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 …
Buffalo Blue Potato Pie
Buffalo Blue Potato Pie (serves 6 to 8) Ingredients: 1 – 1 lb. Wild Idea Buffalo Breakfast Sausage 2 – tablespoon olive oil 1 – tablespoon butter 2 – onions, chopped 1 – tablespoon maple syrup 6 to 8 – potatoes, par-boiled and sliced thin 2 – teaspoons rubbed sage 6 – eggs ½ – cup cream 1 – cup blue cheese, crumbled salt & pepper Preparation: 1) In oil rubbed heavy skillet over medium high heat, crumble in buffalo breakfast sausage. Stirring occasionally to brown. About 5 minutes. Remove sausage from pan, lightly cover and set aside. 2) Return pan to stovetop and add 1 tablespoon, olive oil and butter. When butter is melted add onions. Stir in maple syrup. 3) Reduce heat to medium and allow onions to caramelize, stirring occasionally. About 20 minutes or until onions are amber colored. 4) While onions are caramelizing, slice potatoes into thin slices, keeping slices close together. Remove odd shaped pieces and ends, and coarse chop. 5) Using remaining oil, generously oil a spring-form pan or skillet. Fan potatoes to cover the bottom and lower sides of pan. Season the potatoes with salt, pepper and rubbed sage. 6) Layer in the following order; browned buffalo sausage, crumbled blue cheese, and caramelized onions. 7) Mix eggs with cream together and add a pinch of salt & pepper. 8) Pour egg mixture over the onions, and sprinkle with chopped potatoes. 9) Place in 400* oven and bake for 45 minutes to an hour, or until potatoes are golden brown and center feels firm. 10) Remove from heat and let rest for 10 minutes before serving. Serve with a citrus green salad, whole grain toast and Prosecco.
Buffalo Andouille Sausage with Red Beans & Rice
A vegetable forward version of this classic southern favorite, with true Cajun flavor from our Wild Idea Buffalo Andouille Sausage. Ingredients: 1 – 14 oz. pkg. Wild Idea Buffalo Andouille Sausage, cut ½ inch thick 2 – 15 oz. cans Kidney Beans, rinsed and drained 1½ – tablespoons olive oil 1 – onion, chopped 5 – stalks celery, chopped 2 – green peppers, chopped 5 – clove garlic, chopped 2 – tablespoons parsley, minced 1 – teaspoon oregano 1 – teaspoon thyme 1 – teaspoon Cajun seasoning ½ – teaspoon cayenne ¼ – teaspoon rubbed sage 2 – bay leaf 1 – cup vegetable or organic chicken broth 4 – cups cooked rice, I used Brown Basmati Preparation: 1) In heavy sauté pan over medium high heat, heat oil. Add most of the onion, celery, green pepper and garlic, reserving a little of each to add at the end. Add spices and sauté until vegetables are el dente. 2) Add beans and broth and bring to a full simmer. Reduce heat to low, cover and allow too cook for half an hour. 3) Add sliced Buffalo Andouille Sausage and stir to incorporate. Cover and cook for an additional 15 minutes. 4) Remove cover and add reserved handful of vegetables. Stir to incorporate. Bring to full heat. To serve place a scoop of prepared rice in center of the bowl, ladling red beans and bison sausage around rice. Sprinkle with a little extra finely minced parsley. Pass with Tabasco and cider vinegar!
