Wild Idea Buffalo Recipe of the Week - Seared Buffalo Steaks on Polenta Cake with Spicy Cherry Mole

This week's Wild Idea Buffalo Recipe of the Week is Seared Buffalo Steaks on Polenta Cake with Spicy Cherry Mole. For this recipe you'll e using the Wild Idea Buffalo 5 oz. Top Sirloin Steaks. You can check out all of Jill O'Brien recipes at the Wild Idea Buffalo web site. http://wildideabuffalo.com/




Seared Buffalo Steaks on Polenta Cake with Spicy Cherry Mole
By: Jill O'Brien



Serves 4  This recipe is super easy and most can be made ahead of time.

Mole Ingredients:

* 1 – Tablespoon butter
* 1 – cup red onion, chopped
* 1 – clove garlic, chopped
* ½ – teaspoon each: cinnamon, cumin and fennel
* ¼ – teaspoon cloves, oregano and black pepper
* 1 – 15.5 oz. can dark cherries in heavy syrup
* 1 – 3oz. can roasted green chili’s
* ½ – cup diced canned tomatoes
* squeeze of fresh lime
* 1 – chipotle pepper in adobo sauce
* 1 oz. 70% dark chocolate
In saucepan over medium heat add butter and melt. Add onion and garlic, stir and cover to soften but not brown, about 4 minutes, stirring occasionally. Add remaining ingredients except chocolate and bring to a simmer. Place all ingredients in blender and pulse puree until smooth. Return to saucepan and bring to simmer. Break chocolate into pieces and stir into sauce.  (Sauce can be made in advance and reheated).

For the Polenta: * Note: You will have leftover polenta – but great as leftover by itself or crumbled to use in omelets.

Ingredients:

* 2 cups 2% milk
* 1 cup half and half
* ¾  cup polenta
* ½ teaspoon kosher salt
* 2 oz. Chevre
½ cup fresh cilantro leaves, chopped
* 1 tablespoons extra virgin olive oil for pan frying
In heavy pan over medium high heat bring liquid to a boil. Using a whisk, whisk in polenta slowly. Once incorporated reduce heat to low and continue to whisk, adding remaining ingredients except cilantro. After about 3 minutes stir in cilantro. Salt to taste. Line a 6×9 pan with saran wrap and pour polenta in pan. Cover with an additional piece of saran wrap and allow polenta to set. (Polenta can be made ahead.)

Cut out polenta cakes with cookie cuter or knife to desired portion. Heat oil in sauté pan over medium heat. Pan fry cakes for 3 minutes on each side or until golden brown.

For Steaks:

* 4 – 5 oz. Top Sirloin Steaks
8 1 Tablespoon olive oil
* ½ teaspoon salt and pepper
Rinse steaks and pat dry. Rub steaks with oil, salt and pepper, and let rest for 1 hour at room temperature. In cast iron skillet over medium high heat, sear steaks for 2 and a half minutes on each side.  Remove steaks to platter and cover until ready to serve.

To Serve: Place a puddle of Mole sauce on plate. Place polenta cake on sauce and top cake with seared buffalo steak. Serve with pan fried red onions and garnish with cilantro.


http://wildideabuffalo.com/2012/seared-buffalo-steaks-on-polenta-cake-with-spicy-cherry-mole/