The King of Urban Agriculture

This is Will Allen. A man like this has the ability to change the world. His company, Growing Power Inc., provides a great example of how to work smarter instead of harder. He has taken a retail perspective on farming. Use your space wisely. He is growing over 60% more food per acre than the traditional farm, grows year round and uses very little fossil fuel. He's able to do this by creating multiple tiers of growing surface in well managed green houses. Oh yea, and he does this downtown in the city of Milwaukee. Let's all learn a little bit from this man. More of his story to come soon...

For information on Urban Farming in Denver visit:

Denver Urban Gardens - www.dug.org

Feed Denver - Urban Farms & Markets - http://www.feeddenver.com/

Ever heard of aquaculture?

Calling All Winter Recipes

Roasted squash with rosemary

Submit Your Perfect Winter Recipe

Leave it as a comment or link to where you have it posted online.

Ah...winter time. It's a great time of the year in Colorado for all of us who enjoy spending time on the slopes, knee-deep powder anyone? However, when it comes to food, i'm always left scratching my head. Sure, I look forward to eating big bowls of chili as the weather gets colder every year. But lets face it, winter is not nearly as bountiful as summer when it comes to food. I do my best to eat locally and seasonally, but it becomes much more difficult when the white flakes begin to fall.

I've decided to write a cook book devoted to cooking seasonally. Do you have a favorite winter recipe? Would you like to contribute? What dishes get you through the winter time? I'd love to hear about them.

Rustic Mushroom Soup

Serves 2

Mushrooms growing at Hazel Dell Farm in Fort Collins, Colorado

Ingredients

1 jalapeño, diced
5 oz wild mushrooms sliced (anything other than white buttons will work)
1 clove garlic, minced
1 tbsp paprika
½ cup white wine
3 cups delicious beef stock
1 sprig fresh rosemary or 2 tsp dried
1 tbsp ginger, grated
Fresh ground pepper
Good hunk of bread


Instructions

Sauté jalapeño and mushrooms over medium high heat for 3-5 minutes until soft. Then add fresh ground pepper, garlic, ginger and paprika, sauté until fragrant, about 1 minute. Add wine, let cook for 2 minutes then add beef stock. Bring to a boil then reduce heat to simmer and cook uncovered for 20 minutes. Adjust seasonings. Serve with good bread.

A Score for Community Gardens

Community gardens are a win win for everyone involved. This article was posted on the Denver Urban Gardens(DUG) blog last week:

Let's Move--and Garden!

This past weekend, the National League of Cities hosted the “Congress of Cities” at the Denver Convention Center. Secretary of Agriculture Tom Vilsack spoke at the event, presenting praise and a challenge to the city officials in attendance as he represented the First Lady’s “Let’s Move” campaign to combat childhood obesity.

Among other things, Vilsack noted the importance of community gardens in creating healthy communities and setting a foundation for success of the campaign. He encouraged officials in attendance to practice coalition building and map out food deserts in their cities, but also to take note of where community gardens were having successes.

According to the article in Food Safety News, Vilsack also announced that

USDA offices around the county are now providing ground for 700 gardens that this

growing season produced 90,000 pounds of fresh produce. Most went to local food banks.

Here in Denver, DUG’s extensive community of gardeners donate a hefty portion of produce each year to our area food banks, including non-profits like Project Angel Heart, which exists to ensure that the metro area’s very ill receive free, consistent and appropriately nutritious meals.

Another hot topic during the USDA Secretary’s speech was the Healthy, Hunger-Free Kids Act of 2010 that recently passed in Congress. This act, coupled with cities committing to make nutritional food available throughout the school districts, has the potential to really make an impact on what Vilsack sees as a matter of national security.

These girls get moving as they bicycle around the Fairview Harvest Festival. Community gardens are great spaces for both nutrition and exercise.

Caraway Beer Bread

Ingredients

2 and 3/4 cups(345 g) all purpose flour, sifted
3 Tbsp honey
1 tsp salt
1 Tbsp baking powder
1 - 12 oz dark beer(I used Deschutes Jubelale)
1 tsp whole caraway seeds
Egg wash (whisk 1 egg and 2 tbsp water)


Directions

Preheat oven to 375 degrees.

Mix together sifted flour, sugar, baking powder, salt and caraway. In a separate bowl mix together honey and beer. Stir into dry mixture until just combined, do not over mix. Brush with egg wash.