Buffalo Parmesan
Buffalo Parmesan (serves 2) Note: My Valentine asked if I could make Buffalo Parmesan for our Valentines dinner, and my answer was, “of course”. I started researching recipes, but they all seemed a bit too heavy for the slightly sweet grassiness of Wild Idea Bison steaks. So I went about piecing a few recipes together to get a true Buffalo Parmesan, without masking the clean flavors of the meat. I prepared the dish using both the 12 oz. Round Heal Steak, which I cut into medallions and lightly pounded out, and also an 8 oz. Tenderloin, which I sliced in half, creating two equal round steaks. Any tender steak cut would work. Adjust pan- frying time based on desired thickness. The late Marcella Hazans simple tomato sauce was the key in keeping the dish light. For best results, purchase high quality canned tomatoes and Parmesan cheese. Lastly for the pasta, I made a Parmesan Pesto and tossed it with the pasta, which coated it nicely and gave the pasta a little crunch while under the broiler. A real restaurant style meal, that is super easy to prepare! Enjoy. Ingredients: For Sauce: 1 28 oz. canned diced tomatoes 1 onion, peeled and cut in half 5 tablespoons butter salt to taste For Pasta: 2 cups (or desired amount) fettuccini, cooked el dente 1 cup pasta water, reserved from cooking ¼ cup olive oil ½ cup grated Parmesan ½ teaspoon salt ½ teaspoon black pepper For Steak: 8 to 12 oz. Bison Steak 1 teaspoon salt 1 teaspoon pepper ½ cup flour 1 egg, beaten ½ cup panko crumbs ½ cup grated Parmesan cheese 2 tablespoons vegetable oil Preparation: 1) In saucepan over medium heat add canned tomatoes, onion, butter and a pinch of salt. Simmer, mashing occasionally for 45 minutes. 2) Remove onion, and season with salt to taste. Set aside or reheat for later use. 3) Boil pasta to el dente, according to directions. Drain pasta, reserving 1 cup of the pasta water. Rinse under cold water and set aside. 4) In a blender or food processor, mix ¼ cup olive oil, Parmesan, and salt and pepper, pulsing until well mixed. Set aside. 5) Arrange top oven rack to the middle of the oven. Preheat broiler to high. 6) Rinse steaks under cold water and pat dry. Cut into desired medallions. Pounding out is optional. Season steaks with desired amount of salt & pepper. 7) Mix panko crumbs and 2 tablespoons Parmesan together. Rub mixture together with your hands to incorporate. 8) Place flour and panko on shallow plates and beat egg. Arrange in order of use; flour, egg, panko crumbs. 9) Heat two tablespoons of oil in heavy sauté pan over medium heat. 10) Dust steaks in flour, dip in eggs and roll in panko crumbs. Place in hot oil and brown on both sides about 30 seconds per side. Remove and set aside. 11) While steaks are cooking, bring reserved pasta water to a boil and add el dente pasta to reheat. Drain again and immediately toss with desired amount of Parmesan Pesto. 12) Twirl pasta with fork and arrange on baking dish, top with steaks and spoon ½ cup tomato sauce over each steak. Divide remaining grated Parmesan over the steaks and place under the broiler. Broil until lightly browned, about 3 minutes. 13) Transfer to plates and garnish with chopped parsley or green onion. For a complete meal, serve with green salad and artisan bread. Finish with something chocolate!
Winter Buffalo Bacon & Spinach Salad
Winter Buffalo Bacon & Spinach Salad with Maple Orange Vinaigrette (serves 2) Ingredients: 4 to 6 – strips Wild Idea Buffalo Bacon 2 – Tb. olive oil 1 – yam or sweet potato, par cooked, skinned and diced ¼ – cup walnuts ½ – tsp. salt ½ – tsp. black pepper ¼ – tsp.+ cayenne *optional 1 – cup canned black beans, rinsed 1 – orange, segments only 4 – red onion slices, thin 2 – eggs, coddled 2 – handfuls spinach, rinsed and dried Maple Mustard Vinaigrette (makes 1 cup) *Vinaigrette Recipe is a favorite of mine from “Savoring the Seasons” cookbook by Lucia Watson of “Lucia’s” in St. Paul MN Ingredients: 1 – Tb. Dijon mustard 2 – cloves garlic, peeled 1 – shallot, peeled ½ – tsp. salt ½ – tsp. black pepper ¼ – cup cider vinegar ¼ – cup maple syrup ¼ – cup olive oil Place all vinaigrette ingredients in blender a pulse process until blended. Store in refrigerator. Preparation: 1.) Prep sweet potato by either par boiling or microwaving until slightly tender but firm. Cool and remove skin. Dice sweet potato, place in bowl and add walnuts. Season with salt, pepper and cayenne. Toss and set aside. 2.) In a large skillet over medium high heat, add 1 tablespoon of oil and heat. 3.) Add desired bacon strips to skillet and cook until crisp, turning once during cooking. About 5 minutes total. Remove bacon to paper towel and return pan to burner. 4.) Add additional oil if needed and heat. Add diced sweet potato and walnuts to pan and sauté until lightly browned, tossing pan occasionally. About 5 minutes. Remove pan from heat. 5.) Place spinach in a bowl and drizzle with ¼ cup salad dressing. Toss to coat. Divide spinach and arrange on center of plates. Top with black beans, oranges, red onion, sweet potato and walnuts. Place bacon on the top and finish with coddled egg. Drizzle additional dressing on salad as desired.
