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Crispy Oven Baked Buffalo Not Just Wings & Homemade Blue Cheese Dip & Kale Buffalo Chicken Salad

24 Feb

buffalo wings

so these are pretty fucking killer. i’m not sure what you do to procrastinate- but it’s a test kitchen over here. i first made this recipe for a super bowl party in andorra and i know i’m a few weeks late this year- but i’ve had wings on the brain. also– blue cheese- it’s my new thing- i used to hate it and now i’m all about it. So i made this recipe yesterday according to the original Bon Appetite – cooking the wings for 45 minutes at 400 degrees. totally fine. But as I said, it’s a test kitchen up in here. So i thought- why not thomas keller this bitch and treat them like the whole roast chicken recipe. This means- higher heat, no oil and less time. I did them for 450 degrees- 25 minutes. And what do we get? WAY crispier skin. I think next time i’d even check them at 20 minutes. before this recipe-  i never knew why wings tasted so good- but now i understand- it’s because buffalo sauce is essentially melted butter and hot sauce.

Now this need not only be applied to wings. Thighs, drumsticks, and fuck it, use it as a dipping sauce for your whole roast chicken.  I read an article the other day about how buffalo sauce is so hot right now. it had a recipe for buffalo skate. i’ve also recently seen in cambridge buffalo fried brussel sprouts (which are damn tasty) and buffalo cauliflower. So if you are a vegetarian this still feel free to play around with this sauce. The blue cheese recipe- i got from a random google search- i was into because i liked the greek yogurt base instead of being mayo and sour cream heavy. yum.

You by no means need to go this extra step but- when i was at ballymaloe i learned this little trick for the drumsticks where you basically turn them inside out- and make them look like lollipops. the ones in the picture are gigantic- but generally they are a lot tinier and cuter. this is great for serving at parties etc or nice with buffalo sauce- because the skin ends up on the inside- and the sauce sticks to outside meat. For the first time ever in snacko backo history- I made a demo video 

Buffalo Sauce – Bon Appetite

For 2.5 pounds of wings/drumsticks etc. Can scale up or down easily- if using more/ less chicken.
1 tablespoon unsalted butter, melted
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1/4 cup hot pepper sauce (such as Frank’s) – [i’ve seen this brand listed in a lot of wings recipes and while i’m sure you can use another kind- i will say this tastes exactly like what you think a buffalo sauce would taste like]

Melt butter. Mix with salt, pepper and cayenne. Let sit for 5 minutes. Add in hot sauce. Rewarm just before using. Bon Appetite says can be made 5 days ahead.
Chicken- Preheat 450. take a wire rack, like a cookie cooling rack and place that over a rimmed baking sheet (aka jelly roll pan). wash chicken- pat very very dry. season generously with salt and pepper. spread on single layer on rack. Bake for 20-25 minutes. (how do you know they are done? same way regular chicken- stab one with a fork and see if juices run clean).

Blue cheese Dip – comes from How Sweet It Is 
1/3 cup plain greek yogurt / 2 tablespoons mayo / 1/4 tsp salt and 1/4 tsp pepper / 1/4 tsp honey / 4 oz blue cheese
Use a fork to whisk together yogurt, mayo, salt, pepper and honey. crumble in most of the blue cheese- saving some to crumble on top. that’s it.

Buffalo Chicken Kale Salad- What to do with leftovers — Wings aren’t the best as leftovers because skin doesn’t stay as crispy (though i’m sure they’d taste great if drunk). and also how to bring it to work as leftovers for lunch. Rip off a bunch of chicken from the bones. Shred up some kale (rip off its stalk, stack leaves, roll up, and cut into thin ribbons) massage kale with some olive oil, lemon, salt and pepper. My salad I added diced apple and avocado. If you want to get crazy add bacon. 

if you are prepping for lunch the next day- you can stick up in your mason jar (ha!) or tupperware. Blue cheese at bottom. then chicken. then apple (give a a little lemon juice) and kale on top. But the best part about a kale salad- is that you actually benefits from getting that time to soften- so if you mix the whole thing up in the morning- and eat it 4 hours later (like i did today) you’re set.

