Wild Idea Buffalo Recipe of the Week – CORNED BUFFALO BRISKET WITH COLCANNON

March 4, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is a CORNED BUFFALO BRISKET WITH COLCANNON. Made using Wild Idea Corned Buffalo Brisket and 1 Bottle of Beer. There’s also a recipe for the Colcannon. You can find this recipe and purchase the Wild Idea Corned Buffalo Brisket along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Eat Healthy in 2020! http://wildideabuffalo.com/

CORNED BUFFALO BRISKET WITH COLCANNON
Our heat and eat Corned Buffalo Brisket just might be the very best thing that we make! All the corned brisket flavor, but made with our 100% grass-fed/grass-finished bison and no added nitrites. Here are the very simple heating recommendations and my recipe for Colcanon. You will love this!

Ingredients for Corned Brisket:

1 – Wild Idea Corned Buffalo Brisket, with package juices and seasoning ½ to 1 – bottle beer (avoid stout or dark beer)

Instructions:

1 – In a heavy pan over medium high heat, add beer and package contents.
2 – Bring to a boil, cover and reduce heat to low and allow to heat through. About 7 minutes.
3 -Transfer Corned Brisket to cutting board and pull apart in pieces or slice.

Colcannon (Irish mashed potatoes with cabbage or kale.)
A great twist on your standard mashed potatoes and a great way to get some extra veggies in. Note: I used both cabbage & kale for a greener outcome and I also pureed a second time in my smoothie blender, which produced green potatoes. If you do not puree greens twice, your potatoes will be a very pale green with pieces of vegetables, which is equally delicious and pretty.

Colcannon Ingredients:

2 – lbs. butter potatoes or golden potatoes, washed

½ – lb. cabbage or kale, sliced
¼ – cup parsley sprigs

4 – green onions, chopped

½ – cup hot milk

3 – tablespoons butter
, melted, plus more for serving
2 – teaspoon salt
1 – teaspoon black pepper
water
salt

Preparation:
1 – Place potatoes in pot of boiling water and simmer until fork tender, about 30 minutes. Drain all but 1 inch of Wild Ideawater from the pot and continue to cook uncovered until water is gone and pan bottom is dry.
2 – Allow the potatoes to cool a bit for easy handling and then pull the skins off the cooked potatoes while they are still warm.
3 – While potatoes are cooking, in another pot, bring about 2 cups of salted water to a boil. Add cabbage or kale, cover and simmer until tender. About 5 minutes. Add parsley and green onions and continue to simmer for two minutes.
4 – Drain vegetables in a colander. Press vegetables with the back of a spoon to release water. Place cabbage mixture in blender or food processor with ¼ cup hot milk and process until finely chopped.
5 – Place the potatoes in a mixing bowl and mash with a potato masher. Then add ¼ cup hot milk, melted butter, salt and pepper, and mix until fluffy.
6 – Add the cabbage puree and mix until just incorporated. Reheat if needed before serving. Pass with extra butter.
https://wildideabuffalo.com/blogs/recipes/corned-buffalo-brisket-with-colcanon

Wild Idea Buffalo Recipe of the Week – REUBEN SANDWICH

May 23, 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 a REUBEN SANDWICH. To make this recipe you can use either the Wild Idea Buffalo Pastrami or Corned Buffalo Brisket. With topping of Sauerkraut, Irish Cheddar Cheese, and Reuben Sauce then served on Pumpernickel Bread. The Reuben Sandwich just got better! You can find this recipe and purchase the Wild Idea Buffalo Pastrami or Corned Buffalo Brisket. You can purchase any of the Wild Idea Products and be sure to check out out all their delicious and healthy recipes Enjoy and Eat Healthy in 2018! https://wildideabuffalo.com/

 

REUBEN SANDWICH
The O’Brien household’s version of this pub favorite. So good, it will become a weekly request!

