0:00
- Hey friends, the other day, my son Bobby
0:04
did a hot chicken dip, buffalo chicken dip for y'all.
0:10
And he was using my recipe
0:14
and he didn't realize
0:16
that I had my own buffalo sauce recipe for it.
0:19
So he just used a bottle.
0:21
So I'm going to come in
0:23
and give y'all my recipe for the buffalo sauce
0:29
and you can attach it to the buffalo chicken dip.
0:35
So I'm going to start with a cup of vinegar.
0:40
Let me see what kind of vinegar that is.
0:42
- [Speaker] Apple cider.
0:43
- [Theresa] Apple cider.
0:54
Couple of teaspoons of Worcestershire.
1:04
A couple of teaspoons of honey.
1:13
I didn't spray this, so it's not coming out voluntarily.
1:22
So I'll make this a little bigger
1:24
because it was still pretty full.
1:33
And now you can use this on any kind of dish you want.
1:38
You could use it on pork, chicken, whatever.
1:41
All right, now we've got onion powder.
1:51
We've got two different paprikas, one a sweet paprika
1:58
All right, we got our salt.
2:03
We've got our garlic.
2:07
We've got our ground oregano.
2:12
And our other paprika that I was telling y'all about.
2:18
And I think you'll find that this is
2:21
a little bit more tastier than maybe a bottle.
2:24
So I'm just going to cook this
2:30
for a few minutes until it all incorporates.
2:43
And I'm just going to cook it over medium heat
2:46
for about five minutes.
2:48
Then I'm going to let it cool
2:50
and I'm going to put it in one of my canning jars.
2:56
And it'll be there in the fridge waiting on me
3:01
for whatever I decide to put it on.
3:07
I think it would be good on a tenderloin,
3:09
pork tenderloin or chicken.
3:15
And last but not least, y'all, two tablespoons of butter.
3:21
So we're going to let that butter melt
3:22
and let everything get incorporated.
3:28
And it's going to be real good.
3:29
And if it's not hot enough for you,
3:33
you can always add cayenne
3:35
or any kind of hot sauce.
3:41
So this is going to be real safe for the children.
3:45
After you get it all together, taste it.
3:49
And if it's not hot enough for you,
3:51
this would not be nearly hot enough for Michael Groover.
3:54
He likes it so hot that he has to keep his rag next
3:59
to his plate so he can mop his forehead.
4:02
I mean, he likes it hot.
4:05
He ain't pussyfooting around.
4:14
That's good, but no heat, no heat at all.
4:20
So I think I'm going to change that.
4:24
So we need to put a note on this
4:26
when we add that to the buffalo chicken dip, Theresa.
4:32
We need to put a note, this is not hot at all so.
4:36
- [Theresa] We need to spice it up.
4:37
- So spice it up to your tongue.
4:43
And I'm going to spice this up for my tongue.
4:46
What am I going to do?
4:47
Am I going to use cayenne pepper or pepper flakes?
5:03
I think that I'm gonna
5:03
to just put a little cayenne pepper on it.
5:09
Not much, just in case some of the children.
5:13
You know, it's funny.
5:16
Some of my grandchildren like the hot and spicy.
5:23
Let's see what that little bit did to it.
5:49
Little heat, but not much.
5:55
Okay, you talked me into it.
5:57
Little bit more, that's it.
6:10
and gets cool, it'll become much more pungent
6:15
as it cools and sits.
6:19
That goes with my sweet little Bobby's
6:23
buffalo chicken dip in placement
6:27
of the bottle that he used.
6:31
Okay, here we go, y'all.
6:37
And I told you I went and went
6:42
and added some cayenne pepper to it.
6:45
And I though, well, gosh, that didn't give it too much.
6:48
So, I had my favorite sauce
6:53
in the world developed in New Orleans years ago.
7:02
And the only place you can get it is
7:07
in one of our stores or either on Amazon.
7:18
- [Theresa] That would be a bit on chicken wings.
7:21
- It's got a little heat to it now, y'all.
7:23
Just burning the back of my throat a little bit.
7:31
Hey, y'all, it's Paula Deen.
7:33
Now, if you enjoyed this video, be sure to like it
7:37
and click the subscribe button as well as the notification
7:40
bell to be alerted when I post a video.
7:44
Love and Best Dishes Y'all.
