My mother recently sent me an idea for a Bloody Mary Steak Salad, which looked and sounded delicious. There are many renditions of this concoction, and below is my take on this fun recipe. Adjust seasonings to your liking to create your own or incorporate pickled asparagus and green beans for additional taste and color! Ingredients for Steak: *Serves 4 2 – 14 ounce Wild Idea Buffalo Flank Steaks 1 – 6 ounce can spicy V-8 juice *If you don’t like as much spice, use plain V-8. 1 – tablespoon salt 1 – tablespoon brown sugar 2 – teaspoons paprika Ingredients for Salad: 1 – small red onion, diced 1 – cucumber, partially peeled (I use a alternating striping method) & chopped 3 – stalks celery hearts, chopped 2 – pints cherry, grape or pear tomatoes, halved or, 3 tomatoes, coarse chopped 8 – large pimento stuffed olives, sliced, reserve 2 tablespoons of the olive juice 4 – tablespoons rice vinegar 1 – tablespoon horseradish 2 – teaspoons Worcestershire 1 – slosh hot sauce, or to your liking ½ – teaspoon celery seeds, lightly crushed ¼ – cup olive oil fresh lime wedges sea salt & fresh cracked pepper Preparation: 1) For steak preparation, rinse steaks and pat dry with paper towels. Place steaks on cutting board and remove any exterior fat or sinew (there will be very little of this). Using a fine tined fork, pierce steaks on both sides at an angle. Place steaks and V-8 juice in a large plastic bag or covered glass dish. Marinate steaks at room temperature for two hours, refrigerate and marinate for an additional 22 hours. Remove steaks from juice, shaking off excess, and blot with a paper towel. Mix, salt, brown sugar, and paprika together and rub into bison flank steaks. Cover and let rest at room temperature for two to four hours before grilling. 2) While steaks are resting before cooking, prepare salad ingredients. Place diced red onion and chopped cucumber in a bowl and toss with two tablespoons of the vinegar and a pinch of salt & pepper. Let rest to slightly pickle for a minimum of two hours. 3) Add remaining vegetables to the onion/cucumber mix and toss. 4) Wisk together the remaining vinegar, with olive juice, horseradish, Worcestershire, hot sauce, celery seed, and olive oil. Pour half of the dressing into the vegetables and toss. Reserve remaining dressing for serving. 5) Pre-heat grill to 500°, insuring that grill grates are clean. Oil grill grates with before grilling with high heat oil or grill spray. Place flank steaks over hottest heat and grill for one minute each side, closing grill lid during cooking. Remove steaks from grill, place on a cutting board, and cover allowing to rest for 5 minutes before cutting. This will give you a medium rare outcome. 6) On 4 plates or platter, arrange tomato salad. Slice steaks on the bias and place on the tomatoes. Drizzle with additional dressing and finish with a squeeze of fresh lime, another pinch of sea salt, and a couple grinds of cracked black pepper. Serve with icy cold vodka with a squeeze of lime and a splash of chilled tonic.
Top Sirloins with Champagne Grape Conserve & Blue Cheese
Champagne grapes are juicy, flavorful and seedless. They are also adorable, which always helps in making a pretty presentation. The sweetness of the grapes with the savory addition of onion and rosemary is a terrific topping for Wild Idea’s rich, grassy Top Sirloin Steaks. *This time of year champagne grapes are available in most groceries, but if unavailable, cherries would make a great substitute. Ingredients for Steaks: 4 – 5 ounce Wild Idea Top Sirloins (or any prime Wild Idea Steak) 2 – tablespoons olive oil 2 –teaspoons kosher or sea salt 2 – teaspoons black pepper Ingredients for Sauce: *Sauce will make enough for 4 steaks. 1 – tablespoon butter ¼ – cup onion, minced 1 – cup champagne grapes ¼ – teaspoon each salt & pepper 2 – teaspoons sugar ½ – teaspoon, fresh rosemary, finely chopped 2 – ounces blue cheese, crumbled Preparation: 1) Rinse steaks and pat dry. Mix olive oil, salt, and pepper together and rub into steaks. Cover with saran wrap and let rest for two hours before grilling. 2) For sauce, melt butter in a small saucepan, over medium high heat. Add onions, salt and pepper and sauté for 5 minutes, stirring occassionally. 3) Add ¾ of the grapes and heat through. Then lightly smash with potato masher to release juices. 4) Stir in sugar, and reduce heat to low and simmer until juices have reduced to half. 5) Add remaining grapes and stir in to incorporate. Heat through. 6) Remove sauce from heat and stir in rosemary. *Can be made ahead and reheated. 7) Preheat grill to 500°. Grill steaks for 2 minutes on each side, closing grill lid during grilling. Remove from heat, cover and allow to rest for 5 minutes. 8) Plate steaks and top with equal portions of grape conserve and sprinkle with blue cheese. Garnish with fresh grapes and fresh rosemary.
