Buffalo Grilled Mushrooms Food

"BUFFALO WING" MUSHROOMS

Steps:

• In a medium-large mixing bowl, add in panko breadcrumbs and set aside.
• In a medium sized bowl, mix together flour, cornstarch, salt and black pepper. Slowly whisk in water, making sure that it is not clumpy.
• In batches of three to four, drop in hen of the woods mushrooms into slurry then promptly into breadcrumbs. Toss mushrooms in panko until the mushrooms are completely coated. Remove the mushrooms from bowl and set out on a baking tray, making sure not to stack them up.
• Bring four cups of canola oil up to 350°f in a two-quart pot (you may need more oil if you are using a larger pot, but just make sure that there is at least three inches of oil in your pot) and drop in mushrooms.
• Fry until golden brown and toss in hot sauce.

BUFFALO GRILLED MUSHROOMS

Steps:

• Prepare a charcoal grill for two-zone cooking over high heat by pouring the coals onto one half of the grill. For a gas grill, heat all the burners, then off turn one of the end burners before cooking. (See Tip.)
• While the grill is heating, place the mushrooms in a large bowl, and drizzle them generously with olive oil (about 6 tablespoons). Put the hot sauce and garlic in a medium cast-iron skillet.
• When you're ready to grill, bring the mushrooms, skillet, salt, cold butter, a tightly folded paper towel soaked with oil, oven mitt and tongs to the grill. (You want the butter to stay cold, so if you're worried about it melting in the sun, bring it out in a cup over ice.) Clean the grates with a grill brush, then oil the grates with the paper towel.
• Add the mushrooms gill-side up over the flame. Cook the mushrooms, turning occasionally, until well browned and tender, 6 to 15 minutes, depending on the size and type of the mushroom. For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups. If liquid collects in the mushrooms while cooking, move them to an area of the grill without fire beneath to avoid flare-ups, then flip and return to direct heat.
• When the mushrooms are almost done, add the skillet to an area of the grill without flame beneath, so that there's indirect heat. Add the mushrooms to the skillet as they finish. Season lightly with salt and add the butter, stirring to combine until glossy. Season to taste with salt, pepper and more hot sauce, then top with blue cheese and, if using, parsley.

WOOD GRILLED BUFFALO TENDERLOIN WITH WILD MUSHROOMS AND PORT WINE SAUCE

Steps:

• Place the onion, carrot, and celery with the canola oil in a medium saucepan and saute over high heat for 10 minutes or until golden brown and caramelized. Deglaze the pan with the port wine and red wine and cook until most of the wine has been absorbed. Add veal stock and simmer for 1 hour. Strain, return to the saucepan and add thyme and parsley, simmer for 5 minutes. Strain the thyme and parsley, return back to the pot and let simmer for about 30 minutes or until reduced to 1 1/2 cups. Season with salt and pepper to taste, strain through a fine-mesh sieve. Keep warm.
• Preheat oven to 350 degrees F.
• Place shallots in an oven proof pan with the olive oil and cover with aluminum foil. Roast for 1 hour or until tender. Toss with thyme and parsley and season with salt and pepper. Keep warm.
• Place the potatoes in a large saucepan and add enough cold water to cover. Salt the water and bring to a rolling boil over high heat. Reduce the heat and simmer for about 15 minutes, or until the potatoes are tender when pierced with a knife. Drain and place on a cookie sheet. Place in the oven for 3 to 5 minutes, until excess moisture is evaporated. Rice the potatoes in a food mill or a ricer into a bowl. Add butter and mash with a potato masher.
• In a small saucepan, bring 1/2 cup half-and-half to a boil. Add to the potatoes, stirring gently until the desired consistency. Do not over mix the potatoes. Season with salt and pepper. Cover and set aside.
• Preheat a large saute pan on medium height heat. Add oil and saute mushroom for 2 to 3 minutes. Stirring often. Once mushrooms become tender add garlic. Saute for 1 minute. Set aside for platting. Mushrooms maybe sauteed a day in advance.
• Place an additional 1/2 cup of half-and-half in a small saucepan and bring to a boil. Add blue cheese and blend with a hand held blender prior to serving.
• To assemble preheat the grill. Season buffalo with salt and pepper and place on the grill. Grill the steaks for 2 to 3 minutes on both sides for medium rare, or until preferred doneness. Remove steaks from grill and let rest. On a dinner plate place a small circle of mushrooms in the center of the plate. Place a quenelle of mashed potatoes in the center of the mushrooms, on top of the potatoes place the buffalo. Using a spoon, pour 1-ounce of port wine sauce around the mushrooms and a little on the buffalo. Blend the blue cheese cream until nice and frothy, and then spoon over buffalo.

