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Grilled Buffalo Rib-Eyes with Canadian Campfire Beans (Emeril Lagasse) Recipe

Grilled Buffalo Rib-Eyes with Canadian Campfire Beans (Emeril Lagasse) Recipe

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Grilled Buffalo Rib-Eyes with Canadian Campfire Beans (Emeril Lagasse)

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Ingredients:

Serving

4 (10-oz) buffalo rib-eye steaks
1/2 cup canadian whiskey
1/4 cup maple syrup
1/4 cup roughly chopped shallots
1/4 cup canola oil
2 tbsp whole grain mustard
1 tsp cracked black peppercorns
1/2 tsp salt
4 tsp essence , recipe follows
cowboy baked beans , recipe follows
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme
3/4 lb dried white beans , picked over to remove any broken beans and stones
1/2 lb bacon, diced
1 cup chopped yellow onions
1 tsp chili powder
1 tsp essence
1 1/2 tsp salt
1/2 tsp ground black pepper
2 tsp minced garlic
1 (14.5-oz) can chopped tomatoes , with their juices
1 (12-oz) bottle lager or ale
1/2 cup maple syrup
1/2 cup packed light brown sugar
1/2 cup chicken stock
1/2 cup canadian whiskey
2 tbsp whole grain mustard
1 tbsp worcestershire sauce
2 bay leaves

Directions:

Place the rib-eyes in a large sealable bag.
In a bowl, combine the remaining ingredients except the Essence. Pour into the bag with the steaks and seal the bag. Place in the refrigerator to marinate for 2 to 4 hours, turning the bag occasionally to coat the meat evenly.
Preheat a grill.
Remove the steaks from the bag and pat dry. Discard the marinade. Season each steak with 1 teaspoon of Essence and grill until medium-rare, about 3 to 4 minutes per side. Remove from the grill and immediately serve with the Cowboy Baked Beans.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Canadian Cowboy Baked Beans:
In a large pot, place the beans and cover with water by 3 inches. Bring to a boil. Reduce the heat to medium-low and simmer, covered, until the beans are just tender, about 1 hour and 20 minutes, stirring occasionally. Drain and set aside.
In a large pot, cook the bacon over medium-high heat until brown and the fat is rendered, about 6 minutes. Remove with a slotted spoon and drain on paper towels. To the fat in the pan, add the onions, chili powder, Essence, salt and pepper, and cook, stirring, until the onion is soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add the tomatoes and their juices, and cook for 2 minutes.
Add the beer, syrup, sugar, stock, whiskey, mustard, Worcestershire and bay leaves. Stir well and cook for 1 minute. Add the beans and bring to a boil. Reduce the heat to medium-low and simmer covered for 1 hour, stirring occasionally. Remove the lid and continue to simmer until tender, about 1 1/2 to 2 hours, stirring occasionally, and adding more water as needed to keep the beans covered.
Remove from the heat, stir in reserved bacon, and adjust seasoning, to taste.
Yield: 6 to 8 servings

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1131.46 Kcal (4737 kJ)
Calories from fat	397.2 Kcal
		% Daily Value*
Total Fat	44.13g	68%
Cholesterol	45.09mg	15%
Sodium	5358.54mg	223%
Potassium	2207.11mg	47%
Total Carbs	136.49g	45%
Sugars	71.55g	286%
Dietary Fiber	17.96g	72%
Protein	37.72g	75%
Vitamin C	5.1mg	9%
Vitamin A	0.1mg	4%
Iron	12.6mg	70%
Calcium	371.5mg	37%

Amount Per 100 g
Calories	245.24 Kcal (1027 kJ)
Calories from fat	86.09 Kcal
		% Daily Value*
Total Fat	9.57g	68%
Cholesterol	9.77mg	15%
Sodium	1161.45mg	223%
Potassium	478.39mg	47%
Total Carbs	29.58g	45%
Sugars	15.51g	286%
Dietary Fiber	3.89g	72%
Protein	8.18g	75%
Vitamin C	1.1mg	9%
Iron	2.7mg	70%
Calcium	80.5mg	37%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.