Dear Wild Idea Buffalo Customers, About five years ago we received a call from Patagonia stating that they were interested in starting an environmentally sustainable food line for their future sister company, Patagonia Provisions. They were specifically interested in us making Buffalo Jerky for them. Because of our mutual, greater missions of sustainable foods and the environment as a whole, it looked like we might be a good fit. We were thrilled to gain their attention, but before we could get started there would be many visits from their team inspecting the way we treated the land, the animals, and our employee’s. We welcomed their visits, and gave tours of our ranching operations, explaining our grassland conservation efforts and prairie restoration practices. We discussed our goals of having an intact, healthy prairie eco-system that was rich in bio-diversity. We talked about how much carbon the grasses sequester and store safely in the ground. That grazing the grasslands regenerates the soil and produces healthy grassland pastures. Since we had a captive audience that was interested, we prattled on about species diversity, the microbes, the plants, and the variety of ground nesting birds that use the prairie to raise their young. They watched the buffalo roam and graze across the prairie, much like their ancestor’s did years ago. We explained our sourcing set up with other ranchers that raise their bison to our criteria, including neighboring Native American bison producers. They viewed our humane, stress free, field harvests, paying close attention to our care and respect for the animals. During other visits, they toured our processing plant and interviewed our employees. They reviewed our safety regulations and inspection documentation. And, they tasted our Wild Idea Buffalo products, raised on water, grass, and sunshine. We passed all of the requirements to move forward and started perfecting our Buffalo Jerky recipe. Patagonia Provisions provided scientific food experts, to consult with us along the way, insuring that the product would be as safe as it is healthy and delicious. The end result is a great tasting jerky! The sustainable food movement continues to grow because of people like you. People who care about the foods they eat, how it is raised, and the impact it has on our environment. But as the sustainable awareness grows, so will industrial agricultures powerful, hearty appetite. It will take all of us to keep them at bay and it will take all of us to introduce people to a new (old) way of thinking about food, and one that doesn’t come with an IOU. That’s why we are exhilarated and inspired to be associated with the good folks at Patagonia Provisions. If you get the chance, check out their site at patagoniaprovisions.com. Better yet, order some of their meaty, lightly seasoned, Buffalo Jerky! We want to thank you all for being grassland ambassadors, and for your past and continued support. Together, we can make a difference, one bite at a time. Very best from the prairie. Dan & Jill O’Brien
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!
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!
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.
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.
Resolutions 2015
Resolution for 2015: throw out the health/diet shake meal replacement that’s occupying prime, cupboard real estate. I fell for this product when I started my indoor T-25 exercise regime last winter. Fit bodies drank it down in an advertisement before the workout began. I thought it might be a good plan for when I was in a rush or on the go, like the ad suggested. It might be a good product and it may even work, but when I became hungry I wanted to sink my teeth into food, real food, and I wanted it to taste good. An apple or banana covered in peanut butter was a lot more tasty, satisfying and convenient. I knew better than to order such an item, as 30 years ago during one of my chubby phases I tried “Slim Fast” and soon after renamed it “Slim Slow” as I found that the frothy, chocolate shakes were terrific with cheeseburgers. I know what it takes to be healthy, “eat right and exercise”. But – like many people (100 million), I was looking for a short cut, or a “jump start”. And, if I’m to be honest, I was looking for anything that would reduce the torture of the T-25 workout. Initially it was brutal, so I kept the phone close at hand, with 911 on speed dial, in case resuscitation would be needed. According to Businessweek, Americans spend over 20 billion dollars a year on diet/ weight-loss programs. 20 BILLION DOLLARS! Holy molly! My contribution to the 20 billion dollars was $130.00, plus $15.00 shipping, for a 30-day supply. My two servings used from the bag cost $72.50 each. If I’d used the whole bag (I feel terrible for wasting it), each serving would have cost me $4.83. $145.00 would have bought a lot of apples and bananas. I also could have purchased a lot of ready to grill, Wild Idea Buffalo Burgers for my $145.00. To be exact, with our current annual January special price, I would receive 50 quarter pound buffalo burgers for $2.65 a serving! Now that’s something to sink your teeth into, and unlike the cheeseburgers mentioned above our 95% lean ground buffalo products are good for you, and it taste great! So tonight, I’m going to slow down and make a delicious, sustainable dinner for my family. It’s the first of the monthly family dinners, we’ve promised to make time for. On the menu, “Buffalo Ranchers Pie”, nutritious comfort food, to warm the heart and soul. Happy, healthy New Year to you all! Jill Buffalo Ranchers Pie (Shepherd’s Pie) The other morning I woke to Jamie Oliver taking on the radio about Shepard’s Pie, and I’ve been craving it ever since. He had me at “encased cheesy potato crust”. It sound so good, that I had to try it. Other than swapping out bison for the lamb, for the most part I followed his ingredient list, but changed the preparation steps. It was a huge hit with my family, and all went for a second helping. This recipe should serve 8, but for my family it served 3 regular appetites and 2 hearty ones. Ingredients: 1 – 2 pound package Wild Idea Buffalo Stew Meat, rinsed & pated dry 3 – pounds golden potatoes, washed, leave skins on 1 – large sweet yellow onion, chopped 1 – turnip, peeled & diced 6 – carrots, peeled, halved & sliced 4 to 6 – celery stalks (depending the size), sliced 1 – cup + 2 tablespoons salted butter 4 – ounces Irish cheddar, grated 2 – tablespoons olive oil …
