Lemongrass Buffalo Bites
12 servings
Sauceable Wild Alaska Pollock Nuggets tossed in a sweet and zesty brown sugar buffalo glaze, finished with a cool, creamy lemongrass blue cheese drizzle. Served with a garnish of crisp, refreshing slaw of shaved celery, carrot, cucumber and fresh mint leaves for a fiery, herbaceous twist on the classic wing plate.
Ingredients
6 lbs. Crispy Battered Sauceable Wild Alaska Pollock Nuggets, fried according to package instructions
4 cups Buffalo Sauce
2 cups Brown Sugar
4 Tbsp. Unsalted Butter
2 tsp. Crushed Red Pepper
1 Tbsp. Dried Oregano
2 ½ cups Blue Cheese Dressing
1/3 cup Lemongrass, minced
2 Lemons
1 Tbsp. Fresh Oregano, chopped
1 cup Celery, thin-sliced
1 cup Carrot, grated
½ cup Purple Cabbage, thin-sliced
½ cup Seedless Cucumber, thin-sliced half moons
¼ cup Fresh Mint, rough chopped
to taste Salt and Pepper
¾ cup Scallions, sliced
¾ cup Blue Cheese Crumbles
Directions
For the Brown Sugar Buffalo Sauce – yields about 4 ¼ cups
Combine buffalo sauce, brown sugar, butter, crushed red pepper and dried oregano in a saucepan over medium low heat. Whisk often until combined and slightly thickened and glaze like. About 6-8 minutes.
For the Lemongrass Blue Cheese Dressing – yields about 2 ½ cups
Combine blue cheese dressing, lemongrass, zest of 1 lemon, and chopped fresh oregano.
Carrot and Celery Slaw – yields about 3 ½ cups
Combine celery, carrot, cucumber, cabbage, mint, zest of 1 lemon, juice of 1 lemon in a mixing bowl and stir until combined. Taste and season with salt and pepper to taste.
To Make One Serving
Toss 8 oz. of freshly cooked Sauceable Nuggets with a ¼ cup of Brown Sugar Buffalo Sauce and plate onto serving vessel. Top sauced nuggets with 1 fl. oz. of Lemongrass Blue Cheese Dressing. Place a 3-finger pinch of the Carrot and Celery Slaw (about ¼ cup) on the side. Garnish with 1 Tbsp. of scallions and blue cheese crumbles.
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