Tuesday, January 31, 2012

The Buffalo shake is back!

It's orange. It's spicy. It's definitely a conversation starter.

And you have Liz Lemon to thank for it.

The Buffalo Chicken Milkshake started as a joke on "30 Rock," part of Liz Lemon's idea of happiness, when she sees a poster in a fast-food restaurant announcing the return.

Of course, it was only a short time before blogger Robert Bishop came up with a recipe for it and convinced "30 Rock" writer Tracey Wigfield to try it on camera. And of course, when I was trying Buffalo dishes for this week's story on Buffalo beyond the wings, I had to whip one up and give it a shot, too.

My reactions:
1. It's actually tastier than you'd think. It's not sweet at all. But the contrast between the spicy heat and the cold was fun.
2. A shot would be a good idea. If you're going to serve it for a Super Bowl party, it kind of cries out for a little tequila.
3. A shot would be a good idea, Part II: Keep the servings small. It's very rich, and it wears on you after 4 ounces or so.
4. Skip the chicken. Bishop's version just sticks a fried chicken strip in the glass. Unnecessary. But a celery stick and a final sprinkling of blue cheese are definitely called for.

Here's Bishop's recipe and my modifications.

Buffalo Milkshake

1/3 cup plus 1 tablespoon heavy cream
1/3 cup plus 1 tablespoon whole milk, plus 1 cup milk, divided
1/2 cup crumbled blue cheese, divided
2/3 cup tomato juice
2/3 cup Buffalo wing sauce
2 tablespoons Worcestershire sauce
Celery sticks

Place the cream, 1/3 cup plus 1 tablespoon milk and 1/4 cup blue cheese in a blender. Blend a few times to mix (Bishop suggests only pulsing so the mixture doesn't get frothy, but I didn't see that it made a difference. It will smooth out in the freezer). Add the tomato juice, wing sauce and Worcestershire. Blend again. Pour into a shallow freezer-safe container with a lid (I used a plastic container).
Place in the freezer and stir with a fork every 30 minutes, until solid.
Measure out 2 cups frozen mixture. Place in the blender with 1 cup milk. Blend until smooth but still cold and creamy. Serve in small glasses with a celery stick and a sprinkling of blue cheese.

Makes 4 to 6 servings.


David said...

It would have to be tastier than I would think as I think it would be totally disgusting. So "less than totally disgusting" is a compliment? I'll pass......

Jena Wood said...

That sounds disgusting. And here I thought nothing could be less appealing than a deep-fried candy bar.

On the other hand, it doesn't sound terribly unlike a Bloody Mary. Lose the cream and milk, add some vodka and that might be something I'd consider drinking!

Kathleen Purvis said...

As long as I provide inspiration, my life is complete, Jena.

Anonymous said...

Well this is one way to make sure the guests leave early.

Anonymous said...

That looks like something I'd normally be cleaning up with a mop.

Robert Bishop said...

Right on! That's so awesome that you made it -- and good call on the tequila. You can't go wrong with tequila.

Robert Bishop said...

Right on! That's so awesome that you made it -- and good call on the tequila. You can't go wrong with tequila.

Kathleen Purvis said...

That's so sweet of you to respond, Robert. It was a fun recipe. And you know -- it wasn't half bad.

AC Service Phoenix said...
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