tag:blogger.com,1999:blog-92079478928277006962024-03-12T16:08:59.862-07:00Got Buffalo? BlogWelcome to Buffalowithwings' blog. We are your favorite buffalo bloggers!RRBuffalohttp://www.blogger.com/profile/14431526607611059788noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-9207947892827700696.post-52510776744940424612008-08-10T10:09:00.000-07:002008-08-10T10:12:39.248-07:00Peppery Filet Mignon in Red Wine<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgouTCFzcxsDPf73HNeiCiCDUoJnCu5KN-yUV82vvVi8Yzh_DbA7Ax_C9KfJwZQt-0MymkcNYJXES12ckS3CKutG10RvboayiTUqjmFO0NOORGVp9Or2EpSo2kF3dDoO72tiwX7hKuLkzs/s1600-h/filet-mignon.jpg"><img id="BLOGGER_PHOTO_ID_5232938063554574866" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgouTCFzcxsDPf73HNeiCiCDUoJnCu5KN-yUV82vvVi8Yzh_DbA7Ax_C9KfJwZQt-0MymkcNYJXES12ckS3CKutG10RvboayiTUqjmFO0NOORGVp9Or2EpSo2kF3dDoO72tiwX7hKuLkzs/s200/filet-mignon.jpg" border="0" /></a>1/2 teaspoon coarsely ground black pepper<br />4 - 6oz. Buffalo Filet Mignons<br />1 tablespoon vegetable oil<br />1/4 cup chopped onion<br />1/4 cup steak Sauce<br />1/4 cup dry red wine<br />1 teaspoon dried marjoram, crushed<br /><br />INSTRUCTIONS 1. Sprinkle pepper over both sides of steaks, pressing into steak.<br /><br />2. Brown steaks in hot oil in skillet over medium heat for 5 minutes on each side or until desired doneness; remove from skillet and keep warm.<br /><br />3. Cook and stir onion in same skillet over medium-high heat for 3 to 4 minutes or until tender.<br /><br />4. Stir in steak sauce, wine and marjoram. Heat to a boil; reduce heat. Simmer for 2 minutes or until there is about 1/3 cup sauce remaining. Serve over steaks.RRBuffalohttp://www.blogger.com/profile/14431526607611059788noreply@blogger.com0tag:blogger.com,1999:blog-9207947892827700696.post-39692681223997859262008-08-02T15:32:00.000-07:002008-12-10T22:13:20.821-08:00Recipe for Buffalo Shish Kabob<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeawhASuN6ux2hI3jRDWQsNlEumP-h-daglkGnBkEntnTg6O53_A7L_kvb6SJWUMp8eXIeBwO4IXjfDFG0edKSArj92B89mSIOWVNZTRYND4ocdjkK__XQeO3hsgC_PROGQEGpgz_LSSM/s1600-h/22.jpg"><img id="BLOGGER_PHOTO_ID_5230052605048847522" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeawhASuN6ux2hI3jRDWQsNlEumP-h-daglkGnBkEntnTg6O53_A7L_kvb6SJWUMp8eXIeBwO4IXjfDFG0edKSArj92B89mSIOWVNZTRYND4ocdjkK__XQeO3hsgC_PROGQEGpgz_LSSM/s200/22.jpg" border="0" /></a>Instructions: Marinate meat and vegetables (except tomatoes) in mixture of seasonings, garlic, oil, and wine for at least 2 hours at room temperature, or overnight in refrigerator. Remove from marinade, arrange meat on skewers alternately with vegetables. Broil 5 inches from heat over charcoal or on rotisserie spit for approximately 7 to 10 minutes, or to desired doneness, turning frequently or continuously. (Vegetables soaked in oil mixture need no previous cooking.) Serve with lemon wedges, the lemon to be squeezed over the meat.<br /><br />1/2 lb Bison sirloin or top round cut<br />1" to 1 1/2"cubes1 x Green pepper cut in l" squares<br />2 sm Yellow squash - (4-inch) thickly sliced<br />12 lrg Mushroom caps1 x Onion thickly sliced<br />1/4 tsp Freshly-ground black pepper<br />1 tsp Salt or onion salt1 x Garlic clove - (1 or 2) crushed<br />1/3 cup Olive oil1/3 cup White wine<br />10 x Cherry tomatoes<br /><br />This recipe yields 4 to 6 servings.RRBuffalohttp://www.blogger.com/profile/14431526607611059788noreply@blogger.com0