Tag Archives: Buffalo-Style

Denis and his human-powered mobile floral shop…

So this is Denis and his mobile flower shop. I’ve seen him pedaling around town recently and today was behind him when I asked if I could take his photo and hear his story. He’s a recent Buffalo transplant by way of NYC and does floral arranging full-time; this is a summer gig. That’s a Worksman trike he’s riding which he ordered through Rick Cycle Shop. He says business has been good. I only talked to him for a couple minutes as we were both in the street and on our way, but if you’d like to read his full story he was recently profiled at Buffalo Rising. And here’s a link to his Facebook page. Peace, Denis. Thanks for letting me take your photo, and welcome to the City of Good Neighbors!

Urban Simplicity.

Denis and his human-powered mobile floral shop…

So this is Denis and his mobile flower shop. I’ve seen him pedaling around town recently and today was behind him when I asked if I could take his photo and hear his story. He’s a recent Buffalo transplant by way of NYC and does floral arranging full-time; this is a summer gig. That’s a Worksman trike he’s riding which he ordered through Rick Cycle Shop. He says business has been good. I only talked to him for a couple minutes as we were both in the street and on our way, but if you’d like to read his full story he was recently profiled at Buffalo Rising. And here’s a link to his Facebook page. Peace, Denis. Thanks for letting me take your photo, and welcome to the City of Good Neighbors!

Urban Simplicity.

Tofu…Buffalo-Style

Okay, so first a few things. One thing that I have to get off my chest straight away is that this is not Buffalo-Style Tofu…it doesn’t exist. It seems anything that is fried and spicy these days is tagged as “Buffalo-Style.” But I will say that these crispy little morsels are addictingly delicious. Also, as I’ve mentioned on many previous occasions, I am not a vegetarian but am always looking for non-meat options. Thus said, are these any more healthy than chicken wings? Maybe, but who knows. They are still fried (and before you comment or email to ask, yes these can be baked and would be equally flavorful just not as crispy). But it’s okay to indulge now and again, right? And don’t forget to serve them with blue cheese dressing and celery and carrot sticks (if you want to go all out “Buffalo-style”), or eat them over a salad with blue cheese dressing as I did today (yum!). Anyhow, these are really easy to make–just a few ingredients–and so delicious even a tofu hater will like them.

Buffalo-Style Tofu Nuggets

1 (14 oz.) extra firm tofu

1 cup Franks hot sauce

3 tablespoons cornstarch

2 teaspoons granulated onion

2 teaspoons granulated garlic

oil for pan-frying

Drain the tofu and remove it from its package. Place the tofu between two plates and allow it to gently press out some of its moisture for about twenty minutes. Then dice the tofu and place it in a shallow pan. In a separate bowl, mix together the hot sauce, cornstarch, onion, and garlic, making sure that the cornstarch is fully dissolved. Pour this mixture over the tofu and gently lift and move it to insure that is fully coated. Allow it to marinate for about 20 minutes. Then remove the tofu from it’s marinade to a clean plate. Heat about 1/2” vegetable oil in a large skillet over medium heat. And when the oil is hot carefully add the marinated tofu. Fry for about 5 minutes, turning as necessary, or until golden and crispy. Transfer the crispy tofu with a slotted spoon to absorbent paper.

Tofu…Buffalo-Style

Okay, so first a few things. One thing that I have to get off my chest straight away is that this is not Buffalo-Style Tofu…it doesn’t exist. It seems anything that is fried and spicy these days is tagged as “Buffalo-Style.” But I will say that these crispy little morsels are addictingly delicious. Also, as I’ve mentioned on many previous occasions, I am not a vegetarian but am always looking for non-meat options. Thus said, are these any more healthy than chicken wings? Maybe, but who knows. They are still fried (and before you comment or email to ask, yes these can be baked and would be equally flavorful just not as crispy). But it’s okay to indulge now and again, right? And don’t forget to serve them with blue cheese dressing and celery and carrot sticks (if you want to go all out “Buffalo-style”), or eat them over a salad with blue cheese dressing as I did today (yum!). Anyhow, these are really easy to make–just a few ingredients–and so delicious even a tofu hater will like them. 

