Recently, our in-house artisan sausage maker has come up with our latest, Wild Idea Buffalo product, Smoked Italian Sausage with Mozzarella. I was in love at first bite! With the grilling season in full swing, I thought it would make a great topping for a grilled Caesar salad. I modified my traditional Caesar dressing by adding ground fennel, which is fantastic, and added a layer of tomatoes. This will be a favorite ranch, summer, go to recipe! I hope you like it too. Ingredients: 2 servings 2 – Wild Idea Buffalo Smoked Italian Sausages with Mozzarella 1 – Romaine lettuce heart, halves 3 – tablespoon basil olive oil or olive oil 1 – tomato, sliced ¼ – teaspoon each, salt & pepper ½ – cup fennel infused Caesar dressing, recipe below Shaved Parmesan Optional – Toasted croutons Preparation: 1) Pre-heat grill to medium heat, about 350°. 2) Place Romaine halves on a baking sheet or platter and drizzle each with a tablespoon of oil. Season with a little salt and pepper. 3) Place the tomato slices on plates, drizzle with the remaining oil, and sprinkle with a little salt and pepper. 4) Place the sausages on the grill, and grill for two minutes with the grill lid closed. 5) Add the Romaine halves and turn the sausages, close the grill lid and grill for another 2 minutes. Turn the Romaine hearts, rotate sausages, and grill for 2 more minutes. 6) Remove sausages and Romaine hearts from the grill, placing the grilled Romaine on top of the tomatoes. 7) Slice the sausages and place on top of the grilled Romaine. 8) Spoon desired amounts of Caesar dressing over the salad and top with shaved Parmesan. Serve with toasted croutons. Fennel Infused Caesar Dressing Ingredients: 2 – cloves garlic 2 – teaspoons ground fennel, add a bit more to taste, if you like 1 – tsp. black pepper 2 – 2oz. tin Anchovy Filets in oil 1 – Tb. lemon juice + ¼ cup lemon juice ¼ – cup shredded Parmesan cheese 1 – farm fresh or organic egg, coddled ¼ cup olive oil Instructions: 1.) In blender, mix garlic, pepper, 1 tin anchovies, 1 T. lemon juice, Parmesan cheese and egg. 2.) With blender running drizzle in olive oil, and mix until well incorporated. Mixture will be thick. 3.) Add additional lemon juice and one more tin of anchovies and flash process. This will help to thin the dressing and will leave larger pieces of anchovies dressing. 4.) Season with additional pepper & garlic, as desired.
Bison Fajitas
Bison Fajitas (serves 4 to 6) No need to go out for this Mexican favorite, just follow one of the easy to use preparations below, with Wild Idea’s Pre-Marinated Bison Fajita Strips and you will have a healthy, delicious dinner in a jiffy! You’ll love the convenience and all will love the taste! Ole! Seared Buffalo Fajitas Ingredients: 1 – pound “Ready to Cook” Wild Idea Buffalo Fajita Strips 2 – tablespoons olive oil 2 – bell peppers, seeded and sliced thin 1 – large onion, peeled and sliced thin ½ – teaspoon salt ½ – teaspoon black pepper Accompaniment Ingredients: (as desired) 1 to 2 – tortillas per person, based on size, warmed Avocado, sliced, or guacamole Pico de Gallo or Salsa Sour Cream Shredded Cheese Preparation: 1) In heavy, large skillet, over medium high heat, heat 1 tablespoon of the oil. Add the bison fajita strips evenly to pan. Allow them to sear for a minute before tossing or turning. Sauté for about 4 minutes. 2) Remove from pan and cover with foil. 3) Add remaining oil to the pan and add peppers, onions, and season with salt and pepper. Sauté, tossing occasionally until tender, but still vibrant in color. 4) Slid vegetables to one side of the pan and return the bison fajita strips. Reheat for one minute, tossing occasionally. 5) Serve hot out of the skillet with accompaniments. Stewed Buffalo Fajitas Ingredients: 1 – pound “Ready to Cook” Wild Idea Buffalo Fajita Strips 1 – tablespoons olive oil 1 – 14 ounce can Mexican style, stewed tomatoes 2 – bell peppers, seeded and sliced thin 1 – large onion, peeled and sliced thin ½ – teaspoon salt ½ – teaspoon black pepper Preparation: 1) In a crockpot on high heat, heat the oil. Add the bison fajita strips to the crockpot and allow too brown slightly. 2) Add stewed tomatoes to the crockpot and cover, bringing to full heat. Reduce heat to medium low and allow bison fajita strips to stew for about 45 minutes. 3) Add peppers, onions to the crockpot and stir into the stewed bison fajitas. Season with salt and pepper. Cover and stew until vegetables are tender, but still vibrant in color. 4) Serve hot out of the crockpot with accompaniments.
