The process of wet aging grass-fed meat turns moderate cuts into prime tender cuts. The trick to the success is planning in advance, giving enough time for the wet aging to work it’s magic. Ingredients: 1 – 3 pound Sirloin Tip Roast 2 – tablespoons olive oil 1 – tablespoon sea salt 1 – tablespoon black pepper 2 – teaspoons onion powder 2 – teaspoons garlic powder 1 – teaspoon thyme leaves 1 – cup buffalo stock or organic beef stock ½ – cup red wine 2 – tablespoons butter Preparation: 1) Place frozen roast in it’s packaging on a plate and place in the back of your refrigerator. Allow roast to wet age for two weeks, turning roast over every 3 days. 2) Remove wet aged roast from the package in a clean sink and rinse under cold water. Pat dry with paper towels, and place on a platter. 3) Mix olive oil and seasonings together and rub into the roast. Cover and let roast rest at room temperature for two hours before cooking. Cooking Options: Method One – Hot & High, then Low & Slow 1) Preheat oven to 500°. 2) Place roast in a heavy roasting pan and place in the oven for 12 minutes. 3) After 12 minutes, shut the oven off and leave the roast in the oven for two and a half hours. DO NOT OPEN THE DOOR. 4) Remove roast from oven and place on a cutting board or platter. Slice the roast thin on the bias, keeping slices tightly together. Transfer the sliced roast onto a baking sheet. Pre-heat oven to 500°. 5) Place roasting pan on stovetop over medium high heat. Stir in stock and wine scraping up the bits for the bottom of the pan. Bring to a boil, then reduce heat to medium and allow au jus to reduce to about 1 cup. Whisk in butter and season to taste. 6) While au jus is reducing, place sliced roast into the pre-heated hot oven, for 7 minutes to re-warm the outside of the roast. Remove roast from the oven and return to a platter or cutting board. Serve and pass with au jus. Method Two: Low & Slow 1) Pre-heat oven to 210°. 2) Place roast in a heavy roasting pan and place in pre-heated oven. Roast at 210° for 30 minutes. Reduce heat to 190° and continue to roast for 5 hours. 3) Remove roast from oven and place on a cutting board or platter, cover with foil and allow the roast to rest for about 10 minutes. 4) While the roast is resting place roasting pan on stovetop over medium high heat. Stir in stock and wine scraping up the bits for the bottom of the pan. Bring to a boil, then reduce heat to medium and allow au jus to reduce to about 1 cup. Whisk in butter and season to taste. 5) While au jus is reducing, slice roast thin on the bias. Serve and pass with au jus.
Buffalo Pot Roast
Nothing represents “comfort food” more than a traditional pot roast. Wild Idea’s 100% grass-fed, rich and slightly sweet bison roast, braised until tender and juicy, nestled in a bed of potatoes and carrots, and covered with pan gravy, says it all! Always a favorite, but this savory, one pot meal is a wonderful way to welcome the fall! Ingredients: Serves 6 to 8 1 – 3 pound Wild Idea Buffalo Chuck Roast 2 – tablespoons olive oil 2 – teaspoons sea salt 2 – teaspoons black pepper 2 – teaspoons garlic powder 2 – teaspoons thyme, or two to three sprigs fresh thyme *I use half fresh & half dried. 1 – teaspoon rosemary, or one to two small fresh sprigs *I use half fresh & half dried. 1 – teaspoon oregano, or one sprig oregano *I use half fresh & half dried. 2 – onions, 1 diced and 1 quartered 1 to 2 tomatoes, coarse chopped 5 – cups buffalo, vegetable or organic beef stock 2 – bay leaves 6 – potatoes, quartered 3 – celery stalks, quartered 4 to 6 – carrots, peeled and quartered ½ – cup red wine 1 – tablespoon corn starch, or more if needed Preparation: 1) Preheat oven to 225°. Rinse bison roast, pat dry and remove string. *Removing string is optional; I usually remove for this preparation, so I don’t loose the seasoning in removing after cooking. 2) Mix all the dried seasonings together. Rub the roast with 1 tablespoon of the olive oil, and rub the dried seasoning into the roast. 3) In a heavy pot over high heat, heat the remaining tablespoon of the olive oil. Place the seasoned roast into the hot oil and brown for 5 minutes. Turn roast 3 times, searing for 5 minutes each. *Positioning roast up against the pan sidewalls will help in browning the whole roast. 4) Move the roast to the side and add the chopped onions, lifting the roast so onions cover the bottom and stir occassionally. Allow the onions to cook for about 5 minutes. 5) Add the chopped tomatoes around the roast, the bay leaf, and pour in the stock. Let the stock come to a full boil, then cover and turn off the heat. 6) Transfer covered roast into the preheated oven on the middle rack. Braise the buffalo pot roast for 6 hours. 7) During the last half hour of cooking, add the potatoes, pushing them down into the juices. Cover and increase heat to 375°. 8) Cook the potatoes for 15 minutes, then, add the celery, onion, and carrots. Cover and cook for an additional 15 minutes. Check the vegetables to insure they are cooked through, but still slightly firm. Continue to cook for a few more minutes if needed. 9) Remove the pot roast from the oven, and transfer the roast and the vegetables to a cutting board or platter. Cover with foil. 10) Place the pot with the juices on the stovetop over medium high heat. Bring to a boil. Mix the cornstarch into the wine, and whisk into the bubbling pan juices. If the gravy is not to your desired thickness add more wine/cornstarch mix, until desired consistency is achieved. Season to taste. 11) Carve the roast and pass with gravy and crusty bread.
Bloody Mary Steak Salad
My mother recently sent me an idea for a Bloody Mary Steak Salad, which looked and sounded delicious. There are many renditions of this concoction, and below is my take on this fun recipe. Adjust seasonings to your liking to create your own or incorporate pickled asparagus and green beans for additional taste and color! Ingredients for Steak: *Serves 4 2 – 14 ounce Wild Idea Buffalo Flank Steaks 1 – 6 ounce can spicy V-8 juice *If you don’t like as much spice, use plain V-8. 1 – tablespoon salt 1 – tablespoon brown sugar 2 – teaspoons paprika Ingredients for Salad: 1 – small red onion, diced 1 – cucumber, partially peeled (I use a alternating striping method) & chopped 3 – stalks celery hearts, chopped 2 – pints cherry, grape or pear tomatoes, halved or, 3 tomatoes, coarse chopped 8 – large pimento stuffed olives, sliced, reserve 2 tablespoons of the olive juice 4 – tablespoons rice vinegar 1 – tablespoon horseradish 2 – teaspoons Worcestershire 1 – slosh hot sauce, or to your liking ½ – teaspoon celery seeds, lightly crushed ¼ – cup olive oil fresh lime wedges sea salt & fresh cracked pepper Preparation: 1) For steak preparation, rinse steaks and pat dry with paper towels. Place steaks on cutting board and remove any exterior fat or sinew (there will be very little of this). Using a fine tined fork, pierce steaks on both sides at an angle. Place steaks and V-8 juice in a large plastic bag or covered glass dish. Marinate steaks at room temperature for two hours, refrigerate and marinate for an additional 22 hours. Remove steaks from juice, shaking off excess, and blot with a paper towel. Mix, salt, brown sugar, and paprika together and rub into bison flank steaks. Cover and let rest at room temperature for two to four hours before grilling. 2) While steaks are resting before cooking, prepare salad ingredients. Place diced red onion and chopped cucumber in a bowl and toss with two tablespoons of the vinegar and a pinch of salt & pepper. Let rest to slightly pickle for a minimum of two hours. 3) Add remaining vegetables to the onion/cucumber mix and toss. 4) Wisk together the remaining vinegar, with olive juice, horseradish, Worcestershire, hot sauce, celery seed, and olive oil. Pour half of the dressing into the vegetables and toss. Reserve remaining dressing for serving. 5) Pre-heat grill to 500°, insuring that grill grates are clean. Oil grill grates with before grilling with high heat oil or grill spray. Place flank steaks over hottest heat and grill for one minute each side, closing grill lid during cooking. Remove steaks from grill, place on a cutting board, and cover allowing to rest for 5 minutes before cutting. This will give you a medium rare outcome. 6) On 4 plates or platter, arrange tomato salad. Slice steaks on the bias and place on the tomatoes. Drizzle with additional dressing and finish with a squeeze of fresh lime, another pinch of sea salt, and a couple grinds of cracked black pepper. Serve with icy cold vodka with a squeeze of lime and a splash of chilled tonic.
Top Sirloins with Champagne Grape Conserve & Blue Cheese
Champagne grapes are juicy, flavorful and seedless. They are also adorable, which always helps in making a pretty presentation. The sweetness of the grapes with the savory addition of onion and rosemary is a terrific topping for Wild Idea’s rich, grassy Top Sirloin Steaks. *This time of year champagne grapes are available in most groceries, but if unavailable, cherries would make a great substitute. Ingredients for Steaks: 4 – 5 ounce Wild Idea Top Sirloins (or any prime Wild Idea Steak) 2 – tablespoons olive oil 2 –teaspoons kosher or sea salt 2 – teaspoons black pepper Ingredients for Sauce: *Sauce will make enough for 4 steaks. 1 – tablespoon butter ¼ – cup onion, minced 1 – cup champagne grapes ¼ – teaspoon each salt & pepper 2 – teaspoons sugar ½ – teaspoon, fresh rosemary, finely chopped 2 – ounces blue cheese, crumbled Preparation: 1) Rinse steaks and pat dry. Mix olive oil, salt, and pepper together and rub into steaks. Cover with saran wrap and let rest for two hours before grilling. 2) For sauce, melt butter in a small saucepan, over medium high heat. Add onions, salt and pepper and sauté for 5 minutes, stirring occassionally. 3) Add ¾ of the grapes and heat through. Then lightly smash with potato masher to release juices. 4) Stir in sugar, and reduce heat to low and simmer until juices have reduced to half. 5) Add remaining grapes and stir in to incorporate. Heat through. 6) Remove sauce from heat and stir in rosemary. *Can be made ahead and reheated. 7) Preheat grill to 500°. Grill steaks for 2 minutes on each side, closing grill lid during grilling. Remove from heat, cover and allow to rest for 5 minutes. 8) Plate steaks and top with equal portions of grape conserve and sprinkle with blue cheese. Garnish with fresh grapes and fresh rosemary.
DAKOTA TACOS “Indian Tacos”
It’s county fair and pow-wow time across the country. A favorite food item served at our local festivals is the “Indian Taco” – a wonderful concoction of Fry Bread topped with seasoned bison meat, lettuce, and cheese. Although Fry Bread has a disconcerting history, it has become a connector of past and present generations. It’s also delicious! My secret ingredient in the preparation of the fry bread, is club soda, which makes the dough and bread lighter. I also use coconut oil, which has a good nutritional profile, and is great for deep frying. Be sure to fry at a high enough heat, 375° to limit oil absorption and to give the edges a nice crispiness. The slightly spicy, seasoned meat balances nicely with the creamy, Zesty Sour Cream Dressing. No reason to wait for a fair or a pow-wow to enjoy this crazy good dish! Taco Ingredients: 1 – pound Wild Idea Ground Buffalo Meat 1 – small onion, chopped 1 – tablespoon olive oil 2 – teaspoons chili powder 2 – teaspoons cumin 1½ – teaspoons salt 1 – teaspoon black pepper 1 – teaspoon garlic powder 1 – teaspoon oregano 1 – teaspoon smoked paprika ½ – teaspoon coriander 2 – cups lettuce leaves, or chopped lettuce 1 – cup grated cheddar cheese Zesty Sour Cream Dressing, recipe below Preparation: 1) Measure all spice ingredients, and set aside. 2) In a sauté pan over medium high heat, heat the olive oil. 3) Add the chopped onion and crumble in the ground buffalo. 4) Sprinkle seasonings over the meat, and stir to incorporate, breaking up the meat into smaller pieces as you stir. 5) Cook until meat is browned, about 7 minutes. Cover, set aside, and re-heat when the fry bread is ready. 6) To assemble, place warm fry bread on plates, and top with the hot seasoned meat, lettuce, and cheese. Drizzle with the Zesty Sour Cream Dressing and enjoy! Fry Bread *Recipe makes 4 fry bread servings, with 275 calories per each. Ingredients: 2 – cups unbleached organic flour, plus a half cup more for handling and rolling out 2 – teaspoon baking soda ¼ – teaspoon salt ½ – cup 2% milk ½ cup club soda 3 – cups coconut oil Preparation: 1) Mix flour, baking soda, and salt together in a bowl and sift to incorporate. 2) Add milk and soda and stir in until incorporated. The dough will be slightly sticky. 3) Flour hands and pat dough into a ball, place the dough on a floured surface and divide into 4 equal servings. Using floured hands press portions into a disk shape and roll out into about a six-inch diameter with a floured rolling pin. 4) In a 8 inch diameter saucepan, over medium high heat, heat coconut oil. Oil is at the right temperature when at 375°, or you can test by inserting a wooden spoon into the oil, the oil is ready if it bubbles up around the spoon. 5) Drop fry bread disk into oil carefully, one at a time, cooking about one minute each side or until golden. Place cooked fry breads on a paper bag or paper towels until ready to serve. *Fry Bread is best served soon after cooking, or while still warm. Zesty Sour Cream Dressing Ingredients: ¾ – cup sour cream 2 – tablespoons fresh squeezed lime juice 2 – tablespoons canned, roasted, peeled green chilies with juice, puréed ¼ – teaspoon cayenne pepper, optional or to taste salt to taste Preparation: Mix all ingredients together and whisk to incorporate. Store in refrigerator until needed.
HOT DOG DAYS OF SUMMER
No matter how you like to top your dog, the key ingredient is still the hot dog itself. Wild Idea’s skinless Buffalo Hot Dogs are made from our 100% premium grass-fed buffalo meat and organic seasonings. We also recently introduced a dairy free option, for those with special dietary requirements. So fire up the grill and spread out your favorite toppings. Below are a few of our favorites. Pizza Dog Topping: Pizza Sauce & melted Mozzarella. You might also want to add some Wild Idea’s Buffalo Pepperoni! HLT: Hot Dog, Lettuce & Tomato with Mayo. Wild Idea Buffalo Bacon might be an additional tasty topping too! Relish & Onion Dog: Pickled Relish & Chopped Onions. Keep it Simple: Ketchup & Mustard. Pickled Dog: Peperoncini, Pickled Jalapeños and Red Onions. Chili Cheese Dog: Hot Dog smothered in Chili & Cheese! Other favorite toppings: Coleslaw, Sauerkraut, & B.B.Q Sauce. Wild Idea Buffalo Hot Dogs are featured in the months MONTHLY SPECIAL, which ships for free during the month of August!
Steak Tartare – Korean Style (Yukhoe)
Wild Idea’s Ground Round, starts with 100% pure prairie grass-fed bison. The quality makes it the perfect main ingredient for any Tartare. In this recipe I’ve added some Asian seasoning for the Korean version of this dish, which is called Yukhoe. The Asian seasonings compliment the grass-fed bison nicely, but you could certainly change the seasonings for a Tartare creation of your own! Super good! Ingredients: (makes 2 to 3 entree servings or serve as an hors d’oeuvre) 8 – ounces Wild Idea’s 100% lean Ground Round 2 – green onions, finely chopped 1½ – teaspoons soy sauce 2 – teaspoons sesame oil 1 – garlic clove, minced 8 – cracked pepper turns 1 – Asian pear or pear 1 – tablespoon fresh squeezed lemon juice cucumber & sesame crackers Preparation: 1) Rinse the Ground Round under cold water and wrap with a paper towel to dry. Set aside. 2) Mix onions, soy, sesame oil, garlic, and pepper together in a bowl. 3) Quarter the pear and finely dice one quarter of it. Brush the remaining pear quarters with a little lemon and reserve for accompaniment, slicing just before serving. 4) Add diced pear and lemon juice to the spice mixture and stir to incorporate. 5) Crumble in the Wild Idea Ground Round and mix together with your hands. 6) Transfer to a mold or molds, pressing in to remove empty air pockets. 7) Invert onto plates or platter and serve with sliced cucumber and pear.
Steak Tartare
*Adaptation from Anthony Bourdain’s Les Halles During our recent trip to France for Dan’s Wild Idea book tour we dined at many fantastic restaurants. One dish that we noticed served often and in copious amounts, was Steak Tartare. Upon returning to South Dakota I decided to replicate this recipe with 100% grass-fed buffalo sirloins for a delicious, light, and elegant dish. Ingredients: (serves 2 to 3 entree’s or serve as an hors d’oeuvre) 2 – 6oz. Wild Idea Buffalo Sirloin Steaks, slice very thin and coarse chopped (or any of Wild Idea’s prime steaks) 1 – tablespoon Dijon 2 – anchovy filets, minced 1 –teaspoon ketchup ½ – teaspoon Worcestershire sauce 4 – good shacks of hot sauce 1½ – tablespoons olive oil 2 – green onions, finely chopped 1 – tablespoon capers, rinsed 1 – tablespoon tart gherkins, finely chopped 4 – sprigs Italian parsley, finely chopped 8 – grinds black pepper salt to taste 1 – tablespoon, freshly squeezed lemon juice Preparation: 1) Prep and measure all ingredients but steak and lemon juice, and mix together. 2) Add chopped bison steak and mix with your hands to incorporate evenly. Can be made a few hours ahead of time. * We had leftovers the next day and it was still fabulous! 3) Squeeze in lemon juice just before serving and stir into Tartare. Press into molds of desired portion and press tightly into the mold. 4) Invert onto plate, removing the mold. Serve with salad greens, potato chips, toast points, or crackers.
Beer Bottle Bacon Wrapped Stuffed Buffalo Burger
I was recently forwarded a YouTube clip of the B.B.Q. Pit Boys making Bacon Wrapped Beer Can Stuffed Burgers. For their recipe they used a half-pound of 80% lean ground beef, pork bacon, and then stuffed it with pulled pork, roast beef, and cheese! I wanted to give this a try but thought, “I bet using Wild Idea Buffalo Bacon, and our 95% lean ground buffalo, that I could make a healthier, delicious version”. Below are two options that I think you will really enjoy, and it’s Paleo friendly! Ingredients for Meat: (makes 3 burgers) 1 – pound Wild Idea Buffalo Burger 6 – strips Wild Idea Buffalo Bacon ½ – teaspoon each salt & pepper 1 – tablespoon olive oil 1 – bottle beer Preparation for Meat: 1) Spread meat out onto a plate. Sprinkle the salt, pepper, and olive oil over the meat. Mix the seasoned meat together with your hands and portion into three even sized balls. 2) Transfer the balls of buffalo meat to a platter. Press a beer bottle into the center of the portioned meat and bring the meat that squishes out to the sides, up the sides of the bottle uniformly. 3) Wrap the meat with two pieces of Wild Idea Buffalo Bacon, overlapping the two pieces. Secure bacon with a couple of toothpicks. 4) Remove beer bottle, and stuff with one of the fillings below, pressing in lightly. 5) Pre-heat grill to medium high heat, around 450°. Insure grill grates are clean and oiled. Using a spatula transfer the burgers to the grill, turn the burners that they are directly under the burgers off, and drop the remaining lit burners that are to the sides or side of them to a medium low setting. This will drop your grill temperature to around 325°. Close lid and grill for about 12 minutes rotating burgers halfway through cooking. Move burgers over direct heat, and turn burner to high. Close lid and grill for about two minutes. Remove from grill and serve immediately. *I served the stuffed buffalo burgers with foil wrapped grilled potatoes, which kept all the hot cooking outside. Accompany with a green salad. Caramelized Vegetable and Mozzarella Stuffing Ingredients: 8 – ounces crimini mushrooms, steams removed and sliced 1 – medium sweet onion, chopped 2 – tablespoons butter 1 – tablespoon olive oil ½ – teaspoon each salt & pepper 2 – cloves garlic chopped 1/3 – cup julienned sundried tomatoes, chopped 4 – ounces mozzarella cheese, shredded Preparation: (stuffs 3 burgers) *I prepared outside on grill burner. 1) In a sauté pan over medium high heat, heat butter and olive oil. Add onions, mushrooms, salt, and pepper and sauté stirring occassionally, for about 25 minutes, or until nicely browned. 2) Add the garlic cloves and sundried tomatoes, stirring in to incorporate. Continue cooking for another 5 minutes. 3) Remove pan from heat and allow to come to come to room temperature. 4) Once cooled off, stir in shredded mozzarella cheese. This is sooo yummy, you will be sneaking bites out of the pan! 🙂 Mediterranean Stuffing: (stuffes 3 burgers) Ingredients: 1 – cup chopped spinach ¼ – cup pepperoncini, chopped ¼ – cup kalamata olives, chopped ¼ – cup julienned sundried tomatoes, chopped ¼ – teaspoon each salt & pepper 5 – ounces feta cheese, crumbled Preparation: Mix all ingredients in bowl to incorporate. This is super delicious too!
Drunken Kidneys
Meat guru, Hugh FearnleyWhittingstall, inspired this recipe. In his rendition, he states that, “If you don’t like kidney, or you’re not quite sure, this recipe will convert you.” I fell in the “not quite sure category”, but I also believe it’s important to consume the whole animal, so thought I would give it a try. I was quickly converted. It is a delicious dish, and would make a terrific hors d’oeuvre for your next party. Ingredients: 1 – Wild Idea Buffalo Kidney 1 – cup milk 2 – tablespoons olive oil 1 – teaspoon salt 1 – teaspoon black pepper 1 – cup mushrooms, chopped 2 – tablespoons cider vinegar ¼ – cup red current or plum jelly 1 – cup dry sherry 1 – cup white wine 2 – teaspoons Worcestershire sauce ¼ – teaspoon cayenne, *I added more 1 – tablespoon, Dijon mustard 1 – tablespoon cream or sour cream fresh parsely & chives, chopped Preparation: 1) Rinse kidney, pat dry, and cut into pieces. Place kidney in a bowl and cover with the milk. Soak for 2 to 24 hours. Drain the milk from the kidney and pat dry. 2) In a sauté pan over medium high heat, heat oil. Add the kidney and season with the salt and pepper. Sauté until browned, tossing or stirring occassionally. 3) Stir in the mushrooms and sauté for a couple more minutes. 4) Add the cider vinegar and then the jelly. Stir to incorporate. 5) Add the sherry, wine, Worcestershire, cayenne, and Dijon. Stir to incorporate. Cover, reduce heat to low, and simmer for about 30minutes. 6) Remove lid and stir in cream. Season to taste, garnish with fresh herbs, and serve with toast points.
Summer Sausage Canapés
Sometimes big flavor comes in small bites! This quick hors d’oeuvre can be whipped up in minutes, with just a few ingredients from your fridge. Ingredients: 1 – 12 ounce Wild Idea Buffalo Summer Sausage 24 – rectangular *Italian Style crackers,*They are super thin, extra crispy, and not too salty! 12 – ounces Irish cheddar cheese ¼ – cup mayonnaise 1 – tablespoon horseradish ¼ – lemon, juiced 1 – tablespoon caper juice salt & pepper capers Preparation: 1) Slice the Wild Idea Summer Sausage into 12 circles, and then slice the circles into halves. 2) Slice the cheese into 24 rectangular slices. 3) In a small mixing bowl, mix the mayonnaise, horseradish, lemon and caper juice together. Season with salt and pepper to taste. 4) Stack the cheese and meat onto the crackers. Garnish with the sauce and capers, and arrange on a platter or board. Serve with cold beer!
Sensational Summer Sausage Sandwiches
Cold cuts with garden fresh vegetables stuffed into a hoagie roll will satisfy the hungriest of appetites on a hot summer day. Wild Idea’s 100% Grass-fed, nitrite free Buffalo Salami makes it not only more delicious but healthier, too! Now, how about a picnic? Ingredients: per sandwich 4 – ounces Wild Idea Buffalo Salami 1 – small tomato, sliced 1 – teaspoon olive oil ¼ – teaspoon each, salt & pepper 1 – handful fresh garden greens 4 – fresh basil leaves 2 – tablespoons mayonnaise 2 – tablespoons basil pesto, recipe below 1 – hoagie roll Preparation: 1) Slice the Wild Idea Buffalo Salami into ¼ to ½ inch circles. Remove outer paper rind. 2) Season the sliced tomatoes with the olive oil, salt, and pepper. 3) In a small mixing bowl, mix the mayonnaise and the pesto together. 4) Slice hoagie roll, leaving it hinged. Generously spread the pesto mayonnaise on the top and the inside top and bottom of the hoagie roll. 5) Layer on the Wild Idea Buffalo Salami, seasoned sliced tomatoes, garden greens, and basil leaves. Your masterpiece is complete!
Grilled Steak Tournedos with Sauce Béarnaise
This classic, timeless favorite is simple to prepare, delicious and elegant. A great entree to serve for a dinner party or for a romantic dinner for two! Entree Ingredients: per serving 1 – 5 or 8 ounce Wild Idea Buffalo Tenderloin or Top Sirloin Steak 2 – tablespoon olive oil 2 – teaspoons salt 1 – teaspoon black pepper 1 – organic potato, baked or boiled 3 – spears asparagus, or as many as you like 1 – lemon, quartered Béarnaise Sauce, recipe follows Preparation: 1) Steak: Rinse steak under cold water and pat dry with paper towels. Pour 1 tablespoon of olive oil on a plate and add ¼ teaspoon salt & pepper each. Mix together and roll the steak into the seasoned olive oil. Cover and let rest for 2 hours before grilling. Preheat grill to high heat, 500°. Place prepared steaks on clean oiled grill grate over high heat. Grill steaks for 3 minutes on each side, with grill lid closed during cooking, for medium rare results. Remove from heat, season with a little more salt, cover and rest for 5 minutes. 2) Potato: Bake or boil your potato and allow it to come to room temperature. Slice the potato into ½ inch circles. Over lap the potato slices into a tight pinwheel. Heat 1 tablespoon of olive oil in a sauté pan over medium high heat. Using a spatula, add the potato pinwheel to the pan and season with a little salt & pepper. Cook the potato pinwheel for about 5 minutes or until golden brown. Again, using a spatula, turn the potato pinwheel and cook for an additional 5 minutes or until lightly browned. 3) Asparagus: Wash asparagus, and trim the thicker ends off. Using a potato peeler, peel one of the stalks into asparagus ribbons. Over high heat, bring one cup of water, plus a squeeze of fresh lemon juice and a teaspoon of salt to a boil. Add the asparagus spears and cook for 3 minutes, adding the asparagus ribbons during the last minute. Remove from water and place on a plate lined with a paper towel. 4) To plate, place crispy potato pinwheel in the center of the plate, top with grilled steak, asparagus spears and ribbons, and drizzle with desired amount of sauce Béarnaise. Béarnaise Sauce Ingredients; 3 – egg yolks 1½ – tablespoons lemon juice 1 – tablespoon tarragon leaves 1 – teaspoon black pepper ¼ – teaspoon cayenne pepper, more if desired 1 – stick salted organic butter, melted and still hot 1½ – tablespoon white wine vinegar Preparation: 1) Place egg yolks, lemon juice, tarragon, pepper, and cayenne in a blender and blend until slightly thick. 2) Add the melted, hot butter through the top, smaller opening of the blender while the blender is still running. Blend to incorporate. Sauce should be fairly thick. 3) When ready to serve, flash blend, adding the vinegar at the end. Season to taste. *Left over Béarnaise Sauce makes a great sandwich spread or crudité dip.
Grilled Caesar Salad with Smoked Buffalo Italian Sausage
Recently, our in-house artisan sausage maker has come up with our latest, Wild Idea Buffalo product, Smoked Italian Sausage with Mozzarella. I was in love at first bite! With the grilling season in full swing, I thought it would make a great topping for a grilled Caesar salad. I modified my traditional Caesar dressing by adding ground fennel, which is fantastic, and added a layer of tomatoes. This will be a favorite ranch, summer, go to recipe! I hope you like it too. Ingredients: 2 servings 2 – Wild Idea Buffalo Smoked Italian Sausages with Mozzarella 1 – Romaine lettuce heart, halves 3 – tablespoon basil olive oil or olive oil 1 – tomato, sliced ¼ – teaspoon each, salt & pepper ½ – cup fennel infused Caesar dressing, recipe below Shaved Parmesan Optional – Toasted croutons Preparation: 1) Pre-heat grill to medium heat, about 350°. 2) Place Romaine halves on a baking sheet or platter and drizzle each with a tablespoon of oil. Season with a little salt and pepper. 3) Place the tomato slices on plates, drizzle with the remaining oil, and sprinkle with a little salt and pepper. 4) Place the sausages on the grill, and grill for two minutes with the grill lid closed. 5) Add the Romaine halves and turn the sausages, close the grill lid and grill for another 2 minutes. Turn the Romaine hearts, rotate sausages, and grill for 2 more minutes. 6) Remove sausages and Romaine hearts from the grill, placing the grilled Romaine on top of the tomatoes. 7) Slice the sausages and place on top of the grilled Romaine. 8) Spoon desired amounts of Caesar dressing over the salad and top with shaved Parmesan. Serve with toasted croutons. Fennel Infused Caesar Dressing Ingredients: 2 – cloves garlic 2 – teaspoons ground fennel, add a bit more to taste, if you like 1 – tsp. black pepper 2 – 2oz. tin Anchovy Filets in oil 1 – Tb. lemon juice + ¼ cup lemon juice ¼ – cup shredded Parmesan cheese 1 – farm fresh or organic egg, coddled ¼ cup olive oil Instructions: 1.) In blender, mix garlic, pepper, 1 tin anchovies, 1 T. lemon juice, Parmesan cheese and egg. 2.) With blender running drizzle in olive oil, and mix until well incorporated. Mixture will be thick. 3.) Add additional lemon juice and one more tin of anchovies and flash process. This will help to thin the dressing and will leave larger pieces of anchovies dressing. 4.) Season with additional pepper & garlic, as desired.
Coffee & Chili Rubbed Grilled Export Rib Roast with Redeye Bean Gravy
This most impressive, delicious roast should not be reserved just for holidays! So, fire up the grill and get ready to have the best Prime Rib of your life (that was the consensus at the dinner table)! Adjust cooking time based on the size of the rib roast. *I was feeding a hungry crowd, so I had no time to photograph before serving, but here are a couple of shots of the after meal. Ingredients: 1 – Wild Idea Export Rib Roast, rinsed and patted dry 2 – tablespoons olive oil 2 – onions, peeled and sliced into thick slices 4 – tablespoons finely ground coffee 3 – tablespoons chili powder 1 – tablespoon black pepper 1 – tablespoon smoked paprika 1 – teaspoon ginger sea salt or finishing salt, such as Omnivore Salt Preparation: 1) Place prepped Wild Idea Buffalo Export Roast on a baking sheet and rub with olive oil. 2) Combine all rub ingredients, and rub into export roast. Let export roast rest at room temperature for two hours before cooking. 3) Prepare char grill, creating a hot pile of coals or wood. I used mesquite wood charcoal. Place rack at the highest elevation of the grill. 4) Preheat oven to 500° and place the oven rack in the center of the oven. 5) Place sliced onions on a lightly oiled, shallow rimmed baking pan. Place prepared roast on top of the onions, and place in pre-heated, hot oven for 25 minutes. The roast will become very dark from the rub. 6) Slide hot coals to one side of the grill, and place the seared rib roast over the indirect heat side of the grill. Top the roast with some of the sliced onion from the roasting pan. Insert a meat thermometer into the thickest center of the roast. Open grill vents half way and cover the grill with the lid while the roast is cooking. 7) Grill the seared roast over the indirect heat for about 10 minutes per pound, for a medium rare result. The internal temperature should read 135°. The shape of the roast will effect the cooking time, so be sure to rely on your meat thermometer too, to insure you are cooking to the temperature of your liking. Rotate the roast half way through cooking time and occasionally add more wood chips or charcoal as needed to maintain a grill temperature of 350°. *I prepared a 14 pound roast and my indirect grill time was two hours to reach the 135°. 8) Remove the roast from the grill, place on a cutting board, and cover tightly with foil. Allow tot rest for 15 minutes before carving. 9) Slice with a sharp knife, cutting around the rib bones at the crown base. Season the slices of rib roast with sea salt and pass with Redeye Bean Gravy. Recipe below. So good! Redeye Black Bean Gravy I had heard of Redeye Gravy before, but had never tried it or knew what it consisted of. I researched a few recipes, and decide on one I would give a try. Following it to a tee, I found it to be bland and un-servable. I started again using the base ingredients suggested by most Redeye Gravy recipes and enhanced it with other seasoning for flavor, and beans for a little more richness, which also gave it a nice consistency. It was a big hit. I hope you like it too. Ingredients: 2 – tablespoons butter ½ – onion, diced 1 – cup brewed strong coffee 1 – cup organic, beef broth 2 – teaspoons cumin 2 – …
B.B.Q. Summer Sausage & Shrimp Skewers
Simple summertime grilling recipes that don’t skimp on the “wow” factor are pretty hard to beat. The ingredient combination of this recipe is sensational, but quality ingredients are the key. The number of skewers will depend upon the size of shrimp you purchase. 16 to 24 sized shrimp per pound work well, but larger would be fine too. Seek out wild caught shrimp, no other will do, and of course Wild Idea’s Bison Summer Sausage! Ingredients: 8 – ounces Wild Idea Buffalo Summer Sausage 1 – pound wild caught shrimp (16 to 24 size), peeled & deveined 1 – lemon, cut into wedges 1 – teaspoon lemon pepper 1 to 2 mango’s, peeled and cut into thick pieces 2 – tablespoons olive oil ½ – cup of your favorite B.B.Q. sauce Wooden skewers, soaked in water Cilantro for garnish Preparation: 1) Cut Wild Idea Buffalo Summer Sausage into circle slices and then into pie pieces, in keeping with the size of your shrimp. You may have extra summer sausage. Cover and set aside. 2) Peel, devein, and rinse shrimp. Blot dry with a paper towel. Place in a bowl and squeeze half of the lemon wedges over the shrimp, and season with the lemon pepper. Toss to incorporate and allow to rest for 20 minutes. 3) Skewer the tail part of the shrimp on first, then the summer sausage, securing the meatier part of the shrimp around the summer sausage. Add a piece of mango to the end of the skewer. *The mango pieces can also be added after the grilling. 4) Place on pan and drizzle with olive oil. 5) Grill over medium high heat, for 30 seconds each side, closing grill while grilling. Repeat two more times brushing with B.B.Q sauce while turning. 6) Arrange skewers on a platter and squeeze with additional lemon slices. Garnish with cilantro and drizzle with additional warmed B.B.Q. sauce if desired.
California Benedict "Meats" Buffalo Bacon & Jalapeño Hollandaise
No need to hold the bacon on the vegetarian version of the classic favorite. Wild Idea’s Buffalo Bacon is 100% grass-fed/finished, 100% nitrite free, and 100% delicious! I’ve added a little extra zing with homemade Jalapeño Hollandaise, which brings all the flavors together nicely. Now, what time is brunch served? *Note: My hollandaise sauce is always bright yellow, as the eggs are free range and farm fresh, making the yolks bright yellow to orange. Ingredients: (per serving) 4 – strips Wild Idea Buffalo Bacon 1 – English Muffins, split butter 2 – farm fresh or organic eggs 4 – teaspoon olive oil 2 – cups boiling water salt & pepper 4 – slices fresh avocado, sprinkled with salt & pepper 4 – slices tomato, sprinkled with salt & pepper *optional , baby spinach leaves Jalapeño Hollandaise Sauce – recipe below Garnish options, fresh Jalapeño – diced, fresh cilantro sprigs, lemon or lime wedges Preparation: 1) In a medium size pan, over medium high heat, heat 3 teaspoons of the olive oil. Add buffalo bacon to the pan and cook for about 2 to 3 minutes each side. If you prefer crispier bacon, cook for a bit longer. When cooked remove the bacon from pan and place on paper towels. 2) Simultaneously, toast the English muffins in toaster until slightly golden. Spread hot muffins with desired amount of butter. 3) To poach eggs, pre-crack eggs into individual ramekins. 4) Heat a non-stick pan over medium heat, and add remaining teaspoon of oil spreading it around. Add eggs one at a time quickly, this helps them set individually. This is method is somewhere in-between poached and basted. 5) Immediately add the boiling water and cover. Reduce heat to low, and check after one minute. Cover and cook for another minute. Eggs are done when the top of the egg white is sealed and is white in color. Cooking to this point will still give you a running yolk. Continue to cook if needed or until desired doneness is established. Remove poached eggs from pan with a slotted spoon. 6) Place buttered muffins on plates, top with tomato and avocado slices, cooked buffalo bacon and poached eggs. Season the eggs with a little salt and pepper, and drizzle hollandaise over the eggs as desired. Jalapeño Hollandaise Sauce I’ve added a spicy, little kick to this luxurious favorite sauce. It is terrific on Eggs Benedict, or over steaks, or as a dip. Ingredients: 3 – egg yolks ½ – teaspoon coarse mustard ½ – teaspoon garlic, chopped 2 – tablespoons lemon juice ½ – teaspoon black pepper 1 – stick salted organic butter, melted and still hot 1 – Jalapeño, roasted, peeled, seeded, and coarse chopped Preparation: 1) Place all the ingredients except roasted Jalapeño and butter in a blender and puree until slightly thick. 2) Add melted hot butter through top while blender is still running. Blend to incorporate. 3) When ready to serve, flash blend again, and add the roasted Jalapeño.