Winter Springs & Healthy Resolutions
Last night I dreamt of Polar Bears. In my dream the Polar Bears were in my bedroom at the ranch, only it was the bedroom that I had as a child. My childhood room was decorated with a single poster of a momma Polar Bear and her cub. The momma Polar Bear in the poster had a tear in her eye. I can’t remember the caption, but for some reason I loved that poster. It reigned over my room like a guardian. In my dream I felt in danger from the Polar Bears, but when they saw the poster, they gave me a look, a look that said, “She’s cool, you’re safe, don’t worry” and then they left. It felt so real when I awoke with my hand resting on Henry’s furry head and the subzero temperatures breezing through the cracked window over my head. I’m not sure why I dreamed of Polar Bears? Maybe it was because of a documentary I watched on how their world is becoming more fragile and how their days without change are numbered. Or maybe it was because the ranch is currently on an ice cap, or maybe a little bit of both. The current ice cap status of the ranch is due to the wonderful little springs that bubble up out of the ground throughout the draws. Dan calls these places “the female parts of the ranch” which I think is wonderful. These special giving springs add to the specie diversity of our place, as all living things need water and flock to wherever it is. Even in a drought, there is usually some kind of mud hole, which is usually found right in the middle of our driveway. But last year’s moisture has been a game changer, with every dip in the earth already filled with water the springs have fingered down onto the bottom ground in a sheet of ice. The accumulated moisture feeds the underground springs and they continue to percolate to the surface hitting the “this years” artic temperatures in ice sculpture form, creating a slippery, frosted surface all over the ranch. Yet, on warm days when the sun and the earth have thawed the ice you can find little pools of water lined with a carpet of new green grass. These findings trigger a tiny glimmer of “hope for spring” inside of me. I imagine the buffalo back in their winter pasture, walking and grazing on dried native grasses and then “Nirvana,” a pocket of juicy green goodness! Although we are surrounded by 24,000 acres of hearty winter forage, I wonder after months of eating the stuff if the buffalo wouldn’t prefer the spring mix instead? As for me and my always over indulgence in all things hearty holiday edible, I too could use a few more greens! This month’s recipe celebrates both winter and the promise of spring, and hopefully will be a satisfying meal that helps with your possible “health” resolutions. So happy New Year everyone and best wishes to a healthier you, healthier landscapes and a healthier environment for all creatures great and small! Jill Winter Buffalo Bacon & Spinach Salad with Maple Orange Vinaigrette (serves 2) Ingredients: 4 to 6 – strips Wild Idea Buffalo Bacon 2 – Tb. olive oil 1 – yam or sweet potato, par cooked, skinned and diced ¼ – cup walnuts ½ – tsp. salt ½ – tsp. black pepper ¼ – tsp.+ cayenne *optional 1 – cup canned black beans, rinsed 1 – orange, segments only 4 – red onion slices, thin 2 – eggs, coddled 2 …
Nature's Gifts
One of my favorite things to do when the temperature drops below 50 is to go for cross country walks with our 6 pack of bird dogs. When it’s warmer out, I have the tendency to stick to the roads to avoid unseen rattlesnakes. Nothing spoils a walk like a snake with a bite! I use to venture out with just one dog, Tootsie, (our little Springer Spaniel and ferocious pheasant hunter), but after an eerie, hair raising feeling that something was watching me while I was on the open prairie, I added the other 5 ferocious bird dogs for protection. A few days after that particular walk, a deer hunter reported a mountain lion sighting. In all of Dan’s and my years living and working in the country, we have unfortunately never seen a mountain lion. Yet another potential walk spoiler…. These walks are sacred to me, so I risk the hazards, as without them my cheery disposition is greatly effected. On my walks I have time to think freely, allowing random thoughts to come and go, cleaning the cobwebs slowly from my mind. This is a great gift in itself, but there’s more. The best part is witnessing nature’s glorious gifts. As I