Tuesday, July 13, 2010

Nacho Same Old Buffalo Wings

in·de·ci·sive (nd-ssv)
1. Prone to or characterized by indecision; irresolute: an indecisive manager.
2. Inconclusive: an indecisive contest; an indecisive battle.
3. Not clearly defined; indefinite: indecisive boundaries running through mountainous terrain.
4. Sara

It is kind of my flaw. I really don't know how people put up with me. Not sure what my favorite color is...or book...candybar...place...you know what I mean? Ordering dinner is a task for me..sometimes I have to check out the restaurants menu before I go out (I know...seriously weird hugh) to figure out what I am having ahead of time (pondering all day) so the other guests don't have to wait for me. Heaven forbid that once I make up my mind, that the waiter announces a special that sounds like it might be better or indicates that my decision isn't his favorite...uuuugh!
There is one bright side to this rediculous malady...Fusion cooking...because, necessity is the mother of invention! I love Buffalo wings sooo very much. I also think nachos rock. So what if they were brought together on one dish? I don't mean a sampler platter...I mean Buffalo Nachos. Now I have your attention don't I? This combination of flavors is guaranteed to change your life (if even for a minute). Do not underestimate this dish.
This recipe requires you whip up a couple of quick sauces before you get started, but after that, it is simple. Nachos, because it has a crispy tostada, beans, cheese and cilantro. Wings, because besides the chicken, you get a fabulous blue cheese dressing and the crunch of celery. I love this recipe so much that if you were coming over...I'd make it for you.

8 tablespoons Hot sauce
8 Tablespoons butter
1 garlic clove, mashed and minced
2 Tablespoons rice wine vinegar
Dash of Worcestershire
Salt, pepper
Combine all ingredients in a saucepan and simmer on medium for five minutes.

1 cup mayonnaise
1 cup sour cream
1 cup good blue cheese
2 teaspoons rice wine vinegar
1 teaspoon salt
½ teaspoon dry mustard
½ teaspoon paprika
¼ teaspoon pepper
Combine all ingredients in a food processor and pulse until blended. Refrigerate and serve.

6 boneless chicken wings
1 recipe wing sauce (above)
1 cup celery, diced
1 cup green onion, chopped
1 cup garbanzo beans, mashed
1 bunch cilantro, chopped
1 bag multi colored tortilla chips or tostada tortillas
2 cups jack cheese, shredded

Lightly season chicken with salt and pepper and grill or 8 minutes each side. Remove from heat and let rest for 5 minutes before slicing. Toss chicken strips in wing sauce. Spread mashed garbanzo beans on tortillas and top with the chicken. Sprinkle with celery , onion, and cilantro. Drizzle with blue cheese dressing and top with shredded jack cheese. Place in oven under the broiler for 8-10 minutes until bubbly.


Kelsey@inspirationthief said...

I was hoping you would post this after class last night. Sorry I have not left any comments for a while. I had my first baby and he wants mama for large portions of the night. I had fun at your cooking class yesterday. Thanks for keeping up the blog.

Stephanie McGee said...

Everyone should try this, even if it scares them. The results are so worth it. It's delicious.

Thanks for everything, Sara.

Sara said...

I didn't realize you were KVA! I did post it because we talked so much about it. So glad you came. It was so yummy.
Thanks Stephanie...I will miss you while you are in culinary school. Don't forget me :)

Stephanie McGee said...

Never, Sara, never. I think I will at the very least devote my Friday posts at the writing blog to food. Something like "Foodloose and Fancy-free Friday." Or "Food for thought Friday." :D

alicia said...

YUM! Sounds so good. I hope I can talk ya into linking this with my tasty tuesdays this next week. Thanks so much for stopping by my little neck of the blogosphere.