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Bison strip loin marinated in organic coffee
3-5lbs bison strip loins
For marinade:
1 one-half cup coffee beans
1 one-half gal hot coffee
2 bay leaves
2 sticks of cinnamon
1 bottle port wine
1cup sherry vinegar
1lb brown sugar
1 cup maple syrup
one-half tsp thyme
one-half tsp rosemary
1tbsp Garlic
1tbsp kosher salt
For Sauce
1gal brine or coffee marinade
1tbsp olive oil
1 tsp garlic minced
1cup onion diced
one-half cup celery diced
1cup tomato paste
1cup soy sauce
1tsp Dijon mustard
Salt and pepper to taste
Braising the bison
Bring all ingredients to a boil and cool down in an ice bath. Submerge the meat cover, and refrigerate overnight. Pull meat out of brine, sear bison in a hot skillet until golden brown. Place meat in a roasting pan; add ½ of the brine, Braise in a 350? oven for 55minutes. During cooking, turn the meat until caramelizes with the brine. When done save some of the syrup from the roasting pan for sauce
Sauce
Sautee the onion and celery in olive oil; add the marinade and bring to a boil and simmer slowly for 45 minutes. Add the soy sauce, tomato paste and mustard cook for 15 more minutes, season with salt and pepper to taste.
Striped Bass on Banana Leaf with Pineapple Salsa
6- 8oz portions
For the Fish
6 Banana Leaves
2 Small Red Onions Thinly Sliced
2 Med-Red Bell Pepper Julienne
2 Med-Yellow Pepper Julienne
18 Lemon Slices Thinly Sliced
4 oz Spanish Olive Oil
1 tsp Fresh Garlic Minced
Salt and Kosher Salt to Taste
6 Sheets of Aluminum Foil
For the Salsa
1 Med-Pineapple Small Dice
1 cup Dry Dates Diced
1 Med- Roasted Red Bell Pepper Diced
¼ Cup Diced Red Onion
4 Fresh Jalapenos Seeded and Diced
¼ tsp Ground Cinnamon
¼ tsp Fresh Turmeric Minced
¼ tsp Ground Cloves
¼ tsp Ground Cayenne Pepper
¼ Cup Virgin Olive Oil
Pepper and Kosher Salt to Taste
Preparing the fish
Season the fish with salt and pepper, place fish on the center of the banana leaf. Mix the garlic, peppers and onions put equal amounts on top of each fish. Place 3 lemon slices on top of the vegetables, drizzle olive oil, salt and pepper to taste. Fold the leaf over the fish like a package or a gift, tie it with non flammable grass string, wrap it in the sheet of foil and grill for 3 minutes on each side on high heat.
Preparing Salsa
Mix all the ingredients adjust the flavor with salt and pepper to taste.
Pull fish off the grill, open the package. Add the pineapple date salsa, squeeze fresh lemon if needed and enjoy….
