Wild Idea Buffalo Recipe of the Week – BUFFALO CARBONARA

July 18, 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 – BUFFALO CARBONARA. Made using Wild Idea Buffalo – Uncured Smoked Buffalo Bacon, which happens to be one of the “Monthly Specials” at Wild Idea Buffalo. You can find this recipe and purchase the SMOKED BUFFALO BACON along with all the Wild Idea Products at the Wild Idea Buffalo website. Below is a link and info on the SMOKED BUFFALO BACON along with this week’s recipe BUFFALO CARBONARA. So Enjoy and Eat Healthy in 2018! https://wildideabuffalo.com/

SMOKED BUFFALO BACON

Bacon lovers, this is for you! Our Wild Idea Buffalo Bacon is a staff favorite and a customer favorite. It is 100% grass-fed, *nitrite free, and has a hint of sweetness for full bacon flavor. No need to deny your love of bacon any longer with Wild Idea Buffalo Bacon!

10 oz. package.

Ingredients: 100% Grass-fed Buffalo, organic sea salt, maple syrup, brown sugar, veg stable [ celery powder, sea salt, silicon dioxide (anti-caking)]

*All products are made without the use of added nitrites or nitrates, except for those naturally occurring in sea salt and celery powder.
https://wildideabuffalo.com/collections/frontpage/products/10-oz-uncured-smoked-buffalo-bacon

BUFFALO CARBONARA

BUFFALO CARBONARA
This dish can often be overwhelmed with garlic and the fatty smokiness of traditional bacon. I have held a light hand on the garlic and the lean, meaty flavor of the Bison Bacon will compliment this dish instead of overpower. A perfect dish for springtime celebrations or casual dinners! (Serves 4)

Ingredients:

Wild Idea Buffalo 10 oz. Uncured Smoked Buffalo Bacon, chopped
1 tablespoon olive oil
2 cloves garlic, minced
2 eggs + 1 yolk, room temperature
½ lemon, juiced & warmed
1½ to 2 cups Parmesan or Pecorino Romano, grated
1 teaspoon black pepper +
1 pound spaghetti, cooked al dente
1 to 2 cups reserved pasta water
*optional: asparagus tips or frozen peas, cooked al dente
salt to taste

Preparation:

1) Prepare pasta al dente, reserving 2 cups pasta liquid. Rinse pasta and allow to drain.
2) In heavy, large sauté pan over medium high heat, heat oil. Add bacon and brown until crispy, tossing occasionally about 5minutes. Add garlic to bacon a couple of minutes before bacon is done.
3) Remove bacon/garlic from pan and set aside.
4) Place the two eggs in their shell in a cup of boiling water that is removed from heat source. Allow eggs to rest in water for one minute. Remove eggs and crack into blender along with other egg yolk. Coddled eggs may be a little cloudy, which is ok. Whip eggs in blender.
5) Add the warmed lemon juice and 1½ cups grated cheese and pepper to blender and pulse. Add more cheese if desired.
6) In sauté pan that bacon was browned in add 1 cup of the reserved pasta water and bring to a boil. Add pasta to the water and cover for 1 minute or until pasta is hot. Check pasta occasionally, adding more water if needed. Toss pasta gently. Remove pan from heat and drain excess water from pan.
7) Drizzle egg and cheese mixture over hot pasta tossing as you drizzle. Add bacon and hot vegetables and toss again.
8) Season to taste and garnish with shaved Parmesan or Pecorino.

https://wildideabuffalo.com/blogs/recipes/54915329-buffalo-carbonara

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Wild Idea Buffalo Recipe of the Week – BUFFALO PIZZA TOPPING/PEPPERONI PIZZA

July 11, 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 – BUFFALO PIZZA TOPPING and a recipe for PEPPERONI PIZZA. I’ve got a new item from Wild Idea Buffalo this week along with a recipe for a PEPPERONI PIZZA.

First its about the new BUFFALO PIZZA TOPPING. Comes in a package and contains 100% grass-fed buffalo, 100% Grass-Fed Buffalo Pepperoni, Organic Mozzarella, Parmesan Reggiano, Pizza Sauce, Basil Pesto (fresh Basil, Parmesan Reggiano, Olive Oil, Minced Garlic, Lemon Juice, Sea Salt, Black Pepper), Olive oil, Garlic Powder, Sea Salt, Black Pepper, Fennel, Oregano, Basil, and Onion Powder. It’s not only great for Pizza but also Sliders, Breakfast Scramble, or Sloppy Joes.

