Wild Idea Buffalo Recipe of the Week -BUFFALO PRIME RIB ROAST

December 5, 2018 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 PRIME RIB ROAST. Ti’s the season for Prime Rib! You’ll be using the Wild Idea Buffalo Prime Rib Roast. Salt, black pepper, paprika, cumin, cardamom, chili powder, thyme, garlic powder, onion powder, and espresso to strengthen flavor make up this incredible rub for the Roast. You can find this recipe or purchase the Wild Idea Buffalo Prime Rib Roast along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Eat Healthy through the Holiday Season! https://wildideabuffalo.com/

BUFFALO PRIME RIB ROAST
Note: This recipe is based on an 8 lb. roast, adjust cooking time to pounds. Spices in the rub can be substituted or adjusted to your liking. This rub is excellent on all roasts. Modify spices per pounds.

Ingredients:

1 Buffalo Prime Rib Roast, rinsed and patted dry
1 Tb. salt
1 Tb. coarse black pepper
2 Tb. sugar
1 tsp. each: paprika, cumin, cardamom, chili powder, thyme,
garlic powder, and onion powder
2 Tb. espresso, (reduce espresso to strengthen flavor)
2 Tb. olive oil
2 stalks celery, quartered
1 onion, quartered
2 cups buffalo or organic beef stock (broth)
½ cup dry sherry

1 – Mix all dry spices together. Add espresso and oil, creating a paste.
2 – Rub seasoning paste into roast. Cover and leave at room temperature for 2 hours.
3 – Preheat oven to 450* Insert meat thermometer in center of roast, avoiding the bone.
4 – Place celery & onion on bottom of heavy roasting pan. Place roast bone side up on top of vegetable bed.
5 – Roast for 15 minutes.
6 – Add ½ cup stock to the bottom of pan and reduce oven temperature to 350°.
7 – Continue roasting, calculating 10 minutes per pound, adding remaining stock to pan as needed throughout roasting. (Approximately 1 hour and 20 minutes for an 8 lb. roast or until the internal meat thermometer reaches 110*. Rely on your internal meat thermometer.)
8 – Shut oven off and leave roast in oven for 30 minutes or until internal meat thermometer reaches 125*.
9 – Transfer meat to a large platter and tent with foil to keep heat in. Meat thermometer should red 135* for medium rare.
10 – Place roasting pan on stove top over medium high heat, scraping the bottom to
11 – Loosen vegetables. Add any remaining stock and sherry and bring to a simmer.
12 – Slice roast into desired thickness, and add juices from roast to au jus.
13 – Season au jus to taste with salt, pepper and red wine. Strain.
14 – Serve roast with au jus and pass with horseradish cream sauce.
Or, you might also want to try the Cranberry Port Sauce for the holidays?

Cranberry Port Sauce

Ingredients:

1 Tb. butter
½ cup red onion, finely diced
1 Tb. garlic, minced
1 tsp. thyme
½ tsp. salt
1 Tb. black pepper
1 cup port +
1 can cranberry sauce
1 – In saucepan over medium high heat melt butter.
2 – Add onion, garlic and seasonings. Sauté for 7 minutes.
3 – Deglaze pan with port.
4 – Add cranberry sauce and stir in to incorporate.
Bring to simmer. Taste to adjust seasonings. If sauce becomes too thick, add additional port as needed. Drizzle over sliced Buffalo Roast.

*As another option, you can add 2 Tb. roasted and diced greens chilies.
https://wildideabuffalo.com/blogs/recipes/buffalo-prime-rib-roast

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Wild Idea Buffalo Recipe of the Week – Buffalo Pot Roast

November 28, 2018 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 Buffalo Pot Roast. It’s a Winter Comfort Food Classic – Buffalo Pot Roast! Made using the Wild Idea Buffalo Chuck Roast. You can find this recipe and purchase the Wild Idea Buffalo Chuck Roast along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Eat Healthy! https://wildideabuffalo.com/

Nothing represents “comfort food” more than a traditional pot roast. Wild Idea’s 100% grass-fed, rich and slightly sweet bison roast, braised until tender and juicy, nestled in a bed of potatoes and carrots, and covered with pan gravy, says it all! Always a favorite, but this savory, one pot meal is a wonderful way to welcome the fall! (Serves 6 to 8)

