This month’s recipe will be enjoyed as our holiday feast. I’ve used our Wild Idea Bone-In Ribeye Steaks for this recipe, which makes for a wonderful presentation. Panco Crusted Buffalo Ribeye Chops with Buerre Rouge (serves 4) Special occasions deserve special recipes. Preparation can be done in advance, which helps when entertaining, or make together with close friends or family. Ingredients for 2 Chops: 2 – 1 lb. Wild Idea Buffalo Bone-In Ribeye steaks 4 – tablespoons olive oil 1 – teaspoon salt 1½ – teaspoon black pepper 14 – tablespoons butter ¼ – cup shallots, minced 1 – teaspoon fresh rosemary, minced 2 – cups red wine, a dark heavy red is best 1 – teaspoon lemon juice 3.5 – ounces chèvre cheese, room temperature * I used a chèvre with herbs & garlic. 1 – tablespoon Dijon 1 – cup panco crumbs Preparation: 1) Remove steaks from packaging and remove bone guard. Rinse steaks under cold water and pat dry with paper towels. 2) On a shallow pan, mix 1 tablespoon of olive oil with 1 teaspoon each salt and pepper. 3) Roll steaks in seasoned oil and rub into meat. 4) Turn exhaust fan on high and heat a large sauté pan over high heat (the hottest burner you have on high heat). Add seasoned ribeye steaks to the pan and sear for 1 and a half minutes on each side. 5) Remove pan from heat, and remove steaks from the pan and transfer to a platter. Place steaks in the refrigerator and allow steaks to cool. 6) Return slightly cooled off pan to medium heat and add 2 tablespoons of butter. Melt butter and add shallots, rosemary and ½ teaspoon of black pepper. Sauté for a few minutes until shallots are tender, stirring occasionally. Do not brown. 7) Add 2 cups of red wine and bring to a boil. Remove from heat and transfer hot wine into a small saucepan. Return wine to stovetop over low heat, simmer until reduced to 1/2 cup. Remove from heat and set aside. Finish sauce when ribeye chops are about to come out of the oven. 8) While wine is reducing, blend goat cheese with the Dijon mustard. 9) Remove steaks from refrigerator and cover generously and equally with the Dijon chevre mixture. Roll coated chops into panko crumbs, pressing lightly into steaks. Set aside and allow to rest at room temperature for 30 minutes. *At this point you could return the prepared steaks to the refrigerator and finish at a later time, removing 1 hour before roasting. 10) Place large sauté pan or shallow rimmed cast iron skillet on the second shelf from the top of the oven and preheat the oven to 475°. 11) In a small bowl melt 2 tablespoons of butter and whisk in 2 tablespoons of olive oil. Brush the top & sides of panko covered ribeye chops with the butter/oil mixture. Pour the remaining butter/oil on the hot pan in the oven. 12) Place un-brushed side of ribeye chops on the oiled hot pan and roast for 5 to 7 minutes, or until bottom is golden brown. Turn ribeye chops over carefully and roast for another 5 minutes or until other side is golden brown. 13) While chops are roasting, return wine to medium high heat and continue to reduce to 1/3 cup. Reduce heat to medium low and whisk in remaining 10 tablespoons of butter, one at a time. Remove from heat. Whisk in lemon juice. 14) Remove browned crusted ribeye chops from the oven and transfer to a platter …
Wild Idea Buffalo Kabobs
