Buffalo Sweetbreads with Citrus Blue Cheese
Crisp-fried sweetbreads tossed in fiery Buffalo sauce and served with a bright, citrus-scented blue cheese dressing.
Ingredients
| 1/4 cup | 60 ml | blue cheese |
| 1/4 cup | 60 ml | sour cream |
| 3 tbsp | 45 ml | heavy cream |
| 1 | orange (zest of) | |
| 1 | lemon (zest of) | |
| 1 cup | 240 ml | all-purpose flour |
| 1 cup | 240 ml | cornstarch |
| 1 tbsp | 15 ml | smoked paprika |
| 1 cup | 240 ml | Frank's hot sauce |
| 1/4 cup | 60 ml | butter, chilled |
| 3 | scallions, thinly sliced on a bias |
Instructions
- In a mixing bowl, combine the blue cheese, heavy cream and sour cream.
- Mix until incorporated and season with salt, pepper and the zest of one orange and one lemon.
For the sweetbreads: 3. Clean the sweetbreads of any visible membrane using your fingers and a sharp knife. 4. Drop them into lightly boiling water for about a minute, then remove and transfer to a bowl of ice water until cool. 5. Cut the sweetbreads into 2-inch pieces. 6. Mix the flour, cornstarch, salt, pepper and smoked paprika together. Dredge the sweetbreads in the mixture and shake off the excess. 7. Fry in a 350°F (175°C) fryer until golden brown, then drain on paper towels. 8. In a small saucepan, heat the hot sauce until it starts to bubble, then take it off the heat and whisk in the cold butter. 9. Place the sweetbreads in the pan and coat them with the buffalo sauce. 10. Garnish with the thinly sliced scallions and serve with the citrus blue cheese dressing.