Vietnamese Bison Steak Salad
A fabulous combination of ingredients! Feel free to use any vegetables of your choice. Not only is it tasty and beautiful, but it’s healthy too! *Optional: Rice Noodles may also be added to this salad. Prepare as directed and place the noodles in the center of the plate. (serves 4) Dressing Ingredients: 1 – cup fresh cilantro, lightly packed 2 – cloves of garlic, about 1 tablespoon 1 – jalapeno pepper, coarse chopped ¼ – cup pure cane sugar ¾ – cup fresh lemon juice, warmed ½ – cup Asian fish sauce ¼ cup sesame oil Preparation: 1) In a blender, purée the cilantro, garlic, sugar, and lemon juice. 2) While the motor is still running, add the remaining ingredients. Set aside or refrigerate the dressing until needed. Salad Ingredients: 1 – 1 pound Wild Idea Buffalo Steak Strips 1 – tablespoon olive oil ½ – small red cabbage, finely julienned ½ – red onion, finely julienned 2 – carrots, finely julienned or use peeler for ribbon effect 1 – yellow bell pepper, finely julienned or zucchini ribbons ½ – cucumber, diced ½ – cup fresh mint, julienned ½ – cup fresh basil, julienned Preparation: 1) Rinse the Wild Idea bison steak strips and pat them dry. Place them in a glass dish and drizzle with 1/2 cup of the dressing. Marinade for 2 to 4 hours. 2) Place red cabbage in a bowl and sprinkle with a little salt. Squeeze cabbage to tenderize. Add the red onion and toss together. 3) Mix cucumber, mint, and basil together. Add ¼ cup of dressing to the cucumber mixture and set aside to marinade. 4) Arrange julienned or ribbon vegetables on 4 plates. 5) Remove the bison steaks from the marinade, shacking off the excess. 6) Over high heat, heat the olive oil and sauté the bison strips for about 4 minutes, tossing to turn occasionally 7) Place the seared steaks on top of the julienned vegetables, drizzle with desired amount of dressing, and sprinkle with the cucumber mixture.
Mesquite Grilled Buffalo Tenderloin Steaks
Mesquite Grilled Tenderloin Steaks with Mushroom Compote Life gets busy, and at the end of the day when grilling, I’m a go to, gas grill, kind of a girl. Using mesquite or other hard wood takes a little more time and although not difficult, it is a labor of love. The extra aromatic flavor and elegant smokiness this gives the meat is a special treat, but it’s that – a special treat. As the saying goes, Too much of a good thing, is too much of a good thing”. Mesquite coals, would work for any steak or burger, adjusting time based on thickness or size of cut. Ingredients For Fire: Weber Grill 10 pounds mesquite wood Kindling; pine cones and/or wood shavings Paper Preparation: Open the lower vents of the grill located in the bottom of the grill. Bunch the paper, and place on the lower rack of the grill, top with the kindling, and a few smaller pieces of the mesquite, in a sort of teepee fashion. Light the paper and allow the fire to get going. You may need to blow on the fire a bit to get the mesquite to take. Add 3 to 4 larger pieces to the fire, stacked so air can move in between the wood. When the fire starts to burn down, push the burned wood around and add more wood. Continue repeating this process until you have a nice hot bed of white coals that are still licked with a bit of fire. I added wood four times to achieve this and it took about two hours. Your grill is now ready. Place the top rack of the grill as low and as close to the coals as possible. Ingredients For Steaks: 4 – 8oz. Tenderloin Steaks 2 – tablespoons olive oil 2 – teaspoons black pepper 1 – teaspoon sea salt 1 – teaspoon garlic powder 1 – teaspoon onion powder Preparation: 1) Remove the thawed steaks form package, rinse under cold water and pat dry with paper towels. 2) In a small glass dish or backing pan, mix the olive oil and seasonings. 3) Add steaks to the pan and roll around into the seasoned olive oil. Cover the steaks and allow them to rest at room temperature while you establish your fire. About 2 hours. 