West Virginia Executive Summer 2014 - Page 118

1 gallon Frank’s RedHot Sauce 1 lb butter ½ cup fresh minced garlic ¼ cup lemon-pepper 1 cup Worcestershire sauce 1 can chipotle peppers ¼ cup parsley flakes Smoked Wings Combine the ingredients and cook over medium heat until butter is melted. Marinate the raw chicken wings in the wing sauce for a couple of hours. Place on a smoker at 200-250 F for two to three hours, turning when needed. Pollo Loco 1 cup chorizo ½ chicken breast, cut into strips White American cheese, melted Diced onions Fresh cilantro Fry the chorizo and chicken breast strips. Place on a plate and drizzle melted white American cheese on top. Add salsa verde, diced onions and fresh cilantro. Can be served over rice or mashed potatoes. Salsa Verde 1 oz fresh cilantro leaves 12 oz canned tomatillos 3 oz tomatillo juice from the can 1 oz canned pickled jalapeños 1 oz jalapeño juice from the can 1 tsp granulated garlic ¼ teaspoon salt ½ cup diced onion Place all the ingredients in the blender and blend until smooth. 118 west virginia executive