By Clayton Brendan and Rebecca Gourley

Clayton’s Grilled Buffalo Chicken feeds six

3 pounds of chicken breast

Franks red hot sauce

Salt, pepper, paprika

Chopped Parsley

White Lemon Sauce

2 lemons (cut in half)

3 dollops of mayonnaise

2 dollops of sour cream

1 tablespoon sherry cooking wine

1 teaspoon of dijon mustard

black pepper

1 tablespoon of olive oil

Grilled Potatoes

3 large baked potatoes

olive oil

salt, pepper, cumin

Instructions

Cut chicken breast into even sized fillets and season with salt, pepper and paprika.  Toss in a marinating bag with a teaspoon of olive oil and refrigerate.

Potatoes

Bake 4 large potatoes for 30 minutes at 375 degrees.  After baking, let the potatoes cool.  Cut them into quarters and brush with olive oil, salt, pepper, and cumin to taste.

Sauce

To make sauce, toss  mayonnaise in with the sour cream and Dijon mustard.  Add sherry cooking wine, a drizzle of olive oil and pepper.

Heat your grill to a medium high heat and add chicken, cooking each side for a few minutes.

Alongside the chicken, cook your potatoes and lemons until grill marks appear.  Squeeze the juice from your grilled lemons into the white sauce and whip together.

Drizzle the buffalo sauce over your chicken breast along with your white sauce.  Also pour white sauce over your potatoes and garnish both dishes with parley for color and freshness.

Wine pairing

Try a late harvest riesling with this meal, as it is light and sweet enough to extinguish some of the heat from the buffalo sauce, while complimenting the citrus flavor of the white sauce.

Make it Vegan!

Not everyone wants a hefty chicken breast from the grill. Try this vegan recipe concocted by Sound Publishing’s reporter/photographer Rebecca Gourley as a substitute for meaty grilling sessions. Compliment it with healthy portions of grilled veggies, fresh fruits, and a light wine.

Buffalo Tofu Steaks feeds six

3 blocks extra firm tofu

3/4 cup sriracha hot sauce

3 tablespoons agave nectar

1 teaspoon liquid smoke

Instructions

Wrap tofu blocks individually in paper towels and microwave for 2 minutes.

Put them in between two clean plates and add weight to the top (cans of beans work well). Press for at least an hour, then drain as much water from the tofu as possible after pressing.

Cut each block into four strips, about 1-inch thick.

In a bowl, mix together hot sauce, agave, and liquid smoke. Add to a large skillet on high heat. Once at a strong simmer, add tofu strips, ensuring each one lays flat. Simmer for 15 minutes, flipping them half way through. Turn off the heat and let them stand for another 15 minutes.

Put them on the barbecue using a slightly oiled slotted grill pan, searing both sides until grill marks appear.