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!
Bone Broth
Buffalo Bone Broth Customers often inspire me to come up with recipes. A couple of weeks ago I was visiting with a women on the phone who was ill, and her doctor had recommended buffalo broth. He suggested boiling the bones for hours because what was inside those bones was what she needed. The health benefits of consuming this magic elixir continue to be proven, including lowering blood sugar levels for those who live with diabetes. Wild Idea Buffalo has a strong following of customers who use the bone broth as preventive medicine. This recipe is a bit of a lengthy process, and will take you two days to make. But, it’s worth it, and it’s the only way to get the maximum benefits of all of the vitamins, minerals, antioxidants, and amino acids inside the bones. You won’t be sorry for the time invested, as the end result is not only healthy, but also super delicious! For preparing, you will want a larger pot as you simmer at a higher heat. This will help keep liquids in the pot. You will also want a heavy lid to keep the steam from escaping. Enjoy the broth alone, or serve over rice with the shredded shank meat. Ingredients: 1 – 3.5 lb. pkg. Wild idea Buffalo Shank Steaks 1 – 2 lb. pkg. Wild Idea Buffalo Soup Bones Water 2 large Daikon radishes, peeled and quartered 1 onion, quartered 2 cloves garlic, halved + 2 cloves garlic, chopped Salt (to taste) Garnish Options: 1 bunch radishes, sliced fresh grated ginger or pickled ginger Instructions: Wash bones and shank meat under cold water. Soak bones and shank meat in cold water for 2 hours. Rinse bones again under cold water. Bring 4 quarts of water to a boil, add washed bones and shank meat, bring to full boil. Boil for 20 minutes. Strain bones and meat and rinse under cold water. Rinse pot thoroughly to remove any fat particles. Return bones to pot and add 4 more quarts water. Bring to a boil, and boil for 30 minutes. Add the radish, cover, reduce heat to medium, and simmer for 3 hours. Strain liquids into a container, cover and refrigerate. Pull meat from bones and reserve for a later use. Return the bones with onion to pot and add 3 quarts of water. Over high heat, bring to a full rolling boil. Reduce heat to medium, cover and simmer for 3 hours. Drain the bones, reserving the milky broth. Cover and place in refrigerator. Remove the first reserved liquids from refrigerator and skim fat off the top. Return Bones and first reserved liquids back to pot. Add 2 cloves garlic and 3 quarts of water, and bring to a boil. Reduce heat to medium, cover and simmer for an additional 3½ hours. Strain bones, reserving broth. Cover broth and refrigerate overnight. (Optional: You may want to save bones for serving.) Remove both containers of broth from the refrigerator and remove any fat from the top. Marry both gelatinous broths into one pot, and bring to full heat. Season with salt to taste, starting with a little and adding until milky broth has full flavor.Meat Option: While bones are simmering, mix 3 Tbl. Bragg Liquid Aminos (Natural Soy) or Soy Sauce, 3 Tbl. Sesame Oil, 2 Tbl. green onion, chopped + 1 bunch of green onions, sliced, ½ tsp. black pepper and 2 tsp. red pepper flake together. Toss mixture with reserved Shank meat. Add shredded meat to bowl.
GMO, OMG!
