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Sunrise Chef: Fred Duerr

Published On: Feb 07 2014 07:23:13 AM CST
Updated On: Feb 20 2014 03:57:34 PM CST

Sunrise Chef Fred Duerr

Chef Fred Duerr of the Rising Sun Inn is at it again!  His amazing recipes are always gobbled down by the 69 News at Sunrise crew.  If you haven't tried Fred's restaurant -- you should!  Valentine's Day might be a great time to try.  You can find his special Valentine's Day menu here.

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!
  

Bison Tenderloin and Shrimp

4 - 4 ounce bison tenderloin steaks
1 lb shrimp
½ cup tomatoes concasse
1 tablespoon garlic
1 tablespoon shallots
½ butter
1 tablespoon brown gravy
1 lemon


Flour salt and pepper steaks sautéed till desired temp
2-3 minutes each side over medium to hot heat.
Remove steak and add tomatoes, shallots, garlic
lemon juice then butter. Top steaks with shrimp and
drizzle with brown gravy.

Rack of Lamb
Ingredients
2 lamb racks (about 8-9 ribs each)
½ cup extra-virgin olive oil, plus 2 tbsp.
4 garlic cloves, unpeeled and crushed
2 4-inch rosemary sprigs, crushed
6 thyme sprigs, crushed
4 rosemary sprigs for garnish
Freshly ground black pepper
Sea salt

Directions
Clean rib bones (scrape off meat and sinew with a sharp knife).
Cut racks in half so each has four ribs.
Mix olive oil, garlic, crushed rosemary and thyme sprigs in a large bowl.
Add lamb, coal well.
Grind black pepper over all.
Wrap and marinate overnight.
Next day remove lamb and scrape off herbs.
Preheat over to 400 degrees.
Heat large sauté pan over medium-high and add 2 tablespoons of olive oil.
Season lamb with salt.
Sear fat side down until golden (approx. 7 minutes).
Turn over so fat side is up and roast in preheated over 20-30 minutes.
Let rack rest ten minutes before cutting.