​** UPDATE**

​NEW RECIPES COMING SOON FOR SPRING 2018

ChefClay Buffalo Wings


​12-36        Separated chicken wings


​4oz.           Hot Sauce (Texas Pete or Franks)

​4oz.           Unsalted butter

1Tbs.         White vinegar

​1/4tsp.       Cayenne pepper

1/8tsp.       Garlic pow

splash        Worcestershire sauce

​1/4tsp.        Kosher salt


Method:

​In a small sauce pan combine hot sauce with thee other 5 ingredients and simmer until butter is melted and well mixed, set aside.


​Deep fry wings 6-8 at a time, naked, until reached 165* internal temperature. In a medium bowl toss with a few tbs. of sauce to evenly coat. or Lightly coat wings with 1 tbs. oil, coat in flour and bake at 350* until IT 165*, coat with sauce.


​Serve with bleu cheese dressing or ranch with celery and or carrot batons (sticks).



Private Chef/Instructor/ServeSafe Instructor/Pitmaster

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Chef Clay

Pasta Fettucine Alfredo w/ Grilled Chicken

Fresh Pasta:


1c.          AP Flour
1lg          egg
1t            water

Mix all to form soft dough and knead until smooth not sticky. Cover and let rest for 30 minutes.  Roll out using a pasta machine and cut into fettucine or use a rolling pin and roll the dough and cut strips to create your noodles.  Dust with flour to keep from sticking. Boil 2 minutes when ready.

Grilled Chicken:

Chicken breast
1T Olive oil
Salt, pepper, garlic powder, basil, paprika

Coat chicken with oil and seasoning as desired. Grill chicken, finish in oven to 165. Slice when ready to serve.

Alfredo Sauce:

3 oz        Butter
1.5 oz     AP flour
1c           Heavy cream
1c           Sour cream
¼ c         Grated  Parmesan & Romano Cheese

¼ t          Black Pepper

Method:

Heat butter in sauté pan, add flour and stir well until flour is cooked off, 1-2 minutes.

Whisk in heavy cream, then in whisk sour cream. Continue to whisk while cooking for 2-3 minutes. Add grated chesses, reduce heat to low, adjust seasoning (salt and black pepper).

Finally, garnish with fine chopped fresh parsley.