Ingredients:
1 – 3 pound Wild Idea Buffalo 3 Lbs. Chuck Roast
2 – tablespoons olive oil
2 – teaspoons sea salt
2 – teaspoons black pepper
2 – teaspoons garlic powder
2 – teaspoons thyme, or two to three sprigs fresh thyme *I use half fresh & half-dried.
1 – teaspoon rosemary, or one to two small fresh sprigs *I use half fresh & half-dried.
1 – teaspoon oregano, or one sprig oregano *I use half fresh & half-dried.
2 – onions, 1 diced and 1 quartered
1 to 2 tomatoes, coarse chopped
5 – cups buffalo, vegetable or organic beef stock
2 – bay leaves
6 – potatoes, quartered
3 – celery stalks, quartered
4 to 6 – carrots, peeled and quartered
½ – cup red wine
1 – tablespoon corn starch, or more if needed

Preparation:

1) Preheat oven to 225°. Rinse bison roast, pat dry and remove string. *Removing string is optional; I usually remove for this preparation, so I don’t loose the seasoning in removing after cooking.

2) Mix all the dried seasonings together. Rub the roast with 1 tablespoon of the olive oil, and rub the dried seasoning into the roast.

3) In a heavy pot over high heat, heat the remaining tablespoon of the olive oil. Place the seasoned roast into the hot oil and brown for 5 minutes. Turn roast 3 times, searing for 5 minutes each. *Positioning roast up against the pan sidewalls will help in browning the whole roast.

4) Move the roast to the side and add the chopped onions, lifting the roast so onions cover the bottom and stir occasionally. Allow the onions to cook for about 5 minutes.

5) Add the chopped tomatoes around the roast, the bay leaf, and pour in the stock. Let the stock come to a full boil, then cover and turn off the heat.

6) Transfer covered roast into the preheated oven on the middle rack. Braise the buffalo pot roast for 6 hours.

7) During the last half hour of cooking, add the potatoes, pushing them down into the juices. Cover and increase heat to 375°.

8) Cook the potatoes for 15 minutes, then, add the celery, onion, and carrots. Cover and cook for an additional 15 minutes. Check the vegetables to insure they are cooked through, but still slightly firm. Continue to cook for a few more minutes if needed.

9) Remove the pot roast from the oven, and transfer the roast and the vegetables to a cutting board or platter. Cover with foil.

10) Place the pot with the juices on the stovetop over medium high heat. Bring to a boil. Mix the cornstarch into the wine, and whisk into the bubbling pan juices. If the gravy is not to your desired thickness add more wine/cornstarch mix, until desired consistency is achieved. Season to taste.

11) Carve the roast and pass with gravy and crusty bread.
https://wildideabuffalo.com/blogs/recipes/54660929-buffalo-pot-roast

Wild Idea Buffalo Recipe of the Week – GRILLED 14 OZ. RIBEYE WITH GORGONZOLA PORT SAUCE

November 21, 2018 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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Wild Idea Buffalo Recipe of the Week – GRILLED 14 OZ. RIBEYE WITH GORGONZOLA PORT SAUCE WEDNESDAY
September 20, 2017 at 5:23 AM | Posted in Wild Idea Buffalo | 2 Comments Edit this post
Tags: Baking, Bison, Cooking, Food, GRILLED 14 OZ. RIBEYE WITH GORGONZOLA PORT SAUCE, Grilling, recipes, Ribeye Steak, Wild Idea Buffalo Recipe of the Week
This week’s Wild Idea Buffalo Recipe of the Week is a GRILLED 14 OZ. RIBEYE WITH GORGONZOLA PORT SAUCE. Using the always delicious and tender Wild Idea Buffalo – RIBEYE STEAK. Topped with a Grogonzola Port Sauce. Grilling instructions for the Ribeye and how to prepare the Gorgonzola Port Sauce are below. You can find this recipe or purchase the Wild Idea Buffalo – RIBEYE STEAK along with all the other Wild Idea products all at the Wild Idea Buffalo website. Enjoy and eat Healthy! https://wildideabuffalo.com/

 

GRILLED 14 OZ. RIBEYE WITH GORGONZOLA PORT SAUCE
14 oz. Grilled Ribeye Steaks – With the size of this steak you will want to increase your grilling time. Here’s what I did.