Bake for about 45 minutes or until a toothpick inserted into the center comes out clean.

Note: This recipe is very versatile. Try using maple syrup instead of the sugar. Just mix it into the beer before you add it to the dry ingredients.

Try Rosemary and Feta
Garlic and thyme
Sage and brown sugar

Chili Beer Collard Greens

Serves 4

Ingredients

1 bunch collard greens
1 smoked turkey leg or ham hock
2 whole cloves garlic, peeled
½ onion, sliced
3-4 Tbsp hot sauce
1 - 12 oz bottle Billy’s Chilies, chili beer
3 cups stock(chicken, vegetable, beef or water)

Directions

Heat vegetable oil in a large pot over medium high heat. Sear turkey leg or ham hock on all sides. Add onions and garlic and cook until fragrant about 2 minutes. Add collard greens, beer, stock and hot sauce. Bring to a boil then reduce to a simmer and cover. Cook for 1 hour. Taste liquid to check salt. If it is not salty enough remove the lid and reduce. If it is too salty add more liquid. Serve with fried chicken.

Pearl Street Porter Braised Short Ribs

Recipe by Terroir Restaurant

Ingredients

1 – 12oz bottle Pearl Street Porter
¼ cup molasses
2 dried ancho chilies
3 cloves of whole garlic
¼ cup of tomato paste
1 cinnamon stick
1 carrot, peeled and cut into 1/2 inch pieces
1 daikon radish, chopped
1 stalk of celery, cut into 1/2 inch pieces
1 onion, peeled and cut into quarters
64oz stock (vegetable, chicken or beef) (low sodium)
salt and pepper to taste
2 ½ pounds of bison short ribs (beef if you can't get bison), bones separated

Directions

Cut the ribs between the bones creating individual bone-in pieces of rib. Rub with salt and pepper and set aside.

Heat a large skillet pan or pot with vegetable oil (about 1/8 inch deep). When hot, add bison pieces, brown on all sides over high heat and remove from pot.
Drain hot oil from pot and add 1 tablespoon of new oil, add carrots, daikon, onions, celery, and whole garlic cloves. Brown lightly.

Add porter and bring to a boil. Add tomato paste, molasses, ancho chili, and cinnamon stick. Stir to incorporate everything. Add the ribs back into the pot with the liquid.

Add enough stock to cover the ribs by 1/2 inch. Bring the mixture to a simmer, cover with a lid or aluminum foil, and lower the heat to medium low. Cook on low covered for 3 hours or until the meat pulls away from the bone. With a slotted spoon, remove the ribs and strain the liquid into a new sauce pan. Reduce the liquid by half and taste for salt. Add the ribs back into the liquid to hold until you are ready to serve. At this point you can serve right away or place in the refrigerator. The fat will naturally rise to the surface overnight and can easily be removed.

Serve with green chili and sweet corn polenta or mashed, roasted or boiled potatoes.

Brown Ale Mussels

Recipe by Laurent Méchin, Executive Chef St Julien Hotel

Ingredients

12oz Twisted Pine Honey Brown Ale
2 lbs mussels
1Tbsp olive oil
1 tsp garlic (chopped)
1 shallot (finely diced)
1 Tbsp parsley (washed and chopped)
4 oz tomato sauce
1 Tbsp butter
1 ea French Baguette (sliced and grilled)


Directions

Pour yourself a beer in a thick chilled pint glass, enjoy!
Thoroughly wash mussels, discard open and broken shells.
Add 1 Tbsp of oil to a sauce pot and sauté the mussels for 2 minutes over medium heat. Next add garlic, shallots and ale, cover with a lid and cook until shells open (3-4 minutes).
Add tomato sauce and stir in butter. Adjust seasoning as needed with salt and pepper.

To Serve

Scoop mussels into deep soup bowls, discard unopened mussels, pour 3 oz of sauce over the mussels and sprinkle fresh parsley. Serve with grilled bread slices to soak up the sauce and chilled brown ale.

Cooking with Beer

I'm putting together a collection of recipes for Twisted Pine Brewing Company. The following recipes will be part of a series of posts of dishes cooked with beer. Beer is a great cooking ingredient, and has been used in the kitchen since it was first brewed. Beer can add a nice nutty flavor to a variety of dishes or provide a fluffy texture when baking bread or a cake.

If you have any recipes of your own that incorporate beer, i'd love to hear about them.

