Donnerstag, 2. September 2010

Chicken Club Sandwich

Almost lunch time mates. Let´s have a sandwich party =)


Serves: 8

• Garnishes: Black Olives/Green Olives/Pickled Onions
• 2 pounds Boneless Chicken Breasts -cut into 8 slices
• Salt and Fresh Ground Pepper to taste
• 2 teaspoons Extra Virgin Olive Oil
• 1 Large Loaf of French or Italian Bread
• 3/4 cup Mayonnaise
• 1/4 cup Heinz Spicy Brown Mustard
• 1-1/2 pounds Thick Slab Bacon -Cooked Crisp and Drained on Paper Towels
• 4 Ripe Tomatoes -Thinly Sliced
• 3 Medium Avacados -Pitted, Peeled and Thinly Sliced
• 8 Large Bib Lettuce Leaves


Place the chicken slices between wax paper and pound to about 1/8-inch thickness.
Season lightly with salt and pepper.
Heat the oil in a large skillet and sauté the chicken until golden -about 1-2 mins per side.
Set aside.
Slice the loaf of bread horizontally and set aside.
Combine the mayonnaise with the spicy brown mustard in a small bowl.

To build the sandwich:

Spread the mustard-mayonnaise on each half of the bread.
Arrange the chicken slices on the bottom layer of the bread.
Top with the bacon, tomatoes, avacados, roasted red pepper strips and lettuce leaves.
Season with salt and pepper to taste.
Top with the other bread half.
Garnish the sandwich loaf with toothpicks stuck through with olives and onions.

Mittwoch, 1. September 2010

Buffalo wings

Here´s another classic. My favorite bar food :)

Buffalo wings are always a hit for parties or snacking. Both spicy hot and deliciously mild recipes are listed below. Serve with blue cheese dipping sauce, or favorite sauce (try ranch dressing!). These popular chicken wings can be made the traditional way (Anchor Bar) or in a nuevo take on the buffalo wing recipe that started it the craze.


4 pounds Chicken wings
Freshly ground black pepper
Salt (if desired)
4 cups Vegetable Oil
4 tablespoons butter or margarine
5 tablespoons Louisiana-brand hot sauce or Tabasco sauce
1 tablespoon white wine vinegar

1. Chop off the tip of each chicken wing, and discard it. Chop the wing in half (cutting at the joint) to make 2 pieces. Grind on fresh black pepper and sprinkle with salt if desired.
2. Heat the oil over high heat in a deep skillet, Dutch oven, or deep-fat fryer until it starts to pop and sizzle (around 400degrees F). Add half the chicken wings and cook until they're golden and crisp, stirring or shaking occasionally. When done, remove them to drain on paper towels and cook the remaining wings.
3. Melt the butter or margarine over medium heat in a heavy saucepan, add the hot sauce and the 1 tablespoon of vinegar. Stir well and remove from the flame immediately.

4. Place the chicken on a warm serving platter, pour the sauce on top, and serve
Here is the original recipe created by Ms. Teresa Bellissimo, owner of the Anchor Bar and Restaurant, in Buffalo, NY. It is taken from Totally Hot! The Ultimate Hot Pepper Cookbook.
This recipe from CDKitchen for Anchor Bar Buffalo Chicken Wings serves/makes 4 lbs

First posting.

Hello chicken friends.

This is my very first attempt to write a blog.. so please be patient. I will dedicate this blog to my biggest passion. Cooking (and BBQing of  course) chicken. So please check back daily for new recipies and what not :)