Buffalo-Style Tofu Nuggets

1 (14 oz.) extra firm tofu
1 cup Franks hot sauce
3 tablespoons cornstarch
2 teaspoons granulated onion
2 teaspoons granulated garlic
oil for pan-frying

Drain the tofu and remove it from its package. Place the tofu between two plates and allow it to gently press out some of its moisture for about twenty minutes. Then dice the tofu and place it in a shallow pan. In a separate bowl, mix together the hot sauce, cornstarch, onion, and garlic, making sure that the cornstarch is fully dissolved. Pour this mixture over the tofu and gently lift and move it to insure that is fully coated. Allow it to marinate for about 20 minutes. Then remove the tofu from it’s marinade to a clean plate. Heat about 1/2” vegetable oil in a large skillet over medium heat. And when the oil is hot carefully add the marinated tofu. Fry for about 5 minutes, turning as necessary, or until golden and crispy. Transfer the crispy tofu with a slotted spoon to absorbent paper.

Urban Simplicity.

When Buffaloes Fly…recollections of chicken wings

By now most of you reading this know that I was born, raised, and in fact still live in the great city of Buffalo, NY. I moved away a couple times but have always found my way home. And while we (as a city) have an incredibly rich culinary tradition, we are—for better or worse—known for chicken wings. In Buffalo they of course are not known as “Buffalo wings,” just simply wings. I didn’t think of them as a regional specialty until I was in my early twenties when I had moved away and someone first referred to them as such. You may have heard these stories before—in person or in print—as I’ve previously told them, but I made wings for staff lunch a couple days ago and I thought of this again.

Anyhow, the first time I had heard of them referred to as Buffalo wings I was in a music store in Nashville, TN. It was the mid-1980’s and I was buying a cassette (remember them?). Noticing my “yank accent,” the clerk asked me where I was from. When I told him Buffalo his eyes lit up and he asked me two things: if I was familiar with the band The 10,000 Maniacs and if I liked Buffalo wings. It sounded odd to me because I had never heard of them referred to as such. I’m sure I was smirking a little when I told him that I did. It hadn’t occurred to me that chicken wings—as a fried food—were unique to our region. I just assumed everyone ate them, like fries or hot dogs or hamburgers.

A couple years later I landed a job as cook at a French restaurant in New Orleans. One day the house butcher brought me a bowl of raw chicken wings. Normally they went into the chicken stock but this day he had saved them upon the sous-chef’s request. The sous-chef, who I feared more than the chef (primarily because the chef never spoke to me, or screamed at me like the sous chef), wanted me to make the staff wings for lunch. He knew I was from Buffalo. Most of the kitchen crew were Cajun and loved the spiciness of the sauce.

“Take some to the chef, he’s in his office,” suggested one of the cooks. Terrified, and with hands shaking, I walked into the office with the sous chef and set down a plate of steaming wings, complete with celery, carrot, and made-from-scratch blue cheese dressing. I rarely had the opportunity to talk to the chef let alone feed him. “Qu’est-ce que c’est?” he inquired. The sous-chef told him in his native French that I was from Buffalo and that these were our delicacy. The wings, he told him were tossed with sauce piquante monté au beurre (spicy sauce mounted with butter). He also warned that they were trés piquant. Speaking in English (a language, I was told, he detested and spoke only in necessity) the chef told me he’d been to Niagara Falls, then picked up a drumstick and bit in. About 10 seconds passed before he pushed the plate away, and in what seemed like desperation, chugged the remainder of his ever-present glass of wine. Panting, he questioned “Shit, why so #!&¢!# hot.” Hey, I thought, he was warned they were trés piquant, and I only made them medium.

