Wednesday, June 17, 2009

Buffalo-Chicken Sammies

Good Morning my fellow food lovers, today's special is.....Buffalo Chicken Sammies with Pimento Stuffed Green Olives.....
I think I'll show you a picture, give you the recipe and let you decide for yourself:

2 Chicken Breasts, Shliced*
1 Tablespoon Oil, olive or peanut - your preference
2 or 3 - 6" Hoagie buns, I used baguettes**
1/4 cup Mayo
1 Heaping Tablespoon of Sour Cream
1/4 cup Franks Hot Wing Sauce
2 or 3 Tablespoons Bleu Cheese Crumbles
5 Pimento Stuffed Green Olives, sliced thin

Heat your pan on med-low, once hot - add about a
Tablespoon of oil
Add your Shliced Chicken and Sautee til slightly browned
(Season your chicken, salt and pepper will do)
In a separate bowl for the sauce, combine: Mayo, Sour Cream, Hot Wing Sauce and Bleu Cheese Crumbles, mix it with a spoon
Slice Green Olives thin, set aside
Toast your roll slightly

Assembly - Slice your roll on the side, stuff it full with Shliced Chicken, spoon a liberal amount of sauce over the chicken, top with sliced Green Olives.
Serves 2

*Shliced: This is the word I've come up with for slice-shaving, much like how chicken is prepared asian style. Ready.....Cutting board, damp squeezed-out kitchen towel flat underneath (so the board won't skirt around on ya). The following is from a "righty" perspective, so if you are a lefty, reverse.

Lay the Chicken Breast, shiny plump side up, on your board. Looking down at the breast, you want the thick side on your right, and the skinny-pointed end on your left. Warning, my next statement involves touching raw chicken.....I TOUCH my food. Grab a hold with your left hand, turn your Chef's knife (the big one) at an angle, angling away from you... and Shlice on the bias, starting with the thick end. What you are going for? This should look much like old-timey shaving with a blade, the part where they sharpen the blade on a leather strap. The strap representing the Chicken breast, and the blade of course representing your chef's knife. Your chicken will end up thin and shaved. It will A, cook faster, B have more surface area to season, C the texture is much nicer. I'm a huge texture person, I want my food to taste good and feel good in my mouth.

**Note on Baguettes, buy them when you go to the grocery store - cut them into 6" pieces, shove'em in freezer bags and keep them on hand. When you need some bread, pull a couple out of the freezer and throw it in the toaster oven, or oven @ about 200 degrees for a couple minutes until defrosted. (It's like pretend fresh baked bread) I use them for toast with breakfast, garlic bread with dinner, sandwiches...whatever you need bread for. No waste, single serving, on hand, hot bread.


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