And lastly, don't forget to keep an eye out on Twisted Pine's website for when the book comes out. Should be around Christmas.

Brown Sugar and Porter Glazed Pork Chops

Recipe by Doug Johnson

Ingredients

2 large ½ inch cut pork chops(center-cut, bone-in)
2 cups brown sugar
1 cup Pearl Street Porter
1 cup apple cider vinegar
1 cup raisins
2 apples, cored and sliced
¼ tsp rubbing sage
1 tsp salt
1 tsp fresh ground pepper

Directions

Heat vegetable oil in a large pot over high heat. Rub chops with salt, pepper and rubbing sage. Brown pork chops on both sides. Add beer, cider vinegar, and brown sugar, stir until dissolved, scrapping up the brown bits on the bottom of the pan. Bring to a boil then reduce to a simmer. Add apples and raisins then cook uncovered until the sauce turns into a syrup like glaze 20-40 minutes. Cool 5 minutes before serving. Goes great with sweet potatoes.

Note: This recipe would be delicious with most darker beers, just stay away from the hoppier ones.

Ode to the Chipwich

A childhood memory revisited, the Chipwich, the creation of a New Jersey man, is still just as good as I remembered.


Ingredients

8 of your favorite chocolate chip cookies(I find thin ones work best)
3 cups(24 oz) of vanilla ice cream
1-1/2 cups semi-sweet chocolate mini's

Directions

Put cookies in freezer to harden them up for at least 15 minutes. While doing this, allow ice cream to melt a little bit to make it easier to work with(just be sure not to turn it into soup). Put chocolate chips in a bowl to roll the Chipwiches in.

(note: try to minimize melting here, be speedy with these next few steps) Assemble cookie sandwiches by dividing the ice cream evenly among 4 cookies. Smash remaining 4 cookies on the top of these and spread ice cream around the edges. Roll each cookie sandwich in the chocolate chips, pushing down to make sure the chips stick to the ice cream.

Wrap in plastic wrap and freeze for at least 20 minutes to let harden.

Boulder Restaurant Happenings

See Boulder Restaurant Reshufflings

By Claire Walter on October 6, 2010

Czerny closes one, The Kitchen partners to open another

I’m in Germany right now, as you know if you have been reading this blog, so it’s a little tough to follow Boulder restaurant news (not for lack of online resources but for lack of time), but here’s what I recently learned.

Talented chef/restaurateur Radek Czerny, whose l’Atelier on East Pearl is one of Boulder’s culinary landmarks, has closed Radex Bistro at 28th and Iris. He opened it with the seemingly unfortunate name, Full Belly Bistro. That always reminded me of an all-you-can-eat joint It was bright and moderately priced, and even renaming it Radex Bistro as a tribute to a restaurant he once operated in Denver didn’t help. Now it’s gone.

Meanwhile, The Kitchen is set to expand next door into theWest Pearl space most recently occupied by Abo’s, pizzaman Steve Abo’s attempt at a downtown restaurant. Actually, it was his second try in the space that was previously Seven Eurobar, Seven and Seven on Pearl.

Abo too tried the renaming tactic to try to keep a restaurant afloat there. First, he opened a confusing thematically named and decorated restaurant called Circle, then he reinvented it as Abo’s on Pearl, a sitdown restaurant, the Daily Camerareaders again named Abo’s as their favorite pizza, the restaurant was closed.

According to a recent tidbit reported by Westword, Kimbal Musk and Hugo Matheson are expanding into that space. The owners of The Kitchen and its associated upstairs wine bar/lounge are remaking it into The Kitchen Cafe to open in 2011. When The Kitchen, which opened about six years ago in an East Pearl space that had been a used bookstore and then the short-lived Triana, it was one of Boulder’s first restaurants (perhaps the first) to aggressively promote sustainable and green practices, such as local sourcing of foods, filtered rather than bottled water, recyclables and wind power.

“It’ll be a modern-day pub,” Musk told Westword‘s Laura Shunk. “We want to create a public space for sharing food and drink with friends that upholds The Kitchen’s philosophy on food but expands the community by offering a more price-accessible menu.”

I wonder whether they might have had the new place in the back of their minds all along, since The Kitchen’s URL is thekitchencafe.com.

