Wild Idea Buffalo Recipe of the Week – Wild Idea Buffalo Burgers

April 11, 2018 at 5:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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I love Buffalo Meat, Bison if you prefer. For me my favorite “Comfort Food” is preparing a Buffalo 1/3 lb. Buffalo Burger from Wild Idea Buffalo! In fact I just ordered a package of these along with some of the delicious Wild Idea Buffalo Steaks, another favorite! The taste of the Wild Idea Buffalo is like no other. Always tastes so fresh and no matter the product it cooks up perfect. You can read up all about Wild Idea Buffalo at the Wild Idea Buffalo website (https://wildideabuffalo.com/) and you’ll be able to purchase any of the delicious and healthy Wild Idea Buffalo Products. Below I’ve featured 3 of the Ground Buffalo Products, including my favorite the PREMIUM BUFFALO BURGERS. So Enjoy and Eat Healthy in 2018!

 

PREMIUM GROUND BISON and BURGERS
Wild Idea’s Premium Ground & Burgers are richer and sweeter in taste than any other ground red meat you’ve ever eaten! Our Ground & Burgers are packed with protein, low in fat and cholesterol, and has a clean finish that won’t bog you down. https://wildideabuffalo.com/collections/premium-ground-bison-burgers

PREMIUM BUFFALO BURGERS (3 BURGERS PER LB)
Preparefor a whole new level of burger. Conveniently pre-made into one-third-pound patties that are ever so grillable. Dinner ready. Each pack is 1 pound with three 1/3 Lb patties. 95% Lean.

Nutritional Chart is based on 1 oz. of Raw product.
https://wildideabuffalo.com/collections/premium-ground-bison-burgers/products/3-1-3-lb-ready-made-buffalo-burgers-1-lb-pack

 

BACON BLUE BURGER (3 BURGER PER LB)
Our 100% prairie grass-fed Premium Ground Buffalo mixed with our 100% Buffalo Bacon, Blue Cheese and just the right amount of seasoning! For additional flavor try it with grape jelly or your favorite preserve – absolutely scrumptious! We did the work for you and… you’re welcome! Three one-third pound handcrafted burgers per package.
https://wildideabuffalo.com/collections/premium-ground-bison-burgers/products/three-1-3-lb-bacon-bleu-burger

 

1 LB. GROUND BRISKET – MONTHLY FEATURE!
It’s BACK! 100% grass-fed/grass-finished Ground Buffalo Brisket makes the best BBQ Burgers! This product is available for a limited time only, so don’t miss out! Jill’s recipe for Ground Brisket BBQ Bacon Cheddar Burgers included with purchase.

1 lb. package
https://wildideabuffalo.com/collections/premium-ground-bison-burgers/products/1-lb-ground-brisket

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Wild Idea Buffalo Recipe of the Week – SAUSAGE STUFFED RAVIOLI

March 28, 2018 at 5:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – SAUSAGE STUFFED RAVIOLI. Made using Wild Idea Buffalo Italian Sausage along with Cremini Mushrooms, Pecorino Romano or Parmesano Reggiano Cheese, Cream, and Green Onions. A Recipe sure to please all! You can find this recipe at Wild Idea Buffalo website where you can also purchase the Wild Idea Buffalo Italian Sausage along with all the other Wild Idea Products. Well Enjoy the recipe and Eat Healthy in 2018! 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 it. 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:

1 – In a sauté pan over medium high heat, add olive oil and butter.
2 – Add mushrooms and sauté for about 5 minutes.
3 – Crumble the Buffalo Sausage into the pan and stir into the mushrooms. Sauté until cooked through, about 5 minutes.
4 – Remove the pan from heat and transfer the sausage to a food processor along with the cream. Pulse process until the mixture is incorporated.
5 – Add the cheese and pulse process again until incorporated.
6 – 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.
7 – 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:

1 – Place flour and salt in a mixing bowl and stir.
2 – Create an impression in the center of the flour and add the eggs and oil.
3 – 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.
4 – 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.
5 – 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.
6 – Cut your dough into manageable pieces. I cut mine into 8 pieces.
7 – Press each piece into a rectangular shape with your hand, before running it through a pasta machine or rolling it out by hand.
8 – 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.
9 – 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 – IRISH STEW and COLCANNO

March 7, 2018 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – IRISH STEW and COLCANNO. A great recipe for your St. Patty’s Day Party, IRISH STEW and COLCANNO. Made using Wild Idea Buffalo Chuck Roast, a mix of Vegetables, and Spices. Included are recipes for the Colcannon, Vegetables, and Stew. You can find this recipe or purchase the Wild Idea Buffalo Chuck Roast all at the Wild Idea Buffalo website. So have a Happy St. Patrick’s Day and Eat Healthy in 2018! https://wildideabuffalo.com/

 

IRISH STEW and COLCANNON (Serves 6 to 8)
For those that like to use the crockpot, this recipe is for you. The meat turns out perfectly, and the gravy is just right. Although many Irish stews use Guinness, I find stout too strong for grass-fed buffalo meat, but use what you like. Also, I roast the vegetables for a firmer texture, but they could easily be added right to the pot. The method listed below makes for a great presentation.

Colcannon Ingredients:
½ – lb. cabbage or kale, sliced
¼ – cup parsley sprigs
4 – green onions, chopped
½ – cup hot milk
2 – lbs. butter potatoes
3 – tablespoons butter
½ – teaspoon each salt and pepper

Vegetables Ingredients:
6 – carrots, peeled and sliced
4 – parsnips, peeled and sliced
4 – leeks, halved and sliced
2 – teaspoons olive oil
salt and pepper

Base ingredients for Stew:
1 – 3 – lb. Wild Idea Buffalo Chuck Roast, rinsed, patted dry, and netting removed.

Buffalo Chuck Roast

1 – teaspoon olive oil
1 – teaspoon garlic powder
1 – teaspoon thyme
1 – teaspoon salt
1 – teaspoon pepper
2 – bay leaves
2 – celery stalks
½ – onion, chopped
1 – cup cherry tomatoes, halved
2 – bottles of amber beer
2 – cups buffalo stock or organic beef stock
½ – cup red wine
1 – tablespoon arrowroot or cornstarch

Preparation:
* Colcannon (Irish mashed potatoes with cabbage)

1 – Add cabbage to a pot of boiling water, reduce heat and simmer until tender. Add parsley and green onions and continue to simmer for two minutes.
2 – Drain water and place cabbage in blender with ¼ cup hot milk, salt, and pepper. Puree.
3 – Place potatoes in pot of boiling water and simmer, covered for 15 minutes. Drain all but 2 inches of water from the pot and continue to cook uncovered until water is gone or potatoes are tender.
4 – Allow the potatoes to cool a bit for easy handling and then pull skins off the cooked potatoes while they are still warm. Place in a mixing bowl with butter and remaining hot milk.
5 – Smash the potatoes first and then mix with electric mixer until fluffy. Add the cabbage puree and mix until just incorporated. *Set aside or refrigerate until ready to serve. I make this the night before and reheat in microwave before serving.

* Vegetables: For best results, prep vegetables ahead of time and roast right before serving.

Preheat oven to 400°.
1 – Place prepared vegetables on baking sheet. Drizzle with olive oil and season with salt and pepper.
2 – Roast vegetables for about 10 minutes or until they are al dente and slightly browned.

