Wild Idea Buffalo Recipe of the Week – NORTH AFRICAN MEAT SAUCE WITH SAFFRON COUSCOUS

April 1, 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 – NORTH AFRICAN MEAT SAUCE WITH SAFFRON COUSCOUS. Made using Wild Idea Ground Buffalo Meat along with multiple Spices, Garlic, Tomato Paste, Chicken Broth, and Green Onions. Also included is a recipe for the Saffron Couscous. You can find this recipe and purchase the Wild Idea 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/

NORTH AFRICAN MEAT SAUCE WITH SAFFRON COUSCOUS
Recently, a chef friend of mine sent me a recipe she came across in the New York Times – she did a riff on it using Wild Idea Buffalo meat and said that it was fabulous! Being in the middle of nowhere is a lot like social distancing, so I modified with what I had on hand as well as changed structure based on the time that I had.

But this is the great thing about a recipe, it can be used as a guideline and then you can riff away and make it your own! This recipe is filled with a bunch of aromatic spices that are great for both digestion and the taste buds. Win-win!

Ingredients (serves 6):

For the Sauce:
1 – pound Ground Wild Idea Buffalo Meat
2 – tablespoons oil
1 – onion, chopped
1 – teaspoon salt
½ – teaspoon black pepper
1/3 – teaspoon allspice
1 – teaspoon ginger
1 – teaspoon turmeric
2 – teaspoon paprika
¼ – teaspoon cayenne
½ – teaspoon cumin
½ – teaspoon coriander
¼ – teaspoon cinnamon
4 – cloves garlic (2 Tb.), chopped
3 – tablespoons tomato paste
3 – cups, organic chicken broth or vegetable broth
3 – tablespoons chopped parsley
3 – tablespoons chopped cilantro
2 – green onions chopped

For the Couscous:
1 – tablespoon olive oil
2 – cups couscous
2 – cups water or broth
½ – cup chopped apricots
.01 oz. – saffron*

*This is expensive, so if you don’t have it, no worries.

Preparation:
1) In a skillet over medium high heat, add the oil, onions and dried spices. Sauté for 5 minutes stirring occasionally.
2) Crumble in the ground buffalo meat and chopped garlic and stir to incorporate and brown, about 7 minutes.
3) Stir in the tomato paste and chicken stock. Bring to a boil and then reduce to simmer for 15 minutes or until desired consistency is achieved.
4) Add half of the fresh chopped herbs before serving.
5) For the couscous. Heat the oil and the couscous in a pot over medium high heat for 5 minutes, stirring occasionally. Add the apricots, liquid and saffron. Stir and bring to a boil reduce heat to simmer with the lid on stirring occasionally for 7 minutes.
6) Serve the meat sauce over the couscous and garnish with remaining chopped herbs.

*I accompanied with a cucumber and red onion salad, mixed with a little yogurt and cilantro.

Photo Credit: Jill O’Brien
https://wildideabuffalo.com/blogs/recipes/north-african-meat-sauce-with-saffron-couscous

Wild Idea Buffalo Recipe of the Week – PIZZA MEATBALLS WITH PESTO PASTA

March 25, 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 PIZZA MEATBALLS WITH PESTO PASTA. This one is made using the Ground Wild Idea Buffalo Meat along with Pizza Sauce, Oregano, Fennel, Thyme, Salt and Pepper, Garlic Powder, Olive Oil, Bread Stuffing, Pasta, and Basil Pesto (recipe included). A true Italian Style Buffalo Meal! You can find this recipe and purchase the Wild Idea 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/

PIZZA MEATBALLS WITH PESTO PASTA
We could all use a little comfort (and health) during this challenging time and where better to find solace than with a delicious, healthy meal. Jill’s recipe will dish up both comfort and flavor.

So, create your own personal retreat by filling your home with great tunes and scented aromas and cozy up to comfort.

Pizza Meatballs with Basil Pesto Pasta
The aroma of this dish will call people to the kitchen and the taste will make them smile. We could all use a smile. 🙂

*Substitute spices with others, such as Italian seasoning for the meatballs and fresh spinach for the pesto.

