1 cup maple syrup

2 tablespoons fresh cracked black pepper

2 cloves garlic, peeled and finely chopped

1 large shallot, peeled and finely chopped

1 teaspoon finely chopped fresh sage

1 teaspoon finely chopped fresh thyme

Crushed red pepper flakes to taste

4- 6 ounce center-cut Buffalo filets trimmed of all fat and silver skin

Salt and black pepper to taste

2 tablespoons vegetable oil

Jalapeno Grits (Recipe to follow)

4 Butternut Squash Taquito (Recipe to follow)

4 sprigs fresh cilantro

In a small bowl, combine maple, black pepper, garlic, shallot, sage, thyme and pepper flakes. Stir to combine and add filets. Let the buffalo filets marinate in the maple mixture for 6-8 hours. Remove the filets from the mixture and season with salt and pepper.

Heat oil in a large cast-iron skillet over medium-high heat. When hot, lay buffalo in skillet and brown for 4 minutes. Turn and brown for an additional 3 minutes or until desired degree of doneness is reached.

Jalapeno Grits

1 Tablespoon Olive Oil

4oz Onion, diced

1 teaspoon Garlic, minced

1 Tablespoon Jalapeno, minced

1 teaspoon fresh thyme, chopped

6 Cup Chicken Stock

2 Cup Anson Mills White Grits

1 teaspoon Smoked Paprika

½ oz Tabasco

In a large saucepan (grits will expand in volume during the cooking), bring to medium high heat add oil and onions, sauté for 2 minutes or until translucent. Add the garlic, jalapeno, and thyme. Add 6 cups of chicken stock, bring to a boil. Sprinkle in the grits a handful at a time, stir constantly. Reduce the heat to a simmer, and cook the grits about 25 minutes, until they are thickened and soft in texture. Stir the grits occasionally as they cook. Add the smoked paprika, Tabasco, then season with Salt and Pepper to taste.

1# Butternut Sqush

2 Cup Vegetable Oil

1 sprigs Rosemary

1 Tablespoon Shallot

½ Tablespoon Garlic

¼ Cup Cotija Cheese

4ea Corn Tortilla

Cut squash in ½ and remove seeds. Rub the squash with 1 teaspoon of the vegetable oil and season with salt and pepper. Place a sprig of rosemary in the cavity of the squash. Turn the squash over with skin facing up on a sheet pan and roast in 350 degree oven until tender, about 30 minutes. 

Remove from oven and cool. Scoop out the squash from the skin using a spoon. Place the squash into a food processor and pulse 3-4 times until evenly chopped. Remove the squash and place into a mixing bowl. In a medium size sauté pan over medium high heat, sweat the shallot and garlic, for about 2 minutes. Remove from the heat and fold into the squash with the cheese. 

Warm the corn tortillas to make them pliable. Place 2oz of mix on corn tortilla, roll up, then skewer with a toothpick so that they stay together.

Heat the remainder of the vegetable oil to 350 degrees and deep fry the taquito for 4 minutes or until crisp. Remove the taquito from the heat and drain on a paper towel.