Cast-Iron Salt Seared Steak


Cast-Iron Salt Seared Steak
  • 1-2 pounds skirt steak, cut into 1-2 sections
  • 1-2 tablespoons coarse kosher salt
  • Freshly cracked pepper
  1. Sprinkle a sparse layer of salt over the surface of a large cast-iron skillet. Think scattering stars rather than unbroken layer of new-fallen snow. Heat the skillet over medium heat.
  2. Pat the steak dry with paper towels. Wait until the grill is hot before adding meat. The steak will smoke a little as it cooks, this is fine. Don’t touch the meat until it gets a good sear (2 to 3 minutes), then turn and sear on the other side for just a minute or so. Skirt steak can easily over cook, so adjust your time as necessary. Transfer steak to a wire-rack, let it rest for at least 5 minutes. Sprinkle liberally with cracked pepper. Slice into strips and serve with steak sauce.

Chili Lime Fajitas


Chili Lime Fajitas
  • 1.5-2 pounds skirt steak
  • 1 onion, sliced in thin strips
  • 2 large bell peppers, any color, sliced
  • 8 tortillas – corn or flour
  • Marinade:
  • 2 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • 1 teaspoon ground chipotle pepper
  • 1 tablespoon fresh cilantro
  • 1 tablespoon lime zest
  • 2 cloves garlic
  • Toppings:
  • Avocado slices
  • Queso-fresco (white Mexican cheese)
  • 2 limes, sliced
  • Sea salt (to taste)
  • Pepper (to taste)
  • Chopped cilantro
  • Pico de gallo
  • Tomatoes to grill
  • Sour cream
  • Chopped jalapeno
  1. Combine all marinade ingredients in a blender or food processor. Marinate skirt steak for at least 1 hour and up to five hours.
  2. Using a cast iron skillet, on medium high heat, add your favorite cooking oil to the skillet, when oil gets hot, add the onion and peppers to sauté. You can also grill the steak if you wish. Sear the steak in the pan for a couple of minutes on each side. Be careful not to overcook the meat as it is a thin cut of meat. Tent the meat in foil for five minutes after it is taken off the stove.
  3. While the meat is resting, grill the tomato, jalapeño, avocado, and limes until they develop nice char marks. This will add a nice smoky flavor to the fajitas. When the vegetables are done cooking, place the tortillas on a grill, hot pan or over your open flame burner for 10 seconds to heat them. Place tortillas onto a plate lined with a slightly damp paper towel and put a lid over the tortillas to keep in moisture and heat.
  4. Slice the meat against the grain. Sometimes this means cutting the steak into half or thirds in order to get each section to fit the knife length correctly. Serve with sautéed peppers and onions, slice fire roasted tomatoes, avocado slices with lime, fresh cilantro, pico de gallo, crumbled queso fresco, and sour cream.



  • 2 pound skirt steak
  • Cooking Oil
  • Kosher salt
  • Freshly ground black pepper
  • Marinade:
  • 4 Garlic cloves, minced
  • 1 Jalapeno, seeded and minced
  • 1 tablespoon freshly ground cumin seed
  • 1 large handful fresh cilantro, chopped
  • 2 limes, juiced
  • 2 tablespoons white vinegar
  • 1/2 teaspoon sugar
  • Kosher salt
  • Freshly ground pepper
  1. Lay the steak in a large bowl or baking dish. Combine the marinade ingredients and blend in a food processor or blender. Pour marinade over the steak. Make sure each piece is well coated. Cover in plastic wrap and refrigerate for 1-4 hours.
  2. Preheat grill over medium high flame (you can also use a cast iron grill pan on high heat for stove top cooking). Brush the grates with a little oil to prevent the meat from sticking. Remove the steak from the marinade. If you are cooking indoors, you may want to brush off excess marinade as the bits may burn and smoke on the hot pan. Season both sides of the steak pieces with salt and pepper. Grill the pieces for a few minutes only on each side, depending on how thin they are, until medium rare. Remove the steak pieces to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain on a diagonal.

