The Wild Idea Buffalo Recipe of the Week – THE GOOD FAT THIN BURGER

January 25, 2023 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s The Wild Idea Buffalo Recipe of the Week is THE GOOD FAT THIN BURGER. To make this Burger you’ll be needing 1/4 lb. Wild Idea Ground Buffalo, Olive Oil, Salt, Pepper Sliced Cheddar Cheese, and Avocado. You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2023! https://wildideabuffalo.com/

THE GOOD FAT THIN BURGER
If you are following the Carnivore or Keto diet, or are gluten sensitive, this burger is for you! The waffle bun is made out of raw organic cheddar cheese, and gives a very satisfying crunch to the burger. Diet or no diet, a great new way to enjoy a burger! And, you will be pleasantly satiated!

THE GOOD FAT THIN BURGER
SERVINGS – 1
PREP TIME – 5 minutes
COOK TIME – 5 minutes
AUTHOR: Jill O’Brien

INGREDIENTS
Quarter pound of Wild Idea Ground Buffalo
½ – Tablespoon olive oil
¼ – teaspoon each, salt & pepper
2 – ounces raw cheddar cheese, sliced or grated
¼ – avocado, sliced

DIRECTIONS
1 – In a bowl, mix the ground buffalo, olive oil, salt and pepper together, and form into a burger patty.
2 – In a seasoned cast iron skillet over medium heat, heat the pan. Place the burger into the skillet and loosely cover. Cook for 1.5 minutes then flip and repeat. Remove the pan from the heat and place the burger on a plate. Cover the burger and allow to rest for a few minutes.
6 – Simultaneously, place a miniature waffle maker on a plate and heat. Once heated, place one ounce of the cheese in the cooking area, close the lid and cook until golden. Remove the cheese crisp gently with a fork. Repeat with the remaining ounce of cheese. *Note: Placing the waffle maker on a plate is necessary as the fat will leak out of the sides as it cooks. You can either dispose of the cheese fat or mop it up with your burger once assembled. If you dispose of the fat, this will reduce the total fat of your burger by about 18 grams of what is listed below.
4 – Build your burger with a cheese waffle crisp on the bottom and stack with the burger, avocado and remaining cheese crisp.

NUTRITION
Serving Size – 1
Calories – 662
Fat – 51 grams
Carbs – 14 grams
Protein – 33.7 grams
https://wildideabuffalo.com/blogs/recipes/the-good-fat-protein-burger

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Wild Idea Buffalo Recipe of the Week – BUFFALO STEAK WITH BLISTERED TOMATO SAUCE

January 18, 2023 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – BUFFALO STEAK WITH BLISTERED TOMATO SAUCE. Made using the always delicious Wild Idea Buffalo Hanging Tender Steak. Seasoned with Olive Oil, Garlic, Anchovy Fillets, White Wine, and Herbs. You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2023! https://wildideabuffalo.com/

BUFFALO STEAK WITH BLISTERED TOMATO SAUCE
Many food items can stand on their own, but sometimes you hit a trifecta, where the equal balance of each emulsifies with the other and creates a party in your mouth.
You are going to love this dish. Simple. Delicious. And… easy. Note: I used the Hanger Steak/ Hanging Tender for this recipe, but any of our premium steaks would work as well.
Ingredients:

1 – 1 lb. Wild Idea Hanging Tender

3 – tablespoons olive oil.

1 – teaspoon salt & pepper

12 – ounces cherry tomatoes, halved

1 – teaspoon fresh thyme leaves or ½ dry

½ – teaspoon fresh oregano or ¼ dry

2 – cloves garlic, chopped or 1½ tablespoons

2 – anchovy filets

1 – tablespoon capers

½ – cup white wine

salt and black pepper to taste

Squeeze of fresh lemon

Preparation:

1 – Using a filet knife remove sinew piece that runs down the center of the hanging tender. This will give you two long strips of meat , one will be smaller in size than the other. Or, you can leave whole.
2 – Rub the steak pieces with 1 tablespoon olive oil and a teaspoon of salt and pepper. Allow to rest while you prepare the Blistered Tomatoes.
3 – For the tomatoes, heat two tablespoons of olive oil in a pan over medium high heat, and add the halved tomatoes spreading them evenly over the pan. . Allow them to cook for about 7 minutes.
4 – Add the herbs and garlic and stir to incorporate.
5 – Reduce heat to medium and continue to cook for 5 minutes.
6 – Remove the tomatoes form the heat while you prepare the steaks.
7 – Over a high heat, 500* grill – grill the prepped steaks for one and a half minutes on each side (smaller half of steak for just a minute on each side.
8 – Remove form the grill, cover and rest while finishing the tomatoes.
9 – Add the anchovies, breaking up with a spoon and add the capers and wine. Stir to incorporate and continue to cook until wine is reduced to half.
10 – Taste and season with salt & pepper and fresh squeeze of lemon before serving.
11 – Carve the steak into desired pieces and serve with Blistered Tomato Sauce and Risotto. So good!
RECIPE NOTE
I used the Hanger Steak/ Hanging Tender for this recipe, but any of our premium steaks would work as well.
Photo Credit: Jill O’Brien
https://wildideabuffalo.com/blogs/recipes/buffalo-steak-with-blistered-toamto-sauce

 

Wild Idea Buffalo – HANGING TENDER STEAK 16 OZ.

Also known as the hanger steak, this is a coveted favorite of butchers. There is only one hanging tender steak per bison and it is cut from the primal plate. The deep rich flavor and delicate tenderness requires less cooking time. Roast whole or cut for medallions or kebabs. Available as a 16 oz. steak.
https://wildideabuffalo.com/collections/steaks/products/hanging-tender-steaks

Wild Idea Buffalo Recipe of the Week – Chislic

January 11, 2023 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is Chislic. What’s Chislic you ask, as I did. Chislic is a South Dakota variation of fried steak tips. So to make this week’s recipe you’ll be needing Wild Idea Buffalo Steak Strips, Worcestershire Sauce, Chili Powder, Garlic Powder, Onion Powder, Black Pepper Salt, Olive Oil, Blue Cheese Dressing, Hot Sauce, and Fresh Vegetables. You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2023! https://wildideabuffalo.com/

CHISLIC
Chislic, is a South Dakota variation of fried steak tips. It’s a menu staple in pool halls and pubs. Served with Blue Cheese dressing, hot sauce and fresh veggies, and warrants the accompaniment of a cold beer. It can easily be made at home with better results, especially when using our Wild Idea Steak Strips and pan frying in good oil!

Ingredients:
(2 to 4 entrée portions, or 8 appetizer portions)

1 – 1 pound package Steak Strips
1 – tablespoon Worcestershire
2 – teaspoons chili powder
1 – teaspoon garlic powder
1 – teaspoon onion powder
1 – teaspoon black pepper
1 – teaspoon salt
½ – cup coconut oil or olive oil
Blue Cheese Dressing
Hot Sauce
Fresh Vegetables

Preparation:

1 – Rinse steak strips and pat dry with a paper towel.
2 – In a bowl mix Worcestershire and spices together.
3 – Add the steak strips to the marinade and toss to coat. Cover tightly with wrap and place in the refrigerator. Marinade for 12 to 24 hours, tossing occasionally during the marinating time.
4 – Remove the steaks strips from the refrigerator a couple of hours before pan frying.
5 – In a medium size cast iron pan, over medium high heat, add the oil and heat until hot.
6 – Add half of the steak strips and pan fry for 3minutes or until browned, turning occasionally.
7 – Remove the cooked strips from the pan and place on a crumbled up piece of brown paper. Repeat step six with remaining steak strips.
8 – Place the Chislic on a serving tray and accompany with fresh veggies, blue cheese, hot sauce! Beer optional.
https://wildideabuffalo.com/blogs/recipes/chislic

Wild Idea Buffalo Recipe of the Week – TENDERLOIN TIP KABOBS

January 4, 2023 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is TENDERLOIN TIP KABOBS. To make this week’s recipe you’ll be needing Wild Idea Buffalo Tenderloin Tips, Cremini Mushrooms, Bell Peppers, Shallots, Worcestershire Sauce, Soy Sauce, Olive Oil, Dijon Mustard, Garlic Powder, Onion Powder, Black Pepper, Salt, Rosemary, Thyme, and Water. You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2023! https://wildideabuffalo.com/

TENDERLOIN TIP KABOBS
A wonderful go-to appetizer for your next gathering! Modify the vegetables based on what you like or what’s available. Cherry tomatoes, when in season, would be a good addition. *Dry spice ingredients could be substituted with 3 tablespoons of Jill’s Steak Rub.

