Name: Buffalo Chicken Lettuce Cups
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 8 whole romaine or butter lettuce leaves; 1 rib celery, thinly sliced on the bias; 1/2 cup crumbled blue cheese; 1/4 cup flat-leaf parsley leaves, roughly chopped; 1 1/4 pounds coarsely ground chicken or turkey breast; 2 teaspoons hot sauce; 1/2 teaspoon dried thyme; 1/2 teaspoon chile flakes; Kosher salt and freshly ground black pepper; 1 tablespoon unsalted butter; 1 teaspoon olive oil; 1/3 cup minced yellow onion; 2 cloves garlic, minced; Pickled Red Onion Vinaigrette (recipe follows); 1 cup red wine vinegar; 1 teaspoon sugar; Kosher salt and freshly ground black pepper; 1 cup very thinly sliced red onions; 1/2 cup olive oil; 2 teaspoons finely grated lemon zest

Directions

Try this cooking class now

37m Easy 98%

CLASS

Place the lettuce leaves on a serving platter and arrange the celery, blue cheese and parsley in small individual serving bowls and set aside.
Toss the ground chicken or turkey with the hot sauce, thyme, chile flakes and 1 1/2 teaspoons black pepper, or to taste, until combined in a medium bowl; set aside.
In a small skillet, heat the butter and oil over medium-high heat. When the butter is almost melted, add the onion and 1 teaspoon salt. Cook, stirring occasionally, for 2 minutes, then stir in the garlic. Cook until the onion is golden and tender, then stir in the ground chicken mixture. Cook until browned all over, stirring occasionally, about 6 minutes. Spoon into a serving bowl and serve with the platter of lettuce leaves, bowls of garnish and the Pickled Red Onion Vinaigrette.

Pickled Red Onion Vinaigrette:

Place the vinegar, sugar, 1/2 cup water and 1 teaspoon salt in a 2-quart saucepan over medium-high heat and bring to a boil; stir in the red onions and let simmer for 5 minutes, then remove the pan from the heat and let cool.
Drain the onions, reserving the pickling liquid. Put the onions in a blender with the olive oil, lemon zest, 1 teaspoon salt and 1 teaspoon pepper, and blend on high while slowly drizzling in just enough of the reserved pickled liquid until emulsified and at a pourable consistency (you will not use all the liquid). Makes about 2 cups. Can be refrigerated in an airtight container for up to 2 weeks.