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Entries in Buffalo (3)

Wednesday
May082013

Spicy Buffalo Salmon

You know you have been using a plentiful amount of hot peppers in your cooking when you begin receiving concerned emails regarding the state of your stomach lining. I'm not worried in the least about my stomach's lining, but I am worried that I might be addicted to hot peppers! They make everything better, don't they?! 

Before I get to the recipe, I feel I should share that I laid my tired post-workout body on the sunny and very warm ground this afternoon in the very spot where a giant Yard Glacier stood mere weeks ago. Spring is finally here and I absolutely could not be happier about that. Spring is finally here! 

Onto the salmon! This was seriously yummy and it could easily be grilled instead of baked. May as well grill while the grilling season is here!

 

Place a 1-pound salmon fillet into a shallow baking dish. 

Add:

2 tablespoons hot sauce

1 tablespoon honey

2 tablespoons extra-virgin olive oil

1 jalapeño pepper, diced

1/2 teaspoon each of salt and pepper

Stir the marinade ingredients around and heap everything on top of the salmon fillet.

Cover and refrigerate for 6 hours.

Preheat your oven to 350 degrees F (or light your grill).

Pour the marinade into a small saucepan, leaving the salmon fillet in the baking dish. Bake the salmon in the preheated oven for 20 minutes, or until the fish is cooked through.

Bring the contents of the saucepan to a boil over medium heat. Reduce to a simmer and cook, stirring occasionally, for an additional 10 minutes.

Drizzle the warm glaze over the cooked salmon and serve! Soooo good! I'm off to enjoy a little bit o' spring with my cuties!

Printable recipe: Spicy buffalo salmon

Thursday
Feb162012

Buffalo chicken stromboli

I have regrets about this year's Super Bowl menu. Not about what was on the menu (because it was quite the delicious spread), but regrets about the actual piece of paper that had all of our recipes written on it. Remember how I told you that Dan is selectively particular about certain things? One of his things is menus. When we prepare food for guests, he likes to write out a very detailed diagram of how the serving table will look. His latest diagram made me giggle more than most because it had T.O.P. written in the middle of the page (short for Tower of Perfection, of course). I wish I had saved it! I'm sure he would absolutely love me sharing that with all of you. 

I believe this recipe was meant to sit atop the T.O.P. because it was one that we were both particularly excited about. We came up with the idea about a week before the Super Bowl while brainstorming recipe ideas. We love stromboli. It is delicious and a great party food. And since Dan was making a huge batch of buffalo sauce for his wings, we had the idea of combining the two! Buffalo chicken and stromboli indeed turned out to be a successful marriage. This was my personal favorite of all of our Super Bowl spread. It's placement on the T.O.P. was well-deserved.

Preheat your oven to 350 degrees F. Coat a 9x13 baking dish with cooking spray and set aside. Line a baking sheet with aluminum foil and coat with cooking spray. Set aside.

Place 4 defrosted chicken breast halves in the prepared baking dish and bake in the preheated oven for 20 to 25 minutes, or unil juices run clear and meat is cooked through. Allow the chicken to cool and then shred.

In a large bowl, combine the shredded chicken with 3/4 cup buffalo sauce. Mix well. Increase the oven temperature to 400 degrees F.

Lightly flour a work surface. Roll 1 pound of frozen pizza dough (at room temperature) into a 14x10-inch rectangle. Spread with the chicken-sauce mixture, leaving a 1-inch border around the dough edges on all sides. Top with 1 cup of blue cheese crumbles and 2 cups of shredded mozzarella cheese.

Fold 1 inch of dough over the filling on the short sides of the rectangle. Fold the long ends over the filling, pinching the dough together at the corners. 

Roll the dough, starting at one of the long ends, as tightly as possible. Pinch the seam to seal.

Transfer the roll, seam side down, to the prepared baking sheet and brush with 1 lightly beaten egg. 

Bake in the preheated oven for 30 minutes, or until the bread is golden.

Loosen the bottom of stromboli from the foil with a spatula and transfer to a cutting board. Let cool. Cut into slices and serve warm.

I promise I will save Dan's next party table diagram! Enjoy this stromboli. It is seriously delicious and a huge crowd-pleaser!

Printable recipe: Buffalo chicken stromboli

Tuesday
Feb142012

Dan's buffalo wings and blue cheese dressing

Have I mentioned how wonderful my husband is? Coincidentally, today is Valentine's Day, so it is the perfect time to proclaim that. He really is. There are so many things I love about Dan and there are so many things he does to ensure I remain a happy mother, wife and human being. I could insert my list here, but I'm afraid I would get a bit wordy. One of his many endearing qualities is his ability to make me (and our boys) laugh. He will howl like a wolf from the kitchen, sending the rest of us into fits of laughter. Or he will hold tickle sessions with Elijah and Sammy that produce deep belly laughs. One thing that always keeps me giggling is his selective perfectionism. Our bedroom can be a disaster and he won't blink an eye, but if our spice cupboard is disorganized? Watch out! I'm thankful for this quality because I do a lot of giggling about it, but also because I know which things I never have to worry about!

Creating a fantastic buffalo wing sauce is one of the things he has been a bit of a perfectionist about for the past 6 months. And thank goodness because WOW! This sauce is delicious, people. Whenever he makes a batch, we let not a single drop go to waste. 

In a medium saucepan, melt 4 tablespoons of butter. Add 2 cloves of minced garlic and cook for 2 to 3 minutes over medium-low heat.

Add:

2 jalapenos, finely diced (optional)

2 teaspoons red pepper flakes (optional)

2 tablespoons honey

1 3/4 cup Frank's Red Hot Sauce

1/2 cup Cholula Hot Sauce

Mix well and increase the heat to medium. Do not allow the sauce to reach boiling temperature. Turn the heat back down to low and cook for another 10 minutes, stirring occasionally.

Rinse and pat dry 40 defrosted chicken wing drummies. In a large bowl, completely coat the drummies with 1 1/2 cups of flour.

In a large skillet, heat 1 1/2 cups of vegetable oil over medium-high heat. Add the flour-coated drummies to the oil, 6 to 8 at a time, and cook for 3 to 4 minutes per side, or until crispy.

Pour the prepared hot sauce into a large bowl and add the cooked wings in batches, tossing to coat.

Serve buffalo wings warm, with a side of celery and blue cheese dressing. Use store-bought dressing, or throw together this super easy AND SO INSANELY DELICIOUS recipe, also courtesy of my husband.

In a medium bowl, combine:

1 1/2 cups sour cream

2 1/4 cups mayonnaise

2 cloves garlic, minced

1 teaspoon Worcestershire sauce

1 tablespoon freshly squeezed lemon juice

1 tablespoon white vinegar

1 teaspoon salt

1 teaspoon pepper

Mix well. Stir in 8 oz. blue cheese crumbles. Chill until ready to serve. I promise you this is far tastier than anything you will buy in the store. I actually get weak in my knees when I eat this stuff.

Another of Dan's selective subjects? Salsa burgers! Coming soon!

Printable recipe: Dan's buffalo wings

Printable recipe: Dan's blue cheese dressing