“Honey, I’ve cooked Hooters Buffalo Chicken Wings with their famous hot sauce and dressing, and it’s just for you!”
Want to prepare a romantic meal for two that will show your True Love ALL of your talents? Then – go Hooters!
The first Hooters opened October 4, 1983, in Clearwater, Florida. The casual beach-theme establishments feature Oldies jukebox music, sports on television, and a menu that includes seafood, sandwiches, salads and spicy chicken wings. Today, Hooters operates and franchises more than 450 restaurants in 43 U.S. states and 26 countries worldwide.
The element of female sex appeal is prevalent in the restaurants, and the company believes the Hooters Girl is as socially acceptable as a Dallas Cowboy cheerleader or Sports Illustrated swimsuit model. Don’t worry – it’s your own homecooked romantic dinner – dress for the occasion in whatever way you want.
>>> And now here is their most popular meal of all – HOOTERS BUFFALO CHICKEN WINGS WITH HOT SAUCE AND BLEU CHEESE OR RANCH DRESSING…
–Hooters Buffalo Chicken Wings–
> Chicken Wings
10 chicken wing pieces
Vegetable oil (for frying)
1/4 cup butter
1/4 teaspoon ground pepper
1/2 teaspoon garlic powder
1/2 cup all-purpose flour
1/4 teaspoon paprika
1/3 teaspoon cayenne pepper
1/4 teaspoon salt
> Hooter’s Chicken Wing Hot Sauce
1 1/2 cup Butter (softened)
1/2 cup Tabasco Sauce
2 tablespoons Tabasco Sauce
3 tablespoons Brown Sugar
3/4 teaspoon Paprika
3/4 teaspoon Salt
1 tablespoon Balsamic Vinegar
3/8 teaspoon Cayenne Pepper
2 tablespoons Chili Sauce
> On the side:
Hooters Ranch Dressing or Bleu Cheese Dressing…
Celery sticks
> Preparation:
Heat oil in a deep fryer to 375 degrees F. You want just enough oil to cover the wings entirely – an inch or so deep at least.
Combine the butter, hot sauce, ground pepper and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients well-blended.
Combine the flour, paprika, cayenne pepper and salt in a small bowl.
If the wings are frozen, be sure to defrost and dry them. Put the wings into a large bowl and sprinkle the flour mixture over them, coating each wing evenly. Put the wings in the refrigerator for 60 to 90 minutes. (This will help the breading to stick to the wings when fried.)
Put all the wings into the hot oil and fry them for 10 to 15 minutes or until some parts of the wings begin to turn dark brown.
Remove the wings from the oil to a paper towel to drain. But don’t let them sit too long, because you want to serve the wings hot.
Quickly put the wings into a large bowl. Add the hot sauce and stir, coating all of the wings evenly. You could also use a large plastic container with a lid for this. Put all the wings inside the container, add the sauce, put on the lid, then shake. Serve with bleu cheese dressing and celery sticks on the side.
–Hooters Ranch Dressing–
1 cup mayonnaise
3/4 cup buttermilk
1/4 cup sour cream
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon dried thyme 1 tbsp finely chopped parsley
Combine all ingredients in a bowl and whisk until completely mixed. Cover and refrigerate for 2 hours before serving.
–Hooters Bleu Cheese Dressing–
1 cup regular mayonnaise
1 cup sour cream
6 oz blue cheese
1 Tablespoon apple cider or wine vinegar
1/ 2 teaspoon pepper (optional) 2 teaspoons Worcestershire sauce (optional)
1/2 teaspoon garlic powder
Crumble the blue cheese, and mix it all together.
Or try…
–Hooters Buffalo Shrimp–
> Buffalo Shrimp Sauce:
1/4 cup hot sauce
1/4 cup butter
1/8 teaspoon paprika
1 dash black pepper
1 dash garlic powder
Combine in a small saucepan over medium heat until butter is mixed through. Cover, and keep warm over low heat.
> Shrimp
12 uncooked large shrimp, peeled and deveined
1 egg, beaten
1/2 cup milk
1 cup all-purpose flour
Combine egg and milk in a small bowl. Place flour in a large zip-type bag. Coat six of the shrimp with egg mixture, then toss them in the bag of flour and shake well to coat.
Leave these shrimp in the bag, and repeat the process with the remaining shrimp. Make sure they are all well coated with flour. Refrigerate about 5 minutes while the deep fryer heats up to 375 F.
Deep fry for 8 to 10 minutes, until shrimp tails are dark brown. Remove, drain, and toss gently with Buffalo Sauce.