Ingredients: 12 appetizer portions

1 – 12oz. package Tenderloin Tips
Cremini mushrooms, stem removed
Bell Peppers, cut into meat size pieces
Shallots or red onion, cut into meat size pieces
2 – teaspoons Worcestershire
2 – teaspoons Tamari or Soy Sauce
2 – teaspoons olive oil
2 – teaspoons Dijon mustard
2 – teaspoons garlic powder
2 – teaspoons onion powder
1 – teaspoon black pepper
1 – teaspoon salt
1 – teaspoon rosemary
1 -teaspoon Thyme
Skewers, soaked in water
Rosemary sprigs, optional garnish

Preparation:

1 – Rinse the Tenderloin Tips and pat dry with a paper towel.
2 – Prep the vegetables as noted in the ingredients.
3 – Mix the Worcestershire, Tamari, olive oil, Dijon and spices together in a bowl, the separate into two bowls.
4 – Place the meat in the marinade and toss to coat. Toss the vegetables in the other bowl and toss to coat. Cover the bowls with wrap and place them in the refrigerator. Marinade for 6 to 24 hours.
5 – Soak the skewers in water for an equal amount of time.
6 – When ready to prepare, skewer the meat on the wet sticks, rotating vegetables and meat as you like.
7 – Preheat a flat top griddle, or flat pan on stove top over medium high heat. Place the skewers on the pan with the end of the stick hanging over the edge of the pan. Sear for 1.5 minutes, turn and repeat cooking time.
8 – Remove the skewers place on serving tray and cover for 5 minutes before serving.
9 – Optional: Create rosemary garnish for the end of the skewer by clipping the end pieces at an angle of sprig and remove some of the bottom leaves. Insert into the top of the skewer.
* Accompany with horseradish sauce if desired.
https://wildideabuffalo.com/blogs/recipes/tenderloin-tip-kabobs

Wild Idea Buffalo Recipe of the Week – ANCESTRAL BLEND MEATBALLS

December 28, 2022 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is ANCESTRAL BLEND MEATBALLS. Included are recipe for the Meatballs and Cucumber and Apple Slaw. Some of the ingredients you’ll be needing are Wild Idea Buffalo Ancestral Blend, Cumin, Cardamom, Cinnamon, Allspice, Cayenne, Butter, Apples and more! You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2022! https://wildideabuffalo.com/

ANCESTRAL BLEND MEATBALLS
Our rich Ancestral Blend is packed with nutrition, and this recipe is loaded with aromatic spices, which complement this blend delightfully. Serve the meatballs with a Cucumber & Apple Slaw for balanced-flavor perfection. Note: You could also use this recipe to make a delicious burger, topped off with the slaw!

Meatball Ingredients: (makes 20 meatballs)

1 – 1 – pound pkg. Wild Idea Buffalo Ancestral Blend
1 – teaspoon cumin
1 – teaspoon cardamom
1 – teaspoon ginger
1 – teaspoon black pepper
½ – teaspoon salt
½ – teaspoon cinnamon
¼ – teaspoon allspice
¼ – teaspoon cayenne
¼ – teaspoon turmeric
1 – tablespoon olive oil
½ – cup, minced onion
½ – cup, minced apple
¼ – cup butter, melted
Olive oil
Green onions or cilantro, chopped, for garnish

Preparation:

1 – Crumble the meat into a mixing bowl.
2 – Mix all the dry seasonings together in a bowl and sprinkle over the crumbled meat. Mix thoroughly to combine.
3 – Add the onion and apple and incorporate into the meat.
4 – Line a baking sheet with a piece of wax paper.
5 – Pour a bit of olive oil into your palm and rub your hands together. This will help keep the meat mixture from sticking to your hands.
6 – Form and roll meat into 20 meatballs, or to your desired size and place on the baking sheet.
7 – Place the meatballs in the freezer for about 10 minutes.
8 – Preheat oven to 500° or to Broil, and place a rack placed in the center of the oven.
9 – Remove the chilled meatballs from the freezer. Drop each meatball into the melted butter, then place them back onto the baking pan.
10 – Bake or broil the meatballs for 5 to 6 minutes, rolling them halfway through the cooking time.
11 – Remove meatballs from the oven and let them rest for 5 minutes before transferring them to a serving dish.
12 – Garnish with chopped green onions or cilantro, if desired, and serve with Cucumber & Apple Slaw.

