Legend Larry’s is a wing joint with a few locations around the Green Bay area. I’ve never been there but I can see why it’s popular. I picked up a few bottles of their wing sauce at Jungle Jim’s last time I was there. The first I tried was the Hot Garlic sauce. This sauce is not for the timid. It says ‘Hot’ in the name for a reason. It definitely has a kick but it’s not an over-the-top kick. I’d call it the perfect kick. And the garlic? Same thing. It’s got a great garlic hit, but again not over-the-top. This is a wonderful sauce that I will enjoy time and time again.
I’ve found that there’s something seriously addicting about each of Legend Larry’s wing sauces. The consistency is perfect, just the right thickness to stay on your wings even when dunking into blue cheese dressing. The flavors are bold and the sauces don’t taste like they came from a bottle. Good stuff. Mighty good stuff.
Also try Legend Larry’s Bacon BBQ Wings.
I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook
that is full of my favorite wing recipes.
Legend Larry's Hot Garlic Wings
Prep Time1 hr
Cook Time45 mins
Total Time1 hr 45 mins
Servings: 6 servings
I made a big ole pot of chili. I needed some cornbread. But not any ordinary cornbread. No, I wanted something different, with a bit of a kick to stand up to the definitely-kickin’ chili. This chipotle cornbread stepped up to the challenge in a big way. A hint of heat and a heat of smokiness. And the perfect texture to boot. Perfect for crumbling into my chili.
Make sure that your buttermilk is super cold and that the melted butter has cooled before adding it to the buttermilk. The two will form an curd-looking mixture. Do not over mix it. You want a little texture to your chipotle cornbread.
For even more of a spicy kick add a fire-roasted diced jalapeno or two to the batter. For a bit more smokey flavor, use a shredded smoked cheddar cheese (I smoke my own cheese. It’s awesome!).
Also try my grilled jalapeno honey butter cornbread.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 6 servings
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 1 chipotle pepper minced
- 1 tablespoon adobo sauce
- 1 tablespoon honey
- 2 large eggs
- 4 tablespoons butter melted
- 1 cup extra sharp cheddar cheese shredded
Preheat oven to 350 F. Spray a round pie pan or 8" x 8" baking dish with non-stick spray.
In a large bowl combine the cornmeal, flour, baking powder and salt.
In another bowl combine the buttermilk, adobo, honey, eggs, chipotle pepper and butter. Add to the dry ingredients and stir until smooth and combined.
Fold in the cheese.
Pour batter into the pan and bake for 25 minutes or until done. Let rest 10 minutes before slicing and serving.
I watch the show Eat Street on the Cooking Channel because I love food trucks. Whenever there’s one near me I stop and get something, anything. One of the episodes of Eat Street had the host, James Cunningham, stop at the Biscuits + Groovy trailer in Austin, TX. Because Anita and I love biscuits and gravy I knew instantly that I was going to make some of the dishes they serve up. I mean, dang, look at the menu! Everything sounds fantastic, including The Johnny Hash. Biscuits, white pepper gravy, diced potatoes, bacon and breakfast sausage, topped with cheese and garnished with green onions. This ain’t no light breakfast, it’s the breakfast of champions!
I’m definitely not a food industry expert, but I do recognize a good concept when I see it. All of the biscuit dishes from Biscuits + Groovy start with great buttermilk biscuits. You can then build from there, like with the Johnny Hash, which is definitely loaded with all things good and breakfasty.
If I was anywhere near Austin, Texas right now I’d be in line at the Biscuits + Groovy trailer and my stomach would be growling!
Also try the Biscuits + Groovy The Donna Summer.
Biscuits + Groovy The Johnny Hash
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 2 servings
For the white pepper gravy
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup milk plus more depending on how thick or thin you like your gravy
- Kosher salt and freshly ground black pepper to taste
For the white gravy
Melt the butter in a small saucepan.
Whisk in the flour.
Whisk in the milk until smooth. Gravy will continue to thicken. If too thick add a bit more milks.
Season with salt and pepper to taste.
For the biscuits, breakfast links and bacon
Preheat oven to 350 F.
Line a large baking sheet with aluminum foil. Add the sausage links and bacon.
Bake for 20 minutes. Flip links and bacon. Cook for 5 more minutes then remove the links. Continue to cook until done. Remove and let cool slightly before chopping the bacon and slicing the links into bite-sized pieces. Note: If you want a little crispiness to your links place them under the broiler for 2-3 minutes after you've removed the bacon.
In the other pan, place the biscuits and cook per package instructions.
Making the biscuits
Split biscuits and place on a plate.
Add potatoes, gravy, meats and cheese.
Top with chives or green onions. Serve.