Wild Idea Buffalo Recipe of the Week | My Meals are on Wheels

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Wild Idea Buffalo Recipe of the Week – DAKOTA TACOS “INDIAN TACOS”

May 15, 2024 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: Cheddar cheese, Cooking, DAKOTA TACOS “Indian Tacos”, Food, Fry Bread, recipes, Spices, Tacos, Wild Idea Buffalo Recipe of the Week, Wild Idea Ground Buffalo Meat, Zesty Sour Cream Dressing.

This week’s Wild Idea Buffalo Recipe of the Week is, DAKOTA TACOS “INDIAN TACOS”. To make this week’s recipe you’ll be needing Fry Bread, Recipes, Spices, Tacos, Wild Idea Ground Buffalo Meat, Zesty Sour Cream Dressing, and Cheddar Cheese. Your Tacos to the next level of flavor! You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2024! https://wildideabuffalo.com/

DAKOTA TACOS “INDIAN TACOS”
My secret ingredient in the preparation of the fry bread, is club soda, which makes the dough and bread lighter. I also use coconut oil, which has a good nutritional profile, and is great for deep frying. Be sure to fry at a high enough heat, 375° to limit oil absorption and to give the edges a nice crispiness. The slightly spicy, seasoned meat balances nicely with the creamy, Zesty Sour Cream Dressing.

Taco Ingredients:
1 – pound Wild Idea Ground Buffalo Meat
1 – small onion, chopped
1 – tablespoon olive oil
2 – teaspoons chili powder
2 – teaspoons cumin
1½ – teaspoons salt
1 – teaspoon black pepper
1 – teaspoon garlic powder
1 – teaspoon oregano
1 – teaspoon smoked paprika
½ – teaspoon coriander
2 – cups lettuce leaves, or chopped lettuce
1 – cup grated cheddar cheese
Zesty Sour Cream Dressing, recipe below

Preparation:

1) Measure all spice ingredients, and set aside.

2) In a sauté pan over medium high heat, heat the olive oil.

3) Add the chopped onion and crumble in the ground buffalo.

4) Sprinkle seasonings over the meat, and stir to incorporate, breaking up the meat into smaller pieces as you stir.

5) Cook until meat is browned, about 7 minutes. Cover, set aside, and re-heat when the fry bread is ready.

6) To assemble, place warm fry bread on plates, and top with the hot seasoned meat, lettuce, and cheese. Drizzle with the Zesty Sour Cream Dressing and enjoy!

Fry Bread

Fry Bread *Recipe makes 4 fry bread servings, with 275 calories per each.
Ingredients:
2 – cups unbleached organic flour, plus a half cup more for handling and rolling out
2 – teaspoon baking soda
¼ – teaspoon salt
½ – cup 2% milk
½ cup club soda
3 – cups coconut oil
Preparation:

1) Mix flour, baking soda, and salt together in a bowl and sift to incorporate.

2) Add milk and soda and stir in until incorporated. The dough will be slightly sticky.

3) Flour hands and pat dough into a ball, place the dough on a floured surface and divide into 4 equal servings. Using floured hands press portions into a disk shape and roll out into about a six-inch diameter with a floured rolling pin.

4) In a 8 inch diameter saucepan, over medium high heat, heat coconut oil. Oil is at the right temperature when at 375°, or you can test by inserting a wooden spoon into the oil, the oil is ready if it bubbles up around the spoon.

5) Drop fry bread disk into oil carefully, one at a time, cooking about one minute each side or until golden. Place cooked fry breads on a paper bag or paper towels until ready to serve.

