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. …
The Day I Fell In Love With Mesquite
Three weeks ago, we packed the car up and headed south on a road trip. It was a warm winter morning and the wildlife seemed to be everywhere. Our first sighting was a herd of antelope, followed by a couple of white tail bucks, and we weren’t even off the ranch yet. The bucks jumped the fence in front of us, as I kicked myself for not bringing my camera gear. A recycled cell phone would have to do. The wildlife parade continued with turkeys, a porcupine, coyote’s, a Merlin eating a mouse on a post, and hawks. Dan called the specs in the sky out by name, Ferruginous, Rough-Legged, and so on, as if they were only feet away. By the time we hit highway 79 and swung south, the sightings became more random, but the scenery remained beautiful. It wasn’t until we crossed over into the northeastern part of Colorado, via highway 385, that my interest was lost. Years ago we had nicknamed this stretch of road, “feedlot row”. The irrigated, naked corn and soybean fields that provide feed for the surrounding cattle yards greeted us, along with the unpleasant aroma that overwhelmed us anytime we departed our vehicle. As a result, stops were made only if needed. At one of those needed gas stops, I said aloud to myself, “geez it stinks”. To which another man at the pump said, “That’s the smell of money”. I nodded, clicked my cheek with a wink, and said, “right”. With Dan at the wheel and the windows secured tightly, I fluffed my pillow, closed my eyes, and let the rhythm of the road take over. When not in semi-conscious sleep, our conversation flowed from one topic to the next; family, business, politics, more sleep, food, wars, love, more sleep, endangered species, lost prairie, books, more sleep. My mind unreeled and the cobwebs cleared with every passing mile, slowly unpacking the tensions that I had brought along with me. South 385 continues through the pistol tip of Oklahoma and on into the panhandle of Texas. Somewhere around Leveland Texas we hang a right onto a county road, and head west to just inside the New Mexico boarder. Our first stop and the main headquarters for most of our trip, was our friends ranch. The Weaver ranch is managed for conservation and wildlife. It is an oasis amongst the fracking rigged, irrigated cotton fields, and CFO dairies. (The landscape changes to this once inside Texas.) We arrived just as the sun was turning the dried grass to spun gold, and stepped out into the clean air, lightly perfumed with mesquite from their wood-burning stove. “Wow”, Dan said. “Mm”, I replied. A few days later we continued on to south Texas to another friends ranch, for some serious quail hunting. On this trip there were many stops, as Dan & I are suckers for any hole in the wall joint that proclaims “Best B.B.Q.”, or “Best Tamales”. At each stop the mesquite filled air intensified. I remained awake for most of the trip down, but on the return trip back to the Weaver ranch, I fell back into my “in and out of sleep pattern”, only this time, I dream of mesquite grilled Buffalo Tenderloins with an earthy mushroom compote. By the time we got back to the Weaver sanctuary I had a recipe on my mind and was looking forward to trying it out on our friends. Although I have had mesquite-grilled steaks before, I had never tried it for myself. When dinner was over, our friend Jim, whose wife is an …
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.
The Village Fathers
On May 21st, Jilian and Colton became the proud parents of Lincoln Hosler Jones, and Dan and I became first time grandparents. Although it took awhile for Lincoln to enter into this world, (my 6 year old great nephew attributed this to the food being too good in Jilian’s tummy, so he didn’t want to come out), baby and mom are both doing fine. It’s been a long time since I’ve thought about babies, but at one glance I knew he would become a part of my everyday thoughts and living. With his mother as the nurturer of all things, four legged and feathered included, and with grandmothers waiting in the wings for their turn at spoiling their new grandson, he will have plenty of love and care. But with a handle like Lincoln Hosler, he will need a village of fathers to guide him into adulthood and into his name. Lucky for Lincoln he is in good hands, (although his momma might have a hard time to keep him from being a cowboy). The head village father is Colton. The first time I saw Colton pick up his son, he slid one big hand under his head and the other under his butt and lifted him gently to his face for a kiss. A sweet kiss that as time goes by will turn into a hug and then eventually a firm handshake. It will be great fun to watch their relationship evolve. The other village ranch fathers are of course Grandpa Dan, who’s kind voice will introduce him to so many places and ideas. Dan has also volunteered as the nap coach, which he insists takes a lot of practice. These precious jobs he has been looking forward to almost as much as searching for a new pony. Then there is Uncle Erney, who will no doubt influence, too. He will teach him that cleanliness is not necessarily godliness, and that it’s better to enjoy the day than to work too much. He will be wrapped in love by Uncle Gervase’s hand sewn quilt made from his old pocketed work shirts that hold love letters to Lincoln and his parents. And, he will get plenty of playtime from his Uncle Lucas and Uncle Tyler, who have been looking for an excuse to once again play with Tonka Trucks. There are other grandparents, family and friends too, who will add their special gifts to Lincoln’s life journey. The diverse group of ranch fathers will gather this father’s day to celebrate their new, privileged responsibilities. They will be treated like kings with a delicious spread of food, for being champions to all children big and small. On the “mixed grill” menu is a Smokey Balsamic Orange Brisket, which will fill the air with wonderful aromas and fill hearts through well-fed tummies. Happy Fathers Day celebrations to you all! Cheers! Jill Orange Balsamic Brisket (6 entrée servings or 12 sandwiches) 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 …
