Tomatoes are the STAR produce item in our garden, and oh how we love them! They are a true celebration of our gardening efforts, and plucking them off the vine and into your mouth is like eating a burst of sweet sunshine. Grandson Lincoln has developed a taste for them too, and has quickly picked up our off the vine habits, popping his little mouth full until the juice is running down his chin. He is learning another lesson on “where food comes from”. With a pretty good crop this year – that continues to produce, we have enjoyed them in a variety of ways. Here are some ideas that you might want to try too. 1) Wild Idea sirloin Steaks, grilled and sliced with heirloom tomatoes, drizzled with basil olive oil, balsamic syrup, a sprinkle of finishing salt and cracked pepper. 2) Invite guests out to the garden for a little off the vine forging. Bring a long a plate of fresh sliced mozzarella, drizzled with pesto and garnished with fresh basil leaves, for an in the garden, finger food Caprese Salad. *Napkins needed, as it’s a bit messy, but super fun! 3) The must make/have, BUFFALO BACON, Lettuce & Tomato Sandwich! Order your Buffalo Bacon before the tomato season is behind us! 4) Or, try my new recipe for Bloody Mary Steak Salad! Recipe can be found here: http://wildideabuffalo.com/2015/bloody-mary-steak-salad/ Happy harvesting!
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
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 …
Bison Tenderloin Steaks at the White House
Because South Dakota bison steaks were the center of the plate for the 2013 Inaugural Luncheon, I was asked by a local newspaper to re-create the Bison portion of the menu. After reviewing the menu and the recipes, I decided to give the whole menu a try. Below are 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 allow to rest for 5 minutes prior to serving. Wild Huckleberry Reduction I made my own demi glace, used blueberries instead of huckleberries (very close to the same), but otherwise followed the recipe. The recipe states to use the blueberries when cooking and when finishing, I used them when cooking, but would add a few at the end for presentation. In making other like fruit sauces, I have found that tarter fruits such as chokecherries or plums, complement the grassiness of the meat a bit better, allowing the real meat flavor to shine through. I would also omit finishing the sauce with butter and chocolate. Although the sauce was very good, I might save it for a fuller bodied roast or cut. Ingredients 4 ounces veal demi glace, can be purchased at gourmet markets or online 1 cup huckleberries, fresh (when in season) or frozen 1 teaspoon bitter chocolate 1/2 tablespoon butter 2 cups port wine 1 cup mirepoix, (medium dice of carrot, celery, onion and leek) 1/2 tablespoon extra virgin olive oil Preparation In a heavy sauce pot, sauté mirepoix for 8 minutes on med heat. Add the port wine, 1 cup of the huckleberries and demi glace allowing this to reduce by half. Strain through a sieve and return to a clean sauce pot. Prior to serving bring sauce to simmer and add the chocolate, huckleberries and butter. Serve Pureed Butternut Squash This dish turned out very nicely. I followed per instructions and seasoned with a little more salt and a squeeze of lemon juice to …
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
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!
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
Red, White & Blue
Attending the Senate hearing on the purposed Indian Creek Wilderness area, gave us a real look at how our government works. Although not quite as flashy as television makes it appear, it was still very interesting. We listened to 3 proposed bills, for 3 different states. There were a handful of Senators that appeared and disappeared. Perhaps the Senate Energy and Natural Resources Subcommittee on Public Lands and Forests isn’t a priority for some senators? Most senators probably had more important things to do, like working out the proposed finance bill, or grilling the new Supreme Court justice nominee. Wouldn’t you rather grill a buffalo steak? In celebration of our great democracy, I am going to share with you my secret recipe for Red, White & Blue. Although it does not contain buffalo, it makes a great side dish for grilled bison steaks. Enjoy!
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.