Wild Idea Buffalo Recipe of the Week – Caldo De Bisonte (Bison Soup)

This week’s Wild Idea Buffalo Recipe of the Week is - Caldo De Bisonte (Bison Soup). You'll be using the Wild Idea Buffalo BBQ Short Rib Strips. Add in your Spices, Tomatoes, Cabbage, Onions, New Potatoes, Zucchini, Corn, and you’re set! Plus it’s made in the Crock Pot so it’s one easy clean up! You can find this recipe or purchase any of the Wild Idea Products all at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One!  http://wildideabuffalo.com/


Caldo De Bisonte (Bison Soup)

Crock Pot Notes: The first rule is, know your Crock Pots heat cycle temperatures. After my first failed recipe attempt, due to my Crock Pot low setting being too hot, I replaced it with a newer model that has more options. Low should be a simmer with small bubbles breaking the surface, no more then 200*. Recipe Notes: Vegetables for this dish are often left in larger pieces and corn still on the cob. For eating convenience I have made them spoon size edible.

Ingredients:

1 – Tb. olive oil

1 – 3 lb. BBQ Short Rib StripsCaldo de Bisonte (Bison Soup)
2 – tsp. salt
2 – tsp. black pepper
2 – tsp. cumin
2 – tsp. coriander
1 – tsp. cardamom
3 – cloves garlic, minced
1 – quart water
1 – 10oz. can diced tomatoes
2 – cups buffalo stock or organic chicken broth
¼ – cup fresh lime juice
½ – cabbage, chopped
½ – onion, chopped
4 – carrots, peeled and sliced
6 to 8 – new potatoes, par-boiled and quartered
2 – small zucchini, quartered and sliced
1 – 16oz. bag frozen corn

Preparation:

1.) Pre-heat Crock Pot to highest temperature.

2.) Rinse ribs, pat dry and cut into 3 to 4 pieces, with bone in each piece.

3.) Mix all of the dry spices together and divide into two dishes.

4.) Add ribs, half of the spice mixture, water and diced tomatoes to Crock Pot, cover and bring to a boil.Wild Idea

5.) Reduce heat to low and set Crock Pot for 8 hours.

6.) Skim off any visible fat or foam form the top. (At this point you can refrigerate, allowing fat or foam to settle on top, making it easy to remove. I would allow ribs & broth to set over night or until ready to use. Bring to full heat and continue.)

7.) Turn heat to high. Add additional stock and remaining spices and allow it to come to boil, this step for ½ hour. Pour yourself a glass of wine and go sit on the deck.

8.) Add vegetables to Crock Pot and bring to boil. Reduce heat and simmer for ½ hour. Freshen your wine, return to deck or garden.

9.) Season to taste. Serve in bowls and garnish with cilantro or *Pico de Gallo. *Recipe included with purchase.Accompany with grilled quesadilla’s or warm tortillas.
https://wildideabuffalo.com/blogs/recipes/55953025-caldo-de-bisonte-bison-soup

Wild Idea Buffalo Recipe of the Week - GRILLED JERK BUFFALO RIBS

This week's Wild Idea Buffalo Recipe of the Week is - GRILLED JERK BUFFALO RIBS. You can use either the Wild Idea Buffalo 2.5 lbs. BBQ Back Ribs or 3 lbs. Short Rib Strips to make this week's recipe. Included is a recipe for the Jerk Marinade. Fire up your grill and get these Ribs on! You can find this recipe or purchase the Wild Idea Buffalo Ribs or any of the other Wild Idea Products at the Wild Idea Buffalo website. Looking for a great Burger, order the Buffalo premade patties or the Ground Buffalo for the best Burger you'll find! Enjoy and Eat Healthy in 2018!  https://wildideabuffalo.com/

GRILLED JERK BUFFALO RIBS
This recipe will work for both short ribs and back ribs with a little adjustment, which is noted below. You may want to double this recipe as seconds are often requested

Ingredients:

1 - pkg. Buffalo 2.5 lbs. BBQ Back Ribs or 3 lbs. Short Rib Strips

2/3 - cup ketchup
Jerk Marinade

Ingredients:

1 - cup pineapple juice
¼ - cup soy
3 - cloves garlic
¼ - cup brown sugar
2 - tablespoons jerk seasoning
Jerk Seasoning

6 ½ tsp. Onion Powder
3 ½ tsp. Salt
2  tsp. Brown Sugar
¾ tsp. Nutmeg
¾ tsp. Crushed Red Pepper
¾ tsp. Ginger
¾ tsp Cayenne Pepper
½ tsp. Black Pepper
½ tsp. anise
½ tsp Cinnamon

Preparation:
1 - Rinse ribs and pat dry with paper towel.
2 - Mix all marinade ingredients together in blender and pulse to incorporate.

