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

I love Pizza! And this week’s Wild Idea Buffalo Recipe of the Week is Buffalo Italian Sausage and Mushroom Pizza. It’s made with Wild Idea Buffalo Italian Sausage. It’s another great recipe from Jill O’Brien of Wild Idea Buffalo.    http://wildideabuffalo.com/


Italian Buffalo Sausage and Mushroom Pizza (3 medium or 6 small 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.


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 & 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 – Wild Idea Buffalo Kabobs

It’s Prime Time Grilling Season and a perfect time for the Wild Idea Buffalo Recipe of the Week – Wild Idea Buffalo Kabobs! Let the neighbors get a whiff of this on the grill! The link to Wild idea Buffalo is at the end of the post.


Wild Idea Buffalo Kabobs
By: Jill O’Brien


Wild Idea Buffalo Kabobs (serves 4)

Summer is here & it’s time to grill. You’ll love this easy to prepare and grill Buffalo Kabob recipe. The key is to have a few no-fuss ingredients on hand. If you do not have these ingredients, they are readily available at your local grocery store. Buffalo Kabobs make a beautiful plate and tastes delicious! Vegetables are suggestions, so feel free to change to the vegetables you like or already have in your refrigerator.

Kabob Ingredients:

1 – 12 oz. Buffalo Round Heel Steak, cut into 12 pieces
2 – duo colored bell peppers, cut into meat size pieces
1 – large onion, quartered & separated
12 – cherry tomatoes
wooden skewers, soaked in water

Marinade Ingredients:

¾ – cup lime infused olive oil (or olive oil, plus zest & juice of a lime)
2 – tablespoons sugar
1 – tablespoon Emeril’s Essence
1 – teaspoon garlic powder
1 – tablespoon black pepper
1 – teaspoon salt

Preparation:

1) Prep steak and vegetables. Place buffalo steak pieces in large baggie and spread vegetables in a single layer on a pan.
2) Mix all marinade ingredients in a blender and flash process to incorporate.
3) Pour ¼ cup of the marinade in bag with the meat, seal bag and massage marinade into meat. Pour remaining marinade over vegetables and toss to coat evenly. Cover vegetables with saran. Allow both to marinade for 4 to 24 hours. Turn or toss half way through marinade process. Allow meat and vegetables to rest at room temperature for two hours before proceeding. *I prefer marinating for a longer time period, so the marinade flavors are fully absorbed.
4) Remove steak from marinade and shake off excess. Thread skewers with meat and vegetables, rotating veggies and meat.
5) Turn gas grill to high heat, and heat to 500°. Place kabobs over high heat, closing lid during grill time. Turn Kabobs every 2 minutes, and grill for 5 to 6 minutes for medium rare.
6) Remove from heat and place on a platter, sprinkle with finishing salt and cover, allowing too rest for 5 minutes.

Serve over a bed of tri-colored Quinoa, for a complete deliciously beautiful meal. Enjoy!

http://wildideabuffalo.com/2014/wild-idea-buffalo-kabobs/

Wild Idea Buffalo Recipe of the Week - Sirloin Roast and Sour Cream Dutch Apple Pie

It's a 2 for 1 special for the Wild Idea Buffalo Recipe of the Week! This week it's a Grilled Sirloin Tip or Top Round Roast and for dessert Sour Cream Dutch Apple Pie. Dinner and dessert all from Jill O'Brien of Wild Idea Buffalo. Happy Thanksgiving everyone!






Grilled Sirloin Tip or Top Round Roast

Grilled Sirloin Tip or Top Round Roast
By: Jill O'Brien



Serves 8
This recipe has minimal preparation. Marinading roast prior to grilling will aid in tenderness, and is perfect for the great outdoors on a summer night.

INSTRUCTIONS:

Pierce the sirloin tip or top round roast with a fine-tipped fork.
Place in marinade of your choice & let rest 1 hr. at room temperature.
Refrigerate up to 48 hours.
Remove from marinade, and pat excess marinade off with a paper towel.
Let rest at room temperature 2 hours before grilling or roasting.
Sear all sides of roast over hot coals or medium high gas flame—about four turns at 5 minutes each.
Move roast to medium heat and cover grill.
Continue grilling, for 20+ minutes, turning once for medium rare. Internal temperature should read 135°.
Remove from oven and place on platter.
Cover with foil and allow roast to rest for 5 to 10 minutes.
Slice thinly against the grain.
Temperature Guide–Internal temperatures of meat:

Rare – 130 degrees. Medium-rare – 140 degrees. Medium – 155 degrees.


http://wildideabuffalo.com/2012/grilled-sirloin-tip-or-top-round-roast/





Sour Cream Dutch Apple Pie (Serves 10)

Pie Crust

Ingredients:

* 1 cup whole wheat pastry flour
* 1/3 cup flour + for rolling
* 4 teaspoons sugar
* 6 ounces chilled salted butter, sliced
* 1 egg yolk
* 1 teaspoon lemon juice or cider vinegar
* 1 tablespoon cold water

1 - Beat egg yolk with lemon and water. Add ice cube to mixture and place in refrigerator until ready to use.
2 - In pastry mixer add all dry ingredients and mix to incorporate.
3 - Add chilled butter slice at a time. Mix with dough hook  or paddle until dough is formed.
4 - Remove ice cube from egg mixture and add to dough with mixer going.
5 - With floured hands remove dough and place on flour dusted surface, and form into ball.
6 - Dust 2 sheets parchment paper, wax paper or saran. Place dough in center of the paper and press down with hand to form a circle. Place top sheet of dusted paper on top of dough. Roll dough out, starting at center and pushing outward.
7 - Remove top paper and then replace. Turn dough over and remove bottom paper. Place dough in 9” deep dish pie plate.
8 - Gently press dough into bottom edges of pan. With fingers form dough into a 1/2” high lip around top of pie plate. Place in refrigerator until ready to use.

Apple Filling

Ingredients:

* 1 cup sour cream
* 1 egg, beaten
*2 teaspoons vanilla
* ¾ cup sugar
* ¼ teaspoon salt
* ¼ cup flour
* ½ teaspoon cinnamon
* 8 large or 16 small apples, peeled, cored and sliced
* Crumble Topping

Ingredients:

* 1/3 cup flour
* ¼ cup pure cane sugar
* ¼ cup brown sugar
* 1 tablespoon cinnamon
* 1/3 cup walnut pieces
* 1/3 cup pecan pieces
* 4 ounces butter, sliced and lightly chilled

1 - Mix all ingredients except apples together until well incorporated.
2 - Add apples and fold in gently.
3 - Place filling in prepared crust, pushing apples evenly into pie plate.
4 - Place on upper shelf in 400* preheated convection oven and bake for 15 minutes.
5 - Reduce heat to 350* and bake for an additional 30 minutes.
6 - While pie is baking mix flour, spices, and nuts together in mixing bowl. Slowly add butter until topping becomes crumbly. Refrigerate until needed.
7 - Sprinkle baked pie with crumble topping mixture and bake for an additional 15 to 20 minutes, or until bubbly.
8 - Cool. Cut into 10 slices and serve with fresh whipped cream and Frangelico Carmel Sauce.

