The process of wet aging grass-fed meat turns moderate cuts into prime tender cuts. The trick to the success is planning in advance, giving enough time for the wet aging to work it’s magic. Ingredients: 1 – 3 pound Sirloin Tip Roast 2 – tablespoons olive oil 1 – tablespoon sea salt 1 – tablespoon black pepper 2 – teaspoons onion powder 2 – teaspoons garlic powder 1 – teaspoon thyme leaves 1 – cup buffalo stock or organic beef stock ½ – cup red wine 2 – tablespoons butter Preparation: 1) Place frozen roast in it’s packaging on a plate and place in the back of your refrigerator. Allow roast to wet age for two weeks, turning roast over every 3 days. 2) Remove wet aged roast from the package in a clean sink and rinse under cold water. Pat dry with paper towels, and place on a platter. 3) Mix olive oil and seasonings together and rub into the roast. Cover and let roast rest at room temperature for two hours before cooking. Cooking Options: Method One – Hot & High, then Low & Slow 1) Preheat oven to 500°. 2) Place roast in a heavy roasting pan and place in the oven for 12 minutes. 3) After 12 minutes, shut the oven off and leave the roast in the oven for two and a half hours. DO NOT OPEN THE DOOR. 4) Remove roast from oven and place on a cutting board or platter. Slice the roast thin on the bias, keeping slices tightly together. Transfer the sliced roast onto a baking sheet. Pre-heat oven to 500°. 5) Place roasting pan on stovetop over medium high heat. Stir in stock and wine scraping up the bits for the bottom of the pan. Bring to a boil, then reduce heat to medium and allow au jus to reduce to about 1 cup. Whisk in butter and season to taste. 6) While au jus is reducing, place sliced roast into the pre-heated hot oven, for 7 minutes to re-warm the outside of the roast. Remove roast from the oven and return to a platter or cutting board. Serve and pass with au jus. Method Two: Low & Slow 1) Pre-heat oven to 210°. 2) Place roast in a heavy roasting pan and place in pre-heated oven. Roast at 210° for 30 minutes. Reduce heat to 190° and continue to roast for 5 hours. 3) Remove roast from oven and place on a cutting board or platter, cover with foil and allow the roast to rest for about 10 minutes. 4) While the roast is resting place roasting pan on stovetop over medium high heat. Stir in stock and wine scraping up the bits for the bottom of the pan. Bring to a boil, then reduce heat to medium and allow au jus to reduce to about 1 cup. Whisk in butter and season to taste. 5) While au jus is reducing, slice roast thin on the bias. Serve and pass with au jus.
Beer Bottle Bacon Wrapped Stuffed Buffalo Burger
I was recently forwarded a YouTube clip of the B.B.Q. Pit Boys making Bacon Wrapped Beer Can Stuffed Burgers. For their recipe they used a half-pound of 80% lean ground beef, pork bacon, and then stuffed it with pulled pork, roast beef, and cheese! I wanted to give this a try but thought, “I bet using Wild Idea Buffalo Bacon, and our 95% lean ground buffalo, that I could make a healthier, delicious version”. Below are two options that I think you will really enjoy, and it’s Paleo friendly! Ingredients for Meat: (makes 3 burgers) 1 – pound Wild Idea Buffalo Burger 6 – strips Wild Idea Buffalo Bacon ½ – teaspoon each salt & pepper 1 – tablespoon olive oil 1 – bottle beer Preparation for Meat: 1) Spread meat out onto a plate. Sprinkle the salt, pepper, and olive oil over the meat. Mix the seasoned meat together with your hands and portion into three even sized balls. 2) Transfer the balls of buffalo meat to a platter. Press a beer bottle into the center of the portioned meat and bring the meat that squishes out to the sides, up the sides of the bottle uniformly. 3) Wrap the meat with two pieces of Wild Idea Buffalo Bacon, overlapping the two pieces. Secure bacon with a couple of toothpicks. 4) Remove beer bottle, and stuff with one of the fillings below, pressing in lightly. 5) Pre-heat grill to medium high heat, around 450°. Insure grill grates are clean and oiled. Using a spatula transfer the burgers to the grill, turn the burners that they are directly under the burgers off, and drop the remaining lit burners that are to the sides or side of them to a medium low setting. This will drop your grill temperature to around 325°. Close lid and grill for about 12 minutes rotating burgers halfway through cooking. Move burgers over direct heat, and turn burner to high. Close lid and grill for about two minutes. Remove from grill and serve immediately. *I served the stuffed buffalo burgers with foil wrapped grilled potatoes, which kept all the hot cooking outside. Accompany with a green salad. Caramelized Vegetable and Mozzarella Stuffing Ingredients: 8 – ounces crimini mushrooms, steams removed and sliced 1 – medium sweet onion, chopped 2 – tablespoons butter 1 – tablespoon olive oil ½ – teaspoon each salt & pepper 2 – cloves garlic chopped 1/3 – cup julienned sundried tomatoes, chopped 4 – ounces mozzarella cheese, shredded Preparation: (stuffs 3 burgers) *I prepared outside on grill burner. 1) In a sauté pan over medium high heat, heat butter and olive oil. Add onions, mushrooms, salt, and pepper and sauté stirring occassionally, for about 25 minutes, or until nicely browned. 2) Add the garlic cloves and sundried tomatoes, stirring in to incorporate. Continue cooking for another 5 minutes. 3) Remove pan from heat and allow to come to come to room temperature. 4) Once cooled off, stir in shredded mozzarella cheese. This is sooo yummy, you will be sneaking bites out of the pan! 🙂 Mediterranean Stuffing: (stuffes 3 burgers) Ingredients: 1 – cup chopped spinach ¼ – cup pepperoncini, chopped ¼ – cup kalamata olives, chopped ¼ – cup julienned sundried tomatoes, chopped ¼ – teaspoon each salt & pepper 5 – ounces feta cheese, crumbled Preparation: Mix all ingredients in bowl to incorporate. This is super delicious too!
Coffee & Chili Rubbed Grilled Export Rib Roast with Redeye Bean Gravy
This most impressive, delicious roast should not be reserved just for holidays! So, fire up the grill and get ready to have the best Prime Rib of your life (that was the consensus at the dinner table)! Adjust cooking time based on the size of the rib roast. *I was feeding a hungry crowd, so I had no time to photograph before serving, but here are a couple of shots of the after meal. Ingredients: 1 – Wild Idea Export Rib Roast, rinsed and patted dry 2 – tablespoons olive oil 2 – onions, peeled and sliced into thick slices 4 – tablespoons finely ground coffee 3 – tablespoons chili powder 1 – tablespoon black pepper 1 – tablespoon smoked paprika 1 – teaspoon ginger sea salt or finishing salt, such as Omnivore Salt Preparation: 1) Place prepped Wild Idea Buffalo Export Roast on a baking sheet and rub with olive oil. 2) Combine all rub ingredients, and rub into export roast. Let export roast rest at room temperature for two hours before cooking. 3) Prepare char grill, creating a hot pile of coals or wood. I used mesquite wood charcoal. Place rack at the highest elevation of the grill. 4) Preheat oven to 500° and place the oven rack in the center of the oven. 5) Place sliced onions on a lightly oiled, shallow rimmed baking pan. Place prepared roast on top of the onions, and place in pre-heated, hot oven for 25 minutes. The roast will become very dark from the rub. 6) Slide hot coals to one side of the grill, and place the seared rib roast over the indirect heat side of the grill. Top the roast with some of the sliced onion from the roasting pan. Insert a meat thermometer into the thickest center of the roast. Open grill vents half way and cover the grill with the lid while the roast is cooking. 7) Grill the seared roast over the indirect heat for about 10 minutes per pound, for a medium rare result. The internal temperature should read 135°. The shape of the roast will effect the cooking time, so be sure to rely on your meat thermometer too, to insure you are cooking to the temperature of your liking. Rotate the roast half way through cooking time and occasionally add more wood chips or charcoal as needed to maintain a grill temperature of 350°. *I prepared a 14 pound roast and my indirect grill time was two hours to reach the 135°. 8) Remove the roast from the grill, place on a cutting board, and cover tightly with foil. Allow tot rest for 15 minutes before carving. 9) Slice with a sharp knife, cutting around the rib bones at the crown base. Season the slices of rib roast with sea salt and pass with Redeye Bean Gravy. Recipe below. So good! Redeye Black Bean Gravy I had heard of Redeye Gravy before, but had never tried it or knew what it consisted of. I researched a few recipes, and decide on one I would give a try. Following it to a tee, I found it to be bland and un-servable. I started again using the base ingredients suggested by most Redeye Gravy recipes and enhanced it with other seasoning for flavor, and beans for a little more richness, which also gave it a nice consistency. It was a big hit. I hope you like it too. Ingredients: 2 – tablespoons butter ½ – onion, diced 1 – cup brewed strong coffee 1 – cup organic, beef broth 2 – teaspoons cumin 2 – …
California Benedict "Meats" Buffalo Bacon & Jalapeño Hollandaise
No need to hold the bacon on the vegetarian version of the classic favorite. Wild Idea’s Buffalo Bacon is 100% grass-fed/finished, 100% nitrite free, and 100% delicious! I’ve added a little extra zing with homemade Jalapeño Hollandaise, which brings all the flavors together nicely. Now, what time is brunch served? *Note: My hollandaise sauce is always bright yellow, as the eggs are free range and farm fresh, making the yolks bright yellow to orange. Ingredients: (per serving) 4 – strips Wild Idea Buffalo Bacon 1 – English Muffins, split butter 2 – farm fresh or organic eggs 4 – teaspoon olive oil 2 – cups boiling water salt & pepper 4 – slices fresh avocado, sprinkled with salt & pepper 4 – slices tomato, sprinkled with salt & pepper *optional , baby spinach leaves Jalapeño Hollandaise Sauce – recipe below Garnish options, fresh Jalapeño – diced, fresh cilantro sprigs, lemon or lime wedges Preparation: 1) In a medium size pan, over medium high heat, heat 3 teaspoons of the olive oil. Add buffalo bacon to the pan and cook for about 2 to 3 minutes each side. If you prefer crispier bacon, cook for a bit longer. When cooked remove the bacon from pan and place on paper towels. 2) Simultaneously, toast the English muffins in toaster until slightly golden. Spread hot muffins with desired amount of butter. 3) To poach eggs, pre-crack eggs into individual ramekins. 4) Heat a non-stick pan over medium heat, and add remaining teaspoon of oil spreading it around. Add eggs one at a time quickly, this helps them set individually. This is method is somewhere in-between poached and basted. 5) Immediately add the boiling water and cover. Reduce heat to low, and check after one minute. Cover and cook for another minute. Eggs are done when the top of the egg white is sealed and is white in color. Cooking to this point will still give you a running yolk. Continue to cook if needed or until desired doneness is established. Remove poached eggs from pan with a slotted spoon. 6) Place buttered muffins on plates, top with tomato and avocado slices, cooked buffalo bacon and poached eggs. Season the eggs with a little salt and pepper, and drizzle hollandaise over the eggs as desired. Jalapeño Hollandaise Sauce I’ve added a spicy, little kick to this luxurious favorite sauce. It is terrific on Eggs Benedict, or over steaks, or as a dip. Ingredients: 3 – egg yolks ½ – teaspoon coarse mustard ½ – teaspoon garlic, chopped 2 – tablespoons lemon juice ½ – teaspoon black pepper 1 – stick salted organic butter, melted and still hot 1 – Jalapeño, roasted, peeled, seeded, and coarse chopped Preparation: 1) Place all the ingredients except roasted Jalapeño and butter in a blender and puree until slightly thick. 2) Add melted hot butter through top while blender is still running. Blend to incorporate. 3) When ready to serve, flash blend again, and add the roasted Jalapeño.
