Wild Idea Buffalo Recipe of the Week - Winter Buffalo Bacon & Spinach Salad

Have it for Lunch, Brunch, or Breakfast, it's this week's Wild Idea Buffalo Recipe of the Week - Winter Buffalo Bacon & Spinach Salad. It's from  Jill O'Brien of Wild Idea Buffalo.





Winter Buffalo Bacon & Spinach Salad

By: Jill O'Brien


(serves 2)

Ingredients:

4 to 6 – strips Wild Idea Buffalo Bacon
2 – Tb. olive oil
1 – yam or sweet potato, par cooked, skinned and diced
¼ – cup walnuts
½ – tsp. salt
½ – tsp. black pepper
¼ – tsp.+ cayenne *optional
1 – cup canned black beans, rinsed
1 – orange, segments only
4 – red onion slices, thin
2 – eggs, coddled
2 – handfuls spinach, rinsed and dried



Maple Mustard Vinaigrette (makes 1 cup)

*Vinaigrette Recipe is a favorite of mine from “Savoring the Seasons” cookbook by Lucia Watson of “Lucia’s” in St. Paul MN

Ingredients:

1 – Tb. Dijon mustard
2 – cloves garlic, peeled
1 – shallot, peeled
½ – tsp. salt
½ – tsp. black pepper
¼ – cup cider vinegar
¼ – cup maple syrup
¼ – cup olive oil

Place all vinaigrette ingredients in blender a pulse process until blended. Store in refrigerator.

Preparation:

1.)  Prep sweet potato by either par boiling or microwaving until slightly tender but firm. Cool and remove skin. Dice sweet potato, place in bowl and add walnuts. Season with salt, pepper and cayenne. Toss and set aside.
2.)  In a large skillet over medium high heat, add 1 tablespoon of oil and heat.
3.)  Add desired bacon strips to skillet and cook until crisp, turning once during cooking. About 5 minutes total. Remove bacon to paper towel and return pan to burner.
4.)  Add additional oil if needed and heat. Add diced sweet potato and walnuts to pan and sauté until lightly browned, tossing pan occasionally.  About 5 minutes. Remove pan from heat.
5.)  Place spinach in a bowl and drizzle with ¼ cup salad dressing.  Toss to coat. Divide spinach and arrange on center of plates. Top with black beans, oranges, red onion, sweet potato and walnuts. Place bacon on the top and finish with coddled egg. Drizzle additional dressing on salad as desired.


http://wildideabuffalo.com/2014/winter-buffalo-bacon-spinach-salad/





10 oz. Uncured Smoked Buffalo Bacon

Lightly smoked with a hint of maple Buffalo Bacon!

This ain’t no fatty pork bacon this is hardy, meaty, start the day of right bacon!  Our 100% nitrite free meaty buffalo bacon is a healthy and delicious alternative. Think old west Cowboy bacon - trailside.  We can’t let the pigs have all the fun!

10 oz. pkg.

Ingredients: Buffalo,  Sea Salt Organic: Maple Syrup, Brown Sugar, Veg Stable {celery powder, sea salt, silicon dioxide (anti-caking)}.


http://buy.wildideabuffalo.com/collections/a-la-carte/products/10-oz-uncured-smoked-buffalo-bacon

Wild Idea Buffalo Recipe of the Week - Buffalo Stuffed Chili Rellenos with....

Another delicious sounding recipe from Jill O'Brien of Wild Idea Buffalo, this weeks recipe of the week is Buffalo Stuffed Chili Rellenos with Black Bean Gravy & Tomatillo Sauce.





Buffalo Stuffed Chili Rellenos with Black Bean Gravy & Tomatillo Sauce

For this recipe I braise a chuck roast, and after cooking I divide the roast into 3 pieces, to create 3 separate meals. Keep each section in braising liquid until ready to use. Meat freezes well and reheats nicely for later use. Or invite some friends and triple the recipe! Also the recipe looks long and lengthy, but is very user friendly and do-able.