wind aimlessly through the cottonwood littered bottom ground, along the Cheyenne River, and up the hilly draws, I see eagles and porcupines in the upright trees, antelope watering next to the buffalo on the river and deer that have eluded the hunters in the draws. Awesome gifts of nature everywhere. All along the dogs stay fairly close until we flush a snow white jackrabbit from a frost covered shrub. Rabbits of any kind cause temporary insanity in our “bird” dogs and calling or whistling is pointless; there is no bringing them back. They will run and run until the rabbit has safely taken refuge in one of the fallen cottonwoods, and then exhaustedly they find their way back to me. I feel so privileged to live in an area that gives so much, and in return asks for only care and respect. We are able to stay true to our part of the deal, because of your demand for sustainable, healthy red meat. Without your support, our ranch would be just another series of corn and wheat fields, with many of its gifts depleted. By sustaining the land that sustains the animals that sustains us, we share in a beautiful gift that keeps giving and giving and giving. So thank you everyone for bringing Wild Idea Buffalo meat to your table. I hope it delights you, nourishes you and gives you strength. This month my gift to you is not one, but three recipe’s that will hopefully help in the above, as well as eliminate hors d’oeuvre worries for your holiday entertaining. They are easy, economical, and impressively delicious! Wishing you all a warm, snake and mountain lion free (unless you’re in a car) holiday! Cheers! Jill Curried Buffalo Meatballs (Makes16 to 20 meat balls) Ingredients: 1 lb. Ground Buffalo 1 teaspoon cardamom 1 teaspoon cumin 1 teaspoon cinnamon ½ teaspoon cloves ½ teaspoon coriander ¼ teaspoon nutmeg 1 teaspoon black pepper 1 teaspoon salt ½ teaspoon cayenne pepper 1 tablespoon olive oil 1 tablespoon butter 3 green onion, sliced *reserve dark green tops for garnish 2 cups unsweetened coconut milk 1 tablespoons yellow curry paste 1 dried hot chili, or 1 tsp crushed red pepper 1 tablespoon fish sauce 1 tablespoons brown sugar 1 tablespoon fresh ginger Preparation: 1) Mix all dry spices together with olive oil. 2) Crumble ground buffalo meat into spice mixture. …
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 …
Grilled Buffalo Meatball Salad with Mint Vinaigrette
June’s Recipe of the Month: Grilled Buffalo Meatball Salad with Mint Vinaigrette (Inspired by Food & Wine recipe). Serves 4 Grills across the country will be fired up for this Fathers Day, covered with burgers, steaks and Ribs (check out our Rib specials this month– recipes included). All delicious, but if you are in the mood for something on the lighter side, this recipe is for you. Enjoy. Meatball Ingredients: 1 – 1 lb. Ground Buffalo 2 – cloves garlic, minced 2 – green onions, minced 1 – tablespoon soy sauce 2 – tablespoons hoisin sauce 1 – teaspoon salt 2 – teaspoons black pepper 2 – tablespoons olive oil 24 -cherries, pitted 8 – mushrooms, halved 8 wooden skewers, soaked in water foil Vinaigrette Ingredients: ½ – cup rice vinegar ¼ – cup honey ¼ – cup sesame oil 1 – tablespoon pickled ginger ¼ cup fresh mint leaves ½ – teaspoon salt 1 – teaspoon black pepper Salad Ingredients: 4 – handfuls mixed greens 1 – cup prepared quinoa ½ – cucumber, diced *optional garnish: cherries, sesame seeds or Marcona Almond Instructions: 1.) In mixing bowl combine: ground buffalo, minced garlic, minced onion, soy, salt and pepper. Mix thoroughly with hands. 2.) Shape into 16 oval meatballs, and roll in olive oil. Refrigerate for ½ hour. 3.) Mix all Vinaigrette ingredients in blender a pulse until mixed. 4.) Thread skewer: cherry, mushroom, meatball, cherry, meatball, mushroom, cherry. Repeat with remaining skewers. 5.) Wrap exposed wooden tips with foil. 6.) Place skewers over medium high grill, about 400* and grill for 3 minutes each side. 7.) Remove skewers from grill and cover with foil, allowing to rest for 5 minutes. 8.) Toss salad greens with ¼ cup of the vinaigrette, arrange on 4 separate plates. 9.) Mix cucmber and jalapeno together in bowl and toss with ¼ cup viniagerette. 10.) Divide prepared quinoaand sprinkle on top of greens. Repeat with diced cucumbers. Top Salad with two skewers and drizzle with additional vinaigrette. Garnish as desired. Serve with grilled flat bread.