Ingredients: (makes 54 meatballs – serves 6 to 12 entrées)

1 – 1 pound Ground Wild Idea Buffalo Meat
1½ – cup pizza sauce
1 – teaspoon oregano
1 – teaspoon fennel seed, crushed
½ – teaspoon thyme
1 – teaspoon black pepper
½ – teaspoon salt
½ – teaspoon garlic powder
2 – tablespoons olive oil, plus more for rolling meat balls
1 – cup crushed seasoned bread stuffing (*Optional – if you leave out, reduce pizza sauce to 1 cup)
Pasta of your choice – cooked al dente
Basil Pesto *recipe below or purchased

Preparation:

1 – Mix all ingredients other than the meat together.
2 – Crumble in the ground buffalo meat and mix until well incorporated.
3 – Rub your hands with olive oil to roll the meat balls and place on a baking sheet.
4 – Bake at 425°in a preheated oven, on the top rack for about 7 minutes.
5 – Prepare pasta per directions, reserving ½ cup of the pasta water. Do not rinse the pasta.
6 – Pour the reserved pasta water back in the pot and add the pasta and desired amount of pesto. Toss to incorporate and heat through.
7 – Place desired amount of pasta on plate and top pasta with 4 to 6 meatballs.
Basil Pesto
*I am not a pine nut fan, but if you are, add ¼ cup to ingredients.

Ingredients:

2 – cups fresh basil leaves, packed
2 – cups shredded parmesan cheese
3 – garlic cloves, chopped
1 – teaspoon salt
1 – teaspoon pepper (I like a little more)
2 – tablespoon. lemon juice
1 – cup olive oil

Preparation: Place all ingredients in blender and puree until smooth. Refrigerate.

Photo Credit: Jill O’Brien
https://wildideabuffalo.com/blogs/recipes/dishing-up-comfort-health

 

WILD IDEA BUFFALO PREMIUM GROUND BUFFALO 1 LB.
Wild Idea Ground Buffalo is a “must have” for countless healthy, meaty meals. We grind our finest roasts and steaks to bring you the most delicious ground buffalo on the planet. User friendly and very versatile, our 100% grass-fed, ground buffalo meat is packed with protein and naturally low in fat and calories. Did we mention it’s delicious? Average 95% lean.

1 lb. package

Looking for a bulk discount?! Check out our 12 lb., 24 lb., and 40 lb. Ground Bundles that ship FOR FREE!
https://wildideabuffalo.com/collections/premium-ground-bison-burgers/products/1-lb-ground-buffalo

Wild Idea Buffalo Recipe of the Week – SMOKED BUFFALO BRISKET

March 18, 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 SMOKED BUFFALO BRISKET. To make this delicious recipe you’ll need a Wild Idea Buffalo Brisket, Liquid Smoke, Olive Oil, Smoked Paprika, Black Pepper, Salt, Garlic Powder, Onion Powder, and Cider Vinegar. You can find this recipe and purchase the Wild Idea Buffalo Brisket along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

SMOKED BUFFALO BRISKET
Serves 6
I have tried smoking buffalo briskets in a smoker, to achieve that smoky pit flavor. My attempts were unsuccessful, as the lean, healthy, buffalo meat becomes dry. This faux smoked technique achieves the tenderness and the flavor of slow smoked meat. Leftovers make excellent cold sandwiches.

Ingredients:

1 3 lb. Wild Idea Buffalo Brisket
1 tablespoon liquid smoke
2 tablespoons olive oil
1 tablespoon paprika or smoked paprika
2 teaspoon black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon cider vinegar

Instructions
1 – Rinse brisket and pat dry, and place on sheet of foil, with the fattiest side up.
2 – Mix liquid smoke, olive oil and spices together.
3 – Rub the seasoning into the brisket.
4 – Fold the foil around the brisket, pour vinegar under brisket on foil and seal foil edges. Reinforce with an additional sheet of foil, sealing tightly. This can be done up to 24 hours ahead of grilling time. Let roast rest at room temperature 2 hours before grilling.

For Char Grill:

1 – Start a large amount of coals in half of the grill, coals are ready when half have become ashen colored.
2 – Place roast on grill rack opposite coals, and cover leaving vent open.
Grill for 1 hour, and close vents. Continue to grill for 3 more hours.
3 – Add a few more coals half way through cooking to maintain heat temperature. Turn brisket at his time.
4 – Remove roast from grill and let rest for 10 minutes. Uncover and slice.
5 – Serve with juices that have accumulated in foil.

