Wild Idea Buffalo Recipe of the Week – Potato Pie – Buffalo Wing Style

September 18, 2019 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 – Potato Pie – Buffalo Wing Style. Made using the Wild Idea Ground Buffalo along with Jill’s Chili Seasoning (or other chili seasoning), Celery, Carrots, Green Onions, Wing Sauce, Potatoes, Mexican Blend Cheese, Blue Cheese, Eggs, and a Cup of Cream. All this and Baked in a Pie! You can find this delicious dish and purchase the Wild Idea Ground Buffalo along with all the Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

Potato Pie – Buffalo Wing Style “doesn’t taste like chicken” (serves 8)
Ground Buffalo sautéed with carrots, celery and onion and seasoned with “buffalo wing sauce” and then baked into a pie with golden potatoes and cheese. Yup – it’s pretty tasty.

Ingredients:

1 – pound Ground Buffalo
1 – tablespoon olive oil
3 – tablespoons Jill’s Chili Seasoning (or other chili seasoning)
2 – cups celery, chopped
1 – cup carrots, chopped
4 – green onions, chopped
1 – cup wing sauce
8 – potatoes, pre-cooked and chopped
8 – ounces Mexican blend cheese
4 – ounces blue cheese, crumbled
2 – eggs, beaten
¼ – cup cream

Preparation:

1 – In a sauté pan over medium high heat add the oil and crumble in the ground buffalo meat.
2 -Add the chili seasonings and stir in to incorporate, breaking up the meat with a spatula as you stir.
3 – Add the carrots celery and green onions and continue to cook until meat is browned and vegetables are slightly tender.
4 – Remove meat/vegetable mix from heat and allow the meat mixture to cool a bit, about 10 minutes.
5 – Lightly oil into a deep-dish pie pan.
6 – In a bowl mix the meat, potatoes and cheeses together.
7 – Whisk the eggs with the cream and fold into the mixture.
8 – Press the mixture into a deep dish pie-pan and cover with foil.
9 – Bake at 375° for 30 minutes. Remove the foil and palace under broiler until top is browned and crusty.
10 – Remove from heat and serve.

Serve with wing sauce and additional blue cheese crumbles or dressing. Note: If making ahead of time and refrigerating for baking later increase cooking time by 10 minutes.
https://wildideabuffalo.com/blogs/recipes/meat-pies-oh-my

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Wild Idea Buffalo Recipe of the Week – PAPPARDELLE AND PESTO MEATBALLS

September 11, 2019 at 6:03 AM | Posted in Wild Idea Buffalo | 1 Comment
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This week’s Wild Idea Buffalo Recipe of the Week – PAPPARDELLE AND PESTO MEATBALLS. Take your Spaghetti and Meatballs to a new level by using Pappardelle Noodles in place of the Spaghetti and by making Buffalo Meatballs in place of the normal Meatballs you use. Also included is a Tomato Sauce and Pesto sauce recipes. To make the Meatballs you’ll be using Wild Idea Ground Buffalo. 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. Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

PAPPARDELLE AND PESTO MEATBALLS
A fresh spin on traditional spaghetti and meatballs. Pappardelle (pronounced; Pop a dell a) noodles although egg based, are mostly very light, but this will depend on the brand you can find. My favorites are Rustichella D’arbruzzo or DeCecco. This recipe is a wonderful combination of flavors. For a complete meal I accompanied this dish with a Citrus Salad with Orange Chev Vinaigrette (recipe included with purchase upon request) and crusty bread. Great for a family style dinner – that kids will love, or sophisticated enough to serve at your next dinner party.

All the components make this recipe seem complicated, but the preparation is very easy and does not take a lot of time. For a super short-cut, you could buy ready-made pesto. Bon Appetito!

Meatball Ingredients:
1 – pound Wild Idea Ground Buffalo
1 – teaspoon salt
1 – teaspoon black pepper
1/3 – cup pesto (recipe follows)
4 – ounces fresh Mozzarella, torn or shredded
olive oil
melted butter

Preparation:

1 – Break ground buffalo apart in a pie pan or bowl, and press out flat. Sprinkle with salt and pepper.
2 – Spoon pesto over the top of the meat and cover with the shredded mozzarella.
3 – Fold the meat into itself and mix together with hands until all ingredients are equally distributed.
4 – Form meat into silver dollar sized meatballs, or size of your liking and place on lightly oiled baking sheet.
5 – Chill meatballs for one hour in the refrigerator.
6 – Position oven rack on top rung and preheat oven to broil.
7 – For best browning, brush chilled meat balls with a little melted butter.
8 – Broil meatballs for about 7 minutes or until browned. *For larger meatballs increase your cooking time based on size.

