It’s county fair and pow-wow time across the country. A favorite food item served at our local festivals is the “Indian Taco” – a wonderful concoction of Fry Bread topped with seasoned bison meat, lettuce, and cheese. Although Fry Bread has a disconcerting history, it has become a connector of past and present generations. It’s also delicious! My secret ingredient in the preparation of the fry bread, is club soda, which makes the dough and bread lighter. I also use coconut oil, which has a good nutritional profile, and is great for deep frying. Be sure to fry at a high enough heat, 375° to limit oil absorption and to give the edges a nice crispiness. The slightly spicy, seasoned meat balances nicely with the creamy, Zesty Sour Cream Dressing. No reason to wait for a fair or a pow-wow to enjoy this crazy good dish! Taco Ingredients: 1 – pound Wild Idea Ground Buffalo Meat 1 – small onion, chopped 1 – tablespoon olive oil 2 – teaspoons chili powder 2 – teaspoons cumin 1½ – teaspoons salt 1 – teaspoon black pepper 1 – teaspoon garlic powder 1 – teaspoon oregano 1 – teaspoon smoked paprika ½ – teaspoon coriander 2 – cups lettuce leaves, or chopped lettuce 1 – cup grated cheddar cheese Zesty Sour Cream Dressing, recipe below Preparation: 1) Measure all spice ingredients, and set aside. 2) In a sauté pan over medium high heat, heat the olive oil. 3) Add the chopped onion and crumble in the ground buffalo. 4) Sprinkle seasonings over the meat, and stir to incorporate, breaking up the meat into smaller pieces as you stir. 5) Cook until meat is browned, about 7 minutes. Cover, set aside, and re-heat when the fry bread is ready. 6) To assemble, place warm fry bread on plates, and top with the hot seasoned meat, lettuce, and cheese. Drizzle with the Zesty Sour Cream Dressing and enjoy! Fry Bread *Recipe makes 4 fry bread servings, with 275 calories per each. Ingredients: 2 – cups unbleached organic flour, plus a half cup more for handling and rolling out 2 – teaspoon baking soda ¼ – teaspoon salt ½ – cup 2% milk ½ cup club soda 3 – cups coconut oil Preparation: 1) Mix flour, baking soda, and salt together in a bowl and sift to incorporate. 2) Add milk and soda and stir in until incorporated. The dough will be slightly sticky. 3) Flour hands and pat dough into a ball, place the dough on a floured surface and divide into 4 equal servings. Using floured hands press portions into a disk shape and roll out into about a six-inch diameter with a floured rolling pin. 4) In a 8 inch diameter saucepan, over medium high heat, heat coconut oil. Oil is at the right temperature when at 375°, or you can test by inserting a wooden spoon into the oil, the oil is ready if it bubbles up around the spoon. 5) Drop fry bread disk into oil carefully, one at a time, cooking about one minute each side or until golden. Place cooked fry breads on a paper bag or paper towels until ready to serve. *Fry Bread is best served soon after cooking, or while still warm. Zesty Sour Cream Dressing Ingredients: ¾ – cup sour cream 2 – tablespoons fresh squeezed lime juice 2 – tablespoons canned, roasted, peeled green chilies with juice, puréed ¼ – teaspoon cayenne pepper, optional or to taste salt to taste Preparation: Mix all ingredients together and whisk to incorporate. Store in refrigerator until needed.
Beer Bottle Bacon Wrapped Stuffed Buffalo Burger
I was recently forwarded a YouTube clip of the B.B.Q. Pit Boys making Bacon Wrapped Beer Can Stuffed Burgers. For their recipe they used a half-pound of 80% lean ground beef, pork bacon, and then stuffed it with pulled pork, roast beef, and cheese! I wanted to give this a try but thought, “I bet using Wild Idea Buffalo Bacon, and our 95% lean ground buffalo, that I could make a healthier, delicious version”. Below are two options that I think you will really enjoy, and it’s Paleo friendly! Ingredients for Meat: (makes 3 burgers) 1 – pound Wild Idea Buffalo Burger 6 – strips Wild Idea Buffalo Bacon ½ – teaspoon each salt & pepper 1 – tablespoon olive oil 1 – bottle beer Preparation for Meat: 1) Spread meat out onto a plate. Sprinkle the salt, pepper, and olive oil over the meat. Mix the seasoned meat together with your hands and portion into three even sized balls. 2) Transfer the balls of buffalo meat to a platter. Press a beer bottle into the center of the portioned meat and bring the meat that squishes out to the sides, up the sides of the bottle uniformly. 3) Wrap the meat with two pieces of Wild Idea Buffalo Bacon, overlapping the two pieces. Secure bacon with a couple of toothpicks. 4) Remove beer bottle, and stuff with one of the fillings below, pressing in lightly. 