At a recent bison conference, the topic of GMO’s came up. The biggest concern was the potential, future requirement for GMO transparency on product labels. This includes meat labels from animals fed GMO grains. The reason this was such a big deal to this particular audience, is that 90% of the bison raised for food are raised in the cattle feedlot model, consuming an unnatural diet in confinement for the last 90+ days of their lives. Most of these feeds are GMO. The conversation continued with people shouting out sarcastic remarks, such as, “What’s a GMO going to do to me anyway? Is it going to turn me into something bad if I eat it?” This was not the time or place to be controversial, for the most part we were amongst good, hard working folks, who were just thinking in the short term. As I listened to the GMO conversation, I thought it funny that the acronym reversed was OMG! I also thought about the hazmat suits worn, or full cover recommended when using chemicals. If we are advised to not get any of the toxic poisons on us, why would we want to ingest them? I wondered if the man talking would like to try it, so we could see what would happen to him? Seriously, the ramifications of pesticide, herbicide, and draught resistant genetically modified organisms are devastating. Studies continue to prove that the use of herbicides and pesticides on crops are directly related to specie diversity loss, compromised water quality, and risks to human health. Add draught resistance to this mix, and we accelerate the plow up of more prairie and dessert ecosystems. In short, GMO’s are bad for the environment and we CAN grow food without them. At Wild Idea Buffalo Company we are always looking at the long-term effects, and do our best to operate sustainably, working with nature, instead of against it. We promise to continue to produce a healthy, delicious, non-GMO meat alternative, for you and your families. If you are interested in more information on GMO’s, there are several studies and stories available on line. Here’s a few links that I found interesting, http://naturalsociety.com/gmo-farmer-wont-eat-crops/ , http://www.nongmoproject.org/learn-more/, and http://www.responsibletechnology.org/10-Reasons-to-Avoid-GMOs . Avoiding GMO foods takes a little more effort, but most groceries now offer organic, or non-GMO certified products. Another way is to know your farmer. This month’s recipe is GMO free, and is a terrific dish to make for the upcoming Saint Patrick’s Day celebrations. In addition to the recipe, I offer you this slightly modified, non-GMO, Irish toast. I wish you health, I wish you well, and happiness galore. I wish you luck for you and friends, what could I wish you more? May your joys be as vast as the prairie, and your troubles as light as this poem. And may you find, sweet peace of mind, knowing that the buffalo roam. Cheers! jill Buffalo Irish Coddle (serves 8) This traditional Irish dish was often made from leftovers, using whatever vegetables were available. Feel free to change to you liking or availability. The light broth allows the flavors of each ingredient to come through, and although hearty, is also light. And, it’s so good! Enjoy. Ingredients: 1 – 8 ounce package Wild Idea Buffalo Bacon 1 – 1 pound package Wild Idea Buffalo Brats 2 – tablespoons olive oil 3 – organic onions, sliced ¼” thick and quartered 2 – quarts organic chicken broth 1½ – pound organic baby golden potatoes, sliced 4 – cups organic carrots, peeled and sliced 1 – organic turnip, peeled and cubed 1 – cup …
The Modern Day Hunter Gatherer
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
Moving Buffalo
This past June we moved the Buffalo from one pasture to the next. Buffalo are roamers and have come to understand what an open gate means – new digs to roam and fresh grass. We believe in a gentle approach of simply opening a gate, offering a little incentive with cake (a small cube of pressed alfalfa with some minerals), and having a subtle presence on the back end. When babies are little we are very careful to guide in a very slow manner. The lead herd cow is usually the first to approach and once she has moved through the herd will start to follow. The babies stay close to their mothers and instinctively shoot to the outside. The wind was blowing on the day we moved them, which added extra excitement for the babies who frolicked, leaping through the air, bucking and kicking. A few stragglers held up the back end with the largest herd bull completing the move. They quickly joined up with the herd, and found their way to their new pasture. They other day we moved the buffalo again. What struck me, was not only their calmness with the babies now two months older, but the beautiful healthy pastures, still green and plentiful with grass, thanks to continued summer rains. The baby buffalo are now kids, in a varying stages of golden to black, with sprouting new horns. They are gaining independence, but will stay close to their mothers and remain in the family group until they are two years of age. They vocalized their happiness with their soft grunts and grazing noises. Listening to 300 buffalo eating grass is pretty amazing! We wrapped up our task under a pink sky of a setting South Dakota sun.
