Yesterday I went to the local Fred Meyer to pick up the ingredients for dinner. I'd noticed the day before that they had some wild-caught Coho, and while I still prefer steelhead, wild salmon is also excellent in my filbert-encrusted dish. While their, I also noticed they also had fresh buffalo in stock (as the occasionally do), so I picked up some tenderloin. As it turned out, two key ingredients in my salmon dish were unavailable, si I'll have to pick them up today, and went ahead and cooked the buffalo last night.
I made my green beans to go with it, and also cut into four pieces a loaf of potato rosemary artisan bread from the FM bakery department. I buttered thes and toasted them on the grill. The tenderloin I cooked simply -- salt and pepper, and cooked it hot and fast, to avoid drying out the buffalo. I acheived both beautiful grill marks AND medium rare perfection. I complemented the meal with a bottle of Bridgeview's cab-merlot blend.
It was a wonderful way to end the weekend.
I made my green beans to go with it, and also cut into four pieces a loaf of potato rosemary artisan bread from the FM bakery department. I buttered thes and toasted them on the grill. The tenderloin I cooked simply -- salt and pepper, and cooked it hot and fast, to avoid drying out the buffalo. I acheived both beautiful grill marks AND medium rare perfection. I complemented the meal with a bottle of Bridgeview's cab-merlot blend.
It was a wonderful way to end the weekend.
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