Nothing represents “comfort food” more than a traditional pot roast. Wild Idea’s 100% grass-fed, rich and slightly sweet bison roast, braised until tender and juicy, nestled in a bed of potatoes and carrots, and covered with pan gravy, says it all! Always a favorite, but this savory, one pot meal is a wonderful way to welcome the fall! Ingredients: Serves 6 to 8 1 – 3 pound Wild Idea Buffalo Chuck Roast 2 – tablespoons olive oil 2 – teaspoons sea salt 2 – teaspoons black pepper 2 – teaspoons garlic powder 2 – teaspoons thyme, or two to three sprigs fresh thyme *I use half fresh & half dried. 1 – teaspoon rosemary, or one to two small fresh sprigs *I use half fresh & half dried. 1 – teaspoon oregano, or one sprig oregano *I use half fresh & half dried. 2 – onions, 1 diced and 1 quartered 1 to 2 tomatoes, coarse chopped 5 – cups buffalo, vegetable or organic beef stock 2 – bay leaves 6 – potatoes, quartered 3 – celery stalks, quartered 4 to 6 – carrots, peeled and quartered ½ – cup red wine 1 – tablespoon corn starch, or more if needed Preparation: 1) Preheat oven to 225°. Rinse bison roast, pat dry and remove string. *Removing string is optional; I usually remove for this preparation, so I don’t loose the seasoning in removing after cooking. 2) Mix all the dried seasonings together. Rub the roast with 1 tablespoon of the olive oil, and rub the dried seasoning into the roast. 3) In a heavy pot over high heat, heat the remaining tablespoon of the olive oil. Place the seasoned roast into the hot oil and brown for 5 minutes. Turn roast 3 times, searing for 5 minutes each. *Positioning roast up against the pan sidewalls will help in browning the whole roast. 4) Move the roast to the side and add the chopped onions, lifting the roast so onions cover the bottom and stir occassionally. Allow the onions to cook for about 5 minutes. 5) Add the chopped tomatoes around the roast, the bay leaf, and pour in the stock. Let the stock come to a full boil, then cover and turn off the heat. 6) Transfer covered roast into the preheated oven on the middle rack. Braise the buffalo pot roast for 6 hours. 7) During the last half hour of cooking, add the potatoes, pushing them down into the juices. Cover and increase heat to 375°. 8) Cook the potatoes for 15 minutes, then, add the celery, onion, and carrots. Cover and cook for an additional 15 minutes. Check the vegetables to insure they are cooked through, but still slightly firm. Continue to cook for a few more minutes if needed. 9) Remove the pot roast from the oven, and transfer the roast and the vegetables to a cutting board or platter. Cover with foil. 10) Place the pot with the juices on the stovetop over medium high heat. Bring to a boil. Mix the cornstarch into the wine, and whisk into the bubbling pan juices. If the gravy is not to your desired thickness add more wine/cornstarch mix, until desired consistency is achieved. Season to taste. 11) Carve the roast and pass with gravy and crusty bread.
A Recipe Celebration of the Garden Tomato
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!
Bloody Mary Steak Salad
My mother recently sent me an idea for a Bloody Mary Steak Salad, which looked and sounded delicious. There are many renditions of this concoction, and below is my take on this fun recipe. Adjust seasonings to your liking to create your own or incorporate pickled asparagus and green beans for additional taste and color! Ingredients for Steak: *Serves 4 2 – 14 ounce Wild Idea Buffalo Flank Steaks 1 – 6 ounce can spicy V-8 juice *If you don’t like as much spice, use plain V-8. 1 – tablespoon salt 1 – tablespoon brown sugar 2 – teaspoons paprika Ingredients for Salad: 1 – small red onion, diced 1 – cucumber, partially peeled (I use a alternating striping method) & chopped 3 – stalks celery hearts, chopped 2 – pints cherry, grape or pear tomatoes, halved or, 3 tomatoes, coarse chopped 8 – large pimento stuffed olives, sliced, reserve 2 tablespoons of the olive juice 4 – tablespoons rice vinegar 1 – tablespoon horseradish 2 – teaspoons Worcestershire 1 – slosh hot sauce, or to your liking ½ – teaspoon celery seeds, lightly crushed ¼ – cup olive oil fresh lime wedges sea salt & fresh cracked pepper Preparation: 1) For steak preparation, rinse steaks and pat dry with paper towels. Place steaks on cutting board and remove any exterior fat or sinew (there will be very little of this). Using a fine tined fork, pierce steaks on both sides at an angle. Place steaks and V-8 juice in a large plastic bag or covered glass dish. Marinate steaks at room temperature for two hours, refrigerate and marinate for an additional 22 hours. Remove steaks from juice, shaking off excess, and blot with a paper towel. Mix, salt, brown sugar, and paprika together and rub into bison flank steaks. Cover and let rest at room temperature for two to four hours before grilling. 2) While steaks are resting before cooking, prepare salad ingredients. Place diced red onion and chopped cucumber in a bowl and toss with two tablespoons of the vinegar and a pinch of salt & pepper. Let rest to slightly pickle for a minimum of two hours. 3) Add remaining vegetables to the onion/cucumber mix and toss. 4) Wisk together the remaining vinegar, with olive juice, horseradish, Worcestershire, hot sauce, celery seed, and olive oil. Pour half of the dressing into the vegetables and toss. Reserve remaining dressing for serving. 5) Pre-heat grill to 500°, insuring that grill grates are clean. Oil grill grates with before grilling with high heat oil or grill spray. Place flank steaks over hottest heat and grill for one minute each side, closing grill lid during cooking. Remove steaks from grill, place on a cutting board, and cover allowing to rest for 5 minutes before cutting. This will give you a medium rare outcome. 6) On 4 plates or platter, arrange tomato salad. Slice steaks on the bias and place on the tomatoes. Drizzle with additional dressing and finish with a squeeze of fresh lime, another pinch of sea salt, and a couple grinds of cracked black pepper. Serve with icy cold vodka with a squeeze of lime and a splash of chilled tonic.
Top Sirloins with Champagne Grape Conserve & Blue Cheese
Champagne grapes are juicy, flavorful and seedless. They are also adorable, which always helps in making a pretty presentation. The sweetness of the grapes with the savory addition of onion and rosemary is a terrific topping for Wild Idea’s rich, grassy Top Sirloin Steaks. *This time of year champagne grapes are available in most groceries, but if unavailable, cherries would make a great substitute. Ingredients for Steaks: 4 – 5 ounce Wild Idea Top Sirloins (or any prime Wild Idea Steak) 2 – tablespoons olive oil 2 –teaspoons kosher or sea salt 2 – teaspoons black pepper Ingredients for Sauce: *Sauce will make enough for 4 steaks. 1 – tablespoon butter ¼ – cup onion, minced 1 – cup champagne grapes ¼ – teaspoon each salt & pepper 2 – teaspoons sugar ½ – teaspoon, fresh rosemary, finely chopped 2 – ounces blue cheese, crumbled Preparation: 1) Rinse steaks and pat dry. Mix olive oil, salt, and pepper together and rub into steaks. Cover with saran wrap and let rest for two hours before grilling. 2) For sauce, melt butter in a small saucepan, over medium high heat. Add onions, salt and pepper and sauté for 5 minutes, stirring occassionally. 3) Add ¾ of the grapes and heat through. Then lightly smash with potato masher to release juices. 4) Stir in sugar, and reduce heat to low and simmer until juices have reduced to half. 5) Add remaining grapes and stir in to incorporate. Heat through. 6) Remove sauce from heat and stir in rosemary. *Can be made ahead and reheated. 7) Preheat grill to 500°. Grill steaks for 2 minutes on each side, closing grill lid during grilling. Remove from heat, cover and allow to rest for 5 minutes. 8) Plate steaks and top with equal portions of grape conserve and sprinkle with blue cheese. Garnish with fresh grapes and fresh rosemary.
Summer Sausage Canapés
Sometimes big flavor comes in small bites! This quick hors d’oeuvre can be whipped up in minutes, with just a few ingredients from your fridge. Ingredients: 1 – 12 ounce Wild Idea Buffalo Summer Sausage 24 – rectangular *Italian Style crackers,*They are super thin, extra crispy, and not too salty! 12 – ounces Irish cheddar cheese ¼ – cup mayonnaise 1 – tablespoon horseradish ¼ – lemon, juiced 1 – tablespoon caper juice salt & pepper capers Preparation: 1) Slice the Wild Idea Summer Sausage into 12 circles, and then slice the circles into halves. 2) Slice the cheese into 24 rectangular slices. 3) In a small mixing bowl, mix the mayonnaise, horseradish, lemon and caper juice together. Season with salt and pepper to taste. 4) Stack the cheese and meat onto the crackers. Garnish with the sauce and capers, and arrange on a platter or board. Serve with cold beer!
Sensational Summer Sausage Sandwiches
Cold cuts with garden fresh vegetables stuffed into a hoagie roll will satisfy the hungriest of appetites on a hot summer day. Wild Idea’s 100% Grass-fed, nitrite free Buffalo Salami makes it not only more delicious but healthier, too! Now, how about a picnic? Ingredients: per sandwich 4 – ounces Wild Idea Buffalo Salami 1 – small tomato, sliced 1 – teaspoon olive oil ¼ – teaspoon each, salt & pepper 1 – handful fresh garden greens 4 – fresh basil leaves 2 – tablespoons mayonnaise 2 – tablespoons basil pesto, recipe below 1 – hoagie roll Preparation: 1) Slice the Wild Idea Buffalo Salami into ¼ to ½ inch circles. Remove outer paper rind. 2) Season the sliced tomatoes with the olive oil, salt, and pepper. 3) In a small mixing bowl, mix the mayonnaise and the pesto together. 4) Slice hoagie roll, leaving it hinged. Generously spread the pesto mayonnaise on the top and the inside top and bottom of the hoagie roll. 5) Layer on the Wild Idea Buffalo Salami, seasoned sliced tomatoes, garden greens, and basil leaves. Your masterpiece is complete!
Vietnamese Bison Steak Salad
A fabulous combination of ingredients! Feel free to use any vegetables of your choice. Not only is it tasty and beautiful, but it’s healthy too! *Optional: Rice Noodles may also be added to this salad. Prepare as directed and place the noodles in the center of the plate. (serves 4) Dressing Ingredients: 1 – cup fresh cilantro, lightly packed 2 – cloves of garlic, about 1 tablespoon 1 – jalapeno pepper, coarse chopped ¼ – cup pure cane sugar ¾ – cup fresh lemon juice, warmed ½ – cup Asian fish sauce ¼ cup sesame oil Preparation: 1) In a blender, purée the cilantro, garlic, sugar, and lemon juice. 2) While the motor is still running, add the remaining ingredients. Set aside or refrigerate the dressing until needed. Salad Ingredients: 1 – 1 pound Wild Idea Buffalo Steak Strips 1 – tablespoon olive oil ½ – small red cabbage, finely julienned ½ – red onion, finely julienned 2 – carrots, finely julienned or use peeler for ribbon effect 1 – yellow bell pepper, finely julienned or zucchini ribbons ½ – cucumber, diced ½ – cup fresh mint, julienned ½ – cup fresh basil, julienned Preparation: 1) Rinse the Wild Idea bison steak strips and pat them dry. Place them in a glass dish and drizzle with 1/2 cup of the dressing. Marinade for 2 to 4 hours. 2) Place red cabbage in a bowl and sprinkle with a little salt. Squeeze cabbage to tenderize. Add the red onion and toss together. 3) Mix cucumber, mint, and basil together. Add ¼ cup of dressing to the cucumber mixture and set aside to marinade. 4) Arrange julienned or ribbon vegetables on 4 plates. 5) Remove the bison steaks from the marinade, shacking off the excess. 6) Over high heat, heat the olive oil and sauté the bison strips for about 4 minutes, tossing to turn occasionally 7) Place the seared steaks on top of the julienned vegetables, drizzle with desired amount of dressing, and sprinkle with the cucumber mixture.
