Wild Idea Buffalo Recipe of the Week – BUFFALO BACON CHEESEBURGER

January 13, 2021 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 BACON CHEESEBURGER. My favorite Burgers are the Wild Idea Buffalo Burgers! Love these so much, easy to prepare and the most delicious Burger you can find! This one is made using Wild Idea Ground Buffalo and Wild Idea Buffalo Bacon or Pancetta. You can find the recipe and both Wild Idea Buffalo items used in this recipe along with all the Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

BUFFALO BACON CHEESEBURGER

Ingredients: (makes 6 to 8)

2 – pounds Wild Idea Ground Buffalo
2 – tablespoons olive oil

½ – teaspoon mustard

1 – teaspoon ketchup

1 – teaspoon thyme

1 – teaspoon Worcestershire sauce

2 – teaspoon salt & pepper

6 to 8 – ounces Irish cheddar cheese

6 to 8 – ounces Wild Idea Buffalo Bacon or Pancetta, pan fried

1 – onion, sliced and sautéed lightly

6 to 8 – hamburger buns or sour dough bread, lightly toasted

Preparation:

1 – Mix all spice ingredients, but Buffalo into paste.

2 – Add ground Buffalo and mix thoroughly together with hands.

3 – Pat into 6 or 8 patties, about 1” thick.

4 – Grill buffalo burgers over high hot gas heat. Grill with lid closed for 2 minutes each side. Sprinkle cooked burgers with a pinch of finishing salt.

5 – Top burgers with cheese slices and grill with lid shut for one more minute.

6 – Remove burgers from the grill and allow them to rest for a couple of minutes.
7 – Place burgers on bun and op with pan-fried bacon or pancetta, and lightly sautéed onions.
https://wildideabuffalo.com/blogs/recipes/buffalo-bacon-cheeseburgers

 

Wild Idea Buffalo – 1 LB. PREMIUM GROUND BUFFALO

Wild Idea Ground Buffalo is a “must have” for countless healthy, meaty meals. We grind our finest roasts and steaks to bring you the most delicious ground buffalo on the planet. User friendly and very versatile, our 100% grass-fed, ground buffalo meat is packed with protein and naturally low in fat and calories. Did we mention it’s delicious? Average 95% lean.
https://wildideabuffalo.com/collections/premium-ground-bison-burgers/products/1-lb-ground-buffalo

Wild Idea Buffalo Recipe of the Week – SALAMI, ONION and JALAPEÑO SANDWICH

December 30, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is a SALAMI, ONION and JALAPEÑO SANDWICH. To make this week’s recipe you’ll be needing Sourdough Bread, Wild Idea Buffalo Salami, Vidalia Onion, Jalapeño Pepper, and Dijon Mustard. As always you can find this recipe and purchase the Wild Idea Buffalo Salami along with all the other Wild Idea Products at the Wide Idea Buffalo website. So Enjoy and Eat Healthy in 2020 and the upcoming year! https://wildideabuffalo.com/

SALAMI, ONION and JALAPEÑO SANDWICH
This sandwich received national attention on NPR, during Dan O’Brien’s book review for Stolen Horses. In the book, the sandwich is constructed with great attention to detail and is a laugh-out-loud scene.
The sandwich is as delicious as the novel! Serve with milk, to balance the jalapeño heat, or use pickled jalapeños to avoid the heat.

Ingredients (Per Sandwich):

2 – slices sourdough bread, cut on the bias
4 to 6 – slices Wild Idea Buffalo Salami, cut on the bias
1 or 2 slices – Vidalia onion, cut on the bias
1 – fresh jalapeño, sliced very thin
Dijon Mustard

Preparation:

1 – Prepare all ingredients as suggested above.
2 – Generously spread the Dijon mustard on both slices of sourdough.
3 – Nestle the salami slices into the mustard, as many as you like, on top of one of the mustard covered bread slices.
4 – Top with one or two slices of the Vidalia onion, and desired amount of thinly sliced jalapeno.
5 – Cover with the other mustard covered bread slice and cut in half.
Excellent, sublime, divine and bueno!
https://wildideabuffalo.com/blogs/recipes/93321345-salami-onion-jalapeno-sandwich