Wild Idea Buffalo Kabobs (serves 4) Summer is here & it’s time to grill. You’ll love this easy to prepare and grill Buffalo Kabob recipe. The key is to have a few no-fuss ingredients on hand. If you do not have these ingredients, they are readily available at your local grocery store. Buffalo Kabobs make a beautiful plate and tastes delicious! Vegetables are suggestions, so feel free to change to the vegetables you like or have on hand. Kabob Ingredients: 1 – 12 oz. Buffalo Round Heel Steak, cut into 12 pieces 2 – duo colored bell peppers, cut into meat size pieces 1 – large onion, quartered & separated 12 – cherry tomatoes wooden skewers, soaked in water Marinade Ingredients: ¾ – cup lime infused olive oil (or olive oil, plus zest & juice of a lime) 2 – tablespoons sugar 1 – tablespoon Emeril’s Essence 1 – teaspoon garlic powder 1 – tablespoon black pepper 1 – teaspoon salt Preparation: 1) Prep steak and vegetables. Place buffalo steak pieces in large baggie and spread vegetables in a single layer on a pan. 2) Mix all marinade ingredients in a blender and flash process to incorporate. 3) Pour ¼ cup of the marinade in bag with the meat, seal bag and massage marinade into meat. Pour remaining marinade over vegetables and toss to coat evenly. Cover vegetables with saran. Allow both to marinade for 4 to 24 hours. Turn or toss half way through marinade process. Allow meat and vegetables to rest at room temperature for two hours before proceeding. *I prefer marinating for a longer time period, so the marinade flavors are fully absorbed. 4) Remove steak from marinade and shake off excess. Thread skewers with meat and vegetables, rotating veggies and meat. 5) Turn gas grill to high heat, and heat to 500°. Place kabobs over high heat, closing lid during grill time. Turn Kabobs every 2 minutes, and grill for 5 to 6 minutes for medium rare. 6) Remove from heat and place on a platter, sprinkle with finishing salt and cover, allowing too rest for 5 minutes. Serve over a bed of tri-colored Quinoa, for a complete deliciously beautiful meal. Enjoy!
Bison Tenderloin Steaks at the White House
Because South Dakota bison steaks were the center of the plate for the 2013 Inaugural Luncheon, I was asked by a local newspaper to re-create the Bison portion of the menu. After reviewing the menu and the recipes, I decided to give the whole menu a try. Below are each of the recipes in their original form, with my notes in italics. It was great fun and a wonderful learning experience. I hope you enjoy some of the recipes too and have the opportunity to create your own Inaugural Meal, presidential or otherwise. Cheers! Jill Bison Steaks (serves 4) Due to a blizzard, outdoor grilling was not an option. I prepared steaks as listed below, but replaced minced garlic with garlic powder, because it will burn. I seared the tenderloin steaks in a 500*+ cast iron skillet for 3 minutes each top & bottom, and seared the sides until just brown, about a minute total. Remove steaks and cover, allowing to rest for 5 minutes before serving. I did not use hickory, as indoor cooking did not allow. Although I have not tried hickory smoked tenderloin, with the other flavors would not probably use. Ingredients 4 each bison tenderloin, 5 oz 1 tablespoon extra virgin olive oil 1/4 tablespoon garlic, minced 1 tablespoon rosemary, fresh, rough chopped 1 tablespoon kosher salt 1 teaspoon cracked black pepper 1 quart hickory wood chips, for grilling Preparation Marinate bison steaks overnight with oil, garlic, rosemary and black pepper. Remove the steaks from the refrigerator, remove the large pieces of rosemary and then season with salt and pepper on all sides of bison. Allow the steaks to sit at room temperature for 20 minutes to allow the salt to dilute and penetrate the meat. For grilling of the steaks, you will need to soak the wood chips in warm water for 30 minutes prior to grilling. The