5/5 buffalo chicken

i don't have tons of experience with meat unless it's canned tuna or boneless, skinnless chicken breasts so drumsticks are a pretty deal for me. and these were delish! they were pretty easy and really tasty!

buffalo chicken

martha's everyday food june 07

stuff:

1/3c all purpose flour

2t paprika

coarse salt

8 skinless drumsticks (2#)

1/4c veg oil

1/4c ketchup

1T butter, melted

1-2T hot sauce

celery sticks

blue cheese dip

to do:

-mix flour, paprika, salt on rimmed baking sheet and add chicken, tossing, shaking off extra

-heat oil in lg skillet, med-hi, add chicken, browning on all sides intil cooked (15-20m)

-in a lg bowl mix ketchup, butter and hot sauce; season with salt. add hot chicken and toss gently to coat.

-serve with celery and blue cheese dip

blue cheese dip

in a sm bowl mix 1oz blue cheese (crumbled), 2/3c plain, low-fat yogurt, 2T lemon juice and season with s&p. i didn't really like this dip. i suggest using twice as much really strong blue cheese and low fat sour cream instead of yogurt. and just skip the lemon juice. their way it's all too tangy for blue cheese dip!

and that's it! we ate it with a big bib lettuce salad and it was a great dinner! keep eating...

best flapjacks ever! 10/10!

so tom and i were watch alton brown's "good eats" on food network (which we are adicted to and have set to dvr every episode) and he did a special on flapjacks, otherwise known as "pancakes". we were so intrigued that someone would make pancake mix from scratch that were we inspired to try it! actually, we were drinking last night with an out-of-town friend and offered to make an early breakfast before our cheese class at l'academie (another story...) and were instant "flapjack experts". so we stopped at an all-night food store for buttermilk and crashed into bed sure that our friends would not be interested in arising from a beer coma as early as 8am for these infamous "flapjacks". turns out they showed up afterall and it was showtime! after finding the recipe online and doing some simple (complicated pre-coffee) math to cut the 72 pancaake recipe down a bit we were cookin' with gas, literally. we (and by we i mean tom; i make coffee and "entertain") got 2 pans going on the stove, heated the oven to 200F and set to work. some had blueberries added once in the pan, others were plain. they waited, warmly, in our toasty oven on kitchen towels on a sheet pan until all were cooked and we sat down to a huge plate overflowing with pancakey goodness! and they were AMAZING! i have never had a pancake like this! it was fresh, light, fluffy, flavorful and filling without being to sweet, bland, or stuffing us. these pancakes were literally PERFECT. make them. make a BIG batch. i'm regretting that we did the math and didn't just make up a ton of mix for future flapjack moments. but we will definitely be making these again. soon! keep eating...

"Instant" Pancake Mix
Recipe courtesy Alton Brown
Show:
Good Eats
Episode:
Flap Jack Do It Again

6 cups all-purpose flour

1 1/2 teaspoons baking soda (check expiration date first)

3 teaspoons baking powder

1 tablespoon kosher salt

2 tablespoons sugar

Combine all of the ingredients in a lidded container. Shake to mix.

Use the mix within 3 months.

"INSTANT" PANCAKES:

2 eggs, separated

2 cups buttermilk

4 tablespoons melted butter

2 cups "Instant" Pancake Mix, recipe above

1 stick butter, for greasing the pan

2 cups fresh fruit such as blueberries, if desired

Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F.
Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.

Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.

Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.

Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.)

Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.

Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes.

Yield: 12 pancakes