Since last month…

…I have stepped back in at Wild Idea as the “fill in” GM and Plant Manager. The 4:30am alarm comes way too early, and sporting a hairnet and hardhat is less then glamorous. But mostly, I’m enjoying it.

There are of course the daily rewards of finding solutions to problems, streamlining our work to become more efficient, and the good feelings that come, after putting in an honest days. But the best part, is working with the plant crew, a hardworking, talented team of butchers and packagers, that not only know their jobs well, but are also most entertaining. Our sales and shipping team are most impressive, with unparalleled customer service, which many of you have experienced first hand.  But this month I would like to take a little of your time and introduce to you our cast of characters that make up our plant team.

Starting from the left, is Cliff, who we also call “Ice Man”. Cliff stands at 6’6”, and has hands as big your head. Five years ago he couldn’t stand retirement and went to work for Dan one day a week on the moveable harvester. A heart attack slowed him down a bit, but he has recovered fully and continues to work a couple days a week with us. His skill, strength, and good sense are very much appreciated. Next we have “the Man with Three Names” – Shane, Maynard, and one other that I can’t print. Shane’s fine cutting skills turn large primals into beautiful steaks. He is “mostly” cheerful, with his Lakota humor keeping everyone in stitches. Next in line we have “On Fire Chris”, who’s boning skills are second to none. Chris knows how to get work done and is the motivator of the plant, which is also why he is the coach for his son’s football team. Next in line we have Lonnie, who is the “Jack of All Trades”. Lonnie works in the plant wherever needed, and also works for SHA. He recently became the proud dad to son number two. Not pictured is Jerry, also known as “Jerryrigger”. Jerry’s ability to fix anything with minimal resources comes in handy with our limited repair budget.  He is also SHA’s sharp shooter & truck driver. And lastly, but certainly not least is Belinda. Belinda leads our packaging department and does a most excellent job. She also has a very colorful way with words and maintains a certain level of aggressiveness, earning her the enduring nicknames of “Tussle” & “Sassaphrass”.
As a show of our appreciation, and to keep all fueled during their laborious work, we have 3 staff meals a week. I occasionally will test out a recipe on them. This week I introduced them to Buffalo Cacciatore with Polenta. When I told them what we were having, Shane replied, “I don’t know what you just said, but you talking like that is giving me gooses bumps”, which got a round of laughs! It turned out just great, so good that I want to share it with you too.

Thanks for allowing me the opportunity to introduce our talented team to you. We all greatly appreciate your support that keeps our little plant and families going. Cheers! Jill

Buffalo Cacciatore with Polenta (serves 6 to 10)

This recipe was inspired by my friend Maria’s grandmother, Gelsomina. I have stayed true to Gelsomina’s seasonings, and have substituted only those ingredients that I felt she would have approved of (wine instead of water and fresh tomatoes for tomato paste), and of course buffalo in place of chicken.

Ingredients:

• 1 – 3 lb. buffalo roast cut into steaks or 3 lb. Stew Meat
• 2 – Tbl. olive oil
• 1 – Tbl. Italian seasoning
• 1 – tsp. paprika
• ¼ – tsp. allspice
• ¼ – tsp. cinnamon
• 1 – tsp. salt
• 1 – tsp. black pepper
• 1 – onion, diced
• 3 – cloves garlic, chopped
• 2 – cups white wine
• 4 – ripe tomatoes, peeled and chopped, plus juice
• 2 – Tbl. ketchup (or tomato paste)

Instructions:

1. Pre-heat oven to 400 degrees
2. Rinse meat and blot dry.
3. Mix all dry spices together and rub into meat.
4. Over medium high heat, heat oil in heavy sauté pan and brown meat. You may need to do this in two batches.
5. Place browned meat in heavy casserole dish.
6. Add onion and garlic to sauté pan and sauté for 4 minutes.
7. Deglaze pan with wine, and add tomatoes and ketchup or paste. Bring to a boil.
8. Pour tomato sauce over meat and cover casserole dish. Place in hot oven and braise for 1.5 hours. Check for tenderness and continue braising if needed.
9. Prepare polenta as directed.
10. Spoon polenta on serving platter and top with Buffalo Cacciatore.

Note: Gelsomina also had a couple of side notes: *You do not have to raise your own chickens (buffalo) to make the dish. *And, you can add black olives and mushrooms if you like. I sautéed the mushrooms and olives and added to platter, giving eager eaters the option.

Gelsomina and her husband Caesar immigrated to America in1899, where the settled in the upper peninsula of Michigan. Their story is beautifully written by Maria in her book “Gelsomina’s Story of Ceasar Lucchesi”, which can be purchased, at thelucchesistory.com.

Wine Pairing:  2007, Chianiti Rufina, Tuscany Italy