1) Rinse steak and pat dry. Rub generously with olive oil and season with salt and pepper, or seasonings of your choice.
2) Allow steak to rest at room temperature for an hour or two. Before grilling place the seasoned steak in the freezer for 20 minutes. *This is a new trick that I tested out and it works. It allows the outside and the inside to cook more uniformly. This is optional however – not necessary.
3) Insure your grill is clean and preheat to high, 500° to 550°.
4) Place steak on hottest part of grill, close the lid and grill for 3 minutes.
5) Turn steak and repeat above step
6) Turn steak again, placing on the grill for a nice scoring pattern and grill for an additional 2 minutes.
7) Remove the steak from the grill and cover with foil and allow to rest for 5 minutes. This will give you a beautiful medium rare steak. *If making the Gorgonzola Port Sauce to serve with the steak, I sprinkled gorgonzola or blue cheese crumbles on top of scored side of steak, before covering it with foil.

Buffalo Steaks with Grogonzola Port Sauce
*Pan sear or grill steaks according to buffalo steak cooking instructions.

Ingredients:
2 – tablespoon butter
1 – tablespoon garlic clove, minced
1 – tablespoon crushed peppercorns
1/2 – cup Port
1/3 – cup Gorgonzola, crumbled
1/3 – cup heavy cream

Preparation:
1) In sauce pan over medium heat, melt butter
2) Add garlic and peppercorns, and saute for about 4 minutes
3) Deglaze the pan with the port.
4) Wisk in Gorgonzola and cream until well incorporated and allow the sauce to come to a gentle boil. Continue whisking until the sauce is to your desired consistency. *About 5 minutes.
5) Serve immediately or remove from heat, cover and reheat when needed. Delish!
https://wildideabuffalo.com/blogs/recipes/grilled-14-oz-ribeye-with-gorgonzola-port-sauce

 

RIBEYE STEAK
Steak lovers are serious about their ribeyes. Our juicy, meaty ribeyes will not disappoint. These steaks are incredibly tender due to the area of the bison from which they are cut: the rib primal section. Our 100% grass-fed ribeye steaks will redefine what you think a great steak is. 10 oz & 14 oz portions.
https://wildideabuffalo.com/collections/steaks/products/ribeye-steaks?variant=29456760961

Wild Idea Buffalo Recipe of the Week -BUFFALO PASTRAMI and ZUCCHINI LINGUINI

November 14, 2018 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 Pastrami and Zucchini Linguine. Can it get much healthier, Buffalo Pastrami and Zucchini Linguine! It uses Wild Idea Buffalo Pastrami. Another good one from Jill O’Brien of Wild Idea Buffalo. You can find this recipe and purchase the Wild Idea Buffalo Pastrami online at the Wild Idea Buffalo website. Enjoy and Eat Healthy in 2018! http://wildideabuffalo.com

 

 

 

BUFFALO PASTRAMI and ZUCCHINI LINGUINI

Ingredients:

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

1 – Prepare Buffalo Pastrami and linguini as suggested. Using vegetable peeler, peel zucchini in flat ribbons and then slice ribbons in half, lengthways.
2 – In heavy bottomed pot, bring 1/2 cup of pasta water to gentle boil.
3 – Add zucchini and cook for two minutes. Remove zucchini from water and set aside.
4 – Add prepared pasta to pot, adding more pasta water if necessary. Cover and let heat through, about 2 minutes.
5 – Add basil pesto and toss lightly.
6 – Add zucchini back to pot and julienned pastrami. Gently toss together. Cover and let heat for an addition minute or two.
7 – Using large fork, twist pasta into desired serving and transfer to pasta dish. Garnish with tomatoes, and sprinkle with parmesan. Season with a pinch of salt and a twist of fresh cracked pepper.
Simply Delicious! You might also like my recipe for a Zucchini Salad, found in the “Various Recipe” section.
https://wildideabuffalo.com/blogs/recipes/93465857-buffalo-pastrami-zucchini-linguini

 

BUFFALO PASTRAMI
We are excited to reintroduce our Buffalo Pastrami. Loaded with flavor and super tender, our Buffalo Pastrami will change the way you think of this old classic. Guaranteed to make the best Rueben Sandwich you’ve ever had!

Pastrami comes pre-sliced in a 4 oz. or 8 oz. package.

