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

January 12, 2022 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 GRILLED 14 OZ. RIBEYE WITH GORGONZOLA PORT SAUCE. Using the always delicious and tender Wild Idea Buffalo – RIBEYE STEAK. Topped with a Gorgonzola Port Sauce. To make the Sauce you’ll be needing Butter, Garlic Clove, Crushed Peppercorns, Port, Gorgonzola Crumbled Cheese, and Heavy Cream. 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 2022! https://wildideabuffalo.com/

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

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

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

 

 

 

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

BBQ Pulled Buffalo Chuck Roast Sandwich w/ Baked Crinkle Fries

January 7, 2022 at 6:55 PM | Posted in Aunt Millie's Live Carb Smart, Wild Idea Buffalo | Leave a comment
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Today’s Menu: BBQ Pulled Buffalo Chuck Roast Sandwich w/ Baked Crinkle Fries

 

 

For Breakfast I cup of Bigelow Decaf Green Tea. Another cold morning here, 9 degrees with a wind chill at 0 degrees! We had a high of 21 degrees but the winds kept it much colder. So another inside day here. I cleaned and straightened Mom’s big freezer. Then moved to the Pantry and did the same. Mom is feeling a lot better today, which is good! For Dinner tonight I prepared a BBQ Pulled Buffalo Chuck Roast Sandwich w/ Baked Crinkle Fries.

 

I’m using the Wild Idea Buffalo Pulled Chuck Roast. I had the package in the freezer so I sat it in the fridge to thaw overnight. The Pulled Chuck Roast is so tender and incredibly flavorful. It comes already cooked and seasoned, so just heat and serve! It’s Seasoned with Organic Apple Cider, Organic Lime Juice, Onion Powder, Cumin, Sea Salt, Black Pepper, Chili Powder, Paprika, Garlic Powder, Oregano, Cayenne Pepper. And that’s why it’s so flavorful! Delicious Pulled Buffalo that you just heat and serve.

 

I used a small sauce pan that I sprayed with Pam Non Stick Cooking Spray. Added the Buffalo and heated it on medium low until heated through. I served it on a Aunt Millie’s Live Carb Smart Hamburger Bun, the buns are only 50 calories and 2 net carbs per Bun! I topped it with some Jack Daniel’s Honey Smokehouse BBQ Sauce. What a sandwich, just incredible flavor! The Wild Idea Buffalo Pulled Buffalo Chuck Roast is so flavorful and tender. It just has such a deep and rich flavor to it. One of my favorites!

 

For my Fries I’m using Ore Ida Crinkle Cut Fries. Seasoned them with Salt and Pepper. Baked them at 425 degrees for 19 minutes. They are only 90 calories and 10 net carbs. Served them with a side of Hunt’s Ketchup for dipping. For Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s Pretzels with a Diet Mango/Tea Snapple to drink.

 

 

 

 

 

 

 

Wild Idea Buffalo – Pulled Buffalo Chuck Roast
1 LB. PULLED BUFFALO CHUCK ROAST

We rub our Pulled Buffalo Chuck Roast with our very own Wild Idea blend of Mexican seasonings and then slowly braise the meat until it’s fall apart tender. We have done all the work for you, so all you need to do is “heat and eat!” Use Wild Idea Pulled Buffalo Chuck Roast in all of your favorite Mexican dishes like tacos, enchiladas, and quesadillas. Or you can add your favorite barbecue sauce for great tasting B.B.Q. sandwiches!

Ingredients: Buffalo, Organic Apple Cider, Organic Lime Juice, Onion Powder, Cumin, Sea Salt, Black Pepper, Chili Powder, Paprika, Garlic Powder, Oregano, Cayenne Pepper
https://wildideabuffalo.com/collections/ranch-kitchen/products/pulled-buffalo-chuck-roast

Wild Idea Buffalo Recipe of the Week – BUFFALO SLOPPY JOE’S

December 8, 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 – BUFFALO SLOPPY JOE’S. Made using the Wild Idea Buffalo – PREMIUM GROUND BUFFALO. Sloppy Joe’s made healthier and still delicious! I use the PREMIUM GROUND BUFFALO when I make my Buffalo 3 Bean Chili and Sloppy Joe’s. Using Buffalo makes everything better! 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 2021! https://wildideabuffalo.com/

BUFFALO SLOPPY JOE’S
There is something about a Sloppy Joe that makes me feel like a kid again. It brings back fond memories of county fairs and the smell of roaster pans filled with this barbecue concoction. I like to make a batch up and have on hand when a hot sandwich is in order.

