COLORADO BUFFALO PANINI

With fire roasted pueblo green chile, haystack goats milk brie cheese

and boulder stone peach jam

Serves four:

-         1# buffalo short rib

-         ½ c yellow onion, chop

-         ¼ c carrot, chop

-         ¼ c leek, chop

-         4 garlic clove

-         ½ c cabernet wine

-         5 T sherry vinegar

-         1 quart veal stock

-         1 sprig thyme

-         touch of salt and black pepper

-         1 t canola oil

Buffalo
-     1# buffalo short rib

Method:

-         heat heavy duty stock pot, add oil and briefly sear buffalo to brown all sides

-         take buffalo out and add carrots, leeks, onions, caramelize vegetables and then deglaze with cabernet and sherry, cook down by half

-         add garlic, thyme, seasoning and veal stock

-         put buffalo back in pot, bring to boil then cover with foil and place in 300 degree oven for about two hours or until buffalo is falling away from bone.

-         When done cooking, take buffalo out and let cool, strain vegetables and reduce liquid until sauce consistency

-         When buffalo is cool enough, pull buffalo away from bone and shred

Chile:

-         2 pieces pueblo green chile

Method:

-         place chile on grill and char all sides until black

-         place chiles in brown paper bag and seal, wait about 10 minutes then take chiles out and peel skin away from chiles

-         then open chiles up and discard seeds and rough chop the chiles

Jam:

-         2 , rough chop

-         1 t butter

-     2 T vanilla sugar

-         2 T meyer lemon juice

-         sea salt and black pepper

Method:

-         place peaches on foil, sprinkle with vanilla sugar & butter

-         place in oven at 350 degrees for about 20 minutes

-         take out of oven, sprinkle with salt & pepper and meyer lemon juice

-         mix together and then rough chop to make chunky style jam

Bread:

-         two 4x4 pieces of fresh baked naan bread, sliced in half

-         2 T butter

-         sea salt & black pepper to taste

-         6 oz goats milk brie cheese

Method:

-         heat panini grill

-         place in panini grill and lightly cook until golden

-         then add brie cheese, peach jam, pueblo green chiles and shredded buffalo, sprinkle salt & pepper

-         place back in panini grill and finish cooking until warm in the middle.

-         Take out and cut , enjoy!