Colorado Buffalo Panini with Roasted Pueblo Green Chile, Goat's Milk Brie Cheese, and Fuyu Persimmon Jam
TAG Raw Bar - Denver
Chef Troy Guard served these delicious panini as an hors d’oeuvre at the Beard House for Destination Denver, a collaborative dinner with other top chefs from the Mile High City.
- 1 tablespoon canola oil
- 1 pound buffalo short ribs
- 1 small yellow onion, chopped
- 1 carrot, peeled and chopped
- 1 leek, white and pale green parts only, chopped
- 1/2 cup Cabernet Sauvignon
- 1/3 cup sherry vinegar
- 4 cloves garlic, chopped
- 1 sprig thyme
- 1 quart veal stock
- Salt and freshly ground black pepper to taste
- 2 pueblo green chilies
- 2 fuyu persimmons, peeled and chopped
- 3 tablespoons butter
- 2 tablespoons sugar
- 2 tablespoons lemon juice
- 8 slices ciabatta bread
- 6 ounces goats milk brie, sliced into 4 slices
Preheat oven to 300ºF.
Heat canola oil in a heavy-bottomed stock pot over medium-high heat. Sear buffalo short ribs on each side until golden, 3 to 5 minutes per side. Remove buffalo and add onions, carrots, and leeks and sauté until caramelized, 7 to 10 minutes. Add Cabernet Sauvignon and sherry vinegar and deglaze until the liquid is reduced by half. Add garlic, thyme, veal stock, and season to taste with salt and pepper. Return short ribs to the pot and bring to a boil. Cover and place in the oven and cook until meat falls off of the bone, about 2 hours. Remove from oven and remove the meat to cool on a plate. Shred meat once it is cool enough to handle and set aside.
Char chilies over a gas flame, charcoal, or in a broiler until blackened. Seal in a plastic bag for 15 minutes. Remove chilies and peel, seed, and chop. Set aside.
Increase oven temperature to 350ºF.
Place persimmons in a roasting pan and dot with 1 teaspoon butter and sprinkle with sugar. Place in oven and cook for 20 minutes. Remove and sprinkle with salt, pepper, and lemon juice. Mash together to make a chunky-style jam. Set aside.
Heat a panini press according to the manufacturer’s instructions until hot or heat a ridged grill pan over moderate heat. To assemble the panini, spread the remaining butter on one side of all the ciabatta slices. Put slices, buttered-side down, on a work surface and spread the persimmon jam on 4 of the ciabatta slices, top with a slice of goat cheese brie, pueblo chilies, and shredded buffalo meat. Sprinkle with salt and pepper and top with the remaining 4 ciabatta slices buttered side up.
Put paninis on the press, pull the top down onto the paninis, and cook until golden brown, 5 to 8 minutes. If you are using a ridged grill pan place a heavy pan on top of the sandwiches and turn once.