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

November 15, 2017 at 6:21 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is CORNED BUFFALO HASH WITH CREAMED SPINACH. It’s made using Wild Idea Buffalo CORNED BRISKET. Add Potatoes, Onions, and Spinach and you set to go! You can find this recipe at the Wild Idea Buffalo website and you can also purchase the Buffalo Corned Brisket or any of the other delicious and healthy cuts of Buffalo they have. So Enjoy and Eat Healthy! https://wildideabuffalo.com/

CORNED BUFFALO HASH WITH CREAMED SPINACH

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

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

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

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

https://wildideabuffalo.com/blogs/recipes/corned-buffalo-hash-with-creamed-spinach

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Wild Idea Buffalo Recipe of the Week – BISON STEAKS WITH CHIMICHURRI SAUCE

November 8, 2017 at 6:21 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – BISON STEAKS WITH CHIMICHURRI SAUCE. They used the Wild Idea Buffalo Hanging Tender Steak for the recipe, I just ordered 2 of these Steaks last week. There’s also a recipe for the Chimichurri Sauce. You can find this recipe and purchase the Wild Idea Buffalo Hanging Tender Steak along with all the other Wild Idea Products all at the Wild Idea Buffalo website. Enjoy and Eat Healthy! https://wildideabuffalo.com/

 

 

BISON STEAKS WITH CHIMICHURRI SAUCE
Chimichurri sauce is an aromatic herb sauce that originated in Argentina. Although there are many variations on the proportions of herbs and garlic, you should adjust to your own liking. Red wine vinegar or white or red wine may also be substituted, but in making many varieties I feel the white wine vinegar compliments the grass-fed bison a bit more. The one thing you should not adjust is using more oil than vinegar or wine, as it will leave you with an oily sauce.

Chimichurri Ingredients:

1 – cup fresh parsley, coarsely chopped

1 – tablespoon oregano

½ – tablespoon black pepper

1 – tablespoon chili flake or chili powder

½ – teaspoon salt

6 – cloves garlic

1 – teaspoon lemon juice

1/3 – cup white wine vinegar

1/3 – cup olive oil

Preparation:

1 – Place all ingredients in blender and puree.
2 – Divide Chimichurri sauce into 2 portions.
3 – Place steak or steaks in half of the marinade and reserve the other half to serve with steaks.
4 – Allow the steaks to marinade (based on cut) for 2 to 24 hours, with the last two hours before grilling at room temperature.
5 – Shake off excess marinade from steaks and grill over high heat, according to steak cut.
6 – Remove steaks from grill and allow to rest covered at room temperature for 5 minutes.
7 – Serve steaks with Chimichurri sauce at room temperature. Refrigerate unused sauce for later use.
* Note: For recipe feature, I used the Hanging Tender (Hanger Steak). The hanger steak has a long piece of sinew that runs the length of the cut. You can leave it – which I often do, or you can remove it, leaving you with two long pieces. Or you can also cut the two pieces into steak medallions.

I marinated the Hanger Steak for about 6 hours. However, if using a cut that requires longer marinating, such as the Flank Steak, I would marinade it overnight.
https://wildideabuffalo.com/blogs/recipes/bison-steaks-with-chimichurri-sauce

 


16 OZ. HANGING TENDER STEAK
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. 1 lb.
https://wildideabuffalo.com/collections/steaks/products/hanging-tender-steaks

Wild Idea Buffalo Recipe of the Week – TEXAS RED CHILI

November 1, 2017 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 – TEXAS RED CHILI. Oh yeah, heat these cool Fall days and nights up with this week’s recipe of TEXAS RED CHILI! Made with Wild Idea Buffalo – 3 LBS. CHUCK ROAST. Also using Mild and Medium Hot Chilies and Spices. You’re going to love this one! You can find this recipe or purchase the Wild Idea Buffalo – 3 LBS. CHUCK ROAST along with any of the Wild Idea Buffalo Products all on the Wild Idea Buffalo website. Enjoy and Eat Healthy! https://wildideabuffalo.com/

 

TEXAS RED CHILI
For all of you non-bean chili lovers, this recipe is for you! In addition to the instructions below, I would gather and prep all of the ingredients before starting the process, as I found I needed to stir frequently. To avoid getting the chili to hot, I used a combination of mild and medium hot chilies. You can adjust the heat to your liking with cayenne pepper. I stayed true to the San Antonio recipe, using lots of onions, garlic, spices, and Wild Idea Buffalo Chuck Roast. The preparation was easy and I have to say the end result was pretty darn good! I hope you enjoy it too.