4) When your mesquite fire is just right, place the steaks on top of the grill and close grill lid. Grill for 3 minutes then rotate the same side to create a nice grill marking. Cover again and grill for two minutes on the same side, before turning over. Turn steaks, cover and grill for 3 more minutes. 5) Remove steaks from the grill and place them on a plate. Sprinkle a little finishing salt over the steaks and then cover them with a lid or foil and allow them to rest for 3 to 5 minutes. Mushroom Compote Ingredients: ½ – cup sweet yellow onion, finally diced 5 – ounces cremmini mushrooms, finely diced 1 – green onion, green part only, finely minced 1 – tablespoon olive oil 4 – salted tablespoon butter 4 – teaspoon salt ½ – teaspoon black pepper 1 – teaspoon sugar 1 – teaspoon balsamic vinegar Preparation: 1) In a sauté pan over medium high heat, heat olive oil and 1 tablespoon butter. 2) Add the diced onions to the pan and season with salt, pepper, and sugar. …
Cilantro Skirt Steaks with Roasted Corn Relish
Freshly harvested tomatillos from the Wild Idea Buffalo Garden make our Wild Idea Bison Cilantro Marinated Skirt Steaks super delicious! We’ve done the work for you by pre-marinating this flavorful cut – making it a great, go to dinner item when time is tight. Add a quick sauté of Roasted Corn Relish and grilled potatoes and dinner is served! Cilantro Skirt Steaks with Roasted Corn Relish (serves 4) This flavorful dish is a favorite of mine. The clean citrus marinade flavors compliment the grass-fed bison and the fresh garden vegetables make it a real celebration of the season. It’s quick and easy to prepare, and is as pleasing to the eye as the palate. Serve with grilled/baked potatoes for a complete simple supper. *To avoid fine dicing the vegetables for the relish, you can flash process coarse cut vegetables in a food processor. Ingredients: 1 – 1 lb. Wild Idea Buffalo Pre-marinated Skirt Steak 4 – cups Roasted Corn Relish Halved cherry tomatoes Preparation: 1) Allow packaged steak to rest at room temperature for 2 hours. Remove pre-marinated Buffalo Skirt Steak from package and shake off the excess marinade. 2) Preheat gas grill to high heat, or prepare charcoal or wood fire to amber/white coals. 3) Place steak over the hottest area of the grill and grill steak for 1½ minutes on each side, closing grill lid while grilling. 4) Remove steak from grill and place on platter or cutting board and cover with foil. Allow covered steak to rest for a few minutes before slicing. 5) Slice steak on the bias and top with 1 cup of the Roasted Corn Relish. Garnish with halved tomatoes. Pass remaining relish with meal. Roasted Corn Relish Ingredients: 3 – cups fresh corn kernels, about 4 ears of corn 2 – tablespoons olive oil 1 – red onion, diced 1 – red bell pepper, diced 1 – jalapeno pepper, diced 3 – garlic cloves, minced 2 – teaspoons cumin 1 – teaspoon coriander 2 – limes, juiced, about ¼ cup ¼ cup cilantro, chopped 1 – teaspoon salt Preparation: 1) In heavy or cast iron skillet, over high heat, roast corn in seasoned, dry pan, tossing occasionally until lightly blackened, about 4 minutes. 2) Transfer roasted corn into a bowl. 3) Return pan to burner. Add the olive oil and heat. Add the red onion, peppers, cumin and coriander and sauté for 3 minutes, tossing occasionally. 4) Transfer vegetables into the corn dish and add lime juice and chopped cilantro. Toss to incorporate. 5) Season with salt, adjusting to taste. Serve at room temperature, hot or cold. *If you have left over Roasted Corn Relish, serve over other grilled meats or with tortilla chips. BUY CILANTRO SKIRT STEAKS
Jerk Tri-Tip with Orange Glaze and Bulgar Wheat Salad