wood chips should be added to your charcoal 5 minutes prior to grilling to allow them to burn and produce the necessary smoke you will need for the flavor in the steaks. Grill steaks on each side for approximately 5-8 minutes for a medium rare steak, depending on thickness of the pieces. Remove from grill and allow to rest for 5 minutes prior to serving. Wild Huckleberry Reduction I made my own demi glace, used blueberries instead of huckleberries (very close to the same), but otherwise followed the recipe. The recipe states to use the blueberries when cooking and when finishing, I used them when cooking, but would add a few at the end for presentation. In making other like fruit sauces, I have found that tarter fruits such as chokecherries or plums, complement the grassiness of the meat a bit better, allowing the real meat flavor to shine through. I would also omit finishing the sauce with butter and chocolate. Although the sauce was very good, I might save it for a fuller bodied roast or cut. Ingredients 4 ounces veal demi glace, can be purchased at gourmet markets or online 1 cup huckleberries, fresh (when in season) or frozen 1 teaspoon bitter chocolate 1/2 tablespoon butter 2 cups port wine 1 cup mirepoix, (medium dice of carrot, celery, onion and leek) 1/2 tablespoon extra virgin olive oil Preparation In a heavy sauce pot, sauté mirepoix for 8 minutes on med heat. Add the port wine, 1 cup of the huckleberries and demi glace allowing this to reduce by half. Strain through a sieve and return to a clean sauce pot. Prior to serving bring sauce to simmer and add the chocolate, huckleberries and butter. Serve Pureed Butternut Squash This dish turned out very nicely. I followed per instructions and seasoned with a little more salt and a squeeze of lemon juice to …
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
Fragrant Stir Fried Buffalo
If you are looking to try out a new take on stir fry, then check out this fresh, fragrant, and light recipe. Not only is it good for you, but it tastes delicious!! Serves 4. Approximately 243 calories per serving, (calories calculated with out rice or noodles). Note: The recipe below is not diet food, but it’s good for you, simple and tasty. Adjust vegetables to your preference. Serving with white rice makes for a prettier plate, but wild rice is healthier, (which Dan thinks taste like dirt), so we compromise and do a mix. Rice noodles are also a nice accompaniment. 1 – 1 lb. Buffalo Steak Strips, rinse and pat dry 2 – Tablespoons Sesame Oil 1 ½ – cup White Wine 1 – Tablespoon Lemon Juice 1 – Tablespoon Asian Fish Sauce 1 – Tablespoon Red Curry Paste + to taste 2 – Teaspoons Brown Sugar 1 – Red Bell Pepper, julienned 1 – Red Onion, julienned 1 – Head Broccoli Florets — about 2 cups 1 – Cup fresh Cherry Tomatoes, halved (or) sub ½ cups chopped Sundried Tomatoes 1 – Cup Basil, julienned Mix together white wine, lemon, fish sauce, curry paste, and brown sugar. Over high heat, heat 1 tablespoon sesame oil in heavy sauté pan or wok. Add Buffalo Steak Strips and flash sauté for 1 minute. Turning to brown. Remove Buffalo to platter and lower heat to medium. Heat remaining oil in same pan and add the pepper, onion, and broccoli. Sauté for 2 minutes. Add wine mixture and tomatoes. Bring to simmer. Add buffalo back to pan and basil. Quick stir to incorporate. Remove form heat and serve immediately. Serve on rice or rice noodles and garnish with fresh basil leaf and lemon wedge. Wine pairing: 2009 Chateau Les Rouilleres Bordeaux, France A dry red with a light fruitiness, compliments the spice in the dish nicely.