Frangelico Carmel Sauce

Ingredients:

* ¼ cup water
* 1 cup sugar
* ¼ cup Frangelico liquor
* ½ cup heavy whipping cream
* 1 tablespoon vanilla
* 4 ounces butter, cubed

1 - Over medium heat in a heavy saucepan bring water and sugar to a light boil. Scraping sides occasionally to incorporate crystals, but do not stir. Allow sugar to become amber in color.
2- With long handled spoon carefully whisk in liquor, as sugar will bubble up.
3 - Add cream and vanilla and whisk to incorporate. Bring to a boil.
4 - Whisk in butter, 1 cube at a time. Bring to a boil.
5 - Remove from heat. Serve slightly warmed.


http://wildideabuffalo.com/2011/sour-cream-dutch-apple-pie/

Wild Idea Buffalo Recipe of the Week - Prairie Harvest Green Chili Stew

Chili is good anytime but in the Fall and Winter months it always seems to taste even better! This week's Wild Idea Buffalo Recipe of the Week is Prairie Harvest Green Chili Stew. Thanks to Jill O'Brien of Wild Idea Buffalo for passing this one along, Enjoy!




Prairie Harvest Green Chili Stew

By: Jill O'Brien


Prairie Harvest Green Chili Stew (Makes 8 hearty entree portions, as seconds will be requested.)
The flavors of the prairie enhanced with roasted green chilies of the Southwest make for a great pot of stew. Roasted chilies are one of the best smells on the planet, so when available, I like to roast my own in the fall. If you have access to fresh and would like to roast your own, increase your green chili weight to about 4.5 pounds, and about 1.5 pounds for the red peppers. Roast chilies and peppers over a hot grill until blistered. Place in paper bag and allow to cool. Remove skin, scrape insides clean, and follow recipe below.



Ingredients:
2 – pounds Wild Idea Buffalo stew meat
1 – pound pheasant, grouse or chicken breast, cut into cubes
2 – tablespoons butter
2 – tablespoons olive oil
1 – onion, diced
2 – tablespoons garlic, chopped
2 – tablespoons cumin
2 – tablespoons chili powder
2 – tablespoons coriander
1 – teaspoon cayenne
2 – teaspoons salt
1 – tablespoon black pepper
3 – pounds *Hatch frozen or canned, roasted & peeled green chilies, diced or flash processed
1 – 15.5 ounce jar roasted red bell peppers, diced or flash processed
2 – quarts organic chicken or vegetable stock
¼ – cup arrow root
½ – cup water
2 – 10 ounce cans Rotel diced tomatoes, with lime juice and cilantro
1/3 – cup cilantro chopped
garnish options – sour cream and additional cilantro

Preparation:
1)   Rinse stew meat in colander and pat dry with a paper towel.
2)   In heavy stew pot, over medium high heat, heat butter and oil.
3)   Add buffalo, fowl, onions and seasonings, stirring occasionally until meat is browned & onions are tender.
4)   Add roasted green chilies and peppers to stew pot and stir to incorporate.
5)   Add stock and bring to a boil.
6)   Reduce heat to low, cover and simmer for half an hour or until meat is tender.
7)   Uncover and continue to simmer for an additional half hour.
8)   Mix arrowroot and water together. Increase heat and bring to a boil, slowly whisking in arrowroot mixture.
9)   Stir in diced tomatoes and cilantro.
10) Ladle stew in bowls and garnish as desired. Serve with grilled cheese Quesadillas.

 *Hatch Green Chilies, are the best, so if available choose those. If using canned or frozen Hatch chilies, I use about 2.5 pounds of the mild chilies and a half-pound of the hot. This gives the stew just the right amount of spiciness for our palates, but adjust for your own taste.


http://wildideabuffalo.com/2014/prairie-harvest-green-chili-stew-2/

Bison Sirloin Steak w/ Sauteed Mushrooms, Roasted Asparagus, and Baked Potato

Today’s Menu: Bison Sirloin Steak w/ Sauteed Mushrooms, Roasted Asparagus, and Baked Potato

It's been overcast and a lot cooler out today, high of 71! Went to the store early and picked up a couple of things for dinner and ran an errand for Mom, back home. Got the cart out for a while this afternoon, hadn't had it out in a while Dad came home yesterday from rehab and is very glad to be back home. He's having a bit of trouble adjusting back home. At the rehab he was used of pressing a button and having a nurse do everything for him, it's not going to happen here. He's very capable to get up do things for himself, plus doing it for himself gets him up and moving, Rehab told us to make him do things and quit sitting around all the time. He'll be fine though. For my dinner tonight I prepared a Bison Sirloin Steak w/ Sauteed Mushrooms, Roasted Asparagus, and Baked Potato.









I used a Great Range Bison Sirloin. Great Range is a very good Bison Meat. It’s sold here locally at Kroger. I seasoned it with McCormick Grinder Sea salt and Black Peppercorn and pan fried it in Canola Oil, about 4 minutes per side. Medium rare with a nice char on the outside and a little pink and moist and tender inside, love Bison or Buffalo!








For one side I prepared some Sauteed Mushrooms, seasoned with Roasted Cumin, Sea Salt, and Parsley. I also had a Baked Potato and Roasted Asparagus. Then I also had a Baked Potato along with some Kroger Private Selection Handpicked Asparagus Spears. Another microwave side, microwave on high for 5 minutes and they’re ready! Very good side, good to have at hand in the freezer. Comes in a steamable microwave bag, seasoned it with Sea Salt, Pepper, and Kraft Reduced Fat Grated Parm Cheese. For dessert later a Healthy Choice Dark Fudge Swirl Greek Frozen Yogurt.







