Next story: One Bourbon, One Scotch, One Meal
Local restaurants share fall recipes that will make you the MVP of any football party
Photos by Sarah Barry.
Flying Bison Chili
Restaurant: The Public House Of Buffalo on Hertel Avenue in North Buffalo
Recipe Demo by: Executive Chef Steven Lewis
1 pound of Ground Bison Meat
1 cup of assorted Chili Peppers (minced)
2 cups of tomato paste
1.5 cups of Celery (diced)
1.5 cups of Onion (diced)
24 ounces of Flying Bison Bewing Company’s Buffalo Lager
1 T cayenne
2 T paprika
1 T Sugar in the raw
2 T Worcestershire sauce
1 T Salt
1 T Pepper
1 Cup Cooked Grains (i.e. Quinoia, Lentils, Couscous can be used in recipe)
Boil grains in water until thoroughly cooked. Saute Bison meat in a separate pan & Drain fat from meat. Saute Vegetables in a separate pan in Olive Oil. Add spices & ingredients to vegetable medley. Slowly add beer & sugar in the raw. Simmer vegetables & add sauteed Bison Meat. Add grains into Chili.
* Serve Chili in Bowls with dollop of Greek Yogurt & Chives
• • •
Roasted Butternut Squash Pizza w/ Balsamic-glazed Craisins, fresh Arugula, and a Maple Chili Crema
Restaurant: Hydraulic Hearth ~ opening this Fall across the street from Larkinville
Recipe Demo by: Executive Chef Rick Gazzo & Harry Zemsky
Pizza dough ingredients:
dough recipe: makes about 14 dough balls
1, 5 lb bag “oo” flour
1.6 quarts water
12 ounces semolina
1.2 ounces olive oil
1.2 ounces salt
0.3 ounces dry yeast
Mix 8 minutes
Form dough balls
Brush balls with oil so they dont dry out
Let set at room temperature, covered for about 5 hours.
For leftovers, place dough balls in fridge after 1 hour to stunt rising.
1 Butternut squash ~ Bake Squash in Oven at 350 degrees Fahrenheit
1-2 Tablespoons Olive Oil infused with crushed garlic
1-2 Tablespoons Butter
Fresh Mozzarella from Maple Brook Farms
1 fresh Sage leaf
1/4 cup Craisins
1 teaspoon of Ancho Chilis
Salt & Pepper (to taste)
Aged Balsamic Vinegar
In a Medium size pan, saute 1-2 Tablespoons of Butter. Add diced cubes of Baked Butternut Squash. Add salt, pepper, & 1 sage leaf. Sear cubes of squash until golden. Place Craisins in Aged Balsamic and set aside in small dish. In a small sauce pan, heat up 1/2 cup of fresh cream. Drizzle in maple syrup (to taste). Add anch chilis. Keep Warm & set aside for later.
Preheat Oven to Highest setting. Roll out Pizza dough to create palate for ingredients. Place Pizza dough on Baking Sheet or Pizza Stone. Drizzly garlic-infused Olive Oil on surface. Add 8 thinly sliced pieces of Mozzarella. Drizzle Maple Chili Crema in between mozzarella cheese slices. Disperse craisins marinated in aged balsamic over pizza. Generously distribute cubes of Roasted Butternut squash. Sprinkle Grated Parmesan Reggiano.
* Bake in Oven until Pizza dough is thoroughly cooked & the crust is a dark golden brown. Remove Pizza from oven and cool for a few minutes. Add a generous helping of fresh arugula Drizzle pizza w/ warm Maple Chili Crema & serve.
• • •
Roasted Butternut Squash Tartine with ricotta, brown butter, walnut, and roasted grapes
Restaurant: Elm Street Bakery in East Aurora
Recipe by: Executive Chef Brad Rowell
1 butternut squash peeled, halved, and seeds removed
1 tsp olive oil
Pinch of chili flakes
2 cups ricotta
1/4 cup heavy cream
Zest of 1 lemon
4 slices of Elm Street Bakeries E.A sourdough bread
1/2 stick of butter
1/2 cup of toasted walnuts
1 cup of grapes (concord or any other local variety)
Preheat oven to 375. Cut the squash into 1 inch slices and place into a large mixing bowl. Drizzle with olive oil and sprinkle with salt, pepper, and chili flakes. Spread squash out in a single layer on a baking sheet and roast in the oven until golden brown in spots and tender all the way through. While squash is roasting mix the ricotta, heavy cream, salt and pepper until smooth. In a small sauce pan cook butter until the solids are browned and the butter smells nutty. Immediately transfer to a separate bowl. Place grapes in a small pan and roast in oven with squash until they start to burst. Once squash is roasted remove and let cool slightly. Toast the sourdough and spread the sourdough evenly with the ricotta. Place 4-5 squash slices on top followed by the walnuts and the grapes.
Finally, drizzle with brown butter. Serve immediately.
• • •
By Farmers & Artisans of Snyder. Apples from Blackman Homestead Farm in Lockport
Cortland Apples, Crispin or IdaRed
Fill 9 inch pan with sliced/peeled apples. Combine Apple Crisp Toppings in Separate Bowl: 1/2 cup oatmeal, 1/2 cup brown sugar, 1/2 cup softened butter, 1/2 cup flour, 1 tsp cinnamon. Blend topping mix together with fork until crumbly. Sprinkle over sliced apples. Bake at 350° for 30 minutes covering with foil for first 20 minutes. Remove foil for last 10 minutes to crisp the topping. Serve & Enjoy.
• • •
Specialty Wood-Oven Wings with an Agro-Dolce dipping sauce
Restaurant: Rocco’s Wood Fired Pizza in Williamsville
Recipe Demo by: Executive Chef Rubin Perrott
Marinade (3 parts oil to 1 part acidity for marinade):
Cooking Oil ~ 3 parts
Red wine vinegar ~ 1 part
Fresh lemon zest
Kosher salt and black pepper
Roasted garlic puree
* Combine ingredients in extra large bowl & set aside
Chicken Wing Prep:
Frozen Chicken wings can be purchased by the pound at Wegman’s. Wear plastic gloves before handling wings, Rinse thoroughly with cool water, Pat dry. Place Wings in Marinade overnight (24 hour marinating process recommended).
Baking Directions for Chicken Wings:
Spread Marinated Wings on Baking Sheets. Bake Wings at 375 degrees Fahrenheit until meat is well-cooked. Finish Wings off on the Grill for extra crispiness. Spritz Wings w/ a lemon vinaigrette.
Agro Dolce Dipping Sauce (i.e. sweet red pepper sauce) Ingredients:
Sweet Red Bell Peppers
Sautee Ingredients in a Pan. Simmer ingredients on low. Blend ingredients in a Blender or Cuisinart. Serve Agro Dolce sauce with Wings & enjoy.blog comments powered by Disqus
Issue Navigation> Issue Index > v13n39 (Week of Thursday, September 25) > Game-Changers
This Week's Issue • Artvoice Daily • Artvoice TV • Events Calendar • Classifieds