* Stew:

1 – Turn crockpot to high. Place olive oil, garlic powder, thyme, salt, and pepper in crockpot and mix together.
2 – Roll prepped roast around in the herbs in the crockpot, until evenly covered.
3 – Add bay leaf, celery, onion, tomatoes, beer, and stock.
4 – Cook on high, covered, for 1 hour. Reduce heat to low and let cook for up to 8 hours. *It is important to know your personal crockpot settings and temperatures. You can cook at a higher heat, but then reduce your hours.
5 – Remove the roast from pot and place on cutting board. Using two forks, pull Buffalo roast apart into serving size pieces.
6 – Turn crockpot back to high, letting juices come to a boil.
7 – Mix red wine and arrow root together and whisk into juices. Adjust to your desired thickness, and season to taste.
8 – Return buffalo roast pieces back to crockpot.
* To Plate: In a shallow soup or pasta bowl, place a scoop of hot colcannon to edge of bowl. Place buffalo roast into side of colcannon. Ladle gravy in bowl, and add the roasted vegetables to the gravy. Serve with crusty bread.

https://wildideabuffalo.com/blogs/recipes/93038401-st-patricks-day-recipes-and-recipes-for-leftovers

Wild Idea Buffalo Recipe of the Week – REUBEN CHOWDER

February 28, 2018 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – REUBEN CHOWDER. You can find this recipe along with all the other delicious and healthy recipes at the Wild Idea Buffalo website (https://wildideabuffalo.com/) At the site you can also purchase any of the Wild Idea products. Enjoy and Eat Healthy in 2018!

REUBEN CHOWDER
These combined ingredients are pretty hard to beat. A spoonful of goodness in every bite!

Ingredients: (4 to 6 servings)
1 – tablespoon butter
2 – stalks celery, chopped
½ – onion, chopped
½ – teaspoon caraway seed, crushed or chopped
½ – teaspoon salt & pepper, each
2 – cups vegetable stock or broth
2 – potatoes, cooked, peeled, and cut (*Microwave works great for this)
1 – tablespoon cornstarch
4 – cups milk
3 – ounces Swiss cheese, chopped
3 – cups cabbage, chopped
2 – cups Wild Idea Corned Buffalo, cubed or pulled
1/2 – lemon, juiced
½ – teaspoon cayenne pepper
Shredded Swiss
Rye Croutons
Green Onion

Preparation:

1 – In a heavy bottomed soup pot over medium high heat, melt butter and add celery, onion, caraway, and salt and pepper. Cook for about 5 minutes, stirring occasionally.
2 – Add the broth and the potatoes and bring to a boil. Reduce heat and simmer until vegetables are tender.
3 – Transfer the vegetables to a food processor or large blender, along with the cornstarch, 2 cups of the milk, and the cheese. Pulse process until well blended. (*Optional: I blend again in my smoothie blender for a super creamy texture.)
4 – Return soup to pan over medium heat and stir in the remaining 2 cups of milk. Bring the base to a boil, stirring constantly.
5 – Add the cabbage and the Corned Buffalo and stir to incorporate. Bring to a boil again stirring constantly. Reduce heat to low, cover, and cook until cabbage is tender, about 10 minutes, stirring occasionally.
6 – Wisk in lemon juice, cayenne, and season to taste with salt and pepper.
7 – To serve, ladle desired amounts of soup into bowls and top with shredded cheese, croutons, and green onions.
RYE CROUTONS:

Ingredients:
2 to 3 – slices of rye bread, cubed
2 – tablespoons olive oil
1 – teaspoon garlic or onion powder
¼ – teaspoon cayenne pepper

* Preparation: Toss all ingredients on a baking sheet and toast under the broiler, third rack down, and toss occasionally until lightly browned.

https://wildideabuffalo.com/blogs/recipes/93038401-st-patricks-day-recipes-and-recipes-for-leftovers

Wild Idea Buffalo Recipe of the Week – Jill’s Pumpkin Pie and Grandma Hittle’s Pecan Pie

