Thanks for your take on the greatest food combo of the mid Twentieth Century. The wedge salad with glorious amounts of blue cheese atop a crisp wedge of iceberg lettuce and homegrown tomatoes swimming in tangy homemade dressing while my mother's "California Roast" aka the dinosaur sized chunk of prime chuck marinated in red wine, olive oil and garlic wrapped in foil, lolled on the Weber Kettle brings back memories of fonder days when all we worried about was Sputnik....But I must tell you that the clever version you present of Buffalo wings is excellent. The original recipe was obtained by Craig Clairborn of the NY Times about 1978ish for the Sunday Food column. It originally was served at the Anchor Bar in Buffalo, NY. Celery sticks and blue cheese dressing served along side scorching hot wings deep fried in butter. Dressed with Frank's Hot sauce. No southwest buffalo inference at all. Sublime in your favorite bar or your kitchen.
Please specify what blue cheese you used that you like so much. its not easy to find a blue cheese that isn't too "blue." i.e. strong and overpowering. pollysherard@gmail.com
Summer Wedge! Grilled Hot Wings! TWO FOR ONE
Thanks for your take on the greatest food combo of the mid Twentieth Century. The wedge salad with glorious amounts of blue cheese atop a crisp wedge of iceberg lettuce and homegrown tomatoes swimming in tangy homemade dressing while my mother's "California Roast" aka the dinosaur sized chunk of prime chuck marinated in red wine, olive oil and garlic wrapped in foil, lolled on the Weber Kettle brings back memories of fonder days when all we worried about was Sputnik....But I must tell you that the clever version you present of Buffalo wings is excellent. The original recipe was obtained by Craig Clairborn of the NY Times about 1978ish for the Sunday Food column. It originally was served at the Anchor Bar in Buffalo, NY. Celery sticks and blue cheese dressing served along side scorching hot wings deep fried in butter. Dressed with Frank's Hot sauce. No southwest buffalo inference at all. Sublime in your favorite bar or your kitchen.
Thanks so much! Yes. They vary very very.
That wedge salad sounds amazing! I love it in a restaurant but have never made it at home. Going to try this week!
Please specify what blue cheese you used that you like so much. its not easy to find a blue cheese that isn't too "blue." i.e. strong and overpowering. pollysherard@gmail.com