Mother "Pluckers" - Dr. Pepper Sauced Boneless Wings Recipe from Pluckers Wing Bar

If you ever visit Austin, TX you HAVE to eat at Pluckers. Pluckers Wing Bar is part restaurant and part honky tonk joint with heavy emphasis on serving chicken wings and beer. There are few Pluckers in Texas and some in Louisiana, but the Pluckers located in Austin is the original one.
The idea for Pluckers came about circa 1991 in the dorm room of the University of Texas. Dave and Mark couldn’t find a good wing place in Austin that had dine-in, take-out, and delivery. After four years of testing sauce recipes and applying for loans, in 1995, their first wing restaurant was finally opened.
Located in the heart of West Campus, no UT college experience would be complete without going to Pluckers.  As the “Official Home to the Freshman” nearly every student has graced their presence there and only the brave have succeeded in getting their proud Polaroid picture on the Wall of Fame by eating 25 wings with the spiciest sauce – Fire in the Hole, a sauce so numbing, it may as well be used in lieu of Novocain.
Their boneless wings are pretty delicious but their wings are obviously the show stopper – juicy and tender chicken dipped in your choice of 16 great sauces +1 sauce of the month. I recommend all their sauces but my personal favorites are Baker’s Gold, Goldrush and Dr. Pepper (Dr. Pepper wasn’t ordered this time around, but I promise I will get to it).
The atmosphere is always a blast. On any given night, there’s something fun: Trivia Night, Karaoke Night, etc. Be forewarned, there’s always a long line after football games and during dinner but don’t let that deter you. Grab a drink at the bar, Pluckers has lots of drinks specials and their restaurants always have tons of TVs so you can watch the night’s best games.
With the plethera of drink specials and food specials, there’s always a deal here. After football and basketball games, if the Longhorns play well, they pass out coupons for 5 free wings. If you’re part of the Pluckers club you get free appetizers and free birthday meal. Tuesday kids eat free and Fridays school faculty and students get free appetizers. I’m probably leaving out a lot of other freebies, but you’ll just have to check it out yourself. (from cforcuisine) 

Anyway here one of their recipes:

Dr. Pepper Sauced Boneless Chicken Wings

Ingredients

• 2 boneless skinless chicken breasts cut into nugget sized pieces
  
• 3/4 cup flour
  
• 1/2 Tsp salt
  
• 1/2 Tsp. pepper
  
• 1/4 Tsp. garlic powder
  
• 1 can Dr. pepper
  
• 1/2 cup brown sugar
  
• 1/4 cup ketchup
  
• 1/2 Tsp. Tabasco sauce
  
• 2 TBSP butter
  
• Oil for frying

Combine the flour, salt, pepper, and garlic powder. Toss the chicken in the flour mixture, coating completely. Put the coated chicken in the fridge for at least 1 hour. This will help the coating adhere to the chicken during frying.
Meanwhile, in a medium saucepan, bring the can of Dr. Pepper to a boil, reduce heat and simmer briskly until reduced to about 1/8th the amount. Add the brown sugar, ketchup, Tabasco and butter and simmer until a nice thick sauce. Set aside.
Heat the oil to 350 degrees. Remove the chicken from the fridge and fry in the oil until golden brown and the chicken is cooked through. when all chicken is cooked, toss in the sauce until completely coated.
Serve and enjoy.

Basic Pancakes Recipe

1 Egg
1 Cup of Flour
3/4 Cup of Milk
2 Tbsp Butter
1 Tbsp Sugar
3 Tsp Baking Powder
1/2 Tsp Salt

Mix all together, pour in a hot greased pan. Cook until both sides are golden.

Spinach and Artichoke Dip

 

 

2 bags (1 lb. each) fresh spinach

1/8 lb. butter − not margarine

1 tsp. minced fresh garlic

2 tbls. minced onions

1/4 cup flour

1 pint heavy cream (whipping cream)

2 teas. fresh squeezed lemon juice

1/2 tsp. Tabasco sauce (to taste)

1/2 tsp. salt

2/3 cup fresh grated Parmesan cheese

1/3 cup sour cream

1/2 cup grated Monterey Jack cheese

artichoke hearts, coarsely diced

 

 

Steam spinach − strain and squeeze through cheesecloth. Must be

very dry. Chop finely and set aside. In heavy saucepan, melt butter.

Add garlic and onions and saute about 3−5 minutes. Add flour to make

a roux. Stir and cook about 1 minute. Slowly add heavy cream, stirring

with a whisk to prevent lumping. Mixture will thicken at the boiling

point. When it thickens, add lemon jiuce, Tabasco, salt and

Parmesan cheese. Remove from heat and let stand 5 minutes. Stir in

sour cream. Fold in dry, chopped spinach, coarse diced artichoke

hearts and Jack cheese. Stir until cheese is melted. Serve

immediately, or portion and microwave to order.

