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Buffalo Chicken Beer Cheese Dip

Buffalo Chicken Beer Cheese Dip4 @TheBeeroness

This needs to be made with an IPA.

The buffalo sauce (which has to be Franks, let’s just get that out of the way) needs a big kick to the face. The only beer up for that job is an IPA.

I made this with Ballast Point’s Sculpin, one of my favorite IPA’s on the planet, and as with so many great IPA’s, it’s made in California.

After all, we have Ballast Point’s SculpinRussian River’s PlinyBear Republic’s Racer 5Stone’s RuinationDrake’s Aroma Coma, and AleSmith IPA.

No offense to the rest of the world, but if you love your hops, the West Coast is a great place to be.
Buffalo Chicken Beer Cheese Dip @TheBeeroness

But maybe you don’t like hops. The mere thought making you want to wash your mouth out with a pale lager.

Before you decide, definitively, I dare you to have a blind IPA taste party.

Get a bottle of every beer on the above list (this will be much easier for my West Coast friends), pour them, taste them.

And don’t forget to invite me. I’ll bring the dip.

Buffalo Chicken Beer Cheese Dip via @TheBeeroness

Buffalo Chicken Beer Cheese Dip

Yield: 4-6 servings

Ingredients

  • 2 tbs olive oil
  • 3 boneless skinless chicken thighs, cut into small pieces
  • 8 oz sour cream
  • 16 oz cream cheese, softened
  • 3/4 cup Parmesan
  • 3/4 cup Mozzarella, plus ½ cup mozzarella for top
  • 1/3 cup Franks Red Hot Sauce
  • 2/3 cup IPA beer
  • 1 tsp garlic powder
  • 2 tbs cornstarch
  • ½ cup blue cheese crumbles

Instructions

  1. Preheat oven to 350
  2. Heat the olive oil in a large pan over medium high heat, add the chicken and cook until browned, about 5 minutes.
  3. In a food processor, add the sour cream, cream cheese, Parmesan, 3/4 cup mozzarella, Franks Red Hot, beer, garlic powder and cornstarch, process until well combined, about 5 minutes.
  4. Pour into an oven safe dish. Stir in chicken pieces, sprinkle with remaining mozzarella.
  5. Bake until warm and cheese is bubbly, about 15 minutes.
  6. Remove from oven, sprinkle with blue cheese and serve warm with chips.
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https://domesticfits.com/buffalo-chicken-beer-cheese-dip/

 

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Homemade Buffalo Wing Sauce

It’s Buffalo season!

There are food and activity parings that strongly associate in our minds, food that will always be linked to a specific occasion. Crab cakes remind me of weddings, Ritz Crackers and Cheddar Cheese squares are paired with trips to the river, Chicken Salad Sandwiches are for bridal/baby showers and Buffalo sauce is for sports watchin'. Can you even hear that word and not want to put on a team jersey?

If there was ever a season for a sauce, this is it. I can’t say that I am a gigantic sports fan, although I did play Powder Puff football in College, so I do understand the game. What I love is the event. People gathering together, rooting for (or against) a team, fun finger foods, Sunday afternoon comradely. It would seem out of place if their wasn’t at least ONE buffalo food. 

So here is a sauce, one that you can probably throw together with stuff from your spice cabinet, allowing you to avoid a trip to the store because you ran out of Franks Red Hot sauce. 

Deep Dish Porter Pecan Pie

Ingredients

    For the Crust:
  • 1 ½ cups flour
  • ½ tsp salt
  • 1 tbs sugar
  • 6 tbs of butter, cold, cut into cubes
  • 2 tbs shortening
  • 2 tbs ice cold beer (high ABV works best)
  • For the filling:
  • 1 cup porter beer (can sub stout)
  • 2 cups brown sugar
  • 2/3 cup light corn syrup
  • 2 tbs flour
  • 3 cups chopped pecans
  • ½ cup heavy cream
  • 1 stick butter, cold, cut into cubes
  • 4 eggs

Directions

  1. In a food processor, add 1 cup of flour (reserving the other ½ cup) salt, sugar and pulse to combine. Add the butter cubes and the shortening, process until combined. Add the remaining ½ cup of flour, process until well incorporated.
  2. Transfer to a bowl, add the beer and mix until combined. Dough will be very soft. Form into a wide flat disk, wrap in plastic wrap and chill for at least 2 hours.
  3. Roll out dough on a lightly floured surface, transfer to a 9-inch deep-dish pie pan, press into shape. Remove the excess. Freeze crust for 20 minutes.
  4. Preheat oven to 350.
  5. In a pot over medium high heat, add the beer, brown sugar and corn syrup. Allow to simmer until combined and the sugar has melted. Sprinkle with flour, whisk until well combined. Remove from heat, add pecans, heavy cream and butter. Stir until well combined and the butter has melted. Allow to cool to room temperature before adding the eggs. In a separate bowl, whisk together the eggs. Slowly add the pecan mixture to the eggs, whisking the eggs the entire time.
  6. Pour filling into crust, bake at 350 for 50 minute to an hour or until the filling no longer jiggles when you shake the rack it sits on. Chill until the filling has set, about 2 hours.
  7. *Note: This recipe is for a deep-dish pie pan. The filling is too much for a regular pie pan.
https://domesticfits.com/homemade-buffalo-wing-sauce/