I dream of....Pork? Chicken? Possum?? No, not possum

Did you ever have a idea that came to you in a dream, that you tried in the waking world....and it worked?? Well, the following recipe came to me a couple of nights ago (I guess sleeping with the Food Network on does something?).This is a combo of French haute cuisine, bar snack food and killer kid chow. Im still working on a name. This recipe combines chicken cordon bleu, buffalo wings and french cheese. Ideas , anyone?
I think it will be called "Buffalo Blues Chicken bites" That works.Please try this one at your next party and let me know how it works for you and yours.Namaste

Buffalo Blues Chicken Bites

12 skinless,boneless chicken tenders
4 slices good boiled ham (or cappicola if you like it mo' spicy)
1 tub blue cheese crumbles
1 small block Monterey Jack cheese
2 eggs
1 cup AP flour (seasoned with garlic powder,onion powder , salt and pepper)
1 cup corn flour
1 stick butter melted
1/2 bottle Franks hot sauce
12 toothpicks
Deep fryer or deep vessel with oil for frying
Ranch or Blue cheese dressing for dipping


Pound chicken tenders flat and thin
Cut ham into strips, a little smaller than chicken strips
Cut Jack cheese into 1/2" blocks
Lay ham onto flattened chicken strip
Place Jack and Blue cheese into center of ham
fold corners to make a little bundle
Secure bundle with toothpick
place bundles in fridge to get cold (this helps the batter stick)

Heat oil
beat two eggs with a couple of drops of water in a small bowl
place corn flour in zip top bag
place seasoned flour in another bag
Dip chicken bundle into egg, then shake off excess
Place chicken in seasoned flour bag and shake
Dip coated chicken back in egg
Place the chicken in the corn flour bag and shake
Put chicken on a drying rack till all are battered well (the longer you wait ,the crisper the chicken will be)
Fry chicken in small batches at 375 till brown and crispy (if they float,they done)
Keep warm till ready to coat with buffalo sauce

Mix melted butter and Franks Hot sauce in a bowl
dip cooked chicken to coat

Serve with Ranch or Blue cheese dressing
WARNING*WARNING*WARNING
When the bundles come out of the oil, the cheese will be liquid LAVA
Do not, repeat , do not eat right out of the fryer, you will burn your lips off !!

For Your Eyes (and Tummy) Only...Secret BBQ Rub

Hi Ya Foodies,
I know its been a while, but Ive been busy. The music store world sucks dead doggie buttholes (hows that for whetting your appitite?).Alot of food buddies want to know how to make my BBQ rub for all pork (the beef rub is slightly different).So here ya go.Make a bunch becuase you will use it for everything on the grill!! if kept in a airtight contanier and away from light, it lasts forever!! Just remember, you can do your own mod on this very easily (if you want it hotter, sweeter etc etc)
O yes, all the measurments are in "parts" a part is cayup, coffee cup, mayo jar, whatever !!!Like I said, make a bunch, its even good on ice cream (not really)

Arts BBQ Rub

1 part white table sugar
2 parts dark brown sugar
1 part salt
1/2 part cayenne pepper
1/2 part garlic powder
1/2 part onion powder
1/4 part Old Bay seasoning
1/4 jalapeno powder

Thats it.put it in a MASON JAR....If i have to explain what that is,you are a Yankee
and wouldny know good bbq if it bit you on your yankee ass.....sorry, that was rude.
take one Mason lid and poke holes in it (show you can shake it on your meat...shut up) then cover it with a none-poked lid !! store in the fridge 4-ever.

Massage this into your pork, wrap in plastic and let sit in the fridge for 24 hours (or at minimum 1 hour) Sprinkle a tiny bit in your tomato soup in the winter,its killer