Wednesday, June 17, 2015: Wood grilled Bison with Fingerling Potato Salad and Burrata Fondue with Pesto by Chef Michael RusconiPosted:
Wood grilled Bison with Fingerling Potato Salad
By Chef Michael Rusconi
Rusconi's American Kitchen
10637 N Tatum Blvd
Phoenix, AZ 85014
4-6 ounce Buffalo sirloin Steaks
1 lb. Fingerling Potatoes
1-2 cup Crème Fraiche
1 each Zest of One Lemon
2 cups Cabernet Sauvignon
1/2 lb. Blanched Greed Beans
1 each Shaved Shallots
½ bunch Parsley chopped
Toss your potatoes in olive oil, salt and pepper and roast in the oven on a sheet pan until tender about 25 minutes at 450 degrees. Cut all the potatoes in half.
Toss them with Crème Fraiche, chopped parsley, lemon zest, salt and black pepper to taste. If you can't find crème fraiche use Sour cream.
Season your Buffalo and Grill the steaks on High heat to the temperature you prefer. I recommend medium rare, buffalo is very lean and will get dry if you cook it past medium.
Toss your chilled blanched green beans with Extra Virgin Olive oil, shallots salt and pepper.
Reduce your red wine slowly in a heavy bottomed stainless steel pot. You want your red wine to have a syrup consistency when chilled
Place your potato salad down on a plate and slice your buffalo and lay across the top. Place your green bean salad over the buffalo and then drizzle the red wine syrup around the plate
Truffled Burrata Fondue with Stewed Tomato and Arugula pesto
¼ lb. Truffle infused Burrata Cheese
1 lb. Plum Tomatoes, Peeled and seeded
¼ each Yellow onion diced small
1 tablespoon Chopped Garlic
1 oz. Olive oil
A pinch Thyme
Salt To taste
Black Pepper to Taste
Sugar to Taste
1 small Loaf Crusty Italian Bread
1 cup Arugula
1 ounce Lemon Juice
2 Tablespoons Parmesan Cheese
½ cup Olive oil
Salt and pepper to taste
In a blender add your Lemon juice and parmesan cheese and slowly blend in your olive oil and Arugula. Season with salt and pepper. It should be thick when you are done.
On low heat with a heavy stainless steel pan sweat your onions in olive oil until translucent. It's very important that you have no browning on your onions or this will change the flavor. Add your garlic and cook for two minutes on low heat. Add your peeled skinned and seeded Roma Tomatoes. Leaving the heat on low, slowly cook your tomatoes until they are thick and most of the water is cooked out. This will take at least an hour. Remember low and slow.
Slice your bread into small rounds and grill the bread toasting lightly. Place the stewed tomatoes in a small crock and place the cheese over the top. Place under the broiler about 2 minutes until the cheese is melted and lightly browned. Finish with a spoon of pesto and serve with the grilled bread. Dip aggressively and enjoy.
Any problems call Chef Michael at the number above.