For the PEPPERONI PIZZA, it’s made using Wild Idea Buffalo Pepperoni. Also included is a recipe to make the Pizza Dough! So Enjoy a Delicious and Healthier PEPPERONI PIZZA.

You can find the PEPPERONI PIZZA recipe and purchase the BUFFALO PIZZA TOPPING and the Wild Idea Buffalo Pepperoni along with any of the Wild Idea Products. So Enjoy and Eat Healthy in 2018! https://wildideabuffalo.com/

BUFFALO PIZZA TOPPING
Seasoned up with ALL your favorite pizza flavors! This convenient package contains all you need to put together a mouth watering pizza, sliders, breakfast scramble, or your favorite- sloppy joes. Limited Supply so order today!

8 oz. Package

Ingredients: 100% grass-fed buffalo, 100% grass-fed buffalo pepperoni, Organic mozzarella, Parmesan Reggiano, pizza sauce, basil pesto (fresh basil, parmesan reggiano, olive oil, minced garlic, lemon juice, sea salt, black pepper), Olive oil, Garlic Powder, Sea Salt, Black Pepper, Fennel, Oregano, Basil, Onion Powder.
https://wildideabuffalo.com/collections/monthly-special/products/buffalo-pizza-topping-monthly-feature

PEPPERONI PIZZA
When the moon hit’s your eye like a big pizza pie that’s amore! According to Dan, there is only one kind of pizza – PEPPERONI! Dan is a purest and doesn’t care for unnecessary ingredients. I’m ok with that, as long as the ingredients aren’t questionable. Our in-house artisan chef has created a first rate pepperoni using 100% buffalo and organic ingredients. No nitrites or other scary ingredients, just pure pepperoni love! (Makes 3 medium pizzas)

Ingredients:
1 – 8 oz. Buffalo Pepperoni, sliced
1 – recipe pizza dough (below)
1 – cup + organic pizza sauce
12 – ounces fresh mozzarella, drained and sliced/shredded
4 – ounces Parmesan, freshly grated (about 1½ cups – not packed)
Cornmeal
Flour

Preparation:

1 – Arrange oven racks in the mid to lower part of the oven. Preheat oven or convection oven to 500°. Convection oven will automatically reset to 475°. Dust pizza pans or stones with cornmeal.
2 – Prepare dough recipe below as recommended. Place dough out on a lightly floured surface and roll out in a circular shape. Transfer the rolled dough carefully to the cornmeal dusted pizza pans. Push the dough around with your hands to reshape, rolling and pinching the outer perimeter of the dough for a thicker crusty edge.
3 – Spoon about a third cup of sauce (or as much or as little as you like) onto each pizza and spread around.
4 – Top each with about 4 ounces of mozzarella cheese, followed by equal portions of Wild Idea Buffalo Pepperoni, and finishing with the grated Parmesan.
5 – Place pies, one or two at a time in the oven and bake for 15 minutes or until crust is browned and toppings are bubbly.
6 – Remove from the oven and transfer to a cutting board. Allow to set for 5 minutes before cutting. Pure PEPPERONI goodness!
PIZZA DOUGH (makes 3 medium pies or 6 individual)
The best pizza dough! Recipe credit goes to, Peter Rienhart.

Ingredients:
4½ – cups high protein flour (I used half Kernza whole grain flour & half organic bread flour)

1¾ – teaspoon salt

1 – teaspoon quick yeast

2 – tablespoons olive oil

1¾ – cup water, very cold

Preparation:
In mixing bowl using a dough hook, sift flour, salt and yeast together on medium low speed. Add olive oil and water, scraping down sides as needed. Continue to mix for 6 minutes, stopping every two minutes to remove dough from the hook. Dust hands with flour and remove dough from mixer and place on flour dusted work surface. Knead dough for 1 to 2 minutes. Dough should spring back from touch. Divide into desired sizes and form into balls. Brush dough lightly with oil, place on lightly oiled baking sheet and cover loosely with saran or a plastic bag. Refrigerate for 8 hours or up to 3 days. Remove from refrigeration and allow to rest at room temperature for 4 hours. Proceed to Pizza instructions. *Dough can also be frozen for up to 3 months.
https://wildideabuffalo.com/blogs/recipes/85920257-pepperoni-pizza