Updates from the Office
A year ago due to staffing changes, I found myself back in the trenches of Wild Idea Buffalo Company. And what a year it has been! We have: increased our production to keep up with demand, established and launched delicious smoked products that are ALL nitrite free, and have started to create a heat and eat entrée line from the Wild Idea Buffalo Kitchen to make eating healthily easier for folks that already have too much on their plate. All the above validates that more consumers care about where their food comes from, and that sustainable food is moving forward, one bite at a time! It also means that we were able to put a few more people to work! Our new additions to the Wild Idea Buffalo team bring new talents to the table assisting us in continuing to offer you the best red meat on the planet. I would like to take the opportunity to introduce the whole plant crew to you. Back left: Kevin Marshall, Cliff Allen, Cyril White Eagle, Roberto Rodriquez, Chris White Eagle, Shane Brown. Front left: Valerie Flanagan, Mia Fast Horse, Nancy Kungel and Zech Brown. With such a talented crew, I have started to transition back to some of the projects that I had put on hold, with the main one being “the cookbook”. I’m looking forward to being back in the kitchen testing new recipes and refining old ones, and then making the cut of what stays and what goes. I will be relying on many of you to assist with that process, by being recipe testers. This month’s recipe will definitely make the cookbook. It takes a little more effort then a quick burger on the grill, but I think you will find the results worth it! Wishing you all a delicious summer. Jill Southwest Burger *The winner and favorite in our buffalo burger cook off! (makes 3 to 4 burgers or 8 to 10 sliders) Ingredients: 1 1 lb. Wild Idea Ground Buffalo 1 Tb. olive oil + 1 tsp. salt 1 tsp. black pepper 1 tsp. cumin 1 tsp. garlic powder 1 cup pepper jack cheese, small cubes ½ cup (2) green chili’s, roasted, peeled coarse chopped Pico de Gallo Jalapeno Hollandaise Buns of choice Preparation: 1.) Mix meat, olive oil, spices, cheese and chili’s together in bowl with hands and portion into desired patty size. 2.) Refrigerate for ½ hour to assist with binding. 3.) Preheat clean grill to 500*+. 4.) Brush burgers with a little extra olive oil and place burgers on hot grill, grilling 2 minutes each side. Keep grill lid closed. 5.) Brush with olive oil and grill ½ minute each side to give burger a bit of a crust. Serve on buns and top with Pico de Gallo and Jalapeno Hollandaise! Accompany with *Tequila, Lime Buffalo Chips. *Recipe included with purchase. Pico de Gallo (makes 2 cups) Ingredients: 1¼ cup finely diced cherry tomatoes ½ cup finely diced onion, white, red or green ¼ cup finely chopped cilantro 1 Tb. sugar ¼ tsp. cardamom ½ tsp. each: coriander, cumin, salt & pepper Juice of 1 – Lime *optional: pinch of cayenne Toss all ingredients together. Season to taste. Jalapeno infused Hollandaise Ingredients: 2 organic eggs, yolks only ½ teaspoon coarse mustard ½ teaspoon garlic, chopped 2 tablespoons lemon juice ½ teaspoon black pepper 1 Jalapeno, roasted, peeled and seeded 1 stick salted organic butter, melted 1.) Place all ingredients in blender and puree. 2.) With blender going, slowly add melted butter. Blend until mixture becomes thick. Place leftover hollandaise in container and store …
Father's Day Reflection
I imagine most first time fathers remember the exact moment when they learned that their significant other was expecting. My experience was certainly not a Hollywood moment, but it was memorable nonetheless. I had just finished coaching an evening youth program when I received “the phone call” from my wife. She was saying something about something turning blue – my mind was elsewhere and it took an embarrassingly long time to register what was going on. “Oh my god, are you sure?” –stupid question it turns out. I don’t recall the rest of the conversation, but I do remember what happened next. From seemingly nowhere one of my oldest friends appeared. He had been grilling with a few other athletes, and handed me a hotdog. It was your standard, cheap mystery meat covered in ketchup and mustard hotdog. Now I am not one to turn down food, and since stress-eating is a habit of mine I immediately accepted. But, as I scarfed back that hotdog, I thought about how the food we eat, and the eating habits we pass on to our children, are some of the most important lessons we teach. So there it was – the moment I learned I would be a father, and I chased that beautiful and special moment with a cheap factory farm hot dog. A couple years later when I told my friend the story and asked him to be a godfather, he sincerely apologized for not handing me something more fitting. As the dust settled from the initial impact of impending fatherhood, I decided that it was important to reassess the food that my family and I were eating. This is not to say that we used to eat badly, but I believe we owe it to ourselves, and our future children, to take it a bit further. It is all too easy in our fast paced lives to let food slide to the bottom of the ever-lengthening list of priorities. Fast-forward two years or so and we now have an incredible 18-month-old son. When it comes to food for our family the questions of sourcing, use of hormones or antibiotics, and how the animal was raised continue to play a central role in the decisions we make about our diet. While I am still relatively new at the whole parenting game and no doubt have an immense amount to learn, I am confident that consuming ethically and responsibly raised, and sustainable foods will continue to remain a family value. This summer as “dad” gets predictably overly excited and fires up the grill again, we will be dining with a clear conscience on Wild Idea Buffalo hot dogs, burgers, and steaks that help not only promote the health and well being of our family, but also of this great and fragile world we inhabit.