Ingredients:

1 – 3 lb. Wild Idea Buffalo Chuck Roast, rinsed, patted dry and cut into 1/4” pieces

4 – tablespoons olive oil

4– tablespoons butter

1/3 – cup masa/corn flour
2 – tablespoons Mexican oregano

2 – tablespoons cumin

2 – tablespoons Mexican chili powder

1 – tablespoon salt

1 – teaspoon black pepper

3 – Texas sweet onions, about 7 cups

6 – garlic cloves, diced, about 3 tablespoons

2 – cups organic beef broth

2 – cups water

4 – dried Ancho chilies, stems removed, seeded and coarse chopped

6 – dried medium red chilies, stems removed, seeded and coarse chopped

1 – fresh Serrano chili, stem removed, seeded and finely chopped

1 – tablespoon brown sugar
¼ – cup fresh squeezed lime juice

*optional ½ – teaspoon cayenne pepper

Preparation:

1 – Prep ingredients. Spread meat out onto a large baking sheet and sprinkle with the corn flour.

2 – In a large cast iron or heavy pot, over medium high heat, heat pan and add 2 tablespoons each of the butter and olive oil.

3 – Add half of the floured meat to the pan and allow to brown, stirring occasionally, scraping the bottom up to keep browning even. Remove browned meat from pan with a spoon and place on a plate. Repeat this step with the remaining butter, olive oil and meat.

4 – Add the first browned meat back to the pot, along with the seasonings, stirring to incorporate.

5 – Add chopped onions and garlic, again stirring occasionally, scraping up the bottom. Allow the onions and garlic to cook for about 7 minutes.

6 – Add the broth and water to the pot, stirring again as above.

7 – Reduce heat to simmer and cover the pot.

8 – Place all of the diced chilies in a food processor (small ones work best) and chop. After peppers are a bit more chopped, add ½ cup of the pot liquids to the processor and blend again, creating more of a paste.

9 – Add the pepper paste to the pot, stir to incorporate and cover. Allow the chili to simmer for a couple of hours, stirring as above occasionally.

10 – When the meat is tender, add the brown sugar and lime juice. Stir to incorporate, and allow to simmer a few more minutes.

11 – Taste, and adjust seasoning to your taste, adding the cayenne if more heat is needed.
https://wildideabuffalo.com/blogs/recipes/86324929-a-bowl-of-red-texas-style-chili

 

 


Wild Idea Buffalo – 3 LBS. CHUCK ROAST
This versatile roast is loaded with flavor, making it a regular on the dinner table at the ranch. The chuck roast is cut from the chuck primal. It is best when braised. Great for pot roasts, BBQ, or Carne Asada. 3 lbs.
https://wildideabuffalo.com/collections/roasts-ribs-stew/products/3-lbs-chuck-roast

Wild Idea Buffalo Recipe of the Week – SOUTHWEST BUFFALO BURGER

October 25, 2017 at 5:35 AM | Posted in Wild Idea Buffalo | 2 Comments
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This week’s Wild Idea Buffalo Recipe of the Week is a SOUTHWEST BUFFALO BURGER. Made with the always delicious Wild Idea Premium Ground Buffalo. I’ve used this countless times for various dishes and Burgers and it’s always top grade meat! And to give that Southwest zing you’ll also be using; pepper jack cheese, green chili’s, Pico de Gallo, and Jalapeno Hollandaise. You can find this recipe or purchase the Wild Idea Premium Ground Buffalo or any of the other delicious cuts of Wild Idea Buffalo all at the Wild Idea Buffalo website.Enjoy and Eat Healthy! https://wildideabuffalo.com/

 

SOUTHWEST BUFFALO BURGER

This fantastic burger was the winner and favorite in our buffalo burger cook off! This simple recipe makes one fantastic burger. (Makes 3 to 4 burgers or 8 to 10 sliders)