Wild Idea Buffalo Recipe of the Week – RED, WHITE, and BLUE BUFFALO BACON BURGERS

July 4, 2018 at 5:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – RED, WHITE, and BLUE BUFFALO BACON BURGERS. Happy 4th of July everyone! And what better way to celebrate than having some delicious and healthy RED, WHITE, and BLUE BUFFALO BACON BURGERS. Made using Wild Idea Buffalo – Premium Ground Buffalo and Wild Idea Buffalo Bacon. Plus don’t forget that Wild Idea Buffalo also has 5 different premade Buffalo Burger Patties you can purchase. You can find all the Wild Idea Buffalo Recipes and purchase any of the Wild Idea Products all at the Wild Idea Buffalo website! So Enjoy and Eat Healthy in 2018! https://wildideabuffalo.com/

RED, WHITE, and BLUE BUFFALO BACON BURGERS
The quintessential Buffalo Burger, complete with Buffalo Bacon, Blue Cheese and a touch of fruit preserves! This – soon to be new favorite, will have you making it again, and again and again. Enjoy!

Ingredients:

2 – 1 lb. Premium Ground Buffalo
3 – tablespoons olive oil, plus a little more
1/2 – teaspoon mustard
2 – teaspoon ketchup
1/2 – teaspoon thyme
2 – teaspoon salt & pepper
1 – 10 oz. package Buffalo Bacon
6 – ounces blue cheese
½ – cup chokecherry or plum preserves, warmed
6 – hamburger buns

Preparation:

1) Mix 2 tablespoons olive oil, mustard, ketchup, thyme, salt and pepper together.
2) Mix above with Ground Buffalo until well incorporated.
3) Divide into 6 portions and at pat out into bun size patties.
4) In large skillet over medium high heat, add the other tablespoon of olive oil. Place buffalo bacon in pan and cook until crispy or desired doneness, turning once during cooking time.
5) Preheat grill to high heat, 500 degrees. Insure grill grates are clean.
6) Brush burgers with a little oil and place on grill. Close grill lid during grilling time. Grill for 2.5 minutes. Turn burgers and top with blue cheese. Close lid and grill for an additional 3 minutes.
7) Remove burgers from heat, and allow too rest for a few minutes.
8) Place Buffalo Blue Burgers on bun, drizzle with a little of the warmed preserves and top with Buffalo Bacon. Delicious!
https://wildideabuffalo.com/blogs/recipes/55691265-red-white-blue-buffalo-bacon-burgers

 

 

 


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 minaturally low in fat and calories. Did we mention it’s delicious? Average 95% lean.
1 lb. package.

https://wildideabuffalo.com/collections/premium-ground-bison-burgers/products/1-lb-ground-buffalo

Wild Idea Buffalo Recipe of the Week – BEER BOTTLE BACON WRAPPED STUFFED BUFFALO BURGERS

June 27, 2018 at 5:03 AM | Posted in Wild Idea Buffalo | 2 Comments
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This week’s Wild Idea Buffalo Recipe of the Week is – BEER BOTTLE BACON WRAPPED STUFFED BUFFALO BURGERS. You’ll be using the Wild Idea Buffalo Burger and Wild Idea Buffalo Bacon to make the recipe. Plus you have 2 options for stuffing the Buffalo Burgers; Caramelized Vegetable and Mozzarella Stuffing and Mediterranean Stuffing. Either way will be a winning Burger! You can find this recipe at the Wild Idea Buffalo website where you can also purchase all the Wild Idea Products. Enjoy and Eat Healthy in 2018! https://wildideabuffalo.com/

BEER BOTTLE BACON WRAPPED STUFFED BUFFALO BURGERS
My brother forwarded on a u-tube clip of the B.B.Q. Guys making Bacon Wrapped Beer Can Stuffed Burgers. For their recipe they used a half-pound of 80% lean ground beef, pork bacon, and then stuffed it with pulled pork, roast beef, and cheese! They had ribs grilling too, but that was just for snacking! No kidding. I thought to myself, “heart attack” and, “I bet using Wild Idea Buffalo Bacon, and our 95% lean ground buffalo, that I could make a healthier, delicious version”. Below are two options that I think you will really enjoy, and its Paleo friendly!

