Simon Posted January 2, 2023 Share Posted January 2, 2023 Just polished off a comically large plate of Buffalo chicken spaghetti and it got me thinking that maybe folks would like a thread to give and take Buffalo style recipes? I'll start: Brine a pound or two of chicken (If you don't brine, start immediately. It's fast, easy and pays off huge. My go-to is 4 C of water and about 1/3 C of seasoning in a gallon bag with the chicken; leave it in the fridge overnight. Of that 1/3 C of seasoning at least half should be straight salt as it helps everything to penetrate the chicken throughout; for this recipe I'd go half salt and then half a mix of cayenne, garlic and whatever else you think goes good with Buffalo chicken. Adding some white vinegar to the brine is rarely a bad idea as it penetrates even better) Cook your chicken the next day (I sous vide at 148 for an hour or two to retain the chicken's moisture)and then shred it all when its done. Put the chicken in a saucepot (or crockpot) with the following: 1C of chicken stock (you can increase this if you prefer your sauce thinner) 8oz cream cheese 1/2 C Red Hot 1/2 C good Ranch dressing (I take a measuring Cup and fill it with half Franks and half Ranch; you can alter this ratio either way to make it spicier if your peeps like the heat or less spicy if you're serving young'uns) 2 Tsp heavy cream 2 Tsp butter Let that simmer for a while and then pour an unhealthy dose over a plate of spaghetti. Eat until you're ill. 3 1 Quote Link to comment Share on other sites More sharing options...
Not at the table Karlos Posted January 4, 2023 Share Posted January 4, 2023 (edited) You lost me at ranch dressing. Seriously though that sounds pretty damn good Edited January 4, 2023 by Not at the table Karlos 1 Quote Link to comment Share on other sites More sharing options...
Miyagi-Do Karate Posted January 4, 2023 Share Posted January 4, 2023 Seems like a thinner version of Buffalo chicken dip? Quote Link to comment Share on other sites More sharing options...
Simon Posted January 4, 2023 Author Share Posted January 4, 2023 1 hour ago, Miyagi-Do Karate said: Seems like a thinner version of Buffalo chicken dip? It's in the neighborhood but a good dip also has a bunch of cheddar, some velveeta and lots more cream cheese but has no stock or heavy cream. Putting this version on pasta definitely gives it both a different flavor and texture. While I can only eat the dip for a while before I'm sick of it, I can inhale ridiculous amounts of this sauce and only want more. Which I guess would make the chicken dip like bourbon and the spaghetti sauce like cocaine. 1 Quote Link to comment Share on other sites More sharing options...
muppy Posted January 4, 2023 Share Posted January 4, 2023 (edited) Do you all know what Cornell chicken is? It is a WNY staple at Firemans Fundraiser BBQ's and it is delicious. Definitely a WNY recipe I remember from when I lived there Cornell Chicken Recipe (allrecipes.com) Ingredients 2 cups cider vinegar 1 cup vegetable oil 1 large egg 3 tablespoons salt 1 tablespoon poultry seasoning ½ teaspoon ground black pepper 1 (3 to 3 1/2 pound) broiler-fryer chicken, cut in half Directions Purée cider vinegar, oil, egg, salt, poultry seasoning, and pepper in a blender until smooth. Pour marinade into a resealable plastic bag. Add chicken halves, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 4 hours or overnight. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken halves from the bag and transfer to a paper towel-lined baking sheet. Pat chicken dry with more paper towels. Reserve marinade. Place chicken, skin-side down, onto the preheated grill over direct heat. Grill for 2 minutes, then turn each piece, brush with marinade, and move to indirect heat. Continue to cook, turning often and brushing with marinade, until nicely browned and meat is no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest for 5 to 10 minutes before slicing. Edited January 4, 2023 by muppy 3 1 2 Quote Link to comment Share on other sites More sharing options...
