Profile cover photo
Profile photo
Jessyka Dart-Mclean
66 followers -
beer, knitting, family, Alaska... not necessarily in that order
beer, knitting, family, Alaska... not necessarily in that order

66 followers
About
Jessyka Dart-Mclean's posts

Post has attachment

Post has attachment

Post has attachment

Post has attachment

Post has attachment

Post has attachment

Post has attachment

Post has shared content
Celebrate Cinco de Mayo with a non traditional take on Mexican food with my Buffalo Chicken Tacos with a blue cheese slaw

For a printable copy click here http://goo.gl/jnPxP6

Ingredients
Buffalo Chicken Tacos
24 6 inch flour tortillas
2 lb chicken thighs (cooked and pulled)
2 cups roasted or grilled corn (fresh or frozen)
Buffalo Sauce
12 oz Franks Buffalo Wing Sauce (or hot sauce of your choice)
1½ (6 oz) stick unsalted butter
3 oz honey
Blue Cheese Slaw
1 small head of cabbage - cored and sliced very thinly or pre cut slaw mix
½ small red pepper or carrot, sliced thinly and chopped
1½ cups blue cheese dressing (homemade or your favorite brand)
1 tablespoon apple cider vinegar
1 teaspoon sea salt (or to taste)
½ teaspoon black pepper (or to taste)
Homemade Bleu Cheese Dressing
8 oz Bleu Cheese
1 cup sour cream or Greek Yogurt
1 cup Mayonnaise
¼ cup milk or buttermilk
¼ teaspoon granulated onion
½ teaspoon salt
¼ teaspoon black pepper

Instructions
Buffalo Sauce
In a sauce pan melt the butter then add the honey and turn off the heat
Add in hot sauce and using a wire whip blend until fully incorporated into the butter/honey mixture.
You can heat this sauce if you want it hotter, but at this temperature the sauce will cling really well to the chicken. If you let the sauce get to hot it will break and separate into an oily mess!
Set aside sauce until ready to coat the chicken
Bleu Cheese Dressing
In a food processor, add the sour cream or Greek yogurt, the milk and half of your bleu cheese.
Pulse the mixture until all of the bleu cheese has been blended in.
Add this mixture to the mayonnaise with the remaining bleu cheese crumbles and seasonings. (The seasonings are just a guide, season it to your taste)
You should make this dressing at least one day ahead of time, to let the flavors build, it will taste the best after 48 hours.
Slaw
Mix blue cheese dressing, vinegar, sea salt and black pepper in a small bowl, blending the ingredients completely.
Blend cabbage mixture, and bleu cheese dressing, mix well and let sit for 4-6 hours.
Refrigerate until ready to use
#cincodemayo   #buffalochicken   #askchefdennis  
Photo

Post has attachment
PhotoPhotoPhotoPhotoPhoto
Buoy Beer
58 Photos - View album

Post has attachment
Now bottling Buoy IPA
PhotoPhotoPhotoPhotoPhoto
Buoy Beer
48 Photos - View album
Wait while more posts are being loaded