(serves 4) The Tri-Tip cut is a favorite of chefs. The meat is flavorful and the marinating makes this cut butter knife tender. The natural nuttiness of Bulgur Wheat salad makes for a nice accompaniment. *Other steak cuts would work for this dish too, such as Wild Idea Flank Steaks, Flat Irons or Sirloins. Steak, Marinade & Glaze: Ingredients: 1 – 1 lb. Wild Idea Buffalo Tri-Tip Roast 3/4 – cup pineapple juice 2 – tablespoons soy 2 – cloves garlic 2 – tablespoons brown sugar 2 – tablespoon jerk seasoning, see below OR store-bought spice can be used as substitute. ¼ – cup orange marmalade Preparation: 1. Prepare Jerk seasonings, and store in a container until needed. *Spice mix will keep for months. Rinse Tri-Tip and pat dry. Place roast in a plastic bag or glass dish. In a blender, mix pineapple juice, soy sauce, garlic, brown sugar and jerk seasoning together, and flash process. Pour half of the marinade over the steak, and massage into the steak. Cover and rest for 2 to 8 hours. Set aside or refrigerate remaining marinade for glaze until ready to use. Preheat oven to 450°. In a cast iron or heavy ovenproof skillet, over medium high heat, heat the pan. Shake excess marinade off roast and place in hot pan. Rotate roast four times, searing each turn for one minute. Place seared roast in preheated oven and roast for 6 minutes. Remove roast from oven and place on a cutting board, cover with foil and rest for 5 minutes before cutting. While roast is cooking, place remaining marinade in a saucepan and bring to a boil. Reduce heat medium low and allow sauce to thicken slightly. Whisk in orange marmalade and again bring to a boil, stirring occassionally. Reduce heat to low, until ready to serve. Slice steak, serve with bulgur wheat salad and drizzle with orange glaze. Jerk Seasoning Ingredients: 6 ½ tsp. Onion Powder 3 ½ tsp. Salt 2 tsp. Brown Sugar ¾ tsp. Nutmeg ¾ tsp. Crushed Red Pepper ¾ tsp. Ginger ¾ tsp. Cayenne Pepper ½ tsp. Black Pepper ½ tsp. anise ½ tsp. Cinnamon Preparation: Mix all ingredients together and incorporate thoroughly. Store in a container or plastic bag. Bulgur Wheat Salad Ingredients: ½ – cup bulgur wheat ½ – cup water 1 – tablespoon olive oil ½ – of two colored bell peppers, finely diced 2 – green onions, finely slivered 2 – tablespoons cilantro, finely diced Preparation: Place bulgur wheat and water in bowl, cover and let rest for 1 hour. In pan over medium high heat, heat oil and sauté vegetables for 3 minutes. Add softened bulgur wheat to vegetables and toss together to mix and heat. Set aside, until ready to serve. Can be made ahead and flash reheated or served at room temperature.
Bring on the Joy & Buffalo Wellington
December is our busiest month at Wild Idea Buffalo Company, as we are privileged to assist many of you with your holiday gift giving. Of course we always appreciate the business, but it’s more than that, it’s hearing from you. Many of you we know by name and it’s a joy when your call’s or e-mail’s come in. They are often announced with enthusiasm: “Tom J. just ordered, and says to say hello!”, “Pam B. is sending her whole family buffalo gifts and sends all her best!”, “Angela A. is preparing a buffalo feast for her neighbors and friends, and hopes we are doing well!”, and so on. The energy continues into the shipping department, with each of us rotating to assist. Clad in our down jackets and ridiculously fun winter hats, we plunge into the freezer retrieving the various buffalo cuts to fill each order. We carefully place and tuck the cuts into the box, enclosing recipes and gift cards. When the delicious box is complete, one of us usually says, “I wish someone would send me a box like this”. Followed by, “Well if they don’t, I’ll sell you one”. This is followed by laughter. This continues daily until the final pre-holiday shipment goes out. Before we depart, we have a toast of good cheer, then each employee takes one last trip into the freezer, fills a box with buffalo meat, buttons it up with love and delivers it to a family in need. Each box containing gifts that keep giving by nourishing the body and the soul. More joy! This month’s recipe is my