Breakfast Sausage & Egg Buttermilk Biscuit Sandwiches
My mothers buttermilk biscuits, made with fresh, homemade buttermilk, were a family favorite. What makes them even better is Wild Idea’s Buffalo Breakfast Sausage, a farm fresh egg, and cheddar cheese! You will have not only a tasty sandwich, but the energy to start your day. These are great for kids of all ages, and for when you are on the go! Ingredients: 1 – pound Wild Idea Breakfast Sausage 1 – tablespoon oil 4 – ounces cheese, slice 4 – farm fresh or organic eggs 4 – buttermilk biscuits salt & pepper butter Preparation: 1) Portion out Wild Idea Buffalo Breakfast Sausage into four patties. 2) Brush sauté pan with a little oil, over medium heat, and place patties into heated pan. Cook for about 4 minutes on each side. During the last two minutes of cooking, add the cheese slices and cover the pan to melt cheese. 3) While sausage is cooking, heat remaining oil in sauté pan, over medium heat and add your eggs. Season with salt and pepper, cover, and cook until the yolk is medium, about 4 minutes. This will make for a soft, but not runny or hard yolk. 4) To assemble, butter the warm biscuits with butter, top with cheesy sausage patty and egg. Buttermilk Biscuits (makes about 12 biscuits, but is determined by size of biscuit cutter) Terrific warm with butter & jam! Ingredients: 2 – cups unbleached flour 1 – tablespoon sugar 4 – teaspoons baking powder ½ – teaspoon salt ½ – cup butter, chilled, sliced 1 – dollop real mayonnaise ½ – cup buttermilk Preparation: 1) In mixing bowl, whisk together dry ingredients. 2) Cut in the butter, until mixture is course crumbles. 3) Add the mayonnaise and the buttermilk and mix until just incorporated. 4) Place dough on lightly floured surface and knead, about 20 times. 5) Roll out to 1” thick and cut with biscuit cutter, pressing down, but not twisting. 6) Bake at 450°, for 8 to 10 minutes, or until golden brown.
Bison Sausage stuffed Pomme de Terre
It makes great sense to put 100% grass-fed bison meat inside the apple of the earth. Golden roast potatoes, with our Wild Idea Buffalo Breakfast Sausage and blue cheese make for a wonderful combination. Insure you purchase organic potatoes to avoid the harsh chemicals that are used in growing regular potatoes. These savory and scrumptious, sausage stuffed potatoes are terrific for brunch or as hors d oeuvres. Makes 24 to 35, depending on the size of your potatoes. Ingredients: 1 – pound Wild Idea Buffalo Breakfast Sausage 6 – ounces blue cheese, crumbled 1 – teaspoon salt 1 – teaspoon black pepper 1 – pound organic baby golden or red potatoes 2 – tablespoons olive oil ½ – teaspoon garlic salt ½ – teaspoon black pepper Preparation: 1) In a sauté pan, over medium high heat, crumble in the sausage. Stir occasionally to evenly brown sausage. When sausage is browned remove from the heat and allow too come to room temperature. 2) Boil potatoes until tender, but still slightly firm. Drain and cool to room temperature. 3) Place cooked buffalo sausage into a food processor and pulse process for 15 seconds. Add crumbled blue cheese, salt and pepper, and process again to incorporate. 4) Cut potatoes in half while still slightly warm, and spoon the inside of the potato out. Reserve for other use. 5) Rub the outside and lip of the potato shells with the olive oil and season with garlic salt and pepper. Place hollow side down on a baking sheet and toast in a 400° oven for 10 minutes, or until golden brown. 6) Remove from oven, turn hollow side up, and allow to come to room temperature. Fill the hollow toasted potato shells with the buffalo sausage cheese mixture. *At this point you could cover and refrigerate, and bake at a later time. 7) Place stuffed potatoes in a 400° pre-heated oven and bake for 7 minutes, or until sausage is heated through. 8) Remove from oven and transfer to a serving platter. Top with sundried tomato relish. Sun-dried Tomato Relish Ingredients: 4 – ounces sundried tomatoes in oil, drained and diced 3 – green onions, diced ¼ – cup cilantro, chopped 1 – fresh lemon, juiced 1 – tablespoon real maple syrup pinch cayenne salt and pepper to taste Toss all ingredients in a bowl and season with salt and pepper to taste.
Bison Carpaccio
Bison Carpaccio *pronunciation: car-paht-cho Wild Idea Buffalo premium, 100% grass-fed bison steaks turns this very simple to make, tasty appetizer into a fabulous showstopper! My preparation may make a few chefs gasp, as I sear the meat while still partially frozen, but it works perfectly, especially for preparing ahead when entertaining. Ingredients: 2 – 10oz. Wild Idea Buffalo New York Strip Steaks ¼ – cup olive oil 1 – teaspoon salt 1 – teaspoon black pepper 2 – green onions, sliced 2 – tablespoons capers 2 – lemon wedges sea salt and fresh cracked pepper Preparation: 1) Remove partially thawed steaks (firm inside, softer outside) from their packaging, rinse under cold water, pat dry and trim all visible fat away from steaks. 2) On a plate rub steaks with olive oil and season with salt and pepper. Allow steaks to rest for 15 minutes. 3) Turn exhaust fan on high and heat a heavy skillet, over high heat, the hottest heat you have. Place oiled steaks in hot pan and sear for 30 second on each side. 4) Remove steaks from the pan and place on a cutting board. Allow steaks to cool before slicing. Slice steaks into thin slices. 5) To plate, circle sliced onions an inch or two inside the plates parameter and arrange sliced steaks over the onions. Cover with plastic wrap until you are ready to serve. Right before serving, squeeze with lemon wedges and sprinkle with sea salt, a crack of black pepper and capers. Serve with thin crinkle cut potato chips or the thinnest potato chips available. They make for a great vehicle to ones mouth.
Italian Style Buffalo Meatballs
Italian Buffalo Meatballs (Makes 20 to 24 meatballs) Ingredients: 1 lb. Wild Idea Buffalo Italian Sausage ¼ cup basil, chopped ¼ cup sundried tomatoes, chopped 2 cloves garlic, minced 4 oz. mozzarella cheese, shredded 2 teaspoons butter 1 medium onion, diced 1 tablespoon sugar 1 teaspoon fennel Preparation: 1) Mix basil, sundried tomatoes, garlic and cheese together. 2) In sauce pan over medium high heat, heat oil. Add onions, sugar and fennel and sauté until slightly caramelized. Transfer to plate and allow to cool before adding to other ingredients. 3) Crumble ground buffalo meat into other ingredients. Mix thoroughly with hands. 4) Place mixture in food processor and flash pulse process, until slightly sticky. Allow meat mixture to rest 2 to 24 hours before cooking. This can be done before or after making meatballs. 5) Form into 1 oz. or desired size meatballs and place on lightly oiled baking sheet. 6) Broil meatballs in oven on middle rack, until browned, about 5 minutes. Serve warm. Great by themselves or serve with marinara on a bed of creamy risotto.