Tenderloin Medallion with Mustard & Tarragon Sauce


Tenderloin Medallion with Mustard & Tarragon Sauce
  • 4 buffalo tenderloin medallions
  • 1 1/2 tablespoon cooking oil
  • 1/4 cup chopped shallots
  • 1 cup beef stock
  • 1/2 cup dry white wine
  • 1/4 cup brandy or more white wine
  • 1/2 cup whipping cream
  • 2 tablespoons butter
  • 2 garlic cloves, chopped
  • 3 5-ounce bags baby spinach
  • 2 tablespoons whole grain Dijon mustard
  • 1 tablespoon chopped fresh tarragon
  1. Heat 1 tablespoon oil in heavy saucepan over medium-high heat. Add shallots; cover and cook until soft and brown, about 3 minutes. Add stock, wine and brandy. Boil until slightly reduced, about 6 minutes. Add cream and boil until reduced to 3/4 cup, about 6 more minutes. Set sauce aside.
  2. Melt butter in heavy large skillet over medium-high heat. Add garlic and sauté 1 minute. Add 1 bag of spinach and toss until slightly wilted, about 1 minute. Add remaining spinach and toss just until wilted, about 2 minutes. Season to taste with salt and pepper. Set aside.
  3. Heat remaining 1/2 tablespoon oil in another heavy large skillet over high heat. Sprinkle steaks with salt and pepper. Sauté to desired doneness, about 4 minutes per side for rare.
  4. Divide spinach among serving plates. Place 1 steak on each mound of spinach. Add sauce, mustard and tarragon to skillet where steaks were cooked; boil until slightly thickened, scraping the bottom of the pan, about 1 minute. Season sauce with salt and pepper. Spoon sauce over steaks and serve.

Medallions of Buffalo With Cabernet Reduction


Medallions of Buffalo With Cabernet Reduction
  • 1 lb. buffalo tenderloin
  • 2 teaspoons coarse salt
  • 2 teaspoons black pepper
  • 2 teaspoons garlic powder
  • 1/2 shallot
  • 1 sprig fresh rosemary
  • 3/4 cup broth, divided use
  • 1/2 cup cabernet sauvignon wine
  • 2 tablespoons unsalted butter
  • 1 pinch salt, if needed
  • 1 pinch pepper, if needed
  1. Preheat oven to 500°F. Combine the salt, pepper, and garlic powder in a zip closure bag. Very lightly oil the tenderloin with cooking oil. Sprinkle the mixture liberally over all sides of the tenderloin and press into the meat.
  2. Heat 1 tablespoon oil in a heavy ovenproof skillet or roasting pan over medium high heat. Sear the tenderloin for a minute or so on all sides.
  3. Add ¼ cup of broth to the skillet (to prevent smoking in the oven and keep meat moist) and the sprig of rosemary. Transfer skillet to preheated oven and roast tenderloin for about 8 – 10 minutes.
  4. Remove skillet from oven; transfer tenderloin to a cutting board, cover with aluminum foil and allow meat to rest. You can prepare up to this point and hold the meat under the foil for at least 30 – 45 minutes.
  5. Do not wash skillet or discard the roasting juices and bits. With skillet still hot, add the chopped shallot and cook for a minute or so. Add ½ cup broth to the skillet, scraping all the caramelized juices and bits with a spoon. Add the Cabernet Sauvignon and bring to a boil to reduce the volume of the sauce by about half.
  6. If holding the final preparation, stop at this point, cover skillet, and turn heat off. Return skillet to medium high heat, add about 2 tablespoons unsalted butter to the sauce and allow it to melt, taste and if needed adjust with a pinch or salt or pepper. Remove the rosemary sprig.
  7. Return the medallions to the hot pan and gently warm them in the sauce for 30 seconds to 1 minute on each side for medium rare or a bit longer until desired temperature. Remove the medallions to warmed platter or serving plate, pour sauce over them, and serve.

