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

December 4, 2019 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 Grogonzola Port Sauce. Grilling instructions for the Ribeye and how to prepare the Gorgonzola Port Sauce are below. You can find this recipe or purchase the Wild Idea Buffalo – RIBEYE STEAK along with all the other Wild Idea products all at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

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

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

 

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

 

 

 

RIBEYE STEAK
Steak lovers are serious about their ribeyes. Our juicy, meaty ribeyes will not disappoint. These steaks are incredibly tender due to the area of the bison from which they are cut: the rib primal section. Our 100% grass-fed ribeye steaks will redefine what you think a great steak is. 10 oz & 14 oz portions.
https://wildideabuffalo.com/collections/steaks/products/ribeye-steaks?variant=29456760961

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

November 21, 2019 at 6:01 AM | Posted in dessert, Wild Idea Buffalo | Leave a comment
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I have a couple of more Dessert Recipes to pass along to everyone and these are from the Wild Idea Buffalo website, Jill’s Pumpkin Pie and Grandma Hittle’s Pecan Pie. 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 Products. So Enjoy and Make 2019 a Healthy One! 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:

1 – Pre-heat oven to 450°.

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

3 – 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.

4 – Add chilled butter to flour mixture until incorporated.

5 – Slowly drizzle in egg mixture.

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

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

8 – 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.

9 – Chill the piecrust for 30 minutes in the refrigerator.

10 – 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.

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

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

13 – 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?_pos=3&_sid=147021a89&_ss=r

Wild Idea Buffalo Recipe of the Week – It’s all about the Buffalo Sausage WEDNESDAY

August 7, 2019 at 6:03 AM | Posted in Wild Idea Buffalo | Leave a comment
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No recipe this week but 2 great items for your grill, Wild Idea Buffalo Brats and Wild Idea JALAPEÑO CHEDDAR BRATS. It’s Brat Mania from Wild Idea Buffalo! These are just 2 of healthy and delicious Buffalo Sausages you can find at the Wild Idea Buffalo website (https://wildideabuffalo.com/) You’ll find these 2 Brats along with PREMIUM BUFFALO HOT DOGS, BUFFALO ANDOUILLE SAUSAGE, BUFFALO ITALIAN SAUSAGE, BUFFALO CHORIZO SAUSAGE, BUFFALO BREAKFAST SAUSAGE. You can find all these Sausages along with all the Wild Idea Buffalo Products at the Wild Idea a Buffalo website (https://wildideabuffalo.com/) Enjoy and Make 2019 a Healthy One!

Wild Idea BUFFALO BRATS

Backyards, ballparks, tailgating, and outdoor gatherings demand a brat. And Wild Idea Buffalo Brats command an entirely new level of respect. Our Buffalo Brats deliver all the juiciness that you expect from a high quality Bratwurst with all the healthy benefits from 100% grass-fed Buffalo meat.

1 lb. package – 4 Brats per package
Ingredients: 100% Grass-fed Buffalo, Water, Organic Spices [Black Pepper, Garlic Powder, Sea Salt, Pure Cane Sugar, Onion Powder, Coriander, Celery Seed, and Marjoram] and Organic Pork Casing
https://wildideabuffalo.com/collections/brats-sausages-hot-dogs/products/buffalo-brats


Wild Idea JALAPEÑO CHEDDAR BRATS

Grilling season calls for Jalapeno Cheddar Brats! We start with our 100% Grass-fed Bison meat, add our special blend of seasonings and then kick things up a bit with Organic Valley cheese and Jalapenos! Not too hot – but just right, with extra juicy goodness! As always our sausages are made with the best ingredients and never any added nitrites!

alapeno Cheddar Brats – 1 lb. pkg. (4 brats per pkg.)
Ingredients: 100% Grass-Fed Buffalo, Organic Valley Cheddar Cheese, Water, Sea Salt. Organic Seasonings (Jalapeno Pepper Flakes, Jalapeno Powder, Pure Cane Sugar, Onion Powder, Garlic Powder, White Pepper, Black Pepper), and Organic Pork Casing
https://wildideabuffalo.com/collections/brats-sausages-hot-dogs/products/jalapeno-brats