Curried Bison Meatballs
Curried Buffalo Meatballs (Makes16 to 20 meat balls) Ingredients: 1 lb. Wild Idea Ground Buffalo 1 teaspoon cardamom 1 teaspoon cumin 1 teaspoon cinnamon ½ teaspoon cloves ½ teaspoon coriander ¼ teaspoon nutmeg 1 teaspoon black pepper 1 teaspoon salt ½ teaspoon cayenne pepper 1 tablespoon olive oil 1 tablespoon butter 3 green onion, sliced *reserve dark green tops for garnish 2 cups unsweetened coconut milk 1 tablespoons yellow curry paste 1 dried hot chili, or 1 tsp crushed red pepper 1 tablespoon fish sauce 1 tablespoons brown sugar 1 tablespoon fresh ginger Preparation: 1) Mix all dry spices together with olive oil. 2) Crumble ground buffalo meat into spice mixture. Mix thoroughly with hands. Allow meat mixture to rest 2 to 24 hours before cooking. This can be done before or after making meatballs. 3) Form into 1 oz. or desired size meatballs and place on lightly oiled baking sheet. 4) In sauce pan over medium high heat melt butter. Add onions and sauté for 3 minutes. 5) Add remaining ingredients and bring to a boil. Reduce heat and let simmer for 15 minutes. Reheat sauce before serving. 6) Broil meatballs in oven on middle rack, until browned, about 5 minutes. Pour curry sauce over meatballs and garnish with green onions.
Real Food
Each day I awake to the sounds of the ranch; birds, dogs, an occasional horse whinny and the morning news. I drift in and out of consciousness between tweets, barks and the sound of David Greenes voice on NPR. My attention hones in to the radio voices, reporting on the horrific wars. I am relieved when the stories change to children heading back to school. Now fully alert, I’m shocked by the statistics coming from the small black box: “The average child spends 4 minutes a day outside and ten hours in front of a screen”. “This is creating disconnect with the natural world”, the voices say. They go on talking about the ramifications this will have. If intimate relationships are not cultivated with mother earth, who will we pass the baton to too care for her? Where will children think their food comes from? Water? And so on. Last Sunday we were featured on the Food Networks, “Great Food Truck Race,” a reality competitive food show. Although we were thrilled to be featured, we learned that there is not a lot of reality in reality TV. My favorite “stand out line” from one of the producers during the week that they spent on the ranch was, “This is a food show, it’s not that critical if we don’t get a good shot of the buffalo”. What’s that you say??????? I guess it’s not only our children that have a disconnect. The night of the airing of the “Great Food Truck Race”, a group of Wild Idea Buffalo employees and friends gathered to watch the show, including my friend Mason. Mason is 12 and has just started junior high. He is quiet, a bit shy and very thoughtful. Before we sat down to view the show, we went out to visit the buffalo and to offer them thanks for helping us get on national TV. We took a rawhide buffalo drum, as we have learned from our Native American friends, that if you beat the drum and have an open heart, the buffalo will come to you. I explained this to Mason as he started our heartfelt concert. Within minutes, we were circled by 300 buffalo. They stood around us as if they were thoroughly enjoying themselves, offering their soft grunts for applause. As we headed back for our buffalo feast before the show, we stopped along the way for grass tutorials from Jilian and Colton. We watched prairie dogs and burrowing owls. We rolled in the soft sand of a Buffalo wallow and talked about what happens when the wallows fill with rain. Tight on time and Mason now behind the wheel, we drove a little fast, back to the ranch. Smells of braising buffalo meat greeted us from the kitchen. We filled our plates with cucumber, melon salad, and buffalo stewed in garden tomatoes and green beans, from Jilian’s garden. We ate on the deck and watched the golden light fall on the hillside. At last it was show time. We headed inside and turned on the TV, putting our faces in front of a screen to watch an unreal, reality food show. This month’s recipe is Buffalo Chuck Roast Stewed in Tomatoes with Green Beans. Dan loves this cut and also this recipe, as when necessary he can get dinner on the table! A real treat in more ways then one! Enjoy! Jill 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 …
Taking Time For Summer
We are having a glorious summer. The rains have been very kind to us and as a result the prairie is vibrantly green, dotted with bouquets of wildflowers. It’s the kind of summer where you can’t get enough of the great outdoors. There is so much to do, so much to enjoy, leaving little time for writing a newsletter story and barely time to cook. That’s why this month’s story is short and this month’s recipe is for a simple summer meal! A couple of months ago I posted my first “Crock Pot” recipe, this is my second. Although you start and finish by searing shank steaks on grill, which gives the meat a nice smoky, sweet, char flavor, the braising process is done in a Crock Pot (which I set up outside to keep the house cool), allowing you time to enjoy your summer! If you are a gardener, most all of your other ingredients for this recipe should be ready to be harvested. If not the farmers markets are really starting to have a nice selection of fresh garden vegetables. Hope you are all having a wonderful summer. Cheers! Jill Grilled Basil Shank Steaks with Pesto Pasta and Cucumber, Tomato Salad Serves 4 (Active time: ½ hour) Shank Ingredients: 4 Buffalo Shank Steaks, rinsed and patted dry and tied with butcher string (this helps to keep the shank form falling apart). 1 Tb. olive oil 1 tsp. salt 2 tsp. black pepper 4 cups organic apple cider 1 cup packed fresh basil leaves *pasta, cooked el dente Basil Pesto Ingredients: 2 cups packed fresh basil leaves 1 clove garlic (adjust to your liking) 2 tsp. black pepper 1 tsp. salt ¾ cup freshly grated Parmesan ¼ cup pine nuts (optional) 1 cup olive oil Mix all ingredients together until well incorporated. Set aside until needed, refrigerate leftovers for later use. Preparation: 1.) Preheat grill to 500*. 2.) Rub shank steaks with olive oil, and season with salt and pepper. 3.) Mix apple cider with fresh basil leaves in blender and pour into Crock Pot on high setting. 4.) Place shank steaks on hot grill and sear for two minutes with grill lid shut. 5.) Turn shanks and brush grilled side with 1 Tb. each basil pesto. Close grill lid and sear other side for 2 minutes. 6.) Turn again, and brush newly grilled side with additional pesto. Close lid and grill for one minute. Turn and repeat. 7.) Place grilled shank steaks into hot basil cider in Crock Pot and cover with lid. You will want to braise for 4 hours on medium to medium high heat. *Small bubbles should break the surface. Or set on low to medium heat and cook for 8 hours. 8.) Turn steaks and allow to soak in juices if steaks for a few minutes if steaks were not fully covered in juices. 9.) Remove shank steaks from juices and brush again with pesto and sear one minute each side on hot grill. *Optional. 10.) Toss warm pasta with ½ cup basil pesto and divide between plates. Top with shank steak and drizzle with additional pesto. Accompany with garden fresh Cucumber Tomato Salad tossed with Sweet Basil Vinaigrette. The perfect taste of summer! Sweet Basil Vinaigrette Ingredients: 1 cup packed fresh basil leaves ¼ cup sugar 1 Tb. Black pepper 1 tsp. salt 1 cup rice vinegar ¾ cup olive oil Salad Ingredients: 4 cups leafy greens, divided between plates 1 cucumber, diced 1 cup grape tomatoes, halved ¼ red onion, diced ½ tsp. each salt and pepper 1.) Mix all …
Grilled Jerk Buffalo Ribs
(serves 2 to 4) This recipe will work for both short ribs and back ribs with a little adjustment, which is noted below. You may want to double this recipe as seconds are often requested. Ingredients: 1 – pkg. Buffalo Back Ribs or Short Ribs 2/3 – cup ketchup Jerk Marinade Ingredients: 1- cup pineapple juice ¼ – cup soy 3 – cloves garlic ¼ – cup brown sugar 2 – tablespoons jerk seasoning (recipe for homemade jerk seasoning included with purchase, or packaged jerk seasoning is available at most groceries) Preparation: Rinse ribs and pat dry with paper towel. Mix all marinade ingredients together in blender and pulse to incorporate. Divide marinade in half. For BACK RIBS: Place ribs and half of marinade in plastic bag and massage marinade into ribs. Marinate ribs for 4 to 24 hours hours. For SHORT RIBS: Place ribs in slow cooker with half of marinade and 1 cup of water. Cover and braise for 6 hours on medium. Increase heat to shorten braising time or decrease heat to lengthen braising time. Meat will become very tender and bones may fall away. If your preference is for chewier ribs decrease braising time. Mix the other half of marinade with ketchup and set aside. Remove ribs from marinade, shaking off excess, (do carefully for braised ribs, as meat will be fall apart tender). Place ribs on foil, curling edges of foil to hold ribs in place, but leaving top open. Brush both sides of ribs with Jerk BBQ sauce. Pre-heat gas grill to medium high heat of about 400°. Place foil pan of ribs on grill over heat and make a few slits in the foil with a knife. Close grill lid and grill for 6 minutes each side. Remove SHORT RIBS, but repeat process for BACK RIBS adding more sauce if desired. Serve Jerk Buffalo Ribs with Fruited Coleslaw, and Coconut Rice with Black Beans. These accompaniments are very complimentary to this dish. Recipe for both side dishes are included with purchase.
