Blue Plate Catering
1061 W Van Buren
Chicago
blueplatechicago.com/
Buffalo Chicken Slider Components
Braised and Shredded Chicken Thighs
Spicy Buffalo Sauce
Buttermilk Bleu Cheese Dressing
Shaved Celery and Carrots
Mini Buns
Braised Chicken Thighs
Ingredients:
10 lbs chicken thighs
2 yellow onions, thinly sliced
6 garlic cloves, minced
32 oz chicken broth
salt and pepper to taste
Directions:
Heat large pan over high heat. Season chicken thighs with salt and pepper. Sear chicken in batches, taking care not to crowd the pan. Once skin is golden brown place chicken in crock pot. After searing all chicken thighs add onions to same pan. Cook onions on medium low heat until lightly caramelized. Add garlic and sauté for 1 minute more or until garlic is fragrant. Add garlic and onion mixture to the crock pot. Add enough chicken broth to cover 1/3 chicken thighs. Braise chicken in crock pot on medium low for 8 hours or until chicken is tender. Remove chicken and onions from cooking liquid. Once cool shred the chicken meat and set aside.
Buffalo Sauce
Ingredients:
2 cups Franks Red Hot Sauce
2 sticks butter
1 cup chicken thigh cooking liquid
Directions:
Gently warm all ingredients, whisk together until combined. Adjust heat by adding more or less butter and chicken cooking liquid.
Buttermilk Bleu Cheese Dressing
Ingredients:
1 cup sour cream
1 cup buttermilk
1 cup mayonnaise
1 cup blue cheese crumbles
1 tsp garlic powder
1 tsp onion powder
1 tsp Colemans Mustard Powder
2 Tbs red wine vinegar
salt and pepper, to taste
Directions:
Whisk all ingredients together. (Omit blue cheese for a buttermilk ranch style dressing)
BBQ Pulled Pork Slider Components
Pulled Pork
BBQ Sauce
Coleslaw
Mini Burger Buns
Pulled Pork
Ingredients:
10 lb pork butt, rubbed with BBQ spice overnight
2 ea yellow onions, thinly sliced
6 ea garlic cloves, minced
32 oz chicken broth
salt and pepper to taste
BBQ Spice
Ingredients:
1/4 cup sweet paprika
1/4 cup chili powder
1 Tbs cumin
1 Tbs coriander
2 Tbs onion powder
2 Tbs garlic powder
1 Tbs black pepper
1/4 cup salt
Directions:
Heat large pan over high heat. Season pork butt with salt and pepper. Sear pork until golden brown. Place Pork in crock pot. Add onions to same pan. Cook onions on medium low heat until lightly caramelized. Add garlic and sauté for 1 minute more or until garlic is fragrant. Add garlic and onion mixture to the crock pot. Add enough chicken broth to cover 1/3 pork. Braise pork in crock pot on low heat for 12 hours or until pork is tender. Remove pork and onions from cooking liquid. Once cool shred the meat and toss with your favorite BBQ sauce. Slightly moisten meat as needed with left over cooking liquid.
Braised Short Rib Slider Components
Braised Short Ribs
Provolone Cheese
Tabasco Onions
Mini Burger Buns
Braised Short Ribs
Ingredients:
10 lbs bone in shortribs
2 ea yellow onions, thinly sliced
2 ea celery, large dice
2 ea carrots, large dice
6 ea garlic cloves, smashed
2 Tbs tomato paste
1 cup red Wine
32 oz beef broth
8ea sprigs fresh thyme
Directions:
Heat large pan over high heat. Season short ribs with salt and pepper. Sear meat until golden brown on all sides. Place meat in cock pot. Add onions, carrots, celery and garlic to same pan. Cook vegetables on medium low heat until lightly caramelized. Add tomato paste and continue to cook for 5 minutes, deglazed with red wine and cook until red wine is slightly reduced. Add vegetable/wine mixture and fresh thyme to crock pot. Add enough beef broth to cover 1/3 meat. Braise meat in crock pot on low heat for 12 hours or until meat is tender. Remove meat from cooking liquid. Once cool shred meat and add enough cooking liquid to keep meat moist.
Tabasco Onions
Ingredients:
2 ea yellow onions
2 Tbs Tabasco sauce
flour
salt
oil for frying
Directions:
VERY thinly slice onions and place in Ziploc bag. Add Tabasco Sauce to bag, toss until onions are evenly coated. Add generous amount of flour. Shake bag again until onions are fully coated in flour. Sift excess flour off of onions and fry at 350 until golden brown and crisp. Take care not to burn them as they fry quickly. Drain on paper towels and season with salt.
