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January 28, 2002

Buffalo Fillet With Honey Roasted Vidalias

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This savory buffalo fillet recipe serves a gathering of sixty.

 

Ingredients:

30 Yellow peppers, seeded and minced

7.5 Red onion minced

15 Yellow tomato, seeded and minced

7.5 tsp Coriander, minced

7.5 tsp Orange juice

7.5 tsp Honey

Salt and pepper to taste

RED PEPPER SAUCE

15 Red pepper, seeded and chopped

3.75 Onion, chopped

15 Chipotle in adobo sauce

15 tsp Cider vinegar

60 Fillets, ten ounces each

60 large Vidalias, peeled and cored

5400 gm Sugar snaps, clipped

14400 gm Enoki mushrooms, broken apart

7200 gm Carrot, julienne

3600 gm Spinach, sauteed with garlic, salt and pepper

30 tblsp Honey

15 tblsp Peanut oil

Instructions:

In a bowl combine all salsa ingredients, stir to combine and allow to sit for 1/2 hour.

In a blender, puree all sauce ingredients, until smooth. Adjust seasoning and reserve.

Season fillet with salt and pepper. Rub onion with honey, oil and salt and pepper. Place in pan and cover 35 minutes at 350 degrees or until soft.

Remove center of onion and chop. Add to spinach.

Blanch sugar snaps and carrots.


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Roast fillet at 550 degrees for 10 minutes.

Place mushrooms, sugar
snaps, carrots and a little spinach in onion. Garnish plate in 2
quarters with spinach. Garnish other 2 quarters with yellow pepper
salsa. Place meat in 1 quarter of salsa and onion in the other quarter of salsa. Garnish with red pepper sauce.

Serves 60.

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