Tags: Bell pepper, Fajita, Flank Steak, Marination, Olive oil, Skirt steak, Tex-Mex, Tortilla
Don’t forget the Buffalo Skirt or Flank Steak used for this recipe can be purchased on line or by calling Wild Idea Buffalo. http://wildideabuffalo.com/
By: Jill O’Brien
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)
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!
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.
Hearty on taste and big on options. A favorite served on family tables across America. 1 lb.
Excellent for fajitas and steak salad! Prized for its flavor, but best when marinated. 1 lb.
Tags: Black pepper, cook, Home, Olive oil, Pastry, Puff pastry, Stew, Stock (food), Tablespoon
It’s not your typical Wellington Stew, it’s better! The Buffalo Stew Meat can be purchased at Wild Idea Buffalo.
Buffalo Wellington Stew
By: Jill O’Brien
Buffalo Wellington Stew without Puff Pastry
A classic gourmet dish, in an easy-to-make stew. This is a great recipe for large dinner parties or family get-togethers.
2 pounds Buffalo Stew Meat, rinsed and patted dry
2 tablespoons olive oil
1 teaspoon salt
1 tablespoon coarse black pepper
2 tablespoon dried thyme leaves
1 tablespoon fresh rosemary, finely diced
2 tablespoons fresh garlic, diced
1 onion, diced
2 cups mushrooms, sliced
4 stalks celery, sliced
5 carrots, peeled, halved and sliced
1 cup dry sherry
3 cups red wine
1 quart buffalo stock or organic beef stock
5 potatoes, unpeeled, parboiled whole and cubed
2 to 3 tablespoons arrow root or corn starch
¼ cup fresh parsley, chopped
Refrigerated puff pastry
* Heat 1 tablespoon oil in heavy large pot over medium high heat.
* Add half of stew meat, and sauté until meat is browned.
* Remove browned stew meat from pan, set aside. Add remaining tablespoon of oil to pan and brown as above.
* Add first batch of browned stew meat back to pan, along with dried seasoning, garlic and onion. Sauté for an additional 5 minutes.
* Add mushrooms and stir to incorporate. Cook for 3 minutes.
*Add sherry, and 2 cups of the red wine. Stir to incorporate. Bring to a boil, cover, reduce heat to low and simmer for ½ hour.
* Uncover and bring heat up to medium high. Add stock, celery and carrots, stir in to incorporate and bring to full heat.
*Reduce heat back to low, cover and let simmer for an additional ½ hour.
* Uncover and add potatoes. Bring to a boil and cook for 10 minutes.
* Mix thickening agent with remaining 1 cup wine, and whisk into stew. Bring to a full boil.
* Reduce heat, add parsley, and season to taste.
* Ladle stew into individual serving bowls
* Optional: Top with warm baked Puff Pastry. Cut pastry into dimensions of inner serving bowls. Bake pastry circles at 475°, until golden brown.
* Garnish with sour cream and fresh thyme.
Tags: Barbecue, Barbecue sauce, cook, Del Monte, Green Bean, Mashed potato, Sea salt, Wild Idea Buffalo
With my Mom spending almost most of her time at the rehab center I spent the day catching up on all the housework and laundry today. Outside another cloudy and rainy day! For dinner a Pulled Buffalo Sandwich w/ Mashed Potatoes and Green Beans.
The Pulled Buffalo was from Wild Idea Buffalo, of course. It was from my last order that I had ordered from them. First time I tried it and it was incredible! So delicious in fact that I as soon I update my Blog here I’m going to order 2 more 1 lb. packages. Originally I was going to make BBQ Sandwiches out of it but as I was heating it up I sampled it and I knew right away this didn’t need anything else added to it, it was perfect! It comes in 1 lb. packages already braised and seasoned. According to the package ingredients list it was braised and seasoned with Organic Apple Cider, Organic Lime Juice, Organic Onion Powder, Organic Cumin, Sea Salt, Organic Black Pepper, Organic Chili Powder, Organic Oregano, and Organic Cayenne Pepper. It all comes together to make one delicious meal! As I said earlier I was going to add BBQ Sauce but none is needed here, maybe some other time as it would make a fantastic BBQ. I served it on a Aunt Millie’s Light Whole Grain Bun.