 

 


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. Available 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 Lasagna WEDNESDAY

December 23, 2020 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 – Buffalo Lasagna. Here’s a recipe that will take your Lasagna to a higher level! Lasagna using Wild Idea Buffalo Italian Sausage. I made Italian Buffalo Meatballs using the Buffalo Italian Sausage, delicious! You can find this recipe and purchase the Wild Idea Buffalo Italian Sausage along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

BUFFALO LASAGNA
This is my quick version of Lasagna. It’s a bit lighter than my traditional recipe and a good go-to dish to prepare in advance for a quick heat and eat meal at the end of a busy day.
(serves 6)

Ingredients:

1 – Batch Buffalo Meat Sauce
1 – pkg. no boil lasagna sheets
1 – lb. fresh mozzarella, sliced
8oz. – parmesan, grated
* optional roasted zucchini

Buffalo Meat Sauce Ingredients:

1 tablespoon olive oil
1 – pound Wild Idea Buffalo Italian Sausage
1 – onion, diced
1 tablespoon fresh garlic, chopped
1 tablespoon dried oregano
1 tablespoon dried basil
2 teaspoon dried crushed fennel
½ teaspoon fresh rosemary, finely diced
1 teaspoon salt
1 teaspoon black pepper
1/2 – cup red wine
1 quart crushed tomatoes, (rinse jar with 1 cup water)
1 tablespoon brown sugar
½ tablespoon balsamic vinegar
1 tablespoon lemon juice

Preparation of Sauce:

1 – Heat olive oil in heavy sauce pan over medium high heat.
2 – Coarsely crumble in Buffalo Italian Sausage and stir once.
3 – Add onion, garlic and dried spices. Stir to incorporate. Continue to cook until sausage is lightly browned, stirring occasionally.
4 – Add red wine and stir.
5 – Add remaining ingredients. Let ingredients come to full heat, stirring occasionally.
6 – Reduce heat to low and simmer uncovered for 30 minutes or until desired thickness is achieved. Stir occasionally.
7 – Season to taste.
Assembly:

1 – Lightly oil lasagna pan or casserole dish.
2 – Cover bottom of pan with one cup meat sauce.
3 – Layer with lasagna sheets, meat sauce, and mozzarella. (Roasted zucchini may be added to layers if you choose.)
4 – Repeat layers 2 to 3 times based on pan size, ending with a thin layer of meat sauce on top.
5 – Cover with foil and bake at 375* for 45 minutes or until bubbly.
6 – Cover top with grated Parmesan and allow to melt or lightly brown.
https://wildideabuffalo.com/blogs/recipes/93462721-lasagna

 

 

 

Wild Idea Buffalo 1 LB. ITALIAN SAUSAGE

What do you get when you cross a bison and Italian spices? A way to indulge in a fantastic Italian Sausage, with fewer consequences. Tasting straight from the corner meat shop, it creates a healthier form of Italian dishes, without sacrificing a bit of flavor. Once you’ve tried it will be a staple in your house!
https://wildideabuffalo.com/collections/brats-sausages-hot-dogs/products/1-lb-italian-sausage

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

December 16, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is a 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. You can find this recipe and purchase the Wild Idea Buffalo Flat Iron Steak along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

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 – Steak, Potato and Green Bean Salad

December 9, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is a Steak, Potato and Green Bean Salad. Your Dinner all served into one bowl! You have a Wild Idea Buffalo Ribeye or New York Strip Steak, Potatoes (Steamed or Boiled), and your Salad. The Wild Idea Buffalo Ribeye or New York Strip Steak is good enough alone but add the Potatoes and Salad, it’s a Meal! You can find this recipe and purchase the Wild Idea Buffalo Ribeye or New York Strip Steak along with all the other Wild Idea Products at the Wide Idea Buffalo website. So Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

Steak, Potato and Green Bean Salad
It’s hard not to love a salad that has both meat and potatoes in it! Of course the green stuff makes for a well balanced meal that will leave you completely satiated. And, the garlic, lemon and herb vinaigrette, you’ll want to make again and again.