December 6, 2017 at 6:30 AM | Posted in Wild Idea Buffalo | 2 Comments
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This week’s Wild Idea Buffalo Recipe of the Week is – Jill’s Pumpkin Pie and Grandma Hittle’s Pecan Pie. No Buffalo recipes this week but a couple of delicious pies! One is a recipe for Jill’s Pumpkin Pie and the other a recipe for Grandma Hittle’s Pecan Pie. You can find both these recipes at the Wild Idea Buffalo website. And while checking out all the delicious recipes you can also purchase any of the Wild Idea Buffalo Meats, Chicken, and Merchandise. So Enjoy and Eat Healthy! https://wildideabuffalo.com/

 

Jill’s Pumpkin Pie/Grandma Hittle’s Pecan Pie

Jill’s Pumpkin Pie
Note: For custard style pies I have learned that pre-baking crust partially will give you a nice flakey crust on the bottom. You may also need to cover crust half way through baking pie, to keep from browning. A little extra effort, but so worth it!

Pie Crust (makes 2 – 10” deep-dish pie crusts)

Ingredients:
3 – cups flour, plus a bit more for rolling
½ – teaspoon salt
1 – Tablespoon sugar
¾ – pound salted butter, chilled and cut into pieces, plus a little more softened for buttering pan and foil
1 – egg, beaten
1 – teaspoon cider vinegar or lemon juice *I used half of each.
2 – Tablespoons cream
1 – ice cube

Preparation:

Pre-heat oven to 450°.

In mixer using pastry blender, mix flour, salt & sugar.

In small dish, beat eggs. Add vinegar and cream and mix well. Add ice cube to mixture to keep cold, and allow ice to melt almost all the way.

Add chilled butter to flour mixture until incorporated.

Slowly drizzle in egg mixture.

Remove dough from mixer with floured hands, shape into ball and cut in half.

Press dough into disk shape with your hands and place dough onto floured parchment. Top dough with additional floured parchment and roll out.

Transfer dough to buttered pie pan carefully. Press lightly into pan, crimp edges and pierce the dough randomly with a fine tined fork, about 8 times.

Chill the piecrust for 30 minutes in the refrigerator.

Lightly butter foil and place buttered side down on top of piecrust, shaping foil in piecrust shape without disturbing edges. Fill foiled crust at least half way up with beans, rice or pie weights.

Place in 450° pre-heated oven and bake for 25 minutes.

Remove foiled piecrust from oven and remove foil gently. Return piecrust to oven to allow the bottom to brown, about another 10 minutes.

Remove from oven and allow to cool slightly before filling.

Pumpkin Pie Filling
Note: Because I like a dense pumpkin pie, this recipe will require a longer cooking period. Also, in order to bake both pies at the same time I reversed the higher heat time to end of the baking period. Worked out just fine! Enjoy.

Ingredients:
3 – eggs
1¼ – cup dark, pure cane brown sugar, packed
½ – cup sour cream
½ – cup heavy cream
¼ – cup pure maple syrup
1 – teaspoon vanilla
1 – Tablespoon cinnamon
1 – teaspoon ginger
1 – teaspoon allspice
4 – cups pureed pumpkin or canned pumpkin
*Yams or butternut squash can be used too.

Preparation:

* In mixer beat eggs. Add remaining ingredients in order with mixer running, stopping to scrape the bottom occasionally. Mix until well incorporated.
* Pour pumpkin mixture into prepared piecrust and place pie in a 1” water bath
*helps pie top from cracking.
* Bake at 350° for 75 minutes. Increase heat to 450° and bake for an additional 15 to 20 minutes.
* Remove pie from oven and allow to cool for 2 hours before serving.

 

Grandma Hittle’s Pecan Pie
Ingredients:
4 – eggs
¼ – pound butter, softened
2 – cups dark, pure cane brown sugar, packed
2 – teaspoons pure vanilla
1 – pound pecans, halves or whole *I used 8 oz. of each.

