BUFFALO WING CHICKEN SAUSAGES ⅔ cup (160 ml) prepared hot pepper sauce
½ cup (125 ml) unsalted butter 1½ tbsp (22.5 ml) white vinegar ¼ tsp (1 ml) Worcestershire sauce ¼ tsp (1 ml) cayenne pepper 1 pinch garlic powder 1 pinch kosher salt ½ tbsp (7.5 ml) cornstarch 1 tbsp (15 ml) water 1 large stalk celery 1 medium carrot, trimmed and peeled 4 chicken sausages of choice 4 pretzel sausage buns ¼ cup (60 ml) crumbled blue cheese ½ cup (125 ml) packed celery leaves
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1 Start by making thickened buffalo wing sauce. In a medium saucepan over medium heat, whisk hot sauce, butter, vinegar, Worcestershire sauce, cayenne, garlic powder and salt. Cook, stirring constantly, until just at a simmer. Don’t worry if it separates; it will come together in next step. 2 In a small bowl, whisk cornstarch and water until smooth. Add to sauce and whisk continuously until sauce is visibly thickened and emulsified, 30 to 60 seconds. Let cook for 30 seconds more, then remove from heat and set aside. Buffalo sauce can be prepared to this point, cooled to room temperature, transferred to an airtight container and stored in refrigerator for up to 5 days. 3 Preheat barbecue grill to medium-high. 4 While grill preheats, cut celery and carrot into thin matchsticks. Toss together in a medium bowl and set aside. 5 Grill sausages according to package directions, until cooked through. Transfer to a plate. 6 Split open pretzel buns and grill until warmed through and grill‑marked, about 1 minute. 7 When ready to serve, thin buffalo wing sauce with some water if needed and place in a squeeze bottle. Place some carrot and celery matchsticks into each grilled bun. Top with a sausage and some blue cheese. Drizzle with buffalo wing sauce and garnish with celery leaves. Enjoy immediately. Serves 4 PAIRS WITH YELLOW DOG CHASE MY TAIL PALE ALE BC $13.79 66753 4 x 473 ml BACKCOUNTRY BREWING WIDOWMAKER IPA BC $17.29 20572 4 x 473 ml
Talking Tapas from page 96
JAMÓN IBÉRICO & GOAT’S CHEESE PINTXOS 2 tbsp (30 ml) olive oil 1 baguette, cut crosswise into twelve ½-in (1.25 cm) thick slices 1 cup (250 ml) roasted piquillo peppers or roasted red peppers, cut into 1½-in (4 cm) pieces 12 leaves arugula 10 oz (300 g) Caña de Cabra, chèvre or any soft goat’s cheese, cut into ½-in (1.25 cm) thick circles 12 Manzanilla olives
12 rashers jamón ibérico salt and pepper, to taste
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