Ingredients: (serves 2 to 3)
1 – 10 oz. Ribeye or New York Strip Steak (or other cut would work too)
2 to 3 – medium-sized potatoes, steamed or boiled
1/4 – pound fresh green beans, stem end clipped
1 – tomato or cherry tomatoes, chopped
Optional: Crumbled Feta Cheese, Fennel Fronds, or green onion for garnish
Greek Vinaigrette

Preparation:

1 – Prep steak, by rinsing under cold water and blotting dry. Drizzle with olive oil, salt and pepper. Allow to rest at room temperature for about two hours.
2 – Quarter the potatoes after they are steamed or boiled. You can also pan fry in a little olive oil to lightly brown.
3 – Steam or pan sauté green beans until el dente.
4 – Grill the steak according to thickness, three to four minutes each side, turning at one and a half minute intervals. Remove the steak from the grill, tent with foil and allow to rest for 5 minutes.
5 – Arrange potatoes and green beans on the plates.
6 – Slice the steak thin and divide between plates.
7 – Add the tomatoes and drizzle the whole salad with the vinaigrette.
8 – Garnish with feta cheese and fennel fronds. Season with a little finishing salt and fresh cracked pepper to taste.

Greek Vinaigrette:
Ingredients:
1/3 – cup white wine vinegar
1 – tablespoon fresh squeezed lemon juice
1/3 – cup extra virgin olive oil
1 to 2 – garlic cloves
¼ – cup fresh basil leaves
4 – green onions, white part only, chopped (reserve greens for garnish)
2 – teaspoons oregano
1 – tablespoon crushed fennel
1 – teaspoon black pepper
½ teaspoon salt

* Preparation: Mix all ingredients in blender until well incorporated. Transfer to a lidded container until ready to serve. Shake before drizzling onto salad. Keeps well in the refrigerator.
https://wildideabuffalo.com/blogs/recipes/sensational-steak-salads

Wild Idea Buffalo Recipe of the Week – Wild Idea Stuffed Bison Roast with Red Wine Gravy

December 2, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo recipe of the Week is Wild Idea Stuffed Bison Roast with Red Wine Gravy. You’ll be using the Wild Idea 3 lb. Sirloin Tip Roast. Recipe is for the Bison Roast along with a Gravy and an incredible homemade stuffing recipes. You can find this recipe and purchase the Wild Idea Buffalo 3 lb. Sirloin Tip Roast along with all the other Wild Idea Products at the Wide Idea Buffalo website. So Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

Wild Idea Stuffed Bison Roast with Red Wine Gravy

I tested this recipe out on visiting guests, and it was a big success! prepping the roast will take a little effort, but a sharp filet knife will make it very manageable. The end result will be a very tender, medium roast, with a delicious, savory sausage stuffing and red wine gravy!

Ingredients for Roast and Gravy:
1 – 3 lb. Wild Idea 3 lb. Sirloin Tip Roast
1 – tablespoon olive oil
½ – tablespoon black pepper
½ – tablespoon salt
1 – onion, coarse chopped and flash processed
½ recipe Savory Buffalo Sausage Stuffing (Use other half for your organic Turkey or chicken or just heat by itself.)
2 – sticks butter
¼ – cup flour
1 – quart buffalo, organic beef stock
2 – cups wine
1 – tablespoon fresh rosemary, minced
½ – tablespoon thyme
½ – tablespoon sage