2014 REFLECTIONS
Reviewing and sorting through a years worth of photographs to select your favorites, can be a daunting, if not impossible task. So instead, I decided to use my memory of events that stood out to me this past year and then search for the images that would help tell the story. In short, it’s been quite a year! I hope you enjoy the pictorial review. The weather as always sets the prairie stage. We started the year off covered in ice and snow, the base of which started with the freak October 3rd, 2013 blizzard. Warmer than normal winter temperatures kept the land covered in ice and water with repetitive, on and off, thawing and freezing. By May, the melting ice and spring thunderstorms had the prairie running with water, and colored in a beautiful, vibrant green. We were fortunate to escape a little winter to attend a Sustainable Symposium in CA, were we had the privilege of connecting with notable, environmental movers & shakers, such as; Wes Jackson, Yvon & Melinda Chouinard, Alice Waters and Angelo Garro. For a couple of hours we thought we were pretty big deals! We shared stories over meals and re-charged our batteries with new found support from new friends. Later in the summer Dan & I presented at the SD Green Conference with Allan Savory and I made a trip to the Rowe Sanctuary to cater their annual fundraiser. More good times and memories for worthy, necessary events. The spring brought babies, including our first grandson and 3rd generation buffalo rancher, Lincoln Hosler Jones. Wild Idea customers, friends and college students stopped by for ranch tours, to see what we’ve been up to, as well as to get an up close look at where their buffalo meat comes from. Great conversations were had over buffalo meals, and some received a special treat of Native drumming & dancing, put on by one of our own artisan butchers, Cyril White Eagle. Perhaps some of my most treasured times was being out on the prairie, either by myself or with friends, trying to catch the magic of the light, view wildlife or identify plants. Because of all of our precipitation, it made for a great grass year, with wild flowers showing off in abundance. The wild life all seemed content in the prairies bounty too. And the light, if you are patient enough, usually never disappoints. A thank you shout out to Michael Forsberg and Angela & Urle Anderson. The demand for healthy proteins continues to be on the rise and 100% grass-fed/finished, humanely harvested bison meat can’t be beat. Wild Idea Buffalo Company is second to no one in this. In addition to our fabulous whole muscle bison cuts and premium ground buffalo, our in-house artisan sausage maker Valerie Flanagan created Buffalo Bacon! It has been a huge hit with customers and is a favorite in our house. We also perfected our 100% Buffalo Hot Dog recipe – still nitrite free and now skinless! They are fabulous! If you haven’t tried them – you should. A perfect, quick fix for new years resolutions. Dan’s latest book was released, WILD IDEA. A personal memoir, layered with family and the growing of a business, to help save the American Great Plains. His first review came from Kitty Blue. Then there are the bison, the beautiful, curious and majestic bison,to which we owe so much gratitude. Our wonderful summer and mild fall kept the growing season going and going. It was finally stopped with a snowy, polar vortex that moved in in November. It lingered for a …
Panco Crusted Ribeye Chops with Buerre Rouge
This month’s recipe will be enjoyed as our holiday feast. I’ve used our Wild Idea Bone-In Ribeye Steaks for this recipe, which makes for a wonderful presentation. Panco Crusted Buffalo Ribeye Chops with Buerre Rouge (serves 4) Special occasions deserve special recipes. Preparation can be done in advance, which helps when entertaining, or make together with close friends or family. Ingredients for 2 Chops: 2 – 1 lb. Wild Idea Buffalo Bone-In Ribeye steaks 4 – tablespoons olive oil 1 – teaspoon salt 1½ – teaspoon black pepper 14 – tablespoons butter ¼ – cup shallots, minced 1 – teaspoon fresh rosemary, minced 2 – cups red wine, a dark heavy red is best 1 – teaspoon lemon juice 3.5 – ounces chèvre cheese, room temperature * I used a chèvre with herbs & garlic. 1 – tablespoon Dijon 1 – cup panco crumbs Preparation: 1) Remove steaks from packaging and remove bone guard. Rinse steaks under cold water and pat dry with paper towels. 2) On a shallow pan, mix 1 tablespoon of olive oil with 1 teaspoon each salt and pepper. 3) Roll steaks in seasoned oil and rub into meat. 4) Turn exhaust fan on high and heat a large sauté pan over high heat (the hottest burner you have on high heat). Add seasoned ribeye steaks to the pan and sear for 1 and a half minutes on each side. 5) Remove pan from heat, and remove steaks from the pan and transfer to a platter. Place steaks in the refrigerator and allow steaks to cool. 6) Return slightly cooled off pan to medium heat and add 2 tablespoons of butter. Melt butter and add shallots, rosemary and ½ teaspoon of black pepper. Sauté for a few minutes until shallots are tender, stirring occasionally. Do not brown. 7) Add 2 cups of red wine and bring to a boil. Remove from heat and transfer hot wine into a small saucepan. Return wine to stovetop over low heat, simmer until reduced to 1/2 cup. Remove from heat and set aside. Finish sauce when ribeye chops are about to come out of the oven. 8) While wine is reducing, blend goat cheese with the Dijon mustard. 9) Remove steaks from refrigerator and cover generously and equally with the Dijon chevre mixture. Roll coated chops into panko crumbs, pressing lightly into steaks. Set aside and allow to rest at room temperature for 30 minutes. *At this point you could return the prepared steaks to the refrigerator and finish at a later time, removing 1 hour before roasting. 10) Place large sauté pan or shallow rimmed cast iron skillet on the second shelf from the top of the oven and preheat the oven to 475°. 11) In a small bowl melt 2 tablespoons of butter and whisk in 2 tablespoons of olive oil. Brush the top & sides of panko covered ribeye chops with the butter/oil mixture. Pour the remaining butter/oil on the hot pan in the oven. 12) Place un-brushed side of ribeye chops on the oiled hot pan and roast for 5 to 7 minutes, or until bottom is golden brown. Turn ribeye chops over carefully and roast for another 5 minutes or until other side is golden brown. 13) While chops are roasting, return wine to medium high heat and continue to reduce to 1/3 cup. Reduce heat to medium low and whisk in remaining 10 tablespoons of butter, one at a time. Remove from heat. Whisk in lemon juice. 14) Remove browned crusted ribeye chops from the oven and transfer to a platter …
