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Cold-smoked Bison from Remy on the Disney Dream

Written By Scott Joseph On March 9, 2011

Remy_bisonThis recipe of cold-smoked bison from Remy on the Disney Dream may look pretty involved, but Scott Hunnel, who developed the dish, says, “It’s not that difficult.” That’s easy for him to say. The executive chef of Victoria & Albert’s can make intricate recipes look as easy as a boil-a-bag dinner. But Hunnel says the dish is also very adaptable, beginning with the bison. If you can’t find bison or buffalo (check Petty’s Market locally or try vivagourmet.com online), you can switch it out with tuna, in which case you would skip the cold smoking phase. Even if you do have bison, the cold smoke (which is achieved at a temperature under 100 degrees — put ice cubes in the smokebox, says Hunnel) can be skipped. “It just gives it a nice twist,” he says. The recipe is currently offered aboard the ship because of the seasonal availability of blood oranges.

Smoked Bison with Melted Fennel and Leeks, Hearts of Palm Salad And Blood Orange-Tangerine Vinaigrette
Remy / Disney Dream

Serves 8 as an appetizer

1 pound buffalo tenderloin
3 tablespoons fennel pollen
Coarse salt, freshly ground black pepper

For the bison:
1. Cold smoke buffalo for about 35 to 40 minutes. Season each slice with 1/2 teaspoon fennel pollen, salt and pepper to taste.
2. In sauté pan over high heat, sear meat until golden brown.
3. Bake at 400°F for 5 minutes or until medium rare. Carve evenly into 24 slices.

Melted Fennel and Leeks
1 pound fennel, thinly sliced, bulb only
1/4 cup olive oil
1 pound leeks, white part only, thinly sliced
1 cup white wine
Coarse salt, freshly ground black pepper
Pinch of sugar

For the fennel and leeks:
1. In a sauté pan over medium heat, sauté fennel in oil olive for about 5 minutes until translucent. Add leeks and sauté until juices are released, about 5 minutes. Stir in wine to deglaze the pan; reduce until liquid has been absorbed. Season to taste with salt, pepper and sugar.

Hearts of Palm Salad
1 cup fresh hearts of palm, sliced in half rounds
1 cup jicama, diced small
1/2 cup radish, diced small
2 black radishes, julienned, for garnish
1 blood orange, sliced into segments, for garnish
Coarse salt, freshly ground black pepper

For hearts of palm salad:
1. Trim and clean hearts of palm. Blanch in salted water for about 3 minutes; shock in ice water, then cut into 1/8-inch rounds.
2. In a small mixing bowl, stir together jicama, hearts of palm and radish; toss with white balsamic vinaigrette (recipe follows). Garnish with black radishes and blood orange. Season to taste with salt and pepper.

White Balsamic Vinaigrette
2 tablespoons finely chopped shallots
1 teaspoon Dijon mustard
2 tablespoons white balsamic vinegar
4 tablespoons olive oil
Coarse salt, freshly ground black pepper

For white balsamic vinaigrette:
1. In a small mixing bowl, stir together shallots, mustard and vinegar. Slowly whisk in olive oil. Season to taste with salt and pepper.

Petite Greens with Blood Orange-Tangerine Vinaigrette
1/2 teaspoon shallots
1/2 teaspoon garlic
2 tablespoons blood orange reduction
1/2 teaspoon Dijon mustard
1 tablespoon blood orange vinegar
1 tablespoon chardonnay vinegar
2 tablespoons olive oil
2 tablespoons orange oil “O” brand
2 cups petite greens
Lavosh crackers, for garnish
8-year balsamic vinegar, for drizzling salad

For petite greens and blood orange tangerine vinaigrette:
1. In blender, add shallots, garlic, blood orange reduction, Dijon mustard, blood orange vinegar and chardonnay vinegar. Slowly drizzle in olive oil and orange oil.
2. Toss with greens.

To assemble
Place three slices of buffalo on each plate. Top with fennel-leek mixture, then hearts of palm salad. Garnish with blood orange and black radishes. Toss petite mixed greens in blood orange tangerine vinaigrette. Serve with lavosh crackers and a drizzle of balsamic vinegar on the plate.


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