5) Pre-heat grill to medium high heat, around 450°. Insure grill grates are clean and oiled. Using a spatula transfer the burgers to the grill, turn the burners that they are directly under the burgers off, and drop the remaining lit burners that are to the sides or side of them to a medium low setting. This will drop your grill temperature to around 325°. Close lid and grill for about 12 minutes rotating burgers halfway through cooking. Move burgers over direct heat, and turn burner to high. Close lid and grill for about two minutes. Remove from grill and serve immediately. *I served the stuffed buffalo burgers with foil wrapped grilled potatoes, which kept all the hot cooking outside. Accompany with a green salad. Caramelized Vegetable and Mozzarella Stuffing Ingredients: 8 – ounces crimini mushrooms, steams removed and sliced 1 – medium sweet onion, chopped 2 – tablespoons butter 1 – tablespoon olive oil ½ – teaspoon each salt & pepper 2 – cloves garlic chopped 1/3 – cup julienned sundried tomatoes, chopped 4 – ounces mozzarella cheese, shredded Preparation: (stuffs 3 burgers) *I prepared outside on grill burner. 1) In a sauté pan over medium high heat, heat butter and olive oil. Add onions, mushrooms, salt, and pepper and sauté stirring occassionally, for about 25 minutes, or until nicely browned. 2) Add the garlic cloves and sundried tomatoes, stirring in to incorporate. Continue cooking for another 5 minutes. 3) Remove pan from heat and allow to come to come to room temperature. 4) Once cooled off, stir in shredded mozzarella cheese. This is sooo yummy, you will be sneaking bites out of the pan! 🙂 Mediterranean Stuffing: (stuffes 3 burgers) Ingredients: 1 – cup chopped spinach ¼ – cup pepperoncini, chopped ¼ – cup kalamata olives, chopped ¼ – cup julienned sundried tomatoes, chopped ¼ – teaspoon each salt & pepper 5 – ounces feta cheese, crumbled Preparation: Mix all ingredients in bowl to incorporate. This is super delicious too!
Buffalo Mincemeat Pie
Mincemeat Pie with Cilantro Yogurt Sauce Serves 8 to 12 entrée or 46 Petite Pies (which are great for hors d’oeuvres) Note: This recipe is a main dish pie. Do not let the length of this recipe detour you. Although there is a little work involved ahead of time, it is fairly easy and is a perfect make a head dish that will fill your house with delicious aromatic aromas. Ground Round could be used in place of the stew. Mincemeat Ingredients: 2 tsp. cumin 2 tsp. cardamom 2 tsp. ginger 2 tsp. black pepper 1 tsp. salt 1 tsp. cinnamon ½ tsp. allspice ½ tsp. cayenne ½ tsp. turmeric ½ tsp. cloves 1 Tb. olive oil 1 2 lb. pkg. Ready to use Buffalo Stew Meat, rinse & pat dry 1 onion, chopped 1 Tb. garlic, chopped 3 Tb. lemon juice ½ cup raisins 2 apples, peeled & chopped ½ cup bourbon (Buffalo Trace) 1 cup apple cider 1 Tb. molasses Mix all dry spices together and set aside. Heat oil in heavy stock pot over medium high heat. Add stew meat and stir, cook for 3 minutes. Add onion and spices, stirring to incorporate. Cook for 5 minutes. Add garlic, lemon juice, raisins and apples and stir to incorporate. Add bourbon and then cider. Stir to incorporate and bring to a boil. Reduce heat to medium low, cover and simmer for 30 minutes. Remove cover and continue to cook until most (but not all) of the liquids are removed. Place ingredients into food processor and pulse puree until meat is finely minced. Cover & set aside. Pie Crust Makes, 1 double pie crust. This is a heartier crust that stands up nicely to the mincemeat. Ingredients: 2 cups unbleached flour 1 cup whole wheat flour 1 tsp. salt 2 tsp. sugar 1½ sticks butter, cut into small pieces 3 eggs, beaten Place dry ingredients in a mixer and incorporate. Add butter pieces at a time. Add eggs slowly. Remove dough from mixer onto floured surface and lightly dust. Divide dough into 2 parts and roll out slightly between floured parchment papers. Line 8” deep pie pan with rolled pastry, dough should hangover the edge. Fill with mincemeat, spreading around evenly. Top with remaining pastry round, pinching top & bottom pastry together, pulling any excess off. Create pie edge with fingers or fork. With remaining pastry roll out and cut into leave patterns and place on top of pie. Cut 3 slits into top of pie pastry. Bake pie in a 375* oven for 1 hour, crust should be golden brown. Or refrigerate and bake at a later time. Serve pie with Cilantro Yogurt Sauce. Super Delicious! Cilantro Yogurt Sauce Makes 1 ½ cups Ingredients: 1 cup whole milk or low-fat vanilla yogurt 2 cups fresh cilantro, chopped ¼ cup fresh mint leaves 1 jalapeno, seeded 2 tablespoons garlic, chopped 1 teaspoon cumin 1 tablespoon lemon juice ½ teaspoon salt ½ cup cucumber, finely chopped Place all ingredients except cucumbers into blender and puree. Fold in cucumbers if desired. Keep refrigerated, but pull ½ hour before serving. This sauce is great on many things and keeps for 1 week in refrigerator. Wine Pairing: V. Sattui Winery, St. Helena CA – 2005, Pilgrim Vineyard, Lodi Zinfandel This wine was an offering from good friends. Light to the nose, but peels away its hidden flavors of anise, spice and earth on the palate. With a velvety finish that tastes like “one more glass”! They ship directly: www.vsattui.com
