I swear that anything can be “buffaloed”. And there are recipes galore for Buffalo cauliflower, so I’m not even going to give you a recipe. We’re just going to talk through the process, because you don’t need a recipe. Follow your taste buds.
Place the cauliflower florets on a foil-lined cookie sheet or a cast iron skillet. Drizzle with some olive oil or bacon fat…some sort of fat. Be careful with butter, because it might burn. We’re going to quickly roast this mixture in a 450°F oven until it’s as done as you want it, about 10 minutes will probably do it for you.
When it comes out of the oven, pour it into a bowl, and sprinkle with salt. Now, you have to options (I used option one, this time).
Option One: Pour hot sauce of your choice into the pan, along with a good squeeze of lemon juice. Bring that to the boil, whisking away with abandon. Lower the heat; add butter, by the tablespoon. I use cold butter and whisk it into the hot sauce mixture so it thickens up a bit. Then place your cauliflower in a serving bowl; I use a skillet with a pretty blue enamel exterior, pour the hot sauce mixture over and sprinkle very generously with coarsely crumbled bleu cheese. The amounts are up to you. Let the whole mess sit for about 5 minutes. This allows the cheese to soften and become melty—now it’s ready to serve. Option Two: You may squeeze a little lemon juice over the cauliflower, then douse the cauliflower with some hot sauce of choice. However much you want or rather, how hot you want it! Sprinkle generously with crumbled bleu cheese or Gorgonzola…any bleu-veined cheese is good. Sometimes I add some coarsely chopped celery leaves…you know the big leaves, not the softer leaves from the heart. Oh yes, and lots and lots of freshly ground black pepper.
That’s it. That’s all there is to it. If I’m feeling in the mood for creaminess, I pour a good quality bleu cheese salad dressing over it. In the summer, feel free to do the roasting on the grill, if you don’t want to heat up your kitchen. I just put a triple thickness of foil directly on the grill, toss the cauliflower and fat together in a bowl and then dump it on the foil when the grill is hot. Screaming heat is the best way to cook cauliflower for something like this. No heat in the kitchen, so it’s good for a hot summer night. 
Serve it as a side dish or as a starter. Life is good and easy, it turns out.
Pork cutlets are lean, they cook quickly and can be seasoned and flavored in a myriad of ways…all delicious! They can be eaten as is, right out of the frying pan, or slipped in a good roll and served with some nice toppings…decisions, decisions! 
No, you’re not seeing double. This isn’t yesterdays 
I’m calling this a schmear. But, you can call it whatever your little heart desires…a dip, a spread, a condiment…you get the picture. If you enjoy dill pickles, you’re going to love this. It is THE perfect “special sauce” to schmear on a burger! Think about it…. 
If there’s calamari on the menu, The Goddess will be ordering some. Calamari, when well prepared, is a feast to behold. Crispy on the outside, a slight sweetness and meltingly tender on the inside. Delicious. 
Everyone should know how and feel comfortable making Prime Rib…It is Perfection! The process for this “perfection”, is what’s referred to as a “reverse sear”. It produces an incredibly delicious slab of meat. We’re talking salivatingly delicious. 
The Goddess has been harking back to her roots recently. Perhaps it was “The Purge”, as she affectionately refers to the process of ridding herself of years of accumulated 
As I mentioned in the recent Czech-German Sauerkraut post, I served these lovely breasts with the sauerkraut, instead of the more traditional pork. Turns out, to be rather tasty and I will make this for The Latin Lover, sans the sauerkraut. 
This was fantastic fried chicken. Not only does this taste fantastic, but you can use up leftover pickle juice. Yeah, I know. Most people simply pour it down the sink, but The Goddess hates waste, so this was the perfect solution. And it brings back a wonderful childhood memory…my mother’s fried chicken. 
I love Three Bean Salad. It always seems to be on the summer dinner tables, but it is truly good all year long. Anyway, I was hungry for it, but I decided to make a slightly different version than the one my mother made, which I have always loved. I added corn and potatoes. It works. It works well. 