GRILLED BUFFALO BBQ WINGS WITH BLUE CHEESE YOGURT DIP

Steps:

• Pat the wings dry, then toss with the All-Purpose Poultry Seasoning. Let sit for 15 minutes.
• Preheat a grill to medium low (about 250 degrees F).
• Once the grill is up to temperature, place the wings on the upper rack in the grill and cook with the cover closed for 15 to 20 minutes, or until the internal temperature is around 150 degrees F. Once the chicken wings reach the desired temperature, increase the temperature of your grill to medium high (about 400 degrees F). Spray your grill grates with nonstick grill spray, then place your wings onto the hot grates and cook to create a nice char on each side of the wings, until the final temp reaches 165 degrees F, about 1 minute per side.
• Transfer the wings from the grill to a mixing bowl with the Buffalo BBQ Wing Sauce and toss to coat. Serve with the Blue Cheese Yogurt Dip (or your favorite ranch or blue cheese dressing) and carrots and celery sticks.
• Combine the salt, chile powder, paprika, black pepper, granulated sugar, granulated onion, garlic powder and thyme in a mixing bowl and stir to evenly incorporate.
• Combine the vinegar, apple juice, ketchup, brown sugar, salt, black pepper, chile flakes and paprika in a nonreactive container and whisk to combine.
• Melt the butter over medium heat. Transfer to a mixing bowl, add the vinegar mixture and hot sauce and whisk to emulsify.
• Combine the mayonnaise, yogurt, blue cheese, buttermilk, lemon juice, garlic powder, granulated onion, black pepper and salt and mix well. Cover and store in the refrigerator until ready to use. Great as a dip or dressing.

GRILLED PORTOBELLO MUSHROOMS WITH TOMATOES AND FRESH MOZZARELLA

Steps:

• Prepare the barbecue (medium-high heat).
• Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Sprinkle garlic powder, onion powder and red pepper flakes on now if using.
• Drizzle olive oil on grill pan to prevent mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.
• Meanwhile, whisk the extra-virgin olive oil and garlic in a medium bowl to blend. Add the tomatoes, cheese, and basil and toss to coat. Season the tomato salad, to taste, with salt and pepper.
• Place 1 hot grilled mushroom gill side up on each of 4 plates. Sprinkle with more salt and pepper. Spoon the tomato salad atop the mushrooms, drizzle with extra-virgin olive oil to finish, about 1 tablespoon and serve.
• Drizzle with a splash of balsamic vinegar to finish off if desired. Enjoy!

PORTOBELLO BUFFALO BURGERS WITH CELERY APPLE SLAW

Steps:

• Cook vegetables for burgers:
• Pulse onion and mushrooms in a food processor until finely chopped. Heat 2 tablespoons oil in a 10-inch heavy skillet over medium heat until it shimmers. Add mushroom mixture, 3/4 teaspoon salt, and rounded 1/4 teaspoon pepper and cook, stirring occasionally, until vegetables begin to brown and liquid has evaporated, 8 to 10 minutes. Transfer to a bowl and cool to warm, stirring occasionally, about 15 minutes.
• Meanwhile, make slaw:
• Cut celery and apple into 2-inch-long thin julienne with slicer.
• Whisk together mayonnaise, vinegar, oil, mustard, sugar, rounded 1/8 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Add celery and apple, tossing to coat. Let stand 15 minutes to develop flavors.
• Finish and cook burgers:
• Mix buffalo into cooled mushroom mixture with your hands until well combined. Form into 4 (4-inch) patties.
• Heat remaining 2 teaspoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook burgers, turning once, about 8 minutes total for medium-rare.
• Serve burgers, topped with slaw, on buns.