Best Charred Buffalo Medallions With Coffee Bbq Sauce Recipes

KEAWE GRILLED BABY BACK RIBS WITH KONA COFFEE BBQ GRILLING AND DIPPING SAUCE

Steps:

• Preheat oven to 400 degrees F.
• Grind the Paniolo spice together with the coffee and salt (or the coffee with paprika, cumin, salt and pepper). Rub spice mixture over all the ribs. Place ribs in a heavy roasting pan and cook uncovered for 12 minutes, drain off excess fat.
• Lower the oven temperature to 375 degrees F.
• Mix together water and Worcestershire sauce and pour around ribs. Cover pan tightly with foil and bake until tender, about 1 hour 45 minutes. Ribs may be prepared to this point a few days in advance.
• To prepare barbecue, light the Keawe wood and allow it to burn until coals are medium hot and spread out. Cook ribs 3 minutes on each side and dip or brush ribs in the sauce and cook slowly for another 5 to 6 minutes. Be careful not to burn the ribs.
• Warm a little Kona Coffee BBQ sauce to serve on the side. Serve with grilled corn and campfire potato salad or your favorite sides.

THE SMOKING SWINE'S TRADITIONAL BBQ SAUCE

Steps:

• Puree the garlic and onion in a food processor until smooth. Transfer the mixture to a stockpot, add the ketchup, whiskey, honey, mustard, vinegar, Worcestershire, lemon juice, steak sauce, molasses and hot sauce and whisk together over low heat. Add the brown sugar, chile powder, salt and pepper and bring to a boil. Boil for 5 minutes, stirring, then reduce to a simmer and simmer for 40 minutes. Let cool to room temperature.
• The sauce will keep for about 2 weeks refrigerated.

BUFFALO MEDALLION WITH CARAMELIZED CAULIFLOWER, WHITE WINE DEMI, AND WHITE TRUFFLE

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.

CHARRED BEEF MEDALLIONS WITH POBLANO-MARGARITA SAUCE

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.

CHARRED BUFFALO MEDALLIONS WITH COFFEE BARBECUE SAUCE

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.