The Wild Idea Difference: Beyond Factory Farming
When it comes to the quality of buffalo meat, Wild Idea Buffalo does not compromise. We are the leading provider of grass-fed, naturally- raised buffalo in the United States. We do not finish our buffalo on corn and it doesn’t end there. The Wild Idea Difference is not only about high quality products, but also about sustainability. When it comes to sustainability, there are several objectives we strive to achieve and maintain: 1. Environmentally friendly ranching Factory farming has damaging effects on the environment. Many ecosystems are damaged due to the overpopulation of farm animals, resulting in higher methane emissions, and excessive use of fossil fuels and fertilizers. Our buffalo, however, are raised on about 50,000 acres of ranch territory in their natural habitat. Our ranching process does not in the least resemble that of large, commercial farms. On the contrary, it is one of our missions to preserve the environment, and help restore ecosystems, which leads to our next objective. 2. Restoring the Great Plains The Great Plains used to be one of the greatest grasslands on the planet. Today, due to excessive plowing and overgrazing this fragmented landscape has become the most endangered and least protected ecosystem in North America. Grassland restoration is at the core of Wild Idea Buffalo’s mission. Our land and animal management practices are as close to nature’s intentions as possible. By caring for the land and giving the buffalo room to roam, the prairie is effectively nurtured back to health. Grasses, forbs, and flowers flourish, and providing a sustainable eco-system for all creatures great and small. 3. Collaborating with like-minded communities Wild Idea Buffalo Company collaborates with other like-minded ranchers including Native American ranchers and Nature Conservancy herds on our shared mission to restore the Great Plains. Together, we are positively impacting over 150,000 acres of grasslands. 4. Humane harvesting- Never wasting anything In our previous posts, we spoke about the significance of dignified, ethical harvesting methods in terms of both the well being of the animals and the quality of the meat. Our Wild Idea artisan butchers have over 100 years of combined experience, ensuring both excellence and accuracy with every cut. By offering a variety of products such as ground buffalo meat, buffalo jerky, and bone marrow, which we sell to restaurants and other consumers, we are maximizing our use of the whole animal. 5. Developing environmentally friendly packaging In order to maintain a perfect balance between product quality and sustainability, Wild Idea Buffalo is developing an improved method of packaging that is both environmentally friendly and will keep your shipment fresh to ensure only the highest quality. Stay tuned for future updates on our shipping process- it’s quite interesting. We are thankful to all our loyal customers. By supporting us, you support our quest to make a Wild Idea Difference.
Slow Food Nation
It is no secret that America has been labeled as the “Fast Food Nation”. Countless amounts of literature and film materials have been published to draw attention to the faults in the average American diet, which has been linked to, and resulted from our nation’s problematic agricultural system and most importantly, factory farming. Oh yes, most of us know about factory farming and probably associate it with the gruesome videos that animal rights activists have been sharing with us- even before these issues became en-vogue. The truth is, factory farming is a real issue. Luckily, there are a couple of ways we can make a difference, and they do not necessarily involve becoming a vegetarian, let alone a vegan. Although both of those are viable options. We would be crazy if we told you to cut out meat completely, rather we suggest slowing down for the sake of sustainability. We do believe in meat. High-quality meat, and this is where Wild Idea Buffalo comes in – here is how: The more variety you add to the types of meat you consume in your diet, the less farmers will depend on factory farming. If you appreciate a good steak, or a well prepared chicken breast, you’ll love Buffalo meat. Our Buffalo are 100% grass fed and freely roam in their natural environment on the Great Plains of South Dakota. Our Buffalo are humanely Field Harvested on the prairie in a stress free environment for the animals. Every aspect, from the farming process, to preparing and eating Wild Idea Buffalo meat represents our idea of slow food. The only aspect of fast food we will show you, is our selection of pre-marinated, heat & eat products made with all organic ingredients. Wild Idea strives to respect and use every part of our Buffalo during processing and never waste what can be used. The bones, for example, can be used for excellent broths and the bone marrow makes for exquisite dishes, which are frequently prepared in major culinary hotspots. So, Slow-Down and choose foods that have been given the time and space to grow naturally. We believe you’ll appreciate going slowly for a change. Visit our weekly Wild Idea Buffalo Blog and spread the word, because unlike other well-kept secrets, ours is meant to be shared.
