Zaar Chat Buffalo Roast Recipes

BUFFALO POT ROAST

Steps:

• Prepare your roast pan by sprinkling some pepper, garlic and salt in the bottom. Not a ton. Just a bit to help with the flavor.
• Quickly brown your roast on both sides in a bit of olive oil, salt and pepper. Set this pan aside to make your gravy later.
• Place your roast in the roast pan and cut small slits randomly along the top but try to keep them evenly spaced. Pour the broth over the roast.
• Combine the sauce ingredients and whisk until it's evenly incorporated. The syrup will make it slightly thicker and that's ok. You want it to cling along the top of your roast.
• Pour it over the roast, especially making sure to get some sauce in the slits. This will help the sauce penetrate and flavor the meat more.
• I did not marinate this, I didn't have time. But I'm sure it will taste even better with at least an hour marinating time. To do that, double the sauce recipe and combine it with the roast in a large ziploc bag. Be sure to turn the roast at least once half way through for an even marinade. Pour the sauce over the meat when you put it in the pan. There is no need to dispose of it as you would with a brine.
• Preheat the oven to 375. Cook the roast, covered for an hour.
• Add your veggies. Cook another hour or until the veggies are tender. Check the liquid occasionally to make sure it isn't getting too low. If it does, the veggies could burn or the roast could dry out. You don't need to drown the veggies. Just be sure there is enough liquid to cover them at least half way.
• If you want to be super lazy, just steam the veggies on the stove top. This doesn't take as much time but you definitely lose some flavor. Or you could steam them on the stove until they're almost done and add them to the roast to let them finish cooking.
• When it's done remove the roast and veggies to a serving platter and bowl. Cover to keep warm.
• Add 4-5 tbsp drippings to the first pan. Slowly add some flour to make a roux, stirring constantly. Make sure to loosen any browned bits, until it's smooth and thickened. Add the rest of the drippings and stir constantly until it's reached the desired consistency.
• If your gravy is too runny, add small amounts of corn starch, stirring constantly, until it's thickened to your liking. If it's already too thick, add a small amount of beef/veggie broth until it's thin enough.
• Pour your gravy into a pretty bowl and serve it with your roast & veggies.
• I served this with a salad, fresh crusty bread & butter, and berries & cream for dessert.

RED WINE BRAISED BUFFALO POT ROAST SERVED IN POTATO BONES

Steps:

• For the pot roast: Preheat the oven to 350 degrees F.
• Rub the roast with the rustic rub or seasoning blend, cover and let sit in the refrigerator overnight. Using a grill pan, sear all sides of the roast.
• Heat a roasting pan. Add olive oil, Spanish onions, pasilla peppers, carrots, celery and then the garlic, last. Deglaze the roasting pan with the burgundy and add the roast. Add herbs, tomatoes, and veal stock. Cover and roast for 3 to 3 1/2 hours or until falling apart.
• For the Sage Pesto: Lightly saute the chopped garlic in 1 teaspoon of oil. Put sage, basil, Pecorino Romano, pine nuts, chopped garlic and roasted garlic in a food processor or blender and slowly drizzle oil to desired consistency. Season with salt and pepper, to taste, and refrigerate.
• For the Cherry Fondue: Heat butter and shallots in a small saucepan over medium heat. Add flour to create a roux. Add Kirsch, cream, cherries, cheese, nutmeg, salt and pepper. Bring to a simmer to cook out flour. Season, to taste.
• For the Potato Bones: Peel potatoes. Carve to look like osso bucco bones. Blanch potatoes for 3 to 4 minutes. Let cool. Fry for 4 to 5 minutes until golden. Stuff with buffalo, top with pesto and cherry fondue.

ROASTED CHICKEN WITH ZA'ATAR STUFFING

Steps:

• Preheat the oven to 450°F. Rinse the chicken and pat dry. Remove the wings and reserve.
• Combine the bread, parsley, minced garlic, za'atar and lemon zest in a mixing bowl and toss with 1/4 cup of the olive oil to coat evenly. Season the stuffing with salt and pepper.
• Season the cavity of the chicken with salt and pepper and fill with the stuffing. Tie the legs together with kitchen string. Season the bird on the outside with salt and pepper and drizzle with the remaining 2 tablespoons of olive oil.
• Place the wings in a roasting pan and place the chicken on top of the wings. Roast for 20 minutes. Reduce the oven temperature to 350°F and add the garlic cloves to the roasting pan. Continue roasting for 25 to 30 minutes, or until the juices run clear when the leg is pierced. Transfer the chicken to a platter and let it rest for at least 10 minutes.
• Carve the chicken by removing the leg and thigh at the joint, then run the carving knife down one side of the breast bone and continue by following the rib cage, lifting the breast meat away from the bone. Repeat on the other side of the breast bone, removing the second breast. Slice the breast meat and leg meat. Place 2 slices each of breast and leg meat on each plate and spoon some of the stuffing alongside. Spoon some of the pan drippings over the chicken and serve immediately.
• Wine pairings:
• Many recipes are inspired by memory and tradition. It is important to incorporate traditional recipes and techniques into cooking but it is also fun to experiment a little. This roast chicken recipe includes an exotic spice called za'atar, which ended up making the dish very robust and exciting.The two wines featured have roots in very traditional winemaking regions, and their producers understand the importance of old world style without alienating the flavors that go so well with worldly cuisine.
• LUCIANO SANDRONE DOLCETTO D'ALBA 2007. PIEDMONT, ITALY The Piedmont region of Italy is quite a fantastic area with its breathtaking views of the majestic snow-covered Swiss and Italian Alps and, of course, the famously aromatic white truffles that grow there. Dolcetto, a varietal common in the Piedmont, is wine for everyday drinking. It is often soft, round, fruit-driven and fragrant, with flavors of licorice and almonds. Sandrone is often seen as a modernist in the Piedmont because he opts for shorter macerations and uses some new oak in his wines. His wines are often rich but very polished.
• JOSEPH DROUHIN GEVREY-CHAMBERTIN 2005/6. BURGUNDY, FRANCE Gevrey-Chambertin is a small town in the Côte de Nuits producing some of Burgundy's most famous red wines made from Pinot Noir grapes. In 1847, Gevrey annexed the name of its finest vineyard, Chambertin. These Pinot Noirs are generally deeper in color and are a little firmer than the wines of their rivals from neighboring villages. Here in the 'Homeland' of Pinot Noir it is all about the terroir. Of course there are many great, top-level wines from all over the world, but once you have the luck to drink great red Burgundy at its peak, you will never forget that experience! Joseph Drouhin is a négociant in Burgundy who produces wonderful wines for a great value.

CHAT OR CHATPATI SPICE MIX(BANGLADESH)

Steps:

• Dry roast the cumin and coriander seeds. You can do this in a skillet until fragrant and starting to pop, stirring constantly, about 2-4 minutes, or in the oven for 5-8 minutes at 350*F.
• Lightly roast the red chilis.
• Grind all ingredients into a powder.
• Keep sealed.