At any rate, I feel I don’t need to mention the origin of this simple food as it has been in the media countless times, but the recipe for them is about as simple as one can get…simply deep fry some chicken wings (no flour nor seasoning required) and toss them in a mixture of melted butter and Franks Hot Sauce. Sure there are going to be people who claim to have a “secret recipe,” but there really is no such thing…butter and hot sauce are all that are required (though additions of garlic or onion powder or a plash of vinegar are tasty enhancements).

Traditional Wings

Preheat enough vegetable oil to 375 degrees Fahrenheit to fry as many wings as you see fit. While the wings are frying melt a good sized piece of whole butter in a large bowl and swirl in Frank’s Hot Sauce. When the wings float and are crispy and cooked throughout, remove from the hot fat. Drain them and toss with the butter and hot sauce.

When Buffaloes Fly…recollections of chicken wings

By now most of you reading this know that I was born, raised, and in fact still live in the great city of Buffalo, NY. I moved away a couple times but have always found my way home. And while we (as a city) have an incredibly rich culinary tradition, we are—for better or worse—known for chicken wings. In Buffalo they of course are not known as “Buffalo wings,” just simply wings. I didn’t think of them as a regional specialty until I was in my early twenties when I had moved away and someone first referred to them as such. You may have heard these stories before—in person or in print—as I’ve previously told them, but I made wings for staff lunch a couple days ago and I thought of this again.

Anyhow, the first time I had heard of them referred to as Buffalo wings I was in a music store in Nashville, TN. It was the mid-1980’s and I was buying a cassette (remember them?). Noticing my “yank accent,” the clerk asked me where I was from. When I told him Buffalo his eyes lit up and he asked me two things: if I was familiar with the band The 10,000 Maniacs and if I liked Buffalo wings. It sounded odd to me because I had never heard of them referred to as such. I’m sure I was smirking a little when I told him that I did. It hadn’t occurred to me that chicken wings—as a fried food—were unique to our region. I just assumed everyone ate them, like fries or hot dogs or hamburgers.

A couple years later I landed a job as cook at a French restaurant in New Orleans. One day the house butcher brought me a bowl of raw chicken wings. Normally they went into the chicken stock but this day he had saved them upon the sous-chef’s request. The sous-chef, who I feared more than the chef (primarily because the chef never spoke to me, or screamed at me like the sous chef), wanted me to make the staff wings for lunch. He knew I was from Buffalo. Most of the kitchen crew were Cajun and loved the spiciness of the sauce.

“Take some to the chef, he’s in his office,” suggested one of the cooks. Terrified, and with hands shaking, I walked into the office with the sous chef and set down a plate of steaming wings, complete with celery, carrot, and made-from-scratch blue cheese dressing. I rarely had the opportunity to talk to the chef let alone feed him. “Qu’est-ce que c’est?” he inquired. The sous-chef told him in his native French that I was from Buffalo (pronouncing it boof-ah-loh) and that these were our delicacy. The wings, he told him were tossed with sauce piquante monté au beurre (spicy sauce mounted with butter). He also warned that they were trés piquant. Speaking in English (a language, I was told, he detested and spoke only in necessity) the chef told me he’d been to Niagara Falls, then picked up a drumstick and bit in. About 10 seconds passed before he pushed the plate away, and in what seemed like desperation, chugged the remainder of his ever-present glass of wine. Panting, he questioned “Shit, why so #!&¢!# hot.” Hey, I thought, he was warned they were trés piquant, and I only made them medium.

At any rate, I feel I don’t need to mention the origin of this simple food as it has been in the media countless times, but the recipe for them is about as simple as one can get…simply deep fry some chicken wings (no flour nor seasoning required) and toss them in a mixture of melted butter and Franks Hot Sauce. Sure there are going to be people who claim to have a “secret recipe,” but there really is no such thing…butter and hot sauce are all that are required (though additions of garlic or onion powder or a plash of vinegar are tasty enhancements). 