Ingredients:
2 – teaspoons olive oil
1 – onion, diced fine
2 – pounds Wild Idea Ground Buffalo
2 – teaspoons each: black pepper, cumin, mustard
1 – teaspoons each: salt, chili powder
2 – tablespoons brown sugar
1 – tablespoons garlic, chopped
¾ – cup ketchup
¾ – cup water
hamburger buns
pickles

Instructions:

1 – In heavy skillet over medium high heat, heat oil.
2 – Add chopped onion and sauté for 4 minutes.
3 – Crumble ground buffalo into pan, stirring together and breaking into smaller pieces. Add spices while meat is browning and stir in.
4 – When the meat is browned, add ketchup and water, stir to incorporate and let come to full heat.
5 – Season to taste with salt and pepper. Serve on hamburger buns or smaller slider size buns.
https://wildideabuffalo.com/blogs/recipes/95037121-buffalo-sloppy-joes

 

 

 

Wild Idea Buffalo – PREMIUM GROUND BUFFALO 1 LB.
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 minaturally 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 – BUFFALO SLOPPY JOE’S

October 6, 2021 at 6:00 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week – BUFFALO SLOPPY JOE’S. Made using the Wild Idea Buffalo – PREMIUM GROUND BUFFALO. Sloppy Joe’s made healthier and still delicious! I use the PREMIUM GROUND BUFFALO when I make my Buffalo 3 Bean Chili. Using Buffalo makes everything better! 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 2021! https://wildideabuffalo.com/

BUFFALO SLOPPY JOE’S
There is something about a Sloppy Joe that makes me feel like a kid again. It brings back fond memories of county fairs and the smell of roaster pans filled with this barbecue concoction. I like to make a batch up and have on hand when a hot sandwich is in order.

Ingredients:
2 – teaspoons olive oil
1 – onion, diced fine
2 – pounds Wild Idea Ground Buffalo
2 – teaspoons each: black pepper, cumin, mustard
1 – teaspoons each: salt, chili powder
2 – tablespoons brown sugar
1 – tablespoons garlic, chopped
¾ – cup ketchup
¾ – cup water
hamburger buns
pickles

Instructions:

1 – In heavy skillet over medium high heat, heat oil.
2 – Add chopped onion and sauté for 4 minutes.
3 – Crumble ground buffalo into pan, stirring together and breaking into smaller pieces. Add spices while meat is browning and stir in.
4 – When the meat is browned, add ketchup and water, stir to incorporate and let come to full heat.
5 – Season to taste with salt and pepper. Serve on hamburger buns or smaller slider size buns.
https://wildideabuffalo.com/blogs/recipes/95037121-buffalo-sloppy-joes

 

 

Wild Idea Buffalo – PREMIUM GROUND BUFFALO 1 LB.
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 minaturally 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 – SAUSAGE STUFFED RAVIOLI

August 25, 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 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 and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2021! 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

BBQ Pulled Buffalo Chuck Roast Sandwich w/ Baked Crinkle Fries

August 14, 2021 at 7:00 PM | Posted in Wild Idea Buffalo | Leave a comment
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Today’s Menu: BBQ Pulled Buffalo Chuck Roast Sandwich w/ Baked Crinkle Fries

 

For Breakfast I Scrambled a couple of Eggs, toasted a couple of slices of Aunt Millie’s Live Carb Smart Wheat Bread, and had my morning cup of Bigelow Decaf Green Tea. 85 degrees, humid and partly cloudy out today. After Lunch I went and had Mom’s car washed and swept out the inside. Then I stopped by the ATM. Not a lot going on today. Did a little yard work and swept out the shed. For Dinner tonight I prepared a BBQ Pulled Buffalo Chuck Roast Sandwich w/ Baked Crinkle Fries.

 

I’m using the Wild Idea Buffalo Pulled Chuck Roast. I had the package in the freezer so I sat it in the fridge to thaw overnight. The Pulled Chuck Roast is so tender and incredibly flavorful. It comes already cooked and seasoned, so just heat and serve! It’s Seasoned with Organic Apple Cider, Organic Lime Juice, Onion Powder, Cumin, Sea Salt, Black Pepper, Chili Powder, Paprika, Garlic Powder, Oregano, Cayenne Pepper. And that’s why it’s so flavorful! Delicious Pulled Buffalo that you just heat and serve.

I used a small sauce pan that I sprayed with Pam Non Stick Cooking Spray. Added the Buffalo and heated it on medium low until heated through. I served it on a Aunt Millie’s Live Carb Smart Hamburger Bun, the buns are only 50 calories and 2 net carbs per Bun! I topped it with some Jack Daniel’s Honey Smokehouse BBQ Sauce. What a sandwich, just incredible flavor! The Wild Idea Buffalo Pulled Buffalo Chuck Roast is so flavorful and tender. It just has such a deep and rich flavor to it. One of my favorites!

