You are here:  Home  >  Online exclusive  >  Current Article

Tabasco heats up the menu at Buffalo Bar

By   /  November 28, 2017  /  No Comments

Tabasco recently collaborated with Jason Anderson, head chef at Buffalo Bar in Brisbane, on a Tabasco-inspired menu for a special dinner event. Here Anderson shares one of his Tabasco-infused recipes.

    Print       Email

Buffalo Bar head chef Jason Anderson.


What is your inspiration behind the menu at Buffalo Bar?

American style of cooking with a high amount of smoking, from BBQing the sauces, cheeses and vegetables as well.

What are the ingredients you couldn’t live without?

At the moment it would have to be dill, sour cream and wood chips.

Have you noticed more of a trend towards hot food?

Yes definitely. You see more and more hot sauces on the shelves in supermarkets and on the tables in restaurants with the rise of the American food trend of cooking.

How do you incorporate Tabasco sauce into your cooking?

I love to use the whole range of Tabasco Sauces to enhance the flavour of sauces and proteins in my cooking at Buffalo Bar. Tabasco Original Red Pepper Sauce livens up almost any dish and I recently used it with freshly shucked oysters and smoked sour cream. I’ve also experimented with Tabasco Sauce in a dessert, making a brulee banana split with Tabasco Chipotle Sauce resulting in a rich smoky flavour.

Anderson’s Sous Vide Chicken made with Tabasco Sauce.

Sous Vide Chicken with Tabasco Sauce

Jerk spice (see recipe below)
200g chicken breast
30g camembert
60g cauliflower
30g flour
Jug XXXX Summer beer
1 egg
10g chipotle chilli
20g sour cream
Original Tabasco Sauce to taste
Dill to garnish

Beer batter ingredients:
250ml XXXX Summer beer
100g flour
1 egg
10g corn flour
Pinch turmeric

Jerk spice:
50g garlic powder
30g cayenne pepper
30g ground black peppercorn
30g dried thyme
30g dried parsley
50g paprika
100g demerara sugar
100g salt
30g onion powder
20g ground allspice
15g ground nutmeg
30g ground cinnamon
3 dried chipotle chilli

Dust chicken breast in jerk spices, then place in Cryovac bag, seal. Place in sous vide at 67oC until required. Place camembert in Cryovac bag and, using the hand smoker, smoke the chicken in the bag and then seal tight. Smoke for a couple hours then open and place on a tray, glaze with Original Tabasco Sauce and finish in the oven until ready. Portion cauliflower into bite size pieces, then smoke in the smoker for 1 hour. To make the XXXX Summer batter combine flour, egg, corn flour and turmeric and slowly pour in beer, whisking constantly until smooth. Place smoked cauliflower in batter then deep fry until golden brown. Mix sour cream and chipotle using hand blender until smooth.

    Print       Email

About the author

Notice: WP_Query was called with an argument that is deprecated since version 3.1.0! caller_get_posts is deprecated. Use ignore_sticky_posts instead. in /websites/op/openhousemagazine.net/wp-includes/functions.php on line 4030

You might also like...

Aussie expat leads alcohol tours in Seoul

Read More →