Buffalo Medallion With Caramelized Cauliflower White Wine Demi And White Truffle Recipes

VEAL MEDALLIONS IN A BASIL CRUST WITH AUBERGINE PUREE, PARMESAN CHEESE, AND BLACK TRUFFLE

Steps:

• Clean the fillet of veal. You can ask your butcher to do this. Season with salt and pepper and brush all over with pesto sauce. Wrap the veal in the pork gut strings. Set aside.
• To make the aubergine puree. Peel the skin of the aubergine and set aside. In a large stockpot with 1-inch of water and a steamer basket, place the aubergine and steam for 20 minutes. Remove and puree in a food processor. In a medium sized saucepan heat 1 tablespoon olive oil add the pureed aubergine, basil leaves, truffles, and shallots. Flavor the mixture with salt, pepper, and drizzle with more olive oil.
• In a medium sized saucepan, sear the fillet in olive oil until brown on all sides and cooked to desired doneness.
• Save the veal pan drippings, keeping it in a small saucepan at low heat.
• In separate small skillet, pour enough olive oil to about 1/4-inch deep and heat on medium-high heat. When the oil is hot, fry the peels of the aubergine until crispy and browned. Drain on paper towels. Set aside.
• To serve, spoon 3 scoops of aubergine puree, 3 medallions of veal on top, and cover in veal sauce. Garnish with fried peels and black truffles.

CHARRED BUFFALO MEDALLIONS WITH COFFEE BBQ SAUCE

Steps:

• Heat the olive oil and butter in a large saute pan over medium heat. Season the buffalo medallions with salt and pepper and add to the hot pan. Turn the heat up to high and char both sides of the buffalo. To keep the buffalo rare to medium rare, cook quickly, turning once after the buffalo has browned on the first side.
• Remove the buffalo from the pan, place on a warm platter, and set aside.
• Add the diced onions to the saute pan. Spread out evenly and cook until caramelized.
• Working carefully away from the flame, add the tequila to the pan, deglaze by swirling the tequila and set again over low heat to reduce.
• Add the lime juice and reduce to almost dry before adding the stock. Reduce the stock by half over high heat and add the Barbecue Sauce. Cook for 2 minutes. Do not allow to boil but gently simmer for 2 minutes before adding the salt and pepper.
• Serve the buffalo in a pool of sauce with corn pudding on the side.
• Combine all ingredients in a saucepan and simmer over low heat for 20 minutes. Cool, then puree in a blender or food processor until smooth and strain. This can be stored in the refrigerator for up to weeks in a covered container.

BUFFALO CAULIFLOWER

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet with cooking spray.
• Mix flour, water, garlic powder, salt, and pepper together in a bowl using a whisk until batter is smooth and somewhat runny. Add cauliflower to batter and mix until cauliflower is coated; spread onto the baking sheet.
• Bake in the preheated oven until lightly browned, 20 to 25 minutes.
• Melt butter in a saucepan over medium heat. Remove saucepan from heat and stir hot pepper sauce and honey into butter until smooth. Brush hot sauce mixture over each cauliflower piece, repeating brushing until all the hot sauce mixture is used.
• Bake in the oven until cauliflower is browned, about 10 minutes. Remove baking sheet from oven and allow the cauliflower to cool 10 to 15 minutes.