Eggs Benedict with Bison Bresaola
Say goodbye to the questionable Canadian Bacon and hello to Wild Idea’s Bison Bresaola! Our Bresaola is brine cured, aged and then slowly smoked for a moister version of this Italian favorite. The subtle tang of the cured meat pairs very well with farm fresh eggs and the buttery, lemony Hollandaise sauce! You’re going to love this rendition! Ingredients: 1 – 8 ounce pkg. Wild Idea Bison Bresaola 2 to 4 – English Muffins, split butter 4 to 8 – farm fresh or organic eggs 2 – teaspoons olive oil 1 – quart boiling water salt & pepper Hollandaise Sauce – recipe below Preparation: 1) Allow Wild Idea Bison Bresaola to rest at room temperature for an hour or two. This will make separating the slices easier. Separate into 4 to 8 piles of meat. 2) In a medium size non stick pan or on griddle, over low heat, heat the piles of Bresaola. About one minute each side. Remove from heat. 3) Toast English muffins in toaster or on griddle until slightly golden. Spread hot muffins with desired amount of butter. 4) To poach multiple eggs, pre-crack eggs into individual ramekins. 5) Heat a large non-stick pan over medium heat, and add oil spreading it around. Add eggs one at a time quickly, this helps them set individually. *This method is in-between poached and basted eggs, but it works great! 6) Immediately add the boiling water and cover. Reduce heat to low, and check after one minute. Cover and cook for another minute. Eggs are done when the top of the egg white is sealed and white in color. Continue if needed or until desired doneness is established. Remove poached eggs from pan with a slotted spoon. 7) Place buttered muffins on plates, top with warmed Bresaola, and poached eggs. Season the eggs with a little salt and pepper, and drizzle hollandaise over the eggs as desired. Sprinkle with a pinch of cayenne or paprika. Hollandaise Sauce *I like my hollandaise a little on the lemony side. If you prefer less, substitute a little water for thinning if needed. If needing to reheat, place sauce in a container and place in a pan of boiling water. Stir to avoid over cooking. Ingredients: 3 – egg yolks 3 – tablespoons lemon juice 1 – teaspoon black pepper ¼ – teaspoon cayenne pepper, more if desired 1 – stick salted organic butter, melted and still hot Preparation: 1) Place egg yolks, one tablespoons lemon juice, pepper, and cayenne in a blender and blend until slightly thick. 2) Add melted hot butter through top while blender is still running. Blend to incorporate. Stop until ready to serve. 3) When ready to serve, flash blend again, adding the last tablespoon of lemon juice. Season to taste.
Bison Fajitas
Bison Fajitas (serves 4 to 6) No need to go out for this Mexican favorite, just follow one of the easy to use preparations below, with Wild Idea’s Pre-Marinated Bison Fajita Strips and you will have a healthy, delicious dinner in a jiffy! You’ll love the convenience and all will love the taste! Ole! Seared Buffalo Fajitas Ingredients: 1 – pound “Ready to Cook” Wild Idea Buffalo Fajita Strips 2 – tablespoons olive oil 2 – bell peppers, seeded and sliced thin 1 – large onion, peeled and sliced thin ½ – teaspoon salt ½ – teaspoon black pepper Accompaniment Ingredients: (as desired) 1 to 2 – tortillas per person, based on size, warmed Avocado, sliced, or guacamole Pico de Gallo or Salsa Sour Cream Shredded Cheese Preparation: 1) In heavy, large skillet, over medium high heat, heat 1 tablespoon of the oil. Add the bison fajita strips evenly to pan. Allow them to sear for a minute before tossing or turning. Sauté for about 4 minutes. 2) Remove from pan and cover with foil. 3) Add remaining oil to the pan and add peppers, onions, and season with salt and pepper. Sauté, tossing occasionally until tender, but still vibrant in color. 4) Slid vegetables to one side of the pan and return the bison fajita strips. Reheat for one minute, tossing occasionally. 5) Serve hot out of the skillet with accompaniments. Stewed Buffalo Fajitas Ingredients: 1 – pound “Ready to Cook” Wild Idea Buffalo Fajita Strips 1 – tablespoons olive oil 1 – 14 ounce can Mexican style, stewed tomatoes 2 – bell peppers, seeded and sliced thin 1 – large onion, peeled and sliced thin ½ – teaspoon salt ½ – teaspoon black pepper Preparation: 1) In a crockpot on high heat, heat the oil. Add the bison fajita strips to the crockpot and allow too brown slightly. 2) Add stewed tomatoes to the crockpot and cover, bringing to full heat. Reduce heat to medium low and allow bison fajita strips to stew for about 45 minutes. 3) Add peppers, onions to the crockpot and stir into the stewed bison fajitas. Season with salt and pepper. Cover and stew until vegetables are tender, but still vibrant in color. 4) Serve hot out of the crockpot with accompaniments.
Vietnamese Bison Steak Salad
A fabulous combination of ingredients! Feel free to use any vegetables of your choice. Not only is it tasty and beautiful, but it’s healthy too! *Optional: Rice Noodles may also be added to this salad. Prepare as directed and place the noodles in the center of the plate. (serves 4) Dressing Ingredients: 1 – cup fresh cilantro, lightly packed 2 – cloves of garlic, about 1 tablespoon 1 – jalapeno pepper, coarse chopped ¼ – cup pure cane sugar ¾ – cup fresh lemon juice, warmed ½ – cup Asian fish sauce ¼ cup sesame oil Preparation: 1) In a blender, purée the cilantro, garlic, sugar, and lemon juice. 2) While the motor is still running, add the remaining ingredients. Set aside or refrigerate the dressing until needed. Salad Ingredients: 1 – 1 pound Wild Idea Buffalo Steak Strips 1 – tablespoon olive oil ½ – small red cabbage, finely julienned ½ – red onion, finely julienned 2 – carrots, finely julienned or use peeler for ribbon effect 1 – yellow bell pepper, finely julienned or zucchini ribbons ½ – cucumber, diced ½ – cup fresh mint, julienned ½ – cup fresh basil, julienned Preparation: 1) Rinse the Wild Idea bison steak strips and pat them dry. Place them in a glass dish and drizzle with 1/2 cup of the dressing. Marinade for 2 to 4 hours. 2) Place red cabbage in a bowl and sprinkle with a little salt. Squeeze cabbage to tenderize. Add the red onion and toss together. 3) Mix cucumber, mint, and basil together. Add ¼ cup of dressing to the cucumber mixture and set aside to marinade. 4) Arrange julienned or ribbon vegetables on 4 plates. 5) Remove the bison steaks from the marinade, shacking off the excess. 6) Over high heat, heat the olive oil and sauté the bison strips for about 4 minutes, tossing to turn occasionally 7) Place the seared steaks on top of the julienned vegetables, drizzle with desired amount of dressing, and sprinkle with the cucumber mixture.
Breakfast Sausage & Egg Buttermilk Biscuit Sandwiches
My mothers buttermilk biscuits, made with fresh, homemade buttermilk, were a family favorite. What makes them even better is Wild Idea’s Buffalo Breakfast Sausage, a farm fresh egg, and cheddar cheese! You will have not only a tasty sandwich, but the energy to start your day. These are great for kids of all ages, and for when you are on the go! Ingredients: 1 – pound Wild Idea Breakfast Sausage 1 – tablespoon oil 4 – ounces cheese, slice 4 – farm fresh or organic eggs 4 – buttermilk biscuits salt & pepper butter Preparation: 1) Portion out Wild Idea Buffalo Breakfast Sausage into four patties. 2) Brush sauté pan with a little oil, over medium heat, and place patties into heated pan. Cook for about 4 minutes on each side. During the last two minutes of cooking, add the cheese slices and cover the pan to melt cheese. 3) While sausage is cooking, heat remaining oil in sauté pan, over medium heat and add your eggs. Season with salt and pepper, cover, and cook until the yolk is medium, about 4 minutes. This will make for a soft, but not runny or hard yolk. 4) To assemble, butter the warm biscuits with butter, top with cheesy sausage patty and egg. Buttermilk Biscuits (makes about 12 biscuits, but is determined by size of biscuit cutter) Terrific warm with butter & jam! Ingredients: 2 – cups unbleached flour 1 – tablespoon sugar 4 – teaspoons baking powder ½ – teaspoon salt ½ – cup butter, chilled, sliced 1 – dollop real mayonnaise ½ – cup buttermilk Preparation: 1) In mixing bowl, whisk together dry ingredients. 2) Cut in the butter, until mixture is course crumbles. 3) Add the mayonnaise and the buttermilk and mix until just incorporated. 4) Place dough on lightly floured surface and knead, about 20 times. 5) Roll out to 1” thick and cut with biscuit cutter, pressing down, but not twisting. 6) Bake at 450°, for 8 to 10 minutes, or until golden brown.
Salami, Onion, & Jalapeno Sandwich
This sandwich received national attention on NPR, during Dan O’Brien’s book review for Stolen Horses. In the book the sandwich is constructed with great attention to detail and is a laugh out loud scene. The sandwich is as delicious as the novel! Serve with milk, to balance the jalapeño heat, or use pickled jalapeños to avoid the heat. Ingredients: (per sandwich) 2 – slices sourdough bread, cut on the bias 4 to 6 – slices Wild Idea Buffalo Salami, cut on the bias 1 or 2 slices – Vidalia onion, cut on the bias 1 – fresh jalapeño, sliced very thin Dijon Mustard Preparation: 1) Prepare all ingredients as suggested above. 2) Generously spread the Dijon mustard on both slices of sourdough. 3) Nestle the salami slices into the mustard, as many as you like, on top of one of the mustard covered bread slices. 4) Top with one or two slices of the Vidalia onion, and desired amount of thinly sliced jalapeno. 5) Cover with the other mustard covered bread slice and cut in half. Excellent, sublime, divine, and bueno!
Bison Sausage stuffed Pomme de Terre
It makes great sense to put 100% grass-fed bison meat inside the apple of the earth. Golden roast potatoes, with our Wild Idea Buffalo Breakfast Sausage and blue cheese make for a wonderful combination. Insure you purchase organic potatoes to avoid the harsh chemicals that are used in growing regular potatoes. These savory and scrumptious, sausage stuffed potatoes are terrific for brunch or as hors d oeuvres. Makes 24 to 35, depending on the size of your potatoes. Ingredients: 1 – pound Wild Idea Buffalo Breakfast Sausage 6 – ounces blue cheese, crumbled 1 – teaspoon salt 1 – teaspoon black pepper 1 – pound organic baby golden or red potatoes 2 – tablespoons olive oil ½ – teaspoon garlic salt ½ – teaspoon black pepper Preparation: 1) In a sauté pan, over medium high heat, crumble in the sausage. Stir occasionally to evenly brown sausage. When sausage is browned remove from the heat and allow too come to room temperature. 2) Boil potatoes until tender, but still slightly firm. Drain and cool to room temperature. 3) Place cooked buffalo sausage into a food processor and pulse process for 15 seconds. Add crumbled blue cheese, salt and pepper, and process again to incorporate. 4) Cut potatoes in half while still slightly warm, and spoon the inside of the potato out. Reserve for other use. 5) Rub the outside and lip of the potato shells with the olive oil and season with garlic salt and pepper. Place hollow side down on a baking sheet and toast in a 400° oven for 10 minutes, or until golden brown. 6) Remove from oven, turn hollow side up, and allow to come to room temperature. Fill the hollow toasted potato shells with the buffalo sausage cheese mixture. *At this point you could cover and refrigerate, and bake at a later time. 7) Place stuffed potatoes in a 400° pre-heated oven and bake for 7 minutes, or until sausage is heated through. 8) Remove from oven and transfer to a serving platter. Top with sundried tomato relish. Sun-dried Tomato Relish Ingredients: 4 – ounces sundried tomatoes in oil, drained and diced 3 – green onions, diced ¼ – cup cilantro, chopped 1 – fresh lemon, juiced 1 – tablespoon real maple syrup pinch cayenne salt and pepper to taste Toss all ingredients in a bowl and season with salt and pepper to taste.
Bresaola, Manchego & Pear Salad
Bresaola, Manchego, & Pear Salad Our in-house artisan charcuterie expert, Valerie Flanagan has nailed our newest product item, “Bison Bresaola”! Although it is delicious by itself, I paired it with Manchego cheese, pear, and balsamic syrup, for a dynamo combination. You are going to love this product and the salad! Enjoy. Ingredients: (per serving) 2 – ounces Wild Idea Bison Bresaola 2 – ounces Manchego cheese, shaved 1 – quartered pear, sliced 2 – handfuls of baby arugula ¼ – cup roasted pecans 2 – teaspoons olive oil squeeze of fresh lemon Balsamic syrup cracked black pepper Preparation: 1) Place arugula in bowl and drizzle with olive oil and fresh lemon juice. Toss together to coat evenly. 2) Place greens on plate and arrange Bison Bresaola, Manchego, and pear on top of salad. 3) Sprinkle with roasted pecans, drizzle with desired amount of balsamic syrup, and finish with a twist of black pepper.
Bison Ox-Bone Stew
Bison ox-tails simmered in tomato and red wine sauce for hours until the meat falls of the bone, makes for a delicious, flavorful, one pot meal. Serve with crusty bread and a glass or two of vino! Serves 4. Ingredients: 2 – pounds Wild Idea Buffalo Ox-Tails, rinsed and patted dry 1 – tablespoon butter 1 – tablespoon olive oil 1 – onion, minced 6 – ribs celery, 5 halved, one minced 2 – garlic cloves, chopped 2 – bay leaves 5 – whole cloves 1 – teaspoon black pepper 1 – teaspoon salt ½ – teaspoon smoked paprika 1½ – cups red wine 2 – tablespoons tomato paste 1 – 28 ounce San Marzano or other stewed tomatoes, chopped ½ – teaspoon cinnamon Preparation: Preheat oven to 375°. In heavy pot over medium high heat, heat butter and oil. Add buffalo ox-tails to pan and brown on both sides, about 3 minutes each side. Add all minced vegetables, celery haves and spices to the pot. Sauté until tender, about 8 minutes. Add wine, tomato paste, chopped tomatoes and cinnamon and stir to incorporate. Bring to a boil, cover, and place in preheated oven. Stew buffalo ox-tails for about 3 hours or until meat is tender, and starts to fall away from the bone. Check occassionally, adding a little more wine as needed. During the last part of the cooking, place sliced carrots on baking sheet and brush with a little olive oil. Place in oven and roast until el dente. You may want to finish under the broiler for a few minutes to slightly brown. To serve, spoon stewed shanks and roasted carrots over polenta, and garnish with fresh herbs.
Bone Broth
Buffalo Bone Broth Customers often inspire me to come up with recipes. A couple of weeks ago I was visiting with a women on the phone who was ill, and her doctor had recommended buffalo broth. He suggested boiling the bones for hours because what was inside those bones was what she needed. The health benefits of consuming this magic elixir continue to be proven, including lowering blood sugar levels for those who live with diabetes. Wild Idea Buffalo has a strong following of customers who use the bone broth as preventive medicine. This recipe is a bit of a lengthy process, and will take you two days to make. But, it’s worth it, and it’s the only way to get the maximum benefits of all of the vitamins, minerals, antioxidants, and amino acids inside the bones. You won’t be sorry for the time invested, as the end result is not only healthy, but also super delicious! For preparing, you will want a larger pot as you simmer at a higher heat. This will help keep liquids in the pot. You will also want a heavy lid to keep the steam from escaping. Enjoy the broth alone, or serve over rice with the shredded shank meat. Ingredients: 1 – 3.5 lb. pkg. Wild idea Buffalo Shank Steaks 1 – 2 lb. pkg. Wild Idea Buffalo Soup Bones Water 2 large Daikon radishes, peeled and quartered 1 onion, quartered 2 cloves garlic, halved + 2 cloves garlic, chopped Salt (to taste) Garnish Options: 1 bunch radishes, sliced fresh grated ginger or pickled ginger Instructions: Wash bones and shank meat under cold water. Soak bones and shank meat in cold water for 2 hours. Rinse bones again under cold water. Bring 4 quarts of water to a boil, add washed bones and shank meat, bring to full boil. Boil for 20 minutes. Strain bones and meat and rinse under cold water. Rinse pot thoroughly to remove any fat particles. Return bones to pot and add 4 more quarts water. Bring to a boil, and boil for 30 minutes. Add the radish, cover, reduce heat to medium, and simmer for 3 hours. Strain liquids into a container, cover and refrigerate. Pull meat from bones and reserve for a later use. Return the bones with onion to pot and add 3 quarts of water. Over high heat, bring to a full rolling boil. Reduce heat to medium, cover and simmer for 3 hours. Drain the bones, reserving the milky broth. Cover and place in refrigerator. Remove the first reserved liquids from refrigerator and skim fat off the top. Return Bones and first reserved liquids back to pot. Add 2 cloves garlic and 3 quarts of water, and bring to a boil. Reduce heat to medium, cover and simmer for an additional 3½ hours. Strain bones, reserving broth. Cover broth and refrigerate overnight. (Optional: You may want to save bones for serving.) Remove both containers of broth from the refrigerator and remove any fat from the top. Marry both gelatinous broths into one pot, and bring to full heat. Season with salt to taste, starting with a little and adding until milky broth has full flavor.Meat Option: While bones are simmering, mix 3 Tbl. Bragg Liquid Aminos (Natural Soy) or Soy Sauce, 3 Tbl. Sesame Oil, 2 Tbl. green onion, chopped + 1 bunch of green onions, sliced, ½ tsp. black pepper and 2 tsp. red pepper flake together. Toss mixture with reserved Shank meat. Add shredded meat to bowl.
BUFFALO IRISH CODDLE
Buffalo Irish Coddle (serves 8) This traditional Irish dish was often made from leftovers, using whatever vegetables were available. Feel free to change to you liking or availability. The light broth allows the flavors of each ingredient to come through, and although hearty, is also light. And, it’s so good! Enjoy. Ingredients: 1 – 8 ounce package Wild Idea Buffalo Bacon 1 – 1 pound package Wild Idea Buffalo Brats 2 – tablespoons olive oil 3 – organic onions, sliced ¼” thick and quartered 2 – quarts organic chicken broth 1½ – pound organic baby golden potatoes, sliced 4 – cups organic carrots, peeled and sliced 1 – turnip, peeled and cubed 1 – cup parsley, chopped 2 – teaspoons black pepper 1 – teaspoon salt 2 – teaspoons dried thyme *Optional – ¼ teaspoon cayenne Preparation: 1) In heavy stockpot over medium high heat, heat 1 tablespoon of the oil, and add half of the bacon. Cook, turning once until slightly crispy. Place cooked bacon on a paper bag or paper towel. Repeat with remaining bacon. 2) Add the brats to the pan, and allow to brown, turning occasionally. 3) Remove brats, and place on a paper bag or paper towel. 4) Add remaining tablespoon of olive oil, heat and add onions. Cook for about ten minutes or until tender, stirring occasionally. 5) While onions are cooking, chop cooked buffalo bacon and cut brats into ½” slices. 6) Add most of the bacon bake to the pot, reserving a little to sprinkle on top, for garnish. Stir to incorporate. 7) Add stock to the pot and bring to a full boil. Add vegetables, half of the parsley and seasonings, and bring to a full boil again. 8) Reduce heat to low, add the sliced buffalo brats, and simmer uncovered for about 45 minutes or until vegetables are tender. 9) Taste and adjust seasonings to your preference. 10) To serve, ladle desired portions into bowls, covering each with broth, and garnish with remaining parsley and remaining bacon bits.
Pasta alla Carrettiera with Italian Buffalo Meatballs
Pasta alla Carrettiera with Italian Buffalo Meatballs (serves 4) This dish is named after the people who drove food and wine carts in Italy. It is a slightly spicy red sauce, with garlic and basil, and is typically served over a thicker style of pasta. My favorite rendition of this dish also had hints of parsley and mint, which made for lingering, memorable flavors. After a little research, and substituting a few of the more difficult to find ingredients with like alternatives, I thought I might be able to come close to duplicating it. The only thing missing was Wild Idea’s artisan, Italian Buffalo Sausage, and I knew just where to go for that. This simple dish is packed with flavor and very easy to prepare. The perfect solution, for a stress free, delicious dinner! Ingredients: 1 – 1 pound package Wild Idea Italian Buffalo Sausage 3 – tablespoons olive oil 3 – cloves garlic, about 1 tablespoon ½ – teaspoon chili flake, or pepperoncino (dried Italian chili pepper) ½ – cup basil, finely chopped 2 – tablespoons parsley, finely chopped 1 – tablespoon mint, finely chopped 1 – 28 ounce can whole *San Marzano Tomatoes, flash processed, *they’re the best 1 – teaspoon salt 2 – teaspoons sugar 1 – lemon, juiced, about ¼ cup 1 – cup freshly grated, Parmigiano Reggiano, or Porcini cheese 1 – 12 ounce box of Casarecce pasta, Pici pasta, or thick Spaghetti, cooked el dente, reserve 1 cup pasta water Preparation: 1) Divide Wild Idea Italian Buffalo sausage into 24 pieces and roll into meatballs. Pour one of the tablespoons of olive oil on a baking sheet and roll the meatballs in the oil. Cover and set-aside until you are ready to broil. 2) In a saucepan over medium heat, heat the remaining tablespoons of olive oil. Add the garlic, and toss or stir regularly, until tender, about 3 minutes. 3) Add the basil, parsley, and half of the mint to the pan. Sauté and stir for 1 minute. 4) Add the tomatoes, salt, sugar and lemon juice and stir to incorporate. Bring to a gentle boil, cook for 5 minutes and then add the remaining mint. *Sauce can be made ahead and reheated. 5) During step 4, or right before serving, place the prepped bison meatballs on the second rack from the top of a preheated broiler, and broil the meat balls for about 5 minutes or until nicely browned. 6) Simultaneously bring the reserved pasta water to a boil. Add the prepared pasta, and toss to reheat. 7) Drain pasta, transfer to a bowl and add ½ cup of the grated cheese. Toss to incorporate. 8) Place desired amounts of pasta on to plates and cover with ¾ cup or desired amount of sauce. Serve with the hot Italian Bison meatballs and garnish with remaining grated cheese and additional fresh herbs. Delizioso!
DULCE de LECHE BANANA PIE
DULCE de LECHE BANANA PIE “LOVE HANDLE PIE ” Serves 16 Recently while in the panhandle of Texas, we stumbled upon this fabulous concoction at a restaurant in Lubbock. Encased in a thick graham cracker crust, was two inches of caramel, topped with bananas and brown sugared whipped cream. Oh my, who knew there was such decadence? I knew after one bite that I would have to try to duplicate it. Although I searched the web for something that looked like what I had consumed, the images and recipes came up short. Most recipes called for sweetened condensed milk, so I gave it a try, but also caramelized organic cream and sugar. There was no comparison, the fresh cream won hands down. I also doubled the cream & sugar amount, to achieve the gooey thickness, and instead of fresh bananas, I prepared them Banana Fosters style. More decadence! You are going to love this pie. Filling Ingredients: *Double if you would like thick caramel, but prepare in separate pans. *2¾ – cup organic heavy cream *1¾ – 2% organic milk *1 ½ cups pure cane sugar Crust Ingredients: 2½ – packages graham crackers ¼ – cup brown sugar ¾ – cup organic butter, melted Banana Ingredients: ½ – cup organic butter ¼ – cup brown sugar 4 – bananas, sliced ½ – cup rum, dark preferred *I didn’t have dark rum, so used half Frangelico & half rum ¼ – teaspoon cinnamon Cream Ingredients: 3 – cups organic heavy whipping cream 1 – teaspoon vanilla ¼ – cup brown sugar Preparation: 1) For filling, mix ingredients in a saucepan, and place over medium high heat, stirring occasionally, until mixture comes to a light boil. 2) Reduce heat to low and place saucepan in a larger pan with water. *This will help it from scorching. Simmer cream, for 4 hours, stirring occasionally, and adding water, to water bath as needed. Cream will slowly reduce and toward the end it will start to turn a light brown. 3) After 4 hours, whisk in vanilla and butter. Increase heat to medium high, stirring constantly, until cream is thick and caramelized. 4) While cream is reducing, make your graham cracker crust. Place the graham crackers and brown sugar in food processor and process until finely crumbed. Place cracker crumbs in 9½” deep pie pan and drizzle on the butter. Mix together in pan and press in bottom and up sides of the pan. Bake the crust at 375°, for 12 minutes. Remove crust form oven and refrigerate until needed. 5) Once cream is thick and caramelized, remove the pan from the heat and allow caramel to cool to room temperature. Pour the caramel into the prepared crust and return to the refrigerator to set, at least 2 hours. 6) For the banana layer, in a sauté pan over medium high heat, melt butter and the brown sugar together, whisking occasionally. When mixture becomes bubbly, add the sliced bananas and lightly stir in to coat. Add the rum and slightly tip pan carefully, or light, to ignite alcohol. Sprinkle the cinnamon into the flames and allow flames to dye out. Remove from heat. 7) Scoop the bananas to one side of the pan, and pour the hot caramel into a bowl. Reserve for later use, to garnish pie. 8) Spread the caramelized bananas on top of the caramel filled pie, and return to the refrigerator to set, about 30 minutes. 9) While pie is setting, whip the cream. When the cream starts to thicken, add the vanilla and the brown sugar and continue to whip until the cream is stiff. …
Mesquite Grilled Buffalo Tenderloin Steaks
Mesquite Grilled Tenderloin Steaks with Mushroom Compote Life gets busy, and at the end of the day when grilling, I’m a go to, gas grill, kind of a girl. Using mesquite or other hard wood takes a little more time and although not difficult, it is a labor of love. The extra aromatic flavor and elegant smokiness this gives the meat is a special treat, but it’s that – a special treat. As the saying goes, Too much of a good thing, is too much of a good thing”. Mesquite coals, would work for any steak or burger, adjusting time based on thickness or size of cut. Ingredients For Fire: Weber Grill 10 pounds mesquite wood Kindling; pine cones and/or wood shavings Paper Preparation: Open the lower vents of the grill located in the bottom of the grill. Bunch the paper, and place on the lower rack of the grill, top with the kindling, and a few smaller pieces of the mesquite, in a sort of teepee fashion. Light the paper and allow the fire to get going. You may need to blow on the fire a bit to get the mesquite to take. Add 3 to 4 larger pieces to the fire, stacked so air can move in between the wood. When the fire starts to burn down, push the burned wood around and add more wood. Continue repeating this process until you have a nice hot bed of white coals that are still licked with a bit of fire. I added wood four times to achieve this and it took about two hours. Your grill is now ready. Place the top rack of the grill as low and as close to the coals as possible. Ingredients For Steaks: 4 – 8oz. Tenderloin Steaks 2 – tablespoons olive oil 2 – teaspoons black pepper 1 – teaspoon sea salt 1 – teaspoon garlic powder 1 – teaspoon onion powder Preparation: 1) Remove the thawed steaks form package, rinse under cold water and pat dry with paper towels. 2) In a small glass dish or backing pan, mix the olive oil and seasonings. 3) Add steaks to the pan and roll around into the seasoned olive oil. Cover the steaks and allow them to rest at room temperature while you establish your fire. About 2 hours. 4) When your mesquite fire is just right, place the steaks on top of the grill and close grill lid. Grill for 3 minutes then rotate the same side to create a nice grill marking. Cover again and grill for two minutes on the same side, before turning over. Turn steaks, cover and grill for 3 more minutes. 5) Remove steaks from the grill and place them on a plate. Sprinkle a little finishing salt over the steaks and then cover them with a lid or foil and allow them to rest for 3 to 5 minutes. Mushroom Compote Ingredients: ½ – cup sweet yellow onion, finally diced 5 – ounces cremmini mushrooms, finely diced 1 – green onion, green part only, finely minced 1 – tablespoon olive oil 4 – salted tablespoon butter 4 – teaspoon salt ½ – teaspoon black pepper 1 – teaspoon sugar 1 – teaspoon balsamic vinegar Preparation: 1) In a sauté pan over medium high heat, heat olive oil and 1 tablespoon butter. 2) Add the diced onions to the pan and season with salt, pepper, and sugar. …
New Mexico Green Chili
Dan and I are still on the road and are currently in New Mexico. I have been cooking for our hosts/friends along the way. All have been very willing to test out new recipes, specific to their location and offer their area critique. They’ve provided some great inside tips, for some pretty tasty outcomes. In keeping with the chili theme of last weeks Texas Chili “Red” posting, and in preparation for the big game coming up this Sunday, I offer you the New Mexico Green Chili rival recipe. Let the “chili” games begin! New Mexico Green Chili This recipe is super easy and quick to make. Before I added the cilantro, I wasn’t so sure if the seasonings were in balance, but after adding it, it was a game changer, and was just terrific! Serve chili by itself, and accompany with with cornbread, or tortillas. Or, pour the chili over squash, enchiladas, or chips and top with cheese, just to name a few! Ingredients: 1 – pound Wild Idea Ground Buffalo 1 – pound – Wild Idea bulk Chorizo 4 – tablespoons salted butter 3 – onions, diced, about 3 cups 3 – garlic cloves, minced, about 2 tablespoons 2 ½ – tablespoons cumin 2 – tablespoons salt 1½ – tablespoons Mexican oregano 1½ – tablespoons black pepper ½ – tablespoons chili powder ¼ – cup masa/corn flour 2 – pounds roasted Hatch green chilies, flash processed or diced 2 – cups organic chicken broth 1 – bottle Tecate or other beer 2 – tablespoons lime 1 – tablespoon sugar 1 – bunch cilantro, chopped *Optional, 2 – cups cherry tomatoes, chopped *Grated queso or pepper jack cheese Preparation: 1) In heavy pot, over medium high heat, melt the butter. Add the ground meats, breaking into pieces to the pan, along with the onions, garlic and spices, stirring occasionally as the meat and onions brown. 2) Sprinkle corn flour over browned meat and stir. 3) Stir in green chilies, beer, and broth, and bring to a full boil. 4) Reduce the heat to a simmer, cover and simmer for a half hour, covered. 5) Remove lid and simmer for an additional half hour uncovered, stirring occasionally. 6) Stir in the lime and the sugar. Turn the heat off and cover until you are ready to serve. 7) Right before serving stir in cilantro and season to taste. 8) Serve with diced tomatoes and cheese for toppings.
Texas Style Chili "Red"
Texas Chili “Red” In addition to the instructions below, I would gather and prep all of the ingredients before starting the process, as I found I needed to stir frequently. I was saved by my friend Kris, acting sous chef and really good stirrer, thanks Kris. I also used a combination of mild chilies and medium hot chilies, as one of the comments I received from fellow grocery shoppers is you can get it too hot. I adjusted the heat to my liking with cayenne pepper. The preparation was easy and the outcome delicious. Ingredients: 1 – 3 lb. Wild Idea Buffalo Chuck Roast, rinsed, patted dry and cut into 1/4” pieces 4 – tablespoons olive oil 4 – tablespoons butter 1/3 – cup masa/corn flour 2 – tablespoons Mexican oregano 2 – tablespoons cumin 2 – tablespoons Mexican chili powder 1 – tablespoon salt 1 – teaspoon black pepper 3 – Texas sweet onions, about 7 cups 6 – garlic cloves, diced, about 3 tablespoons 2 – cups organic beef broth 2 – cups water 4 – dried Ancho chilies, stems removed, seeded and coarse chopped 6 – dried medium red chilies, stems removed, seeded and coarse chopped 1 – fresh Serrano chili, stem removed, seeded and finely chopped 1 – tablespoon brown sugar ¼ – cup fresh squeezed lime juice *optional ½ – teaspoon cayenne pepper Preparation: 1) Prep ingredients. Spread meat out onto a large baking sheet and sprinkle with the corn flour. 2) In a large cast iron or heavy pot, over medium high heat, heat pan and add 2 tablespoons each of the butter and olive oil. 3) Add half of the floured meat to the pan and allow to brown, stirring occasionally, scraping the bottom up to keep browning even. Remove browned meat from pan with a spoon and place on a plate. Repeat this step with the remaining butter, olive oil and meat. 4) Add the first browned meat back to the pot, along with the seasonings, stirring to incorporate. 5) Add chopped onions and garlic, again stirring occasionally, scraping up the bottom. Allow the onions and garlic to cook for about 7 minutes. 6) Add the broth and water to the pot, stirring again as above. 7) Reduce heat to simmer and cover the pot. 8) Place all of the diced chilies in a food processor (small ones work best) and chop. After peppers are a bit more chopped, add ½ cup of the pot liquids to the processor and blend again, creating more of a paste. 9) Add the pepper paste to the pot, stir to incorporate and cover. Allow the chili to simmer for a couple of hours, stirring as above occasionally. 10) When the meat is tender, add the brown sugar and lime juice. Stir to incorporate, and allow to simmer a few more minutes. 11) Taste, and adjust seasoning to your taste, adding the cayenne if more heat is needed. For a complete meal, serve with grilled cheesy quesadillas with fresh relish and Texas style mustard and collard greens.
Wild Idea Buffalo Chorizo Queso Dip
Serves 8-10 1 Tbs. vegetable oil 10 oz. Wild Idea Buffalo Chorizo 1 cup diced onion 6 oz. sharp cheddar (grated) 6 oz. Mexican “Quesadilla” cheese (grated) 4 oz. Monterey Jack cheese (grated) 1 Tbs. cornstarch ¼ tsp. cayenne ¼ tsp. chipotle chile powder 1 ½ tsp. kosher salt 2 ½ cups half and half 2 Tbs. chopped fresh cilantro leaves Preparation Place cheeses in a bowl and toss with cornstarch until evenly coated. Set aside. Heat oil in a large skillet over medium high heat. Add chorizo and cook, stirring and breaking up with a spoon, until browned and cooked through. Add onion and cook stirring occasionally until the onions have softened. Stir in garlic and cook about 30 seconds, set aside. Stir in half and half and bring to a boil. Reduce heat to low and add in cheese. Stir constantly until cheese is melted. Add cayenne, chile powder and salt and cilantro. Transfer to a bowl and serve immediately.