Mexican Stew


Mexican Stew
  • 2 pounds buffalo stew meat
  • 3 tablespoons chili powder, divided
  • 2 teaspoons kosher salt
  • 1 teaspoon ground cumin
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 cups chopped onion
  • 3 mild green chilis (Anaheim or poblano), seeded and cut to 1/2 in. pieces
  • Cooking oil
  • 2 chopped garlic cloves
  • 1 cup tequila
  • 15 ounce can hominy
  • 2 cups diced tomatoes
  • 2-3 cups turkey or chicken broth
  • 1 cup orange juice
  • 2 tablespoons lime juice
  • 3 cups diced summer squash
  • Ground pepper
  • 8 lime wedges
  • 1/2 cup cilantro
  • 2 cups finely shredded cabbage
  • 1 cup finely chopped red onion
  1. Combine 1 1/2 tablespoons chili powder, salt and cumin in a large bowl. Add buffalo and toss to coat.
  2. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Reduce heat to medium, add half the meat and brown on all sides, 5 to 7 minutes. Transfer to a plate. Add the remaining 1 tablespoon oil and brown the rest of the meat. Transfer to the plate.
  3. Add onion to the pot and cook, stirring, until starting to soften, 3 to 5 minutes. Add chilies and garlic; cook, stirring, for 2 to 3 minutes more. Add the remaining 1 1/2 tablespoons chili powder and stir until the vegetables are well coated. Add tequila, scrape up any browned bits, and simmer until much of the liquid is evaporated. Stir in hominy, tomatoes, broth, orange juice, lime juice and the reserved bison. Add enough broth to cover all of the meat. Return to a simmer, reduce heat, cover and cook until the buffalo is easily pierced with a fork, 2-3 hours. You can also put the Dutch oven into an oven set to 300 degrees F.
  4. Stir in squash and cook until just tender, about 8 minutes. Season with pepper. Serve the stew with lime wedges, cilantro, cabbage and red onion on the side, if desired.
  5. Note: Hominy is white or yellow corn treated with lime to remove the tough hull and germ. Canned cooked hominy can be found in the Latin section of large supermarkets near the beans or at Latin markets.

Parker’s Buffalo Stew


Parker’s Buffalo Stew
  • 2 1/2 pounds buffalo stew meat
  • 1 (750-ml bottle) good red wine
  • 2 bay leaves
  • 2 cups all-purpose flour
  • Kosher salt
  • Freshly ground black pepper
  • Cooking oil
  • 2 yellow onions, cut into 1-inch cubes
  • 1 pound carrots, peeled and cut diagonally into chunks
  • 1 pound celery, cut into bite sized chunks
  • 1/2 pound white mushrooms, cut in half
  • 1 pound small potatoes, halved or quartered
  • 1 tablespoon minced garlic (3 cloves)
  • 2 cups chicken or turkey stock
  • 1 large sprig fresh rosemary
  • 1 can (15-25 ounces) chopped tomatoes
  • 2 tablespoons Worcestershire sauce
  • 1 (10-ounce) package frozen peas
  1. Preheat the oven to 300 degrees F. Combine the flour, 1 tablespoon salt, and 1 tablespoon pepper. In batches, dredge the meat in the flour mixture and then shake off the excess. Heat 2 tablespoons of oil in a large pot and brown half the meat over medium heat for 5 to 7 minutes, turning to brown evenly. Place the stew meat in a large oven-proof Dutch oven and continue to brown the remaining meat, adding oil as necessary. (Buffalo is very lean, you may need more oil.) Add the bottle of wine and deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon. Add the turkey or chicken stock, rosemary, can of tomatoes, Worcestershire sauce, 1 tablespoon salt, and 2 teaspoons pepper. Return all meat back into the pot. Bring to a simmer, place the lid on and put into the oven for 45 minutes.
  2. After about 30 minutes of meat cooking time, heat another 2 tablespoons of oil in a large pan and add the onions, carrots, celery, mushrooms, and potatoes. Cook for 10 minutes over medium heat, stirring occasionally. Add the garlic and cook for 2 more minutes. After the meat has cooked for 45 minutes, pull the Dutch oven out of the oven and place all the vegetables in the Dutch oven over the stew meat. Stir everything together, and make sure that there is enough liquid to cover. Cover the pot and place it back into the oven to bake it for about 2 more hours, until the meat and vegetables are all tender, stirring once during cooking. During cooking, check to see if the stew is boiling rather than simmering, and if necessary lower the heat to 250 or 275 degrees F.
  3. Before serving, stir in the frozen peas, season to taste, and serve hot.

