Tag: American
Homemade Buffalo Sauce
Homemade Buffalo Sauce
Buffalo sauce is an American Staple; originating from the Anchor Bar in Buffalo, NY in 1964. This sauce isn’t just good on chicken wings, but any type of proteins such as fried chicken, fried shrimp, fried fish, etc. It is extremely easy to make and tastes better than any bottled sauce that you’d get at a grocery store.
Equipment
- whisk
Ingredients
- 4 tbsp butter
- 1/3 cup Louisiana-style hot sauce
- 1/2 tsp garlic powder
- 2 tbsp cold water
- 2 tsp cornstarch
Instructions
- Melt the butter in a small pot over medium low heat.
- Pour in the hot sauce. Add in the garlic powder. Make a slurry out of the cold water and cornstarch. Whisk in until the sauce is slightly thick.
Remoulade Sauce
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.
Pumpkin Pecan Pancakes
Pumpkin Pecan Pancakes
There is a weird phenomena in the canned pumpkin world where every recipe under the sun requires 2 cups of pumpkin purée to make a pie. But canned pumpkin has 1 1/2 cups in it. So you have to buy 2 cans and are stuck with an extra cup of the pumpkin purée. What in the fuckity fuck!? This is a great recipe to use up that leftover pumpkin instead of freezing until next thanksgiving. These pancakes are light and fluffy and will make you want to by canned pumpkin on the regular.
Ingredients
- 1 1/2 cups flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1 tsp allspice
- 1/2 tsp salt
- 1/4 tsp ground ginger
- 1/2 cup pumpkin puree
- 3 tbsp butter melted
- 1 cup whole milk
- 2 large eggs beaten
- 3 tbsp maple syrup plus more for serving
- 1/2 cup pecans chopped
- vegetable oil
Instructions
- Mix together the dry ingredients.
- In another bowl, whisk together the pumpkin purée and melted butter. Then whisk in the milk and eggs.
- Whisk the dry ingredients into the wet ingredients. Stir in the maple syrup and pecans.
- Heat up a tbsp of oil as needed in a nonstick pan or griddle over medium heat. Ladle 1/4 cup of the batter per pancake onto the pan.
- Vook for 2-3 minutes on the first side, then flip and cook for 30 seconds on the other.
