As part of the Foodbuzz Tastemaker Program, I received a bottle of KC Masterpiece® Buffalo Marinade recently. At first, I thought “Wow! Awesome, I can use this for some great things”, and then I thought, “Oh.. It’s a marinade… I need to marinade things…which will take time…and has to be meat”.
So I tried that. I marinated some chicken breasts in the sauce for 30 minutes as was suggested and grilled them on a gas grill. while they were grilling, we brushed more sauce on the chicken and also brushed some on some white onion rings. The chicken tasted alright, but I felt like the flavor wasn’t truly absorbed. The onions on the other hand, tasted great with the marinade. And that’s when I realized: I shouldn’t use this as a marinade, as intended, but rather a sauce or dressing!
The photo above is of some shirataki (yam) noodles that I marinated in the sauce, then added some vegetables and cooked in a pan. I also used some below-average produce (crisper bin potatoes and frozen brussel sprouts) and they got a second lease on life with this sauce! I tossed the cubed potatoes and sprout quarters in the sauce, added some pepper and cojita cheese, and roasted at 400 degrees for 40 minutes. The vegetables had the perfect done-ness and spiciness.
The only thing to mention is that with a marinade-method, most of the sauce is discarded, so the flavor isn’t as strong. When using this as a cooking sauce or “dressing”, the sauce stays put so the flavor is stronger. In the case of the buffalo sauce I received, the flavors are red pepper, garlic, paprika, vinegar, and…hot sauce. The heat tends to build up a bit if you don’t take a break with a beverage or side dish, but that might be my low heat tolerance talking.