Wild Idea Buffalo Recipe of the Week – Jerk Tri-Tip with Orange Glaze and…

November 27, 2013 at 10:13 AM | Posted in Wild Idea Buffalo | Leave a comment
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Jerk Tri-Tip with Orange Glaze, that will work! It’s the Wild Idea Buffalo Recipe of the Week, Jerk Tri-Tip with Orange Glaze and Bulgar Wheat Salad. Another delicious sounding recipe from Jill O’Brien of Wild Idea Buffalo, the link to the recipe and site is at the bottom of the post.

 

 

Wild Idea Buffalo  Jerk Marinated Tri-Tip Roast with Bulgar Salad

Jerk Tri-Tip with Orange Glaze and Bulgar Wheat Salad
By: Jill O’Brien

 

 

We started with a beautiful Buffalo Tri-Tip Roast and placed it in our fantastic jerk marinade. The meat is butter knife tender and packed with flavor. The bulgar wheat salads natural nuttiness compliments the jerk flavors nicely and required no additional seasonings. Season to taste, as you like.

 

Ingredients:

1 – 1 lb. Marinated Buffalo Tri-Tip Roast
*optional jerk seasoning
reserve marinade
¼ – cup orange marmalade
½ – cup bulgar wheat
½ – cup water
1 – tablespoon olive oil
½ – of two colored bell peppers, finely diced
2 – green onions, finely slivered
2 – tablespoons cilantro, finely diced

 

Preparation:

Place bulgar wheat and water in bowl, cover and let rest for 1 hour.
Preheat oven to 450*. Remove roast from marinade, shaking off excess. Rub with a teaspoon of Jerk seasoning if desired. (This will cause the roast to blacken a bit more.)
Place heavy cast iron skillet over high heat to heat through. Place roast in hot pan and sear all sides of roast. About 4 minutes. Place hot pan with roast in preheated oven and roast for 8 minutes for medium rare.
Remove roast from oven and pan and place on cutting board. Cover and allow to rest for 5 minutes.
While roast is in oven, sauté vegetables in olive oil over medium high heat for 3 minutes. Add softened bulgar wheat and mix together. Set aside, until ready to serve. Can be made ahead and flash reheated or served at room temperature.
Place reserved marinade in saucepan and bring to a full boil, and allow to reduce for a couple of minutes. Whisk in orange marmalade until well incorporated. Reduce heat to low until ready to serve.
Slice roast on the bias into desired thickness.
To serve, arrange sliced meat on bulgar wheat salad and drizzle with *Orange Glaze.
*If you are uncomfortable using reserved marinade as a sauce base for the Orange Glaze, try this instead:Melt 1 Tb. butter in saucepan with 1 teaspoon jerk seasoning, add ½ cup pineapple juice and reduce as above, and continue with marmalade. Jerk seasoning available at most groceries.

 
http://wildideabuffalo.com/2013/jerk-tri-tip-with-orange-glaze-and-bulgar-wheat-salad/

 

 

 

Wild Idea

1 lb. Jerk Marinated Tri-Tip Roast
Jerk Marinated Tri-Tip Roast (*serves 2 to 4 or use for hors d’oeuvres)

This chef coveted cut is trimmed up into a petite 1 lb. roast and put in our special homemade jerk marinade. User friendly with chef prepared results!
http://buy.wildideabuffalo.com/products/aprils-monthly-feature

 

Buffalo Tri Tip in Pineapple Jerk Marinade w/ Pineapple and Jalapeño Salsa, Brown Jasnine Rice and Corn on the Cob

August 22, 2013 at 5:20 PM | Posted in rice, Wild Idea Buffalo | 1 Comment
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Today’s Menu: Buffalo Tri Tip in Pineapple Jerk Marinade w/ Pineapple & Jalapeño SalsaBuffalo Tip Roast Jerk Marinade 005
Brown Jasnine Rice and Corn on the Cob

 

 

 

It’s been a very muggy and humid day out today! They say there is a cold front moving through overnight and it will take the humidity with it as it moves through, hope they are right! I received my latest order from Wild Idea Buffalo late yesterday and couldn’t wait to try the Buffalo Tri Tip in Pineapple Jerk Marinade! For dinner I prepared a Buffalo Tri Tip in Pineapple Jerk Marinade w/ Pineapple & Jalapeño Salsa, Brown Jasmine Rice and Corn on the Cob.

 

The Wild Idea Buffalo – Buffalo Tri Tip in Pineapple Jerk Marinade comes in a sealed package already marinated. It’s a Pineapple Jerk Marinade that’s made with; Pineapple Juice, Brown Sugar, Soy Sauce, Soy Beans, Jerk Seasoning, and Garlic Powder. To prepare it I preheated the oven to 450*. Removed roast from marinade, shaking off excess. Rubbed with a teaspoon of Jerk seasoning (This will cause the roast to blacken a bit more.) Placed a cast iron skillet over high heat to heat through. Then placed roast in the hot pan and seared all sides of it, about 4 minutes. Placed the hot pan with roast in the preheated oven and roasted for 8 minutes, medium rare. Removed the roast from the oven and let it rest for 5 minutes before slicing. This is toooo good! A perfect marinade, tender, and well seasoned and full of flavor! Once again using the Buffalo over Beef saves those calories also.

 

 

For sides I made up some Pineapple & Jalapeño Salsa. A real simple and flavorful salsa. Perfect for any meat and tacos. I left the full recipe at the end of the post. I also, for the first time, made Jasmine Rice. I used Village Harvest Brown Jasmine Rice. I like easy made microwavable rice but this was worth the extra time and effort! Came out real good. I am now a Jasmine Rice Fan! I also boiled 2 Mini Ears of Green Giant Mini Ears of Sweet Corn. Everything came together to make a really delicious meal. For dessert later a Jello No Sugar Double Chocolate Pudding topped with Cool Whip Free.

 

 

 

 

Wild Idea Buffalo – Buffalo Tri Tip in Pineapple Jerk Marinade 1 lb. Jerk Marinated Tri-Tip RoastWil‎d Idea Buffalo Jerk Marinated Tri-Tip Roast

Jerk Marinated Tri-Tip Roast (*serves 2 to 4 or use for hors d’oeuvres)

This chef coveted cut is trimmed up into a petite 1 lb. roast and put in our special homemade jerk marinade. User friendly with chef prepared results!

 

 

http://buy.wildideabuffalo.com/collections/a-la-carte/products/aprils-monthly-feature

 

 

 

Buffalo Tri Tip in Pineapple Jerk Marinade Preparation:
Preheat oven to 450*. Remove roast from marinade, shaking off excess. Rub with a teaspoon of Jerk seasoning if desired. (This will cause the roast to blacken a bit more.)
Place heavy cast iron skillet over high heat to heat through. Place roast in hot pan and sear all sides of roast. About 4 minutes. Place hot pan with roast in preheated oven and roast for 8 minutes for medium rare.
Remove roast from oven and pan and place on cutting board. Cover and allow to rest for 5 minutes.

 

 
Pineapple & Jalapeño Salsa

Ingredients
1 Can Dole Pineapple Chunks
2 tablespoons chopped fresh Cilantro
2 tablespoons Lime Juice
1 tablespoons minced fresh jalapeño pepper (about 1 large)
1/2 tablespoon Canola Oil
1/4 teaspoon Sea Salt
Freshly Ground Pepper to taste
Directions
Place the diced pineapple in a medium bowl. Add cilantro, lime juice, jalapeno and oil. Toss to mix. Season with salt and pepper. Serve immediately or cover and refrigerate for about 1 hour to allow flavors to blend.
To Make Ahead: Cover and refrigerate the salsa for up to 1 day.

National Dish of the Week – Jamaica

June 23, 2011 at 9:12 AM | Posted in Food | 12 Comments
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Jamaican cuisine includes a mixture of cooking techniques, flavors, spices and influences from the indigenous people on the island, and the Spanish, British, Africans, Indians, and Chinese who have inhabited the island. It is also influenced by the crops introduced into the island from tropical Southeast Asia. Jamaican cuisine includes various dishes from the different cultures brought to the island with the arrival of people from elsewhere. Other dishes are novel or a fusion of techniques and traditions. In addition to ingredients that are native to Jamaica, many foods have been introduced and are now grown locally. A wide variety of seafood, tropical fruits and meats are available.

Some Jamaican cuisine dishes are variations on the cuisines and cooking styles brought to the island from elsewhere. These are often modified to incorporate local produce. Others are novel and have developed locally. Popular Jamaican dishes include curry goat, fried dumplings, ackee and salt fish (cod) (which is the national dish of Jamaica), fried plantain, “jerk”, steamed cabbage and “rice and peas” (pigeon peas or kidney beans). Jamaican Cuisine has been adapted by African, British, French, Spanish, Chinese and Indian influences. Jamaican patties and various pastries and breads are also popular as well as fruit beverages and Jamaican rum.

Jamaican cuisine has spread with emigrations, especially during the 20th century, from the island to other nations as Jamaicans have sought economic opportunities in other areas.

Christopher Columbus visited Jamaica multiple times towards the end of the 15th century and the beginning of the 16th century, once even shipwrecked off the north coast for two years (1503–1504). During these visits he described a way the Arawaks (the indigenous inhabitants of Jamaica) preserved meat by adding peppers, allspice and sea salt to make what is now known as Jamaican jerk spice.

The Spanish, the first European arrivals to the island contributed dishes such as the vinegary concoction escovitched fish (Spanish escabeche) contributed by the Spanish Jews. Later, Cantonese/Hakka influences developed the Jamaican patty, an empanada styled turnover filled with spiced meat. African cuisine developed on the island as a result of waves of slavery introduced by the European powers. More Chinese and East Indian influences can also be found in Jamaican cuisine, as a result of indentured labourers who replaced slaves after emancipation brought their own culinary talents (especially curry, which Jamaican chefs sometimes use to season goat meat for special occasions).

African cuisine, Indian cuisine and American cuisine, Chinese cuisine and British cuisine are not new to the island. Through many years of British colonialism the cuisine developed many habits of cooking particular to a trading colony. The natives of Jamaica drink the most tea per capita in the Caribbean to this day as a result.

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