It’s Chili, Chowder, or Stew Saturday – CREAMY POTATO LEEK SOUP WITH CORNED BUFFALO BRISKET

August 3, 2019 at 6:03 AM | Posted in It's Chili Soups or Stews Saturday, Wild Idea Buffalo | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for CREAMY POTATO LEEK SOUP WITH CORNED BUFFALO BRISKET. Made using the Wild Idea Buffalo Corned Brisket along with Potatoes, Leeks, Garlic, Fennel, Milk, Red Cabbage, and Spices. Its one of those Soups that’s a meal! You can find this recipe at the Wild Idea Buffalo website. Soup is on! So Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

CREAMY POTATO LEEK SOUP WITH CORNED BUFFALO BRISKET
My version of a “hot” Vichyssoise, but with added ingredients that make it oh-so-fabulous. You will crave it after it’s gone!

Ingredients: (Serves 4 to 8)

5 – medium potatoes, peeled and quartered

2 – cups reserved potato water

3 – tablespoons of butter

2 – large leeks, white and light green parts sliced

3 – cloves garlic, chopped

1½ – teaspoons of black pepper

1½ – teaspoons salt

2 – teaspoons crushed fennel

1½ – cups milk

1 – tablespoon lemon

2 – cups red cabbage, thinly sliced

1 – 1 pound pkg. Corned Buffalo Brisket

chives or fennel fronds for garnish

Preparation:

1 – Bring a pot of salted water to a boil over medium high heat. Add the prepared potatoes to the boiling water and cook uncovered until potatoes are tender.
2 – Strain the potatoes, reserving two cups of the potato water.
3 – Transfer the potatoes and reserved water to a blender and puree.
4 – In a sauté pan over medium heat, melt 2 tablespoons of the butter and add the sliced leeks, garlic and seasonings. Sauté until leeks are tender, stirring occasionally to avoid browning.
5 – Transfer the leeks to the blender and puree, mixing in with the potatoes.
6 – In the same sauté pan, over medium high heat melt the remaining tablespoon of butter and add the red cabbage. Sauté until al dente, about 5 minutes. Remove the pan from the heat and transfer the cabbage to a bowl.
7 – Transfer the pureed mixture in the blender to a soup pot and whisk in the milk.
8 – Bring soup to a gentle boil over medium heat, stirring occasionally.
9 – Before serving whisk in the lemon juice and adjust seasoning to taste.
10 – Coarsely cut up corned brisket and place in a pan with half a cup of beer or water. Cover and heat over medium high, until hot.
11 – To serve, pour soup into bowls, and place hot corned brisket and sautéed cabbage in the center of the bowl. Garnish with fresh herbs.

https://wildideabuffalo.com/blogs/recipes/creamy-potato-leek-soup-with-corned-buffalo-brisket

Wild Idea Buffalo Recipe of the Week – Firecracker Coleslaw and Pulled Buffalo BBQ

July 17, 2019 at 6:03 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is a Firecracker Coleslaw and Pulled Buffalo BBQ . 2 Delicious recipes this week from Wild Idea Buffalo, Firecracker Coleslaw and Pulled Buffalo BBQ. The Firecracker Coleslaw will go great with BBQ, Burger, Hot Dogs, and more! For the Pulled Buffalo BBQ you’ll be using the Wild Idea Buffalo Chuck Roast, recipe at the end of the post. Everyone will love this week’s recipes! So Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

Firecracker Coleslaw
Great with BBQ, Burgers, or on its own! Get the recipe for Pulled Buffalo BBQ here also.