Ground & Liver Blend Ancestral Blend Meatballs Cucumber & Apple Slaw
This is a no-recipe recipe; adjust the ingredient amounts based on how many people you will be serving and to your liking.

Ingredients:
1 – English cucumber, julienned or chopped
2 – apples, julienned or chopped
Salt
Pepper
Gochugaru (Korean Red Pepper) or chili flake
Whole fat kieffer

Preparation:

1 – Place cucumbers in a bowl and blot with a paper towel to remove excess water.
2 – Add the apples and toss together.
3 – Season to your liking and drizzle with kieffer.
https://wildideabuffalo.com/blogs/recipes/ancestral-blend-meatballs

Wild Idea Buffalo Recipe of the Week – GRILLED CAESAR SALAD WITH SMOKED MOZZARELLA BRAT

December 21, 2022 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is a GRILLED CAESAR SALAD WITH SMOKED MOZZARELLA BRAT. Included are recipes for the Brat and Caesar Salad. To make this Delicious Recipe some of the ingredients you’ll be needing are Wild Idea 1 lb. Buffalo Smoked Mozzarella Brat, Romaine Lettuce Heart, Tomato, Fennel Infused Caesar Dressing, Anchovies, Shredded Parmesan Cheese, Egg, and more! So you can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2022! https://wildideabuffalo.com/

GRILLED CAESAR SALAD WITH SMOKED MOZZARELLA BRAT
AUTHOR: Jill O’Brien
Recently, our in-house artisan sausage maker has come up with our latest, Wild Idea Buffalo product, Smoked Italian Sausage with Mozzarella. I was in love at first bite! With the grilling season in full swing, I thought it would make a great topping for a grilled Caesar salad. I modified my traditional Caesar dressing by adding ground fennel, which is fantastic, and added a layer of tomatoes. This will be a favorite ranch, summer, go to recipe! I hope you like it too. (Makes 2 servings)

INGREDIENTS
INGREDIENTS:
2 – Wild Idea 1 lb. Buffalo Smoked Mozzarella Brat
1 – Romaine lettuce heart, halves
3 – tablespoon basil olive oil or olive oil
1 – tomato, sliced
¼ – teaspoon each, salt & pepper
½ – cup fennel infused Caesar dressing, recipe below
Shaved Parmesan
Optional – Toasted croutons

FENNEL INFUSED CAESAR DRESSING
INGREDIENTS:
2 – cloves garlic
2 – teaspoons ground fennel, add a bit more to taste, if you like
1 – tsp. black pepper
2 – 2oz. tin Anchovy Filets in oil
1 – Tb. lemon juice + ¼ cup lemon juice
¼ – cup shredded Parmesan cheese
1 – farm fresh or organic egg, coddled
¼ cup olive oil

DIRECTIONS
PREPARATIONS:
1 – Pre-heat grill to medium heat, about 350°.
2 – Place Romaine halves on a baking sheet or platter and drizzle each with a tablespoon of oil. Season with a little salt and pepper.
3 – Place the tomato slices on plates, drizzle with the remaining oil, and sprinkle with a little salt and pepper.
4 – Place the sausages on the grill, and grill for two minutes with the grill lid closed.
5 – Add the Romaine halves and turn the sausages, close the grill lid and grill for another 2 minutes. Turn the Romaine hearts, rotate sausages, and grill for 2 more minutes.
6 – Remove sausages and Romaine hearts from the grill, placing the grilled Romaine on top of the tomatoes.
7 – Slice the sausages and place on top of the grilled Romaine.
8 – Spoon desired amounts of Caesar dressing over the salad and top with shaved Parmesan. Serve with toasted croutons.
FENNEL INFUSED CAESAR DRESSING INSTRUCTIONS:
1 – In blender, mix garlic, pepper, 1 tin anchovies, 1 T. lemon juice, Parmesan cheese and egg.
2 = With blender running drizzle in olive oil, and mix until well incorporated. Mixture will be thick.
3 – Add additional lemon juice and one more tin of anchovies and flash process. This will help to thin the dressing and will leave larger pieces of anchovies dressing.
4 – Season with additional pepper & garlic, as desired.