For Gas Grill:

Allow grill to come to 400*.
1 – Place foil wrapped brisket in center of grill, and turn off burners directly under brisket, leaving burners on each side on high.
2 – Grill for 1 hour. Turn burners down and maintain heat of 350*. Continue to grill for 3 hours. Turn brisket halfway through cooking time.
3 – Remove roast from grill and let rest for 10 minutes. Uncover, slice or pull apart.
4 – Serve with juices that have accumulated in foil.
https://wildideabuffalo.com/blogs/recipes/93471745-smoked-buffalo-brisket

Wild Idea Buffalo Recipe of the Week – CORNED BUFFALO HASH WITH CREAMED SPINACH

March 11, 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 CORNED BUFFALO HASH WITH CREAMED SPINACH. It’s made using Wild Idea Buffalo CORNED BRISKET. Add Potatoes, Onions, and Spinach and you’re set to go! You can find this recipe or purchase the Buffalo Corned Brisket along with any of the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

CORNED BUFFALO HASH WITH CREAMED SPINACH

One more reason to try our Corned Buffalo Brisket! A great lazy weekend brunch, where you get to eat your buffalo meat and have your vegetables too!

Ingredients for Hash: (serves 2)
1 ½ – tablespoons oil
2 – medium potatoes, pre-cooked and chopped (*Leftovers work well.)
¼ – cup chopped onion
1 – cup chopped Wild Idea Corned Buffalo Brisket
2 – eggs
½ – cup hot water
salt & pepper

Ingredients for Creamed Spinach: (serves 2)
1 – tablespoon butter
¼ – cup onion, minced
1 – teaspoon garlic, minced
2 – big handfuls spinach
1/3 – cup heavy cream
salt & pepper
Preparation:

1 – In a sauté pan over medium high heat, heat 1 tablespoon of the oil and add the potatoes, onion, and a pinch of salt & pepper. Allow the potatoes to brown a bit before stirring. Continue to cook until the potatoes are lightly browned, about 8 minutes. Add the Corned Buffalo and mix to incorporate. Continue to cook for 3 minutes.
2 – Simultaneously in another sauté pan over medium -to- medium low heat, melt the butter for the creamed spinach. Add the onions and garlic and cook until tender, about 6 minutes. Add the spinach and cover, stirring occasionally until spinach is wilted. Add the heavy cream and stir in to incorporate. Reduce heat to low and allow the cream to reduce and thicken a bit.
3 – Transfer the hash to a plate and cover with foil. Wipe the pan out with a paper towel and return to the burner over medium heat. Brush the pan with the remaining oil. Add the eggs to the pan, and then add the hot water and cover. Baste for 1 to 2 minutes.
4 – To serve, divide the spinach between two plates and top with desired amount of hash. Place basted egg on the top and season with a pinch of salt & pepper.
https://wildideabuffalo.com/blogs/recipes/corned-buffalo-hash-with-creamed-spinach

Wild Idea Buffalo Recipe of the Week – CORNED BUFFALO BRISKET WITH COLCANNON

March 4, 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 CORNED BUFFALO BRISKET WITH COLCANNON. Made using Wild Idea Corned Buffalo Brisket and 1 Bottle of Beer. There’s also a recipe for the Colcannon. You can find this recipe and purchase the Wild Idea Corned Buffalo Brisket along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Eat Healthy in 2020! http://wildideabuffalo.com/

CORNED BUFFALO BRISKET WITH COLCANNON
Our heat and eat Corned Buffalo Brisket just might be the very best thing that we make! All the corned brisket flavor, but made with our 100% grass-fed/grass-finished bison and no added nitrites. Here are the very simple heating recommendations and my recipe for Colcanon. You will love this!

Ingredients for Corned Brisket:

1 – Wild Idea Corned Buffalo Brisket, with package juices and seasoning ½ to 1 – bottle beer (avoid stout or dark beer)

Instructions:

1 – In a heavy pan over medium high heat, add beer and package contents.
2 – Bring to a boil, cover and reduce heat to low and allow to heat through. About 7 minutes.
3 -Transfer Corned Brisket to cutting board and pull apart in pieces or slice.

Colcannon (Irish mashed potatoes with cabbage or kale.)
A great twist on your standard mashed potatoes and a great way to get some extra veggies in. Note: I used both cabbage & kale for a greener outcome and I also pureed a second time in my smoothie blender, which produced green potatoes. If you do not puree greens twice, your potatoes will be a very pale green with pieces of vegetables, which is equally delicious and pretty.