rendition of a classic favorite. A dish that is not only special in taste, but the presentation is a present in itself. A gift worthy of sharing, that will hopefully create a found memory to be savored for years to come. Whether you are preparing a meal to share with family and friends, or sending holiday gifts of sustainable great taste, we hope you know how very much we appreciate each and everyone of you. Wishing you all a Delicious, Happy Holiday! Jill 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 the 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 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. …
Grilled Buffalo Steaks
Our meals become pretty simple in the summer. In addition to what we eat, how we eat is minimized too. Frequently dinner consist of a grilled buffalo cut, and grilled vegetables on salad greens. The complete meal is served on the cutting board that the vegetables were prepped on. Other than cutting the steak, silverware is optional. Somehow the food just tastes better, you’ll just have to try it. Below is my simple way of “how to grill a steak”. Although this may be easy for many of you, it is a question that I get a lot. I hope it is helpful. Enjoy! Jill Rinse Wild Idea Bison steaks, and pat dry with a paper towel. Drizzle olive oil on steak and season generously with salt & pepper. Loosely cover and let steak rest at room temperature for 2 hours. For Gas Grill: Insure grill grids are clean. Turn all burners on high and close grill cover. Allow gas grill heat to come to 550*. Place steak on grill, close lid and cook for 3 minutes. Turn steak and cook for an additional 2.5 minutes, for medium rare. Remove steak from grill and place on serving plate and cover for 5 minutes. Serve grilled steaks with grilled vegetables, salad greens and bread. Vegetables can be added to grill at the same time as the steak, turn as above. Simply delicious! Wine Pairing: We have the great pleasure of meeting so many great people through WIB. One of our clients, just so happens to be a wine distributor, specializing in French wines from the Madiran & Gaillac Regions. These varietals are not too heavy, with just the right amount of fruitiness, balanced tannins and earthiness. They are also high in “resveratrol” properties! Here are two that compliment buffalo nicely: Madiran, Vieilles Vignes, Chateau Laffitte – Teston 2005 & Domaine de Labarthe – Gaillac 2006
Grilled Buffalo Steak & Potato Salad
Grilled Buffalo Steak, Green Bean & Potato Salad Serves 4 to 6 Ingredients: 2 lbs. Wild Idea Buffalo Steak, marinated, grilled & sliced 2 small or fingerling potatoes per person, boiled until tender, halved or quartered 12oz. Green Beans, steamed till al dente ½ cup Cherry Tomatoes, halved Instructions: Arrange red potatoes, green beans & sliced buffalo steak on plates and drizzle with Rosemary Dijon Lemon Dressing. Serve with crusty Bread. *Optional, to serve warm, add 1 tablespoon of olive oil to skillet over medium high heat. Add potatoes and pan fry until lightly browned. Lightly salt and pepper. *This salad is as pretty as it is delicious, can be served warm or cold and is perfect for anytime of year. Also, asparagus could be substituted for the green beans. Enjoy. Rosemary, Dijon, and Lemon Marinade A delicious marinade for Bison Steaks and Roasts Ingredients: 1 tablespoon Dijon mustard 2 cloves garlic, chopped (1 Tb.) 1½ tablespoon fresh rosemary, chopped fine ½ teaspoon sea salt 2 teaspoons black pepper 1 teaspoon sugar 1/3 cup lemon juice 1/3 cup olive oil Instructions: Mix ingredients in blender in order of list, adding olive oil in a slow steady stream while motor is running. *This can be used as a salad dressing too.The warm temperatures and the lack of precipitation have us all a bit worried. But Mother Nature provided a nice little shower, just in time for the arrival of our first baby buffalo!
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!
