*  Exported from  MasterCook  *
 
                 Buffalo Fillet With Honey Roasted Vidalias
 
 Recipe By     : Cooking Live Show #8889
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         yellow pepper salsa:
    2                    yellow peppers -- seeded and minced
      1/2                red onion minced
    1                    yellow tomato -- seeded and minced
      1/2  teaspoon      coriander -- minced
      1/2  teaspoon      orange juice
      1/2  teaspoon      honey
                         salt and pepper to taste
                         red pepper sauce:
    1                    red pepper -- seeded and chopped
      1/4                onion -- chopped
    1                    chipotle in adobo sauce
    1      teaspoon      cider vinegar
    4                    fillets -- ten ounces each
    4      large         vidalias -- peeled and cored
      3/4  pound         sugar snaps -- clipped
    2      pounds        enoki mushrooms -- broken apart
    1      pound         carrot -- julienne
      1/2  pound         spinach -- sauteed with
                         -- garlic, salt and
                         -- pepper
    2      tablespoons   honey
    1      tablespoon    peanut oil
 
 In a bowl combine all salsa ingredients, stir to combine and allow to
 sit for 1/2 hour.
 
 In a blender puree all sauce ingredients, until smooth. Adjust
 seasoning and reserve.
 
 Season fillet with salt and pepper. Rub onion with honey, oil and salt
 and pepper. Place in pan and cover 35 minutes at 350 degrees or until
 soft. Remove center of onion and chop. Add to spinach.
 
 Blanch sugar snaps and carrots.
 
 Roast fillet at 550 degrees for 10 minutes. Place mushrooms, sugar
 snaps, carrots and a little spinach in onion. Garnish plate in 2
 quarters with spinach. Garnish other 2 quarters with yellow pepper
 salsa. Place meat in 1 quarter of salsa and onion in the other quarter
 of salsa. Garnish with red pepper sauce.
 
 
 
 
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