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.
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.
Bison Chuck Roast for Pulled Buffalo B.B.Q.
Ingredients: 1 3 pound Wild Idea Bison Chuck Roast, twine removed, rinsed & patted dry 1 tablespoon olive oil 1 teaspoon salt 2 teaspoons black pepper 2 cup organic Apple Cider, warmed 1.) Pre-heat oven to 500*. 2.) Mix 1 tablespoon olive oil with salt and pepper, in dutch oven or heavy pan. Place roast in pan and roll around in seasoning, rubbing into meat. 3.) Place roast in hot oven uncovered and roast for 15 minutes. 4.) Add warmed Apple Cider, cover pot tightly and lower temperature to 350*. 5.) Braise Buffalo Roast for 2 ½ hours turning once during braising time. 6.) Roast is finished cooking when meat is tender. You should be able to pull the meat apart using 2 forks, (continue braising for another ½ hour if this is not achieved). 7.) Remove form heat and let roast rest at room temperature, covered for 1 hour, or until you are able to handle. 8.) Remove roast from pot and place on cutting board. Reserve pan juices. Using two forks or hands pull meat apart into manageable pieces and then pull apart into smaller pieces or shred. 9.) Return meat to 1 cup of pan juices. 10.) Add 1 cup B.B.Q. sauce, or desired amount, and stir to incorporate. Bring to full heat, adding in more pan juices or B.B.Q. sauce as desired. Reduce heat to simmer. Serve as entrée or on buns for sandwiches. Accompany with Firecracker Coleslaw. Jill’s B.B. Q. Sauce Ingredients: 1 Tb. Olive Oil 1 cup onion, finely diced 2 T. Garlic, chopped 1 T. Black Pepper 1 tsp. Cayenne 1 tsp. Chili Powder 1 tsp. Cumin 1 tsp. Coriander 1 tsp. Cinnamon ½ cup Bourbon 2.4 lbs. Ketchup 1 T. Dijon Mustard 1 T. Worcestershire Dash of Liquid Smoke ½ cup organic Apple cider or water 1.) In heavy saucepan, over medium high heat, heat oil. 2.) Add onion and seasonings and sauté for 7 minutes. 3.) Deglaze with: 1/2 cup Bourbon or Brandy 4.) Add remaining ingredients, and stir until well to incorporate. 5.) Add 1/2 cup juice or water to thin as needed. Bring to a boil. Pour sauce in sealed container and refrigerate.
My twin girls love your buffalo meat
Thanks so much Jilian, My twin girls love your buffalo meat, knowing they are eating something that is healthy and nutritious gives me peace of mind, especially in today’s day and age, with most everything being corn fed, not to mention all that needs to be put into the animal to keep it healthy. Jim, RI
Corned Buffalo Brisket
It has been years since I have made “scratch” Corned Beef. I revisited an old recipe, made some modern adjustments, and ended up with delicious results. The American Irish have adopted “Corned Beef” as their official St. Paddy’s celebratory food. And after making this dish, complete with the parsley potatoes and wilted cabbage, one has to wonder why we eat it only once a year? I hope you enjoy it as much as we did. *The leftovers made an excellent Corned Buffalo Hash for breakfast!
Hearty Zucchini Bread
This year Dan & I put in a bigger garden. We built 4 raised beds and planted a variety of vegetables and herbs. We were very excited about reaping our rewards at harvest time, but unfortunately our garden – well, it was a dud. At first it looked promising, lively & healthy. We had spring lettuce and were hopeful for sugar snap peas, green & fava beans, but something black came over them and they just never took. We were still hopeful for the rest of the crop, and then the grasshoppers invaded. They ate everything, everything that is but the zucchini & tomatoes. I’m not quite sure why they left the zucchini & tomatoes – but we are very glad they did. We pride-fully pick them as the precious gifts that they are, and have yet to tire from either. When the zucchini occasionally gets ahead of us, it’s Zucchini Bread making time. My recipe for it is as follows, (although I must admit not as good as the one I lost many years ago from a Fireman’s cookbook), but still pretty darn good. Enjoy! 1½ cup wheat flour 1 ¼ cup unbleached all purpose flour ¼ cup flax or cracked wheat 1 cup walnuts/pecans, ground 1 tsp. baking soda 1 tsp. baking powder 1 tsp. cinnamon 2 tsp. salt ½ cup pure cane sugar ½ cup pure cane brown sugar 1 cup light olive oil 3 eggs Zest & juice of 1 lemon 4 cups packed grated Zucchini 1.) Mix ingredients adding one at a time in order as listed, mixing well. 2.) Pour mixture into 2 lightly oiled loaf pans. 3.) Bake at 350* for 1 hour or until firm. 4.) Let rest at room temperature until completely cooled. Zucchini bread is best after it rest for awhile. It can also be stored in the refrigerator and freezes nicely. Slice and serve with butter or cheese. It is also a great accompaniment for stews and roasts. Wine Pairing: Campo Viejo Tempranillo Reserva 2004: From the Rioja region of Spain, this is a medium bodied red, layered with a nice balance of fruit, a bit of ash and mineral, and a full soft finish. Goes nicely with hearty breads and cheese, but would also stand up well to stews and roasts.
Jim Harrison & Buffalo Bacon Cheeseburger
Our last visitor in July was author Jim Harrison. Jim and Dan have been friends for years, and up until a few years ago I had only been a fan. The first time I met Jim, we had been invited to Livingston by another author / friend who was doing research for a book on falconry.