Ingredients for Meat: (makes 3 burgers)

1 – pound Wild Idea Buffalo Burger
6 – strips Wild Idea Buffalo Bacon
½ – teaspoon each salt & pepper
1 – tablespoon olive oil
1 – bottle beer

Preparation for Meat:

1) Spread meat out onto a plate. Sprinkle the salt, pepper, and olive oil over the meat. Mix the seasoned meat together with your hands and portion into three even sized balls.

2) Transfer the balls of buffalo meat to a platter. Press a beer bottle into the center of the portioned meat and bring the meat that squishes out to the sides, up the sides of the bottle uniformly.

3) Wrap the meat with two pieces of Wild Idea Buffalo Bacon, overlapping the two pieces. Secure bacon with a couple of toothpicks.

4) Remove beer bottle, and stuff with one of the fillings below, pressing in lightly.

5) Pre-heat grill to medium high heat, around 450°. Insure grill grates are clean and oiled. Using a spatula transfer the burgers to the grill, turn the burners that they are directly under the burgers off, and drop the remaining lit burners that are to the sides or side of them to a medium low setting. This will drop your grill temperature to around 325°. Close lid and grill for about 12 minutes rotating burgers halfway through cooking. Move burgers over direct heat, and turn burner to high. Close lid and grill for about two minutes. Remove from grill and serve immediately.

I served the stuffed buffalo burgers with foil wrapped grilled potatoes, which kept all the hot cooking outside. Accompany with a green salad.

Filling Options:

Caramelized Vegetable and Mozzarella Stuffing (stuffs 3 burgers)

Ingredients:
8 – ounces crimmini mushrooms, steams removed and sliced
1 – medium sweet onion, chopped
2 – tablespoons butter
1 – tablespoon olive oil
½ – teaspoon each salt & pepper
2 – cloves garlic chopped
1/3 – cup julienned sun-dried tomatoes, chopped
4 – ounces mozzarella cheese, shredded

Preparation:

1) In a sauté pan over medium high heat, heat butter and olive oil. Add onions, mushrooms, salt, and pepper and sauté stirring occassionally, for about 25 minutes, or until nicely browned.

2) Add the garlic cloves and sundried tomatoes, stirring in to incorporate. Continue cooking for another 5 minutes.

3) Remove pan from heat and allow to come to come to room temperature.

4) Once cooled off, stir in shredded mozzarella cheese.

This is sooo good, you will be sneaking bites out of the pan! 🙂

Mediterranean Stuffing :(stuffs 3 burgers)

Ingredients:
1 – cup chopped spinach
¼ – cup pepperoncini, chopped
¼ – cup kalamata olives, chopped
¼ – cup julienned sun-dried tomatoes, chopped
¼ – teaspoon each salt & pepper
5 – ounces feta cheese, crumbled

Preparation: Mix all ingredients in bowl to incorporate.

This too is super good too!
https://wildideabuffalo.com/blogs/recipes/beer-bottle-bacon-wrapped-stuffed-buffalo-burgers

Wild Idea Buffalo Recipe of the Week – VIETNAMESE BISON STEAK SALAD

June 20, 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 – VIETNAMESE BISON STEAK SALAD. Included is the recipe for the Dressing and Salad. The Salad is made using the Wild Idea Buffalo – PREMIUM STEAK STRIPS. If you’ve never used the Steak Strips you are in for a treat. They cook up beautiful and as all the Wild Idea Buffalo Meats are tender, juicy, and full of flavor! You can find this recipe or purchase the PREMIUM STEAK STRIPS along with all the Wild Idea Products at the Wild Idea Buffalo website. I also left a link to the PREMIUM STEAK STRIPS also. Well, Enjoy and Eat Healthy in 2018! https://wildideabuffalo.com/

VIETNAMESE BISON STEAK SALAD
A fabulous combination of ingredients! Feel free to use any vegetables of your choice. Not only is it tasty and beautiful, but it’s healthy too! *Optional: Rice Noodles may also be added to this salad. Prepare as directed and place the noodles in the center of the plate. (Makes 4 servings)

Dressing Ingredients:
1 – cup fresh cilantro, lightly packed
2 – cloves of garlic, about 1 tablespoon
1 – jalapeno pepper, coarse chopped
¼ – cup pure cane sugar
¾ – cup fresh lemon juice, warmed
½ – cup Asian fish sauce
¼ – cup sesame oil

Preparation:
1) In a blender, purée the cilantro, garlic, sugar, and lemon juice.
2) While the motor is still running, add the remaining ingredients. Set aside or refrigerate the dressing until needed.