Buffalo Ranchers Pie
Buffalo Ranchers Pie (Shepherd’s Pie) The other morning, I awoke to Jamie Oliver talking on the radio about Shepherd’s Pie and I have been craving it ever since. He had me at “encased cheesy potato crust.” It sounded so good that I had to try it. Other than swapping out bison for the lamb, I followed his ingredients list but changed the preparation steps. The bison Shepherd’s Pie was a huge hit with my family and everyone stepped up for a second helping. This recipe should serve 8 but for my family it served three regular appetites and two hearty ones. Ingredients: 1 – 2 pound package Wild Idea Buffalo Stew Meat, rinsed & pated dry 3 – pounds golden potatoes, washed, leave skins on 1 – large sweet yellow onion, chopped 1 – turnip, peeled & diced 6 – carrots, peeled, halved & sliced 4 to 6 – celery stalks (depending the size), sliced 1 – cup + 2 tablespoons salted butter 4 – ounces Irish cheddar, grated 2 – tablespoons olive oil 2 ½ + – teaspoons salt 2 ½ + – teaspoons black pepper 1 – teaspoon fresh rosemary leaves, chopped 1 – teaspoon thyme 3 ½ – cups red wine 3 ½ – cups buffalo broth or organic beef or lamb broth 2 – tablespoons corn starch 1 – fresh rosemary sprig, leaves only 2/3 – cup Panco crumbs Preparation: 1) Gather all of your ingredients and measure out. 2) Boil potatoes until tender. Once tender drain the potatoes, then return the potatoes back to the pot on the stove over medium heat, to remove excess moisture from the potatoes. Turn the potatoes occasionally, to avoid browning. *I learned this trick from my Parisian friend Nina, and it will make your mash nice and fluffy. 3) Transfer the potatoes to a mixing bowl and mash a bit with a fork. Add ½ cup melted butter, 2 teaspoons each, salt and pepper and mix, scraping down the sides occasionally. When well mixed, add half of the grated cheese. Set aside. 4) In a stockpot over medium high heat, heat 1-tablespoon each butter and olive oil. Add buffalo stew meat, ½ teaspoon each, salt and pepper, 1-teaspoon rosemary and thyme. Brown the meat, stirring occasionally. 5) When the meat is nicely browned, add 3½ cups red wine and 3½ cups broth. Bring the liquids to a full boil. Cover the pot, and reduce the heat to low. Simmer the stew meat for 30 minutes or until the meat is tender. 6) Mix the remaining wine and broth, with 2 tablespoons of cornstarch. Increase the heat to medium high and whisk in the cornstarch mixture. The liquids will become thick and stew like. Remove from heat, cover and set aside. 7) In a large sauté pan over medium high heat, heat 1-tablespoon butter and 1-tablespoon olive oil. Add the vegetables to the pan in the order that they are listed, in 5-minute intervals, sprinkling each new vegetable with a pinch of salt and pepper as you go. After celery is added, sauté for 5 more minutes. Remove from heat. *This will leave your vegetables with a little texture and color! 8) With a slotted spoon, scoop the bison stew meat out of the gravy and add it to the pan of vegetables. Stir to incorporate. Set the remaining gravy aside. 9) Generously butter a 10x13x3 casserole pan, with ¼ cup butter. Sprinkle desired amount of rosemary leaves in the buttered pan. Distribute 1/3 cup of the panko crumbs next and pat into the butter. 10) Scoop the mashed potatoes into …
Appetizer Recipes to the Holiday Party Rescue
If you are throwing a holiday party or bringing an appetizer offering to a holiday party, you have come to the right place. Not only are the following recipes delicious, but you will create a little stir with some of the secret ingredients. In an effort to use the whole animal and support sustainability, these delicacies are showing up on menu’s of some of the finest of restaurants, but are very doable for the home cook too. Make just one or serve up all three and wait for the accolades to roll in. If you are looking for more traditional recipes, we have those too. Check out this trio of Bison Meat Ball appetizers for additional holiday entertaining ideas! http://wildideabuffalo.com/2013/december-hors-doeuvres/ Cheers! jill Wine Braised Buffalo Tongue (Makes 24 appetizers) This easy, gourmet recipe will have your guests asking for more. If they are of the squeamish type, just tell them it is bison, but leave out the tongue part until after they have tried it. 😉 Ingredients: 1 – Buffalo Tongue 1 – quart water 1 – quart white wine 1 – stick organic salted butter 1 – onion, diced 2 – cups mushroom, sliced 1 – clove garlic, minced 1 – teaspoon salt 1 – tablespoon black pepper 2 – cups white wine 24 – crostini Horseradish sauce Preparation: 1) In a 4-quart pot, over high heat, bring 1-quart water and 1 quart wine to a boil. 2) Remove thawed tongue from packaging and drop into the pot. Bring liquid to a boil again, and boil for a couple of minutes. Reduce the heat to low, cover pot and allow the tongue to simmer for about 2.5 hours. 3) Remove tongue from the pot and place on a plate, allowing the tongue to cool until you can handle it. 4) Make a small slit between the skin and the meat of the tongue with a pairing knife, then using hands peel the skin away from the meat. 5) In 3-inch deep sauté pan over medium high heat, heat 1 stick of butter. 6) Add the peeled tongue, onion, mushrooms, garlic and seasonings to the pan. Turn the tongue occasionally, until brown on all sides. 7) Once tongue is browned, add the white wine and bring to a full boil. 8) Reduce heat to low and simmer uncovered, turning occasionally for 30 minutes. 9) Remove tongue and transfer to a cutting board. Cover the tongue with foil and allow it to rest at room temperature for about 10 minutes. Continue cooking of onions and mushrooms until wine is reduced. 10) Slice tongue thin & serve on toast points. 11) Top with onions and garnish with a dollop of horseradish cream & parsley. Delish! Bison Carpaccio *pronunciation: car-paht-cho Wild Idea Buffalo premium, 100% grass-fed bison steaks turns this very simple to make, tasty appetizer into a fabulous showstopper! My preparation may make a few chefs gasp, as I sear the meat while still partially frozen, but it works perfectly, especially for preparing ahead when entertaining. Ingredients: 2 – 10oz. Wild Idea Buffalo New York Strip Steaks ¼ – cup olive oil 1 – teaspoon salt 1 – teaspoon black pepper 2 – green onions, sliced 2 – tablespoons capers 2 – lemon wedges sea salt and fresh cracked pepper Preparation: 1) Remove partially thawed steaks (firm inside, softer outside) from their packaging, rinse under cold water, pat dry and trim all visible fat away from steaks. 2) On a plate rub steaks with olive oil and season with salt and pepper. Allow steaks to rest for 15 minutes. 3) Turn …
Panco Crusted Ribeye Chops with Buerre Rouge
This month’s recipe will be enjoyed as our holiday feast. I’ve used our Wild Idea Bone-In Ribeye Steaks for this recipe, which makes for a wonderful presentation. Panco Crusted Buffalo Ribeye Chops with Buerre Rouge (serves 4) Special occasions deserve special recipes. Preparation can be done in advance, which helps when entertaining, or make together with close friends or family. Ingredients for 2 Chops: 2 – 1 lb. Wild Idea Buffalo Bone-In Ribeye steaks 4 – tablespoons olive oil 1 – teaspoon salt 1½ – teaspoon black pepper 14 – tablespoons butter ¼ – cup shallots, minced 1 – teaspoon fresh rosemary, minced 2 – cups red wine, a dark heavy red is best 1 – teaspoon lemon juice 3.5 – ounces chèvre cheese, room temperature * I used a chèvre with herbs & garlic. 1 – tablespoon Dijon 1 – cup panco crumbs Preparation: 1) Remove steaks from packaging and remove bone guard. Rinse steaks under cold water and pat dry with paper towels. 2) On a shallow pan, mix 1 tablespoon of olive oil with 1 teaspoon each salt and pepper. 3) Roll steaks in seasoned oil and rub into meat. 4) Turn exhaust fan on high and heat a large sauté pan over high heat (the hottest burner you have on high heat). Add seasoned ribeye steaks to the pan and sear for 1 and a half minutes on each side. 5) Remove pan from heat, and remove steaks from the pan and transfer to a platter. Place steaks in the refrigerator and allow steaks to cool. 6) Return slightly cooled off pan to medium heat and add 2 tablespoons of butter. Melt butter and add shallots, rosemary and ½ teaspoon of black pepper. Sauté for a few minutes until shallots are tender, stirring occasionally. Do not brown. 7) Add 2 cups of red wine and bring to a boil. Remove from heat and transfer hot wine into a small saucepan. Return wine to stovetop over low heat, simmer until reduced to 1/2 cup. Remove from heat and set aside. Finish sauce when ribeye chops are about to come out of the oven. 8) While wine is reducing, blend goat cheese with the Dijon mustard. 9) Remove steaks from refrigerator and cover generously and equally with the Dijon chevre mixture. Roll coated chops into panko crumbs, pressing lightly into steaks. Set aside and allow to rest at room temperature for 30 minutes. *At this point you could return the prepared steaks to the refrigerator and finish at a later time, removing 1 hour before roasting. 10) Place large sauté pan or shallow rimmed cast iron skillet on the second shelf from the top of the oven and preheat the oven to 475°. 11) In a small bowl melt 2 tablespoons of butter and whisk in 2 tablespoons of olive oil. Brush the top & sides of panko covered ribeye chops with the butter/oil mixture. Pour the remaining butter/oil on the hot pan in the oven. 12) Place un-brushed side of ribeye chops on the oiled hot pan and roast for 5 to 7 minutes, or until bottom is golden brown. Turn ribeye chops over carefully and roast for another 5 minutes or until other side is golden brown. 13) While chops are roasting, return wine to medium high heat and continue to reduce to 1/3 cup. Reduce heat to medium low and whisk in remaining 10 tablespoons of butter, one at a time. Remove from heat. Whisk in lemon juice. 14) Remove browned crusted ribeye chops from the oven and transfer to a platter …
Prairie Oysters "Buffalo Bull Fries with Herbed Lemon Aioli
Prairie Oysters /Buffalo Bull Fries with Herbed Lemon Aioli You may not believe me, but if I had to describe the flavor of this recipe with only one word, other than delicious, I would have to say elegant. That’s right, elegant. Although I have had a Rocky Mountain Oyster or two in my life at neighbor’s brandings, I confess to not ever having made them until a few months ago. It took me a couple of tries to get it just right, but trust me on this they are delicious and were devoured in minutes. Inspired by a few tips from the great meat guru, Hugh Fearnley-Whittingstall, plus a few of my own tricks. A great addition and conversation edible to any party or game gathering! Ingredients: 2 – packages Wild Idea Buffalo Bull Fries Water ¾ – cup extra virgin olive oil ¾ – cup rice vinegar ½ – teaspoon chili flake ½ – teaspoon black pepper ¾ – teaspoon salt 8 – sprigs fresh thyme, leaves only 8 – sprigs fresh parsley 1 – lemon, juiced 1 – green onion 2/3 – cup flour ½ – tablespoon onion powder 1 – tablespoon garlic powder ½ – teaspoon cayenne 3 – cups grape-seed or sunflower oil fresh lemon Preparation: 1) In a medium sized pot, over high heat, bring 2 quarts water to a rolling boil. Remove Wild Idea Bull Fries from package and drop into boiling water, boil for two minutes. 2) Drain the bull fries in a colander and rinse under cold water, until room temperature. 3) While the bull fries are cooling, in a blender mix the olive oil, vinegar, chili flake, black pepper, ¼ teaspoon of the salt, fresh thyme leaves and parsley together in a blender. Blend marinade until it is well incorporated. Divide marinade equally, placing half of the marinade in a bowl and leaving the remaining half in the blender. 4) Peel the outside skin off of the bull fries. You may need to make a small slit with a knife to get started, but after the skin should peel away like a banana. 5) Place peeled bull fries on a cutting board and remove any of the tougher tissue from the soft tissue. *This will be obvious, as the tougher tissue is also a little bit darker. 6) Place the peeled and cleaned up bull fries into the marinade in the bowl. Bull fries should be immersed in the marinade. Cover with plastic wrap and allow to rest at room temperature for 1 to 2 hours. 7) Add the juice of the fresh lemon and the green onion to the remaining marinade in the blender and blend until well incorporated. The marinade will be beautifully green in color and very fragrant. Transfer the second marinade into a bowl. 8) Remove the bull fries from the first marinade and place them on cutting board. Cut the bull fries into pop in your mouth, bite size pieces. Place cut bull fries into the second marinade, cover closely with plastic wrap and refrigerate for 6 to 24 hours. 9) Remove marinating bull fries from the refrigerator and drain into a colander. Shake off the excess marinade and lightly blot with a paper towel. 10) In a shallow bowl, mix the flour with the onion & garlic powder, remaining ½ teaspoon of salt and cayenne. 11) In a deep medium sized pan, over medium high heat, heat the oil. 12) Place the bull fries into the flour and toss to coat evenly. *You may want to do this in two batches. Place one flour dredged …
Bison Carpaccio
Bison Carpaccio *pronunciation: car-paht-cho Wild Idea Buffalo premium, 100% grass-fed bison steaks turns this very simple to make, tasty appetizer into a fabulous showstopper! My preparation may make a few chefs gasp, as I sear the meat while still partially frozen, but it works perfectly, especially for preparing ahead when entertaining. Ingredients: 2 – 10oz. Wild Idea Buffalo New York Strip Steaks ¼ – cup olive oil 1 – teaspoon salt 1 – teaspoon black pepper 2 – green onions, sliced 2 – tablespoons capers 2 – lemon wedges sea salt and fresh cracked pepper Preparation: 1) Remove partially thawed steaks (firm inside, softer outside) from their packaging, rinse under cold water, pat dry and trim all visible fat away from steaks. 2) On a plate rub steaks with olive oil and season with salt and pepper. Allow steaks to rest for 15 minutes. 3) Turn exhaust fan on high and heat a heavy skillet, over high heat, the hottest heat you have. Place oiled steaks in hot pan and sear for 30 second on each side. 4) Remove steaks from the pan and place on a cutting board. Allow steaks to cool before slicing. Slice steaks into thin slices. 5) To plate, circle sliced onions an inch or two inside the plates parameter and arrange sliced steaks over the onions. Cover with plastic wrap until you are ready to serve. Right before serving, squeeze with lemon wedges and sprinkle with sea salt, a crack of black pepper and capers. Serve with thin crinkle cut potato chips or the thinnest potato chips available. They make for a great vehicle to ones mouth.
PUMPKIN OR PECAN?
If your household is like our household and you are spilt down the middle on this issue, there is only one solution; you have to make them both. I always sign up for the pumpkin, as I lean toward the pumpkin side of the vote. I’m also a purest when it comes to my pumpkin pie. No pumpkin roll or pumpkin cheesecake will do. I require a deep, rich, heavy, dense pumpkin pie, served with just a dollop of fresh whipped cream. (To truly enjoy it’s full superbness, I save my piece (pieces, one of each) for the early quiet of the next morning, and savor with a cup of joe.) This arrangement has often worked at our holiday gatherings, as our own Gervase Hittle (former resident ranch caretaker, WIB sharp shooter & longtime friend) has always contributed his grandmother’s pecan pie. In addition to his many ageless talents, Gervase makes one helluva pecan pie. Unfortunately Gervase and Susan will be unable to join us this year, so I had to call the master pecan pie maker himself and see if he would part with his family’s secret recipe. I reached Gervase on his cell phone. He was in the middle of a pasture on the Broken Heart ranch hunting grouse. I asked if I should call back later or if he could e-mail me, and he replied, “No, no – I have it. Do you have a pen?” Yes, I replied. He continued through the list of ingredients without hesitation, adding the nuances of generations past. I just about started crying. The visual images of an old man (good looking and sexy as ever) with his best dog in the middle of the prairie reciting his grandmother’s recipe for pecan pie with such sweet tenderness, overwhelmed my heart with joy. I followed his memorized recipe to a tee and baked it in my homemade piecrust. The results were terrific! I promise to try to save you a piece Gervase. 🙂 Below are both recipes, along with my homemade piecrust, and a couple of helpful hints that I have learned over the years when baking custard style pies. I hope if you give them a try, you enjoy them as much as I do. Wishing you the warmest of Thanksgiving wishes. Cheers! jill Grandma Hittle’s Pecan Pie Ingredients: 4 – eggs ¼ – pound butter, softened 2 – cups dark, pure cane brown sugar, packed 2 – teaspoons pure vanilla 1 – pound pecans, halves or whole *I used 8 oz. of each. Preparation: 1) In mixer, beat eggs. Add remaining ingredients in order and mix well to incorporate. 2) Pour into prepared piecrust. *Look for my note in piecrust instructions. 3) *Optional step: Place pie in a 1” water bath. 4) Bake pie in a 350° oven, for 55 to 60 minutes. *I had to cook for about 15 minutes longer. 5) Remove form oven and allow to cool and set for 2 hours before serving. Jill’s Pie Crust (makes 2 – 10” deep-dish pie crusts) Note: For custard style pies I have learned that pre-baking crust partially will give you a nice flakey crust on the bottom. You may also need to cover crust half way through baking pie, to keep from browning. A little extra effort, but so worth it! Ingredients: 3 – cups flour, plus a bit more for rolling ½ – teaspoon salt 1 – Tablespoon sugar ¾ – pound salted butter, chilled and cut into pieces, plus a little more softened for buttering pan and foil 1 – egg, beaten 1 – …
Wild Idea Stuffed Bison Roast with Red Wine Gravy
I tested this recipe out on visiting guests, and it was a big success! Preping the roast will take a little effort, but a sharp filet knife will make it very manageable. The end result will be a very tender, medium roast, with a delicious, savory sausage stuffing and red wine gravy! Roast & Gravy Ingredients: 1 – 3 lb. Wild Idea Sirloin Tip or Top Round Roast 1 – tablespoon olive oil ½ – tablespoon black pepper ½ – tablespoon salt 1 – onion, coarse chopped and flash processed ½ recipe Savory Buffalo Sausage Stuffing (Use other half for your organic Turkey or chicken or just heat by itself.) 2 – sticks butter ¼ – cup flour 1 – quart buffalo, organic beef stock 2 – cups wine 1 – tablespoon fresh rosemary, minced ½ – tablespoon thyme ½ – tablespoon sage Instructions: *Preheat oven to 185° 1) Rinse roast and pat dry. Remove any exterior fat. Using a filet knife butterfly roast, in a jelly roll fashion. You will make 3 major cuts lengthwise, starting about 1½ inches in from left, slicing down about 2 inches, flip roast slightly and slice again, repeat. You will encounter a piece of sinew that runs through the roast, slice through and contend with after flat. 2) Flatten out meat with hands. Using the tip of the filet knife remove visible sinew, but avoid cutting through, which will produce holes. Cut away any miss-shaped end pieces and reserve. There will still be a little sinew in roast, which can be cut away during serving time. 3) Cover roast with plastic wrap and using a mallet or rolling pin, pound out to about 1 inch thick. 4) Place stuffing down the center of the roast and wrap meat around until meat touches. Secure with heavy toothpicks. 5) Pour olive oil, salt and pepper in roasting pan and mix together. Roll roast in seasoned oil, until evenly coated. Add miss-shaped meat pieces to the roasting pan. 6) Place chopped onion in food processor and flash process, to create smaller pieces and release some of the onions juices. 7) Pour onions with juices over roast, and press lightly in to meat. 8) Place roast in pre-heated oven and roast for 5 hours. 9) Remove roast from oven, and from roasting pan and wrap in foil. Set aside. Increase oven temperature to 500°. 10) In a saucepan melt one stick of the butter over medium heat. Scrape onion bits and juices from the roasting pan, into the saucepan. Whisk in flour, and stir until well incorporated and lightly brown. 11) Slowly whisk in stock and wine, stirring constantly. 12) Add seasoning and bring to a full boil. Reduce heat and allow to simmer until reduce by a third. 13) Remove roast from foil and return roast to pan. Melt remaining stick of butter and pour over the onions on top of the roast. Return roast to lower shelf in oven, and turn oven to broil. Roast until onions are golden brown. 14) Remove roast from oven. Transfer roast to cutting board, for carving. Pass with Red Wine Gravy. Savory Buffalo Sausage Stuffing Ingredients: 2 – Tablespoons butter 2 – Tablespoons olive oil 1 – 1 lb. Buffalo Breakfast Sausage, Chorizo or Italian 1 – onion, diced 3 – stalks celery, sliced 2 – teaspoons dried sage 2 – teaspoons dried thyme 1 – teaspoon ground fennel 1 – teaspoon salt 1 – Tablespoon pepper 1 – 14oz. bag herbed seasoned stuffing 2½ – cups organic chicken stock Instructions: 1.) In heavy skillet over medium high heat, …
Cilantro Skirt Steaks with Roasted Corn Relish
Freshly harvested tomatillos from the Wild Idea Buffalo Garden make our Wild Idea Bison Cilantro Marinated Skirt Steaks super delicious! We’ve done the work for you by pre-marinating this flavorful cut – making it a great, go to dinner item when time is tight. Add a quick sauté of Roasted Corn Relish and grilled potatoes and dinner is served! Cilantro Skirt Steaks with Roasted Corn Relish (serves 4) This flavorful dish is a favorite of mine. The clean citrus marinade flavors compliment the grass-fed bison and the fresh garden vegetables make it a real celebration of the season. It’s quick and easy to prepare, and is as pleasing to the eye as the palate. Serve with grilled/baked potatoes for a complete simple supper. *To avoid fine dicing the vegetables for the relish, you can flash process coarse cut vegetables in a food processor. Ingredients: 1 – 1 lb. Wild Idea Buffalo Pre-marinated Skirt Steak 4 – cups Roasted Corn Relish Halved cherry tomatoes Preparation: 1) Allow packaged steak to rest at room temperature for 2 hours. Remove pre-marinated Buffalo Skirt Steak from package and shake off the excess marinade. 2) Preheat gas grill to high heat, or prepare charcoal or wood fire to amber/white coals. 3) Place steak over the hottest area of the grill and grill steak for 1½ minutes on each side, closing grill lid while grilling. 4) Remove steak from grill and place on platter or cutting board and cover with foil. Allow covered steak to rest for a few minutes before slicing. 5) Slice steak on the bias and top with 1 cup of the Roasted Corn Relish. Garnish with halved tomatoes. Pass remaining relish with meal. Roasted Corn Relish Ingredients: 3 – cups fresh corn kernels, about 4 ears of corn 2 – tablespoons olive oil 1 – red onion, diced 1 – red bell pepper, diced 1 – jalapeno pepper, diced 3 – garlic cloves, minced 2 – teaspoons cumin 1 – teaspoon coriander 2 – limes, juiced, about ¼ cup ¼ cup cilantro, chopped 1 – teaspoon salt Preparation: 1) In heavy or cast iron skillet, over high heat, roast corn in seasoned, dry pan, tossing occasionally until lightly blackened, about 4 minutes. 2) Transfer roasted corn into a bowl. 3) Return pan to burner. Add the olive oil and heat. Add the red onion, peppers, cumin and coriander and sauté for 3 minutes, tossing occasionally. 4) Transfer vegetables into the corn dish and add lime juice and chopped cilantro. Toss to incorporate. 5) Season with salt, adjusting to taste. Serve at room temperature, hot or cold. *If you have left over Roasted Corn Relish, serve over other grilled meats or with tortilla chips. BUY CILANTRO SKIRT STEAKS
PRAIRIE HARVEST GREEN CHILI STEW
Prairie Harvest Green Chili Stew (Makes 8 hearty entree portions, as seconds will be requested.) The flavors of the prairie enhanced with roasted green chilies of the Southwest make for a great pot of stew. Roasted chilies are one of the best smells on the planet, so when available, I like to roast my own in the fall. If you have access to fresh and would like to roast your own, increase your green chili weight to about 4.5 pounds, and about 1.5 pounds for the red peppers. Roast chilies and peppers over a hot grill until blistered. Place in paper bag and allow to cool. Remove skin, scrape insides clean, and follow recipe below. Ingredients: 2 – pounds Wild Idea Buffalo stew meat 1 – pound pheasant, grouse or chicken breast, cut into cubes 2 – tablespoons butter 2 – tablespoons olive oil 1 – onion, diced 2 – tablespoons garlic, chopped 2 – tablespoons cumin 2 – tablespoons chili powder 2 – tablespoons coriander 1 – teaspoon cayenne 2 – teaspoons salt 1 – tablespoon black pepper 3 – pounds *Hatch frozen or canned, roasted & peeled green chilies, diced or flash processed 1 – 15.5 ounce jar roasted red bell peppers, diced or flash processed 2 – quarts organic chicken or vegetable stock ¼ – cup arrow root ½ – cup water 2 – 10 ounce cans Rotel diced tomatoes, with lime juice and cilantro 1/3 – cup cilantro chopped garnish options – sour cream and additional cilantro Preparation: 1) Rinse stew meat in colander and pat dry with a paper towel. 2) In heavy stew pot, over medium high heat, heat butter and oil. 3) Add buffalo, fowl, onions and seasonings, stirring occasionally until meat is browned & onions are tender. 4) Add roasted green chilies and peppers to stew pot and stir to incorporate. 5) Add stock and bring to a boil. 6) Reduce heat to low, cover and simmer for half an hour or until meat is tender. 7) Uncover and continue to simmer for an additional half hour. 8) Mix arrowroot and water together. Increase heat and bring to a boil, slowly whisking in arrowroot mixture. 9) Stir in diced tomatoes and cilantro. 10) Ladle stew in bowls and garnish as desired. Serve with grilled cheese Quesadillas. *Hatch Green Chilies, are the best, so if available choose those. If using canned or frozen Hatch chilies, I use about 2.5 pounds of the mild chilies and a half-pound of the hot. This gives the stew just the right amount of spiciness for our palates, but adjust for your own taste.
Italian Buffalo Sausage Stuffed Pasta Shells
Italian Buffalo Sausage Stuffed Pasta Shells with Paprika Cream (serves 6) This dish can be made ahead and heated in the oven for entertaining ease. The ingredients may have you think that it is a heavy, filling, dish, but the mild cheese flavors married with the grass-fed, artisan Buffalo Italian Sausage, touched with a drizzle of the slightly spicy cream, is really quite elegant. You’ll be wanting one more bite, even after you think you have had enough. Enjoy! Ingredients: 1 – 1 lb. package Wild Idea Italian Buffalo Sausage 1 – tablespoon olive oil ½ – onion (about ½ cup), finely diced 2 – garlic cloves, minced 1 – teaspoon ground fennel 1 – teaspoon salt 1 – teaspoon black pepper 1 – 8 oz. package fresh mozzarella, torn into pieces 4 – oz. parmesan, grated 1 – 12 oz. box large pasta shells, prepared el dente Paprika Cream Sauce, Ingredients: 1 – pint heavy cream ½ – cup sherry ½ – teaspoon cayenne 2 – teaspoons paprika ½ – teaspoon each salt & pepper Preparation: 1) In heavy skillet over medium high heat, heat oil. Crumble sausage into pan, stirring to lightly break meat up, but leaving in identifiable pieces. 2) Add onion, garlic, fennel, salt and pepper, and sauté until meat is browned. 3) Transfer cooked meat to a bowl, and allow to come to room temperature. 4) Prepare pasta according to package instructions, drain and lightly rinse. 5) Place prepared shells open side down on a paper towel to remove hidden water. 6) Add cheeses to meat mixture and toss to incorporate. 7) Stuff meat into pasta shells, giving a light squeeze to shells after filling to seal, and place seam side down onto lightly oiled casserole pan. 8) Preheat oven to 425°. Cover casserole pan with lid or foil and place in hot oven for 30 minutes. 9) While pasta is in the oven prepare sauce. Over medium high heat, add all ingredients into saucepan and bring to a boil, whisking occasionally. Reduce heat to simmer and reducing ingredients by half or thicken to desired consistency. 10) Remove hot stuffed pasta shells from oven and place on plates or platter. Drizzle with thickened cream and garnish with scallions and chili flake.
Homemade Peach Ice Cream
HOMEMADE PEACH ICE CREAM A juicy peach is so delicious by its self, I often feel guilty if I try to turn it into something else. The best non-overpowering accompaniment is cream. As with any dish, if you start with great ingredients, you are most likely to get a great tasting product. So, look for ripe peaches, quality organic cream and real cane sugar. A taste of summer in every bite! Ingredients: 1½ – pound peaches, peeled and pitted ½ – cup sugar 1 – 14 ounce can organic sweetened condensed milk 1 – cup organic half and half ¼ – teaspoon vanilla ½ – teaspoon salt 1 – cup organic cream 2 – cups peaches, chopped Preparation: Puree peaches, sugar and sweetened milk in blender. Add half & half, vanilla and salt, and flash process to incorporate. Add whipping cream and flash process. Pour cream mixture into bowl and place in freezer, stirring occasionally until very cold. Pour cream into ice cream maker and make ice cream according to manufactures instructions or until set. When ice cream becomes thick, but not fully set add chopped peaches. Scoop Ice cream into bowl and place in freezer, stirring occasionally until firm.
Buffalo Italian Sausage & Mushroom Pizza
Italian Buffalo Sausage & Mushroom Pizza (3 medium or 6 small pizza) Who doesn’t love pizza? And good pizza is well – irresistible. This will require a little bit of time, but all the steps are super easy. Although I attempted my own pizza sauce, it just was not as good (and I tried many) as my favorite purchased brand, Mezzetti, which has a deep richness that I could not duplicate. For best results apply your toppings evenly and not too heavily. Baking the pizza can be done in a variety of ovens and the timelines for those are noted at the end of the recipe. Ingredients: 1 – 1 lb. Wild Idea Buffalo Italian Sausage 1 – recipe, pizza crust ½ – cup basil pesto 1 – cup pizza sauce *Mezzetti 1 ½ – cups mushrooms, sliced ¾ – cup caramelized onions 12 – ounces fresh mozzarella or substitute chevre with fennel pollen 9 – ounces parmesan, grated salt, pepper & chili flake to taste flour & cornmeal Preparation: Prepare pizza dough per instructions below. Lightly flour work surface and your hands. Stretch and hold dough with one hand and form a fist with the other and place under the dough. Place on peel, baking sheet, or pizza stone that has been generously covered with flour or corn meal. Adjust shape with hands by stretching or scrunching dough into place. In a large saucepan over medium high heat, add the olive oil and crumble Buffalo Italian Sausage into pan. Lightly brown and stir occasionally breaking up sausage to desired pieces, about 4 minutes. Spread pizzas with basil pesto, followed by the pizza sauce. Top each pizza with desired amount of sliced mushrooms, caramelized onions, Buffalo Italian Sausage, mozzarella or chèvre, and parmesan cheese. Baking: Outdoor Brick Ovens: Have heat at about 700°. Slide pizza off peel and bake in oven for about 4 minutes, rotating once or twice while baking. Indoor convection ovens: Place oven rack to lower level and preheat oven to as high as heat will go, 500° to 550°. Bake on pizza stone or baking sheet for 8 to 12 minutes depending on your heat. Gas Grill: Line gas grill rack low to flames with bricks and place bricks on upper grill rack if you have one. Place pizza stone on top of bricks (good old fashioned red bricks work great). Turn all burners to high heat and allow the grill to get very hot, so bricks are heated through, about 30 minutes. The bricks will help in retaining the heat and offer a more even cooking distribution. Slide pizza off of peel onto pizza stone and close grill lid. Bake, turning once for about 6 minutes. Remove pizza from oven or grill and place on a cutting board. Allow the pizza to rest for a few minutes before cutting. Season with chili flake as desired. Pizza Dough (makes 3 medium or 6 large crusts) *Credit to Peter Reinhart. This is fabulous dough! If not used for pizza it makes a great flatbread, brushed with a little pesto prior to baking. Ingredients: 4½ – cups high protein flour (I used half Kernza whole grain flour & half organic bread flour) 1¾ – teaspoon salt 1 – teaspoon quick yeast 2 – tablespoons olive oil 1¾ – cup water, very cold Preparation: In mixing bowl using a dough hook, sift flour, salt and yeast together. Add olive oil and water, scraping down sides as needed. Continue to mix for 6 minutes, stopping every two minutes to remove dough from the hook. Dust hands with flour and remove dough from mixer …
Buffalo Bacon Caprese Salad
Buffalo Bacon Caprese Salad with Sweet Basil Vinaigrette (per salad) Fresh garden tomatoes and fresh mozzarella are a dynamo combination, but I miss the lettuce. And since I’ve added lettuce, why not Buffalo Bacon! *A big thanks to my friend Pam for her assistance with the food photography. Sweet Basil Vinaigrette Ingredients: 2 – cups basil leaves, packed 1 – cup rice vinegar 1/3 – cup sugar 1 – teaspoon salt 2 – teaspoons black pepper ¾ – cup olive oil Salad Ingredients: 2 – Buffalo Bacon strips 1 – tablespoon oil 1 – cup lettuce, washed dried and torn 8 – cherry tomatoes, halved (or tomato slices) 2 – ounces fresh mozzarella, torn or sliced 8 – small fresh basil leaves, whole and julienned Sweet Basil Vinaigrette Balsamic Glaze *try Gia Russo brand Preparation: 1) Place all of the vinaigrette ingredients in blender, except olive oil and blend until incorporated. With blender running slowly add the olive oil. Transfer to a jar or sealed container. 2) In a frying pan over medium high heat, heat oil. Add Buffalo Bacon and cook for two minutes each side, or to your desired crispiness. Remove from pan and place on a paper towel. 3) Toss lettuce with a tablespoon of vinaigrette and arrange on a plate. 4) Top with tomatoes, mozzarella and fresh basil leaves. 5) Add bacon to the plate, and pour an additional tablespoon or desired amount of the dressing over the whole salad. 6) Drizzle with Balsamic Glaze.
Blueberry Crisp
This morning we awoke to an outdoor temperature of 54° and an inside temperature of 59°. What better way to start a Blue Monday than with a Blueberry Crisp? It warmed the house to a comfy 70°, filled the air with sweetness and lifted our Monday morning blues away with each yummy bite. Blueberry Crisp (serves 12) An easy to prepare, go to summer dessert that is perfect for anytime of the day. Other fruits can easily be substituted too. Serve warm or at room temperature with homemade ice cream or fresh whipped cream. Yummy! Crust Ingredients: 1 – cup butter, room temperature ½ – cup sugar 2 – cups flour Filling Ingredients: 2 – lbs. Blueberries ½ – cup sugar Topping Ingredients: 1 – cup flour ½ – cup sugar ½ – cup brown sugar 1 – teaspoon cinnamon 2 – cups rolled oats 1 – cup butter, chilled and sliced Preparation: Preheat oven to 375°. 1) Mix all crust ingredients together in the bottom of a 9×13 cake pan. Press mixture evenly over the bottom of the pan. 2) Toss blueberries with sugar and pour over the crust in the cake pan. 3) Mix all dry topping ingredients together in a bowl. 4) Cut the butter slices into the dry ingredients, until mixture is crumbly. 5) Layer crumb topping over blueberries. 6) Bake in a 375° oven for 35 to 40 minutes or until top is golden brown. 7) Remove from oven and allow the crisp to come to room temperature before cutting. That is, if you can wait…. 🙂
Red, White & Blue Buffalo Bison Burgers
The quintessential Buffalo Burger, complete with Buffalo Bacon, Blue Cheese and a touch of fruit preserves! This – soon to be new favorite, will have you making it again, and again and again. Enjoy! Ingredients: 2 – 1 lb. Ground Buffalo 3 – tablespoons olive oil, plus a little more 1/2 – teaspoon mustard 2 – teaspoon ketchup 1/2 – teaspoon thyme 2 – teaspoon salt & pepper 1 – 10 oz. package Buffalo Bacon 6 – ounces blue cheese ½ – cup chokecherry or plum preserves, warmed 6 – hamburger buns Preparation: 1.) Mix 2 tablespoons olive oil, mustard, ketchup, thyme, salt and pepper together. 2.) Mix above with Ground Buffalo until well incorporated. 3.) Divide into 6 portions and at pat out into bun size patties. 4.) In large skillet over medium high heat, add the other tablespoon of olive oil. Place buffalo bacon in pan and cook until crispy or desired doneness, turning once during cooking time. 5.) Preheat grill to high heat, 500 degrees. Insure grill grates are clean. 6.) Brush burgers with a little oil and place on grill. Close grill lid during grilling time. Grill for 2.5 minutes. Turn burgers and top with blue cheese. Close lid and grill for an additional 3 minutes. 7.) Remove burgers from heat, and allow too rest for a few minutes. 8.) Place Buffalo Blue Burgers on bun, drizzle with a little of the warmed preserves and top with Buffalo Bacon. Delicious!
Wild Idea Buffalo Kabobs
Wild Idea Buffalo Kabobs (serves 4) Summer is here & it’s time to grill. You’ll love this easy to prepare and grill Buffalo Kabob recipe. The key is to have a few no-fuss ingredients on hand. If you do not have these ingredients, they are readily available at your local grocery store. Buffalo Kabobs make a beautiful plate and tastes delicious! Vegetables are suggestions, so feel free to change to the vegetables you like or have on hand. Kabob Ingredients: 1 – 12 oz. Buffalo Round Heel Steak, cut into 12 pieces 2 – duo colored bell peppers, cut into meat size pieces 1 – large onion, quartered & separated 12 – cherry tomatoes wooden skewers, soaked in water Marinade Ingredients: ¾ – cup lime infused olive oil (or olive oil, plus zest & juice of a lime) 2 – tablespoons sugar 1 – tablespoon Emeril’s Essence 1 – teaspoon garlic powder 1 – tablespoon black pepper 1 – teaspoon salt Preparation: 1) Prep steak and vegetables. Place buffalo steak pieces in large baggie and spread vegetables in a single layer on a pan. 2) Mix all marinade ingredients in a blender and flash process to incorporate. 3) Pour ¼ cup of the marinade in bag with the meat, seal bag and massage marinade into meat. Pour remaining marinade over vegetables and toss to coat evenly. Cover vegetables with saran. Allow both to marinade for 4 to 24 hours. Turn or toss half way through marinade process. Allow meat and vegetables to rest at room temperature for two hours before proceeding. *I prefer marinating for a longer time period, so the marinade flavors are fully absorbed. 4) Remove steak from marinade and shake off excess. Thread skewers with meat and vegetables, rotating veggies and meat. 5) Turn gas grill to high heat, and heat to 500°. Place kabobs over high heat, closing lid during grill time. Turn Kabobs every 2 minutes, and grill for 5 to 6 minutes for medium rare. 6) Remove from heat and place on a platter, sprinkle with finishing salt and cover, allowing too rest for 5 minutes. Serve over a bed of tri-colored Quinoa, for a complete deliciously beautiful meal. Enjoy!