Serves 4

Ingredients:

1 package Buffalo Pastrami or Corned Buffalo Brisket
1 ½ cup “Bubbies” Sauerkraut (it’s really, really good)
4 ounces Irish Cheddar Cheese
6 slices Pumpernickel Bread
1 tablespoon Butter
*Reuben Sauce

Preparation:
1 – On flat top griddle or in a large sauté pan over medium heat place Buffalo Pastrami in lightly oiled pan to heat through. Turn while heating.
2 – Arrange Buffalo Pastrami in 4 equal piles and top with cheese. Add sauerkraut to the pan too. Cover and heat until cheese is melted, and sauerkraut is warm.
3 – Remove from pan and cover to keep warm.
4 – Spread butter on one side of the bread and grill bread until golden brown.
5 – Stack meat, cheese and kraut on inside of grilled bread and spread the other slice with *Rueben sauce (recipe below), and sandwich together.
Serve with Potato, Leek Soup.

*Rueben Sauce

Ingredients:

1/2 cup Mayonnaise
¼ cup Salsa
¼ cup Roasted and Peeled Red Peppers
Salt
Pepper

Preparation:
1 – Place all ingredients in food processor and puree.
2 – Season with slat & pepper to taste.

https://wildideabuffalo.com/blogs/recipes/93476289-buffalo-pastrami-reuben-sandwich

Wild Idea Buffalo Recipe of the Week – CORNED BUFFALO ON BLACK RYE

August 23, 2017 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 – CORNED BUFFALO ON BLACK RYE. Made with the Wild Idea Corned Buffalo Brisket. Topped with Horseradish Sauce and served on Black Rye Bread. You can find this recipe or purchase the Wild Idea Corned Buffalo Brisket and any of the Wild Idea Buffalo cuts of meat all at the Wild Idea Buffalo website. So Enjoy and Eat Healthy! https://wildideabuffalo.com/

 

 

CORNED BUFFALO ON BLACK RYE
Once you have tried our Corned Buffalo Brisket it will become a “must have” for not just St. Patrick’s Day, but for those decadent, piled high, Corned Buffalo sandwiches.

Ingredients:
As much Corned Buffalo as you like
2 – slices black rye bread
Horseradish sauce
Capers

Preparation:

1 – Spread horseradish sauce on black rye bread.
2 – Slice Corned Buffalo and pile high on bread.
3 – Sprinkle with capers if desired and place other slice on top of meat.
4 – Cut in half and serve with your favorite beverage.
https://wildideabuffalo.com/blogs/recipes/corned-buffalo-on-black-rye

 

 

 

Wild Idea Buffalo CORNED BRISKET
Back by popular demand, our Buffalo Corned Brisket is nitrite free, brine cured and slowly cooked for juicy tenderness. With Easy “Heat & Eat” instructions on the package it’s a must have product.

1.5 lb. OR 2 lb. package

Cooking instructions: Thaw brisket in refrigerator. Remove from bag and place brisket and juices along with your favorite beer or liquid in a heavy pot. Bring to a boil then reduce heat to a simmer. Top with sliced cabbage, cover and heat through for 15 minutes. Slice and serve with, buttered potatoes, pan juices and coarse mustard.

Ingredients: 100% Grass-fed Buffalo, Water, Sea Salt. Organic: Pure Cane Sugar, Cultured Celery Powder, Garlic Juice, Pickling Spice(yellow mustard, dill seed, brown mustard, allspice, cloves), coriander seed, mace, black peppercorns, bay leaf, cardamon, chili peppers.
https://wildideabuffalo.com/collections/charcuterie/products/corned-buffalo-brisket

Wild Idea Buffalo Recipe of the Week – CORNED BUFFALO BRISKET WITH COLCANNON

March 1, 2017 at 6:31 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is CORNED BUFFALO BRISKET WITH COLCANNON. It’s one of many delicious recipes found on the Wild Idea Buffalo website. Also at the site you’ll be able to order the Wild Idea Corned Buffalo Brisket used to make this week’s dish, and you can purchase any of the delicious and healthy cuts of Buffalo. It’s Wild Idea Buffalo, check it out soon! Enjoy and Eat Healthy! http://wildideabuffalo.com/

 

 

CORNED BUFFALO BRISKET WITH COLCANNON

Our heat and eat Corned Buffalo Brisket just might be the very best thing that we make! All the corned brisket flavor, but made with our 100% grass-fed/grass-finished bison and no added nitrites. Here are the very simple heating recommendations and my recipe for Colcanon. You will love this!