Ingredients:
1 – head green cabbage, halved and sliced thin
1 – red onion, halved and sliced thin
2 – carrots, grated
1 – cup pepperoncini, de-stemmed and flash processed

Dressing Ingredients:
¼ – cup mayonnaise
¼ – cup rice vinegar
1 – small tube wasabi
1 – tablespoon black pepper
1 – tsp. salt

Preparation:

1) Place all vegetables in bowl and toss to incorporate.

2) Mix all dressing ingredients in blender and pour over vegetables, toss to coat and season to taste.
https://wildideabuffalo.com/blogs/recipes/favorite-summertime-recipes

 

BISON CHUCK ROAST FOR PULLED BUFFALO B.B.Q.
This simple recipe for Pulled Buffalo B.B.Q. using our Bison Chuck Roast will be an instant favorite with family and friends.

Ingredients:

1 – 3 lbs. Chuck Roast, twine removed, rinsed & patted dry
1 tablespoon olive oil
1 teaspoon salt
2 teaspoons black pepper
2 cup organic Apple Cider, warmed
1) Pre-heat oven to 500*.
2) Mix 1 tablespoon olive oil with salt and pepper, in dutch oven or heavy pan. Place roast in pan and roll around in seasoning, rubbing into meat.
3) Place roast in hot oven uncovered and roast for 15 minutes.
4) Add warmed Apple Cider, cover pot tightly and lower temperature to 350*.
5) Braise Buffalo Roast for 2 ½ hours turning once during braising time.
6) Roast is finished cooking when meat is tender. You should be able to pull the meat apart using 2 forks, (continue braising for another ½ hour if this is not achieved).
7) Remove form heat and let roast rest at room temperature, covered for 1 hour, or until you are able to handle.
8) Remove roast from pot and place on cutting board. Reserve pan juices. Using two forks or hands pull meat apart into manageable pieces and then pull apart into smaller pieces or shred.
9) Return meat to 1 cup of pan juices.
10) Add 1 cup B.B.Q. sauce, or desired amount, and stir to incorporate. Bring to full heat, adding in more pan juices or B.B.Q. sauce as desired. Reduce heat to simmer.

Serve as entrée or on buns for sandwiches. Accompany with Firecracker Coleslaw.

Jill’s B.B. Q. Sauce

Ingredients:

1 Tb. Olive Oil
1 cup onion, finely diced
2 T. Garlic, chopped
1 T. Black Pepper
1 tsp. Cayenne
1 tsp. Chili Powder
1 tsp. Cumin
1 tsp. Coriander
1 tsp. Cinnamon
½ cup Bourbon
2.4 lbs. Ketchup
1 T. Dijon Mustard
1 T. Worcestershire
Dash of Liquid Smoke

½ cup organic Apple cider or water
1) In heavy saucepan, over medium high heat, heat oil.
2) Add onion and seasonings and sauté for 7 minutes.
3) Deglaze with: 1/2 cup Bourbon or Brandy
4) Add remaining ingredients, and stir until well to incorporate.
5) Add 1/2 cup juice or water to thin as needed. Bring to a boil.

Pour sauce in sealed container and refrigerate.
https://wildideabuffalo.com/blogs/recipes/79779969-bison-chuck-roast-for-pulled-buffalo-b-b-q

Wild Idea Buffalo Recipe of the Week – JALAPEÑO CHEDDAR BRATS, PREMIUM BUFFALO HOT DOGS, and BUFFALO BURGERS

June 26, 2019 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 trio of perfect grill items – JALAPEÑO CHEDDAR BRATS, PREMIUM BUFFALO HOT DOGS, and BUFFALO BURGERS. The first day of Summer was this past Friday and its Prime Time Grilling Time, although its really Grilling Time year around! Anyway you can’t go wrong with any of the 3 Wild Idea Buffalo items of JALAPEÑO CHEDDAR BRATS, PREMIUM BUFFALO HOT DOGS, and BUFFALO BURGERS. Grill healthier this year with Wild Idea Buffalo! You can order all 3 products along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

 

 

 

 

JALAPEÑO CHEDDAR BRATS
Grilling season calls for Jalapeno Cheddar Brats! We start with our 100% Grass-fed Bison meat, add our special blend of seasonings and then kick things up a bit with Organic Valley cheese and Jalapenos! Not too hot – but just right, with extra juicy goodness! As always our sausages are made with the best ingredients and never any added nitrites!