Nature's Gifts
One of my favorite things to do when the temperature drops below 50 is to go for cross country walks with our 6 pack of bird dogs. When it’s warmer out, I have the tendency to stick to the roads to avoid unseen rattlesnakes. Nothing spoils a walk like a snake with a bite! I use to venture out with just one dog, Tootsie, (our little Springer Spaniel and ferocious pheasant hunter), but after an eerie, hair raising feeling that something was watching me while I was on the open prairie, I added the other 5 ferocious bird dogs for protection. A few days after that particular walk, a deer hunter reported a mountain lion sighting. In all of Dan’s and my years living and working in the country, we have unfortunately never seen a mountain lion. Yet another potential walk spoiler…. These walks are sacred to me, so I risk the hazards, as without them my cheery disposition is greatly effected. On my walks I have time to think freely, allowing random thoughts to come and go, cleaning the cobwebs slowly from my mind. This is a great gift in itself, but there’s more. The best part is witnessing nature’s glorious gifts. As I wind aimlessly through the cottonwood littered bottom ground, along the Cheyenne River, and up the hilly draws, I see eagles and porcupines in the upright trees, antelope watering next to the buffalo on the river and deer that have eluded the hunters in the draws. Awesome gifts of nature everywhere. All along the dogs stay fairly close until we flush a snow white jackrabbit from a frost covered shrub. Rabbits of any kind cause temporary insanity in our “bird” dogs and calling or whistling is pointless; there is no bringing them back. They will run and run until the rabbit has safely taken refuge in one of the fallen cottonwoods, and then exhaustedly they find their way back to me. I feel so privileged to live in an area that gives so much, and in return asks for only care and respect. We are able to stay true to our part of the deal, because of your demand for sustainable, healthy red meat. Without your support, our ranch would be just another series of corn and wheat fields, with many of its gifts depleted. By sustaining the land that sustains the animals that sustains us, we share in a beautiful gift that keeps giving and giving and giving. So thank you everyone for bringing Wild Idea Buffalo meat to your table. I hope it delights you, nourishes you and gives you strength. This month my gift to you is not one, but three recipe’s that will hopefully help in the above, as well as eliminate hors d’oeuvre worries for your holiday entertaining. They are easy, economical, and impressively delicious! Wishing you all a warm, snake and mountain lion free (unless you’re in a car) holiday! Cheers! Jill Curried Buffalo Meatballs (Makes16 to 20 meat balls) Ingredients: 1 lb. Ground Buffalo 1 teaspoon cardamom 1 teaspoon cumin 1 teaspoon cinnamon ½ teaspoon cloves ½ teaspoon coriander ¼ teaspoon nutmeg 1 teaspoon black pepper 1 teaspoon salt ½ teaspoon cayenne pepper 1 tablespoon olive oil 1 tablespoon butter 3 green onion, sliced *reserve dark green tops for garnish 2 cups unsweetened coconut milk 1 tablespoons yellow curry paste 1 dried hot chili, or 1 tsp crushed red pepper 1 tablespoon fish sauce 1 tablespoons brown sugar 1 tablespoon fresh ginger Preparation: 1) Mix all dry spices together with olive oil. 2) Crumble ground buffalo meat into spice mixture. …
Italian Style Buffalo Meatballs
Italian Buffalo Meatballs (Makes 20 to 24 meatballs) Ingredients: 1 lb. Wild Idea Buffalo Italian Sausage ¼ cup basil, chopped ¼ cup sundried tomatoes, chopped 2 cloves garlic, minced 4 oz. mozzarella cheese, shredded 2 teaspoons butter 1 medium onion, diced 1 tablespoon sugar 1 teaspoon fennel Preparation: 1) Mix basil, sundried tomatoes, garlic and cheese together. 2) In sauce pan over medium high heat, heat oil. Add onions, sugar and fennel and sauté until slightly caramelized. Transfer to plate and allow to cool before adding to other ingredients. 3) Crumble ground buffalo meat into other ingredients. Mix thoroughly with hands. 4) Place mixture in food processor and flash pulse process, until slightly sticky. Allow meat mixture to rest 2 to 24 hours before cooking. This can be done before or after making meatballs. 5) Form into 1 oz. or desired size meatballs and place on lightly oiled baking sheet. 6) Broil meatballs in oven on middle rack, until browned, about 5 minutes. Serve warm. Great by themselves or serve with marinara on a bed of creamy risotto.