"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 …
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 …
Buffalo Wellington
(serves 6 to 8) The traditional Wellington is typically made using the Tenderloin cut and Foie Grois Pate. I find this dish plenty rich without the Foie Gras and prepare a savory vegetable pate instead. You can prepare using whole Tenderloin, or my favorite is using individual pre-cut steaks (Tenderloin or Top Sirloin steaks work well), creating the perfect portion. Another option for hors d’oeuvres, is using our Tenderloin Tips, for a delicious pop in your mouth Petite Wellingtons. Ingredients: 6 or 8 – 5oz. to 8oz. Tenderloin or Top Sirloin Steaks, rinsed and patted dry 1 Tb. olive oil 1 tsp. salt 1 tsp. black pepper 2 to 4 sheets Puff Pastry, thawed (4 serving per sheet for 5oz steaks, 2 servings per sheet for 8oz. You may have some scraps left over.) Ingredients for Pate: (Makes enough for 8 Steaks, or 1 whole Tenderloin. Left overs can be tossed with rice or used in a soup at a later time.) 4 Tb. butter 1 cup onion, diced 4 medium cloves garlic, chopped ½ cup carrot, shopped and flash processed ½ cup celery, chopped and flash processed 2 cups mushrooms, diced 2 cups mushrooms, sliced 1 tsp. fresh rosemary, minced 2 tsp. dry thyme 1 tsp. salt 1 tsp. black pepper 1½ cup’s dry sherry ½ cup red wine Preparation: Rub individual steaks with olive oil and season with salt and pepper. Heat heavy sauté pan over medium high heat and place prepped steaks in hot pan. Brown for 1 minute each side for 5 oz. cut or 2 minutes each side for 8oz. cut. Remove from pan, and set aside, loosely covered with saran. Return pan to heat and add butter, onion, garlic, carrots, celery and seasonings. Sauté for 6 minutes. Add chopped mushrooms and continue to sauté for an additional 4 minutes. Fold in remaining sliced mushrooms and sauté for 2 minutes. Deglaze pan with sherry and bring to full heat. Reduce heat to medium low and simmer until liquids are almost gone, about 10 minutes. Add red wine and simmer until all liquids are gone, but pate is still moist. Remove pate from pan and allow it to come to room temperature. Reserve pan, do not wash. Cut puff pastry into squares, roll out lightly or stretch gently with hands. To assemble pat juices away with paper towel from the bottom of prepared steaks and place in the center of the pastry. Top steaks with desired amount of vegetable pate. Pull two opposite pastry corners up and over steak and pate, folding in sides. Pinch pastry together, right below pastry corner, leaving a leaf like tab. Repeat with the other two corners. Pinch all together at top, pulling on pastry corners to create a leaf like design. Place Wellingtons on lightly oiled baking sheet or non-stick baking sheet. Wellingtons can be loosely covered with saran wrap and placed in the refrigerator until ready to bake, for up to 2 hours. Pre-heat oven to 475*. Place Wellingtons in hot oven and bake until pastry is golden brown, 7 to 10 minutes. Serve with wild rice and Wine Sauce. Ingredients for Marsala or Madiera Sauce: 2 Tb. butter 1 cup sliced mushrooms 2 cups Dry Marsala, Dry Madeira or lighter bodied red wine 2 cups buffalo or organic beef stock 1 Tb. arrowroot Preparation: Return sauté pan to medium high heat and add the butter. While butter is melting, scrape up the brown bits from the bottom. Add mushrooms and sauté for a few minutes. Add wine and stock, and bring to full heat. Reduce heat to medium low …
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
Buffalo Pastrami "Reuben" Sandwich