Stuffing Ingredients:

1 – 3 lb. Buffalo Chuck Roast, rinsed and patted dry
2 – teaspoons olive oil
1 – teaspoon salt
2 – teaspoons pepper
3 – cups apple cider
¼ – cup fresh cilantro, packed and finely chopped
½ – teaspoon cumin
½ – teaspoon cardamom
1 – teaspoon salt
¼ – cup fresh lime juice, (1 lime)
1 – cup queso blanco, crumbled


Directions:

1 - Pre-heat oven to 500*.
2 - Prep buffalo roast and rub with olive oil, salt and pepper.
3 - Place roast in heavy roasting pan and add cider. Cover and place in hot oven, allowing ingredients to come to full heat. About 20 minutes.
4 - Reduce heat to 350* and continue to braise for 2.5 hours. Turn halfway through braising process.
5 - Roast should pull apart easily with two forks. Continue to braise if necessary.
6 - Remove roast from oven and let rest covered for 20 minutes.
7 - Place roast on cutting board and pull into 3 pieces. Place two of the pieces in separate bags with pan juices and refrigerate or freeze for later use.
8 - Pull remaining third apart using two forks or hands. Place pulled meat in bowl, with remaining pan juices.
9 -Add cilantro, seasonings and lime and stir to incorporate.




For Chilies:

*It’s best to wear food gloves when handling peppers.

8 – Anaheim or Poblano Chilies washed and patted dry.
*6 peppers for stuffing and two for tomatillo sauce.
1 – egg
¼ – cup milk
½ – cup flour
1 – teaspoon salt
1 – cup corn meal
1 – cup grapeseed, vegetable or peanut oil

Directions;

1 - Roast chilies in broiler or over gas, charcoal or stove top fire, until blistered and black.
2 - Remove chilies, place in a paper bag and close. Allow chilies to rest for 20 minutes.
3 - Remove chilies and gently rub off charred skin.
4 - Keeping stem in tact, make a slit the length of the pepper, with a knife.
5 - Gently pull out seeds, rinsing under sink if needed.
6 - Allow to dry on paper towel.
7 - Divide meat and cheese between the 6 peppers and gently stuff in chilies, insuring that stuffing is completely encased.
8 -Mix egg, milk, flour and salt together.
9 -Carefully dip each pepper in the batter and then roll in the cornmeal. Place on a baking sheet.
10 - Heat oil in large frying pan to medium high heat. Fry in two batches for about 3 minutes a side, or until golden brown. Remove and place on paper and let rest for 3 minutes.
11 - While resting ladle black bean gravy and tomatillo sauce onto plates.
12 - Place pepper in center of the plate. *Optional – Garnish with fresh cilantro and sour cream.




Black Bean Gravy

*Leftover gravy and sauce are delicious on squash or served as dips!

Ingredients:

1 – 15 oz. can black beans in liquid
2 – Tomatillos, husk removed and washed
½ – teaspoon salt
½ – teaspoon black pepper
Juice of 1 lime (about ¼ cup)

Directions:

1 - In blender puree all ingredients.
2 - Place in heavy saucepan and simmer until reduced to desired thickness. Season to taste.




Tomatillo Sauce

Ingredients:

5 – Tomatillos, husk removed and washed
1 – cup water
2 – green chilies, roasted, peeled and seeded
¼ – cup packed cilantro leaves
½ – teaspoon each: cumin, coriander, and salt
Juice of 2 limes (1/2 cup)


Directions:

1 -Place tomatillos and water in saucepan and bring to a boil. Boil for 5 minutes, until Tomatillos are tender.
2 - Place tomatillos and water in blender with all other ingredients.
Blend until well incorporated.
3 - Return to saucepan and let simmer until desired thickness is achieved.
4 - Wine Pairing: Chateau Ste. Michelle, Eroica Riesling, 2010

* A favorite that we keep on hand for like meals. Crisp, with flavors of citrus and peach.