Face to Face with America’s Food Chain
By my nature and professional training, I tend to be a skeptical person when claims are made. This comes to about everything except food. If I read something on a menu or see it on a label, I’m likely to take it at face value. I think part of this relates to the fact I have no connection to the food chain. The farm-to-table movement is the big thing right now but I wouldn’t even be able to find my way to a farm to start the journey. My eyes have been opened. I recently visited the Wild Idea Buffalo ranch as guests of Dan and Jill O’Brien. I love wildlife but have never been as up close-and-personal as I was with the herd of bison on their ranch including the very intimidating male buffalo (I don’t recommend such a personal encounter unless you have a great guide like Dan). The trip helped me understand that there is a difference between “grass-fed buffalo” and “100% grass-fed buffalo.” The former is what any producer can say even if the buffalo has had just a few weeks of grass before going off to the feedlot. The latter means literally the animal has spent all its life living and eating off of the Great Plains. What about taste? Jill was kind enough to share her incredible cooking with me and I can vouch for the fact their buffalo does taste better and healthier. This was my first trip to South Dakota and to the Great Plains. Back home in Washington, D.C., it’s easy to think one has a handle on America and what makes it tick. But this country is more than just big cities, suburbs and highways. It’s also the places a bit off the beaten path that play an incredibly important role in our history and in the sustainability of our fragile planet. I’m grateful to have had the opportunity to visit the ranch because it taught me a lot about our country and has made me more questioning of what’s in my diet. -Adam Shapiro
Baby Buffalo & Blizzards
Last week we were lucky enough to get a blizzard. It’s very dry here and at this point we aren’t too particular in how moisture comes. We were also expecting to see our first calf at anytime and although we received 20″ of snow we weren’t too concerned. Bison evolved in this country and are well adapted to weather extremes. There is a theory that bison can hold off giving birth until after a storm has passed. We’re unsure if this is fact, but the morning after last week’s blizzard, we got our first glimpse of this year’s first baby. Mother and baby are doing well. Dan brings hay to supplement the lack of grass. I tag along to get photos of the herd and a glimpse of the new babies. The new mom’s remove themselves from the main herd and set up what we call “the maternity ward”, complete with new and expecting mothers. Within a few days we had 5 baby calves, and another blizzard on the way. The snow came heavy last night without wind, frosting the landscape all the way to the horizon. I grabbed my camera gear this morning and headed out with Dan for the morning hay feeding. The weight of the snow quiets the ranch to where all you can hear is your heart beat and the soft grunts of the buffalo. They seem undisturbed in their warm down, wooly coats. While Dan rolls out 2 tons of hay, I go off in search of the maternity ward to insure that all is ok. I find them content in a shallow wooded draw. Babies close to their mothers, until the little ones take off, leaping occasionally on their new wobbly legs! The mothers stay close behind, nudging them further into the draw and out of my view. A great morning!
A Visit With Dan O'Brien: by Lindsay Wilson
This Months visiting writer: Lindsay Wilson, journalist for Natural Grocers by Vitamin Cottage In its commitment to offer customers the highest-quality products available, Natural Grocers by Vitamin Cottage® continually strives to partner with family-operated, small-scale, sustainable producers. The following article is about a sustainable buffalo ranch that meet, or exceed, our standards for naturally-raised meat. Natural Grocers is proud to support these ranches, their owners, and their products. In this article, we are happy to introduce Wild Idea Buffalo Company. There is a saying among the Native Americans of the Great Plains that buffalo will offer themselves to those who have a pure heart. If that’s the case, then Dan O’Brien must have a heart of gold. A wildlife biologist, falconer, writer, and buffalo rancher, O’Brien’s deep respect for the grasslands of the Great Plains and the wildlife that thrives there led him to buffalo, or depending on how you look at it, led the buffalo to him. It all started with a little herd of thirteen orphaned runts that O’Brien bought from a neighboring ranch after helping with the annual roundup. You could say that it was an impulse buy, as O’Brien had been a cattle rancher for twenty years and hadn’t thought much about raising buffalo, although he had struggled to make ends