Homemade

The Buffalo – The Sandwich That Puts Most Others To Shame……….

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Yes  friends, I really believe that this is one of the best sandwiches one can hope to find in today’s landscape of often-times overwrought, senseless concoctions.
While not as spectacular to look at as, let’s say, a five inch high monster loaded with 20 different ingredients, nor as expensive as a foie gras sandwich with lobster, gold leaf, caviar and truffles,  or as wildly exotic as a stinky tofu sandwich with hairy crab claws and pickled blow fish roe, The Buffalo achieves its winner status by being incredibly delicious, with a texture both perfectly crisp on the outside and heavenly moist on the inside, with just the right amount of spicy and tart as one could hope for in a proper sandwich 🙂
And by the way, did I mention that I love this sandwich and believe it to be one of the best ? 🙂

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Bon Appétit !   Life is Good !

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Click here for Hans’ Homemade Buffalo Sauce  on  ChefsOpinion
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Click here for more  Sandwiches  on  ChefsOpinion
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Click here for more  Ribs  on  ChefsOpinion
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The Buffalo

The Buffalo

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The Buffalo

The Buffalo

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The Buffalo

The Buffalo

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Hearts On Fire

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If  you have followed  ChefsOpinion  for some time, you know that I am very fond of  Offal.
I understand of course that not everybody shares this fondness, but for the most part, in most of the offal dishes that I blog about, the offal can be replaced with more  run of the mill  proteins, such as shrimp, chicken breast, sliced beef and even vegetables.
For the rest of us – offal rock! 🙂
In the past, when my wife and I used to go with friends to  Brazilian Churrasqueiras, everybody thought I was mad when I stuffed myself with grilled chicken hearts, while Maria and our friends enjoyed their Picanha, Entrana, and other more popular cuts. But for me, the meat-course always started with a bunch of chicken hearts. I was only ever able to find them in  Brazilian Churrasqueiras, so I always took advantage of the opportunity to indulge. Nowadays, I go out very seldom, so when the craving for chicken hearts hits me, I have to prepare them myself.
I prepare them in different ways, grilled, braised, fried or simmered in soup.
Last night I felt the need for something spicy, so I prepared the hearts as follows – I seasoned them with soy sauce and lots of garlic, coated them in corn starch and then fried them in pure chili oil. The result was truly “Hearts on Fire ” – they were hellishly spicy from the chili oil but the more subtle-seasoned bok choy toned it down a bit and when eaten together, the result was pure culinary bliss – very tasty,very spicy, very addictive 🙂
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Bon Appetit !   Life is Good !
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How to make Home Made Chile Oil
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Hearts on Fire

Hearts on Fire

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Hearts on Fire

Hearts on Fire

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Hans’ Buffalo Ribs

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Another  exciting use for my homemade buffalo sauce are these delectable pork ribs – tender, spicy and easy to prepare. (And easy on the eyes, I might add 🙂
This preparation is also wonderful if you use beef ribs instead of pork ribs, either roasted slowly until medium rare or braised for hours until well done and VERY tender. To add flavor, texture and color, sprinkle with pistachios or toasted sesame seeds.
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Bon Appetit !   Life is Good !
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Hans’ Homemade Buffalo Sauce Recipe
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Buffalo Poussin Recipe
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More  Ribs  on ChefsOpinion

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Hans' Buffalo Ribs

Hans’ Buffalo Ribs

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Hans' Buffalo Ribs

Hans’ Buffalo Ribs

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Hans' Buffalo Ribs

Hans’ Buffalo Ribs

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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” Homemade Vanilla Ice Cream & Raspberry Puree “

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Yesterday afternoon felt like ice cream,

did not want to drive to the store,

– made my own 🙂

Life is good !
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