Ingredients for Corned Brisket:

1 – Wild Idea Corned Buffalo Brisket, with package juices and seasoningscorned-buffalo-brisket-with-colcannon
½ to 1 – bottle beer (avoid stout or dark beer)

Instructions:

1 – In a heavy pan over medium high heat, add beer and package contents.
2 – Bring to a boil, cover and reduce heat to low and allow to heat through. About 7 minutes.
3 -Transfer Corned Brisket to cutting board and pull apart in pieces or slice.

Colcannon (Irish mashed potatoes with cabbage or kale.)
A great twist on your standard mashed potatoes and a great way to get some extra veggies in. Note: I used both cabbage & kale for a greener outcome and I also pureed a second time in my smoothie blender, which produced green potatoes. If you do not puree greens twice, your potatoes will be a very pale green with pieces of vegetables, which is equally delicious and pretty.

Colcannon Ingredients:

2 – lbs. butter potatoes or golden potatoes, washed

½ – lb. cabbage or kale, sliced
¼ – cup parsley sprigs

4 – green onions, chopped

½ – cup hot milk

3 – tablespoons butter
, melted, plus more for serving
2 – teaspoon salt
1 – teaspoon black pepper
water
salt

Preparation:
1 – Place potatoes in pot of boiling water and simmer until fork tender, about 30 minutes. Drain all but 1 inch of Wild Ideawater from the pot and continue to cook uncovered until water is gone and pan bottom is dry.
2 – Allow the potatoes to cool a bit for easy handling and then pull the skins off the cooked potatoes while they are still warm.
3 – While potatoes are cooking, in another pot, bring about 2 cups of salted water to a boil. Add cabbage or kale, cover and simmer until tender. About 5 minutes. Add parsley and green onions and continue to simmer for two minutes.
4 – Drain vegetables in a colander. Press vegetables with the back of a spoon to release water. Place cabbage mixture in blender or food processor with ¼ cup hot milk and process until finely chopped.
5 – Place the potatoes in a mixing bowl and mash with a potato masher. Then add ¼ cup hot milk, melted butter, salt and pepper, and mix until fluffy.
6 – Add the cabbage puree and mix until just incorporated. Reheat if needed before serving. Pass with extra butter.
http://wildideabuffalo.com/blogs/recipes/corned-buffalo-brisket-with-colcanon

Wild Idea Buffalo Recipe of the Week – Buffalo Brazilian Feijoada

August 24, 2016 at 5:15 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is Buffalo Brazilian Feijoada. I’ve got a new recipe just out from Wild Idea Buffalo, home of the best tasting Buffalo there is! This one contains not 1 Wild Idea Buffalo cut of meat but 4; Wild Idea Buffalo Short Ribs, Wild Idea Chorizo Sausage, Wild Idea Andouille Sausage, and Wild Idea Corned Buffalo Brisket. You can serve it with white rice and collard or mustard greens. You can find this recipe along with all the other delicious recipes and purchase any of the Wild Idea Buffalo cuts of meat at the Wild Idea Buffalo website. http://wildideabuffalo.com/

 

 

Buffalo Brazilian Feijoada

Brazilian Feijoada (FeeJhona) is a meat purveyor’s favorite kind of recipe, as it’s loaded with a variety of cuts of meat. It is often served with white rice and collard or mustard greens. Other buffalo cuts or sausages could be substituted for your personal taste. This is a wining recipe that will take the gold, feed a crowd and please them too!

Ingredients: (serves 12 to 14)
1 – 3 lb. pkg. Wild Idea Buffalo Short RibsBuffalo Brazilian Feijoada
1 – 1 lb. pkg. Wild Idea Chorizo Sausage
1 – 12 oz. pkg. Wild Idea Andouille Sausage, sliced
1 – 1½ lb. Wild Idea Corned Buffalo Brisket, chopped
2 – tablespoons olive oil
2 – onions, chopped
5 – cloves garlic chopped
1 – tablespoon coriander
2 – teaspoons cumin
2 – teaspoons black pepper
2 – teaspoons salt
3 – cups buffalo broth or organic beef or chicken broth *I used organic chicken bone broth.
2 – cups water
4 – cans black beans, lightly rinsed
2 – oranges, one cut into wedges and the other cut into orange pieces.
3 – green onions, chopped
cilantro leaves

