Tags: Black pepper, Blackened Mahi Mahi, Bluegill, Cayenne pepper, Mahi, Pam, Pineapple, Serving size
Today’s Menu: Grilled Blackened Mahi Mahi w/ Brown Rice, Steam Crisp Corn, and Whole Grain Bread.
Another really nice day out. Ran some errands and then did some fishing for most of the afternoon. I went to our community lake, caught a few Blue Gill, three small Bass, and a Catfish. I did see one guy reel in about a 3 lb. Bass though. None I caught were very big, I released them all but had one peaceful relaxing afternoon. One man had his son and daughter with him and they were fishing for the first time. They were all using one rod so I went back home and got an old rod reel and small tackle box that I no longer use and took it back and gave it to the kids. You would have thought I gave them a car! The man was very thankful. It was all worth while watching when the kids each caught their first fish! Speaking of fish that’s what I had for dinner. I prepared a Grilled Blackened Mahi Mahi w/ Brown Rice, Steam Crisp Corn, and Whole Grain Bread.
I had bought a wire fish grill basket a while back, which I love using, but it’s for three fillets and if you’re not grilling three fillets it’s sort of bulky to use. So while at Kroger the other day I seen they had single fish fillet grill baskets so I purchased one and put it to use for dinner tonight. To prepare the Mahi Mahi I’ll need a tablespoon or so of Blue Bonnet Light Stick Butter and Zatarain’s Blackened Seasoning. Preheated the grill up on high I rinsed the Grouper off and patted dry. Melted the 1 T butter in a microwave about 15 seconds and brushed both sides of the Mahi Mahi with the melted butter. I then coated both sides with a generous amount of the rub. Then I got the Fish Basket out and sprayed it with Pam Spray and I had 4 slices of a Lime and I laid those down in the basket. Loaded the Fish, skin side down on the Lime slices, in the grill basket. The Citrus keeps the skin side of Fish from sticking to the grill grate and the grate of the Fish Basket and gives your Fish more flavor at the same time. Placed my Mahi Mahi on the preheated grill and closed the lid. Grilled for only 3 minutes and then flipped it and grilled another 3 minutes. Use a watch and keep a very close eye on it, do not over cook! The result some beautifully delicious Blackened Mahi Mahi! That’s the first time I’ve had the Mahi Mahi Blackened and really like it!
For side dishes I prepared some Uncle Ben’s Whole Grain Brown Rice. I used the single serve micro wave Rice, just heat for 45 seconds and it’s done! I also heated up a can of Green Giant Steam Crisp Sweet Yellow and White Corn. Been on a Corn kick here lately, still love those Green Beans but Corns a close second now. I also had a couple of slices of Healthy Life Whole Grain Bread. For dessert later a bowl of Breyer’s Carb Smart Vanilla Ice Cream.
Zatarain’s Blackened Seasoning
This spicy seasoning blend is rubbed on the outside of fish (or chicken, steak or other meats) for blackening. Also great as a seasoning rub for the grill or broiler.
SALT, PAPRIKA, CAYENNE PEPPER, BLACK PEPPER, WHITE PEPPER, CHILI POWDER, MONOSODIUM GLUTAMATE, ONION, GARLIC, SPICES.
Serving Size: 1/4 tsp. (.71g)
Servings Per Container: about 120
Amount Per Serving % Daily Value
Tags: Black Bean, Black pepper, Cayenne pepper, Cookware and bakeware, Dietary fiber, Dinner, Olive oil, Phaseolus vulgaris, Quinoa, Wild Idea Buffalo
Rainy day out all day. Couldn’t get outside to do much today so I banged around the kitchen looking for something I haven’t tried before for dinner tonight. I had been wanting to try Quinoa for a while so today was the perfect day to try it. Scanned the internet looking for Quinoa recipes a came across a few that sounded good, I went with the Quinoa and Black Beans. So for dinner tonight I prepared Grilled Buffalo Terres Major Filet w/ Quinoa and Black Beans and Diced Potatoes.