Bresaola, Manchego & Pear Salad
Bresaola, Manchego, & Pear Salad Our in-house artisan charcuterie expert, Valerie Flanagan has nailed our newest product item, “Bison Bresaola”! Although it is delicious by itself, I paired it with Manchego cheese, pear, and balsamic syrup, for a dynamo combination. You are going to love this product and the salad! Enjoy. Ingredients: (per serving) 2 – ounces Wild Idea Bison Bresaola 2 – ounces Manchego cheese, shaved 1 – quartered pear, sliced 2 – handfuls of baby arugula ¼ – cup roasted pecans 2 – teaspoons olive oil squeeze of fresh lemon Balsamic syrup cracked black pepper Preparation: 1) Place arugula in bowl and drizzle with olive oil and fresh lemon juice. Toss together to coat evenly. 2) Place greens on plate and arrange Bison Bresaola, Manchego, and pear on top of salad. 3) Sprinkle with roasted pecans, drizzle with desired amount of balsamic syrup, and finish with a twist of black pepper.
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.
BUFFALO IRISH CODDLE
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 – turnip, peeled and cubed 1 – cup parsley, chopped 2 – teaspoons black pepper 1 – teaspoon salt 2 – teaspoons dried thyme *Optional – ¼ teaspoon cayenne Preparation: 1) In heavy stockpot over medium high heat, heat 1 tablespoon of the oil, and add half of the bacon. Cook, turning once until slightly crispy. Place cooked bacon on a paper bag or paper towel. Repeat with remaining bacon. 2) Add the brats to the pan, and allow to brown, turning occasionally. 3) Remove brats, and place on a paper bag or paper towel. 4) Add remaining tablespoon of olive oil, heat and add onions. Cook for about ten minutes or until tender, stirring occasionally. 5) While onions are cooking, chop cooked buffalo bacon and cut brats into ½” slices. 6) Add most of the bacon bake to the pot, reserving a little to sprinkle on top, for garnish. Stir to incorporate. 7) Add stock to the pot and bring to a full boil. Add vegetables, half of the parsley and seasonings, and bring to a full boil again. 8) Reduce heat to low, add the sliced buffalo brats, and simmer uncovered for about 45 minutes or until vegetables are tender. 9) Taste and adjust seasonings to your preference. 10) To serve, ladle desired portions into bowls, covering each with broth, and garnish with remaining parsley and remaining bacon bits.
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 Day I Fell In Love With Mesquite
Three weeks ago, we packed the car up and headed south on a road trip. It was a warm winter morning and the wildlife seemed to be everywhere. Our first sighting was a herd of antelope, followed by a couple of white tail bucks, and we weren’t even off the ranch yet. The bucks jumped the fence in front of us, as I kicked myself for not bringing my camera gear. A recycled cell phone would have to do. The wildlife parade continued with turkeys, a porcupine, coyote’s, a Merlin eating a mouse on a post, and hawks. Dan called the specs in the sky out by name, Ferruginous, Rough-Legged, and so on, as if they were only feet away. By the time we hit highway 79 and swung south, the sightings became more random, but the scenery remained beautiful. It wasn’t until we crossed over into the northeastern part of Colorado, via highway 385, that my interest was lost. Years ago we had nicknamed this stretch of road, “feedlot row”. The irrigated, naked corn and soybean fields that provide feed for the surrounding cattle yards greeted us, along with the unpleasant aroma that overwhelmed us anytime we departed our vehicle. As a result, stops were made only if needed. At one of those needed gas stops, I said aloud to myself, “geez it stinks”. To which another man at the pump said, “That’s the smell of money”. I nodded, clicked my cheek with a wink, and said, “right”. With Dan at the wheel and the windows secured tightly, I fluffed my pillow, closed my eyes, and let the rhythm of the road take over. When not in semi-conscious sleep, our conversation flowed from one topic to the next; family, business, politics, more sleep, food, wars, love, more sleep, endangered species, lost prairie, books, more sleep. My mind unreeled and the cobwebs cleared with every passing mile, slowly unpacking the tensions that I had brought along with me. South 385 continues through the pistol tip of Oklahoma and on into the panhandle of Texas. Somewhere around Leveland Texas we hang a right onto a county road, and head west to just inside the New Mexico boarder. Our first stop and the main headquarters for most of our trip, was our friends ranch. The Weaver ranch is managed for conservation and wildlife. It is an oasis amongst the fracking rigged, irrigated cotton fields, and CFO dairies. (The landscape changes to this once inside Texas.) We arrived just as the sun was turning the dried grass to spun gold, and stepped out into the clean air, lightly perfumed with mesquite from their wood-burning stove. “Wow”, Dan said. “Mm”, I replied. A few days later we continued on to south Texas to another friends ranch, for some serious quail hunting. On this trip there were many stops, as Dan & I are suckers for any hole in the wall joint that proclaims “Best B.B.Q.”, or “Best Tamales”. At each stop the mesquite filled air intensified. I remained awake for most of the trip down, but on the return trip back to the Weaver ranch, I fell back into my “in and out of sleep pattern”, only this time, I dream of mesquite grilled Buffalo Tenderloins with an earthy mushroom compote. By the time we got back to the Weaver sanctuary I had a recipe on my mind and was looking forward to trying it out on our friends. Although I have had mesquite-grilled steaks before, I had never tried it for myself. When dinner was over, our friend Jim, whose wife is an …
Prairie Oysters "Buffalo Bull Fries with Herbed Lemon Aioli
Prairie Oysters /Buffalo Bull Fries with Herbed Lemon Aioli You may not believe me, but if I had to describe the flavor of this recipe with only one word, other than delicious, I would have to say elegant. That’s right, elegant. Although I have had a Rocky Mountain Oyster or two in my life at neighbor’s brandings, I confess to not ever having made them until a few months ago. It took me a couple of tries to get it just right, but trust me on this they are delicious and were devoured in minutes. Inspired by a few tips from the great meat guru, Hugh Fearnley-Whittingstall, plus a few of my own tricks. A great addition and conversation edible to any party or game gathering! Ingredients: 2 – packages Wild Idea Buffalo Bull Fries Water ¾ – cup extra virgin olive oil ¾ – cup rice vinegar ½ – teaspoon chili flake ½ – teaspoon black pepper ¾ – teaspoon salt 8 – sprigs fresh thyme, leaves only 8 – sprigs fresh parsley 1 – lemon, juiced 1 – green onion 2/3 – cup flour ½ – tablespoon onion powder 1 – tablespoon garlic powder ½ – teaspoon cayenne 3 – cups grape-seed or sunflower oil fresh lemon Preparation: 1) In a medium sized pot, over high heat, bring 2 quarts water to a rolling boil. Remove Wild Idea Bull Fries from package and drop into boiling water, boil for two minutes. 2) Drain the bull fries in a colander and rinse under cold water, until room temperature. 3) While the bull fries are cooling, in a blender mix the olive oil, vinegar, chili flake, black pepper, ¼ teaspoon of the salt, fresh thyme leaves and parsley together in a blender. Blend marinade until it is well incorporated. Divide marinade equally, placing half of the marinade in a bowl and leaving the remaining half in the blender. 4) Peel the outside skin off of the bull fries. You may need to make a small slit with a knife to get started, but after the skin should peel away like a banana. 5) Place peeled bull fries on a cutting board and remove any of the tougher tissue from the soft tissue. *This will be obvious, as the tougher tissue is also a little bit darker. 6) Place the peeled and cleaned up bull fries into the marinade in the bowl. Bull fries should be immersed in the marinade. Cover with plastic wrap and allow to rest at room temperature for 1 to 2 hours. 7) Add the juice of the fresh lemon and the green onion to the remaining marinade in the blender and blend until well incorporated. The marinade will be beautifully green in color and very fragrant. Transfer the second marinade into a bowl. 8) Remove the bull fries from the first marinade and place them on cutting board. Cut the bull fries into pop in your mouth, bite size pieces. Place cut bull fries into the second marinade, cover closely with plastic wrap and refrigerate for 6 to 24 hours. 9) Remove marinating bull fries from the refrigerator and drain into a colander. Shake off the excess marinade and lightly blot with a paper towel. 10) In a shallow bowl, mix the flour with the onion & garlic powder, remaining ½ teaspoon of salt and cayenne. 11) In a deep medium sized pan, over medium high heat, heat the oil. 12) Place the bull fries into the flour and toss to coat evenly. *You may want to do this in two batches. Place one flour dredged …
Bison Carpaccio
Bison Carpaccio *pronunciation: car-paht-cho Wild Idea Buffalo premium, 100% grass-fed bison steaks turns this very simple to make, tasty appetizer into a fabulous showstopper! My preparation may make a few chefs gasp, as I sear the meat while still partially frozen, but it works perfectly, especially for preparing ahead when entertaining. Ingredients: 2 – 10oz. Wild Idea Buffalo New York Strip Steaks ¼ – cup olive oil 1 – teaspoon salt 1 – teaspoon black pepper 2 – green onions, sliced 2 – tablespoons capers 2 – lemon wedges sea salt and fresh cracked pepper Preparation: 1) Remove partially thawed steaks (firm inside, softer outside) from their packaging, rinse under cold water, pat dry and trim all visible fat away from steaks. 2) On a plate rub steaks with olive oil and season with salt and pepper. Allow steaks to rest for 15 minutes. 3) Turn exhaust fan on high and heat a heavy skillet, over high heat, the hottest heat you have. Place oiled steaks in hot pan and sear for 30 second on each side. 4) Remove steaks from the pan and place on a cutting board. Allow steaks to cool before slicing. Slice steaks into thin slices. 5) To plate, circle sliced onions an inch or two inside the plates parameter and arrange sliced steaks over the onions. Cover with plastic wrap until you are ready to serve. Right before serving, squeeze with lemon wedges and sprinkle with sea salt, a crack of black pepper and capers. Serve with thin crinkle cut potato chips or the thinnest potato chips available. They make for a great vehicle to ones mouth.
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.
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 …
"FIFTY" (This got a little long, but you only turn 50 once.)
It’s been said that life is about the journey and not the destination. I’ve always been kind of a destination girl myself and am often accused of burning the candle at both ends. As a friend of mine once said, “You are always trying to pack ten pounds of shit into a five pound bag”. I do not dispute either charge, they often remind me of a Jack London poem that I am fond of. “I would rather be ashes then dust! I would rather that my spark burn out in a brilliant blaze than it should be stifled by dryrot. I would rather be a superb meteor, every atom of me in magnificent glow, than a sleepy and permanent planet. The proper function of a man (woman) is to live, not to exist. I shall not waste my days in trying to prolong them. I shall use my time”. My natural talents are in creating, in making people happy and in entertaining. Since I was a kid, I have been a participator. I knew that I would be a part of something, and hoped it would make a difference. After a brief unfulfilling modeling career, I turned my attention to what I knew best, food (now you know why my modeling career was so short); and started learning the in’s and outs of the hospitality business. For research and pleasure, I dined at some of the fanciest of restaurants where the food was marginal and ate in some of the dirtiest beer joints, where the food was exceptional, and vise versa. My entrepreneurial spirit caught fire and I soon took off trying to create/make my own life. Although it was often at my expense, it was a great ride. I have had the opportunity to cater all kinds of events, from Baby Showers to Weddings to Film Sets, for Senators, Actors and Cardinal’s. I have owned/operated 3 (at the time), cutting edge restaurants, each with their own successes and failures. All of this seemed to fit with my plan. What I did not ever think, was that at the age of 50 I would wear a hairnet, a hardhat and butchers frock. But don’t let the outfit fool you – this is important stuff. Being a dairy farmers daughter, big landscapes and hard work were part of my genetic make-up, so it was easy to join Dan in his quest to restore/preserve our ranch back to health, and hopefully impact others to do the same. Although this too has often been at our expense, it has been worth every penny and has also been quite a ride! I’ve had the opportunity to: move buffalo on horseback, assist in creating a moveable harvester that would provide humane harvest of animals, develop cooking techniques for grass-fed meat, open a processing plant, get to know some of the coolest conscious carnivores on the planet, and watch the transformation of what care of environment and of animals can do for a landscape. It’s good work – if you can get it! In addition to all the above, I have a great family, a handful of good friends, two kids and a son in-law that I’m crazy about and who are crazy about me too. And, I’ve had the great adventure of running around with Dan O’Brien. Dan has also loved my children and has been a true father in every sense of the word. Thank you Dan. This Father’s Day, on the 16th I will turn 50! Woop, Woop! And before I blow out the brilliant blaze of 50 birthday candles, I will …
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.
