4. Buffalo Roams
This classic, craveable combination of hot sauce, butter and cayenne is undergoing a thorough exploration of its flavor system today. “We’re seeing play with Buffalo cauliflower bites, sweetbreads, pig wings, hummus, or adding Buffalo chicken to dishes like poutine and pasta,” say Datassential’s Darr. At A&E Supply Co. in Brooklyn, N.Y., an iceberg wedge salad is dotted with bits of Buffalo chicken confit. And Rebel Republic Social House in Redondo Beach, Calif., serves Buffalo Sprouts—roasted Brussels sprouts with house hot sauce and crumbled blue cheese.
By Eric Stangarone
Few food items garner the fervor, ritual and messy fingers that surround this piquant combination of aged cayenne pepper, vinegar and butter. Here are five menu ideas that offer Buffalo’s classic flavor profile, beyond the wing:
- Toss with cornmeal-crusted buttermilk Buffalo fried oysters, whipped blue cheese and micro celery.
- Go high-minded, but distinctly American, with Buffalo sous vide veal sweetbreads. Marinate cleaned sweetbreads overnight in buttermilk and hot sauce, sous vide, then finish in the fryer.
- Update grilled chicken breasts with a blue cheese-stuffed Buffalo Cordon Bleu. Use a Buffalo compound butter for the last-minute nappe.
- Season cauliflower, tofu, seitan or other non-meat options with Buffalo-inspired dry rubs or Buffalo-splashed vinaigrettes, always garnishing with something crispy and fresh, usually sauced with something creamy and lactic.
- Offer something lighter and gluten-free with Buffalo-braised chicken lettuce cups, creamy blue cheese (or ranch) vinaigrette made with yogurt, and a mirepoix of celery and carrot.