Affairs of the Heart
February – is the month that we celebrate the affairs of the heart. The boom, boom, boom that holds love, and keeps us going. When filled with love, it has the ability to “rock our world”. When not cared for or mistreated, it can leave us shattered. After the completion of a college course that Jilian had taken, she was explaining to me the theory that a broken heart is a learned emotion. Although not convinced herself, Jilian was making a pretty good case, but I just couldn’t buy it. How is it I asked, that when any form of love leaves you, you can feel your heart literally breaking in two? When this occurs, I find that food helps. The words that describe love often mirror those that describe food. Sweet, warm, spicy, tangy, decadent, and hot, come to mind effortlessly. It makes sense that the main muscle that keeps us going needs to be fed emotionally and nutritiously, but ironic that the adjectives used to describe those feeds are similar. This month with the purchase of any of our fabulous specials, we are including a five course Valentine Menu, complete with recipes that are sweet, warm, spicy, tangy, decadent, and hot. It will hopefully fall in the “rock your world” category, both emotionally and nutritiously! Below is a sneak peak at one of the dishes. Hope you enjoy. Wishing you all a happy, healthy heart. Jill Course II: Mussels in Tomato Broth with Buffalo Chorizo (serves 2) Note: You might be thinking that this will be too heavy for a second course, but it is light dish (as long as you don’t dip too much bread into the delicious broth). The flavors complement each other nicely and the chorizo adds a nice spice! The sauce can be made in advance, leaving the steaming of claims for the last minute. Ingredients: 1 teaspoon olive oil + 4oz. Wild Idea Buffalo Chorizo ½ cup yellow onion, diced 1 clove garlic, chopped ½ teaspoon each salt & pepper 1 teaspoon crushed fennel seeds 1 teaspoon chili flake *optional 1 15oz. can, diced tomatoes 1 cup white wine 12 to 16 mussels, washed and de-bearded Preparation: In a heavy sauté pan over medium high heat, heat 1-teaspoon olive oil. Crumble sausage into pan and cook until lightly browned, about 4 minutes. Remove sausage from pan, place in bowl and cover with saran. Set aside. Return pan to heat and add additional oil if needed. Add onion and garlic, sautéing until tender, about 5 minutes. Add seasonings, tomatoes and wine. Stir to incorporate and bring to a boil. *At this point you could remove from heat, cover and reheat when ready to serve. Add prepared mussels, cover and allow mussels to steam for 4 minutes. Most all of the shells should have popped open. Discard un-open shells. Add chorizo back to pan and stir to incorporate and heat. Serve direct from pan or spoon into serving bowls. Garnish with green leek ringlets and lemon wedge. Serve with warm artisan bread. Wine Pairing: You could stay with a dry Prosseco for this course or switch to a Dry Riesling or light red.
Bison at the Inaugural Luncheon
With the American Bison being considered as the official country mammal, it seems only right that bison be the center of the plate for the 2013 Inaugural Luncheon. We were delighted when we heard that Buffalo Tenderloin from South Dakota had been selected, but disappointed that the White House did not call us to procure some of our 100% grass-fed, 100% antibiotic free, and 100% humanely harvested, delicious buffalo meat. Our local newspaper called and asked if I would be interested in re-creating the bison portion of the second course, which I agreed to. Upon looking over the whole menu, my first response was; “Wow! That’s a lot of food”. In addition to the steak and the sauce, the second course has four side accompaniments! After reviewing, I thought it seemed busy, lacked texture, and had flavors that would overpower the subtle flavor of 100% grass-fed buffalo tenderloin. I am uncertain if they will be using grass-fed bison, but even with that, I didn’t think it was my place to question the Executive Chef of the White House! I decided to make all the dishes as the recipes indicated, and see if my hunches were right. During the preparation, I started to wonder how I would plate all of the dishes into one lovely presentation. There was not a plating recommendation, so after a few plating set up’s, I landed on one that I liked and made sense to me. Also, from a photography perspective I was concerned how to include the squash, as the orange color would distract from all other items. It was not until after I had plated, and photographed the course, that I found a link that showed a plate presentation. Darn it! Below is my photograph, followed by each of the recipes in their original form, with my notes in italics. It was great fun and a wonderful learning experience. I hope you enjoy some of the recipes too and have the opportunity to create your own Inaugural Meal, presidential or otherwise. Cheers! Jill Bison Steaks (serves 4) Due to a blizzard, outdoor grilling was not an option. I prepared steaks as listed below, but replaced minced garlic with garlic powder, because it will burn. I seared the tenderloin steaks in a 500*+ cast iron skillet for 3 minutes each top & bottom, and seared the sides until just brown, about a minute total. Remove steaks and cover, allowing to rest for 5 minutes before serving. I did not use hickory, as indoor cooking did not allow. Although I have not tried hickory smoked tenderloin, with the other flavors would not probably use. Ingredients 4 each bison tenderloin, 5 oz 1 tablespoon extra virgin olive oil 1/4 tablespoon garlic, minced 1 tablespoon rosemary, fresh, rough chopped 1 tablespoon kosher salt 1 teaspoon cracked black pepper 1 quart hickory wood chips, for grilling Preparation Marinate bison steaks overnight with oil, garlic, rosemary and black pepper. Remove the steaks from the refrigerator, remove the large pieces of rosemary and then season with salt and pepper on all sides of bison. Allow the steaks to sit at room temperature for 20 minutes to allow the salt to dilute and penetrate the meat. For grilling of the steaks, you will need to soak the wood chips in warm water for 30 minutes prior to grilling. The wood chips should be added to your charcoal 5 minutes prior to grilling to allow them to burn and produce the necessary smoke you will need for the flavor in the steaks. Grill steaks on each side for approximately 5-8 minutes for a medium rare steak, depending on thickness of the pieces. Remove from grill and …
Buffalo Wellington
(serves 6 to 8) The traditional Wellington is typically made using the Tenderloin cut and Foie Grois Pate. I find this dish plenty rich without the Foie Gras and prepare a savory vegetable pate instead. You can prepare using whole Tenderloin, or my favorite is using individual pre-cut steaks (Tenderloin or Top Sirloin steaks work well), creating the perfect portion. Another option for hors d’oeuvres, is using our Tenderloin Tips, for a delicious pop in your mouth Petite Wellingtons. Ingredients: 6 or 8 – 5oz. to 8oz. Tenderloin or Top Sirloin Steaks, rinsed and patted dry 1 Tb. olive oil 1 tsp. salt 1 tsp. black pepper 2 to 4 sheets Puff Pastry, thawed (4 serving per sheet for 5oz steaks, 2 servings per sheet for 8oz. You may have some scraps left over.) Ingredients for Pate: (Makes enough for 8 Steaks, or 1 whole Tenderloin. Left overs can be tossed with rice or used in a soup at a later time.) 4 Tb. butter 1 cup onion, diced 4 medium cloves garlic, chopped ½ cup carrot, shopped and flash processed ½ cup celery, chopped and flash processed 2 cups mushrooms, diced 2 cups mushrooms, sliced 1 tsp. fresh rosemary, minced 2 tsp. dry thyme 1 tsp. salt 1 tsp. black pepper 1½ cup’s dry sherry ½ cup red wine Preparation: Rub individual steaks with olive oil and season with salt and pepper. Heat heavy sauté pan over medium high heat and place prepped steaks in hot pan. Brown for 1 minute each side for 5 oz. cut or 2 minutes each side for 8oz. cut. Remove from pan, and set aside, loosely covered with saran. Return pan to heat and add butter, onion, garlic, carrots, celery and seasonings. Sauté for 6 minutes. Add chopped mushrooms and continue to sauté for an additional 4 minutes. Fold in remaining sliced mushrooms and sauté for 2 minutes. Deglaze pan with sherry and bring to full heat. Reduce heat to medium low and simmer until liquids are almost gone, about 10 minutes. Add red wine and simmer until all liquids are gone, but pate is still moist. Remove pate from pan and allow it to come to room temperature. Reserve pan, do not wash. Cut puff pastry into squares, roll out lightly or stretch gently with hands. To assemble pat juices away with paper towel from the bottom of prepared steaks and place in the center of the pastry. Top steaks with desired amount of vegetable pate. Pull two opposite pastry corners up and over steak and pate, folding in sides. Pinch pastry together, right below pastry corner, leaving a leaf like tab. Repeat with the other two corners. Pinch all together at top, pulling on pastry corners to create a leaf like design. Place Wellingtons on lightly oiled baking sheet or non-stick baking sheet. Wellingtons can be loosely covered with saran wrap and placed in the refrigerator until ready to bake, for up to 2 hours. Pre-heat oven to 475*. Place Wellingtons in hot oven and bake until pastry is golden brown, 7 to 10 minutes. Serve with wild rice and Wine Sauce. Ingredients for Marsala or Madiera Sauce: 2 Tb. butter 1 cup sliced mushrooms 2 cups Dry Marsala, Dry Madeira or lighter bodied red wine 2 cups buffalo or organic beef stock 1 Tb. arrowroot Preparation: Return sauté pan to medium high heat and add the butter. While butter is melting, scrape up the brown bits from the bottom. Add mushrooms and sauté for a few minutes. Add wine and stock, and bring to full heat. Reduce heat to medium low …