Great Range Bison

 About Great Range Brand Bison
and Rocky Mountain Natural MeatsGreat Range Bison Sirloin

Great Range Brand Bison is produced and distributed by Rocky Mountain Natural Meats. Rocky Mountain Natural Meats started in 1986 as a small meat distributor devoted solely to bison. From the beginning, our focus was to provide high quality bison meat and great service to grocers, distributors and restaurants nationwide.
. An in-house grading system was developed to guarantee premium quality and consistency to the end-user – this became the Great Range Bison brand. Carcass characteristics such as fat color, fat cover, muscle color, ossification and weight are the major factors in determining if the product receives the Great Range Bison brand. By working closely with our producers and assisting them with ration formulation, our quality control begins at the source. Today, Rocky Mountain Natural Meats processes over 400 head of bison per week

“Not So Sloppy” Buffalo Joe w/ Baked Fries

Dinner Tonight: “Not so Sloppy” Buffalo Joe w/ Baked Fries

Another one of those long days around here today. i made me and Mom Breakfast and then I had to go the store for a few items and back home, here is where it starts to wrong! Mom had left to go to Church and then to see Dad at rehab center. So I unloaded the groceries and put them away and went in the spare room and did my daily exercises. Went back to my Hoveround and the tire was flat! So I got my walker and was going for the phone to call my neighbor to give me a hand to change the tire, and I tripped and fell. Banged my head pretty good on the wall and slightly twisted my knee. Finally managed to call my neighbor and he came over to change the tire, luckily I had a couple of older tires that were still usable. The knee aches a bit but everything back to normal. For dinner tonight I prepared “Not So Sloppy” Buffalo Joe w/ Baked Fries.








It’s been a while since it's been Sloppy Joe Night, too long! It’s a delicious and a super easy meal to prepare. To make the Sloppy Joe I used Wild Idea Buffalo - Premium Ground Buffalo  (my favorite meat), 1 jar of Hormel Not So Sloppy Joe Sauce, and Healthy Life Whole Grain Buns.Using a large skillet to brown the Bison in, I seasoned it with Morton’s Salt Substitute, Ground Black Pepper, and Roasted Ground Cumin. After the Bison was browned and no longer pink I added the jar of Not So Sloppy Joe Sauce stirring and making sure the Sauce and Bison were well mixed. Simmer until it’s heated throughout, and serve. I love using Not So Sloppy Joe Sauce!  It’s a good thick sauce well seasoned with Spices, Onions, Green Peppers among other ingredients (70 calories and 15 carbs per serving). Buffalo makes a great Sloppy Joe Sandwich. I served it on a Healthy Life Whole Grain Bun with a side of Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. Plenty of leftovers for Sandwiches for lunch. For dessert later a Healthy Choice Dark Fudge Swirl frozen Greek Yogurt.

Wild Idea Buffalo - 1 lb. Premium Ground Buffalo
A must have for many 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 is packed with protein and naturally low in fat and calories. Did we mention, it's delicious!  Average 95% lean. 1 lb. Package.


http://buy.wildideabuffalo.com/collections/ground-buffalo/products/1-lb-ground-buffalo

Hormel Not So Sloppy Joe Sauce

Richer and Thicker and Far From Ordinary

Not-So-Sloppy-Joe® sloppy joe sauce is as distinctive as its name. Not-So-Sloppy-Joe® sloppy joe sauce has a hint of barbecue flavor and is richer and thicker than other sloppy joe sauces.

Since its beginning in 1985, there’s been one very graphic way to show the thick and rich texture of Not-So-Sloppy-Joe® sloppy joe sauce: the “drip test.” When you hold up a sloppy joe made with Not-So-Sloppy-Joe® sloppy joe sauce, there are no drips. It’s that rich and thick.

Nutrition Facts
Serving Size: 1/4 Cup
Amount per Serving
Calories 70
Calories from Fat 4.5

Total Fat 0.5g
Saturated Fat 0g
Cholesterol 0mg
Sodium 810mg
Total Carbohydrate 15g
Dietary Fiber 1g
Sugars 10g
Protein 1g


http://www.hormelfoods.com/brands/notSoSloppyJoe/default.aspx

Wild idea Buffalo Recipe of the Week - Osso Bucco

This week's Wild idea Buffalo Recipe of the Week - Osso Bucco. It's from  Jill O'Brien of Wild Idea Buffalo.



Osso Bucco
By: Jill O'Brien

Osso Bucco on Creamy Risotto

Serves 4
If you are looking for a great recipe with an alternative cut of meat look no further. Our Osso Bucco recipe will help you prepare a fantastic meal. Just like your Italian grandma made it — if she were a frontierswoman.


Ingredients:


* 1 pkg. buffalo shanks, rinsed, patted dry and tied with butcher string
* ½ cup flour
* 1 teaspoon kosher salt
* 1 tablespoon black pepper
* 1 tablespoon dried thyme
* 2 tablespoons olive oil
* 2 tablespoons butter
* 1 onion, chopped
* 1 cup mushrooms, sliced
* 2 clove garlic, chopped (2 tablespoons)
* 1 teaspoon salt
1 tablespoon black pepper
* 1 bottle white wine
* ¼ cup parsley, finely chopped
* 4 fresh thyme sprigs
* zest of 1 lemon
* 2 tablespoons arrow root or corn starch
* ½ cup wine
* 1 cup tomatoes, diced



Preparation:

1 - Mix flour with 1 teaspoon salt, 1 tablespoon pepper and thyme.
2 - Roll shanks in flour mixture.
3 - In heavy deep sauté pan over medium high heat, add half of the butter and oil.
4 - Place shanks in pan and brown on both sides. Remove shanks from pan.
5 - Heat remaining butter & oil and add onions, mushrooms and garlic and sauté for 10 minutes.
6 - Deglaze pan with white wine.
7 - Return shanks. Add parsley, thyme and lemon and bring to full heat.
8 - Cover shanks and place in 350* oven for 2 hours. Turn half way through.
9 - Remove shanks from pan and place on platter. Cover with foil to keep heat in.
10 - Return pan & juices to stove top over medium high heat. Add thickening agent to ½ cup white wine, and whisk into pan juices. Bring to a boil.
11 - Pour sauce over shanks. Garnish with chopped tomatoes and lemon wedges.


http://wildideabuffalo.com/2012/osso-bucco/

Pulled Buffalo Chuck Roast Sandwich w/ Baked Fries

Dinner Tonight: Pulled Buffalo Chuck Roast Sandwich w/ Baked Fries

Had a bowl of Cheerios for Breakfast this morning. That's the first bowl of Cereal I've had in forever, I can't even remember the last time starting the day with one! Had to have my Hoveround worked on today, just general maintenance; tires and batteries and such. Then ventured to Kroger, which is a real adventure anymore due to their remodeling. I really don't consider it remolding when all they're doing is moving items over an aisle or two and making a mess out of it. But as one Kroger employee told me, when they do stuff like this it's job security. As soon as they see that things are more confusing than before they'll move everything back, job security. Anyway for dinner tonight I prepared a Pulled Buffalo Chuck Roast Sandwich w/ Baked Fries.