–Hooters Buffalo Chicken Sandwich–
boneless chicken breast
1/4 cup all-purpose flour
1 tsp paprika
1 tsp pepper
milk
1/4 cup hot sauce
2 tbsp butter
1/4 cup olive oil
fresh bread roll
leaf lettuce
onion
sliced tomato
bleu cheese dressing
Put boneless chicken breast to a plate. In a small bowl, add all-purpose flour, paprika, and pepper.
Mix them well. Pour milk in another bowl. Dip chicken in milk. Coat chicken in flour mix. Repeat the process.
Put coated chicken on a plate. Cover it, chill for half an hour. Medium heat the saucepan. Add hot sauce, and butter to the pan. Bring them to boil, stir. Set the pan aside.
Medium heat a pan. Add olive oil to the pan. Add coated chicken. Cook for 8 minutes, turning once.
Slice bread roll in half. Oven toast the halves. In a small bowl, coat chicken with sauce.
On a plate, arrange bread half in the bottom, then chicken, leaf lettuce, onion, tomato, bleu cheese dressing, and the other half of bread roll on the top.
Dig In and Enjoy!
A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian’s articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends — our dogs.
His Home Page is A CULINARY MYSTERY TOUR – A Literary Chef. His articles have been reprinted on numerous culinary websites and various Blogs, including the popular Romantic Relationship site WUVING.com.
Other Popular items on Hooters Menu:
- Seafood items on Hooters’ year-round menu include New England Clam Chowder, Steamed Shrimp, Steamed Clams, Oysters, Oyster Roast and Big Fish Sandwich.
- Seasonal Seafood items on the menu include a Blackened Mahi Sandwich, served on a ciabatta roll; Daytona Shrimp, Buffalo shrimp smothered in Daytona Sauce and finished off on the grill; and Grouper Bites, genuine grouper dusted in corn flake breading and served in bite-sized pieces with tarter sauce.
- Hooters Football Season menu includes two shared appetizer options of Loaded Chips and a “Hootertizer” Combo as well as two sandwiches, a Prime Rib Sandwich and Strip Cheese Sandwich which are both served with fries. The menu also features a build-your-own Bloody Mary.
- The Prime Rib Sandwich is a juicy slice of prime rib served on a hoagie bun with a side of horseradish sauce and curly fries.
- Newest items on the menu include crab cakes which are served as either an appetizer or as a platter with homemade slaw and fries, a split rib platter and mini burgers.
But Hooters most popular item for the guys remains their world famous Buffalo Chicken Wings & Hot Sauce!
A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. His articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends — our dogs. His Home Page is A CULINARY MYSTERY TOUR – A Literary Chef
Filed under Recipe by on Nov 29th, 2009. Comment. 
Inspired by movies and television, PLANET HOLLYWOOD DINING ROOM is one of the most popular culinary experiences anywhere.
Specialities of the A La Cart Planet Hollywood Menu include SURF AND TURF: Jumbo blackened shrimps and a 10oz premium centre cut sirloin steak–
Parmesan Spinach Dip – Creamy Parmesan cheese dip with spinach and mushrooms served with crisp tortilla chips.
Bruschetta – Diced roma tomatoes blended in basil olive oil accompanied by tomato aioli and toasted garlic bread.
World Famous Chicken Crunch – Tender strips of chicken breast with a crunchy sweet coating served with Creole mustard.
Potato Skins – Crispy skins filled with bacon, mozzarella and Monterey Jack cheeses. Served with sour cream.
Texas Tostadas – Crispy mini tortillas topped with barbeque chicken, sautèed onions, Monterey Jack and sharp cheddar cheeses with sour cream and pico de gallo.
And for dessert – How about their White Chocolate Bread Pudding?
Planet Hollywood, a theme restaurant inspired by the history and iconic images of Hollywood, was first launched in 1991. It had the backing of Hollywood stars Sylvester Stallone, Bruce Willis, Demi Moore, and Arnold Schwarzenegger. Its menu and fine cooking have made its reputation.
>>> And now here is their most popular meal of all – World Famous Chicken Crunch
–Planet Hollywood Chicken Crunch–
2 cups Cap’n Crunch cereal
1 1/2 cups corn flakes
1 egg 1 cup milk
1 cup all-purpose flour
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 lbs chicken breasts, cut in 1-oz tenders vegetable oil (for frying)
1. Coarsely grind or crush the two cereals and set aside. Beat the egg with milk and set aside. Stir together the flour, onion and garlic powders and black pepper. Set aside.
2. Dip the chicken: pieces in the seasoned flour. Move around to coat well, then shake off the excess flour. Dip in the egg wash, coating well, then dip in the cereal mixture, coating well.