Quick Tomato Sauce Ingredients:
1 – 28oz. can whole stewed Italian tomatoes
1 – 28 oz. can crushed Italian tomatoes
1 – teaspoon garlic powder
1 – teaspoon crushed fennel
1 – teaspoon oregano
1 – teaspoon Italian seasoning
1 – teaspoon salt
1 – pinch chili flake
1 – lemon, juiced *1/4 cup
1 – teaspoon balsamic syrup
2 – tablespoons sugar

Preparation:

1 – In deep pot, over medium high heat, add stewed tomatoes and smash with a potato masher, breaking tomatoes into pieces.
2 – Add crushed tomatoes and bring to a light boil.
Add remaining ingredients, stirring to incorporate.
3 – Reduce heat to simmer and allow tomato sauce to thicken, about 15 minutes or until desired consistency is achieved.
4 – Season to taste with a pinch more of salt and an additional squeeze of lemon or to your liking.

Pappardelle Ingredients:
12 – ounces Pappardelle
4 – quarts water
2 – tablespoons salt
1/2 – cup pesto, or more if you prefer – room temperature

Preparation:

1 – Fill a large pot with water and salt and bring to a boil.
2 – Add Pappardelle to the pot and cook uncovered for 7 minutes.
Remove from heat and strain water from the pot, leaving about 1 to 2 tablespoons of water in the pot. Do not return to heat.
3 – Lightly warm pesto in microwave for 30 seconds.
4 – Add pesto to the Pappardelle and toss gently.

Other Recipe Ingredients:
½ – cup Italian parsley, chopped
Parmigiano Reggiano, shaved

Entrée Assembly:

1 – Place pesto coated Pappardelle on plates or in a bowl.
2 – Cover with tomato sauce and top with pesto meatballs.
3 – Garnish with parsley and shaved Parmigiano Reggiano.

Basil Pesto
* I am a non-pine-nut person. If you prefer them in your pesto, simply add them to the recipe. Recipe can easily be cut in half.

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)
1 – tablespoon lemon juice (*I like a little more)1 – cup olive oil

* Place all ingredients in blender and puree until smooth. Refrigerate unused amounts for another use (and there are many).
https://wildideabuffalo.com/blogs/recipes/pappardelle-and-pesto-meatballs

Wild Idea Buffalo Recipe of the Week – Seared Flat Iron Steaks with Bagna Cauda

September 4, 2019 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 Seared Flat Iron Steaks with Bagna Cauda. This one uses the Wild Idea Buffalo 8 oz. Flat Iron Steak, one of my favorite cuts! It comes with a recipe for Bagna Cauda, which is an Italian dipping sauce, and is terrific on meat or with grilled or blanched veggies, and crusty bread. Sound good, you can not only find this recipe on the Wild Idea Buffalo website but you can also purchase the Wild Idea Buffalo 8 oz. Flat Iron Steak along with any of the Wild Idea Products! So check the site out soon for recipes, Buffalo cooking tips, and to purchase all the delicious and healthy cuts of the Wild Idea Buffalo Meat. Enjoy and Make 2019 a Healthy One! http://wildideabuffalo.com/

 

 

Seared Flat Iron Steaks with Bagna Cauda

A good Flat Iron steak can be a hit or miss experience. This is based on two general principles, first is the quality of the meat, which if bad, you cannot fix, and second is the care that went into cutting the steak. Wild Idea’s Flat Iron steaks are the best quality and they are cut with specific care, giving you assured success. The recipe below for Bagna Cauda, which is an Italian dipping sauce, is terrific on meat or with grilled or blanched veggies, and crusty bread. An assortment of all makes a great party tray when entertaining. (Makes 2 entrée portions, or 6 hors d’oeuvres portions)

Steak Ingredients:

1 – 8 oz. Flat Iron Steak
1 – tablespoon olive oil
1 – teaspoon lemon juice
1 – teaspoon black pepper
½ – teaspoon sea salt +

Preparation:

1) Rinse steak and pat dry with paper towels.Seared Flat Iron Steaks with Bagna Cauda2

2) Mix the rest of the ingredients together and rub into the steak. Cover and allow to rest at room temperature for two hours before cooking.