Instructions: *Preheat oven to 185°
1) Rinse roast and pat dry. Remove any exterior fat. Using a filet knife butterfly roast, in a jelly roll fashion. You will make 3 major cuts lengthwise, starting about 1½ inches in from left, slicing down about 2 inches, flip roast slightly and slice again, repeat. You will encounter a piece of sinew that runs through the roast, slice through and contend with after flat.
2) Flatten out meat with hands. Using the tip of the filet knife remove visible sinew, but avoid cutting through, which will produce holes. Cut away any miss-shaped end pieces and reserve. There will still be a little sinew in roast, which can be cut away during serving time.
3) Cover roast with plastic wrap and using a mallet or rolling pin, pound out to about 1 inch thick.
4) Place stuffing down the center of the roast and wrap meat around until meat touches. Secure with heavy toothpicks.
5) Pour olive oil, salt and pepper in roasting pan and mix together. Roll roast in seasoned oil, until evenly coated. Add miss-shaped meat pieces to the roasting pan.
6) Place chopped onion in food processor and flash process, to create smaller pieces and release some of the onions juices.
7) Pour onions with juices over roast, and press lightly in to meat.
8) Place roast in pre-heated oven and roast for 5 hours.
9) Remove roast from oven, and from roasting pan and wrap in foil. Set aside. Increase oven temperature to 500°.
10) In a saucepan melt one stick of the butter over medium heat. Scrape onion bits and juices from the roasting pan, into the saucepan. Whisk in flour, and stir until well incorporated and lightly brown.
11) Slowly whisk in stock and wine, stirring constantly.
12) Add seasoning and bring to a full boil. Reduce heat and allow to simmer until reduce by a third.
13) Remove roast from foil and return roast to pan. Melt remaining stick of butter and pour over the onions on top of the roast. Return roast to lower shelf in oven, and turn oven to broil. Roast until onions are golden brown.
14) Remove roast from oven. Transfer roast to cutting board, for carving. Pass with Red Wine Gravy.

Savory Buffalo Sausage Stuffing
Ingredients:
2 – Tablespoons butter
2 – Tablespoons olive oil
1 – 1 lb. Chorizo Sausage or Italian Sausage
1 – onion, diced
3 – stalks celery, sliced
2 – teaspoons dried sage
2 – teaspoons dried thyme
1 – teaspoon ground fennel1 – teaspoon salt
1 – Tablespoon pepper
1 – 14oz. bag herbed seasoned stuffing
2½ – cups organic chicken stock

Instructions:
1) In heavy skillet over medium high heat, heat butter and olive oil.
2) Crumble in Sausage, add; onion, celery and all of the dried seasonings. Sauté for 8 minutes.
3) Add herbed stuffing and stir to incorporate.
4) Slowly add you stock. Mixture should be moist and hold together.
5) Transfer stuffing to a different pan to cool, and follow instructions above.
https://wildideabuffalo.com/blogs/recipes/55195073-wild-idea-stuffed-bison-roast-with-red-wine-gravy

Wild Idea Buffalo Recipe of the Week – Sirloin Tip and Top Round Roast

November 25, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – Sirloin Tip and Top Round Roast. For the recipe you’ll be using the Wild Idea Buffalo Top Round or Sirloin Tip Roast, Olive Oil, Salt, Black Pepper, Thyme, and Garlic Powder. You can find this recipe and purchase the Buffalo Top Round or Sirloin Tip Roast at the Wild Idea Buffalo website. Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

Sirloin Tip and Top Round Roast
I stumbled upon this technique and adjusted for grass-fed/finished buffalo. After years of experimenting with various marinades and cooking temperatures, I finally found the perfect method. Trust this recipe – you will love the results! – Wild Idea Buffalo

Ingredients:
1 – 3 lb. Top Round or Sirloin Tip Roast
2 – tablespoon olive oil
2 – teaspoon salt
1 – tablespoon black pepper
Optional seasonings:
2 – teaspoon dried or fresh thyme and rosemary, chopped
1 – teaspoon garlic powder
1 – teaspoon onion powder

Preparation:

1 – Pre-heat oven to 500*
2 – Rinse roast and pat dry.
Rub roast with olive oil, and heavy roasting pan or cast iron pot.
3 – Mix seasonings together and rub into roast.
4 – Place roast in heavy roasting pot, and put in hot oven. Drop temperature to 475*
5 – Roast uncovered for 12 minutes, then turn oven off. DO NOT OPEN OVEN DOOR!
6 – Leave roast in CLOSED oven for 2.5 hours. DO NOT OPEN OVEN DOOR!
7 – Remove roast to cutting board. Add a bit of water and dry sherry to bottom of the pan and place on stovetop over medium high heat. Bring to boil, scraping bottom to remove roasted bits.
8 – Slice roast into thin slices or in thicker slabs. (*Optional re-warming: Keep your slices closely together and wrap in foil. Place wrapped roast in 400* oven for 10 minutes.)
9 – Pass with hot au jus, and horseradish sauce, or Wojapi..