Miyagi-Do Karate Posted January 4, 2023 Share Posted January 4, 2023 46 minutes ago, Simon said: It's in the neighborhood but a good dip also has a bunch of cheddar, some velveeta and lots more cream cheese but has no stock or heavy cream. Putting this version on pasta definitely gives it both a different flavor and texture. While I can only eat the dip for a while before I'm sick of it, I can inhale ridiculous amounts of this sauce and only want more. Which I guess would make the chicken dip like bourbon and the spaghetti sauce like cocaine. haha— I am going to have to try this. I bet my kids will love it too. Quote Link to comment Share on other sites More sharing options...
muppy Posted January 4, 2023 Share Posted January 4, 2023 the other recipe I think of when I think of WNY is our version of pasta salad. My mom who was born and raised in Buffalo always made it this way. And Ive seen it served this way at WNY restaurants WNY Pasta Salad. This is from memory It is basically cooked elbow Macaroni Hard Boiled eggs chopped chopped celery and onion Mayonnaise salt-pepper canned tuna fish paprika on top as garnish well chilled and serve cold 4 Quote Link to comment Share on other sites More sharing options...
Gugny Posted January 4, 2023 Share Posted January 4, 2023 1 hour ago, muppy said: the other recipe I think of when I think of WNY is our version of pasta salad. My mom who was born and raised in Buffalo always made it this way. And Ive seen it served this way at WNY restaurants WNY Pasta Salad. This is from memory It is basically cooked elbow Macaroni Hard Boiled eggs chopped chopped celery and onion Mayonnaise salt-pepper canned tuna fish paprika on top as garnish well chilled and serve cold We call that "macaroni salad," where I come from. 2 1 2 Quote Link to comment Share on other sites More sharing options...
muppy Posted January 4, 2023 Share Posted January 4, 2023 1 minute ago, Gugny said: We call that "macaroni salad," where I come from. YEP that's true actually. do you use mustard or pickles in yours? Quote Link to comment Share on other sites More sharing options...
Gugny Posted January 4, 2023 Share Posted January 4, 2023 2 minutes ago, muppy said: YEP that's true actually. do you use mustard or pickles in yours? I do not, although I'd be fine trying it if someone else made it that way. I actually like peas in mine. Quote Link to comment Share on other sites More sharing options...
teef Posted January 4, 2023 Share Posted January 4, 2023 i don't have recipes, but buffalo style cauliflower is amazing. this summer i had buffalo chicken fusilli at a place in the thousand islands, and it was amazing. a bit too rich, but very good. Quote Link to comment Share on other sites More sharing options...
Bob Lamb Posted January 5, 2023 Share Posted January 5, 2023 (edited) I always keep this one in my back pocket for a pot luck - you can modify the heck out of it. Lazy Perogi https://www.justapinch.com/recipes/side/side-casserole/great-grammas-lazy-pierogi.html Edited January 5, 2023 by Bob Lamb 1 Quote Link to comment Share on other sites More sharing options...
Augie Posted January 6, 2023 Share Posted January 6, 2023 On 1/2/2023 at 6:53 PM, Simon said: Just polished off a comically large plate of Buffalo chicken spaghetti and it got me thinking that maybe folks would like a thread to give and take Buffalo style recipes? I'll start: Brine a pound or two of chicken (If you don't brine, start immediately. It's fast, easy and pays off huge. My go-to is 4 C of water and about 1/3 C of seasoning in a gallon bag with the chicken; leave it in the fridge overnight. Of that 1/3 C of seasoning at least half should be straight salt as it helps everything to penetrate the chicken throughout; for this recipe I'd go half salt and then half a mix of cayenne, garlic and whatever else you think goes good with Buffalo chicken. Adding some white vinegar to the brine is rarely a bad idea as it penetrates even better) Cook your chicken the next day (I sous vide at 148 for an hour or two to retain the chicken's moisture)and then shred it all when its done. Put the chicken in a saucepot (or crockpot) with the following: 1C of chicken stock (you can increase this if you prefer your sauce thinner) 8oz cream cheese 1/2 C Red Hot 1/2 C good Ranch dressing (I take a measuring Cup and fill it with half Franks and half Ranch; you can alter this ratio either way to make it spicier if your peeps like the heat or less spicy if you're serving young'uns) 2 Tsp heavy cream 2 Tsp butter Let that simmer for a while and then pour an unhealthy dose over a plate of spaghetti. Eat until you're ill. Will you please promise to never do this again? Quote Link to comment Share on other sites More sharing options...