Roasted Potatoes with Goat Cheese Crumbles

Serves 4

Ingredients:

About 6 medium red potatoes, cubed
1 tbsp paprika
About 10 sprigs of fresh thyme, leaves removed (or ½ Tbsp dried)

¼ cup goat cheese, crumbled
fresh ground pepper and salt
parsley, chopped (as garnish, optional)

Instructions:

Heat Broiler. Put potatoes in a pot of cold, heavily salted water(should taste like the ocean) and bring to a boil. Boil for 13-16 minutes until potatoes are just slightly tender. Drain potatoes and allow to cool 5 minutes. In a large bowl, toss potatoes with olive oil, fresh ground pepper, salt, thyme leaves and paprika. Put on baking sheet and broil until golden brown, 5-10 minutes turning once halfway through.

Sprinkle crumbled goat cheese and parsley over the potatoes then serve.

Cauliflower with Toasted Almonds

Ingredients

1 head cauliflower, cut into florets
¼ cup sliced almonds
2 whole cloves garlic, peeled
3 tbsp olive oil
salt and fresh ground pepper to taste


Directions

Steam or boil cauliflower until tender 6-8 minutes.
Infuse oil with almonds and garlic by heating olive oil, almond slices and garlic over medium high heat just until almonds begin to change color. The almonds change very quickly so you must keep a close eye on them. Add broccoli immediately and toss to coat. Season with salt and pepper to taste.

Mario Batali loves sausage...

Amber Ale Arroz con Pollo

Here is a recipe I wrote about a year ago after traveling to South America posted on Brewers Associations new website: Amber Ale Arroz con Pollo - Recipe

http://www.craftbeer.com/pages/beer-and-food/recipes/recipes-list/show?title=amber-ale-arroz-con-pollo

Left Hand Beer Dinner

LEFT HAND BEER DINNER at RESTAURANT 4580

Thursday July 29th 2010

Menu

FIRST

johny blue hill mussels in JuJu ginger broth with juju ginger onion rings

SECOND

400 lb Monkey Salad fried plantains, spinac, mango, cilantro, 400lb vinaigrette

THIRD

sawtooth glazed grilled quail, roasted fingerling potatoes, grilled patty pan squash with a clover honey sawtooth sauce

A SWEET ENDING

oatmeal cookie and milk stout ice cream sandwiche

Click Here for more info on the Left Hand Beer Dinner

Brown Palace Installs Rooftop Beehives

Culinary Colorado

Honey from above to be served at high tea in the lobby

A colony of honey bees has checked into Denver's landmark Brown Palace Hotel and Spa -- or rather checked onto its roof. The colony's mission is the production honey for the traditional, elegant afternoon tea and hopefully in the future toward signature spa treatments. While past Brown Palace guests have included crowned royalty, the hotel started with its own two resident queen bees supported by a court of 20,000 worker bees that are expected to grow to 140,000 by the end of the summer. The hotel has named this "the Bee Royalty Initiative."

The Brown has long had its own historian, and now it also has hired a dedicated beekeeper, Matt Kentner of Kentner Farms. He removes bees for people who don't want them and sources beehives to local farmers and ranchers who do want them for essential pollination of their crops. He's also a "personal beekeeper" and now is working with the Brown's colony. In the city, the bees buzz around landscaped city avenues and parks dipping into the pollan of flowering trees, bushes and other fblossoms to make honey out of their haul.

Colony collapse, unexpected decrease in bee communities, has been a real concern to growers, and the Brown is doing its part to improve the situation. As Kentner reminds people, “Unfortunately there are a lot of misconceptions about the nature of bees and what crucial roles they play in our food supply and environment. The affects of the decline in bees is extremely alarming and it’s important that we build awareness and do our part to help,”

Toward that held, the Brown Palace has donated two beehives to the Denver Beekeepers Association to assist in establishing hives in the Denver community and has also partnered with Denver Parks & Recreation to plant bee-friendly flowers in the nearby Civic Center Park.

“We’ve worked for years to bring urban beekeeping to fruition in Denver and The Brown Palace has demonstrated a true commitment to fostering these efforts in our community,” according to Marygael Meister, president of the Denver Beekeepers Association.

The hotel is running a "Name the Hives Contest," with contributors of the two winning names rewarded with a weekend getaway at The Brown Palace. Enter by going to the Brown's dedicated Facebook page.

Beet Salad with Lemon Mustard Vinaigrette

Serves 4

For the Beets:

1 lb medium sized beets, sliced
1 Tbsp chopped fresh rosemary
2 Tbsp extra virgin olive oil

Place beets on baking tray and toss with rosemary and olive oil. Roast beets at 400 degrees for 30 to 40 minutes until tender. Allow to cool.