meet as a cattle rancher and his intuition told him that cattle just weren’t suited to the grasslands of South Dakota. But in this little derelict herd, O’Brien saw salvation. “I was desperate to rediscover purpose in my life…and those thirteen imperiled packages of fur and sinew seemed kindred souls. I wanted us all to move on to a better life, I wanted my ranch to be as balanced and healthy as it could be,” O’Brien recalls in his memoir Buffalo for the Broken Heart: Restoring Life to a Black Hills Ranch. And so it began with those thirteen pint-sized buffalo, dubbed the “Gashouse Gang.” That was twelve years ago, and now O’Brien’s herd has grown to more than 600 and his business, Wild Idea Buffalo Company, is thriving. As much a conservationist as he is rancher, O’Brien’s philosophy is to “take care of everything out there, not just the product, because it’s all connected. The reason we’re doing this is for the grass. When the grass is healthy, the whole ecosystem is healthy.” To O’Brien, the buffalo are more than a commodity; they are the key to bringing the grasslands he loves back to their native state. Where the Wild Things Are When I arrived on his South Dakota ranch in early summer, it was clear that O’Brien’s mission was not that of a venture capitalist, but one of a preservationist. Nestled between the Black Hills and Badlands National Park and bordered by Buffalo Gap National Grassland, O’Brien’s Cheyenne River Ranch is more than just a buffalo ranch; it has become a nature preserve. During my tour of the ranch, I saw the prairie through a wildlife biologist’s eyes. As we passed through the sea of rippling grass, O’Brien pointed out a flock of baby grouse; a red tail hawk; a pair of white pelicans (which, to my surprise, are native to the Plains); two golden eagles; and a prairie dog town where we saw four burrowing owls emerge from the tunnels, which O’Brien explained don’t eat the little burrowing rodents, but cohabitate with them. The prairie was teeming with life. And then there were the buffalo. In a small open-air, all-terrain vehicle, O’Brien drove us into the midst of the herd, so close I could smell their sweet musky smell. There’s something quite …
Jerk Tri-Tip with Orange Glaze and Bulgar Wheat Salad
(serves 4) The Tri-Tip cut is a favorite of chefs. The meat is flavorful and the marinating makes this cut butter knife tender. The natural nuttiness of Bulgur Wheat salad makes for a nice accompaniment. *Other steak cuts would work for this dish too, such as Wild Idea Flank Steaks, Flat Irons or Sirloins. Steak, Marinade & Glaze: Ingredients: 1 – 1 lb. Wild Idea Buffalo Tri-Tip Roast 3/4 – cup pineapple juice 2 – tablespoons soy 2 – cloves garlic 2 – tablespoons brown sugar 2 – tablespoon jerk seasoning, see below OR store-bought spice can be used as substitute. ¼ – cup orange marmalade Preparation: 1. Prepare Jerk seasonings, and store in a container until needed. *Spice mix will keep for months. Rinse Tri-Tip and pat dry. Place roast in a plastic bag or glass dish. In a blender, mix pineapple juice, soy sauce, garlic, brown sugar and jerk seasoning together, and flash process. Pour half of the marinade over the steak, and massage into the steak. Cover and rest for 2 to 8 hours. Set aside or refrigerate remaining marinade for glaze until ready to use. Preheat oven to 450°. In a cast iron or heavy ovenproof skillet, over medium high heat, heat the pan. Shake excess marinade off roast and place in hot pan. Rotate roast four times, searing each turn for one minute. Place seared roast in preheated oven and roast for 6 minutes. Remove roast from oven and place on a cutting board, cover with foil and rest for 5 minutes before cutting. While roast is cooking, place remaining marinade in a saucepan and bring to a boil. Reduce heat medium low and allow sauce to thicken slightly. Whisk in orange marmalade and again bring to a boil, stirring occassionally. Reduce heat to low, until ready to serve. Slice steak, serve with bulgur wheat salad and drizzle with orange glaze. Jerk Seasoning Ingredients: 6 ½ tsp. Onion Powder 3 ½ tsp. Salt 2 tsp. Brown Sugar ¾ tsp. Nutmeg ¾ tsp. Crushed Red Pepper ¾ tsp. Ginger ¾ tsp. Cayenne Pepper ½ tsp. Black Pepper ½ tsp. anise ½ tsp. Cinnamon Preparation: Mix all ingredients together and incorporate thoroughly. Store in a container or plastic bag. Bulgur Wheat Salad Ingredients: ½ – cup bulgur wheat ½ – cup water 1 – tablespoon olive oil ½ – of two colored bell peppers, finely diced 2 – green onions, finely slivered 2 – tablespoons cilantro, finely diced Preparation: Place bulgur wheat and water in bowl, cover and let rest for 1 hour. In pan over medium high heat, heat oil and sauté vegetables for 3 minutes. Add softened bulgur wheat to vegetables and toss together to mix and heat. Set aside, until ready to serve. Can be made ahead and flash reheated or served at room temperature.