Asian Style Meatballs with Cilantro Yogurt Sauce
Asian Style Meatballs with Cilantro Yogurt Sauce (Makes 16 to 20 meatballs) Ingredients: 1 lb. Ground Buffalo 1½ tablespoons fish sauce 1 tablespoon sesame oil 1 teaspoon lemon zest 1 tablespoon lemon juice ½ cup shallots, finely diced 3 cloves garlic, minced ½ cup cilantro, finely chopped 1 tablespoons mint, finely chopped ¼ teaspoon salt ½ teaspoon black pepper Preparation: 1) Mix all ingredients together, except buffalo. 2) Crumble ground buffalo meat into spice mixture. Mix thoroughly with hands. 3) Place mixture in food processor and flash pulse process, until slightly sticky. Allow meat mixture to rest 2 to 24 hours before cooking. This can be done before or after forming meatballs. 4) Form into 1 oz. or desired size meatballs and place on lightly oiled baking sheet. 5) Broil meatballs in oven on middle rack, until browned, about 5 minutes. Serve with cucumbers and radishes with Cilantro Yogurt Sauce. *Optional: Serve on a bed of brown basmati rice. Cilantro Yogurt Sauce (Makes 1 ½ cups) Ingredients: 2 cups fresh cilantro, chopped ¼ cup fresh mint leaves 1 jalapeno, seeded 2 tablespoons garlic, chopped 1 teaspoon cumin 1 tablespoon lemon juice ½ teaspoon salt 1 cup whole milk or low-fat yogurt, room temperature Instructions: Place all ingredients but yogurt into blender and puree. Pour yogurt into bowl and whisk in cilantro mixture. This sauce is great on so many things and will keep well in refrigerator for later use.
Curried Bison Meatballs
Curried Buffalo Meatballs (Makes16 to 20 meat balls) Ingredients: 1 lb. Wild Idea Ground Buffalo 1 teaspoon cardamom 1 teaspoon cumin 1 teaspoon cinnamon ½ teaspoon cloves ½ teaspoon coriander ¼ teaspoon nutmeg 1 teaspoon black pepper 1 teaspoon salt ½ teaspoon cayenne pepper 1 tablespoon olive oil 1 tablespoon butter 3 green onion, sliced *reserve dark green tops for garnish 2 cups unsweetened coconut milk 1 tablespoons yellow curry paste 1 dried hot chili, or 1 tsp crushed red pepper 1 tablespoon fish sauce 1 tablespoons brown sugar 1 tablespoon fresh ginger Preparation: 1) Mix all dry spices together with olive oil. 2) Crumble ground buffalo meat into spice mixture. Mix thoroughly with hands. Allow meat mixture to rest 2 to 24 hours before cooking. This can be done before or after making meatballs. 3) Form into 1 oz. or desired size meatballs and place on lightly oiled baking sheet. 4) In sauce pan over medium high heat melt butter. Add onions and sauté for 3 minutes. 5) Add remaining ingredients and bring to a boil. Reduce heat and let simmer for 15 minutes. Reheat sauce before serving. 6) Broil meatballs in oven on middle rack, until browned, about 5 minutes. Pour curry sauce over meatballs and garnish with green onions.
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.
Buffalo Comfort Food
With Lucas and Jilian spending the holiday season with their other families, and with the Christmas and New Year holiday falling during the week, Dan and I decided to head to brother Mike’s condo in Florida for some R&R. In addition to resting and reading, we ate – a lot. We consumed one fresh fish dinner after the next. Baked grouper, deep fried whole snapper, and scampi style gulf shrimp, all so delicious, we couldn’t stop ourselves. With Florida having the number one “animal to acre” stocking rate, beef is found on all of the menus. A grass-fed option however was not available, so we decide to hold out for our buffalo. Upon our return we learned that a handful of our buffalo had escaped from their winter pasture on the Buffalo Gap National Grasslands and onto the reservation. Dan would need help and called our new “buffalo ranch” neighbor’s foreman, Doug. Although a nice day for January with a 25 degree temperature and the promise for it to warm, Dan & Doug were layered up in insulated coveralls, jackets, scarves, gloves and hats pulled down to just above their eyes. They stiffly mounted their 4 wheelers and headed out into real rough country. Both had declined food, and said they wouldn’t be long. The wind had picked up and I knew they must be cold out there. I tried to keep my thoughts from the danger that they could get into with the addition of a snowy landscape and busied myself with the preparation of lunch. Not having been to the grocery