Jalapeno Cheddar Brats – 1 lb. pkg. (4 brats per pkg.)

Ingredients: 100% Grass-Fed Buffalo, Organic Valley Cheddar Cheese, Water, Sea Salt. Organic Seasonings (Jalapeno Pepper Flakes, Jalapeno Powder, Pure Cane Sugar, Onion Powder, Garlic Powder, White Pepper, Black Pepper), and Organic Pork Casing
https://wildideabuffalo.com/collections/brats-sausages-hot-dogs/products/jalapeno-brats

 

 

 

PREMIUM BUFFALO HOT DOGS
Wild Idea Buffalo’s casing-free hot dogs are incredible – one bite and you’ll be hooked. *Nitrite free, and made from our 100% grass-fed buffalo – no filler, no junk. Just mouth-watering flavor in every bite. You won’t find these premium Buffalo Hot Dogs in your supermarket cooler. Our hot dogs are meaty, seasoned, smoked, 100% delicious, and they’ll change the way you think about hot dogs.

1 lb. package

Ingredients: 100% Grass-fed Buffalo, Water, Free Binder (modified potato starch, trehalose, carrot fiber), Sea Salt; Organic: Pure Cane Sugar, Paprika, Onion Powder, Garlic Powder. Cultured Celery Powder, Organic: Ground Mustard, Coriander and Black Pepper

*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/products/buffalo-hot-dogs

 

 

PREMIUM BUFFALO BURGERS (3 BURGERS PER LB)
Prepare for a whole new level of burger. Conveniently pre-made into one-third-pound patties that are ever so grill-able. Dinner ready. Each pack is 1 pound with three 1/3 Lb patties. 95% Lean.
https://wildideabuffalo.com/collections/premium-ground-bison-burgers/products/3-1-3-lb-ready-made-buffalo-burgers-1-lb-pack

Wild Idea Buffalo Recipe of the Week – COOKING WITH JILL O’BRIEN – HOW TO GAS GRILL A BUFFALO STEAK

June 12, 2019 at 6:03 AM | Posted in Wild Idea Buffalo | Leave a comment
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At the Wild Idea Buffalo website there are several cooking videos about Buffalo of course. This video is entitled – COOKING WITH JILL O’BRIEN – HOW TO GAS GRILL A BUFFALO STEAK. And believe me there is nothing that can compare to a Medium Rare Grilled Wild Idea Buffalo Steak or Burger! So delicious and flavorful. My freezer has a good supply of different Steaks and Burgers. So here’s the video with Jill O’ Brien on how to grill that perfect Steak! There are 2 links, 1 link is the video link to the Wild Idea Buffalo website and the other is the link to the You Tube video. Don’t forget you can check out all the Wild Idea Buffalo Recipes or purchase any of the Wild Idea Products at the Wild Idea Buffalo website Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

 

* Jill is grilling the Wild Idea Buffalo New York Strip Steak so I left a link and info on that Steak at the end of the post. Enjoy!

 

 

 

COOKING WITH JILL O’BRIEN – HOW TO GAS GRILL A BUFFALO STEAK

In this video from our “How to Cook Buffalo Meat” series Jill will show you how to gas grill buffalo to perfection!

https://wildideabuffalo.com/blogs/recipes/cooking-with-jill-obrien-how-to-gas-grill-a-buffalo-steak

 

https://www.youtube.com/watch?time_continue=7&v=ft7Un7d676w

 

 

 

WILD IDEA BUFFALO – NEW YORK STRIP STEAK

A classic American favorite, lean and luscious. This steak is cut from the short loin and is extremely tender and flavorful. The New York Strip Steak will always take center stage on any grill. 10 oz or 14 oz portions.

https://wildideabuffalo.com/collections/steaks/products/new-york-strip-steaks

Wild Idea Buffalo Recipe of the Week – Why Wild Idea Buffalo?