Gangnam Style Buffalo Flank Steak
This recipe was inspired by my new addiction to the “Gangnam Style” dance. The Korean word gangnam, stands for the south side of Seoul, were there are many fancy restaurants and shops. My recipe is a rendition of Bulgogi (Korean B.B.Q.), which can be served a variety of ways. Here are two of my favorite renditions. Note: Traditionally the Koreans use high end cuts, but I find that this is not necessary. The flank steak becomes very tender in the marinade. You are going to love this recipe. Get your gangnam on! Ingredients: 2 lbs. Buffalo Flank Steak 1/2 cup Braggs Amino Liquids 2 Tb. Sesame Oil 6 cloves garlic 1 Asian pear, or pear, peeled & cored 4 green onions, chopped 1 tsp. black pepper 2 Tb. sugar 1 Tb. red pepper flake Gangnam Style Lettuce Wraps (serves 8) Instructions: Rinse flank steaks, pat dry and remove any exterior fat. Place flank steaks on cutting board, using sharp knife cut flank steak on the bias into ¼ “ slices. To cut steaks on the bias, tilt your knife to a 45* angle (the top of your knife blade should be at the 10:00 position). Place sliced flank steaks into a non-reactive bowl. Place remaining ingredients in blender and puree. Pour marinade over meat and massage into meat. Cover and refrigerate overnight. Heat a wok to high heat or place a large sauté pan over high heat. Brush pan with a little sesame oil, once hot add marinated meat to pan. Stir meat in a tossing manner while cooking, for 3 to 4 minutes. To Serve: Place meat on platter with leaf lettuce or iceberg lettuce, accompany with warm rice or rice noodles and julienned vegetables of your choice, along with sesame seeds, fresh garlic, grated ginger and red pepper flake. Gangnam Style Buffalo Stew Additional ingredients: 1 quart buffalo broth, (or vegetable or beef broth) 4 cups variety vegetables, chopped (I used, peppers, squash, mushrooms and green onion.) 4 cups cooked rice Instructions: Prepare as above through #4. Pile meat in center of the wok or pan. Add vegetables to pan, circling around meat. Add broth and bring to a boil. Push meat down into broth, cover and simmer for 5 minutes. To Serve: Place ½ cup of rice into bowls and ladle with hot stew. Pass with sesame seeds, grated garlic, fresh ginger and red chili flake.
Buffalo Ox-Bone Soup
(serves 8) This soup takes time, but it is time well spent. It is the kind of food you eat and say “I could eat this every day”. For preparing, you will want a larger pot as you simmer at a higher heat. This will help keep liquids in the pot. You will also want a heavy lid to keep the steam from escaping. Ingredients: 1 – 3.5 lb. pkg. Buffalo Shank Steaks 1 – 2 lb. pkg. Buffalo Soup Bones Water 1 onion, quartered 2 large Daikon radishes, peeled and quartered 2 cloves garlic, halved + 2 cloves garlic, chopped Salt (to taste) 3 Tbl. Bragg Liquid Aminos (Natural Soy) or Soy Sauce 3 Tbl. Sesame Oil 2 Tbl. green onion, chopped + 1 bunch of green onions, sliced ½ tsp. black pepper 2 tsp. red pepper flake 8 cups cooked rice 1 bunch radishes, sliced fresh grated ginger or pickled ginger Instructions: Wash bones and shank meat under cold water. Soak bones and shank meat in cold water for 2 hours. Rinse bones again under cold water. Bring 4 quarts of water to a boil, add washed bones and shank meat, bring to full boil. Boil for 20 minutes. Strain bones and meat and rinse under cold water. Rinse pot thoroughly to remove any fat particles. Return bones to pot and add 4 more quarts water. Bring to a boil, and boil for 30 minutes. Add, onion and radish. Cover, reduce heat to medium and simmer for 3 hours. Check meat for tenderness using two forks, If meat pulls apart, strain meat and bones, reserving liquids. Remove meat from bones and radish. If meat is not tender continue cooking until it is. Cover reserved liquids and place in refrigerator. Return bones with onion to pot and add 3 quarts of water. Over high heat, bring to a full rolling boil. Reduce heat to medium, cover and simmer for 3 hours. While bones are simmering, mix Braggs Liquid Aminos, sesame oil, chopped green onion, black pepper and chili flake together. Pull apart cooked meat and toss with soy and sesame mixture, cover and refrigerate. Drain the bones, reserving the milky broth. Cover and place in refrigerator. Remove the first reserved liquids from refrigerator and skim fat off the top. Return Bones and first reserved liquids back to pot. Add 2 cloves garlic and 3 quarts of water, and bring to a boil. Reduce heat to medium, cover and simmer for an additional 3½ hours. Strain bones, reserving liquids. Cover liquids and refrigerate overnight. (Optional: You may want to save bones for serving.) Remove both containers of liquid from refrigerator and remove any fat from the top. Marry gelatinous liquid into one pot and bring to full heat. Season with salt to taste, starting with a little and adding until milky broth has full flavor. Place prepared meat in small stock pot and add a half cup of broth. Reheat over medium heat until meat is hot. To serve, place a scoop of hot rice in center of the bowl, add desired meat portion and garnish with sliced radish and green onion. Accompany with chili flake, chopped garlic, grated ginger and salt for people to add as they like. Soooooooo delicious! Wine Pairing: Bonny Doon Pacific Rim Dry Riesling, Central Coast, CA