The Terres Major Filet is a Buffalo Steak I first tried a couple of weeks ago. I heard that it was tender but that doesn’t begin to describe how tender and delicious this cut of Buffalo is! As usual it’s from Wild Idea Buffalo, which I’m going to have to place another order with soon. I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn and I then fired up the grill and grilled it. It’s a very lean cut as are most cuts of Buffalo so you have to keep a close eye on it so not to over cook it. I grilled it about 3 1/2 minutes per side and then let it sit for 5 minutes before slicing it. It came out a perfect juicy medium rare with that delicious sweet flavor.
To go with my Steak I prepared Quinoa and Black Beans, for the first time. Besides the Quinoa (3/4 cup) I’ll need 1 teaspoon vegetable oil, 3 cloves garlic, peeled and chopped, 1 1/2 cups vegetable broth, 1 teaspoon roasted ground cumin, 1 teaspoon ground nutmeg, 1/4 teaspoon cayenne pepper, sea salt and pepper to taste, 1 cup corn kernels, 1 (15 ounce) cans black beans, rinsed and drained, and 1/2 cup chopped fresh cilantro. Nothing but good and healthy things in this recipe! Easy to prepare I just heated the oil in a medium saucepan over medium heat. Stirred in the garlic, and sautéed until lightly browned. Mixed the quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer for 20 minutes. Stir in the corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro and continue to stir until all ingredients are heated through. One delicious and healthy dish! The Quinoa had sort of nutty taste to it and combined with all the other ingredients made a very filling and hearty dish. I also heated up a can of Del Monte Diced New Potatoes. For dessert later a Healthy Choice Vanilla Bean Frozen Yogurt.
Wild Idea Buffalo Terres Major Filet
The second most tender cut on the animal. This treasured cut is found in the chuck shoulder.
Quinoa and Black Beans
1 teaspoon vegetable oil
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon roasted ground cumin
1 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
sea salt and pepper to taste
1 cup corn kernels
1 (15 ounce) cans black beans, rinsed
and drained (low sodium)
1/2 cup chopped fresh cilantro
1. Heat the oil in a medium saucepan over medium heat. Stir in the garlic, and saute until lightly browned.
2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
3. Stir corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.
Tags: Carbohydrate, Cayenne pepper, cook, Fruit and Vegetable, Olive oil, Potato, Sea salt, Sweet potato
A Diabetic Friendly Comfort Food, Sweet Potato Bisque! Thank you Angie for passing this along.
Sweet Potato Bisque
1 tablespoon extra virgin olive oil
3 slices turkey bacon, diced
1/2 cup diced onion
1/2 cup diced carrots
1/2 cup diced celery
4 cloves garlic, peeled and minced
1/2 cup fresh orange juice
2 medium sweet potatoes, peeled and diced
4 new potatoes, peeled and diced
6 cups flavorful chicken or vegetable stock, low sodium
1 tablespoon Splenda Sugar Blend
1/2 teaspoon cayenne pepper
1 pinch sea salt and freshly ground black pepper
Heat the olive oil in a large pan over medium-high heat; add bacon.
Cook for about 2 minutes to render the fat.
Add onion, carrot, celery, and garlic, and saute for 5 to 7 minutes, stirring frequently. Then add the orange juice and reduce to thick syrup.
Add the potatoes and stock and bring to a boil.
Reduce heat and simmer for about 30 minutes, or until the potatoes are tender.
Add Splenda Sugar Blend for Baking and cayenne.
Ladle mixture into a blender and pure thoroughly in batches; strain and season with salt and pepper. If the soup is too thick, thin with a little chicken or vegetable stock.
Makes 8 servings.