 

For my Fries I’m using Ore Ida Crinkle Cut Fries. Seasoned them with Salt and Pepper. Baked them at 425 degrees for 19 minutes. They are only 90 calories and 10 net carbs. Served them with a side of Hunt’s Ketchup for dipping. For Dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.

 

 

 

 

 

 

 

 

 

Wild Idea Buffalo – Pulled Buffalo Chuck Roast
1 LB. PULLED BUFFALO CHUCK ROAST

We rub our Pulled Buffalo Chuck Roast with our very own Wild Idea blend of Mexican seasonings and then slowly braise the meat until it’s fall apart tender. We have done all the work for you, so all you need to do is “heat and eat!” Use Wild Idea Pulled Buffalo Chuck Roast in all of your favorite Mexican dishes like tacos, enchiladas, and quesadillas. Or you can add your favorite barbecue sauce for great tasting B.B.Q. sandwiches!

Ingredients: Buffalo, Organic Apple Cider, Organic Lime Juice, Onion Powder, Cumin, Sea Salt, Black Pepper, Chili Powder, Paprika, Garlic Powder, Oregano, Cayenne Pepper
https://wildideabuffalo.com/collections/ranch-kitchen/products/pulled-buffalo-chuck-roast

Jill’s Potato Salad

August 11, 2021 at 6:01 AM | Posted in Wild Idea Buffalo | 4 Comments
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Here’s a recipe for Jill’s Potato Salad. Just one of the delicious Side Dish Recipes that you can find at the Wild Idea buffalo website, and you can find a few Dessert Recipes also! To make this recipe you’ll be needing Organic Potatoes, Farm Fresh Eggs, Onion, Celery, Dill, Dijon Mustard, Salt, Pepper, Cayenne Pepper, Chili Flakes, Pickle Juice, and Mayonnaise. Perfect Side Dish! You can find this recipe and purchase all of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2021! https://wildideabuffalo.com/

Jill’s Potato Salad
Everyone has a recipe for potato salad, but I have to tell you this one often gets, “the best potato salad I’ve ever had” comments. Hope you like it too! Best if made a few hours or day before serving, to allow flavors to emulsify.

Ingredients:
3 – lbs. organic potatoes, skins left on and washed
1 – dozen farm fresh eggs (or the best you can find), hard-boiled
½ – cup onion, minced
1 – cup celery, sliced
1 – teaspoon dill
2 – teaspoons Dijon mustard
½ tablespoon salt
½ – tablespoon black pepper
½ – teaspoon cayenne pepper
1 – teaspoon chili flake
¼ – cup dill pickle juice
1 – cup mayonnaise

Preparation:

1) Boil potatoes in slated water until tender. Drain and allow too cool.

2) Hard boil eggs, peel and slice with egg slicer and place in large bowl.

3) In separate bowl, mix the remaining ingredients together, stirring to incorporate.

4) Add mayonnaise mixture to eggs and mix together.

5) Cut potatoes in bite size pieces and add to egg mixture. Fold to incorporate. Season to taste
https://wildideabuffalo.com/blogs/recipes/favorite-summertime-recipes

Wild Idea Buffalo Recipe of the Week – Wine Braised Buffalo Tongue

August 4, 2021 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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If you’re looking for a unique appetizer I’ve got one for you and it’s this week’s Wild Idea Buffalo Recipe of the Week – Wine Braised Buffalo Tongue. To make this recipe you’ll be needing Wild Idea Buffalo Tongue, Organic Butter, Onion, Garlic Clove, Salt, Black Pepper, White Wine, Crostini, and Horseradish Sauce. 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 2021! https://wildideabuffalo.com/

Wine Braised Buffalo Tongue
Ingredients (Makes about 24 Appetizers or 4 Entrees):
1 – pound package Wild Idea Buffalo Tongue
1 – stick organic butter
1 – onion, diced
2 – cloves garlic, minced
1 – teaspoon salt
1 – tablespoon black pepper
5 – cups white wine
24 – crostini
chive cream cheese or horseradish sauce

Preparations:
1 – In a 4-quart pot over medium high heat, melt ½ stick of the butter.
2 – Add half of the onion, garlic and seasonings to the pan.
3 – Add 4 cups of white wine and bring to a full boil.
4 – Rinse tongue under cold water, add it to the pot and bring to a boil.
5 – Reduce the heat to low, cover the pot and simmer for about 2.5 hours, turning the tongue occasionally.
6 – Remove the tongue from the pot and place on a plate. Allow the tongue to cool until you can comfortably touch it with your hands.
7 – To peel the tongue, make a small slit between the skin and the meat of the tongue with a pairing knife, using your fingers to peel the skin away from the meat (if skin is resistant, return tongue to pot and continue to braise on low for another hour).
8 – In 3-inch deep sauté pan over medium high heat, add the other half stick of butter. Add the peeled tongue, and brown on all sides.
9 – Add the remaining half of the onion, garlic and seasonings and saute for a 5imnutes.
10 – Add the white wine and bring to a full boil, then reduce to simmer until most of the wine has been absorbed.
11 – Remove the tongue and transfer it to a cutting board. Cover the tongue with foil and allow it to rest at room temperature for about 10 minutes. Continue cooking of onions and mushrooms until the wine is completely absorbed.
12 – Slice the tongue thin and season to taste. Place sliced tongue on the crostini, top with the onions, and garnish with a dollop of chive cream cheese or horseradish cream.
Or, for an entrée, serve over mashed potatoes with the caramelized onions and horseradish cream. Delish!

