Keith Dorman opened Harbor Q in his hometown of Port Washington.
Smoking meats had been his hobby, and then when it came time to open, he did his research.
The result is a menu that features Texas-style barbeque, wet and dry ribs known in Memphis, vinegary pulled pork from North Carolina and many others.
Below is the recipe for Buffalo Soldiers, a combination of pulled chicken, blue cheese and buffalo wing sauce piled onto an eggroll wrapper and deep fried. Harbor Q serves them with an ancho-chili & honey dipping sauce.
for 1 Eggroll:
1 eggroll wrapper
1 ½ oz. pulled chicken
2 teaspoons Buffalo Wing sauce
1 ½ tablespoons crumbled Gorgonzola cheese
a cup of water
for the honey dipping sauce:
2 tablespoons honey
½ teaspoon ancho-chili powder
Place the pulled chicken, Buffalo Wing sauce and Gorgonzola cheese in a bowl and mix together. Place eggroll wrapper on flat surface with one of the corners facing you. Lightly wet the edges of the eggroll wrapper with some water, place the mixed ingredients on the wrapper, and roll while tucking in the corners.
Let the eggrolls refrigerate for about an hour. Then, submerge in 350 degree oil and fry for approximately 4 ½ minutes. Remove from fryer and allow any access oil to drip off. Then slice on a bias and plate.
For the dipping sauce, just mix the two ingredients together. This should be enough sauce for about 5 eggrolls.
Note: Ancho chili powder is not very spicy(hot). It has more of an earthy flavor that helps tone-down the honey.