Caldo de Bisonte (Bison Soup)
Caldo de Bisonte (Bison Soup) Crock Pot Notes: The first rule is, know your Crock Pots heat cycle temperatures. After my first failed recipe attempt, due to my Crock Pot low setting being too hot, I replaced it with a newer model that has more options. Low should be a simmer with small bubbles breaking the surface, no more then 200*. Recipe Notes: Vegetables for this dish are often left in larger pieces and corn still on the cob. For eating convenience I have made them spoon size edible. Ingredients: 1 Tb. olive oil 1 3 lb. pkg. Wild Idea Buffalo Short Ribs 2 tsp. salt 2 tsp. black pepper 2 tsp. cumin 2 tsp. coriander 1 tsp. cardamom 3 cloves garlic, minced 1 quart water 1 10oz. can diced tomatoes 2 cups buffalo stock or organic chicken broth ¼ cup fresh lime juice ½ cabbage, chopped ½ onion, chopped 4 carrots, peeled and sliced 6 to 8 new potatoes, par-boiled and quartered 2 small zucchini, quartered and sliced 1 16oz. bag frozen corn Preparation: 1.) Pre-heat Crock Pot to highest temperature. 2.) Rinse ribs, pat dry and cut into 3 to 4 pieces, with bone in each piece. 3.) Mix all of the dry spices together and divide into two dishes. 4.) Add ribs, half of the spice mixture, water and diced tomatoes to Crock Pot, cover and bring to a boil. 5.) Reduce heat to low and set Crock Pot for 8 hours. 6.) Skim off any visible fat or foam form the top. (At this point you can refrigerate, allowing fat or foam to settle on top, making it easy to remove. I would allow ribs & broth to set over night or until ready to use. Bring to full heat and continue.) 7.) Turn heat to high. Add additional stock and remaining spices and allow it to come to boil, this step for ½ hour. Pour yourself a glass of wine and go sit on the deck. 8.) Add vegetables to Crock Pot and bring to boil. Reduce heat and simmer for ½ hour. Freshen your wine, return to deck or garden. 9.) Season to taste. Serve in bowls and garnish with cilantro or *Pico de Gallo. *Recipe included with purchase.Accompany with grilled quesadilla’s or warm tortillas. Wine Pairing: Clos du Bois Fume Blanc
My Favorite Spices
May 2013, Story and Recipe: By Jill O’Brien As spices go, my quintessential favorite trio, are the three C’s, cardamom, coriander and cumin. These spices compliment the sweet grassiness of 100% grass-fed bison beautifully. With the upcoming Cinco de Mayo celebrations and other springtime fiestas, it’s the perfect time to incorporate them into your recipes. Using this trio of C’s I have down, but there is another C word that frightens me; it is not a spice, but a cooking device, called the “Crock Pot”. It frightens me because I know nothing about cooking with them, except for warming something up that has already been cooked. A couple of weeks ago, I was helping a customer who was ordering for the first time and he was selecting items that he could prepare for his family using a “Crock Pot”. Ribs were a favorite of his boys, and asked that I enclose recipes for Crock Pot cooking. After hanging up, I quickly called my sister Teresa for some tips and modified other recipes that I thought would work well. Then I made a resolution to master the Crock Pot, or at least provide you with a handful of solid recipes. The warmer temperatures this time of year move us outside for most all cooking as we are an air condition free household. And although I enjoy the grilling season, there are many nights when I arrive home that I wish there was a hot meal waiting. The below recipe is the first in a series of Crock Pot recipes to come. It is easy to prepare and like many other recipes included with our May Special, it incorporates the quintessential trio of C’s, light citrusy flavors – perfect for spring! Salud! Jill Caldo de Bisonte (Bison Soup) Crock Pot Notes: The first rule is, know your Crock Pot heat cycle temperatures. After my first failed recipe attempt, due to my Crock Pot low setting being too hot, I replaced it with a newer model that has more options. Low should be a simmer with small bubbles breaking the surface, no more then 200*. Recipe Notes: Vegetables are often left in larger pieces and corn still on the cob, I think mostly for presentation. For eating convenience I have made them spoon size edible. Ingredients: 1 Tb. olive oil 1 3 lb. pkg. Wild Idea Buffalo Short Ribs 2 tsp. salt 2 tsp. black pepper 2 tsp. cumin 2 tsp. coriander 1 tsp. cardamom 2 tsp. oregano 3 cloves garlic, minced 1 quart water 1 10 oz. can diced tomatoes 2 cups buffalo stock or organic chicken broth ¼ cup fresh lime juice ½ cabbage, chopped ½ onion, chopped 4 carrots, peeled and sliced 6 to 8 new potatoes, par-boiled and quartered 2 small zucchini, quartered and sliced 1 16oz. bag frozen corn Preparation: Pre-heat Crock Pot to highest temperature. Rinse ribs, pat dry and cut into 3 to 4 pieces, with bone in each piece. Mix all of the dry spices together and divide into two dishes. Add ribs, half of the spice mixture, water and diced tomatoes to Crock Pot, cover and bring to a boil. Reduce heat to low and set Crock Pot for 8 hours. Skim off any visible fat or foam from the top. (At this point you can refrigerate, allowing fat or foam to settle on top, making it easy to remove. I would allow ribs & broth to set over night or until ready to use. Bring to full heat and continue. Turn heat to high. Add additional stock and remaining spices and allow it …
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.
Mussels in Tomato Broth with Buffalo Chorizo
This recipe is terrific for two or to prepare for you next dinner party. The flavors complement each other nicely and the chorizo adds a nice spice! The sauce can be made in advance, leaving the steaming of mussels for the last minute. Ingredients: per 2 people 1 teaspoon olive oil + 4oz. Wild Idea Buffalo Chorizo ½ cup yellow onion, diced 1 clove garlic, chopped ½ teaspoon each salt & pepper 1 teaspoon crushed fennel seeds 1 teaspoon chili flake *optional 1 15oz. can, diced tomatoes 1 cup white wine 12 to 16 mussels, washed and de-bearded Preparation: In a heavy sauté pan over medium high heat, heat 1-teaspoon olive oil. Crumble sausage into pan and cook until lightly browned, about 4 minutes. Remove sausage from pan, place in bowl and cover with saran. Set aside. Return pan to heat and add additional oil if needed. Add onion and garlic, sautéing until tender, about 5 minutes. Add seasonings, tomatoes and wine. Stir to incorporate and bring to a boil. *At this point you could remove from heat, cover and reheat when ready to serve. Add prepared mussels, cover and allow mussels to steam for 4 minutes. Most all of the shells should have popped open. Discard un-open shells. Add chorizo back to pan and stir to incorporate and heat. Serve direct from pan or spoon into serving bowls. Garnish with green leek ringlets and lemon wedge. Serve with warm artisan bread. Wine Pairing: You could stay with a dry Prosseco for this course or switch to a Dry Riesling or light red.
Affairs of the Heart
February – is the month that we celebrate the affairs of the heart. The boom, boom, boom that holds love, and keeps us going. When filled with love, it has the ability to “rock our world”. When not cared for or mistreated, it can leave us shattered. After the completion of a college course that Jilian had taken, she was explaining to me the theory that a broken heart is a learned emotion. Although not convinced herself, Jilian was making a pretty good case, but I just couldn’t buy it. How is it I asked, that when any form of love leaves you, you can feel your heart literally breaking in two? When this occurs, I find that food helps. The words that describe love often mirror those that describe food. Sweet, warm, spicy, tangy, decadent, and hot, come to mind effortlessly. It makes sense that the main muscle that keeps us going needs to be fed emotionally and nutritiously, but ironic that the adjectives used to describe those feeds are similar. This month with the purchase of any of our fabulous specials, we are including a five course Valentine Menu, complete with recipes that are sweet, warm, spicy, tangy, decadent, and hot. It will hopefully fall in the “rock your world” category, both emotionally and nutritiously! Below is a sneak peak at one of the dishes. Hope you enjoy. Wishing you all a happy, healthy heart. Jill Course II: Mussels in Tomato Broth with Buffalo Chorizo (serves 2) Note: You might be thinking that this will be too heavy for a second course, but it is light dish (as long as you don’t dip too much bread into the delicious broth). The flavors complement each other nicely and the chorizo adds a nice spice! The sauce can be made in advance, leaving the steaming of claims for the last minute. Ingredients: 1 teaspoon olive oil + 4oz. Wild Idea Buffalo Chorizo ½ cup yellow onion, diced 1 clove garlic, chopped ½ teaspoon each salt & pepper 1 teaspoon crushed fennel seeds 1 teaspoon chili flake *optional 1 15oz. can, diced tomatoes 1 cup white wine 12 to 16 mussels, washed and de-bearded Preparation: In a heavy sauté pan over medium high heat, heat 1-teaspoon olive oil. Crumble sausage into pan and cook until lightly browned, about 4 minutes. Remove sausage from pan, place in bowl and cover with saran. Set aside. Return pan to heat and add additional oil if needed. Add onion and garlic, sautéing until tender, about 5 minutes. Add seasonings, tomatoes and wine. Stir to incorporate and bring to a boil. *At this point you could remove from heat, cover and reheat when ready to serve. Add prepared mussels, cover and allow mussels to steam for 4 minutes. Most all of the shells should have popped open. Discard un-open shells. Add chorizo back to pan and stir to incorporate and heat. Serve direct from pan or spoon into serving bowls. Garnish with green leek ringlets and lemon wedge. Serve with warm artisan bread. Wine Pairing: You could stay with a dry Prosseco for this course or switch to a Dry Riesling or light red.
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 …
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 …
Lasagna
Lasagna (serves 4 to 6) This month’s recipe is for Italian Buffalo Sausage Lasagna. It’s a great dish to prepare in advance, to 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. 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.
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.