Wild Idea Stuffed Bison Roast with Red Wine Gravy
I tested this recipe out on visiting guests, and it was a big success! Preping the roast will take a little effort, but a sharp filet knife will make it very manageable. The end result will be a very tender, medium roast, with a delicious, savory sausage stuffing and red wine gravy! Roast & Gravy Ingredients: 1 – 3 lb. Wild Idea Sirloin Tip or Top Round Roast 1 – tablespoon olive oil ½ – tablespoon black pepper ½ – tablespoon salt 1 – onion, coarse chopped and flash processed ½ recipe Savory Buffalo Sausage Stuffing (Use other half for your organic Turkey or chicken or just heat by itself.) 2 – sticks butter ¼ – cup flour 1 – quart buffalo, organic beef stock 2 – cups wine 1 – tablespoon fresh rosemary, minced ½ – tablespoon thyme ½ – tablespoon sage Instructions: *Preheat oven to 185° 1) Rinse roast and pat dry. Remove any exterior fat. Using a filet knife butterfly roast, in a jelly roll fashion. You will make 3 major cuts lengthwise, starting about 1½ inches in from left, slicing down about 2 inches, flip roast slightly and slice again, repeat. You will encounter a piece of sinew that runs through the roast, slice through and contend with after flat. 2) Flatten out meat with hands. Using the tip of the filet knife remove visible sinew, but avoid cutting through, which will produce holes. Cut away any miss-shaped end pieces and reserve. There will still be a little sinew in roast, which can be cut away during serving time. 3) Cover roast with plastic wrap and using a mallet or rolling pin, pound out to about 1 inch thick. 4) Place stuffing down the center of the roast and wrap meat around until meat touches. Secure with heavy toothpicks. 5) Pour olive oil, salt and pepper in roasting pan and mix together. Roll roast in seasoned oil, until evenly coated. Add miss-shaped meat pieces to the roasting pan. 6) Place chopped onion in food processor and flash process, to create smaller pieces and release some of the onions juices. 7) Pour onions with juices over roast, and press lightly in to meat. 8) Place roast in pre-heated oven and roast for 5 hours. 9) Remove roast from oven, and from roasting pan and wrap in foil. Set aside. Increase oven temperature to 500°. 10) In a saucepan melt one stick of the butter over medium heat. Scrape onion bits and juices from the roasting pan, into the saucepan. Whisk in flour, and stir until well incorporated and lightly brown. 11) Slowly whisk in stock and wine, stirring constantly. 12) Add seasoning and bring to a full boil. Reduce heat and allow to simmer until reduce by a third. 13) Remove roast from foil and return roast to pan. Melt remaining stick of butter and pour over the onions on top of the roast. Return roast to lower shelf in oven, and turn oven to broil. Roast until onions are golden brown. 14) Remove roast from oven. Transfer roast to cutting board, for carving. Pass with Red Wine Gravy. Savory Buffalo Sausage Stuffing Ingredients: 2 – Tablespoons butter 2 – Tablespoons olive oil 1 – 1 lb. Buffalo Breakfast Sausage, Chorizo or Italian 1 – onion, diced 3 – stalks celery, sliced 2 – teaspoons dried sage 2 – teaspoons dried thyme 1 – teaspoon ground fennel 1 – teaspoon salt 1 – Tablespoon pepper 1 – 14oz. bag herbed seasoned stuffing 2½ – cups organic chicken stock Instructions: 1.) In heavy skillet over medium high heat, …
PRAIRIE HARVEST GREEN CHILI STEW
Prairie Harvest Green Chili Stew (Makes 8 hearty entree portions, as seconds will be requested.) The flavors of the prairie enhanced with roasted green chilies of the Southwest make for a great pot of stew. Roasted chilies are one of the best smells on the planet, so when available, I like to roast my own in the fall. If you have access to fresh and would like to roast your own, increase your green chili weight to about 4.5 pounds, and about 1.5 pounds for the red peppers. Roast chilies and peppers over a hot grill until blistered. Place in paper bag and allow to cool. Remove skin, scrape insides clean, and follow recipe below. Ingredients: 2 – pounds Wild Idea Buffalo stew meat 1 – pound pheasant, grouse or chicken breast, cut into cubes 2 – tablespoons butter 2 – tablespoons olive oil 1 – onion, diced 2 – tablespoons garlic, chopped 2 – tablespoons cumin 2 – tablespoons chili powder 2 – tablespoons coriander 1 – teaspoon cayenne 2 – teaspoons salt 1 – tablespoon black pepper 3 – pounds *Hatch frozen or canned, roasted & peeled green chilies, diced or flash processed 1 – 15.5 ounce jar roasted red bell peppers, diced or flash processed 2 – quarts organic chicken or vegetable stock ¼ – cup arrow root ½ – cup water 2 – 10 ounce cans Rotel diced tomatoes, with lime juice and cilantro 1/3 – cup cilantro chopped garnish options – sour cream and additional cilantro Preparation: 1) Rinse stew meat in colander and pat dry with a paper towel. 2) In heavy stew pot, over medium high heat, heat butter and oil. 3) Add buffalo, fowl, onions and seasonings, stirring occasionally until meat is browned & onions are tender. 4) Add roasted green chilies and peppers to stew pot and stir to incorporate. 5) Add stock and bring to a boil. 6) Reduce heat to low, cover and simmer for half an hour or until meat is tender. 7) Uncover and continue to simmer for an additional half hour. 8) Mix arrowroot and water together. Increase heat and bring to a boil, slowly whisking in arrowroot mixture. 9) Stir in diced tomatoes and cilantro. 10) Ladle stew in bowls and garnish as desired. Serve with grilled cheese Quesadillas. *Hatch Green Chilies, are the best, so if available choose those. If using canned or frozen Hatch chilies, I use about 2.5 pounds of the mild chilies and a half-pound of the hot. This gives the stew just the right amount of spiciness for our palates, but adjust for your own taste.
