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Dips & Salsa

Super Wing Boursin dipping sauce

Submitted by: Chef Armand

Great dip for wings or crudite.

Ingredients

  • 1 package Boursin Cheese
  • 1 teaspoon hot sauce
  • 1 tablespoon finely chopped onions
  • 1/4 cup finely chopped scallions or chives
  • 2 tablespoons half & half
  • 1/2 cup sour cream
  • 1/2 tsp confection or superfine sugar
  • Salt and pepper to taste

Directions

Cream the Boursin cheese, sour cream ,hot sauce and half/half and sugar together until smooth. Blend in the onions and scallions without pureeing them (fold them in) Season with salt and pepper to taste.

Serve at room temperature.
Great for chicken wings and crudités.

Makes 2 cups

Side dishes

Chef Armands Potato Gratinee, Colcannon Style

Submitted by: Chef Armand

This Recipe is a perfect recipe for any occasion as a side dish.

Ingredients

  • 8 medium Yukon Gold potatoes, peeled and cubed
  • 2 cups shredded green savoy cabbage
  • 1/4 cup EACH sour cream and Boursin Shallot & Chive spreadable cheese
  • 1/3 cup unsalted butter, softened
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup shredded Jarlsberg cheese
  • 4 applewood bacon strips, cooked and crumbled
  • 1 tablespoon minced fresh chives, optional

Directions

Place potatoes and cabbage in a saucepan and cover with water; cover and bring to a boil over medium-high heat. Cook for 15-25 minutes or until tender. Drain and mash with a hand-masher. Add sour cream, Boursin, butter, salt and pepper; beat down until smooth and fluffy. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with Jarlsberg, bacon and chives if desired. Bake, uncovered, at 350 degrees F for 20 minutes or until heated through and cheese is melted.

Sandwiches

Frankie the Butcher|s Special Hero Panini

Submitted by: Frank Bonsanque

Great sandwich for holiday parties with Italian flair

Ingredients

  • 1 Italian hero or roll
  • 3 slices jarlsberg cheese
  • 3 ea. imported proscuitto and cappacol
  • 3 thin slices of fried eggplant
  • 3-4 pieces of roasted pepper
  • 1 tsp Dijon style mustard

Directions

1) Layer cheese, meats, eggplant and pepper on roll.
2) Spread mustard op top of roll.
3) Place sandwich in a Panini maker or on a grill.
4) Grill until cheese is melted and outside is brown.

Serve with Peroni beer.

Appetizers

Baked Original Buffalo Wings

Submitted by: Chef Armand

Healthy way to make wings at home

Ingredients

  • 4 lbs fresh chicken wings, defrosted and drained
  • 3 tablespoons olive oil
  • 4 tablespoons granulated garlic
  • 1 tablespoon Cajun spice
  • 1 cup Franks Redhot hot sauce
  • 2/3 cup melted unsalted butter

Directions

Heat the oven to 425 degrees F. In a large bowl, combine the wings, oil, garlic, and Cajun spice. Arrange the wings in a single layer on two large baking sheets. Bake in pre-heated oven until just brown, crispy and cooked through ( about 25-30 minutes)

In a large mixing bowl combine hot sauce and butter-whisk until smooth. Mix in wings and toss until coated. Serve with celery sticks and the Super Wing Boursin Dip.

Serves 4 hungry fans.

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