3) On stove top over high heat, heat a *seasoned (*a pan that has been rubbed with oil and allowed to absorb into the pan)cast iron or heavy clad pan. Insure your exhaust fan is on high, as you will have a little smoke.

4) Shake off any excess of the seasoned oil and place steak in hot pan. Sear one and a half minutes on the first side, then turn and sear for an additional minute. Remove pan from heat and remove the steak from pan. Transfer the steak to a plate or cutting board and cover with foil. Allow steak to rest for 5 minutes before cutting.

5) Slice, plate, and drizzle or serve with Bagna Cauda.

Creamy Bagna Cauda (makes about 1 cup)

This sauce can be made with a combination of butter & olive oil or one or the other. The garlic-flavored milk can be omitted if you do not want a creamy texture. I prefer a combination of both butter & oil, and do add a little of the milk as it helps to keep the dipping sauce from separating, which is normal.

Ingredients:

1/3 – cup milk
4 – good sized garlic cloves, peeled
½ – cup cilantro or parsley
5 – anchovy fillets
4 – tablespoons each, hot melted butter & hot olive oil
1½ – tablespoons fresh squeezed lemon juice
1 – teaspoon black pepper

Preparation:

1) In a double broiler over medium high heat, bring milk and garlic cloves to a gentle boil. Reduce heat to a simmer, cover and allow to steep for half an hour. Shut heat off and leave the garlic in the milk for two hours.

2) Remove the garlic cloves from the milk and place in a blender or food processor, along with the herbs, anchovy fillets, butter, oil, and lemon juice. Pulse puree to incorporate. Add 2 tablespoons of the garlic milk and pulse puree a second time.

3) Season to taste and reheat.
https://wildideabuffalo.com/blogs/recipes/83702017-seared-flat-iron-steaks-with-bagna-cauda

 

 

 

 

WILD IDEA BUFFALO – FLAT-IRON STEAK 8 OZ.

We carefully fillet our flat irons from the upper shoulder blade of the primal chuck. The flat iron has recently become a favorite on restaurant menus due to its high quality and flavor. The flat iron steak is what many chefs consider a best-kept secret of steak cuts.
https://wildideabuffalo.com/products/flat-iron-steaks

Wild Idea Buffalo Recipe of the Week – BUFFALO SALAMI ANTIPASTO PASTA SALAD

August 28, 2019 at 6:03 AM | Posted in Wild Idea Buffalo | 2 Comments
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This week’s Wild Idea Buffalo Recipe of the Week – Buffalo Salami Antipasto Pasta Salad. You’ll be using Wild Idea Buffalo Salami along with Fresh Mozzarella, Bell Peppers, Green Onions, Artichoke Hearts, and more. You can find this recipe and purchase the Wild Idea Buffalo Salami 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 Antipasto Pasta Salad
A great summertime meal! Vegetables can be substituted according to what you have on hand or what you like.

Ingredients:
1 12 ounce pkg. Wild Idea Buffalo Salami, cut into pieces
1 cup, fresh mozzarella, shredded or cubed
1 each red, yellow and orange bell peppers, diced
1 bunch green onions, chopped
1 can artichoke hearts, drained & chopped
1 cup pepperoncini, sliced
½ cup olives, sliced (prefer Kalamata)
¾ cup sundried tomatoes, julienned
½ lb. pasta, cooked el dente and drained
¼ cup basil pesto
¼ cup olive oil
¼ cup rice or cider vinegar
2 tsp. ground fennel
salt & pepper to taste.
* Put all ingredients in large bowl and toss! Can be refrigerated for up to a week, however you may need to add a bit more olive oil or dressing before serving.

Basil Pesto
My recipe for Basil Pesto does not include pine-nuts, as I am not a fan. They could easily be added though, for a more traditional recipe.