100% CERTIFIED
Last month I mentioned that Dan and I had been to a Sustainable Food Summit, where we were educated on what other companies are doing to be sustainable and how to identify sustainable actions with label certifications. We heard from Safeway, Nature Valley Farms, and Coca Cola, just to name a few. You may be asking yourself, “What was Coca Cola doing at a sustainable food summit”, right? Well, they are using re-usable materials to make their bottles and a couple of other things that I have since forgotten. There was a marketing expert and several companies that do third party certification. The certifying companies gave several presentations as many specialize in specific certifications, such as: palm oil, humane treatment, rainforest, grass-fed, organic, non-gmo, and such. These third party certifiers were on deck to help producers find the best certification or certifications that would help their consumers know what was in, or not in, the products they produce. We were swimming in options, and felt that the certifiers should all get together and establish ONE certification that stated the food produced was clean, and caused no/minimal harm. I realize this is an over simplification and I do feel that labels are a way of educating the consumer and identifying some truths, but the truths are sometimes a little muddied. For instance, we were certified with one of the “humane treatment” certifications listed here, and some of the questions we had to answer in the numerous pages of paper work , were: 1.) How many months do your animals have access to pasture? 2.) How many months are your animals confined to a feed yard during the non-growing season? 3.) Do you provide birthing sheds for you animals? I’m certain this criterion was written for beef cattle, but still, I was surprised. Another example would be grass-fed. When we think of grass-fed or organic, we think of wide-open pastures, but animals can be confined and fed grass or organic feed and still be considered grass-fed or organic. Do not get me wrong, I am supportive of many of these labels, and believe that the perfect should not stand in the way of the good. We were very proud of our humane certification, as we believe in it and practice it whole-heartedly. But certifications can be expensive and our previous one had become cost prohibitive with the collections of annual fees and percentages of annual sales. We are currently seeking out a different humane certification, which does not have such excessive fees, to add to our state inspected claims of: “100% grass-fed, Raised Without Antibiotics, and 100% Humanely Field Harvested”, (no fancy state logo’s). All of this attention to certification, got me thinking: “Why do the folks that are really trying to produce clean, healthy, sustainable products have to go through all of the certifying?” Why isn’t it reversed? Shouldn’t many processed products, or products produced with chemicals, come with a skull and cross bones? How about proteins from CFO’s (Confined Feeding Operations), perhaps they should have a stamp of a sad/sick animal, and a green house gas admission certification? Alcohol and tobacco companies are regulated and their products come with warnings, why don’t other products that are harmful to human health, harmful to animal health, and/or harmful to environmental health come with regulations or warnings? In addition to them not having regulations or warnings, they can actually use claims that can be confusing to the consumer. Hormel Hams are “100% Natural”, Orange Juice is now “Gluten Free”, and so on. I think we may all have a pretty good idea on …
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.
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.
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.
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!
