Monday, September 20, 2010

Meatcakes: Buffalo & Blue

After reading and drooling over Chicago's Meatloaf Bakery, I knew I had to try and make a few of my own creations... Starting out, I only had an hour or so before hitting the Roller Derby, so I decided to make my first attempt simple.  While they were a little hard to plate (because I made the mistake of first trying to bake them IN cupcake liners) the taste was spot on.  When refrigerated they held together well enough, but when heated they kind of fall apart.  Again, this was a first attempt.  Still good, but working out the kinks.

Buffalo Chicken with Blue Cheese Crumbles & Mashed Potato Frosting

1 package of TJ's Just Chicken (that way it's already cooked)
1 bottle of Frank's Wing Sauce
1 wedge of Blue Cheese
1/4 cup Mayonnaise 
Salt & Pepper

1 bag of potatoes
1/2 stick of butter
1/2 pint of heavy cream
2 cloves of garlic
1/4 cup finely minced red onions
Salt to taste

First I pre-heated the oven to 400 degrees and greased the insides of my silicon cupcake pan.  In a bowl, finely chop up the chicken so it's nice and mealy.  Add in about half the bottle of wing sauce, a third of a cup of crumbled blue cheese, mayo, salt & pepper to taste.  It should be a little creamy but able to hold a form.  Scoop it into the cupcake tray and bake for 10-15 minutes, or until the cheese melts into the mixture.  Refrigerate to set.

In a separate pot, boil water & add the washed & pierced potatoes.  Boil for 12-15 minutes, or until the potatoes are soft.  If you run them under cold water & then slice, the skins pop right off.  Mash them with the butter, cream & garlic and salt to taste.  Let the mixture cool until you can place it in a piping bag.

When your meatcakes are cooled, you can pop them out and put them into cupcake liners.  Pipe on your mashed potato frosting and garnish with the finely diced red onions.


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