Making healthy food choices for our families should be easy, but instead we are confronted by a morass of slick packaged products that lure us with their misuse of words and images. We are exposed to these food items daily and unless you have a PHD in food science, understanding the truth can be tricky and is most definitely time consuming. Yet, we do our best and hope that what is promoted on the outside, might be true on the inside. But, if we take the time to peak behind the veneer of flashy packages or images, the reality of those products become visible. For the true sustainable/organic agricultural producers, most all of the words that separated us from the non-sustainable/organic producers have been hi-jacked. We are left with having to explain what and who we are with more words, an explanation for the explanation, for the explanation. Another surprise is that over 70% of our crop agriculture is raised to produce feed for confined cows. This greatly alters the nutritional value of the food, as well as disrupts the balance of the eco-system, and reduces or eliminates habitat for other flora and fauna. These costs, along with the subsidized crop costs, fuel costs, and human health costs, are big losses and they are hidden behind the veneer of cheap food. These REAL costs incurred by us all, are not sustainable, they will eventually catch up with us, and someone down the road will have to pay. One of the best preventive medicines is to consume a healthy diet, but the reality of making healthy food choices is no longer easy. We are going to have to take matters into our own hands and go back to our old Paleo ways of hunting and gathering, not literarily of course– but we may have to move away from the “one stop shop” and seek out sustainable farmers that are raising their animals or crops ethically and sustainably. This might cost us more but, nutritionally, delicious, sustainably raised foods should cost more, as they do not come with an IOU. It may also take a little time initially to find and know your farmer/rancher, but once established you will find that you not only have a food supplier, but a friend that cares about what you eat too and will insure that you are getting what you pay for. We too struggle with finding “other” sustainable foods. There are many guides in local communities that can help direct you to sustainable producers and there are also some nationally. A go-to guide for us is eatwellguide.org. Most often though, we learn about sustainable suppliers through word of mouth, so….. if any of you feel like giving Wild Idea Buffalo Company a shout out as your favorite sustainable producer of premium buffalo products, we would really appreciate it! Cheers to your health! Jill
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