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.
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.
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.
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!
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.
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.
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.
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 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 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.
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.
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.
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.
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 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.
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.
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.
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.
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.
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.
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.