Grilled Buffalo Meatball Salad with Mint Vinaigrette
June’s Recipe of the Month: Grilled Buffalo Meatball Salad with Mint Vinaigrette (Inspired by Food & Wine recipe). Serves 4 Grills across the country will be fired up for this Fathers Day, covered with burgers, steaks and Ribs (check out our Rib specials this month– recipes included). All delicious, but if you are in the mood for something on the lighter side, this recipe is for you. Enjoy. Meatball Ingredients: 1 – 1 lb. Ground Buffalo 2 – cloves garlic, minced 2 – green onions, minced 1 – tablespoon soy sauce 2 – tablespoons hoisin sauce 1 – teaspoon salt 2 – teaspoons black pepper 2 – tablespoons olive oil 24 -cherries, pitted 8 – mushrooms, halved 8 wooden skewers, soaked in water foil Vinaigrette Ingredients: ½ – cup rice vinegar ¼ – cup honey ¼ – cup sesame oil 1 – tablespoon pickled ginger ¼ cup fresh mint leaves ½ – teaspoon salt 1 – teaspoon black pepper Salad Ingredients: 4 – handfuls mixed greens 1 – cup prepared quinoa ½ – cucumber, diced *optional garnish: cherries, sesame seeds or Marcona Almond Instructions: 1.) In mixing bowl combine: ground buffalo, minced garlic, minced onion, soy, salt and pepper. Mix thoroughly with hands. 2.) Shape into 16 oval meatballs, and roll in olive oil. Refrigerate for ½ hour. 3.) Mix all Vinaigrette ingredients in blender a pulse until mixed. 4.) Thread skewer: cherry, mushroom, meatball, cherry, meatball, mushroom, cherry. Repeat with remaining skewers. 5.) Wrap exposed wooden tips with foil. 6.) Place skewers over medium high grill, about 400* and grill for 3 minutes each side. 7.) Remove skewers from grill and cover with foil, allowing to rest for 5 minutes. 8.) Toss salad greens with ¼ cup of the vinaigrette, arrange on 4 separate plates. 9.) Mix cucmber and jalapeno together in bowl and toss with ¼ cup viniagerette. 10.) Divide prepared quinoaand sprinkle on top of greens. Repeat with diced cucumbers. Top Salad with two skewers and drizzle with additional vinaigrette. Garnish as desired. Serve with grilled flat bread.
Apple Cake
Apple Cake A delicious fall dessert. Serves 18. We have a few apple trees on the ranch, and this year we had a hearty crop. I use them in preparing sweet fall treats, including pie’s, sauce and apple cake. The apple cake is one of my favorites, it’s easy, and oh so good. Because they freeze well, I like to make up a few extra’s to have on hand. Delicious for breakfast, or serve with caramel sauce and fresh whipped cream, for an elegant dessert. Note: I often split the flour using half whole wheat baking flour and half all purpose flour. Ingredients: 3 cups flour 1 Tb.. baking soda 1 Tb. cinnamon 1½ tsp. nutmeg or allspice ½ tsp. salt ¼ cup butter, softened 3 cups sugar 3 eggs 3 cups applesauce 3 cups apples, peeled and finely chopped or flash processed Instructions: Preheat oven to 400*. Butter a 13”x9” cake pan or two, 9” round cake pans. Mix all ingredients together with electric mixer, until batter is well incorporated. Pour into prepared pan and bake for 35 minutes for round pans and 45 minutes for rectangular pan. Serve with a little caramel sauce and fresh whipped cream! Happy fall. Cheers! Jill
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 Fajitas
Serves 4 A great version of this TexMex favorite. This fajitas recipe is fun, easy, and will be a sure hit with the family. Its super quick to prepare and it will be sure to please. INGREDIENTS: FOR FAJITAS: 1 pound Buffalo Skirt or Flank Steak, rinsed and patted dry 1 tablespoon olive oil 1 large sweet onion, cut into strips 1 red bell pepper, cut into strips 1 green bell pepper, cut into strips 8 flour tortillas, warmed (best warmed over grill fire) FOR MARINADE: 1 Anaheim chili, roasted and peeled 1 tablespoon garlic, chopped 2 tomatillos, quartered ¼ cup fresh cilantro, packed ½ teaspoon cumin ½ teaspoon cardamom 1 teaspoon salt ½ cup fresh lime juice, (2 limes) 2 