Wild Idea Buffalo Recipe of the Week - GRILLED TENDERLOIN STEAK TIPS WITH HEIRLOOM TOMATOES AND AVOCADO DRESSING

This week's Wild Idea Buffalo Recipe of the Week is - GRILLED TENDERLOIN STEAK TIPS WITH HEIRLOOM TOMATOES AND AVOCADO DRESSING. You'll be using Wild Idea Buffalo Tenderloin Tips along with Heirloom Tomatoes topped with a Avocado Dressing (RECIPE INCLUDED BELOW). We've had the Wild Idea Buffalo Tenderloin Tips a few times now and love them! So tender and delicious. So you can find this recipe or purchase the Wild Idea Buffalo Tenderloin Tips along with any of the Wild Idea Products all at the Wild Idea Buffalo website. Enjoy and Eat Healthy in 2018!  https://wildideabuffalo.com/

GRILLED TENDERLOIN STEAK TIPS WITH HEIRLOOM TOMATOES AND AVOCADO DRESSING
Steak and tomatoes are always a winning combination! Drizzled with avocado dressing makes it that much better. Super simple, super delicious, and super beautiful!

Ingredients: (4 entree servings)

1 - 12 oz. package Wild Idea Buffalo Tenderloin Tips
2 - tablespoons olive oil
1 - teaspoons salt +
1 - teaspoon pepper _
2 - heirloom tomatoes - cut

Avocado Dressing - recipe below
Cilantro for garnish

Preparation:

1 - Lightly rinse Tenderloin Tips in colander, and blot dry with paper towel.
2 - Transfer the Tenderloin Tips to a bowl with the olive oil, salt and black pepper, and toss to coat. Cover and let rest at room temperature for an hour or two.
3 - Pre-heat grill to high heat. Place Tenderloin Tips on grill and grill for about 4 minutes, turning one or twice during the cooking process. (Or, you could also pan sauté in pan, over high heat in two batches.)
4 - Transfer Tips to a platter and cover, allowing them to rest for 5 minutes.
5 - Lightly season the cut tomatoes with salt and pepper and toss.
6 - Divide the tomatoes and the steak between serving dishes (or create one big platter - great for a buffet) and drizzle with the avocado dressing.

Avocado Dressing

This dressing makes a great dip for veggies too.

Ingredients:

1 - medium sized avocado
1 - lemon, juiced (about ¼ cup)
1 - lime, juiced (about ¼ cup)
2 - whole tomatillos, rinsed
¼ - cup + 2 tablespoons olive oil
1 - teaspoon black pepper
1 - teaspoon salt
½ - teaspoon chili flake *optional
1/3 - cup fresh cilantro

* Preparation: Place all ingredients in a blender or food processor and blend until incorporated. Store in the refrigerator in a sealed container.

https://wildideabuffalo.com/blogs/recipes/grilled-tenderloin-steak-tips-with-heirloom-tomatoes-and-avocado-dressing

"Meatless Monday" Recipe of the Week - Bite-Sized Caprese Salad

This week's "Meatless Monday" Recipe of the Week - Bite-Sized Caprese Salad. The perfect Meatless Appetizer made with Heirloom Cherry Tomatoes, Mozzarella Balls, these are sure to please. It's from the PBS/Recipe website which is home to a fantastic selection of recipes and tips. Check it out soon, enjoy!    http://www.pbs.org/food/
 


Bite-Sized Caprese Salad

This bite-sized caprese salad recipe is a great canape, hors d'oeuvres, or appetizer idea.


Ingredients
24 heirloom cherry tomatoes (about 12 ounces)
1 1/2 teaspoon salt
1 tablespoon vincotto
1 tablespoon olive oil
2 teaspoons red wine vinegar
24 baby mozzarella balls
24 basil leaves

Directions
1 - Prepare a bowl of ice water. Bring a large pot of water to a boil and blanch the tomatoes for about 20 seconds to make them easier to peel. Quickly transfer to the ice water bath to prevent them from cooking and then use a paring knife to peel the tomatoes.
2 - Toss the peeled cherry tomatoes with the salt, vin cotto, olive oil and red wine vinegar and let them marinate for at least 1 hour or up to overnight (in the refrigerator).
3 - When you're ready to serve them, drain the mozzarella and wrap a basil leaf around each ball of mozzarella. Skewer a marinated tomato and then skewer the basil-wrapped mozzarella.
4 - Serve immediately.


http://www.pbs.org/food/recipes/bite-sized-caprese-salad/

"Meatless Recipe" of the Week - Spicy Roasted Tomato and Corn Soup

This week's "Meatless Recipe" of the Week is Spicy Roasted Tomato and Corn Soup. Heirloom Tomatoes, Corn, Fresno Chile Peppers, and Red Bell Peppers are just a few of the ingredients that go into this Soup. It's off one of best recipes sites, the PBS Recipe Site.  http://www.pbs.org/food/recipes/



Spicy Roasted Tomato and Corn Soup

Roasted the ingredients and blend together for a spicy soup recipe.



Ingredients
2 ripe but firm heirloom tomatoes

1 teaspoon olive oil
Salt
3 ears of fresh corn, kernels removed
2 shallots, minced
2 fresno chile peppers
1 red bell pepper, diced
3 garlic cloves, minced
1 teaspoon ancho chile powder
1/2 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/4 teaspoon ground cayenne pepper
3 1/2 cups chicken broth
2 tablespoons heavy cream or creme fraiche, as garnish
Directions
1 - Preheat oven to 375 degrees F. On a parchment-lined 1-inch rimmed baking sheet, drizzle the tomatoes with the olive oil and sprinkle with a pinch of salt. Transfer to the oven to roast for 20 to 25 minutes, until slightly shriveled. Note: If you don’t have a 1-inch rimmed baking sheet, use a glass baking dish; the tomatoes will release a lot of juices, which could make a mess in your oven!
2 - At the 25 minute mark, add the corn kernels, in one layer, to the baking sheet. Roast for an additional 15 minutes, until the corn has softened. Remove from the oven and set aside to cool enough to handle.
3 - Meanwhile, in a medium pot or Dutch oven, set over medium heat, add a tablespoon of olive oil. When the oil glistens and is hot, add the shallots, fresno chile peppers, red bell pepper and a few pinches of salt; cook for 3 to 5 minutes, until the shallots are translucent and the peppers have softened. Add the minced garlic, ancho chile powder, paprika, cumin and cayenne pepper; cook for an additional minute, until very fragrant.
4 - Cut the tomatoes in half and remove the stems and core. Add the tomatoes and corn kernels to the pot with the rest of the ingredient; pour in the chicken broth and cover the pot, cooking the soup at a simmer for about 15 minutes. As an added bonus and entirely optional step, you can add the leftover cobs to the soup to infuse more of a corn flavor.
5 - If you own an immersion blender, you can use it to blend the soup until very smooth. If not, no biggie. Add the soup to a blender, in batches, blend until very smooth, about 2 to 3 minutes per batch. If you like, you can run the soup through a strainer (I did this step); if you’re feeling lazy, you’re welcome to skip this step! Transfer the blended soup back to the pot and warm over medium low heat. Give the soup a taste and adjust any of the spices and salt according to taste.
6 - For the garnish, place the cob on the grates of your stovetop. Turn the flame to high and char the cob on all sides, about 3 to 5 minutes. Cut the charred kernels off the cob and set aside. Divide the soup amongst bowls. Top with a drizzle of heavy cream or creme fraiche and the charred kernels.


http://www.pbs.org/food/recipes/spicy-roasted-tomato-corn-soup/