Recipe - Buffalo Fillet With Honey Roasted Vidalias

YELLOW PEPPER SALSA
2 Yellow peppers, seeded and
minced
One half Red onion minced
1 Yellow tomato, seeded and
minced
One half teaspoon Coriander, minced
One half teaspoon Orange juice
One half teaspoon Honey
Salt and pepper to taste

RED PEPPER SAUCE
1 Red pepper, seeded and
chopped
One fourth Onion, chopped
1 Chipotle in adobo sauce
1 teaspoon Cider vinegar
4 Fillets, ten ounces each
4 lg Vidalias, peeled and cored
Three fourths pound Sugar snaps, clipped
2 pound Enoki mushrooms, broken
apart
1 pound Carrot, julienne
One half pound Spinach, sauteed with
garlic, salt and pepper
2 tablespoon Honey
1 tablespoon Peanut oil

In a bowl combine all salsa ingredients, stir to combine and allow to sit
for One half 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.

Recipe by: Cooking Live Show #8889 Posted to MCRecipe Digest V1 #628 by
"Angele and Jon Freeman" jfreeman@netusa1.net on May 31, 1997