What’s Cookin’ at Buie & Co.

As we shelter in place and do our part to stop the spread of Coronavirus, we’d like to add a little flavor to your feed. Today, we’re kicking off a series called What’s Cookin’ at Buie & Co.

In the coming weeks, we’ll aim to brighten your day (and your palate) by sharing what our amazing clients and team are doing in the community and in the kitchen.

Be sure to follow along on Facebook and Instagram to see all of our posts, and join the conversation using the hashtags #WhatsCookinAtBuieCo #BuieandCooking #BuieAndCommunity.

Below we’ll share our full collection of recipes, from our team’s kitchens to yours. Stay strong and stay (hope) full, Central Texas.


Kate’s Air Fried Chicken Wings

Ingredients:

  • Chicken Wings
  • Garlic Powder
  • Onion Powder
  • Cumin
  • Paprika

  • Cayenne 
  • Salt
  • Pepper
  • Franks’s Hot Sauce
  • Ranch Dressing

Directions: 

When preparing my seasoning, I like to wing it! I love mixing up the spices until it’s just right – I go light on the cayenne, salt and pepper, but add lots of garlic and onion powder because those burn off easier. 

Using an air fryer, cook the wings on high for 20 minutes. Taste test one and, as needed, add more seasoning on the fly. Then lightly coat the wings with Frank’s hot sauce and air fry for another 20 minutes on low.  

Once done, remove the wings from the air fryer, lightly toss in more Frank’s hot sauce, and serve with ranch.


Ashley’s Deviled Eggs

Ingredients

  • 6 Eggs
  • 1/4 Cup Mayonnaise
  • 1 Teaspoon White Vinegar
  • 1 Teaspoon Yellow Mustard
  • 1/8 Teaspoon Salt
  • Freshly Ground Black Pepper
  • Smoked Paprika, For Garnish

Directions

Place eggs in a single layer in a saucepan and cover with enough water so that there’s 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.

Crack eggshells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, pepper, and mix well.

Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.