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Buffalo Chicken Cordon Bleu Pasta Carbonara
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Originally posted by SMOKE FREAK View PostGreat stuff Dana...I had no idea who was the mastermind behind this dish...Figures it was the engineer Hell I even voted for this beauty in the second round...Basically admitting that a chicken sandwich was never gonna beat a creation like that...
Damn sure worthy!
dana....love the use of achiote paste!sigpic
it's all good my friend..........
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spanked that gig Cat Daddy!Sunset Eagle Aviation
https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!
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WOW that is a work of art. I could sell that all day at the restaurant. You have set the bar at a new level. When I get on a computer I will give you some points. Hell I'd give you double points if I could. Nice job.
Sent from my A573VC using Tapatalksigpic
Weber 22.5 kettle
Smokin in the Smokies
Here's to swimmin with bowlegged women.
Jerry
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So,
Achiote, Hot Whang, Coppa, then Swiss. That is all very interesting. At first I would have selected a softer cheese and "maybe" just a simple ham as to flavor behind the buffalo taste. BUT. In thinking of your service of carbonara you were spot on. Given that Carbonara is usually soft on the palate, did the buffalo flavor overpower the pasta? Overall, a very interesting combination of flavors. Nice job indeed. Worthy of a repeat.sigpic
Some days I think Bravo Zulu, other days it's more like Whiskey Tango Foxtrot...
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