Buffalo Ox-Bone Soup
(serves 8) This soup takes time, but it is time well spent. It is the kind of food you eat and say “I could eat this every day”. For preparing, you will want a larger pot as you simmer at a higher heat. This will help keep liquids in the pot. You will also want a heavy lid to keep the steam from escaping. Ingredients: 1 – 3.5 lb. pkg. Buffalo Shank Steaks 1 – 2 lb. pkg. Buffalo Soup Bones Water 1 onion, quartered 2 large Daikon radishes, peeled and quartered 2 cloves garlic, halved + 2 cloves garlic, chopped Salt (to taste) 3 Tbl. Bragg Liquid Aminos (Natural Soy) or Soy Sauce 3 Tbl. Sesame Oil 2 Tbl. green onion, chopped + 1 bunch of green onions, sliced ½ tsp. black pepper 2 tsp. red pepper flake 8 cups cooked rice 1 bunch radishes, sliced fresh grated ginger or pickled ginger Instructions: Wash bones and shank meat under cold water. Soak bones and shank meat in cold water for 2 hours. Rinse bones again under cold water. Bring 4 quarts of water to a boil, add washed bones and shank meat, bring to full boil. Boil for 20 minutes. Strain bones and meat and rinse under cold water. Rinse pot thoroughly to remove any fat particles. Return bones to pot and add 4 more quarts water. Bring to a boil, and boil for 30 minutes. Add, onion and radish. Cover, reduce heat to medium and simmer for 3 hours. Check meat for tenderness using two forks, If meat pulls apart, strain meat and bones, reserving liquids. Remove meat from bones and radish. If meat is not tender continue cooking until it is. Cover reserved liquids and place in refrigerator. Return bones with onion to pot and add 3 quarts of water. Over high heat, bring to a full rolling boil. Reduce heat to medium, cover and simmer for 3 hours. While bones are simmering, mix Braggs Liquid Aminos, sesame oil, chopped green onion, black pepper and chili flake together. Pull apart cooked meat and toss with soy and sesame mixture, cover and refrigerate. Drain the bones, reserving the milky broth. Cover and place in refrigerator. Remove the first reserved liquids from refrigerator and skim fat off the top. Return Bones and first reserved liquids back to pot. Add 2 cloves garlic and 3 quarts of water, and bring to a boil. Reduce heat to medium, cover and simmer for an additional 3½ hours. Strain bones, reserving liquids. Cover liquids and refrigerate overnight. (Optional: You may want to save bones for serving.) Remove both containers of liquid from refrigerator and remove any fat from the top. Marry gelatinous liquid into one pot and bring to full heat. Season with salt to taste, starting with a little and adding until milky broth has full flavor. Place prepared meat in small stock pot and add a half cup of broth. Reheat over medium heat until meat is hot. To serve, place a scoop of hot rice in center of the bowl, add desired meat portion and garnish with sliced radish and green onion. Accompany with chili flake, chopped garlic, grated ginger and salt for people to add as they like. Soooooooo delicious! Wine Pairing: Bonny Doon Pacific Rim Dry Riesling, Central Coast, CA
Lasagna
Lasagna (serves 4 to 6) This month’s recipe is for Italian Buffalo Sausage Lasagna. It’s a great dish to prepare in advance, to have for days that run too short, or when you are just too tired. There is something about a hot meal at the end of a long day that is so rewarding. A gift really, that says thank you. Ingredients: 1 – Batch Buffalo Meat Sauce 1 – pkg. no boil lasagna sheets 1 – lb. fresh mozzarella, sliced 8oz. – parmesan, grated * optional roasted zucchini Buffalo Meat Sauce Ingredients: 1 tablespoon olive oil 1 – pound Wild Idea Buffalo Italian Sausage 1 – onion, diced 1 tablespoon fresh garlic, chopped 1 tablespoon dried oregano 1 tablespoon dried basil 2 teaspoon dried crushed fennel ½ teaspoon fresh rosemary, finely diced 1 teaspoon salt 1 teaspoon black pepper 1/2 – cup red wine 1 quart crushed tomatoes, (rinse jar with 1 cup water) 1 tablespoon brown sugar ½ tablespoon balsamic vinegar 1 tablespoon lemon juice Preparation of Sauce: Heat olive oil in heavy sauce pan over medium high heat. Coarsely crumble in Buffalo Italian Sausage and stir once. Add onion, garlic and dried spices. Stir to incorporate. Continue to cook until sausage is lightly browned, stirring occasionally. Add red wine and stir. Add remaining ingredients. Let ingredients come to full heat, stirring occasionally. Reduce heat to low and simmer uncovered for 30 minutes or until desired thickness is achieved. Stir occasionally. Season to taste. Assembly: Lightly oil lasagna pan or casserole dish. Cover bottom of pan with one cup meat sauce. Layer with lasagna sheets, meat sauce, and mozzarella. (Roasted zucchini may be added to layers if you choose.) Repeat layers 2 to 3 times based on pan size, ending with a thin layer of meat sauce on top. Cover with foil and bake at 375* for 45 minutes or until bubbly. Cover top with grated Parmesan and allow to melt or lightly brown.
Since last month…
…I have stepped back in at Wild Idea as the “fill in” GM and Plant Manager. The 4:30am alarm comes way too early, and sporting a hairnet and hardhat is less then glamorous. But mostly, I’m enjoying it. There are of course the daily rewards of finding solutions to problems, streamlining our work to become more efficient, and the good feelings that come, after putting in an honest days. But the best part, is working with the plant crew, a hardworking, talented team of butchers and packagers, that not only know their jobs well, but are also most entertaining. Our sales and shipping team are most impressive, with unparalleled customer service, which many of you have experienced first hand. But this month I would like to take a little of your time and introduce to you our cast of characters that make up our plant team. Starting from the left, is Cliff, who we also call “Ice Man”. Cliff stands at 6’6”, and has hands as big your head. Five years ago he couldn’t stand retirement and went to work for Dan one day a week on the moveable harvester. A heart attack slowed him down a bit, but he has recovered fully and continues to work a couple days a week with us. His skill, strength, and good sense are very much appreciated. Next we have “the Man with Three Names” – Shane, Maynard, and one other that I can’t print. Shane’s fine cutting skills turn large primals into beautiful steaks. He is “mostly” cheerful, with his Lakota humor keeping everyone in stitches. Next in line we have “On Fire Chris”, who’s boning skills are second to none. Chris knows how to get work done and is the motivator of the plant, which is also why he is the coach for his son’s football team. Next in line we have Lonnie, who is the “Jack of All Trades”. Lonnie works in the plant wherever needed, and also works for SHA. He recently became the proud dad to son number two. Not pictured is Jerry, also known as “Jerryrigger”. Jerry’s ability to fix anything with minimal resources comes in handy with our limited repair budget. He is also SHA’s sharp shooter & truck driver. And lastly, but certainly not least is Belinda. Belinda leads our packaging department and does a most excellent job. She also has a very colorful way with words and maintains a certain level of aggressiveness, earning her the enduring nicknames of “Tussle” & “Sassaphrass”. As a show of our appreciation, and to keep all fueled during their laborious work, we have 3 staff meals a week. I occasionally will test out a recipe on them. This week I introduced them to Buffalo Cacciatore with Polenta. When I told them what we were having, Shane replied, “I don’t know what you just said, but you talking like that is giving me gooses bumps”, which got a round of laughs! It turned out just great, so good that I want to share it with you too. Thanks for allowing me the opportunity to introduce our talented team to you. We all greatly appreciate your support that keeps our little plant and families going. Cheers! Jill Buffalo Cacciatore with Polenta (serves 6 to 10) This recipe was inspired by my friend Maria’s grandmother, Gelsomina. I have stayed true to Gelsomina’s seasonings, and have substituted only those ingredients that I felt she would have approved of (wine instead of water and fresh tomatoes for tomato paste), and of course buffalo in place of chicken. Ingredients: 1 – 3 lb. buffalo roast …
Buffalo Salami Antipasto Pasta Salad
Buffalo Antipasto Pasta Salad A great summertime meal! Vegetables can be substituted according to what you have on hand or what you like. Ingredients: 1 12 ounce pkg. Wild Idea Buffalo Salami, cut into pieces 1 cup, fresh mozzarella, shredded or cubed 1 each red, yellow and orange bell peppers, diced 1 bunch green onions, chopped 1 can artichoke hearts, drained & chopped 1 cup pepperoncini, sliced ½ cup olives, sliced (prefer Kalamata) ¾ cup sundried tomatoes, julienned ½ lb. pasta, cooked el dente and drained ¼ cup basil pesto ¼ cup olive oil ¼ cup rice or cider vinegar 2 tsp. ground fennel salt & pepper to taste. Put all ingredients in large bowl and toss! Can be refrigerated for up to a week, however you may need to add a bit more olive oil or dressing before serving. Basil Pesto My recipe for Basil Pesto does not include pine-nuts, as I am not a fan. They could easily be added though, for a more traditional recipe. Ingredients: 2 cups fresh basil leaves, packed 2 cups shredded parmesan cheese 3 garlic cloves, chopped 1 tsp. salt 1 tsp. pepper (*I like a little more) 1 Tb. lemon juice (*I like a little more) 1 cup olive oil Place all ingredients in blender and puree until smooth. Refrigerate.