Buffalo Bourguignon


Buffalo Bourguignon
  • 4 1/2 pounds buffalo stew meat
  • 1 ounce butter, plus 2 ounces butter, for frying
  • 1 ounce flour
  • 4 tablespoons cooking oil, for frying
  • 2 strips bacon, cut to pieces
  • 1/2 turnip, diced
  • 1 small bunch parsley, leaves finely chopped
  • 1 sprig thyme
  • 1 sprig rosemary
  • 1 sprig oregano
  • 1 teaspoon chopped garlic
  • 2 red wine, burgundy most popular
  • Salt and ground pepper
  1. Combine 1-ounce of butter and 1-ounce of flour to make a paste. Set aside. In a large heavy-bottomed saucepan, brown the buffalo in remaining 2 ounces butter and oil on a medium to high heat for 4 or 5 minutes until seared on all sides. Remove from pan and reserve.
  2. Add onions and cook until translucent. Add bacon and cook until softened. Add carrots, celery, turnip, parsley, thyme, rosemary, oregano, and garlic. Add the butter and flour mixture. Stir to make sure ingredients are well combined. Add the buffalo back and pour in the wine, making sure that it covers the ingredients. Bring to a boil and season with salt and freshly ground pepper. Cover and simmer for 4 hours on a low heat.
  3. Garnish with a little chopped parsley and serve with bread.

Saffron Risotto


Saffron Risotto
  • 1 cup dry white wine
  • 7 cups chicken or turkey broth
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 cups Arborio rice
  • 3 pinches saffron or 1/4 teaspoon tumeric
  • 3 tablespoon parmesan cheese, grated
  • Salt and pepper, to taste
  1. In a saucepan, bring broth to a simmer. Keep warm over low heat.
  2. In a large saute pan, melt butter over medium heat. Add oil and rice cook for two minutes, stirring to coat each grain. When rice beings to make a cracking sound, add saffron threads or tumeric. Add white wine and cook, stirring, until the rice has absorbed the liquid. Add the broth, 1 cup at a time. Continue to stir, allowing the rice to absorb each addition of broth before adding more. Test the rice for doneness, it should be al dente but creamy. Remove risotto from heat, add grated cheese, salt, and pepper. Serve with Osso Bucco.

Portuguese Braised Ossso Buco


Portuguese Braised Ossso Buco
  • 3 lbs. buffalo osso buco
  • 1 teaspoon mixed peppercorns
  • 1 teaspoon whole allspice berries
  • 6 whole cloves
  • 2 cinnamon sticks
  • 2 bay leaves
  • 6 oz. bacon strips or bacon fat, chopped
  • 2 large yellow onions
  • 7 cloves garlic, minced
  • 2.5 cups buffalo or turkey stock
  • 2 or more cups dry red wine
  • 2 tablespoons dark molasses
  • 1 teaspoon salt
  • 1 dried cayenne pepper
  1. Heat a large pot until hot. Add bacon, let the fat render. When crispy, remove with a slotted spoon and set aside. Place Osso Buco into hot rendered fat. Sprinkle salt and pepper over each one and sear until brown on both sides, take out and set aside.
  2. Turn heat to low, add olive oil if pot is dry. Add onions, sauté until softened. Add garlic and sauté for an additional minute.
  3. Add beef stock, wine, molasses, and one teaspoon of salt into the pot. Put peppercorns, allspice, cloves, cinnamon, and bay leaves into a cheesecloth pouch. Add to pot along with cayenne pepper. Cover the osso buco and braise in the oven for four hours, turning once, and using a spoon scoop the juices and the onions and pour over the top of the meat. Meat should fall off the bone when done.
  4. Remove from oven and serve with bones and sauce on top.