Salad Ingredients:
1 – 1 lb. Premium Steak Strips
1 – tablespoon olive oil
½ – small red cabbage, finely julienned
½ – red onion, finely julienned
2 – carrots, finely julienned or use peeler for ribbon effect
1 – yellow bell pepper, finely julienned or zucchini ribbons
½ – cucumber, diced
½ – cup fresh mint, julienned
½ – cup fresh basil, julienned

Preparation:
1) Rinse the Wild Idea bison steak strips and pat them dry. Place them in a glass dish and drizzle with
1/2 cup of the dressing. Marinade for 2 to 4 hours.
2) Place red cabbage in a bowl and sprinkle with a little salt. Squeeze cabbage to tenderize. Add the red onion and toss together.
3) Mix cucumber, mint, and basil together. Add ¼ cup of dressing to the cucumber mixture and set aside to marinade.
4) Arrange julienned or ribbon vegetables on 4 plates.
5) Remove the bison steaks from the marinade, shacking off the excess.
6) Over high heat, heat the olive oil and sauté the bison strips for about 4 minutes, tossing to turn occasionally
7) Place the seared steaks on top of the julienned vegetables, drizzle with desired amount of dressing, and sprinkle with the cucumber mixture.
https://wildideabuffalo.com/blogs/recipes/55971905-vietnamese-bison-steak-salad

 

Wild Idea Buffalo – PREMIUM STEAK STRIPS 1 LB.
Pre-cut strips from the tenderloin, New York strip, ribeye, and sirloin. This product has top-of-the-line taste and is amazingly tender. Perfect for stir frying or on the grill.
https://wildideabuffalo.com/products/1-lb-premium-steak-strips

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

Wild Idea Buffalo Recipe of the Week – BUFFALO CHILI DOGS

May 29, 2018 at 5:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week – BUFFALO CHILI DOGS. You actually get a couple of recipes with this. One for the BUFFALO CHILI DOGS and one for the Buffalo Chili! You’ll be using the Wild Idea Buffalo Hot Dogs and also the Wild Idea Ground Bison (for the chili). Afterward you can freeze the leftover Chili and reheat it later for more dishes or to serve on its own! You can find this recipe along with all the other delicious and healthy recipes. Then you can also order any of the Wild Idea Products. So Enjoy and Eat Healthy in 2018! https://wildideabuffalo.com/

 

Buffalo Chili Dogs (Serves 6)

Delicious, messy and healthy! Our 100% grass-fed, nitrite free Hot Dogs, will bring you back to eating hot dogs again. Better yet, try them covered in Bison Chili!

Ingredients:

1 – pkg. Wild Idea Buffalo Hot Dogs
2 – cups Wild Idea Buffalo Chili, heated (recipe below)
1 ½ cups cheddar cheese, shredded
6 hot dog buns (whole wheat or whole grain, best)
1 Tb. Olive oil
*optional toppings: pickled jalapeno’s, raw onion or your favorite extra
Instructions:

1 – Preheat inside gas grill to 550*. (Half of grill set on high and other half set on low).
2 – Place hot dogs over hot side of grill and grill for 2 minutes each side, closing grill during cooking time.
3 – While hot dogs are grilling brush inside of buns with olive oil and place inside down over low heat side of the grill, and brown. About two minutes.
4 – Remove browned buns and place hot dogs on buns.
5 – Top each hot dog with 1/3 cup of heated chili and sprinkle each with ¼ cup of shredded cheddar cheese. (Cheese will melt on its own, or use small torch if you would like to lightly brown cheese). Serve with optional toppings and a lot of napkins!
4 Bean Bison Chili

Makes 10 to 12 entrée servings.

Chili freezes nicely. Portion out and freeze for a quick meal at a later date.

Ingredients:

2 pounds ground bison
2 tablespoons olive oil
1 onion, chopped
2 tablespoons fresh garlic, chopped
2 tablespoons cumin
2½ tablespoons chili powder
½ tablespoon oregano
½ tablespoon thyme
2 teaspoons coriander
½ teaspoon each smoked paprika and cayenne
1 tablespoon black pepper
2 teaspoons salt
1 quart stewed tomatoes
1 quart tomato sauce
8 golden peperoncini, diced + juices
1 15oz can each: butter beans, black beans, kidney beans, and pinto beans, (drained – but not rinsed)
1 lemon, juiced
2 cups water
Mix all dry spices together.
1 – In heavy stew pot, over medium high heat, heat olive oil.
2 – Add Wild Idea bison meat, crumbling into small pieces. Lightly brown, stirring constantly for 4 minutes.
3 – Add onion, garlic and seasonings. Continue to brown, stirring occasionally for 10 minutes.
4 – Add remaining ingredients and bring to a full boil. Reduce heat and simmer uncovered for ½ to 1 hour, or until desired thickness is achieved.
5 – Adjust seasoning to taste. Garnish with fresh lime or lemon wedges, fresh chopped cilantro, sour cream, or grated cheddar cheese. Serve with Cheesy Jalapeño Corn Bread, (recipe included upon request with purchase).

https://wildideabuffalo.com/blogs/recipes/93466497-buffalo-chili-dogs

Wild Idea Buffalo Recipe of the Week – REUBEN SANDWICH

May 23, 2018 at 5:02 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 REUBEN SANDWICH. To make this recipe you can use either the Wild Idea Buffalo Pastrami or Corned Buffalo Brisket. With topping of Sauerkraut, Irish Cheddar Cheese, and Reuben Sauce then served on Pumpernickel Bread. The Reuben Sandwich just got better! You can find this recipe and purchase the Wild Idea Buffalo Pastrami or Corned Buffalo Brisket. You can purchase any of the Wild Idea Products and be sure to check out out all their delicious and healthy recipes Enjoy and Eat Healthy in 2018! https://wildideabuffalo.com/

 

REUBEN SANDWICH
The O’Brien household’s version of this pub favorite. So good, it will become a weekly request!

Serves 4

Ingredients:

1 package Buffalo Pastrami or Corned Buffalo Brisket
1 ½ cup “Bubbies” Sauerkraut (it’s really, really good)
4 ounces Irish Cheddar Cheese
6 slices Pumpernickel Bread
1 tablespoon Butter
*Reuben Sauce

Preparation:
1 – On flat top griddle or in a large sauté pan over medium heat place Buffalo Pastrami in lightly oiled pan to heat through. Turn while heating.
2 – Arrange Buffalo Pastrami in 4 equal piles and top with cheese. Add sauerkraut to the pan too. Cover and heat until cheese is melted, and sauerkraut is warm.
3 – Remove from pan and cover to keep warm.
4 – Spread butter on one side of the bread and grill bread until golden brown.
5 – Stack meat, cheese and kraut on inside of grilled bread and spread the other slice with *Rueben sauce (recipe below), and sandwich together.
Serve with Potato, Leek Soup.

*Rueben Sauce

Ingredients:

1/2 cup Mayonnaise
¼ cup Salsa
¼ cup Roasted and Peeled Red Peppers
Salt
Pepper

Preparation:
1 – Place all ingredients in food processor and puree.
2 – Season with slat & pepper to taste.

https://wildideabuffalo.com/blogs/recipes/93476289-buffalo-pastrami-reuben-sandwich

Wild Idea Buffalo Recipe of the Week – ROAST BUFFALO SANDWICHES WITH CHIVE CREAM CHEESE

May 16, 2018 at 5:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – ROAST BUFFALO SANDWICHES WITH CHIVE CREAM CHEESE. I can’t wait to try this one! The Roast and Sandwiches look so delicious! I just ordered 1 of the Wild Idea Buffalo 1.5 English Roasts that’s used to make this week’s recipe. It can also be made using the Wild Idea Buffalo Sirloin Tip Wild Idea Buffalo Roast but I opted to use the English Roast. Also included is a recipe for the Chive Cream Cheese. As always the recipe can be found at the Wild Idea Buffalo website along with all the other delicious recipes. You can also purchase all of the Wild Idea products at the website. Well Enjoy and Eat Healthy in 2018! https://wildideabuffalo.com/

 

ROAST BUFFALO SANDWICHES WITH CHIVE CREAM CHEESE
This is a great sandwich for casual meals or picnics. Or, use the same ingredients, slicing baguettes into ovals, for open-faced cocktail sandwiches for your next party! Note: If serving a smaller group, the 1.5# English Cut Roast works nicely. Half your other ingredients and reduce the “hot” cooking time to 9 minutes. You could also make these sandwiches with grilled steak meat too!

