I'm a former teacher and current stay at home mom with an insane passion for food. I love cooking (and eating) good, satisfying food, prepared simply with fresh ingredients. I've been known to talk to my food as I cook it, and I despise those little stickers they put on produce.
As a baby gourmand, I grew up around people who cooked. So I never questioned my ablity to cook, I just did it. With a 1973 set of Better Homes & Gardens cookbooks as my guide, I began experimenting and creating.
I eventually found myself enrolled at the French Culinary Institute in NYC in a program geared towards "serious amateurs". I spent 10 hours a week in my chef's uniform, chopping, mixing, sautéing, and braising. My experience at the institute armed me with a repertoire of skills that impacts the way I approach everything in the kitchen.
Now with a husband, a big dog, and three kids later, I'm sharing my culinary skills with the world.
Originally posted on Jully 16, 2010
During college, I spent some time waitressing, bartending, and short-order cooking at a local bar and restaurant. Hands down, the most popular item on the menu was the Buffalo Chicken Wings. By my hundredth order, I was quite the expert. I don’t make wings at home very often, because I can’t stand the clean-up. But, on occasion, I’ll make Buffalo Chicken Sandwiches, as I’m doing tonight. Great taste, without the chicken wing bones or the mess!
At the restaurant, which was located just a short distance from Buffalo, we used Frank’s Red Hot, which is purportedly the hot sauce used in the original Buffalo wings. Like your wings hot? Use straight hot sauce. Like them medium-spicy? Use half Frank’s and half melted butter. For mild wings, increase the butter. Good, good stuff!
Since I had all of the ingredients on hand, I made my own bleu cheese dressing for tonight’s sandwich. Sans mayonnaise, of course. A prepared dressing would work great too. (FYI, my preferred bleu cheese dressing is Marie’s. You can usually find it refrigerated in the produce section.) Adjust the butter and hot sauce ratio according to your tastes. Following my recipe as written will give you a medium-hot sauce.