Bison and Bulgur Wheat Cakes with Citrus Butter-Nut Squash and Black Bean Gravy

Resolution 2009! Each year at this time I renew my commitment to take care of myself.

My vow renewal includes, eating right, exercise religiously, and drinking more water. How dreadfully boring is that? I clearly needed more motivation …soooo, to spice things up a bit, I’ve taken up snow skiing and my Pilates machine should be here in about a week. (I hope I get it out of the box before June.) In addition to spicing up my exercise regime, I’m spicing up my recipes too, by infusing them with ethnic flavors from around the world. This months recipe is inspired by my Sierran heritage, a modification of my families Kibbeh recipe and is also included in our “January Resolution 2009 Special”. Cheers to a Healthy, Happy New Year! Enjoy – Jill

Serves 8 or 16 starter courses

Bison and Bulgur Wheat Cakes

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.