Buffalo Pastrami & Zucchini Linguini (Seves 2)
Ingredients: 1/4 lb. Wild Idea Buffalo Pastrami, julienned 4 oz, linguini, cooked al dente (reserve 1 cup pasta water) 1 medium sized zucchini 4 Tb. basil pesto 1/2 cup cherry or pear tomatoes grated parmesan Cooking Directions: Prepare Buffalo Pastrami and linguini as suggested. Using vegetable peeler, peel zucchini in flat ribbons and then slice ribbons in half, lengthways. In heavy bottomed pot, bring 1/2 cup of pasta water to gentle boil. Add zucchini and cook for two minutes. Remove zucchini from water and set aside. Add prepared pasta to pot, adding more pasta water if necessary. Cover and let heat through, about 2 minutes. Add basil pesto and toss lightly. Add zucchini back to pot and julienned pastrami. Gently toss together. Cover and let heat for an addition minute or two. Using large fork, twist pasta into desired serving and transfer to pasta dish. Garnish with tomatoes, and sprinkle with parmesan. Season with a pinch of salt and a twist of fresh cracked pepper. Simply Delicious! You might also like my recipe for a Zucchini Salad, found in the “Various Recipe” section.
Hot Dogs for the Dog Days of Summer
It really is the “Dog Days of Summer” at Wild Idea Buffalo Co. A few months ago we got a nifty new smoker so we could make smoked, and ready to eat products in house. We recently launched a few items, and one of them was the Hot Dog. Our Buffalo Hot Dogs are handmade, by our in-house butchers and seasoned with organic spices. Although they may not be perfect in shape (they are handmade), there are no hidden ingredients. But, the best part is the taste! As I grow older, the foods I eat are often determined by what likes me, and not by what I like. What Dan and I have really noticed is that non grass-fed products, or other chemically enhanced foods truly change the way we feel. So when we sat down to put our hot dogs to the test, after years of not being able to eat them, we were delightfully surprised! Adults will love them, kids will love them, and yes, even your dog will love them. This month’s recipe is for “Chili Dogs”, as August seems to be a month were we break the rules of etiquette and often eat food with our hands. Perhaps it’s influenced by the fairs, carnivals and ball games we attend, squeezing in all the summer possible with every hand held bite. Or, the delicious seasonal fruits and vegetables that we pick and stuff into our mouths! Wishing you a deliciously HAPPY August! Cheers! Jill Buffalo Chili Dogs (Serves 6) Ingredients: 1 – pkg. Wild IdeaBuffaloHot Dogs 2 – cups Wild Idea Buffalo Chili, heated (recipe below) 1 ½ cups cheddar cheese, shredded 6 hot dog buns (whole wheat or whole grain, best) 1 Tb. Olive oil *optional toppings: pickled jalapeno’s, raw onion or your favorite extra Instructions: Preheat inside gas grill to 550*. (Half of grill set on high and other half set on low). Place hot dogs over hot side of grill and grill for 2 minutes each side, closing grill during cooking time. While hot dogs are grilling brush inside of buns with olive oil and place inside down over low heat side of the grill, and brown. About two minutes. Remove browned buns and place hot dogs on buns. Top each hot dog with 1/3 cup of heated chili and sprinkle each with ¼ cup of shredded cheddar cheese. (Cheese will melt on its own, or use small torch if you would like to lightly brown cheese). Serve with optional toppings and a lot of napkins! 4 Bean Bison Chili Makes 10 to 12 entrée servings. Chili freezes nicely. Portion out and freeze for a quick meal at a later date. Ingredients: 2 pounds ground bison 2 tablespoons olive oil 1 onion, chopped 2 tablespoons fresh garlic, chopped 2 tablespoons cumin 2½ tablespoons chili powder ½ tablespoon oregano ½ tablespoon thyme 2 teaspoons coriander ½ teaspoon each smoked paprika and cayenne 1 tablespoon black pepper 2 teaspoons salt 1 quart stewed tomatoes 1 quart tomato sauce 8 golden peperoncini, diced + juices 1 15oz can each: butter beans, black beans, kidney beans, and pinto beans, (drained – but not rinsed) 1 lemon, juiced 2 cups water Mix all dry spices together. In heavy stew pot, over medium high heat, heat olive oil. Add Wild Idea bison meat, crumbling into small pieces. Lightly brown, stirring constantly for 4 minutes. Add onion, garlic and seasonings. Continue to brown, stirring occasionally for 10 minutes. Add remaining ingredients and bring to a full boil. Reduce heat and simmer uncovered for ½ to 1 hour, or until desired thickness …
Buffalo Pastrami and Peach Sandwiches with Orange Aioli
Serves 4. This sandwich is terrific grilled, but also great as a cold sandwich. Just slice, stack and serve! 2 – 8 oz. packages Wild Idea Buffalo Buffalo Pastrami 2 – Peaches, halved and pit removed 1 – Red Onion, peeled and sliced, lightly oiled 4oz. – White Cheddar, or mild cheese 8 – slices Artisan Whole Grain Bread 1 – Tb. Butter 2 – Tb. Orange Marmalade 8 – Tb. Orange Aioli *see recipe below Make Orange Aioli, and refrigerate until needed. Preheat gas grill to medium high heat. Ensure grill grid is clean. Divide Pastrami into 4 piles. Spray grill with non-stick spray (I don’t usually use grilling spray, but it works great for grilling fruit). Place the piled Buffalo Pastrami, Red Onion, and Peach halves on grill, and heat for 1½minutes on the first side. Close grill lid during cooking. Turn all items over. Divide cheese, and place on top of hot Buffalo Pastrami. Place a dollop of orange marmalade on top of each onion slice. Brush one side of bread with butter and place on grill, butter side down. Close lid and continue to grill for 1 minute. Remove items as they are ready, bread should be light grilled, cheese should be melted, and onions should be soft. Remove peaches, pull skin off and slice each half in two. Layer Buffalo Pastrami with cheese, grilled peaches and red onion on non- grilled side of bread. Spread on Orange Aioli and place remaining grilled bread on top. Pass with additional Aioli, and serve with green salad. Orange Aioli: 2 egg yolks, blend until pale 1 Tb. orange juice concentrate, at room temperature ½ tsp. dry mustard ½ tsp. each, salt & pepper ¼ tsp. cayenne pepper ¾ cup olive oil In blender mix egg yolks until pale. Add, orange juice concentrate, and spices. Puree until blended. With motor running slowly add olive oil. Adjust seasoning to your taste. Pour Orange Aioli into glass container and refrigerate until needed. Wine Pairing: Cupcake Sauvignon Blanc, 2011 Crisp, clean and citrusy! Summer in every sip.
B.B.Q Buffalo Burgers with Firecracker Coleslaw
Serves 6 to 8 2 lbs. Wild Idea Ground Buffalo 2 Tb. olive oil 2 tsp. salt 2 tsp. black pepper Mix above ingredients all together, and form into 6 to 8 burgers. Set gas grill to high heat. 500+ degrees. Place burgers on grill and cook for 2.5 minutes each side, closing grill during cooking. Brush with B.B.Q. sauce and grill for an additional 30 seconds each side. Place burger on grilled French bread and top with Firecracker coleslaw. Jill’s BBQ Sauce In heavy Sauce pan over medium high heat, mix the following: 1 Tbl. Olive Oil ¼ Cup finely chopped Onion 2 tsp. chopped Garlic 1 tsp. Black Pepper ¼ tsp. Cayenne + to taste ½ tsp. each: Chili Powder, Cumin & Coriander dash Cinnamon Deglaze with: 1/4 cup Bourbon (Buffalo Trace) Add: 1.5 lbs. Ketchup 1 Tbl. Dijon Mustard 1 Tbl. Worcestershire Dash of Liquid Smoke Stir until well incorporated. Bring to a boil. Left over B.B.Q. Sauce can be refrigerated and used at a later time. Firecracker Coleslaw Toss together: 1 head Green Cabbage, halved and sliced thin 1 Red Onion, halved and sliced thin 2 grated Carrots 1 cup Pepperoncini de-stemmed and flash processed Dressing: ½ cup Mayonnaise ¼ cup Rice Vinegar 1 small tube Wasabi 1 Tb. Black Pepper 1 tsp. Salt Mix in blender and pour over cabbage, toss to coat and season to taste. Best if made the day before. Fresh with a clean spicy kick, great alone or served on the BBQ sandwich!
Will Work For Food
Dan and I came in from a day of yard work the other day, which mostly was the job of raking cottonwood leaves left behind from last fall. Backs aching and stomachs growling I made the comment that I would do anything for a cold meatloaf sandwich. Dan agreed. Exhausted, we settled for a bowl of cereal instead and went to bed. But, I knew if I was going to get any additional help from Dan or others, I would have to serve up more then cold cereal. Growing up on a farm we would often come in exhausted as above. My mother would always have a hot meal waiting, and many of those meals were memorable. As I got older, it was my turn at kitchen chores, and one of my early, memorable culinary, bring them to the table dishes was, meatloaf. My younger brother and sister confirmed this by being present at the table, when they knew it was on the menu. It gave me such pleasure to know I was making them happy. Many years later, I was having lunch at my friend Dan Miller’s new restaurant in Deadwood, SD. Dan is a great artist and wonderful chef. When I asked him what to order, he said: “Have the meatloaf sandwich, it’s delicious”. Not only was it delicious, it was memorable. With the promise of my famous meatloaf for dinner last Saturday, I was able to recruit help from Dan, my son Lucas, my daughter Jilian and her fiancé Colton. We had a great day filled with work, moans, groans, laughter…and, as promised, meatloaf. Below is my 30 + year old recipe for meatloaf, plus a few concoctions for meatloaf sandwiches. I hope it brings them to the table for you too. Happy spring everyone! Jill Check out Jill’s Recipe for Buffalo Meatloaf Here
Buffalo Pastrami "Reuben" Sandwich
Serves 4 The O’Brien household’s version of this pub favorite. So good, it will become a weekly request! Ingredients: 1 package Buffalo Pastrami 1 ½ cup “Bubbies” Sauerkraut (it’s really, really good) 4 ounces Irish Cheddar Cheese 6 slices Pumpernickel Bread 1 tablespoon Butter *Reuben Sauce Preparation: On flat top griddle or in a large sauté pan over medium heat place Buffalo Pastrami in lightly oiled pan to heat through. Turn while heating. Arrange Buffalo Pastrami in 4 equal piles and top with cheese. Add sauerkraut to the pan too. Cover and heat until cheese is melted, and sauerkraut is warm. Remove from pan and cover to keep warm. Spread butter on one side of the bread and grill bread until golden brown. Stack meat, cheese and kraut on inside of grilled bread and spread the other slice with *Rueben sauce (recipe below), and sandwich together. Serve with Potato, Leek Soup. Ingredients: *Rueben Sauce 1/2 cup Mayonnaise ¼ cup Salsa ¼ cup Roasted and Peeled Red Peppers Salt Pepper Preparation: Place all ingredients in food processor and puree. Season with slat & pepper to taste.