To go with the Sandwich I made sides of Mashed Potatoes and Cut Green Beans. The Mashed Potatoes were Bob Evans Mashed Potatoes and were leftover from last night’s meal. The Green Beans were Del Monte Cut Green Beans in a single serve can, just heat and serve. For dessert later a Skinny Cow Fudge Ice Cream Bar.
Pulled Buffalo Meat – Our pulled Buffalo Chuck Roast is rubbed with our own blend of Mexican seasonings and then slowly braised to fall apart tender. We’ve done the work for you, so all you need to do is heat and eat! Use in all of your favorite Mexican dishes, like tacos, enchiladas and quesadillas. Or use for B.B.Q. sandwiches!
Tags: Beef, Bison, Buffalo, Grill, Kroger, Marination, McCormick Grinder Sea Salt, Teriyaki, Wild Idea Buffalo
Spent the afternoon at the rehab center visiting my Dad. He goes in for a minor surgery Tuesday morning and then hopefully about another week in rehab and he’ll be home again. For dinner today I had a Grilled Buffalo Terres Major Filet w/ Teriyaki Marinated Mushrooms, Mashed Potatoes, Sugar Snap Peas, and Baked Garlic Knot Rolls.
I had ordered some Wild Idea Ground Buffalo, Buffalo top Sirloin Steaks, and a couple Buffalo 8 oz. Terres Major Filets. I had never tried the Terres Major cut but was told it was one of the most tender cuts of meat. I had wanting to try it but it was always sold out on Wild Idea Buffalo web site up until last week when I placed my order, and I see now it’s sold out again! That’s got to be a good sign for some good Buffalo Steak. I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn and I then fired up the outdoor grill and grilled it. It wasn’t a real thick cut so I had to a close eye on it, so not to let it burn. Buffalo or Bison cooks very quickly because it’s so lean. I grilled it about 3 1/2 minutes per side and then let it sit for 5 minutes before slicing it. It came out a perfect juicy medium rare. I now know why it’s always sold out! As all the Wild Idea Buffalo cuts it had an incredible flavor, a wild and almost sweet flavor. Tender, so tender that it almost shredded when I sliced it! Sorry Beef you’re not a close second to Buffalo!
To go with that juicy steak I had purchased some Teriyaki Marinated Mushrooms from Kroger Deli yesterday. Also I made a side of the Bob Evans Mashed Potatoes, heated up some Walmart Marketside Sugar Snap Peas, and baked a couple of rolls of Walmart Bakery Savory Garlic Knot Rolls. For dessert/snack later tonight a 100 Calorie Mini Bag of Jolly Time Pop Corn.
Tags: Flour, Pizza, cook, Olive oil, Dough, California, Flatbread, Piadina
A big thank you to Wild Idea Buffalo for another delicious Buffalo recipe. Don’t forget to check their site out for all the recipes and the online store for all Buffalo cuts and products. http://wildideabuffalo.com
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. 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 in lightly oiled bowl, cover and allow dough to double in size. About 2 hours.
Divide dough into 8 pieces and roll out on a lightly floured surface into 8 inch circles.
Place grill tiles or bricks on grill grates and turn heat to 400*.
Place rolled dough on tiles and grill for 1 minute each side, or until dough has puffed slightly and become lightly browned. Keep grill lid closed during cooking.
Place crust on pizza stone or make individual pans of foiled parchment and top with favorite toppings. Keep toppings in balance so all flavors are equally represented.
Return prepared pizza to 400* grill. Close lid and continue to cook for 5 minutes or until cheese is melted.
Remove from grill. Cut each pizza into 4. Serve with green salad for a complete meal.
Full fruit nose with hints of cherry and earth on the palate. Well rounded with a smooth, lingering finish.