Nutrition Info Per Serving (1/8 of recipe): Calories 180 | Calories from Fat 45 | Fat 5.0g (sat 1.0g) | Cholesterol 0mg | Sodium 860mg | Carbohydrates 29g | Fiber 3g | Sugars 8g | Protein 5g
Tags: Black pepper, Buffalo Sirloin, Canola, Cayenne pepper, Great Range, Kroger, Kroger Wing Sauce, Sea salt, Shrimp
Today’s Menu: Buffalo Sirloin and Buffalo Shrimp w/ Baked Potato
Heavy, heavy rains since early last night, they even have posted a flood alert for the area. This weather is amazing through the Ohio Valley here! Cold and snowy to 60 degrees and sunny to rain and flooding in a matter of days. I wasn’t real sure on what to have for dinner so I dug into the freezer and found a Great Range Buffalo Sirloin Steak. So I had that and some unprepared Shrimp I had leftover from the other nights dinner to go with the Buffalo Sirloin.
So for my dinner tonight I prepared a Buffalo Sirloin along with Buffalo Shrimp and a Baked Potato. To prepare the Buffalo Sirloin I seasoned it with McCormick Grinder Steakhouse Seasoning. I pan fried it in Canola Oil about 4 minutes per side, to medium rare.
To prepare the Shrimp In a resealable plastic bag, I combined flour, Creole-style seasoning, garlic powder, ground cayenne pepper, onion powder, and ground black pepper. Seal the bag and shake a few times to combine the ingredients well. Rinse the Shrimp under cold water and place them in the plastic bag with the flour mixture. Seal the bag and shake to coat all of the shrimp well with the flour mixture. Then just fry the Shrimp on medium heat about 2 minutes per side. When done I put them in a large bowl that I had added Kroger Medium Wing Sauce to and shook until well covered with the Sauce. I love Shrimp any and all ways you can fix them! Love the heat on these. Served them with a side of Litehouse Bleu Cheese Dressing to dip them in. I also had a Baked Potato that I topped with Sea Salt and Ground Pepper along with I Can’t Believe It’s Not Butter. For dessert later tonight a Healthy Choice Chocolate Swirl Frozen Yogurt.
Tags: Bake, Cayenne pepper, Cooking spray, Dietary fiber, Egg white, Food, Worcestershire, Worcestershire sauce
Spicy Party Mix
13 cups freshly popped popcorn
2 egg whites, Egg Beater’s Egg Whites (1/2 cup)
1 1/2 teaspoons Worcestershire sauce
1/2 cup Splenda No Calorie Sweetener, Granular
2 tablespoons sweet Hungarian paprika
1 1/2 teaspoons cayenne pepper (less if you don’t like spicy heat)
3/4 teaspoon sea salt
1 1/2 cups dry roasted salted peanuts
1 1/2 cups whole almonds, toasted
1 cup pecan halves, toasted
2 1/2 cups low fat mini pretzels
Preheat oven to 325°F (160°C). Spray two 11-x13-inch jellyroll pans with cooking spray and set aside.
Pop popcorn and set aside.
Blend egg white, Worcestershire sauce, SPLENDA® Granular, paprika, cayenne and salt in a small mixing bowl.
Toss peanuts, almonds, pecans and pretzels together in a large mixing bowl. Add egg white mixture and stir until thoroughly coated. Add popcorn and toss until thoroughly coated.
Place on prepared baking pans. Bake for 20 to 25 minutes or until mix begins to get crispy. Remove mix from oven and pour onto parchment or waxed paper to cool. Cool to room temperature before serving.
Note: Store mix in an airtight container
Nutritional Information Per Serving: Serving Size 2/3 cup; Total Calories 150; Calories from Fat 100; Total Fat 11g; Saturated Fat 1g; Cholesterol 0mg; Sodium 130mg; Total Carbohydrate 11g; Dietary Fiber 2g; Sugars 1g; Protein 5g
Tags: Apple Cider Vinegar, Black pepper, Cayenne pepper, cook, Dinner, JB's Fat Boy Sauces, Mashed potato, Mustard, Onion, Pork chop, Potato, Sea salt
An extra tasty dinner tonight, Baked and Glazed Pork Chop in Apple Cider Honey Mustard Sauce w/ Cayenne and White Cheddar Mashed Potatoes and Sugar Snap Peas. I was at Jungle Jim’s Market last week and came across the JB’s Fatboy Apple Cider Honey Mustard Sauce. First time I’ve ever seen this Sauce from JB’s Fat Boy and it looked too good to pass up. Apple Cider Honey Mustard Sauce, it just sounds like it was meant for Pork!
