Looks like I’ll be doing Philly steaks (sliced rib eye) and wings. When I put that partially frozen hunk of rib eye on the slicer, I feel happy.
If only I could get Amaroso rolls in FL.
I do have a good, but complex wing sauce recipe that I developed over the years that I can post.
Better than the Thirsty Turtle wing sauce
My own concoction...
Ingredients:
1/2 lb.salted butter
24 oz. Frank’s Red Hot Sauce (no substitutions here. It has to be Frank’s)
1/4 cup minced garlic
1/4 cup minced sweet onion
1/4 cup minced jalapeno/habanero pepper
1/2 tlb. cayenne pepper
1/2 tlb. black pepper
1/2 tlb. white pepper
1/2 tlb. cumin
1.5 tlb. crushed red pepper
1 tlb. lemon juice
1/4 cup honey
3 tlbs. ketchup
Add butter and Red Hot Sauce to a saucepan over medium heat.
Stir in in all dry spices (cayenne, black, crushed red, white pepper & cumin) along with the garlic, onion, and jalapeno.
Simmer for 20 minutes
Drop heat to low.
Add lemon juice, ketchup, and honey.
Let that sit for about 10-15 minutes on low.
Put the saucepan in the fridge for about 4-6 hours.
Cut the butter fat out with a knife and discard.
You should be left with a very thick sauce underneath.
Re-heat and toss with deep fried wings
A lot of the heat cooks off in this recipe. I use a LOT of habaneros and it doesn’t come out that hot. I need to add a few drops of a designer hot sauce to make it hot.
Oh... pooh, FlJoePa. I searched and searched for an Amaroso roll homemade recipe for you. Couldn’t find one... must be a well guarded secret.
Crusty Italian Bread
1 package (2 teaspoons) active dry yeast
4 cups warm water (105-115°)
3 cups bread flour or all-purpose flour
2 teaspoons sugar
1 teaspoon salt
1 tablespoon olive oil cornmeal for dusting
Combine yeast, water, 1 teaspoon of sugar and 1 cup of flour in mixing bowl. Allow to rest for 10 minutes until the yeast starts bubbling and giving off a “yeasty” smell.
Add the remaining flour, sugar and salt and mix until the flour is incorporated. Add the olive oil and knead for 10 minutes, until the dough is smooth and satiny.
Place the dough in an oiled bowl, coating the dough all around with the oil. Cover with plastic wrap or a wet tea towel and place in a warm spot until the dough has doubled in volume — 45 minutes to an hour or more, depending on temperature.
Punch down the dough, roll into desired loaf shape, cover with plastic again and allow to rise until doubled in volume.
Place a bowl of water in the stove and pre-heat to 425°. Turn down to 400 when you put the bread in. Bake 20-30 minutes, depending on shape of loaves. Bread is finished when it makes a hollow sound when you thump on the bottom with your thumb.