*This time line produces a beautiful, tender, Medium Rare roast. If you like your meat medium or more, increase your hot cooking time. Also, pouring hot au jus over meat will cook meat a bit more. Leftovers make great Roast Buffalo Sandwiches, French Dips or Philly Steak Sandwiches.
https://wildideabuffalo.com/blogs/recipes/thanksgiving-recipes

Wild Idea Buffalo Recipe of the Week – TEXAS RED CHILI

November 18, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – TEXAS RED CHILI. It’s time again for some Texas Red Chili! Made using Wild Idea Buffalo Chuck Roast, mild and medium hot chilies, onions, garlic, spices, and to heat up a bit more cayenne pepper. You can find this recipe and purchase the Wild Idea Buffalo Chuck Roast along with all the other Wild Idea Products at the Wide Idea Buffalo website. So Enjoy and Eat Healthy in 2020! 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 too 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.

*A personal note on my introduction to Texas style chili can be found below recipe.

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

Wild Idea Buffalo Chuck Roast

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.

*My introduction to “RED”: On a trip headed south for a little winter quail hunting, we made a stop in San Antonio, at the Pearl restaurant. Listed on the menu was a bowl of “Red”. The waiter proudly informed us that it was real authentic Texas Chili, that it was all meat with no beans, and that the chef had just perfected their recipe. We ordered a cup to share – it was delicious. I was curious about the history of this famous Texas dish, so I did a little research.

As the waiter stated, the recipes I found for Texas chili were bean-less and loaded with onions and chilies. I learned a few other interesting facts including, that the chili pepper was not native to this continent. A Spaniard named Don Juan de Onate first brought chili peppers into New Mexico in 1598. They soon after became a staple throughout the southwest. It was later on around 1723, when Canary Island transplants had settled in San Antonio that the meat dish first became known. It was a replication from their homeland, made with local peppers, onions, garlic, and spices. This became know as a bowl of “Red”. Red chili soon became a favorite of the cowboys on the trail, with the camp cook using beef or buffalo. And, according to Lyndon Baines Johnson, “Chili concocted outside of Texas is usually a weak, apologetic imitation of the real thing.” I’m not so sure about that….
https://wildideabuffalo.com/blogs/recipes/86324929-a-bowl-of-red-texas-style-chili

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

November 11, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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I love 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. You can find this recipe and purchase the Wild Idea Buffalo Italian Sausage along with all the other Wild Idea Products at the Wide Idea Buffalo website. So Enjoy and Eat Healthy in 2020! 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.
https://wildideabuffalo.com/blogs/recipes/55992577-buffalo-italian-sausage-mushroom-pizza

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

November 4, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: , , , , , , , ,

This week’s Wild Idea Buffalo Recipe of the Week is BUFFALO and EGGPLANT PARMESAN CASSEROLE. To make this week’s recipe you’ll be needing Eggplants, Olive Oil, Wild Idea Premium Ground Buffalo or Wild Idea Italian Buffalo Sausage, Garlic, Onion, Salt, Pepper, Oregano, Italian Style Stewed Tomatoes, and Panko Bread Crumbs. You can find this recipe and purchase the Wild Idea Buffalo Italian Sausage along with all the other Wild Idea Products at the Wide Idea Buffalo website. So Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

BUFFALO and EGGPLANT PARMESAN
I have a new respect for eggplant… all it needed was a little boost of bison. This recipe gives you all the Eggplant Parmesan flavors you love, without all the steps. A new favorite, for your recipe box! (Serves 8).
For more Eggplant health benefits check out this terrific post:
http://www.well-beingsecrets.com/eggplant-health-benefits/

Ingredients:

3 – eggplants, sliced

2 – tablespoons olive oil

1 – pound Wild Idea Premium Ground Buffalo, or Wild Idea Italian Buffalo Sausage

3 – tablespoons garlic, chopped

1 – onion, chopped

2 – teaspoon salt

1 – tablespoon black pepper

1 – tablespoon oregano

28 – ounces Italian style stewed tomatoes, chopped

8 – ounces fresh mozzarella, sliced

1 – cup fresh basil, julienned

4 – ounces freshly grated parmesan cheese
1 – cup panko style bread crumbs *optional

Preperation:

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

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