Welcome to the Dogpatch Cafe!

[Guest guest]

(That's my kitchen!)

Tonight's blue plate special: Buffalo Chicken with Blue Cheese Dressing

Blue Cheese Dressing:

1/4 cup yoghurt chese

1/4 cup buttermilk or yoghurt

2 tablespoons mayo

1 tablespoon cider vinegar

1/2 teaspoon honey

1/3 cup crumbled blue cheese

Sea salt and freshly ground black pepper to taste

Salad:

1 pound boneless skinless chicken

3 tbsp hot sauce, plus more to taste (divided)

2 tsp olive oil

First two heads of Dogpatch-grown butter crunch lettuce!

4 stalks celery thinly sliced

2 med. carrots coarsely shredded

2 green onions (green part only (thinly sliced)

3 tbsp crumbled blue cheese, for garnish

All-u-can-eat Dogpatch radishes, just pulled from the garden!

In a med. bowl, whisk buttermilk and yoghurt cheese into mayo until smooth.

Add vinegar and honey and whisk until well combined. Stir in the 1/3 cup

blue chease and season w/salt and pepper. Refridge until ready to use.

Preheat broiler. Thinly slice chicken, toss with 2 tbsp hot sauce and 2 tsp

oil. Arrange chicken on baking sheet and broil until cooked through, 4-6

minutes total, turning once. Remove chick from heat, sprinkle with

remaining hot sauce if you can stand it, and toss.

In large bowl, combine veggies. Add dressing and toss to coat. Divide

salad among four plates and top with warm chick. Garnish with 3 tbsp

crumbled blue cheese. Serve w/extra hot sauce on the side.

Best Regards,

Barb Lee

http://albrechtsanimals.typepad.com/my_weblog/

Feed the Soil - Feed the Animals