Jill O’Brien
https://wildideabuffalo.com/blogs/recipes/55138625-grilled-caesar-salad-with-smoked-mozzarella-brat

Kitchen Hint of the Day!

December 21, 2022 at 6:00 AM | Posted in Wild Idea Buffalo | Leave a comment
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Here’s some info on my favorite Meat, Wild Idea Buffalo (https://wildideabuffalo.com/) Check out their website to see just how much healthier Buffalo is over other Meats. Try it and you’ll never go back to Beef. Enjoy!

Mission
Wild Idea Buffalo Company’s Mission is to regenerate the prairie grasslands, while improving our home planet and our food supply, by bringing back the bison. Wild Idea Buffalo Company was founded to fulfill this mission and to offer an alternative to the industrialized food system. The idea was simple: offer a delicious, healthy, 100% grass-fed meat to consumers interested in supporting a healthier planet and a sustainable food supply……

REGENERATIVE RANCHING
Raising buffalo as nature intended is as regenerative as it gets. As Dan states, “We were practicing regenerative agriculture before it was cool”. Learn more about the symbiotic relationship between the buffalo and the land here…….

CLIMATE IMPACT
Carbon sequestration is key in environmental health. Wild Idea Buffalo Company and affiliated ranches positively impact over 300,000 acres of grasslands, which sequesters tons of carbon!…..

ABOUT US……
At Wild Idea Buffalo Company we have raised the “steaks” stakes in how animals are raised for food. In addition to our large landscape-grazing model, where our bison graze 365 days a year on the prairie, the other key components that set us apart from other meat production companies include:

100% Grass-Fed/Grass-Finished
100% Antibiotic & Hormone Free
100% Herbicide & Pesticide Free
100% GMO Free
100% Humanely Field Harvested

Although many companies will promote grass-fed and antibiotic and hormone free, most (90%) are finished in the cattle feedlot model, or on grains in smaller paddocks. We understand that it is difficult to wade through the misinformation that is fed to us. At Wild Idea Buffalo Company you can always be confident that our animals are 100% grass-fed/grass-finished and are never administered any antibiotics or hormones. And, because our animals eat only the grass beneath their feet, you can also count on no GMOs.
In addition to giving our bison the room to roam and the respect that they need and deserve to thrive as they did hundreds of years ago, we also believe in giving them dignity at harvest. That’s why we only humanely field harvest our bison on the open prairie where they graze. There is no stress in our field harvest process, eliminating the cortisol from entering the bloodstream, which greatly affects the quality of the meat. This process takes longer, requires more labor with our field harvest crew, but we believe it is the only way, and it also produces the best red meat on the planet and for the planet…….
https://wildideabuffalo.com/

Wild Idea Buffalo Recipe of the Week – BUFFALO FAJITAS FOR A CROWD

December 14, 2022 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is BUFFALO FAJITAS FOR A CROWD. To make this week’s recipe you’ll be needing Wild Idea Buffalo Top Round Roast, Olive Oil, Jill’s Mexican Seasoning, Onions, Bell Peppers, Salt, Tomatoes, Lime, and fresh Cilantro. Get the Party Started! You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2022! https://wildideabuffalo.com/

BUFFALO FAJITAS FOR A CROWD
Other than the slicing, this recipe is super easy, super delicious and will feed the family or a crowd. You may want to consider making it for your next dinner party or Christmas party… Feliz Navidad!

Ingredients: (serves 12 to 24)
1 – 3 pound Wild Idea Buffalo – Top Round Roast
4 – tablespoons olive oil
1 – packet Jill’s Mexican Seasoning
1 – large onion
2 – large bell peppers, or more to your liking
Salt
1 – 10 oz. can chopped tomatoes with lime
Fresh cilantro, chopped, for garnish

Preparation:

1 – Preheat oven to 500°.
2 – Rinse roast and pat dry.
3 – Combine 2 tablespoons of olive oil and the packet of seasoning in a heavy roasting pot.
4 – Add the roast to the pot and rub the olive oil and seasoning mixture into the roast.
5 – Follow the Hot & High, Low & Slow Cooking method: Place roast in the oven, uncovered, then lower the temperature to 475° and roast for 13 minutes. Turn the oven off and leave the roast in the oven without opening the door for 2.5 hours.
6 – While the roast is cooking, cut your vegetables into strips. In a large skillet, over medium-high to high heat, add the remaining 2 tablespoons olive oil and the onion. Sauté onion for about 5 minutes, then add the peppers. Continue to sauté until the vegetables are al dente. Season with salt.
7 – Remove the pot from the oven and place the roast on a cutting board. Slice thinly, then cut the slices into strips. Reserve the pan juices for a tomato au jus and reserve the end and the more-done meat pieces for another use, such as soup.
8 – Place the pot with the juices on the stove top at medium-high heat. Add 1 cup of water and bring to a boil, scraping up the bits from the bottom. Stir in the chopped tomatoes and bring to full heat. Transfer to a serving bowl.
9 – To serve, arrange sliced meat on a platter and the hot sautéed vegetables. Pour part of the tomato au jus over the meat. Garnish with fresh cilantro and serve with tortillas and desired accompaniments.
https://wildideabuffalo.com/blogs/recipes/buffalo-fajitas-for-a-crowd

Wild Idea Buffalo Recipe of the Week – 5 SPICE BBQ BUFFALO RIBS

December 7, 2022 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is 5 SPICE BBQ BUFFALO RIBS. Included are recipes for the Ribs, Roasted Carrots and Onions, and the BBQ Sauce. To make this recipe some of the Ingredients you’ll be needing are Buffalo Short Ribs, Chinese Five Spice, Ground Ginger, Garlic Powder, Onion Powder, Sea Salt, Buffalo Broth, Carrots, Tomato Paste and much more! You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2022! https://wildideabuffalo.com/

5 SPICE BBQ BUFFALO RIBS
AUTHOR:
Jill O’Brien

This recipe was inspired by Dr. Mark Hyman. I stayed true to the seasonings but modified the technique from baking to braising, as it has been my experience that baking true 100% grass-fed/grass-finished meats does not work. Braising is required to break down the connective tissues for a fall-off-the-bone tenderness. The results were delicious! This recipe may look long and complicated, but it is super easy! You can find Dr. Hyman’s recipe here. Note: If using Back Ribs, reduce cooking time to one hour.

INGREDIENTS

INGREDIENTS FOR RIBS:
3 – pounds Buffalo Short Ribs or 2 packages Back Ribs
1½ – teaspoons Chinese Five Spice
¾ – teaspoon ground ginger
1½ – teaspoons garlic powder
1½ – teaspoons onion powder
½ – teaspoon sea salt
2 – cups Buffalo Broth or organic beef or chicken broth, heated

INGREDIENTS FOR ROASTED CARROTS & ONIONS:
8 – carrots, peeled and split lengthwise
2 – onions, peeled and cut into wedges
olive oil
salt and pepper

INGREDIENTS FOR BBQ SAUCE:
½ – cup unsweetened, unsalted tomato paste
¼ – teaspoon all-natural liquid smoke (optional)
1 – teaspoon Chinese 5 Spice
½ – teaspoon garlic powder
½ – teaspoon onion powder
2 – tablespoons coconut aminos or tamari
2 – tablespoons apple cider vinegar
½ to 1 cup reserved braising liquid

DIRECTIONS
5 SPICE BBQ BUFFALO RIBS
1 – Rinse the ribs and pat them dry. Place the ribs in a pan, spacing them apart.
2 – Combine all of the rib spices in a bowl.
3 – Rub all the spices into the meat. Cover and allow the ribs to rest for 1 to 2 hours at room temperature.
4 – Preheat the oven to 350°.
5 – Bake the ribs, uncovered, for 15 minutes.
6 – Add the hot broth and cover with foil. Continue to cook/braise for 1½ hours. Check meat for tenderness; if it is not to your desired tenderness, continue to braise for another 20 minutes or until preferred tenderness is reached.
7 – Place the carrots and onions on a baking sheet, drizzle generously with olive oil, and season with salt and pepper, tossing to coat. Add the pan to the oven after the ribs have cooked for 1 hour and 15 minutes.
8 – While the ribs and vegetables are cooking, mix all of the BBQ sauce ingredients together.
9 – Remove the braised ribs and roasted vegetables from the oven and transfer the ribs to the baking sheet with the roasted vegetables.
10 – Drain juices from the braising pan and add ½ to 1 cup of the reserved pan juices to the sauce.
11 – Turn the oven to broil and place a rack on second shelf from the top.
12 – Mop the ribs with the sauce and place in the oven. Broil until the sauce starts to bubble a bit, about 4 minutes. Turn the ribs and repeat mopping and broiling.
REMOVE FROM THE OVEN AND SERVE. YOU WILL LOVE THIS!