As usual when using Buffalo I'm using Wild Idea Buffalo. I used the Wild Idea Buffalo Pulled Buffalo Chuck Roast. This is so tender and incredibly flavorful. It comes already cooked and seasoned. 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 Buffalo Meat that you just heat and serve. I served it on a Healthy Life Whole Grain Hamburger Bun and topped it with just a bit JB's Fat Boy Chipotle BBQ Sauce. What a sandwich! For a side I baked some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries, served these with a side of Hunt’s Ketchup for dipping. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.








Wild idea Buffalo - 1 lb. Pulled Buffalo Chuck Roast

Our pulled Buffalo Chuck Roast is rubbed with our own blend of Mexican seasonings and then slowly braised to fall apart tender. We’ve done the work for you, so all you need to do is heat and eat! Use in all of your favorite Mexican dishes, like tacos, enchiladas and quesadillas.  Or add your favorite barbecue sauce for great tasting B.B.Q. sandwiches!

1 lb. package.



Ingredients:  Buffalo, Organic Apple Cider, Organic Lime Juice, Onion Powder, Cumin, Sea Salt, Black Pepper, Chili Powder, Paprika, Garlic Powder, Oregano, Cayenne Pepper


http://buy.wildideabuffalo.com/collections/a-la-carte/products/pulled-buffalo-chuck-roast

Bison Sirloin w/ Cut Green Beans & New Potatoes and Marinated Mushrooms

Dinner Tonight: Bison Sirloin w/ Cut Green Beans & New Potatoes and Marinated Mushrooms

Started the day off with a Jennie - O Turkey Bacon, one Egg Sunny Side Up, and a couple of slices of Whole Grain Bread. So the day started off real good! Cloudy and Thunder storms on and off all day. Went to a few stores looking for some new bed items, not a lot of choices that I seen out there. Finally found some at a Meijer. For dinner tonight, Bison Sirloin w/ Cut Green Beans & New Potatoes and Marinated Mushrooms.




I used a Great Range Bison Sirloin. It’s sold here locally at Kroger. They’re not quite the sweet and wild flavor as Wild Idea Buffalo but still an excellent Bison Sirloin, and Ground Bison Sirloin also. I seasoned it with McCormick Grinder Sea salt and Black Peppercorn and pan fried it in Canola Oil, about 4 minutes per side. Medium rare with a nice char on the outside and a little pink and moist and tender inside, love that Bison!



For one side I heated up a can of Del Monte Cut Green Beans & New Potatoes, a great pairing of my two favorite Vegetables. Then I also had some Teriyaki Marinated Mushrooms. I love these, I buy them from our local Kroger Deli Olive Bar. The Teriyaki just packs the Mushrooms with flavor! I also had a couple of slices of Healthy Life Whole Grain Bread. For dessert/snack later some Ritz Whole Grain Crackers topped with President's Spreadable Sharp Cheddar Cheese.



 Great Range Bison

About Great Range Brand Bison
and Rocky Mountain Natural Meats

Great Range Brand Bison is produced and distributed by Rocky Mountain Natural Meats. Rocky Mountain Natural Meats started in 1986 as a small meat distributor devoted solely to bison. From the beginning, our focus was to provide high quality bison meat and great service to grocers, distributors and restaurants nationwide.
. An in-house grading system was developed to guarantee premium quality and consistency to the end-user – this became the Great Range Bison brand. Carcass characteristics such as fat color, fat cover, muscle color, ossification and weight are the major factors in determining if the product receives the Great Range Bison brand. By working closely with our producers and assisting them with ration formulation, our quality control begins at the source. Today, Rocky Mountain Natural Meats processes over 400 head of bison per week.

Wild Idea Buffalo - Paleo Diet & Wild Idea Buffalo Co.

Paleo Diet & Wild Idea Buffalo Co.

As Close To What Paleo-Era Humans Ate As You Can Get Today

If you are familiar with the Paleo Diet and its benefits, then you will understand how Wild Idea Buffalo Co.’s 100% Grass-Fed, 100% Free-Roaming, Hormone & Antibiotic Free Buffalo is a perfect fit for you. Our buffalo are raised on the Great Plains of South Dakota, free to roam and feed much like their ancestors did before them. Wild Idea offers an alternative to the industrialized food system by providing sustainable, healthy, and delicious meat for conscious consumers.

Facts About The Paleo Diet

The Paleo Diet is based upon the principle of eating nutritious foods similar to those that our hunter-gather ancestors would have during the Paleolithic era. The principle being that by removing processed foods, dairy products, refined sugars, etc. one can significantly improve their health.
The Paleo Diet is believed to reduce modern illnesses and diseases such as: obesity, type 2 diabetes, cardiovascular disease, and many more.
The Paleo diet focuses on higher protein intake, reduced carbohydrate consumption, greater intake of antioxidants, vitamins and minerals, and higher consumption of Omega’3s.
How Wild Idea Buffalo Fits In

Buffalo New York Steaks

Wild Idea Buffalo meat is perfectly suited for individuals on the Paleo Diet. Our 100% Grass-fed, 100% Free-Roaming, Hormone & Antibiotic free, and Humanely Harvested buffalo provides just the type of lean meat you are looking for. Our buffalo offers higher protein than beef, 3.5x  the Omega-3′s than grain-fed buffalo, and is even lower in fat and cholesterol than chicken. This makes Wild Idea Buffalo the perfect solution for the Paleo diet.

The superior health benefits come from buffalo’s naturally lean meat, coupled with the way we raise our buffalo on the prairies of South Dakota where they can feed on the natural grasses the way they have for centuries. If you are looking for one of the best all-natural proteins available to support the Paleo Diet, then look no further.


http://wildideabuffalo.com/paleo-diet/

Wild Idea Buffalo meat is as good as food gets. Grass-fed buffalo not only leads the way on the nutritional frontier, but its rich, earthy and slightly sweet taste will be sure to please your palate. I hope you find these basic instructions helpful in making your buffalo experience a pleasant one. When in doubt, remember, Wild Idea Buffalo meat is naturally lean and so it is easy to over cook. We recommend cooking it no more then medium. If you have additional questions on preparation, feel free to contact me, at 866-658-6137 or by email at jill@wildideabuffalo.com or info@wildidieabuffalo.com.
Cheers! Jill
Temperature Guide--Internal temperatures of meat:
Rare – 130 degrees. Medium-rare – 140 degrees. Medium - 155 degrees.
Ground Products:


90% Lean Wild Idea Ground Buffalo

We use the finest cuts for our trim. A healthy, delicious staple for all of your favorite ground meat dishes! Grill, sear, bake or sauté.
99% Lean Ground Round

We use the Top Round and remove all exterior fat, for this super lean meat. It is rich and dark in taste and color. Use as a substitute for ground meat dishes, or use for Steak Tartar. When grilling or sautéing do not over cook, as meat will be become dry. Recommend cooking no more then medium rare.
Wild Idea Ready Made Buffalo Burgers

I find it easier to prepare the ready-made patties while they are still partially frozen. Pull apart partially thawed burgers. Rub with olive oil and salt and pepper. To achieve a medium rare temperature, place on a hot grill for 2.5 minutes each side, closing grill during grilling time.


http://wildideabuffalo.com/recipes/buffalo-basics/


http://buy.wildideabuffalo.com/collections/ground-buffalo

Wild Idea Buffalo - Everything I know About Cooking Buffalo Ribs

From Jill O'Brien of Wild Idea Buffalo, Everything I know About Cooking Buffalo Ribs. Some great info and tips on Buffalo Ribs, Enjoy!




Everything I know About Cooking Buffalo Ribs
By: Jill O'Brien

Ribs are enjoyed year around, but with the grilling season in full swing, I have received a few good questions recently on the preparation of them. Hopefully it will clarify some of your questions too.

The first lesson is: 100% Grass-Fed Bison Ribs are not like corn finished bison or beef ribs. If you are following a recipe that is formulated using pork or corn fed meat and are using Wild Idea Buffalo 100% Grass-Fed Ribs, and it doesn’t turn out, this could be why. When you find a recipe that sounds good to you, it doesn’t mean that you have to abandon the idea of the recipe. Use the seasonings, liquids or sauces, but for best results, follow one of the techniques listed below.

Before we get to techniques, here are a few other options you have in preparing ribs.

*Removing membrane from the backside of ribs: I do this only occasionally, if I’m preparing for a fancier affair, otherwise I leave the membrane intact. It will become soft during cooking process and is easy to remove after cooking or while eating. If you choose to remove the membrane, slide a knife between membrane and meat, preferably at a corner, until you can easily grab a hold of the membrane with your fingers. Drop your knife and use one hand as resistance on ribs and the other to pull the membrane away from the meat.

*Trimming: Some people choose to trim the ribs of exterior fat. I do not, unless there is an excessive layer of fat on the ribs. During the cooking process the fat will become very gelatinous and buttery, which my family likes. This however is a personal preference.

*Scoring ribs: I score the ribs if I am marinating, to tenderize or to get more of the marinade flavor or rub into the meat. Score buffalo ribs by making about ½ inch deep and 1 inch long cuts in the meat or fat.

*Marinating: If you are using a marinade to tenderize and not just flavor the buffalo ribs, my recommendation is pineapple juice, or better yet pureed pineapple. The enzymes in pineapple will assist in breaking down the connective tissue. For ribs you can marinade in pineapple for up to 24 hours, but watch marinating time on other cuts of meat, as pineapple can turn a roast or steak into mushy meat.  If you are interested in marinating you might want to try my recipe for Wild Idea Buffalo Jerk Ribs, located here, http://wildideabuffalo.com/2014/grilled-jerk-buffalo-ribs/.

The following techniques, for the listed Wild Idea Buffalo rib cuts, I have found to be very successful.

*For Un-Cut Short Plate and Short Ribs:

 *Braising Technique: Cook ribs in liquid in a heavy roaster, Dutch oven or Crock Pot, covered with lid or heavy foil. Braising achieves tenderness, and keeps meat moist and juicy. If braising is done in oven, set oven temperature to 375° and braise for 3.5 to 4 hours, for fall of the bone tender ribs. Use less time if you want buffalo ribs a little chewy. Lower temperatures can be used, but time will need to be increased, which works well for Crock Pots or lower oven settings of around 190°.  Adjust time and temperature based on poundage of product. Also know your slow cooker, as each preform a little differently. I have braised ribs in a slow cooker for 6 to 8 hours depending on setting and poundage. Product is ready when you can easily pull meat apart with two forks. Continue braising until this is achieved. Additional liquids may be needed. After braising is complete, you can finish on the grill and baste with sauce. Preheat grill to 400°, and place foil over grill grates. Place ribs on top of foil and make slits with I knife in the foil. Baste with your favorite sauce, keep grill lid closed during cooking time and turn every couple of minutes. Grill for about 6 minutes, or until desired charred stickiness is accomplished.

*Foil Wrap Steaming over Indirect Grilling: Place bison ribs on top of 2 sheets of heavy foil. Add a quarter to a half-cup of liquid, and seal edges tightly. Place foil wrapped ribs in 500° preheated grill, close grill lid and cook for 15 minutes. Reduce heat to 375° – 400°, and move foil wrapped ribs to an indirect heat area of the grill.

Cook ribs for 3.5 to 4 hours, or until ribs are to your desired tenderness. About 4 hours for fall of the bone tender ribs. Remove from grill and drain juices from foil. (Pan juices are great to add to a sauce). Increase grill heat to 450°, open foil and move ribs over direct heat. Baste with your favorite sauce, closing grill lid during cooking time, turning every two minutes until desired charred stickiness is accomplished.

*Buffalo Back Ribs: Braising or Foil Steam is optional, but not necessary. My preference is grilling. Ribs will have a little chew to them, but my guys prefer their Back Ribs this way.  If you choose to braise or foil steam, decrease your time to 1/3 of above suggested.

*Grilling: For a more tender result, marinate first. Preheat grill to 400°, and place foil over grill grates. Place ribs on top of foil and make slits with I knife in the foil. Turn ribs every 3 minutes, keeping grill lid closed during cooking. Do this for about 6 minutes total. After initial cooking you can start basting ribs with your sauce, again keeping grill lid closed during cooking time, and turning every couple of minutes until desired charred stickiness is accomplished.

Here is another more traditional recipe that will produce a successful outcome. http://wildideabuffalo.com/2012/buffalo-short-ribs-un-cut-short-plate/

I do hope you find these tips and recipes helpful. If you have a technique or recipe that you have found to be successful, I would love to hear from you.  Cheers! Jill.


http://wildideabuffalo.com/2014/everything-i-know-about-cooking-buffalo-ribs/

Wild Idea Buffalo Recipe of the Week - Wild Idea Buffalo Kabobs

It's Prime Time Grilling Season and a perfect time for the Wild Idea Buffalo Recipe of the Week - Wild Idea Buffalo Kabobs! Let the neighbors get a whiff of this on the grill! The link to Wild idea Buffalo is at the end of the post.