Traditional Wings 

Preheat enough vegetable oil to 375 degrees Fahrenheit to fry as many wings as you see fit. While the wings are frying melt a good sized piece of whole butter in a large bowl and swirl in Frank’s Hot Sauce. When the wings float and are crispy and cooked throughout, remove from the hot fat. Drain them and toss with the butter and hot sauce. 

Urban Simplicity.

Buffalo Style Tofu Nuggets…yup, you heard me.

Ok, so first of all, I am fully aware that “Buffalo-Style” and tofu are usually not in the same sentence, but these are really delicious and easy to make, too. I am also fully aware that just because they are tofu does not make them any more healthier than if they were made of chicken. But they are delicious. Eat them dipped in blue cheese dressing or on a salad as I did. Anyhow, here’s how to make them…

Drain a package of extra firm tofu and press it between two plates (click here to see how). Then drain it again and dice it. Place the diced tofu in a bowl and add enough Franks Hot Sauce to coat it, then also stir in a tablespoon or two of cornstarch and a bit of chopped parsley if you want added color (I also added granulated garlic and onion but these are optional). After the tofu has marinated for about 20 minutes pan-fry it in hot oil for a few minutes until crispy…simple and delicious.

By the way, I made these for staff lunch the other day and a self-proclaimed tofu hater said she really liked them. I’m jus’ sayin’…

Urban Simplicity.

Buffalo Style Tofu Nuggets…yup, you heard me.

Ok, so first of all, I am fully aware that “Buffalo-Style” and tofu are usually not in the same sentence, but these are really delicious and easy to make, too. I am also fully aware that just because they are tofu does not make them any more healthier than if they were made of chicken. But they are delicious. Eat them dipped in blue cheese dressing or on a salad as I did. Anyhow, here’s how to make them…

Drain a package of extra firm tofu and press it between two plates (click here to see how). Then drain it again and dice it. Place the diced tofu in a bowl and add enough Franks Hot Sauce to coat it, then also stir in a tablespoon or two of cornstarch and a bit of chopped parsley if you want added color (I also added granulated garlic and onion but these are optional). After the tofu has marinated for about 20 minutes pan-fry it in hot oil for a few minutes until crispy…simple and delicious.

By the way, I made these for staff lunch the other day and a self-proclaimed tofu hater said she really liked them. I’m jus’ sayin’…

Urban Simplicity.

Chicken-less Fingers…

Okay. So these are really good. These are a play on chicken fingers which of course are a knock off of chicken wings. In my continued effort to eat less meat I made these today as an alternative to the chicken fingers I cooked for staff lunch at work. And rather than tossing them in butter and hot sauce and then dipping them in creamy blue cheese dressing (as traditional Buffalo style wings are) I included the hot sauce and Gorgonzola cheese in the actual mix. The finished product was, if I do say so myself, quite addicting. To read a story with recipes regarding the history and my personal history with chicken wings (originally n Buffalo Spree Magazine), click here. And btw, in Buffalo they are simply called wings.

Buffalo Style Chickpea Fritters

(a.k.a. Chicken-less Fingers)


Makes 24 small patties or fritters


2 (15 ounce) cans chickpeas, rinsed and drained

2 eggs

½ cup Frank’s hot pepper sauce

1 tablespoon granulated garlic

1 tablespoon granulated onion

1 tablespoon smoked paprika

1 tablespoon turmeric

1 teaspoon sea salt

1 small bunch Italian parsley, chopped

1 cup crumbled Gorgonzola (3-4 ounces)

1 cup bread crumbs (plus extra for coating)


Oil for cooking


Combine all of the ingredients except the cheese and breadcrumbs in the bowl of a food processor and process until smooth. Transfer to a bowl and add the cheese and breadcrumbs; mix until thoroughly combined. Divide the mix into about twenty four small balls, and shape them into patties or tubes. One-by-one, dip them in a bowl of water very briefly then coat them in breadcrumbs, shaking of any excess crumbs. Heat about ½ inch canola or olive oil in a skillet, and fry the fritters—in batches if necessary—on both sides until golden brown, crispy, and cooked throughout. Drain on absorbent paper.