoons buttermilk

Salt and freshly ground

pepper to taste

In a bowl, combine the mayonnaise, blue cheese, sour cream, garlic, Worcestershire sauce, lemon juice, vinegar, buttermilk, salt and pepper. Refrigerate until ready to use. Makes 1 1/2 cups.

Wings and assembly

8 cups canola oil

2 1/2 pounds chicken wings, tips cut off and discarded, wings cut into two at the joint (to make about 16 pieces)

2 tablespoons ( 1/2 stick)

unsalted butter

1 tablespoon white wine

vinegar

5 tablespoons Frank's RedHot Sauce

4 stalks celery, cut into sticks

Blue cheese dressing

1. Heat the oil in a deep, heavy (5- to 6-quart) pot until it reaches 375 degrees. Fry the wings, in batches, until golden, about 10 minutes. Drain on paper towels.

2. Meanwhile, melt the butter in a small saucepan, add the vinegar and hot sauce and stir until blended.

3. When all the wings are cooked, place the wings in a large bowl, pour the sauce over and toss to coat. Serve warm, with the blue cheese dressing and celery sticks.

Each serving: 567 calories; 31 grams protein; 2 grams carbohydrates; 1 gram fiber; 48 grams fat; 13 grams saturated fat; 120 mg. cholesterol; 682 mg. sodium.