Buffalo Soup for the Seoul
Fifteen years ago Dan brought a box of buffalo meat to my restaurant and asked me to prepare each cut and come up with recipes. He needed “ how to” cooking instructions that would go inside the first boxes of Wild Idea Buffalo meat that he was shipping out to family and friends. I remember it so well, not only because I was excited to try the 100% grass-fed, field harvested buffalo meat, but also because the majority of my kitchen staff was out with the flu, which left only me holding the box of buffalo meat and limited time to experiment. After about a week of testing, I had compiled a list of techniques and recipes that would assist in people’s success of cooking buffalo meat. That was just the beginning; I continue to learn improved methods, or discover hidden cuts within a cut, but the biggest takeaway has been; “GRASSFED BUFFALO MEAT IS NOT LIKE OTHER MEAT, PROVEN TECHNIQUES SHOULD BE APPLIED”. Customers also inspire me to come up with recipes. A couple of weeks ago I was visiting with a women on the phone who was explaining that she has a sick friend, and her friends doctor had recommended buffalo broth. He suggested boiling the bones for hours because what was inside those bones was what her friend needed. Although I had heard of this, I had never taken the time to research it. Out of concern and curiosity, I got busy. The Koreans make an Ox-bone soup that they call “Seolleongtang”. The base of Seolleongtang is a milky broth produced by boiling bones for hours. Although I have roasted bones and used in stocks, I had never tried boiling bones for such a long period of time. The results are absolutely delicious and it really is very good for you! Loaded with vitamins, minerals, antioxidants and amino acids, you will want to have a simmering pot of this soup on hand when the winter cold & flu are knocking on your door, or as a reprieve from heavy holiday meals. I hope you enjoy my version of Buffalo Ox-bone soup. Wishing you all a happy, healthy, holiday season. Cheers! Jill Buffalo Ox-bone Soup (serves 8) This soup takes time, but it is time well spent. It is the kind of food you eat and say “I could eat this every day”. For preparing, you will want a larger pot as you simmer at a higher heat. This will help keep liquids in the pot. You will also want a heavy lid to keep the steam from escaping. Ingredients: 1 – 3.5 lb. pkg. Buffalo Shank Steaks 1 – 2 lb. pkg. Buffalo Soup Bones Water 1 onion, quartered 2 large Daikon radishes, peeled and quartered 2 cloves garlic, halved + 2 cloves garlic, chopped Salt (to taste) 3 Tbl. Bragg Liquid Aminos (Natural Soy) or Soy Sauce 3 Tbl. Sesame Oil 2 Tbl. green onion, chopped + 1 bunch of green onions, sliced ½ tsp. black pepper 2 tsp. red pepper flake 8 cups cooked rice 1 bunch radishes, sliced fresh grated ginger or pickled ginger Instructions: Wash bones and shank meat under cold water. Soak bones and shank meat in cold water for 2 hours. Rinse bones again under cold water. Bring 4 quarts of water to a boil, add washed bones and shank meat, bring to full boil. Boil for 20 minutes. Strain bones and meat and rinse under cold water. Rinse pot thoroughly to remove any fat particles. Return bones to pot and add 4 more quarts water. Bring to a boil, and …
A New Year’s Resolution that is Healthy and Tasty
Minutes after the ball drops in Times Square, the ads on TV start. You have seen them – touting every diet and weight loss product under the sun. They are as much a part of the New Year’s ritual, as Dick Clark is a part of the New Year’s Eve one. The most common New Year’s resolutions are to lose weight and eat healthier, but only 12% of Americans keep their resolutions. And no wonder – different web sites tout everything from the cabbage soup diet to the tapeworm diet as miracle ways to lose weight. I don’t know about you, but any diet where I have to eat a tape worm, or even a “delicious shake” twice a day does not sound appealing. I am much more a believer in moderation and eating simple healthy foods. And this can begin with some simple changes in our staples. The average American eats about 65 pounds of beef per year (most of which is