Buffalo style recipes

[Simon]

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.

 

 

[Not at the table Karlos]

You lost me at ranch dressing. 

 

 

Seriously though that sounds pretty damn good

Edited January 4, 2023 by Not at the table Karlos

[Miyagi-Do Karate]

Seems like a thinner version of Buffalo chicken dip?

[Simon]

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. 

[muppy]

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

[Miyagi-Do Karate]

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. 

[muppy]

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

 

[Gugny]

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.

[muppy]

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?

[Gugny]

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.

[teef]

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.  

[Bob Lamb]

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

[Augie]

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?  

[Buffalo716]

After you drink a 12 pack of Labatt blue

 

Everything is Buffalo

[Big Turk]

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)

[SoTier]

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.

[Goin Breakdown]

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. 

[Big Turk]

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.

[ExiledInIllinois]

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

 

[ExiledInIllinois]

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.😉 

[thenorthremembers]

Just now, ExiledInIllinois said:

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.😉 

Appreciate it man.  I'll most likely over cook it like I do everything else but I thought Id give it a shot.

[ExiledInIllinois]

10 minutes ago, thenorthremembers said:

Appreciate it man.  I'll most likely over cook it like I do everything else but I thought Id give it a shot.

Yeah... It's a running joke here with me and others. The gravy thing.  Not sure when BoW got all bougie with au jus? But people seem to lap it up!

 

It's not a crusade with me, just a set the record straight thing about the bastardization of the sandwich... I am dead serious. Probably why Buffalo Wild Wings got out of the Weck Biz. They didn't know the original recipe and kimmelweck is hard to keep. It's a pretty easy sandwich, but it can get screwed up. I suspect the shift to au jus, ala "French dip" was a move by suburban places like Charlie's and Bar-Bill to simply the production of the recipe... ?? 

Edited January 19, 2023 by ExiledInIllinois

[SoTier]

I've always had au jus-like gravy on beef on weck, going back to when I was a teenager in the 1960s living in Black Rock.   My guess is that beef on weck has been around so long that individual families developed their own recipes for it.   It seems to be like cucidati -- Italian fig cookies -- or German potato salad: every family has its own "authentic" recipe that contains the same main ingredients but variations in the minor ones.  Restaurant owners or their cooks/chefs would versions that they liked best and called that version "authentic", too.

 

PS: To prevent lumpy gravy, you have to dissolve cornstarch in cold water at the ratio 1 to 1 before adding it to the gravy.   Putting it directly into hot liquid will create lumps.   You can also use flour as a thickener without lumps if you cook it with butter to make a roux.   Been there, done both.

Edited January 19, 2023 by SoTier

[muppy]

upthread I mentioned my Italian childhood neighbor taught me how to make her Sunday gravy. This is the same recipe that she would make. Very meaty and delicioso. . I can smell it cooking just reading the ingredients

 

Thank you Mrs Ognibene

 

Italian-American Sunday Gravy Recipe (thespruceeats.com)

 

https://www.thespruceeats.com/sunday-gravy-5083488

Edited January 20, 2023 by muppy

[TheCockSportif]

I'm going with City Chicken, a family favorite of ours' in WNY each Christmas season.  And the beautiful thing is that no chicken was harmed in the making of this dish: only pigs and baby cows.

 

https://mylifecookbook.com/moms-city-chicken/

 

Not my recipe, but very close to the way my mom used to make it.

[Gugny]

19 hours ago, muppy said:

upthread I mentioned my Italian childhood neighbor taught me how to make her Sunday gravy. This is the same recipe that she would make. Very meaty and delicioso. . I can smell it cooking just reading the ingredients

 

Thank you Mrs Ognibene

 

Italian-American Sunday Gravy Recipe (thespruceeats.com)

 

https://www.thespruceeats.com/sunday-gravy-5083488

 

What, exactly, is "Buffalo-style" about spaghetti sauce?

[ExiledInIllinois]

1 hour ago, TheCockSportif said:

I'm going with City Chicken, a family favorite of ours' in WNY each Christmas season.  And the beautiful thing is that no chicken was harmed in the making of this dish: only pigs and baby cows.

 

https://mylifecookbook.com/moms-city-chicken/

 

Not my recipe, but very close to the way my mom used to make it.

That was always what I picked for my birthday dinner as a kid!

Edited January 20, 2023 by ExiledInIllinois

[muppy]

1 hour ago, Gugny said:

 

What, exactly, is "Buffalo-style" about spaghetti sauce?

I’ve never lived next door to anyone else who would make this almost every Sunday. It is a WNY recipe to me.  Sue me 🙃

[PromoTheRobot]

The first "Buffalo" sandwich I remember: Fried Bologna with onions and peppers on a bulky roll.

 

 

 

[Gugny]

13 minutes ago, PromoTheRobot said:

The first "Buffalo" sandwich I remember: Fried Bologna with onions and peppers on a bulky roll.

 

 

 

 

A couple times/year, I get a serious hankering for bologna.  I always get Old Neighborhood Beef bologna and always have it sliced thick.  I've made plenty of fried bologna sandwiches, but never with onion and pepper.

 

Say hello to my first bologna hankering of 2023!!!

 

[TheCockSportif]

9 minutes ago, Gugny said:

 

A couple times/year, I get a serious hankering for bologna.  I always get Old Neighborhood Beef bologna and always have it sliced thick.  I've made plenty of fried bologna sandwiches, but never with onion and pepper.

