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Green Buffalo Wings
Green Buffalo Wings
I was making different marinated wings at work for the stuperbowl at the crack of dawn and I asked myself, “why not green buffalo wings?” So I made it happen. The sauce is just like the orange buffalo sauce made with a cayenne pepper base, but now with green tabasco. I added a bunch of minced garlic and a serrano pepper to give it an extra kick.
Equipment
- immersion blender
Ingredients
Wings
- 3 lbs chicken wings
- 1 tbsp dried oregano
- 1 tbsp dried cilantro
- 2 tsp cayenne pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp paprika
Green Buffalo Sauce
- 4 tbsp unsalted butter
- 6 garlic cloves minced
- 1 serrano pepper chopped
- 1/2 cup jalapeño tabasco sauce
- 2 tbsp Worcestershire sauce
- 1/4 cup cilantro chopped
Instructions
- Mix the spices together and season the chicken wings. Place on a wire rack over a baking sheet lined in foil.
- Bake in a preheated 400° oven for 30 minutes. Flip the wings.
- Bake for another 30 minutes until crispy.
- Melt the butter in a small pot on low heat. Add in the garlic and serrano. Sauté for 3-4 minutes.
- Add in the jalapeño tabasco, Worcestershire sauce, and cilantro. Purée with an immersion blender and turn off the heat.
- Toss the wings in the sauce.
Catfish Po’Boy
Catfish Po’Boy
I love me a good po’boy sandwich; whether it has fried shrimp, fried catfish, fried crawfish, Louisiana hot links, fried alligator, or fried oysters on it. The sandwich was said to be created by the Martin family in Louisiana in 1929 at their restaurant; made to feed dock workers, farmers, streetcar workers, and other “poor boys” in the neighborhood. The sandwich always has one of the proteins mentioned above, along with shredded lettuce, tomato, sometimes pickles, and either mayonnaise or remoulade sauce.
Ingredients
- 1 catfish fillet 6-8 oz
- 2 tbsp cajun seasoning separated
- 1/3 cup flour
- 1/4 cup yellow or white cornmeal
- 1/4 cup buttermilk
- 2 tbsp hot sauce
- vegetable oil for frying
Sandwich
- baguette or telera roll
- tomato sliced
- lettuce shredded
- remoulade sauce.
Instructions
- Season the catfish fillet with 1 tbsp of cajun seasoning.
- Dust the catfish with 2 tbsp of flour on both sides.
- Mix together the buttermilk and hot sauce.
- Coat the catfish in the buttermilk.
- Mix together the remaining flour and cajun seasoning with the cornmeal.
- Coat the catfish with the flour/cornmeal mixture. Shake of any excess.
- Heat up slightly less than a 1/4” of cooking oil in a sauté pan over medium heat. Carefully place the catfish fillet into the oil.
- Fry for 5 minutes a side until crispy.
Sandwich Assembly
- Spread a generous amount of remoulade sauce on both sides of the baguette.
- Place slices of tomato on the top half and shredded lettuce on the bottom half. Place the catfish fillet on top of the lettuce.
Remoulade Sauce
Remoulade sauce has French origins and is a staple of Creole and Cajun cuisine. The zingy sauce is mayo based, flavored with ingredients such as hot sauce, lemon juice, creole mustard, just to name a few. The sauce pairs great with catfish, shrimp, crab cakes, and just about anything fried and crunchy.
Ingredients
- 1 cup mayonnaise
- 2 tbsp creole mustard
- 1 tbsp lemon juice
- 1 tbsp parsley chopped
- 1 tbsp Louisiana hot sauce
- 2 garlic cloves minced
- 1 tsp Worcestershire sauce
- 1 tsp paprika
- 1 green onion finely chopped
- 1/4 tsp salt
- 1/8 tsp cayenne pepper
Instructions
- Mix all of the ingredients together.
BBQ Brisket Sandwich (Instant Pot)
BBQ Brisket Sandwich (Instant Pot)
Who doesn’t love a good bbq brisket sandwich? The only problem is that if you don’t have hours on end to smoke a brisket, then no sandwich. Using an Instant Pot will drastically cut down on that time; only 15 minutes per pound. To speed up the process even further, I recommend cubing the brisket. It’s going to be shredded anyway, so why not. I like to sear the brisket with the onions, garlic and seasoning before the pressure cooking process. Once done, I cook out all the liquid so none of the flavor goes to waste. I add in the bbq sauce the last couple of minutes. Before you know it, you’ll have the most tender and flavorful bbq brisket that would normally take 4-5 hours minimum. Plus everything is made in one pot; cutting back on the dishes.
Servings: 8
Equipment
- instant pot
Ingredients
- 4 lbs beef brisket flat trimmed of most the fat
- 1 medium white onion diced
- 6 garlic cloves minced
- 2 cups beef stock
- 2 tbsp liquid smoke
- 1 tbsp smoked paprika
- 2 tsp salt
- 2 tsp black pepper
- 1/2 cup bbq sauce
- 1 tbsp butter
- telera rolls or any type of hamburger buns
- sweet pickles
- French fried onions
Instructions
- Cut the brisket into cubes.
- Turn the Instant Pot setting to sauté on high for 20 minutes. Add in the brisket, onion, garlic, smoked paprika, salt, and pepper. Sauté for 20 minutes.
- Pour in the beef stock and liquid smoke. Turn on the pressure cooker setting on high for 60 minutes. Place the cover on and push start.
- Release the pressure. Take off the cover. Turn on the sauté setting on high for 20 minutes. Cook down for 15 minutes until most of the liquid has evaporated.
- Pour in the bbq sauce and cook for the last 5 minutes. The brisket will be shredded.
- On a griddle, melt the butter over medium heat. Place the cut side of the roll down.
- Toast for a few minutes on each side until browned. Remove from the griddle.
- Top the bottom of the roll with a scoop of the bbq brisket. Top with french fried onions and sweet pickles.