Buffalo Cacciatore with Polenta
Buffalo Cacciatore with Polenta (serves 6 to 10) This recipe was inspired by my friend Maria’s grandmother, Gelsomina. I have stayed true to Gelsomina’s seasonings, and have substituted only those ingredients that I felt she would have approved of (wine instead of water and fresh tomatoes for tomato paste), and of course buffalo in place of chicken. Ingredients: 1 – 3 lb. Wild Idea buffalo roast cut into steaks or 3 lb. Stew Meat 2 – Tbl. olive oil 1 – Tbl. Italian seasoning 1 – tsp. paprika ¼ – tsp. allspice ¼ – tsp. cinnamon 1 – tsp. salt 1 – tsp. black pepper 1 – onion, diced 3 – cloves garlic, chopped 2 – cups white wine 4 – ripe tomatoes, peeled and chopped, plus juice 2 – Tbl. ketchup (or tomato paste) Instructions: Pre-heat oven to 400 degrees Rinse meat and blot dry. Mix all dry spices together and rub into meat. Over medium high heat, heat oil in heavy sauté pan and brown meat. You may need to do this in two batches. Place browned meat in heavy casserole dish. Add onion and garlic to sauté pan and sauté for 4 minutes. Deglaze pan with wine, and add tomatoes and ketchup or paste. Bring to a boil. Pour tomato sauce over meat and cover casserole dish. Place in hot oven and braise for 1.5 hours. Check for tenderness and continue braising if needed. Prepare polenta as directed. Spoon polenta on serving platter and top with Buffalo Cacciatore. Note: Gelsomina also had a couple of side notes: *You do not have to raise your own chickens (buffalo) to make the dish. *And, you can add black olives and mushrooms if you like. I sautéed the mushrooms and olives and added to platter, giving eager eaters the option. Gelsomina and her husband Caesar immigrated to America in1899, where the settled in the upper peninsula of Michigan. Their story is beautifully written by Maria in her book “Gelsomina’s Story of Ceasar Lucchesi”, which can be purchased, at thelucchesistory.com. Wine Pairing: 2007, Chianiti Rufina, Tuscany Italy
Since last month…
…I have stepped back in at Wild Idea as the “fill in” GM and Plant Manager. The 4:30am alarm comes way too early, and sporting a hairnet and hardhat is less then glamorous. But mostly, I’m enjoying it. There are of course the daily rewards of finding solutions to problems, streamlining our work to become more efficient, and the good feelings that come, after putting in an honest days. But the best part, is working with the plant crew, a hardworking, talented team of butchers and packagers, that not only know their jobs well, but are also most entertaining. Our sales and shipping team are most impressive, with unparalleled customer service, which many of you have experienced first hand. But this month I would like to take a little of your time and introduce to you our cast of characters that make up our plant team. Starting from the left, is Cliff, who we also call “Ice Man”. Cliff stands at 6’6”, and has hands as big your head. Five years ago he couldn’t stand retirement and went to work for Dan one day a week on the moveable harvester. A heart attack slowed him down a bit, but he has recovered fully and continues to work a couple days a week with us. His skill, strength, and good sense are very much appreciated. Next we have “the Man with Three Names” – Shane, Maynard, and one other that I can’t print. Shane’s fine cutting skills turn large primals into beautiful steaks. He is “mostly” cheerful, with his Lakota humor keeping everyone in stitches. Next in line we have “On Fire Chris”, who’s boning skills are second to none. Chris knows how to get work done and is the motivator of the plant, which is also why he is the coach for his son’s football team. Next in line we have Lonnie, who is the “Jack of All Trades”. Lonnie works in the plant wherever needed, and also works for SHA. He recently became the proud dad to son number two. Not pictured is Jerry, also known as “Jerryrigger”. Jerry’s ability to fix anything with minimal resources comes in handy with our limited repair budget. He is also SHA’s sharp shooter & truck driver. And lastly, but certainly not least is Belinda. Belinda leads our packaging department and does a most excellent job. She also has a very colorful way with words and maintains a certain level of aggressiveness, earning her the enduring nicknames of “Tussle” & “Sassaphrass”. As a show of our appreciation, and to keep all fueled during their laborious work, we have 3 staff meals a week. I occasionally will test out a recipe on them. This week I introduced them to Buffalo Cacciatore with Polenta. When I told them what we were having, Shane replied, “I don’t know what you just said, but you talking like that is giving me gooses bumps”, which got a round of laughs! It turned out just great, so good that I want to share it with you too. Thanks for allowing me the opportunity to introduce our talented team to you. We all greatly appreciate your support that keeps our little plant and families going. Cheers! Jill Buffalo Cacciatore with Polenta (serves 6 to 10) This recipe was inspired by my friend Maria’s grandmother, Gelsomina. I have stayed true to Gelsomina’s seasonings, and have substituted only those ingredients that I felt she would have approved of (wine instead of water and fresh tomatoes for tomato paste), and of course buffalo in place of chicken. Ingredients: 1 – 3 lb. buffalo roast …
Buffalo Salami Antipasto Pasta Salad
Buffalo Antipasto Pasta Salad A great summertime meal! Vegetables can be substituted according to what you have on hand or what you like. Ingredients: 1 12 ounce pkg. Wild Idea Buffalo Salami, cut into pieces 1 cup, fresh mozzarella, shredded or cubed 1 each red, yellow and orange bell peppers, diced 1 bunch green onions, chopped 1 can artichoke hearts, drained & chopped 1 cup pepperoncini, sliced ½ cup olives, sliced (prefer Kalamata) ¾ cup sundried tomatoes, julienned ½ lb. pasta, cooked el dente and drained ¼ cup basil pesto ¼ cup olive oil ¼ cup rice or cider vinegar 2 tsp. ground fennel salt & pepper to taste. Put all ingredients in large bowl and toss! Can be refrigerated for up to a week, however you may need to add a bit more olive oil or dressing before serving. Basil Pesto My recipe for Basil Pesto does not include pine-nuts, as I am not a fan. They could easily be added though, for a more traditional recipe. Ingredients: 2 cups fresh basil leaves, packed 2 cups shredded parmesan cheese 3 garlic cloves, chopped 1 tsp. salt 1 tsp. pepper (*I like a little more) 1 Tb. lemon juice (*I like a little more) 1 cup olive oil Place all ingredients in blender and puree until smooth. Refrigerate.
Buffalo Chili Dogs
Buffalo Chili Dogs (Serves 6) Delicious, messy and healthy! Our 100% grass-fed, nitrite free Hot Dogs, will bring you back to eating hot dogs again. Better yet, try them covered in Bison Chili! Ingredients: 1 – pkg. Wild IdeaBuffaloHot Dogs 2 – cups Wild Idea Buffalo Chili, heated (recipe below) 1 ½ cups cheddar cheese, shredded 6 hot dog buns (whole wheat or whole grain, best) 1 Tb. Olive oil *optional toppings: pickled jalapeno’s, raw onion or your favorite extra Instructions: Preheat inside gas grill to 550*. (Half of grill set on high and other half set on low). Place hot dogs over hot side of grill and grill for 2 minutes each side, closing grill during cooking time. While hot dogs are grilling brush inside of buns with olive oil and place inside down over low heat side of the grill, and brown. About two minutes. Remove browned buns and place hot dogs on buns. Top each hot dog with 1/3 cup of heated chili and sprinkle each with ¼ cup of shredded cheddar cheese. (Cheese will melt on its own, or use small torch if you would like to lightly brown cheese). Serve with optional toppings and a lot of napkins! 4 Bean Bison Chili Makes 10 to 12 entrée servings. Chili freezes nicely. Portion out and freeze for a quick meal at a later date. Ingredients: 2 pounds ground bison 2 tablespoons olive oil 1 onion, chopped 2 tablespoons fresh garlic, chopped 2 tablespoons cumin 2½ tablespoons chili powder ½ tablespoon oregano ½ tablespoon thyme 2 teaspoons coriander ½ teaspoon each smoked paprika and cayenne 1 tablespoon black pepper 2 teaspoons salt 1 quart stewed tomatoes 1 quart tomato sauce 8 golden peperoncini, diced + juices 1 15oz can each: butter beans, black beans, kidney beans, and pinto beans, (drained – but not rinsed) 1 lemon, juiced 2 cups water Mix all dry spices together. In heavy stew pot, over medium high heat, heat olive oil. Add Wild Idea bison meat, crumbling into small pieces. Lightly brown, stirring constantly for 4 minutes. Add onion, garlic and seasonings. Continue to brown, stirring occasionally for 10 minutes. Add remaining ingredients and bring to a full boil. Reduce heat and simmer uncovered for ½ to 1 hour, or until desired thickness is achieved. Adjust seasoning to taste. Garnish with fresh lime or lemon wedges, fresh chopped cilantro, sour cream, or grated cheddar cheese. Serve with Cheesy Jalapeño Corn Bread, (recipe included upon request with purchase). Wine Pairing: Skip the wine with this one and have a cold beer!
Organic Gardening on the Great Plains Comes With It's Challenges
In addition to the beating prairie wind, lack of moisture, and this year’s triple digit temperatures, the grasshoppers have found their way to Jilian & Colton’s country garden. Dressed in their colorful suits of armor, they can destroy your garden or yard in a couple of days. The chickens and young Guinea’s do their best to keep up, but we are looking for preventive ways to manage for next year. Any suggestions (other then eating them) on how to organically rid or keep grasshopper populations down would be greatly appreciated. Even with the grasshopper infestation, we are starting to reap the benefits of our gardens. We make batches of Basil Pesto, and keep a jar on hand to jazz up salads, pastas, and sandwiches. Below is my recipe for non-pine nut, but extra cheesy Basil Pesto. Great to use on Buffalo Salami Anti Pasto Pasta Salad! See recipe. Basil Pesto: Ingredients: 2 cups fresh basil leaves, packed 2 cups shredded parmesan cheese 3 garlic cloves, chopped 1 tsp. salt 1 tsp. pepper (I like a little more) 1 Tb. lemon juice (I like a little more) 1 cup olive oil Place all ingredients in blender and puree until smooth. Refrigerate. Buffalo Antipasto Pasta Salad Substitute ingredients according to what you have on hand or what you like. A great summertime meal! Ingredients: 1 lb. Buffalo Salami, cut into pieces 1 cup, fresh mozzarella, shredded or cubed 1 each red, yellow and orange bell peppers, diced 1 bunch green onions, chopped 1 can artichoke hearts, drained & chopped 1 cup pepperoncini, sliced ½ cup olives, sliced (prefer Kalamata) ¾ cup sundried tomatoes, julienned ½ lb. pasta, cooked el dente and drained ¼ cup basil pesto ¼ cup olive oil ¼ cup rice or cider vinegar 2 tsp. ground fennel salt & pepper to taste. Put all ingredients in large bowl and toss! Can be refrigerated for up to a week, however you may need to add a bit more olive oil or dressing before serving. We continue with our weekly tours at the ranch, with some repeat guests/friends (Kathy, Bill and family, the Peach preserves were delicious!), and new guests/friends. Alsion & Mile brought their young family, including their cute little cowgirl, and friends to checkout “where their buffalo meat comes from”. Even though it was hotter then a pistol, the buffalo stayed cool with a dip in the playa, and we took refuge under an old cottonwood for lunch. On the menu, “Pulled Buffalo B.B.Q.”! Click here for recipe. The later part of July has kept the sky full of thunder and lightening. Which brought, beautiful magic light, many grassfires, and finally rain. This morning, for the first time in over a month, the ceiling fans are quiet. We stepped outside and gratefully watched the early morning light color the newly dampened prairie grasses with hues of green, while steam from our hot coffee mugs drifted into the slightly chilly air. Cheers! Jill
Cold Cuts for Hot Days
The temperatures at the ranch (and around the country) have been in the high 90’s with several days in triple digits — the hottest hitting 113 degrees. High temps, and no or little rain make for a nerve-racking summer. In the middle of the night, at the faintest whiff of smoke, we leap out of bed, run out the door, climb into the pick-up that’s loaded with a water tank, and drive to the top of the hill to see if fire is nearby. So far, so good. But even with the heat, magic continues to happen on the ranch. Indigo buntings, chickadees and golden finches all had a successful hatch of chicks, and seem unaffected by the heat. They flutter around the bird feeders to and fro testing out their newly-feathered wings. I have tried to photograph the fledging little birds, but they are too fast, so I stalk flowers instead. Perhaps one of the greatest show flowers of the prairie is the Bush Morning Glory, and this year they are exceptional. Walking along the browning sage colored grass has the potential for making one a little depressed. But then you stumble upon a Bush Morning Glory, with its dark green foliage and its blast of fuchsia blooms, and you have to smile, shake your head, and say “unbelievable”. The heat also makes it difficult to get excited about cooking, but a couple of weeks ago, I was given the assignment of photographing every cut of meat we sell. Not cooking was not an option. With no AC in the house, we use the grill for most everything: grilling, roasting, braising and even baking. This month’s recipe can be prepared on the grill as a hot sandwich, or is also delicious as a cold sandwich, perfect for those tripe digit days. Serve it up with a garden green salad, pour a crisp wine and call some friends. The perfect ingredients for a “cool, hot time in the summer”. Cheers! Jill Buffalo Pastrami and Peach Sandwiches with Orange Aioli Serves 4. This sandwich does not need to be grilled. Just slice, stack and serve! 1 – 1 lb. package Buffalo Pastrami 2 – Peaches, halved and pit removed 1 – Red Onion, peeled and sliced, lightly oiled 4oz. – White Cheddar, or mild cheese 8 – slices Artisan Whole Grain Bread 1 – Tb. Butter 2 – Tb. Orange Marmalade 8 – Tb. Orange Aioli *see recipe below Make Orange Aioli, and refrigerate until needed. Preheat gas grill to medium high heat. Ensure grill grid is clean. Divide Pastrami into 4 piles. Spray grill with non-stick spray (I don’t usually use grilling spray, but it works great for grilling fruit). Place the piled Buffalo Pastrami, Red Onion, and Peach halves on grill, and heat for 1½minutes on the first side. Close grill lid during cooking. Turn all items over. Divide cheese, and place on top of hot Buffalo Pastrami. Place a dollop of orange marmalade on top of each onion slice. Brush one side of bread with butter and place on grill, butter side down. Close lid and continue to grill for 1 minute. Remove items as they are ready, bread should be light grilled, cheese should be melted, and onions should be soft. Remove peaches, pull skin off and slice each half in two. Layer Buffalo Pastrami with cheese, grilled peaches and red onion on non- grilled side of bread. Spread on Orange Aioli and place remaining grilled bread on top. Pass with additional Aioli, and serve with green salad. Orange Aioli: 2 egg yolks, blend until …
B.B.Q Buffalo Burgers with Firecracker Coleslaw
Serves 6 to 8 2 lbs. Wild Idea Ground Buffalo 2 Tb. olive oil 2 tsp. salt 2 tsp. black pepper Mix above ingredients all together, and form into 6 to 8 burgers. Set gas grill to high heat. 500+ degrees. Place burgers on grill and cook for 2.5 minutes each side, closing grill during cooking. Brush with B.B.Q. sauce and grill for an additional 30 seconds each side. Place burger on grilled French bread and top with Firecracker coleslaw. Jill’s BBQ Sauce In heavy Sauce pan over medium high heat, mix the following: 1 Tbl. Olive Oil ¼ Cup finely chopped Onion 2 tsp. chopped Garlic 1 tsp. Black Pepper ¼ tsp. Cayenne + to taste ½ tsp. each: Chili Powder, Cumin & Coriander dash Cinnamon Deglaze with: 1/4 cup Bourbon (Buffalo Trace) Add: 1.5 lbs. Ketchup 1 Tbl. Dijon Mustard 1 Tbl. Worcestershire Dash of Liquid Smoke Stir until well incorporated. Bring to a boil. Left over B.B.Q. Sauce can be refrigerated and used at a later time. Firecracker Coleslaw Toss together: 1 head Green Cabbage, halved and sliced thin 1 Red Onion, halved and sliced thin 2 grated Carrots 1 cup Pepperoncini de-stemmed and flash processed Dressing: ½ cup Mayonnaise ¼ cup Rice Vinegar 1 small tube Wasabi 1 Tb. Black Pepper 1 tsp. Salt Mix in blender and pour over cabbage, toss to coat and season to taste. Best if made the day before. Fresh with a clean spicy kick, great alone or served on the BBQ sandwich!
