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!
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.
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.
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!
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.
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.
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.
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.