Charred Buffalo Medallions With Coffee Bbq Sauce Recipes

Steps:

• Heat the olive oil and butter in a saute pan over medium heat, season the beef medallions with salt and pepper, and add to the hot pan. Turn the heat up to high and char both sides of the beef well. To keep the beef rare to medium rare, cook quickly, turning once only after the beef has browned on the first side.
• Remove the beef from the pan, place on a warm platter, and set aside.
• Add the diced onions and poblano peppers to the saute pan, evenly spread out and cook till wilted. Add the cumin and combine well to toast the spice again.
• Working carefully away from the flame, add the tequila to the pan, deglaze the pan by swirling the tequila and set back over low heat to reduce.
• Add the lime juice and reduce to almost dry before adding the veal stock. Reduce the stock by half over high heat and add the orange liquor and fresh orange zest. Cook for 2 minutes and then add the heavy cream. Do not allow to boil but gently simmer for 2 minutes before adding the salt and pepper.
• Serve the beef on a bed of sauce with corn pudding on the side.

Steps:

• In a large saute pan over medium heat, combine the olive oil and butter. Season the buffalo medallions with salt and pepper to taste, then add to the hot pan. Turn the heat up to high, and quickly char both sides of the meat, 1 to 2 minutes a side for rare, 2 to 3 minutes for medium-rare. Remove to warm platter, cover with foil and set aside.
• Add onions to the pan, and saute over medium-low heat until softened and caramelized, about 5 minutes. Standing back from the flame, add tequila to the pan. Reduce heat to low, and stir to deglaze.
• When the liquid in the pan is reduced by about half, add the lime juice and simmer until the pan is almost dry. Add the stock, and simmer until it is reduced by almost half. Add the black coffee barbecue sauce. Simmer gently for 2 minutes, then add salt and pepper to taste. Serve the buffalo medallions in a pool of sauce.

Steps:

• Put all ingredients, except cilantro and chives, and cook on low to medium heat for two hours, stirring every 10 minutes. Add cilantro and chives when ready to use.

Steps:

• Heat the olive oil and butter in a saute pan over medium heat, season the beef medallions with salt and pepper, and add to the hot pan. Turn the heat up to high and char both sides of the beef well. To keep the beef rare to medium rare, cook quickly, turning once only after the beef has browned on the first side.
• Remove the beef from the pan, place on a warm platter, and set aside.
• Add the diced onions and poblano peppers to the saute pan, evenly spread out and cook till wilted. Add the cumin and combine well to toast the spice again.
• Working carefully away from the flame, add the tequila to the pan, deglaze the pan by swirling the tequila and set back over low heat to reduce.
• Add the lime juice and reduce to almost dry before adding the veal stock. Reduce the stock by half over high heat and add the orange liquor and fresh orange zest. Cook for 2 minutes and then add the heavy cream. Do not allow to boil but gently simmer for 2 minutes before adding the salt and pepper.
• Serve the beef on a bed of sauce with corn pudding on the side.

Steps:

• To make the cauliflower: Preheat the oven to 400 degrees F.
• Distribute the cauliflower evenly on a nonstick baking sheet, brush with the truffle oil, and season with salt, pepper, and a touch of nutmeg. Roast until tender and a little brown, and then sprinkle the Parmesan on top and return the pan to the oven to brown the cheese, about 3 minutes.
• To make the buffalo: Preheat the oven to 400 degrees F.
• Season the medallions with salt and pepper. Heat the butter and garlic in a large saute pan set over high heat. When the butter solids turn brown, add the buffalo medallions and sear, in batches if needed, until colored on both sides. Transfer the buffalo to a baking pan. Roast until medium rare or to your liking, 5 to 10 minutes, keeping in mind that buffalo meat is very lean and gets dry when cooked beyond medium doneness
• Meanwhile, return the saute pan to medium high heat, add the wine, and let it evaporate, stirring with a wooden spoon to deglaze the pan drippings stuck to the bottom of the pan. Add the demiglace, bring to a boil, and strain the sauce. Lastly, add some truffle oil and keep the sauce ready to serve.
• To serve: Place a buffalo medallion off-center on the plate, fan some cauliflower against it, spoon sauce over the top. Slice fresh truffle over everything and drizzle some olive oil over the top.

Steps:

• Preheat oven to 350 degrees F and grill to medium-high.
• In a large saucepan, saute the onion, garlic, and horseradish over medium-high heat. Add the vodka and scrape the bottom of the pan with your wooden spoon or rubber spatula to deglaze the yummy bits off the bottom. Add the pineapple and tomatoes and bring to a simmer. Let it simmer for 10 minutes. Add the molasses, vinegar, honey, sugar, mustard powder, oregano, bay leaves, Worcestershire sauce, and ketchup. Allow it to simmer for 2 hours.
• Season the ribs with salt and freshly ground black pepper and rub with a little olive oil. Grill the ribs for about 5 minutes per side. In a braising pan, place the ribs and 1/2 of the sauce over the ribs and cover the pan with a lid. Save the other 1/2 of the sauce for the final plating. Add 1 cup of water to the ribs and let it simmer for 3 1/2 to 4 hours, until the meat is tender but is still on the bone. Remove the ribs from the liquid.
• Serving Suggestions: Place 2 ribs on each plate. Generously ladle the hot BBQ sauce over the ribs and top with grilled pineapple and sliced limes.

Steps:

• Split, stem, and seed the chiles. Toast the chiles in a dry skillet over medium-high heat, turning and flattening with a spatula, until fragrant, about 3 minutes. Put the chiles in a heatproof bowl, cover with very hot water, and set aside until soft, about 30 minutes. Drain, reserve soaking liquid, chop chiles roughly, and set aside.
• While the chiles soak, char the onion and garlic in the same dry skillet over medium heat until the onion blackens slightly and garlic softens in the skin, about 8 minutes. Cool, squeeze the garlic out of the skin, and put in a blender with chiles and onion. Puree to a paste, adding soaking liquid as needed (about 3/4 cup) to help the mixture break down.
• Heat the oil in the skillet over medium-high heat. Add the chile mixture and cook, stirring, until thick and fragrant, about 4 minutes. Add the tomato puree, coffee, sugar, 1 tablespoon salt, oregano, cloves, and cumin. Adjust the heat to maintain a gentle simmer and cook, stirring occasionally, until slightly thickened, about 15 minutes.
• Stir in vinegar and season with salt to taste.

Steps:

• Pour the Apry into a highball glass, add 3 or 4 small mint leaves and muddle.
• Add the bourbon and fill glass with crushed ice.
• Stir until frost forms on outside of glass, and garnish with 3 or 4 mint sprigs. Serve with two straws.