Thursday, March 17, 2011

I’m high on life.. Of course, beer is my life.

My husband and I go out every Wednesday night for our date night . . . AKA Wings & Beer Night.  We go to the same place every week . . . Porky's Cafe in Shelton, CT.  There's always good service, beer is always cold and the food . . . especially the wings . . . is fantastic.

It's all good!
They know us there.  It's kind of like a scene from Cheers . . . "Hey Norm!"  Except it's . . . "Hey Cher!".

We walk through the door and within a minute or two there's a pitcher of beer with two frosty mugs.  A little while later our wing order arrives.  You can't beat that!

We love our wings and beer night . . . it's our break in the week and gets us over the hump.  


The following story on the origin of Buffalo Chicken Wings was written by Dom Bellissimo  executive/chef/manager, of the Anchor Bar:

"I would like my customers to know the real story behind our chicken wings. One Friday night back in 1964, I was working behind the bar. It was busy that night. My mother, Teressa, was in the kitchen cooking and dad, Frank, was in the restaurant greeting customers. It was one of those good Friday nights.

At about 11:30 p.m., a group of my friends came through the door, and they were starving! I told them to wait until midnight so they could have what they wanted. I served another round of drinks. By midnight, they were really hungry. I asked my mother to fix something for them. About 20 minutes later, she brought out two plates and set them on the bar. They all asked, "What is this?." To tell you the truth, I also was curious to know what those things were! They looked like chicken wings, but I was afraid to say so!

To make a long story short, yes, they were chicken wings. She was about to put them in the stock pot (for soup). She looked at them and said, "It's a shame to put such beautiful wings in a stock pot."

The rest is history! My mother created the famous chicken wings now served all over the country! Wherever you go, when you mention chicken wings, you will remember about my mother, Teressa, and that famous night in Buffalo."

This is a Buffalo Chicken Pizza recipe using the original Buffalo Wing recipe from the Anchor Bar in Buffalo, NY.

1/2 Lb. Chicken Tenderloin, Cut Into Bite-Size Pieces
1 Tablespoon Vegetable Oil
1 Tsp Salt
1 Cup All-Purpose Flour
1 1/2 Tablespoons White Vinegar
1/4 Teaspoon Cayenne Pepper
1/8 Teaspoon Garlic Powder
1/4 Teaspoon Worcestershire Sauce
1 Teaspoon Tabasco Sauce
1/4 Teaspoon Salt
6 Tablespoons Louisiana Hot Sauce (Frank's Is The Brand Used In Buffalo)
6 Tablespoons Unsalted Butter

Preheat oven to 425 degrees F.

In a bowl toss the chicken with the oil, and salt. Place into a large Ziploc bag, and add the flour. Shake to coat evenly. Remove the chicken from the bag, shaking off excess flour, and spread out evenly on a baking dish. Do not crowd. Bake for about 20 minutes.

While the chicken is baking, mix all the ingredients for the sauce in a pan, and over low heat bring to a simmer, stirring occasionally, and then turn off.

After the chicken is cooked, transfer to a large mixing bowl. Pour the sauce over the hot wings and toss with a spoon or spatula to completely coat.

Set aside until you’re ready to assemble your pizza.

For the Pizza:

1/3  Pizza Dough From This Recipe
2 Cups Mozzarella Cheese
Olive Oil
1 Cup Pizza Sauce
1/2 Cup Blue Cheese

Preheat the oven to 400.  Spread the oil and sauce on the pizza crust.

Add the cheese.

Top with the prepared Buffalo chicken

Sprinkle on the Blue cheese

 Bake for 15-20 minutes (or until the cheese is lightly browned).

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