Ingredients:

1 Wild Idea 1 lb. Premium Ground Buffalo
1 Tb. olive oil +
1 tsp. salt
1 tsp. black pepper
1 tsp. cumin
1 tsp. garlic powder
1 cup pepper jack cheese, small cubes
½ cup (2) green chili’s, roasted, peeled coarse chopped
Pico de Gallo
Jalapeno Hollandaise
Buns of choice

Preparation:

1.) Mix meat, olive oil, spices, cheese and chili’s together in bowl with hands and portion into desired patty size.
2.) Refrigerate for ½ hour to assist with binding.
3.) Preheat clean grill to 500*+.
4.) Brush burgers with a little extra olive oil and place burgers on hot grill, grilling 2 minutes each side. Keep grill lid closed.
5.) Brush with olive oil and grill ½ minute each side to give burger a bit of a crust.

Serve on buns and top with Pico de Gallo and Jalapeno Hollandaise! Accompany with *Tequila, Lime Buffalo Chips. *Recipe included with purchase.

Pico de Gallo (makes 2 cups)

Ingredients:

1¼ cup finely diced cherry tomatoes
½ cup finely diced onion, white, red or green
¼ cup finely chopped cilantro
1 Tb. sugar
¼ tsp. cardamom
½ tsp. each: coriander, cumin, salt & pepper

Juice of 1 – Lime

*optional: pinch of cayenne

Toss all ingredients together. Season to taste.

Jalapeno infused Hollandaise

Ingredients:

2 organic eggs, yolks only
½ teaspoon coarse mustard
½ teaspoon garlic, chopped
2 tablespoons lemon juice
½ teaspoon black pepper
1 Jalapeno, roasted, peeled and seeded
1 stick salted organic butter, melted

1.) Place all ingredients in blender and puree.
2.) With blender going, slowly add melted butter. Blend until mixture becomes thick.

Place leftover hollandaise in container and store in refrigerator for up to 5 days. Use as a spread on sandwiches or as a dip for crudités.

https://wildideabuffalo.com/blogs/recipes/54920001-southwest-buffalo-burger

Wild Idea Buffalo Recipe of the Week – Italian Buffalo Sausage and Mushroom Pizza

October 11, 2017 at 5:32 AM | Posted in Wild Idea Buffalo | Leave a comment
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This guy loves Pizza! And this week’s Wild Idea Buffalo Recipe of the Week is Buffalo Italian Sausage and Mushroom Pizza. It’s made with Wild Idea Buffalo Italian Sausage. Included are the recipes for the Pizza, Pizza Dough, Basil Pesto, and Caramelized Onions. It’s another great recipe from Jill O’Brien of Wild Idea Buffalo. https://wildideabuffalo.com/

 

 

Italian Buffalo Sausage and Mushroom Pizza (3 medium or 6 small pizza)
Who doesn’t love pizza? And good pizza is well – irresistible. This will require a little bit of time, but all the steps are super easy. Although I attempted my own pizza sauce, it just was not as good (and I tried many) as my favorite purchased brand, Mezzetti, which has a deep richness that I could not duplicate. For best results apply your toppings evenly and not too heavily. Baking the pizza can be done in a variety of ovens and the timelines for those are noted at the end of the recipe.

Ingredients:

* 1 – 1 lb. Wild Idea Buffalo Italian Sausage
* 1 – recipe, pizza crust
* ½ – cup basil pesto
* 1 – cup pizza sauce *Mezzetti
* 1 ½ – cups mushrooms, sliced
* ¾ – cup caramelized onions
* 12 – ounces fresh mozzarella or substitute chevre with fennel pollen
* 9 – ounces parmesan, grated
* salt, pepper & chili flake to taste
* flour and cornmeal

Preparation:

1 -Prepare pizza dough per instructions below. Lightly flour work surface and your hands. Stretch and hold dough with one hand and form a fist with the other and place under the dough. Place on peel, baking sheet, or pizza stone that has been generously covered with flour or corn meal. Adjust shape with hands by stretching or scrunching dough into place.
2 – In a large saucepan over medium high heat, add the olive oil and crumble Buffalo Italian Sausage into pan. Lightly brown and stir occasionally breaking up sausage to desired pieces, about 4 minutes.
3 – Spread pizzas with basil pesto, followed by the pizza sauce.
4 – Top each pizza with desired amount of sliced mushrooms, caramelized onions, Buffalo Italian Sausage, mozzarella or chèvre, and parmesan cheese.
5 – Baking:
Outdoor Brick Ovens: Have heat at about 700°. Slide pizza off peel and bake in oven for about 4 minutes, rotating once or twice while baking.
* Indoor convection ovens: Place oven rack to lower level and preheat oven to as high as heat will go, 500° to 550°. Bake on pizza stone or baking sheet for 8 to 12 minutes depending on your heat.
* Gas Grill: Line gas grill rack low to flames with bricks and place bricks on upper grill rack if you have one. Place pizza stone on top of bricks (good old fashioned red bricks work great). Turn all burners to high heat and allow the grill to get very hot, so bricks are heated through, about 30 minutes. The bricks will help in retaining the heat and offer a more even cooking distribution. Slide pizza off of peel onto pizza stone and close grill lid. Bake, turning once for about 6 minutes.
* Remove pizza from oven or grill and place on a cutting board. Allow the pizza to rest for a few minutes before cutting. Season with chili flake as desired.

Pizza Dough (makes 3 medium or 6 large crusts) *Credit to Peter Reinhart.
This is fabulous dough! If not used for pizza it makes a great flatbread, brushed with a little pesto prior to baking.

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. 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.

Basil Pesto
*I am not a ground pine nut fan, but if you are, add ¼ cup to ingredients.

Ingredients:

* 2 – cups fresh basil leaves, packed
* 2 – cups shredded parmesan cheese
* 3 – garlic cloves, chopped
* 1 – tsp. salt
* 1 – tsp. pepper (I like a little more)
* 2 – Tb. lemon juice
* 1 – cup olive oil
Preparation: Place all ingredients in blender and puree until smooth. Refrigerate.

Caramelized Onions

Ingredients:

* 1 – tablespoon butter
* 1 – tablespoon olive oil
* 2 – cups onions, diced
* 1 – tablespoons sugar+
* 1 – teaspoon balsamic vinegar
* season with salt and pepper
Preparation: Heat butter and oil in sauté pan over medium high heat. Add onions and sauté for 3 minutes. Add remaining ingredients and stir to incorporate. Reduce heat to low and stir occasionally. Cook for 25 minutes or until golden brown.
http://wildideabuffalo.com/2014/buffalo-italian-sausage-mushroom-pizza/

Wild Idea Buffalo Recipe of the Week – APPLE WOOD SMOKED BRAT SAUTÉ

October 4, 2017 at 5:28 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – APPLE WOOD SMOKED BRAT SAUTÉ. It’s a one pan dish and made using Wild Idea Apple Wood Smoked Brats along with Leeks, Apples, Carrots, Celery, Cabbage, and Spices. You can find this recipe or purchase or purchase the Wild Idea Apple Wood Smoked Brats along with all the other delicious cuts of Buffalo all at the wild Idea Buffalo website. Enjoy and Eat Healthy! https://wildideabuffalo.com/

 

APPLE WOOD SMOKED BRAT SAUTÉ
This flavor balanced dish requires only one pan and can be put together in 20 minutes. Simple, delicious, and did I mention one pan!

Ingredients: (serves 4)
2 – Wild Idea Apple Wood Smoked Brats, sliced
1 – leek, halved lengthwise and sliced
1 – apple, peeled and chopped
3 – carrots, peeled and sliced
3 – stalks celery, sliced
½ – small cabbage, sliced
1 – tablespoon olive oil
1 – tablespoon butter
2 – teaspoons caraway seeds, lightly crushed
1 – teaspoon salt
1 – teaspoon black pepper
Fresh dill sprigs
1 – cup Riesling wine

Preparation:

1- Prep all ingredients. (Takes about 10 minutes.)
2 – In a large sauté pan over medium high heat, add oil and butter.
3 – Add, leeks and caraway seeds and sauté for about 3 minutes.
4 – Add apple slices and sauté for another 2 minutes, stirring occassionally.
5 – Add carrots and stir into incorporate. Cook for about 3 minutes.
6 – Add celery and stir to incorporate.
7 – Add sliced brats and stir into other ingredients. Then top with cabbage and season with salt and pepper. Add the fresh dill sprigs and the Riesling wine. Cover and steam for about 2 minutes.
8 – Stir to incorporate and season to taste.
9 – Divide sauté into 4 bowls and serve with crusty toasted bread
https://wildideabuffalo.com/blogs/recipes/applewood-smoked-brat-saute

 

 

Wild Idea Buffalo – 12 OZ. APPLEWOOD SMOKED BRATWURST
Applewood Smoked Bratwurst are back! We slow smoke these bratwursts with rich applewood chips for a light, applewood smoke taste that really brings out the sweetness of our grass-fed buffalo meat. This is our only smoked Bratwurst and we are very pleased with the results. Wild Idea Buffalo Company’s Applewood Smoked Bratwurst are perfect for the autumn shift in the year.

We know you’ll enjoy this Bratwurst. Order a package today, you’ll be glad you did.

3 Bratwurst per package
12 oz. package

Ingredients: 100% Grass-Fed Buffalo, Water, “Free” Binder (Modified Potato Starch, Trehalose Carrot Fiber), Sea Salt, Organic: Black Pepper, Garlic Powder. Cultured Celery Powder, Organic: Pure Cane Sugar, Onion Powder, Coriander, Celery Seed, and Marjoram. Encased in an organic pork 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/frontpage/products/applewood-smoked-bratwurst

Wild Idea Buffalo Recipe of the Week – Sausage Stuffed Ravioli

September 27, 2017 at 5:27 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week – Sausage Stuffed Ravioli. Delicious Sausage Stuffed Ravioli stuffed with Wild Idea Buffalo Italian Sausage along with cremini mushrooms, grated Pecorino Romano or Parmesano Reggiano cheese, and green onions. Also included are recipes for the pasta dough and sage butter. You can find this recipe at the Wild Idea Buffalo website and purchase the Wild Idea Buffalo Italian Sausage along with all the other cuts of Buffalo and products. Enjoy and Eat Healthy! https://wildideabuffalo.com/

 

Sausage Stuffed Ravioli
A month ago I had the privilege of spending a couple of weeks in Italy. One of my favorite pasta dishes while I was there was a sausage and mushroom stuffed ravioli with sage butter. After about two weeks of being home I gave into my cravings and gave making homemade pasta another try. I won’t lie, it is a little tricky, but once you have the hang of it, it gets a little easier. The end result wasn’t as perfect as what I was served, but it was delicious and my family loved.
Note, I made a smaller batch, which made about 50 ravioli’s, but the recipe could easily be doubled. And, if made ahead it would be great for a crowd (but, I wouldn’t make it and have company on the same day).

Sausage Filling:
½ – pound Wild Idea Buffalo Italian Sausage
8 – ounces cremini mushrooms, stemmed and coarse chopped
1 – cup grated Pecorino Romano or Parmesano Reggiano cheese
2 – tablespoons cream
4 – green onions, coarse chopped
2 – teaspoons olive oil
2 – teaspoons butter
1 – teaspoon black pepper

Preparation:

* In a sauté pan over medium high heat, add olive oil and butter.
* Add mushrooms and sauté for about 5 minutes.
* Crumble the Buffalo Sausage into the pan and stir into the mushrooms. Sauté until cooked through, about 5 minutes.
* Remove the pan from heat and transfer the sausage to a food processor along with the cream. Pulse process until the mixture is incorporated.
* Add the cheese and pulse process again until incorporated.
* Scrape down the sides and along the bottom to incorporate any missed pieces and add the green onions. Flash process, leaving bits of green visible.
* Remove the blade and cover until you are ready to use. You can also make this ahead and refrigerate for a later use.
Pasta Dough:
1 – cup semolina flour *I blended this flour in my smoothie blender to make a little more fine.
1 – cup high protein flour or all-purpose flour +
1 – teaspoon salt
3 – eggs, beaten
1 – tablespoon olive oil +
1 – egg white, beaten

