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Prep time
20 minutes
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Cook time
20 minutes
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Serves
4
Author Notes
The classic wing sauce is only two ingredients—Frank’s hot sauce and melted butter—but I’m going to argue for adding a third, not-so-classic ingredient. You’ll be the person with the extra, suspiciously good Buffalo wings. And—maybe best of all—it will taste even better with all the other things we could be Buffaloing. By adding in one extra ingredient—a boatload of roasted (or confited) garlic, you can successfully, deliciously replace the crispy chicken part with all kinds of other ingredients, including cucumbers with blue cheese and roasted peanuts, just like Parm restaurants in New York City have been famously doing for years. Note: This makes more than enough dressing for one salad, so scale down if you like, but there are plenty of applications for such a sauce and it keeps well in the fridge. Adapted slightly from Parm restaurant and Peter Meehan in Lucky Peach. —Genius Recipes
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Buffalo Cucumbers From Parm & Peter Meehan
Ingredients
- Buffalo Cucumbers
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2
long hothouse/English cucumbers, peeled in strips like it’s the 80s and you’re being fancy, cut in half lengthwise, seeded, and sliced on the bias
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1/2 cup
Frank’s Hot Sauce Vinaigrette (see below)
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1/4 cup
salted, roasted peanuts, chopped
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scant 1/2 cups
crumbled blue cheese, nothing fancy
- Frank’s Hot Sauce Vinaigrette
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3
heads garlic turned into roasted garlic puree
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2 tablespoons
olive oil
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1/4 cup
minced shallot
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1 cup
Frank’s RedHot Hot Sauce (and no, it’s not “Buffalo” style if it isn’t Frank’s)
Directions
- Buffalo Cucumbers
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Toss the cucumbers with the vinaigrette. They should loosely, casually dressed. Add more vinaigrette if you like. Toss in half the peanuts and cheese, dump out the salad in a serving bowl, then sprinkle the rest of the peanuts and cheese on top, and serve.
- Frank’s Hot Sauce Vinaigrette
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Stir or whisk all those things together. There are a few ways to turn your garlic into roasted garlic puree: The gentlemen at Parm like to peel the garlic, put it in a pot with olive oil to cover, and slow cook it at 185°F until it’s melted and golden brown. Peter has also done a super lazy man’s version of rubbing the garlic in oil, wrapping it in foil and throwing it in a 350°F oven for an hour, then squeezing the melting garlic out of the head.
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