Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > buffalo
All for 'buffalo'
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Buffalo Seitan and Kale -- back to top
I made seitan using the recipe in my dads book. It is basically 1 cup of vital wheat gluten and 3/4 cup of water. I used mostly water but added about a Tbsp or two of Franks Red Hot. I used the food processor with the dough blade. It came together a bit strangely and as a lot of pieces. Nothing like last time. But then again, last time it was a huge rubbery ball and this time it was more elastic. Anyway, I made a simmering liquid with mostly water, some white wine, and more Franks. After letting it simmer for 1:15, I cut it and topped it with a home-made buffalo sauce (that is, Franks red-hot and some melted Olivio). It definitely tasted like what you would expect for buffalo seitan however it was a bit salty. Still, quite tasty and I would say successful.
We also made sautéd dino kale.
Note that the seitan is about 6.5 Points Plus per person and it made a lot.
Original Wordpress ID and Date: 1461, 2011-10-18_095721
Buffalo Chicken Cupcakes -- back to top
I basically used the same idea for "cupcakes" as I have use many times before. This time, I made them buffalo chicken style. I sautéd onions and a green pepper, then I added the shredded chicken. I followed with a bunch of Franks Red Hot and then two laughing cow wedges. It probably could have used more Franks but I was weary of the saltiness.
As always, they were good. I like doing things cupcake style. It is easy and fun to eat.
Original Wordpress ID and Date: 2036, 2012-06-19_143905
Buffalo Chicken Pasta and Edamame -- back to top
This was a long time ago so I do not remember exactly what I did but I think I used a can of chicken and added sautéd onions, then added a lot of Franks Red Hot, the usual Laughing Cow and what not. I added the pasta and mixed it all together. I then used grated ricotta salata on top.
Original Wordpress ID and Date: 2237, 2012-09-10_221117
Buffalo Chicken and Zucchini cupcakes -- back to top
I made buffalo chicken cupcakes (or should I say kupcakes?) from this method. I did the usual poaching the chicken in the pressure cooker and then shredding it in the mixer. I added a tiny bit of Dave's Insanity but that was all it took to make these things like fire. They were really got but really hot.
I also upped the vegetable content by added thinly shredded zucchini to the filling. And a bunch of sliced mini-sweet peppers.
Original Wordpress ID and Date: 2243, 2012-09-10_221251
Buffalo Chicken Cupcakes -- back to top
I made buffalo chicken cupcakes using my cupcake method with the addition of a tiny bit of cheese on the bottom too.
They came out incredible. Probably the best ones I've had (though I haven't made them in ages). There was a good mix of cheesiness, flavor, buffalo, and other spices. However... I was a bit curious about the nutrition; especially with the amount of cheese I used in the end. It was bad!!! See below.
I also note some changes below for next time.
Anyway, for the filling, I made a Buffalo Chicken inspired filling. I melted
and added:
I let that sauté for a bit. I then added
Finally, I melted
and then added
I made the mistake of calculating the nutrition. I assumed I used about 4 oz of cheddar based on the size of the package. Obviously, this does not include the veggies.
The full breakdown is here. For all 12, it was 42 points plus. That is 3.5/cupcake.
Most of these are about what I think I could give up to make it a bit healthier. Probably the biggest thing is less cheese and butter. I could also use less chicken though if I do, I want to bulk it up with even more veggies.
Buffalo Stuffed Peppers -- back to top
Meredith and I made this together. We made buffalo chicken stuffed peppers like we did on 2015-04-13 using this recipe. We really just used the recipe as a guide and we did it with rotisserie chicken (~2/3 lbs).
We again made it with lots of filler including 1/2 head of cabbage and some zucchini. Not sure what else...
Zucchini Buffalo Salad (with Sous Vide Chicken) -- back to top
We made a zucchini buffalo salad based on this Kitchn recipe & the croutons (Local for both). At the very least, it was based on their recipes.
I decided to sous-vide the chicken. I bagged the chicken with some Franks Red Hot and did it at 145 for an hour and a half (based on my suggestion on 2016-05-15) This was a nice amount of time and temp. The chicken was juicy and moist and was a nice consistency.
I used their recipe with some sourdough but I wasn't super impressed. I added the Franks to the (possibly too hot?) oil and it splattered everywhere. I then added the bread which absorbed all of the oil and then burned little pieces on. It was kind of a mess. What was left was flavorful but kind of mush
Rather than use their dressing, Meredith made her own. She mixed some fat free greek yogurt, Penzeys Ranch, Penzeys powdered roasted garlic, and some almond-cashew milk. Very low calorie and flavorful.
No cheese in the dressing. We just used it (Cambozola) on the salad. The salad was just spiralized zucchini
The ideas were pretty good. I liked the super-low calorie dressing and the chicken came out very good. Meredith thought the cheese was a bit much (even though Cambozola is not super "blue"). I thought it was fine...in small enough amounts.
As I noted, the croutons were a bit of a mess but really not too bad.
Grilled Buffalo Chicken -- back to top
I had a friend over and we wanted to grill. We sometimes struggle to come up with different meal ideas but this sounded ok.
We made buffalo grilled chicken sandwiches. For the chicken, we marinated it for a while in Franks Red Hot. I then grilled the tenders as I normally would (and tried ot get a bit of a sear on them at the end). I then mixed some more Franks with some butter and tossed them at the end.
We also tried roasting some hatch green chiles. This was my first time trying to do anything with them. I know you usually roast them and peel them but I wanted to see if I could just cook them like I would a bell pepper. Unfortunately, the skin blistered and was also pretty tough. I had already cut them but it was kind of hard to peel them (but I did my best).
Finally, we also had some grilled eggplant because we like it and do it all the time.
