Brined, Grilled Buffalo Wings

We've documented our love of Buffalo Wings in the past, not only as a unique bit of Americana but also as inspiration for our Chicken Burger.  Playing around with approaches over the Fourth of July holiday recently lead to a brined, grilled variation we fell in love with. Thought we'd share. Boneless and Skinless Chicken "Wings" Brine: [...]

Split Whole Roast Chicken & Stuffing

Necessity is the mother of invention. It also leads to re-visiting the past. We were looking for the best way to use some excess wild rice stuffing which we had prepared for use in stuffing a kabocha squash (bit more on the kabocha here). We used wild rice from Northern Wisconsin, pre-cooked in chicken broth [...]

Buffalo Chicken – Buffalo, New York

We have added Buffalo, New York, to our list of cities for Great Lakes Cuisine and included two iconic locations: Anchor Bar and Charlie the Butcher. Anchor Bar is the original creator of Buffalo-style hot wings which is a fairly recent addition (last 50 years) to the regional culinary tradition. As a dish, it doesn't [...]