Saturday, June 19, 2010

Arabica Braised Buffalo with Chipotle Yams

Here is the main course from my dinner the other night. The buffalo short ribs were seasoned with a ancho chile coffee rub and seared until caramelized on all side. The braising liquid is an extremely important part of infusing flavor and was based on cinnamon, orange juice, coffee, molasses, and beef stock. After four hours of slowly cooking the meat, it was fork tender but remained whole pieces. The yams were grilled on all sides and glazed with a orange chipotle honey to really enhance their natural sweet flavors. A salsa of sauteed wild mushroom, tomatoes, and cilantro chimichurri took this dish to a whole new level. This dish is really starting to become one of my signature dishes to give a first impression of my cuisine.

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