Buffalo Pastrami & Zucchini Linguini
Buffalo Pastrami and Peach Sandwiches with Orange Aioli
Ingredients: 100% Grass-fed Buffalo,Water Sea Salt. Organic: Pure Cane Sugar, Black Pepper. Cultured Celery Powder, Garlic Juice, Organic Coriander

*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/8-oz-buffalo-pastrami

Wild Idea Buffalo Recipe of the Week -SAVORY GRAIN RECIPES – TABBOULEH

November 7, 2018 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 -SAVORY GRAIN RECIPES TABBOULEH. Made using Wild Idea Buffalo GREEN KALE and KAMUT KHORASAN WHEAT SAVORY GRAINS. You’ll also need Cherry Tomatoes, Red Onion, Parsley, Mint, and Spices. A perfect dish on its own or with any of the Wild Idea Buffalo products! You can find this recipe or purchase the GREEN KALE and KAMUT KHORASAN WHEAT SAVORY GRAINS or any of the Wild Idea Products all at the Wild Idea Buffalo website. I just purchased 4 Wild Idea Buffalo Steaks and a package of the Wild Idea Buffalo 1/3 lb. Burger Patties yesterday! So be sure to check their site out soon. Well, Enjoy and Eat Healthy in 2018! https://wildideabuffalo.com/

SAVORY GRAIN RECIPES – TABBOULEH
The trio of grains add an additional layer of textures and flavor. Feel free to switch out the mint with basil or dill, based on your taste. You can also sprinkle some crumbled feta on top right before serving, or better yet, serve with warm pita’s smeared with goat cheese and topped with Kalamata olives! Great as a meal itself, or use as a side dish. Next time I will make my grandfather’s recipe for Kibbeh and serve together!

Ingredients: (Recipe can easily be doubled.)

SAVORY GRAIN RECIPES – TABBOULEH

½ – prepared Kale and Kamut, about 1½ cups
½ – cup cherry tomatoes, chopped
½ – cup red onion, finely chopped
¾ – cup parsley, chopped
2 to 3 – tablespoons mint, julienned
¼ – cup lemon juice
¼ – cup olive oil
½ – teaspoon cracked pepper
pinch of chili flake – to taste
pinch of salt – to taste

Preparation:

1 – Prepare the Kale & Kamut Savory grains per direction, adding only ¾ cup water. Divide the prepared grains in half, reserving the other for later use, or use all to make a double batch for a larger group.
2 – Add the grains and vegetable to a bowl and toss to incorporate.
3 – Drizzle with the lemon and the olive oil and season to taste.
4 – Serve at room temperature or store in the refrigerator until needed, pulling an hour or so
https://wildideabuffalo.com/blogs/recipes/savory-grain-recipes

 

 

GREEN KALE and KAMUT KHORASAN WHEAT SAVORY GRAINS

GREEN KALE and KAMUT KHORASAN WHEAT SAVORY GRAINS
This garden blend of savory grains and kale from Patagonia Provisions not only give you valued nutrition, but is absolutely fantastic as a buffalo meat accompaniment! This little package is packed with food (you won’t believe how much food is in the package) and flavor! One step cooking instructions and in 10 minutes dinner is ready! Made from 100% organic grains, quinoa, green kale and mushrooms from farmers who practice regenerative agriculture. It’s food you will love and feel good about. You will want to have this as a stocked item in your pantry!
https://wildideabuffalo.com/collections/ranch-pantry/products/green-kale-kamut-khorasan-wheat-savory-grains

Wild Idea Buffalo Recipe of the Week – BUFFALO BONE BROTH / STOCK

October 24, 2018 at 5:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This weeks Wild Idea Buffalo Recipe of the Week is – BUFFALO BONE BROTH / STOCK. Homemade Buffalo Stock made using Wild Idea Buffalo Shanks, Wild Idea Buffalo Soup Bones, and Wild Idea Meaty Buffalo Bones. A perfect healthy and flavorful Stock for all your cooking needs. You can find this recipe or purchase the Wild Idea Buffalo Shanks, Wild Idea Buffalo Soup Bones, and Wild Idea Meaty Buffalo Bones all at the Wild Idea Buffalo website. You can purchase any of the Wild Idea Products at – https://wildideabuffalo.com/. Enjoy and Eat Healthy in 2018!

BUFFALO BONE BROTH / STOCK
Making homemade stock is not difficult, but it does take time. The end result is worth every minute, and produces a healthy, flavorful stock that can be used in many recipes or consumed as a broth for daily wellness. (Makes about 4 quarts) Note: If you double this recipe, be sure to double your cooking time too.

