Buffalo Chicken Bites
4 cups cooked chicken, coarsely chopped, I suggest rotisserie
4 ounces cream cheese, softened
1/4-1/2 cup hot sauce
3/4 tsp garlic powder
1/2 tsp onion powder
salt and pepper
1 3/4 cup shredded cheddar cheese
1 cup flour
3 eggs, lightly beaten with a splash of milk
2 cups Panko breadcrumbs
oil for frying Continue reading
Tag Archives: chicken
Buffalo Chicken Bites
5. – The Chicago Tribune Beefing Up Milk “Those who’ve grown up on skim milk varieties may cringe at the richness of whole milk. But other skim milk drinkers secretly long for a creamier drink. At least that’s the theory behind a growing niche of the market aimed at providing a thicker skim milk experience.”
4. – The Boston Globe Spoonfuls of Yum “Good chicken broth is the essence of great soup, and most chefs insist on making their own. If they’ve been boning chickens for another dish, there are plenty of meaty bones on hand. Chefs tend to scorn the idea of making soup using commercial broth (though some allow that home cooks shouldn’t shy away from buying broth if they don’t have time to make their own). When it comes to making chicken soup, everyone has opinions – usually very, very strong ones.”
3. – The LA Times Her phyllo rolls were Elektra-fying “Nina Lamb may be partially responsible for some of the greatest rock music ever recorded. Her contribution? Cheese-and-spinach phyllo rolls.”
2. – The NY Times Snack Time Never Ends “The obligations to bring a little something to eat extend to the adult world, too — I’ve baked for PTA meetings and child-rearing seminars that I didn’t even attend. But when it comes to American boys and girls, snacks seem both mandatory and constant. Apparently, we have collectively decided as a culture that it is impossible for children to take part in any activity without simultaneously shoving something into their pie holes.”
1. – The Washington Post DIY Coffee “Why on earth would you roast your own coffee, you say? For the same reason you’d make your own pasta or ice cream, brew your own beer, make your own vinegar or tonic water, or in fact create any edible or potable product from as close to scratch as possible, I say. Maybe you think you can do better than the pros. Maybe it’s cheaper, not as hard as you might think, or somehow therapeutic. Or maybe you just think it would be a hoot to try.”
photo from The Washington Post
5. – The Chicago Tribune Cooking with Kass “The Tribune star arrived as any star should, accompanied by an assistant, a cameraman and a six-pack of beer. I assumed all the extra beer was there to quell any flare-ups in the charcoal grill Kass had hauled out onto the Tribune’s 22nd-floor balcony. I noted approvingly that he donned a chef’s white coat and used hardwood charcoal.”
4. – The Philadelphia Inquirer Tuna, packed in questions “Think Southern-fried chicken, and chances are the next words that come to mind are “secret herbs and spices.’’ To me, that’s Southern-fried baloney. Prolonged immersion in very hot grease is not a method that coaxes out bouquet; the only elements likely to survive are garlic and cayenne. But spicing aside, the sine qua non of good fried chicken certainly is the crust, the best being a simply seasoned flour- or cornmeal-based coating delicately but thoroughly welded to the skin in a crisp, delicious synthesis.”
3. – The LA Times The Sweet Dream Team “Slap a generous scoop of ice cream between two cookies, tidy up the edges and pop the whole thing in the freezer until it firms up. How difficult can it really be to make a great ice cream sandwich? The ice cream is easy. You can really let your imagination go, as far as flavors are concerned, though you’ll be better off choosing premium brands — they tend to freeze more solidly than less expensive types, which often contain stabilizers.”
2. – The NY Times Turf War at the Hotdog Cart “In four weeks of business, the couple has been threatened at the depot where they park the truck; cursed by a gyro vendor who said that he would set their truck on fire; told to stay off every corner in Midtown by ice cream truck drivers; and approached by countless others with advice — both friendly and menacing — on how to get along on the streets.”
1. – The Washington Post Fried Chicken Four Ways for the Fourth “For every reason you can come up with not to make fried chicken, there’s one that can’t be denied: It tastes great, especially when served alfresco in the summer. To hit the trifecta of tenderness, crunch and temperature, you’ve got to fry it at home. Some people make it better than others, of course, which sent us searching for finer points on how to do that.”
photo from The LA Times
According to my husband, it’s with homemade fried chicken that one can steal a man’s heart. After a month of eating out in St. Louis while thinking about this incredible meal that we had at Jackson 20 (see photo), he came home on Friday, begging for a dinner of nothing but fried chicken.