Buffalo Wild Wings - An American Classic

 

 

2 lbs. chicken wings (disjointed − discard the tips)

1/4 Lb. Margarine (do not use butter!)

8 Oz. Hot Sauce

Oil for frying

1. Melt margarine in sauce pan until barely liquid.

Add hot sauce, mix, and put aside.

2. Deep fry wings until brown and crispy. Remove

and drain on paper towels.

3. Put wings in a large bowl that has a cover. Pour

sauce over all, cover, and shake to coat the wings.

Serve with celery sticks and Ranch Dressing (see recipe

for homemade Ranch Dressing) 

Adjust the amount of hot sauce to your desire.

Ranch Dressing from Scratch

This is a base recipe, then you can freely add other ingredients here and there
to achieve the flavor you like. The flavor of the from-scratch recipe is incredible.



Mayonnaise (NOT Miracle Whip), Sour Cream, Buttermilk or Regular Milk,
Garlic, Italian (Flat Leaf) Parsley, Chives, and Salt.

Other optional ingredients: Fresh Dill, Worcestershire Sauce, Cayenne Pepper,
Paprika, Fresh Oregano, Tabasco.


First, start with 1 to 2 cloves of garlic. Chop up the garlic pretty finely.
Then, sprinkle about 1/8 to 1/4 teaspoon (or a healthy pinch) kosher salt on top.
Regular salt would also work fine in a pinch.
By the way, Morton’s makes kosher salt and it can be found in most supermarkets.
Kosher salt is NOT kosher. Kosher salt is used in the preparation of kosher meats,
and it’s characterized by flat flakes that easily adhere to the surface of foods.
In this case, though, it will act as an abrasive.



Now, with the back of the knife or a fork, begin mashing the garlic into a fine
paste.



This starts out a little slow, but before too long it’ll start mashing up and changing
 in consistency. The coarse salt helps the process along.



Now chop up some fresh chives. I am mildly obsessed with fresh chives lately.
They’re easy to grow, too! And they make the prettiest purple flowers…
but we’ll talk about that later.
Chop up around 2 tablespoons of chives to start with.
.


And now for the parsley! You can be a little more generous here, as it doesn’t
have quite the bite as the garlic and the chives.




Fresh parsley IS strong beyond a certain point, though. So start with about
1/4 cup and you can add more from there.



Now! Before I proceed, let me point out the base ingredients for the creamy
part of the dressing: Mayonnaise, Sour Cream, and Buttermilk (though
regular milk will work, too.) I’ll show you the quantities I use, but I want
to emphasize that YOU can find the precise mixture that works for you.
But here’s how I approach it: the mayonnaise gives the dressing the solid, creamy,
tangy base.
I use more of it. The sour cream brings a thickness and a body to the dressing…
but it’s light and mild in flavor. And the buttermilk, or the regular milk, acts as
a thinning agent, bringing your ranch dressing to the proper consistency.
Buttermilk will be thicker and tangier; milk will almost be a non-flavor…
but will thin it quite a bit more. So if you like a highly pourable dressing,
regular milk would be best.



I use a cup of mayonnaise and 1/2 cup sour cream. And the cool thing is,
you can substitute the low-fat or fat-free stuff if you’re feeling particularly
health conscious.



Add garlic



Throw in the parsley…



And throw in the chives.



Now give it a stir so you can evaluate the flavor and consistency…

Then add in buttermilk or milk as needed. If you find the flavor overwhelming or too salty, regular milk would cut/dillute that a bit.

 

Now, I think fresh dill is REALLY delicious, so I add in about 1 to 2 teaspoons
at least.

I

MPORTANT! Keep tasting as you go. And don’t just stick in the tip of your
pinkie and taste a little dab

That’ll always give you a more accurate gauge.



Keep tasting as you go, adding more salt, if needed…



Or more chives.... Or more parsley, or more dill…or you could go out on a limb
and add any or all of the following: white vinegar, black pepper, cayenne
pepper, a dash of worcestershire, paprika, fresh oregano, or Tabasco.
Just know this: If you make it the way YOU like it, you absolutely can’t mess it up!
I just made that up. But it sort of rings true, doesn’t it?
Enjoy!

Regina's Hamburger & Cabbage Soup

Thanks to my friend Regina for sharing this great recipe. Sorry no picture available, I guess I was too hungry when she made the soup and I forgot to take a picture.

Ingredients:

1 Head of Cabbage
1 Bell Pepper
1 Onion
4 Cans of Kidney Beans (do not drain)
2 Large Cans of Crushed Tomatoes
6 Lbs Fried Hamburger Meat
Garlic Powder
Salt and Pepper

Cook cabbage, bell pepper and onion in a stock pot. When almost ready add the beans and the tomatoes, stir. Add the fried hamburger meat and season with garlic powder, salt and pepper.

Very simple but very yummy.

Homemade Goodies - Roadhouse Cinnamon Butter