Ingredients:
1 – 3.5 lb. package Wild Idea Buffalo Shanks

BUFFALO BONE BROTH / STOCK

1 – 2 lb. package Wild Idea Buffalo Soup Bones
1 – 2 lb. package Wild Idea Meaty Buffalo Bones
1 – onion, quartered & separated
6 – garlic cloves
2 – carrots, chopped
3 – stalks celery, chopped
1 to 2 – tablespoons olive oil
2 – teaspoons salt
1 – tablespoon black pepper
8 – quarts water
2 – tablespoons apple cider vinegar
1 – half bunch parsley

Preparation:

1 – Preheat oven to 400*.
2 – Arrange shanks, bones, and all vegetables accept parsley on large baking sheet. Drizzle with olive oil, and season with salt & pepper.
3 – Bake in the oven for 45 minutes, turning ingredients occasionally.
4 – Transfer ingredients to stockpot, along with brown bits from the roasting pan, cover with 8 quarts water, and add the apple cider vinegar and parsley.
5 – Bring to a full boil over high heat on the stove top. Reduce heat to simmer (bubbles should barely break the surface), cover, and simmer for 48 hours.
6 – Using a slotted spoon scoop bones, meat, and vegetables out of the pot. *Optional: Reserve the marrow bones that still have the marrow inside for spreading on toast, and wrap up useable shank meat, which will be fall apart tender for a later use. *See recipe for Layered Nachos.
7 – Pour broth through a strainer to remove smaller particles and refrigerate overnight, or until fat has hardened on the surface.
8 – Remove stock from refrigerator, and remove the fat from the top of the surface.
9 – Return stock to stovetop and bring to a full boil. If broth has not yet reduced to half, reduce heat and simmer uncovered until you have about 4 quarts.
10 – Transfer hot broth into clean, warmed jars and cover with lids. Store in the refrigerator for up to one month.*Many recipes will state that you can only store for 3 days. This is simply not true. I have kept stock for months with no problems, but a month is a good safe guide.

https://wildideabuffalo.com/blogs/recipes/54138433-buffalo-stock

Wild Idea Buffalo Recipe of the Week – Buffalo and Sugar Snap Stir Fry with Mustard Ginger Glaze on Kale and Kamut Savory Grains

October 17, 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 and Sugar Snap Stir Fry with Mustard Ginger Glaze on Kale and Kamut Savory Grains. Made using Wild Idea Buffalo Premium Steaks Strips and the Kale Kamut Savory Grains. The pairing of these two items makes for one Savory Comfort Food Dish! You can find this recipe or purchase the Wild Idea Buffalo Premium Steaks Strips and the Kale Kamut Savory Grains all at the Wild Idea Buffalo website. Check the site out for all the Wild Idea Products and Recipes. Enjoy and Eat Healthy in 2018! https://wildideabuffalo.com/

 

Buffalo and Sugar Snap Stir Fry with Mustard Ginger Glaze on Kale and Kamut Savory Grains

This is a new favorite go-to-recipe when I am pressed for time. The convenience of our Premium Steaks Strips and the Kale Kamut Savory Grains – will help in putting dinner on the table in a snap. 15 minutes total time and it delicious!

Ingredients:
1 – 1 pound package Premium Buffalo Steak Strips
1½ – tablespoons olive oil
8 to 12 – ounces sugar snap peas, sliced
¼ – cup green onions or chives, sliced
2 – tablespoon Dijon mustard
2 – tablespoon sesame oil
2 – tablespoon honey
2 – tablespoon lemon juice
1 – tablespoon tamari
1 – tablespoon ginger powder
½ – teaspoon salt
½ – teaspoon black pepper
½ – teaspoon chili flake
lemon wedges

1 – package Kale & Kamut Savory Grains

Preparation:

1 – Rinse steak strips and pat dry with paper towels. Transfer to a bowl and drizzle with half a tablespoon of olive oil and a pinch of salt and pepper. Toss to coat.
2 – Prepare the Savory Grains. I use a little less water (¾ cup) to keep them from sticking together.
3 – Prep vegetables and whisk together glaze ingredients.
4 – In a large sauté pan over high heat, heat one tablespoon of olive oil and add half the steak strips allowing to brown before tossing. Sauté for about 4 minutes. Remove steak strips with tongs and transfer to a plate add the remaining steak strips and repeat.
5 – Return the first batch of steak strips to the pan and add the sugar snap peas and onions. Toss with tongs to incorporate. Immediately add the glaze and toss to coat.
6 – Remove the pan from the heat.
7 – Serve over Kale & Kamut Savory Grains and accompany with lemon wedges.
https://wildideabuffalo.com/blogs/recipes/savory-grain-recipes