Preparation:

* In mixer, beat eggs. Add remaining ingredients in order and mix well to incorporate.
* Pour into prepared piecrust.
*Look for my note in piecrust instructions.
Optional step: Place pie in a 1” water bath.
* Bake pie in a 350° oven, for 55 to 60 minutes.
*I had to cook for about 15 minutes longer.
* Remove from oven and allow to cool and set for 2 hours before serving.

https://wildideabuffalo.com/blogs/recipes/thanksgiving-recipes

Savory Buffalo Sausage Stuffing

November 22, 2017 at 6:31 AM | Posted in Wild Idea Buffalo | Leave a comment
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Here’s another Wild Idea Buffalo recipe – Savory Buffalo Sausage Stuffing. Made with Wild Idea Buffalo Chorizo, Italian or Breakfast Sausage. It’s a perfect Stuffing for the Holidays! You can find this recipe or purchase the Wild Idea Buffalo Chorizo, Italian or Breakfast Sausage all at the Wild Idea Buffalo website. Enjoy and Eat Healthy! https://wildideabuffalo.com/

Savory Buffalo Sausage Stuffing:

Ingredients:
2 – tablespoons butter
2 – tablespoons olive oil
1 – 1 lb. Wild Idea Buffalo Chorizo, Italian or Breakfast Sausage
1 – onion, diced
3 – stalks celery, sliced
2 – teaspoons dried sage
2 – teaspoons dried thyme
1 – teaspoon ground fennel
1 – teaspoon salt
1 – tablespoon pepper
1 – 16 oz. bag herb seasoned stuffing
2 – cups organic chicken stock

Preparation:

1 – In heavy skillet over medium high heat, heat butter and olive oil.
2 – Crumble in sausage and 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 buttered casserole dish and bake in pre-heated oven for 45 minutes.
6 – Delicious with turkey, buffalo or by itself.
https://wildideabuffalo.com/blogs/recipes/thanksgiving-recipes

Sea Salt Herb Rubbed Tri-Tip Buffalo Steak and Marsala and Mushroom Sauce w/….

September 15, 2017 at 5:08 PM | Posted in Wild Idea Buffalo | Leave a comment
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Today’s Menu: Sea Salt Herb Rubbed Tri-Tip Buffalo Steak and Marsala and Mushroom Sauce w/ Roasted Asparagus and Baked Potato

 

 

To start the morning off I prepared some Simply Potatoes Shredded Hash Browns, fried 2 Jennie – O Turkey Breakfast Sausage Links, toasted a Healthy Life Whole Grain English Muffin, and a cup of Bigelow Decaf Green Tea. The rain has moved on and its sunny and 80 degrees! Did a little house cleaning and the laundry. After Lunch I got the cart out of the shed and enjoyed the day. Mom called later in the day and wanted me to go pick up a few things for her at Kroger. For Dinner tonight I prepared a Sea Salt Herb Rubbed Tri-Tip Buffalo Steak and Marsala and Mushroom Sauce w/ Roasted Asparagus and Baked Potato.

 

For Dinner tonight I tried the Wild Idea Buffalo – Sea Salt Herb Rubbed Tri-Tip Buffalo Steak. it comes packaged as 2 – 4 oz. steaks per packaged. It’s already Seasoned with Organic: Olive Oil, Sea Salt, Lemon Juice, Black Pepper, Sage, Thyme, Rosemary, Garlic, and Onion Powder.

 

 

 

 

To prepare it I preheated the oven to 425°. In a Cast Iron Skillet that I sprayed with Pam Cooking Spray and added a tablespoon of Extra Light Olive Oil to, I heated it over medium high heat. When ready I added my Steaks to it. I cooked the Steaks 1 minute each side. I just wanted a light sear on both sides. Then I moved the Skillet on to the preheated Oven and Roasted it for about 4 minutes. Removed the Skillet from the Oven and placed the Steaks on a plate and let them rest for 5 minutes before cutting. The Tri -Tip Steak was super tender and juicy. I had cooked to a medium rare and it came perfect! First time I tried the Sea Salt Herb Rubbed Tri-Tip Buffalo Steak and like all the other Wild Idea products it was delicious!