May 29, 2019 at 6:04 AM | Posted in Wild Idea Buffalo | Leave a comment
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Hey everyone, usually on Wednesday’s I have a recipe from Wild Idea Buffalo to share with all of you. But today instead of a recipe I’m going to pass along some info and back ground on Wild Idea Buffalo. I’ve been ordering my Buffalo from Wild Idea for a few years now. I’ve tried other Buffalo or Bison but none can really compare to best tasting Buffalo there is that I have found! So here’s a little history and info on Wild Idea Buffalo! Enjoy and Make 2019 a Healthy One!

 

 

 

 

The 34,000-acre Cheyenne River Ranch, home to Dan and Jill O’Brien, winds along the Cheyenne River and borders the Buffalo Gap National Grasslands and Pine Ridge Reservation. The 32,000-acre Conata Basin Ranch, managed by Doug Albertson, sits on the edge of the Conata Basin, with beautiful vistas of the Badlands National Park.

MISSION
“I have dedicated my life to preserving and restoring the Great Plains grasslands. These same principles are the foundation of Wild Idea Buffalo Company. By returning the bison to their native homeland, we’re not only re-wilding a threatened ecosystem, we are keeping prairies intact, with carbon stored safely underground, and producing the healthiest red meat on the planet.”

Dan O’Brien
Buffalo Rancher / Carbon Cowboy

BEYOND ORGANIC
Raising buffalo humanely has allowed us to supply conscientious consumers with the delicious, healthy, 100% grass-fed meat they demand. We have left no stone unturned in our effort to “go beyond organic.” We treat our buffalo and their prairie ecosystem with the respect and care that both deserve. Our buffalo are 100% grass-fed/grass-finished, 100% antibiotic, hormone & pesticide free, and 100% humanely harvested. Our model of raising buffalo leads to a superior source of protein that’s good for you, the environment, and the animals.

SUSTAINABLY RAISED
Our bison roam over large landscapes like their ancestors did, eating nothing but the grass beneath their feet. Their grazing patterns naturally regenerate the prairie, enhancing the level of biodiversity. The nutrient-dense prairie grasses they eat are loaded with omega-3 fatty acids, producing a delicious, healthy red meat that that the body needs for optimum health. Unlike most buffalo on the market today, Wild Idea Buffalo are never feedlot confined or finished on GMO grains.

Raising buffalo humanely has allowed us to supply conscientious consumers with the delicious, healthy, 100% grass-fed meat they demand. We have left no stone unturned in our effort to “go beyond organic.” We treat our buffalo and their prairie ecosystem with the respect and care that both deserve. Our buffalo are 100% grass-fed/grass-finished, 100% antibiotic/, hormone & pesticide free, and 100% humanely field harvested. Our model of raising buffalo leads to a superior source of protein that is good for you, the environment, and the animals.

MEET OUR FOUNDERS
Dan & Jill O’Brien created Wild Idea Buffalo Company in 1997 with the mission of preserving the Great Plains by returning buffalo to their native habitat. Many years have passed since their original “wild idea” that began the company, and today Wild Idea Buffalo Company, LLC continues to grow through our customers’ conscientious decisions about the quality and stewardship of the food they purchase.

BEST TASTING MEAT

The incredible flavor of Wild Idea Buffalo meat is the result of the animals’ lives being lived more naturally and without unnecessary human interference. Its clean, rich, slightly sweet taste has subtle notes of grass, sage, and we swear – sunshine. Our humane prairie harvests ensure that our buffalo are not exposed to any undue stress that would spoil the flavor of this natural meat. Our buffalo are given respect, dignity, and care throughout their lives. Our buffalo tastes better because they are raised better!