Italian Wedding Soup
Serves 6 My rendition of a classic favorite. Easy and elegant for a perfect light meal. Ingredients: 1 egg, beaten ½ teaspoon fennel 1 teaspoon basil 1 teaspoon garlic, minced 1 teaspoon onion powder 1 teaspoon salt 2 teaspoons black pepper 2 tablespoon olive oil 1 pound Wild Idea ground bison 2 quarts chicken stock ½ cup orzo pasta 3 cups spinach, chopped and packed grated parmesan to pass, optional Preparation: Mix eggs, seasoning and olive oil together. Add ground bison and mix thoroughly. Form into small meatballs, making 40. Place on baking sheet and bake meatballs in a 425* preheated oven. In stock pot, over medium high heat bring chicken stock to a boil. Add orzo, meatballs and juices from meatball pan to the stock. Bring to a boil. Reduce heat and cook until pasta is tender, about 8 minutes. Add spinach and cook for 2 minutes Ladle soup into bowl and pass with grated parmesan.
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.
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.
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.
Henry and the Buffalo Prime Rib Roast
Henry, Dan’s number one hunting dog, is the sweetest four legged creature on the ranch. The position of “sweetest” is highly sought after and generates some serious competition. But Henry continues to take the cake, or should I say, the Buffalo Roast. Henry is from France, and has always had a liking for the finer things in life; plush dog beds, the shot gun seat on road trips, and good food. From early on he began honing his discerning palate and working on his sneaky moves. His first feat was when he was still just a puppy, I had left the car door open while unloading groceries, upon returning to retrieve my second load, there was Henry, proudly running through the yard with a baguette in his mouth. The look on his adorable face said he was only trying to help, and with a little coaxing, he was willing to share. Henry has become very good at sharing, and although his manners and patience have improved with age, sometimes he just can’t help himself. Wild Idea’s Buffalo Prime Rib Roast is unbeatable, (as proven in Gourmet magazine). When preparing, it is necessary to let the roast rest at room temperature before cooking. So last Christmas, while our roast was resting on the low butcher block, we all went for a leisurely walk to the river, unaware that Henry was asleep on his luxurious dog bed. When we returned, there was Henry enjoying his Christmas roast. Luckily for us he prefers the bone area (I think he was trying to “French it”, a technique of removing the meat between the bones), leaving enough of the roast for our meal. Once again he was willing to share. My recipe for Buffalo Prime Rib Roast is as follows. Remember to let your roast rest in a high out of reach place! Cheers! Jill P.S. Save 15% on your Holiday Prime Rib Roast!
Bison Foie Gras Burgers
The sweet richness of the bison liver, create an intense, yet elegant flavor. Serve Bison Foie Gras Burgers open face on toasted french bread, and top with caramelized onions, diced apples and tomato jam. * I also like to serve these at cocktail parties as petite sliders. Follow recipe below, but make patties into 1 to 2 oz. portions, and serve on toasted baguettes. Can also be made under the broiler in the oven. Ingredients: 2 Tb. Olive Oil 2 tsp. Salt 1 Tb. Black Pepper ½ tsp. Smoked Paprika 1 tsp. Onion Powder 1 tsp. Garlic Powder ¼ lb. Buffalo Liver (deveined, soaked in milk and blotted dry) 1 lb. Wild Idea Ground Buffalo ½ cup Panco Crumbs Remove any veins from liver, rinse under cold water and place in a milk bath for 4 hours. Remove from milk bath and pat dry. Place liver in food processor along with all of the seasonings. Flash process until smooth. Add ground buffalo in pieces and flash process – just to incorporate. Cover and refrigerate for 1 hour. Dust hands with panco crumbs and portion meat into 6 burgers, shaping into patties, about 3/4” thick. Dust both sides of patties with panco crumbs. On stovetop in heavy pan over medium heat, heat oil. Add burgers and cook for 2 minutes on each side. Wine Pairing Valley of the Moon, 2007 Cabernet Sauvignon, Glen Ellen, Sonoma County, CA The sweet richness of the added liver to this burger requires a full robust wine. I couldn’t resist choosing a “Jack London” stomping ground cabernet as an accompaniment!
Steak & Potato Salad
The quality of meat is not always visible from the outside; often you just have to try it. If people are reluctant to improve the quality of what they consume, but are willing to spend $10.00, I encourage them to do the egg test. Buy the cheapest eggs you can and buy the best eggs you can. Crack one of each open and see the difference. One will be pale yellow, and the other should be orange and firm, an obvious difference. Now apply the unseen to your meat. My great nephew & niece live 7 miles from us. And as a way to show them responsibility and to start their college fund, their parents bought them chickens. I have always tried to buy the best eggs I could find from our grocery or co-op. Many of the labels say cage free, organic, and vegetarian fed, and they have always been better then the alternative. Our new source of eggs do not have a fancy label or proclaim any message, they are simply farm fresh and we know the farmer! And, they have proven to be even better yet. Unbelievably better! The yolk is a mountain of bright orange, and the taste is amazing. This month’s recipe is a combination of delicious bison and the best eggs you can buy, for a beautifully delicious summer salad. Enjoy!
Buffalo Roast Preparations
Wild Idea Hanging Tender The Hanging Tenderloin is also known as the “Mock Tender”, as it is shaped similarly and is very tender and flavorful. It is located next to the liver, so the flavor is even richer and sweeter. The texture is somewhere in between steak and liver, which creates quicker, grilling time. I either grill the hanging tender whole, or cut into steaks. There is a piece of sinew that runs the length of the tenderloin, I usually leave that in, but it could be removed if you wish. By removing the sinew you will end up with pieces of meat, which works great for kabobs. Wild Idea Sirloin Tip and Top Round Roasts: I use two methods for cooking the Top Round & Sirloin Tip Roasts; one is marinating and cooking at higher temperature for a shorter period of time; and the other is low & slow. Both of these roasts work well for grilling or roasting. Method 1 – Marinated Fast Cooking Roast Pierce the roast with a fine-tined fork. Place in marinade of your choice & let rest 1 hr. at room temperature before refrigerating Refrigerate up to 48 hours Remove from marinade, pat dry & rub with seasonings. Let rest at room temperature 2 hours before grilling or roasting. For grilling: Sear all sides of roast over hot coals or medium high gas flame, (about four turns at 5 minutes each). Move roast to medium heat and cover grill. Continue grilling, for 20+ minutes, turning once for medium rare. Internal temperature should read 145*. For roasting: Sear all sides of roast in heavy deep pan on medium high burner, turning as above. Place roast in 375* oven & continue to cook for 30 minutes, or till internal temperature reads 145*. Let rest for 10 minutes before slicing. Cut on the bias into thin slices. Method 2 – Slow Cooking Roast Rub roast with olive oil & season as desired. Let rest at room temperature for 1 hr. In heavy roasting pan on stove top sear roast on all sides over med. high heat. Remove roast add coarsely chopped onions & celery & sauté for 2 minutes. Deglaze pan with ½ cup water or wine Remove from burner & place roast back in pan on top of vegetables Place internal meat thermometer in the center of the roast Place in pre-heated oven @ 175* and roast until internal temperature reads 140* – about 3 hrs. This should produce a medium rare roast. Wild Idea Chuck Roast For best results I braise the Chuck Roast, this produces a tender, flavorful roast. Rub roast with olive oil, salt & pepper. Sear in a hot Dutch oven, in oven at 475* or on medium high heat on stove top (about 3 minutes each side turning 4 times). Remove roast and add coarsely chopped onions, sauté for 5 minutes. Place roast back in pan, add chopped garlic & braising liquid (beer or apple cider works great & makes a wonderful gravy), place in hot oven 475* for 10 min. Reduce oven temperature to 325*, cover and continue braising for 3 hrs. Turn once during braising time. Remove from heat let rest for 20 minutes. Remove roast and slice into thick slabs, or pull apart in pieces. Wild Idea Brisket Once tried, this will become a favorite. The meat is so tender, flavorful and juicy. This makes fabulous BBQ, or shredded for sandwiches & enchiladas. Place heavy deep roasting pan rubbed with olive oil in 475* hot oven till heated Rub Brisket with olive oil, salt & pepper, and place …
Curry Masala Bison Stuffed Peppers
After a delicious holiday filled with O’Brien Nog, Christmas cookies and homemade candies, it is time to once again go “on the wagon”. I have put myself on every wagon possible in an attempt to shed those extra holiday pounds, before they become permanent. Creating tasty, healthy meals is the best way to feel like you’re not sacrificing. The below recipe uses a lot of herbs, and is one way to turn ordinary into special. Enjoy! Jill
Buffalo Roulade Florentine
The recipe below takes a little more effort in preparing, but it can all be done ahead. The results are not only delicious, but the colorful pinwheel design makes for a beautiful plate individually or on a buffet table. Wishing you a delicious holiday! Jill
Savory Buffalo Sausage Stuffing
My mother’s recipe for our traditional, holiday stuffing, but improved with Wild idea’s Buffalo Chorizo Sausage. If a little splice is not for you, try it with Wild Idea’s Breakfast Sausage. Cheers! 2 – Tablespoons Butter 2 – Tablespoons Olive Oil 1 – 1 lb. Buffalo Chorizo Sausage 1 – Onion, diced 3 – Stalks Celery, sliced 2 – Teaspoons Dried Sage 2 – Teaspoons Dried Thyme 1 – Teaspoon Ground Fennel 1 – Teaspoon Salt 1 – Tablespoon Pepper 1 – 16oz. bag Herb Seasoned Stuffing 2 – Cups Organic Chicken Stock 1.) In heavy skillet over medium high heat, heat butter and olive oil. 2.) Crumble in Chorizo Sausage; add onion, celery and all of the dried seasonings. Sauté for 8 minutes. 3.) Add herbed stuffing and stir to incorporate. 4.) Slowly add you stock. Mixture should be moist and hold together. 5.) Transfer stuffing to a buttered casserole dish and bake in pre-heated oven for 45 minutes. Delicious with turkey, buffalo or just by itself! Wine Pairing: Beaujolais Nouveau 2009 – Burgundy Region, France. Made from the Gamay grapes, and produced to celebrate the end of the harvest. This new wine was made to drink right away. Look for its arrival the 3rd week of November.
