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Southwestern-Style Buffalo Chili with Cactus Paddle Salad with Oranges, Peaches and Pecans (Emeril Lagasse) Recipe

Southwestern-Style Buffalo Chili with Cactus Paddle Salad with Oranges, Peaches and Pecans (Emeril Lagasse) Recipe

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Southwestern-Style Buffalo Chili with Cactus Paddle Salad with Oranges, Peaches and Pecans (Emeril Lagasse)

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Ingredients:

Serving

2 tbsp vegetable oil
2 lb buffalo sirloin, sliced
1 tbsp essence , recipe follows
2 cups chopped yellow onions
2 tbsp minced garlic
1 tbsp ground cumin
1 tbsp chopped oregano
salt
2 1/2 cups peeled, seeded, and finely chopped tomatoes and their juice
2 cups chopped, roasted green new mexico chiles, or less to taste
1 lime, juiced
freshly ground black pepper
1 dozen corn tortillas, accompaniment
sour cream, accompaniment
grated monterey jack cheese, accompaniment
1 lb fresh cactus paddles ( nopales), about 6 medium
2 tbsp vegetable oil
1 tbsp essence
1 1/2 tbsp champagne or white wine vinegar
2 seedless arizona sweets oranges, peeled and segmented , juices reserved
1 chipotle chile in adobo, minced
1/2 cup olive oil
1/4 cup finely chopped fresh cilantro leaves
salt and freshly ground black pepper
2 ripe peaches, seeded and diced
1/2 sweet onion, such as texas 1015, maui , or walla walla, thinly sliced
6 cups fresh baby lettuces
1/2 cup roughly chopped lightly toasted pecans
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme

Directions:

Cactus Paddle Salad with Oranges, Peaches and Pecans:
In a large saute pan, heat the oil over medium-high heat. Season the meat with the Essence and quickly sear, remove from the pan. Add the onions and cook, stirring, until softened, about 4 minutes. Add the garlic, cumin, oregano, and salt, and cook, stirring, until fragrant, about 1 minute. Add the tomatoes and chiles and cook for 3 minutes. Add the buffalo meat back to the pan and toss to coat well. Season with lime, salt, and pepper.
On a hot griddle or in a hot large skillet, heat the tortillas quickly, about 30 seconds each. Serve the buffalo in a tortilla with the desired accompaniments.
To make the cactus salad: Preheat a grill or broiler.
Lay the cactus paddles flat side down on a work surface. To remove the thorns, with a knife or vegetable peeler, carefully scrape horizontally from the narrow base of paddles toward the wider end. Repeat on the other sides and trim around the edges. Lightly rub with vegetable oil and season with Essence. Grill or broil, turning once, until grill marks appear or they turn dark green with black patches, 3 to 5 minutes. Set aside and cool to room temperature. Cover and refrigerate until well chilled. Cut the cactus paddles into 1-inch pieces and place in a large bowl.
In a medium bowl, whisk together the vinegar and reserved orange juices. Add the chile and adobo, and whisk well. Add the oil in a slow stream, whisking constantly to form an emulsion. Add 2 tablespoons of the cilantro and salt and pepper, to taste, and whisk to incorporate. In another bowl, add the peaches, oranges, and onions, and cactus paddles and enough dressing to lightly coat. In a third bowl, toss the lettuces with enough dressing to lightly coat.
Divide the lettuces among 6 salad plates and arrange the cactus paddle mixture on top. Top each serving with cilantro and pecans and drizzle with additional dressing as desired. Serve with buffalo fajita.
Serve immediately.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	737.61 Kcal (3088 kJ)
Calories from fat	473.94 Kcal
		% Daily Value*
Total Fat	52.66g	81%
Cholesterol	131.94mg	44%
Sodium	2456.95mg	102%
Potassium	661.46mg	14%
Total Carbs	32.86g	11%
Sugars	9.13g	37%
Dietary Fiber	7.95g	32%
Protein	40.03g	80%
Vitamin C	69mg	115%
Vitamin A	0.1mg	2%
Iron	7.1mg	40%
Calcium	124.2mg	12%

Amount Per 100 g
Calories	122.78 Kcal (514 kJ)
Calories from fat	78.89 Kcal
		% Daily Value*
Total Fat	8.77g	81%
Cholesterol	21.96mg	44%
Sodium	408.97mg	102%
Potassium	110.1mg	14%
Total Carbs	5.47g	11%
Sugars	1.52g	37%
Dietary Fiber	1.32g	32%
Protein	6.66g	80%
Vitamin C	11.5mg	115%
Iron	1.2mg	40%
Calcium	20.7mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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