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Charlie~

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The Anchor Bar in Buffalo New York is famous for buffalo Wings, and herein I relate an article from my upcoming cookbook The UltimateChicken Wing Cookbook, coming out this week.

It appears that the preperation for great, spicy chicken wings depends on the quality of the meat, and the preperation. Read further…

The key to good Buffalo Wings is how you prepare them as well as the
ingredients and the handling of the wings. The most successful wings
served up here in Buffalo are what they call “Grade A Grinders.” Fresh
wings that are very large and meaty. Usually, you cannot get them in a
frozen package, but can get them from a poultry dealer. Once you find them
make sure they are absolutely fresh. Wash them in cold water, split them
at the joint and remove the tips. Place them on a rack on a pan and
refrigerate overnight to let the blood and water drain out of the wings.
THIS IS A REAL KEY. Drying the wings under refrigeration will help to make
them a much crispier product, once deep fried. Next, use a deep fryer or a
very heavy deep pot with a thermometer and add the oil. Peanut oil is very
good, or a commercial product such as can be found at a restaurant cash
and carry called Mel Fry. Heat the oil up SLOWLY, to 365F, and depending
on the size of the fryer, deep fry the dry wings 6-8 minutes in small
batches, until thoroughly done and golden brown. Hold the cooked wings in
a warm oven if necessary. A combination of melted margarine and hot sauce
in the ratio of 1 part margarine to 3 parts hot sauce will add the right
zing. The key here is to add just enough sauce to coat the wings - the
more sauce you add, the hotter they will be. For the very brave, 1 part
margarine to 3 parts hot sauce and 1 part Tabasco is referred to as
“Suicidal Wings” by the late and dear Don Bellissimo, who owned the Anchor
Bar.

Working quickly, place the deep fried wings in a large bowl and add the
sauce mixture, shaking to coat them.

There are many good hot sauces to use; the one they use is either Durkee
Franks Red Hot Sauce or Wingers Original, again found in a restaurant cash
and carry.

Celery sticks and chunky blue cheese dressing (Ken’s Buffalo Style Blue
Cheese is a popular one) and plenty of napkins.

Enjoy, and look for our newest cookbook soon…

Peace,

Charlie~

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In a recent email from my Aussie friend Bee Bradtke, of Permaculture: Design Your Paradise, we had a good laugh over the glut of vegetables that are so bountiful in the summer. it prompted me to post this recipe for your enjoyment:

MIXED GRILLED SHELLFISH AND VEGETABLES

8 ears fresh corn with husks
6 tbsp. (3/4 stick) butter
2 1/2 tbsp. minced mixed fresh herbs
(such as basil, sage, and thyme)
20 littleneck clams, scrubbed
4 thin lemon slices
32 uncooked unshelled med. shrimp
Olive oil
4 med. red or yellow onions, peeled
(roots left intact)
Lemon-Pepper Butter*

Soak corn in husks in cold water 30 minutes. Peel back husks without detaching. Pull off corn silk. Melt butter with herbs in small saucepan over low heat, stirring occasionally. Brush corn with butter mixture. Pull husks up around corn to cover. Cut four 6 inch squares of heavy-duty foil. Place 5 clams and 1 lemon slice in center of each square and wrap loosely. Refrigerate until ready to use. Thread 4 shrimp lengthwise onto each skewer. Brush lightly with olive oil. Refrigerate until ready to use. Prepare barbecue (high heat). Halve onions lengthwise. Brush with olive oil. Arrange on grill and cook 10 minutes. Arrange corn and foil packs on grill and cook 5 minutes. Add shrimp skewers. Continue cooking until onions are tender and slightly blackened, about 10 minutes, corn is almost tender, about 10 minutes, clams have opened, about 10 minutes and shrimp is pink, about 5 minutes, turning occasionally. Divide among 4 plates. Serve, passing butter separately. 4 servings.

LEMON - PEPPER BUTTER:
1 c. (2 sticks) unsalted butter
1/4 c. fresh lemon juice
Freshly ground pepper

Stir all ingredients in heavy small saucepan over low heat or on grill until butter melts. Serve immediately. Makes about 1 1/4 cups.

Enjoy!

Peace,

Charlie~

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