Wild Idea Buffalo Kabobs

By: Jill O'Brien




Wild Idea Buffalo Kabobs (serves 4)

Summer is here & it’s time to grill.  You’ll love this easy to prepare and grill Buffalo Kabob recipe.  The key is to have a few no-fuss ingredients on hand. If you do not have these ingredients, they are readily available at your local grocery store.  Buffalo Kabobs make a beautiful plate and tastes delicious!  Vegetables are suggestions, so feel free to change to the vegetables you like or already have in your refrigerator.

Kabob Ingredients:

1 – 12 oz. Buffalo Round Heel Steak, cut into 12 pieces
2 – duo colored bell peppers, cut into meat size pieces
1 – large onion, quartered & separated
12 – cherry tomatoes
wooden skewers, soaked in water

Marinade Ingredients:

¾ – cup lime infused olive oil (or olive oil, plus zest & juice of a lime)
2 – tablespoons sugar
1 – tablespoon Emeril’s Essence
1 – teaspoon garlic powder
1 – tablespoon black pepper
1 – teaspoon salt

Preparation:

1)   Prep steak and vegetables. Place buffalo steak pieces in large baggie and spread vegetables in a single layer on a pan.
2)   Mix all marinade ingredients in a blender and flash process to incorporate.
3)   Pour ¼ cup of the marinade in bag with the meat, seal bag and massage marinade into meat. Pour remaining marinade over vegetables and toss to coat evenly. Cover vegetables with saran. Allow both to marinade for 4 to 24 hours. Turn or toss half way through marinade process.  Allow meat and vegetables to rest at room temperature for two hours before proceeding. *I prefer marinating for a longer time period, so the marinade flavors are fully absorbed.
4)   Remove steak from marinade and shake off excess. Thread skewers with meat and vegetables, rotating veggies and meat.
5)   Turn gas grill to high heat, and heat to 500°. Place kabobs over high heat, closing lid during grill time. Turn Kabobs every 2 minutes, and grill for 5 to 6 minutes for medium rare.
6)   Remove from heat and place on a platter, sprinkle with finishing salt and cover, allowing too rest for 5 minutes.

Serve over a bed of tri-colored Quinoa, for a complete deliciously beautiful meal. Enjoy!


http://wildideabuffalo.com/2014/wild-idea-buffalo-kabobs/

Wild Idea Buffalo 12 oz. Round Heel Steak

This cut is a favorite of Jill's, as it's loaded with flavor and comes from the most tender part of the round.  A hidden cut that only skilled artisan butchers are aware of.  We've cut it into a 12 oz. portion, making it a perfect dinner for two option.  Marinade is optional - but not necessary.  Rub with a little olive oil, salt and pepper and grill or pan sear.  Jill likes to serve this cut on a cutting board with grilled vegetables. Forks are optional!


http://buy.wildideabuffalo.com/collections/premium-steaks/products/round-heel-steak

Smoked Mozzarella Cheese and Mushroom Buffalo Burger w/ Baked Fries

Dinner Tonight: Smoked Mozzarella Cheese and Mushroom Buffalo Burger w/ Baked Fries

Well our beautiful weather has left and in place of it hotter and more humid days. They say it will be in the 80's to low 90's all week, with a high humidity. Went to Jungle Jim's International Market with Mom, she wanted to get some more of the T-Bone Steaks that are on sale. For dinner tonight its a Smoked Mozzarella Cheese and Mushroom Buffalo Burger w/ Baked Fries.








I used my favorite Buffalo, the Wild Idea Buffalo 1/3-Lb Buffalo Burgers. Just love these Burgers.Preheated up a small skillet that I sprayed with Pam Cooking Spray, seasoned my Burger with McCormick Grinder Sea Salt and Black Peppercorn. I then pan fried it about 3 1/2 minutes per side, and done! I topped it with a fresh slice of Smoked Mozzarella and Sauteed Mushrooms, served it on an Aunt Millie’s Reduced Calorie Whole Grain Bun. Hard to beat a Wild Idea Buffalo Burger!






Then for a side I baked up some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries, served these with a side of Hunt’s Ketchup for dipping. For dessert later a Jello No Sugar Added Dark Chocolate Mousse.




Ore

Wild Idea Buffalo 3 – 1/3-Lb Buffalo Burgers



Prepare for 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 3 – 1/3 Lb patties.




http://buy.wildideabuffalo.com/collections/a-la-carte/products/3-1-3-lb-ready-made-buffalo-burgers-1-lb-pack








Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries

You can take the potatoes out of the country.
But you can’t take the country out of our delicious Cracked Black Pepper and Sea Salt Country Style French Fries. Simple ingredients like potatoes, olive oil and sea salt – simply prepared. That’s Ore-Ida style.
Ore-Ida Simply Cracked Black Pepper and Sea Salt Country Style French Fries:
* French fried potatoes seasoned with cracked black pepper, olive oil and sea salt
* All natural
* Made with Grade A potatoes
* 0 grams trans fat per serving
* Gluten free
* Kosher
SERVING SIZE: 84g
CALS 130
FAT 4 1/2g
SODIUM 290mg
CARBS 22g


http://www.oreida.com/en/Products/S/Simply-Olive

Wild Idea Buffalo - Slow Food Nation

No Wild Idea Recipe this week but a very good article from the wildideaoffice.



Slow Food Nation

By: wildideaoffice



It is no secret that America has been labeled as the “Fast Food Nation”. Countless amounts of literature and film materials have been published to draw attention to the faults in the average American diet, which has been linked to, and resulted from our nation’s problematic agricultural system and most importantly, factory farming. Oh yes, most of us know about factory farming and probably associate it with the gruesome videos that animal rights activists have been sharing with us- even before these issues became en-vogue.

The truth is, factory farming is a real issue. Luckily, there are a couple of ways we can make a difference, and they do not necessarily involve becoming a vegetarian, let alone a vegan. Although both of those are viable options. We would be crazy if we told you to cut out meat completely, rather we suggest slowing down for the sake of sustainability.  We do believe in meat. High-quality meat, and this is where Wild Idea Buffalo comes in – here is how:

The more variety you add to the types of meat you consume in your diet, the less farmers will depend on factory farming. If you appreciate a good steak, or a well prepared chicken breast, you’ll love Buffalo meat.
Our Buffalo are 100% grass fed and freely roam in their natural environment on the Great Plains of South Dakota. Our Buffalo are humanely Field Harvested on the prairie in a stress free environment for the animals.
Every aspect, from the farming process, to preparing and eating Wild Idea Buffalo meat represents our idea of slow food. The only aspect of fast food we will show you, is our selection of pre-marinated, heat & eat products made with all organic ingredients.
Wild Idea strives to respect and use every part of our Buffalo during processing and never waste what can be used. The bones, for example, can be used for excellent broths and the bone marrow makes for exquisite dishes, which are frequently prepared in major culinary hotspots.
So, Slow-Down and choose foods that have been given the time and space to grow naturally. We believe you’ll appreciate going slowly for a change.



http://wildideabuffalo.com/2014/slow-food-nation/

Wild Idea Buffalo Recipe of the Week - Buffalo Blue Potato Pie

This week's Wild Idea Buffalo is Buffalo Blue Potato Pie! Another great sounding one from Jill O'Brien of Wild Idea Buffalo.