Meet the New Members of Our Family & Buffalo Sausage Casserole
This last Sunday, we all took the day off and celebrated Mothers Day with the little things in our lives. It was complete with a delicious champagne brunch featuring, Buffalo Sausage and Egg Casserole, made by Jilian. The recipe for the Buffalo Casserole is listed below the slideshow. Here are some of the photographs from our day and include the newest members of our family. Featured are: Grandpuppies , Ivan (Jilian & Colton’s new puppy), Huck (son Lucas’s puppy), and Dan’s newest hunting dog, Shinner, who is the puppy with the patch on his eye. Shinner & Huck are son’s of Henry, Dan’s famous hunting dog. Jilian and Colton have also added a dozen new baby chicks to their growing flock. And, you can’t have mother’s day on a buffalo ranch without baby buffalo’s. A great day, enjoyed by all! Buffalo Sausage & Egg Casserole (Recipe created by our friend Val) Serves 8 Ingredients: 1 lb. Wild Idea Buffalo Sausage (Italian Buffalo or Breakfast Sausage) ½ cup chopped shallots 2 garlic cloves minced ½ cup sundried tomatoes, chopped 4 Tb. fresh parsley, chopped 8eggs (best farm fresh or organic) 1 cup half & half 1 cup heavy cream 2 cups mozzarella cheese, grated ½ tp. Salt 1 tp. Pepper Preparation: Preheat oven to 375*. Butter a 13x9x2 casserole dish. Over medium high heat in heavy sauté pan, crumble sausage and cook until lightly browned. Add shallots, garlic, tomatoes and 2 Tb. parsley and sauté for 3 minutes. Spread Buffalo Sausage mixture in bottom of prepared casserole dish . Whisk eggs. Add half & half, cream, 1 cup of cheese, salt and pepper. Mix until well incorporated. Pour over Buffalo Sausage mixture, and cover with remaining cheese and sprinkle with remaining parsley. Bake for 30 minutes. Remove and let rest for 5 minutes before serving.
Smoked Buffalo Brisket
Smoked Buffalo Brisket Serves 6 – Active time 10 minutes I have tried smoking buffalo briskets in a smoker, to achieve that smoky pit flavor. My attempts were unsuccessful, as the lean, healthy, buffalo meat becomes dry. This faux smoked technique achieves the tenderness and the flavor of slow smoked meat. Leftovers make excellent cold sandwiches. Ingredients: 1 3 lb. Wild Idea Buffalo Brisket 1 tablespoon liquid smoke 2 tablespoons olive oil 1 tablespoon paprika or smoked paprika 2 teaspoon black pepper 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon onion powder 1 tablespoon cider vinegar Rinse brisket and pat dry, and place on sheet of foil, with the fattiest side up. Mix liquid smoke, olive oil and spices together. Rub the seasoning into the brisket. Fold the foil around the brisket, pour vinegar under brisket on foil and seal foil edges. Reinforce with an additional sheet of foil, sealing tightly. This can be done up to 24 hours ahead of grilling time. Let roast rest at room temperature 2 hours before grilling. For Char Grill: Start a large amount of coals in half of the grill, coals are ready when half have become ashen colored. Place roast on grill rack opposite coals, and cover leaving vent open. Grill for 1 hour, and close vents. Continue to grill for 3 more hours. Add a few more coals half way through cooking to maintain heat temperature. Turn brisket at his time. Remove roast from grill and let rest for 10 minutes. Uncover and slice. Serve with juices that have accumulated in foil. For Gas Grill: Allow grill to come to 400*. Place foil wrapped brisket in center of grill, and turn off burners directly under brisket, leaving burners on each side on high. Grill for 1 hour. Turn burners down and maintain heat of 350*. Continue to grill for 3 hours. Turn brisket halfway through cooking time. Remove roast from grill and let rest for 10 minutes. Uncover, slice or pull apart. Serve with juices that have accumulated in foil.
The upcoming wedding plans are coming together
With many of the larger upcoming wedding plans in place, we are down to the details. As a caterer, I have been a part of many weddings, and have taken care of the “food” details. But, with the wedding at the ranch, the “other” details seem endless. In the last few weeks, I have traveled with Dan to the Cheyenne River Reservation to harvest buffalo at Rocky & Pam Afraid of Hawks. I bring my camera, snap a few pictures or video, ask a few questions and try to be quiet. I watch Rocky bring subtle actions to his nephew’s attention. Dan and I leave the ranch at 5:00 a.m. and by the time we are headed home around 1:00 p.m., I feel at peace, my body is heavy, and I am in a deep sleep after 5 minutes of being in the car. When we arrive home the sedation lingers. I chalk it up to a day in the outdoors. The next week we return to the Afraid of Hawks, and by the time we are ready to go home, the same sedation comes over me. This time I give it more consideration, and wonder if I’m under a buffalo spell, or if it’s the simplicity and slow pace of life on the reservation. I start assessing my current world of crazy details. Rocky approaches me and I am snapped out of my daydream. “Dan said you had some questions?” I inform him that a TV food show has contacted us, that they would like to film a harvest at his place, and possibly have a traditional Lakota meal after. He nods his head up and down as I speak. I ask if he would be ok with that. He stops nodding and seriously says; “Yeah, that should be ok. We could have a pizza party at the community center”. I pause for a second, thinking about what to say next. Rocky starts laughing, and puts his hand on my shoulder and says “I’m just kidding; I think Pam could cook something up.” I start laughing too. We say our goodbyes, and head for home. Moments later I am fast asleep in the car, only this time I dream of pizza. This month’s recipe is…you got it: pizza. I use Piadina, an Italian flatbread, as the crust. The flatbread is delicious on its own, but topped with our artisan Buffalo Italian Sausage, and freshly grated cheese, it becomes a quintessential Italian masterpiece. Salute! Jill Click here for Jill’s Buffalo Piadina Recipe Buffalo Piadina ( Serves 8 ) Piadina is Italian Flat bread that is delicious by itself or used in replace of bread to make a sandwich or as a crust for pizza. The dough is wonderful to work with and the aroma will bring volunteer taste testers to your door. Great for easy entertaining, just prepare your crust, have toppings ready and have guests build their own! Piadina Dough Ingredients: 1 pkg. quick yeast ½ cup warm water ½ cup flour 3 ½ cups flour 1 teaspoon salt 1 cup cold water 2 tablespoons olive oil Buffalo Piadina Toppings: 8 oz. fresh mozzarella, sliced 1 portabella mushroom, sliced 1 lb. Wild Idea Buffalo Italian Sausage, coarse crumbled and sautéed 4 Roma Tomatoes, sliced, sprinkle with salt & pepper 1 cup fresh basil, julienned 4 oz. parmesan, grated + more for passing Mix yeast, water and ½ cup flour together. Cover and let rest for 20 minutes. Mixture will be double in size and bubble. Add remaining flour, salt, water and olive oil, knead together for 5 minutes. Place …
Grilled Buffalo Steaks
Our meals become pretty simple in the summer. In addition to what we eat, how we eat is minimized too. Frequently dinner consist of a grilled buffalo cut, and grilled vegetables on salad greens. The complete meal is served on the cutting board that the vegetables were prepped on. Other than cutting the steak, silverware is optional. Somehow the food just tastes better, you’ll just have to try it. Below is my simple way of “how to grill a steak”. Although this may be easy for many of you, it is a question that I get a lot. I hope it is helpful. Enjoy! Jill Rinse Wild Idea Bison steaks, and pat dry with a paper towel. Drizzle olive oil on steak and season generously with salt & pepper. Loosely cover and let steak rest at room temperature for 2 hours. For Gas Grill: Insure grill grids are clean. Turn all burners on high and close grill cover. Allow gas grill heat to come to 550*. Place steak on grill, close lid and cook for 3 minutes. Turn steak and cook for an additional 2.5 minutes, for medium rare. Remove steak from grill and place on serving plate and cover for 5 minutes. Serve grilled steaks with grilled vegetables, salad greens and bread. Vegetables can be added to grill at the same time as the steak, turn as above. Simply delicious! Wine Pairing: We have the great pleasure of meeting so many great people through WIB. One of our clients, just so happens to be a wine distributor, specializing in French wines from the Madiran & Gaillac Regions. These varietals are not too heavy, with just the right amount of fruitiness, balanced tannins and earthiness. They are also high in “resveratrol” properties! Here are two that compliment buffalo nicely: Madiran, Vieilles Vignes, Chateau Laffitte – Teston 2005 & Domaine de Labarthe – Gaillac 2006
April Showers to Earth Day
The last week was a whirlwind of celebration, business and entertaining. Our week started with a bridal shower for Jilian. The event was hosted by co-worker Cyd Evans (Not only is Cyd a wonderful WIB sales associate, she is also a gifted potter.) and Jilian’s future mother in-law, Kim. Jilian was showered with many lovely gifts and a lot of womanly advice. The work week began with a business meeting at the ranch. All day business meetings can be exhausting and usually need the infusion of copious amounts of coffee, and sweets. We were guilty of the coffee and pastries, but broke for a nice lunch of Grilled Buffalo Steak and Potato Salad, which carried us through the afternoon. Buffalo, Green Bean & Potato Salad Serves 4 to 6 Ingredients: 2 lbs. Wild Idea Buffalo Steak, marinated, grilled & sliced 2 small or fingerling potatoes per person, boiled until tender, halved or quartered 12oz. Green Beans, steamed till al dente ½ cup Cherry Tomatoes, halved Instructions: Arrange red potatoes, green beans & sliced buffalo steak on plates and drizzle with Rosemary Dijon Lemon Dressing. Serve with crusty Bread. *Optional, to serve warm, add 1 tablespoon of olive oil to skillet over medium high heat. Add potatoes and pan fry until lightly browned. Lightly salt and pepper. *This salad is as pretty as it is delicious, can be served warm or cold and is perfect for anytime of year. Also, asparagus could be substituted for the green beans. Enjoy. Rosemary, Dijon, and Lemon Marinade A delicious marinade for Bison Steaks and Roasts Ingredients: 1 tablespoon Dijon mustard 2 cloves garlic, chopped (1 Tb.) 1½ tablespoon fresh rosemary, chopped fine ½ teaspoon sea salt 2 teaspoons black pepper 1 teaspoon sugar 1/3 cup lemon juice 1/3 cup olive oil Instructions: Mix ingredients in blender in order of list, adding olive oil in a slow steady stream while motor is running. *This can be used as a salad dressing too.The warm temperatures and the lack of precipitation have us all a bit worried. But Mother Nature provided a nice little shower, just in time for the arrival of our first baby buffalo! The warm temperatures and the lack of precipitation have us all a bit worried. But Mother Nature provided a nice little shower, just in time for the arrival of our first baby buffalo! Our week wrapped up with two sets of guests. First group for burgers on the deck with good friends Tom & Jess Whillock (Tom’s band Groove Daddy will be the Band for the Wedding Dance), and friend Wally Van Sickle, who is the director of “Idea Wild”, a non-profit that supports conservation efforts all over the world. The sky provided us with some great lighting for photography. Our second group of guests were friends Tom Lee and Cheryl Rudel, who brought along Cheryl’s father Rudy 90, and friend Polly Donaldson 91! They joined us for an Earth Day Brunch, which included many great stories! A tour through the buffalo wrapped up our day, and a baby buffalo put on a great show. A good time was had by all! Polly brought a jar of her homemade Peach Almond Conserve, vintage 2011. She hoped that it would still be good. Not only was it good, but decadent! I am hoping she will share the recipe, or better yet invite me to her kitchen to make along with her!