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.
Bison Steaks with Chimichurri Sauce
Serves 4 – Chimichurri Ingredients: 1 cup fresh parsley, coarsely chopped ½ tablespoon oregano ½ tablespoon black pepper ½ tablespoon chili flake ½ teaspoon salt 2 tablespoons garlic 1 teaspoon lemon juice 1/3 cup white wine vinegar 1/3 cup olive oil 1.) Place all ingredients in blender and puree. 2.) Divide Chimichurri sauce, place half in a zip lock bag and reserve the other half to pass with steaks. Serve sauce at room temperature. Bison Steaks: 4- 10oz. bison steaks 1 teaspoon olive oil ½ teaspoon salt 1 teaspoon pepper 1.) Place bison steaks in half of the above Chimichurri sauce, and marinate for 4 to 24 hours. Rest at room temperature 2 hours before cooking. 2.) Remove steaks from marinade and pat dry, discarding marinade. 3.) Rub steaks with olive oil, salt and pepper. 4.) Preheat grill to high heat, and grill steaks for 3 minutes each side for medium rare. Increase cooking time for desired doneness. 5.) Remove steaks from grill. Serve with boiled new potatoes and pass with remaining Chimichurri sauce. Wine Pairing: WA State, Columbian Valley – Chateau St. Michelle, Orphelin – 2005 This is a Rhone style blend, made from 10 varietals, producing a smooth luscious wine. Heavy enough to stand up to a juicy flavorful steak, but without overwhelming the food.
The O’Brien Rueben Sandwich
An Irish toast to go with this month’s not so Irish recipe: May your glass be ever full. May the roof over your head be always strong. And may you be in heaven, half an hour before the devil knows you’re dead.
Buffalo Gumbo Prairie Style
Buffalo Gumbo (serves 12) My prairie-ized, healthier version of this southern favorite dish, without missing the flavor! Enjoy! Ingredients: 1 2 pound package Buffalo Stew Meat ½ cup olive oil 1 tablespoon black pepper 1 tablespoon salt 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon paprika 1 teaspoon cayenne 1 teaspoon oregano 1 teaspoon thyme 1 onion, diced 1 14 ounce package Buffalo Andouille Sausage, sliced 1 red pepper, diced 4 celery stalks, diced 1 clove garlic, chopped ½ cup flour 2 quarts chicken stock 24 Shrimp, peeled and de-viened ¾ lb. frozen okra, or fresh if available 1.) Remove stew meat from package, place in colander, rinse and drain completely. Pat dry with a paper towel. 2.) In heavy stock pot over medium high flame, heat 2 tablespoons oil. 3.) Add stew meat and dry seasonings, and sauté until lightly browned. 4.) Remove stew meat from stock pot and set aside. 5.) Add 1 tablespoon of olive oil, and sliced Wild Idea Buffalo Andouille Sausage. 6.) Add onion, red pepper, celery and garlic and sauté until tender. 7.) Remove Andouille and vegetables from stock pot and set aside. 8.) Add the remaining ¼ cup olive oil to the stock pot and heat. 9.) Whisk flour into the oil and continue to whisk for 20 minutes or until roux is dark brown. 10.) Add stew meat, vegetables and their juices back to the pan, stirring to incorporate. 11.) Add 2 quarts chicken stock and bring to boil. 12.) Cover stock pot, reduce heat to low, and simmer for 1 hour. 13.) Remove from heat, cool and refrigerate. 14.) Before reheating, remove the oil that has formed on the top. 15.) Over medium high heat, reheat gumbo, stirring occasionally. 16.) Let gumbo simmer on medium heat for 1/2 hour. 17.) Increase heat to medium high. Add shrimp and frozen okra and cook for 10 minutes. 18.) Serve gumbo around a scoop of rice in a shallow bowl., and accompany with warm crusty bread. Wine Pairing: O Seduction – 2005, Red Wine, from O’Brien Estate Winery – Napa Valley It’s not just the name that makes it a favorite at our house! This is a cabernet based Bordeaux style wine that offers the deep richness for true cab lovers, but a smooth silky roundness for the softer palate. It has been described as a luscious French kiss – that will leave you wanting more.
Bison and Bulgur Wheat Cakes with Citrus Butter-Nut Squash and Black Bean Gravy
Resolution 2009! Each year at this time I renew my commitment to take care of myself. My vow renewal includes, eating right, exercise religiously, and drinking more water. How dreadfully boring is that? I clearly needed more motivation …soooo, to spice things up a bit, I’ve taken up snow skiing and my Pilates machine should be here in about a week. (I hope I get it out of the box before June.) In addition to spicing up my exercise regime, I’m spicing up my recipes too, by infusing them with ethnic flavors from around the world. This months recipe is inspired by my Sierran heritage, a modification of my families Kibbeh recipe and is also included in our “January Resolution 2009 Special”. Cheers to a Healthy, Happy New Year! Enjoy – Jill
Bison and Bulgur Wheat Cakes
Serves 8 or 16 starter courses Ingredients: ½ cup bulgur wheat ½ cup warm water 1 small onion, chopped 1 teaspoon salt 2 teaspoon black pepper 1 teaspoon cumin 1 teaspoon allspice ½ teaspoon cinnamon 1 pound ground bison 4 tablespoons olive oil 2 tablespoon fresh parsley, chopped + additional sprigs for garnish 1.) Place bulgur wheat and warm water in bowl, cover and let soften. About 1 hour. 2.) In food processor add onion and seasonings and mix. 3.) Add bison and process, adding 2 tablespoons of oil as it is processing. 4.) Add bulgur and mix in thoroughly. 5.) Add parsley and pulse process. 6.) Remove mixture and form into cakes. 7.) In sauté pan over medium heat, heat 1 tablespoon of oil and place half of the cakes in the pan. Cook for 2 minutes each side. Remove, and place on paper towel. Add the remaining tablespoon of oil and cook the second batch. 8.) Serve the bison cakes on citrus butternut squash, drizzle with black bean gravy and garnish with parsley sprig. Citrus Butter-Nut Squash Serves 6 Ingredients: 1 Butter Nut Squash, halved and seeded ½ cup water 3 tablespoons basil olive oil ¼ cup orange juice concentrate 2 teaspoons salt 1 tablespoon black pepper ½ teaspoon cayenne 1.) In 375* preheated oven, pour water in baking pan and place squash skin side down in pan. 2.) Bake for 1 hour. 3.) Remove squash from skin and place in mixing bowl. 4.) Add remaining ingredients and mix well. 5.) Reheat in microwave. Black Bean Gravy Ingredients: 1 15 ounce can black beans 1 5 ounce can crushed tomatillos 1 teaspoon salt 1 teaspoon black pepper 1 tablespoon lime juice 1.) In food processor mix all gravy ingredients and puree. This can be made ahead. 2.) When ready to use, heat gravy in a saucepan over low heat on stove. Gravy will darken as it heats. Wine Pairing: Seghesio – Sonoma County 2007, Zinfandel Fruit and berry aroma’s with a hint of spice. A nice balance of juicy fruits and integrated tannins give this wine a silky smooth finish.
Bison and Eggplant Parmesan Casserole
I have a new respect for eggplant… all it needed was a little boost of bison. Our recipe this month is easy to prepare and is a great make ahead meal for a casual holiday party or family dinner. I hope this becomes a favorite in your recipe box. Happy Cooking and Happy Holidays.