Everything I know About Cooking Buffalo Ribs
Ribs are enjoyed year around, but with the grilling season in full swing, I have received a few good questions recently on the preparation of them. Hopefully it will clarify some of your questions too. The first lesson is: 100% Grass-Fed Bison Ribs are not like corn finished bison or beef ribs. If you are following a recipe that is formulated using pork or corn fed meat and are using Wild Idea Buffalo 100% Grass-Fed Ribs, and it doesn’t turn out, this could be why. When you find a recipe that sounds good to you, it doesn’t mean that you have to abandon the idea of the recipe. Use the seasonings, liquids or sauces, but for best results, follow one of the techniques listed below. Before we get to techniques, here are a few other options you have in preparing ribs. *Removing membrane from the backside of ribs: I do this only occasionally, if I’m preparing for a fancier affair, otherwise I leave the membrane intact. It will become soft during cooking process and is easy to remove after cooking or while eating. If you choose to remove the membrane, slide a knife between membrane and meat, preferably at a corner, until you can easily grab a hold of the membrane with your fingers. Drop your knife and use one hand as resistance on ribs and the other to pull the membrane away from the meat. *Trimming: Some people choose to trim the ribs of exterior fat. I do not, unless there is an excessive layer of fat on the ribs. During the cooking process the fat will become very gelatinous and buttery, which my family likes. This however is a personal preference. *Scoring ribs: I score the ribs if I am marinating, to tenderize or to get more of the marinade flavor or rub into the meat. Score buffalo ribs by making about ½ inch deep and 1 inch long cuts in the meat or fat. *Marinating: If you are using a marinade to tenderize and not just flavor the buffalo ribs, my recommendation is pineapple juice, or better yet pureed pineapple. The enzymes in pineapple will assist in breaking down the connective tissue. For ribs you can marinade in pineapple for up to 24 hours, but watch marinating time on other cuts of meat, as pineapple can turn a roast or steak into mushy meat. If you are interested in marinating you might want to try my recipe for Wild Idea Buffalo Jerk Ribs, located here, http://wildideabuffalo.com/2014/grilled-jerk-buffalo-ribs/. The following techniques, for the listed Wild Idea Buffalo rib cuts, I have found to be very successful. *For Un-Cut Short Plate and Short Ribs: *Braising Technique: Cook ribs in liquid in a heavy roaster, Dutch oven or Crock Pot, covered with lid or heavy foil. Braising achieves tenderness, and keeps meat moist and juicy. If braising is done in oven, set oven temperature to 375° and braise for 3.5 to 4 hours, for fall of the bone tender ribs. Use less time if you want buffalo ribs a little chewy. Lower temperatures can be used, but time will need to be increased, which works well for Crock Pots or lower oven settings of around 190°. Adjust time and temperature based on poundage of product. Also know your slow cooker, as each preform a little differently. I have braised ribs in a slow cooker for 6 to 8 hours depending on setting and poundage. Product is ready when you can easily pull meat apart with two forks. Continue braising until this is achieved. Additional liquids may be needed. After braising …
Orange Balsamic Brisket
Ingredients: 1 – 2.5 lb. Buffalo Brisket ¼ – cup balsamic vinegar ¼ – cup Worcestershire Sauce ¼ – cup olive oil ¼ – cup brown sugar 1 – tablespoon liquid smoke 1 – tablespoon garlic powder ½ – tablespoon black pepper ½ – tablespoon salt 1 – small sweet onion, quartered 1 – orange, peeled Preparation: 1) Rinse Buffalo Brisket and pat dry. Place in a glass dish or gallon size baggie. 2) Mix remaining ingredients in a blender and flash pulse until fully incorporated. 3) Pour marinade over Buffalo Brisket and rotate brisket to coat. Cover or seal and marinade for 4 to 24 hours. Removing form refrigeration 2 hours prior to cooking. 4) Place two sheets of heavy foil one on top of the other, on a work surface and curl edges. 5) Remove Buffalo Brisket from marinade and place on foil. Pour ½ cup of the marinade over the brisket. 6) Seal foil tightly. 7) Pre-heat gas grill to 500 degrees. After heated turn two of the burns to off and place brisket above off burners. Close grill lid and allow too cook for 4 hours, maintaining a 375-degree temperature. 8) Remove brisket from grill and allow to rest in foil container for 15 minutes. 9) Open foil and place brisket on cutting board and carve as desired. Reserve pan juices and pour over carved brisket. For a little extra sweetness mix 1/2, 10 oz. jar orange marmalade with 1/2 cup jan juices and heat to incorporate. Pour over sliced briskets. Serve with slabs of grilled sweet onions. This recipe received the super delicious stamp from fathers & grandfathers! Enjoy.
Grilled Hanger Steaks with Green Garlic Butter
Grilled Hanger Steaks with Green Garlic Butter (serves 2 to 3) Ingredients: 1 – 1 lb. Hanger Steak ¼ cup olive oil 1 teaspoon salt 1 teaspoon pepper 1 stick salted butter 4 green onions, chopped green partly only ½ tablespoon black pepper Preparation: 1) Rinse Hanger Steak and pat dry. Using a sharp filet knife run knife along one side of the sinew that runs down the center, creating two filets. Remove sinew from filet that it remains attached to with knife. 2) Rub steaks generously with olive oil, salt, and pepper. Cover and allow to rest at room temperature for 2 hours. 3) For Green Garlic Butter; melt 1 stick butter in pan and add chopped green onions. Allow to heat through for a couple of minutes. 4) Transfer butter to a blender and process until smooth. Place butter in dish and allow to chill, this will allow solids to separate to the bottom and butter to settle on the top. 5) Remove butter from refrigerator and remove solids from butter. Slicing through with a knife works well. 6) Heat grill to high heat, 500° +. Insure grill grates are clean and oiled. 7) Place Hanger steaks on grill and sear for 3 minutes each side, closing grill lid during cooking time. Transfer grilled meat to plate and cover with foil allowing too rest for 5 minutes before serving. Cut into desired pieces. Serve with Green Garlic Butter and *Celery Root Puree. *Recipe included with purchase. Leftover Green Garlic Butter will keep for a couple of weeks in the refrigerator.
Bison Carbonara
Buffalo Carbonara (serves 4) This dish can often be overwhelmed with garlic and the fatty smokiness of traditional bacon. I have held a light hand on the garlic and the lean, meaty flavor of the Bison Bacon will compliment this dish instead of overpower. A perfect dish for springtime celebrations or casual dinners! Ingredients: 10oz. package Wild Idea Buffalo Bacon, chopped 1 tablespoon olive oil 2 cloves garlic, minced 2 eggs + 1 yolk, room temperature ½ lemon, juiced & warmed 1½ to 2 cups Parmesan or Pecorino Romano, grated 1 teaspoon black pepper + 1 pound spaghetti, cooked el dente 1 to 2 cups reserved pasta water *optional: asparagus tips or frozen peas, cooked el dente salt to taste Preparation: 1) Prepare pasta al dente, reserving 2 cups pasta liquid. Rinse pasta and allow to drain. 2) In heavy, large sauté pan over medium high heat, heat oil. Add bacon and brown until crispy, tossing occasionally about 5minutes. Add garlic to bacon a couple of minutes before bacon is done. 3) Remove bacon/garlic from pan and set aside. 4) Place the two eggs in their shell in a cup of boiling water that is removed from heat source. Allow eggs to rest in water for one minute. Remove eggs and crack into blender along with other egg yolk. Coddled eggs may be a little cloudy, which is ok. Whip eggs in blender. 5) Add the warmed lemon juice and 1½ cups grated cheese and pepper to blender and pulse. Add more cheese if desired. 6) In sauté pan that bacon was browned in add 1 cup of the reserved pasta water and bring to a boil. Add pasta to the water and cover for 1 minute or until pasta is hot. Check pasta occasionally, adding more water if needed. Toss pasta gently. Remove pan from heat and drain excess water from pan. 7) Drizzle egg & cheese mixture over hot pasta tossing as you drizzle. Add bacon and hot vegetables and toss again. 8) Season to taste and garnish with shaved Parmesan or Pecorino.
Buffalo Blue Potato Pie
Buffalo Blue Potato Pie (serves 6 to 8) Ingredients: 1 – 1 lb. Wild Idea Buffalo Breakfast Sausage 2 – tablespoon olive oil 1 – tablespoon butter 2 – onions, chopped 1 – tablespoon maple syrup 6 to 8 – potatoes, par-boiled and sliced thin 2 – teaspoons rubbed sage 6 – eggs ½ – cup cream 1 – cup blue cheese, crumbled salt & pepper Preparation: 1) In oil rubbed heavy skillet over medium high heat, crumble in buffalo breakfast sausage. Stirring occasionally to brown. About 5 minutes. Remove sausage from pan, lightly cover and set aside. 2) Return pan to stovetop and add 1 tablespoon, olive oil and butter. When butter is melted add onions. Stir in maple syrup. 3) Reduce heat to medium and allow onions to caramelize, stirring occasionally. About 20 minutes or until onions are amber colored. 4) While onions are caramelizing, slice potatoes into thin slices, keeping slices close together. Remove odd shaped pieces and ends, and coarse chop. 5) Using remaining oil, generously oil a spring-form pan or skillet. Fan potatoes to cover the bottom and lower sides of pan. Season the potatoes with salt, pepper and rubbed sage. 6) Layer in the following order; browned buffalo sausage, crumbled blue cheese, and caramelized onions. 7) Mix eggs with cream together and add a pinch of salt & pepper. 8) Pour egg mixture over the onions, and sprinkle with chopped potatoes. 9) Place in 400* oven and bake for 45 minutes to an hour, or until potatoes are golden brown and center feels firm. 10) Remove from heat and let rest for 10 minutes before serving. Serve with a citrus green salad, whole grain toast and Prosecco.
Buffalo Andouille Sausage with Red Beans & Rice
A vegetable forward version of this classic southern favorite, with true Cajun flavor from our Wild Idea Buffalo Andouille Sausage. Ingredients: 1 – 14 oz. pkg. Wild Idea Buffalo Andouille Sausage, cut ½ inch thick 2 – 15 oz. cans Kidney Beans, rinsed and drained 1½ – tablespoons olive oil 1 – onion, chopped 5 – stalks celery, chopped 2 – green peppers, chopped 5 – clove garlic, chopped 2 – tablespoons parsley, minced 1 – teaspoon oregano 1 – teaspoon thyme 1 – teaspoon Cajun seasoning ½ – teaspoon cayenne ¼ – teaspoon rubbed sage 2 – bay leaf 1 – cup vegetable or organic chicken broth 4 – cups cooked rice, I used Brown Basmati Preparation: 1) In heavy sauté pan over medium high heat, heat oil. Add most of the onion, celery, green pepper and garlic, reserving a little of each to add at the end. Add spices and sauté until vegetables are el dente. 2) Add beans and broth and bring to a full simmer. Reduce heat to low, cover and allow too cook for half an hour. 3) Add sliced Buffalo Andouille Sausage and stir to incorporate. Cover and cook for an additional 15 minutes. 4) Remove cover and add reserved handful of vegetables. Stir to incorporate. Bring to full heat. To serve place a scoop of prepared rice in center of the bowl, ladling red beans and bison sausage around rice. Sprinkle with a little extra finely minced parsley. Pass with Tabasco and cider vinegar!
Buffalo Comfort Food
Although the days are getting longer and the sunlight’s warm glow gives the illusion that winter is loosening it’s grip, the single digit temperatures remain. These are the days we turn to comfort food! Whether you are working outdoors in the cold or wrapping up a long day inside, the savory aroma of a hearty casserole melts the winter blues away. You’ll want to keep this tasty recipe handy throughout the year. It is a simple recipe for a full flavored dish that will become a family favorite for eaters and chefs alike. Cheers! Jill Buffalo Chorizo Red Sauce & Fusilli Pasta This recipe only took 15 minutes to make. The Fusilli pasta has a nice firmness and will withstand additional time in the oven to melt the Parmesan and bring out the naturally nutty flavor and add additional texture. Ingredients: 1 – tablespoon olive oil 1 – 1 lb. Wild Idea Buffalo Chorizo 1 – onion, coarse chopped 1 – teaspoon salt 1 – teaspoon black pepper 1 – tablespoon basil, finely chopped 2 – gloves garlic, chopped 1 – 28 oz. can tomatoes, flash processed Fusilli Pasta, cooked firm ½ – cup Parmesan, grated Preparation: 1) Cook pasta, to a firm al dente. Reserve 1-cup of pasta water. 2) In a large saucepan over medium high heat, heat the oil. Crumble Chorizo Sausage into the pan and add the chopped onion and spices. Sauté, stirring occasionally, until the meat is browned. 3) Add garlic and tomatoes and stir. Bring the sauce to a full simmer. 4) Adjust seasoning to taste. 5) Over medium-high heat, heat half of the pasta water in a pasta pot. Add al dente Fusilli and more of the pasta water if needed. Cover, allowing for pasta to reheat, for about one minute. Toss gently and remove the pot from heat. 6) Pour the desired amount of Sauce into the pasta and gently stir. 7) Add most of the grated Parmesan and toss into the pasta. 8) Portion into heat proof serving dishes or dish and sprinkle with the remaining cheese. 9) Place in the middle of the oven under the broiler and allow the top to become slightly browned, about 7 minutes. Serve with crusty bread and a green salad.
Buffalo Parmesan
Buffalo Parmesan (serves 2) Note: My Valentine asked if I could make Buffalo Parmesan for our Valentines dinner, and my answer was, “of course”. I started researching recipes, but they all seemed a bit too heavy for the slightly sweet grassiness of Wild Idea Bison steaks. So I went about piecing a few recipes together to get a true Buffalo Parmesan, without masking the clean flavors of the meat. I prepared the dish using both the 12 oz. Round Heal Steak, which I cut into medallions and lightly pounded out, and also an 8 oz. Tenderloin, which I sliced in half, creating two equal round steaks. Any tender steak cut would work. Adjust pan- frying time based on desired thickness. The late Marcella Hazans simple tomato sauce was the key in keeping the dish light. For best results, purchase high quality canned tomatoes and Parmesan cheese. Lastly for the pasta, I made a Parmesan Pesto and tossed it with the pasta, which coated it nicely and gave the pasta a little crunch while under the broiler. A real restaurant style meal, that is super easy to prepare! Enjoy. Ingredients: For Sauce: 1 28 oz. canned diced tomatoes 1 onion, peeled and cut in half 5 tablespoons butter salt to taste For Pasta: 2 cups (or desired amount) fettuccini, cooked el dente 1 cup pasta water, reserved from cooking ¼ cup olive oil ½ cup grated Parmesan ½ teaspoon salt ½ teaspoon black pepper For Steak: 8 to 12 oz. Bison Steak 1 teaspoon salt 1 teaspoon pepper ½ cup flour 1 egg, beaten ½ cup panko crumbs ½ cup grated Parmesan cheese 2 tablespoons vegetable oil Preparation: 1) In saucepan over medium heat add canned tomatoes, onion, butter and a pinch of salt. Simmer, mashing occasionally for 45 minutes. 2) Remove onion, and season with salt to taste. Set aside or reheat for later use. 3) Boil pasta to el dente, according to directions. Drain pasta, reserving 1 cup of the pasta water. Rinse under cold water and set aside. 4) In a blender or food processor, mix ¼ cup olive oil, Parmesan, and salt and pepper, pulsing until well mixed. Set aside. 5) Arrange top oven rack to the middle of the oven. Preheat broiler to high. 6) Rinse steaks under cold water and pat dry. Cut into desired medallions. Pounding out is optional. Season steaks with desired amount of salt & pepper. 7) Mix panko crumbs and 2 tablespoons Parmesan together. Rub mixture together with your hands to incorporate. 8) Place flour and panko on shallow plates and beat egg. Arrange in order of use; flour, egg, panko crumbs. 9) Heat two tablespoons of oil in heavy sauté pan over medium heat. 10) Dust steaks in flour, dip in eggs and roll in panko crumbs. Place in hot oil and brown on both sides about 30 seconds per side. Remove and set aside. 11) While steaks are cooking, bring reserved pasta water to a boil and add el dente pasta to reheat. Drain again and immediately toss with desired amount of Parmesan Pesto. 12) Twirl pasta with fork and arrange on baking dish, top with steaks and spoon ½ cup tomato sauce over each steak. Divide remaining grated Parmesan over the steaks and place under the broiler. Broil until lightly browned, about 3 minutes. 13) Transfer to plates and garnish with chopped parsley or green onion. For a complete meal, serve with green salad and artisan bread. Finish with something chocolate!
Buffalo Stock
Buffalo Stock (makes about 4 quarts) Ingredients: 1 – 3.5 lb. pkg. Buffalo Shank Steaks 1 – 2 lb. pkg. Buffalo Soup Bones Water 1 onion, quartered 2 carrots, chopped 3 stalks celery, chopped salt & pepper 1 to 2 tablespoons olive oil Preparation: Preheat oven to 400*. Arrange ingredients on large baking sheet and drizzle with olive oil and season with salt & pepper. Bake in oven for 45 minutes, turning ingredients occasionally. Transfer ingredients to stock pot, along with brown bits from the pan and cover with 8 quarts water. Bring to a full boil on stovetop. Reduce heat, cover and simmer (with a few bubbles breaking the surface of water) for about 6 to 8 hours. Strain liquid away from other ingredients and refrigerate. After stock is completely cooled, remove fat that has settled to the surface. Store in jars for later use For more intense flavor after liquid has been strained, return to burner and continue to simmer, until product is reduced to half.
Winter Buffalo Bacon & Spinach Salad
Winter Buffalo Bacon & Spinach Salad with Maple Orange Vinaigrette (serves 2) Ingredients: 4 to 6 – strips Wild Idea Buffalo Bacon 2 – Tb. olive oil 1 – yam or sweet potato, par cooked, skinned and diced ¼ – cup walnuts ½ – tsp. salt ½ – tsp. black pepper ¼ – tsp.+ cayenne *optional 1 – cup canned black beans, rinsed 1 – orange, segments only 4 – red onion slices, thin 2 – eggs, coddled 2 – handfuls spinach, rinsed and dried Maple Mustard Vinaigrette (makes 1 cup) *Vinaigrette Recipe is a favorite of mine from “Savoring the Seasons” cookbook by Lucia Watson of “Lucia’s” in St. Paul MN Ingredients: 1 – Tb. Dijon mustard 2 – cloves garlic, peeled 1 – shallot, peeled ½ – tsp. salt ½ – tsp. black pepper ¼ – cup cider vinegar ¼ – cup maple syrup ¼ – cup olive oil Place all vinaigrette ingredients in blender a pulse process until blended. Store in refrigerator. Preparation: 1.) Prep sweet potato by either par boiling or microwaving until slightly tender but firm. Cool and remove skin. Dice sweet potato, place in bowl and add walnuts. Season with salt, pepper and cayenne. Toss and set aside. 2.) In a large skillet over medium high heat, add 1 tablespoon of oil and heat. 3.) Add desired bacon strips to skillet and cook until crisp, turning once during cooking. About 5 minutes total. Remove bacon to paper towel and return pan to burner. 4.) Add additional oil if needed and heat. Add diced sweet potato and walnuts to pan and sauté until lightly browned, tossing pan occasionally. About 5 minutes. Remove pan from heat. 5.) Place spinach in a bowl and drizzle with ¼ cup salad dressing. Toss to coat. Divide spinach and arrange on center of plates. Top with black beans, oranges, red onion, sweet potato and walnuts. Place bacon on the top and finish with coddled egg. Drizzle additional dressing on salad as desired.
Buffalo Mincemeat Pie
Mincemeat Pie with Cilantro Yogurt Sauce Serves 8 to 12 entrée or 46 Petite Pies (which are great for hors d’oeuvres) Note: This recipe is a main dish pie. Do not let the length of this recipe detour you. Although there is a little work involved ahead of time, it is fairly easy and is a perfect make a head dish that will fill your house with delicious aromatic aromas. Ground Round could be used in place of the stew. Mincemeat Ingredients: 2 tsp. cumin 2 tsp. cardamom 2 tsp. ginger 2 tsp. black pepper 1 tsp. salt 1 tsp. cinnamon ½ tsp. allspice ½ tsp. cayenne ½ tsp. turmeric ½ tsp. cloves 1 Tb. olive oil 1 2 lb. pkg. Ready to use Buffalo Stew Meat, rinse & pat dry 1 onion, chopped 1 Tb. garlic, chopped 3 Tb. lemon juice ½ cup raisins 2 apples, peeled & chopped ½ cup bourbon (Buffalo Trace) 1 cup apple cider 1 Tb. molasses Mix all dry spices together and set aside. Heat oil in heavy stock pot over medium high heat. Add stew meat and stir, cook for 3 minutes. Add onion and spices, stirring to incorporate. Cook for 5 minutes. Add garlic, lemon juice, raisins and apples and stir to incorporate. Add bourbon and then cider. Stir to incorporate and bring to a boil. Reduce heat to medium low, cover and simmer for 30 minutes. Remove cover and continue to cook until most (but not all) of the liquids are removed. Place ingredients into food processor and pulse puree until meat is finely minced. Cover & set aside. Pie Crust Makes, 1 double pie crust. This is a heartier crust that stands up nicely to the mincemeat. Ingredients: 2 cups unbleached flour 1 cup whole wheat flour 1 tsp. salt 2 tsp. sugar 1½ sticks butter, cut into small pieces 3 eggs, beaten Place dry ingredients in a mixer and incorporate. Add butter pieces at a time. Add eggs slowly. Remove dough from mixer onto floured surface and lightly dust. Divide dough into 2 parts and roll out slightly between floured parchment papers. Line 8” deep pie pan with rolled pastry, dough should hangover the edge. Fill with mincemeat, spreading around evenly. Top with remaining pastry round, pinching top & bottom pastry together, pulling any excess off. Create pie edge with fingers or fork. With remaining pastry roll out and cut into leave patterns and place on top of pie. Cut 3 slits into top of pie pastry. Bake pie in a 375* oven for 1 hour, crust should be golden brown. Or refrigerate and bake at a later time. Serve pie with Cilantro Yogurt Sauce. Super Delicious! Cilantro Yogurt Sauce Makes 1 ½ cups Ingredients: 1 cup whole milk or low-fat vanilla yogurt 2 cups fresh cilantro, chopped ¼ cup fresh mint leaves 1 jalapeno, seeded 2 tablespoons garlic, chopped 1 teaspoon cumin 1 tablespoon lemon juice ½ teaspoon salt ½ cup cucumber, finely chopped Place all ingredients except cucumbers into blender and puree. Fold in cucumbers if desired. Keep refrigerated, but pull ½ hour before serving. This sauce is great on many things and keeps for 1 week in refrigerator. Wine Pairing: V. Sattui Winery, St. Helena CA – 2005, Pilgrim Vineyard, Lodi Zinfandel This wine was an offering from good friends. Light to the nose, but peels away its hidden flavors of anise, spice and earth on the palate. With a velvety finish that tastes like “one more glass”! They ship directly: www.vsattui.com
December Hors d'oeuvres
This month’s recipe’s will hopefully help in the above, as well as eliminate hors d’oeuvre worries. To the rescue is the loveable meatball. Not just one, but three different options, that are easy, economical, and impressively delicious! Wishing you all a warm, snake and mountain lion free (unless you’re in a car) holiday! Cheers! Jill Curried Buffalo Meat Balls (Makes16 to 20 meat balls) Ingredients: 1 lb. Ground Buffalo 1 teaspoon cardamom 1 teaspoon cumin 1 teaspoon cinnamon ½ teaspoon cloves ½ teaspoon coriander ¼ teaspoon nutmeg 1 teaspoon black pepper 1 teaspoon salt ½ teaspoon cayenne pepper 1 tablespoon olive oil 1 tablespoon butter 3 green onion, sliced *reserve dark green tops for garnish 2 cups unsweetened coconut milk 1 tablespoons yellow curry paste 1 dried hot chili, or 1 tsp crushed red pepper 1 tablespoon fish sauce 1 tablespoons brown sugar 1 tablespoon fresh ginger Preparation: 1) Mix all dry spices together with olive oil. 2) Crumble ground buffalo meat into spice mixture. Mix thoroughly with hands. Allow meat mixture to rest 2 to 24 hours before cooking. This can be done before or after making meatballs. 3) Form into 1 oz. or desired size meatballs and place on lightly oiled baking sheet. 4) In sauce pan over medium high heat melt butter. Add onions and sauté for 3 minutes. 5) Add remaining ingredients and bring to a boil. Reduce heat and let simmer for 15 minutes. Reheat sauce before serving. 6) Broil meatballs in oven on middle rack, until browned, about 5 minutes. Pour curry sauce over meatballs and garnish with green onions. Asian Style Meat Balls with Cilantro Yogurt Sauce (Makes 16 to 20 meatballs) Ingredients: 1 lb. Ground Buffalo 1½ tablespoons fish sauce 1 tablespoon sesame oil 1 teaspoon lemon zest 1 tablespoon lemon juice ½ cup shallots, finely diced 3 cloves garlic, minced ½ cup cilantro, finely chopped 1 tablespoons mint, finely chopped ¼ teaspoon salt ½ teaspoon black pepper Preparation: 1) Mix all ingredients together, except buffalo. 2) Crumble ground buffalo meat into spice mixture. Mix thoroughly with hands. 3) Place mixture in food processor and flash pulse process, until slightly sticky. Allow meat mixture to rest 2 to 24 hours before cooking. This can be done before or after forming meatballs. 4) Form into 1 oz. or desired size meatballs and place on lightly oiled baking sheet. 5) Broil meatballs in oven on middle rack, until browned, about 5 minutes. Serve with cucumbers and radishes with Cilantro Yogurt Sauce. *Optional: Serve on a bed of brown basmati rice. Cilantro Yogurt Sauce (Makes 1 ½ cups) Ingredients: 2 cups fresh cilantro, chopped ¼ cup fresh mint leaves 1 jalapeno, seeded 2 tablespoons garlic, chopped 1 teaspoon cumin 1 tablespoon lemon juice ½ teaspoon salt 1 cup whole milk or low-fat yogurt, room temperature Instructions: Place all ingredients but yogurt into blender and puree. Pour yogurt into bowl and whisk in cilantro mixture. This sauce is great on so many things and will keep well in refrigerator for later use. Italian Buffalo Meat Balls (Makes 20 to 24 meatballs) Ingredients: 1 lb. Buffalo Italian Sausage ¼ cup basil, chopped ¼ cup sundried tomatoes, chopped 2 cloves garlic, minced 4 oz. mozzarella cheese, shredded 2 teaspoons olive oil 1 medium onion, diced 1 tablespoon sugar 1 teaspoon fennel Preparation: 1) Mix basil, sundried tomatoes, garlic and cheese together. 2) In sauce pan over medium high heat, heat oil. Add onions, sugar and fennel and sauté until slightly caramelized. Transfer to plate and allow to cool before …
Italian Style Buffalo Meatballs
Italian Buffalo Meatballs (Makes 20 to 24 meatballs) Ingredients: 1 lb. Wild Idea Buffalo Italian Sausage ¼ cup basil, chopped ¼ cup sundried tomatoes, chopped 2 cloves garlic, minced 4 oz. mozzarella cheese, shredded 2 teaspoons butter 1 medium onion, diced 1 tablespoon sugar 1 teaspoon fennel Preparation: 1) Mix basil, sundried tomatoes, garlic and cheese together. 2) In sauce pan over medium high heat, heat oil. Add onions, sugar and fennel and sauté until slightly caramelized. Transfer to plate and allow to cool before adding to other ingredients. 3) Crumble ground buffalo meat into other ingredients. Mix thoroughly with hands. 4) Place mixture in food processor and flash pulse process, until slightly sticky. Allow meat mixture to rest 2 to 24 hours before cooking. This can be done before or after making meatballs. 5) Form into 1 oz. or desired size meatballs and place on lightly oiled baking sheet. 6) Broil meatballs in oven on middle rack, until browned, about 5 minutes. Serve warm. Great by themselves or serve with marinara on a bed of creamy risotto.
Asian Style Meatballs with Cilantro Yogurt Sauce
Asian Style Meatballs with Cilantro Yogurt Sauce (Makes 16 to 20 meatballs) Ingredients: 1 lb. Ground Buffalo 1½ tablespoons fish sauce 1 tablespoon sesame oil 1 teaspoon lemon zest 1 tablespoon lemon juice ½ cup shallots, finely diced 3 cloves garlic, minced ½ cup cilantro, finely chopped 1 tablespoons mint, finely chopped ¼ teaspoon salt ½ teaspoon black pepper Preparation: 1) Mix all ingredients together, except buffalo. 2) Crumble ground buffalo meat into spice mixture. Mix thoroughly with hands. 3) Place mixture in food processor and flash pulse process, until slightly sticky. Allow meat mixture to rest 2 to 24 hours before cooking. This can be done before or after forming meatballs. 4) Form into 1 oz. or desired size meatballs and place on lightly oiled baking sheet. 5) Broil meatballs in oven on middle rack, until browned, about 5 minutes. Serve with cucumbers and radishes with Cilantro Yogurt Sauce. *Optional: Serve on a bed of brown basmati rice. Cilantro Yogurt Sauce (Makes 1 ½ cups) Ingredients: 2 cups fresh cilantro, chopped ¼ cup fresh mint leaves 1 jalapeno, seeded 2 tablespoons garlic, chopped 1 teaspoon cumin 1 tablespoon lemon juice ½ teaspoon salt 1 cup whole milk or low-fat yogurt, room temperature Instructions: Place all ingredients but yogurt into blender and puree. Pour yogurt into bowl and whisk in cilantro mixture. This sauce is great on so many things and will keep well in refrigerator for later use.
Curried Bison Meatballs
Curried Buffalo Meatballs (Makes16 to 20 meat balls) Ingredients: 1 lb. Wild Idea Ground Buffalo 1 teaspoon cardamom 1 teaspoon cumin 1 teaspoon cinnamon ½ teaspoon cloves ½ teaspoon coriander ¼ teaspoon nutmeg 1 teaspoon black pepper 1 teaspoon salt ½ teaspoon cayenne pepper 1 tablespoon olive oil 1 tablespoon butter 3 green onion, sliced *reserve dark green tops for garnish 2 cups unsweetened coconut milk 1 tablespoons yellow curry paste 1 dried hot chili, or 1 tsp crushed red pepper 1 tablespoon fish sauce 1 tablespoons brown sugar 1 tablespoon fresh ginger Preparation: 1) Mix all dry spices together with olive oil. 2) Crumble ground buffalo meat into spice mixture. Mix thoroughly with hands. Allow meat mixture to rest 2 to 24 hours before cooking. This can be done before or after making meatballs. 3) Form into 1 oz. or desired size meatballs and place on lightly oiled baking sheet. 4) In sauce pan over medium high heat melt butter. Add onions and sauté for 3 minutes. 5) Add remaining ingredients and bring to a boil. Reduce heat and let simmer for 15 minutes. Reheat sauce before serving. 6) Broil meatballs in oven on middle rack, until browned, about 5 minutes. Pour curry sauce over meatballs and garnish with green onions.
Buffalo Export Prime Rib Roast with Au jus Gravy
Wild Idea Buffalo Export Prime Rib Roast with Au jus Gravy I prepared a 10 pound export roast, and it fed 10 hungry people, with left overs for fabulous prime rib sandwiches. I also prepared all of the traditional thanksgiving fixings of memories past. There are many new fangled recipes, but nothing beats backed yams with marshmallows, sausage stuffing, and mashed potatoes. Recipes included with any roast order! Ingredients: 1 – Export Prime Rib Roast 1 – lemon juiced2 – tablespoons Worcestershire sauce 1 – tablespoon olive oil 1 – tablespoon onion powder 1 – tablespoon garlic powder ½ – tablespoon rosemary½ – tablespoon thyme ½ – tablespoon savory ½ – tablespoon black pepper 1 – teaspoon rubbed sage 2 – onions quartered 4 – stalks celery cut 1½ – cup diced tomatoes 1 – cup water 2 – cups buffalo or beef stock 1 – cup red wine 1 – tablespoon arrow root or corn starch ½ – cup wine or broth Instructions: 1) Rinse prime rib and pat dry. Place on large tray. 2) In bowl mix lemon juice, Worcestershire, olive oil and spices together. Rub into prim rib roast. Lightly cover and allow to rest at room temperature for 2 hours. 3) Position oven rack to middle and preheat oven to 500*. 4) Arrange onions and celery on large roasting pan. Place rubbed buffalo rib roast on top of vegetables, insert a meat thermometer in thickest part of roast and place in 500* oven for 15 minutes. 5) Add diced tomatoes and water to pan. Reduce heat to 350* and continue roasting for 10 minutes per pound, for medium rare. Check meat thermometer occasionally. Shapes of roasts will vary and will effect cooking time. When thermometer reaches 135* remove from oven, place on cutting board and cover with foil. Allow to rest. 6) Place roasting pan on stovetop over medium high heat, scraping up bits from bottom of the pan. Add stock and wine and bring to a full boil. Reduce and let simmer for 10 minutes. 7) Strain au jus into saucepan. Bring au jus to boil and whisk in arrow root mixture slowly, stopping when desired thickness is reach. You may want to add more or less. *I made it fairly thin, which was great on the roast and the side dishes. 8) Carve prime rib roast into desired thicknesses. Serve with buttered onions and mushrooms and pass with Au jus gravy. Buttered Onions & Mushrooms: Slice 2 onions into wedges and cut 10 ounces of crimini mushrooms in half. Melt one stick of organic butter in large sauté pan over medium heat. Add onions; increase heat to medium high, and sauté for about 4 minutes. Add mushrooms and sauté until just heated through. Do Not cook to long, as you want moisture stays in vegetables. Remove from heat and season lightly with salt & pepper. Arrange around carved roast. Simply delicious!
Pheasant & Vegetable Soup
Pheasant and Vegetable Soup (serves 4 to 6) After a successful day of hunting with bird dogs or falcon, all enjoy the delicious reward. Note: Any game fowl could be substituted for this soup or you could use chicken. Wild rice would also be a nice addition. Ingredients: 1 – pheasant 2 – quarts organic vegetable broth + 1 – teaspoon salt 2 – teaspoons pepper 3 – carrots, peeled & chopped 3 – yams, peeled & chopped 1 – zucchini, chopped 1 – yellow squash, chopped 1 – teaspoon oregano leaves 1 – teaspoon cardamom 1 – teaspoon coriander 2 – teaspoons cumin Preparation: 1) Bring vegetable broth to a boil in stockpot over medium high heat. 2) Add pheasant, salt and pepper. Allow too come to boil. Cover and reduce heat to simmer. Simmer for 2 hours or until meat easily falls away from bones. 3) Strain broth through colander into soup pot. Pull meat away from bones and add to broth. Return to stove top over medium high heat. 4) Add prepared vegetables and seasonings to stockpot, adding more broth if needed to cover vegetables. Bring to a boil. Reduce heat to simmer, cover and cook until vegetables are tender, about 30 minutes. Season to taste with additional salt and pepper. Serve with crusty bread.
Buffalo Kielbasa Au gratin Casserole
Buffalo Kielbasa Au gratin Casserole (serves 6 to 8) A perfect casserole for family diners or easy entertaining. Ingredients: 1 – rope Buffalo Kielbasa, sliced 3 to 4 lbs. potatoes, par-boiled and chopped ¼ cup olive oil 1 small cabbage, sliced thin 1 onion, sliced thin 2 apples, peeled, cored and chopped 2 cups white cheddar cheese, finely grated ¼ cup vinegar 1 tablespoon coarse mustard 3 teaspoons salt 3 teaspoon black pepper 2 eggs, beaten 1 pint heavy cream 2 teaspoons caraway 2 cups dark rye crackers crushed Preparation: 1.) Preheat oven to 475* Rack positioned on middle rack. 2.) Place chopped potatoes in a bowl. Mix vinegar, mustard, 2 teaspoons salt and 1 teaspoon pepper together in separate bowl until incorporated and pour over potatoes. Toss. 3.) Pour oil in bottom of heavy casserole pan and spread to cover. Spoon potatoes in pan and place in hot oven. 4.) Allow potatoes to brown, turning as needed. 5.) Remove from oven. Turn oven temperature down to 375* 6.) Toss sliced cabbage, onions and apples all together. Place mixture on top of potatoes and cover with grated cheese. 7.) Top with sliced Buffalo Kielbasa. 8.) Whip cream into beaten eggs with remaining salt and pepper. Pour over casserole. 9.) Cover casserole and bake at 375 for 30 minutes. Remove casserole and continue to bake for 15 minutes. 10.) Remove casserole from oven and turn oven to broil. Top casserole with crushed rye crackers and bake until crackers start to brown, about 7 minutes. 11.) Remove from oven and allow too rest for 5 minutes. Use a large spoon to dish up portions. Serve with crusty bread and additional mustard to pass.