Grilled Buffalo Steak & Potato Salad
Grilled Buffalo Steak, Green Bean & Potato Salad Serves 4 to 6 Ingredients: 2 lbs. Wild Idea Buffalo Steak, marinated, grilled & sliced 2 small or fingerling potatoes per person, boiled until tender, halved or quartered 12oz. Green Beans, steamed till al dente ½ cup Cherry Tomatoes, halved Instructions: Arrange red potatoes, green beans & sliced buffalo steak on plates and drizzle with Rosemary Dijon Lemon Dressing. Serve with crusty Bread. *Optional, to serve warm, add 1 tablespoon of olive oil to skillet over medium high heat. Add potatoes and pan fry until lightly browned. Lightly salt and pepper. *This salad is as pretty as it is delicious, can be served warm or cold and is perfect for anytime of year. Also, asparagus could be substituted for the green beans. Enjoy. Rosemary, Dijon, and Lemon Marinade A delicious marinade for Bison Steaks and Roasts Ingredients: 1 tablespoon Dijon mustard 2 cloves garlic, chopped (1 Tb.) 1½ tablespoon fresh rosemary, chopped fine ½ teaspoon sea salt 2 teaspoons black pepper 1 teaspoon sugar 1/3 cup lemon juice 1/3 cup olive oil Instructions: Mix ingredients in blender in order of list, adding olive oil in a slow steady stream while motor is running. *This can be used as a salad dressing too.The warm temperatures and the lack of precipitation have us all a bit worried. But Mother Nature provided a nice little shower, just in time for the arrival of our first baby buffalo!
Navajo Bison and Corn Dumpling Stew
Navajo Buffalo and Corn Dumpling Stew (Serves 8) This light stew allows each ingredient to stand on its own. Although you immediately think hearty comfort food, this dish has more of an elegant taste and finish. A new favorite! Ingredients: For Stew: 2 lbs. Bison Stew Meat, rinsed and patted dry 1 teaspoon salt 1 teaspoon pepper 3 tablespoons olive oil 1 large onion, chopped 2 large garlic cloves, minced 4 celery stalks with leaves, sliced, divide into 2 piles 2 teaspoons chili powder 1 teaspoon cumin 1 teaspoon ground coriander 1 ½ quarts vegetable stock or organic chicken stock 3 tablespoons tomato paste 4 red potatoes, cubed (can substitute yams) 5 carrots, halved and sliced For Dumplings: ½ cup yellow cornmeal ½ cup all-purpose flour 1 teaspoon baking powder ½ teaspoon salt 1 teaspoon ground sage 2 tablespoons cold butter ½ cup frozen whole kernel corn 1/2 cup 2% milk Preparation: Season meat with salt and pepper, tossing to coat. In heavy stock pot, over med-high to high heat, heat 1 tablespoon of oil. Add half of stew meat and cook until brown, stirring occasionally. Transfer browned meat to a bowl, and repeat above step with remaining half. Return first batch of browned stew meat back to the pot and add the onion, garlic, half of celery and spices. Stir to incorporate and cook until vegetables are tender. Stir in stock and tomato paste, and bring to a boil. Add potatoes and let come to a boil. Cover and reduce heat to low. Simmer for 45 minutes or until stew meat is tender. Add carrots and remaining celery and cook for an additional 10 minutes. During last stages of braising combine cornmeal, flour, baking powder and salt. Cut in butter until mixture is crumbly. Add 1 cup frozen corn and stir to incorporate. Stir in milk to form dough. Drop round tablespoons of dough into simmering pot. Cover and simmer for 12 minutes. To serve, spoon stew onto individual plates, placing dumplings on top. Serve with my friend Sue’s, Kale Salad, (recipe included with purchase). Wine Pairing: Tempranillo, Bodegas Barco de Piedra, Ribera del Duero, Spain. A nicely rounded combination of fruit and earth, with lively acidity.
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.
Irish Stew & Food Experiences
This month’s recipe is my rendition of “Irish Stew”. And, I must say, it’s super delicious. But first, I wanted to share with you our worst, and best food experiences while we were in Costa Rica. I hope they make you smile and bring back your own food travel memories. First, the worst: A charter rep at our hotel had advised us to do the “Sunset Cruise”. A two and half hour romantic cruise complete with cocktails, hors d’ oeuvres and the chance to see wildlife. It was $50.00 per person, so – we signed up. A dingy boat picked us up in the cove were our hotel was located, and from there we were shuttled to our cruiser boat, a rusty worn out bucket of bolts. Upon arriving we glanced around looking for the bar. I had imagined flutes of champagne a top white linens blowing in the ocean breeze. No champagne, no linens, no bar. But, we were on the water and although it was very rough that afternoon, it was also very nice. A bit later our host came leaping around saying “rum coke, like vodka ginger-ale, rum coke, like vodka ginger-ale”. One rum coke and one like vodka ginger-ale, we replied. We weren’t sure what we were drinking, but we drank them happily anyway. Soon dolphins started jumping and birds floated effortlessly over the ocean surface, waiting for their dinner to present itself. By this time we had diminished any idea of hors d’oeuvre’s. But, as if on queue, our host appeared again, still leaping back and forth, but this time shouting, “Ohhh – dophin, dophin, ohh look out, dophin jump in da boht”! All while holding a plastic tray with three Styrofoam bowls. A boy followed him close with two tubular bags of chips. One by one they stood over you waiting while you stuck your hand in the bag to retrieve what you could from its slim opening. The orange tray was lowered with options of bean dip, ranch dressing, and salsa. Again we participated happily. We roared with laughter, not so much at what we were experiencing, but of each others looks on our faces. The trip back is a whole story in itself. In short, it involved a dingy boat, pitch blackness, rough water, and a bus. Not a good value, yet at the same time, priceless! The Best: Before going to Costa Rica I researched authentic places to eat, I found one just outside Liberia, Cantarranas Tacos. It said it was a local favorite and should not be missed. Even with a GPS it took us a couple of laps to find it. It was so obscure, we questioned whether we had the right place. Dan went in to check it out, as he loves REAL, authentic local hangouts. On cleanliness, the place was questionable. If in the US, it would have been shut down by the health department in a second. But this was indeed the place. It was early, so we were one of two tables. We were greeted by the owner, who was the only employee. He was gracious and thankfully for us spoke English. We had a beer and ordered a couple of entrée’s. The restaurant was open, so we watched as he took bricks of meat from the freezer in the “tidy” prep area, walked through the restaurant, and placed them on the hoodless grill in the opposite corner of the restaurant. Occasionally he would lift the lids that covered the meat and chop it with a machete. Our deliciously tender grilled meat was served with …
Irish Stew with Colcannon
Irish Stew This is my first crock pot recipe. The meat turned out perfectly, and the gravy just right. Although many Irish Stew’s use Guinness, I find stout’s to strong for grass-fed buffalo meat. Also, I roast the vegetables for a firmer texture but they could easily be added right to the pot. The method listed below makes for a great presentation. Serves 6 to 8. Colcannon Ingredients: ½ lb. cabbage or kale, sliced ¼ cup parsley sprigs 4 green onions, chopped ¼ cup hot milk 2 lbs. butter potatoes 3 tablespoons butter ¼ cup hot milk ½ teaspoon each salt and pepper Vegetables Ingredients: 6 carrots, peeled and sliced 4 parsnips, peeled and sliced 4 leeks, halved and sliced 2 teaspoons olive oil salt and pepper Base ingredients for Stew: 1 – 3 lb. Wild Idea Chuck Roast, remove netting, rinsed and pat dry. 1 teaspoon olive oil 1 teaspoon garlic powder 1 teaspoon salt 1 teaspoon pepper 1 teaspoon thyme 2 bay leaves 2 celery stalks ½ onion, chopped 1 cup cherry tomatoes, halved 2 bottles of Smithwick’s Beer 2 cups buffalo Stock or organic beef stock ½ cup red wine 1 tablespoon arrowroot Colcannon: Add cabbage to a pot of boiling water, reduce heat and simmer until tender. Add parsley and green onion and continue to simmer for two minutes. Drain water and place cabbage in blender with ¼ cup hot milk, salt and pepper. Puree. Place potatoes in pot of boiling water and simmer, covered for 15 minutes. Drain all but 2 inches of water from the pot and continue to cook uncovered until water is gone or potatoes are tender. Pull skins of cooked potatoes. Place in a mixing bowl with butter and hot milk. Smash potatoes first and then mix with electric mixer until fluffy. Add cabbage puree and mix until just incorporated. Set aside or refrigerate until ready to serve. *I make this the night before and reheat in microwave before serving. Vegetables: Place vegetables on baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in 400* oven for 10 minutes. Vegetables should be firm, tender and slightly browned. Prep vegetables ahead of time and roast right before serving. Stew: Place olive oil, garlic powder, salt, pepper and thyme in crockpot and mix together. Roll prepped roast in herbs in crockpot. Turn crockpot to high. Add bay leaf, celery, onion, tomatoes, beer and stock. Cook covered for 1 hour. Reduce heat to low and let cook for up to 8 hours. Remove roast from pot and place on cutting board. Using two forks, pull Buffalo roast apart into serving size pieces. Turn crockpot back to high, letting juices come to a boil. Mix red wine and arrow root together and whisk into juices. Adjust to your desired thickness, and season to taste. Return buffalo roast pieces back to crockpot. To Plate: In shallow soup bowl or pasta bowl, place a scoop of hot colcannon to edge of bowl. Place buffalo roast into side of colcannon. Ladle gravy in bowl, and add vegetable to gravy. Serve with crusty bread. Wine Pairing: 2007 Zolo Malbec, Mendoza Argentina Fruit and earth aromas that carry over to the palate. The well balanced tannins give it a lush finish. Complements the stew nicely without overpowering it.