Here’s my how to…
Buttermilk Fried Chicken
4 tbsp Kosher salt, plus more for seasoning
2-3 pounds of chicken drumsticks and thighs
3 cups nonfat buttermilk
3 tablespoons cayenne pepper
1 1/2 cups flour
1 tablespoon baking powder
Freshly ground black pepper to taste
Oil for frying (I like to throw some bacon fat in the mix)
It’s not as if I don’t already have enough to do in getting ready for Easter this weekend, but now I’ve added whipping up some of these. I couldn’t help but link to this super cute Easter craft since I’m going to rush out to the craft store tonight to get some felt so I can put them over everyone’s eggs on Sunday morning.
5. – The Chicago Tribune Down on the Fish Farm “Advances in aquaculture, the process by which seafood is farmed from start to finish under controlled conditions like beef or poultry, means that shrimp can and are swimming in the Arizona desert, thanks to the Desert Sweet Shrimp company of Gila Bend. And perch are now being reared on what was once an Indiana farm field by Bell Aquaculture.”
4. – The Boston Globe Economy of Scales “This is one of seven drop-off points for Port Clyde Fresh Catch, which is a community-supported fishery: Participants sign up, pay a lump sum for the season, then receive a weekly share of seafood caught by the members of the Midcoast Fishermen’s Cooperative. Pioneered here last year, the idea is spreading through Maine and beyond, with a CSF in the works for the Gloucester area that could ultimately serve Boston as well.”
3. – The LA Times Waiting Tables is an Art “Good waiters — no, they haven’t disappeared, no matter how it might seem to anyone who has felt like just another check average. Meet old school: Vladimir Bezak, Manny Felix, Sergio Guerra and Pablo Zelaya. Among them, they have provided more than 100 years of service to countless diners across Los Angeles, their days measured in ice-cold dry martinis and perfectly cooked medium-rare steaks. Wars (including those against calories and carbohydrates) have been waged, presidents (and chefs) have come and gone, and meanwhile, they’ve looked after their customers down to the last detail, special requests indulged, cups of coffee refilled.”
2. – The NY Times With Fewer Pots to Stir, Competition Rises Among Cooks “James Lenzi, a chef who is opening a restaurant near Columbia University, recently posted an ad on Craigslist for an assistant. Salary: $25,000 a year with no benefits. ‘The résumés started pouring in,’ he said. ‘Hundreds of them. Chefs, managers, people who’ve worked at the best restaurants in New York.’ Nine of the 300 applicants had Ph.D.’s., he said. ‘I can’t stop thinking about what’s going to happen to them.’ “
1. – The Washington Post Perfect Chicken: Flaws and All “Unlike many of Keller’s detailed, involved recipes, his roast-chicken technique is so simple that he can recite it in its entirety without stopping to draw breath: Clean the chicken, season it inside and out, rub it with butter, truss it and roast it at 425 degrees. It is as simple as that. Or is it? Keller’s reasons for not subjecting chicken to a more precise way of cooking are mainly personal. For him, as for so many others, roast chicken is a dish that, like Proust’s madeleine, has personal and cultural importance more than objective culinary value. To some, hearing Keller admit that he prefers his chicken roasted the old-fashioned way might be equal to catching a sushi chef searing his fish on both sides. It can be viewed as heresy, or as a reminder that one of the world’s leading chefs is a human being, too, and that he will sometimes let his guard down and allow food to just be food.”
photo from The Washington Post
From Miami’s famous five-star, five-diamond Casa Casuarina (formerly known as the Versace Mansion) to Washington Harbor’s Old Hickory Steakhouse in The Gaylord, Chef Wolfgang Birk is working to see just how far he can take a guest’s experience! Among Chef Birk’s signature dishes at the uber-elegant (think beautiful Georgetown row house with an incredible view) Old Hickory are the almond-crusted jumbo lump crabcake on avocado mousseline and a tartare trio composed of Kobe beef, Ahi tuna and vegetable tartare – all served with a quail egg on a cold salt stone. If you haven’t ventured out to the Harbor yet, what are you waiting for?!
What is the most overrated food/technique in restaurants today?
Working with Nitrogen…
If you were to open a restaurant with a different type of cuisine than what you are cooking now, what would it be?
A European Mediterranean Bistro, working with only local Farmers.. bringing back classic Flavors of Food.
What is your favorite local product or purveyor to work with?
Our local produce company, since they are connected to all smaller local farmers. Coastel Sunbelt.
What is your biggest customer pet peeve?
You can not make everyone happy and some of them don’t know what they want.
What do you drink/eat after work?
Wine and Champagne, sometimes Scotch.
What is your favorite thing to cook at home? Will you share the recipe with us?
Roasted Chicken with my wife – of course but not the Wife… (recipe after the jump)