Bison Carpetbag Steaks
Carpetbag Steaks (serves 4) Bison steaks stuffed with oysters, in a light Cajun cream Sauce, are sinfully delicious. Tenderloin or New York steaks work well for this dish. For Steaks: 4 Buffalo Steaks, rinsed and patted dry 1 tablespoon olive oil ½ teaspoon salt ½ teaspoon pepper 3 tablespoons unsalted butter 8 fresh oysters, shucked and coarsely chopped 2 tablespoons fresh squeezed lemon 2 tablespoons shallots, minced ½ teaspoon Tabasco sauce ½ cup parmesan, grated ½ cup dry bread crumbs 2 tablespoons fresh parsley, chopped For Cajun Cream Sauce 1 tablespoon butter 2 teaspoons Cajun seasonings + to taste 1 tablespoon fresh lemon juice ½ cup cream Cajun Seasoning: 4 teaspoons paprika 1 teaspoon each: cayenne, black pepper, salt, onion powder, garlic powder, and thyme Mix together and set aside. Keep remaining in sealed container. Prep steaks as above. Make a slit in center of the steak creating a pocket. Rub steaks with olive oil, salt and pepper. Allow to rest at room temperature for 2 hours. Place oysters and lemon juice in bowl and let set for ½ hour. Melt 2 tablespoons of butter in sauté pan over medium high heat. Add shallots, drained prepped oysters and hot sauce. Sauté for 4 minutes. Add parmesan cheese and fold in to incorporate, allowing to slightly melt. Remove from heat, add bread crumbs and parsley. Stir to incorporate and season with salt and pepper to taste. Stuff pocket of steaks with warm oyster stuffing. In heavy skillet over medium high heat, melt 1 tablespoon unsalted butter. Sear each side of steaks 2 minutes for 5 oz. or 3 minutes for 8 to 10 oz. steaks. Remove and cover with foil. In same pan add 1 tablespoon butter, 1 tablespoon lemon juice and 1 tablespoon Cajun seasonings. Stir to incorporate. Quickly whisk in cream and bring to full heat. Serve steaks atop dirty rice and drizzle all with Cajun cream sauce. Recipe for dirty rice included with purchase. Wine Pairing: A Bordeaux or Pinot would complement nicely.
Carpetbag Steaks
On our recent trip to the east coast Dan and I found ourselves on an oyster binge. Meandering up the coast from New Haven to Boston we sampled them at every stop. We ate them in stew, Rockefeller style, but mostly we slurped them down raw. They say that oysters are an aphrodisiac (which we did not experience), and that they are good for you. M.F.K. Fisher writes in “Consider the Oyster” that oysters are healthful and nourishing. That they keep you fit, have fuel value, aid to your intellect and will prevent a goiter. More oysters – please! Our oyster fest got me talking about a dish I used to prepare occasionally, called the Carpetbag Steak, which is a steak stuffed with oysters. “You should try that with buffalo”, Dan said, as Mignonette juice ran from his mouth. I dabbed his face with a napkin and replied, “Good idea”. It turned out better then I remembered which I attribute to the rich but clean taste of the buffalo meat. It was delicious and deserving of a celebration. Perhaps a dinner invitation for special friends – what a wonderful gift idea! Warmest holiday wishes to you all. Cheers! Jill
Summer Finger Food & Grilled Buffalo Steak
Our meals become pretty simple this time of year. In addition to what we eat, how we eat is minimized too. Frequently dinner consist of a grilled buffalo cut, and grilled vegetables on salad greens. The complete meal is served on the cutting board that the vegetables were prepped on. Other than cutting the steak, silverware is optional. Somehow the food just tastes better, you’ll just have to try it. Below is my simple way of “how to grill a steak”. Although this may be easy for many of you, it is a question that I get a lot. I hope it is helpful. Enjoy! Jill
Steak & Green Beans
A couple of weeks ago Dan & I drove across the state to the community where I grew up to attend my late fathers side of the family annual reunion. My sister Teresa and her husband Greg hosted the event on their farm. It was well attended with ages ranging from 3 to 93. It was a “pot luck” meal, which meant we would be enjoying a lot of old familiar dishes. The casseroles, salads, and desserts were strung out on long tables. How do you choose when so much goodness is in front of you? There were the obvious homemade choices of, cousin Joan’s Lefsa, Aunt Evelyn’s Cake Doughnuts, Aunt Delores’s Meringue Pies, sister Teresa’s Rhubarb Crisp, and of course Jello Salad. The next day after our sugar binge, we gathered fresh vegetables from their abundant garden and made a favorite dish from our childhood, our mother’s “Steak & Greens Beans”. It turned out better then ever. Maybe it was all the fresh ingredients, mixed in with a whole lot of laughter & love. 4 – 6 oz. Buffalo Steaks (Stew Meat, or Steak Strips ) 1 – Tb. olive oil 1 – tsp. salt 1 – Tb. pepper 1 – onion, chopped 2 – cloves garlic, chopped 3 – ripe tomatoes, chopped 2 – Tb. fresh herbs ( basil, oregano & thyme) 1 – cup vegetable stock 4 – potatoes, quartered 2 – handfuls of green beans Pre-heat oven to 350* Rinse steaks or other cuts and pat dry. Rub steaks with half the olive oil and season with salt & pepper. In heavy pot or casserole, over medium high heat, and sear steaks on both sides to brown. Remove & set aside. Add remaining olive oil, onion, & garlic to pan and sauté for 4 minutes. Add the chopped tomatoes, herbs and stock, and bring to full heat. Add potatoes and seared steaks, and push into the tomatoes. Cover and place in a 375* pre-heated oven. Braise for 30 minutes. Add green beans and cover and braise for an additional 15 minutes. Remove from oven and season to taste. Serve with crusty French bread. Delicious! Wine Pairing: We had this with a couple of different Shiraz’s, Penfolds & Wolf Blass, Australia. Both were very good. Full and round with hints of plum & spice, and at an excellent price!