Zesty Sour Cream Dressing

Ingredients:
¾ – cup sour cream
2 – tablespoons fresh squeezed lime juice
2 – tablespoons canned, roasted, peeled green chilies with juice, puréed
¼ – teaspoon cayenne pepper, optional or to taste
salt to taste
Preparation: Mix all ingredients together and whisk to incorporate. Store in refrigerator until needed.
https://wildideabuffalo.com/blogs/recipes/dakota-tacos-indian-tacos

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

May 8, 2024 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: Bison, Food, Cooking, Steak, Grilling, Wild Idea Buffalo, Spices, recipes, Wild Idea Buffalo Recipe of the Week, Marinade, Onion-Marinated Tri-Tip Steak, Whole Tri-Tip

This week’s Wild Idea Buffalo Recipe of the Week is an ONION-MARINATED TRI-TIP STEAK. Made using the always Delicious and Tender Wild Idea Buffalo Whole Tri-Tip Steak also included is a recipe for a flavorful Marinade that will also tenderize. You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2024! https://wildideabuffalo.com/

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

Ingredients:

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

Preparation:

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

Wild Idea Buffalo Recipe of the Week – Chili Spiced Uncut Short Ribs with Tangy Mop

May 1, 2024 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: Apple Cider Vinegar, Asian Chili Garlic Sauce, baking, Chili powder, Chili Spiced Uncut Short Ribs with Tangy Mop, Cooking, Cumin, Food, Garlic Powder, Grilling, Hoisin sauce, Liquid Smoke, recipes, Roasting, Wild Idea Buffalo Recipe of the Week, Wild Idea Buffalo Uncut Short Rib Plates

This week’s Wild Idea Buffalo Recipe of the Week is some Chili Spiced Uncut Short Ribs with Tangy Mop, the Mop Sauce Recipe is included. To make this recipe some of the ingredients you’ll be needing are Wild Idea Buffalo Uncut Short Rib Plates, Chili Powder, Cumin, Garlic Powder, Liquid Smoke, Apple Cider Vinegar, Hoisin Sauce, Asian Chili Garlic Sauce, and more! You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2024! https://wildideabuffalo.com/

Chili Spiced Uncut Short Ribs with Tangy Mop
by Jill O’Brien
We had a pre-fathers day celebration at the ranch last weekend; it was loaded with children’s laughter, proud parents, beaming grandparents and great food. Our guests brought sides and dessert, (a great way to throw a party) and I was on the Buffalo Ribs. Not just any ribs – but uncut buffalo short ribs, measuring at about 1 foot square, these make for a very impressive presentation. The kids thought they were cool and experience has taught me that if you can please a child – you’ve nailed it. My preparation is as follows. I use a foil steaming method for this recipe, which is great for hot summer months, when you want a hot meal, but a cool house.

Ingredients
Ingredients:
1 package 8 lbs. Uncut Short Rib Plates (adjust amount of rub based on # of ribs)
5 tablespoons chili powder
2 tablespoons coriander
2 tablespoons cumin
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons liquid smoke
2 tablespoons olive oil
¼ cup apple cider vinegar

Directions
Preparations:
1 – Rinse ribs and pat dry. Place on 2 sheets of large heavy foil.
2 – Mix spices, liquid smoke and olive oil and make a paste.
3 – Rub all but 1 tablespoon of paste into the ribs, covering both sides.
4 – Pour vinegar on bottom of foil.
5 – Seal the each piece of foil tightly.
6 – Place on high rack over low heat on a gas grill. Close grill hood and let cook undisturbed for 3 hours, or until desired tenderness is reached.
7 – Remove from grill and let rest for 20 minutes.
8 – While ribs are resting, mix ingredients for tangy mop.
9 – Turn grill to medium high heat, about 400*.
10 – Brush tangy mop over ribs and return to grill, turn and brush with more of the mop as desired. Grill for an additional 5 minutes.
The short rib plate is really meaty, tender and tasty. A meal fit for a king (or a Dad).

https://wildideabuffalo.com/blogs/recipes/55676737-chili-spiced-uncut-short-ri

Wild Idea Buffalo Recipe of the Week – TENDERLOIN TIP KABOBS

April 24, 2024 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: Bell Peppers, Black pepper, Cremini mushrooms, Dijon Mustard, Garlic Powder, Olive oil, Onion Powder, Rosemary, Salt, Shallots, Soy sauce, TENDERLOIN TIP KABOBS, Thyme, Wild Idea Buffalo Recipe of the Week, Wild Idea Buffalo Tenderloin-Tips, Worcestershire sauce

