Chili Rubbed Buffalo Burger With Tomatillo Salsa And Avocado Relish Recipes

SEARED SCALLOPS WITH A CORN, BACON AND AVOCADO RELISH

Steps:

• Take a small bowl and place it upside-down inside a large bowl. (This will provide a small stand for your corn, making it easier to remove the kernels, and the large bowl will catch them as the fall, avoiding a mess.) Using a knife, remove the kernels from the corn, letting them fall into the bowl.
• Dice the onion and red bell pepper and add them to the bowl with the corn. Add 1 tablespoon of the chopped parsley and season with salt and pepper. Mix to evenly distribute the ingredients.
• Set a pan over medium heat and add some oil. Add the corn mixture to the pan and cook until the onions begin to soften, tossing occasionally, about 5 minutes. Remove from the heat and let cool.
• Sprinkle the sea scallops with salt and pepper. Set a pan over medium-high heat and add some oil. Add the scallops and sear until golden in color, about 1 minute on each side. Remove from the heat and let rest.
• Dice the avocados and add them to the corn relish along with the chopped bacon. Season with salt and pepper and mix together.
• Evenly distribute the relish among 4 plates and top each with 4 scallops. Garnish with the remaining 1 tablespoon parsley and a squeeze of lemon.

PAN SEARED CHICKEN, STRAWBERRY AVOCADO RELISH

Steps:

• For the chicken: Preheat the oven to 375 degrees F. Heat a large skillet over medium-high heat with the oil; allow the skillet to warm. During this time, sprinkle both sides of the chicken with the seasoning. Add the chicken to the heated oil, skin side first. Allow the chicken to sear on the skin side for 3 to 4 minutes, then reduce the heat to medium and continue to cook for 2 minutes. Flip and repeat the process for 4 to 5 minutes, then finish the chicken in the oven until it reaches 160 degrees F internally. Once cooked, remove the chicken from skillet and allow to rest. Then add the butter and stir into the pan sauce.
• For the relish: Over medium heat, warm a saute pan and the oil. Then add the onions and potatoes, cooking for 2 minutes. Next, add the vinegar and lemon juice, then cook to reduce the liquid for 1 minute. After reducing, add the strawberries, avocado, tomatoes, salt and pepper, and cook for final 1 minute. Remove and portion to platter or plates. Place the chicken atop the relish to serve and finish with butter sauce.

BUFFALO RELISH

Steps:

• Mix 1 cup each crumbled blue cheese and diced celery, 1/4 cup diced red onion, 2 tablespoons each chopped celery leaves and mayonnaise, and 2 teaspoons hot sauce.

FRONTIER BUFFALO BURGER WITH GREEN TOMATO SALSA ON ROASTED PORTOBELLO

Steps:

• Preheat grill. Mix tomatoes, onions, peppers, cilantro, jalapeno, and 1/4 teaspoon salt in a bowl. Allow to sit for 1/2 hour. Pour off juice and add honey and vinegar. Refrigerate 1/2 hour.
• Rub mushrooms with oil and season with salt and pepper. Grill on both sides until done. Season burgers and grill on both sides until medium rare.
• Layer with portobello on the bottom, salsa, then meat and topped with additional salsa.

AVOCADO AND ROASTED TOMATILLO SALSA

Steps:

• Heat a heavy cast-iron skillet or griddle over medium-high heat. Place tomatillos in pan and toast until charred on 1 side, about 10 minutes for a medium or large tomatillo. The color in the middle should be fading from pale green to olive. Turn tomatillos over and continue to grill until charred on the other side, about 10 minutes, but not for so long that they burst. Transfer to a bowl and allow to cool.
• Place chile(s), garlic clove and onion slice in skillet and toast, turning often, until chile is lightly charred and garlic is charred in spots and softened. The onion should be lightly colored on both sides but not charred black (that will make it bitter). Remove from heat. Peel the garlic and transfer, with the onion and chiles, to a blender. Add tomatillos and any liquid that may have accumulated in the bowl.
• Add remaining ingredients to blender and blend until smooth. Taste, adjust seasoning, and serve.

AVOCADO TOMATILLO SALSA

Steps:

• Place tomatillos into a food processor. Add serrano pepper, avocado, cilantro, and lime juice. Season with salt to taste. Process until smooth; adjust seasoning. Transfer to a serving bowl.