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1995-09-28
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Newsgroups: rec.food.recipes
From: japlady@nwu.edu (Rebecca Radnor)
Subject: Grilled Buffalo Steaks
Date: Fri, 6 Jan 1995 13:59:38 +0000
Message-ID: <9501081846.an20560@post.demon.co.uk>
Someone requested how to cook buffalo steaks (having recieved the christmas
gift of some). Yours truely was hunting in the discount cookbood section of
her local bookstore and came across
New Game Cuisine: selected Menus and suggested wines, by Janet Hazen, Wine
notes by Brian st. Pierre. (and it was $5!!!! down from $16.95, I love
sales)
On page 117,
----------------------
Grilled Buffalo Steaks
(goes well with Cabernet Sauvingnon or red Bordaux)
(beef steaks may be substituted)
6 New York strip buffalo steaks, 6 to 8 oz. each
red wine Marinade
Place the steaks in a non-aluminum pan and pour the marinade over, turning
to coat each peice evenly. Marinate the steaks for at least 6 hours or
overnight, turning several times. Drain slightly before cooking
Light a fire on an open grill. When the coals are medium hot, place
the steaks on the grill and cook on one side for 2 to 3 minutes, turning
the steaks at a right angle halfway through to make a cross-hatch pattern
with the grill grids. Flip the steaks and cook on the second side till the
desired doneness is achieved, preferably medium-rare (1 to 2 minutes)
The amount of time required to cook the steaks depends on the
thickness and size of the meat and the intensity of the coals. Remove from
the grill and let stand for 5 minutes before serving.
------------------------
Red Wine Marinade
This basic marnade is good for most red meat and more flaverful wild birds.
Use a green or gold colored extra virgin olive oil for this recipie
(makes 2 1/4 cups)
1 1/2 cups fruity olive oil
3 garlic cloves, minced
1/4 cup dry red wine
1 tsp. ground black pepper
Place the oil and garlic in a small bowl. Slowly add the red wine, whisking
all the while with a wire whisk to form an emulsion. Add the pepper, mis
well. Store in a covered container in the refrigerator for up to 2 weeks.
(oh, in the menu area they also suggest fried potatoes (the recipie has
some coriander, cumin and chili powder in it) and Grilled zucchini with
onions with cilantro-jalapeno butter) I'm NOT including these recipies, but
what this tells you is that they suggest some slightly tangy/spicy side
dishes. This is probubly because buffalo has a stronger flavor than beef,
so the side dishes should complement that. Oh, also, buffalo is supposed to
be tougher than beef, so I suggest marinating for a long time, and maybe
even using one of those tenderizing tools on it to break up the fibers.)