Ingredients:

2 cups fresh basil leaves, packed
2 cups shredded parmesan cheese
3 garlic cloves, chopped
1 tsp. salt
1 tsp. pepper (*I like a little more)
1 Tb. lemon juice (*I like a little more)
1 cup olive oil
Place all ingredients in blender and puree until smooth. Refrigerate.
https://wildideabuffalo.com/blogs/recipes/93463809-buffalo-salami-antipasto-pasta-salad

 

Wild Idea Buffalo – Buffalo Salami
Wild Idea Buffalo Salami is seasoned in the authentic salami tradition, but is naturally lower in fat, without compromising on flavor! We’re confident it will stack up proudly to any favorite. Great to have on hand for sandwiches and a fantastic addition to a party tray! We warn you – it’s addictive. Our salami comes unsliced in a 10 oz. chub

Ingredients: 100% Grass-fed Buffalo, Sea Salt, Organic Spices: Cracked Black Pepper, Mustard Seed, Cultured Celery Powder, Organic: Black Pepper, White Pepper, Pure Cane Sugar, Coriander. Encased in A REMOVABLE artificial casing.

*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/charcuterie/products/12-oz-buffalo-salami

Wild Idea Buffalo Recipe of the Week – BUFFALO STEAK WITH BLISTERED TOMATO SAUCE

August 21, 2019 at 6:04 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 STEAK WITH BLISTERED TOMATO SAUCE. Made using the always delicious Wild Idea Buffalo Hanging Tender Steak. Seasoned with Olive Oil, Garlic, Anchovy Fillets, White Wine, and Herbs. You can find this recipe or purchase the Wild Idea Buffalo Hanging Tender Steak 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 STEAK WITH BLISTERED TOMATO SAUCE
Many food items can stand on their own, but sometimes you hit a trifecta, where the equal balance of each emulsifies with the other and creates a party in your mouth.
You are going to love this dish. Simple. Delicious. And… easy. Note: I used the Hanger Steak/ Hanging Tender for this recipe, but any of our premium steaks would work as well.
Ingredients:

1 – 1 lb. Wild Idea Hanging Tender

3 – tablespoons olive oil.

1 – teaspoon salt & pepper

12 – ounces cherry tomatoes, halved

1 – teaspoon fresh thyme leaves or ½ dry

½ – teaspoon fresh oregano or ¼ dry

2 – cloves garlic, chopped or 1½ tablespoons

2 – anchovy filets

1 – tablespoon capers

½ – cup white wine

salt and black pepper to taste

Squeeze of fresh lemon

Preparation:

1 – Using a filet knife remove sinew piece that runs down the center of the hanging tender. This will give you two long strips of meat , one will be smaller in size than the other. Or, you can leave whole.
2 – Rub the steak pieces with 1 tablespoon olive oil and a teaspoon of salt and pepper. Allow to rest while you prepare the Blistered Tomatoes.
3 – For the tomatoes, heat two tablespoons of olive oil in a pan over medium high heat, and add the halved tomatoes spreading them evenly over the pan. . Allow them to cook for about 7 minutes.
4 – Add the herbs and garlic and stir to incorporate.
5 – Reduce heat to medium and continue to cook for 5 minutes.
6 – Remove the tomatoes form the heat while you prepare the steaks.
7 – Over a high heat, 500* grill – grill the prepped steaks for one and a half minutes on each side (smaller half of steak for just a minute on each side.
8 – Remove form the grill, cover and rest while finishing the tomatoes.
9 – Add the anchovies, breaking up with a spoon and add the capers and wine. Stir to incorporate and continue to cook until wine is reduced to half.
10 – Taste and season with salt & pepper and fresh squeeze of lemon before serving.
11 – Carve the steak into desired pieces and serve with Blistered Tomato Sauce and Risotto. So good!
https://wildideabuffalo.com/blogs/recipes/buffalo-steak-with-blistered-toamto-sauce

 

 

 

 

Wild Idea Buffalo – HANGING TENDER STEAK 16 OZ.