Steak & Green Beans
A favorite dish from my childhood, my mother’s “Steak & Greens Beans”. Made with garden fresh ingredients, makes it better than ever. (serves 4) 4 – 6 oz.Wild Idea Buffalo Steaks or, 1 package Stew Meat, or Steak Strips 1 – Tb. olive oil 1 – tsp. salt 1 – Tb. pepper 1 – onion, chopped 2 – cloves garlic, chopped 3 – ripe tomatoes, chopped 2 – Tb. fresh herbs ( basil, oregano & thyme) 1 – cup vegetable stock 4 – potatoes, quartered 2 – handfuls of green beans Pre-heat oven to 350* Rinse steaks or other cuts and pat dry. Rub steaks with half the olive oil and season with salt & pepper. In heavy pot or casserole, over medium high heat, sear steaks on both sides to brown. Remove & set aside. Add remaining olive oil, onion, bell pepper, & garlic to pan, and sauté for 4 minutes. Add the chopped tomatoes, herbs, and stock, and bring to full heat. Add potatoes and steaks, and push into the tomatoes. Cover and place in a 375* pre-heated oven. Braise meat for 30 minutes. Add green beans, cover and braise for an additional 15 minutes. Remove from oven and season to taste. Serve with crusty French bread. Delicious! Wine Pairing: We had this with a couple of different Shiraz’s, Penfolds & Wolf Blass, Australia. Both were very good. Full and round with hints of plum & spice, and at an excellent price!
Red, White & Blue
A favorite of any who have tried. Serve as a main dish or as a delicious accompaniment to a Wild Idea Buffalo Burger or Steak! Serves 4 as entrée, or 6 as side dish. Ingredients: 8 oz. Penne pasta, cooked to a firm el dente 1 Tb. butter 1 tsp. olive oil ½ onion, diced 2 cloves garlic, minced 4 oz. Portabellini mushrooms, sliced ½ cup sundried tomatoes, julienned 2 cups white wine + ¼ cup heavy cream ¼ cup freshly grated parmesan ½ cup fresh basil, julienned 4 oz. crumbled blue cheese Prepare pasta, rinse under cold water and set aside. In heavy 4 qt. saucepan, over medium high heat, add butter and olive oil. Add onion and sauté until tender. Add garlic and mushrooms and sauté for an additional 3 minutes. Add sundried tomatoes and stir to incorporate. Add white wine and bring to a full boil. Reduce heat and let simmer. Reduce liquid to half. Add cream and parmesan, stirring to incorporate. Increasing heat to bring to full heat. *If sauce becomes to thick add a splash more of wine. Add basil and stir. Divide pasta between 4 plates. Top with 1 oz. each of crumbled blue cheese. Garnish with fresh basil floweret. Makes a great main dish, but also excellent served as a side dish with sliced buffalo roast or grilled buffalo steak. Absolutely delicious! Wine Pairing: 2007, Cupcake Merlot, Central Coast, CA This dark and earthy merlot has subtle hints of cherry and chocolate. Thick on the palate, with a smooth full finish, makes this a wonderful compliment to the rich pasta dish.
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.
Cowboy Steaks with Chimichurri Sauce
This month’s recipe has cowboys in mind, specifically my cowboys. But first a story: Usually this time of year, we are looking for and gathering buffalo out on the national grasslands. It is an event that we look forward to and also fear. It is stressful, exhilarating and always beautiful. Stressful, because you find yourself doing things that if you were not “so in the moment”, you would never do. Things like riding a horse too fast down a steep embankment or, in Dan’s case, getting off his horse as the buffalo are running toward him, in an attempt to turn them (which they usually always do).
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.