This week’s Wild Idea Buffalo Recipe of the Week is TENDERLOIN TIP KABOBS. To make this week’s recipe you’ll be needing Wild Idea Buffalo Tenderloin Tips, Cremini Mushrooms, Bell Peppers, Shallots, Worcestershire Sauce, Soy Sauce, Olive Oil, Dijon Mustard, Garlic Powder, Onion Powder, Black Pepper, Salt, Rosemary, Thyme, and Water. You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2024! https://wildideabuffalo.com/

TENDERLOIN TIP KABOBS
A wonderful go-to appetizer for your next gathering! Modify the vegetables based on what you like or what’s available. Cherry tomatoes, when in season, would be a good addition. *Dry spice ingredients could be substituted with 3 tablespoons of Jill’s Steak Rub.

Ingredients: 12 appetizer portions

1 – 12oz. package Tenderloin Tips
Cremini mushrooms, stem removed
Bell Peppers, cut into meat size pieces
Shallots or red onion, cut into meat size pieces
2 – teaspoons Worcestershire
2 – teaspoons Tamari or Soy Sauce
2 – teaspoons olive oil
2 – teaspoons Dijon mustard
2 – teaspoons garlic powder
2 – teaspoons onion powder
1 – teaspoon black pepper
1 – teaspoon salt
1 – teaspoon rosemary
1 -teaspoon Thyme
Skewers, soaked in water
Rosemary sprigs, optional garnish

Preparation:

1 – Rinse the Tenderloin Tips and pat dry with a paper towel.
2 – Prep the vegetables as noted in the ingredients.
3 – Mix the Worcestershire, Tamari, olive oil, Dijon and spices together in a bowl, the separate into two bowls.
4 – Place the meat in the marinade and toss to coat. Toss the vegetables in the other bowl and toss to coat. Cover the bowls with wrap and place them in the refrigerator. Marinade for 6 to 24 hours.
5 – Soak the skewers in water for an equal amount of time.
6 – When ready to prepare, skewer the meat on the wet sticks, rotating vegetables and meat as you like.
7 – Preheat a flat top griddle, or flat pan on stove top over medium high heat. Place the skewers on the pan with the end of the stick hanging over the edge of the pan. Sear for 1.5 minutes, turn and repeat cooking time.
8 – Remove the skewers place on serving tray and cover for 5 minutes before serving.
9 – Optional: Create rosemary garnish for the end of the skewer by clipping the end pieces at an angle of sprig and remove some of the bottom leaves. Insert into the top of the skewer.
* Accompany with horseradish sauce if desired.
https://wildideabuffalo.com/blogs/recipes/tenderloin-tip-kabobs

Wild idea Buffalo Recipe of the Week – 4 BEAN BISON CHILI

April 17, 2024 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: 4 Bean Bison Chili, Beans, Chili, Cooking, Food, Golden Pepperoncini, Lemon, Pepperoncini, recipes, Spices, Stewed Tomatoes, Tomatoes, Wild Idea Buffalo Premium Ground Buffalo, Wild Idea Buffalo Recipe of the Week

This week’s Wild idea Buffalo Recipe of the Week is 4 BEAN BISON CHILI. Ground Bison takes your Chili to a new level! To make this Chili you’ll be using Wild Idea Buffalo Premium Ground Buffalo along with Spices (many spices), Tomato Sauce, Stewed Tomatoes, Golden Pepperoncini, Lemon, and 4 different types of Beans (butter beans, black beans, kidney beans, and pinto beans). You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2024! https://wildideabuffalo.com/

4 BEAN BISON CHILI
If you are looking for a great chili to bring to your next chili 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. (Makes 10 servings)

INGREDIENTS:

2 1 lbs. Premium Ground Buffalo
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.
6) Adjust the seasoning to your taste. Garnish with fresh lime or lemon wedges, fresh chopped cilantro, sour cream, or grated cheddar cheese.