3. Heat oil in a large heavy skillet to 325. Drop coated chicken tenders carefully in the hot oil and cook until golden brown and fully cooked, 3 to 5 minutes depending on size. Drain and serve immediately with creole mustard sauce.
–Planet Hollywood Pot Stickers–
1/4 pound ground turkey
1/2 teaspoon minced fresh ginger
1 teaspoon minced green onion
1 teaspoon minced water chestnuts
1/2 teaspoon soy sauce
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes (no seeds)
1/4 teaspoon salt
1/8 teaspoon garlic powder
1 egg, beaten
Vegetable oil for frying 12 wonton wrappers (3 x 3-inch size)
On the side — Hoisin sauce.
1. In a small bowl, combine all the ingredients except the egg, wrappers and oil.
2. Add 1 tablespoon of the beaten egg. Save the rest of the egg for later. Preheat oil in a deep fryer or a deep saucepan to 375 degrees. Use enough oil to cover the pot stickers – 1 to 2 inches should be enough. Invert a small bowl or glass with a 3-inch diameter on the center of a wonton wrapper and cut around it to make a circle.
3. Repeat for the remaining wrappers Spoon 1/2 tablespoon of the turkey filling into the center of one wrapper. Brush a little beaten egg around half of the edge of the wrapper and fold the wrapper over the filling. Gather the wrapper as you seal it so that it is crinkled around the edge. Repeat with the remaining ingredients. Deep-fry the pot stickers, six at a time in the hot oil for 3 to 5 minutes or until they are brown.
4. Drain on a rack or paper towels.Serve with hoisin sauce for dipping. If you want some crushed red pepper or cayenne pepper to the sauce. Serves 3 to 4 as an appetizer.
NOTE: If you can’t find wonton wrappers, you can also use eggroll wrappers for this recipe. Eggroll wrappers are much bigger, so you will be wasting more of the dough when you trim the wrappers to 3-inch diameter circles. But in a pinch, this is a quick solution. Pot sticker wrappers can also be found in some supermarkets, but I’ve found the wonton wrappers and eggroll wrappers, when fried, taste more like the restaurant version.
–Planet Hollywood’s LA Lasagne–
> Bolognese Mixture:
4 tbl olive oil
1 1/3 lb Italian sausage
1 1/3 lb ground beef
4 oz diced red pepper
4 oz diced red onion
4 garlic cloves chopped
1 jar tomato sauce – (16 oz)
1 can tomato puree – (12 oz)
1 tsp coarsely-ground black pepper
4 oz grated Parmesan cheese
1 pch salt Italian seasoning to taste
Coarsely-ground black pepper to taste Panko bread crumbs as needed.
1.Saute onions, peppers, garlic in olive oil, add meats and brown ensuring all meat is broken up finely.
2.Drain off all grease.
3.Add tomato puree, tomato sauce, black pepper and salt. Simmer 10 minutes; add parmesan cheese and simmer 10 minutes longer. Cool mixture in refrigerator at least 2 hours.
4.After cooling add in panko bread crumbs (just enough to bind), a pinch of salt, Italian seasoning and black pepper. Refrigerate 1/2 hour.
> Cheese Stuffing:
1 1/2 lb ricotta cheese
4 oz shredded Parmesan cheese 3/4 lb shredded mozzerella cheese
1/8 cup panko bread crumbs
1 tbl chopped fresh basil 2 tsp chopped fresh parsley
1/4 tsp coarsely-ground black pepper
1/4 tsp granulated garlic
1 tsp Italian seasoning
1/4 tsp salt
Mix all ingredients together until well combined and refrigerate.
> To Make the LA Lasagne:
1 1/2 lb ricotta cheese
4 oz shredded Parmesan cheese
3/4 lb shredded mozzerella cheese
1/8 cup panko bread crumbs
1 tbl chopped fresh basil
2 tsp chopped fresh parsley
1/4 tsp coarsely-ground black pepper
1/4 tsp granulated garlic
1 tsp Italian seasoning
1/4 tsp salt
1. Lay out pasta sheets and scoop 4 ounces of Bolognese Mixture onto pasta sheets spreading evenly leaving a 1-inch lip on top, then spread the Cheese Mixture on top of the meat mixture in the same manner. Brush the top edge of pasta sheet with egg wash and tightly roll lasagne up and seal. Refrigerate until cold.
2. Take roll and dip in tempura batter and then roll in the bread crumbs until completely coated.
3. Dip each end back into the batter and seal with more bread crumbs.
4.Fry in hot oil at 350 degrees for approximately 8 minutes. Carefully remove from oil and place on a cutting board. Slice off both ends of roll and discard. Cut the roll in half and cut each piece on the bias.