3 - Divide marinade in half.
4 - For BACK RIBS: Place ribs and half of marinade in plastic bag and massage marinade into ribs. Marinate ribs for 4 to 24 hours hours.                                                               For SHORT RIBS: Place ribs in slow cooker with half of marinade and 1 cup of water. Cover and braise for 6 hours on medium. Increase heat to shorten braising time or decrease heat to lengthen braising time. Meat will become very tender and bones may fall away. If your preference is for chewier ribs decrease braising time.
5 - Mix the other half of marinade with ketchup and set aside.
6 - Remove ribs from marinade, shaking off excess, (do carefully for braised ribs, as meat will be fall apart tender). Place ribs on foil, curling edges of foil to hold ribs in place, but leaving top open. Brush both sides of ribs with Jerk BBQ sauce.
7 - Pre-heat gas grill to medium high heat of about 400°.
8 - Place foil pan of ribs on grill over heat and make a few slits in the foil with a knife. Close grill lid and grill for 6 minutes each side. Remove SHORT RIBS, but repeat process for BACK RIBS adding more sauce if desired.
Serve Jerk Buffalo Ribs with Fruited Coleslaw, and Coconut Rice with Black Beans. These accompaniments are very complimentary to this dish.

https://wildideabuffalo.com/blogs/recipes/55653953-grilled-jerk-buffalo-ribs

Soup Special of the Day! - Caldo De Bisonte (Bison Soup)

This week's Soup Special of the Day is Caldo De Bisonte (Bison Soup). It's from the Wild Idea Buffalo website and uses the always delicious Wild Idea Buffalo BBQ Short Rib Strips. Add in your Spices, Tomatoes, Cabbage, Onions, New Potatoes, Zucchini, Corn, and you're set! Plus it's made in the Crock Pot so it's one easy clean up! You can find this recipe on the Wild Idea Buffalo website. You can also purchase all the delicious and healthy Wild Idea Buffalo cuts of meat. Enjoy!   http://wildideabuffalo.com/


Caldo De Bisonte (Bison Soup)

Crock Pot Notes: The first rule is, know your Crock Pots heat cycle temperatures. After my first failed recipe attempt, due to my Crock Pot low setting being too hot, I replaced it with a newer model that has more options. Low should be a simmer with small bubbles breaking the surface, no more then 200*. Recipe Notes: Vegetables for this dish are often left in larger pieces and corn still on the cob. For eating convenience I have made them spoon size edible.

Ingredients:

1 - Tb. olive oil
1 - 3 lb. BBQ Short Rib Strips

2 - tsp. salt
2 - tsp. black pepper
2 - tsp. cumin
2 - tsp. coriander
1 - tsp. cardamom
3 - cloves garlic, minced
1 - quart water
1 - 10oz. can diced tomatoes
2 - cups buffalo stock or organic chicken broth
¼ - cup fresh lime juice
½ - cabbage, chopped
½ - onion, chopped
4 - carrots, peeled and sliced
6 to 8  - new potatoes, par-boiled and quartered
2 - small zucchini, quartered and sliced
1 - 16oz. bag frozen corn

Preparation:

1.)  Pre-heat Crock Pot to highest temperature.

2.)  Rinse ribs, pat dry and cut into 3 to 4 pieces, with bone in each piece.

3.)  Mix all of the dry spices together and divide into two dishes.

4.)  Add ribs, half of the spice mixture, water and diced tomatoes to Crock Pot, cover and bring to a boil.

5.)  Reduce heat to low and set Crock Pot for 8 hours.

6.)   Skim off any visible fat or foam form the top. (At this point you can refrigerate, allowing fat or foam to settle on top, making it easy to remove. I would allow ribs & broth to set over night or until ready to use. Bring to full heat and continue.)

7.)  Turn heat to high. Add additional stock and remaining spices and allow it to come to boil, this step for ½ hour. Pour yourself a glass of wine and go sit on the deck.

8.)  Add vegetables to Crock Pot and bring to boil. Reduce heat and simmer for ½ hour. Freshen your wine, return to deck or garden.

9.)  Season to taste. Serve in bowls and garnish with cilantro or *Pico de Gallo. *Recipe included with purchase.Accompany with grilled quesadilla’s or warm tortillas.

http://wildideabuffalo.com/blogs/recipes/55953025-caldo-de-bisonte-bison-soup