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How To Make Buffalo with Coffee Ancho Crust Just Like Meat Market Restaurant


We’re continuing with our South Beach Seafood Festival Chef recipe series! This time we meet Chef Sean Brasel from Meat Market Miami. Sean is sharing his Buffalo with Coffee Ancho recipe with us. This buffalo recipe is part of their Mixed Grilled Dish, which includes Buffalo with chili and espresso rub and mole butter, King crab with grilled avocado and roasted pepper salad; and Prime new york with roasted pepper chimichurri. If you are a meat lover, you need to try this recipe.

It feels like just yesterday I was at the SOBE Seafood Festival Chef Showdown, on the beach, eating great food, and voting for the best dishes from the top chefs in South Beach. To prepare us for this foodie event, I’m bringing you recipes from some of the renowned chefs participating at the South Beach Seafood Festival 2016.

SOBE Seafood Festival Discount Code 2016

Are you ready for an entire day of open bar on the beach and tasting the best food from South Beach restaurant pop-up cafes? Grab your tickets with discount code CGLOVE to get 20% OFF your tickets.

Meat Market Miami Chef Sean Brasel
Chef Sean Brasel

Meat Market’s Buffalo Coffee Ancho Crust Recipe

This buffalo coffee ancho crust recipe comes from the restaurant, Meat Market Miami.

Ingredients for the Mole

  • 4 each center cut (6 oz.) buffalo filets
  • 1 each Ancho chilies
  • 1 each chipotle chilies
  • .5 cup almonds (sliced)
  • 1 each cinnamon stix
  • 4 each yellow corn tortillas
  • 4 each black peppercorns
  • 4 each whole cloves
  • .25 cups white sesame seeds
  • 1 each bay leaves
  • 1 tablespoon dry oregano
  • 4 each garlic cloves (chopped)
  • 1/2 each yellow onion ( sliced )
  • 2 each medium tomatoes ( x-tra ripe)
  • 1/4 cup blend oil
  • 2 ounces 60/40 chocolate

Instructions for Mole:

 

  1. Toast separately almonds, tortilla, sesame seeds in 350 degree oven
  2. In blender grind cinnamon Stix cloves and peppercorns
  3. Soak chilies in hot water till soft and remove seeds, reserve water and puree chilies and raisins
  4. Make simple tomato sauce with tomato onion garlic oregano and bay leaf
  5. Heat oil in rondo until smoking
  6. Add onion and garlic caramelize
  7. Add tomato bay leaf and oregano
  8. Simmer 1 hour or until most of the moisture is gone
  9. Puree in robot coup an set aside
  10. Grind almonds, sesame seeds and tortilla and add to tomato sauce
  11. Add chilies mix and chocolate to sauce mixture and return to LOW heat until chocolate is melted
  12. Cool on sheet trays and place in zip bags before freezing

 

Ingredients for the Mole Butter

  • 1 Tablespoon garlic, chopped
  • 1 Tablespoon shallot, diced
  • 1/2 cup red wine
  • 1/2 cup mole
  • 1/4 cup bone marrow
  • 1 teaspoon cracked black pepper
  • 1 tablespoon kosher salt
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon parsley, finely chopped
  • 1/2 pound unsalted butter
  • 2 ounces cream cheese
  • 1/2 box Boursin cheese
  • 2 tablespoons Parmesan cheese, grated

Instructions for Mole Butter:

 

  1. Toast garlic in small rondo, add shallots and wine.
  2. Reduce by half.
  3. When reduced, add mole, bone marrow, pepper, salt and Worcestershire.
  4. Continue to stir making sure that it doesn’t stick to the pan or get burned.
  5. Reduce till it becomes pasty.
  6. Set aside until cool.
  7. In the large mixer, add the butter, and cheeses.
  8. Whip until fluffy.
  9. Add the cooled Mole mixture and the parsley.
  10. Whip until mixture is blended.
  11. Then roll into logs and place in the freezer.

 

Ingredients for the Coffee Crust

  • 2 tablespoons sweet paprika
  • 2 tablespoons cumin seeds
  • 2 tablespoons star anise
  • 1/2 ounce ground coffee
  • 1 ounce cinnamon sticks
  • 1 teaspoon cayenne
  • 1 tablespoon cloves
  • 1 each Dried ancho pepper
  • 1 tablespoon chili powder
  • 1 tablespoon salt
  • 1/4 ounce dried peppers

Instructions for Coffee Crust:

 

  1. In a towel, place small amounts of cinnamon sticks and cover. Use back of knife to break into smaller pieces.
  2. Add everything in robot coup or spice blender and blend.

 

Ingredients for the Cobbler Tops

  • 11/4 cups bisquick baking mix
  • 1/4 cup buttermilk
  • 3 ounces butter 1/4 inch dice

Instructions for Cobbler Tops:

 

  1. Mix butter into bisquick coating butter but leaving small chunks.
  2. Add buttermilk, mix together carefully until dough forms being careful not to over mix
  3. Wrap and let rest in walk in over night before rolling and cutting into circles
  4. To assemble: In small cobbler style dishes add the cooked squash and pour over the cooled liquid, then roll out the dough and place on top of each dish, cook for 15 to 20 min.

 

Meat Market Buffalo Coffee Ancho Crust recipe

About Meat Market Miami

A sexier, more glamorous take on the traditional steakhouse, Meat Market offers a dynamic menu of what’s great now; featuring delectable cuts of meat, delicate seafood and produce available and offered on a daily, weekly or seasonal basis under the acute supervision of acclaimed executive chef, Sean Brasel.

Meat Market Buffalo Coffee Ancho Crust recipe

It is the perfect place to unwind, recharge, or meet up with friends, as a hotel guest or a South Beach local, make it your first stop of the day or your last stop in the evening..

About The SOBE Seafood Festival 2016

The SOBE Seafood Festival means one thing: it’s almost stone crab season again! The South Beach Seafood Festival is the ultimate seafood experience featuring luxury dining on the sands of South Beach. The seafood festival will take place on 7th street and Ocean Drive and will go from noon to 7pm. Plus, ticket price includes all-day open bar! Please keep in mind the ticket price does not include the food. So bring money for the yummies!

The South Beach Seafood Festival always take place on Miami beach in October. Use promo code CGLOVE for 20% off your ticket price.

Saturday, October 22 will host the 4th Annual South Beach Seafood Festival featuring pop up café’s from the likes of Joe’s Stone Crabs, Naked Taco, Red, the Steakhouse, CJs Crab Shack, Drunken Dragon, A Fish Called Avalon, Naiyara, Poseidon, Toro Toro, Trulucks, and more. Together, 17 restaurants will be serving you right on the sand – it’s four blocks of fun to be exact! Restaurants will showcase an eating experience unlike any other as you stay refreshed with a glass of delicious Kendall Jackson Chardonnay or ice cold Jack & Coke!

There are two types of Festival Tickets and both General Admission and VIP include an all-day open bar available at any of the 30+ added bar locations. General admission starts at only $35; this low price gives guests the opportunity to pick and choose which delicious restaurants to try – all of which are bringing their premium menu items at affordable prices between $5 – $10. This is not a tasting festival; this is an eating festival. Enjoy Stone Crabs, Lobster Waffle Cones, Steak & Lobster Skewers, Shrimp Tacos, Oysters, Shrimp Cocktail, Gyros, Crab Cakes, Grouper in a Bag, Lobster Mac ‘N Cheese and more. But please, don’t go home hungry!

About Author

I like to share my finds with the world and make friends along the way. I am always up to something including some of my current projects: Gables Guitar Studio, The Blogger Union, The South Florida Bloggers, & Dapper Animals.

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