First I preheated the oven to 400 degrees. I then rolled my Chops in flour that was seasoned with Sea Salt and Black Pepper. I placed the Chops in a small broiler pan with a wire rack and baked until the temperature of the Chops reached 165 degrees. I turned the Chops over after 15 minutes of baking and with a small basting brush basted on the Apple Cider Honey Mustard Sauce. Continued baking until done. The Chops came out moist and full of great flavor. The Apple Cider Honey Mustard Sauce is a perfect Glaze or Dipping Sauce for Pork! Love this Sauce like the rest of the JB’s Fat Boy sauces. The Apple Cider Honey Mustard Sauce is a great combo, you can taste the Mustard and the Apple Cider and then there’s a sneaky hint of heat to it. Great Sauce! I think it would go well for Chicken also, I’ll find out soon.
For sides to go with my pork Chops i prepared Cayenne and White Cheddar Mashed Potatoes, Sugar Snap Peas, and Aunt Millie’s Light Whole Grain Bread. First time making the Cayenne and White Cheddar Mashed Potatoes. The recipe came from the Simply Potatoes web site but I’m not really a fan of their Mashed Potatoes, love their other Potato products, so I used Bob Evans “Down on the Farm” Mashed Potatoes. I microwaved the Mashed Potatoes for a total of 5 minutes and when done added a 1/ teaspoon of Cayenne Pepper and 1/2 cup of freshly shredded Murray’s Light White Cheddar. Stirred until well mixed and served. I love Potatoes and this Potato recipe is fantastic!! The Cayenne and white Cheddar really lights the Mashed Potatoes up! You have to give this one a try. I left the original recipe and web link at the end of the post. I also had Walmart Marketside Sugar Snap Peas and Whole Grain Bread. For dessert later some Breyers Carb Smart Vanilla Ice Cream topped with Smucker’s Sugarless Hot Fudge Topping.
JB’s Fat Boy uses the finest quality, all natural ingredients to create products that will enhance the taste of each prepared meat product, so that each meal will be a pleasured, memorable experience.
Give the crowd something to buzz about when you add Apple Cider Honey Mustard Sauce to all your meat products. Serve directly as a condiment or coat on grilled meats during the last few minutes of cooking time. Also works great as a ‘Dip’ for any meat or chicken strips. 12 oz.
Ingredients: Brown Sugar, Apple Cider Vinegar, Vinegar, Apple Puree, Mustard, Honey, Habanero Pepper, Salt, Natural Smoke Flavor, Onion, Garlic, Spices, Filtered Water
Cayenne and White Cheddar Mashed Potatoes
Cheesy, peppery mashed potatoes pair well with roasted chicken for a great weeknight meal. An easy 5-minute mashed potato recipe.
1 package (24 ounces) Simply Potatoes® Traditional Mashed Potatoes
1/2 cup Crystal Farms® Wisconsin White Sharp Cheddar Cheese, shredded
1/4 teaspoon cayenne pepper
1. Peel film at corner of Simply Potatoes package to vent and heat on high for 3 minutes in microwave.
2. Completely remove film and stir.
3. Microwave on high for 1 additional minute.
4. Stir cayenne pepper and white cheddar into cooked mashed potatoes and mix well.
Tags: Butter, Cayenne pepper, Food Network, Nigella Lawson, Nuts, Tablespoon, Teaspoon, Union Square Cafe
mentioned where these are at you’ll go and sit at the bar and they give you a bowl of these and once they do you can’t stop eating them, she’s right! I made some earlier today and word of warning don’t prepare these before you dinner! They have a hint of heat with the Cayenne Pepper and then a hint of sweet with the Dark Brown Sugar, along with the melted Butter and chopped Rosemary just for good measure. Really a great snack. The recipe along with the web link is below.