 

Say hello to my first bologna hankering of 2023!!!

 

Thanks for joining TBD, Coach Marrone!

[Gugny]

1 minute ago, TheCockSportif said:

Thanks for joining TBD, Coach Marrone!

 

Great memory!!!!  I, like most, was never a Marrone fan.  But the passion with which he discussed bologna in this interview is one of the greatest things I've ever read.

 

https://www.espn.com/blog/jacksonville-jaguars/post/_/id/23749/doug-marrones-last-meal-bologna-and-cheese

 

 “And I always like bologna because bologna, you never have to throw it out. In other words, if it’s in the refrigerator and you get a little film on it, then you just fry it and it tastes just as good.”

 

What a quote!!

[TheCockSportif]

1 hour ago, Gugny said:

 

Great memory!!!!  I, like most, was never a Marrone fan.  But the passion with which he discussed bologna in this interview is one of the greatest things I've ever read.

 

https://www.espn.com/blog/jacksonville-jaguars/post/_/id/23749/doug-marrones-last-meal-bologna-and-cheese

 

 “And I always like bologna because bologna, you never have to throw it out. In other words, if it’s in the refrigerator and you get a little film on it, then you just fry it and it tastes just as good.”

 

What a quote!!

Best Interview Ever.  I was kinda hoping that he would turn into Bill Parcells when he was here, but EJM, not being a good coach, walking away with loot, nope.

 

Still, this interview tickles me to this day.

On 1/18/2023 at 11:24 PM, ExiledInIllinois said:

Ever try Maytag blue cheese?

https://maytagdairyfarms.com/about-the-cheese/blue

 

It's the best.  My father in law introduced me to it, and I admit that I love the back story as well.  After his career (retired) as an iron worker, my father in law took up making gourmet meals at home.  Watching a guy with hands that look like anvils make a souffle or judiciously use blue cheese is a thing of beauty.

[WhoTom]

4 hours ago, TheCockSportif said:

City Chicken

 

One of my childhood favorites. I remember once when my mom was making it while the Maytag repairman was fixing our dryer. When he finished, he said something about it smelling great in the kitchen. Mom told him it was city chicken and he said he'd never heard of it before. Next thing you know, there's another place setting at the table - Mom insisted that he join us for dinner.

 

 

[TheCockSportif]

2 minutes ago, WhoTom said:

 

One of my childhood favorites. I remember once when my mom was making it while the Maytag repairman was fixing our dryer. When he finished, he said something about it smelling great in the kitchen. Mom told him it was city chicken and he said he'd never heard of it before. Next thing you know, there's another place setting at the table - Mom insisted that he join us for dinner.

 

 

Bingo!  Such an easy recipe and a crowd pleaser.  We used to shop at Broadway Market and Federal Meats ahead of the holidays, and many a time a new guest at our table would marvel at the simplicity and deliciousness of this recipe.

[muppy]

having been away from WNY for decades makes me recall things that I remember being done exclusively in WNY and nowhere else in my experience.

 

A house salad in WNY will often be garnished with garbanzo beans. It is not commonly done elsewhere that Ive seen

 

Diners offering  "Greek" style meats with a breakfast platter. I used to get a souvlaki breakfast at Towne Red Hots in Allentown that was GREAT. A diner serving something like that is much harder to find where I live in socal. Not a lot of Greek immigrants here? Im guessing not as many as WNY. Same with Polish food. Not easy to find here. Italian is everywhere Yes but even a WNY style that I recalled from my memory, being so heavy on meat and the variety of meats just is not the norm in Cali. Tuna in macaroni salad. same thing.

 

The ethnic makeup of WNY helps dictate the foods I think of as WNY style or recipes perse. Here Mexican food rules and is seemingly on every corner.  Baja style fish tacos I believe originated in Mexico but was quickly adopted to San Diego. Is it a San Diego recipe? WHO CARES. they are  freakin delicious.

 

Corn roasts in the summertime are a WNY tradition that I Love. Basically fresh as it gets  unhusked corn soaked in water and grilled. Delicious. The best apples ever? New York State.

 

just sayin'

 

Edited January 21, 2023 by muppy

[Joe Ferguson forever]

On 1/5/2023 at 7:22 PM, Buffalo716 said:

After you drink a 12 pack of Labatt blue

 

Everything is Buffalo

and this goes great with Labatts!  While more NYC'ish, I've had some good pastrami in WNY and some great hash from leftovers there.  I've done this smoker recipe about 5X's.  Starting a new batch today.  Fantastic.  "I'll have what she's having"

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-pastrami-thats-close-katzs-recipe/

[Just Jack]

On 1/19/2023 at 10:53 AM, ExiledInIllinois said:

It's not a crusade with me, just a set the record straight thing about the bastardization of the sandwich... I am dead serious. Probably why Buffalo Wild Wings got out of the Weck Biz. They didn't know the original recipe and kimmelweck is hard to keep. It's a pretty easy sandwich, but it can get screwed up. I suspect the shift to au jus, ala "French dip" was a move by suburban places like Charlie's and Bar-Bill to simply the production of the recipe... ?? 

 

A few years ago BWW had brought back the BoW for a limited time, so I stopped at my local to try it out.  First one they brought me was not on a Kimmelweck roll, just a plain hamburger bun type roll.  The replacement was just sad.  Some seeds, and no salt on the roll.  And the meat looked like cut up Minute Steaks.  Served with au jus so it was more of a French Dip with a different roll.