THE BEST MEAT FOR YOU
Wild Idea meat is lower in calories, fat and cholesterol than chicken or fish. It’s higher in protein than beef. Our 100% native grass-fed meat delivers 3.5x more antioxidant omega-3 fatty acids than grain-fed buffalo. Try the red meat that’s good for you!

BUFFALO RESTORE THE PRAIRIE
Prairie restoration is vital to our mission. Our land and animal management practices are as close to nature’s intentions as possible. By giving the buffalo room to roam, the Great Plains prairie is brought back to health. Grasses, forbs, and flowers flourish, providing a sustainable ecosystem for all life. Our vision of sweeping landscapes where the buffalo roam continues to grow, and we are now affiliated with other like-minded ranchers, including Native American ranchers and Nature Conservancy herds, positively impacting over 150,000 acres of grasslands.

https://wildideabuffalo.com/

 

Wild Idea Buffalo Recipe of the Week – SAUSAGE STUFFED RAVIOLI

May 1, 2019 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 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 Make 2019 a Healthy One! 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

Sunday’s Chicken Dinner Recipe – JILL’S ROAST HERITAGE CHICKEN

April 28, 2019 at 6:02 AM | Posted in Sunday's Chicken Dinner, Wild Idea Buffalo | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is – JILL’S ROAST HERITAGE CHICKEN. The recipe is from the Wild Idea Buffalo website, that’s right Chicken not Buffalo! Wild Idea also sells Heritage Chicken from Emmer and Co. And they have one delicious and healthy Chicken Recipe for Chicken! This is a Dutch Oven Recipe, so how easy is that to prepare! You can find this recipe and purchase the Emmer & Co. Heritage Chicken along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

JILL’S ROAST HERITAGE CHICKEN
After testing a few methods of roasting a Heritage Chicken, this method was hands down the winner. Although the flavor was always very good with other methods, I was looking for the method that would keep the meat juicy, but also get it close to fall off the bone tender.

Ingredients:

1 – 3# Emmer & Co. Heritage Chicken

1 – tablespoon + 1 teaspoon salt

1 – tablespoon baking powder (a tip from Emmer & Co.)

4 – tablespoons salted butter

1 – teaspoon black pepper

1 – teaspoon thyme leaves

1 – onion, orange, apple, or other sweet or savory food to fill the cavity

4 – stalks celery, halved

1 – onion, sliced

salt and pepper

1½ – cups water

Enameled Dutch Oven

Preparation:

1 – Rinse chicken and remove neck from cavity. (Reserve neck, adding to the pot for additional flavor or give to your favorite pet!) Blot the chicken dry with paper towels.
2 – Mix salt and baking powder together and gently rub all over the chicken. Refrigerate uncovered for 4 to 24 hours.
3 – Position top oven rack in the middle of the oven and preheat to 500°.
4 – Remove chicken from the refrigerator. Melt butter and add pepper, thyme and remaining teaspoon salt. Rub seasoned butter into the chicken skin and cavity. *The butter will adhere to the cold chicken without running off.
5 – Fill the cavity of the chicken with coarse chopped onion or orange halves, or other savory or sweet foods. This adds additional flavor and helps chicken cook more evenly.
6 – Place celery and onions in the bottom of the Dutch oven and place chicken breast side up on top of vegetables. Place the chicken in the oven and roast for 15 minutes.
7 – Add the water to the pot and cover and continue to cook at 500° for another 10 minutes.
*Optional: Before continuing with this step you can also turn your chicken over after initial roasting, so the breast is facing down. For the best browning, pile your vegetables to the center or add a few more to keep the breast out of the liquid.
8 – After 10 minutes, shut your oven off and leave the chicken in the oven for two hours. Do not open the door during this time.
9 – Remove chicken from the oven and transfer to a platter or cutting board. Chicken segments will release fairly easily or carve as desired. Season with a little salt and pepper.
10 – Strain juices from the pot and serve with the chicken or thicken to your liking for gravy.

https://wildideabuffalo.com/blogs/recipes/jills-roasted-braised-heritage-chicken

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