Also known as the hanger steak, this is a coveted favorite of butchers. There is only one hanging tender steak per bison and it is cut from the primal plate. The deep rich flavor and delicate tenderness requires less cooking time. Roast whole or cut for medallions or kebabs.

https://wildideabuffalo.com/collections/steaks/products/hanging-tender-steaks

Wild Idea Buffalo Recipe of the Week – BRESAOLA, MANCHEGO and PEAR SALAD

August 14, 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 – BRESAOLA, MANCHEGO and PEAR SALAD. The perfect Hot August Summer Day Recipe, BRESAOLA, MANCHEGO and PEAR SALAD. Made using Wild Idea Buffalo Bresaola along with Manchego Cheese, Pear, Baby Arugula, Pecans, and Seasoning. You can find this recipe and purchase the Wild Idea Buffalo Bresaola along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

BRESAOLA, MANCHEGO and PEAR SALAD
Our Bison Bresaola although delicious by itself, is a wonderful addition to many dishes. In this recipe I’ve paired it with Manchego cheese, pear, and balsamic syrup, for a dynamo combination. You are going to love this product and the salad! Enjoy.

Ingredients: (per serving)
2 – ounces of Wild Idea 8 oz. Buffalo Bresaola
2 – ounces Manchego cheese, shaved
1 – quartered pear, sliced
2 – handfuls of baby arugula
¼ – cup roasted pecans
2 – teaspoons olive oil
squeeze of fresh lemon
Balsamic syrup
cracked black pepper

Preparation:

1) Place arugula in bowl and drizzle with olive oil and fresh lemon juice. Toss together to coat evenly.

2) Place greens on plate and arrange Bison Bresaola, Manchego, and pear on top of salad.

3) Sprinkle with roasted pecans, drizzle with desired amount of balsamic syrup, and finish with a twist of black pepper.

https://wildideabuffalo.com/blogs/recipes/55681985-bresaola-manchego-pear-salad

Wild Idea Buffalo Recipe of the Week – It’s all about the Buffalo Sausage WEDNESDAY

August 7, 2019 at 6:03 AM | Posted in Wild Idea Buffalo | Leave a comment
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No recipe this week but 2 great items for your grill, Wild Idea Buffalo Brats and Wild Idea JALAPEÑO CHEDDAR BRATS. It’s Brat Mania from Wild Idea Buffalo! These are just 2 of healthy and delicious Buffalo Sausages you can find at the Wild Idea Buffalo website (https://wildideabuffalo.com/) You’ll find these 2 Brats along with PREMIUM BUFFALO HOT DOGS, BUFFALO ANDOUILLE SAUSAGE, BUFFALO ITALIAN SAUSAGE, BUFFALO CHORIZO SAUSAGE, BUFFALO BREAKFAST SAUSAGE. You can find all these Sausages along with all the Wild Idea Buffalo Products at the Wild Idea a Buffalo website (https://wildideabuffalo.com/) Enjoy and Make 2019 a Healthy One!

Wild Idea BUFFALO BRATS

Backyards, ballparks, tailgating, and outdoor gatherings demand a brat. And Wild Idea Buffalo Brats command an entirely new level of respect. Our Buffalo Brats deliver all the juiciness that you expect from a high quality Bratwurst with all the healthy benefits from 100% grass-fed Buffalo meat.

1 lb. package – 4 Brats per package
Ingredients: 100% Grass-fed Buffalo, Water, Organic Spices [Black Pepper, Garlic Powder, Sea Salt, Pure Cane Sugar, Onion Powder, Coriander, Celery Seed, and Marjoram] and Organic Pork Casing
https://wildideabuffalo.com/collections/brats-sausages-hot-dogs/products/buffalo-brats


Wild Idea JALAPEÑO CHEDDAR BRATS

Grilling season calls for Jalapeno Cheddar Brats! We start with our 100% Grass-fed Bison meat, add our special blend of seasonings and then kick things up a bit with Organic Valley cheese and Jalapenos! Not too hot – but just right, with extra juicy goodness! As always our sausages are made with the best ingredients and never any added nitrites!

alapeno Cheddar Brats – 1 lb. pkg. (4 brats per pkg.)
Ingredients: 100% Grass-Fed Buffalo, Organic Valley Cheddar Cheese, Water, Sea Salt. Organic Seasonings (Jalapeno Pepper Flakes, Jalapeno Powder, Pure Cane Sugar, Onion Powder, Garlic Powder, White Pepper, Black Pepper), and Organic Pork Casing
https://wildideabuffalo.com/collections/brats-sausages-hot-dogs/products/jalapeno-brats

