Native American Firewater Chili Food

NATIVE AMERICAN BUFFALO PLATE

Native American Buffalo Plate image

Provided by Bobby Flay

Time 1h25m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 cups canola oil
Kosher salt
3 cups chicken stock
1 rack bison back ribs (about 2 pounds), cut into 8 ribs
Freshly ground pepper
1 9.7-ounce jar Mesa Grill Barbecue Sauce (available at bobbyflay.com)
1 pound bison loin, trimmed
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
2 to 4 tablespoons Bobby Flay Steak Rub (available at bobbyflay.com)
2 tablespoons canola oil
Green and red chile sauces (at right)
Cilantro leaves, for garnish (optional)

Steps:

Make the ribs: Heat the canola oil in a large saucepan over high heat until a deep-fry thermometer registers 370 degrees F. Meanwhile, bring a large pot of salted water to a boil over high heat. Bring the chicken stock to a simmer in a medium saucepan over medium heat. Preheat the oven to 450 degrees F. Line a baking sheet with paper towels.
Put the ribs in the boiling water and cook 10 minutes. Transfer to the paper towel-lined baking sheet to drain for a few seconds. Season both sides of the ribs with salt and pepper, then fry in the hot oil, in batches if necessary, until golden brown, about 5 minutes.
Pour the hot chicken stock into a small roasting pan and whisk in a few tablespoons of the barbecue sauce. Add the ribs and brush them with more of the barbecue sauce. Transfer to the oven and cook until fall-off-the-bone tender, 30 to 40 minutes, brushing with more sauce every 5 minutes or so.
Meanwhile, make the bison loin: Season both sides of the loin with salt and pepper and coat one side with the steak rub.
Heat the canola oil in a medium ovenproof skillet over high heat until it begins to shimmer. Sear the loin, rub-side down, until golden brown, about 2 minutes. Flip and cook 1 more minute. Transfer the skillet to the oven and cook until a thermometer inserted into the center registers 130 degrees F for medium rare, about 20 minutes. Transfer to a cutting board and let rest 5 minutes before slicing into 4 thick pieces.
Ladle some of the green and red chile sauces side by side on a large dinner plate; top with 1 slice of the loin. Stack 2 ribs on the other side of the plate. Garnish the loin with cilantro, if desired.

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