Colcannon Ingredients:

2 – lbs. butter potatoes or golden potatoes, washed

½ – lb. cabbage or kale, sliced
¼ – cup parsley sprigs

4 – green onions, chopped

½ – cup hot milk

3 – tablespoons butter
, melted, plus more for serving
2 – teaspoon salt
1 – teaspoon black pepper
water
salt

Preparation:
1 – Place potatoes in pot of boiling water and simmer until fork tender, about 30 minutes. Drain all but 1 inch of Wild Ideawater from the pot and continue to cook uncovered until water is gone and pan bottom is dry.
2 – Allow the potatoes to cool a bit for easy handling and then pull the skins off the cooked potatoes while they are still warm.
3 – While potatoes are cooking, in another pot, bring about 2 cups of salted water to a boil. Add cabbage or kale, cover and simmer until tender. About 5 minutes. Add parsley and green onions and continue to simmer for two minutes.
4 – Drain vegetables in a colander. Press vegetables with the back of a spoon to release water. Place cabbage mixture in blender or food processor with ¼ cup hot milk and process until finely chopped.
5 – Place the potatoes in a mixing bowl and mash with a potato masher. Then add ¼ cup hot milk, melted butter, salt and pepper, and mix until fluffy.
6 – Add the cabbage puree and mix until just incorporated. Reheat if needed before serving. Pass with extra butter.
https://wildideabuffalo.com/blogs/recipes/corned-buffalo-brisket-with-colcanon

Wild Idea Buffalo Recipe of the Week – Steak and Butter Green Salad Cups

February 26, 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 – Steak and Butter Green Salad Cups. Finger Food Salad Cups made using Wild Idea Buffalo – NEW YORK STRIP STEAK. You’ll also need; Heads Butter Lettuce, Cucumber, Tomatoes, Green Onions, and a Dijon Vinaigrette (recipe included). The perfect appetizer for your next party or just for the family ! You can find this recipe and purchase the Wild Idea Buffalo New York Strip Steak along with all the other Wild Idea Products at the Wild Idea Buffalo website. So enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

Steak and Butter Green Salad Cups
Eat up buttercup, is what you’ll want to do with these tasty, finger food friendly, mini salad bowls. Super fresh, super easy and just one steak makes 12 individual butter cup salads! A great non-carb, hors d’oeuvre to add to your next party menu.

Ingredients:
1 – 10oz. New York Steak Strip
2 – heads butter lettuce
1 – cucumber, chopped
2 – tomatoes, chopped
2 – green onions, chopped
Dijon Vinaigrette

Preparation:
1 – Prep steak, by rinsing under cold water and blotting dry. Drizzle with olive oil, salt and pepper. Allow to rest at room temperature for about two hours.
2 – Remove the core from the butter greens and select leaves that form a nice cup shape, reserve remaining greens for other use.
3 – Mix other vegetables in a bowl and drizzles with the vinaigrette. Cover and marinate at room temperature until ready to use.
4 – Grill the steak according to thickness, three to four minutes each side, turning at one and a half minute intervals. Remove the steak from the grill, tent with foil and allow to rest for 5 minutes.
5 – Slice the steak thin and divide between the butter lettuce cups.
6 – Top with cucumber and tomatoes in vinaigrette. Serve immediately.

Dijon Vinaigrette

Ingredients:
¼ – cup white wine vinegar
¼ – cup olive oil
2 – teaspoon Dijon mustard
1 – teaspoon crushed fennel or fennel powder
½ – teaspoon salt
½ – teaspoon black pepper

Preparation: Mix all ingredients in a blender until well incorporated.
https://wildideabuffalo.com/blogs/recipes/sensational-steak-salads

 

 

Wild Idea Buffalo – NEW YORK STRIP STEAK

A classic American favorite, lean and luscious. This steak is cut from the short loin and is extremely tender and flavorful. The New York Strip Steak will always take center stage on any grill. 10 oz or 14 oz portions.
https://wildideabuffalo.com/collections/steaks/products/new-york-strip-steaks

Wild Idea Buffalo Recipe of the Week – Swedish Meatballs WEDNESDAY

February 19, 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 Swedish Meatballs. Swedish Meatballs made healthier, using Wild Idea Premium Ground Buffalo. The perfect appetizer or entree! Made using the always Delicious Wild Idea Premium Ground Buffalo, Onion, Panko Breadcrumbs, Salt, Allspice, Cardamom, Black Pepper, Eggs, Milk, Butter, and Lingonberry Preserves. A recipe for a Brown Gravy is also included. You can find this recipe or purchase the Wild Idea Premium Ground Buffalo along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

SWEDISH MEATBALLS
Recently my good friend asked for Swedish Meatballs for his birthday and although I’m half Scandinavian, I don’t believe I’ve ever made them before. They were a hit with the birthday guests, so I thought you might enjoy them too. Serve as an appetizer or as entree and accompany with mashed potatoes, pickled cucumbers, and current jelly.