Jill O’Brien
https://wildideabuffalo.com/blogs/recipes/5-spice-buffalo-ribs

Wild Idea Buffalo Recipe of the Week – PALEO BUFFALO SLIDERS (AIP FRIENDLY)

November 30, 2022 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is PALEO BUFFALO SLIDERS (AIP FRIENDLY). Included are recipe for the Sliders and the Buns. To make the Sliders you’ll be needing Wild Idea Ground Bison Meat, Olive Oil, Sea Salt, Black Pepper, Ground Sage, Marjoram, and Garlic Powder. For the Buns you”ll be needing Bob’s Red Mill Tapioca Flour, Olive Oil, Full Fat Coconut Milk, Large Eggs, Sea Salt, Black Pepper, and Oregano. Sounds Delicious! You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2022! https://wildideabuffalo.com/

PALEO BUFFALO SLIDERS (AIP FRIENDLY)
Shared by Jelena Louie

Here’s a rather unusual recipe. It is Paleo and AIP friendly. I am suffering from different food allergies and intolerances, and have had to come up with a lot of recipes that are grain-free, dairy-free, and don’t use nightshades, legumes, or seed & vegetable oils.
I’m thinking that there might be more people out there who are struggling with their diet trying to find something that wouldn’t aggravate their health issues. I hope this will give them hope that they can still have a proper bison burger without suffering for days after eating it.

Ingredients:

For sliders:

1 lb Wild Idea Ground Bison Meat
1 Tbsp olive oil
1/4 tsp sea salt
1/8 tsp black pepper
1/2 tsp ground sage
1/4 tsp marjoram
1/4 tsp garlic powder

For buns:

2 1/2 cups Bob’s Red Mill tapioca flour
1/4 cup olive oil
2/3 cup full fat coconut milk
2 large eggs (room temperature)
1/2 tsp sea salt
1/4 tsp black pepper
1 Tbsp oregano

Accompaniments:
Lettuce leaves, onions, pickles, paleo mayonnaise

Preparation:

For sliders:
1 – Mix all the ingredients together in a bowl, and form small patties (makes approximately 8). Place patties on a plate and cover with plastic wrap. Refrigerate for a minimum of 6 hours to allow the flavors to blend. When ready to cook, grill on a grill or stove top in a cast iron skillet.

For buns:
1 – Preheat oven to 375 degrees F with the rack placed in the middle. In a bowl, combine tapioca flour, salt, pepper, and oregano whisking to combine well. In a small pot, heat coconut milk and olive oil until scalding and turn off the heat. Slowly incorporate tapioca flour mix into the pot all the while stirring with a wooden spoon. At this point, your dough will be very dry and lumpy.

2 – Wait for a few minutes for the dough to cool down, then add eggs, one at a time, breaking up the eggs with the wooden spoon and incorporating them into the dough. Mix until just incorporated, then turn out onto a clean surface and knead with hands moistened with either cold water or oil (the dough is rather sticky). Do not over-mix.

3 – Using wet or oiled hands, pinch off approximately 8 equal pieces of dough, rolling them into balls and flattening slightly. Place the dough patties on a parchment covered cookie sheet, approximately an inch apart as they will rise some during baking time.

4 – Bake at 375 degrees for 20 minutes, then lower heat to 325 degrees, and bake another 15-20 minutes. Take out of the oven and cool in the pan for 2-3 minutes.

5 – To assemble, cut buns in half and spread a bit of paleo mayonnaise on both sides. Layer lettuce, onion, pickles, and grilled bison patties on one half of each bun, and top with the second half of the bun. Enjoy!

6 – These sliders are great served with sweet potato fries, coleslaw, or grated carrot charoset (type of middle-eastern sweet and savory dish). If you’re not following a paleo diet, feel free to use full fat cow’s milk instead of coconut milk, and add approximately 1 cup grated Parmesan cheese into the bun dough for an extra special treat.

Jill O’Brien
https://wildideabuffalo.com/blogs/recipes/paleo-buffalo-sliders-aip-friendly

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