Ingredients: Makes 9 to 12 sandwiches
1 – 3 lb. Sirloin Tip Wild Idea Buffalo Roast (Or, 1.5# English Roast)
2 – tablespoons olive oil
1 – tablespoon sea salt, plus more for finish seasoning
1 – tablespoon black pepper
1 – teaspoon onion powder
1 – teaspoon garlic powder
1 – 8 oz. package cream cheese
8 – green onions, trimmed and chopped
¼ – cup caper juice
Capers
3 – baguettes

Preparation:

1) Rinse roast and pat dry. Rub roast with olive oil and seasonings, cover and rest at room temperature for two hours prior to cooking.

2) Pre-heat oven to 500°. Place prepped roast in a heavy pot or casserole, uncovered.

3) Place in a hot oven, closing door quickly. Reduce heat to 475°and roast for 13 minutes at 475°. Shut the oven off and leave the roast in oven for 2½ hours. DO NOT OPEN OVEN DOOR.

4) Soften the cream cheese at room temperature and place in food processor with the green onions and caper juice. Pulse until incorporated.

5) Cut the baguettes into 3 or 4 sandwiches and then slice into the side leaving one side of the bread hinged. Gently remove some of the inner soft bread.

6) Spread the chive cream cheese inside of the bread.

7) Remove roast from the oven and shave roast with a slicer or slice thinly with a knife. Season sliced meat with a pinch of sea salt. *You may have pieces or ends that you don’t use that are good to nibble on or to add to a soup.

8) Pile roast buffalo into bread and sprinkle with capers.

For a charming presentation, wrap in parchment and tie with butcher string. This helps with ease in transportation too. The sandwiches can be made in advance and refrigerated. Remove from the refrigerator an hour before serving.
https://wildideabuffalo.com/blogs/recipes/roast-buffalo-sandwiches-with-chive-cream-cheese

Wild Idea Buffalo Recipe of the Week – ONION-MARINATED TRI-TIP STEAK

May 9, 2018 at 5:02 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 ONION-MARINATED TRI-TIP STEAK. Made using the the always Delicious and Tender Wild Idea Buffalo Whole Tri-Tip Steak also included is a recipe for a flavorful Marinade that will also tenderize. You can find this recipe at the Wild Idea Buffalo website where you can also purchase the Wild Idea Buffalo Whole Tri-Tip Steak or any of the Wild Idea Products. So Enjoy and Eat Healthy in 2018! https://wildideabuffalo.com/

 

ONION-MARINATED TRI-TIP STEAK
Because the Tri-Tip cut is a bit milder in flavor and medium-tender to tender in texture, it’s a great choice to use with a flavorful marinade that will also tenderize. I served the grilled steak with a room temperature Bulgur Wheat Salad. The citrus notes complimented the savory, slightly sweet bison meat nicely, and worked out beautifully for a dinner party! (Makes 4 servings)

Ingredients:

1 16 oz. Whole Tri-Tip
½ onion, coarsely chopped
¼ cup hot water
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons cane sugar
1 tablespoon rice vinegar
1 teaspoon fish sauce
2 teaspoons olive oil
salt & pepper

Preparation:

1 – Rinse buffalo Tri-Tip, and pat dry with paper towels and place on a cutting board.
2 – Using a fine-tined fork held at an angle, pierce the steak several times on both sides.
3 – Place the steak in a gallon-sized plastic zip-lock bag or glass dish.
4 – In a food processor or blender, add the onion, water, garlic, salt, pepper, sugar, vinegar and fish sauce, and puree until smooth.
5 – Pour the onion marinade into the bag or dish and rub into the meat. Seal or cover and allow to rest at room temperature for two hours.
6 – Refrigerate and marinate for 24 hours.
7 – Remove from refrigerator and allow the steak in the marinade to come to room temperature, about two hours.
8 – Shake off marinade and wipe with a damp paper towel, removing any onion pieces.
9 – Preheat grill to 500°.
10 – Rub the steak with olive oil and season with salt and pepper.
11 – Place the steak over the hottest part of grill, close the grill lid and grill for 2 minutes. Rotate the steak on the same side and grill for an additional minute, closing the grill lid during cooking. Turn the steak over and grill for one more minute.
12 – Remove the steak from the grill and place on a cutting board and cover. Allow the steak to rest for 3 minutes before slicing.
13 – Slice the steak on the bias and divide slices onto 4 plates. Sprinkle with a little finishing salt before serving. Enjoy!
https://wildideabuffalo.com/blogs/recipes/77648129-onion-marinated-tri-tip-steak

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