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Buffalo Wing Sauce
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  1. 1 qt Hot Sauce
  2. ½ lb or 2 sticks Margarine or butter
  3. 1 pk Hidden Valley Ranch Dressing Mix
  1. In a large sauce pan, melt margarine or butter over medium heat. While mixing with a whisk, add hot sauce and dressing mix continue to mix until well combined. Note: Hot Sauce - Your choice, but Frank’s Original is commonly used. It is a little expensive, but worth it.
  1. Chef TJ says: This wing sauce is fantastic. Simply toss wings and sauce in a large mixing bowl and you are done. A side of blue cheese dressing is a must, carrots and celery sticks are optional. However, I love to marinate my chicken wings. Goya Chipotle Mojo Criollo in the wine size bottle will marinate enough wings for a small crowd (6-8). Pour Mojo over wings and refrigerate overnight. Preheat oven to 375 degrees, place marinated wings on a large sheet pan and add one cup of water and bake for 18-20 minutes. Transfer wings to a deep fat fryer set at 350 degrees and cook for 2-3 minutes, drain well and toss with Buffalo Wing Sauce recipe already provided. If you like a really crispy crust with a slightly charred flavor, toss wings in sauce to coat, drain well and return to fryer for 1-2 minutes. Toss again with sauce and serve.
Roadtrips R Us
Schell’s FireBrick Marinade
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  1. Marinade
  2. 12 oz. Schell’s FireBrick Lager
  3. 1/4 cup olive oil
  4. 2 tbsp. butter
  5. 1 tbsp. dried basil
  6. 2 tsp. marjoram
  7. 1 tsp. sage
  8. 1 tsp. rosemary
  9. 1-1/2 tsp. black pepper
  10. 1-1/2 tsp. salt
Roadtrips R Us
Homemade Worcestershire Sauce
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  1. Ingredients
  2. ½ cup olive oil
  3. 8 large onions, roughly chopped
  4. 16 oz tamarind paste
  5. ½ cup minced garlic
  6. ½ cup minced ginger
  7. 8 jalapenos, seeds removed and minced
  8. ¾ cup chopped anchovies
  9. ¾ cup tomato paste
  10. 8 whole cloves
  11. ½ cup freshly cracked black pepper
  12. 2 cups dark corn syrup
  13. 4 cup molasses
  14. 3 qts cider vinegar
  15. 1 qt dark beer
  16. 2 cups orange juice
  17. 1 qt water
  18. 4 lemons, zest and juice only
  19. 4 limes, zest and juice only
  1. Instructions
  2. In a large saucepan, heat the olive oil over medium heat. Add the onion and sauté until soft, about 6 to 7 minutes. Stir in the tamarind paste, garlic, ginger, and Jalapenos and cook for 5 more minutes. Add the anchovies, tomato paste, cloves, pepper, corn syrup, molasses, white vinegar, dark beer, orange juice, water, lemon and lime. Bring to a boil, reduce heat to medium low, and simmer, stirring occasionally, for 2 to 3 hours, or until it naps the back of a spoon. Strain the mixture and refrigerate. Yield: 6 qts
  3. P.S. A simple mixture of one part Worcestershire Sauce, three parts butter and garlic salt to taste makes a wonderful baste for any steak.
Roadtrips R Us
El Pato Sauce
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  1. 1-7 3/4 oz can El Pato Jalapeno Salsa
  2. 1-7 3/4 oz can Herdez Salsa Casera
  3. 1 Tbsp Cumin
  4. 1 Tbsp Sazon All Purpose Seasoning
  5. 3-4 oz Mexican Cheese of your choice (Queso Cotija, sometimes called the Parmesan of Mexico is my favorite).
  6. Fresh chopped Cilantro to taste.
  7. 2 oz Sour Cream
Roadtrips R Us