Since Bob and Gail missed our Christmas Open House and the tour of the wine cellar, we thought it would be nice to have them over for dinner. And that we did! It was great to have them. Here are some photos and recipes of what we had. This was a fun meal to prepare and even more fun to eat! Gail brought the dessert – Fresh Fruit Fondue. Thanks, Gail!
Here are the wines we had with dinner. They are listed in preference.
(1) 1992 Ridge Geyserville Zinfandel and Carignan 13.5% alc
Still very full bodied and rich. Deep purple color.
(2) 1980 Ravenswwood Cabernet Sauvignon Sonoma County 13.4% alc
It is close to loosing its color. Light brown around the edges. It’s time to drink this one.
(3) 2006 Indian Creek (Idaho) Petit Verdot
It is definitely loosing it’s fruit. Turning out to be very light.
Here are the buffalo steak fresh off the grill. And yes, I can still smell them. So did the neighbors!
For the steaks:
4 4oz Buffalo Steaks (your choice of sirloin or tenderloin)
¼ c Olive Oil
2 cloves Garlic, diced fine
1 Shallot , diced fine
Salt and Pepper to taste
For the sauce Diane:
¼ stick Butter
¼ c finely chopped Shallots
1½ T Dijon mustard
1½ T Worcestershire sauce
8 oz of Demi-Glace
½ c Madeira
2 t Lemon Juice, freshly -squeezed
2 T finely chopped Parsley
Salt and freshly ground pepper, to taste
Mix all of the steak marinade together. Place steaks in a zip lock bad and coat with the marinade. Place in the refrigerator for 8 hours or more, turning at least once. Bring to room temperature before grilling. Grill the steaks over med-low heat, turning just once. For med rare, just let the juices flow while cooking. You don’t want to over cook buffalo so be careful not to cook them much past medium-rare. When done, remove them to a plate tented in foil to keep warm and to let them rest.
In a saucepan, melt the butter and sauté the shallots until they are translucent. Stir in the mustard, Worcestershire and demi glace.
Add the Madeira wine, lemon juice and chopped fresh parsley. Reduce until the sauce is thick enough to coat a spoon, about 15 minutes on simmer. Finish by tasting and adjusting seasonings with salt and pepper.
A photo of the Baked Potato and the Roasted Sweet Onion just out of the oven. YUM-O!
4 lg Vidalias – peeled and cored
½ lb Sugar snap peas, strings removed and cut on small diagonals.
½ lb carrots julienned – blanch pea pods and carrots in salted water strain.
½ lb Enoki or any white mushrooms – soak dry mushrooms in hot salted water – used to blanch peas and carrots, strain and chop.
½ lb Spinach – sautéed with chopped onion cores and mushroom pieces in:
2 T Honey
1T Vegetable oil, salt and pepper. Add peas and carrots.
Rub cored onions with 1T vegetable oil, 2 T honey, salt and pepper. Place in pan and fill with sautéed vegetable mix.
Cover for 35 minutes cooking at 350 ºF until soft.
Garnish plate with some of the vegetable mix and spinach.
Grilled Buffalo Steaks
Baked Sweet Onion
carrots, sugar snap peas, spinach, mushrooms
fresh cut chives, sour cream
Fresh Fruit Chocolate Fondue
This was an awesome evening with good friends, good wines and good food! The Sauce Diane is a classic French sauce that really goes good with wild game and this buffalo. It’s not hard to make, just takes some time. Enjoy!