Ingredients: (makes 40 meatballs)
2 – 1-pound Wild Idea Premium Ground Buffalo
1 – onion, finely minced (I chop and then pulse process in food processor)
1 – cup panko crumbs
2 – teaspoons salt
1 – teaspoon allspice
1 – teaspoon cardamom
1 – teaspoon black pepper
2 – eggs, beaten
½ – cup milk
½ – cup butter melted or ¼ cup olive oil
Current or Lingonberry Preserves
Gravy recipe below.

Preparation:

Preheat oven to 500°.
Crumble the Ground Buffalo into a large bowl along with the onions and panko crumbs.
In another bowl mix the spices, eggs, and milk together and pour over the other ingredients.
Using your hands (food gloves work well for this) mix together until well incorporated. Divide mixture into 40 pieces and roll into firm balls.
Place meatballs on a baking sheet, allowing a little space between them.
Roll or brush the meatballs in melted butter or olive oil.
Place in a hot oven and bake for 5 minutes or until they are nicely browned. *They will cook a bit more when heated in the gravy.
Remove from oven and gently loosen from the pan and transfer to your gravy pan. Toss gently spooning the gravy over the meatballs. Allow the meatballs to heat through over medium high, for about 5 minutes.
Reduce heat to lowest temperature and serve straight from the pan or transfer to a holding pan or crockpot. For a true Swedish flare, accompany with preserves & pickled cucumbers.

Quick Brown Gravy
I make the gravy on the thin side, so the meatballs will have just a light glazing of the sauce. Add more flour if you prefer a thicker sauce.

Ingredients:
¼ – cup butter
1 to 2 – tablespoons flour
2 – cups buffalo or organic beef broth
½ – cup heavy cream
1 – teaspoon black pepper, or more to taste
season to taste with salt
*optional: A splash of dry sherry

Preparation:

In a skillet over medium high heat, melt the butter and whisk in the flour stirring constantly.
Whisk in the buffalo stock and bring to a boil.
Whisk in the cream, and continue to stir until sauce comes to a boil. Reduce the heat to low and allow the sauce to thicken a bit, about 5 minutes – stirring occassionally. *You can remove from heat until needed or refrigerate and reheat when needed.
Add the meatballs and increase heat to medium high to get all good and hot, about 5 minutes.
https://wildideabuffalo.com/blogs/recipes/90810881-swedish-meatballs

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 – ENGLISH ROAST WITH ORANGE and ROSEMARY BUTTER

February 5, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | 2 Comments
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This week’s Wild Idea Buffalo Recipe of the Week is a recipe for ENGLISH ROAST WITH ORANGE and ROSEMARY BUTTER. Oh I have a good one for the Delicious Wild Idea Buffalo English Roast, English Roast with Orange and Rosemary Butter! Made using the Wild Idea Buffalo English Roast, Olive Oil, Salt, Black Pepper, and Onion Powder. Then you’ll need Salted Butter, the Juice of 1 small Orange, and fresh Rosemary Leaves for the Orange and Rosemary Butter. You can find this recipe or purchase the Wild Idea Buffalo English Roast along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

ENGLISH ROAST WITH ORANGE, ROSEMARY BUTTER
When I’m wanting a medium rare roast and when a cut needs a little tenderizing, my always go to method is Hot and High then Low and Slow. It’s a winner every time. This cut has a sinew seam that runs through it, but is very easy to eat around it after slicing.
Ingredients:

1 – 1.5 lb. English Roast
2 – tablespoons olive oil
1 – teaspoon of salt
2 – teaspoons of black pepper
2 – teaspoons of onion powder
OR
Seasonings of your choice. Avoid using real garlic, as it will burn with the high heat.

Preparation:

1 – Remove roast from packaging, then rinse and pat dry.
2 – In a heavy pot, add the olive oil and seasonings. Mix together.
3 – Place the roast in the pot and roll it around in the seasonings. Cover lightly with saran or a towel and allow the roast to rest for 1 to 2 hours at room temperature.
4 – Preheat oven to 500°.
5 – Place roast uncovered in hot oven for 7 minutes, then shut the oven off.
6 – Leave the roast in the oven for another 2 hours. Do NOT open the oven door.
7 – Remove the roast from the oven and turn the oven back on to 500°.
8 – Remove the roast from the pot and place on a cutting board and cut the roast into thin slices, keeping the slices tightly together. Transfer the slices onto a baking pan for reheating.
9 – Place the pot that the roast cooked in on the stove top over medium high heat and add either a little, broth, wine or water for an au jus. Season to taste.
10 – Place sliced roast back into hot oven and reheat for 5 to 7 minutes.
11 – Remove from oven and immediately transfer to a platter. Serve with hot au jus.

