Smoked Buffalo With Melted Fennel Leeks And Hearts Of Palm Salad With Florida Orange Vinaigrette Recipes

SAUTEED FENNEL AND LEEKS

Steps:

• Heat oil in a medium sized skillet over medium heat; add fennel and cook, stirring occasionally until translucent, about 10 minutes.
• Add leeks, season with salt and pepper, cook 5 minutes more,.
• Stir in lemon zest and butter, adjust seasonings, serve.

SMOKED BUFFALO WITH MELTED FENNEL, LEEKS, AND HEARTS OF PALM SALAD WITH FLORIDA ORANGE VINAIGRETTE

Steps:

• Preheat the oven to 400 degrees F.
• For the vinaigrette: Stir together the vinegar, honey, mustard, shallots and orange juice in a small mixing bowl. Slowly whisk in the grape seed oil. Season with salt and pepper.
• For the hearts of palm salad: Mix together the hearts of palm, jicama and radishes, and season with salt and pepper.
• For the leeks and fennel: Heat the oil in a saute pan over medium heat. Saute the fennel until translucent, about 5 minutes. Add the leeks and saute until juices are released, about 5 minutes. Stir in the wine to deglaze the pan; cook until the liquid is reduced and has been absorbed. Season with salt, pepper and sugar.
• For the buffalo: Sprinkle each buffalo log with 1/2 teaspoon fennel pollen and some salt and pepper. Heat a saute pan over high heat, and then sear the meat on all sides until golden brown. Transfer to the oven and cook through until medium rare, 5 minutes. Carve evenly into 24 slices total.
• Place three slices of buffalo on each plate. Top with the fennel-leek mixture, then the hearts of palm salad. Garnish with the watermelon radishes and orange segments. Toss the petite mixed greens in the Florida orange vinaigrette. Serve with lavosh crackers and a drizzle of balsamic vinegar on the plate.

POTATO, FENNEL, AND LEEK GRATIN

Steps:

• Position a rack in the center of the oven and heat the oven to 400°F. Grease the bottom and sides of a 10×15-inch (4 quart) baking dish with 1 Tbs. of the butter.
• Put the potatoes, cream, garlic, 1-1/2 tsp. salt, and 1/2 tsp. pepper in an 8-quart pot. Bring to a simmer over medium heat and cook, stirring occasionally, until the potatoes are barely tender when pierced with a fork, about 8 minutes.
• Meanwhile, melt the remaining 2 Tbs. butter in a heavy-duty 12-inch skillet over medium heat. Add the fennel seeds and stir just until fragrant, about 30 seconds. Add the leeks and fennel, season lightly with salt and pepper, and cook, stirring occasionally, until just tender, 8 to 10 minutes.
• Gently mix the leeks and fennel with the potatoes. Transfer to the prepared baking dish, evening out the vegetables. Top with the cheese, and bake until the cheese is deep golden brown, the cream has thickened, and the potatoes are tender when pierced with a knife, 35 to 40 minutes. (If the top is becoming too brown before the vegetables are done, cover the gratin loosely with foil.) Let cool for 10 to 20 minutes before serving.