Chef Fred Duerr of the Rising Sun Inn in Telford is treating our taste buds to his delicious recipes again. 

Pan-Seared Mahi-Mahi
with spinach, mandarin oranges, and Thai chili ginger sauce

4 4oz. mahi-mahi filets 1” thick
4 oz. orange segments
4 oz. spinach
Splash of white wine

½ c Thai sweet chili sauce
¼ c ginger sauce
Pinch of sesame seeds

Sauté mahi-mahi 3-5 minutes each side. Sprinkle with sesame seeds.
Add spinach, oranges, chili, ginger sauce, and wine. Cook 3 minutes.
Pour over fish.

Buffalo Chili
3 lbs. ground Buffalo meat
3 cups chopped tomato and juice 24 oz. can
3 cups canned red kidney beans washed and drained
2 cups diced onions
1 cup diced green pepper
1 cup diced red pepper
1 tablespoon chopped garlic
12 oz. beer your favorite brand or water
1/2 cup diced canned jalapeño pepper
4 oz. tomato paste
1 Tablespoon Paprika
1 Tablespoon Chili powder
1 1/2 Tablespoon Ground cumin
1 cup grated cheddar cheese
Salt and pepper

Combine 2 tablespoon salad oil and bison meat in a hot pot brown for 5 minutes. Add onion and garlic, cook for 5 minutes turn down to medium heat and add all peppers. Cook for 2 minutes. Add all spices cook for 2 minutes. And add 12 oz. of beer. Cook for 5 minutes and add tomatoes, tomato paste and kidney beans. Bring to a boil and simmer 15 to 20 minutes. Serve in a bowl. Top with cheddar cheese. Enjoy!

“Buffalo Cowboy Steaks ”

Pinch of salt, and paper
2 -1 lb. buffalo cowboy steaks
Grill to your liking.

Carmalized Onions
2 cups sliced onions
1 tbl butter
¼ cup Worcestershire sauce
¼ cup balsamic vinegar

Sautee onions in butter 3-5 minutes and then add balsamic vinegar and Worcestershire sauce. Cook an additional 3-5 minutes.
Top the sauce on the steaks.