1061 W Van Buren
Chicago
blueplatechicago.com/
Buffalo Chicken Slider Components
Braised and Shredded Chicken Thighs
Spicy Buffalo Sauce
Buttermilk Bleu Cheese Dressing
Shaved Celery and Carrots
Mini Buns
Braised Chicken Thighs
Ingredients:
10 lbs chicken thighs
2 yellow onions, thinly sliced
6 garlic cloves, minced
32 oz chicken broth
salt and pepper to taste
Directions:
Heat large pan over high heat. Season chicken thighs with salt and pepper. Sear chicken in batches, taking care not to crowd the pan. Once skin is golden brown place chicken in crock pot. After searing all chicken thighs add onions to same pan. Cook onions on medium low heat until lightly caramelized. Add garlic and sauté for 1 minute more or until garlic is fragrant. Add garlic and onion mixture to the crock pot. Add enough chicken broth to cover 1/3 chicken thighs. Braise chicken in crock pot on medium low for 8 hours or until chicken is tender. Remove chicken and onions from cooking liquid. Once cool shred the chicken meat and set aside.
Buffalo Sauce
Ingredients:
2 cups Franks Red Hot Sauce
2 sticks butter
1 cup chicken thigh cooking liquid
Directions:
Gently warm all ingredients, whisk together until combined. Adjust heat by adding more or less butter and chicken cooking liquid.
Buttermilk Bleu Cheese Dressing
Ingredients:
1 cup sour cream
1 cup buttermilk
1 cup mayonnaise
1 cup blue cheese crumbles
1 tsp garlic powder
1 tsp onion powder
1 tsp Colemans Mustard Powder
2 Tbs red wine vinegar
salt and pepper, to taste
Directions:
Whisk all ingredients together. (Omit blue cheese for a buttermilk ranch style dressing)
BBQ Pulled Pork Slider Components
Pulled Pork
BBQ Sauce
Coleslaw
Mini Burger Buns
Pulled Pork
Ingredients:
10 lb pork butt, rubbed with BBQ spice overnight
2 ea yellow onions, thinly sliced
6 ea garlic cloves, minced
32 oz chicken broth
salt and pepper to taste
BBQ Spice
Ingredients:
1/4 cup sweet paprika
1/4 cup chili powder
1 Tbs cumin
1 Tbs coriander
2 Tbs onion powder
2 Tbs garlic powder
1 Tbs black pepper
1/4 cup salt
Directions:
Heat large pan over high heat. Season pork butt with salt and pepper. Sear pork until golden brown. Place Pork in crock pot. Add onions to same pan. Cook onions on medium low heat until lightly caramelized. Add garlic and sauté for 1 minute more or until garlic is fragrant. Add garlic and onion mixture to the crock pot. Add enough chicken broth to cover 1/3 pork. Braise pork in crock pot on low heat for 12 hours or until pork is tender. Remove pork and onions from cooking liquid. Once cool shred the meat and toss with your favorite BBQ sauce. Slightly moisten meat as needed with left over cooking liquid.
Braised Short Rib Slider Components
Braised Short Ribs
Provolone Cheese
Tabasco Onions
Mini Burger Buns
Braised Short Ribs
Ingredients:
10 lbs bone in shortribs
2 ea yellow onions, thinly sliced
2 ea celery, large dice
2 ea carrots, large dice
6 ea garlic cloves, smashed
2 Tbs tomato paste
1 cup red Wine
32 oz beef broth
8ea sprigs fresh thyme
Directions:
Heat large pan over high heat. Season short ribs with salt and pepper. Sear meat until golden brown on all sides. Place meat in cock pot. Add onions, carrots, celery and garlic to same pan. Cook vegetables on medium low heat until lightly caramelized. Add tomato paste and continue to cook for 5 minutes, deglazed with red wine and cook until red wine is slightly reduced. Add vegetable/wine mixture and fresh thyme to crock pot. Add enough beef broth to cover 1/3 meat. Braise meat in crock pot on low heat for 12 hours or until meat is tender. Remove meat from cooking liquid. Once cool shred meat and add enough cooking liquid to keep meat moist.
Tabasco Onions
Ingredients:
2 ea yellow onions
2 Tbs Tabasco sauce
flour
salt
oil for frying
Directions:
VERY thinly slice onions and place in Ziploc bag. Add Tabasco Sauce to bag, toss until onions are evenly coated. Add generous amount of flour. Shake bag again until onions are fully coated in flour. Sift excess flour off of onions and fry at 350 until golden brown and crisp. Take care not to burn them as they fry quickly. Drain on paper towels and season with salt.