For the Salad:

1 bunch mixed greens
4 Tbsp delicious mustard(I used a whole grain horseradish mustard)
4 Tbsp agave nectar or honey - Agave provides slightly less sugar sweetness than honey
4 lemons, juiced(about 4 Tbsp lemon juice)
salt and pepper to taste

Whisk mustard, lemon juice and agave nectar until combined. Toss the salad with the dressing and top with beets.

Snowmass Chili and Beer Festival

A festival devoted to chili and beer, how can you go wrong? The event featured over 30 different varieties of chilies and 50+ breweries pouring everything from beer laced with chamomile(Crazy Mountain Brewery of Vail) to the hottest beer in the world(Ghost Face Killah from Twisted Pine in Boulder). Top everything off with performances by Kyle Hollinsworth of String Cheese, The Wailers and P-Funk and you’ve got a party.

As far as the chili went, there were definitely some standouts this year. My vote goes to the friendly girl with the pulled pork chili. One of the most unique chilies I’ve ever had, both in flavor and ingredients – bacon, pork, beef, 3 kinds of beers and 3 kinds of beans. It was savory, sweet and hearty all at the same time.

Breckenridge Brewery brought out an Imperial Pilsner that was perfectly balanced at around 40 IBU’s and had a nice subtle malt backbone and just over 7% alcohol . Brew Dog, out of Scotland, was also pouring at the fest. Now, I consider Brew Dog one of the best breweries of our time, but they definitely out did themselves with a barrel aged IPA that picked up an incredible smoky peat flavor. While the peat flavor was the dominate flavor in the beer it was not overpowering in the least bit. This one is sure to be a favorite of the scotch drinkers of the world.

The Best Broccoli Cheddar Soup

I love soup. This is a recipe for one of the best soups I make. The red bell pepper adds a nice sweetness while the nutmeg provides an extra layer of complexity. You can't go wrong with this recipe. Rich, cheesy goodness.

Ingredients

1/2 cup yellow onions, diced, about ½ onion
1/3 cup carrots, grated about 1 carrot
1/3 cup red bell pepper, diced
1/3 cup celery diced, about 1 rib
1/2 tsp salt
1/4 teaspoon freshly ground pepper
Pinch nutmeg
2 cloves minced garlic
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
6 cups chicken stock or vegetable broth
1 1/4 cup broccoli finely chopped(See Notes)
1/2 cup heavy cream or half and half
2 cups freshly grated Cheddar(See Notes)
¾ cup freshly grated Colby cheese
Dash Worcestershire
2 Tbsp hot sauce

Directions

· In a medium pot, melt 3 tablespoons butter over medium-high heat. Add the onions, carrots, celery, bell pepper, salt, pepper, nutmeg and cook, stirring, until tender, about 5 minutes.

· Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the flour and cook until the mixture is well blended, 2 minutes.

· Slowly add the chicken stock, hot sauce and Worcestershire while stirring and bring to a boil. Reduce the heat to simmer and cook until thickened, about 5 minutes. Puree the soup using blender in batches until smooth. (EXERCISE EXTREME CAUTION WHEN BLENDING HOT LIQUIDS – DO NOT FILL BLENDER MORE THAN HALF WAY)

· Return the soup to the pot, add the broccoli and cook, stirring, until tender, about 10 minutes.

· Add the cream and bring to simmer to heat through. Add the cheese and cook over low heat, stirring, until melted. The cheese and seasonings can be adjusted to taste here.

· Remove from the heat and ladle the soup into bowls.


Notes: Do not use the bagged pre-shredded cheese for this recipe. The cheese in these bags will not taste nearly as good as freshly grated cheese. Also, often times these cheeses are coated with a powder so they don’t stick together which will result in an undesirable consistency of this soup.

Notes: Puree the soup before adding the broccoli, this makes for better consistency and presentation, make sure to chop the broccoli as finely as possible

Other Variations:

Substitute cauliflower for broccoli
Add a touch of Dijon or 1 tbsp dried mustard
Experiment with different cheeses

Dubbin's Sandwich Window

On 14th street in Boulder, there is a little red window that is putting out one of the best sandwiches I've ever tasted. Just around the corner from the Lazy Dog Pub and a few doors down from Conor O'Neill's you'll find a place called Dubbin's Sandwiches. In a space about the size of a large closet they concoct a mean Cuban Sandwich.