Grilled Steak Salad
Serves 4 If you want to try something easy, light, and delicious try out this simple salad recipe. Choose vegetables with the season or to your personal preference. Looks as good as it tastes! For Salad: Ingredients: 1 pound London Broil, Flank or Skirt Steak, rinsed and patted dry 1 Orange or Yellow Bell Pepper, cut into 8 long triangles 1 Zucchini or Yellow Squash – cut into 8 ovals 1 Red or Vidalia Onion, cut into wedges or thick circles 8 stems Asparagus 4 Baby Bella Mushrooms 16 cherry tomatoes Garden Greens or Lettuce of your choice For Balsamic Marinade & Dressing Ingredients: 1 tablespoon lemon juice 3 tablespoons sugar 2 teaspoons black pepper ½ teaspoon salt ¼ cup balsamic vinegar ½ cup olive oil Preparation: Pierce buffalo steak with fine tipped fork, penetrating at an angle. Place prepared steak in quart size bag. Prep vegetables as indicated above and place in gallon sized bag or on non-reactive baking sheet. Mix all marinade ingredients in blender, adding olive oil last, in a slow steady stream. Pour 1/3 of marinade over steak. Seal bag and massage marinade into steak. Refrigerate overnight, resting at room temperature for 2 hours before cooking. Pour 1/3 of marinade over vegetables tossing to coat. Cover with saran or seal. Keep at room temperature until ready to use. Reserve remaining marinade for dressing to toss with greens. Preheat gas grill to high heat. Grill grate should be positioned low to heat. Shake excess marinade from steak over sink and place steak on grill, over high heat. For London Broil; grill 3 minutes on each side for medium rare. Lessen grill time for flank and skirt steaks by 1 minute. Remove steak from grill and place on cutting board. Cover steak tightly with foil, until ready to slice. Reduce grill heat to medium heat. Place vegetables on grill and grill until lightly charred. Turn and repeat process on other side. Toss greens of choice with remaining dressing and pile on center of 4 plates. Slice steak thinly against the grain. Arrange steak slices and vegetables on salad greens. Serve with crusty bread.
Buffalo Fajitas
Serves 4 A great version of this TexMex favorite. This fajitas recipe is fun, easy, and will be a sure hit with the family. Its super quick to prepare and it will be sure to please. INGREDIENTS: FOR FAJITAS: 1 pound Buffalo Skirt or Flank Steak, rinsed and patted dry 1 tablespoon olive oil 1 large sweet onion, cut into strips 1 red bell pepper, cut into strips 1 green bell pepper, cut into strips 8 flour tortillas, warmed (best warmed over grill fire) FOR MARINADE: 1 Anaheim chili, roasted and peeled 1 tablespoon garlic, chopped 2 tomatillos, quartered ¼ cup fresh cilantro, packed ½ teaspoon cumin ½ teaspoon cardamom 1 teaspoon salt ½ cup fresh lime juice, (2 limes) 2 teaspoons olive oil *Optional: If you like more of a smoky tomato flavored fajita, add 2 chipotle peppers in adobo sauce to marinade ingredients. I like to do half with and half without. Nice contrast in taste and color! PREPARATON: Mix all ingredients in blender. Place Buffalo steak and marinade in large zip lock bag. Massage marinade into meat. Refrigerate overnight. Let meat rest on counter for 2 hours before cooking. Heat cast iron skillet to medium high heat. Remove steak from marinade and shake off excess over sink. Place steak in hot skillet and sear for 2 minutes on each side. Remove steak and place on cutting board, and cover tightly with foil. Let rest, while sautéing vegetables. Add olive oil to pan and then vegetables. Sauté vegetables until lightly browned, stirring occasionally. Remove pan from heat. Slice seared steak into thin slices, against the grain. Serve with warmed tortillas and pass with desired condiments.
Carpetbag Steaks
On our recent trip to the east coast Dan and I found ourselves on an oyster binge. Meandering up the coast from New Haven to Boston we sampled them at every stop. We ate them in stew, Rockefeller style, but mostly we slurped them down raw. They say that oysters are an aphrodisiac (which we did not experience), and that they are good for you. M.F.K. Fisher writes in “Consider the Oyster” that oysters are healthful and nourishing. That they keep you fit, have fuel value, aid to your intellect and will prevent a goiter. More oysters – please! Our oyster fest got me talking about a dish I used to prepare occasionally, called the Carpetbag Steak, which is a steak stuffed with oysters. “You should try that with buffalo”, Dan said, as Mignonette juice ran from his mouth. I dabbed his face with a napkin and replied, “Good idea”. It turned out better then I remembered which I attribute to the rich but clean taste of the buffalo meat. It was delicious and deserving of a celebration. Perhaps a dinner invitation for special friends – what a wonderful gift idea! Warmest holiday wishes to you all. Cheers! Jill
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
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.
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!
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!