Buffalo Tenderloin With Teton Black Bar B Que Sauce Recipes

Steps:

• Make the barbecue sauce: Heat the vegetable oil in a medium saucepan over medium heat. Add the onion and garlic and cook, stirring, until softened, about 4 minutes. Add the chili powder and cook, stirring, until toasted, about 1 minute. Stir in the ketchup, preserves, mustard, vinegar, soy sauce, Worcestershire sauce and 1/2 cup water. Bring to a simmer and cook until slightly thickened, about 10 minutes. Transfer to a blender and puree until smooth; let cool to room temperature.
• Make the burgers: Combine the ground beef and 3 tablespoons of the prepared barbecue sauce in a bowl; mix with your hands until just combined. Form the meat into six 1/2-inch-thick patties; season both sides with salt and pepper.
• Preheat a grill to medium. Toss the onion with 1 tablespoon of the barbecue sauce and the vegetable oil. Grill (use a grill basket if you have one), turning occasionally, until lightly charred, about 8 minutes.
• Transfer 1/2 cup of the remaining barbecue sauce to a separate bowl for brushing. Increase the grill temperature to medium high and grill the patties, brushing with the barbecue sauce and flipping occasionally, about 8 minutes for medium rare; top with the cheese during the last minute and cover to melt. Toast the buns on the grill. Serve the burgers on the buns; top with the grilled onions, avocado slices and more barbecue sauce.

Steps:

• Place the onion, carrot, and celery with the 2 tablespoons canola oil in a medium saucepan and saute over high heat for 10 minutes or until golden brown and caramelized. Add the port wine and red wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon and continue to cook until most of the wine has been absorbed. Add veal stock and simmer for 1 hour. Strain and return to the saucepan. Add thyme and parsley and simmer for 5 minutes. Strain the thyme and parsley sprigs and return back to the pot and let it simmer for about 30 minutes or until reduced to 1 1/2 cups. Season with salt and pepper, to taste, and strain through a fine mesh sieve. Keep warm.
• Preheat oven to 350 degrees F. Place the shallots in an oven proof pan with the olive oil and cover with aluminum foil. Roast for 1 hour or until tender. Toss with thyme leaves and chopped parsley and season with salt and pepper. Keep warm.
• Place the potatoes in a large saucepan and add enough cold water to cover. Salt the water and bring to a rolling boil over high heat. Reduce the heat and simmer for about 15 minutes or until the potatoes are tender when pierced with a knife. Drain and place on a cookie sheet. Place in the oven for 3 to 5 minutes until excess moisture is evaporated. Rice the potatoes in a food mill or a ricer into a bowl. Add the butter and half-and-half to the potatoes and stir gently to until desired consistency is achieved. Do not overmix the potatoes and season with salt and pepper. Cover and set aside.
• Preheat a large saute pan on medium-high heat. Add 1-ounce of oil and saute mushrooms for 2 to 3 minutes stirring often. Once mushrooms become tender add garlic. Saute for 1 minute and set aside for plating. (Mushrooms may be sauteed a day in advance.) Place the remaining 1/2 cup of half-and-half in a small saucepan and bring to a boil. Add bleu cheese and blend with a handheld blender prior to serving.
• To assemble. Preheat grill. Season buffalo with salt and pepper and place on the grill. Grill steaks for 2 to 3 minutes on both sides for medium rare or continue cooking longer until achieving desired doneness. Remove steaks from grill and let rest. On a dinner plate place a small circle of mushrooms in the center of the plate. Place a small amount of mashed potatoes in the center of the mushrooms and place the buffalo on top of the potatoes. Using a spoon, pour 1-ounce of port wine sauce around the mushrooms and a little on the buffalo. Blend the bleu cheese cream until it's nice and frothy, then spoon over the buffalo.

Steps:

• Melt the butter in a saucepot. Add the onions and garlic, and saute until the onions are translucent. Add the chili powder, smoked paprika, dry mustard, garlic powder, onion powder and cayenne. Cook for 2 to 3 minutes to toast the spices. Add the brown sugar and molasses; stir until the sugar is dissolved.
• Add the ketchup, Dijon mustard, Worcestershire sauce and cider vinegar, and bring to a simmer. Cook the sauce for 30 to 45 minutes and then puree with an immersion blender. Season with salt and pepper.

Steps:

• Heat the barbecue sauce in a 2 quart saucepan over medium-low heat until warm. Add the Mexican chocolate and stir until the chocolate melts completely. Serve immediately or cool and store in an airtight container in the refrigerator.

Steps:

• Preheat oven to 450 degrees F.
• Roll out the pizza dough and place on a pizza pan or large baking sheet. Spread the BBQ sauce all over crust. Top with the pork, corn, jalapenos and cheese.
• Bake 8 to 10 minutes, or until the cheese melts and the crust is golden. Top with fresh cilantro.
• Serve with a simple green salad.

Steps:

• In a large skillet over medium-high heat, add the barbecue sauce, vinegar, brown sugar, hot sauce and Worcestershire and bring to a boil. Add the All-Purpose Meatballs and bring to a simmer. Cover and cook until the meatballs are heated through, 8 to 10 minutes.
• Spoon over mashed potatoes and sprinkle with parsley. Serve with a green salad.
• To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands. Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up.
• To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels.
• Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer. Yield: 125 meatballs.

Steps:

• Rub meat with olive oil and crushed garlic. Sprinkle with tenderizer. Cover, and refrigerate for 30 minutes.
• Preheat grill for medium high heat.
• Brush grate with oil, and place steaks on the grill. Cook for 5 to 7 minutes per side, or until done.