Chef Fred Duerr: Rising Sun Inn

POSTED: 08-31-2009 08:27 PM ET | MODIFIED: 08-31-2009 08:30 PM ET
Chef Fred Duerr: Rising Sun Inn

On Friday August 27th Chef Fred Duerr of the Rising Sun Inn joined our 69 News Sunrise Crew. He cooked up some meals with Buffalo!

Teriyaki Pepper Buffalo Flank Steak

Ingredients:

2 pounds buffalo flank steak

2 green peppers

1 red pepper

1 medium onion

1 cup teriyaki sauce

1 cup demi-glace

2 cups cooked white rice

1 tbsp olive oil

Salt and black pepper

Marinate buffalo flank steak over night in ¾ cup teriyaki. Grill or pan sear buffalo flank for 10 to 15 minutes to desired temperature medium rare let rest 5 minutes and slice thin on bias. Julienne peppers and onions sauté in olive oil 5 minutes till tender add ¼ cup teriyaki and demi-glace. Serve sliced buffalo flank over rice and top with peppers onion and sauce.

Baked Buffaloaf

Ingredients:

2 pounds Hillside Farms Ground Buffalo Meat

½ cup fine diced onion

½ cup fine diced carrot

½ cup fine diced Celery

¼ cup tomato paste

2 cloves fresh minced garlic

4 eggs

2 cups fresh bread crumbs

1 Tbsp A1 sauce

1 Tbsp brown sugar

1 Tbsp Steak sauce

1 Tbsp ground garlic

1/4 tsp thyme leaves

1 tsp salt & pepper

Sauté onions carrots celery and garlic add all ingredients together mix on low speed 3-5 minute or until well mixed. On a wet surface shape into loaf and place in baking pan. Baked 350 degree oven 30 to 40 minutes. Serve with brown gravy, mashed potatoes.

Grilled Lobster “Americana”

2 6 oz. Lobster Tails split and loosened from shell

2 cups sweet corn off the cob

1 cup tomato concasee (peeled and seeded tomato)

2 tbsp ground shallots

2 tbsp fresh chopped basil

½ cup butter

1 oz. dry vermouth

2 oz. dry white wine

Salt and pepper

olive oil

Season lobsters with olive oil salt and pepper grill flesh side down 5-7 minutes turn over shell side 5-7 more. In sauce pan 1 tbsp oil and shallots

cook 1 minute add corn tomatoes basil vermouth and wine cook 5 minutes add ½ cup butter season with salt and pepper take lobster tails out of shells plate top with corn tomato ragout garnish with fresh basil leaves.

( Video won't play? CLICK HERE for some helpful suggestions )

Share on Facebook

Due to the fact that some scripts seen here are finished shortly before airtime, there may be misspellings and grammatical errors. They may also contain phonetic spellings of names and places. Some of the interviews and live segments may not be scripted. COPYRIGHT NOTICE This information is for personal viewing only and may not be retransmitted or used for any other purpose. Associated Press text, photo, graphic, audio and/or video material shall not be published, broadcast, rewritten for broadcast or publication or redistributed directly or indirectly in any medium. Neither these AP materials nor any portion therof may be stored in a computer except for personal and non-commercial use. AP will not be held liable for any delays, inaccuracies, errors or omissions therefrom or in the transmission or delivery of all or any part thereof or for any damages arising from any of the foregoing.

HOME   NEWS   WEATHER   TRAFFIC   SPORTS   DATABANK   SKYCAMS    EMAIL   MAP

©2009 Maranatha Broadcasting Company, Inc   Allentown, PA USA       610.797.4530
webmaster@wfmz.com     PRIVACY STATEMENT     TERMS OF SERVICE

We'd like to know more about you: Please take our survey