5. Ladle 2 ounces of marinara sauce in the bottom of a large soup bowl. Place lasagne pieces in center of bowl. Top with 8 ounces of four-cheese sauce and garnish with fresh basil.
This recipe yields 5 servings.
Dig In and Enjoy!
A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian’s articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends — our dogs.
His Home Page is A CULINARY MYSTERY TOUR – A Literary Chef. His articles have been reprinted on numerous culinary websites and various Blogs, including the popular WUVING.com.
Other Popular items on the Planet Hollywood Menu:
Buffalo Tenders – Golden fried chicke
n tenders tossed spicy wing sauce served with blue cheese dressing.
Buffalo Wings – Golden fried chicken wings tossed spicy wing sauce with celery and carrot sticks, served with blue cheese dressing.
Sliders – Mini-sized Angus sirloin burgers topped with cheddar cheese, Russian dressing and pickle.
Blackened Shrimp – Marinated jumbo shrimp, blackened and served with Creole mustard sauce.
VIP Platter – Planet Hollywood’s famous Chicken Crunch, Buffalo Wings, Texas Tostados and Spinach dip – Serves Four.
A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. His articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends — our dogs. His Home Page is A CULINARY MYSTERY TOUR – A Literary Chef
Filed under Recipe by on Nov 22nd, 2009. Comment.
At CRACKER BARREL OLD COUNTRY STORE RESTAURANT, their Lunch & Dinner menus offer homestyle country cooking with quality ingredients prepared from scratch throughout the day.
You’ll find everything you love about country cooking, plus a few items that might surprise you. Their country cooks have added some new things they know you’ll like. And of course, you’ll still find old favorites like Meatloaf, Chicken n’ Dumplins, Roast Beef and plenty of tasty country vegetables on the menu.
Among their most popular items are: Fried Chicken Livers, Hickory Smoked Pork Barbeque, Grilled Pork Chops, Fried or Grilled Chicken Tenderloin, Beans n’ Greens (a cup of Pinto Beans and Turnip Greens served up with onion, relish & Corn Muffins) as well as their famous Half Pound Hamburger Steak, Sugar Cured Ham, Homemade Beef Stew and Farm Raised Catfish Fillet (deep fried or Spicy Grilled).
>>> And now here is their most popular meal of all – Cracker Barrel Chicken & Dumplings Full Meal Recipe:
> Chicken and Broth:
3 quarts water
1 3-4 pound chicken cut up
1 1/2 teaspoons salt
1 small onion sliced
2 stalks celery, chopped
1 clove garlic, peeled and quartered
1 bay leaf
4-6 whole parsley leaves
1 teaspoon coarsely ground black pepper
1 tablespoon lemon juice
> Dumplings:
2 cups all purpose flour
1 tablespoon baking powder
1 1/4 teaspoons of salt
1 cup plus 2 tablespoons milk
1. Bring the water to a boil in a large pot. Add the chicken, 1 teaspoon of salt, onion, celery, garlic, bay leaf, and parsley to the pot. Reduce the heat to simmer and cook the chicken, uncovered, for 2 hours. The liquid will reduce by about one third.
2. When the chicken has cooked, remove it from the pot and set it aside. Strain the stock to remove all the vegetables and floating scum. You only want the stock and the chicken, so toss everything else out.
3. Pour 1 1/2 quarts (6 cups) of the stock back into the pot (keep the leftover stock, if any, for another recipe-it can be frozen). You may also want to use a smaller pot or a large saucepan for this. Add coarsely ground pepper, the remaining 1/2 teaspoon of salt, and the lemon juice, then reheat the stock over medium heat while preparing the dumplings.
4. For dumplings, combine the flour, baking powder, 1 1/4 teaspoons salt, and milk in a medium bowl. Stir well until smooth, then let the dough rest for 5-10 minutes. Roll the dough out onto a floured surface to about a 1/2 inch thickness.
5. Cut the dough into 1/2 inch squares and drop each square into the simmering stock. Use all of the dough. The dumplings will first swell and then slowly shrink as they partially dissolve to thicken the stock into a white gravy. Simmer for 20-30 minutes until thick. Stir often.
6. While the stock is thickening, the chicken will have become cool enough to handle. Tear all the meat from the bones and remove the skin. Cut the chicken meat into bite-size or a little bigger than bite-size pieces and drop them into the pot. Discard the skin and bones. Continue to simmer the chicken and dumplings for another 5-10 minutes, but don’t stir too vigorously or the chicken will shred and fall apart. You want big chunks of chicken in the end.