The Union Square Cafe’s Bar Nuts
2 tablespoons coarsely chopped fresh rosemary leaves
1/2 teaspoon cayenne pepper
2 teaspoons dark brown sugar
2 teaspoons Maldon or other sea salt
1 tablespoon unsalted butter, melted
Preheat the oven to 350 degrees F.
Toss the nuts in a large bowl to combine and spread them out on a baking sheet. Toast in the oven until light golden brown, about 10 minutes.
In a large bowl, combine the rosemary, cayenne, sugar, salt and melted butter.
Thoroughly toss the toasted nuts in the spiced butter and serve warm. And once you eat these, you will never want to stop.
Tags: Broth, Cayenne pepper, Chili pepper, cook, Home, lime, Mayo Clinic, Monterey Jack
Spice up the new year
Herbs and spices can enhance color, taste and aroma of dishes and save on the calories
By Alexis Larsen
Many people making a New Year’s resolution to lose weight may believe that patience, willpower and restraint doesn’t sound like it will taste very good.
Almost any dietician would beg to differ.
The Mayo Clinic’s website suggests jazzing up meals for those looking to cut calories: “Whether you’re just starting a plan for healthy eating or have been following a healthy diet for years, sticking to it can sometimes be challenging. But healthy eating doesn’t have to be boring or tiresome. Flavorful food combinations, new cooking ideas and an inventive spirit can add pizazz to your meals and snacks, and keep you motivated to meet your goals for healthy eating.”
One way to do that is by cooking with herbs and spices as a way to enhance color, taste and aroma and as a way to lessen the amount of salt and fat that are often relied on to flavor recipes.
Here are two recipes from the Mayo Clinic for winter weather soups that go easy on the waistline without sacrificing the flavor that keeps it interesting.
Here are two recipes from the Mayo Clinic for winter weather soups that go easy on the waistline without sacrificing the flavor that keeps it interesting.
CURRIED CARROT SOUP
A splash of lime juice and a blend of spices transform an everyday carrot soup into a sophisticated indulgence. Accompany the soup with a green salad and crusty whole-grain bread for a complete meal.
1 tablespoon olive oil
1 teaspoon mustard seed
1/2 yellow onion, chopped
1 pound carrots, peeled and cut into 1/2-inch pieces
1 tablespoon plus 1 teaspoon peeled and chopped fresh ginger
1/2 jalapeno chili, seeded
2 teaspoons curry powder
5 cups chicken stock, vegetable stock or broth
1/4 cup chopped fresh cilantro (fresh coriander), plus leaves for garnish
2 tablespoons fresh lime juice
1/2 teaspoon salt (optional)
3 tablespoons low-fat sour cream or fat-free plain yogurt
Grated zest of 1 lime
In a large saucepan, heat the olive oil over medium heat. Add the mustard seed. When the seeds just start to pop, after about 1 minute, add the onion and saute until soft and translucent, about 4 minutes. Add the carrots, ginger, jalapeno and curry powder and saute until the seasonings are fragrant, about 3 minutes.
Add 3 cups of the stock, raise the heat to high and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the carrots are tender, about 6 minutes.
In a blender or food processor, puree the soup in batches until smooth and return to the saucepan. Stir in the remaining 2 cups stock. Return the soup to medium heat and reheat gently. Just before serving, stir in the chopped cilantro and lime juice. Season with the salt, if desired.
Ladle into warmed individual bowls. Garnish with a drizzle of yogurt, a sprinkle of lime zest and cilantro leaves.
WHITE CHICKEN CHILI
To add more variety in flavor, color and texture, add several different beans, including kidney, garbanzo or black beans, or add more chopped vegetables, such as carrots and celery. If you add these vegetables, increase the amount of chicken broth to accommodate the added ingredients.