Between two pieces of crusty bread lies delicious slow-cooked pork, sweet pickles and cheese. Each sandwich even comes with a brownie to hit the sweet spot after you've scarfed this thing down. They've also got Mexican Coke, grab one.

Biker Jim's Hot Dogs in Denver

Mac and Cheese infused Hot Dog

A Dog Worth Seeking Out

Now it may sound crazy to go on a hot dog pilgrimage, right? With so many delicious options available around almost every corner these days why go out of your way for a hot dog? Well, I have found a place that is worth the journey and worth the wait that I will patronize as long as it stands. The place is called Biker Jim’s Gourmet Dogs. At first glance the place may look like no more than just another hot dog cart with a bunch of coolers and a condiment table. However, upon further examination the creations they are grilling up at this small cart in Denver are nowhere short of extraordinary.

Let’s begin with the menu, which consists of dogs made with buffalo, reindeer, wild boar stuffed with apricots and cranberries, pheasant and even one infused with mac and cheese (my personal favorite). The creativity doesn’t stop with the dogs either. You have the option of topping your dog with all the traditional condiments as well as some new found favorites of mine including cream cheese and onions caramelized in Coca-cola.

At $4.50 a hot dog this is an indulgence you can’t afford to miss out on. Look for him on the corner of 16^th and Arapahoe in Denver just off the mall.

Dinner on Diana

A picture I stumbled across on www.theworldsbestever.com

Dinner on Diana

Steve Jobs Cheese Head with Nachos

Raspberry Wheat Beer Pancakes

Although not traditional, beer is a great ingredient to incorporate into pancakes. By using thisRaspberry Wheat Ale you bring in the delicious flavor of raspberries while accomplishing the perfect fluffiness provided by the carbonation of the beer. These go great with an Espresso Stout.

Raspberry Wheat Ale Pancakes

Serves 2

Ingredients:

1 cup all-purpose flour, sifted
¼ cup white sugar
¾ tsp baking powder
½ tsp salt
1 egg, beaten
1 cup Raspberry Wheat Ale
2 tbsp butter, melted
¼ tsp nutmeg(optional)

Directions:

Mix together flour, sugar, baking powder, nutmeg and salt in a large bowl. Add egg, beer and melted butter and whisk until combined.

Heat an oiled skillet over medium heat. Spoon batter onto skillet and cook until bubbles appear on the surface of the pancakes. Flip and cook until finished on the other side. Serve with Raspberry Wheat Ale Syrup(recipe follows)

Raspberry Wheat Ale Syrup

Ingredients:
½ cup Raspberry Wheat Ale(remainder of bottle)
1 ½ tbsp Raspberry or Strawberry Jam
2 tbsp Honey

Directions:

Combine ingredients in a small pot and reduce over medium heat by half.

Buffalo Philly Chicken Cheesesteaks

Being from the Philadelphia area, the cheesesteak is something that is very dear to me. This is my take on a type of cheesesteak known as a buffalo chicken cheesesteak that can be found at countless deli's in Philly. The chicken is first boiled, then shredded, then finished in buffalo sauce to soak up its signature flavor.

I know what you are thinking, boiled...how can the chicken retain any flavor? You'll just have to trust me, there is no lack of flavor in this dish.

Now when we talk sandwiches, there's nothing more important than the bread itself. Make sure to treat yourself to a nice baguette or hoagie/sub roll for these sandwiches.

Beyond the bread, this is a very easy and delicious recipe that can be prepared in about a half hour. You can add more/less hot sauce to your desired heat level.



Buffalo Chicken Cheesesteaks

Serves 3-4

Ingredients
3 large chicken breasts
1 and 1/4 cup buffalo sauce
1/2 lb american cheese or provolone, sliced
3-4 hoagie/sub rolls



Instructions

Begin by bringing a pot of water to a boil. Add enough salt to make it taste like the ocean. Add chicken breasts to the boiling water and cook for 16-19 minutes. Remove chicken and let it rest for a few minutes. Shred chicken with 2 forks by pulling in opposite directions. Meanwhile bring buffalo sauce to a simmer in a large pan. Add shredded chicken and cook 2 minutes, just enough so it can absorb the sauce. Divide chicken into equal rows.

Top with cheese and cover with bun, remove when cheese begins to melt.

Slide a spatula underneath the bun and flip carefully. Serve with blue cheese.