teaspoons olive oil *Optional: If you like more of a smoky tomato flavored fajita, add 2 chipotle peppers in adobo sauce to marinade ingredients. I like to do half with and half without. Nice contrast in taste and color! PREPARATON: Mix all ingredients in blender. Place Buffalo steak and marinade in large zip lock bag. Massage marinade into meat. Refrigerate overnight. Let meat rest on counter for 2 hours before cooking. Heat cast iron skillet to medium high heat. Remove steak from marinade and shake off excess over sink. Place steak in hot skillet and sear for 2 minutes on each side. Remove steak and place on cutting board, and cover tightly with foil. Let rest, while sautéing vegetables. Add olive oil to pan and then vegetables. Sauté vegetables until lightly browned, stirring occasionally. Remove pan from heat. Slice seared steak into thin slices, against the grain. Serve with warmed tortillas and pass with desired condiments.
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.
Buffalo Bolognese Sauce
Our clean, earthy and slightly sweet Italian Buffalo Sausage gives this red sauce an extra richness without the heaviness. Sure to be a hit with the family or great for casual entertaining. Serves 4 INGREDIENTS: 1 tablespoon olive oil 1 – Pound Italian Buffalo 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 Spaghetti, prepared el dente PREPARATION: 1.) Heat olive oil in heavy sauce pan over medium high heat. 2.) Coarsely crumble in Buffalo Italian Sausage and stir once. 3.) Add onion, garlic and dried spices. Stir to incorporate. Continue to cook until sausage is lightly browned, stirring occasionally. 4.) Add red wine and stir. 5.) Add remaining ingredients. Let ingredients come to full heat, stirring occasionally. 6.) Reduce heat to low and simmer uncovered for ½ hour or until desired thickness is achieved. Stir occasionally. 7.) Season to taste. Serve over pasta, and sprinkle with freshly grated parmesan and garnish with fresh basil leaf. Accompany with warm Italian Bread and Caesar Salad for a complete meal.
Wild Idea Ready Made Buffalo Burgers
For a super convenient, healthy, and delicious fast food, this is my number one go to Wild Idea Buffalo product.I find it easier to prepare these while the patties are still partially frozen. You are going to love them too! Preparation: 1) Partially thaw burgers, pull apart and place on a baking sheet or platter. 2) Preheat gas grill to 500 degrees. 3) Rub Wild Idea Ready Made Burgers with olive oil, and season with salt and pepper. 4) For medium rare burgers, place burgers on a hot grill, and grill for 2.5 minutes each side with the grill lid closed. 5) Remove from grill and sprinkle with a little high quality finishing salt. Dinner is on the table in under ten minutes!
Spring Asparagus Soup
Spring Asparagus Soup (serves: 4 entrée servings or 6 first course servings) This elegant soup is made often in our house, when Asparagus is at its best. Ingredients: 2 teaspoons basil olive oil 2 teaspoons organic butter ½ onion, chopped 1 bunch asparagus, chopped (broccoli may be substituted) 6 oz. spinach ½ cup cilantro, chopped 3 cups organic chicken stock or vegetable stock 2 tablespoons lemon juice 1 teaspoon salt 1 tablespoon black pepper 1 pinch cayenne 1.) Over medium high heat, heat oil & butter in 3 qt. soup pot. 2.) Add onion and sauté until tender, but not brown. 3.) Add asparagus and sauté for 3 minutes. 4.) Add spinach, cilantro, 1 cup of stock, lemon juice and seasonings, cover, reduce heat to low and simmer for 4 minutes. 5.) Place all ingredients in blender, add remaining stock and puree until smooth. 6.) Return to soup pot and bring to full heat. Season to taste, and garnish with fresh cilantro sprig. A drizzle of cream is optional. Wine Pairing: Groth Vineyards, Napa Valley, 2008 Sauvignon Blanc Essence of citrus and hints of melon make this wine nicely balanced. Crisp yet full and well rounded.