Native American Buffalo Plate (Bobby Flay) |
|
 |
Prep Time: 10 Minutes Cook Time: 75 Minutes |
Ready In: 85 Minutes Servings: 4 |
|
Ingredients:
4 cups canola oil |
kosher salt |
3 cups chicken stock |
1 rack bison back ribs (about 2 pounds), cut into 8 ribs |
freshly ground pepper |
1 9 .7-ounce jar mesa grill barbecue sauce (available at bobbyflay.com) |
1 pound bison loin, trimmed |
kosher salt and freshly ground pepper |
2 to 4 tablespoons bobby flay steak rub (available at bobbyflay.com) |
2 tablespoons canola oil |
green and red chile sauces (at right) |
cilantro leaves, for garnish (optional) |
Directions:
1. Make the ribs: Heat the canola oil in a large saucepan over high heat until a deep-fry thermometer registers 370 degrees F. Meanwhile, bring a large pot of salted water to a boil over high heat. Bring the chicken stock to a simmer in a medium saucepan over medium heat. Preheat the oven to 450 degrees F. Line a baking sheet with paper towels.
2. Put the ribs in the boiling water and cook 10 minutes. Transfer to the paper towel-lined baking sheet to drain for a few seconds. Season both sides of the ribs with salt and pepper, then fry in the hot oil, in batches if necessary, until golden brown, about 5 minutes.
3. Pour the hot chicken stock into a small roasting pan and whisk in a few tablespoons of the barbecue sauce. Add the ribs and brush them with more of the barbecue sauce. Transfer to the oven and cook until fall-off-the-bone tender, 30 to 40 minutes, brushing with more sauce every 5 minutes or so.
4. Meanwhile, make the bison loin: Season both sides of the loin with salt and pepper and coat one side with the steak rub.
5. Heat the canola oil in a medium ovenproof skillet over high heat until it begins to shimmer. Sear the loin, rub-side down, until golden brown, about 2 minutes. Flip and cook 1 more minute. Transfer the skillet to the oven and cook until a thermometer inserted into the center registers 130 degrees F for medium rare, about 20 minutes. Transfer to a cutting board and let rest 5 minutes before slicing into 4 thick pieces.
6. Ladle some of the green and red chile sauces side by side on a large dinner plate; top with 1 slice of the loin. Stack 2 ribs on the other side of the plate. Garnish the loin with cilantro, if desired.
|
|