Italian Buffalo Sausage Stuffed Pasta Shells
Italian Buffalo Sausage Stuffed Pasta Shells with Paprika Cream (serves 6) This dish can be made ahead and heated in the oven for entertaining ease. The ingredients may have you think that it is a heavy, filling, dish, but the mild cheese flavors married with the grass-fed, artisan Buffalo Italian Sausage, touched with a drizzle of the slightly spicy cream, is really quite elegant. You’ll be wanting one more bite, even after you think you have had enough. Enjoy! Ingredients: 1 – 1 lb. package Wild Idea Italian Buffalo Sausage 1 – tablespoon olive oil ½ – onion (about ½ cup), finely diced 2 – garlic cloves, minced 1 – teaspoon ground fennel 1 – teaspoon salt 1 – teaspoon black pepper 1 – 8 oz. package fresh mozzarella, torn into pieces 4 – oz. parmesan, grated 1 – 12 oz. box large pasta shells, prepared el dente Paprika Cream Sauce, Ingredients: 1 – pint heavy cream ½ – cup sherry ½ – teaspoon cayenne 2 – teaspoons paprika ½ – teaspoon each salt & pepper Preparation: 1) In heavy skillet over medium high heat, heat oil. Crumble sausage into pan, stirring to lightly break meat up, but leaving in identifiable pieces. 2) Add onion, garlic, fennel, salt and pepper, and sauté until meat is browned. 3) Transfer cooked meat to a bowl, and allow to come to room temperature. 4) Prepare pasta according to package instructions, drain and lightly rinse. 5) Place prepared shells open side down on a paper towel to remove hidden water. 6) Add cheeses to meat mixture and toss to incorporate. 7) Stuff meat into pasta shells, giving a light squeeze to shells after filling to seal, and place seam side down onto lightly oiled casserole pan. 8) Preheat oven to 425°. Cover casserole pan with lid or foil and place in hot oven for 30 minutes. 9) While pasta is in the oven prepare sauce. Over medium high heat, add all ingredients into saucepan and bring to a boil, whisking occasionally. Reduce heat to simmer and reducing ingredients by half or thicken to desired consistency. 10) Remove hot stuffed pasta shells from oven and place on plates or platter. Drizzle with thickened cream and garnish with scallions and chili flake.
Buffalo Chuck Roast Stewed with Garden Tomatoes and Green Beans
Buffalo Chuck Roast Stewed with Garden Tomatoes and Green Beans (serves 6 to 8) A great family dinner that says goodbye to summer and hello to fall! Recipe by Jill, but prepared by Dan with easy Crockpot cooking instructions! 1 – 3 pound chuck roast 1 – tablespoon olive oil 2 – teaspoons salt 1 – tablespoon pepper 2 – teaspoon thyme 2 – teaspoon basil 2 – teaspoon oregano 1 – onion, cut into wedges 2 – pounds tomatoes, 2/3 diced, 1/3 quartered 4 – cloves garlic, coarse chopped 4 – cups vegetable stock 1 – pound fresh green beans, washed and clipped 1.) Preheat crockpot to high setting. 2.) Rinse and pat dry Buffalo Chuck Roast, leaving netting on. 3.) Rub with, 1 tablespoon olive oil and season with salt, pepper and seasonings. 4.) Place onions in the bottom of crockpot, place buffalo roast on top of onions and cover with diced tomatoes and garlic. 5.) Add 4 cups vegetable stock. 6.) Seal crock pot and cover with foil and a heavy towel. *I think this helps keep the heat in. Allow to cook on high for 1 hour. 7.) After 1 hour reduce heat to medium to medium low (depending on your crock pot) and set for 6 hours. 8.) Turn crock pot to medium high again, and turn buffalo chuck roast. Add quartered tomatoes and fresh green beans. Pushing beans into juices. Cover and allow too cook for 15 to 30 minutes, based on how you like your green beans. 9.) Remove buffalo roast and place on platter. Using a knife, cut netting away. Slice or pull apart into desired portions. Remove Green beans and place around roast, pouring stewed tomatoes over all. Season with finishing salt. Garnish with fresh herbs and pass with baked potatoes, wild rice or couscous.
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.