Salt for pasta water
Sage leaves and lemon wedges for garnish

Preparation:

* Place flour and salt in a mixing bowl and stir.
* Create an impression in the center of the flour and add the eggs and oil.
* Using a dough hook, mix the ingredients together. If too stiff, add a little cold water. Cover your mixer with a dishtowel to avoid flying dough.
* Scrape the dough off of the hook occassionally and continue to beat the dough for an additional 6 minutes on low to medium low speed.
* Remove the dough and place on a floured surface. Knead the dough a few times by hand and shape into a ball. Rub with a little oil and cover with plastic wrap and allow the dough to rest for 30 minutes.
* Cut your dough into manageable pieces. I cut mine into 8 pieces.
* Press each piece into a rectangular shape with your hand, before running it through a pasta machine or rolling it out by hand.
* Set your pasta machine to 2, so the dough will easily pass through, yet flatten out on the first time through. Reset the dial to 5 and send the flattened pieces through again, catching the sheets with your hand as it comes through the pasta machine and pulling it forward. The dough will be very fragile.
* Lay your pasta strips on a lightly floured surface.

Assembly Preparation:

* Starting half an inch form the end of a pasta strip place half a tablespoon of filling (or desired amount). Continue down the sheet every inch on half of the pasta sheets.
* Brush the egg whites between the sausage fillings.
* Place another sheet on top of the sausage-covered sheets and press down in between the fillings.
* Cut in between the fillings with a knife and seal the edges together with a fork. *At this point you can cover the ravioli’s, refrigerate and cook at a later time.
* Bring a large pot of cold water to a boil and add 2 tablespoons of salt as the water starts to bubble (it’s an Italian thing).
* Drop Ravioli’s into the pot, adding only as many as the pot will hold without crowding them. I did about 10 at a time. Boil for two minutes and remove with slotted spoon and place on a platter. Repeat until finished.
To Serve: Place 4 to 5 Ravioli’s on each plate, and drizzle with Sage Butter. Garnish with fried sage leaves, slivers of cheese, and lemon.

Sage Butter: In a saucepan over medium heat, add 1 – stick salted butter and 2 small bundles of fresh sage leaves or about 1/3 cup fresh sage leaves. Allow butter and leaves to simmer, stirring occasionally for about 5 minutes. Reduce heat if needed. Remove butter from heat until needed. Remove leaves and drizzle over the pasta.
https://wildideabuffalo.com/blogs/recipes/sausage-stuffed-ravioli

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

September 20, 2017 at 5:23 AM | Posted in Wild Idea Buffalo | 2 Comments
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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

 

Wild Idea Buffalo – 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

Wild Idea Buffalo Recipe of the Week – 4 Bean Bison Chili

September 13, 2017 at 5:23 AM | Posted in Wild Idea Buffalo | 2 Comments
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This week’s Wild Idea Buffalo Recipe of the Week is 4 Bean Bison Chili. Chili is good year-around but it always seems to taste better in the Fall and Winter! So with Autumn just around the corner what better recipe to share from Wild Idea Buffalo. Made with the always delicious Wild Idea Ground Bison. Just add the other ingredients and your on your way to enjoy some delicious and healthy Chili! You can find this recipe and purchase the Wild Idea Ground Bison along with all the other great Wild Idea Products on the Wild Idea Buffalo website. Enjoy and Eat Healthy! https://wildideabuffalo.com/

 

4 Bean Bison Chili
Serves 10
If you are looking for a great chili to bring to your next cook-off or football game, then try this recipe and let the compliments roll in. Even better the second (or third) day – if there’s leftovers.

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 pepperoncini, 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

PREPARATION:

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 with purchase, upon request.
https://wildideabuffalo.com/blogs/recipes/55667393-4-bean-bison-chili

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

September 6, 2017 at 5:27 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. It comes with a recipe for Bagna Cauda, which is an Italian dipping sauce, 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 on line also! 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! http://wildideabuffalo.com/

 

Seared Flat Iron Steaks with Bagna CaudaSeared 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.

http://wildideabuffalo.com/blogs/recipes/83702017-seared-flat-iron-steaks-with-bagna-cauda

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