https://wildideabuffalo.com/blogs/recipes/55667393-4-bean-bison-chili

Wild Idea Buffalo Recipe of the Week – Carne Asada Tostadas

April 10, 2024 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: Carne Asada Tostadas, Cooking, Corn Tortillas, Food, Grilling, Hot Sauce, Olive oil, recipes, Shredded Cheese, Wild Idea Buffalo Recipe of the Week, Wild Idea Carne Asada Steak Strips

This week’s Wild Idea Buffalo Recipe of the Week is Carne Asada Tostadas. To make this week’s recipe you’ll be needing Wild Idea Carne Asada Steak Strips, Olive Oil, Corn Tortillas, , Hot Sauce, and Shredded Cheese. Dinner is served! You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2024! https://wildideabuffalo.com/

Carne Asada Tostadas
Servings – 5
Prep Time – 15 minutes
Cook Time – 6 minutes
Author: Jill O’Brien

Our all new, pre-cut and marinaded, ready-to-cook Carne Asada Steak Strips will help get dinner on the table quick! And, once you’ve tried the olive oil/hot sauce or sriracha coating on the tortillas, you will use it for any tortilla! So good!

Ingredients
1 – 1 pound pkg. Wild Idea Carne Asada Steak Strips
2 to 4 tablespoons olive oil
5 – corn tortillas
1 – tablespoon hot sauce or sriracha
5 – ounces shredded cheese
accompaniments of choice

Directions
1 – Place the Carne Asada strips in a bowl, cover and allow them to rest at room temperature for one to two hours.
2 – Drain the marinade away form the steak strips and pat the strips with a paper towel.
3 – In a large heavy skillet, over medium high to high heat, heat one to two tablespoons of olive oil. Add the steak strips to the hot pan and sauté for three to four minutes. If using a smaller pan, work in two batches, so steak strips brown nicely. Add more olive oil if needed.
4 – Remove from the heat, loosely cover until ready to use.
5 – Simultaneously, heat a flat griddle over medium high heat and mix the remaining two tablespoons olive oil with one tablespoon of hot sauce or sriracha. Coat both sides of each tortilla with the olive oil/sriracha and place on the heated griddle. Cook the tortillas until they start to puff up, then flip. Sprinkle the toasted side of the tortilla with the cheese, while the other side tis browning. When she’s is melted and tortilla is slightly crispy remove from the heat.
6 – Top the tostadas with the Carne Asada and your favorite accompaniments.
https://wildideabuffalo.com/blogs/recipes/carne-asada-tostadas

Wild Idea Carne Asada Steak Strips
Our all NEW, pre-cut, pre-marinated steak strips are ready-to-cook for Carne Asada, so you can create delicious Mexican style meals in minutes! We start with our premium steak cuts from the New York, Top Sirloin, Ribeye, Tenderloin & Sirloin, and hand cut them into steak strips. This is followed by a 48-hour marinade in tomatillos, lime, cilantro, and seasonings to maximize Carne Asada flavor. Sold in 1-pound packages.

*To use: Place marinated steak strips in a bowl and allow to rest at room temperature for 1 to 2 hours. Drain excess marinade from the bowl and pat strips down with a paper towel to remove excess moisture before cooking.
https://wildideabuffalo.com/products/buffalo-and-bison-carne-asada-1-pound?_pos=1&_sid=d3e080f2b&_ss=r

Wild Idea Buffalo Recipe of the Week – BUFFALO CHILI DOGS

April 3, 2024 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: Buffalo Chili Dogs, Cheddar cheese, Chili, Cooking, Food, Grilling, Hot Dog Buns, Olive oil, recipes, Spices, Wild Idea Buffalo Hot Dogs, Wild Idea Buffalo Recipe of the Week, Wild Idea Premium Ground Buffalo

This week’s Wild Idea Buffalo Recipe of the Week is Buffalo Chili Dogs. To make this week’s Delicious Recipe you’ll be needing Wild Idea Buffalo Hot Dogs, Wild Idea Buffalo Chili (recipe included), Cheddar Cheese, Hot Dog Buns, Olive Oil, Wild Idea Premium Ground Buffalo, and Spices. Hello Summertime! You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2024! https://wildideabuffalo.com/