Wild Idea Buffalo Recipe of the Week – BUFFALO ITALIAN SAUSAGE PIADINA

July 31, 2019 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 Italian Sausage Piadina. An Italian Flat Bread that’s topped with Wild Idea Buffalo Italian Sausage, Mozzarella, Mushrooms, and Tomatoes. You can find this recipe and purchase the Wild Idea Buffalo Italian Sausage along with all the Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One! http://wildideabuffalo.com/

 

 

 

BUFFALO ITALIAN SAUSAGE PIADINA

Piadina is Italian Flat bread that is delicious by itself or used in replace of bread to make a sandwich or as a crust for pizza. The dough is wonderful to work with and the aroma will bring volunteer taste testers to your door. Great for easy entertaining, just prepare your crust, have toppings ready and have guests build their own!

(Serves 8 )
Piadina Dough Ingredients:Buffalo Italian Sausage Piadina

1 pkg. quick yeast
½ cup warm water
½ cup flour
3 ½ cups flour
1 teaspoon salt
1 cup cold water
2 tablespoons olive oil

Buffalo Piadina Toppings:

8 oz. fresh mozzarella, sliced
1 portabella mushroom, sliced
1 lb. Wild Idea Buffalo Italian Sausage, coarse crumbled and sautéed
4 Roma Tomatoes, sliced, sprinkle with salt & pepper
1 cup fresh basil, julienned
4 oz. parmesan, grated + more for passing

1 – Mix yeast, water and ½ cup flour together.
2 – Cover and let rest for 20 minutes. Mixture will be double in size and bubble.buffalo-italian-sausage-piadina-ingredients
3 – Add remaining flour, salt, water and olive oil, knead together for 5 minutes.
4 – Place in lightly oiled bowl, cover and allow dough to double in size. About 2 hours.
5 – Divide dough into 8 pieces and roll out on a lightly floured surface into 8 inch circles.
6 – Place grill tiles or bricks on grill grates and turn heat to 400*.
7 – Place rolled dough on tiles and grill for 1 minute each side, or until dough has puffed slightly and become lightly browned. Keep grill lid closed during cooking.
8 – Place crust on pizza stone or make individual pans of foiled parchment and top with favorite toppings. Keep toppings in balance so all flavors are equally represented.
9 – Return prepared pizza to 400* grill. Close lid and continue to cook for 5 minutes or until cheese is melted.
* Remove from grill. Cut each pizza into 4. Serve with green salad for a complete meal.
http://wildideabuffalo.com/blogs/recipes/93472961-buffalo-italian-sausage-piadina

Wild Idea Buffalo Recipe of the Week – Grilled Sweet Corn and Buffalo Chili Dogs

July 24, 2019 at 6:03 AM | Posted in Wild Idea Buffalo | Leave a comment
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It’s another 2 recipe special for this week’s Wild Idea Buffalo Recipe of the Week – Grilled Sweet Corn and Buffalo Chili Dogs. Delicious and fresh Grilled Sweet Corn paired with Buffalo Chili Dogs. I’ve got both recipes below and you can find both these recipes at the Wild Idea Buffalo website. You can also purchase the Wild Idea Buffalo Hot Dogs and the Wild Idea Buffalo Ground Buffalo {to make the Chili) along with all the Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

Grilled Sweet Corn
For the perfect finger food menu – serve with Chili Cheese Dogs! Recipe below.

1 – cob Sweet Corn – husk removed and washed (reserve husk)
1 – tablespoon butter
salt
pepper
pinch of smoked paprika
OR
pinch of chili powder

Preparation:

1 – Rub ears of corn with butter and season.
2 – Wrap each ear back up with a few of the husk leaves.
3 – Place on grill over medium high heat and grill for about 5 minutes, rotating a few times.
4 – Allow corn to rest for a couple of minutes before serving.
https://wildideabuffalo.com/blogs/recipes/favorite-summertime-recipes

BUFFALO CHILI DOGS
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

Directions

1 – Mix all dry spices together.
2 – In heavy stew pot, over medium high heat, heat olive oil.
3 – Add Wild Idea bison meat, crumbling into small pieces. Lightly brown, stirring constantly for 4 minutes.
4 – Add onion, garlic and seasonings. Continue to brown, stirring occasionally for 10 minutes.
5 – 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.
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

https://wildideabuffalo.com/collections/brats-sausages-hot-dogs/products/buffalo-hot-dogs