Also- shout out to mrs. weiner who gave me that super cute chicken cutting board. it came in a set of four- fish, chicken, beef and veg- so you keep each separate. similar to my carved out cutting board. 


Spanish Chorizo, Kale & Poached Eggs

1 Mar

kale chorizo eggI love when you google three terms—Kale, Chorizo, Egg— and find exactly what you are looking for. Ah, the internet. I bought this amazing Spanish chorizo from Formaggio- my favorite South End over-priced yet insanely delicious provisions/cheese shop.

Recipe found on serious eats- adapted from a Nigella Lawson recipe. I found it to be a high chorizo-kale ratio- so it is ok if you have a bit more kale/bit less chorizo.

12 oz curly kale, stems removed, roughly chopped

2 tablespoons vegetable oil [I used olive]

8 oz dried Spanish chorizo, halves lengthwise and slice ¼ inch thick [I peeled off casing, though not sure that is entirely necessary]

2 eggs

2 tablespoons white vinegar [I used a little less and white wine vinegar]

salt & pepper

bring a large pot of salted water to boil. Add Kale and cook until tender but not completely soft, 5-7 mins. Drain in colander. Rinse in cool water. Squeeze out excess water.

Pour oil into large skillet. Add chorizo and cook until some of the fat renders out, 3-4 mins. [i looking in the pan- thinking it seemed like a lot of oil- ended up pouring some off– then adding it all back in. wasn’t greasy at all- was extra tasty.] Add kale. Season w. salt and pepper. Toss until kale is fully coated.

For eggs, pour water in med/small saucepan- 2-4 inches of water. Bring to a bare simmer. Crack each egg into a separate shallow dish. Once tiny little bubbles start to rise from the saucepan, add vinegar. Gently slide egg into the water. Cook until whites set [this says 3-4 mins… but I think I did mine a little less]

Scallion Pancakes!

17 Jan

scallion pancakes

These are too amazing! Now generally, I am  more of a sweet than a salty/fry person. But scallion pancakes hold a special place. Growing up, Sam & I used to order them like whoa. First from Hunan Spring then LingLings. Why bother making your own as opposed to take out? Seriously, you made your own scallion pancakes- that should be cool enough of an idea. Plus, they are surprisingly easy to make. But also- they are lighter, crispier, flakier and less greasy than the delivery  kind. I have been told– by a savvy group of young gentlemen living in Circle Square, Somerville, that these also make amazing beds for sushi pizza- a spicy tuna/avocado extravaganza.

Made it w. Sydnie’s Taiwanese stew– still my Favorite winter dish. And sautéed the daikon greens in miso butter. mmmm…

This scallion pancake recipe- comes from here. Click on link for some photo diagrams for rolling the dough.

For the Pancakes:

Makes 4 pancakes [I did ¼ of the recipe for 1 pancake]

2 cups all-purpose flour, plus extra for dusting work surface

1 cup boiling water

Up to 1/4 cup toasted sesame seed oil

2 cups thinly sliced scallion greens

For the Dipping Sauce:

2 tablespoons soy sauce

2 tablespoons Chinkiang or rice wine vinegar

1 tablespoon finely sliced scallion greens

1/2 teaspoon grated fresh ginger

2 teaspoons sugar

To Cook:

1/4 cup vegetable oil [I used grapeseed oil]

Kosher salt

Place flour in bowl of food processor With processor running, slowly drizzle in about 3/4 of boiling water. Process for 15 seconds. If dough does not come together and ride around the blade, drizzle in more water a tablespoon at a time until it just comes together. Transfer to a floured work surface and knead a few times to form a smooth ball. Transfer to a bowl, cover with a damp towel or plastic wrap, and allow to rest for 30 minutes at room temperature, or up to overnight in the fridge.

[I did not use a food processor. Instead I just put flour in a bowl, and stirred w. a wooden spoon while adding water, 1/4 recipe so used 1/4 cup water. After kneaded dough for about 5 minutes until smooth. Allow to rest as above]

Divide dough into four even pieces and roll each into a smooth ball. Working one ball at a time, roll out into a disk roughly 8-inches in diameter on a lightly floured surface. Using a pastry brush, paint a very thin layer of sesame oil over the top of the disk. Roll disk up like a jelly roll, then twist roll into a tight spiral, tucking the end underneath. Flatten gently with your hand, then re-roll into an 8-inch disk.