Wild Idea Buffalo Recipe of the Week – Steak Au Poivre

October 10, 2018 at 5:03 AM | Posted in Wild Idea Buffalo | 3 Comments
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This week’s Wild Idea Buffalo Recipe of the Week is Steak Au Poivre. This week’s recipe uses the Wild Idea 5 oz. Top Sirloin Steaks. You can find this recipe along with all the other delicious and healthy recipes at the Wild Idea Buffalo website, plus you can also purchase any of the Wild Idea Products. http://wildideabuffalo.com/

Steak Au Poivre

This classic is timeless in taste and in elegance, and perhaps one of the all time greatest preparations that ever happened to a steak. Any fine cut steak will work, but my cooking time in this recipe is based on Wild Idea Buffalo’s 5 oz. Top Sirloin. Adjust your cooking time based on the size of your steak. I also use more cognac than broth as I prefer the richness and the aromas of the cognac, this too can be adjusted to your liking.

Ingredients:
2 – 5 oz. Top Sirloin Steaks (or other fine cut steaks)Steak Au Poivre
2 – tablespoons peppercorns, crushed
2 – tablespoons unsalted butter
½ – cup cognac
1/3 – cup buffalo broth or organic beef broth
3 – tablespoons cream
salt

Preparation:
1) Rinse steaks and pat dry.
2) Place peppercorns on a small plate and press the steaks into the peppercorns on both sides. Cover and set aside for one hour at room temperature.
3) Preheat the oven to 220°.
4) In a heavy saucepan or skillet over medium high heat, melt 1 tablespoon of the butter. Add the steaks immediately and sear each side for two minutes.
5) Using a tong, before removing the steaks from the pan, pick the steaks up one at a time and carefully sear the sides of the steak, while holding the steak with the tongs. About one minute per steak.
6) Remove the pan from the heat and transfer the seared steaks onto an ovenproof plate and cover with foil. Place the steaks in the preheated oven and shut the oven off.
7) Return the pan to medium high heat and melt the remaining tablespoon of butter and any remaining peppercorns from the plate. Do not let the butter brown.
8) Add the cognac in two batches to keep flame reasonable. The pan will ignite impressively, but then will quickly subside. Keep the pan lid close at hand to subdue should you need, or remove the pan from the heat and add the cognac to eliminate any flare-ups. Allow the cognac to reduce down to about half, stirring occasionalWild Idealy to scrape up the brown bits from the bottom of the pan.
9) Stir in the broth and continue to cook, reducing down to ¼ cup, or until sauce starts to thicken.
10) Whisk in the cream and a pinch of salt and allow the cream to slightly caramelize to a rich cognac color, whisking occasionally. This will take about 3 minutes. Remove sauce from heat.
11) To serve, place the steaks on plates and sprinkle with salt. Spoon the sauce over the steaks. Accompany with any kind of potatoes and vegetable of your liking.
http://wildideabuffalo.com/blogs/recipes/120741761-steak-au-poivre

 

 

 


PETITE TOP SIRLOIN STEAK 5 OZ.
Famous for their flavor, these juicy steaks are perfect for the grill. The steaks are cut from the middle and upper part of the primal sirloin and their smaller size makes a great meal for one. 5 oz.
https://wildideabuffalo.com/collections/steaks/products/petite-top-sirloin-steaks

Wild Idea Buffalo Recipe of the Week – PRAIRIE HARVEST GREEN CHILI STEW

October 3, 2018 at 5:04 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – PRAIRIE HARVEST GREEN CHILI STEW. With the Fall Season here what better meal than PRAIRIE HARVEST GREEN CHILI STEW! Comfort Food at it’s best. Made using Wild Idea Buffalo Stew Meat along with your choice of Pheasant, Grouse or Chicken Breast. You’ll also need Hatch Green Chilies and lots of Spices. Just imagine the aroma of this while its cooking! You can find this recipe or purchase the Wild Idea Buffalo Stew Meat along with all the Wild Idea Products at the Wild Idea Buffalo website (https://wildideabuffalo.com/) Enjoy and Eat Healthy in 2018!