Orange, Rosemary Butter

Ingredients:
½ – stick salted butter
juice of one small orange
fresh rosemary leaves from one steam

Preparation:
1 – Heat all ingredients in the microwave and then blend in a blender to incorporate.

Transfer to a bowl. Serve at room temperature.
https://wildideabuffalo.com/blogs/recipes/english-roast

Wild Idea Buffalo Recipe of the Week – BUFFALO and EGGPLANT PARMESAN CASSEROLE

January 29, 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 BUFFALO and EGGPLANT PARMESAN CASSEROLE. You can use Wild Idea Premium Ground Buffalo or Wild Idea Italian Buffalo Sausage to make this dish. You can find this recipe or purchase the Wild Idea Premium Ground Buffalo and the Wild Idea Italian Buffalo Sausage along with all the other Wild Idea Products at the Wild Idea Buffalo website. http://wildideabuffalo.com/

BUFFALO and EGGPLANT PARMESAN CASSEROLE

I have a new respect for eggplant… all it needed was a little boost of bison. This recipe gives you all the Eggplant Parmesan flavors you love, without all the steps. A new favorite, for your recipe box! (Serves 8)

Ingredients:

3 – eggplants, sliced
2 – tablespoons olive oil
1 – pound Wild Idea Premium Ground Buffalo, or Wild Idea Italian Buffalo Sausage
3 – tablespoons garlic, chopped
1 – onion, chopped
2 – teaspoon salt
1 – tablespoon black pepper
1 – tablespoon oregano
28 – ounces Italian style stewed tomatoes, chopped
8 – ounces fresh mozzarella, sliced
1 – cup fresh basil, julienned
4 – ounces freshly grated parmesan cheese
1 – cup panko style bread crumbs *optional

Preperation:

1 – Pre-heat oven to broil, with top rack on second shelf.
2 – Arrange eggplants on a baking sheet and brush both sides with 1-tablespoon oil.Wild Idea
3 – Broil eggplant until lightly browned, about 4 minutes each side.
4 – Remove the roasted eggplant from oven and set aside. Reduce the oven temperature to 375°.
5 – In a sauté pan over medium high heat, heat remaining tablespoon of olive oil and crumble ground bison into pan.
6 -Brown the meat for about 5 minutes, stirring occasionally, breaking larger pieces up.
7 – Add garlic, onion, salt, pepper, and oregano and continue to sauté for another 5 minutes.
8 – Add stewed tomatoes, mix together and bring to full heat.
9 – Reduce heat to simmer and allow sauce to reduce for 15 minutes.
10 – In a 9×13 pan place half of the eggplant on the bottom overlapping slightly. Layer with the bison tomato sauce, fresh mozzarella, basil, and remaining eggplant.
11 – Bake at 375° for 30 minutes.
12 – Mix the Parmesan cheese with the breadcrumbs and sprinkle over the top of the casserole. Continue baking for 5 minutes, or until lightly browned.
13 – Serve with a tossed green salad for a complete, deliciously easy meal.
https://wildideabuffalo.com/blogs/recipes/54134529-buffalo-eggplant-parmesan-casserole

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Money Saving Kitchen

Recipes, cooking advice, and kitchen tips to help you stay within your budget!!

Keti's Kitchen

Easy, healthy recipes from scratch and my favorite dishes from delicious Georgian cuisine

Montana's Mountain Maven

Where Comfort Meets Sophistication

Countryside cooks

Recipes and more

Food.blog

Get your subdomain of food.blog

Culinary Oracle

Discover your inner chef...

The Little Red Pinny

Vegan Delicious

C.U.NextTuesday, Dolly

#Legend #beauty #Epic #WriteDrunkEditSober

My Kitchen Memories

Every Recipe Has A Story

No More Sad Little Green Beans

Recipes, and stories from one home cook to another!

BORN 2 GRILL

My bbq experience.

Amrey's Kitchen

Spread the Love, Spread it with an Amrey's Kitchen Treat!

Ped's Kitchen

Good, simple, tasty food