Preparation:

1 – Preheat oven to 375°, with top rack positioned in the middle of the oven.
2 – Cut short rib strips into 3 to 4 pieces each.
3 – In a large stockpot over medium high heat, heat the olive oil.Wild Idea
4 – Add ribs pieces to the pot and lightly brown.
5 – Crumble the chorizo in and push around the bottom a bit, exposing it to direct heat. Cook for about 5 minutes.
6 – Add onion, garlic, and seasoning to the pot, stir into the chorizo and ribs, and continue to cook for an additional 5 minutes.
7 – Add broth and water to the pot and bring to a full boil.
8 – Cover the pot and place in the preheated oven and braise until ribs are tender and falling off the bone, about 2½ hours. Cook longer if needed.
9 – Return stockpot to the stovetop over medium heat and add the sausage, corned brisket, and beans. Stir to incorporate. Cover and cook for 30 minutes.
10 – Season to taste. *Flavor is better when the dish is warm and not piping hot.
11 – To serve, spoon over rice, squeeze a fresh orange wedge over dish and garnish with orange pieces, green onion, and cilantro.

http://wildideabuffalo.com/blogs/recipes/buffalo-brazilin-feijoada

Wild Idea Buffalo Recipe of the Week – Corned Buffalo Hash and Creamed Spinach

April 6, 2016 at 5:14 AM | Posted in Wild Idea Buffalo | 2 Comments
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This week’s Wild Idea Buffalo Recipe of the Week is Corned Buffalo Hash and Creamed Spinach. Corned Buffalo Hash using the Wild Idea Corned Buffalo Brisket. Mix in Potatoes, Onions, Creamed Spinach, Spices, and topped with a fried Egg you’re set for a healthy and delicious meal. You can find this recipe and purchase the Corned Buffalo Brisket all on the Wild Idea Buffalo website. http://wildideabuffalo.com/

 
Corned Buffalo Hash and Creamed Spinach

With Wild Idea’s Corned Buffalo Brisket, not making Corned Buffalo Hash is no longer an option in our house. This is one of Dan’s favorite breakfasts, but I had to give it a Jill twist! The creamy spinach is so good with the slightly crunchy hash. No complaints were registered, just a request to make it again. A great lazy weekend meal.
Ingredients for Hash: (serves 2)
1 ½ – tablespoons oil
2 – medium potatoes, pre-cooked and chopped (*Leftovers work well.)Corned Buffalo Hash and Creamed Spinach
¼ – cup chopped onion
1 – cup chopped Wild Idea Corned Buffalo Brisket
2 – eggs
½ – cup hot water
salt & pepper

Ingredients for Creamed Spinach: (serves 2)
1 – tablespoon butter
¼ – cup onion, minced
1 – teaspoon garlic, minced
2 – big handfuls spinach
1/3 – cup heavy cream
salt & pepper

Preparation:Wild Idea

1 – In a sauté pan over medium high heat, heat 1 tablespoon of the oil and add the potatoes, onion, and a pinch of salt & pepper. Allow the potatoes to brown a bit before stirring. Continue to cook until the potatoes are lightly browned, about 8 minutes. Add the Corned Buffalo and stir to incorporate. Continue to cook for 3 minutes.
2 – Simultaneously in another sauté pan over medium -to- medium low heat, melt the butter for the creamed spinach. Add the onions and garlic and cook until tender, about 6 minutes. Add the spinach and cover, stirring occasionally until spinach is wilted. Add the heavy cream and stir in to incorporate. Reduce heat to low and allow the cream to reduce and thicken a bit.
3 – Transfer the hash to a plate and cover with foil. Wipe the pan out with a paper towel and return to the burner over medium heat. Brush the pan with the remaining oil. Add the eggs to the pan, and then add the hot water and cover. Baste for 1 to 2 minutes.
4 – To serve, divide the spinach between two plates and top with desired amount of hash. Place basted egg on the top and season with a pinch of salt & pepper.

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

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