 

I topped the steak with a new product I came across at Kroger the other day, Fortun’s Marsala and Mushroom Sauce. First time trying this item also. It’s easily prepared, just heat in a sauce pan or microwave it. I prepared it in a small sauce pan. Good amount of Mushrooms and one tasty Sauce! Here’s another Item I’ll have to keep in stock! They have different varieties and looking forward to trying those also.

 

 

 

For one side I prepared some Roasted Asparagus. To prepare the Asparagus I needed Extra Virgin Olive Oil, Garlic (minced), Sea Salt, Freshly grated Black Peppercorn, Lemon Juice, and Shredded Parmesan Cheese. To prepare it; Rinse clean the asparagus. Break the tough ends off of the asparagus and discard. Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly seasoned. Place pan in the preheated 400 degree oven and roast for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving.

 

Then for another side I prepared a Baked Potato. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter. Really enjoyed this Dinner tonight! For Dessert/Snack later tonight a bowl of Skinny Pop – Pop Corn with a Diet Trop A Rocka Snapple to drink.

 

 

 

 

 

Wild Idea Buffalo – JILL’S SEA SALT HERB RUBBED TRI-TIP STEAKS

We’ve taken this coveted chef’s favorite, hand cut them into 4oz. petite steaks, rubbed them with olive oil, and seasoned them with Jill’s special sea salt herb rub to maximize flavor and tenderness. Simply remove the steaks from the package and grill over a high heat for 2 minutes each side for a perfect medium rare. A delightful and light, summer time meal for two! (2 – 4 oz. steaks per pkg.)

Ingredients: 100% Grass-fed Buffalo, Organic: olive oil, sea salt, lemon juice, black pepper, sage, thyme, rosemary, garlic & onion powder.
https://wildideabuffalo.com/collections/ranch-kitchen/products/sea-salt-tri-tip-steaks
https://wildideabuffalo.com/

 

 

Fortun’s Marsala and Mushroom Sauce

A rich Italian tradition made with real veal stock, fresh mushrooms, sautéed onions and Marsala and Madeira wines turns a casual entrée into a culinary event. Just add to your cooked chicken, beef or pork. A few tablespoons are all you need. It’s no surprise this sauce is our best seller!
Fresh mushrooms, sweet Marsala wine, Madeira wine, fresh onions, veal stock, chicken stock, tomato paste, olive oil, garlic, beef stock, plum puree and spices transport you to Italy!
http://www.fortunfoods.com/portfolio-items/marsala-mushroom-sauce/?portfolioCats=5
http://www.fortunfoods.com/

Wild Idea Buffalo Recipe of the Week – KAMUT KHORASAN WHEAT SAVORY GRAINS

July 12, 2017 at 4:59 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week from Wild Idea Buffalo there’s no recipe but I’m passing along a brand new product they now carry, KAMUT KHORASAN WHEAT SAVORY GRAINS. It’s a garden blend of savory grains and kale from Patagonia Provisions. This will make a perfect side to any of the Wild Idea Buffalo cuts of Buffalo or the Hertiage Chicken that they also carry. You can purchase all the selections of Buffalo, Chicken, and now Grains all at the Wild Idea Buffalo website. Enjoy and Eat Healthy!

 

 

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

https://wildideabuffalo.com/collections/frontpage/products/green-kale-kamut-khorasan-wheat-savory-grains

Wild Idea Buffalo Recipe of the Week – SMOKED BBQ BUFFALO BRISKET

June 28, 2017 at 5:26 AM | Posted in Wild Idea Buffalo | Leave a comment
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With the Wild Idea Buffalo SMOKED BBQ BUFFALO BRISKET all you have to do is reheat it and serve it! It comes already seasoned and cooked. It has a Paprika Rub, then its slow smoked for 12 hours until tender, and finished with a drizzle of organic BBQ sauce. Have the buns ready and get set to enjoy one delicious Smoked BBQ Buffalo Brisket sandwich! You can find and purchase this product at the Wild Idea Buffalo website along with all the other delicious cuts of Buffalo. Check it out today. Enjoy and Eat Healthy! https://wildideabuffalo.com/

 

 

SMOKED BBQ BUFFALO BRISKET 1 LB.