Chocolate Oblivion Mud Cake
February equals, chocolate, chocolate and more chocolate. At our house we try to eat healthfully, but we do not deny ourselves the occasional decadent dessert. Especially if they are homemade. The successful making of desserts requires careful construction, with each ingredient being accurately measured, and a little love too. This months recipe is definitely decadent, but other than measuring correctly, it is super easy to make. It refrigerates or freezes nicely for later uses. Happy Valentines! Cheers – Jill
New Year Resolution 2013 & Citrus Steaks with Winter Squash
Here we go again. Another year, another start, same resolution; Take better care of myself, exercise, and eat right. Why is this easier said then done? If I could learn to say no, I would have time to exercise. Now for the “eat right” part ….. It seems any more you need a PHD to eat right. What’s better, whole fat, low fat, or fat free? Is there food value in fat free? Do I consider organic? Is the organic, happy animal organic. or in a pen organic? Does it matter? It’s enough to make a person grab a candy bar and call it good. And, to top it all off, we’re to have this renewed enthusiasm in January. I could stand some sunshine. Thank goodness it’s grapefruit season, the saving grace of January! I swear there’s a little burst of sunshine in every bite, and it’s really good for you! This month’s recipe incorporates fresh, clean ingredients, for a delicious healthy meal. So good, you won’t even miss the butter (as a dairy farmer’s daughter this is hard to do). Enjoy and cheers to your healthy you! Citrus Steaks with Winter Squash
Citrus Steaks with Winter Squash
I love this low calorie marinade. It is especially a welcome in the heart of winter, with a taste of citrus sunshine in every bite. Perfect on steaks and vegetables, with just the right amount of zing, for a simple, delicious, healthy dinner! Grapefruit, Green Chili and Cilantro Marinade Makes 3/4 cup. Marinade Ingredients: 1 Grapefruit, juiced ½ Jalapeno, seeded 2 Anaheim peppers, roasted, peeled & seeded ½ cup Cilantro, packed 4 fresh Basil leaves ½ teaspoon Salt 1 teaspoon Black Pepper 2 tablespoons Olive Oil Mix all ingredients in blender. Set aside. Other Ingredients: 2 Wild Idea Top Sirloin or Sirloin, Buffalo Steaks ½ cup Marinade 1 Acorn or small Butternut Squash 1 teaspoon Basil Olive Oil ½ teaspoon Salt 1 teaspoon Black Pepper Prepare marinade and place half in a zip-lock bag, reserve remaining marinade for later use. Rinse steaks and pat dry. Place steaks in marinade, seal and massage marinade into steak. Marinate for 6 to 24 hours. Let rest at room temperature for 2 hours before grilling. Cut squash in half and seed. Place squash skin up, on baking dish. Bake at 325* for 40 minutes or until tender. Scoop squash out of skin and place in bowl. Drizzle with olive oil and season with salt, and pepper. Stir to incorporate. Cover to keep warm. Remove steaks from marinade and shake. Preheat grill to high heat. Brush grill grates with oil. Place steaks over high heat and grill for 3 minutes each side (for medium rare) with grill cover closed. Remove steaks from grill and slice. To serve divide sliced steaks and warm squash onto plates. Heat remaining marinade and drizzle over steaks & squash. Serve with green vegetable. 2007 Sean Minor “Four Bears” Napa Valley Cabernet Sauvignon This cabernet has a slightly sweet, cherry and berry jam quality to it. With a hint of spice, soft tannins and light oak, makes this a new cab favorite on my list.
Giving Thanks & Mincemeat Pie
Occasionally I get out and try to squeeze what we are surrounded by into the lens frame of my Nikon camera. Usually I am helping with a job that needs doing, and snap half hazard-less, or I am paying too much attention to taking pictures, and Dan teases me about missing the bigger picture. But the best pictures, are the pictures captured, when I don’t have my camera with me.
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. 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 2 lb. pkg. Ready to use Wild Idea Buffalo Stew Meat, rinsed & patted dry, or 2 lbs. Ground Round 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
Buffalo Chuck Roast with Hard Cider Sauce and Harvest Hash
This year we had a good apple crop. The mild temperatures have extended our harvest time and given me the chance to prepare pie fillings, apple sauce, and cider. The delicious aroma drifts through the slightly yet open windows and teases the hungry fencing crew. But, because apples alone cannot sustain the hunger of hard working men (or women), one must add pot roast. The recipe below is inspired from one of my favorite childhood dishes. Enjoy.
Cider Braised Bison Chuck Roast with Hard Cider Sauce & Harvest Hash
Ingredients: 1 3 lb.Wild Idea Chuck Roast, rinsed and patted dry 1 Tb. Olive oil 1 tsp. Salt 1 Tb. Pepper 1/4 cup Apple Cider Syrup 2 bottles Hard Cider 1 Apple, diced 1 tsp. Arrow Root (*optional) Preheat oven to 500* Pour oil and salt & pepper into heavy roasting pot., and stir to incorporate. Roll roast around in pan covering with oil salt & pepper. Place roast in preheated oven uncovered and roast for 10 minutes to brown, turning once during cooking time. Drizzle roast with Apple Cider Syrup and pour 1 bottle of Hard Cider into pot. Cover. Reduce heat to 350* and braise for 2.5 hours, turning once during cooking time. Remove from oven and remove roast from pan. Cover Roast and set aside. Place pot on stovetop and bring to a boil over medium high heat. Add remaining bottle of Hard Cider slowly, tasting as you add to your preference (the sauce not the cider). To thicken, dilute Arrow root with a little water and whisk into sauce. Season to taste. To serve, pull roast apart into serving size pieces and drizzle with hot hard cider sauce. Serve with Vegetable Hash, recipe follows. Delicious! Harvest Vegetable Hash 2 Cobs Corn, husked (or frozen corn) 1 Yam or small Acorn Squash, diced 1 Zucchini, diced 1 medium onion, diced 1/2 Tb. Olive Oil 1 Tb. Butter 1/2 tsp. salt 1 tsp. Black Pepper 1 tsp. fresh Rosemary, finely minced In heavy sauté pan over medium high heat, add olive oil & butter Add vegetables and seasonings to pan. Sautee for 8 minutes, stirring occasionally, or until vegetables are cooked but firm. Wine Pairing: Ghost Pines, 2006 Cabernet Sauvignon, Louis M. Martini Winery, St. Helena, CA. This earthy, autumn wine is complimented by sweet aromas and black pepper. It will provide a full flavored addition to your aromatic meal.
Bison Foie Gras Burgers
The sweet richness of the bison liver, create an intense, yet elegant flavor. Serve Bison Foie Gras Burgers open face on toasted french bread, and top with caramelized onions, diced apples and tomato jam. * I also like to serve these at cocktail parties as petite sliders. Follow recipe below, but make patties into 1 to 2 oz. portions, and serve on toasted baguettes. Can also be made under the broiler in the oven. Ingredients: 2 Tb. Olive Oil 2 tsp. Salt 1 Tb. Black Pepper ½ tsp. Smoked Paprika 1 tsp. Onion Powder 1 tsp. Garlic Powder ¼ lb. Buffalo Liver (deveined, soaked in milk and blotted dry) 1 lb. Wild Idea Ground Buffalo ½ cup Panco Crumbs Remove any veins from liver, rinse under cold water and place in a milk bath for 4 hours. Remove from milk bath and pat dry. Place liver in food processor along with all of the seasonings. Flash process until smooth. Add ground buffalo in pieces and flash process – just to incorporate. Cover and refrigerate for 1 hour. Dust hands with panco crumbs and portion meat into 6 burgers, shaping into patties, about 3/4” thick. Dust both sides of patties with panco crumbs. On stovetop in heavy pan over medium heat, heat oil. Add burgers and cook for 2 minutes on each side. Wine Pairing Valley of the Moon, 2007 Cabernet Sauvignon, Glen Ellen, Sonoma County, CA The sweet richness of the added liver to this burger requires a full robust wine. I couldn’t resist choosing a “Jack London” stomping ground cabernet as an accompaniment!
Steak & Green Beans
A couple of weeks ago Dan & I drove across the state to the community where I grew up to attend my late fathers side of the family annual reunion. My sister Teresa and her husband Greg hosted the event on their farm. It was well attended with ages ranging from 3 to 93. It was a “pot luck” meal, which meant we would be enjoying a lot of old familiar dishes. The casseroles, salads, and desserts were strung out on long tables. How do you choose when so much goodness is in front of you? There were the obvious homemade choices of, cousin Joan’s Lefsa, Aunt Evelyn’s Cake Doughnuts, Aunt Delores’s Meringue Pies, sister Teresa’s Rhubarb Crisp, and of course Jello Salad. The next day after our sugar binge, we gathered fresh vegetables from their abundant garden and made a favorite dish from our childhood, our mother’s “Steak & Greens Beans”. It turned out better then ever. Maybe it was all the fresh ingredients, mixed in with a whole lot of laughter & love. 4 – 6 oz. Buffalo Steaks (Stew Meat, or Steak Strips ) 1 – Tb. olive oil 1 – tsp. salt 1 – Tb. pepper 1 – onion, chopped 2 – cloves garlic, chopped 3 – ripe tomatoes, chopped 2 – Tb. fresh herbs ( basil, oregano & thyme) 1 – cup vegetable stock 4 – potatoes, quartered 2 – handfuls of green beans Pre-heat oven to 350* Rinse steaks or other cuts and pat dry. Rub steaks with half the olive oil and season with salt & pepper. In heavy pot or casserole, over medium high heat, and sear steaks on both sides to brown. Remove & set aside. Add remaining olive oil, onion, & garlic to pan and sauté for 4 minutes. Add the chopped tomatoes, herbs and stock, and bring to full heat. Add potatoes and seared steaks, and push into the tomatoes. Cover and place in a 375* pre-heated oven. Braise for 30 minutes. Add green beans and cover and braise for an additional 15 minutes. Remove from oven and season to taste. Serve with crusty French bread. Delicious! Wine Pairing: We had this with a couple of different Shiraz’s, Penfolds & Wolf Blass, Australia. Both were very good. Full and round with hints of plum & spice, and at an excellent price!
Steak & Green Beans
A favorite dish from my childhood, my mother’s “Steak & Greens Beans”. Made with garden fresh ingredients, makes it better than ever. (serves 4) 4 – 6 oz.Wild Idea Buffalo Steaks or, 1 package Stew Meat, or Steak Strips 1 – Tb. olive oil 1 – tsp. salt 1 – Tb. pepper 1 – onion, chopped 2 – cloves garlic, chopped 3 – ripe tomatoes, chopped 2 – Tb. fresh herbs ( basil, oregano & thyme) 1 – cup vegetable stock 4 – potatoes, quartered 2 – handfuls of green beans Pre-heat oven to 350* Rinse steaks or other cuts and pat dry. Rub steaks with half the olive oil and season with salt & pepper. In heavy pot or casserole, over medium high heat, sear steaks on both sides to brown. Remove & set aside. Add remaining olive oil, onion, bell pepper, & garlic to pan, and sauté for 4 minutes. Add the chopped tomatoes, herbs, and stock, and bring to full heat. Add potatoes and steaks, and push into the tomatoes. Cover and place in a 375* pre-heated oven. Braise meat for 30 minutes. Add green beans, cover and braise for an additional 15 minutes. Remove from oven and season to taste. Serve with crusty French bread. Delicious! Wine Pairing: We had this with a couple of different Shiraz’s, Penfolds & Wolf Blass, Australia. Both were very good. Full and round with hints of plum & spice, and at an excellent price!
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
Steak & Potato Salad
A tasty, grilled, summer potato salad. Perfect for brunch or a light evening meal. (serves 4) Tarragon Vinaigrette Ingredients: 1 – Tb. Butter 1 – Tb. dried Tarragon Leaves, or 2 Tb. fresh ¼ cup Rice or Wine Vinegar ¼ cup White Wine 1 – Green Onion, chopped 1 – Clove Garlic 1 – Tb. Black Pepper ¼ – tsp. Salt Squeeze of fresh Lemon (1 Tb.) Pinch of Cayenne ¼ cup Olive Oil Place butter & tarragon in covered dish and microwave for 30 seconds. Set aside. In blender combine, all ingredients except tarragon butter & olive oil. Mix well. Add tarragon butter, and slowly add olive oil while blender is running. Blend until well incorporated. Set aside. Salad Ingredients: 2 – 6 oz. Bison Eye of Chuck Filet or Sirloin Steaks, halved ½ – Tb. Olive Oil ¼ – tsp. Salt ½ – tsp. Black Pepper 4 – Red Potatoes, boiled and quartered 24 – Green Beans, trimmed & steamed el dente ½ head Butter Lettuce, chopped 4 – Eggs Rinse steaks and pat dry. Cut steaks in half creating medallions. Rub with olive oil and season with salt and pepper. Cover and set aside. Boil potatoes, drain and quarter, and set aside. Steam green beans until el dente and set aside. Toss chopped lettuce with ¼ cup vinaigrette, and divide between 4 plates. Roll potato wedges and green beans in vinaigrette and arrange around lettuce on plate. Heat gas grill to high heat. Grill steaks for 2 minutes each side for medium rare. Poach eggs, just until light film covers yolk. Place steak on lettuce and top steak with poached egg. Garnish with grape tomatoes and drizzle with remaining vinaigrette. Serve with crusty bread. Wine Pairing: Chateau Malbat, Bordeaux – France A blend of Merlot, Cabernet Sauvignon and Cab Franc makes this an easy drinking summer wine. Dry and fruity with a hint of mineral, compliment the tarragon in this dish nicely.
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!