The upcoming wedding plans are coming together
With many of the larger upcoming wedding plans in place, we are down to the details. As a caterer, I have been a part of many weddings, and have taken care of the “food” details. But, with the wedding at the ranch, the “other” details seem endless. In the last few weeks, I have traveled with Dan to the Cheyenne River Reservation to harvest buffalo at Rocky & Pam Afraid of Hawks. I bring my camera, snap a few pictures or video, ask a few questions and try to be quiet. I watch Rocky bring subtle actions to his nephew’s attention. Dan and I leave the ranch at 5:00 a.m. and by the time we are headed home around 1:00 p.m., I feel at peace, my body is heavy, and I am in a deep sleep after 5 minutes of being in the car. When we arrive home the sedation lingers. I chalk it up to a day in the outdoors. The next week we return to the Afraid of Hawks, and by the time we are ready to go home, the same sedation comes over me. This time I give it more consideration, and wonder if I’m under a buffalo spell, or if it’s the simplicity and slow pace of life on the reservation. I start assessing my current world of crazy details. Rocky approaches me and I am snapped out of my daydream. “Dan said you had some questions?” I inform him that a TV food show has contacted us, that they would like to film a harvest at his place, and possibly have a traditional Lakota meal after. He nods his head up and down as I speak. I ask if he would be ok with that. He stops nodding and seriously says; “Yeah, that should be ok. We could have a pizza party at the community center”. I pause for a second, thinking about what to say next. Rocky starts laughing, and puts his hand on my shoulder and says “I’m just kidding; I think Pam could cook something up.” I start laughing too. We say our goodbyes, and head for home. Moments later I am fast asleep in the car, only this time I dream of pizza. This month’s recipe is…you got it: pizza. I use Piadina, an Italian flatbread, as the crust. The flatbread is delicious on its own, but topped with our artisan Buffalo Italian Sausage, and freshly grated cheese, it becomes a quintessential Italian masterpiece. Salute! Jill Click here for Jill’s Buffalo Piadina Recipe Buffalo 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 …
Navajo Buffalo and Corn Dumpling Stew
One of the great benefits of food is that it gives us a window into a world of other cultures and history. Recently I read a Facebook post about a delicious Lamb and Corn Dumpling Stew. I messaged back to request the recipe, but I never heard back. So I turned to the great God, Google. My search came up with many recipes titled, “Navajo Lamb and Corn Dumpling Stew”. Hmm, I thought – when did the Navajo start eating lamb? First, I went to my walking encyclopedia Dan, whose quick answer was, “when the Spaniards came” and “that I should research it”. This caused me to have a grade school flashback, but back to the computer I went. Clicking through pages of interesting information, I uncovered that the Navajo are related to the Athabaskans of Canada, that they ventured to the Southwest after the 1300s, that the Pueblos introduced them to farming and that when the Spaniards came (1500s) they influenced them with their domesticated livestock. But I’m guessing that before they hung up their hunting and gathering ways, there was many a buffalo stew prepared. Below is my rendition of Navajo Buffalo and Corn Dumpling Stew. It is a lighter take on a traditional hearty stew, and it’s oh so good. A new favorite at the O’Brien’s. Hope you enjoy it too. Cheers!
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!
4 Bean Bison Chili
Serves 10 If you are looking for a great chili to bring to your next chili cook-off or football game, then try this recipe and let the compliments roll in. Even better the second (or third) day – if there’s leftovers. INGREDIENTS: 2 pounds ground bison 2 tablespoons olive oil 1 onion, chopped 2 tablespoons fresh garlic, chopped 2 tablespoons cumin 2½ tablespoons chili powder ½ tablespoon oregano ½ tablespoon thyme 2 teaspoons coriander ½ teaspoon each smoked paprika and cayenne 1 tablespoon black pepper 2 teaspoons salt 1 Quart stewed tomatoes 1 Quart tomato sauce 8 golden pepperoncini, diced + juices 1 15oz can each: butter beans, black beans, kidney beans, and pinto beans, (drained – but not rinsed) 1 lemon, juiced 2 cups water PREPARATION: 1.) Mix all dry spices together. 2.) In heavy stew pot, over medium high heat, heat olive oil. 3.) Add Wild Idea bison meat, crumbling into small pieces. Lightly brown, stirring constantly for 4 minutes. 4.) Add onion, garlic and seasonings. Continue to brown, stirring occasionally for 10 minutes. 5.) Add remaining ingredients and bring to a full boil. Reduce heat and simmer uncovered for ½ to 1 hour, or until desired thickness is achieved. Adjust seasoning to taste. Garnish with fresh lime or lemon wedges, fresh chopped cilantro, sour cream, or grated cheddar cheese. Serve with Cheesy Jalapeño Corn Bread, recipe included with purchase, upon request.
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
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 …
Chili Spiced Un-Short Ribs or Back Ribs with Tangy Mop
Dan & I just returned from a nephew’s wedding in Ohio. It was a wonderful celebration. We stayed with Dan’s brother Mike and his wife Linda, (father and mother of the groom), along with Dan’s brother Scott and his wife Roxy. In the morning I would find the three brothers hunched over their coffee cups in deep discussion. I couldn’t help but imagine them at ages ten, nine and eight hunched over in a like manner making their next plan. They are loving Father’s, Uncle’s and Grandpa’s, and have all played an integral part in their children’s, nephews, nieces and grandchildren’s life. They will deservingly be celebrated this month. And if the old adage is true, that a way to a man’s heart is through his stomach, the below recipe should help do the trick. Enjoy!
