The term “Buffalo Style” refers to a cayenne pepper hot sauce and butter mixture that is the basis of
a savoury sauce whether mild, medium or hot for chicken wings. If you enjoy pub food, buffalo style wings
are a typical item on the menu.
Let’s deconstruct a buffalo style chicken meal for example. There would be the exquisite flavored sauce, crispy
fried morsels of chicken with carrot sticks on the side with a blue cheese dip. Well, this meal is more than just
the sum of its parts. Instead of juicy white chicken cubes, I used the other white meat which is pork for this recipe.
The marinade containing green chives, garlic, hot pepper sauce, thyme and paprika culminated in an extremely tasty
cube of meat.
The crumbled blue cheese incorporated into the mayonaise dijon mixture produced an epic spread that is umami like.
This spread over the entire bun was an excellent garnish for the marinated cubes of pork sandwiched between crispy
thin carrot sticks and leafy lettuce.
I am not overly fond of blue cheese and do not hesitate to try recipes with this ingredient. Other members
of my family enjoy this on crackers anytime for a quick snack. I think I may have discovered an innovative
way to enjoy blue cheese more often. Just by adding a smidgeon to mayonaise and dijon for a piquant
garnish on my favorite burger or bun.
6 chives, chopped
2 T oil
3 minced garlic cloves
1 T hot pepper sauce or more to your liking
2 t dried thyme
1 t paprika
salt and pepper to taste
2 lb boneless pork cubed, or chicken
1 julienned carrot
1/4 c mayonaise
1 T Dijon
3 oz crumbled blue cheese
Garnish: cherry tomatoes sliced in half, lettuce
1. In a bowl, mix the chives, oil, garlic, hot pepper sauce, thyme, paprika, salt and pepper.
2. Add the meat and toss together. Cover and refrigerate for about 6 hours.
3. In a medium sized pan, fry the meat until browned and cooked through. Set aside.
4. In a small bowl, mix the blue cheese, mayonaise and dijon together.
5. Toast the buns.
6. On one half of the bun, spread the blue cheese mixture over the surface, add the cherry tomatoes and lettuce.
7. Top the other side with the cooked meat.
Adapted from lcbo.com