Archive for November, 2008

I’ve been all around this great country of ours and I’ve tried a lot of buffalo wings… sometimes they get it right and hot means HOT. But most of the time, they’re served up weak and you end up loading them up with the hot sauce on the table just so you can feel like there’s something in your mouth. So with that in mind I’ve created Belly Burning Buffalo Wings.

Our own Grand Chef brings this to the table. Chicken loaded with jalapenos and Tequila. Get some before he goes back for thirds with a load on.

This was formerly called lazy man’s chicken but the ladies seem to love it so much that my slugging percentage dramatically increases whenever I make it – if you know what mean.

One day Frank was looking for a way to punch up his classic chicken parm dinner. He stumbled upon his secret ingredient, like so many of us do, while starring into a mostly empty refrigerator.

We found something for all you weirdos that like chili but not the beefing kind. This will serve about 6 of you with no seconds, so if you’re hungry plan ahead.

This is the type of dish you make for your girlfriend’s parents after they find out that you’ve be doing it in their bed. It’s real good but takes some work.

Another of John’s favorite chicken dishes. John likes to play fast & loose with the rules of culinary expression (that means he makes a big mess as he’s cooking).

Make your chips and your dip. Appetizer for 6 people.

Corned beef and cabbage aren’t the only staple on St. Patrick’s Day.

Yuummmm! Two great tastes that taste great together.

A spicy relish for sausages and hot dogs. Yields 2 1/2 cups.

Probably the coolest (or hottest) thing you can do with a tomato. Serves 6 people.

Better make a lot of this appetizer. It goes fast! Serves about 4 people.

Salsa made in the traditional style with a secret ingredient. Serves about 8 people.

Hey y’all, thought you might like a little holiday hint to compliment your deep fried turkey recipe. While your bird is frying, whip up a batch of hush-puppie batter- here’s how.