1 can (10 ounces) white chunk chicken
3 cups cooked white beans
1 can (14.5 ounces) low-sodium diced tomatoes
4 cups low-sodium chicken broth
1 medium onion, chopped
1/2 medium green pepper, chopped
1 medium red pepper, chopped
2 garlic cloves, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
Cayenne pepper, to taste
6 tablespoons shredded reduced-fat Monterey Jack cheese
3 tablespoons chopped fresh cilantro
6 ounces low-fat baked tortilla chips (about 65 chips)
In a large soup pot, add the chicken, beans, tomatoes and chicken broth. Cover and simmer over medium heat.
Meanwhile, spray a nonstick frying pan with cooking spray. Add the onions, peppers and garlic and saute until the vegetables are soft, 3 to 5 minutes.
Add the onion and pepper mixture to the soup pot. Stir in the chili powder, cumin, oregano and, as desired, cayenne pepper. Simmer for about 10 minutes, or until all the vegetables are soft.
Ladle into warmed bowls. Sprinkle each serving with 1 tablespoon cheese and 1 teaspoon cilantro. Serve with baked chips on the side (about 6 to 8 chips with each serving of chili).
Tags: Black pepper, Cayenne pepper, Green Giant, Mashed potato, Olive oil, Parsley, Potato, Sea salt
Today’s Menu: Bread Crumb Crusted Tilapia w/ Smashed New Potatoes, Seasoned Blackeye Peas, and Whole Grain Bread
For dinner I fried up some Tilapia fillets that I rolled in Italian Style Bread Crumbs that I had seasoned with Cayenne Pepper, Sea Salt, and Ground Black Pepper. I made sure that the fillets were well coated and fried them in Extra Virgin Olive Oil about 4 minutes per side. The fillets came out delicious. I love Tilapia! It fries up to a beautiful golden brown and has a fantastic mild taste. Plus it can be used and prepared many ways.
For sides I had a can of Margaret Holmes Seasoned Blackeye Peas, Smashed New Potatoes, and Healthy Life Whole Grain Bread. To make the Smashed Potatoes I used Green Giant Klondike Petite Gourmet Potatoes. I cut each Potato in quarters. Then after putting them in a bowl I added a tablespoon of Extra Virgin Olive Oil and then seasoned with McCormick Grinder Sea Salt, Black Peppercorn, Dill, and Parsley and mixed until all were coated. I then boiled them for 20 minutes. Then put them in a serving bowl and with a fork smashed them up. Added I Can’t Believe It’s Not Butter and 2 slices of crumbled Turkey Bacon and continued to smash and mix. For dessert later a slice of Pillsbury Nut Quick Bread topped with a scoop of Breyer’s Carb Smart Vanilla Ice Cream.
Tags: anchorbar, Buffalo, Buffalo wing, Cayenne pepper, Frank, Frank Lenz, Frank's RedHot, Teressa
A Buffalo wing, hot wing or wing is a chicken wing section (drumette or flat) that is traditionally deep-fried unbreaded and then coated
in sauce. Classic Buffalo-style chicken wing sauce is composed of a vinegar-based cayenne pepper hot sauce and butter. Buffalo wings are traditionally served with celery sticks and blue cheese dressing.
Buffalo wings were created in Buffalo, New York. The residents of Buffalo generally refer to them as “wings” or “chicken wings” rather than “Buffalo wings.”
Cayenne pepper hot sauce and melted butter or margarine are the basis of the sauce. Buffalo wing sauce can be made with a variable amount of heat/spiciness, with the names of these sauces generally corresponding to the level of heat, such as mild, medium, or hot. Typically, the wings are deep-fried (although they are sometimes grilled or baked). The wings are usually fried in oil until they reach close to a golden brown color. They are then drained where they can either be placed in a bowl with sauce or seasoned with salt and pepper. Following this, one covers the bowl tightly and shakes to coat the wings. As an alternative to waiting to coat the wings until after they are cooked, one can also put seasoning over the wings in a sealed bag and shake them until they are coated evenly. Afterwards, the wings are arranged on a baking sheet and baked until they are cooked thoroughly. Wings can then be served dry with sauce on the side.