since our return, ingredients were limited. It would be our first buffalo meal in two weeks and I wanted it to be a good one. There was a package of ground buffalo in the fridge, a head of cabbage sat lonely in the vegetable crisper, and a few jars of canned tomatoes lined the almost bare cupboard shelf. “Aha,” I said, “Cabbage Rolls”. After 4 hours the sound of the 4 wheelers interrupted the ocean sounding wind gusts. I exhaled a sigh of relief and popped the cabbage rolls into the oven. The sweet and savory aroma had started to fill the kitchen by the time they found their way back to the house and had removed their winter layers. After a cup of fresh hot coffee to take the chill off, we sat around the kitchen island and enjoyed our first bites of buffalo comfort food. It was just right. Happy, healthy New Year everyone! Jill. Cabbage Rolls in Tomato Sauce (Serves 4 to 8) I remember my grandma Mosey making these like it was yesterday. She would always, brown the meat before stuffing the leaves, and have noted that option at the bottom. Additional ingredients, such as chopped olives and artichokes can be added too. Enjoy! Cabbage Rolls Ingredients: 8 cabbage leaves 4 quarts water 1 tablespoon olive oil 1 pound Wild Idea ground bison ½ cup green or yellow onion, chopped 1 tablespoon oregano 1 teaspoon paprika ½ teaspoon allspice (optional) 2 teaspoon salt 1 tablespoon black pepper 1 cup rice, pre-cooked Tomato Sauce Ingredients: 2 15 ounce cans crushed tomatoes 2 tablespoon brown sugar ¼ cup lemon juice 2 teaspoon salt 1 tablespoon black pepper 1 tablespoon chopped garlic Preparation: Mix all tomato sauce ingredients together over medium heat and let simmer for 10 minutes. Remove core from cabbage center. Bring water to a boil in stock pot, place cabbage in pot, turning cabbage occasionally. As able remove outside leaves from cabbage and place on a paper towel. Remove any stiff white core …
Buffalo Lasagna for Autumn
The first of the month I took some time to get out and be in the golden days of fall. I’m not sure what makes the leaves turn their magical colors, but this year’s lack of moisture and high temperatures somehow produced the most intense colors fall has to offer. So, for a short period we’ve lived inside a kaleidoscope of a beautiful Great Plains autumn. Although only a week has passed, once again everything has changed. The magic colors have drifted to the earth’s floor, allowing a little more light and warmth to filter through, stretching the sunsets to the latest hour. We take advantage of this time and get out with the bird dogs in hopes of stumbling upon a grouse for our dinner. In case we return empty handed I like to have an effortless oven ready dish on hand to heat and serve. This month’s recipe is for lasagna, a great dish to prepare in advance and have for days that run too short or when you are just too tired. There is something about a hot meal at the end of a long day that is so rewarding. A gift really, that says thank you. Cheers! Jill Lasagna (serves 4 to 6) Ingredients: 1 – Batch Buffalo Meat Sauce 1 – pkg. no boil lasagna sheets 1 – lb. fresh mozzarella, sliced 8oz. – parmesan, grated * optional roasted zucchini Buffalo Meat Sauce Ingredients: 1 tablespoon olive oil 1 – pound Wild Idea Buffalo Italian 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 Preparation of Sauce: Heat olive oil in heavy sauce pan over medium high heat. Coarsely crumble in Buffalo Italian Sausage and stir once. Add onion, garlic and dried spices. Stir to incorporate. Continue to cook until sausage is lightly browned, stirring occasionally. Add red wine and stir. Add remaining ingredients. Let ingredients come to full heat, stirring occasionally. Reduce heat to low and simmer uncovered for 30 minutes or until desired thickness is achieved. Stir occasionally. Season to taste. Assembly: Lightly oil lasagna pan or casserole dish. Cover bottom of pan with one cup meat sauce. Layer with lasagna sheets, meat sauce, and mozzarella. (Roasted zucchini may be added to layers if you choose.) Repeat layers 2 to 3 times based on pan size, ending with a thin layer of meat sauce on top. Cover with foil and bake at 375* for 45 minutes or until bubbly. Cover top with grated Parmesan and allow to melt or lightly brown.
Saying goodbye to summer…..