grain-finished). By switching from beef to 100% prairie grass-fed Wild Idea Buffalo, he or she would annually save: 3,000 grams of fat 25,000 calories 4,000 grams of cholesterol But grass-fed buffalo is not just about the absence of negatives – it is about the presence of positives. With grass-fed buffalo, you also get a lot more Omega-3s because the buffalo’s diet is rich in native prairie grasses. As a kid I learned that “you are what you eat,” as I get older I am learning that you also “are what you eat eats!” Grass-fed meat has 2-4x the Omega-3s of their grain-finished counterparts. I have often heard grass-fed buffalo called the “salmon of the prairie.” There are tons of nutritionists and doctors out there with all kinds of theories about the secrets to healthier eating. Working in the food industry for 15 years, I have seen a lot that make a ton of sense and others that seemed like a bunch of garbage. But one of the best I have seen is Dr. Kevin Weiland, and his no nonsense, no gimmick approach. With our January Special we are offering a free copy of his popular book, “The Dakota Diet.” I wish all of you a happy and healthy new year. And if you are looking to begin or maintain healthier eating habits in 2012, Wild Idea Buffalo would like to be there to help – and I promise it will be more delicious and sustainable than cabbage soup! Best, Josh
We originally began to investigate artisanal…
produced meat because of the health risks associated with the factory produced varieties of meats. Specifically we were worried about reported bacterial contamination (e-coli, et. al.) and unnatural fat profiles caused by confinement, injections of antibiotics and grain feeding. However, when we tried Wild Idea Buffalo meat we not only ended up with something that is culinary superior but we were reassured your meat comes from animals living in their natural environment and eating the food (prairie grass) that they are evolutionarily adapted to. The fact that your buffalo eat only grass also gives the meat and attractive fat profile compared to ruminants fed grain. I get Omegas from eating lots of fish but I sure don’t mind finding them in my red meat. Dr. Grant Price
Steak & Potato Salad
The quality of meat is not always visible from the outside; often you just have to try it. If people are reluctant to improve the quality of what they consume, but are willing to spend $10.00, I encourage them to do the egg test. Buy the cheapest eggs you can and buy the best eggs you can. Crack one of each open and see the difference. One will be pale yellow, and the other should be orange and firm, an obvious difference. Now apply the unseen to your meat. My great nephew & niece live 7 miles from us. And as a way to show them responsibility and to start their college fund, their parents bought them chickens. I have always tried to buy the best eggs I could find from our grocery or co-op. Many of the labels say cage free, organic, and vegetarian fed, and they have always been better then the alternative. Our new source of eggs do not have a fancy label or proclaim any message, they are simply farm fresh and we know the farmer! And, they have proven to be even better yet. Unbelievably better! The yolk is a mountain of bright orange, and the taste is amazing. This month’s recipe is a combination of delicious bison and the best eggs you can buy, for a beautifully delicious summer salad. Enjoy!
Thanks Wild Idea Buffalo….
Dear Wild Idea – Henry has now lost 32 pounds since mid-September, thanks in part to your buffalo we’re sure! Looking forward to our next order! Thanks – Christine
Fall Bird Hunting & Prairie Harvest Green Chili Stew
I always look forward to this time of year. Our temperatures have dipped below 20*, and there is something about cold mornings that make me hungry for breakfast sausage and a stack of pancakes, with REAL Maple Syrup. Breakfasts like these are consumed at our house on mornings before Dan goes bird hunting, for Grouse or Pheasant. One of our favorite dishes from falls hunting, is my rendition of Green Chili Stew. Although I use grouse, pheasant or partridge – chicken can be substituted. Enjoy!
Spring Asparagus Soup
Dan and I are often asked about what we eat. Our answer is; we eat a lot of buffalo (3 to 4 times a week), with an occasional other sustainable fish or meat, but also – a lot of fruits and vegetables. The idea of eating meat in 2 or 3 of your meals daily seems a bit over the top. We are advocates for improving the quality of your protein sources and eliminating the quantity of unsustainable, unhealthy meats. We both can remember when the Sunday Pot Roast was a big deal. But, do to unhealthy cheap meat, many have moved away from the specialness and the celebration of meat on the table.