There are four different legends about how Buffalo wings came to be.
*The first story is that Buffalo wings were first prepared at the Anchor Bar by Teressa Lenz, who owned the bar along with her husband Frank. Upon the unannounced, late-night arrival of their son, Dominic, with several of his friends from college, Teressa needed a fast and easy snack to present to her hungry guests. It was then that she came up with the idea of deep frying chicken wings (normally thrown away or reserved for stock) and tossing them in cayenne hot sauce.
*A second version, as told by Dominic Lenz (Frank and Teressa’s son) to The New Yorker reporter Calvin Trillin in 1980, stated: “It was Friday night in the bar and since people were buying a lot of drinks he wanted to do something nice for them at midnight when the mostly Catholic patrons would be able to eat meat again.” He stated that it was his mother, Teressa, who came up with the idea of chicken wings.
*The third version of the origin involved a mis-delivery of wings instead of backs and necks for making the bar’s spaghetti sauce. Faced with this unexpected resource, Frank Lenz says that he asked Teressa to do something with them.
*The fourth version has nothing to do with the Lenz’s or the Anchor Bar. Calvin Trillin stated in his 1980 New Yorker article that a man named Daniel Gorsky also claimed credit for serving chicken wings in a special “mambo sauce”. Chicken wings in mambo sauce became the specialty at his Buffalo restaurant in the mid-1960s. Young had registered the name of his restaurant, Daniel Gorsky’s Wings ‘n Things, at the county courthouse before leaving Buffalo in 1970.
Marketing materials for Frank’s RedHot claim that it was the hot sauce used in the Bellissimos’ original recipe.
Buffalo wings are used in competitive eating events, such as Philadelphia’s Wing Bowl and at the National Buffalo Wing Festival.
The first mention of Buffalo wings on national television may have been on NBC’s Today show in the 1980s. Teressa Bellissimo cooked a batch before the camera, and mentioned that she was using a certain brand of hot sauce by name. Bryant Gumbel commented that the chicken wings looked like “drummies”. Increasingly, since the 1970s, restaurants were promoting an entree of the thicker first joint of the wing, calling them “chickies” or “drummies”, to people who wanted the flavor of traditional “southern fried chicken” in about ten minutes, versus the twenty minutes or more needed to properly fry the thicker breast, thigh, or drumstick portions of a chicken. The dish radically gained prominence nationally after the Buffalo Bills’ four consecutive appearances in the Super Bowl from 1990-1993 focused considerable media attention to the area for an extended period of time, giving Buffalo cuisine significant nationwide exposure. Clips showing cooks preparing the dish continues to be featured on nationally televised sporting events involving the Buffalo Bills and to a lesser extent the Buffalo Sabres.
The Travel Channel show Food Wars held a competition between Anchor Bar and local Buffalo rival Duff’s Famous Wings. Duff’s
narrowly won, with Duff’s wings considered to be spicier, while Anchor Bar’s was meatier and fried more well-done.
In “Tailgate Warriors with Guy Fieri”, Buffalo vs. Chicago, the buffalo team made Buffalo Wings.
The appellation “Buffalo” is also now commonly applied to foods other than wings, including chicken fingers, chicken nuggets, popcorn chicken, shrimp and pizza that are seasoned with the Buffalo-style sauce or variations of it.
The flavor of Buffalo wings is replicated by a number of dishes. A common variation on the “buffalo” sauce flavor is found in potato chips produced by a number of different companies. Many of these “Buffalo Chips” also incorporate a simulated blue cheese flavoring to simulate the complete buffalo wing experience.
The Xcel Energy Center in St. Paul, Minnesota serves a more esoteric take on buffalo-flavored food products with their “Buffalo Dog” available at concession stands inside the arena. The hot dog is topped with buffalo sauce, blue cheese, and cole slaw in a unique combination of North Carolina-style slaw dogs and buffalo wings — neither dish is indigenous to the Minneapolis-St. Paul area, and despite buffalo wings’ ubiquity, slaw dogs are uncommon in the Twin Cities.