Buffalo716 Posted January 6, 2023 Share Posted January 6, 2023 After you drink a 12 pack of Labatt blue Everything is Buffalo Quote Link to comment Share on other sites More sharing options...
Big Turk Posted January 14, 2023 Share Posted January 14, 2023 Planning to make a home made Bleu Cheese dressing, see some recipes online, but I thought I'd ask if anyone has a quality Buffalo style Bleu Cheese dressing recipe(similar to Rootie's) Quote Link to comment Share on other sites More sharing options...
SoTier Posted January 14, 2023 Share Posted January 14, 2023 On 1/4/2023 at 1:27 PM, muppy said: YEP that's true actually. do you use mustard or pickles in yours? Everything is better with Dijon. I lose the eggs and add Dijon and dill pickles in my macaroni/pasta salad. Tuna is optional. 43 minutes ago, Big Turk said: Planning to make a home made Bleu Cheese dressing, see some recipes online, but I thought I'd ask if anyone has a quality Buffalo style Bleu Cheese dressing recipe(similar to Rootie's) Marie's refrigerated bleu cheese dressing is better than I could make, and it's way easier. Quote Link to comment Share on other sites More sharing options...
Goin Breakdown Posted January 14, 2023 Share Posted January 14, 2023 I make buffalo chicken chili. Basically do everything you would for chilli minus the cumin (or chili pack if you do that. Just go chicken/ veggies/ crushed and pats tomatoes/ beans/ wings sauce/ blue cheese. I wing it (pun intended) until it tastes like I want it to. Quote Link to comment Share on other sites More sharing options...
Big Turk Posted January 14, 2023 Share Posted January 14, 2023 15 hours ago, SoTier said: Everything is better with Dijon. I lose the eggs and add Dijon and dill pickles in my macaroni/pasta salad. Tuna is optional. Marie's refrigerated bleu cheese dressing is better than I could make, and it's way easier. OMG...I found a simple but really good recipe...did not know how easy it was to make. I think it hinges on the Bleu Cheese...ended up catching a great deal on Blue Jay which is phenomenal... Basically it's just mayo, sour cream and Bleu cheese with a splash of lemon juice and a splash of milk/buttermilk added... Best bleu cheese I ever had, and I LOVE Bleu cheese and am super picky about what I eat. 1 Quote Link to comment Share on other sites More sharing options...
ExiledInIllinois Posted January 19, 2023 Share Posted January 19, 2023 On 1/14/2023 at 3:15 PM, Big Turk said: OMG...I found a simple but really good recipe...did not know how easy it was to make. I think it hinges on the Bleu Cheese...ended up catching a great deal on Blue Jay which is phenomenal... Basically it's just mayo, sour cream and Bleu cheese with a splash of lemon juice and a splash of milk/buttermilk added... Best bleu cheese I ever had, and I LOVE Bleu cheese and am super picky about what I eat. Ever try Maytag blue cheese? https://maytagdairyfarms.com/about-the-cheese/blue 1 Quote Link to comment Share on other sites More sharing options...
ExiledInIllinois Posted January 19, 2023 Share Posted January 19, 2023 3 minutes ago, thenorthremembers said: Anyone have any tips for Beef on Weck? Attempting it for the first time for the game Sunday and my Grandmother/Mother's recipe really isn't authentic Buffalo Style . I've googled a few things but thought I'd check here to see if anyone has a family recipe similar to what they do at Charlie the Butcher or Schewbels. LMAO! Love it! To answer your question. Schwabl's, yes, comes the closest because they use a light gravy. But most of the other suburban places don't do it like the original. The closet to authentic style is Schwabl's & Wiechec's (lounge/bar in Kaisertown)... That's the original recipe I listed in the Orlando thread. Charlie the Butcher and Bar-Bill aren't totally authentic... Oh... Use corn starch instead of flour, you won't get lumps.😉 2 Quote Link to comment Share on other sites More sharing options...
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