If you don’t have hours to prepare your next barbecue, then let us do the cooking for you! We start with a Paprika rub, then slow smoke for 12 hours until tender, and finish with a drizzle of organic BBQ sauce. Hand cut and ready to heat and eat in just minutes!

Simply reheat with juices in a covered pan over medium heat for 5 minutes and serve! You are going to love this product!

1 lb. package

Ingredients: 100% Grass Fed Buffalo, Organic: Apple Cider, Lime Juice, Onion Powder, Cumin, Sea Salt, Black Pepper, Chili Powder, Paprika, Smoked Paprika, Garlic Powder, Oregano, Cayenne Pepper and Organic BBQ sauce.

https://wildideabuffalo.com/collections/summer-collection/products/bbq-buffalo-brisket

Wild Idea Buffalo Recipe of the Week – TOP SIRLOINS WITH CHAMPAGNE GRAPE CONSERVE & BLUE CHEESE

June 7, 2017 at 4:55 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 Top Sirloins with Champagne Grape Conserve & Blue Cheese. Using Champagne Grapes and Wild Idea Top Sirloins this ones sure to impress and please everyone at dinner! Another good one from Jill O’Brien of Wild Idea Buffalo. You can this recipe and you purchase the Wild Idea Top Sirloins along with all the other delicious and healthy cuts of Buffalo on the Wild Idea Buffalo website. https://wildideabuffalo.com/

 

 

 

TOP SIRLOINS WITH CHAMPAGNE GRAPE CONSERVE & BLUE CHEESE
Champagne grapes are juicy, flavorful and seedless. They are also adorable, which always helps in making a pretty presentation. The sweetness of the grapes with the savory addition of onion and rosemary is a terrific topping for Wild Idea’s rich, grassy Top Sirloin Steaks. *This time of year champagne grapes are available in most groceries, but if unavailable, cherries would make a great substitute.

Ingredients for Steaks:
4 – 5 ounce Wild Idea Top Sirloins (or any prime Wild Idea Steak)
2 – tablespoons olive oil
2 –teaspoons kosher or sea salt
2 – teaspoons black pepper

Ingredients for Sauce: *Sauce will make enough for 4 steaks.
1 – tablespoon butter
¼ – cup onion, minced
1 – cup champagne grapes
¼ – teaspoon each salt & pepper
2 – teaspoons sugar
½ – teaspoon, fresh rosemary, finely chopped
2 – ounces blue cheese, crumbled

Preparation:

1) Rinse steaks and pat dry. Mix olive oil, salt, and pepper together and rub into steaks. Cover with saran wrap and let rest for two hours before grilling.

2) For sauce, melt butter in a small saucepan, over medium high heat. Add onions, salt and pepper and sauté for 5 minutes, stirring occassionally.

3) Add ¾ of the grapes and heat through. Then lightly smash with potato masher to release juices.

4) Stir in sugar, and reduce heat to low and simmer until juices have reduced to half.

5) Add remaining grapes and stir in to incorporate. Heat through.

6) Remove sauce from heat and stir in rosemary. *Can be made ahead and reheated.

7) Preheat grill to 500°. Grill steaks for 2 minutes on each side, closing grill lid during grilling. Remove from heat, cover and allow to rest for 5 minutes.

8) Plate steaks and top with equal portions of grape conserve and sprinkle with blue cheese. Garnish with fresh grapes and fresh rosemary.
https://wildideabuffalo.com/blogs/recipes/93331841-top-sirloins-with-champagne-grape-conserve-blue-cheese

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