Wild Idea Buffalo Recipe of the Week – BUFFALO WELLINGTON

October 16, 2019 at 6:03 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is BUFFALO WELLINGTON. To make this week’s recipe you can use either the Wild Idea Buffalo Tenderloin Steaks or Top Sirloin Steaks. Included are the recipes for a Pate and Marsala or Madiera Sauce.Better than Beef Wellington, it’s Buffalo Wellington! You can find this recipe or purchase the Wild Idea Buffalo Tenderloin Steaks or Top Sirloin Steaks along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

BUFFALO WELLINGTON
(serves 6 to 8)

The traditional Wellington is typically made using the Tenderloin cut and Foie Grois Pate. I find this dish plenty rich without the Foie Gras and prepare a savory vegetable pate instead. You can prepare using whole Tenderloin, or my favorite is using individual pre-cut steaks (Tenderloin or Top Sirloin steaks work well), creating the perfect portion. Another option for hors d’oeuvres, is using our Tenderloin Tips, for a delicious pop in your mouth Petite Wellingtons.

Ingredients:

6 or 8 – 5oz. to 8oz. Tenderloin Steaks or Top Sirloin Steaks, rinsed and patted dry
1 Tb. olive oil
1 tsp. salt
1 tsp. black pepper
2 to 4 sheets Puff Pastry, thawed (4 serving per sheet for 5oz steaks, 2 servings per sheet for 8oz. You may have some scraps left over.)

Ingredients for Pate: (Makes enough for 8 Steaks, or 1 whole Tenderloin. Left overs can be tossed with rice or used in a soup at a later time.)

4 Tb. butter
1 cup onion, diced
4 medium cloves garlic, chopped
½ cup carrot, shopped and flash processed
½ cup celery, chopped and flash processed
2 cups mushrooms, diced
2 cups mushrooms, sliced
1 tsp. fresh rosemary, minced
2 tsp. dry thyme
1 tsp. salt
1 tsp. black pepper
1½ cup’s dry sherry
½ cup red wine

Preparation:

1 – Rub individual steaks with olive oil and season with salt and pepper.
2 – Heat heavy sauté pan over medium high heat and place prepped steaks in hot pan.
3 – Brown for 1 minute each side for 5 oz. cut or 2 minutes each side for 8oz. cut.
4 – Remove from pan, and set aside, loosely covered with saran.
5 – Return pan to heat and add butter, onion, garlic, carrots, celery and seasonings. Sauté for 6 minutes.
6 – Add chopped mushrooms and continue to sauté for an additional 4 minutes.
7 – Fold in remaining sliced mushrooms and sauté for 2 minutes.
8 – Deglaze pan with sherry and bring to full heat. Reduce heat to medium low and simmer until liquids are almost gone, about 10 minutes.
9 – Add red wine and simmer until all liquids are gone, but pate is still moist.
10 – Remove pate from pan and allow it to come to room temperature. Reserve pan, do not wash.
11 – Cut puff pastry into squares, roll out lightly or stretch gently with hands.
12 – To assemble pat juices away with paper towel from the bottom of prepared steaks and place in the center of the pastry. Top steaks with desired amount of vegetable pate. Pull two opposite pastry corners up and over steak and pate, folding in sides. Pinch pastry together, right below pastry corner, leaving a leaf like tab. Repeat with the other two corners. Pinch all together at top, pulling on pastry corners to create a leaf like design. Place Wellingtons on lightly oiled baking sheet or non-stick baking sheet. Wellingtons can be loosely covered with saran wrap and placed in the refrigerator until ready to bake, for up to 2 hours.
13 – Pre-heat oven to 475*. Place Wellingtons in hot oven and bake until pastry is golden brown, 7 to 10 minutes.
Serve with wild rice and Wine Sauce.

Ingredients for Marsala or Madiera Sauce:

2 Tb. butter
1 cup sliced mushrooms
2 cups Dry Marsala, Dry Madeira or lighter bodied red wine
2 cups buffalo or organic beef stock
1 Tb. arrowroot

Preparation:

Return sauté pan to medium high heat and add the butter. While butter is melting, scrape up the brown bits from the bottom. Add mushrooms and sauté for a few minutes. Add wine and stock, and bring to full heat. Reduce heat to medium low and simmer until liquids have reduced to half. Turn heat back to medium high. Mix arrowroot with ¼ cup cold water and whisk into hot sauce. Reduce heat to low. Season to taste. Serve immediately or remove from heat and reheat for later use.
https://wildideabuffalo.com/blogs/recipes/93350785-buffalo-wellington

“Meatless Monday” Recipe of the Week – Veggie Pâté

January 11, 2016 at 6:28 AM | Posted in Meatless Monday, PBS | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week – Veggie Pâté. Perfect Vegetarian appetizer, serve on whole grain crackers. You can find this recipe along with all the other delicious recipes on the PBS Recipe website, Enjoy! http://www.pbs.org/food/recipes/

 

 

Veggie Pâté

Veggie pâté is easy to make at home, and you can serve it on crackers or bread.PBS3

Ingredients
1 medium-large onion, chopped (about 2 cups chopped)
3 medium-sized cloves garlic, finely chopped
1/2 cup olive oil
1 medium-sized raw carrot, grated (about 1 cup grated)
1 medium-sized raw potato, grated (about 3/4 cup grated)
1/2 cup hot water
1/2 cup nutritional yeast flakes (also known as Engevita yeast flakes)
1/2 cup whole wheat flour
1 cup roughly ground (or finely chopped) sunflower seeds
2 Tbsp lemon juice
2 Tbsp Bragg’s liquid soy seasoning + 1 tsp salt (or sub for 1 Tbsp salt in total)
1/4 tsp ground black pepper

 
Directions
1 – Take 2 Tbsp of olive oil out of the 1/2 cup of olive oil and place it in a large skillet on medium-low heat. Reserve the remaining olive oil for later. Sauté the chopped onions in the 2 Tbsp olive oil for about 5 minutes or until softened. Add the chopped garlic and cook with the onions for another 10 minutes or so are until they start to get golden and a bit caramelized. Stir often to make sure they don’t burn. Remove from heat.
2 – Place the raw grated carrot and potato in a blender or food processor along with the cooked onions and garlic and 1/2 cup of hot water, 2 Tbsp lemon juice, and 2 Tbsp Bragg’s liquid soy. Blend until the whole thing is puréed. It doesn’t have to be perfectly smooth, tiny chunks are ok. Pour this mixture into a large bowl and add all the remaining ingredients: remaining olive oil, nutritional yeast flakes, whole wheat flour, ground sunflower seeds (use a coffee grinder to grind roughly or chop them by hand), salt, and black pepper. Stir everything together until evenly mixed. The mixture should be about the consistency of thick muffin batter.
3 – Spoon this mixture into a 4 x 8 inch loaf pan. If you wish, line the loaf pan with parchment paper first for easier removal. Bake for 1 hour at 350F. Remove from the oven and let it cool in the pan. Once fully cooled, wrap the loaf in waxed paper and chill in the fridge. The pâté is best once it’s had a chance to chill and settle for a few hours so make it ahead of time if need be. Slice and serve on crackers or in sandwiches.

http://www.pbs.org/food/recipes/veggie-pate/

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