Tags: Butter, Chicken, cook, Garlic, Home, Liver, Parsley, Sautéing, Wild Idea Buffalo
Another good one from Jill O’Brien of Wild Idea Buffalo!
Buffalo Liver Pate’
By: Jill O’Brien
Will serve 24 for hors d’oeuvres.
Buffalo Liver Pate
4 T. butter
1 lb. Buffalo Liver – (soak in milk for 1 hr. at room temp. – remove & pat dry)
½ lb. Buffalo Breakfast Sausage or organic Chicken Sausage
½ onion chopped
1 T. garlic
½ tsp. thyme
½ tsp. sage
¼ tsp. nutmeg
pinch of allspice
½ tsp. salt
1 tsp. pepper
1/3 cup cognac or brandy
1 tsp. smoked paprika
salt & pepper to taste
¼ cup finely chopped parsley
* In heavy skillet over medium high heat melt butter. Add, Buffalo Liver, Chicken Sausage onion, garlic & spices, sauté. Continue cooking for 8 minutes. Deglaze pan with cognac, cook for 2 minutes, and remove from heat. Transfer to food processor & puree until smooth, season with smoked paprika & salt & pepper to taste.
* Line the inside of the mold with saran wrap, fill with pate. Press pate down, cover and chill overnight. Remove from mold and let set at room temperature for 1 hr.
* Dust pate with finely chopped parsley, serve with apples, and crackers or baguette slices.
8 oz. Package
Tags: Bison, Black pepper, cook, Meat, Olive oil, Temperature, Wild Idea Buffalo
If you read my blog you know how much I enjoy and how often I eat Buffalo, or Bison. My favorite selection of Buffalo is from Wild Idea Buffalo. I’ve been telling everyone how good their Buffalo is and what great service they have. Well now I have a special offer for everyone; $5 Credit to Wild Idea Buffalo! If you order by calling the toll free number, 1- 866-658-6137 and ask for Cyd Evans and reference myself, Mark Holloway, or my blog, My Meals are on Wheels, you’ll receive a $5.00 Credit and I’ll pick up a $5.00 Credit also. So if you’ve been thinking about trying Buffalo here’s your chance and get $5.00 Credit from Wild Idea Buffalo.
…And many thanks for forwarding on your blog link – very nice and welcoming!
To show our appreciation for your support, we’d like to offer you a
5.00 credit for any order we receive that references you or your blog,
as well as a 5.00 credit to the person who is ordering.
As always thank you so much for your support & great taste!
Cyd Evans 1 866-658-6137
Tags: Baked Potato, Bison, Black pepper, Canola, Green Bean, McCormick Grinder Sea Salt, Vanilla Ice, Wild Idea Buffalo
It’s amazing what a few warm days and a couple of rain showers does to the plants and trees in the Spring. We went from barren flower beds and leafless trees to flowers sprouting all over and trees full of buds! I love the Spring, not the pollen that comes with it though. Parents are both still suffering with head colds and I’ve been lucky so far to avoid it. For dinner I prepared them both Soup and a Salad, neither has much of an appetite. For myself; an 8 oz. Top Sirloin Buffalo Steak w/ Sauteed Mushrooms, Baked Potato, and Cut Green Beans. My appetite is fine!
My order from Wild Idea Buffalo arrived yesterday afternoon and I couldn’t wait to have one of the 8oz. Buffalo To Sirloins! As I’ve said before there are no better tasting Buffalo, or Bison if you prefer, than Wild Idea Buffalo. I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. To prepare it I pan fried it in Canola Oil, about 4 1/2 minutes per side to a beautiful and delicious Medium Rare. This order is just as mouth watering as the other orders, it almost just melts in your mouth and the taste just incredible! I topped it with a side of Sauteed Baby Bell Mushrooms.