Buffalo Chuck Roast Stewed with Garden Tomatoes and Green Beans
Buffalo Chuck Roast Stewed with Garden Tomatoes and Green Beans (serves 6 to 8) A great family dinner that says goodbye to summer and hello to fall! Recipe by Jill, but prepared by Dan with easy Crockpot cooking instructions! 1 – 3 pound chuck roast 1 – tablespoon olive oil 2 – teaspoons salt 1 – tablespoon pepper 2 – teaspoon thyme 2 – teaspoon basil 2 – teaspoon oregano 1 – onion, cut into wedges 2 – pounds tomatoes, 2/3 diced, 1/3 quartered 4 – cloves garlic, coarse chopped 4 – cups vegetable stock 1 – pound fresh green beans, washed and clipped 1.) Preheat crockpot to high setting. 2.) Rinse and pat dry Buffalo Chuck Roast, leaving netting on. 3.) Rub with, 1 tablespoon olive oil and season with salt, pepper and seasonings. 4.) Place onions in the bottom of crockpot, place buffalo roast on top of onions and cover with diced tomatoes and garlic. 5.) Add 4 cups vegetable stock. 6.) Seal crock pot and cover with foil and a heavy towel. *I think this helps keep the heat in. Allow to cook on high for 1 hour. 7.) After 1 hour reduce heat to medium to medium low (depending on your crock pot) and set for 6 hours. 8.) Turn crock pot to medium high again, and turn buffalo chuck roast. Add quartered tomatoes and fresh green beans. Pushing beans into juices. Cover and allow too cook for 15 to 30 minutes, based on how you like your green beans. 9.) Remove buffalo roast and place on platter. Using a knife, cut netting away. Slice or pull apart into desired portions. Remove Green beans and place around roast, pouring stewed tomatoes over all. Season with finishing salt. Garnish with fresh herbs and pass with baked potatoes, wild rice or couscous.
Sloppy Joe's
Wild Idea Buffalo Sloppy Joe’s (serves 12) A great stick to your rib sandwich, when you need to feed a bunch of hungry guests or teenagers. To confirm it would satisfy, I made a batch for the plant crew at Wild Idea. It was a hit and fed 12. Ingredients: 2 tsp. olive oil 1 onion, diced fine 2 lbs. Wild Idea Ground Buffalo 2 tsp. each: black pepper, cumin, mustard 1 tsp. each: salt, chili powder 2 Tb. brown sugar 1 Tb. garlic, chopped ¾ cup ketchup ¾ cup water 12 hamburger buns Instructions: In heavy skillet over medium high heat, heat oil. Add chopped onion and sauté for 4 minutes. Crumble ground buffalo into pan, stirring together and breaking into smaller pieces. Add spices while meat is browning and stir in. When meat is browned, add ketchup and water, stir to incorporate and let come to full heat. Season to taste with salt and pepper. Serve on hamburger buns or smaller slider size buns for smaller kids. Great for casual dinner, after the game or tailgate parties!
Southwest 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.
Grilled Basil Shanks
Grilled Basil Shank Steaks with Pesto Pasta and Cucumber Tomato Salad Serves 4 (Active time: ½ hour) Shank Ingredients: 4 Buffalo Shank Steaks, rinsed and patted dry and tied with butcher string (this helps to keep the shank form falling apart). 1 Tb. olive oil 1 tsp. salt 2 tsp. black pepper 4 cups organic apple cider 1 cup packed fresh basil leaves *pasta, cooked el dente Basil Pesto Ingredients: 2 cups packed fresh basil leaves 1 clove garlic (adjust to your liking) 2 tsp. black pepper 1 tsp. salt ¾ cup freshly grated Parmesan ¼ cup pine nuts (optional) 1 cup olive oil Mix all ingredients together until well incorporated. Set aside until needed, refrigerate leftovers for later use. Preparation: 1.) Preheat grill to 500*. 2.) Rub shank steaks with olive oil, and season with salt and pepper. 3.) Mix apple cider with fresh basil leaves in blender and pour into Crock Pot on high setting. 4.) Place shank steaks on hot grill and sear for two minutes with grill lid shut. 5.) Turn shanks and brush grilled side with 1 Tb. each basil pesto. Close grill lid and sear other side for 2 minutes. 6.) Turn again, and brush newly grilled side with additional pesto. Close lid and grill for one minute. Turn and repeat. 7.) Place grilled shank steaks into hot basil cider in Crock Pot and cover with lid. You will want to braise for 4 hours on medium to medium high heat. *Small bubbles should break the surface. Or set on low to medium heat and cook for 8 hours. 8.) Turn steaks and allow to soak in juices if steaks for a few minutes if steaks were not fully covered in juices. 9.) Remove shank steaks from juices and brush again with pesto and sear one minute each side on hot grill. *Optional. 10.) Toss warm pasta with ½ cup basil pesto and divide between plates. Top with shank steak and drizzle with additional pesto. Accompany with garden fresh Cucumber Tomato Salad tossed with Sweet Basil Vinaigrette. The perfect taste of summer! Sweet Basil Vinaigrette Ingredients: 1 cup packed fresh basil leaves ¼ cup sugar 1 Tb. Black pepper 1 tsp. salt 1 cup rice vinegar ¾ cup olive oil Salad Ingredients: 4 cups leafy greens, divided between plates 1 cucumber, diced 1 cup grape tomatoes, halved ¼ red onion, diced ½ tsp. each salt and pepper 1.) Mix all ingredients in blender, except olive oil until well incorporated. Slowly drizzle in oil with blender running. Serve at room temperature. Refrigerate any leftovers for later use. 2.) Toss cucumber, tomatoes and onion with ½ cup basil vinaigrette and spoon over leafy greens. Drizzle with more dressing if desired.
Grilled Buffalo Meatball Salad with Mint Vinaigrette
June’s Recipe of the Month: Grilled Buffalo Meatball Salad with Mint Vinaigrette (Inspired by Food & Wine recipe). Serves 4 Grills across the country will be fired up for this Fathers Day, covered with burgers, steaks and Ribs (check out our Rib specials this month– recipes included). All delicious, but if you are in the mood for something on the lighter side, this recipe is for you. Enjoy. Meatball Ingredients: 1 – 1 lb. Ground Buffalo 2 – cloves garlic, minced 2 – green onions, minced 1 – tablespoon soy sauce 2 – tablespoons hoisin sauce 1 – teaspoon salt 2 – teaspoons black pepper 2 – tablespoons olive oil 24 -cherries, pitted 8 – mushrooms, halved 8 wooden skewers, soaked in water foil Vinaigrette Ingredients: ½ – cup rice vinegar ¼ – cup honey ¼ – cup sesame oil 1 – tablespoon pickled ginger ¼ cup fresh mint leaves ½ – teaspoon salt 1 – teaspoon black pepper Salad Ingredients: 4 – handfuls mixed greens 1 – cup prepared quinoa ½ – cucumber, diced *optional garnish: cherries, sesame seeds or Marcona Almond Instructions: 1.) In mixing bowl combine: ground buffalo, minced garlic, minced onion, soy, salt and pepper. Mix thoroughly with hands. 2.) Shape into 16 oval meatballs, and roll in olive oil. Refrigerate for ½ hour. 3.) Mix all Vinaigrette ingredients in blender a pulse until mixed. 4.) Thread skewer: cherry, mushroom, meatball, cherry, meatball, mushroom, cherry. Repeat with remaining skewers. 5.) Wrap exposed wooden tips with foil. 6.) Place skewers over medium high grill, about 400* and grill for 3 minutes each side. 7.) Remove skewers from grill and cover with foil, allowing to rest for 5 minutes. 8.) Toss salad greens with ¼ cup of the vinaigrette, arrange on 4 separate plates. 9.) Mix cucmber and jalapeno together in bowl and toss with ¼ cup viniagerette. 10.) Divide prepared quinoaand sprinkle on top of greens. Repeat with diced cucumbers. Top Salad with two skewers and drizzle with additional vinaigrette. Garnish as desired. Serve with grilled flat bread.
Grilled Jerk Buffalo Ribs
(serves 2 to 4) This recipe will work for both short ribs and back ribs with a little adjustment, which is noted below. You may want to double this recipe as seconds are often requested. Ingredients: 1 – pkg. Buffalo Back Ribs or Short Ribs 2/3 – cup ketchup Jerk Marinade Ingredients: 1- cup pineapple juice ¼ – cup soy 3 – cloves garlic ¼ – cup brown sugar 2 – tablespoons jerk seasoning (recipe for homemade jerk seasoning included with purchase, or packaged jerk seasoning is available at most groceries) Preparation: Rinse ribs and pat dry with paper towel. Mix all marinade ingredients together in blender and pulse to incorporate. Divide marinade in half. For BACK RIBS: Place ribs and half of marinade in plastic bag and massage marinade into ribs. Marinate ribs for 4 to 24 hours hours. For SHORT RIBS: Place ribs in slow cooker with half of marinade and 1 cup of water. Cover and braise for 6 hours on medium. Increase heat to shorten braising time or decrease heat to lengthen braising time. Meat will become very tender and bones may fall away. If your preference is for chewier ribs decrease braising time. Mix the other half of marinade with ketchup and set aside. Remove ribs from marinade, shaking off excess, (do carefully for braised ribs, as meat will be fall apart tender). Place ribs on foil, curling edges of foil to hold ribs in place, but leaving top open. Brush both sides of ribs with Jerk BBQ sauce. Pre-heat gas grill to medium high heat of about 400°. Place foil pan of ribs on grill over heat and make a few slits in the foil with a knife. Close grill lid and grill for 6 minutes each side. Remove SHORT RIBS, but repeat process for BACK RIBS adding more sauce if desired. Serve Jerk Buffalo Ribs with Fruited Coleslaw, and Coconut Rice with Black Beans. These accompaniments are very complimentary to this dish. Recipe for both side dishes are included with purchase.
Caldo de Bisonte (Bison Soup)
Caldo de Bisonte (Bison Soup) Crock Pot Notes: The first rule is, know your Crock Pots 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 for this dish are often left in larger pieces and corn still on the cob. 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 3 cloves garlic, minced 1 quart water 1 10oz. 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 form 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. 9.) Season to taste. Serve in bowls and garnish with cilantro or *Pico de Gallo. *Recipe included with purchase.Accompany with grilled quesadilla’s or warm tortillas. Wine Pairing: Clos du Bois Fume Blanc
Deep Dish Rustic Buffalo Pizza
Buffalo Rustic Pizza serves 8 to 12 This is an adaptation of a recipe from a gourmet magazine, from years ago. Ingredients: Prep ingredients before making crust. 1 lb. Wild Idea Buffalo Italian Sausage 2 lbs. spinach leaves, washed 4 eggs 15 oz. ricotta cheese 2 garlic cloves, minced 5 red bell peppers, roasted, peeled, seeded and coarse chopped or 24oz. jarred roasted red peppers, coarse chopped 8.5oz. jarred sun-dried tomatoes, flash processed 2 cups Parmesan cheese, grated 8oz. provolone cheese, sliced salt and pepper Dough Ingredients: 4 cups flour 2 teaspoons sugar 1 cup cold salted butter, sliced 4 eggs, lightly beaten Instructions: 1.) Brown meat in heavy large skillet over medium high heat. Remove sausage from pan leaving a little fat in skillet. Cover sausage and set aside. 2.) In same skillet over medium heat add half of the spinach, cover, but toss occasionally until all leaves are wilted. Place wilted spinach in colander and repeat same step with remaining half of spinach. 3.) Press spinach with back of spoon in colander to push out water. Season spinach with a pinch of salt and pepper. 4.) In bowl, mix eggs, then add ricotta and garlic. Season with a pinch of salt and pepper. 5.) In mixing bowl, using a pastry hook mix together dough ingredients in order listed. Mix until incorporated. 6.) Form dough into a ball and removing 1/3 of dough. Roll 2/3 dough out on floured parchment paper or plastic wrap, forming large 16” circle. Roll out remaining dough in the same fashion into a 10” circle. 7.) Remove paper from top of dough and slide your hand under the bottom paper. Gently flip dough into a 9” spring-form pan. Press dough down lightly into pan and up pan sides. 8.) In this order, layer your ingredients inside dough; half of spinach, half of ricotta mixture, all of the red bell peppers, half of parmesan, all Buffalo Italian Sausage, all provolone, all sun-dried tomatoes, remaining spinach, remaining ricotta and remaining parmesan. 9.) Remove paper from top of remaining dough and slide your hand under the bottom paper. Gently flip the dough onto the top of the pie. Pinch dough seams together, using a little water if necessary. 10.) Place foil around pan to avoid any dripping from pan. Bake in 375* preheated oven, for 1½ hours. Remove and allow to rest for 10 minutes before cutting. Wine Pairing: Banfi Belnero 2009, Sangiovese, Tuscany Italy.
Jerk Tri-Tip with Orange Glaze and Bulgar Wheat Salad
(serves 4) The Tri-Tip cut is a favorite of chefs. The meat is flavorful and the marinating makes this cut butter knife tender. The natural nuttiness of Bulgur Wheat salad makes for a nice accompaniment. *Other steak cuts would work for this dish too, such as Wild Idea Flank Steaks, Flat Irons or Sirloins. Steak, Marinade & Glaze: Ingredients: 1 – 1 lb. Wild Idea Buffalo Tri-Tip Roast 3/4 – cup pineapple juice 2 – tablespoons soy 2 – cloves garlic 2 – tablespoons brown sugar 2 – tablespoon jerk seasoning, see below OR store-bought spice can be used as substitute. ¼ – cup orange marmalade Preparation: 1. Prepare Jerk seasonings, and store in a container until needed. *Spice mix will keep for months. Rinse Tri-Tip and pat dry. Place roast in a plastic bag or glass dish. In a blender, mix pineapple juice, soy sauce, garlic, brown sugar and jerk seasoning together, and flash process. Pour half of the marinade over the steak, and massage into the steak. Cover and rest for 2 to 8 hours. Set aside or refrigerate remaining marinade for glaze until ready to use. Preheat oven to 450°. In a cast iron or heavy ovenproof skillet, over medium high heat, heat the pan. Shake excess marinade off roast and place in hot pan. Rotate roast four times, searing each turn for one minute. Place seared roast in preheated oven and roast for 6 minutes. Remove roast from oven and place on a cutting board, cover with foil and rest for 5 minutes before cutting. While roast is cooking, place remaining marinade in a saucepan and bring to a boil. Reduce heat medium low and allow sauce to thicken slightly. Whisk in orange marmalade and again bring to a boil, stirring occassionally. Reduce heat to low, until ready to serve. Slice steak, serve with bulgur wheat salad and drizzle with orange glaze. Jerk Seasoning Ingredients: 6 ½ tsp. Onion Powder 3 ½ tsp. Salt 2 tsp. Brown Sugar ¾ tsp. Nutmeg ¾ tsp. Crushed Red Pepper ¾ tsp. Ginger ¾ tsp. Cayenne Pepper ½ tsp. Black Pepper ½ tsp. anise ½ tsp. Cinnamon Preparation: Mix all ingredients together and incorporate thoroughly. Store in a container or plastic bag. Bulgur Wheat Salad Ingredients: ½ – cup bulgur wheat ½ – cup water 1 – tablespoon olive oil ½ – of two colored bell peppers, finely diced 2 – green onions, finely slivered 2 – tablespoons cilantro, finely diced Preparation: Place bulgur wheat and water in bowl, cover and let rest for 1 hour. In pan over medium high heat, heat oil and sauté vegetables for 3 minutes. Add softened bulgur wheat to vegetables and toss together to mix and heat. Set aside, until ready to serve. Can be made ahead and flash reheated or served at room temperature.
Mussels in Tomato Broth with Buffalo Chorizo
This recipe is terrific for two or to prepare for you next dinner party. The flavors complement each other nicely and the chorizo adds a nice spice! The sauce can be made in advance, leaving the steaming of mussels for the last minute. Ingredients: per 2 people 1 teaspoon olive oil + 4oz. Wild Idea Buffalo Chorizo ½ cup yellow onion, diced 1 clove garlic, chopped ½ teaspoon each salt & pepper 1 teaspoon crushed fennel seeds 1 teaspoon chili flake *optional 1 15oz. can, diced tomatoes 1 cup white wine 12 to 16 mussels, washed and de-bearded Preparation: In a heavy sauté pan over medium high heat, heat 1-teaspoon olive oil. Crumble sausage into pan and cook until lightly browned, about 4 minutes. Remove sausage from pan, place in bowl and cover with saran. Set aside. Return pan to heat and add additional oil if needed. Add onion and garlic, sautéing until tender, about 5 minutes. Add seasonings, tomatoes and wine. Stir to incorporate and bring to a boil. *At this point you could remove from heat, cover and reheat when ready to serve. Add prepared mussels, cover and allow mussels to steam for 4 minutes. Most all of the shells should have popped open. Discard un-open shells. Add chorizo back to pan and stir to incorporate and heat. Serve direct from pan or spoon into serving bowls. Garnish with green leek ringlets and lemon wedge. Serve with warm artisan bread. Wine Pairing: You could stay with a dry Prosseco for this course or switch to a Dry Riesling or light red.
Bison Tenderloin Steaks at the White House
Because South Dakota bison steaks were the center of the plate for the 2013 Inaugural Luncheon, I was asked by a local newspaper to re-create the Bison portion of the menu. After reviewing the menu and the recipes, I decided to give the whole menu a try. Below are each of the recipes in their original form, with my notes in italics. It was great fun and a wonderful learning experience. I hope you enjoy some of the recipes too and have the opportunity to create your own Inaugural Meal, presidential or otherwise. Cheers! Jill Bison Steaks (serves 4) Due to a blizzard, outdoor grilling was not an option. I prepared steaks as listed below, but replaced minced garlic with garlic powder, because it will burn. I seared the tenderloin steaks in a 500*+ cast iron skillet for 3 minutes each top & bottom, and seared the sides until just brown, about a minute total. Remove steaks and cover, allowing to rest for 5 minutes before serving. I did not use hickory, as indoor cooking did not allow. Although I have not tried hickory smoked tenderloin, with the other flavors would not probably use. Ingredients 4 each bison tenderloin, 5 oz 1 tablespoon extra virgin olive oil 1/4 tablespoon garlic, minced 1 tablespoon rosemary, fresh, rough chopped 1 tablespoon kosher salt 1 teaspoon cracked black pepper 1 quart hickory wood chips, for grilling Preparation Marinate bison steaks overnight with oil, garlic, rosemary and black pepper. Remove the steaks from the refrigerator, remove the large pieces of rosemary and then season with salt and pepper on all sides of bison. Allow the steaks to sit at room temperature for 20 minutes to allow the salt to dilute and penetrate the meat. For grilling of the steaks, you will need to soak the wood chips in warm water for 30 minutes prior to grilling. The wood chips should be added to your charcoal 5 minutes prior to grilling to allow them to burn and produce the necessary smoke you will need for the flavor in the steaks. Grill steaks on each side for approximately 5-8 minutes for a medium rare steak, depending on thickness of the pieces. Remove from grill and allow to rest for 5 minutes prior to serving. Wild Huckleberry Reduction I made my own demi glace, used blueberries instead of huckleberries (very close to the same), but otherwise followed the recipe. The recipe states to use the blueberries when cooking and when finishing, I used them when cooking, but would add a few at the end for presentation. In making other like fruit sauces, I have found that tarter fruits such as chokecherries or plums, complement the grassiness of the meat a bit better, allowing the real meat flavor to shine through. I would also omit finishing the sauce with butter and chocolate. Although the sauce was very good, I might save it for a fuller bodied roast or cut. Ingredients 4 ounces veal demi glace, can be purchased at gourmet markets or online 1 cup huckleberries, fresh (when in season) or frozen 1 teaspoon bitter chocolate 1/2 tablespoon butter 2 cups port wine 1 cup mirepoix, (medium dice of carrot, celery, onion and leek) 1/2 tablespoon extra virgin olive oil Preparation In a heavy sauce pot, sauté mirepoix for 8 minutes on med heat. Add the port wine, 1 cup of the huckleberries and demi glace allowing this to reduce by half. Strain through a sieve and return to a clean sauce pot. Prior to serving bring sauce to simmer and add the chocolate, huckleberries and butter. Serve Pureed Butternut Squash This dish turned out very nicely. I followed per instructions and seasoned with a little more salt and a squeeze of lemon juice to …
Cabbage Rolls in Tomato Sauce
(Serves 4 to 8) I remember my grandma Mosey making these like it was yesterday. She would always, brown the meat before stuffing the leaves, and have noted that option at the bottom. Additional ingredients, such as chopped olives and artichokes can be added too. Enjoy! Cabbage Rolls Ingredients: 8 cabbage leaves 4 quarts water 1 tablespoon olive oil 1 pound ground bison ½ cup green or yellow onion, chopped 1 tablespoon oregano 1 teaspoon paprika ½ teaspoon allspice (optional) 2 teaspoon salt 1 tablespoon black pepper 1 cup rice, pre-cooked Tomato Sauce Ingredients: 2 15 ounce cans crushed tomatoes 2 tablespoon brown sugar ¼ cup lemon juice 2 teaspoon salt 1 tablespoon black pepper 1 tablespoon chopped garlic Preparation: Mix all tomato sauce ingredients together over medium heat and let simmer for 10 minutes. Remove core from cabbage center. Bring water to a boil in stock pot, place cabbage in pot, turning cabbage occasionally. As able remove outside leaves from cabbage and place on a paper towel. Remove any stiff white core from leaves, for ease in rolling. Cover remaining cabbage and simmer for ten minutes. Remove cabbage, drain on paper towel and slice into strips when cool. Set aside. In a large bowl, mix oil, ground buffalo, onion, spices, prepared rice, and 1 cup of the tomato sauce together. Hands work best. Place a spoonful of meat mixture in the center of each cabbage leaf and roll. Place sliced cabbage in the bottom of a placing cabbage rolls on top, and cover with remaining tomato sauce. Bake in a 375* preheated oven for 30 minutes, covered. Serve with wild& brown rice and crusty bread. *Note: Meat mixture can also be browned first and then stuffed in cabbage leaves: In sauté pan over medium high heat, heat oil. Crumble in ground bison, onion and seasonings and brown. Remove from heat and stir in 1 cup of the tomato sauce and rice. Continue with step 6. Reduce cooking time to 20 minutes. Mixture can also be used with grape leaves, for the making of “Dolmades”. Wine Pairing: Try a full bodied, non-oaky chardonnay.
Buffalo Wellington
(serves 6 to 8) The traditional Wellington is typically made using the Tenderloin cut and Foie Grois Pate. I find this dish plenty rich without the Foie Gras and prepare a savory vegetable pate instead. You can prepare using whole Tenderloin, or my favorite is using individual pre-cut steaks (Tenderloin or Top Sirloin steaks work well), creating the perfect portion. Another option for hors d’oeuvres, is using our Tenderloin Tips, for a delicious pop in your mouth Petite Wellingtons. Ingredients: 6 or 8 – 5oz. to 8oz. Tenderloin or Top Sirloin Steaks, rinsed and patted dry 1 Tb. olive oil 1 tsp. salt 1 tsp. black pepper 2 to 4 sheets Puff Pastry, thawed (4 serving per sheet for 5oz steaks, 2 servings per sheet for 8oz. You may have some scraps left over.) Ingredients for Pate: (Makes enough for 8 Steaks, or 1 whole Tenderloin. Left overs can be tossed with rice or used in a soup at a later time.) 4 Tb. butter 1 cup onion, diced 4 medium cloves garlic, chopped ½ cup carrot, shopped and flash processed ½ cup celery, chopped and flash processed 2 cups mushrooms, diced 2 cups mushrooms, sliced 1 tsp. fresh rosemary, minced 2 tsp. dry thyme 1 tsp. salt 1 tsp. black pepper 1½ cup’s dry sherry ½ cup red wine Preparation: Rub individual steaks with olive oil and season with salt and pepper. Heat heavy sauté pan over medium high heat and place prepped steaks in hot pan. Brown for 1 minute each side for 5 oz. cut or 2 minutes each side for 8oz. cut. Remove from pan, and set aside, loosely covered with saran. Return pan to heat and add butter, onion, garlic, carrots, celery and seasonings. Sauté for 6 minutes. Add chopped mushrooms and continue to sauté for an additional 4 minutes. Fold in remaining sliced mushrooms and sauté for 2 minutes. Deglaze pan with sherry and bring to full heat. Reduce heat to medium low and simmer until liquids are almost gone, about 10 minutes. Add red wine and simmer until all liquids are gone, but pate is still moist. Remove pate from pan and allow it to come to room temperature. Reserve pan, do not wash. Cut puff pastry into squares, roll out lightly or stretch gently with hands. To assemble pat juices away with paper towel from the bottom of prepared steaks and place in the center of the pastry. Top steaks with desired amount of vegetable pate. Pull two opposite pastry corners up and over steak and pate, folding in sides. Pinch pastry together, right below pastry corner, leaving a leaf like tab. Repeat with the other two corners. Pinch all together at top, pulling on pastry corners to create a leaf like design. Place Wellingtons on lightly oiled baking sheet or non-stick baking sheet. Wellingtons can be loosely covered with saran wrap and placed in the refrigerator until ready to bake, for up to 2 hours. Pre-heat oven to 475*. Place Wellingtons in hot oven and bake until pastry is golden brown, 7 to 10 minutes. Serve with wild rice and Wine Sauce. Ingredients for Marsala or Madiera Sauce: 2 Tb. butter 1 cup sliced mushrooms 2 cups Dry Marsala, Dry Madeira or lighter bodied red wine 2 cups buffalo or organic beef stock 1 Tb. arrowroot Preparation: Return sauté pan to medium high heat and add the butter. While butter is melting, scrape up the brown bits from the bottom. Add mushrooms and sauté for a few minutes. Add wine and stock, and bring to full heat. Reduce heat to medium low …
Sour Cream Dutch Apple Pie
Sour Cream Dutch Apple Pie (Serves 10) Pie Crust Ingredients: 1 cup whole wheat pastry flour 1/3 cup flour + for rolling 4 teaspoons sugar 6 ounces chilled salted butter, sliced 1 egg yolk 1 teaspoon lemon juice or cider vinegar 1 tablespoon cold water Beat egg yolk with lemon and water. Add ice cube to mixture and place in refrigerator until ready to use. In pastry mixer add all dry ingredients and mix to incorporate. Add chilled butter slice at a time. Mix with dough hook or paddle until dough is formed. Remove ice cube from egg mixture and add to dough with mixer going. With floured hands remove dough and place on flour dusted surface, and form into ball. Dust 2 sheets parchment paper, wax paper or saran. Place dough in center of the paper and press down with hand to form a circle. Place top sheet of dusted paper on top of dough. Roll dough out, starting at center and pushing outward. Remove top paper and then replace. Turn dough over and remove bottom paper. Place dough in 9” deep dish pie plate. Gently press dough into bottom edges of pan. With fingers form dough into a 1/2” high lip around top of pie plate. Place in refrigerator until ready to use. Apple Filling Ingredients: 1 cup sour cream 1 egg, beaten 2 teaspoons vanilla ¾ cup sugar ¼ teaspoon salt ¼ cup flour ½ teaspoon cinnamon 8 large or 16 small apples, peeled, cored and sliced Crumble Topping Ingredients: 1/3 cup flour ¼ cup pure cane sugar ¼ cup brown sugar 1 tablespoon cinnamon 1/3 cup walnut pieces 1/3 cup pecan pieces 4 ounces butter, sliced and lightly chilled Mix all ingredients except apples together until well incorporated. Add apples and fold in gently. Place filling in prepared crust, pushing apples evenly into pie plate. Place on upper shelf in 400* preheated convection oven and bake for 15 minutes. Reduce heat to 350* and bake for an additional 30 minutes. While pie is baking mix flour, spices, and nuts together in mixing bowl. Slowly add butter until topping becomes crumbly. Refrigerate until needed. Sprinkle baked pie with crumble topping mixture and bake for an additional 15 to 20 minutes, or until bubbly. Cool. Cut into 10 slices and serve with fresh whipped cream and Frangelico Carmel Sauce. Frangelico Carmel Sauce Ingredients: ¼ cup water 1 cup sugar ¼ cup Frangelico liquor ½ cup heavy whipping cream 1 tablespoon vanilla 4 ounces butter, cubed Over medium heat in a heavy saucepan bring water and sugar to a light boil. Scraping sides occasionally to incorporate crystals, but do not stir. Allow sugar to become amber in color. With long handled spoon carefully whisk in liquor, as sugar will bubble up. Add cream and vanilla and whisk to incorporate. Bring to a boil. Whisk in butter, 1 cube at a time. Bring to a boil. Remove from heat. Serve slightly warmed. Wine Pairing: Valley of the Moon, Sonoma CA If you are not a heavy Chardonnay drinker, this is a good pick. Citrus and mineral aromas with a hint of vanilla and a touch of spice, make for a perfect pairing with apple pie or while making apple pie.
Gangnam Style Buffalo Flank Steak
This recipe was inspired by my new addiction to the “Gangnam Style” dance. The Korean word gangnam, stands for the south side of Seoul, were there are many fancy restaurants and shops. My recipe is a rendition of Bulgogi (Korean B.B.Q.), which can be served a variety of ways. Here are two of my favorite renditions. Note: Traditionally the Koreans use high end cuts, but I find that this is not necessary. The flank steak becomes very tender in the marinade. You are going to love this recipe. Get your gangnam on! Ingredients: 2 lbs. Buffalo Flank Steak 1/2 cup Braggs Amino Liquids 2 Tb. Sesame Oil 6 cloves garlic 1 Asian pear, or pear, peeled & cored 4 green onions, chopped 1 tsp. black pepper 2 Tb. sugar 1 Tb. red pepper flake Gangnam Style Lettuce Wraps (serves 8) Instructions: Rinse flank steaks, pat dry and remove any exterior fat. Place flank steaks on cutting board, using sharp knife cut flank steak on the bias into ¼ “ slices. To cut steaks on the bias, tilt your knife to a 45* angle (the top of your knife blade should be at the 10:00 position). Place sliced flank steaks into a non-reactive bowl. Place remaining ingredients in blender and puree. Pour marinade over meat and massage into meat. Cover and refrigerate overnight. Heat a wok to high heat or place a large sauté pan over high heat. Brush pan with a little sesame oil, once hot add marinated meat to pan. Stir meat in a tossing manner while cooking, for 3 to 4 minutes. To Serve: Place meat on platter with leaf lettuce or iceberg lettuce, accompany with warm rice or rice noodles and julienned vegetables of your choice, along with sesame seeds, fresh garlic, grated ginger and red pepper flake. Gangnam Style Buffalo Stew Additional ingredients: 1 quart buffalo broth, (or vegetable or beef broth) 4 cups variety vegetables, chopped (I used, peppers, squash, mushrooms and green onion.) 4 cups cooked rice Instructions: Prepare as above through #4. Pile meat in center of the wok or pan. Add vegetables to pan, circling around meat. Add broth and bring to a boil. Push meat down into broth, cover and simmer for 5 minutes. To Serve: Place ½ cup of rice into bowls and ladle with hot stew. Pass with sesame seeds, grated garlic, fresh ginger and red chili flake.
Buffalo Ox-Bone Soup
(serves 8) This soup takes time, but it is time well spent. It is the kind of food you eat and say “I could eat this every day”. For preparing, you will want a larger pot as you simmer at a higher heat. This will help keep liquids in the pot. You will also want a heavy lid to keep the steam from escaping. Ingredients: 1 – 3.5 lb. pkg. Buffalo Shank Steaks 1 – 2 lb. pkg. Buffalo Soup Bones Water 1 onion, quartered 2 large Daikon radishes, peeled and quartered 2 cloves garlic, halved + 2 cloves garlic, chopped Salt (to taste) 3 Tbl. Bragg Liquid Aminos (Natural Soy) or Soy Sauce 3 Tbl. Sesame Oil 2 Tbl. green onion, chopped + 1 bunch of green onions, sliced ½ tsp. black pepper 2 tsp. red pepper flake 8 cups cooked rice 1 bunch radishes, sliced fresh grated ginger or pickled ginger Instructions: Wash bones and shank meat under cold water. Soak bones and shank meat in cold water for 2 hours. Rinse bones again under cold water. Bring 4 quarts of water to a boil, add washed bones and shank meat, bring to full boil. Boil for 20 minutes. Strain bones and meat and rinse under cold water. Rinse pot thoroughly to remove any fat particles. Return bones to pot and add 4 more quarts water. Bring to a boil, and boil for 30 minutes. Add, onion and radish. Cover, reduce heat to medium and simmer for 3 hours. Check meat for tenderness using two forks, If meat pulls apart, strain meat and bones, reserving liquids. Remove meat from bones and radish. If meat is not tender continue cooking until it is. Cover reserved liquids and place in refrigerator. Return bones with onion to pot and add 3 quarts of water. Over high heat, bring to a full rolling boil. Reduce heat to medium, cover and simmer for 3 hours. While bones are simmering, mix Braggs Liquid Aminos, sesame oil, chopped green onion, black pepper and chili flake together. Pull apart cooked meat and toss with soy and sesame mixture, cover and refrigerate. Drain the bones, reserving the milky broth. Cover and place in refrigerator. Remove the first reserved liquids from refrigerator and skim fat off the top. Return Bones and first reserved liquids back to pot. Add 2 cloves garlic and 3 quarts of water, and bring to a boil. Reduce heat to medium, cover and simmer for an additional 3½ hours. Strain bones, reserving liquids. Cover liquids and refrigerate overnight. (Optional: You may want to save bones for serving.) Remove both containers of liquid from refrigerator and remove any fat from the top. Marry gelatinous liquid into one pot and bring to full heat. Season with salt to taste, starting with a little and adding until milky broth has full flavor. Place prepared meat in small stock pot and add a half cup of broth. Reheat over medium heat until meat is hot. To serve, place a scoop of hot rice in center of the bowl, add desired meat portion and garnish with sliced radish and green onion. Accompany with chili flake, chopped garlic, grated ginger and salt for people to add as they like. Soooooooo delicious! Wine Pairing: Bonny Doon Pacific Rim Dry Riesling, Central Coast, CA
Apple Cake
Apple Cake A delicious fall dessert. Serves 18. We have a few apple trees on the ranch, and this year we had a hearty crop. I use them in preparing sweet fall treats, including pie’s, sauce and apple cake. The apple cake is one of my favorites, it’s easy, and oh so good. Because they freeze well, I like to make up a few extra’s to have on hand. Delicious for breakfast, or serve with caramel sauce and fresh whipped cream, for an elegant dessert. Note: I often split the flour using half whole wheat baking flour and half all purpose flour. Ingredients: 3 cups flour 1 Tb.. baking soda 1 Tb. cinnamon 1½ tsp. nutmeg or allspice ½ tsp. salt ¼ cup butter, softened 3 cups sugar 3 eggs 3 cups applesauce 3 cups apples, peeled and finely chopped or flash processed Instructions: Preheat oven to 400*. Butter a 13”x9” cake pan or two, 9” round cake pans. Mix all ingredients together with electric mixer, until batter is well incorporated. Pour into prepared pan and bake for 35 minutes for round pans and 45 minutes for rectangular pan. Serve with a little caramel sauce and fresh whipped cream! Happy fall. Cheers! Jill
Lasagna
Lasagna (serves 4 to 6) This month’s recipe is for Italian Buffalo Sausage Lasagna. It’s a great dish to prepare in advance, to have for days that run too short, or when you are just too tired. There is something about a hot meal at the end of a long day that is so rewarding. A gift really, that says thank you. Ingredients: 1 – Batch Buffalo Meat Sauce 1 – pkg. no boil lasagna sheets 1 – lb. fresh mozzarella, sliced 8oz. – parmesan, grated * optional roasted zucchini Buffalo Meat Sauce Ingredients: 1 tablespoon olive oil 1 – pound Wild Idea Buffalo Italian Sausage 1 – onion, diced 1 tablespoon fresh garlic, chopped 1 tablespoon dried oregano 1 tablespoon dried basil 2 teaspoon dried crushed fennel ½ teaspoon fresh rosemary, finely diced 1 teaspoon salt 1 teaspoon black pepper 1/2 – cup red wine 1 quart crushed tomatoes, (rinse jar with 1 cup water) 1 tablespoon brown sugar ½ tablespoon balsamic vinegar 1 tablespoon lemon juice Preparation of Sauce: Heat olive oil in heavy sauce pan over medium high heat. Coarsely crumble in Buffalo Italian Sausage and stir once. Add onion, garlic and dried spices. Stir to incorporate. Continue to cook until sausage is lightly browned, stirring occasionally. Add red wine and stir. Add remaining ingredients. Let ingredients come to full heat, stirring occasionally. Reduce heat to low and simmer uncovered for 30 minutes or until desired thickness is achieved. Stir occasionally. Season to taste. Assembly: Lightly oil lasagna pan or casserole dish. Cover bottom of pan with one cup meat sauce. Layer with lasagna sheets, meat sauce, and mozzarella. (Roasted zucchini may be added to layers if you choose.) Repeat layers 2 to 3 times based on pan size, ending with a thin layer of meat sauce on top. Cover with foil and bake at 375* for 45 minutes or until bubbly. Cover top with grated Parmesan and allow to melt or lightly brown.
