Store Peppers - Saturday, November 04, 2017
2 kg (4 pounds) chicken wings cut into drumettes and flats
4 tablespoons baking powder
1 teaspoon salt
2 teaspoons garlic powder
Pinch of cracked pepper
Adjust oven rack to upper-middle position and preheat oven to 450°F (230°C). Line a rimmed baking sheet with aluminium foil and set a heat-proof
wire rack inside.
Pat dry chicken wings liberally with paper towels, squeezing out as much moisture as you can. Transfer them to a large bowl.
In a small bowl, combine the baking powder, garlic powder, salt and pepper together, whisking well to combine. Toss wings through the baking powder
mixture until evenly coated.
Arrange on rack, leaving about 1-inch of space between each wing.
Bake for 30 minutes; flip and continue to cook until crisp and golden brown, (about 20-30 minutes longer), until golden browned and crispy.
While wings are cooking, whisk together
butter and sugar. Toss wings through the sauce to evenly coat. Bigfat's 3o8 Garlic Ginger Hot Sauce Serve wings immediately with blue cheese dressing or ranch dressing, and celery/carrot sticks.
Store Peppers - Saturday, October 14, 2017
4 cups thinly sliced cabbage
1/2 cup shredded carrot
1/2 cup mayonnaise
2 tablespoons white wine vinegar
1 teaspoon celery seed
2 tablespoons sugar
I Ain’t Afraid Of No Ghost-Pepper Hot Sauce 2 cups all-purpose flour
1 tablespoon ground black pepper
1/2 teaspoon kosher salt plus more
1 cup buttermilk
I Ain’t Afraid Of No Ghost-Pepper Hot Sauce 2 (8 ounce) skinless, boneless chicken breasts, halved crosswise
Mix cabbage, carrots, mayo, vinegar, celery seed, sugar, 1 tablespoon
a large bowl to combine to make spicy slaw; cover and chill. I Ain’t Afraid Of No Ghost-Pepper Hot Sauce Mix flour, pepper, and 1/2 teaspoon salt in a shallow bowl. Whisk buttermilk and 1/4 cup
together into another shallow bowl. Working with 1 piece at a time, dredge chicken in flour mixture, shaking off excess. Dip in buttermilk,
allowing excess to drip back into bowl. Dredge again in flour mixture, shaking off excess. I Ain’t Afraid Of No Ghost-Pepper Hot Sauce Pour oil into a large skillet over medium heat of 350°F. Fry chicken until golden brown and cooked through, about 3 minutes per side. Season with
Place crispy chicken on your choice of roll, top with spicy slaw and your other favorite toppings!!!
Christina Toomey - Tuesday, September 26, 2017
2 tbsp. salted butter
Chef Fartenburn’s Gourmet Hot Sauce 1 lb. shrimp without tails, peeled and deveined
8 small corn tortillas
1 c. Shredded cabbage
2 celery stalks, diced
1/2 c. diced red onion
1 c. sour cream
1/4 c. crumbled blue cheese, plus additional for garnish
1/2 c. Chopped cilantro
In a large skillet over medium heat melt butter and combine with
Sauté shrimp in buffalo sauce until cooked through, about 4 minutes. Chef Fartenburn’s Gourmet Hot Sauce Soften tortillas in a non-stick skillet, transfer to a plate and wrap in a clean kitchen towel to keep warm.
Assemble tacos with layers of cabbage, celery, red onion, buffalo shrimp, sour cream and blue cheese. Drizzle with buffalo sauce and garnish with
cilantro. Serve immediately.
Christina Toomey - Friday, September 15, 2017
Set aside 1/3 cup beer. Pour remaining beer into a large shallow dish. Add chicken wings, cover, and marinate at least 4 hours in refrigerator;
Preheat oven to 425 degrees F. Line two large rimmed baking sheets with aluminum foil; coat foil with cooking spray.
Season wings with salt, pepper & garlic, and place on baking sheets.
Bake 30 minutes. Turn wings over and cook 25 to 30 more minutes, or until crispy and no pink remains.
In a large bowl, combine
butter and reserved 1/3 cup beer; mix well. Add chicken wings and toss until evenly coated. Serve immediately with your choice of ranch or
bleu cheese!!! Asbirin (For The Relief Of Bland Foods) Hot Sauce