This month’s recipe is made with 100% grass-fed, 100% Antibiotic Free, and 100% Humanely Harvested bison meat, organic potatoes, organic cream, last years onions from the garden, and farm fresh eggs. It’s the perfect dish for a casual Sunday brunch, and it’s 100% delicious! I’ll let you be the certifier of that last claim! Happy Spring everyone! Jill


Buffalo Blue Potato Pie (serves 6 to 8)

Ingredients:

* 1 – 1 lb. Wild Idea Buffalo Breakfast Sausage
* 2 – tablespoon olive oil
* 1 – tablespoon butter
* 2 – onions, chopped
* 1 – tablespoon maple syrup
* 6 to 8 – potatoes, par-boiled and sliced thin
* 2 – teaspoons rubbed sage
* 6 – eggs
* ½ – cup cream
* 1 – cup blue cheese, crumbled
* salt & pepper



Preparation:

1)   In oil rubbed heavy skillet over medium high heat, crumble in buffalo breakfast sausage. Stirring occasionally to brown. About 5 minutes. Remove sausage from pan, lightly cover and set aside.
2)   Return pan to stovetop and add 1 tablespoon, olive oil and butter. When butter is melted add onions. Stir in maple syrup.
3)   Reduce heat to medium and allow onions to caramelize, stirring occasionally. About 20 minutes or until onions are amber colored.
4)   While onions are caramelizing, slice potatoes into thin slices, keeping slices close together. Remove odd shaped pieces and ends, and coarse chop.
5)   Using remaining oil, generously oil a spring-form pan or skillet. Fan potatoes to cover the bottom and lower sides of pan. Season the potatoes with salt, pepper and rubbed sage.
6)   Layer in the following order; browned buffalo sausage, crumbled blue cheese, and caramelized onions.
7)   Mix eggs with cream together and add a pinch of salt & pepper.
8)   Pour egg mixture over the onions, and sprinkle with chopped potatoes.
9)   Place in 400* oven and bake for 45 minutes to an hour, or until potatoes are golden brown and center feels firm.
10)   Remove from heat and let rest for 10 minutes before serving.

Serve with a citrus green salad, whole grain toast and Prosecco.


http://wildideabuffalo.com/2014/100-certified/

Wild Idea Buffalo Recipe of the Week - Buffalo Meat…and Omega-3?

The Wild Idea Buffalo Recipe of the Week isn't a recipe this week but an article on the Wild Idea Buffalo website,  Buffalo Meat…and Omega-3? Very good article on some of the health benefits of Buffalo.

One of the nutrients that is often overlooked in our daily diets is omega-3, and buffalo meat can be a great source for it. As this may be surprising to many readers, we thought it would be interesting to dig a little deeper on the omega-3 matter. Here are some questions we are frequently asked:

1. What is omega-3?

Omega-3 is a term used to describe three types of essential fatty acids known as ALA, DHA, and EPA. These fatty acids are not produced in the body, but they are essential nutrients that can improve both physical and mental health and can be derived from a variety of food sources including fish, meat, and nuts and seeds.

2. What are the health benefits related to an omega-3 rich diet?

One of the most noteworthy health benefits linked to a diet rich in omega-3 fatty acids is the improvement of overall cardiovascular health. Omega-3 lowers the level of blood fats or triglycerides, which can decreases the risk for developing heart attacks and strokes. Omega-3 fatty acids are also believed to improve lung function, and thereby lower the risk for developing Asthma. There are also suggested mental health benefits such as improvement of ADHD, Depression and possibly a decreased risk for developing Alzheimer’s disease and dementia.

3. Buffalo meat… and omega-3?

Buffalo meat as a significant omega-3 source is often overlooked, and many people are not aware of the variety of natural omega-3 sources 2-Raw-New-York-Steaks-on-Aluminum-Tray-2-300x2001available to them. In fact, a popular alternative is over-the counter fish oil pills, which tend to be be very expensive, not necessarily offer the same benefits, and can smell quite bad. Certainly, not all meat products are appropriate omega-3 sources. However, research has demonstrated that grass-fed buffalo meat can deliver 3.5 times more omega-3 fatty acids than grain-fed buffalo, and is therefore an excellent alternative to fish, fish-oil pills, and other meats.

It is certainly difficult to distinguish between foods that are truly good for you and foods that are simply being labeled as healthy, because they are a current trend. The idea of omega-3 as an essential nutrient has been around for a long time, and yet many are still surprised to hear that meat, particularly derived from grass-fed buffalo, is an excellent source for it.  Buffalo meat is not simply a trend. It’s a real alternative that can make you healthier and maybe even happier.

(Remember, you don’t have to resort to fish-oil pills when there’s Wild Idea Buffalo.)

Source: http://www.medicalnewstoday.com/articles/40253.php


http://wildideabuffalo.com/2014/buffalo-meat-omega-3/

Grilled Buffalo Terris Major Steak w/ Mushrooms, Baked Potato, and Green Beans

Dinner Tonight: Grilled Buffalo Terris Major Steak w/ Mushrooms, Baked Potato, and Green Beans

A chilly start to a Spring Day here today, 36 degrees early this morning! It was sunny out all day but a cool breeze blowing and in the 50's. Went to one of my favorite grocery stores this morning, Jungle Jim's International Market. You can spend hours in that store and still not see everything. They had some samples of Bleu Cheese that would just melt in your mouth! Love that store. For dinner tonight it was my favorite Meat, Buffalo or Bison if you prefer. I  prepared a Grilled Buffalo Terris Major Steak w/ Sauteed Steak Cut Mushrooms, Baked Potato, and Green Beans.