Buffalo Cacciatore with Polenta
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. Wild Idea 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: Pre-heat oven to 400 degrees Rinse meat and blot dry. Mix all dry spices together and rub into meat. Over medium high heat, heat oil in heavy sauté pan and brown meat. You may need to do this in two batches. Place browned meat in heavy casserole dish. Add onion and garlic to sauté pan and sauté for 4 minutes. Deglaze pan with wine, and add tomatoes and ketchup or paste. Bring to a boil. 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. Prepare polenta as directed. 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
Buffalo Salami Antipasto Pasta Salad
Buffalo Antipasto Pasta Salad A great summertime meal! Vegetables can be substituted according to what you have on hand or what you like. Ingredients: 1 12 ounce pkg. Wild Idea Buffalo Salami, cut into pieces 1 cup, fresh mozzarella, shredded or cubed 1 each red, yellow and orange bell peppers, diced 1 bunch green onions, chopped 1 can artichoke hearts, drained & chopped 1 cup pepperoncini, sliced ½ cup olives, sliced (prefer Kalamata) ¾ cup sundried tomatoes, julienned ½ lb. pasta, cooked el dente and drained ¼ cup basil pesto ¼ cup olive oil ¼ cup rice or cider vinegar 2 tsp. ground fennel salt & pepper to taste. Put all ingredients in large bowl and toss! Can be refrigerated for up to a week, however you may need to add a bit more olive oil or dressing before serving. Basil Pesto My recipe for Basil Pesto does not include pine-nuts, as I am not a fan. They could easily be added though, for a more traditional recipe. Ingredients: 2 cups fresh basil leaves, packed 2 cups shredded parmesan cheese 3 garlic cloves, chopped 1 tsp. salt 1 tsp. pepper (*I like a little more) 1 Tb. lemon juice (*I like a little more) 1 cup olive oil Place all ingredients in blender and puree until smooth. Refrigerate.
Buffalo Pastrami & Zucchini Linguini (Seves 2)
Ingredients: 1/4 lb. Wild Idea Buffalo Pastrami, julienned 4 oz, linguini, cooked al dente (reserve 1 cup pasta water) 1 medium sized zucchini 4 Tb. basil pesto 1/2 cup cherry or pear tomatoes grated parmesan Cooking Directions: Prepare Buffalo Pastrami and linguini as suggested. Using vegetable peeler, peel zucchini in flat ribbons and then slice ribbons in half, lengthways. In heavy bottomed pot, bring 1/2 cup of pasta water to gentle boil. Add zucchini and cook for two minutes. Remove zucchini from water and set aside. Add prepared pasta to pot, adding more pasta water if necessary. Cover and let heat through, about 2 minutes. Add basil pesto and toss lightly. Add zucchini back to pot and julienned pastrami. Gently toss together. Cover and let heat for an addition minute or two. Using large fork, twist pasta into desired serving and transfer to pasta dish. Garnish with tomatoes, and sprinkle with parmesan. Season with a pinch of salt and a twist of fresh cracked pepper. Simply Delicious! You might also like my recipe for a Zucchini Salad, found in the “Various Recipe” section.
Zucchini Salad (serves 2)
Ingredients: 1 medium zucchini 1/3 cup water 1 Tb. basil pesto grated parmesan 1 cup cherry or pear tomatoes fresh basil salt & pepper Cooking Directions: Using a vegetable peeler, peel zucchini in ribbons. Heat water in pan over medium high heat. Add zucchini and cook until al dente, about 3 minutes. Add basil pesto and toss. Using fork twirl zucchini into desired portion and transfer to plate or pasta bowl. Garnish with tomatoes, parmesan and fresh basil and season with a pinch of salt and a twist of fresh cracked pepper. Fresh and very easy. You will love this!
Buffalo Chili Dogs
Buffalo Chili Dogs (Serves 6) Delicious, messy and healthy! Our 100% grass-fed, nitrite free Hot Dogs, will bring you back to eating hot dogs again. Better yet, try them covered in Bison Chili! Ingredients: 1 – pkg. Wild IdeaBuffaloHot Dogs 2 – cups Wild Idea Buffalo Chili, heated (recipe below) 1 ½ cups cheddar cheese, shredded 6 hot dog buns (whole wheat or whole grain, best) 1 Tb. Olive oil *optional toppings: pickled jalapeno’s, raw onion or your favorite extra Instructions: Preheat inside gas grill to 550*. (Half of grill set on high and other half set on low). Place hot dogs over hot side of grill and grill for 2 minutes each side, closing grill during cooking time. While hot dogs are grilling brush inside of buns with olive oil and place inside down over low heat side of the grill, and brown. About two minutes. Remove browned buns and place hot dogs on buns. Top each hot dog with 1/3 cup of heated chili and sprinkle each with ¼ cup of shredded cheddar cheese. (Cheese will melt on its own, or use small torch if you would like to lightly brown cheese). Serve with optional toppings and a lot of napkins! 4 Bean Bison Chili Makes 10 to 12 entrée servings. Chili freezes nicely. Portion out and freeze for a quick meal at a later date. Ingredients: 2 pounds ground bison 2 tablespoons olive oil 1 onion, chopped 2 tablespoons fresh garlic, chopped 2 tablespoons cumin 2½ tablespoons chili powder ½ tablespoon oregano ½ tablespoon thyme 2 teaspoons coriander ½ teaspoon each smoked paprika and cayenne 1 tablespoon black pepper 2 teaspoons salt 1 quart stewed tomatoes 1 quart tomato sauce 8 golden peperoncini, diced + juices 1 15oz can each: butter beans, black beans, kidney beans, and pinto beans, (drained – but not rinsed) 1 lemon, juiced 2 cups water Mix all dry spices together. In heavy stew pot, over medium high heat, heat olive oil. Add Wild Idea bison meat, crumbling into small pieces. Lightly brown, stirring constantly for 4 minutes. Add onion, garlic and seasonings. Continue to brown, stirring occasionally for 10 minutes. Add remaining ingredients and bring to a full boil. Reduce heat and simmer uncovered for ½ to 1 hour, or until desired thickness is achieved. Adjust seasoning to taste. Garnish with fresh lime or lemon wedges, fresh chopped cilantro, sour cream, or grated cheddar cheese. Serve with Cheesy Jalapeño Corn Bread, (recipe included upon request with purchase). Wine Pairing: Skip the wine with this one and have a cold beer!
Firecracker Coleslaw
Ingredients: 1 head Green Cabbage, halved and sliced thin 1 Red Onion, halved and sliced thin 2 Carrots, grated 1 cup Pepperoncini, de-stemmed and flash processed Dressing: ¼ cup Mayonnaise ¼ cup Rice Vinegar 1 small tube Wasabi 1 Tb. Black Pepper 1 tsp. Salt Mix in blender and pour over vegetables, toss to coat and season to taste. Best if made the day before.
Bison Chuck Roast for Pulled Buffalo B.B.Q.
Ingredients: 1 3 pound Wild Idea Bison Chuck Roast, twine removed, rinsed & patted dry 1 tablespoon olive oil 1 teaspoon salt 2 teaspoons black pepper 2 cup organic Apple Cider, warmed 1.) Pre-heat oven to 500*. 2.) Mix 1 tablespoon olive oil with salt and pepper, in dutch oven or heavy pan. Place roast in pan and roll around in seasoning, rubbing into meat. 3.) Place roast in hot oven uncovered and roast for 15 minutes. 4.) Add warmed Apple Cider, cover pot tightly and lower temperature to 350*. 5.) Braise Buffalo Roast for 2 ½ hours turning once during braising time. 6.) Roast is finished cooking when meat is tender. You should be able to pull the meat apart using 2 forks, (continue braising for another ½ hour if this is not achieved). 7.) Remove form heat and let roast rest at room temperature, covered for 1 hour, or until you are able to handle. 8.) Remove roast from pot and place on cutting board. Reserve pan juices. Using two forks or hands pull meat apart into manageable pieces and then pull apart into smaller pieces or shred. 9.) Return meat to 1 cup of pan juices. 10.) Add 1 cup B.B.Q. sauce, or desired amount, and stir to incorporate. Bring to full heat, adding in more pan juices or B.B.Q. sauce as desired. Reduce heat to simmer. Serve as entrée or on buns for sandwiches. Accompany with Firecracker Coleslaw. Jill’s B.B. Q. Sauce Ingredients: 1 Tb. Olive Oil 1 cup onion, finely diced 2 T. Garlic, chopped 1 T. Black Pepper 1 tsp. Cayenne 1 tsp. Chili Powder 1 tsp. Cumin 1 tsp. Coriander 1 tsp. Cinnamon ½ cup Bourbon 2.4 lbs. Ketchup 1 T. Dijon Mustard 1 T. Worcestershire Dash of Liquid Smoke ½ cup organic Apple cider or water 1.) In heavy saucepan, over medium high heat, heat oil. 2.) Add onion and seasonings and sauté for 7 minutes. 3.) Deglaze with: 1/2 cup Bourbon or Brandy 4.) Add remaining ingredients, and stir until well to incorporate. 5.) Add 1/2 cup juice or water to thin as needed. Bring to a boil. Pour sauce in sealed container and refrigerate.
Buffalo Pastrami and Peach Sandwiches with Orange Aioli
Serves 4. This sandwich is terrific grilled, but also great as a cold sandwich. Just slice, stack and serve! 2 – 8 oz. packages Wild Idea Buffalo Buffalo Pastrami 2 – Peaches, halved and pit removed 1 – Red Onion, peeled and sliced, lightly oiled 4oz. – White Cheddar, or mild cheese 8 – slices Artisan Whole Grain Bread 1 – Tb. Butter 2 – Tb. Orange Marmalade 8 – Tb. Orange Aioli *see recipe below Make Orange Aioli, and refrigerate until needed. Preheat gas grill to medium high heat. Ensure grill grid is clean. Divide Pastrami into 4 piles. Spray grill with non-stick spray (I don’t usually use grilling spray, but it works great for grilling fruit). Place the piled Buffalo Pastrami, Red Onion, and Peach halves on grill, and heat for 1½minutes on the first side. Close grill lid during cooking. Turn all items over. Divide cheese, and place on top of hot Buffalo Pastrami. Place a dollop of orange marmalade on top of each onion slice. Brush one side of bread with butter and place on grill, butter side down. Close lid and continue to grill for 1 minute. Remove items as they are ready, bread should be light grilled, cheese should be melted, and onions should be soft. Remove peaches, pull skin off and slice each half in two. Layer Buffalo Pastrami with cheese, grilled peaches and red onion on non- grilled side of bread. Spread on Orange Aioli and place remaining grilled bread on top. Pass with additional Aioli, and serve with green salad. Orange Aioli: 2 egg yolks, blend until pale 1 Tb. orange juice concentrate, at room temperature ½ tsp. dry mustard ½ tsp. each, salt & pepper ¼ tsp. cayenne pepper ¾ cup olive oil In blender mix egg yolks until pale. Add, orange juice concentrate, and spices. Puree until blended. With motor running slowly add olive oil. Adjust seasoning to your taste. Pour Orange Aioli into glass container and refrigerate until needed. Wine Pairing: Cupcake Sauvignon Blanc, 2011 Crisp, clean and citrusy! Summer in every sip.
B.B.Q Buffalo Burgers with Firecracker Coleslaw
Serves 6 to 8 2 lbs. Wild Idea Ground Buffalo 2 Tb. olive oil 2 tsp. salt 2 tsp. black pepper Mix above ingredients all together, and form into 6 to 8 burgers. Set gas grill to high heat. 500+ degrees. Place burgers on grill and cook for 2.5 minutes each side, closing grill during cooking. Brush with B.B.Q. sauce and grill for an additional 30 seconds each side. Place burger on grilled French bread and top with Firecracker coleslaw. Jill’s BBQ Sauce In heavy Sauce pan over medium high heat, mix the following: 1 Tbl. Olive Oil ¼ Cup finely chopped Onion 2 tsp. chopped Garlic 1 tsp. Black Pepper ¼ tsp. Cayenne + to taste ½ tsp. each: Chili Powder, Cumin & Coriander dash Cinnamon Deglaze with: 1/4 cup Bourbon (Buffalo Trace) Add: 1.5 lbs. Ketchup 1 Tbl. Dijon Mustard 1 Tbl. Worcestershire Dash of Liquid Smoke Stir until well incorporated. Bring to a boil. Left over B.B.Q. Sauce can be refrigerated and used at a later time. Firecracker Coleslaw Toss together: 1 head Green Cabbage, halved and sliced thin 1 Red Onion, halved and sliced thin 2 grated Carrots 1 cup Pepperoncini de-stemmed and flash processed Dressing: ½ cup Mayonnaise ¼ cup Rice Vinegar 1 small tube Wasabi 1 Tb. Black Pepper 1 tsp. Salt Mix in blender and pour over cabbage, toss to coat and season to taste. Best if made the day before. Fresh with a clean spicy kick, great alone or served on the BBQ sandwich!
Smoked Buffalo Brisket
Smoked Buffalo Brisket Serves 6 – Active time 10 minutes I have tried smoking buffalo briskets in a smoker, to achieve that smoky pit flavor. My attempts were unsuccessful, as the lean, healthy, buffalo meat becomes dry. This faux smoked technique achieves the tenderness and the flavor of slow smoked meat. Leftovers make excellent cold sandwiches. Ingredients: 1 3 lb. Wild Idea Buffalo Brisket 1 tablespoon liquid smoke 2 tablespoons olive oil 1 tablespoon paprika or smoked paprika 2 teaspoon black pepper 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon onion powder 1 tablespoon cider vinegar Rinse brisket and pat dry, and place on sheet of foil, with the fattiest side up. Mix liquid smoke, olive oil and spices together. Rub the seasoning into the brisket. Fold the foil around the brisket, pour vinegar under brisket on foil and seal foil edges. Reinforce with an additional sheet of foil, sealing tightly. This can be done up to 24 hours ahead of grilling time. Let roast rest at room temperature 2 hours before grilling. For Char Grill: Start a large amount of coals in half of the grill, coals are ready when half have become ashen colored. Place roast on grill rack opposite coals, and cover leaving vent open. Grill for 1 hour, and close vents. Continue to grill for 3 more hours. Add a few more coals half way through cooking to maintain heat temperature. Turn brisket at his time. Remove roast from grill and let rest for 10 minutes. Uncover and slice. Serve with juices that have accumulated in foil. For Gas Grill: Allow grill to come to 400*. Place foil wrapped brisket in center of grill, and turn off burners directly under brisket, leaving burners on each side on high. Grill for 1 hour. Turn burners down and maintain heat of 350*. Continue to grill for 3 hours. Turn brisket halfway through cooking time. Remove roast from grill and let rest for 10 minutes. Uncover, slice or pull apart. Serve with juices that have accumulated in foil.
Buffalo Sausage & Egg Casserole
Buffalo Sausage & Egg Casserole serves 8 (Recipe created by my friend Valerie) A wonderful dish for brunch. Recipe can be made ahead for convenience. Ingredients: 1 lb. Wild Idea Buffalo Sausage (Italian Buffalo or Breakfast Sausage) ½ cup chopped shallots 2 garlic cloves minced ½ cup sundried tomatoes, chopped 4 Tb. fresh parsley, chopped 8eggs (best farm fresh or organic) 1 cup half & half 1 cup heavy cream 2 cups mozzarella cheese, grated ½ tp. Salt 1 tp. Pepper Preparation: Preheat oven to 375*. Butter a 13x9x2 casserole dish. Over medium high heat in heavy sauté pan, crumble sausage and cook until lightly browned. Add shallots, garlic, tomatoes and 2 Tb. parsley and sauté for 3 minutes. Spread Buffalo Sausage mixture in bottom of prepared casserole dish . Whisk eggs. Add half & half, cream, 1 cup of cheese, salt and pepper. Mix until well incorporated. Pour over Buffalo Sausage mixture, and cover with remaining cheese and sprinkle with remaining parsley. Bake for 30 minutes. Remove and let rest for 5 minutes before serving.
Buffalo Italian Sausage Piadina
(Serves 8 ) Piadina is Italian Flat bread that is delicious by itself or used in replace of bread to make a sandwich or as a crust for pizza. The dough is wonderful to work with and the aroma will bring volunteer taste testers to your door. Great for easy entertaining, just prepare your crust, have toppings ready and have guests build their own! Piadina Dough Ingredients: 1 pkg. quick yeast ½ cup warm water ½ cup flour 3 ½ cups flour 1 teaspoon salt 1 cup cold water 2 tablespoons olive oil Buffalo Piadina Toppings: 8 oz. fresh mozzarella, sliced 1 portabella mushroom, sliced 1 lb. Wild Idea Buffalo Italian Sausage, coarse crumbled and sautéed 4 Roma Tomatoes, sliced, sprinkle with salt & pepper 1 cup fresh basil, julienned 4 oz. parmesan, grated + more for passing Mix yeast, water and ½ cup flour together. Cover and let rest for 20 minutes. Mixture will be double in size and bubble. Add remaining flour, salt, water and olive oil, knead together for 5 minutes. Place in lightly oiled bowl, cover and allow dough to double in size. About 2 hours. Divide dough into 8 pieces and roll out on a lightly floured surface into 8 inch circles. Place grill tiles or bricks on grill grates and turn heat to 400*. Place rolled dough on tiles and grill for 1 minute each side, or until dough has puffed slightly and become lightly browned. Keep grill lid closed during cooking. Place crust on pizza stone or make individual pans of foiled parchment and top with favorite toppings. Keep toppings in balance so all flavors are equally represented. Return prepared pizza to 400* grill. Close lid and continue to cook for 5 minutes or until cheese is melted. Remove from grill. Cut each pizza into 4. Serve with green salad for a complete meal. Wine Pairing: California, Estancia Merlot, Keyes Canyon Ranch 2009 Full fruit nose with hints of cherry and earth on the palate. Well rounded with a smooth, lingering finish.
Grilled Buffalo Steaks
Our meals become pretty simple in the summer. In addition to what we eat, how we eat is minimized too. Frequently dinner consist of a grilled buffalo cut, and grilled vegetables on salad greens. The complete meal is served on the cutting board that the vegetables were prepped on. Other than cutting the steak, silverware is optional. Somehow the food just tastes better, you’ll just have to try it. Below is my simple way of “how to grill a steak”. Although this may be easy for many of you, it is a question that I get a lot. I hope it is helpful. Enjoy! Jill Rinse Wild Idea Bison steaks, and pat dry with a paper towel. Drizzle olive oil on steak and season generously with salt & pepper. Loosely cover and let steak rest at room temperature for 2 hours. For Gas Grill: Insure grill grids are clean. Turn all burners on high and close grill cover. Allow gas grill heat to come to 550*. Place steak on grill, close lid and cook for 3 minutes. Turn steak and cook for an additional 2.5 minutes, for medium rare. Remove steak from grill and place on serving plate and cover for 5 minutes. Serve grilled steaks with grilled vegetables, salad greens and bread. Vegetables can be added to grill at the same time as the steak, turn as above. Simply delicious! Wine Pairing: We have the great pleasure of meeting so many great people through WIB. One of our clients, just so happens to be a wine distributor, specializing in French wines from the Madiran & Gaillac Regions. These varietals are not too heavy, with just the right amount of fruitiness, balanced tannins and earthiness. They are also high in “resveratrol” properties! Here are two that compliment buffalo nicely: Madiran, Vieilles Vignes, Chateau Laffitte – Teston 2005 & Domaine de Labarthe – Gaillac 2006
Grilled Buffalo Steak & Potato Salad
Grilled Buffalo Steak, Green Bean & Potato Salad Serves 4 to 6 Ingredients: 2 lbs. Wild Idea Buffalo Steak, marinated, grilled & sliced 2 small or fingerling potatoes per person, boiled until tender, halved or quartered 12oz. Green Beans, steamed till al dente ½ cup Cherry Tomatoes, halved Instructions: Arrange red potatoes, green beans & sliced buffalo steak on plates and drizzle with Rosemary Dijon Lemon Dressing. Serve with crusty Bread. *Optional, to serve warm, add 1 tablespoon of olive oil to skillet over medium high heat. Add potatoes and pan fry until lightly browned. Lightly salt and pepper. *This salad is as pretty as it is delicious, can be served warm or cold and is perfect for anytime of year. Also, asparagus could be substituted for the green beans. Enjoy. Rosemary, Dijon, and Lemon Marinade A delicious marinade for Bison Steaks and Roasts Ingredients: 1 tablespoon Dijon mustard 2 cloves garlic, chopped (1 Tb.) 1½ tablespoon fresh rosemary, chopped fine ½ teaspoon sea salt 2 teaspoons black pepper 1 teaspoon sugar 1/3 cup lemon juice 1/3 cup olive oil Instructions: Mix ingredients in blender in order of list, adding olive oil in a slow steady stream while motor is running. *This can be used as a salad dressing too.The warm temperatures and the lack of precipitation have us all a bit worried. But Mother Nature provided a nice little shower, just in time for the arrival of our first baby buffalo!
Buffalo Meatloaf
Serves 8 people or 5 yard workers. Ingredients: 2 – pounds Wild Idea Ground Buffalo 2 – eggs 1½ – teaspoons dry mustard 1 – teaspoon chili powder ½ – teaspoon thyme ½ – teaspoon salt ½ – teaspoon pepper 1 – tablespoon dry parsley 1 – teaspoon Worcestershire Sauce ¾ – cup milk 2 – slices dry bread, crumbled 1 – small onion, diced 1½ – cup stewed tomatoes, chopped ¼ – cup ketchup Preparation: Mix eggs and spices together. Wisk in milk. Mix in Ground Buffalo meat Add bread crumbs, stewed tomatoes and onion and mix thoroughly Shape in oval and place in loaf pan, rounding top slightly. Bake in 350 degree oven for 1 hour, brush with ketchup and continue baking for an additional 15 minutes. * Serve with baked potatoes and minted spring peas. *Optional: Organic Bacon can be added after 30 minutes of cooking. Brush with ketchup as above. Meat Loaf Sandwich Options: Jill: Crusty bread, plum jam, mayonnaise, jalapenos, peperoncini. Dan: Wheat bread, double mayonnaise, light mustard, Irish cheddar. Lucas: French bread, B.B.Q. sauce, coleslaw or thinly sliced cabbage. Jilian: Wheat Hamburger Bun, ketchup, mustard, lettuce, tomato, onion and pickles. Colton: Sourdough bread, thin slices of red onion, Swiss cheese, mayonnaise. Wine Pairing: B&G, Bistro – Pinot Noir, France Easy drinking picnic or casual dinner wine. It’s what we had on hand, and went great with the meal.
Navajo Bison and Corn Dumpling Stew
Navajo Buffalo and Corn Dumpling Stew (Serves 8) This light stew allows each ingredient to stand on its own. Although you immediately think hearty comfort food, this dish has more of an elegant taste and finish. A new favorite! Ingredients: For Stew: 2 lbs. Bison Stew Meat, rinsed and patted dry 1 teaspoon salt 1 teaspoon pepper 3 tablespoons olive oil 1 large onion, chopped 2 large garlic cloves, minced 4 celery stalks with leaves, sliced, divide into 2 piles 2 teaspoons chili powder 1 teaspoon cumin 1 teaspoon ground coriander 1 ½ quarts vegetable stock or organic chicken stock 3 tablespoons tomato paste 4 red potatoes, cubed (can substitute yams) 5 carrots, halved and sliced For Dumplings: ½ cup yellow cornmeal ½ cup all-purpose flour 1 teaspoon baking powder ½ teaspoon salt 1 teaspoon ground sage 2 tablespoons cold butter ½ cup frozen whole kernel corn 1/2 cup 2% milk Preparation: Season meat with salt and pepper, tossing to coat. In heavy stock pot, over med-high to high heat, heat 1 tablespoon of oil. Add half of stew meat and cook until brown, stirring occasionally. Transfer browned meat to a bowl, and repeat above step with remaining half. Return first batch of browned stew meat back to the pot and add the onion, garlic, half of celery and spices. Stir to incorporate and cook until vegetables are tender. Stir in stock and tomato paste, and bring to a boil. Add potatoes and let come to a boil. Cover and reduce heat to low. Simmer for 45 minutes or until stew meat is tender. Add carrots and remaining celery and cook for an additional 10 minutes. During last stages of braising combine cornmeal, flour, baking powder and salt. Cut in butter until mixture is crumbly. Add 1 cup frozen corn and stir to incorporate. Stir in milk to form dough. Drop round tablespoons of dough into simmering pot. Cover and simmer for 12 minutes. To serve, spoon stew onto individual plates, placing dumplings on top. Serve with my friend Sue’s, Kale Salad, (recipe included with purchase). Wine Pairing: Tempranillo, Bodegas Barco de Piedra, Ribera del Duero, Spain. A nicely rounded combination of fruit and earth, with lively acidity.
Jill’s Favorite Buffalo Burgers
Makes 3 to 4 Buffalo Burgers A little extra seasoning makes these buffalo burgers oh so good. Ingredients: 1 tablespoons olive oil 1/4 teaspoon mustard 1 teaspoon ketchup 1/4 teaspoon thyme 1 teaspoon salt & pepper 1 lb. Ground Buffalo Preparation: Mix all ingredients, but Buffalo together Add Buffalo& mix thoroughly with hands. Pat into 3 or 4, 1/2″ patties. Place in refrigerator to firm up burgers Grill over high heat (500* gas grill) for 3 minutes each side, closing grill lid during cooking time for Medium Rare. Finish with a sprinkle of high quality finishing salt
Buffalo Pastrami "Reuben" Sandwich
Serves 4 The O’Brien household’s version of this pub favorite. So good, it will become a weekly request! Ingredients: 1 package Buffalo Pastrami 1 ½ cup “Bubbies” Sauerkraut (it’s really, really good) 4 ounces Irish Cheddar Cheese 6 slices Pumpernickel Bread 1 tablespoon Butter *Reuben Sauce Preparation: On flat top griddle or in a large sauté pan over medium heat place Buffalo Pastrami in lightly oiled pan to heat through. Turn while heating. Arrange Buffalo Pastrami in 4 equal piles and top with cheese. Add sauerkraut to the pan too. Cover and heat until cheese is melted, and sauerkraut is warm. Remove from pan and cover to keep warm. Spread butter on one side of the bread and grill bread until golden brown. Stack meat, cheese and kraut on inside of grilled bread and spread the other slice with *Rueben sauce (recipe below), and sandwich together. Serve with Potato, Leek Soup. Ingredients: *Rueben Sauce 1/2 cup Mayonnaise ¼ cup Salsa ¼ cup Roasted and Peeled Red Peppers Salt Pepper Preparation: Place all ingredients in food processor and puree. Season with slat & pepper to taste.
Italian Wedding Soup
Serves 6 My rendition of a classic favorite. Easy and elegant for a perfect light meal. Ingredients: 1 egg, beaten ½ teaspoon fennel 1 teaspoon basil 1 teaspoon garlic, minced 1 teaspoon onion powder 1 teaspoon salt 2 teaspoons black pepper 2 tablespoon olive oil 1 pound Wild Idea ground bison 2 quarts chicken stock ½ cup orzo pasta 3 cups spinach, chopped and packed grated parmesan to pass, optional Preparation: Mix eggs, seasoning and olive oil together. Add ground bison and mix thoroughly. Form into small meatballs, making 40. Place on baking sheet and bake meatballs in a 425* preheated oven. In stock pot, over medium high heat bring chicken stock to a boil. Add orzo, meatballs and juices from meatball pan to the stock. Bring to a boil. Reduce heat and cook until pasta is tender, about 8 minutes. Add spinach and cook for 2 minutes Ladle soup into bowl and pass with grated parmesan.
Seared Buffalo Steaks on Polenta Cake with Spicy Cherry Mole
For a Valentines Day treat, try this modern adaptation of an old favorite of mine. This sweet and decadent recipe will be sure to make the evening a special one. Serves 4 This recipe is super easy and most can be made ahead of time. Mole Ingredients: 1 – Tablespoon butter 1 – cup red onion, chopped 1 – clove garlic, chopped ½ – teaspoon each: cinnamon, cumin and fennel ¼ – teaspoon cloves, oregano and black pepper 1 – 15.5 oz. can dark cherries in heavy syrup 1 – 3oz. can roasted green chili’s ½ – cup diced canned tomatoes squeeze of fresh lime 1 – chipotle pepper in adobo sauce 1 oz. 70% dark chocolate In saucepan over medium heat add butter and melt. Add onion and garlic, stir and cover to soften but not brown, about 4 minutes, stirring occasionally. Add remaining ingredients except chocolate and bring to a simmer. Place all ingredients in blender and pulse puree until smooth. Return to saucepan and bring to simmer. Break chocolate into pieces and stir into sauce. (Sauce can be made in advance and reheated). For the Polenta: * Note: You will have leftover polenta – but great as leftover by itself or crumbled to use in omelets. Ingredients: 2 cups 2% milk 1 cup half and half ¾ cup polenta ½ teaspoon kosher salt 2 oz. Chevre ½ cup fresh cilantro leaves, chopped 1 tablespoons extra virgin olive oil for pan frying In heavy pan over medium high heat bring liquid to a boil. Using a whisk, whisk in polenta slowly. Once incorporated reduce heat to low and continue to whisk, adding remaining ingredients except cilantro. After about 3 minutes stir in cilantro. Salt to taste. Line a 6×9 pan with saran wrap and pour polenta in pan. Cover with an additional piece of saran wrap and allow polenta to set. (Polenta can be made ahead.) Cut out polenta cakes with cookie cuter or knife to desired portion. Heat oil in sauté pan over medium heat. Pan fry cakes for 3 minutes on each side or until golden brown. For Steaks: 4 – 5 oz. Top Sirloin Steaks 1 Tablespoon olive oil ½ teaspoon salt and pepper Rinse steaks and pat dry. Rub steaks with oil, salt and pepper, and let rest for 1 hour at room temperature. In cast iron skillet over medium high heat, sear steaks for 2 and a half minutes on each side. Remove steaks to platter and cover until ready to serve. To Serve: Place a puddle of Mole sauce on plate. Place polenta cake on sauce and top cake with seared buffalo steak. Serve with pan fried red onions and garnish with cilantro. Wine Pairing: 2008 Apothic Red, CA: A blend of three grape varietals, Syrah, Zinfandel and Merlot. The fruity semisweet wine was a nice compliment to the spicy mole. After dinner we enjoyed a Tawny Pork!
Fragrant Stir Fried Buffalo
If you are looking to try out a new take on stir fry, then check out this fresh, fragrant, and light recipe. Not only is it good for you, but it tastes delicious!! Serves 4. Approximately 243 calories per serving, (calories calculated with out rice or noodles). Note: The recipe below is not diet food, but it’s good for you, simple and tasty. Adjust vegetables to your preference. Serving with white rice makes for a prettier plate, but wild rice is healthier, (which Dan thinks taste like dirt), so we compromise and do a mix. Rice noodles are also a nice accompaniment. 1 – 1 lb. Buffalo Steak Strips, rinse and pat dry 2 – Tablespoons Sesame Oil 1 ½ – cup White Wine 1 – Tablespoon Lemon Juice 1 – Tablespoon Asian Fish Sauce 1 – Tablespoon Red Curry Paste + to taste 2 – Teaspoons Brown Sugar 1 – Red Bell Pepper, julienned 1 – Red Onion, julienned 1 – Head Broccoli Florets — about 2 cups 1 – Cup fresh Cherry Tomatoes, halved (or) sub ½ cups chopped Sundried Tomatoes 1 – Cup Basil, julienned Mix together white wine, lemon, fish sauce, curry paste, and brown sugar. Over high heat, heat 1 tablespoon sesame oil in heavy sauté pan or wok. Add Buffalo Steak Strips and flash sauté for 1 minute. Turning to brown. Remove Buffalo to platter and lower heat to medium. Heat remaining oil in same pan and add the pepper, onion, and broccoli. Sauté for 2 minutes. Add wine mixture and tomatoes. Bring to simmer. Add buffalo back to pan and basil. Quick stir to incorporate. Remove form heat and serve immediately. Serve on rice or rice noodles and garnish with fresh basil leaf and lemon wedge. Wine pairing: 2009 Chateau Les Rouilleres Bordeaux, France A dry red with a light fruitiness, compliments the spice in the dish nicely.
Osso Bucco
Serves 4 If you are looking for a great recipe with an alternative cut of meat look no further. Our Osso Bucco recipe will help you prepare a fantastic meal. Just like your Italian grandma made it — if she were a frontierswoman. Ingredients: 1 pkg. buffalo shanks, rinsed, patted dry and tied with butcher string ½ cup flour 1 teaspoon kosher salt 1 tablespoon black pepper 1 tablespoon dried thyme 2 tablespoons olive oil 2 tablespoons butter 1 onion, chopped 1 cup mushrooms, sliced 2 clove garlic, chopped (2 tablespoons) 1 teaspoon salt 1 tablespoon black pepper 1 bottle white wine ¼ cup parsley, finely chopped 4 fresh thyme sprigs zest of 1 lemon 2 tablespoons arrow root or corn starch ½ cup wine 1 cup tomatoes, diced Preparation: Mix flour with 1 teaspoon salt, 1 tablespoon pepper and thyme. Roll shanks in flour mixture. In heavy deep sauté pan over medium high heat, add half of the butter and oil. Place shanks in pan and brown on both sides. Remove shanks from pan. Heat remaining butter & oil and add onions, mushrooms and garlic and sauté for 10 minutes. Deglaze pan with white wine. Return shanks. Add parsley, thyme and lemon and bring to full heat. Cover shanks and place in 350* oven for 2 hours. Turn half way through. Remove shanks from pan and place on platter. Cover with foil to keep heat in. Return pan & juices to stove top over medium high heat. Add thickening agent to ½ cup white wine, and whisk into pan juices. Bring to a boil. Pour sauce over shanks. Garnish with chopped tomatoes and lemon wedges. Serve over Creamy Chevre & Chive Risotto (recipe included upon request with purchase).
Grilled Steak Salad
Serves 4 If you want to try something easy, light, and delicious try out this simple salad recipe. Choose vegetables with the season or to your personal preference. Looks as good as it tastes! For Salad: Ingredients: 1 pound London Broil, Flank or Skirt Steak, rinsed and patted dry 1 Orange or Yellow Bell Pepper, cut into 8 long triangles 1 Zucchini or Yellow Squash – cut into 8 ovals 1 Red or Vidalia Onion, cut into wedges or thick circles 8 stems Asparagus 4 Baby Bella Mushrooms 16 cherry tomatoes Garden Greens or Lettuce of your choice For Balsamic Marinade & Dressing Ingredients: 1 tablespoon lemon juice 3 tablespoons sugar 2 teaspoons black pepper ½ teaspoon salt ¼ cup balsamic vinegar ½ cup olive oil Preparation: Pierce buffalo steak with fine tipped fork, penetrating at an angle. Place prepared steak in quart size bag. Prep vegetables as indicated above and place in gallon sized bag or on non-reactive baking sheet. Mix all marinade ingredients in blender, adding olive oil last, in a slow steady stream. Pour 1/3 of marinade over steak. Seal bag and massage marinade into steak. Refrigerate overnight, resting at room temperature for 2 hours before cooking. Pour 1/3 of marinade over vegetables tossing to coat. Cover with saran or seal. Keep at room temperature until ready to use. Reserve remaining marinade for dressing to toss with greens. Preheat gas grill to high heat. Grill grate should be positioned low to heat. Shake excess marinade from steak over sink and place steak on grill, over high heat. For London Broil; grill 3 minutes on each side for medium rare. Lessen grill time for flank and skirt steaks by 1 minute. Remove steak from grill and place on cutting board. Cover steak tightly with foil, until ready to slice. Reduce grill heat to medium heat. Place vegetables on grill and grill until lightly charred. Turn and repeat process on other side. Toss greens of choice with remaining dressing and pile on center of 4 plates. Slice steak thinly against the grain. Arrange steak slices and vegetables on salad greens. Serve with crusty bread.
Buffalo Wellington Stew
Serves 8 A classic gourmet dish, in an easy-to-make stew. This is a great recipe for large dinner parties or family get-togethers. Ingredients: 2 pounds Buffalo Stew Meat, rinsed and patted dry 2 tablespoons olive oil 1 teaspoon salt 1 tablespoon coarse black pepper 2 tablespoon dried thyme leaves 1 tablespoon fresh rosemary, finely diced 2 tablespoons fresh garlic, diced 1 onion, diced 2 cups mushrooms, sliced 4 stalks celery, sliced 5 carrots, peeled, halved and sliced 1 cup dry sherry 3 cups red wine 1 quart buffalo stock or organic beef stock 5 potatoes, unpeeled, parboiled whole and cubed 2 to 3 tablespoons arrow root or corn starch ¼ cup fresh parsley, chopped Refrigerated puff pastry Preparation: Heat 1 tablespoon oil in heavy large pot over medium high heat. Add half of stew meat, and sauté until meat is browned. Remove browned stew meat from pan, set aside. Add remaining tablespoon of oil to pan and brown as above. Add first batch of browned stew meat back to pan, along with dried seasoning, garlic and onion. Sauté for an additional 5 minutes. Add mushrooms and stir to incorporate. Cook for 3 minutes. Add sherry, and 2 cups of the red wine. Stir to incorporate. Bring to a boil, cover, reduce heat to low and simmer for ½ hour. Uncover and bring heat up to medium high. Add stock, celery and carrots, stir in to incorporate and bring to full heat. Reduce heat back to low, cover and let simmer for an additional ½ hour. Uncover and add potatoes. Bring to a boil and cook for 10 minutes. Mix thickening agent with remaining 1 cup wine, and whisk into stew. Bring to a full boil. Reduce heat, add parsley, and season to taste. Ladle stew into individual serving bowls Optional: Top with warm baked Puff Pastry. Cut pastry into dimensions of inner serving bowls. Bake pastry circles at 475°, until golden brown. Garnish with sour cream and fresh thyme.