This August has found me at the Wild Idea office on more of a fulltime bases. I have really enjoyed working with the plant crew (more on that in September’s newsletter), but it has also made me really appreciate my weekends. I try to get out in the buffalo at least once on the weekend. Sitting amongst them, centers me and also gives an occasional opportunity to capture “the photo”. I didn’t capture it this month, but here are a few that I thought were worthy of sharing. The growing calves are really playful and fun to watch, and seem so big compared to the new late calves. Dan is enjoying his new falcon “Clarence”. He is flying free and has had some successful hunts. We are looking forward to the shared duck, grouse & pheasant meals! ____________________ We currently have a smokin’ hot special on our Wild Idea Ground Buffalo sampler. So when I received a call from “ a soccer mom / football mom” who is on a tight budget, asking what I would recommend when feeding a bunch of hungry 11 year olds and teenagers, I gave her my recipe for “Buffalo Sloppy Joe’s”. To confirm it would satisfy, I made a batch for the plant crew at Wild Idea. It was a hit and fed 12. Wild Idea Buffalo Sloppy Joe’s (Serves 12) Ingredients: 2 tsp. olive oil 1 onion, diced fine 2 lbs. Wild Idea Ground Buffalo 2 tsp. each: black pepper, cumin, mustard 1 tsp. each: salt, chili powder 2 Tb. brown sugar 1 Tb. garlic, chopped ¾ cup ketchup ¾ cup water 12 hamburger buns Instructions: In heavy skillet over medium high heat, heat oil. Add chopped onion and sauté for 4 minutes. Crumble ground buffalo into pan, stirring together and breaking into smaller pieces. Add spices while meat is browning and stir in. When meat is browned, add ketchup and water, stir to incorporate and let come to full heat. Season to taste with salt and pepper. Serve on hamburger buns or smaller slider size buns for smaller kids. Great for casual dinner, after the game or tailgate parties! ___________________________________________________ I’ve had a couple of requests for updates on the puppies, and since it is the dog days of summer it seems only appropriate. Below are brother’s (Henry Dog’s children), Shiner, and Huckleberry, taking a break from their fierce battle that I interrupted. And Fargo, who is in training for this year’s hunting season. Then there are the birds, which are starting to gather and slowly vacate, leaving the ranch a little quieter with each passing day. I caught two songbirds at the bird feeder the other day sharing a meal; a baby Chickadee and Gold Finch. I remain obsessed with photographing Jilian and Colton’s chickens and guinea’s. They are such characters and their colors are so intense! While driving around in the cottonwood pasture and along the river, I started noticing wooden animals everywhere. Here are a few of my favorites – named in what I feel is obviously appropriate. Do you see anything else? Would love to hear your thoughts. As we start to say goodbye to summer, we are taking in as much of the outdoors as possible, and are really looking forward to the Labor Day weekend. We plan to take in a PowWow on the Cheyenne River Reservation. A couple of the Wild Idea artisan butchers have their children participating in dance competitions, and they are also going to be setting up a food stand, selling delicious Wild Idea Buffalo Burgers! Definitely not to …
Jill’s Favorite Buffalo Burgers
Makes 3 to 4 Buffalo Burgers A little extra seasoning makes these buffalo burgers oh so good. Ingredients: 1 tablespoons olive oil 1/4 teaspoon mustard 1 teaspoon ketchup 1/4 teaspoon thyme 1 teaspoon salt & pepper 1 lb. Ground Buffalo Preparation: Mix all ingredients, but Buffalo together Add Buffalo& mix thoroughly with hands. Pat into 3 or 4, 1/2″ patties. Place in refrigerator to firm up burgers Grill over high heat (500* gas grill) for 3 minutes each side, closing grill lid during cooking time for Medium Rare. Finish with a sprinkle of high quality finishing salt
Italian Wedding Soup
Serves 6 My rendition of a classic favorite. Easy and elegant for a perfect light meal. Ingredients: 1 egg, beaten ½ teaspoon fennel 1 teaspoon basil 1 teaspoon garlic, minced 1 teaspoon onion powder 1 teaspoon salt 2 teaspoons black pepper 2 tablespoon olive oil 1 pound Wild Idea ground bison 2 quarts chicken stock ½ cup orzo pasta 3 cups spinach, chopped and packed grated parmesan to pass, optional Preparation: Mix eggs, seasoning and olive oil together. Add ground bison and mix thoroughly. Form into small meatballs, making 40. Place on baking sheet and bake meatballs in a 425* preheated oven. In stock pot, over medium high heat bring chicken stock to a boil. Add orzo, meatballs and juices from meatball pan to the stock. Bring to a boil. Reduce heat and cook until pasta is tender, about 8 minutes. Add spinach and cook for 2 minutes Ladle soup into bowl and pass with grated parmesan.
