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Gents - Good food

PKM said:
I am a pretty damn good cook and really enjoy it.

Tonight I made a super easy meal that was out of this world with flavor..

My wife was raving every bite and it's a killer for the guys coming over too. Buffalo chicken sandwiches with blue cheese coleslaw.... damn tasty...... and one of the easiest things you can make.

Will post a pic of my wife, nude, enjoying the sandwich later.
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Whoah!!! I didn't know you're THAT generous!!!!!
 
Buff Chik sandwiches. I hated making those at Hooters. Just because you had to bread it, and if you're closing, the last thing you want to do is bread something.

Those, and 50 pieces of breaded.

So glad I don't have to work in a restaurant no more!

But I do love to cook.
 
I haven't made a buffalo chicken that satisfies me yet. Congrats. What's the secret?

1/2 butter 1/2 sauce is conventional, but I can't twist the spell in probably 50+ tries. Nor French onion soup. Ahem.
 
franklin said:
I haven't made a buffalo chicken that satisfies me yet. Congrats. What's the secret?

1/2 butter 1/2 sauce is conventional, but I can't twist the spell in probably 50+ tries. Nor French onion soup. Ahem.
Click to expand...

My sauce gets raves, and it is pretty simple. 1/2 Crystal Louisiana Hot Sauce (no other brand is as good imho), 1/2 butter (1/2 of that I use salted and unsalted, but you can use all of one kind if you want). I put the hot sauce in a sauce pan and add about 10 whole cloves of garlic, must be whole but separate (so not an entire intact head of garlic). Then I bring it to a light simmer over med-low to med heat (4.5 out of 10 on our gas range), not to a boil, and add the butter all in one (or 2) plop(s). I stir it around until the butter just melts all the way, then I fish out the garlic cloves. Save them and use them to make garlic butter. Then I add in one tablespoon basic yellow hot dog mustard. Usually it is one tablespoon of mustard for 1 stick of butter and 1/2 cup sauce. Incidentally you don't have to scale the mustard up as much if you double or triple the recipe. I usually don't measure and just give it a healthy squirt or 2. The mustard is mostly an emulsifier, but does add some flavor and color. I put it back on the heat and whisk it like a madman while it comes back to a light simmer and the sauce comes together. Then straight onto the hot wings, straight off the grill (you do grill your wings, right?), and some in a bowl for dipping and to eat with a spoon later.

Like it hotter? Add 2-4 tablespoons tabasco with the Crystal before heating. This sauce is just the right consistency, imo, but if you want it thicker, you can add a light cornstarch slurry after bringing the sauce together, 1 teaspoon corn starch in 1-2 tablespoons of water, mixed well and drizzled in while whisking. Like stronger garlic flavor? Cut each clove in half before adding it to the sauce, but still fish them out at the end or they will overpower the rest of it.

Important, NEVER bring the sauce to a boil, or it will break.
 
Don't think I've tried Crystals but I always use Louisiana, every brand I can get local and a couple out of a multi multi award winning Cali company I don't recall in this state of mind..

I've tried clarified butter and everything... Don't clarify yuck (see emulsion below I think).

The garlic sounds odd since you aren't chopping.. I'll try it.

Mustard might be my problem. That's such a counterintuitive solution, but I also can't get interested in the chemistry of cooking at all for some reason. So thank you Elton Brand, er Alton brown.
 
Ps thanks to scat for starting that hot sauce thread that got me on that Cali company. Don't remember which one of you, but it ultimately led to a ton of good eats. I'll find it in my saved file tomorrow.
 
I'm telling you.. the blue cheese cole slaw is what nailed it. Also I used a soft pretzel bread lightly toasted.

Blue cheese cole slaw - bag of cole slaw pre-mix, 1/3 cup mayo, cup of crumbled blue cheese, juice of two lemons, salt, pepper, and 4 green onions chopped (incl tops). Mix everything together, less the cole slaw mix, lightly.. then toss once added. Refrigerate.

Wash your chicken breasts and spice with salt, pepper, paprika, chili powder..
Over med-high heat a skillet .. drizzle the breasts with olive oil and add to pan for about 5 minutes each side.. until done.

Toward the end of the chicken being done take a oven-safe bowl or small casserole dish and add to the stove over low heat. Add two tbp butter .. melt. Once melted add 2/3 cup Frank's Red Hot..

When chicken is done add it to the sauce and get it slathered. Immediately add to the bottom bun, top generously with the cole slaw.. add top bun and eat. Incredible.

Try it and holla bak.
 
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