7. When the gravy has reached the desired consistency, ladle four portions onto plates and serve hot. Serve with your choice of steamed vegetables, if desired.
–Cracker Barrel Country Cornbread Dressing–
2/3 cup chopped onion
2 cups chopped celery
2 quarts of day old, grated cornbread
1 quart of day old, grated biscuits
1/4 cup dried parsley flakes
2 tsp poultry seasoning
2 tsp ground sage
1 tsp coarse ground pepper
4 ounces margarine
1 quart (32 ounces) plus 1 (14 ounce) can chicken broth
Preheat oven to 400 degrees F.
Mix onion, celery, grated cornbread, and biscuits, parsley, poultry seasoning, sage, and pepper in a large mixing bowl. Add melted margarine to mixture. Stir until well blended.
Add chicken broth to dry ingredients and mix well. The dressing should have a wet but not soupy consistency like a quick bread batter (banana bread or cornbread).
Divide mixture evenly into two (8 x 8 inch) pans sprayed with non-stick spray.
Bake uncovered for 1 hour until lightly brown on the top.
–Cracker Barrel Buttermilk Biscuits–
8 servings…
2 c Bisquick
2/3 c Real buttermilk
1. Work together Bisquick and buttermilk to smooth dough. Dip hand in just enough Bisquick to kneed dough in bowl until smooth and elastic.
2. Shape dough into 16 thin patties, placing 1 atop another forming 8 biscuits in greased 9? round baking pan. Bake at 450 16 to 18 minutes or until golden. Wipe tops at once in butter. They split easily because of the way you formed them with the 2 pieces.
3. To make BONANZA Copycats, add 4 ts sugar. Shape into 6 patties, 1? thick, 3? round. Place close together in greased round baking pan. Wipe tops in soft butter. Bake 450 18 minutes or until brown.
4. Cool 10 minutes before serving. Split with thumbs instead of cutting with knife. These do not keep well. Right out of oven wipe tops again with dabs more butter to keep surface soft and tender.
–Cracker Barrel Double Chocolate Fudge Coca-Cola Cake–
4 servings…
2 cups all-purpose flour
2 cups granulated sugar
3 tablespoons cocoa
1 cup butter or margarine
1/2 cup buttermilk
1 cup Coca-Cola
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
Pinch of salt
1 1/2 cups miniature marshmallows
Preheat oven to 350 degrees F. Grease and flour a 13 x 9-inch baking pan.
Combine dry ingredients in a bowl.
Heat butter, cocoa and Coca-Cola to boil and pour over the flour mixture. Mix well. Add eggs, buttermilk, vanilla extract and marshmallows and blend. The batter will be thin with marshmallows floating on top. Bake for 45 minutes.
> Frosting:
1/2 cup butter or margarine
3 tablespoons cocoa
6 tablespoons Coca-Cola
1 box confectioners’ sugar
1 teaspoon vanilla extract
Boil first three ingredients. Remove from the heat and blend in the sugar and vanilla extract. Spread on warm cake.
It’s served warm with premium vanilla bean ice cream. Enjoy a real Cracker Barrel tradition!
Dig In and Enjoy!
A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian’s articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends — our dogs.
His Home Page is A CULINARY MYSTERY TOUR – A Literary Chef. His articles have been reprinted on numerous culinary websites and various Blogs, including the popular WUVING.com.
Cracker Barrel Old Country Store Facts:
- Cracker Barrel uses 70,000 pounds of flour every day to produce their made-from-scratch buttermilk biscuits and chicken dumplings.
- In 2007, Cracker Barrel sold enough pancake mix to make 8.2 million pancakes. That’s a stack of pancakes 32 miles high.
- The Cracker Barrel Heritage Music label has release exclusive CDs from Kenny Rogers, Ricky Skaggs, Aaron Tippin, Alison Krauss & Union Station, Amy Grant, Sara Evans and The Charlie Daniels Band. The SONGS OF THE YEAR CD features today’s country superstars performing classic country songs.
- August 2009 – For the 19th consecutive ye
ar, a consumer poll in the food service RESTAURANTS & INSTITUTIONS Magazine ranked Cracker Barrel Old Country Store, Inc. the “Best Family Dining Chain.” The Consumers’ Choice in Chains Award is based on a survey of more than 2,000 consumers and their visits to 200 of the nation’s largest restaurant chains. The survey measures opinions on food quality, menu variety, value, service, atmosphere, cleanliness and reputation.
A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. His articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends — our dogs. His Home Page is A CULINARY MYSTERY TOUR – A Literary Chef
–Cracker Barrel Chicken & Dumplings–
Filed under Recipe by on Nov 18th, 2009. Comment.