Buffalo Fajitas
Serves 4 A great version of this TexMex favorite. This fajitas recipe is fun, easy, and will be a sure hit with the family. Its super quick to prepare and it will be sure to please. INGREDIENTS: FOR FAJITAS: 1 pound Buffalo Skirt or Flank Steak, rinsed and patted dry 1 tablespoon olive oil 1 large sweet onion, cut into strips 1 red bell pepper, cut into strips 1 green bell pepper, cut into strips 8 flour tortillas, warmed (best warmed over grill fire) FOR MARINADE: 1 Anaheim chili, roasted and peeled 1 tablespoon garlic, chopped 2 tomatillos, quartered ¼ cup fresh cilantro, packed ½ teaspoon cumin ½ teaspoon cardamom 1 teaspoon salt ½ cup fresh lime juice, (2 limes) 2 teaspoons olive oil *Optional: If you like more of a smoky tomato flavored fajita, add 2 chipotle peppers in adobo sauce to marinade ingredients. I like to do half with and half without. Nice contrast in taste and color! PREPARATON: Mix all ingredients in blender. Place Buffalo steak and marinade in large zip lock bag. Massage marinade into meat. Refrigerate overnight. Let meat rest on counter for 2 hours before cooking. Heat cast iron skillet to medium high heat. Remove steak from marinade and shake off excess over sink. Place steak in hot skillet and sear for 2 minutes on each side. Remove steak and place on cutting board, and cover tightly with foil. Let rest, while sautéing vegetables. Add olive oil to pan and then vegetables. Sauté vegetables until lightly browned, stirring occasionally. Remove pan from heat. Slice seared steak into thin slices, against the grain. Serve with warmed tortillas and pass with desired condiments.
4 Bean Bison Chili
Serves 10 If you are looking for a great chili to bring to your next chili cook-off or football game, then try this recipe and let the compliments roll in. Even better the second (or third) day – if there’s leftovers. INGREDIENTS: 2 pounds ground bison 2 tablespoons olive oil 1 onion, chopped 2 tablespoons fresh garlic, chopped 2 tablespoons cumin 2½ tablespoons chili powder ½ tablespoon oregano ½ tablespoon thyme 2 teaspoons coriander ½ teaspoon each smoked paprika and cayenne 1 tablespoon black pepper 2 teaspoons salt 1 Quart stewed tomatoes 1 Quart tomato sauce 8 golden pepperoncini, diced + juices 1 15oz can each: butter beans, black beans, kidney beans, and pinto beans, (drained – but not rinsed) 1 lemon, juiced 2 cups water PREPARATION: 1.) Mix all dry spices together. 2.) In heavy stew pot, over medium high heat, heat olive oil. 3.) Add Wild Idea bison meat, crumbling into small pieces. Lightly brown, stirring constantly for 4 minutes. 4.) Add onion, garlic and seasonings. Continue to brown, stirring occasionally for 10 minutes. 5.) Add remaining ingredients and bring to a full boil. Reduce heat and simmer uncovered for ½ to 1 hour, or until desired thickness is achieved. Adjust seasoning to taste. Garnish with fresh lime or lemon wedges, fresh chopped cilantro, sour cream, or grated cheddar cheese. Serve with Cheesy Jalapeño Corn Bread, recipe included with purchase, upon request.
Buffalo Steaks on a Charcoal Grill
Basic how-to instructions for cooking steaks on a charcoal grill. Ideal for: Tenderloin Filets, Ribeyes, New Yorks, Top Sirloin, Sirloin, Bone-in Ribeye, Porter House, T-Bones and Terres Major Filet Some swear there’s nothing like a charcoal grill. We say it’s even better with bison. Rub steaks with olive oil, salt, and pepper or the rub you love. Let them rest at room temperature for 2 hours before cooking. Use a clean grill. Pile coals high in center and allow them to get white-hot. Spread coals evenly with tongs, then place oiled grill grate low and close to coals. Apply prepared steaks and cover with lid, following cooking times below. Steak Cooking Times These guidelines are to medium rare. Adjust time according to steak’s thickness and personal preference. We recommend cooking steaks no more than medium. Thickness First side Second side 1 inch 3 minutes 2 minutes 1½ inch 4 minutes 4 minutes
Buffalo Steaks on a Gas Grill
Basic how-to instructions for grilling steaks on a gas grill. Ideal for: Tenderloin Filets, Ribeyes, New Yorks, Top Sirloin, Sirloin, Bone-in Ribeye, Porter House, T-Bones and Terres Major Filet The above cuts require minimal preparation. Rub steaks with olive oil, salt, and pepper, or the rub you love. Let them rest at room temperature for 2 hours before cooking. Use a clean grill. Preheat grill to high heat and close lid. Temperature should be 500°. Brush grill grate with oil and apply steaks. Close grill lid during cooking. Cover cooked steaks tightly with foil and let rest for 5 minutes before serving. Steak Cooking Times These guidelines are to medium rare. Adjust time according to steak’s thickness and personal preference. We recommend cooking steaks no more than medium. Thickness First side Second side 1 inch 3 minutes 2 minutes 1½ inch 4 minutes 4 minutes
Hot & High, Low & Slow Au Jus Roast for Sirloin Tip & Top Round Roast
This Hot & High, then Low & Slow method of roasting produces a delicious and amazingly tender medium rare roast. Serve this classic style roast with au jus and horseradish cream sauce. This is great roast for entertaining a crowd or a make ahead staple for shaved roast buffalo sandwiches. INGREDIENTS: Sirloin Tip or Top Round Roast 3 T Olive Oil Salt & Pepper to Taste 1 T butter 1 cup wine, stock or water PREPARATION: Rinse roast and pat dry. Rub roast with olive oil & season as desired. Let roast rest at room temperature for 2 hours before roasting. Pre-heat oven to 500° Place prepared roast in heavy roasting pan, and place in 500° oven. Close door quickly. Reduce oven temperature to 475° and roast uncovered for 13 minutes. Turn oven off. Leave roast in oven for 2 ½ hours. DO NOT OPEN THE OVEN DOOR ANYTIME DURING ROASTING PROCESS. (And yes, that is important enough for all caps!) Remove roast from oven and place on cutting board. Slice roast, keeping slices close together. Place roasting pan on stove top, over medium high heat. Add 1 tablespoon butter and scrape brown bits from the bottom of the pan. Deglaze with 1 cup wine, stock or water and bring to a simmer, for au jus. Preheat oven to 500° and place sliced roast in oven for 5 minutes to warm. Pass roast with au jus and horseradish sauce. Temperature Guide—Internal Temperatures of Meat: Rare – 130 degrees. Medium-rare – 140 degrees. Medium – 155 degrees.
Mousse au Chocolate
This is my own concoction. I use both a high quality bittersweet chocolate as well as a high quality milk chocolate. The addition of beaten egg whites gives it an extra lightness with out compromising its rich creaminess! Ingredients: 6 oz. Bittersweet Chocolate 6 oz. Milk Chocolate 1 pint Heavy Whipping Cream 1 Tb Cointreau 4 Eggs, separated In heavy saucepan over low heat, add 1 cup cream and chocolate. Melt together stirring occasionally. Mixture should never become hot. Meanwhile, in electric mixer, beat remaining cream until stiff, scrape into other bowl and place in refrigerator until needed. Place egg yolks into mixing bowl and beat until pale. While mixer is running slowly add in chocolate mixture. Mix thoroughly to incorporate and aerate. Transfer chocolate mixture to a large bowl, cover and refrigerate until mixture is slightly cool, but not set. Gently fold whipped cream into chocolate mixture in 3 small batches. In a well chilled mixing bowl, beat egg whites until stiff. Gently fold in beaten egg whites to chocolate mixture until well incorporated. Spoon mousse mixture into steamed glassware and refrigerate until set. (3 hours or up to 3 days in advance.) Garnish mousse with additional whipped cream, dark chocolate shavings or fresh fruit.
B.B.Q Buffalo Short Ribs or Un-Cut Short Plate
Serves 6 to 8 The spicy rub adds a little extra kick to these delicious ribs. Follow these simple cooking instructions below, for fall of the bone fabulous ribs. Ingredients: For Spice Rub: 3 Tb. Chili Powder 2 Tb. Cumin 1 T. Brown Sugar 2 tsp. Onion Powder ¼ tsp.Cayenne ¼ cup Olive Oil Ingredients: For Ribs: 2 pkgs. short ribs or 1 un-cut short plate 2 cups hot apple cider 1 T liquid smoke BBQ Sauce (see below) Preparation: Rinse ribs and pat dry. Massage rub into ribs and let rest at room temperature for 2 hours or overnight in refrigerator, allowing to rest at room temperature before cooking. Preheat oven to 500°. Place ribs in heavy roasting pan fatty side up. Brown ribs for 10 minutes, uncovered in hot oven. Add 2 c hot apple cider and 1 T liquid smoke to pan, cover ribs tightly and braise at high heat for 15 minutes. Reduce heat to 350° and braise for 2 ½ hrs. Ribs should easily pull apart with two forks when done. If not, continue braising until fall off the bone tenderness is achieved. Remove from oven and let rest covered until ready to grill or broil. Wrap grill grates with aluminum foil. Make slits with a knife in foil. Preheat grill to medium high heat (*375). Or preheat oven to broil. Place warm ribs on hot foil and brush with the BBQ sauce. Close grill lid during cooking, allowing ribs to become sticky, about 4 minutes. Or place on baking pan with a little of the liquids, brush with sauce of your choice and broil for 4 minutes. Note: Spices, braising liquids, mops or sauces can vary to your liking, but this technique works very well for grass-fed buffalo ribs. Jill’s B.B. Q. Sauce Ingredients: 1 T. Black Pepper 1 tsp.Cayenne 1 tsp. Chili Powder 1 tsp. Cumin 1 tsp. Coriander 1 tsp. Cinnamon ¼ cup Olive Oil 1 cup finely chopped onion 2 T. chopped Garlic 1/2 cup Bourbon or Brandy 2.4 lbs. Ketchup 1 T.DijonMustard 1 T. Worcestershire Dash of Liquid Smoke Preparation: Mix spices together. In heavy saucepan over medium high heat, heat olive oil. Add onion, garlic and spices. Saute for 5 minutes. Deglaze pan with bourbon. Add remaining ingredients, plus one cup of pan juices. Stir well to incorporate. Bring to a simmer. * Refrigerate leftover B.B.Q. sauce, for later use.
Buffalo Liver Pate'
Will serve 24 for hors d’oeuvres. Buffalo Liver Pate Ingredients: 4 T. butter 1 lb. Buffalo Liver – (soak in milk for 1 hr. at room temp. – remove & pat dry) ½ lb. Buffalo Breakfast Sausage or organic Chicken Sausage ½ onion chopped 1 T. garlic ½ tsp. thyme ½ tsp. sage ¼ tsp. nutmeg pinch of allspice ½ tsp. salt 1 tsp. pepper 1/3 cup cognac or brandy 1 tsp. smoked paprika salt & pepper to taste ¼ cup finely chopped parsley In heavy skillet over medium high heat melt butter. Add, Buffalo Liver, Chicken Sausage onion, garlic & spices, sauté. Continue cooking for 8 minutes. Deglaze pan with cognac, cook for 2 minutes, and remove from heat. Transfer to food processor & puree until smooth, season with smoked paprika & salt & pepper to taste. Line the inside of the mold with saran wrap, fill with pate. Press pate down, cover and chill overnight. Remove from mold and let set at room temperature for 1 hr. Dust pate with finely chopped parsley, serve with apples, and crackers or baguette slices.
Oven Roasted Sirloin Tip & Top Round Roast
Serves 8 For quick oven roasting, it is best to marinade roasts first to achieve maximum tenderness. Great served with a Whiskey Plum sauce or Orange Glaze. Instructions: Pierce the sirloin tip or top round roast with a fine-tipped fork. Place in marinade of your choice & let rest 1 hr. at room temperature. Refrigerate up to 48 hours. Remove from marinade, and pat excess marinade off with a paper towel. Let rest at room temperature 2 hours before grilling or roasting. Sear all sides of roast in heavy deep pan on medium high burner—about four turns at 5 minutes each. Place roast in 375° oven & continue to cook for 30 minutes, or until internal temperature reads 140°. Remove from oven and place on platter. Cover with foil and allow roast to rest for 5-10 minutes. Slice thinly against the grain. Temperature Guide—Internal Temperatures of Meat: Rare – 130 degrees. Medium-rare – 140 degrees. Medium – 155 degrees.
Grilled Sirloin Tip or Top Round Roast
Serves 8 This recipe has minimal preparation. Marinading roast prior to grilling will aid in tenderness, and is perfect for the great outdoors on a summer night. INSTRUCTIONS: Pierce the sirloin tip or top round roast with a fine-tipped fork. Place in marinade of your choice & let rest 1 hr. at room temperature. Refrigerate up to 48 hours. Remove from marinade, and pat excess marinade off with a paper towel. Let rest at room temperature 2 hours before grilling or roasting. Sear all sides of roast over hot coals or medium high gas flame—about four turns at 5 minutes each. Move roast to medium heat and cover grill. Continue grilling, for 20+ minutes, turning once for medium rare. Internal temperature should read 135°. Remove from oven and place on platter. Cover with foil and allow roast to rest for 5 to 10 minutes. Slice thinly against the grain. Temperature Guide—Internal temperatures of meat: Rare – 130 degrees. Medium-rare – 140 degrees. Medium – 155 degrees.
Buffalo Tongue Simmered in Wine
Makes 24 appetizer servings. This favorite delicacy in the late 1800’s, is making its way back on to fine restaurant menu’s. This easy, gourmet recipe will have your guests asking for more. Ingredients: 1 Wild Idea Buffalo Tongue 1 stick organic butter 1 onion, diced 1 clove garlic, minced 1 teaspoon salt 1 tablespoon black pepper 1 bottle white wine Preparation: Remove the vein from the underside of the tongue with a pairing knife. In a saucepan over medium high heat, melt 1 tablespoon of the butt and add the onions and garlic. Sauté until tender. Add the white wine and the tongue and bring to a full boil. Reduce heat to low and simmer uncovered, turning occasionally for 2.5 hrs. Remove tongue form wine and allow to rest until you can handle it. Remove the skin by peeling it off. A pairing knife maybe needed in some areas. In deep sauté pan over medium high heat, add remaining butter. Place peeled tongue in pan, rotating tongue to brown on all sides. Drain onions, reserving wine juices and add onions to the tongue. Caramelize to a golden brown. Return wine juices and reduce heat to simmer and cook until all wine juices have evaporated. Slice tongue thin & serve on toast points. Top with caramelized onions and garnish with a dollop of horseradish cream & parsley. Delish!
Buffalo Bolognese Sauce
Our clean, earthy and slightly sweet Italian Buffalo Sausage gives this red sauce an extra richness without the heaviness. Sure to be a hit with the family or great for casual entertaining. Serves 4 INGREDIENTS: 1 tablespoon olive oil 1 – Pound Italian Buffalo Sausage 1 – onion, diced 1 tablespoon fresh garlic, chopped 1 tablespoon dried oregano 1 tablespoon dried basil 2 teaspoon dried, crushed fennel ½ teaspoon fresh rosemary, finely diced 1 teaspoon salt 1 teaspoon black pepper 1/2 – cup red wine 1 quart crushed tomatoes, (rinse jar with 1 cup water) 1 tablespoon brown sugar ½ tablespoon balsamic vinegar 1 tablespoon lemon juice Spaghetti, prepared el dente PREPARATION: 1.) Heat olive oil in heavy sauce pan over medium high heat. 2.) Coarsely crumble in Buffalo Italian Sausage and stir once. 3.) Add onion, garlic and dried spices. Stir to incorporate. Continue to cook until sausage is lightly browned, stirring occasionally. 4.) Add red wine and stir. 5.) Add remaining ingredients. Let ingredients come to full heat, stirring occasionally. 6.) Reduce heat to low and simmer uncovered for ½ hour or until desired thickness is achieved. Stir occasionally. 7.) Season to taste. Serve over pasta, and sprinkle with freshly grated parmesan and garnish with fresh basil leaf. Accompany with warm Italian Bread and Caesar Salad for a complete meal.
Bison Carpetbag Steaks
Carpetbag Steaks (serves 4) Bison steaks stuffed with oysters, in a light Cajun cream Sauce, are sinfully delicious. Tenderloin or New York steaks work well for this dish. For Steaks: 4 Buffalo Steaks, rinsed and patted dry 1 tablespoon olive oil ½ teaspoon salt ½ teaspoon pepper 3 tablespoons unsalted butter 8 fresh oysters, shucked and coarsely chopped 2 tablespoons fresh squeezed lemon 2 tablespoons shallots, minced ½ teaspoon Tabasco sauce ½ cup parmesan, grated ½ cup dry bread crumbs 2 tablespoons fresh parsley, chopped For Cajun Cream Sauce 1 tablespoon butter 2 teaspoons Cajun seasonings + to taste 1 tablespoon fresh lemon juice ½ cup cream Cajun Seasoning: 4 teaspoons paprika 1 teaspoon each: cayenne, black pepper, salt, onion powder, garlic powder, and thyme Mix together and set aside. Keep remaining in sealed container. Prep steaks as above. Make a slit in center of the steak creating a pocket. Rub steaks with olive oil, salt and pepper. Allow to rest at room temperature for 2 hours. Place oysters and lemon juice in bowl and let set for ½ hour. Melt 2 tablespoons of butter in sauté pan over medium high heat. Add shallots, drained prepped oysters and hot sauce. Sauté for 4 minutes. Add parmesan cheese and fold in to incorporate, allowing to slightly melt. Remove from heat, add bread crumbs and parsley. Stir to incorporate and season with salt and pepper to taste. Stuff pocket of steaks with warm oyster stuffing. In heavy skillet over medium high heat, melt 1 tablespoon unsalted butter. Sear each side of steaks 2 minutes for 5 oz. or 3 minutes for 8 to 10 oz. steaks. Remove and cover with foil. In same pan add 1 tablespoon butter, 1 tablespoon lemon juice and 1 tablespoon Cajun seasonings. Stir to incorporate. Quickly whisk in cream and bring to full heat. Serve steaks atop dirty rice and drizzle all with Cajun cream sauce. Recipe for dirty rice included with purchase. Wine Pairing: A Bordeaux or Pinot would complement nicely.
Stewed Bison Heart
Bison Heart Recipe (serves 6) This recipe is courtesy of a Wild Idea Buffalo customer, supporter & friend, Angela Anderson. It is an adaptation from one of her favorite Bavarian cookbooks. We tried it and it received rave reviews from all. Plus, its super easy! *Optional: I’ve also made doubling the tomatoes and garlic, but adding just a little of the sour cream while stewing. Pass with the remaining sour cream. Ingredients: About 2 lbs. of Wild Idea Buffalo Heart, cut into large cubes 6 oz. of bacon 2 oz. butter 2 onions, chopped 2 cloves of garlic, chopped 6 fresh tomatoes, peeled & chopped or 3 tbsp of tomato paste 1/4 bottle of white wine 8 oz of sour cream Fresh or dried basil and parsley 1.) Cut the bacon into small bits and fry in 2 oz of butter 2.) Add the chopped onions garlic and sauté. 3.) Add buffalo heart to the bacon onions and garlic, and let it brown. 4.) Add 1/2 cup of water, tomatoes or paste, and the wine.. 5.) Simmer for 30 minutes covered and then for 15 minutes without the lid. Stir the sour cream into the sauce. 6.) Sprinkle with fresh herbs. *Serve with rice or mashed potatoes.
Buffalo Stuffed Chile Rellenos with Black Bean Gravy & Tomatillo Sauce
Buffalo Stuffed Chile Rellenos with Black Bean Gravy & Tomatillo Sauce For this recipe I braise a chuck roast, and after cooking I divide the roast into 3 pieces, to create 3 separate meals. Keep each section in braising liquid until ready to use. Meat freezes well and reheats nicely for later use. Or invite some friends and triple the recipe! Also the recipe looks lengthy, but is very user friendly and do-able. Stuffing Ingredients: 1 – 3 lb. Buffalo Chuck Roast, rinsed and patted dry 2 – teaspoons olive oil 1 – teaspoon salt 2 – teaspoons pepper 3 – cups apple cider ¼ – cup fresh cilantro, packed and finely chopped ½ – teaspoon cumin ½ – teaspoon cardamom 1 – teaspoon salt ¼ – cup fresh lime juice, (1 lime) 1 – cup queso blanco, crumbled Pre-heat oven to 500*. Prep buffalo roast and rub with olive oil, salt and pepper. Place roast in heavy roasting pan and add cider. Cover and place in hot oven, allowing ingredients to come to full heat. About 20 minutes. Reduce heat to 350* and continue to braise for 2.5 hours. Turn halfway through braising process. Roast should pull apart easily with two forks. Continue to braise if necessary. Remove roast from oven and let rest covered for 20 minutes. Place roast on cutting board and pull into 3 pieces. Place two of the pieces in separate bags with pan juices and refrigerate or freeze for later use. Pull remaining third apart using two forks or hands. Place pulled meat in bowl, with remaining pan juices. Add cilantro, seasonings and lime and stir to incorporate. For Chilies: *It’s best to wear food gloves when handling peppers. 8 – Anaheim or Poblano Chilies washed and patted dry. *6 peppers for stuffing and two for tomatillo sauce. 1 – egg ¼ – cup milk ½ – cup flour 1 – teaspoon salt 1 – cup corn meal 1 – cup grapeseed, vegetable or peanut oil Roast chilies in broiler or over gas, charcoal or stove top fire, until blistered and black. Remove chilies, place in a paper bag and close. Allow chilies to rest for 20 minutes. Remove chilies and gently rub off charred skin. Keeping stem in tact, make a slit the length of the pepper, with a knife. Gently pull out seeds, rinsing under sink if needed. Allow to dry on paper towel. Divide meat and cheese between the 6 peppers and gently stuff in chilies, insuring that stuffing is completely encased. Mix egg, milk, flour and salt together. Carefully dip each pepper in the batter and then roll in the cornmeal. Place on a baking sheet. Heat oil in large frying pan to medium high heat. Fry in two batches for about 3 minutes a side, or until golden brown. Remove and place on paper and let rest for 3 minutes. While resting ladle …
Mushroom & Onion Stuffed Blue Cheese Buffalo Burgers
If you are looking to please a group with a delicious buffalo burger, these savory stuffed buffalo burgers with Maytag Blue Cheese should certainly satisfy! Recipe approved by a group from Clemson University. 2 lbs. Wild Idea Ground Buffalo 2 Tbl. olive oil 1 tsp. salt 1 tsp. black pepper 3 Tbl. butter 1 onion, diced 1 cup sliced mushrooms ½ tsp. salt 1 tsp. pepper 6 to 12 oz. Maytag Blue Cheese 6 Potato Rolls Mix buffalo, olive oil and 1 tsp. each of salt & pepper together and form into 12 burgers. Make burgers a bit bigger then the bun to allow for shrinkage. Cover and refrigerate. In heavy sauté pan, over medium high heat melt butter. Add onions, ½ tsp salt & 1 tsp pepper and sauté for 5 minutes. Edges should brown a bit. Add mushrooms and continue to sauté for an additional 5 minutes. Lower heat to medium and let cook until browned. About 5 minutes. Transfer to a bowl and let cool. Remove Buffalo Burgers from refrigerator and spoon desired amount in the center of 6 burgers. Place the other burger on top and secure edges. Turn gas grill to high heat or get coals very hot with cleaned & oiled grid low to heat. Place burgers on grill over hot heat and grill for 3 minutes. Turn and top with 1 to 2 oz Blue Cheese and grill for an additional 3 minutes. Serve on Potato Rolls and serve with pickled crudites, lettuce and tomato garnie and Buffalo Chips (recipe for Buffalo Chips included with this months special). Wine Pairing: Alamos, Malbec, Argentina: Full and fruity with a hint of spice, carries the Blue Cheese and compliments the meat without overpowering.
Stuffed Ravioli with Simple Tomato Sauce
Buffalo Stuffed Ravioli with Simple Tomato Sauce (Serves 6) Homemade ravioli stuffed with Buffalo Italian Sausage might be the perfect dish for the last jar of canned tomatoes in your cupboard from last year’s harvest. This recipe celebrates the flavor of canned garden tomatoes and is complimented by the grassy sweetness of our artisan Italian Sausage. Although you might think homemade pasta is time consuming, once you establish your rolling and thickness of dough (I set my pasta roller setting on 6) , it’s easy and quick. I also thought it unnecessary to cook the meat before filling the ravioli’s. It cooks through just fine during boiling process. The end result will be a light dish with all the ingredients harmoniously balanced. The only difficulty, is stopping yourself from a second, or third helping…. Canned tomato notes: I had placed a garlic clove and a couple of basil sprigs in my tomatoes when I canned them. Add to your sauce if you would like, or find a base that already has them. Simple Tomato Sauce: 1 teaspoon olive oil 1 large headed shallot, peeled and julienned 1 quart jar canned tomatoes (or best canned tomatoes available) 1 sprig fresh oregano, leaves only chopped 1 sprig fresh basil, leaves only chopped ½ teaspoon salt ¼ teaspoon pepper 1 cup water In saucepan, heat oil over medium high heat. Add shallots and sauté for 2 minutes. Reduce heat to medium and continue cooking until lightly browned. Add tomatoes, seasoning and water and stir to incorporate. Bring to a simmer and remove from heat until ready to use. Ravioli Filling: 1 lb. Italian Buffalo Sausage 8 oz. fresh Buffalo Mozzarella, drained for 1 hr. Pasta Dough Ingredients: Makes 30 + Raviolis 1 cup Semolina flour 1 cup unbleached flour ½ teaspoon salt 3 eggs 2 tablespoons water On clean work surface mix flours & salt. Create whole in center of flour mixture. Mix eggs and water in bowl, and pour into flour center. Gradually whisk in flour until well incorporated. Add more water if needed. Kneed dough until smooth and elastic, about 7 minutes. Separate dough into 3 sections. Cover and let rest for 30 minutes. Ravioli Assembly: Roll one section of dough into a rectangle. Place your pasta machine roller dial on 1 and run dough through. Run dough through two more times, second on dial 3, and third on dial 6. Place strip of dough on lightly floured counter and cut into smaller rectangles, about 2.5 x 4. Place ½ oz. of Italian sausage in bottom center of rectangle. Place ¼ oz of buffalo mozzarella on top of sausage. Fold top half of pasta over bottom half. Seal sides together with damp fork. Place ravioli’s on a floured sheet pan continue above process with remaining dough. Bring a large pot of salted water to a boil. Place 10 raviolis in pot at one time. Boil for about 4 minutes. Raviolis will float to the top when they are done. Remove ravioli’s with slotted spoon and place in bowl cover to keep warm. To Serve: Place 5 ravioli’s in pasta bowl and pour one cup of pasta sauce over the top. Garnish with freshly grated Parmigianino Reggiano and serve immediately. Accompany with *Caesar Salad. *Recipe included in this months special. Wine Pairing: VILLA POZZI, 2009 NERO D’ AVOLA, SICILY, ITALY I found this gem of a wine at our grocery store. Its full fruit and soft tannins paired nicely with the acidity of the tomatoes. It’s one to remember and you will love the beautiful deep purple color.
Irish Stew with Colcannon
Irish Stew This is my first crock pot recipe. The meat turned out perfectly, and the gravy just right. Although many Irish Stew’s use Guinness, I find stout’s to strong for grass-fed buffalo meat. Also, I roast the vegetables for a firmer texture but they could easily be added right to the pot. The method listed below makes for a great presentation. Serves 6 to 8. Colcannon Ingredients: ½ lb. cabbage or kale, sliced ¼ cup parsley sprigs 4 green onions, chopped ¼ cup hot milk 2 lbs. butter potatoes 3 tablespoons butter ¼ cup hot milk ½ teaspoon each salt and pepper Vegetables Ingredients: 6 carrots, peeled and sliced 4 parsnips, peeled and sliced 4 leeks, halved and sliced 2 teaspoons olive oil salt and pepper Base ingredients for Stew: 1 – 3 lb. Wild Idea Chuck Roast, remove netting, rinsed and pat dry. 1 teaspoon olive oil 1 teaspoon garlic powder 1 teaspoon salt 1 teaspoon pepper 1 teaspoon thyme 2 bay leaves 2 celery stalks ½ onion, chopped 1 cup cherry tomatoes, halved 2 bottles of Smithwick’s Beer 2 cups buffalo Stock or organic beef stock ½ cup red wine 1 tablespoon arrowroot Colcannon: Add cabbage to a pot of boiling water, reduce heat and simmer until tender. Add parsley and green onion and continue to simmer for two minutes. Drain water and place cabbage in blender with ¼ cup hot milk, salt and pepper. Puree. Place potatoes in pot of boiling water and simmer, covered for 15 minutes. Drain all but 2 inches of water from the pot and continue to cook uncovered until water is gone or potatoes are tender. Pull skins of cooked potatoes. Place in a mixing bowl with butter and hot milk. Smash potatoes first and then mix with electric mixer until fluffy. Add cabbage puree and mix until just incorporated. Set aside or refrigerate until ready to serve. *I make this the night before and reheat in microwave before serving. Vegetables: Place vegetables on baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in 400* oven for 10 minutes. Vegetables should be firm, tender and slightly browned. Prep vegetables ahead of time and roast right before serving. Stew: Place olive oil, garlic powder, salt, pepper and thyme in crockpot and mix together. Roll prepped roast in herbs in crockpot. Turn crockpot to high. Add bay leaf, celery, onion, tomatoes, beer and stock. Cook covered for 1 hour. Reduce heat to low and let cook for up to 8 hours. Remove roast from pot and place on cutting board. Using two forks, pull Buffalo roast apart into serving size pieces. Turn crockpot back to high, letting juices come to a boil. Mix red wine and arrow root together and whisk into juices. Adjust to your desired thickness, and season to taste. Return buffalo roast pieces back to crockpot. To Plate: In shallow soup bowl or pasta bowl, place a scoop of hot colcannon to edge of bowl. Place buffalo roast into side of colcannon. Ladle gravy in bowl, and add vegetable to gravy. Serve with crusty bread. Wine Pairing: 2007 Zolo Malbec, Mendoza Argentina Fruit and earth aromas that carry over to the palate. The well balanced tannins give it a lush finish. Complements the stew nicely without overpowering it.
Chocolate Oblivion Mud Cake
February equals, chocolate, chocolate and more chocolate. At our house we try to eat healthfully, but we do not deny ourselves the occasional decadent dessert. Especially if they are homemade. The successful making of desserts requires careful construction, with each ingredient being accurately measured, and a little love too. This months recipe is definitely decadent, but other than measuring correctly, it is super easy to make. It refrigerates or freezes nicely for later uses. Happy Valentines! Cheers – Jill
Citrus Steaks with Winter Squash
I love this low calorie marinade. It is especially a welcome in the heart of winter, with a taste of citrus sunshine in every bite. Perfect on steaks and vegetables, with just the right amount of zing, for a simple, delicious, healthy dinner! Grapefruit, Green Chili and Cilantro Marinade Makes 3/4 cup. Marinade Ingredients: 1 Grapefruit, juiced ½ Jalapeno, seeded 2 Anaheim peppers, roasted, peeled & seeded ½ cup Cilantro, packed 4 fresh Basil leaves ½ teaspoon Salt 1 teaspoon Black Pepper 2 tablespoons Olive Oil Mix all ingredients in blender. Set aside. Other Ingredients: 2 Wild Idea Top Sirloin or Sirloin, Buffalo Steaks ½ cup Marinade 1 Acorn or small Butternut Squash 1 teaspoon Basil Olive Oil ½ teaspoon Salt 1 teaspoon Black Pepper Prepare marinade and place half in a zip-lock bag, reserve remaining marinade for later use. Rinse steaks and pat dry. Place steaks in marinade, seal and massage marinade into steak. Marinate for 6 to 24 hours. Let rest at room temperature for 2 hours before grilling. Cut squash in half and seed. Place squash skin up, on baking dish. Bake at 325* for 40 minutes or until tender. Scoop squash out of skin and place in bowl. Drizzle with olive oil and season with salt, and pepper. Stir to incorporate. Cover to keep warm. Remove steaks from marinade and shake. Preheat grill to high heat. Brush grill grates with oil. Place steaks over high heat and grill for 3 minutes each side (for medium rare) with grill cover closed. Remove steaks from grill and slice. To serve divide sliced steaks and warm squash onto plates. Heat remaining marinade and drizzle over steaks & squash. Serve with green vegetable. 2007 Sean Minor “Four Bears” Napa Valley Cabernet Sauvignon This cabernet has a slightly sweet, cherry and berry jam quality to it. With a hint of spice, soft tannins and light oak, makes this a new cab favorite on my list.
Bone-In Prime Rib Roast
Wild Idea’s Buffalo Prime Rib Roast is unbeatable (as proven in Gourmet magazine). My recipe for Buffalo Export Prime Rib Roast is based on an 8 lb. roast, so adjust your cooking time to roasts pounds. Spices in the rub can be substituted or adjusted too, based on your personal preference. Buffalo Prime Rib Roast Ingredients: 1 Wild Idea Buffalo Prime Rib Roast, rinsed and patted dry 1 Tb. salt 1 Tb. coarse black pepper 2 Tb. sugar 1 tsp. each: paprika, cumin, cardamom, chili powder, thyme, garlic powder, and onion powder 2 Tb. espresso, (reduce espresso to strengthen flavor) 2 Tb. olive oil 2 stalks celery, quartered 1 onion, quartered 2 cups buffalo or organic beef stock (broth) ½ cup dry sherry Mix all dry spices together. Add espresso and oil, creating a paste. Rub seasoning paste into roast. Cover and leave at room temperature for 2 hours. Preheat oven to 475°. Insert meat thermometer in center of roast, avoiding the bone. Place celery & onion on bottom of heavy roasting pan. Place roast bone side up on top of vegetable bed. Roast for 15 minutes in pre-heated oven. Add ½ cup stock to the bottom of pan and reduce oven temperature to 350°. Continue roasting, calculating 10 minutes per pound, adding remaining stock to pan as needed throughout roasting, checking every 20 minutes or so. Roast approximately 1 hour and 20 minutes for an 8 lb. roast or until the internal meat thermometer reaches 110°. Because the shape of each roast is different, this too will affect cooking time, so rely on your internal meat thermometer. Shut oven off and leave roast in oven for 30 minutes or until internal meat thermometer reaches 125°. Transfer meat to a large platter and tent with foil to keep heat in. Meat thermometer should red 135° for medium rare. Place roasting pan on stove top over medium high heat, scraping the bottom to loosen vegetables. Add any remaining stock and sherry and bring to a simmer. Slice roast into desired thickness, and add juices from roast to au jus. Season au jus to taste with salt, pepper and red wine. Strain. Serve roast with au jus and pass with horseradish cream sauce. Wine Pairing: Dovetail Ashley Vineyard Cabernet Sauvignon 2004 Oak Knoll district, CA This dark grape colored wine offers aromas and flavors of berries, minerals, and a hint of oak. Finishes with well rounded earthy tannins.
