Ask For It: Trio’s Buffalo Skewers

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Many of the most special restaurants in Jackson value two things: seasonality and locality. The menu at Trio rotates to keep up with seasonal flavors and tastes, but Dishing recipe requests help keep these dishes in our lives. Class up your appetizer game with the tangy, tender buffalo skewers recipe from Trio, An American Bistro. These savory bites are packed with flavor. So, don’t be daunted by the list of ingredients, and give it a try. trio buffalo skewers

Trio’s Buffalo Skewers

Ingredients

    For the buffalo:
  • 1/2 pound buffalo sirloin, cut into 1/4-inch strips
  • 6-inch bamboo skewers
  • 1/2 cup miso vinaigrette
  • 1 tablespoon soy-mirin reduction
  • Sesame seeds, toasted
  • 1/2 cup Asian slaw
  • For the miso vinaigrette:
  • 4 garlic cloves
  • 1 bunch scallions
  • 1/4 cup fresh ginger, grated
  • 1 tablespoon wasabi powder
  • 1 shallot, minced
  • 3/4 cup soy sauce
  • 2 tablespoons sesame oil
  • Juice of 4 limes
  • 1/4 cup rice wine vinegar
  • 4 tablespoons miso paste
  • 2 cups light olive oil or peanut oil
  • For the Asian slaw:
  • 1/2 head napa cabbage
  • 1/2 head purple cabbage
  • 2 carrots
  • 1 bell pepper
  • For the soy-mirin reduction:
  • 1 cup soy sauce
  • 1/2 cup mirin
  • 1/2 cup orange juice

Instructions

  • Marinate the buffalo in miso vinaigrette for 6 hours and up to 48.
  • Thread onto bamboo skewers, then grill over high heat to medium-rare.
  • To make the vinaigrette, combine all ingredients except the oils in a blender and puree until smooth.
  • Slowly stream in the oil while the blender is running until dressing is thick and smooth.
  • Make the Asian slaw by julienning the cabbage, carrots and pepper, then tossing with some of the miso vinaigrette to coat.
  • For the reduction, combine all ingredients in a small saucepot and reduce until the mixture is thick.
  • Place skewers on top of slaw, then drizzle with the soy-mirin reduction and sesame seeds.
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About Author

Raised in the land of casseroles and deep fried cheese curds, Sam Simma left rural Wisconsin for the mountains of Wyoming in summer 2012. Her appetite for adventure is the only thing that rivals her passion for food. She has always used writing to document and critique her travel and dining experiences. Her warmest memories among family and friends have been associated with the food that was at the center of the occasion. From staging cooking shows with siblings to perfecting turtle brownies with her dad, today Sam enjoys connecting people over food by hosting cookie decorating parties, wine pairing nights, and Midwest-inspired potlucks. A dessert fanatic, she has come to impress friends and family with key lime pies, Oreo bon bons, and Snickers ice cream cakes that are far simpler than they could ever imagine. Shhh! Don’t tell.

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