THE FATHER LIFE | the men's magazine for today's fathers

Recipe: Buffalo Eggs

By: Harmony Brush
Image By: Dimitar Tzankov
June 9, 2008

Now that summer finally starts to be showing its evasive face, barbecues and picnic snacks will be coming into fashion very quickly. When I was younger, my brother would take full advantage of this opportunity.

Billy is what one would call an ‘experimenter,' putting together completely ridiculous food combinations just to see how his stomach would react. Mom used to say he had a hollow leg and a cast-iron stomach. He'd always be eating and nothing ever seemed to bother him. In fact, he and I used to pretend to have a cooking show where we'd make up funny voices and talk to a non-existent studio audience on the other end of our kitchen. He'd mix something up and taste it and tell me it was good. I'd try it and agree. Usually I just made peanut butter sandwiches, but he would raid the cupboards for some concoction to quell his hungry belly.

The other day, I was remembering my Julia-Child impersonations and Billy's Emeril-isms while I perused my pantry. I wanted to make potato chips, but I also had a craving for Buffalo wings. But with a bag full of salt potatoes and no chicken to speak of, I opted for the middle ground: Buffalo Eggs.

As my Dad taught me, improvisation is everything. And as I gleaned from my brother, you sometimes need to be abnormal. I had no previous knowledge of what goes into Buffalo Sauce, so I had to experiment. This is what I came up with for the sauce. Just mix all the ingredients together:

3 Tbsps BBQ sauce
2 Tbsps Chili powder
2 Tbsps maple syrup
1 1/2 Tbsps Paprika
1 Tbsp Adobo w/cumin
1 Tbsp Pepper
1 Tbsp Apple cider vinegar
2 tsps Garlic powder
1 tsp Salt
*2 tsps Taco sauce
*1 1/2 tsp Crushed red pepper
*1/2 tsp Wasabi

PLEASE NOTE: If you don't like spicy/hot sauces, do NOT add ingredients marked with an asterisk (*). This is especially important if you value your children's taste buds. Also, keep bread handy as water can worsen the burn, while bread is always a good coolant on your tongue.

Preheat the oven to 500ºF, and while the oven's warming, have about 5-8 salt (or creamer) potatoes boiling on med-low. There's no need to peel the potatoes as the skins have a lot of nutrients. It draws out the starch in the tuber.

Get a pan that will hold all the potatoes and let the sauce set in a med-large bowl with a lid. It should take your oven about 10 minutes to reach the proper temperature, which should be enough time to soften the potatoes down. To check, stick a fork in them. If they just slide off or take a moment or so to fall off the fork, they're ready to go in the oven, but if you have too much trouble getting the fork even in the tater, than you should up the heat a little on the stove and let them boil a little longer.

When the potatoes are ready, throw them in the bowl, cover it with the lid, and shake the bowl around a little so that the potatoes are evenly coated. Using a spoon or your fingers put the potatoes in the pan. Or just pour the contents of the bowl into the pan. Stick it in the oven for 20-25 minutes.

This recipe is good for a snack or a fun indoor barbecue treat. And feel free to alter the ingredients, as always, for the benefit of your or your kids' bellies.

Harmony Brush is a current Lesley University graduate student living in Rochester, NY. She loves people and writing.


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Recipe: Buffalo Eggs By: Harmony Brush Image By: Dimitar Tzankov June 9, 2008 Now that summer finally starts to be showing its evasive face, barbecues and picnic snacks will be coming into fashion very quickly. When I was younger, my brother would take full advantage of this opportunity. Billy is what one would call an ‘experimenter,' putting together completely ridiculous food combinations just to see how his stomach would react. Mom used to say he had a hollow leg and a cast-iron stomach. He'd always be eating and nothing ever seemed to bother him. In fact, he and I used to pretend to have a cooking show where we'd make up funny voices and talk to a non-existent studio audience on the other end of our kitchen. He'd mix something up and taste it and tell me it was good. I'd try it and agree. Usually I just made peanut butter sandwiches, but he would raid the cupboards for some concoction to quell his hungry belly. The other day, I was remembering my Julia-Child impersonations and Billy's Emeril-isms while I perused my pantry. I wanted to make potato chips, but I also had a craving for Buffalo wings. But with a bag full of salt potatoes and no chicken to speak of, I opted for the middle ground: Buffalo Eggs. As my Dad taught me, improvisation is everything. And as I gleaned from my brother, you sometimes need to be abnormal. I had no previous knowledge of what goes into Buffalo Sauce, so I had to experiment. This is what I came up with for the sauce. Just mix all the ingredients together: 3 Tbsps BBQ sauce 2 Tbsps Chili powder 2 Tbsps maple syrup 1 1/2 Tbsps Paprika 1 Tbsp Adobo w/cumin 1 Tbsp Pepper 1 Tbsp Apple cider vinegar 2 tsps Garlic powder 1 tsp Salt 2 tsps Taco sauce 1 1/2 tsp Crushed red pepper 1/2 tsp Wasabi PLEASE NOTE: If you don't like spicy/hot sauces, do NOT add ingredients marked with an asterisk (). This is especially important if you value your children's taste buds. Also, keep bread handy as water can worsen the burn, while bread is always a good coolant on your tongue. Preheat the oven to 500ºF, and while the oven's warming, have about 5-8 salt (or creamer) potatoes boiling on med-low. There's no need to peel the potatoes as the skins have a lot of nutrients. It draws out the starch in the tuber. Get a pan that will hold all the potatoes and let the sauce set in a med-large bowl with a lid. It should take your oven about 10 minutes to reach the proper temperature, which should be enough time to soften the potatoes down. To check, stick a fork in them. If they just slide off or take a moment or so to fall off the fork, they're ready to go in the oven, but if you have too much trouble getting the fork even in the tater, than you should up the heat a little on the stove and let them boil a little longer. When the potatoes are ready, throw them in the bowl, cover it with the lid, and shake the bowl around a little so that the potatoes are evenly coated. Using a spoon or your fingers put the potatoes in the pan. Or just pour the contents of the bowl into the pan. Stick it in the oven for 20-25 minutes. This recipe is good for a snack or a fun indoor barbecue treat. And feel free to alter the ingredients, as always, for the benefit of your or your kids' bellies. Harmony Brush is a current Lesley University graduate student living in Rochester, NY. She loves people and writing.