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

Ingredients (Serves 6 to 8):
1 – package Wild Idea Buffalo Hot Dogs ( https://wildideabuffalo.com/collections/brats-sausages-hot-dogs/products/hot-dogs )
2 – cups Wild Idea Buffalo Chili, heated (recipe below)
1 ½ – cups cheddar cheese, shredded
6 – hot dog buns (whole wheat or whole grain, best)
1 – tablespoon olive oil
Optional toppings: pickled jalapeños, raw onion or your favorite extra

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

4-Bean Bison Chili
Ingredients (Serves 10 to 12):
2 – pounds Wild Idea Premium Ground Buffalo ( https://wildideabuffalo.com/collections/premium-ground-bison-burgers/products/1-lb-ground-buffalo )
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 – 15 oz. can each: butter beans, black beans, kidney beans and pinto beans, (drained – but not rinsed)
1 – lemon, juiced
2 – cups water

Preparations:
1 – Mix all dry spices together.
2 – In heavy stew pot, over medium high heat, heat olive oil.
3 – Add buffalo 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. Serve with Cheesy Jalapeño Corn Bread (recipe included upon request with purchase).
Chili freezes nicely. Portion out and freeze for a quick meal at a later date.
https://wildideabuffalo.com/blogs/recipes/93466497-buffalo-chili-dogs

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

March 27, 2024 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: baking, BUFFALO & EGGPLANT PARMESAN CASSEROLE, Cooking, Eggplant, Food, recipes, Wild Idea Buffalo, Wild Idea Buffalo Recipe of the Week, Wild Idea Italian Buffalo Sausage

This week’s Wild Idea Buffalo Recipe of the Week is BUFFALO & EGGPLANT PARMESAN CASSEROLE. You can use Wild Idea Premium Ground Buffalo or Wild Idea Italian Buffalo Sausage to make this dish. You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2024! https://wildideabuffalo.com/

BUFFALO and EGGPLANT PARMESAN CASSEROLE
Author:
Jill O’Brien

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!

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

Preparation:

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

Wild Idea Buffalo Recipe of the Week – JAMAICAN JERK BURGER WITH GRILLED PINEAPPLE AND HARISSA MAYONNAISE

March 20, 2024 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: Cooking, Food, Grilling, JAMAICAN JERK BURGER WITH GRILLED PINEAPPLE AND HARISSA MAYONNAISE, Jerk Seasoning, Olive oil, Onions, Pineapple Slices, recipes, Roasted Red Pepper Harissa Mayonnaise, Wild Idea Buffalo Recipe of the Week, Wild Idea Ground Buffalo Meat

This week’s Wild Idea Buffalo Recipe of the Week is a JAMAICAN JERK BURGER WITH GRILLED PINEAPPLE AND HARISSA MAYONNAISE. This Bad Boy of Buffalo Burgers is made using Wild Idea Ground Buffalo Meat, Olive Oil, Jerk Seasoning, Pineapple Slices, Onions, Roasted Red Pepper Harissa Mayonnaise, and Buns. Also included is a recipe for the Jerk Seasoning, and Roasted Red Pepper Harissa Mayonnaise. Taking Burgers to a new level! You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2024! https://wildideabuffalo.com/

JAMAICAN JERK BURGER WITH GRILLED PINEAPPLE AND HARISSA MAYONNAISE
Author: Jill O’Brien

Jill put together testimonial videos of her five new recipes (you can view them all on our Facebook Page).
In this testimonial and in honor of National Burger Day, the Jamaican Jerk Burger gets put to the test. Give it a watch below and then get busy and make your best burger!

Jamaican Jerk Burgers

May is National Burger Month and this is my entry! Difficult? Not too bad, if you are organized. Make again? Yes. Messy to eat? Yes. Delicious? Yes!

