I were searchin' fer a wing sauce recipe ChezJohn posted here a while back, but couldn't find it.
The one I'z lookin' fer was just mixin' hot sauce and butter. I did dat. Found the amounts [with this recipe] Frank's RedHot Buffalo Chicken Wings.
It come out really good, true dat, but I wunt the sauce to stick a bit better to dem chickies. Can I thicken it up some? What would ya'll recommend?
And ChezJohn said: "the sauce will thicken a lot as it returns to room temp and the butter solidifies somewhat. i just throw HOT wings into the room temp wing sauce ... the heat of the wings is sufficient to heat the sauce enough to toss & coat the wings."
So Fool2Believe asked: "So I shoulda let the butter/hot sauce sit fer a while first? I mixed it (well, ok, the wife unit mixed it) and let it sit out fer about 25 minutes. Tossed and coated the wings (er, legs) in the sauce and ate 'em up."
And ChezHohn replied: "yeah ... i usually heat the butter & hot sauce together in the microwave ... then whisk it good & dump it in a tupperware container with a lid & let it set at room temp & cool down. then i'll fry the wings, and while they're still hot out the fryer, throw them in the tupperware container with the sauce ... lid on tight ... shake shake shake to coat ... fish out the sauced wings, and repeat~~~~"
Lastly, Fool2Believe replied: "Chez, I made another attempt at wings tonight using Frank's and butter. This time I cooled the mixture off in the fridge while the wings were a cookin'. It stuck to them like a charm!
Thanks for the advice! They were deeeelish!"
4 thin slices of sirloin tip
1 large onion, chopped
5 slices of bacon, half way frozen, and cut into small pieces
4 small (2 large) dill pickles, grated
Mix together the chopped onion, grated pickles and the cut bacon.
Pound sirloin tips on both sides with mallet and salt and pepper them. Then spread the mustard over one side. Put several spoonfuls of mixture over smaller end of meat and then roll the meat all the way up. Tie with tooth picks on both ends and middle.
Broil them brown under oven broiler (rotate once), then in a pot on stove, simmer them for about one hour in water (about half way up the rouladen) and the juices left from broiling.
When all done, remove rouladen, make a gravy with the meat juice by mixing 2 tablespoons of flour with 1/2 cup water then adding to the juice (mix well). Add rouladen back in and simmer until gravy thickens.
with questions or comments about this web site.