Serves 4 The O’Brien household’s version of this pub favorite. So good, it will become a weekly request! Ingredients: 1 package Buffalo Pastrami 1 ½ cup “Bubbies” Sauerkraut (it’s really, really good) 4 ounces Irish Cheddar Cheese 6 slices Pumpernickel Bread 1 tablespoon Butter *Reuben Sauce Preparation: On flat top griddle or in a large sauté pan over medium heat place Buffalo Pastrami in lightly oiled pan to heat through. Turn while heating. Arrange Buffalo Pastrami in 4 equal piles and top with cheese. Add sauerkraut to the pan too. Cover and heat until cheese is melted, and sauerkraut is warm. Remove from pan and cover to keep warm. Spread butter on one side of the bread and grill bread until golden brown. Stack meat, cheese and kraut on inside of grilled bread and spread the other slice with *Rueben sauce (recipe below), and sandwich together. Serve with Potato, Leek Soup. Ingredients: *Rueben Sauce 1/2 cup Mayonnaise ¼ cup Salsa ¼ cup Roasted and Peeled Red Peppers Salt Pepper Preparation: Place all ingredients in food processor and puree. Season with slat & pepper to taste.
Buffalo Tongue Simmered in Wine
Makes 24 appetizer servings. This favorite delicacy in the late 1800’s, is making its way back on to fine restaurant menu’s. This easy, gourmet recipe will have your guests asking for more. Ingredients: 1 Wild Idea Buffalo Tongue 1 stick organic butter 1 onion, diced 1 clove garlic, minced 1 teaspoon salt 1 tablespoon black pepper 1 bottle white wine Preparation: Remove the vein from the underside of the tongue with a pairing knife. In a saucepan over medium high heat, melt 1 tablespoon of the butt and add the onions and garlic. Sauté until tender. Add the white wine and the tongue and bring to a full boil. Reduce heat to low and simmer uncovered, turning occasionally for 2.5 hrs. Remove tongue form wine and allow to rest until you can handle it. Remove the skin by peeling it off. A pairing knife maybe needed in some areas. In deep sauté pan over medium high heat, add remaining butter. Place peeled tongue in pan, rotating tongue to brown on all sides. Drain onions, reserving wine juices and add onions to the tongue. Caramelize to a golden brown. Return wine juices and reduce heat to simmer and cook until all wine juices have evaporated. Slice tongue thin & serve on toast points. Top with caramelized onions and garnish with a dollop of horseradish cream & parsley. Delish!
Summer Finger Food & Grilled Buffalo Steak
Our meals become pretty simple this time of year. 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
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.
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.
Hi Jill, I wanted you to know that our shipment of meat arrived early this afternoon. It was in perfect condition! Thanks so much! I really appreciate your wonderful recipes. I am trying to convince my sister, to try your buffalo. She is really more of a health nut than we are!, so I know she will enjoy it. The brisket recipe sounds very interesting, so maybe in my next shipment, I will request one. best regards, Dee Tucson, AZ
Corned Buffalo Brisket
It has been years since I have made “scratch” Corned Beef. I revisited an old recipe, made some modern adjustments, and ended up with delicious results. The American Irish have adopted “Corned Beef” as their official St. Paddy’s celebratory food. And after making this dish, complete with the parsley potatoes and wilted cabbage, one has to wonder why we eat it only once a year? I hope you enjoy it as much as we did. *The leftovers made an excellent Corned Buffalo Hash for breakfast!
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!