4 Bean Bison Chili
By Jill O’Brien The last couple of weeks, we have had many visitors; Wild Idea Buffalo customers, old friends, new friends and a handful of Dan’s students. For me that means a lot of time spent in the kitchen. In addition, I am refining recipes for that cookbook that I hope someday will come to fruition. It has been suggested that I blog about the cookbook process. That people would be interested in recipes, what it’s like living with a writer (my Renaissance man) and the happenings on a conservation driven buffalo ranch. Someone else suggested that I check out the “Pioneer Women”, a city journalist that married a rancher (her Marlboro man) and writes about ranch style cooking. I had heard about the “Pioneer Women” first through a friend (a local grass-fed cattle rancher, well educated, traveled and an amazing cook). Most country girls have a like story in their cupboard and are kicking themselves for not capitalizing on it. I perused through the “Pioneer Women” site and found it entertaining. In the section I read, the ingredient second most used was butter. As a dairy farmer’s daughter, I am not afraid to use butter, and believe in whole, real ingredients, but a little butter can go a long way. Over the last few weeks, as I worked my way through some of my recipes, I found myself saying “agh – another head of garlic”! Clearly, my second ingredient. To confirm this, while grocery shopping the other day, I ran into a friend, we greeted in a hug and he said, “You smell like garlic”. “Thanks”, I said, “I could smell like butter – oh, never mind”. I am not certain about blogging or even if I have the patience or talent for it. But – for right now, I am happy to be filling a thermos of Bison Chili, wrapping warm cornbread in a dish towel, sticking a bottle of wine in the picnic basket and heading out the door with Dan and Tootsie, to find our spot on the big, beautiful prairie for opening Dove season. Cheers! Jill
Mushroom & Onion Stuffed Buffalo Blue Burgers
Currently I am going through a Blue Cheese phase. Its rich creaminess with its full flavor calls my name on a daily bases. With this month’s recipe being our annual “Buffalo Burger” recipe, I thought it only appropriate to have it include Blue Cheese. There is nothing new about adding blue cheese to your burger, I needed more originality. So a few weeks ago I was discussing this with Cyd (By the way, Cyd’s back. Yeah!), and she started telling me how she loved onions & mushrooms on her burger but they were always falling off and so she started sautéing them first and stuffing the burger with them. Hmmm – I think she’s on to something. The last inspirational component came while eating a burger in NYC, where they served their burgers on a potato roll, a very nice compliment to the meat. Below are the results of my concoction. I served it to a group from Clemson last night and it was a huge hit!” Cheers – Jill
Mushroom & Onion Stuffed Blue Cheese Buffalo Burgers
If you are looking to please a group with a delicious buffalo burger, these savory stuffed buffalo burgers with Maytag Blue Cheese should certainly satisfy! Recipe approved by a group from Clemson University. 2 lbs. Wild Idea Ground Buffalo 2 Tbl. olive oil 1 tsp. salt 1 tsp. black pepper 3 Tbl. butter 1 onion, diced 1 cup sliced mushrooms ½ tsp. salt 1 tsp. pepper 6 to 12 oz. Maytag Blue Cheese 6 Potato Rolls Mix buffalo, olive oil and 1 tsp. each of salt & pepper together and form into 12 burgers. Make burgers a bit bigger then the bun to allow for shrinkage. Cover and refrigerate. In heavy sauté pan, over medium high heat melt butter. Add onions, ½ tsp salt & 1 tsp pepper and sauté for 5 minutes. Edges should brown a bit. Add mushrooms and continue to sauté for an additional 5 minutes. Lower heat to medium and let cook until browned. About 5 minutes. Transfer to a bowl and let cool. Remove Buffalo Burgers from refrigerator and spoon desired amount in the center of 6 burgers. Place the other burger on top and secure edges. Turn gas grill to high heat or get coals very hot with cleaned & oiled grid low to heat. Place burgers on grill over hot heat and grill for 3 minutes. Turn and top with 1 to 2 oz Blue Cheese and grill for an additional 3 minutes. Serve on Potato Rolls and serve with pickled crudites, lettuce and tomato garnie and Buffalo Chips (recipe for Buffalo Chips included with this months special). Wine Pairing: Alamos, Malbec, Argentina: Full and fruity with a hint of spice, carries the Blue Cheese and compliments the meat without overpowering.
Curry Marsala Stuffed Peppers
Stuffed Peppers just got better with Wild Idea’s 100% Grass-Fed Buffalo meat! Aromatic spices, blended with a touch of sweetness, are a wonderful compliment the buffalo meat. If the spice list is overwhelming, look for a Curry Marsala spice blend at you grocery. (serves 4 to 6) Ingredients: 1 teaspoon cardamom 1 teaspoon cumin 1 teaspoon cinnamon 1 teaspoon black pepper 1 teaspoon salt ½ teaspoon coriander ½ teaspoon cayenne pepper ¼ teaspoon nutmeg ¼ teaspoon cloves 1/4 teaspoon turmeric 1 tablespoon olive oil ½ sweet yellow onion, finely diced 1 organic apple: peeled, cored and diced 2 tablespoons lemon juice 1/3 cup raisins (optional) 1 tablespoon molasses 4 to 6 small bell peppers: tops cut off, but reserved and seeded 1 pound Wild Idea ground bison or ground round bison Measure all spices in a bowl together and set aside. In sauté pan on stove top over medium high heat, heat 1 tablespoon olive oil. Add onion and sauté for 2 minutes. Add apple and continue to sauté for another minute Add spices and stir to incorporate. Add raisins and molasses, stirring to release all spices from the bottom of the pan. Remove from heat, and let come to room temperature. Crumble bison meat in a bowl, and add the onion mixture, and mix until incorporated. Divide meat mixture evenly between the bell peppers. Place peppers on baking sheet and place in 375* preheated oven. Bake stuffed peppers for 25 minutes. Remove from oven and serve stuffed peppers on a bed of aromatic rice. Wine Pairing: Estancia Estate Pinot Noir, Monterey, CA This is a medium bodied Pinot has a juicy fruit bouquet and flavor. It is well balanced, with a smooth finish, pairing nicely with flavorful dishes.
