Meeting Dan O'Brien & Seared Buffalo Steaks on Polenta Cake with Spicy Cherry Mole

About 15 years ago a handsome, charming man walked into my restaurant and said; “My, my, my, what do we have here?” I blushed shades of red.  After a quick introduction, I learned that we had mutual friends, a few of whom worked at the newspaper. He was interesting, a food lover and always asking questions. I thought for sure he must work at the newspaper too. And, just in case he would want to write a story about the newest restaurant in town, I was sure to answer his questions thoroughly and carefully.

One evening while he was dining with a group of friends, I thought he had inquired if we had any pork? We just so happened to be featuring a pork dish that night that was most decadent. I went into a methodical description of preparation and ingredients. He listened intently, and after I finished, with that rye smile of his, he said “That’s nice, but do you have any PORT?” Again, I blushed shades of red. Our friend chimed in to offer some recovery and said “Maybe you have a Tawny Pork!”  We all broke out in laughter.

Weeks later while perusing my bookcase for something to read, I noticed a book that I had read years earlier called “Spirit of the Hills.” Opening the cover there was my supposed newspaper journalist and tawny pork drinker, Dan O’Brien. I broke out in laughter again.

We have retold this story a time or two, and occasionally it gets a laugh, but for some reason it cracks Dan and me up to tears. A memorable moment, complete with the unforgettable pork dish. This month’s recipe is an adaption of that delicious concoction. Wishing you all a memorable moment with unforgettable laughter. Happy Valentine’s! Jill

Seared Buffalo Steaks on Polenta Cake with Spicy Cherry Mole

Serves 4  This recipe is super easy and most can be made ahead of time.

Mole Ingredients:

• 1 – Tablespoon butter
• 1 – cup red onion, chopped
• 1 – clove garlic, chopped
• ½ – teaspoon each: cinnamon, cumin and fennel
• ¼ – teaspoon cloves, oregano and black pepper
• 1 – 15.5 oz. can dark cherries in heavy syrup
• 1 – 3oz. can roasted green chili’s
• ½ – cup diced canned tomatoes
• squeeze of fresh lime
• 1 – chipotle pepper in adobo sauce
• 1 oz. 70% dark chocolate

In saucepan over medium heat add butter and melt. Add onion and garlic, stir and cover to soften but not brown, about 4 minutes, stirring occasionally. Add remaining ingredients except chocolate and bring to a simmer. Place all ingredients in blender and pulse puree until smooth. Return to saucepan and bring to simmer. Break chocolate into pieces and stir into sauce.  (Sauce can be made in advance and reheated).

For the Polenta: * Note: You will have leftover polenta – but great as leftover by itself or crumbled to use in omelets.

Ingredients:

• 2 cups 2% milk
• 1 cup half and half
• ¾  cup polenta
• ½ teaspoon kosher salt
• 2 oz. Chevre
• ½ cup fresh cilantro leaves, chopped
• 1 tablespoons extra virgin olive oil for pan frying

In heavy pan over medium high heat bring liquid to a boil. Using a whisk, whisk in polenta slowly. Once incorporated reduce heat to low and continue to whisk, adding remaining ingredients except cilantro. After about 3 minutes stir in cilantro. Salt to taste. Line a 6×9 pan with saran wrap and pour polenta in pan. Cover with an additional piece of saran wrap and allow polenta to set. (Polenta can be made ahead.)

Cut out polenta cakes with cookie cuter or knife to desired portion. Heat oil in sauté pan over medium heat. Pan fry cakes for 3 minutes on each side or until golden brown.

For Steaks:

• 4 – 5 oz. Top Sirloin Steaks
• 1 Tablespoon olive oil
• ½ teaspoon salt and pepper

Rinse steaks and pat dry. Rub steaks with oil, salt and pepper, and let rest for 1 hour at room temperature. In cast iron skillet over medium high heat, sear steaks for 2 and a half minutes on each side.  Remove steaks to platter and cover until ready to serve.

To Serve: Place a puddle of Mole sauce on plate. Place polenta cake on sauce and top cake with seared buffalo steak. Serve with pan fried red onions and garnish with cilantro.

Wine Pairing:

2008 Apothic Red, CA: A blend of three grape varietals, Syrah, Zinfandel and Merlot. The fruity semisweet wine was a nice compliment to the spicy mole.  After dinner we enjoyed a Tawny Pork!