posted by Polar Bear 07-16-100 11:56 PM
Buffalo Chicken Nuggets
2 lbs. boneless, skinless chicken
2 cups flour
shortening or oil for frying
4 stalks celery, halved and cut in 4 inch lengths
Marinade:
1/2 cup olive oil
1/4 cup white wine vinegar (or rice wine vinegar)
1 tbl. cayenne
1 tsp. salt
Sauce:
1 large marinated pimento or red bell pepper (roasted and peeled)
1/4 cup packing liquid
1/2 tsp. salt
1 to 4 tbl. Durkee, Tabasco, or other Louisiana-style chile sauce, to taste
4 tbl. butter, softened
or
1 large plain roasted pimento or red bell pepper
1/4 cup red wine vinegar
1/2 tsp. salt
1 to 4 tbl. Durkee, Tabasco, or other Louisiana-style chile sauce, to taste
4 tbl. butter, softened
Chicken breast can be used if you prefer, but thigh is closer in texture to wings. Cut into 3/4 by 1 inch chunks. Marinate chilled 1 to 4 hours in Marinade mixture.
Meanwhile, prepare the sauce. Seed 1 large marinated pimento or red bell pepper (roasted and peeled); puree in blender with 1/4 cup packing liquid and 1/2 sp.t salt. (Or use 1 large plain roasted and peeled pimento or red bell pepper, 1/4 cup red wine vinegar and 1/2 tsp. salt.) Add 1 to 4 Tbl. Durkee, Tabasco or other Louisiana-style chile sauce (to taste) and 4 Tbl. softened butter; puree.
Drain chicken (discard marinade). Working in four batches, toss with 2 cups flour, then in colander to remove excess. Fry in 3 lbs. 360 degree shortening (or 8 cups oil) until brown and crisp, 2 to 3 minutes for breast, 3 to 5 minutes for thighs; drain on paper towels; keep warm in 200 degree oven. Reheat oil and fry remaining chicken.
Toss chicken with sauce. Serve with 4 stalks celery (halved and cut into 4 inch lengths) and 1/2 batch blue cheese dressing.
Blue Cheese Dressing
1/3 cup vinegar
1 clove garlic
1/2 tsp. salt
1/4 tsp. pepper
1 egg yolk
1/2 cup olive oil
1/2 cup peanut oil
4 oz. blue cheese or Roquefort
Combine vinegar, garlic, salt and black pepper in blender; puree until garlic is well chopped. Add one egg yolk; blend briefly. Gradually add oil, blending until thickened. Add crumbled blue cheese or Roquefort; pulse briefly.
Blue Cheese Dressing 2
1 1/2 lbs (3 cups) plain yogurt
4 oz blue cheese
1/2 tsp. salt
1/4 tsp. pepper
celery seed, to taste
Strain yogurt through cheesecloth or a very fine sieve 4 to 6 hours chilled. Puree in food processor with blue cheese, salt and black pepper and celery seed until smooth.