My Favorite Spices

May 2013, Story and Recipe: By Jill O’Brien

As spices go, my quintessential favorite trio, are the three C’s, cardamom, coriander and cumin. These spices compliment the sweet grassiness of 100% grass-fed bison beautifully. With the upcoming Cinco de Mayo celebrations and other springtime fiestas, it’s the perfect time to incorporate them into your recipes. Using this trio of C’s I have down, but there is another C word that frightens me; it is not a spice, but a cooking device, called the “Crock Pot”. It frightens me because I know nothing about cooking with them, except for warming something up that has already been cooked.

A couple of weeks ago, I was helping a customer who was ordering for the first time and he was selecting items that he could prepare for his family using a “Crock Pot”. Ribs were a favorite of his boys, and asked that I enclose recipes for Crock Pot cooking. After hanging up, I quickly called my sister Teresa for some tips and modified other recipes that I thought would work well. Then I made a resolution to master the Crock Pot, or at least provide you with a handful of solid recipes.

The warmer temperatures this time of year move us outside for most all cooking as we are an air condition free household. And although I enjoy the grilling season, there are many nights when I arrive home that I wish there was a hot meal waiting.

The below recipe is the first in a series of Crock Pot recipes to come. It is easy to prepare and like many other recipes included with our May Special, it incorporates the quintessential trio of C’s, light citrusy flavors – perfect for spring! Salud! Jill

Buffalo Mexican Soup

Caldo de Bisonte (Bison Soup)

Crock Pot Notes: The first rule is, know your Crock Pot heat cycle temperatures. After my first failed recipe attempt, due to my Crock Pot low setting being too hot, I replaced it with a newer model that has more options. Low should be a simmer with small bubbles breaking the surface, no more then 200*. Recipe Notes: Vegetables are often left in larger pieces and corn still on the cob, I think mostly for presentation. For eating convenience I have made them spoon size edible.

 Ingredients:

• 1 Tb. olive oil
• 1 3 lb. pkg. Wild Idea Buffalo Short Ribs
• 2 tsp. salt
• 2 tsp. black pepper
• 2 tsp. cumin
• 2 tsp. coriander
• 1 tsp. cardamom
• 2 tsp. oregano
• 3 cloves garlic, minced
• 1 quart water
• 1 10 oz. can diced tomatoes
• 2 cups buffalo stock or organic chicken broth
• ¼ cup fresh lime juice
• ½ cabbage, chopped
• ½ onion, chopped
• 4 carrots, peeled and sliced
• 6 to 8 new potatoes, par-boiled and quartered
• 2 small zucchini, quartered and sliced
• 1 16oz. bag frozen corn

Preparation:

1. Pre-heat Crock Pot to highest temperature.
2. Rinse ribs, pat dry and cut into 3 to 4 pieces, with bone in each piece.
3. Mix all of the dry spices together and divide into two dishes.
4. Add ribs, half of the spice mixture, water and diced tomatoes to Crock Pot, cover and bring to a boil.
5. Reduce heat to low and set Crock Pot for 8 hours.
6. Skim off any visible fat or foam from the top. (At this point you can refrigerate, allowing fat or foam to settle on top, making it easy to remove. I would allow ribs & broth to set over night or until ready to use. Bring to full heat and continue.
7. Turn heat to high. Add additional stock and remaining spices and allow it to come to boil, this step for ½ hour. Pour yourself a glass of wine and go sit on the deck.
8. Add vegetables to Crock Pot and bring to boil. Reduce heat and simmer for ½ hour. Freshen your wine, return to deck or garden.

Season to taste. Serve in bowls and garnish with cilantro or *Pico de Gallo. *Recipe included with purchase. Accompany with grilled quesadillas or warm tortillas and lemons or limes.

Wine Pairing: Clos du Bois Fume Blanc