Mushroom & Onion Stuffed Blue Cheese Buffalo Burgers
If you are looking to please a group with a delicious buffalo burger, these savory stuffed buffalo burgers with Maytag Blue Cheese should certainly satisfy! Recipe approved by a group from Clemson University. 2 lbs. Wild Idea Ground Buffalo 2 Tbl. olive oil 1 tsp. salt 1 tsp. black pepper 3 Tbl. butter 1 onion, diced 1 cup sliced mushrooms ½ tsp. salt 1 tsp. pepper 6 to 12 oz. Maytag Blue Cheese 6 Potato Rolls Mix buffalo, olive oil and 1 tsp. each of salt & pepper together and form into 12 burgers. Make burgers a bit bigger then the bun to allow for shrinkage. Cover and refrigerate. In heavy sauté pan, over medium high heat melt butter. Add onions, ½ tsp salt & 1 tsp pepper and sauté for 5 minutes. Edges should brown a bit. Add mushrooms and continue to sauté for an additional 5 minutes. Lower heat to medium and let cook until browned. About 5 minutes. Transfer to a bowl and let cool. Remove Buffalo Burgers from refrigerator and spoon desired amount in the center of 6 burgers. Place the other burger on top and secure edges. Turn gas grill to high heat or get coals very hot with cleaned & oiled grid low to heat. Place burgers on grill over hot heat and grill for 3 minutes. Turn and top with 1 to 2 oz Blue Cheese and grill for an additional 3 minutes. Serve on Potato Rolls and serve with pickled crudites, lettuce and tomato garnie and Buffalo Chips (recipe for Buffalo Chips included with this months special). Wine Pairing: Alamos, Malbec, Argentina: Full and fruity with a hint of spice, carries the Blue Cheese and compliments the meat without overpowering.
Citrus Steaks with Winter Squash
I love this low calorie marinade. It is especially a welcome in the heart of winter, with a taste of citrus sunshine in every bite. Perfect on steaks and vegetables, with just the right amount of zing, for a simple, delicious, healthy dinner! Grapefruit, Green Chili and Cilantro Marinade Makes 3/4 cup. Marinade Ingredients: 1 Grapefruit, juiced ½ Jalapeno, seeded 2 Anaheim peppers, roasted, peeled & seeded ½ cup Cilantro, packed 4 fresh Basil leaves ½ teaspoon Salt 1 teaspoon Black Pepper 2 tablespoons Olive Oil Mix all ingredients in blender. Set aside. Other Ingredients: 2 Wild Idea Top Sirloin or Sirloin, Buffalo Steaks ½ cup Marinade 1 Acorn or small Butternut Squash 1 teaspoon Basil Olive Oil ½ teaspoon Salt 1 teaspoon Black Pepper Prepare marinade and place half in a zip-lock bag, reserve remaining marinade for later use. Rinse steaks and pat dry. Place steaks in marinade, seal and massage marinade into steak. Marinate for 6 to 24 hours. Let rest at room temperature for 2 hours before grilling. Cut squash in half and seed. Place squash skin up, on baking dish. Bake at 325* for 40 minutes or until tender. Scoop squash out of skin and place in bowl. Drizzle with olive oil and season with salt, and pepper. Stir to incorporate. Cover to keep warm. Remove steaks from marinade and shake. Preheat grill to high heat. Brush grill grates with oil. Place steaks over high heat and grill for 3 minutes each side (for medium rare) with grill cover closed. Remove steaks from grill and slice. To serve divide sliced steaks and warm squash onto plates. Heat remaining marinade and drizzle over steaks & squash. Serve with green vegetable. 2007 Sean Minor “Four Bears” Napa Valley Cabernet Sauvignon This cabernet has a slightly sweet, cherry and berry jam quality to it. With a hint of spice, soft tannins and light oak, makes this a new cab favorite on my list.
Cider Braised Bison Chuck Roast with Hard Cider Sauce & Harvest Hash
Ingredients: 1 3 lb.Wild Idea Chuck Roast, rinsed and patted dry 1 Tb. Olive oil 1 tsp. Salt 1 Tb. Pepper 1/4 cup Apple Cider Syrup 2 bottles Hard Cider 1 Apple, diced 1 tsp. Arrow Root (*optional) Preheat oven to 500* Pour oil and salt & pepper into heavy roasting pot., and stir to incorporate. Roll roast around in pan covering with oil salt & pepper. Place roast in preheated oven uncovered and roast for 10 minutes to brown, turning once during cooking time. Drizzle roast with Apple Cider Syrup and pour 1 bottle of Hard Cider into pot. Cover. Reduce heat to 350* and braise for 2.5 hours, turning once during cooking time. Remove from oven and remove roast from pan. Cover Roast and set aside. Place pot on stovetop and bring to a boil over medium high heat. Add remaining bottle of Hard Cider slowly, tasting as you add to your preference (the sauce not the cider). To thicken, dilute Arrow root with a little water and whisk into sauce. Season to taste. To serve, pull roast apart into serving size pieces and drizzle with hot hard cider sauce. Serve with Vegetable Hash, recipe follows. Delicious! Harvest Vegetable Hash 2 Cobs Corn, husked (or frozen corn) 1 Yam or small Acorn Squash, diced 1 Zucchini, diced 1 medium onion, diced 1/2 Tb. Olive Oil 1 Tb. Butter 1/2 tsp. salt 1 tsp. Black Pepper 1 tsp. fresh Rosemary, finely minced In heavy sauté pan over medium high heat, add olive oil & butter Add vegetables and seasonings to pan. Sautee for 8 minutes, stirring occasionally, or until vegetables are cooked but firm. Wine Pairing: Ghost Pines, 2006 Cabernet Sauvignon, Louis M. Martini Winery, St. Helena, CA. This earthy, autumn wine is complimented by sweet aromas and black pepper. It will provide a full flavored addition to your aromatic meal.