Ingredients (makes three 5.35 oz burgers or two half pounders or 6 sliders):

1 – pound Ground Buffalo Meat
1 – tablespoon olive oil +
2 – tablespoons jerk seasoning
Pineapple slices
Caramelized onions
Roasted Red Pepper Harissa Mayonnaise
Buns or, go Bun-less

Preparation:

1 – Crumble the ground buffalo into a bowl and add olive oil and the jerk spices.
2 – Mix together with food gloved hands and portion to desired size.
3 – Chill the pre-made burgers in the refrigerator for 1 hour.
4 – Rub the chilled burgers with a little olive oil and grill over high heat for 3 minutes each side with the grill lid closed, flipping the burgers at 1.5 minute intervals.
5 – Add the pineapple slices during the last three minutes and flip after 1.5 minutes.
6 – Remove the burgers and the pineapple slices form the grill. Cover the burgers and allow them to rest for 5 minutes.
7 – To assemble, place burger on a bun, top with the grilled pineapple and drizzle with the Harissa Mayonnaise. Mmmmmm – it’s sooo good.

Jerk Seasoning Ingredients:

1 – tablespoon onion powder
1 – tablespoon garlic powder
1 – tablespoon brown sugar
2 – teaspoon red pepper flake
2 – teaspoons salt
1 – teaspoon black pepper
1 – teaspoon allspice
1 – teaspoon cumin
1 – teaspoon thyme
1 – teaspoon paprika
1 – teaspoon crushed fennel
½ – teaspoon cinnamon
½ – teaspoon ginger
Sift spices together and store until needed.

Roasted Red Pepper Harissa Mayonnaise
This tasty condiment will keep in a sealed jar in your refrigerator for up to a month.

Harissa Sauce Ingredients:
1 – teaspoon chili powder
½ – teaspoon caraway seeds
½ – teaspoon coriander
½ – teaspoon cumin
½ – teaspoon salt
3 – garlic cloves
1/3 – cup roasted red peppers (I always keep a jar on hand in my pantry)
1 – tablespoon olive oil
1 – lemon, juiced

* Puree all of the ingredients together until smooth.

Harissa Mayonnaise Ingredients:
½ – batch Harissa Sauce
2 – tablespoons Mayonnaise
2 – tablespoons cider or rice vinegar
¼ – cup onions, finely diced
¼ – cup cilantro, chopped

1 – Gently fold all of the ingredients together in a bowl with a fork.
2 – Place in a sealed jar and refrigerate until needed.
3 – Pull the mayonnaise out about an hour before using to let it come to room temperature.
https://wildideabuffalo.com/blogs/recipes/jamaican-jerk-burgers-with-grilled-pineapple-and-harissa-mayonnaise

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

March 13, 2024 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: Baguettes, Chive Cream Cheese, Cooking, Food, recipes, ROAST BUFFALO SANDWICHES WITH CHIVE CREAM CHEESE, Wild Idea Buffalo 1.5 English Roasts, Wild Idea Buffalo Recipe of the Week

This week’s Wild Idea Buffalo Recipe of the Week is ROAST BUFFALO SANDWICHES WITH CHIVE CREAM CHEESE. I’ve made this recipe a couple of times and it turns out incredible! The Roast is so tender and flavorful. It can also be made using the Wild Idea Buffalo Sirloin Tip Wild Idea Buffalo Roast but I opted to use the English Roast. Also included is a recipe for the Chive Cream Cheese. You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2024! https://wildideabuffalo.com/

ROAST BUFFALO SANDWICHES WITH CHIVE CREAM CHEESE
This is a great sandwich for casual meals or picnics. Or, use the same ingredients, slicing baguettes into ovals, for open-faced cocktail sandwiches for your next party! Note:

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

Preparation:

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

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

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

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

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

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

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

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

For a charming presentation, wrap in parchment and tie with butcher string. This helps with ease in transportation too. The sandwiches can be made in advance and refrigerated. Remove from the refrigerator an hour before serving.

Recipe Note
If serving a smaller group, the 1.5# English Cut Roast works nicely. Half your other ingredients and reduce the “hot” cooking time to 9 minutes. You could also make these sandwiches with grilled steak meat too!
https://wildideabuffalo.com/blogs/recipes/roast-buffalo-sandwiches-with-chive-cream-cheese