Wild Idea Buffalo Recipe of the Week – Buffalo Pastrami & Zucchini Linguine

September 25, 2013 at 9:42 AM | Posted in Wild Idea Buffalo | Leave a comment
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Can it get much healthier, Buffalo Pastrami & Zucchini Linguine! Another good one from Jill O’Brien of Wild Idea Buffalo.

Buffalo Pastrami & Zucchini Linguine (Serves 2)Wild Idea Buffalo Buffalo Pastrami & Zucchini Linguini
By: Jill O’Brien



1/4 lb. Wild Idea Buffalo Pastrami, julienned
4 oz, linguine, cooked al dente
(reserve 1 cup pasta water)
1 medium sized zucchini
4 Tb. basil pesto
1/2 cup cherry or pear tomatoes
grated Parmesan
Cooking Directions:

1 – Prepare Buffalo Pastrami and linguine as suggested. Using vegetable peeler, peel zucchini in flat ribbons and then slice ribbons in half, lengthways.
2 – In heavy bottomed pot, bring 1/2 cup of pasta water to gentle boil.
3 – Add zucchini and cook for two minutes. Remove zucchini from water and set aside.
4 – Add prepared pasta to pot, adding more pasta water if necessary. Cover and let heat through, about 2 minutes.
5 – Add basil pesto and toss lightly.
6 – Add zucchini back to pot and julienned pastrami. Gently toss together. Cover and let heat for an addition minute or two.
7 – Using large fork, twist pasta into desired serving and transfer to pasta dish. Garnish with tomatoes, and sprinkle with Parmesan. Season with a pinch of salt and a twist of fresh cracked pepper.
* Simply Delicious! You might also like my recipe for a Zucchini Salad, found in the “Various Recipe” section.




Wild Idea Buffalo Pastrami


8 oz. Buffalo Pastrami
We may be 1,700 miles from a New York deli, but this pastrami has done its homework. Our buffalo Top Rounds are completely trimmed and gorgeously flavored without the need for excessive fat. This tasty goodness will get you hooked on sandwiches. Pastrami comes pre-sliced in a 8 oz. package.

Ingredients: Buffalo, Organic Spices:[Black Pepper, Coriander, Garlic Juice, Salt, Sugar] Natural Acetic & Citric Acid, Veg Stable {celery powder, sea salt, silicon dioxide (anti caking)}, water.



Kitchen Hint of the Day!

June 24, 2013 at 8:08 AM | Posted in Kitchen Hints | 2 Comments
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Rock- hard marshmallows don’t have to be thrown out. You can soften them up in a resealable plastic bag placed on top of warm water. Now go get that grill fired up again.

Kitchen Hint of the Day!

June 21, 2013 at 8:53 AM | Posted in Kitchen Hints | 2 Comments
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To keep your cooler fresh and odor free, throw in 10-15 charcoal briquettes, close the top, and leave it overnight. In the morning, clean the cooler with soapy water, and it will smell like new.

Kitchen Hint of the Day!

March 19, 2013 at 9:19 AM | Posted in vegetables | 1 Comment
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To make sure beets keep their red color through the entire cooking process, cook them whole with at least two inches of stem still attached, add a few tablespoons of white vinegar to the water.

Kitchen Hint of the Day!

February 16, 2013 at 2:37 PM | Posted in pasta, Ronzoni Healthy Harvest Pasta | Leave a comment
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Cook pasta only until it is slightly chewy ( What the Italians call al dente, or “to the tooth”). Always use plenty of water, and keep the water at a rapid boil-the pasta needs to move around as it cooks, to keep it from sticking together. Some cooks like to salt the water, but we find it tends to toughen pasta. Use a pinch of sugar instead, and salt before serving. After it’s cooked, don’t rinse it. The sauce will cling better to the residual starch, and the noodles will retain nutrients.


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