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Father’s Day Recipe Roundup: Grilled Buffalo Wings, Fried Blue Cheese Mousse, Celery Carrot Salad with Sherry Vinaigrette Dressing

June 13, 2014

Chefs Brian & Shanna O’Hea, owners of The Kennebunk Inn and its restaurant Academe in downtown Kennebunk, Maine were guest chefs at the Williams-Sonoma store at the Portland Mall on Saturday, Jun 14th, 2014. Their Father’s Day recipes for Grilled Buffalo Wings, Fried Blue Cheese Mousse, Celery Carrot Salad with Sherry Vinaigrette Dressing can give a delicious kick to Dad’s special day.

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Father's Day Recipe Roundup: Grilled Buffalo Wings, Fried Blue Cheese Mousse, Carrot-Celery Salad with Sherry Vinaigrette
Author:
Cuisine: American Favories
Recipe type: Grilling - Father's Day
Serves: 8
Ingredients
Grilled Buffalo Wings
  • 2 pounds - Chicken Wings, drumsticks and wings
  • ¼ cup - Olive oil
  • 2 teaspoons - Kosher Salt
  • 1 teaspoon - Fresh Cracked Black Pepper
  • 1 cup - Franks Wing Sauce
  • 2 tablespoons - Butter, melted
Fried Blue Cheese Mousse
  • 4 ounces - Blue Cheese (pick a firmer style like Saga or Gorgonzola)
  • 4 ounces - Cream Cheese
  • 1 tablespoon - Heavy Cream
  • ½ teaspoon - Kosher Salt
  • Dash - Cayenne Pepper
  • 6 each - Eggs
  • ¾ cup - Flour
  • 2 cups - Panko Bread Crumbs
  • 2 cups - Canola Oil
Carrot Celery Salad
  • ½ pound - Carrots, peeled and spiraled
  • 1 each - Celery hearts with celery leaves
  • 2 heads - Bibb Lettuce
  • To Taste - Sherry Vinaigrette
  • Season - Kosher Salt and Fresh Cracked Pepper
Sherry Vinaigrette
  • ½ cup - Sherry Vinegar
  • 2 tablespoons - Dijon Mustard
  • ¾ cup - Olive Oil
  • ½ cup - Canola Oil
  • 1 teaspoon - Kosher Salt
  • ½ teaspoon - White Pepper
Instructions
Buffalo Wings Method
  1. Pre-heat grill pan over medium heat
  2. Dry chicken wings and mix with olive oil, season with salt and black pepper
  3. Oil grill pan and place chicken wings on pan and let cook for 3 minutes on each side
  4. Brush wing sauce on already grilled side to let soak in
  5. Finish cooking and rotating wings until cooked through and all sides are marked and sauce beginning to caramelize, 12-15 minutes
Fried Blue Cheese Mousse Method
  1. Standard Breading Procedure:
  2. Place each ingredient, flour, beaten eggs and panko bread crumbs, separately in shallow pan
  3. Portion blue cheese mousse into one ounce rounds discs and dust with flour, dip in egg wash and then coast with bread crumbs
  4. Repeat the egg wash and bread crumb step
  5. Place on a parchment lined tray
  6. Continue to repeat process until all blue cheese portions are complete
  7. Breaded blue cheese can be refrigerated for 24 hours or frozen for six weeks
Frying Cheese
  1. Place cheese in deep fryer set at 375 degrees for 2 minutes or until just beginning to brown or alternatively pan fry blue cheese in deep frying pan filled with canola oil, flip on both sides to coat with oil and begin to brown
  2. Place on wire rack and sheet tray and finish in 375 oven for 6-8 minutes or until cheese is heated through and soft
Carrot-Celery Salad Method
  1. Pick interior celery leaves off, reserve
  2. Cut celery hearts in thin strips
  3. Mix carrot spirals, celery leaves and strips with sherry vinaigrette and sprinkle on top of bibb lettuce leaves
Method for Sherry Vinaigrette
  1. Place Dijon mustard in blender with sherry vinegar and blend on low speed
  2. Slowly drizzle in olive oil and canola oil until emulsion is set (may need to add a teaspoon of cold water to thin out)
  3. Season with salt and white pepper and reserve
Final Plating Instructions
  1. Place bibb lettuce salad in middle of plate with carrot and celery leave salad dressed with sherry vinaigrette
  2. Place six grilled chicken wings around salad and drizzle with more buffalo wing sauce
  3. Top salad with fried blue cheese and serve immediately
Notes
Chefs Note: Adjust grill pan heat to low if wings are beginning to burn or cook to quickly on the outside.


Alternative Sauces: Sambal Oelek, BBQ, Sweeet Chili Sauce, or Honey Dijon

 

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About The Kennebunk Inn

The Chefs/Owners of The Kennebunk Inn and its restaurant, Academe Maine Brasserie & Tavern met when they were students at The Culinary Institute of America. They have appeared on "Best Thing I Ever Ate," "Chopped," "Rewrapped," and "Beat Bobby Flay" on the Food Network and on the Travel Channel's "Food Paradise." They have also appeared in Oprah Winfrey's "O" The Magazine. The O'Heas have been guest chefs at Walt Disney World's Epcot International Food & Wine Festival, Houston's "Sugar Land Food & Wine Affair, Boca Raton's "Boca Bacchanal" Food & Wine Festival, and on Holland America Cruise Line.