Friday, February 11, 2011

Awesome Local Salsa and Pasta Sauce

How lucky was I to be in Whole Foods the other day when Steve from Poblano Farm was there demonstrating his salsa! I learned that Poblano Farm is a local sustainable tomato and pepper farm here in Rhode Island. The salsas tasted so good and fresh, I bought both flavors, Roasted Salsa and Mild Salsa. While shopping I found their pasta sauce and grabbed a jar of that also.

Both the salsa and pasta sauces are thick and wonderfully fresh tasting. The tomato flavor is amazing . . . not over processed, and this Providence Journal article explains why,

This is the mild salsa and I really love the consistency and fresh tomato flavor with guajillo peppers.

The Roasted Salsa is also delicious with poblano and jalapeno peppers and has that amazing fresh tomato flavor.

I usually make my own sauce, but what a treat having a great jarred sauce that's made locally on hand for a busy weeknight.

Poblano Farm also sells a Chipotle Salsa. We'll be trying that next!

Look here to find out where to buy:

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This is strictly my opinion, without compensation, about something I love.

Tuesday, February 8, 2011

Buffalo Chicken Wings, A Recipe That Lives Up To Its Name

It's true! Chef Dennis' Buffalo Chicken Wings recipe really does live up to its name, "The Best Buffalo Chicken Wings You'll Ever Have". And they were so fun to make, especially while the kids hovered waiting to get their little fingers on them.

The Dressing
I started with the dressing which should be made a day ahead, at least, to build the flavors.  That means it should have been made on Saturday, but I forgot. So I made it early on Sunday. Fortunately, it tasted great by Sunday night and very fresh. 

Making homemade bleu cheese dressing was a real treat. I never made it from scratch and enjoyed having control over the ingredients. I bought all organic goodies.

Bleu Cheese Dressing
8 oz bleu cheese
1 cup sour cream or Greek yogurt
1/4 cup milk or buttermilk
1 cup mayonnaise
1/4 ts granulated onions (my jar says onion granules)
1/2 ts salt (I omitted)
1/4 ts pepper

In a food processor, pulse half the bleu cheese, all the sour cream/yogurt, and milk/buttermilk.  Add to the mayonnaise. Add granulated onions, salt and pepper to taste and mix in rest of crumbled bleu cheese. 

And taste.

There was a lot of delicious dressing so I jarred some for my friend to also enjoy that night.

Wings and Sauce

To prepare and cook the chicken wings: rinse, pat dry, and trim (separate at joints and remove tips). Then dredge in flour that's seasoned with salt (I used just a little) and pepper. Cook them in about one inch of oil until brown on both sides (work with small, manageable batches).  I used organic canola oil and medium-high heat. Drain.


Half way through cooking the wings, I started the sauce.

Buffalo Wing Sauce
12 oz Frank's Hot Wing Sauce (I couldn't find Frank's so I used "bella's" instead)
1 1/2 sticks butter
4 oz honey

Combine all ingredients, cook on medium-low heat, keep warm and don't boil or ingredients will separate.

When combined, we poured the finger-licking sauce over the wings:

Before adding the wings to the platter, we gave the dressing one last taste. By the way my kids fought over it, you'd think this was the first time we had homemade bleu cheese dressing. Oh, right, it was!

Then serve 'em up!

For more detailed instructions and to print a copy of this recipe, please go to: