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 – Mushroom Wellington

March 5, 2018 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Mushroom Wellington. I found this recipe on several sites but I’m went with the one from the CooksRecipes website. The Cooks site usually has the healthier version of most recipes. Plus at the Cooks site (https://www.cooksrecipes.com/index.html) you’ll find a huge selection of recipes for all cuisines and tastes. With this week’s recipe of Mushroom Wellington you’ll never miss the meat! So Enjoy and Eat Healthy in 2018!

Mushroom Wellington

Recipe Ingredients:
6 portabella mushrooms, stalks trimmed and cleaned
3 onions, peeled and chopped
2 tablespoons olive oil
2 tablespoons butter
3.5 ounces baby spinach
4 sprigs thyme
1 sheet frozen puff pastry, partially thawed
1 large egg, beaten
1 tablespoon Dijon mustard
Salt and ground black pepper to taste

Cooking Directions:
1 – Preheat the oven to 400°F (205°C).
2 – Place a large frying pan over medium heat and add the olive oil. When the pan has come up to heat add the onion and reduce heat to low. Season with salt and ground black pepper and cook for 15 to 20 minutes, stirring occasionally. When caramelized, remove the onions from the pan and set aside.
3 – Return the pan to the heat and add the baby spinach and cook until wilted. Remove the baby spinach from the pan and set aside.
4 – Return the pan to the heat again and increase heat to medium. Add the butter and when the butter has melted and started to froth add the mushrooms, top side down, season with salt and ground black pepper, and cook for 5 minutes or until golden, before turning over. Once both sides have been browned remove from the heat and brush both sides of the mushrooms with the Dijon mustard.
5 – Place a sheet of baking paper on the baking tray and then place the puff pastry sheet on top. Spread the caramelized onions over the middle third of the pastry, making sure to leave 1-inch at the edges. Top with half the baby spinach and then the mushrooms. Top the mushrooms with the remaining baby spinach.
6 – Very carefully roll the pastry over the top of the mushroom mixture until you have a log. Tuck the edges under the pastry, ensuring the seam is facing the bottom.
7 – Cut 2 holes in the middle of the pastry to allow steam to escape and very lightly coat with the egg wash. Then place the pastry in the freezer for 10 minutes before repeating with another layer of egg wash and freezing the pastry for 10 minutes.
8 – Place the pastry back on the baking sheet and tray and place in the oven for 30 to 35 minutes, or until golden.
Makes 4 servings.
https://www.cooksrecipes.com/mless/mushroom_wellington_recipe.html

Dessert Pizza

October 20, 2016 at 5:39 AM | Posted in Jennie-O Turkey Products | 2 Comments
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From the Jennie – O website its , Dessert Pizza. Jennie – O is the home of Turkey Recipes but it also has a great selection of side dishes and desserts like the recipe I’m passing along to everyone now. So make sure you check out the Jennie – O site (https://www.jennieo.com/) for any of your recipe needs. Make the SWITCH!

 

 

Dessert Pizza

This berry-topped dessert is festive enough for July 4th or Memorial Day grilling, but easy enough for everyday.

INGREDIENTS

1 (8-ounce) package frozen puff pastry dough, thaweddessert-pizza
1 (8-ounce) container mascarpone cheese
3 tablespoons powdered sugar
1 teaspoon vanilla extract
⅛ teaspoon salt
1 cup sliced strawberries
½ cup fresh blueberries
DIRECTIONS

1) Heat oven to 400°F.
2) Place puff pastry on parchment paper lined baking sheet and cut each rectangle into 4 equal rectangles.
3) Bake 15 to 20 minutes or until lightly browned. Let stand 15 minutes or until completely cooled.
4) Stir together mascarpone cheese, powdered sugar, vanilla extract and salt until smooth. Divide cheese mixture evenly among 8 cooled pastries. Top evenly with fresh berries.

 

RECIPE NUTRITION INFORMATIONJennie O Make the Switch
PER SERVING
Calories300
Protein4g
Carbohydrates19g
Fiber1g
Sugars5g
Fat24g
Cholesterol35mg
Sodium125mg
Saturated Fat9g
https://www.jennieo.com/recipes/979-dessert-pizza

Wild Idea Buffalo Recipe of the Week – Buffalo Wellington

September 18, 2013 at 7:32 AM | Posted in Wild Idea Buffalo | 2 Comments
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It’s Wednesday and time again for the Wild Idea Buffalo Recipe of the Week – Buffalo Wellington. A while back I posted a Buffalo Wellington Stew, so here’s the Wellington on it’s own. Another good one from Jill O’Brien of Wild Idea Buffalo.

 

Buffalo WellingtonWild Idea Buffalo Wellington2
By: Jill O’Brien

 

(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 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:

* Rub individual steaks with olive oil and season with salt and pepper.
* Heat heavy sauté pan over medium high heat and place prepped steaks in hot pan.
* Brown for 1 minute each side for 5 oz. cut or 2 minutes each side for 8oz. cut.
* Remove from pan, and set aside, loosely covered with saran.
* Return pan to heat and add butter, onion, garlic, carrots, celery and seasonings. Sauté for 6 minutes.
* Add chopped mushrooms and continue to sauté for an additional 4 minutes.
* Fold in remaining sliced mushrooms and sauté for 2 minutes.
* Deglaze pan with sherry and bring to full heat. Reduce heat to medium low and simmer until liquids are almost gone, about 10 minutes.
* Add red wine and simmer until all liquids are gone, but pate is still moist.
* Remove pate from pan and allow it to come to room temperature. Reserve pan, do not wash.
* Cut puff pastry into squares, roll out lightly or stretch gently with hands.
* 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.
*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.

 

http://wildideabuffalo.com/2012/buffalo-wellington/Wild Idea

Kitchen Hint of the Day!

July 22, 2013 at 7:33 AM | Posted in baking | Leave a comment
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Puff pastry dough is made from flour, butter, and water. A small amount of butter is layered between dough that is folded several times to form as many as 700 layers. When you cut puff pastry dough, be sure to use a sharp knife and cut straight down; never pull the knife through the dough at an angle. Doing so will cause the ends to puff up unevenly as the pastry bakes.

Wild Idea Buffalo Recipe of the Week – Buffalo Wellington Stew

May 8, 2013 at 8:09 AM | Posted in bison, Wild Idea Buffalo | Leave a comment
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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 PastryWild Idea Buffalo Wellington
Serves 8
A classic gourmet dish, in an easy-to-make stew. This is a great recipe for large dinner parties or family get-togethers.

Ingredients:

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
Preparation:

* 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.
http://wildideabuffalo.com/2012/buffalo-wellington-stew/

Kitchen Hint of the Day!

May 2, 2013 at 7:14 AM | Posted in baking, dessert | Leave a comment
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Store your rolling pin in the freezer. It’s much easier to roll out pastry dough and pie crusts with a frozen rolling pin.

Cheese of the Week – Ackawi

March 9, 2012 at 10:36 PM | Posted in cheese, Food | Leave a comment
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Ackawi

Akkawi cheese ( Akawi, Akawieh, and Ackawi) is a white brine cheese, native to the historical region of Palestine in modern day Israel. It is named after the city of Acre, where it first originated, the Arabic akkawi meaning “from akka”. It is commonly made using cow milk, but can be made with goat or sheep’s milk as well. It is now produced on a large scale in the Middle East, notably in Lebanon, Syria and Cyprus. A soft white cheese, it has a smooth texture and a mild salty taste. Commonly used as a table cheese, it is considered good by itself or paired with fruit.

Country: Middle East
Milk: ewe milk
Texture: hard
Alternate Spellings: akawi, akawieh

Wisconsin Ackawi Cheese Triangles

Ingredients

2 sheets frozen puff pastry,
thawed 2 cups (8 ounces) shredded Wisconsin Ackawi cheese
1/2 cup chopped fresh parsley
1/4 cup chopped onion
1 egg white, slightly beaten
1/4 teaspoon ground red pepper

Makes 32 pieces.

Directions:

*Combine cheese, parsley, onion, egg white and red pepper; set aside.
*On a lightly floured surface, roll 1 sheet pastry into a 12×12 inch square; cut into 16 3×3 inch squares.
*Place 1 tablespoon cheese mixture on each square; fold pastry over each filling, forming a triangle. Seal edges with tines of a fork; place on an ungreased baking sheet.
*Bake at 400° F for 10 minutes or until golden brown. Repeat process with second sheet of puff pastry.
*Serve warm.

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