Buffalo = Bison?
Aren’t they the same thing? Anyway, this is a great way to cook this meat, whatever you want to call it. The buffalo/bison’s rich gameyness is offset by the sweetness of mango and port. A recipe for creamed spinach follows this one.
Sautéed Buffalo Steaks with Port Mango Sauce
2 buffalo tenderloin steaks (about 6 oz. each, maybe an inch thick)
1 tablespoon lemon pepper (seasoning blend w/salt)
2 tablespoons butter
1 tablespoon olive oil
1/2 cup port
1/2 cup mango, chopped small
Season steaks with lemon pepper. Heat olive oil and half the butter in thick-bottomed skillet (not nonstick) over medium-high heat until barely smoking, then add steaks and cook 4 minutes. Turn and cook 3 more minutes. Reduce heat to medium, remove steaks and tent with foil. Add port and mangoes to skillet and simmer until thick, about 4 minutes. Turn heat off, add remaining tablespoon of butter and stir to combine. Taste for salt. Plate steaks and drape with sauce.
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OK, it’s not really famous, and they’re nothing that special about it, but it is good, and it is easy. And it goes great with a nice piece of red meat. (I know many recipes that use cream sauces call for nutmeg, and that this one almost always does, but I don’t think you need it here. Live crazy.)
John’s Famous Creamed Spinach
1 lb fresh spinach, rinsed well
2 tablespoons butter
2 cloves garlic, finely minced
2 tablespoons flour
1 cup milk
salt
Put spinach and 1/2 cup water in stockpot and cook over high heat, about 5-6 minutes, until spinach is barely done. Drain and allow to cool. Squeeze water out of spinach in small handfuls (5-6 per pound) until it’s as dry as you can get it. Chop 1/2 inch and set aside.
Melt butter in medium saucepan over very low heat and sauté garlic until aromatic, about 2-3 minutes. Add flour and stir constantly, until raw flour smell dissipates (about 3-4 minutes). Slowly whisk in milk and simmer until reduced by about half. Add spinach, stir well, add salt to taste and serve when hot.