Thank you for suppling healthy buffalo meat…
Hi, Jilian…thank you for providing my options for obtaining the buffalo products. A next Tuesday delivery, will be fine, this time. Whenever I will be planning a trip to Rapid City, I will try to plan ahead, and pick it up at your place! My health is kind of up and down, and buffalo is the most important main-stay, of my very basic, diet. My local health food store, has trouble with the supply side of their buffalo supplier, and I am trying to find a supplier, upon whom I can rely, on a consistent basis, to have most of my buffalo needs. I will also try to do MY part, and stock the freezer well! Thank you again…I am so far, impressed, by your company, website, and customer service! I hope to be a future long-time customer! Jan.
The Evolution of Grandma's T.V. Dinners
I think a lot about food. Recently I was reflecting about the transformation of food in my life. Growing up on a dairy farm and with a mother that was a fabulous cook, good fresh food was always available. In addition to our endless supply of raw milk, we had a huge vegetable garden and occasionally we would butcher a cow to fill our freezer. Everything was homemade. As kids watching the ads on TV, we longed for Chef Boy R Dee Ravioli instead of Mom’s Goulash, French’s Au Gratin Potatoes instead of Mom’s Scalloped Potatoes and more then anything else, we wanted the famous Swanson TV dinners! We thought the nifty tray’s they were packaged in were super cool, and you could eat them while watching TV, which was not allowed in our home. Our Grandparents lived in a small town 30 miles away. We would visit at least once a week, where a candy dish awaited our arrival. After receiving our treat, we were immediately sent outside to play. Although they were strict, they loved us and often filled our wishes as a sign of their affection. One week-end, we had a sleep-over at their home, a huge treat in itself. At dinner time we were instructed to wash-up, get our pajamas on and then come down for dinner. This was not the usual protocol, but you never questioned. When we came down for dinner there were our TV trays with our TV dinners set atop! All this, complete with the “Lawerence Welk Show”! We were elated! The next time we visited our grandparents and many times thereafter, we were treated to TV Dinners! This was not in keeping with our grandparents frugal beliefs. Gradually the shinny silver trays faded and their sturdiness lessened. It took awhile before we caught on to fact that – Grandma was washing the trays. She would then make one of her many delicious dishes, complete with all the trimmings and fill each individual compartment, cover with foil and freeze. Pretty smart grandma. Packaged foods have come along way since I was a kid. There actually was nutritional food value in some of the earlier packaged products. Today the food value is printed on the outside of the box with; “Daily supply of Vitamin C”, ” Extra Vitamin D”, leaving the food ingredients as an unpronounceable filler. This is evident in the price too, a chicken pot pie for $0.99 – really? In 1960 Americans spent 18% of their income on food and 5% on health care. Today we spend 9% on food and 17% on health care. Hmmmm. My mother and grandmother new better, and although they were frugal they knew where to put their money. I am so grateful for the importance they taught me on using fresh ingredients, the real taste of homemade, and the irreplaceable value of the family meal, individually compartmentalized or otherwise.
Jill’s Favorite Buffalo Burgers
Wild Idea’s Ground Buffalo is 95% lean, delicious and very versatile. Use in any of your favorite dishes, such as Taco’s, Sloppy Joe’s and Meat Loaf. Below are a couple of my favorite buffalo burger recipe. Makes 6 to 8 Buffalo Burgers Ingredients: 2 tablespoons olive oil 1/2 teaspoon mustard 1 teaspoon ketchup 1 teaspoon thyme 2 teaspoon salt & pepper 2 lbs. Ground Buffalo Mix all ingredients, but Buffalo together. Add Buffalo & mix thoroughly with hands. Pat into 6 patties. Place in refrigerator to firm up burgers. Grill over high heat for 3 minutes each side for Medium Rare. Dan & I like to drizzle a little more olive oil over and sear for another half minute per each side for medium. This give the burgers a bit of a crust on the outside. Remove form the grill, and sprinkle with a high quality finishing salt. Allow to rest for a couple of minutes before serving. Serve on high quality buns, with your favorite toppings.
Wild Idea Ready Made Buffalo Burgers
For a super convenient, healthy, and delicious fast food, this is my number one go to Wild Idea Buffalo product.I find it easier to prepare these while the patties are still partially frozen. You are going to love them too! Preparation: 1) Partially thaw burgers, pull apart and place on a baking sheet or platter. 2) Preheat gas grill to 500 degrees. 3) Rub Wild Idea Ready Made Burgers with olive oil, and season with salt and pepper. 4) For medium rare burgers, place burgers on a hot grill, and grill for 2.5 minutes each side with the grill lid closed. 5) Remove from grill and sprinkle with a little high quality finishing salt. Dinner is on the table in under ten minutes!
We had a Wild Idea Buffalo BBQ…
for my daughter’s birthday. The kids are grown and all were skeptical at first. My boyfriend got my health conscious daughter to try it by telling her, “less cholesterol, less fat, less calories”. He got my son, who is half Apache on, “dude, what’s your problem; it’s what your people were taking down when they weren’t fighting with the Comanche”. Then the birthday girl was “hell, if everyone else is doing it”. They all LOVED it! So we have new converts. They had all eaten the brisket before and loved that so they weren’t entirely virgins, but somehow the idea of making a choice for buffalo over beef on a burger bun was a big deal. Allison California
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.
Curry Masala Bison Stuffed Peppers
After a delicious holiday filled with O’Brien Nog, Christmas cookies and homemade candies, it is time to once again go “on the wagon”. I have put myself on every wagon possible in an attempt to shed those extra holiday pounds, before they become permanent. Creating tasty, healthy meals is the best way to feel like you’re not sacrificing. The below recipe uses a lot of herbs, and is one way to turn ordinary into special. Enjoy! Jill
Buffalo Roulade Florentine
The recipe below takes a little more effort in preparing, but it can all be done ahead. The results are not only delicious, but the colorful pinwheel design makes for a beautiful plate individually or on a buffet table. Wishing you a delicious holiday! Jill
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!
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.
Zucchini Bread
A plentiful crop of Zucchini this year, produced some seriously delicious, healthy Zucchini Bread. 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.
Buffalo Shank Potjiekos "African Bush Stew"
Recently we had the opportunity and pleasure of visiting Namibia, Africa. One of our favorite meals was offered at a place called Damaraland. We were led on a short walk to a windbreak shelter lit by lanterns and an open fire. Approaching we were greeted by the service staff (all were native’s), who were singing greeting songs & dancing. The open fire was doted with 3 legged pots – (potjies), which contained our bush stew. The greeting brought us to tears – but we were soon seated and served piping bowls of Potjiekos (bush stew), Pinotage filled our glasses, and the toasting of thanks began. There are many versions of Potjiekos, so feel free to substitute any ingredient with what is available to you. Enjoy!
Buffalo Shank Potjiekos "African Bush Stew"
This recipe is an adaptation of an African favorite. It is made in a 3 legged cast iron pot (Potjie), that sits in a bed of coals, but you could also make on a stove top or oven. The aromas from the herbs and simmering meat will make your mouth water long before it is ready. I use bison shanks for this recipe, and the simmering will make the meat fall off the bone. For serving, place pieces of meat in center of the bowl and spoon vegetables and broth over the top. The marrow adds a great flavor to this any remaining marrow left in shank bone can be spooned out and smeared on griddle bread. A great campfire dinner – even if you’re not camping! Ingredients: 1 package Buffalo Shanks, rinsed & patted dry 2 tablespoons butter 2 tablespoons olive oil ¼ cup flour 1 teaspoon salt 1 tablespoon pepper 2 cloves garlic, chopped 2 teaspoons curry 1 teaspoon ginger 1 teaspoon turmeric 1 teaspoon cloves ½ teaspoon cinnamon 2 teaspoons salt 2 tablespoons black pepper ½ cup brandy 2 quarts buffalo stock or organic beef stock 4 red potatoes, chopped 4 carrots, chopped 2 leeks, chopped 4 celery stalks, chopped ½ cup parsley, chopped 1 lemon, juiced 1.) Mix flour, salt and pepper together and roll shanks in flour mixture and set aside. 2.) Place potjie or cast iron pot over medium hot coals (can also be done over burner), and add butter & oil and heat. 3.) Place floured shanks in oil and brown on both sides. Remove & set aside. 4.) Add onion, garlic, all the remaining spices and sauté for 4 minutes. 5.) Deglaze pan with brandy. 6.) Return shanks to pot and add stock. Cover and move pot to medium coals. 7.) Simmer for 2 hours, or until meat is tender. 8.) Add potatoes and continue cooking for an additional half hour. 9.) Add remaining vegetables and cook for another half hour or until vegetables are tender. 10.)Finish with parsley, lemon and season to taste if needed with salt & pepper. Wine Pairing: South African Pinotage – We tasted many Pinotages, and although they varied, it didn’t take long for it to become our preferred request. Most were plum colored, light fruit to the nose and medium bodied, making them very enjoyable with the variety of game dishes we consumed.
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.
Spring Asparagus Soup
Spring Asparagus Soup (serves: 4 entrée servings or 6 first course servings) This elegant soup is made often in our house, when Asparagus is at its best. Ingredients: 2 teaspoons basil olive oil 2 teaspoons organic butter ½ onion, chopped 1 bunch asparagus, chopped (broccoli may be substituted) 6 oz. spinach ½ cup cilantro, chopped 3 cups organic chicken stock or vegetable stock 2 tablespoons lemon juice 1 teaspoon salt 1 tablespoon black pepper 1 pinch cayenne 1.) Over medium high heat, heat oil & butter in 3 qt. soup pot. 2.) Add onion and sauté until tender, but not brown. 3.) Add asparagus and sauté for 3 minutes. 4.) Add spinach, cilantro, 1 cup of stock, lemon juice and seasonings, cover, reduce heat to low and simmer for 4 minutes. 5.) Place all ingredients in blender, add remaining stock and puree until smooth. 6.) Return to soup pot and bring to full heat. Season to taste, and garnish with fresh cilantro sprig. A drizzle of cream is optional. Wine Pairing: Groth Vineyards, Napa Valley, 2008 Sauvignon Blanc Essence of citrus and hints of melon make this wine nicely balanced. Crisp yet full and well rounded.
Buffalo Gumbo Prairie Style
Buffalo Gumbo (serves 12) My prairie-ized, healthier version of this southern favorite dish, without missing the flavor! Enjoy! Ingredients: 1 2 pound package Buffalo Stew Meat ½ cup olive oil 1 tablespoon black pepper 1 tablespoon salt 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon paprika 1 teaspoon cayenne 1 teaspoon oregano 1 teaspoon thyme 1 onion, diced 1 14 ounce package Buffalo Andouille Sausage, sliced 1 red pepper, diced 4 celery stalks, diced 1 clove garlic, chopped ½ cup flour 2 quarts chicken stock 24 Shrimp, peeled and de-viened ¾ lb. frozen okra, or fresh if available 1.) Remove stew meat from package, place in colander, rinse and drain completely. Pat dry with a paper towel. 2.) In heavy stock pot over medium high flame, heat 2 tablespoons oil. 3.) Add stew meat and dry seasonings, and sauté until lightly browned. 4.) Remove stew meat from stock pot and set aside. 5.) Add 1 tablespoon of olive oil, and sliced Wild Idea Buffalo Andouille Sausage. 6.) Add onion, red pepper, celery and garlic and sauté until tender. 7.) Remove Andouille and vegetables from stock pot and set aside. 8.) Add the remaining ¼ cup olive oil to the stock pot and heat. 9.) Whisk flour into the oil and continue to whisk for 20 minutes or until roux is dark brown. 10.) Add stew meat, vegetables and their juices back to the pan, stirring to incorporate. 11.) Add 2 quarts chicken stock and bring to boil. 12.) Cover stock pot, reduce heat to low, and simmer for 1 hour. 13.) Remove from heat, cool and refrigerate. 14.) Before reheating, remove the oil that has formed on the top. 15.) Over medium high heat, reheat gumbo, stirring occasionally. 16.) Let gumbo simmer on medium heat for 1/2 hour. 17.) Increase heat to medium high. Add shrimp and frozen okra and cook for 10 minutes. 18.) Serve gumbo around a scoop of rice in a shallow bowl., and accompany with warm crusty bread. Wine Pairing: O Seduction – 2005, Red Wine, from O’Brien Estate Winery – Napa Valley It’s not just the name that makes it a favorite at our house! This is a cabernet based Bordeaux style wine that offers the deep richness for true cab lovers, but a smooth silky roundness for the softer palate. It has been described as a luscious French kiss – that will leave you wanting more.
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.