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.
Bacon & Buffalo Cheeseburgers
This Recipe was made for our dear friend Jim Harrison, who shares our love for a good bacon cheeseburger. (makes 6 to 8 burgers) Ingredients: 2 lbs. Ground buffalo Steak 2 tablespoons olive oil ½ teaspoon mustard 1 teaspoon ketchup 1 teaspoon thyme 1 teaspoon Worcestershire sauce 2 teaspoon salt & pepper 6 to 8 ounces Irish cheddar or good quality American cheddar 6 to 8 ounces happy bacon or Pancetta, pan fried 1 onion, sliced and sautéed lightly 6 to 8 hamburger buns or sour dough bread, lightly toasted 1.) Mix all spice ingredients, but Buffalo into paste. 2.) Add ground Buffalo and mix thoroughly together with hands. 3.) Pat into 6 or 8 patties, 1 inch thick. 4.) Grill buffalo burgers over high hot gas heat. Grill with lid closed for 2 minutes each side. Sprinkle cooked burgers with a finishing salt. 5.) Add cheese to cooked side, immediately after turning. 6.) Top with pan fried bacon or pancetta, and lightly sautéed onions. *It may be trendy to use different cheeses and exotic toppings on a burger, but there is nothing that replaces the classic. I have tried many cheeses for toppings and hands down cheddar is simply the best. Add your favorite condiments, but warm first. Wine Pairing: In honor of my memorable evening in Livingston MT. I choose a Chateau de Pez Saint Estephe 2002, Medoc Region France A Bordeaux blend of Cabernet Sauvignon, Cab Fran, Merlot & Verdot. Fruity and earthy to the nose with a hint of spice and tobacco, that carries through to the palate. Medium bodied with a rich fullness and a lingering finish.
Bison and Bulgur Wheat Cakes with Citrus Butter-Nut Squash and Black Bean Gravy
Resolution 2009! Each year at this time I renew my commitment to take care of myself. My vow renewal includes, eating right, exercise religiously, and drinking more water. How dreadfully boring is that? I clearly needed more motivation …soooo, to spice things up a bit, I’ve taken up snow skiing and my Pilates machine should be here in about a week. (I hope I get it out of the box before June.) In addition to spicing up my exercise regime, I’m spicing up my recipes too, by infusing them with ethnic flavors from around the world. This months recipe is inspired by my Sierran heritage, a modification of my families Kibbeh recipe and is also included in our “January Resolution 2009 Special”. Cheers to a Healthy, Happy New Year! Enjoy – Jill
Bison and Bulgur Wheat Cakes
Serves 8 or 16 starter courses Ingredients: ½ cup bulgur wheat ½ cup warm water 1 small onion, chopped 1 teaspoon salt 2 teaspoon black pepper 1 teaspoon cumin 1 teaspoon allspice ½ teaspoon cinnamon 1 pound ground bison 4 tablespoons olive oil 2 tablespoon fresh parsley, chopped + additional sprigs for garnish 1.) Place bulgur wheat and warm water in bowl, cover and let soften. About 1 hour. 2.) In food processor add onion and seasonings and mix. 3.) Add bison and process, adding 2 tablespoons of oil as it is processing. 4.) Add bulgur and mix in thoroughly. 5.) Add parsley and pulse process. 6.) Remove mixture and form into cakes. 7.) In sauté pan over medium heat, heat 1 tablespoon of oil and place half of the cakes in the pan. Cook for 2 minutes each side. Remove, and place on paper towel. Add the remaining tablespoon of oil and cook the second batch. 8.) Serve the bison cakes on citrus butternut squash, drizzle with black bean gravy and garnish with parsley sprig. Citrus Butter-Nut Squash Serves 6 Ingredients: 1 Butter Nut Squash, halved and seeded ½ cup water 3 tablespoons basil olive oil ¼ cup orange juice concentrate 2 teaspoons salt 1 tablespoon black pepper ½ teaspoon cayenne 1.) In 375* preheated oven, pour water in baking pan and place squash skin side down in pan. 2.) Bake for 1 hour. 3.) Remove squash from skin and place in mixing bowl. 4.) Add remaining ingredients and mix well. 5.) Reheat in microwave. Black Bean Gravy Ingredients: 1 15 ounce can black beans 1 5 ounce can crushed tomatillos 1 teaspoon salt 1 teaspoon black pepper 1 tablespoon lime juice 1.) In food processor mix all gravy ingredients and puree. This can be made ahead. 2.) When ready to use, heat gravy in a saucepan over low heat on stove. Gravy will darken as it heats. Wine Pairing: Seghesio – Sonoma County 2007, Zinfandel Fruit and berry aroma’s with a hint of spice. A nice balance of juicy fruits and integrated tannins give this wine a silky smooth finish.