Not Enough Fiery Hotness
No, really. I think I cooked these peppers down to much. Anyways, I tried three new recipes for Super Bowl. Yes I have a huge backlog of pics from the past few weeks I haven’t posted because I’ve been lazy and have been too busy playing Mass Effect and Ratchet and Clank. So sue me. Anyways, the above was the start of a very tasty buffalo wing sauce. I also made homemade bleu cheese dressing and the last recipe I tried was for The Food Lab’s The Ultimate Extra-Crispy Double Fried Confit Buffalo Wings. The first two were a big hit, but I have issues with each. The last one, not so much.
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Wing Sauce
Like I said, this shit was not hot enough. It was extremely flavorful though so it’s a good start and just needs to have the recipe tweaked. Probably just cooked less but maybe more peppers? I dunno we’ll see. I only do wings at home a few times a year, so it’ll be a while before I get to try this again. Here’s the recipe:
Ingredients
- 1 Cup Franks Xtra Hot
- 1 Cup White Vinegar
- 3 habaneros
- 3 jalapenos
- 3 cherry peppers
- 3 cloves garlic, pressed
- 1/3 stick butter
- 1/2 tsp onion powder
- 1/2 tsp cumin
- 1/2 tsp mustard powder
- fresh cracked pepper
- salt
Procedure:
Melt the butter in a sauce pan. Combine rest of ingredients. Cook down to desired consistency. Boom.
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Bleu Cheese Dressing
OK, so I wanted to make my own bleu cheese dressing. My goal was not to make bleu cheese dressing better than The Ruck’s, but since that’s the best bleu cheese around comparisons were going to be made. I was fine with that. I’m no restaurant and I basically have an unlimited budget to make a very small (relatively) amount of bleu cheese compared to mass quantities that have to be made day in and day out, and I can take liberties a restaurant might not.
Overall, I liked this a lot as did most of the people we had over. And it got better the following few days as the flavors melded together. But that was the exact problem with this recipe: lack of balance. Instead of a nice bleu cheese and garlicky base with chucks of nice flavorful bleu cheese, it was a mildly-flavored bleu cheese base with monster wallops of potent bleu cheese chunks. This is what I get for buying the most-expensive, nastiest, blue-green moldiest looking bleu cheese I could find. The bleu cheese really overpowered the rest of the sauce making the garlic flavor barely noticeable. Nex time I will use more garlic, crappier bleu cheese, and possible crush the bleu cheese and mix it better into the base. Here’s the recipe:
Ingredients:
- 1 Cup sour cream
- 1 Cup mayo
- 1 tsp Worcestershire sauce
- 3 cloves garlic, crushed
- 4 ounces blue cheese, crumbled
- 1/2 teaspoon dry mustard
- salt
- fresh cracked black pepper
Procedure:
Pretty obvious. Mix all of the ingredients? This isn’t hard. Refrigerate 24 hours AT LEAST.
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The Ultimate Extra-Crispy Double Fried Confit Buffalo Wings
This recipe name is a lie! Just an FYI. These weren’t crispy at all. They were pretty normal except for the fact that the skin fell completely apart and really weren’t better than regular wings. This is the first time Kenji has failed me. You can find the recipe here and see if you fare any better!
matthew 'fuj' scher 