Buffalo Chicken Macaroni and Cheese

Photograph by Con Poulos for Food Network

Potlucks are always fun and are becoming more and more popular again. Its always exciting to see and taste what people bring and be able to share those recipes with one another. For a recent potluck, my friend Leilani made Buffalo Chicken Mac and Cheese, comes from the Food Network website, easy to make, and so much fun! It was a HUGE hit so I have to share the recipe. Thanks for bringing it Leilani!! It was delicious!

Serves 6-8

Ingredients

7 tablespoons unsalted butter, plus more for the dish
Kosher salt
1 pound elbow macaroni
1 small onion, finely chopped
2 stalks celery, finely chopped
3 cups shredded rotisserie chicken
2 cloves garlic, minced
3/4 cup hot sauce (preferably Frank's)
2 tablespoons all-purpose flour
2 teaspoons dry mustard
2 1/2 cups half-and-half
1 pound yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups)
8 ounces pepper jack cheese, shredded (about 2 cups)
2/3 cup sour cream
1 cup panko (Japanese breadcrumbs)
1/2 cup crumbled blue cheese
2 tablespoons chopped fresh parsley


Directions

Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.

Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.

Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.

Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top.

Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.

Baked Shrimp Scampi

Ina Garten, another one of my favorite celebrity chefs. I love her recipes because they are simple to make and the recipes are spot on. I'll be sharing several I made from her but my most favorite I've made many times is her yummy and bubbly, Baked Shrimp Scampi. Make it for a crowd or single servings, its DELICIOUS and you will not be disappointed.... Give a try!

Serving size  6

Ingredients

2 pounds (12 to 15 per pound) shrimp in the shell
3 tablespoons good olive oil
2 tablespoons dry white wine
Kosher salt and freshly ground black pepper

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
4 teaspoons minced garlic (4 cloves)
1/4 cup minced shallots
3 tablespoons minced fresh parsley leaves
1 teaspoon minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup panko (Japanese dried bread flakes)

Lemon wedges, for serving



Directions..

Preheat the oven to 425 degrees F.

Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.





COPY CAT! Scolari's Buffalo Fries

Buffalo wings are one of my favorite finger foods... spicey, tangy and great for a crowd. I recently tried Buffalo Fries at Scolari's Good Eats, on Park St in Alameda Ca... DELICIOUS!!! Scolari's is an American Style takeout spot, located next to a popular watering hole where they also serve Scolari's food. They are open for lunch and dinner and their menu is kid friendly.

Ran by Chef Michael Boyd, this place has become a local favorite. From what I have heard and read, he uses only fresh ingredients bought from local resources such as local bakeries, farmers markets and local produce stores. Scolari's is known for their small but creative menu that includes daily specials along with vegetarian specials and on a regular basis include a classic stromboli, burger, deep fried hot dog, sandwiches, salads, pizza and the delicious buffalo fries which I had to recreated in my own kitchen. These fries are tossed in a buffalo sauce and topped with pickled veggies and blue cheese. My mouth is watering just thinking about it!

Please visit this little Gem, you will not be disappointed!

Now, here is my version of Scolaris Buffalo Fries and I must admit, I did a pretty good job recreating them. Hope I have done them justice Chef Boyd!
serves 2-4

Ingredients

4 Russet potato, skin on, and cut into 1/3 inch fries
5 tbsp of salted butter
4 tbsp of Tapatio Hot Sauce (any hot sauce can work)
1 carrot, julienned small (use a julienning blade if you have one)
1 celery, sliced very thin (use a mandoline if you have one if not cut as thin as you can)
3 green onions, chopped
1 juicy lemon
4-6 tbsp crumbled blue cheese
flat leaf parsley for garnish
pinch of salt
Vegetable oil for deep frying

For the pickled carrots and celery...
Mix julienned carrots, sliced celery, chopped green onions pinch of salt and lemon juice in bowl and toss. set aside in refrigerator.

Next make buffalo sauce.

In a small sauce pan start melting the butter and add the hot sauce, turn heat off and whisk until smooth and thick and set aside.


Heat vegetable oil in a large pot good for frying, such as a dutch oven to 350 degrees. Use a candy thermometer to check oil temperature. Have a paper towel lined bowl to place fries once they are done and also large enough to use for tossing later. Start frying cut potatos in batches until golden brown and crisp then place in bowl. Once frying is complete, remove paper towel from bowl, salt fries to your liking and pour all of the buffalo sauce onto the potatos and toss. Place tossed buffalo fries on a large serving plate, sprinkle blue cheese, garnish with the pickled carrots and celery and sprinkle with parsley.

Get your forks, your ready to eat!


Also try them the Mexican way!

Substitute...
blue cheese with cotija cheese.
carrots, green onion and celery with thinly sliced radishes and red onion
Instead of parsley, sprinkle with cilantro!
YUM!!!

Tyler Florence's Crisp Chicken Wings with Thai Chili-Lime Butter

Now if these wings won't make your taste buds dance, I don't know what will! From Tyler Florence's cookbook, Tyler's Ultimate, the Chicken Wings with Thai Chili-Lime Butter are absolutely delicious. Use the whole wing or drumettes, either way they are to die for. Hope you enjoy them as much as I do!


Service 4-6

Ingredients

4 pounds chicken wings
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
8 tablespoons (1 stick) unsalted butter, softened
1 big, fat rounded tablespoon Thai red curry paste
1/4 cup honey
1/4 cup soy sauce
1 lime, halved
Chopped cilantro leaves, for garnish
Sliced red Jalapeno, for garnish


Directions

Preheat the oven to 425 degrees F.


Rinse the wings under cool water and pat dry. Put them in a bowl, drizzle with olive oil and season well with salt and pepper. Toss to coat with the seasoning. Then spread the wings out on a baking sheet and roast about 25 minutes until the skin gets crisp and brown, and the meat is tender.


While you wait, throw the butter, red curry paste honey and soy sauce into a blender. Season with salt and puree. Scrape into a big bowl. When the wings come out of the oven put add to the bowl with the curry butter. Squeeze the juice of the lime over the wings. Give it a toss and you're done. Garnish with cilantro.