Wild Idea Buffalo Recipe of the Week – JAMAICAN JERK BURGER WITH GRILLED PINEAPPLE AND HARISSA MAYONNAISE

June 24, 2020 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 JAMAICAN JERK BURGER WITH GRILLED PINEAPPLE AND HARISSA MAYONNAISE. This Bad Boy of Buffalo Burgers is made using Wild Idea Ground Buffalo Meat, Olive Oil, Jerk Seasoning, Pineapple Slices, Onions, Roasted Red Pepper Harissa Mayonnaise, and Buns. Also included is a recipe for the Jerk Seasoning, and Roasted Red Pepper Harissa Mayonnaise. Taking Burgers to a new level! You can find this recipe and purchase the Wild Idea Buffalo Ground Buffalo along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

JAMAICAN JERK BURGER WITH GRILLED PINEAPPLE AND HARISSA MAYONNAISE
May is National Burger Month and this is my entry! Difficult? Not too bad, if you are organized. Make again? Yes. Messy to eat? Yes. Delicious? Yes!

Ingredients (makes three 5.35 oz burgers or two half pounders or 6 sliders):

1 – pound Ground Buffalo Meat
1 – tablespoon olive oil +
2 – tablespoons jerk seasoning
Pineapple slices
Caramelized onions
Roasted Red Pepper Harissa Mayonnaise
Buns or, go Bun-less

Preparation:

1 – Crumble the ground buffalo into a bowl and add olive oil and the jerk spices.
2 – Mix together with food gloved hands and portion to desired size.
3 – Chill the pre-made burgers in the refrigerator for 1 hour.
4 – Rub the chilled burgers with a little olive oil and grill over high heat for 3 minutes each side with the grill lid closed, flipping the burgers at 1.5 minute intervals.
5 – Add the pineapple slices during the last three minutes and flip after 1.5 minutes.
6 – Remove the burgers and the pineapple slices form the grill. Cover the burgers and allow them to rest for 5 minutes.
7 – To assemble, place burger on a bun, top with the grilled pineapple and drizzle with the Harissa Mayonnaise. Mmmmmm – it’s sooo good.

Jerk Seasoning Ingredients:

1 – tablespoon onion powder
1 – tablespoon garlic powder
1 – tablespoon brown sugar
2 – teaspoon red pepper flake
2 – teaspoons salt
1 – teaspoon black pepper
1 – teaspoon allspice
1 – teaspoon cumin
1 – teaspoon thyme
1 – teaspoon paprika
1 – teaspoon crushed fennel
½ – teaspoon cinnamon
½ – teaspoon ginger

Sift spices together and store until needed.

Roasted Red Pepper Harissa Mayonnaise
This tasty condiment will keep in a sealed jar in your refrigerator for up to a month.

Harissa Sauce Ingredients:
1 – teaspoon chili powder
½ – teaspoon caraway seeds
½ – teaspoon coriander
½ – teaspoon cumin
½ – teaspoon salt
3 – garlic cloves
1/3 – cup roasted red peppers (I always keep a jar on hand in my pantry)
1 – tablespoon olive oil
1 – lemon, juiced

* Puree all of the ingredients together until smooth.

Harissa Mayonnaise Ingredients:
½ – batch Harissa Sauce
2 – tablespoons Mayonnaise
2 – tablespoons cider or rice vinegar
¼ – cup onions, finely diced
¼ – cup cilantro, chopped

* Gently fold all of the ingredients together in a bowl with a fork. Place in a sealed jar and refrigerate until needed. Pull the mayonnaise out about an hour before using to let it come to room temperature.
https://wildideabuffalo.com/blogs/recipes/jamaican-jerk-burgers-with-grilled-pineapple-and-harissa-mayonnaise

Wild Idea Buffalo Recipe of the Week – JAMAICAN SOUP

February 12, 2020 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 JAMAICAN SOUP. A Caribbean Soup loaded with plenty of flavor! You’ll be needing the Wild Idea Buffalo Chuck Roast, Olive Oil, Jerk Seasoning (recipe included), Buffalo Bone Broth, Water, Yams, Carrots, Celery, Onion, Black Beans, and Cilantro. Also included is a recipe for the Jerk Seasoning. You can find this recipe or purchase the Wild Idea Buffalo Chuck Roast along with all the Wild Idea Products. I just placed a large order over the weekend! Well Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

JAMAICAN SOUP
Take the chill off with a taste of the Caribbean. Loaded with flavor, vegetables and goodness. This is one for the recipe file!

Ingredients:

1 – 3 lb. Wild Idea Buffalo Chuck Roast, remove netting, rinse and pat dry

2 – tablespoons olive oil

4 – tablespoons jerk seasoning

4 – cups buffalo bone broth or organic chicken broth

2 – cups water

4 – cups yams, chopped

3 – cups carrots, chopped

2 – cups celery, chopped

2 – cups onion, chopped

1 – can black beans, drained and rinsed

1 – head cilantro, chopped

Preparation:

1 – Preheat oven to 500°. While oven is heating roll the roast in two tablespoons of the oil and rub with 2 tablespoons of jerk seasoning in a heavy pot.
2 – Place the pot in the preheated oven and roast uncovered for 15 minutes.
Add two cups of broth and one cup of water to the pot and continue to cook for 10 additional minutes.
3 – Reduce the oven temperature to 350°, cover the pot and continue to roast for 2½ hours.
4 – Toss the chopped vegetables (except the cilantro) with the remaining two tablespoons of jerk seasonings. Cover and set aside.
5 – Remove the pot from the oven and turn the roast over in the juices. Cover and allow it to rest for 10 minutes.
6 – Remove the roast from the juices and place on a cutting board. Place the pot with the juices on the stovetop over medium high heat and add the prepped vegetables.
7 – Chop or pull the meat apart and add back to the pot.
8 – Once the soup reaches a full boil, reduce heat to simmer until vegetables are tender. About 20 minutes.
9 – Add the black beans and the cilantro and stir to incorporate.
10 – Taste and season to your liking. (I added another teaspoon of salt.)
11 – Serve and accompany with crusty bread.

Jerk Seasoning

A wonderful aromatic blend of spices with a little kick!
Ingredients:

1 – tablespoon onion powder

1 – tablespoon garlic powder

1 – tablespoon brown sugar

2 – teaspoon red pepper flake

2 – teaspoons salt

1 – teaspoon black pepper

1 – teaspoon allspice

1 – teaspoon cumin

1 – teaspoon thyme

1 – teaspoon paprika

1 – teaspoon crushed fennel

½ – teaspoon cinnamon

½ – teaspoon ginger

* Sift spices together and store until needed.
https://wildideabuffalo.com/blogs/recipes/jamaican-soup

Wild Idea Buffalo Recipe of the Week – GRILLED JERK BUFFALO RIBS

June 19, 2019 at 6:04 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – GRILLED JERK BUFFALO RIBS. You can use either the Wild Idea Buffalo 2.5 lbs. BBQ Back Ribs or 3 lbs. Short Rib Strips to make this week’s recipe. Included is a recipe for the Jerk Marinade. Fire up your grill and get these Ribs on! You can find this recipe or purchase the Wild Idea Buffalo Ribs or any of the other Wild Idea Products at the Wild Idea Buffalo website. Also if you’re looking for a great Burger, order the Buffalo Premade Patties or the Ground Buffalo for the best Burger you’ll find! Enjoy and Eat and Make 2019 a Healthy One! https://wildideabuffalo.com/

GRILLED JERK BUFFALO RIBS
This recipe will work for both short ribs and back ribs with a little adjustment, which is noted below. You may want to double this recipe as seconds are often requested

Ingredients:

1 – pkg. Buffalo 2.5 lbs. BBQ Back Ribs or 3 lbs. Short Rib Strips
2/3 – cup ketchup
Jerk Marinade

Ingredients:

1 – cup pineapple juice
¼ – cup soy
3 – cloves garlic
¼ – cup brown sugar
2 – tablespoons jerk seasoning
Jerk Seasoning

6 ½ tsp. Onion Powder
3 ½ tsp. Salt
2 tsp. Brown Sugar
¾ tsp. Nutmeg
¾ tsp. Crushed Red Pepper
¾ tsp. Ginger
¾ tsp Cayenne Pepper
½ tsp. Black Pepper
½ tsp. anise
½ tsp Cinnamon

Preparation:
1 – Rinse ribs and pat dry with paper towel.
2 – Mix all marinade ingredients together in blender and pulse to incorporate.
3 – Divide marinade in half.
4 – For BACK RIBS: Place ribs and half of marinade in plastic bag and massage marinade into ribs. Marinate ribs for 4 to 24 hours hours. For SHORT RIBS: Place ribs in slow cooker with half of marinade and 1 cup of water. Cover and braise for 6 hours on medium. Increase heat to shorten braising time or decrease heat to lengthen braising time. Meat will become very tender and bones may fall away. If your preference is for chewier ribs decrease braising time.
5 – Mix the other half of marinade with ketchup and set aside.
6 – Remove ribs from marinade, shaking off excess, (do carefully for braised ribs, as meat will be fall apart tender). Place ribs on foil, curling edges of foil to hold ribs in place, but leaving top open. Brush both sides of ribs with Jerk BBQ sauce.
7 – Pre-heat gas grill to medium high heat of about 400°.
8 – Place foil pan of ribs on grill over heat and make a few slits in the foil with a knife. Close grill lid and grill for 6 minutes each side. Remove SHORT RIBS, but repeat process for BACK RIBS adding more sauce if desired.
Serve Jerk Buffalo Ribs with Fruited Coleslaw, and Coconut Rice with Black Beans. These accompaniments are very complimentary to this dish.

https://wildideabuffalo.com/blogs/recipes/55653953-grilled-jerk-buffalo-ribs

Healthy BBQ and Grilled Chicken Breast Recipes

May 5, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy BBQ and Grilled Chicken Breast Recipes. Delicious and Healthy BBQ and Grilled Chicken Breast Recipes with recipes like; Grilled Greek Chicken Salad, Grilled Chicken Ratatouille, and Jerk Chicken Breast. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy BBQ and Grilled Chicken Breast Recipes
Find healthy, delicious barbecue and grilled chicken breast recipes, from the food and nutrition experts at EatingWell.

Grilled Greek Chicken Salad
This Greek-inspired, main-dish chicken salad is enhanced with feta cheese, tomatoes and kalamata olives and served with a low-fat cucumber dressing………

Grilled Chicken Ratatouille
We gave this classic Provençal dish a taste of summer by grilling the vegetables traditionally used in ratatouille (bell pepper, eggplant, zucchini, tomato). Topped with grilled chicken, it makes an easy main course for summer entertaining. We like fresh marjoram and basil to complement the flavors, but any fresh herb will work. Serve with polenta and a glass of Pinot Noir………………

Jerk Chicken Breast
The chicken in this low-calorie dinner is brushed with lemon juice and sprinkled with a garlic, jerk and thyme seasoning mixture. You can save time by substituting 4 teaspoons of bottled minced garlic for the cloves in the rub. The recipe calls for an indoor electric grill but we also show instructions for broiling and outside grilling……………

* Click the link below to get all the Healthy BBQ and Grilled Chicken Breast Recipes
http://www.eatingwell.com/recipes/20648/ingredients/meat-poultry/chicken/breast/barbecue-grilled/

Wild Idea Buffalo Recipe of the Week – GRILLED JERK BUFFALO RIBS

June 13, 2018 at 5:03 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – GRILLED JERK BUFFALO RIBS. You can use either the Wild Idea Buffalo 2.5 lbs. BBQ Back Ribs or 3 lbs. Short Rib Strips to make this week’s recipe. Included is a recipe for the Jerk Marinade. Fire up your grill and get these Ribs on! You can find this recipe or purchase the Wild Idea Buffalo Ribs or any of the other Wild Idea Products at the Wild Idea Buffalo website. Looking for a great Burger, order the Buffalo premade patties or the Ground Buffalo for the best Burger you’ll find! Enjoy and Eat Healthy in 2018! https://wildideabuffalo.com/

 

GRILLED JERK BUFFALO RIBS
This recipe will work for both short ribs and back ribs with a little adjustment, which is noted below. You may want to double this recipe as seconds are often requested

Ingredients:

1 – pkg. Buffalo 2.5 lbs. BBQ Back Ribs or 3 lbs. Short Rib Strips
2/3 – cup ketchup
Jerk Marinade

Ingredients:

1 – cup pineapple juice
¼ – cup soy
3 – cloves garlic
¼ – cup brown sugar
2 – tablespoons jerk seasoning
Jerk Seasoning

6 ½ tsp. Onion Powder
3 ½ tsp. Salt
2 tsp. Brown Sugar
¾ tsp. Nutmeg
¾ tsp. Crushed Red Pepper
¾ tsp. Ginger
¾ tsp Cayenne Pepper
½ tsp. Black Pepper
½ tsp. anise
½ tsp Cinnamon

Preparation:
1 – Rinse ribs and pat dry with paper towel.
2 – Mix all marinade ingredients together in blender and pulse to incorporate.
3 – Divide marinade in half.
4 – For BACK RIBS: Place ribs and half of marinade in plastic bag and massage marinade into ribs. Marinate ribs for 4 to 24 hours hours. For SHORT RIBS: Place ribs in slow cooker with half of marinade and 1 cup of water. Cover and braise for 6 hours on medium. Increase heat to shorten braising time or decrease heat to lengthen braising time. Meat will become very tender and bones may fall away. If your preference is for chewier ribs decrease braising time.
5 – Mix the other half of marinade with ketchup and set aside.
6 – Remove ribs from marinade, shaking off excess, (do carefully for braised ribs, as meat will be fall apart tender). Place ribs on foil, curling edges of foil to hold ribs in place, but leaving top open. Brush both sides of ribs with Jerk BBQ sauce.
7 – Pre-heat gas grill to medium high heat of about 400°.
8 – Place foil pan of ribs on grill over heat and make a few slits in the foil with a knife. Close grill lid and grill for 6 minutes each side. Remove SHORT RIBS, but repeat process for BACK RIBS adding more sauce if desired.
Serve Jerk Buffalo Ribs with Fruited Coleslaw, and Coconut Rice with Black Beans. These accompaniments are very complimentary to this dish.

https://wildideabuffalo.com/blogs/recipes/55653953-grilled-jerk-buffalo-ribs

Sizzlin’ Grilled Chicken Recipes

June 6, 2017 at 5:27 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Sizzlin’ Grilled Chicken Recipes. Delicious and Diabetic Friendly Chicken Recipes ready for the grill! Recipes including; Three-Meat Burgers, Double-Apple Chicken, and Jerk Chicken Breast. Find these and more at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

 

Sizzlin’ Grilled Chicken Recipes

Lean and protein-packed, chicken is a smart entree when following a diabetes meal plan. And these grilled chicken recipes are packed with juicy flavor. Bonus: They make a healthy dinner quick and easy to prepare. Start the grill and enjoy!

 

 

 

Three-Meat Burgers

These burgers were inspired by Thanksgiving favorite turducken. Just as that classic dish is made from chicken stuffed inside duck stuffed inside turkey, these patties are made with seasoned ground chicken surrounded by a zippy ground turkey mixture and bacon…….

 

 

 

Double-Apple Chicken

You don’t have to dine out to enjoy a restaurant-quality meal. This chicken dish has just 5 grams of fat, but it’s deliciously decadent……

 

 

 

Jerk Chicken Breast

Low in calories and high in flavor, this Jamaican-inspired chicken entree can be grilled outside or broiled inside……

 

 

 

* Click the link below to get all the Sizzlin’ Grilled Chicken Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/chicken/sizzlin-grilled-chicken-recipes

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

June 15, 2016 at 5:51 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 Jerk Tri-Tip with Orange Glaze and Bulgar Wheat Salad. Made with the always delicious Wild Idea Buffalo Tri-Tip Roast. You can find this recipe and purchase the Wild Idea Buffalo Tri-Tip Roast all at the Wild Idea Buffalo website! http://wildideabuffalo.com/

 

 

Jerk Tri-Tip with Orange Glaze and Bulgar Wheat Salad

The Tri-Tip cut is a favorite of chefs. The meat is flavorful and the marinating makes this cut butter knife tender. The natural nuttiness of Bulgur Wheat salad makes for a nice accompaniment. *Other steak cuts would work for this dish too, such as Wild Idea Flank Steaks, Flat Irons or Sirloins.

 

(serves 4)

Steak, Marinade & Glaze:Wild Idea Buffalo Jerk Marinated Tri-Tip Roast with Bulgar Salad

Ingredients:
1 – 1 lb. Wild Idea Buffalo Tri-Tip Roast
3/4 – cup pineapple juice
2 – tablespoons soy
2 – cloves garlic
2 – tablespoons brown sugar
2 – tablespoon jerk seasoning, see below OR store-bought spice can be used as substitute.
¼ – cup orange marmalade

Preparation:

* Prepare Jerk seasonings, and store in a container until needed. *Spice mix will keep for months.

1 -Rinse Tri-Tip and pat dry. Place roast in a plastic bag or glass dish.
2 – In a blender, mix pineapple juice, soy sauce, garlic, brown sugar and jerk seasoning together, and flash process. Pour half of the marinade over the steak, and massage into the steak. Cover and rest for 2 to 8 hours. Set aside or refrigerate remaining marinade for glaze until ready to use.

1 – Preheat oven to 450°. In a cast iron or heavy ovenproof skillet, over medium high heat, heat the pan. Shake excess marinade off roast and place in hot pan. Rotate roast four times, searing each turn for one minute. Place seared roast in preheated oven and roast for 6 minutes. Remove roast from oven and place on a cutting board, cover with foil and rest for 5 minutes before cutting.
2 – While roast is cooking, place remaining marinade in a saucepan and bring to a boil. Reduce heat medium low and allow sauce to thicken slightly. Whisk in orange marmalade and again bring to a boil, stirring occassionally. Reduce heat to low, until ready to serve.
3 – Slice steak, serve with bulgur wheat salad and drizzle with orange glaze.

Jerk Seasoning

Ingredients:
6 ½ tsp. Onion Powder
3 ½ tsp. Salt
2 tsp. Brown Sugar
¾ tsp. Nutmeg
¾ tsp. Crushed Red Pepper
¾ tsp. Ginger
¾ tsp. Cayenne Pepper
½ tsp. Black Pepper
½ tsp. anise
½ tsp. Cinnamon

Preparation: Mix all ingredients together and incorporate thoroughly. Store in a container or plastic bag.

Bulgur Wheat SaladWil‎d Idea Buffalo Jerk Marinated Tri-Tip RoastIngredients:

½ – cup bulgur 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:

1 – Place bulgur wheat and water in bowl, cover and let rest for 1 hour.
2 – In pan over medium high heat, heat oil and sauté vegetables for 3 minutes.
3 – Add softened bulgur wheat to vegetables and toss together to mix and heat.
4 – Set aside, until ready to serve. Can be made ahead and flash reheated or served at room temperature.
http://wildideabuffalo.com/blogs/recipes/93348353-jerk-tri-tip-with-orange-glaze-and-bulgar-wheat-salad

The Sunday Pizza – Jerk Chicken Pizza with Mango Salsa

December 13, 2015 at 5:56 AM | Posted in CooksRecipes | 1 Comment
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This week’s Sunday Pizza is Jerk Chicken Pizza with Mango Salsa. It’s off the CooksRecipes website. It puts the fantastic Jerk Chicken flavors on a Pizza along with a Cool Mango Salsa! You can find this recipe along with an incredible selection of recipes of all cuisines on the CooksRecipes website. http://www.cooksrecipes.com/index.html

 

 

Jerk Chicken Pizza with Mango SalsaCooksrecipes 2

Spicy Jamaican-style barbecue chicken pizza with a red-hot fiery attitude and cool mango salsa to help douse the flaming heat.

 

 

Recipe Ingredients:

Dough:
1/4 cup warm water (105°F to 115°F | 40°C to 45°C)
1 1/2 teaspoons active dry yeast
2 teaspoon granulated sugar
2 cups all-purpose flour
1/4 cup semolina flour
1 1/2 teaspoons salt
2 tablespoons olive oil
1/2 cup warm water

Toppings:
1 (4-ounce) boneless, skinless chicken breast half
1 tablespoon jerk seasoning
1 tablespoon olive oil
1/2 cup slice shiitake mushroom
1/2 cup bottled barbecue sauce
1/4 cup Wisconsin Asiago cheese, grated
1/4 cup shredded Wisconsin Mozzarella cheese
1/4 cup Wisconsin Smoked Mozzarella cheese, grated

Mango Salsa:
1/2 ripe mango, diced
2 tablespoons diced red onion
1 tablespoon diced ripe tomato
1 tablespoon olive oil
1 1/2 teaspoons balsamic vinegar
1 teaspoon chopped fresh mint, basil or cilantro or mixture of all three

Cooking Directions:

1 – To Make Dough: In a small bowl, combine water, yeast and sugar and stir well to combine. Set aside for 5 minutes.
2 – In a large mixing bowl, combine flour, semolina flour and salt. Add olive oil to the yeast mixture. Stir well and add to flour. Add additional 1/2 cup warm water. Bring the mass of dough together until a compact ball is formed. Turn dough out onto work surface and knead vigorously for 7 minutes until smooth and satiny.
3 – Place a small amount of olive oil in a large bowl. Put dough in the bowl and turn it twice to coat. Cover bowl with plastic wrap and a kitchen towel. Set the bowl in a warm place. Allow dough to double in bulk, about 1 hour.
4 – Punch down dough and let stand for 20 to 30 minutes at room temperature before using. Roll dough into a circle about 10 inches in diameter, building up the edges slightly. Place dough on a pizza pan or baking sheet.
5 – To Prepare Toppings: Coat chicken with jerk seasoning. Heat olive oil in a sauté pan and when hot, sear chicken on both sides. Remove chicken from pan, add mushrooms to pan and sauté them for about 1 minute. Drain liquid from pan. Slice chicken into thin strips.
6 – To Prepare Salsa: In a small mixing bowl, combine and mix thoroughly all ingredients.
7 – To Assemble Pizza: Spoon barbecue sauce onto dough. Top with mushrooms and chicken strips. Sprinkle cheese on top.
8 – Bake pizza in a preheated 450°F (230°C) oven for 7 to 8 minutes until crust is browned and cheese is golden and bubble. Garnish pizza with mango salsa as soon as pizza is removed from oven.
Makes 4 servings.

http://www.cooksrecipes.com/pizza_recipes/jerk_chicken_pizza_with_mango_salsa_recipe.html

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