Chef Time!

Chef Time!

Wednesday, August 15, 2012

In The Heat Of The Night

I had something similar to this dish, a few years ago in Lincoln at the Old Cornhusker Hotel. The reason as to why I remember this particular dish so well, was the fact that I’m old, hungry and that I was reminiscing of past employers. I was totally surprised that I was able to come somewhat close to what I could remember, but I only wished I could have made more.
For I was more hungry than what I thought I was, and it seemed that everyone else was just as hungry.
Buffalo Sirloin tips

Buffalo Sirloin Tips
1 lb. Sirloin Tips
1 tsp. kosher salt
½ tsp. chili powder
¼ tsp. black pepper
4 to 6 bamboo or stainless steel skewers
Leaves green leaf lettuce
Optional celery sticks, ranch or blue cheese dressing
Buffalo Sauce
4 tbsp. butter, softened
2 tbsp. hot sauce
2 tbsp. chili sauce
Preheat grill on high. (Or you may use your broiler like me with it setting on high)
Prepare Buffalo Sauce. (Mix all ingredients in your blender or processor)
Blot sirloin tips dry with a clean paper towel.
In small mixing bowl, combine sirloin tips, salt, chili powder and pepper.
Thread seasoned sirloin tips onto skewers, keeping the thickness even and allowing space between each piece.
Place skewers on grill and cook to desired doneness.
Remove skewers from grill and use tongs to slide cooked sirloin tips into a large bowl.
Toss cooked tips with Buffalo Sauce until well coated.
Use a toothpick to remove tips from bowl onto a plate lined with lettuce leaves.
Pour extra sauce into a dipping cup and serve with tips. If desired, serve with celery or dressings.

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