Bison Foie Gras Burgers
As the economic downturn continues, and as a way of living more sustainably, many people are returning to growing their own gardens, canning, and using interesting cuts of meat. On the garden front, we live in a climate that grows buffalo a lot better then vegetables, but, we gave it a go anyway. My canning took me most of the day, created a big mess, and resulted in 8 jars of glorious tomatoes, 6 jars of pickles, and an aromatic batch of basil pesto. My line-up of jars seemed puny for the effort; but that night (nothing like waiting for winter), as I cracked open one of the jars of tomatoes to add to my Buffalo Italian Sausage, I knew my time had been well spent. Great ingredients make for great dishes with little added effort. On the meat front, it is once again important to use the whole animal, for sustainability purposes and to help stretch the dollar by using more economical cuts. Nuevo Cuisine restaurants have jumped on the whole animal band wagon too, and are now serving heart, tongue, and tripe. And, fancy chef cookbooks list organ meat recipes as “home-style favorites” that our grandparents ate. Over the years I have incorporated heart, tongue and liver into dishes. I have served theses culinary delicacies at fancy receptions, or added them to make a dish go a little further. The below recipe is one of my favorites. The taste is delicious and is as impressive as the name! Hope you enjoy it too. Ingredients 2 Tb. Olive Oil 2 tsp. Salt 1 Tb. Black Pepper ½ tsp. Smoked Paprika 1 tsp. Onion Powder 1 tsp. Garlic Powder ¼ lb. Buffalo Liver (deveined, soaked in milk and blotted dry) 1 lb. Wild Idea Ground Buffalo ½ cup Panco Crumbs Remove any veins from liver, rinse under cold water and place in a milk bath for 4 hours. Remove from milk bath and pat dry. Place liver in food processor along with all of the seasonings. Flash process until smooth. Add ground buffalo in pieces and flash process – just to incorporate. Cover and refrigerate for 1 hour. Dust hands with panco crumbs and portion meat into 6 burgers, shaping into patties, about 3/4” thick. Dust both sides of patties with panco crumbs. On stovetop in heavy pan over medium heat, heat oil. Add burgers and cook for 2 minutes on each side. Serve Bison Foie Gras Burgers open face on toasted whole grain or wheat bread. Top with caramelized onions, diced apples and tomato jam. * I also like to serve these at cocktail parties as petite sliders. Follow recipe above, make patties 1 to 2 oz. portions and serve on toasted baguettes. Can also be made under the broiler in the oven. Wine Pairing Valley of the Moon, 2007 Cabernet Sauvignon, Glen Ellen, Sonoma County, CA The sweet richness of the added liver to this burger requires a full robust wine. I couldn’t resist choosing a “Jack London” stomping ground cabernet as an accompaniment!
Overjoyed with our Wild Idea Buffalo experience
Jill – We received the ribs today, I was very impressed with the packaging, and presentation within the shipping box. Of course I immediately opened a bag, and proceeded to cook away! After eating three ribs with hardly a breath between, I am absolutely and completely overjoyed with our Wild Idea Buffalo experience.Thank you, we will be doing business with you for a long time to come. Sincerely, Steve (Country Catering Co. Santa Barbara)
Bison Au La Bourguigonne
Years ago, I had the privilege of taking a class from Julia Child, as well as attending a chat session with Julia & Jaques Pepin. Julia was great! Month’s ago I read “Julie Julia” and loved it, and then recently Dan & I saw the movie. As always, the book was better then the movie. It did get me thinking though, what is all the fuss about Mastering the Art of French Cooking? I had to buy a copy and see for myself. Cookbooks fill my kitchen, but it is rare that I sit down and read one, or follow a recipe. For this month’s recipe, I first followed Julia’s Bouef A La Bourguigonne to the tee, (I now know why the book “Julie”Julia” had a lot of swearing and drinking in it) and then modified it. If you are looking for Julia Child’s recipe, there are many places where you can find it. Below is my rendition, with Julia’s masterful influence. Bon Appétit!
Buffalo Steak Preparations
Premium Steaks: Tenderloin Filets, Ribeyes, New Yorks, Top Sirloins, Terres Major Filet, Eye of Chuck Filet, Bone-In Ribeye, T-Bone, Porterhouse, Hanger Steak The above listed cuts take minimal preparation. For basic grilling, rub steaks with olive oil, salt, and pepper and let them rest at room temperature for 2 hours before cooking. Artisan Steaks: Sirloin Steak, Round Heel Steak, Tri-Tip Steak-Roast Pierce steaks with a fine tined fork and then continue with preparation listed above. Marinading Steaks: Flank Steak, Skirt Steak, Flat-Iron Steak For best results these steaks require marinading. Pierce steaks with a fine tined fork, and place in a marinade to achieve maximum tenderness for 8 to 24 hours. Allow steaks to rest at room temperature for 2 hours before grilling. Shake off excess marinade before cooking. Follow one of the cooking preparations below. Slice thin on the bias. Gas Grilling: Insure grill grate is clean. Preheat grill to high heat and close lid. Temperature should be 500*. Brush grill grate with oil. Place prepared steaks on grill, close grill lid during grilling and follow cooking times below. Remove steak from grill and place on plate. Cover tightly with foil and let steak rest for 5 minutes before serving. Char Grilling: Insure grill grate is clean. Pile coals high in center. Allow coals to become slightly white, for hottest heat. Using tongs spread coals around evenly. Oil grill grate and place low and close to coals. Place prepared steaks on grill, close grill lid during grilling and follow cooking times below. Remove steak from grill and place on plate. Cover tightly with foil and let steak rest for 5 minutes before serving. Pan Searing: Heat seasoned (rubbed with oil) cast iron skillet over medium high heat and allow pan to become very hot. Place prepared steaks in hot pan and follow cooking times below. Remove steak from pan and place on plate. Cover tightly with foil and let steak rest for 5 minutes. Grilling Time: 1/2″ thick: 2 minutes each side for medium rare. 1″ thick – 3 minutes on the first side, and two minutes on second side for medium rare. 1 1/2″ thick – 4 minutes each side for medium rare. Increase or decrease time according to steaks thickness and your personal preference. Temperature Guide–Internal temperatures of meat: Rare – 130 degrees. Medium-rare – 140 degrees. Medium – 150 degrees.
