Is there anything more satisfying than digging into a big pile of buffalo chicken wings? Getting all that sticky sauce stuck to your face and fingers is a truly primal experience. If I really get into it I can imagine back to the time of the caveman and tearing apart the meat and sucking on the bones mmmmmmm.
Now that I am out of that food coma, let me cut to the chase. I really don’t want to be stained orange or have sauce smudges all over my face when out on a date or wearing my LJP accessories. And to be honest, I don’t love the fact that I need to spend more time at the gym after eating that pile of wings. Therefore, we have taken all the flavorful goodness of hot wings and created hot balls! Um…perhaps the double entendre is a bit unappetizing? These hot. …buffalo chicken balls have the heat, the sauce, the celery and blue cheese all wrapped up into one neat little package. And for those you can’t do buffalo without a dipping sauce, you can have a double dose of blue cheese, inside and out.
I will warn you though that this sauce is so good, I can’t guarantee that you won’t want to lick the plate. What you do behind closed doors is your own affair, no judgment!
Cool and refreshing is my top priority for beer with my wings. Your typical trashy lite beer will probably do the trick but even a Corona won’t compete with the spicy and sweet sauce.
Buffalo Chicken Balls
Notes: I like my vegetables grated or microplaned because I want to make sure I only bite into cheese crumbles not raw veg. If you like a little more texture then feel free to chop more coarsely but you may need less breadcrumbs. Also one of my favorite wing joints does a sauce called Honey Hot, that I have recreated here. It just sweetens up the sauce a little and cuts down on the heat. Use what you like. Feel free to use bottled blue cheese dressing too.
1 lb ground chicken
2 stalks celery, chopped or grated
¼ onion, chopped or grated
salt and pepper
½ cup blue cheese crumbles (I used gorgonzola)
¾ cup more or less of seasoned breadcrumbs (you want to use the least amount possible to bind the meat
4 tbsp butter
1/3 cup hot sauce
2 tbsp honey
½ cup Greek yogurt
2 tsbp light mayo
¼ up blue cheese
Directions:1) Preheat oven to 450 degrees F.
Fall is here! As the temperature starts to drop, I inevitably find myself opting for ramen more and more. Thrillist came out with a great list of the best ramen in NYC. I definitely agree with most of the winners on their list (Ippudo is definitely a favorite – opt for the proscuitto and brie spring rolls with balsamic glaze as a welcome addition to the traditional pork buns). I also love Jin Ramen up in West Harlem (3183 Broadway). It's less fussy and has a spicy tonkatsu that is to die for. Also, if timed right, you can avoid the two hour wait that is synonymous with the other more popular ramen joints in the city.
Read the list of top ramen in NYC here.
Here's a list of the top ramen in the USA.
October is here and it's my favorite month of the whole year! Time for apple picking, pumpkins, costumes, and fun themed cocktail parties while the temperature has yet to plummet below freezing!
With that being said, I'm always on the lookout for easy and (relatively) healthy cocktails – especially ones that incorporate tequila! Make this drink for one, or multiply the recipe for a group!
What You'll Need:
2 oz of tequila (preferably silver or blanco tequila)
1 oz fresh lime juice
Optional: 1/2 teaspoon agave (I found the recipe didn't need it so this is entirely to taste)
1) Cut the melon in half and take out the seeds.
2) Hollow out the melon with a spoon and add the pieces to a blender.
3) Blend until smooth.
4) Add the melon juice, ice, lime (and agave if you're using it) to a shaker.
5) Then, mix salt on a rimmed plate (bonus points if you also include chili powder) and run a wedge of lime around your margarita glass before coating the glass in the mixture.
Pizza is one of the most versatile foods and one we all enjoy eating year round. So, in honor of our favorite cheesy food, we're raising our glass to Thrillist this week for their awesome list of the top 33 pizza joints in the country.
I will definitely be adding many of their suggestions to my list of must-dos. I also humbly add Amici's in San Francisco (can't get enough of their red clam pie when I'm in town) and Porta in Asbury Park, New Jersey. What are you favorite pizza places?
Read the article here
Sports bars are notorious for their snacks. There can be nothing more enjoyable than digging into a plate of “appeteasers” surrounded by good friends and good booze. But lately, the standard fare at your typical bar has become pedestrian and tired. No longer are the days when a plate of potato skins can thrill you. The 80s are over and so are mozz sticks, Miller Lites , and mullets. The least they could do is class up the apps. Therefore, I submit for your approval a new take on some classic flavors; all the charm of the spud without the solidified cheddar cheese in a skin. These bacon wrapped potatoes provide a bit of whimsy while satisfying your cravings for BACON and starch. A creamy dill sauce replaces the heavy sour cream for a flavorful finish.
Simple flavors can stand up to a bold brew. Go for something hearty like a stout or if you really want to go nuts, grab a bottle of something bacon flavored. If it’s hard to find something bacon flavored that doesn’t have that artificial taste, instead try Port City Brewing which does a nice porter if that’s your thing.
Bacon Wrapped Potatoes with Dill Sauce
What You'll Need:
1 lb or so of new potatoes (halved)
9 slices bacon, cut in half crosswise
¼ cup light mayonnaise
½ cup fat-free Greek yogurt
splash of half and half (more for a thinner sauce)
1 tbsp dill weed
½ tsp seasoning salt (Lawry’s)
1 tsp dried parsley
salt and pepper