I prepared one of my favorite cuts of Steak, the Wild Idea Buffalo Terris Major Steak. It’s come on of my favorite cuts of Buffalo because it just always so tender. I started by seasoning it with McCormick Grinder Sea Salt and Black Peppercorn then brushing it lightly with Extra Virgin Olive Oil. Fired the grill up and let it get nice and hot, and grilled! Buffalo Meat is very lean and gets done a lot quicker than other Meats. It only takes about 3 1/2 minutes of grilling per side and it’s ready. This one was no exception, it came out medium rare and juicy! I just love the incredible sweet and wild flavor of the Wild Idea Buffalo Meats. I love any Bison or Buffalo but Wild Idea Buffalo is my favorite. Topped it with some Sautéed Steak Cut Mushrooms.








For one side I had a Baked Potato, a Steak's natural companion. Seasoned it with McCormick Grinder Sea Salt and Black Peppercorn, and topped with I Can't Believe It's Not Butter. Then I heated some leftover Canned Green Beans. For dessert later a Healthy Choice Vanilla Bean Frozen Yogurt.

Wild Idea Buffalo 8 oz. Terres Major Filet

The second most tender cut on the animal. This treasured cut is found in the chuck shoulder.









http://buy.wildideabuffalo.com/collections/a-la-carte/products/terres-major-fil

Wild Idea Buffalo Recipe of the Week - Buffalo Comfort Food

Nothing like Comfort Food, especially when it's Buffalo Chorizo Red Sauce & Fusilli Pasta! It's this weeks Wild Idea Buffalo Recipe of the Week - Buffalo Comfort Food. Another good one from Jill O'Brien of Wild Idea Buffalo.





Buffalo Chorizo Red Sauce & Fusilli Pasta

This recipe only took 15 minutes to make. The Fusilli pasta has a nice firmness and will withstand additional time in the oven to melt the Parmesan and bring out the naturally nutty flavor and add additional texture.

Ingredients:

1 – tablespoon olive oil
1 – 1 lb. Wild Idea Buffalo Chorizo
1 – onion, coarse chopped
1 – teaspoon salt
1 – teaspoon black pepper
1 – tablespoon basil, finely chopped
2 – gloves garlic, chopped
1 – 28 oz. can tomatoes, flash processed
Fusilli Pasta, cooked firm
½ – cup Parmesan, grated

Preparation:

1)   Cook pasta, to a firm al dente.  Reserve 1-cup of pasta water.
2)   In a large saucepan over medium high heat, heat the oil.  Crumble Chorizo Sausage into the pan and add the  chopped onion and spices.  Sauté, stirring occasionally, until the meat is browned.
3)   Add garlic and tomatoes and stir.  Bring the sauce to a full simmer.
4)   Adjust seasoning to taste.
5)   Over medium-high heat, heat half of the pasta water in a pasta pot. Add al dente Fusilli and more of the pasta water if needed.  Cover, allowing for pasta to reheat, for about one minute.  Toss gently and remove the pot from heat.
6)   Pour the desired amount of Sauce into the pasta and gently stir.
7)   Add most of the grated Parmesan and toss into the pasta.
8)   Portion into heat proof serving dishes or dish and sprinkle with the remaining cheese.
9)   Place in the middle of the oven under the broiler and allow the top to become slightly browned, about 7 minutes.

Serve with crusty bread and a green salad.


http://wildideabuffalo.com/2014/buffalo-comfort-food-2/

Wild Idea Buffalo 1 lb. Chorizo Sausage

Our Mexican style Chorizo makes any dish more delicious! You will love our take on it, with a flavor profile that is every bit chorizo; seasoned with just the right spices, while our grassy bison meat adds a lighter nuance and powerful health benefits. One pound package of ground chorizo, not in links. 1 lb. Package

Ingredients: Buffalo, Organic Spices:[Black Pepper, Chili Pepper, Coriander, Cumin, Oregano, Paprika, Red Pepper] Red Wine Vinegar, Salt


http://buy.wildideabuffalo.com/collections/a-la-carte/products/1-lb-chorizo-sausage

Wild Idea Buffalo Recipe of the Week - Buffalo Blue Potato Pie

You can make your own Pot Pie, but its just not any Pot Pie its a Buffalo Blue Potato Pie! It's also this week's Wild Idea Buffalo Recipe of the Week - Buffalo Blue Potato Pie. It's all from Jill O'Brien of Wild Idea Buffalo.




Buffalo Blue Potato Pie

By: Jill O'Brien


Buffalo Blue Potato Pie (serves 6 to 8)



Ingredients:

* 1 – 1 lb. Wild Idea Buffalo Breakfast Sausage
* 2 – tablespoon olive oil
* 1 – tablespoon butter
8 2 – onions, chopped
* 1 – tablespoon maple syrup
* 6 to 8 – potatoes, par-boiled and sliced thin
* 2 – teaspoons rubbed sage
* 6 – eggs
* ½ – cup cream
* 1 – cup blue cheese, crumbled
* salt & pepper


Preparation:

1)   In oil rubbed heavy skillet over medium high heat, crumble in buffalo breakfast sausage. Stirring occasionally to brown. About 5 minutes. Remove sausage from pan, lightly cover and set aside.
2)   Return pan to stovetop and add 1 tablespoon, olive oil and butter. When butter is melted add onions. Stir in maple syrup.
3)   Reduce heat to medium and allow onions to caramelize, stirring occasionally. About 20 minutes or until onions are amber colored.
4)   While onions are caramelizing, slice potatoes into thin slices, keeping slices close together. Remove odd shaped pieces and ends, and coarse chop.
5)   Using remaining oil, generously oil a spring-form pan or skillet. Fan potatoes to cover the bottom and lower sides of pan. Season the potatoes with salt, pepper and rubbed sage.
6)   Layer in the following order; browned buffalo sausage, crumbled blue cheese, and caramelized onions.
7)   Mix eggs with cream together and add a pinch of salt & pepper.
8)   Pour egg mixture over the onions, and sprinkle with chopped potatoes.
9)   Place in 400* oven and bake for 45 minutes to an hour, or until potatoes are golden brown and center feels firm.
10)  Remove from heat and let rest for 10 minutes before serving.

Serve with a citrus green salad, whole grain toast and Prosecco.


http://wildideabuffalo.com/2014/buffalo-blue-potato-pie/








Wild Idea Buffalo - 1 lb. Breakfast Sausage

Our prairie bison mixed with hints of sage and maple makes this a healthy breakfast meat alternative. Serve it up with sunny-side eggs and pancakes or use in stuffing and sauces.  One pound package of ground breakfast sausage, not in links. 1 lb. package.

Ingredients: Buffalo, Organic Spices:[Allspice, Brown Cane Sugar, Crushed Red Pepper, Garlic Powder, Onion Powder, Sage] Salt, Water


http://buy.wildideabuffalo.com/collections/a-la-carte/products/1-lb-breakfast-sausage