Serves 8 or 16 starter courses
Ingredients:
½ cup bulgur wheat
½ cup warm water
1 small onion, chopped
1 teaspoon salt
2 teaspoon black pepper
1 teaspoon cumin
1 teaspoon allspice
½ teaspoon cinnamon
1 pound ground bison
4 tablespoons olive oil
2 tablespoon fresh parsley, chopped + additional sprigs for garnish
1.) Place bulgur wheat and warm water in bowl, cover and let soften. About 1 hour.
2.) In food processor add onion and seasonings and mix.
3.) Add bison and process, adding 2 tablespoons of oil as it is processing.
4.) Add bulgur and mix in thoroughly.
5.) Add parsley and pulse process.
6.) Remove mixture and form into cakes.
7.) In sauté pan over medium heat, heat 1 tablespoon of oil and place half of the cakes in the pan. Cook for 2 minutes each side. Remove, and place on paper towel. Add the remaining tablespoon of oil and cook the second batch.
8.) Serve the bison cakes on citrus butternut squash, drizzle with black bean gravy and garnish with parsley sprig.
Citrus Butter-Nut Squash
Serves 6
Ingredients:
1 Butter Nut Squash, halved and seeded
½ cup water
3 tablespoons basil olive oil
¼ cup orange juice concentrate
2 teaspoons salt
1 tablespoon black pepper
½ teaspoon cayenne
1.) In 375* preheated oven, pour water in baking pan and place squash skin side down in pan.
2.) Bake for 1 hour.
3.) Remove squash from skin and place in mixing bowl.
4.) Add remaining ingredients and mix well.
5.) Reheat in microwave.
Black Bean Gravy
Ingredients:
1 15 ounce can black beans
1 5 ounce can crushed tomatillos
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon lime juice
1.) In food processor mix all gravy ingredients and puree. This can be made ahead.
2.) When ready to use, heat gravy in a saucepan over low heat on stove. Gravy will darken as it heats.
Wine Pairing: Seghesio – Sonoma County 2007, Zinfandel
Fruit and berry aroma’s with a hint of spice. A nice balance of juicy fruits and integrated tannins give this wine a silky smooth finish.