PRAIRIE HARVEST GREEN CHILI STEW
The flavors of the prairie enhanced with roasted green chilies of the Southwest make for a great pot of stew. Roasted chilies are one of the best smells on the planet, so when available, I like to roast my own in the fall. If you have access to fresh and would like to roast your own, increase your green chili weight to about 4.5 pounds, and about 1.5 pounds for the red peppers. Roast chilies and peppers over a hot grill until blistered. Place in paper bag and allow to cool. Remove skin, scrape insides clean, and follow recipe below. (Makes 8 hearty entree portions, as seconds will be requested.)

Ingredients:
2 – pounds Stew Meat
1 – pound pheasant, grouse or chicken breast, cut into cubes
2 – tablespoons butter
2 – tablespoons olive oil
1 – onion, diced
2 – tablespoons garlic, chopped
2 – tablespoons cumin
2 – tablespoons chili powder
2 – tablespoons coriander
1 – teaspoon cayenne
2 – teaspoons salt
1 – tablespoon black pepper
3 – pounds *Hatch frozen or canned, roasted & peeled green chilies, diced or flash processed
1 – 15.5 ounce jar roasted red bell peppers, diced or flash processed
2 – quarts organic chicken or vegetable stock
¼ – cup arrow root
or corn starch
½ – cup water
2 – 10 ounce cans Rotel diced tomatoes, with lime juice and cilantro
1/3 – cup cilantro chopped
garnish options – sour cream and additional cilantro

Preparation:
1) Rinse stew meat in colander and pat dry with a paper towel.
2) In heavy stew pot, over medium high heat, heat butter and oil.
3) Add buffalo, fowl, onions and seasonings, stirring occasionally until meat is browned & onions are tender.
4) Add roasted green chilies and peppers to stew pot and stir to incorporate.
5) Add stock and bring to a boil.
6) Reduce heat to low, cover and simmer for half an hour or until meat is tender.
7) Uncover and continue to simmer for an additional half hour.
8) Mix arrowroot and water together. Increase heat and bring to a boil, slowly whisking in arrowroot mixture.
9) Stir in diced tomatoes and cilantro.
10) Ladle stew in bowls and garnish as desired. Serve with grilled cheese Quesadillas.

*Hatch Green Chilies, are the best, so if available choose those. If using canned or frozen Hatch chilies, I use about 2.5 pounds of the mild chilies and a half pound of the hot. This gives the stew just the right amount of spiciness for our palate, adjust to your own.
https://wildideabuffalo.com/blogs/recipes/55163521-prairie-harvest-green-chili-stew

 

Wild Idea Buffalo Stew Meat
Our super-convenient pre-cut stew meat is cut from both the chuck and sirloin primal on our bison. Ready to use, full of flavor, healthy and incredibly easy to prepare! Great for soups, stews, or stroganoff.

1 lb. packages.
https://wildideabuffalo.com/collections/roasts-ribs-stew/products/stew-meat

Wild Idea Buffalo Recipe of the Week – JILL’S FAVORITE BUFFALO BURGERS

September 26, 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 – JILL’S FAVORITE BUFFALO BURGERS. Nothing like a good Burger. Especially when it’s a Wild Idea Buffalo Burger! The recipe uses Wild Idea Premium Ground Buffalo. I switched over to using Buffalo Meat over Beef after I was diagnosed with Diabetes 2. Not only is Buffalo healthier than Beef but its so much more delicious. If you’ve never tried Buffalo it’s time! 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 at the Wild Idea Buffalo website. Enjoy and Eat Healthy in 2018! https://wildideabuffalo.com/

JILL’S FAVORITE BUFFALO BURGERS
This recipe adds a little extra savoriness to the 100% grass-fed goodness!

Ingredients:
(serves 6 to 8)
2 – pounds Wild Idea Premium Ground Buffalo
2 – tablespoons olive oil

1/2 – teaspoon mustard

1 – teaspoon ketchup

1 – teaspoon thyme

2 – teaspoon salt & pepper

Preparation:
1. Mix all ingredients, but Buffalo together.
2. Add Buffalo & mix thoroughly with hands. Pat into 6 patties.
3. Place in refrigerator to firm up burgers.
4. Grill over high heat for 3 minutes each side for Medium Rare. Dan & I like to drizzle a little more olive oil over and sear for another half minute per each side for medium. This give the burgers a bit of a crust on the outside.
5. Remove from the grill, and sprinkle with a high quality finishing salt. Allow to rest for a couple of minutes before serving.

Serve on high quality buns, with your favorite toppings.
https://wildideabuffalo.com/blogs/recipes/jills-favorite-buffalo-burgers

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