Buffalo Chicken Egg Rolls

Fall is my favorite time of year.  I love the leaves changing, the smell of fires in the air and the cool temperatures.  Every now and then, I will even watch a football game (go Pats!), but what I really love and it’s mostly the idea of, is a tailgate party.  How fun is that?  A group of people at the back-end of a car with good food, drinks and lots of laughs.

I need to digress here.  (Don’t worry, the two tales will eventually come together.)  There is a restaurant in upstate NY called The Boatyard.  A favorite of my dad’s and my brother’s, so we would go there at least once every time I was up there.  They are known for several dishes, but one of my personal favorites (and that of my entire family’s) are the Buffalo Chicken Egg Rolls.  Yes, I did ask for the recipe, but no…they apparently didn’t want to share.  It was okay, I thought I could figure this out on my own.

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This is where the two stories come together.  It was Sunday afternoon and we were watching a football game. I decided that we were going to have a tailgate party…in our home.  It was just a casual day to make fun finger foods and along with the hot wings I was making, I decided I was going to figure out what these egg rolls were all about.

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It did take several tries (so the first tailgating, although good, wasn’t exceptional), but I think once you make this you will find that this is well worth the time and trouble and calories.  People are correct when they say that anything fried is good.  I don’t eat fried food…but I definitely would eat these on occasion.  The nice thing about these are that you can make them ahead of time and freeze them.    So try these on your next tailgating party, or cocktail party, or just a party of two.  You will want these again and again….they are that good. They are spicy, crunchy and tasty.  All the things your taste buds will need from a tailgating party.

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Go Pats, happy tailgating and a very happy Fall season to all of you!

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Buffalo Chicken Egg Rolls

Course Appetizer
Prep Time 30 minutes
Cook Time 4 minutes
Total Time 34 minutes

Ingredients

  • 1 Package egg roll wrappers
  • 3 cups finely diced chicken (you can poach breasts, use prepared rotisserie, leftovers, etc)
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4-1/2 cup buttermilk (depending on creaminess desired)
  • 8 ounce cream cheese (use whipped or soften the cheese beforehand for easier mixing)
  • 1/4 teaspoon Worcestershire sauce
  • 2 Tablespoons hot sauce (more or less for your personal taste)
  • 2 Tablespoons minced shallots
  • 4 ounces blue cheese crumbled
  • salt and pepper to taste

BLUE CHEESE DIP

  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • Juice of 1/2 lemon
  • 1/8 cup honey
  • 2 Tablespoons chopped chives
  • 1/2 cup crumbled blue cheese
  • kosher salt and freshly ground black pepper to season

Instructions

  1. Mix mayonnaise and sour cream together.

  2. Add buttermilk, cream cheese, Worcestershire sauce, hot sauce and combine until well blended.

  3. Add shallots and blue cheese and combine.

  4. Season to taste and set aside.

  5. Place wrapper flat and place approximately 1 to 2 tablespoons of chicken mixture onto the middle of the wrapper. Roll according to package directions, seal with water and set aside.

  6. (at this point you may freeze if desired)

  7. Heat peanut oil in heavy duty pan until it reaches frying stage 350 degrees F to 400 degrees F

  8. Place rolled wrappers in hot oil for 4 to 5 minutes turning occasionally. Remove and drain on paper towels.

  9. Slice in half on the diagonal and serve immediately with blue cheese dip. (directions follow)

  10. BLUE CHEESE DIP

  11. Whisk together sour cream, mayonnaise, honey, lemon juice and chives. Fold in blue cheese crumbles. Season to taste with salt and pepper.

  12. Refrigerate before serving.

Fried Green Tomatoes

Green TomatoesI grew up in the North where things like okra, hush puppies and fried green tomatoes were a foreign language.  The first time I even heard about fried green tomatoes was when the movie by the same name came out.  I watched it, and I saw the things she was putting on the plates and I wondered at the time why anyone in their right mind would want to eat something like that.  Fried tomatoes?

Living in the south you have to adjust….most times in a good way.  What’s that saying?  When in Rome…..?  I’ve been here long enough that I feel I am a southerner, so when the time came a few years ago and I saw Fried Green Tomatoes on the menu, I had to try them.  Well, either the southern humidity finally got to me or we were on to something good.  Fried Green Tomatoes?  OH YES!

As it usually is in my world, once I like something, I have to try to make it.  And it has must right.  I have tried many recipes but I believe I have finally got one that has become my favorite.  With a few tweaks here and there I have adapted this from Southern Living to a point where I think it’s worth sharing.   It’s got a nice tang, a little spice and a lot of crunch and you can always add a garlic aioli or basil mayonnaise for added enjoyment.

So for you Yankees…..you may have won the war, but you’re missing out on some good eating.   I hope you try this because you will be glad you did.

Bon Appétit Y’all!

Fried Green Tomatoes

Course Entree, Side Dish
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 2 large eggs, lightly beaten
  • 1 cup buttermilk
  • 1 Tablespoon hot sauce
  • 1/2 teaspoon Worchestershire sauce
  • 1 cup all purpose flour, divided
  • 1 cup panko crumbs
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 6 medium green tomatoes, cut into 1/3-inch slices
  • Canola or Vegetable oil
  • Salt to taste

Instructions

  1. Combine eggs and next 3 ingredients. Set aside.
  2. Combine 1/2 cup all purpose flour and , panko, salt and pepper in a shallow bowl or pan.
  3. Dredge tomato slices in remaining 1/2 cup flour, dip in egg mixture, and dredge in panko mixture.
  4. Pour oil to a depth of 1/4 to 1/2 inch in a large cast iron skillet, heat to 375 degrees. Drop tomatoes, in batches, into hot oil, and cook 2 to 3 minutes on each side or until golden brown. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.
  5. (You can keep cooked tomatoes warm at 250 degrees in the oven).

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