Paint with another layer or sesame oil, sprinkle with 1/2 cup scallions, and roll up like a jelly roll again. Twist into a spiral, flatten gently, and re-roll into a 7-inch disk. Repeat steps two and three with remaining pancakes.

Combine all the sauce ingredients and set aside at room temperature.

Heat oil in an 8-inch nonstick or cast-iron over medium-high heat until shimmering and carefully slip pancake into the hot oil. Cook, shaking the pan gently until first side is an even golden brown, about 2 minutes. Carefully flip with a spatula or tongs (be careful not to splash the oil), and continue to cook, shaking pan gently, until second side is even golden brown, about 2 minutes longer. Transfer to a paper towel-lined plate to drain. Season with salt, cut into 6 wedges. Serve immediately with sauce for dipping. Repeat with remaining 3 pancakes.

QuickPost: Peppadew Peppers w. Goat Cheese

18 Nov

Easily the easiest and tastiest thing you can bring to a cocktail party. Can buy these peppadew peppers from the whole foods antipasto bar. Stuff them w. goat cheese. Snip some fresh chives over and voila. Maybe 5 minutes work. Maybe. Never had a peppadew? me neither- before E peeples brought this tasty treat to a party at Jess P.’s house a while back. The fun part is- some are sweet, some are hot– it is a mixed bag- and kind of a surprise when you bite in. If you don’t have chives- i think any other green herb would work swell- but the color is pretty key to the presentation. Btws this gorgeous plate came from my former boss at the Brooklyn Museum- it is from the Tomaselli exhibition.

Confiture d’Oignons (onion jam)

30 Oct

This is a great way to jazz up a cheese board. Perfect for dinner parties because you can make- and it keeps- so you will have on hand for a long time. I also have in my Ireland class notes that it is good with duck, steak and lamb chops. I’ve been eating it with leftover roast chicken etc. Pardon the wonky amounts- that’s conversion for you. The thing about this recipe though- is I took some major liberties- guessing on how many onions- I didn’t have sherry vinegar or cassis. And it really didn’t matter- jam is a pretty loosey goosey thing- I fudged it- and it was all OK.

Works very well w. a nice cheddar. I know you say- cheddar? nice? but there is cheddar and there is cheddar- as I learned from a recent trip to Formaggio. I asked for something that would blow my mind/tastebuds. The guy gave me a cheddar- and i was doubtful. But man, did it.

I made the crackers in this pic too- will have to retry the recipe w. US measurements and post.

A Ballymaloe/Darina Allen recipe

1 1/2 pounds onions

3/4 stick of butter (6 tablespoons)

1 tsp salt

1/2 tsp freshly ground pepper

5 oz (150g) ~ 2/3 cup caster sugar (i pulsed regular granulated sugar in a coffee grinder but i think it would be fine without doing that)

8 tablespoons plus 3 teaspoons sherry vinegar (i had no sherry vinegar or red wine- which would have been the first substitute. I used white wine vinegar and then used actual sherry instead of cassis- to get in some sherry flavor)

9 oz (250ml/ 1 1/8 cups) full bodied red wine

2 tablespoons + 2 tsp cassis

Peel and slice the onions thinly (i actually brought my mandolin out- after the gingerale finger slicing incident). Melt the butter in the saucepan on med heat until it becomes a deep nut brown- be careful not to let it burn- but this gives it tons of flavor. Toss in the onions and sugar, add salt and pepper and stir well. Cover the saucepan and cook for 30 minutes over a gentle heat, keeping an eye on the onions and stirring from time to time with a wooden spatula.

Add the sherry vinegar, wine and cassis. Cook for a further 30 minutes, uncovered, stirring regularly. the onion jam must cook gently and don’t let it reduce too much. (i wasn’t sure i used enough onions so kept cooking for an extra 15 mins. still looked pretty thin liquidy in the end- but turns out it doesn’t matter). Put in jar, cover overnight in fridge- and it comes into the right consistency. Skim the butter that collects at top and discard.

Keeps for months. good w. pâtes, terrines of meat, game and poultry.

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