Photo Credit: Jill O’Brien

https://wildideabuffalo.com/blogs/recipes/wine-braised-buffalo-tongue

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

July 21, 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 Italian Sausage and Mushroom Pizza. To make this week’s recipe some of the Ingredients you’ll be needing are Wild Idea Buffalo Italian Sausage, Basil Pesto, Pizza Sauce, Mushrooms, Caramelized Onions, fresh Mozzarella, Flour, Cornmeal, and more! Also included are recipes for Pizza Dough, Basil Pesto, and the Caramelized Onions. Love these Pizza Nights! 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 2021! https://wildideabuffalo.com/

Italian Buffalo Sausage and Mushroom 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. (Makes 3 medium or 6 small pizza)
Ingredients:

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

Preparation:

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

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

Ingredients:

* 4½ – cups high protein flour (I used half Kernza whole grain flour & half organic bread flour)
* 1¾ – teaspoon salt
* 1 – teaspoon quick yeast
* 2 – tablespoons olive oil
* 1¾ – cup water, very cold

Preparation: In mixing bowl using a dough hook, sift flour, salt and yeast together. Add olive oil and water, scraping down sides as needed. Continue to mix for 6 minutes, stopping every two minutes to remove dough from the hook. Dust hands with flour and remove dough from mixer and place on flour dusted work surface. Knead dough for 1 to 2 minutes. Dough should spring back from touch. Divide into desired sizes and form into balls. Brush dough lightly with oil, place on lightly oiled baking sheet and cover loosely with saran or a plastic bag. Refrigerate for 8 hours or up to 3 days. Remove from refrigeration and allow to rest at room temperature for 4 hours. Proceed to Pizza instructions. *Dough can also be frozen for up to 3 months.

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

Ingredients:

* 2 – cups fresh basil leaves, packed
* 2 – cups shredded parmesan cheese
* 3 – garlic cloves, chopped
* 1 – tsp. salt
* 1 – tsp. pepper (I like a little more)
* 2 – Tb. lemon juice
* 1 – cup olive oil

Preparation: Place all ingredients in blender and puree until smooth. Refrigerate.

Caramelized Onions

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

Wild Idea Buffalo Recipe of the Week – HOT DOG DAYS OF SUMMER

July 14, 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, HOT DOG DAYS OF SUMMER. Here’s some great ideas for the next time you fire the grill for Wild Idea Buffalo BRATS, HOT DOGS, and SAUSAGES. You can find this recipe and purchase the Wild Idea Buffalo Hot Dogs and Sausages along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2021! https://wildideabuffalo.com/

HOT DOG DAYS OF SUMMER
No matter how you like to top your dog, the key ingredient is still the hot dog itself. Wild Idea’s skinless Buffalo Hot Dogs are made from our 100% premium grass-fed buffalo meat and organic seasonings. So, fire up the grill and spread out your favorite toppings.

Pizza Dog Topping: Pizza Sauce and melted Mozzarella. You might also want to add some Wild Idea’s Buffalo Pepperoni!

HLT: Hot Dog, Lettuce and Tomato with Mayo. Wild Idea Buffalo Bacon might be an additional tasty topping too!

Relish and Onion Dog: Pickled Relish and Chopped Onions.

Keep it Simple: Ketchup and Mustard.

Pickled Dog: Peperoncini, Pickled Jalapeños and Red Onions.

Chili Cheese Dog: Hot Dog smothered in Chili and Cheese!

Other favorite toppings: Coleslaw, Sauerkraut, and B.B.Q Sauce.
Photo Credit: Jill O’Brien
https://wildideabuffalo.com/blogs/recipes/93332481-hot-dog-days-of-summer

 

Wild Idea Buffalo – BRATS, HOT DOGS, and SAUSAGES
All of our brats, hot dogs and sausages are made in-house from our 100% free-roaming grass-fed buffalo meat, with just the right amount of spice! The result: delicious-tasting products that are good and good for you too! What a Wild Idea! *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/brats-sausages-hot-dogs

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