(I had the Moon-Rays in my head, and this *is* an experiment…)
> So . . . um, how did the sandwich filling work out?
> Any recipes coming out of that?
> *hint, hint, nudge, nudge* ;-)
Thanks for the prod.
It was okay, but neither the filling or the sauce worked out as well as I’d hoped. So I’ll have to try it again before I post something. You were right though, after 5 hours in the crock, it became watery and muted in flavor. But I left the lid ajar and turned up the heat and it cooked down nicely. Tossing in an extra tablespoon of chipotle (I ran out of cayenne) at the last minute got the heat back up helped unmute the flavor, but it still tasted more like a thin BBQ sauce than a rich Buffalo sauce like I’d intended. I think I’ll just plan on adding the sauce after the chicken is cooked.
One good thing was that I learned that throwing chicken in the crock for five hours causes it to separate into fibrous pieces, as though I’d shredded it. Did the overnight marinade do this, or would it have happened anyway? And will the same thing happen with other meat? And is there a more expedient way than crock cooking?
The sauce also was pretty muted in flavor. I put together Gorgonzola, cream, and toasted sesame oil. It had a good texture, but the cream seemed to mask the other flavors.
I’m sure it was fine for everyone else, even Alice liked it. That’s right, my vegetarian ate one and a half chicken sandwiches. :)
In the meantime, here’s a simple Buffalo Blue sauce:
4 tbsp blue cheese (Gorgonzola)
2 tsp balsamic vinegar
½ tsp cayenne pepper
½ tsp garlic powder
Gently heat cheese until soft. Combine with garlic, cayenne, and vinegar, mix, and serve. I want to try two variations: one with lime juice for instead of vinegar, and one with a little bourbon. :)