Wild Idea Buffalo Recipe of the Week – Firecracker Coleslaw and Pulled Buffalo BBQ

July 17, 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 a Firecracker Coleslaw and Pulled Buffalo BBQ . 2 Delicious recipes this week from Wild Idea Buffalo, Firecracker Coleslaw and Pulled Buffalo BBQ. The Firecracker Coleslaw will go great with BBQ, Burger, Hot Dogs, and more! For the Pulled Buffalo BBQ you’ll be using the Wild Idea Buffalo Chuck Roast, recipe at the end of the post. Everyone will love this week’s recipes! So Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

Firecracker Coleslaw
Great with BBQ, Burgers, or on its own! Get the recipe for Pulled Buffalo BBQ here also.

Ingredients:
1 – head green cabbage, halved and sliced thin
1 – red onion, halved and sliced thin
2 – carrots, grated
1 – cup pepperoncini, de-stemmed and flash processed

Dressing Ingredients:
¼ – cup mayonnaise
¼ – cup rice vinegar
1 – small tube wasabi
1 – tablespoon black pepper
1 – tsp. salt

Preparation:

1) Place all vegetables in bowl and toss to incorporate.

2) Mix all dressing ingredients in blender and pour over vegetables, toss to coat and season to taste.
https://wildideabuffalo.com/blogs/recipes/favorite-summertime-recipes

 

BISON CHUCK ROAST FOR PULLED BUFFALO B.B.Q.
This simple recipe for Pulled Buffalo B.B.Q. using our Bison Chuck Roast will be an instant favorite with family and friends.

Ingredients:

1 – 3 lbs. Chuck Roast, twine removed, rinsed & patted dry
1 tablespoon olive oil
1 teaspoon salt
2 teaspoons black pepper
2 cup organic Apple Cider, warmed
1) Pre-heat oven to 500*.
2) Mix 1 tablespoon olive oil with salt and pepper, in dutch oven or heavy pan. Place roast in pan and roll around in seasoning, rubbing into meat.
3) Place roast in hot oven uncovered and roast for 15 minutes.
4) Add warmed Apple Cider, cover pot tightly and lower temperature to 350*.
5) Braise Buffalo Roast for 2 ½ hours turning once during braising time.
6) Roast is finished cooking when meat is tender. You should be able to pull the meat apart using 2 forks, (continue braising for another ½ hour if this is not achieved).
7) Remove form heat and let roast rest at room temperature, covered for 1 hour, or until you are able to handle.
8) Remove roast from pot and place on cutting board. Reserve pan juices. Using two forks or hands pull meat apart into manageable pieces and then pull apart into smaller pieces or shred.
9) Return meat to 1 cup of pan juices.
10) Add 1 cup B.B.Q. sauce, or desired amount, and stir to incorporate. Bring to full heat, adding in more pan juices or B.B.Q. sauce as desired. Reduce heat to simmer.

Serve as entrée or on buns for sandwiches. Accompany with Firecracker Coleslaw.

Jill’s B.B. Q. Sauce

Ingredients:

1 Tb. Olive Oil
1 cup onion, finely diced
2 T. Garlic, chopped
1 T. Black Pepper
1 tsp. Cayenne
1 tsp. Chili Powder
1 tsp. Cumin
1 tsp. Coriander
1 tsp. Cinnamon
½ cup Bourbon
2.4 lbs. Ketchup
1 T. Dijon Mustard
1 T. Worcestershire
Dash of Liquid Smoke

½ cup organic Apple cider or water
1) In heavy saucepan, over medium high heat, heat oil.
2) Add onion and seasonings and sauté for 7 minutes.
3) Deglaze with: 1/2 cup Bourbon or Brandy
4) Add remaining ingredients, and stir until well to incorporate.
5) Add 1/2 cup juice or water to thin as needed. Bring to a boil.

Pour sauce in sealed container and refrigerate.
https://wildideabuffalo.com/blogs/recipes/79779969-bison-chuck-roast-for-pulled-buffalo-b-b-q

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