For side dishes I prepared a Baked Potato, that I seasoned with McCormick Grinder Sea Salt and Black Peppercorn and topped with Newman’s Own Pineapple Salsa. I also heated up a single serving can of Del Monte Cut Green Beans. For dessert later a slice of Pillsbury Nut Quick Bread topped with a scoop of Breyer’s Carb Smart Vanilla Ice Cream.
Wild Idea Buffalo http://wildideabuffalo.com/
Wild Idea Buffalo meat is:
Lower in calories, fat, and cholesterol than chicken or fish.
40% more protein than beef.
Nutrient-dense, flavor rich, outrageously lean, and high in antioxidant Omega 3 fatty acids and vitamin E.
100% native grass fed – delivering 3.5x more omega-3 fatty acids than grain-fed bison.
Red Meat That’s Good for You!
Tags: Au jus, Barbecue, Horseradish, Meat, Oven, Roasting, Sauce, Temperature
This Hot & High, then Low & Slow method of roasting produces a delicious and amazingly tender medium rare roast. Serve this classic style roast with au jus and horseradish cream sauce. This is great roast for entertaining a crowd or a make ahead staple for shaved roast buffalo sandwiches.
Sirloin Tip or Top Round Roast
3 T Olive Oil
Salt & Pepper to Taste
1 T butter
1 cup wine, stock or water
1 – Rinse roast and pat dry.
2 – Rub roast with olive oil & season as desired. Let roast rest at room temperature for 2 hours before roasting.
3 – Pre-heat oven to 500°
4 – Place prepared roast in heavy roasting pan, and place in 500° oven. Close door quickly.
5 – Reduce oven temperature to 475° and roast uncovered for 13 minutes.
6 – Turn oven off. Leave roast in oven for 2 ½ hours. DO NOT OPEN THE OVEN DOOR ANYTIME DURING ROASTING PROCESS. (And yes, that is important enough for all caps!)
7 – Remove roast from oven and place on cutting board. Slice roast, keeping slices close together.
8 – Place roasting pan on stove top, over medium high heat.
9 – Add 1 tablespoon butter and scrape brown bits from the bottom of the pan.
10 – Deglaze with 1 cup wine, stock or water and bring to a simmer, for au jus.
11 – Preheat oven to 500° and place sliced roast in oven for 5 minutes to warm. Pass roast with au jus and horseradish sauce.
Temperature Guide–Internal Temperatures of Meat:
Rare – 130 degrees. Medium-rare – 140 degrees. Medium – 155 degrees.
Tags: Black pepper, Breyer, Canola, Great Range, Olive oil, Sea salt, Steak, Top Sirloin
Today’s Menu: Bison Sirloin and Sauteed Mushrooms w/ Baked Potato and Sugar Snap Peas
Another Sunny Spring like day outside. Got the 4 wheel mobility cart out along with my fishing pole and tackle box. Spent most of the day down by the community lake fishing. Nothing more relaxing and peaceful. Caught a few small Bass that I released back, Nice Day! For dinner; Bison Sirloin and Sauteed Mushrooms w/ Baked Potato and Sugar Snap Peas.
I used another of the Great Range Bison Sirloin Steaks. I have an order coming next week from Wild Idea Buffalo. ordered some Top Sirloin, Ground Buffalo, and premade Buffalo 1/4 lb. Burgers. So for tonight’s dinner I pan fried my Steak in Canola Oil about 4 minutes per side. I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I topped it with a side of Sauteed Mushrooms. Sauteed in Butter and Extra Virgin Olive Oil and seasoned with Roasted Cumin, Thyme, and Sea Salt and Ground Black Pepper.
For side dishes I had a Baked Potato that I seasoned with Sea Salt and Ground Black Pepper and topped with Newman’s Own Pineapple Salsa. I also had Walmart Marketside Sugar Snap Peas. Love these, everybody that I’ve got to try these love them! They come in a microwavable bag. Just heat for 2 minutes and their done. Quick, easy, and delicious. For dessert later a slice of Pillsbury Nut Quick Bread topped with 2 scoops of Breyer’s Carb Smart Vanilla Ice Cream.