The New Year & Fragrant Stir Fried Buffalo
I love food and by the looks of my one-year-old picture (on the right), it is obvious that since the beginning, food loved me too. From very early on, I remember people saying that I had legs like Bronk Nagurski. They remain solid to this day. In my family, having meat on your bones was a safeguard. This was reinforced by my Lebanese Aunt Lizzy and Uncle Tom, a Polish butcher. When visiting, after the warm hugs were given, they would hold us at arms length and say; “Looookatch you – you are too thin – what if something happens? Come, sit down – you must eat”. Platters of cheeses and hot miniature sausages would follow. We would gobble them up and then be treated to one of Aunties delicious desserts. After all, you never know… one must be prepared. Although farm chores helped keep us lean, some of us had trouble spots. In my early teens my siblings teased me with the nickname BB. Embarrassingly I confess that it stood for “big butt”, not the other that one might think. Although not completely true, it added to my awareness that I would have to watch growing, not up, but out. I have been notably thin only three times in my life. Mostly, I have maintained a healthy weight by good ol’ fashioned eating right and exercise. Occasionally, the numbers on the scale have shocked me into chasing the latest fad diet. I have had some success, (with my favorite being, the dark beer diet) and many failures. No sweets other than wedding cake – turned me into a “wedding crasher”! Cottage Cheese and Grapefruit – 1 day tops! Take away my carbohydrates – never! Growing up in a “foodie” family has not been easy. But, every January, after the holiday binging is over and the Seasonal Affected Disorder has settled in – I renew my vow to take better care of myself. After all, you never know… one must be prepared. Cheers to fresh starts, good health and success with your New Year resolutions! Jill
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.
Carpetbag Steaks
On our recent trip to the east coast Dan and I found ourselves on an oyster binge. Meandering up the coast from New Haven to Boston we sampled them at every stop. We ate them in stew, Rockefeller style, but mostly we slurped them down raw. They say that oysters are an aphrodisiac (which we did not experience), and that they are good for you. M.F.K. Fisher writes in “Consider the Oyster” that oysters are healthful and nourishing. That they keep you fit, have fuel value, aid to your intellect and will prevent a goiter. More oysters – please! Our oyster fest got me talking about a dish I used to prepare occasionally, called the Carpetbag Steak, which is a steak stuffed with oysters. “You should try that with buffalo”, Dan said, as Mignonette juice ran from his mouth. I dabbed his face with a napkin and replied, “Good idea”. It turned out better then I remembered which I attribute to the rich but clean taste of the buffalo meat. It was delicious and deserving of a celebration. Perhaps a dinner invitation for special friends – what a wonderful gift idea! Warmest holiday wishes to you all. Cheers! Jill
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 …
4 Bean Bison Chili
By Jill O’Brien The last couple of weeks, we have had many visitors; Wild Idea Buffalo customers, old friends, new friends and a handful of Dan’s students. For me that means a lot of time spent in the kitchen. In addition, I am refining recipes for that cookbook that I hope someday will come to fruition. It has been suggested that I blog about the cookbook process. That people would be interested in recipes, what it’s like living with a writer (my Renaissance man) and the happenings on a conservation driven buffalo ranch. Someone else suggested that I check out the “Pioneer Women”, a city journalist that married a rancher (her Marlboro man) and writes about ranch style cooking. I had heard about the “Pioneer Women” first through a friend (a local grass-fed cattle rancher, well educated, traveled and an amazing cook). Most country girls have a like story in their cupboard and are kicking themselves for not capitalizing on it. I perused through the “Pioneer Women” site and found it entertaining. In the section I read, the ingredient second most used was butter. As a dairy farmer’s daughter, I am not afraid to use butter, and believe in whole, real ingredients, but a little butter can go a long way. Over the last few weeks, as I worked my way through some of my recipes, I found myself saying “agh – another head of garlic”! Clearly, my second ingredient. To confirm this, while grocery shopping the other day, I ran into a friend, we greeted in a hug and he said, “You smell like garlic”. “Thanks”, I said, “I could smell like butter – oh, never mind”. I am not certain about blogging or even if I have the patience or talent for it. But – for right now, I am happy to be filling a thermos of Bison Chili, wrapping warm cornbread in a dish towel, sticking a bottle of wine in the picnic basket and heading out the door with Dan and Tootsie, to find our spot on the big, beautiful prairie for opening Dove season. Cheers! Jill
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"
Recently we had the opportunity and pleasure of visiting Namibia, Africa. One of our favorite meals was offered at a place called Damaraland. We were led on a short walk to a windbreak shelter lit by lanterns and an open fire. Approaching we were greeted by the service staff (all were native’s), who were singing greeting songs & dancing. The open fire was doted with 3 legged pots – (potjies), which contained our bush stew. The greeting brought us to tears – but we were soon seated and served piping bowls of Potjiekos (bush stew), Pinotage filled our glasses, and the toasting of thanks began. There are many versions of Potjiekos, so feel free to substitute any ingredient with what is available to you. Enjoy!
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.