Saturday, January 31, 2015

Buffalo Sliders with Queso Oaxaca, Roasted Chile Poblano and Sweet Potato Shoe String Fries

     Gourmet American Bison Sliders!
     Buffalo (American Bison) is a symbol of old west and they were nearly sent to extinction via an eradication program back in the late 1800's.  Buffalo now are free range herd animals that are raised on ranches.  There are also some Native American tribes out west that raise and market buffalo on tribal territory.
     Organic and drug free is what free range Buffalo meat is all about.  The meat is very lean and the buffalo burgers need to be cooked rare to medium rare or they will become very dry.  The flavor is milder than deer, yet stronger than beef.  I feel good, clean and strong after eating buffalo.  The sensation is healthier than the feeling that I get after eating modern drug raised and force fattened beef.  

     I really noticed the difference of how clean free range buffalo meat was while I was on chemotherapy a few years ago.  I became hypersensitive to all food additives.  One drink of alcohol would have killed me back then.  Having one diet soda, actually caused me to spend 3 days in a hospital.
     I was supposed to be on a high protein diet and vegetables could not be digested due to the beneficial enzymes and bacteria in my digestive tract being wiped out by the strong medicine.  I ate lots of yogurt, baked chicken and beef.  I noticed that after eating chicken and beef I felt like crap while on chemo.
     A neighbor who was Shawnee Native American suggested free range buffalo and free range game birds for my high protein protein diet while on chemo.  I gave the wild game a try and I felt much better after eating meals made with natural wild game.
     Now that I am fully recovered and no longer hypersensitive to food additives, I still occasionally enjoy a meal made with buffalo meat.  Buffalo may cost more than beef, but it is worth the price.  Buffalo does taste very nice!  
     Focaccia Slider Rolls:
     Follow this link to the focaccia dough recipe:
     • Three Southwestern Focaccia Flavors! ... Garlic and Bermuda Onion - Southwestern Chile Honey - Cilantro and Garlic
     To shape focaccia slider rolls, cut walnut size dough portions of the focaccia dough.
     Place the dough portions on a parchment paper lined baking pan and space them about 3" apart from each other.
     Brush the rolls with olive oil, then sprinkle sea salt and coarse back pepper on the dough portions.  (optional)
     Let the dough rise and proof.
     Bake the slider rolls in a 425ºF oven, till they become a very light tan color.
     Roasted Chile Poblano:
     The chile can be roasted over an open flame too.
     Step 1:  Lightly brush 1 whole poblano pepper with vegetable oil.
     Place the poblano on a roasting pan.
     Roast the poblano in a 350ºF oven, till the skin turns black.
     Allow the pepper to cool to room temperature.
     Step 2:  Remove the stem from the pepper and split the pepper open.
     Peel the skin off of the poblano pepper, while rinsing under cold running water.  Remove the seeds and pulp.
     Step 3:  Cut a 3 long strips of roasted poblano that are about 1/4" wide.  (Save the rest of the roasted poblano for another recipe.)
     Set the poblano strips aside.

     Sweet Potato Shoestring Fries:
     This recipe yields 1 portion.
     Step 1:  Peel a 6 to 8 ounce piece of sweet potato.
     Cut the sweet potato lengthwise into 1/8" to 3/16" wide slices.
     Stack the thin slices.
     Cut lengthwise into thin strips that are about 1/8" to 3/16" wide.
     Step 2:  Heat some vegetable frying oil in a high sided pot to 360ºF.  The oil should be abou 6" deep.
     Fry the sweet potato shoestring fries in small batches to reduce foaming.  Fry each batch till the shoestrings are crisp.
     Step 3:  Use a fryer net to remove the fries from the hot oil.
     Place the fries on a wire screen roasting rack over a drip pan to drain off any excess oil. 
     Sprinkle sea salt on the sweet potato shoestring fries.
     Keep the fries warm on a stove top.

     Buffalo Sliders with Oaxaca Queso and Roasted Chile Poblano:
     Buffalo should be cooked no more than medium rare to medium or the lean meat will be tough.  The buffalo sliders in the pictures were cooked rare.
     Step 1:  Cut 3 focaccia slider rolls in half.
     Brush the rolls with olive oil.
     Grill the tops and bottoms of the mini buns on a griddle over medium/medium low heat, till they are toasted.
     Step 2:  Spread a small amount of mayonnaise or a spread sauce of your choice on the slider buns.
     Place a small piece of lettuce and a thin slice of plum tomato on the bottom half of each slider roll.
     Place the slider set-ups on a plate and set it aside.
     Step 3:  Use a ring mold to form 3 mini buffalo slider patties that are about as wide as the slider rolls.  Each buffalo slider patty should weigh about 2  to 2 1/2 ounces.
     Season the buffalo slider patties with sea salt and black pepper.
     Step 4:  Heat cast iron griddle or skillet over medium heat.
     Add 1 tablespoon of belended olive oil.
     Cook the buffalo sliders on both sides till they are browned and rare to medium rare.
     Step 5:  Immediately place small thin slices of Oaxaca Cheese on top of the sliders, so it will soften and melt as the meat finishes cooking.
     Cook the buffalo sliders, till they are medium rare to medium and the cheese softens.
     Place the buffalo sliders on top of the reserved garnished slider set-up rolls on the plate.
     Curl each roasted poblano strip and place one roasted poblano strip on top of each slider.
     Set the sliders on a plate and lean the slider roll tops against the buffalo sliders.
     Place lettuce leafs on the plate as a bed.
     Mound a generous pile of crispy sweet potato shoe string fries on the lettuce.
     These sliders have a mild uncomplicated southwestern flavor that does not overwhelm the taste of the American Bison patties!

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