Buffalo Mincemeat Pie
Mincemeat Pie with Cilantro Yogurt Sauce Serves 8 to 12 entrée or 46 Petite Pies (which are great for hors d’oeuvres) Note: This recipe is a main dish pie. Do not let the length of this recipe detour you. Although there is a little work involved ahead of time, it is fairly easy and is a perfect make a head dish that will fill your house with delicious aromatic aromas. Mincemeat Ingredients: 2 tsp. cumin 2 tsp. cardamom 2 tsp. ginger 2 tsp. black pepper 1 tsp. salt 1 tsp. cinnamon ½ tsp. allspice ½ tsp. cayenne ½ tsp. turmeric ½ tsp. cloves 1 Tb. olive oil 2 lb. pkg. Ready to use Wild Idea Buffalo Stew Meat, rinsed & patted dry, or 2 lbs. Ground Round 1 onion, chopped 1 Tb. garlic, chopped 3 Tb. lemon juice ½ cup raisins 2 apples, peeled & chopped ½ cup bourbon (Buffalo Trace) 1 cup apple cider 1 Tb. molasses Mix all dry spices together and set aside. Heat oil in heavy stock pot over medium high heat. Add stew meat and stir, cook for 3 minutes. Add onion and spices, stirring to incorporate. Cook for 5 minutes. Add garlic, lemon juice, raisins and apples and stir to incorporate. Add bourbon and then cider. Stir to incorporate and bring to a boil. Reduce heat to medium low, cover and simmer for 30 minutes. Remove cover and continue to cook until most (but not all) of the liquids are removed. Place ingredients into food processor and pulse puree until meat is finely minced. Cover & set aside. Pie Crust Makes, 1 double pie crust. This is a heartier crust that stands up nicely to the mincemeat. Ingredients: 2 cups unbleached flour 1 cup whole wheat flour 1 tsp. salt 2 tsp. sugar 1½ sticks butter, cut into small pieces 3 eggs, beaten Place dry ingredients in a mixer and incorporate. Add butter pieces at a time. Add eggs slowly. Remove dough from mixer onto floured surface and lightly dust. Divide dough into 2 parts and roll out slightly between floured parchment papers. Line 8” deep pie pan with rolled pastry, dough should hangover the edge. Fill with mincemeat, spreading around evenly. Top with remaining pastry round, pinching top & bottom pastry together, pulling any excess off. Create pie edge with fingers or fork. With remaining pastry roll out and cut into leave patterns and place on top of pie. Cut 3 slits into top of pie pastry. Bake pie in a 375* oven for 1 hour, crust should be golden brown. Or refrigerate and bake at a later time. Serve pie with Cilantro Yogurt Sauce. Super Delicious! Cilantro Yogurt Sauce Makes 1 ½ cups Ingredients: 1 cup whole milk or low-fat vanilla yogurt 2 cups fresh cilantro, chopped ¼ cup fresh mint leaves 1 jalapeno, seeded 2 tablespoons garlic, chopped 1 teaspoon cumin 1 tablespoon lemon juice ½ teaspoon salt ½ cup cucumber, finely chopped Place all ingredients except cucumbers into blender and puree. Fold in cucumbers if desired. Keep refrigerated, but pull ½ hour before serving. This sauce is great on many things and keeps for 1 week in refrigerator. Wine Pairing: V. Sattui Winery, St. Helena CA – 2005, Pilgrim Vineyard, Lodi Zinfandel This wine was an offering from good friends. Light to the nose, but peels away its hidden flavors of anise, spice and earth on the palate. With a velvety finish that tastes like “one more glass”! They ship directly: www.vsattui.com
Cider Braised Bison Chuck Roast with Hard Cider Sauce & Harvest Hash
Ingredients: 1 3 lb.Wild Idea Chuck Roast, rinsed and patted dry 1 Tb. Olive oil 1 tsp. Salt 1 Tb. Pepper 1/4 cup Apple Cider Syrup 2 bottles Hard Cider 1 Apple, diced 1 tsp. Arrow Root (*optional) Preheat oven to 500* Pour oil and salt & pepper into heavy roasting pot., and stir to incorporate. Roll roast around in pan covering with oil salt & pepper. Place roast in preheated oven uncovered and roast for 10 minutes to brown, turning once during cooking time. Drizzle roast with Apple Cider Syrup and pour 1 bottle of Hard Cider into pot. Cover. Reduce heat to 350* and braise for 2.5 hours, turning once during cooking time. Remove from oven and remove roast from pan. Cover Roast and set aside. Place pot on stovetop and bring to a boil over medium high heat. Add remaining bottle of Hard Cider slowly, tasting as you add to your preference (the sauce not the cider). To thicken, dilute Arrow root with a little water and whisk into sauce. Season to taste. To serve, pull roast apart into serving size pieces and drizzle with hot hard cider sauce. Serve with Vegetable Hash, recipe follows. Delicious! Harvest Vegetable Hash 2 Cobs Corn, husked (or frozen corn) 1 Yam or small Acorn Squash, diced 1 Zucchini, diced 1 medium onion, diced 1/2 Tb. Olive Oil 1 Tb. Butter 1/2 tsp. salt 1 tsp. Black Pepper 1 tsp. fresh Rosemary, finely minced In heavy sauté pan over medium high heat, add olive oil & butter Add vegetables and seasonings to pan. Sautee for 8 minutes, stirring occasionally, or until vegetables are cooked but firm. Wine Pairing: Ghost Pines, 2006 Cabernet Sauvignon, Louis M. Martini Winery, St. Helena, CA. This earthy, autumn wine is complimented by sweet aromas and black pepper. It will provide a full flavored addition to your aromatic meal.
Bison Foie Gras Burgers
The sweet richness of the bison liver, create an intense, yet elegant flavor. Serve Bison Foie Gras Burgers open face on toasted french bread, and top with caramelized onions, diced apples and tomato jam. * I also like to serve these at cocktail parties as petite sliders. Follow recipe below, but make patties into 1 to 2 oz. portions, and serve on toasted baguettes. Can also be made under the broiler in the oven. Ingredients: 2 Tb. Olive Oil 2 tsp. Salt 1 Tb. Black Pepper ½ tsp. Smoked Paprika 1 tsp. Onion Powder 1 tsp. Garlic Powder ¼ lb. Buffalo Liver (deveined, soaked in milk and blotted dry) 1 lb. Wild Idea Ground Buffalo ½ cup Panco Crumbs Remove any veins from liver, rinse under cold water and place in a milk bath for 4 hours. Remove from milk bath and pat dry. Place liver in food processor along with all of the seasonings. Flash process until smooth. Add ground buffalo in pieces and flash process – just to incorporate. Cover and refrigerate for 1 hour. Dust hands with panco crumbs and portion meat into 6 burgers, shaping into patties, about 3/4” thick. Dust both sides of patties with panco crumbs. On stovetop in heavy pan over medium heat, heat oil. Add burgers and cook for 2 minutes on each side. Wine Pairing Valley of the Moon, 2007 Cabernet Sauvignon, Glen Ellen, Sonoma County, CA The sweet richness of the added liver to this burger requires a full robust wine. I couldn’t resist choosing a “Jack London” stomping ground cabernet as an accompaniment!
Steak & Green Beans
A favorite dish from my childhood, my mother’s “Steak & Greens Beans”. Made with garden fresh ingredients, makes it better than ever. (serves 4) 4 – 6 oz.Wild Idea Buffalo Steaks or, 1 package Stew Meat, or Steak Strips 1 – Tb. olive oil 1 – tsp. salt 1 – Tb. pepper 1 – onion, chopped 2 – cloves garlic, chopped 3 – ripe tomatoes, chopped 2 – Tb. fresh herbs ( basil, oregano & thyme) 1 – cup vegetable stock 4 – potatoes, quartered 2 – handfuls of green beans Pre-heat oven to 350* Rinse steaks or other cuts and pat dry. Rub steaks with half the olive oil and season with salt & pepper. In heavy pot or casserole, over medium high heat, sear steaks on both sides to brown. Remove & set aside. Add remaining olive oil, onion, bell pepper, & garlic to pan, and sauté for 4 minutes. Add the chopped tomatoes, herbs, and stock, and bring to full heat. Add potatoes and steaks, and push into the tomatoes. Cover and place in a 375* pre-heated oven. Braise meat for 30 minutes. Add green beans, cover and braise for an additional 15 minutes. Remove from oven and season to taste. Serve with crusty French bread. Delicious! Wine Pairing: We had this with a couple of different Shiraz’s, Penfolds & Wolf Blass, Australia. Both were very good. Full and round with hints of plum & spice, and at an excellent price!
Red, White & Blue
A favorite of any who have tried. Serve as a main dish or as a delicious accompaniment to a Wild Idea Buffalo Burger or Steak! Serves 4 as entrée, or 6 as side dish. Ingredients: 8 oz. Penne pasta, cooked to a firm el dente 1 Tb. butter 1 tsp. olive oil ½ onion, diced 2 cloves garlic, minced 4 oz. Portabellini mushrooms, sliced ½ cup sundried tomatoes, julienned 2 cups white wine + ¼ cup heavy cream ¼ cup freshly grated parmesan ½ cup fresh basil, julienned 4 oz. crumbled blue cheese Prepare pasta, rinse under cold water and set aside. In heavy 4 qt. saucepan, over medium high heat, add butter and olive oil. Add onion and sauté until tender. Add garlic and mushrooms and sauté for an additional 3 minutes. Add sundried tomatoes and stir to incorporate. Add white wine and bring to a full boil. Reduce heat and let simmer. Reduce liquid to half. Add cream and parmesan, stirring to incorporate. Increasing heat to bring to full heat. *If sauce becomes to thick add a splash more of wine. Add basil and stir. Divide pasta between 4 plates. Top with 1 oz. each of crumbled blue cheese. Garnish with fresh basil floweret. Makes a great main dish, but also excellent served as a side dish with sliced buffalo roast or grilled buffalo steak. Absolutely delicious! Wine Pairing: 2007, Cupcake Merlot, Central Coast, CA This dark and earthy merlot has subtle hints of cherry and chocolate. Thick on the palate, with a smooth full finish, makes this a wonderful compliment to the rich pasta dish.
Steak & Potato Salad
A tasty, grilled, summer potato salad. Perfect for brunch or a light evening meal. (serves 4) Tarragon Vinaigrette Ingredients: 1 – Tb. Butter 1 – Tb. dried Tarragon Leaves, or 2 Tb. fresh ¼ cup Rice or Wine Vinegar ¼ cup White Wine 1 – Green Onion, chopped 1 – Clove Garlic 1 – Tb. Black Pepper ¼ – tsp. Salt Squeeze of fresh Lemon (1 Tb.) Pinch of Cayenne ¼ cup Olive Oil Place butter & tarragon in covered dish and microwave for 30 seconds. Set aside. In blender combine, all ingredients except tarragon butter & olive oil. Mix well. Add tarragon butter, and slowly add olive oil while blender is running. Blend until well incorporated. Set aside. Salad Ingredients: 2 – 6 oz. Bison Eye of Chuck Filet or Sirloin Steaks, halved ½ – Tb. Olive Oil ¼ – tsp. Salt ½ – tsp. Black Pepper 4 – Red Potatoes, boiled and quartered 24 – Green Beans, trimmed & steamed el dente ½ head Butter Lettuce, chopped 4 – Eggs Rinse steaks and pat dry. Cut steaks in half creating medallions. Rub with olive oil and season with salt and pepper. Cover and set aside. Boil potatoes, drain and quarter, and set aside. Steam green beans until el dente and set aside. Toss chopped lettuce with ¼ cup vinaigrette, and divide between 4 plates. Roll potato wedges and green beans in vinaigrette and arrange around lettuce on plate. Heat gas grill to high heat. Grill steaks for 2 minutes each side for medium rare. Poach eggs, just until light film covers yolk. Place steak on lettuce and top steak with poached egg. Garnish with grape tomatoes and drizzle with remaining vinaigrette. Serve with crusty bread. Wine Pairing: Chateau Malbat, Bordeaux – France A blend of Merlot, Cabernet Sauvignon and Cab Franc makes this an easy drinking summer wine. Dry and fruity with a hint of mineral, compliment the tarragon in this dish nicely.
Buffalo Vegetable Soup
April is always project month. Between spring cleaning, landscaping projects, garden & yard preparations, there is no time for lengthy cooking. This is when I fall to 1 pot meals. Simple, delicious and only 15 minutes active time to prepare! Enjoy!
Corned Buffalo Brisket
It has been years since I have made “scratch” Corned Beef. I revisited an old recipe, made some modern adjustments, and ended up with delicious results. The American Irish have adopted “Corned Beef” as their official St. Paddy’s celebratory food. And after making this dish, complete with the parsley potatoes and wilted cabbage, one has to wonder why we eat it only once a year? I hope you enjoy it as much as we did. *The leftovers made an excellent Corned Buffalo Hash for breakfast!
Bison Au La Bourguigonne
Years ago, I had the privilege of taking a class from Julia Child, as well as attending a chat session with Julia & Jaques Pepin. Julia was great! Month’s ago I read “Julie Julia” and loved it, and then recently Dan & I saw the movie. As always, the book was better then the movie. It did get me thinking though, what is all the fuss about Mastering the Art of French Cooking? I had to buy a copy and see for myself. Cookbooks fill my kitchen, but it is rare that I sit down and read one, or follow a recipe. For this month’s recipe, I first followed Julia’s Bouef A La Bourguigonne to the tee, (I now know why the book “Julie”Julia” had a lot of swearing and drinking in it) and then modified it. If you are looking for Julia Child’s recipe, there are many places where you can find it. Below is my rendition, with Julia’s masterful influence. Bon Appétit!
Jill’s Favorite Buffalo Burgers
Wild Idea’s Ground Buffalo is 95% lean, delicious and very versatile. Use in any of your favorite dishes, such as Taco’s, Sloppy Joe’s and Meat Loaf. Below are a couple of my favorite buffalo burger recipe. Makes 6 to 8 Buffalo Burgers Ingredients: 2 tablespoons olive oil 1/2 teaspoon mustard 1 teaspoon ketchup 1 teaspoon thyme 2 teaspoon salt & pepper 2 lbs. Ground Buffalo Mix all ingredients, but Buffalo together. Add Buffalo & mix thoroughly with hands. Pat into 6 patties. Place in refrigerator to firm up burgers. Grill over high heat for 3 minutes each side for Medium Rare. Dan & I like to drizzle a little more olive oil over and sear for another half minute per each side for medium. This give the burgers a bit of a crust on the outside. Remove form the grill, and sprinkle with a high quality finishing salt. Allow to rest for a couple of minutes before serving. Serve on high quality buns, with your favorite toppings.
Wild Idea Ready Made Buffalo Burgers
For a super convenient, healthy, and delicious fast food, this is my number one go to Wild Idea Buffalo product.I find it easier to prepare these while the patties are still partially frozen. You are going to love them too! Preparation: 1) Partially thaw burgers, pull apart and place on a baking sheet or platter. 2) Preheat gas grill to 500 degrees. 3) Rub Wild Idea Ready Made Burgers with olive oil, and season with salt and pepper. 4) For medium rare burgers, place burgers on a hot grill, and grill for 2.5 minutes each side with the grill lid closed. 5) Remove from grill and sprinkle with a little high quality finishing salt. Dinner is on the table in under ten minutes!
Buffalo Steak Preparations
Premium Steaks: Tenderloin Filets, Ribeyes, New Yorks, Top Sirloins, Terres Major Filet, Eye of Chuck Filet, Bone-In Ribeye, T-Bone, Porterhouse, Hanger Steak The above listed cuts take minimal preparation. For basic grilling, rub steaks with olive oil, salt, and pepper and let them rest at room temperature for 2 hours before cooking. Artisan Steaks: Sirloin Steak, Round Heel Steak, Tri-Tip Steak-Roast Pierce steaks with a fine tined fork and then continue with preparation listed above. Marinading Steaks: Flank Steak, Skirt Steak, Flat-Iron Steak For best results these steaks require marinading. Pierce steaks with a fine tined fork, and place in a marinade to achieve maximum tenderness for 8 to 24 hours. Allow steaks to rest at room temperature for 2 hours before grilling. Shake off excess marinade before cooking. Follow one of the cooking preparations below. Slice thin on the bias. Gas Grilling: Insure grill grate is clean. Preheat grill to high heat and close lid. Temperature should be 500*. Brush grill grate with oil. Place prepared steaks on grill, close grill lid during grilling and follow cooking times below. Remove steak from grill and place on plate. Cover tightly with foil and let steak rest for 5 minutes before serving. Char Grilling: Insure grill grate is clean. Pile coals high in center. Allow coals to become slightly white, for hottest heat. Using tongs spread coals around evenly. Oil grill grate and place low and close to coals. Place prepared steaks on grill, close grill lid during grilling and follow cooking times below. Remove steak from grill and place on plate. Cover tightly with foil and let steak rest for 5 minutes before serving. Pan Searing: Heat seasoned (rubbed with oil) cast iron skillet over medium high heat and allow pan to become very hot. Place prepared steaks in hot pan and follow cooking times below. Remove steak from pan and place on plate. Cover tightly with foil and let steak rest for 5 minutes. Grilling Time: 1/2″ thick: 2 minutes each side for medium rare. 1″ thick – 3 minutes on the first side, and two minutes on second side for medium rare. 1 1/2″ thick – 4 minutes each side for medium rare. Increase or decrease time according to steaks thickness and your personal preference. Temperature Guide–Internal temperatures of meat: Rare – 130 degrees. Medium-rare – 140 degrees. Medium – 150 degrees.
Buffalo Roast Preparations
Wild Idea Hanging Tender The Hanging Tenderloin is also known as the “Mock Tender”, as it is shaped similarly and is very tender and flavorful. It is located next to the liver, so the flavor is even richer and sweeter. The texture is somewhere in between steak and liver, which creates quicker, grilling time. I either grill the hanging tender whole, or cut into steaks. There is a piece of sinew that runs the length of the tenderloin, I usually leave that in, but it could be removed if you wish. By removing the sinew you will end up with pieces of meat, which works great for kabobs. Wild Idea Sirloin Tip and Top Round Roasts: I use two methods for cooking the Top Round & Sirloin Tip Roasts; one is marinating and cooking at higher temperature for a shorter period of time; and the other is low & slow. Both of these roasts work well for grilling or roasting. Method 1 – Marinated Fast Cooking Roast Pierce the roast with a fine-tined fork. Place in marinade of your choice & let rest 1 hr. at room temperature before refrigerating Refrigerate up to 48 hours Remove from marinade, pat dry & rub with seasonings. Let rest at room temperature 2 hours before grilling or roasting. For grilling: Sear all sides of roast over hot coals or medium high gas flame, (about four turns at 5 minutes each). Move roast to medium heat and cover grill. Continue grilling, for 20+ minutes, turning once for medium rare. Internal temperature should read 145*. For roasting: Sear all sides of roast in heavy deep pan on medium high burner, turning as above. Place roast in 375* oven & continue to cook for 30 minutes, or till internal temperature reads 145*. Let rest for 10 minutes before slicing. Cut on the bias into thin slices. Method 2 – Slow Cooking Roast Rub roast with olive oil & season as desired. Let rest at room temperature for 1 hr. In heavy roasting pan on stove top sear roast on all sides over med. high heat. Remove roast add coarsely chopped onions & celery & sauté for 2 minutes. Deglaze pan with ½ cup water or wine Remove from burner & place roast back in pan on top of vegetables Place internal meat thermometer in the center of the roast Place in pre-heated oven @ 175* and roast until internal temperature reads 140* – about 3 hrs. This should produce a medium rare roast. Wild Idea Chuck Roast For best results I braise the Chuck Roast, this produces a tender, flavorful roast. Rub roast with olive oil, salt & pepper. Sear in a hot Dutch oven, in oven at 475* or on medium high heat on stove top (about 3 minutes each side turning 4 times). Remove roast and add coarsely chopped onions, sauté for 5 minutes. Place roast back in pan, add chopped garlic & braising liquid (beer or apple cider works great & makes a wonderful gravy), place in hot oven 475* for 10 min. Reduce oven temperature to 325*, cover and continue braising for 3 hrs. Turn once during braising time. Remove from heat let rest for 20 minutes. Remove roast and slice into thick slabs, or pull apart in pieces. Wild Idea Brisket Once tried, this will become a favorite. The meat is so tender, flavorful and juicy. This makes fabulous BBQ, or shredded for sandwiches & enchiladas. Place heavy deep roasting pan rubbed with olive oil in 475* hot oven till heated Rub Brisket with olive oil, salt & pepper, and place …
Brat & Sausage Preparation
100% Buffalo Brats Plump &: Juicy! *Par-boil brats in beer for 3 to 5 minutes. Remove from beer &: drizzle with olive oil. Grill over medium high heat for 5 minutes. Increase grilling time to 8 minutes if not par-boiled. Chorizo Sausage 100% Bison, plus organic spices to give it that chorizo flavor. Less fatty with great taste. Italian Buffalo Sausage 100% Bison, plus other organic seasonings for a real Italian taste. Use in all your favorite Italian dishes. Available in casing or in bulk. Buffalo Breakfast Sausage 100% Bison meat, plus other organic seasonings make this a sweet healthy breakfast meat alternative. Serve with real maple, or use in quiches or omelets.
Curry Marsala Stuffed Peppers
Stuffed Peppers just got better with Wild Idea’s 100% Grass-Fed Buffalo meat! Aromatic spices, blended with a touch of sweetness, are a wonderful compliment the buffalo meat. If the spice list is overwhelming, look for a Curry Marsala spice blend at you grocery. (serves 4 to 6) Ingredients: 1 teaspoon cardamom 1 teaspoon cumin 1 teaspoon cinnamon 1 teaspoon black pepper 1 teaspoon salt ½ teaspoon coriander ½ teaspoon cayenne pepper ¼ teaspoon nutmeg ¼ teaspoon cloves 1/4 teaspoon turmeric 1 tablespoon olive oil ½ sweet yellow onion, finely diced 1 organic apple: peeled, cored and diced 2 tablespoons lemon juice 1/3 cup raisins (optional) 1 tablespoon molasses 4 to 6 small bell peppers: tops cut off, but reserved and seeded 1 pound Wild Idea ground bison or ground round bison Measure all spices in a bowl together and set aside. In sauté pan on stove top over medium high heat, heat 1 tablespoon olive oil. Add onion and sauté for 2 minutes. Add apple and continue to sauté for another minute Add spices and stir to incorporate. Add raisins and molasses, stirring to release all spices from the bottom of the pan. Remove from heat, and let come to room temperature. Crumble bison meat in a bowl, and add the onion mixture, and mix until incorporated. Divide meat mixture evenly between the bell peppers. Place peppers on baking sheet and place in 375* preheated oven. Bake stuffed peppers for 25 minutes. Remove from oven and serve stuffed peppers on a bed of aromatic rice. Wine Pairing: Estancia Estate Pinot Noir, Monterey, CA This is a medium bodied Pinot has a juicy fruit bouquet and flavor. It is well balanced, with a smooth finish, pairing nicely with flavorful dishes.
Buffalo Roulade Florentine
The recipe below takes a little more effort in preparing, but it can all be done ahead. The results are not only delicious, but the colorful pinwheel design makes for a beautiful plate individually or on a buffet table. Wishing you a delicious holiday! Jill
Savory Buffalo Sausage Stuffing
My mother’s recipe for our traditional, holiday stuffing, but improved with Wild idea’s Buffalo Chorizo Sausage. If a little splice is not for you, try it with Wild Idea’s Breakfast Sausage. Cheers! 2 – Tablespoons Butter 2 – Tablespoons Olive Oil 1 – 1 lb. Buffalo Chorizo Sausage 1 – Onion, diced 3 – Stalks Celery, sliced 2 – Teaspoons Dried Sage 2 – Teaspoons Dried Thyme 1 – Teaspoon Ground Fennel 1 – Teaspoon Salt 1 – Tablespoon Pepper 1 – 16oz. bag Herb Seasoned Stuffing 2 – Cups Organic Chicken Stock 1.) In heavy skillet over medium high heat, heat butter and olive oil. 2.) Crumble in Chorizo Sausage; add onion, celery and all of the dried seasonings. Sauté for 8 minutes. 3.) Add herbed stuffing and stir to incorporate. 4.) Slowly add you stock. Mixture should be moist and hold together. 5.) Transfer stuffing to a buttered casserole dish and bake in pre-heated oven for 45 minutes. Delicious with turkey, buffalo or just by itself! Wine Pairing: Beaujolais Nouveau 2009 – Burgundy Region, France. Made from the Gamay grapes, and produced to celebrate the end of the harvest. This new wine was made to drink right away. Look for its arrival the 3rd week of November.
Zucchini Bread
A plentiful crop of Zucchini this year, produced some seriously delicious, healthy Zucchini Bread. 1½ cup wheat flour 1 ¼ cup unbleached all purpose flour ¼ cup flax or cracked wheat 1 cup walnuts/pecans, ground 1 tsp. baking soda 1 tsp. baking powder 1 tsp. cinnamon 2 tsp. salt ½ cup pure cane sugar ½ cup pure cane brown sugar 1 cup light olive oil 3 eggs Zest & juice of 1 lemon 4 cups packed grated Zucchini 1.) Mix ingredients adding one at a time in order as listed, mixing well. 2.) Pour mixture into 2 lightly oiled loaf pans. 3.) Bake at 350* for 1 hour or until firm. 4.) Let rest at room temperature until completely cooled. Zucchini bread is best after it rest for awhile. It can also be stored in the refrigerator and freezes nicely. Slice and serve with butter or cheese. It is also a great accompaniment for stews and roasts. Wine Pairing: Campo Viejo Tempranillo Reserva 2004: From the Rioja region of Spain, this is a medium bodied red, layered with a nice balance of fruit, a bit of ash and mineral, and a full soft finish. Goes nicely with hearty breads and cheese, but would also stand up well to stews and roasts.
Bacon & Buffalo Cheeseburgers
This Recipe was made for our dear friend Jim Harrison, who shares our love for a good bacon cheeseburger. (makes 6 to 8 burgers) Ingredients: 2 lbs. Ground buffalo Steak 2 tablespoons olive oil ½ teaspoon mustard 1 teaspoon ketchup 1 teaspoon thyme 1 teaspoon Worcestershire sauce 2 teaspoon salt & pepper 6 to 8 ounces Irish cheddar or good quality American cheddar 6 to 8 ounces happy bacon or Pancetta, pan fried 1 onion, sliced and sautéed lightly 6 to 8 hamburger buns or sour dough bread, lightly toasted 1.) Mix all spice ingredients, but Buffalo into paste. 2.) Add ground Buffalo and mix thoroughly together with hands. 3.) Pat into 6 or 8 patties, 1 inch thick. 4.) Grill buffalo burgers over high hot gas heat. Grill with lid closed for 2 minutes each side. Sprinkle cooked burgers with a finishing salt. 5.) Add cheese to cooked side, immediately after turning. 6.) Top with pan fried bacon or pancetta, and lightly sautéed onions. *It may be trendy to use different cheeses and exotic toppings on a burger, but there is nothing that replaces the classic. I have tried many cheeses for toppings and hands down cheddar is simply the best. Add your favorite condiments, but warm first. Wine Pairing: In honor of my memorable evening in Livingston MT. I choose a Chateau de Pez Saint Estephe 2002, Medoc Region France A Bordeaux blend of Cabernet Sauvignon, Cab Fran, Merlot & Verdot. Fruity and earthy to the nose with a hint of spice and tobacco, that carries through to the palate. Medium bodied with a rich fullness and a lingering finish.
Buffalo Shank Potjiekos "African Bush Stew"
This recipe is an adaptation of an African favorite. It is made in a 3 legged cast iron pot (Potjie), that sits in a bed of coals, but you could also make on a stove top or oven. The aromas from the herbs and simmering meat will make your mouth water long before it is ready. I use bison shanks for this recipe, and the simmering will make the meat fall off the bone. For serving, place pieces of meat in center of the bowl and spoon vegetables and broth over the top. The marrow adds a great flavor to this any remaining marrow left in shank bone can be spooned out and smeared on griddle bread. A great campfire dinner – even if you’re not camping! Ingredients: 1 package Buffalo Shanks, rinsed & patted dry 2 tablespoons butter 2 tablespoons olive oil ¼ cup flour 1 teaspoon salt 1 tablespoon pepper 2 cloves garlic, chopped 2 teaspoons curry 1 teaspoon ginger 1 teaspoon turmeric 1 teaspoon cloves ½ teaspoon cinnamon 2 teaspoons salt 2 tablespoons black pepper ½ cup brandy 2 quarts buffalo stock or organic beef stock 4 red potatoes, chopped 4 carrots, chopped 2 leeks, chopped 4 celery stalks, chopped ½ cup parsley, chopped 1 lemon, juiced 1.) Mix flour, salt and pepper together and roll shanks in flour mixture and set aside. 2.) Place potjie or cast iron pot over medium hot coals (can also be done over burner), and add butter & oil and heat. 3.) Place floured shanks in oil and brown on both sides. Remove & set aside. 4.) Add onion, garlic, all the remaining spices and sauté for 4 minutes. 5.) Deglaze pan with brandy. 6.) Return shanks to pot and add stock. Cover and move pot to medium coals. 7.) Simmer for 2 hours, or until meat is tender. 8.) Add potatoes and continue cooking for an additional half hour. 9.) Add remaining vegetables and cook for another half hour or until vegetables are tender. 10.)Finish with parsley, lemon and season to taste if needed with salt & pepper. Wine Pairing: South African Pinotage – We tasted many Pinotages, and although they varied, it didn’t take long for it to become our preferred request. Most were plum colored, light fruit to the nose and medium bodied, making them very enjoyable with the variety of game dishes we consumed.
Chili Spiced Un-Cut Short Ribs with Tangy Mop
Chili Spiced Un-Short Ribs or Back Ribs with Tangy Mop We had a pre-fathers day celebration at the ranch last weekend; it was loaded with children’s laughter, proud parents, beaming grandparents and great food. Our guests brought sides and dessert, (a great way to throw a party) and I was on the Buffalo Ribs. Not just any ribs – but uncut buffalo short ribs, measuring at about 1 foot square, these make for a very impressive presentation. The kids thought they were cool and experience has taught me that if you can please a child – you’ve nailed it. My preparation is as follows. I use a foil steaming method for this recipe, which is great for hot summer months, when you want a hot meal, but a cool house. 1 pkg. Uncut Buffalo Short Rib Plate, 6 lbs. (adjust amount of rub based on # of ribs) 5 tablespoons chili powder 2 tablespoons coriander 2 tablespoons cumin 2 tablespoons garlic powder 2 tablespoons onion powder 2 tablespoons liquid smoke 2 tablespoons olive oil ¼ cup apple cider vinegar Tangy Mop 1 tablespoon reserved rub ½ jar Hoisin sauce ½ cup orange juice ¼ cup Asian chili garlic sauce ¼ cup ketchup Rinse ribs and pat dry. Place on 2 sheets of large heavy foil. Mix spices, liquid smoke and olive oil and make a paste. Rub all but 1 tablespoon of paste into the ribs, covering both sides. Pour vinegar on bottom of foil. Seal the each piece of foil tightly. Place on high rack over low heat on a gas grill. Close grill hood and let cook undisturbed for 3 hours, or until desired tenderness is reached. Remove from grill and let rest for 20 minutes. While ribs are resting, mix ingredients for tangy mop. Turn grill to medium high heat, about 400*. Brush tangy mop over ribs and return to grill, turn and brush with more of the mop as desired. Grill for an additional 5 minutes. The short rib plate is really meaty, tender and tasty. A meal fit for a king (or a Dad). Wine Pairing: Ravens Wood, 2007 Petite Syrah, CA Fruit forward with hints of chocolate and spice. And, a nice round smooth finish. Syrah’s or Shiraz’s go very well with barbequed meats.
Spring Asparagus Soup
Spring Asparagus Soup (serves: 4 entrée servings or 6 first course servings) This elegant soup is made often in our house, when Asparagus is at its best. Ingredients: 2 teaspoons basil olive oil 2 teaspoons organic butter ½ onion, chopped 1 bunch asparagus, chopped (broccoli may be substituted) 6 oz. spinach ½ cup cilantro, chopped 3 cups organic chicken stock or vegetable stock 2 tablespoons lemon juice 1 teaspoon salt 1 tablespoon black pepper 1 pinch cayenne 1.) Over medium high heat, heat oil & butter in 3 qt. soup pot. 2.) Add onion and sauté until tender, but not brown. 3.) Add asparagus and sauté for 3 minutes. 4.) Add spinach, cilantro, 1 cup of stock, lemon juice and seasonings, cover, reduce heat to low and simmer for 4 minutes. 5.) Place all ingredients in blender, add remaining stock and puree until smooth. 6.) Return to soup pot and bring to full heat. Season to taste, and garnish with fresh cilantro sprig. A drizzle of cream is optional. Wine Pairing: Groth Vineyards, Napa Valley, 2008 Sauvignon Blanc Essence of citrus and hints of melon make this wine nicely balanced. Crisp yet full and well rounded.
Bison Steaks with Chimichurri Sauce
Serves 4 – Chimichurri Ingredients: 1 cup fresh parsley, coarsely chopped ½ tablespoon oregano ½ tablespoon black pepper ½ tablespoon chili flake ½ teaspoon salt 2 tablespoons garlic 1 teaspoon lemon juice 1/3 cup white wine vinegar 1/3 cup olive oil 1.) Place all ingredients in blender and puree. 2.) Divide Chimichurri sauce, place half in a zip lock bag and reserve the other half to pass with steaks. Serve sauce at room temperature. Bison Steaks: 4- 10oz. bison steaks 1 teaspoon olive oil ½ teaspoon salt 1 teaspoon pepper 1.) Place bison steaks in half of the above Chimichurri sauce, and marinate for 4 to 24 hours. Rest at room temperature 2 hours before cooking. 2.) Remove steaks from marinade and pat dry, discarding marinade. 3.) Rub steaks with olive oil, salt and pepper. 4.) Preheat grill to high heat, and grill steaks for 3 minutes each side for medium rare. Increase cooking time for desired doneness. 5.) Remove steaks from grill. Serve with boiled new potatoes and pass with remaining Chimichurri sauce. Wine Pairing: WA State, Columbian Valley – Chateau St. Michelle, Orphelin – 2005 This is a Rhone style blend, made from 10 varietals, producing a smooth luscious wine. Heavy enough to stand up to a juicy flavorful steak, but without overwhelming the food.
Buffalo Gumbo Prairie Style
Buffalo Gumbo (serves 12) My prairie-ized, healthier version of this southern favorite dish, without missing the flavor! Enjoy! Ingredients: 1 2 pound package Buffalo Stew Meat ½ cup olive oil 1 tablespoon black pepper 1 tablespoon salt 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon paprika 1 teaspoon cayenne 1 teaspoon oregano 1 teaspoon thyme 1 onion, diced 1 14 ounce package Buffalo Andouille Sausage, sliced 1 red pepper, diced 4 celery stalks, diced 1 clove garlic, chopped ½ cup flour 2 quarts chicken stock 24 Shrimp, peeled and de-viened ¾ lb. frozen okra, or fresh if available 1.) Remove stew meat from package, place in colander, rinse and drain completely. Pat dry with a paper towel. 2.) In heavy stock pot over medium high flame, heat 2 tablespoons oil. 3.) Add stew meat and dry seasonings, and sauté until lightly browned. 4.) Remove stew meat from stock pot and set aside. 5.) Add 1 tablespoon of olive oil, and sliced Wild Idea Buffalo Andouille Sausage. 6.) Add onion, red pepper, celery and garlic and sauté until tender. 7.) Remove Andouille and vegetables from stock pot and set aside. 8.) Add the remaining ¼ cup olive oil to the stock pot and heat. 9.) Whisk flour into the oil and continue to whisk for 20 minutes or until roux is dark brown. 10.) Add stew meat, vegetables and their juices back to the pan, stirring to incorporate. 11.) Add 2 quarts chicken stock and bring to boil. 12.) Cover stock pot, reduce heat to low, and simmer for 1 hour. 13.) Remove from heat, cool and refrigerate. 14.) Before reheating, remove the oil that has formed on the top. 15.) Over medium high heat, reheat gumbo, stirring occasionally. 16.) Let gumbo simmer on medium heat for 1/2 hour. 17.) Increase heat to medium high. Add shrimp and frozen okra and cook for 10 minutes. 18.) Serve gumbo around a scoop of rice in a shallow bowl., and accompany with warm crusty bread. Wine Pairing: O Seduction – 2005, Red Wine, from O’Brien Estate Winery – Napa Valley It’s not just the name that makes it a favorite at our house! This is a cabernet based Bordeaux style wine that offers the deep richness for true cab lovers, but a smooth silky roundness for the softer palate. It has been described as a luscious French kiss – that will leave you wanting more.
Bison and Bulgur Wheat Cakes
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.
Bison and Eggplant Parmesan Casserole
I have a new respect for eggplant… all it needed was a little boost of bison. Our recipe this month is easy to prepare and is a great make ahead meal for a casual holiday party or family dinner. I hope this becomes a favorite in your recipe box. Happy Cooking and Happy Holidays.
Buffalo Basics
Wild Idea Buffalo meat is as good as food gets. Grass-fed buffalo not only leads the way on the nutritional frontier, but its rich, earthy and slightly sweet taste will be sure to please your palate. I hope you find these basic instructions helpful in making your buffalo experience a pleasant one. When in doubt, remember, Wild Idea Buffalo meat is naturally lean and so it is easy to over cook. We recommend cooking it no more then medium. If you have additional questions on preparation, feel free to contact me, at 866-658-6137 or by email at jill@wildideabuffalo.com or info@wildidieabuffalo.com Cheers! Jill