Buffalo Shank Potjiekos "African Bush Stew"
This recipe is an adaptation of an African favorite. It is made in a 3 legged cast iron pot (Potjie), that sits in a bed of coals, but you could also make on a stove top or oven. The aromas from the herbs and simmering meat will make your mouth water long before it is ready. I use bison shanks for this recipe, and the simmering will make the meat fall off the bone. For serving, place pieces of meat in center of the bowl and spoon vegetables and broth over the top. The marrow adds a great flavor to this any remaining marrow left in shank bone can be spooned out and smeared on griddle bread. A great campfire dinner – even if you’re not camping! Ingredients: 1 package Buffalo Shanks, rinsed & patted dry 2 tablespoons butter 2 tablespoons olive oil ¼ cup flour 1 teaspoon salt 1 tablespoon pepper 2 cloves garlic, chopped 2 teaspoons curry 1 teaspoon ginger 1 teaspoon turmeric 1 teaspoon cloves ½ teaspoon cinnamon 2 teaspoons salt 2 tablespoons black pepper ½ cup brandy 2 quarts buffalo stock or organic beef stock 4 red potatoes, chopped 4 carrots, chopped 2 leeks, chopped 4 celery stalks, chopped ½ cup parsley, chopped 1 lemon, juiced 1.) Mix flour, salt and pepper together and roll shanks in flour mixture and set aside. 2.) Place potjie or cast iron pot over medium hot coals (can also be done over burner), and add butter & oil and heat. 3.) Place floured shanks in oil and brown on both sides. Remove & set aside. 4.) Add onion, garlic, all the remaining spices and sauté for 4 minutes. 5.) Deglaze pan with brandy. 6.) Return shanks to pot and add stock. Cover and move pot to medium coals. 7.) Simmer for 2 hours, or until meat is tender. 8.) Add potatoes and continue cooking for an additional half hour. 9.) Add remaining vegetables and cook for another half hour or until vegetables are tender. 10.)Finish with parsley, lemon and season to taste if needed with salt & pepper. Wine Pairing: South African Pinotage – We tasted many Pinotages, and although they varied, it didn’t take long for it to become our preferred request. Most were plum colored, light fruit to the nose and medium bodied, making them very enjoyable with the variety of game dishes we consumed.
Chili Spiced Un-Cut Short Ribs with Tangy Mop
Chili Spiced Un-Short Ribs or Back Ribs with Tangy Mop We had a pre-fathers day celebration at the ranch last weekend; it was loaded with children’s laughter, proud parents, beaming grandparents and great food. Our guests brought sides and dessert, (a great way to throw a party) and I was on the Buffalo Ribs. Not just any ribs – but uncut buffalo short ribs, measuring at about 1 foot square, these make for a very impressive presentation. The kids thought they were cool and experience has taught me that if you can please a child – you’ve nailed it. My preparation is as follows. I use a foil steaming method for this recipe, which is great for hot summer months, when you want a hot meal, but a cool house. 1 pkg. Uncut Buffalo Short Rib Plate, 6 lbs. (adjust amount of rub based on # of ribs) 5 tablespoons chili powder 2 tablespoons coriander 2 tablespoons cumin 2 tablespoons garlic powder 2 tablespoons onion powder 2 tablespoons liquid smoke 2 tablespoons olive oil ¼ cup apple cider vinegar Tangy Mop 1 tablespoon reserved rub ½ jar Hoisin sauce ½ cup orange juice ¼ cup Asian chili garlic sauce ¼ cup ketchup Rinse ribs and pat dry. Place on 2 sheets of large heavy foil. Mix spices, liquid smoke and olive oil and make a paste. Rub all but 1 tablespoon of paste into the ribs, covering both sides. Pour vinegar on bottom of foil. Seal the each piece of foil tightly. Place on high rack over low heat on a gas grill. Close grill hood and let cook undisturbed for 3 hours, or until desired tenderness is reached. Remove from grill and let rest for 20 minutes. While ribs are resting, mix ingredients for tangy mop. Turn grill to medium high heat, about 400*. Brush tangy mop over ribs and return to grill, turn and brush with more of the mop as desired. Grill for an additional 5 minutes. The short rib plate is really meaty, tender and tasty. A meal fit for a king (or a Dad). Wine Pairing: Ravens Wood, 2007 Petite Syrah, CA Fruit forward with hints of chocolate and spice. And, a nice round smooth finish. Syrah’s or Shiraz’s go very well with barbequed meats.