Updates from the Office

A year ago due to staffing changes, I found myself back in the trenches of Wild Idea Buffalo Company. And what a year it has been! We have:  increased our production to keep up with demand, established and launched delicious smoked products that are ALL nitrite free, and have started to create a heat and eat entrée line from the Wild Idea Buffalo Kitchen to make eating healthily easier for folks that already have too much on their plate. All the above validates that more consumers care about where their food comes from, and that sustainable food is moving forward, one bite at a time! It also means that we were able to put a few more people to work! Our new additions to the Wild Idea Buffalo team bring new talents to the table assisting us in continuing to offer you the best red meat on the planet.

Wild Idea Buffalo Plant Crew

I would like to take the opportunity to introduce the whole plant crew to you. Back left: Kevin Marshall, Cliff Allen, Cyril White Eagle, Roberto Rodriquez, Chris White Eagle, Shane Brown. Front left: Valerie Flanagan, Mia Fast Horse, Nancy Kungel and Zech Brown.

With such a talented crew, I have started to transition back to some of the projects that I had put on hold, with the main one being “the cookbook”.  I’m looking forward to being back in the kitchen testing new recipes and refining old ones, and then making the cut of what stays and what goes. I will be relying on many of you to assist with that process, by being recipe testers.

This month’s recipe will definitely make the cookbook.  It takes a little more effort then a quick burger on the grill, but I think you will find the results worth it! Wishing you all a delicious summer. Jill

Southwest Buffalo Burger

Southwest Burger *The winner and favorite in our buffalo burger cook off!

(makes 3 to 4 burgers or 8 to 10 sliders)

Ingredients:

1 1 lb. Wild Idea Ground Buffalo
1 Tb. olive oil +
1 tsp. salt
1 tsp. black pepper
1 tsp. cumin
1 tsp. garlic powder
1 cup pepper jack cheese, small cubes
½ cup (2) green chili’s, roasted, peeled coarse chopped

Pico de Gallo

Jalapeno Hollandaise

Buns of choice

Preparation:

1.)   Mix meat, olive oil, spices, cheese and chili’s together in bowl with hands and portion into desired patty size.
2.)   Refrigerate for ½ hour to assist with binding.
3.)   Preheat clean grill to 500*+.
4.)   Brush burgers with a little extra olive oil and place burgers on hot grill, grilling 2 minutes each side. Keep grill lid closed.
5.)   Brush with olive oil and grill ½ minute each side to give burger a bit of a crust.

Serve on buns and top with Pico de Gallo and Jalapeno Hollandaise! Accompany with *Tequila, Lime Buffalo Chips. *Recipe included with purchase.

Pico de Gallo (makes 2 cups)

Ingredients:

1¼ cup finely diced cherry tomatoes
½ cup finely diced onion, white, red or green
¼ cup finely chopped cilantro
1 Tb. sugar
¼ tsp. cardamom
½ tsp. each: coriander, cumin, salt & pepper
Juice of 1 – Lime

*optional: pinch of cayenne

Toss all ingredients together. Season to taste.

Jalapeno infused Hollandaise

Ingredients:

2 organic eggs, yolks only
½ teaspoon coarse mustard
½ teaspoon garlic, chopped
2 tablespoons lemon juice
½ teaspoon black pepper
1 Jalapeno, roasted, peeled and seeded
1 stick salted organic butter, melted

1.)   Place all ingredients in blender and puree.
2.)   With blender going, slowly add melted butter. Blend until mixture becomes thick.

Place leftover hollandaise in container and store in refrigerator for up to 5 days. Use as a spread on sandwiches or as a dip for crudités.