Showing posts with label Archie Moore's. Show all posts
Showing posts with label Archie Moore's. Show all posts

Thursday, May 30, 2013

Buffalo Chicken Salad and Millwrights Restaurant



LUCY BURDETTE:

As you could tell from last week's "Eating North Carolina" post, I ate rather well when on the road for almost two weeks to celebrate and spread the word about TOPPED CHEF. Rather too well...


And then I had the most amazing experience on Friday--eating dinner at Millwrights restaurant in Simsbury, CT where one of my "characters" in the new food critic mystery, Chef Adam Boyd, actually works. We went with his parents and let me tell you we were treated like celebrities. 

Course after course of specialties, courtesy of the chef, arrived at our table. Wellfleet oysters on the half shell,  

Spring gazpacho pea soup,

 

 the most astonishing chicken and dumplings I've ever seen or tasted (gnocci and chicken confit with mint)

 

Beets with cumin yogurt, gougeres,--and more. 



And that was before our dinners even hit the table! I didn't get a photo of our extra dessert which was the chef's riff on a banana split--we were too dizzy with calories (and wine too) to take more pictures. And then we got a little tour of the kitchen, which was gorgeous! (Chef Tyler Anderson on the right, looking fierce, and Adam Boyd, cooking on right...isn't he adorable??)




All that to say, we had to dial it back a notch for Memorial Day! But I wanted a little something grilled so I thought of Buffalo Chicken Salad, which is good for you but also good enough that no one leaves the table feeling deprived. It's not up to Chef Anderson or Chef Boyd's standards, but tasty for a light and homey supper...
   
Ingredients


Chicken cutlets, 1 per person
Archie Moore's Buffalo Wing Sauce (stick with Original--the hot is fiery)
4 celery sticks, chopped
Asparagus, 4-5 stalks per person, rubbed with olive oil
Salad greens (I used mixed greens from the farmer's market and some pea shoots)
Vinaigrette
Avocado, hard-boiled eggs, optional
Blue cheese

Marinate the cutlets in the wing sauce for 1/2 hour or more, then grill until just cooked through. Grill the asparagus until tender.

Wash and tear the greens. Wash celery and cut into chunks.

Arrange the sliced chicken over the greens and celery. Drizzle with extra wing sauce, sprinkle with blue cheese, and add vinaigrette to taste. Garnish with grilled asparagus, avocado slices, or sliced egg, if you choose.

If a certain someone is still hungry, I recommend chocolate ice cream:).

About Archie Moore's Buffalo Wing sauce: I've lived in and around New Haven CT for over 25 years. Aside from pizza, the town is famous for the wings at Archie Moore's. I can find their sauce at the Stop and Shop locally, or online. On the other hand, it's mostly made of hot sauce (like Frank's or Tabasco) and butter, so I suppose you could make it yourself.

On the other other hand, you could use that time to start TOPPED CHEF. Just keep the Buffalo wing sauce off the page:)

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