* Nice acidity and mineral tones for spicy foods.


http://wildideabuffalo.com/2011/buffalo-stuffed-chili-rellenos-with-black-bean-gravy-tomatillo-sauce/

Wild Idea Buffalo Recipe of the Week - Carpetbag Steaks

I had never heard of this one but what a great combo, Buffalo Steak and Oysters! This recipe, from Jill O'Brien, is from 2011 and is this weeks Wild Idea Buffalo Recipe of the Week - Carpetbag Steaks.




December 9, 2011
Carpetbag Steaks
By: Jill O'Brien



Carpetbag Steaks (serves 4)

* Tenderloin or New York steaks work well for this dish.

Ingredients:

For Steaks:

4 Buffalo Steaks, rinsed and patted dry
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon pepper
3 tablespoons unsalted butter
8 fresh oysters, shucked and coarsely chopped
2 tablespoons fresh squeezed lemon
2 tablespoons shallots, minced
½ teaspoon Tabasco sauce
½ cup parmesan, grated
½ cup dry bread crumbs
2 tablespoons fresh parsley, chopped


For Cajun Cream Sauce

1 tablespoon butter
2 teaspoons Cajun seasonings + to taste
1 tablespoon fresh lemon juice
½ cup cream


Cajun Seasoning:

4 teaspoons paprika
1 teaspoon each: cayenne, black pepper, salt, onion powder, garlic powder, and thyme
Mix together and set aside. Keep remaining in sealed container.


Directions:

* Prep steaks as above. Make a slit in center of the steak creating a pocket. Rub steaks with olive oil, salt and pepper. Allow to rest at room temperature for 2 hours.
* Place oysters and lemon juice in bowl and let set for ½ hour.
* Melt 2 tablespoons of butter in sauté pan over medium high heat.
* Add shallots, drained prepped oysters and hot sauce. Sauté for 4 minutes.
* Add parmesan cheese and fold in to incorporate, allowing to slightly melt.
* Remove from heat, add bread crumbs and parsley. Stir to incorporate and season with salt and pepper to taste.
* Stuff pocket of steaks with warm oyster stuffing.
* In heavy skillet over medium high heat, melt 1 tablespoon unsalted butter. Sear each side of steaks 2 minutes for 5 oz. or 3 minutes for 8 to 10 oz. steaks.
* Remove and cover with foil.
* In same pan add 1 tablespoon butter, 1 tablespoon lemon juice and 1 tablespoon Cajun seasonings. Stir to incorporate.
* Quickly whisk in cream and bring to full heat.
* Serve steaks atop dirty rice and drizzle all with Cajun cream sauce.


http://wildideabuffalo.com/2011/carpetbag-steaks-2/

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Wild Idea Buffalo Recipe of the Week - Navajo Buffalo and Corn Dumpling Stew

I haven't tried this one yet but it's just one of those recipes that you look at the name and the ingredients and you just know it's going to be delicious! I hit Jill's O'Brien older recipe archive for this one, from 2012. It's this weeks Wild Idea Buffalo Recipe of the Week -Navajo Buffalo and Corn Dumpling Stew.

Navajo Buffalo and Corn Dumpling Stew (Serves 8)

This light stew allows each ingredient to stand on its own. Although you immediately think hearty comfort food, this dish has more of an elegant taste and finish. A new favorite!

Ingredients:

For Stew:

2 lbs. Bison Stew Meat, rinsed and patted dry
1 teaspoon salt
1 teaspoon pepper
3 tablespoons olive oil
1 large onion, chopped
2 large garlic cloves, minced
4 celery stalks with leaves, sliced, divide into 2 piles
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon ground coriander
1 ½ quarts vegetable stock or organic chicken stock
3 tablespoons tomato paste
4 red potatoes, cubed (can substitute yams)
5 carrots, halved and sliced
For Dumplings:

½ cup yellow cornmeal
½ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground sage
2 tablespoons cold butter
½ cup frozen whole kernel corn
1/2 cup 2% milk


Preparation:

1 - Season meat with salt and pepper, tossing to coat.
2 - In heavy stock pot, over med-high to high heat, heat 1 tablespoon of oil.
3 - Add half of stew meat and cook until brown, stirring occasionally. Transfer browned meat to a bowl, and repeat above step with remaining half.
4 - Return first batch of browned stew meat back to the pot and add the onion, garlic, half of celery and spices. Stir to incorporate and cook until vegetables are tender.
5-  Stir in stock and tomato paste, and bring to a boil.
6 - Add potatoes and let come to a boil. Cover and reduce heat to low. Simmer for 45 minutes or until stew meat is tender.
7 - Add carrots and remaining celery and cook for an additional 10 minutes.
8 - During last stages of braising combine cornmeal, flour, baking powder and salt.
9 - Cut in butter until mixture is crumbly.  Add 1 cup frozen corn and stir to incorporate.
10 - Stir in milk to form dough.
11 - Drop round tablespoons of dough into simmering pot. Cover and simmer for 12 minutes.
12 -To serve, spoon stew onto individual plates, placing dumplings on top.  Serve with my friend Sue’s, Kale Salad, (recipe included with purchase).

Wine Pairing: Tempranillo, Bodegas Barco de Piedra, Ribera del Duero, Spain.

A nicely rounded combination of fruit and earth, with lively acidity.


http://wildideabuffalo.com/2012/navajo-buffalo-and-corn-dumpling-stew/







Stew Meat - 2 Lb

Flavorful, healthy and incredibly easily. Pre-cut from our buffalo roasts,  the ready to use stew meat is super convenient! Great for soups, stews, or stroganoff. 2 lb. Package (Also available in 1 lb. pack)




http://buy.wildideabuffalo.com/collections/a-la-carte/products/2-lb-stew-meat

Wild Idea Buffalo Recipe of the Week - Course II: Mussels in Tomato Broth with Buffalo...

Mussels and Buffalo Chorizo, seems like a winning pair to me! It's this weeks Wild Idea Buffalo recipe of the Week -Course II: Mussels in Tomato Broth with Buffalo Chorizo. It's all from Jill O'Brien of Wild Idea Buffalo.







Course II: Mussels in Tomato Broth with Buffalo Chorizo

By: Jill O'Brien




(serves 2)

Note: You might be thinking that this will be too heavy for a second course, but it is light dish (as long as you don’t dip too much bread into the delicious broth). The flavors complement each other nicely and the chorizo adds a nice spice! The sauce can be made in advance, leaving the steaming of mussels for the last minute.

Ingredients:

1 teaspoon olive oil +
4oz. Wild Idea Buffalo Chorizo
½ cup yellow onion, diced
1 clove garlic, chopped
½ teaspoon each salt & pepper
1 teaspoon crushed fennel seeds
1 teaspoon chili flake *optional
1 15oz. can, diced tomatoes
1 cup white wine
12 to 16 mussels, washed and de-bearded



Preparation:

1 - In a heavy sauté pan over medium high heat, heat 1-teaspoon olive oil. Crumble sausage into pan and cook until lightly browned, about 4 minutes. Remove sausage from pan, place in bowl and cover with saran. Set aside.
2 - Return pan to heat and add additional oil if needed. Add onion and garlic, sautéing until tender, about 5 minutes.
3 - Add seasonings, tomatoes and wine. Stir to incorporate and bring to a boil.  *At this point you could remove from heat, cover and reheat when ready to serve.
4 - Add prepared mussels, cover and allow mussels to steam for 4 minutes. Most all of the shells should have popped open. Discard un-open shells.
5 - Add chorizo back to pan and stir to incorporate and heat.
6 - Serve direct from pan or spoon into serving bowls.
Garnish with green leek ringlets and lemon wedge. Serve with warm artisan bread.

Wine Pairing: You could stay with a dry Prosseco for this course or switch to a Dry Riesling or light red.



http://wildideabuffalo.com/2013/course-ii-mussels-in-tomato-broth-with-buffalo-chorizo/






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, Pimento, 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 Ox-bone Soup

Soup is on! It's all about the Soup in this week's Wild Idea Buffalo Recipe of the Week, Buffalo Ox-bone Soup. Another good one from Jill O'Brien of Wild Idea Buffalo.



Buffalo Ox-bone Soup

By: Jill O'Brien

(serves 8)

This soup takes time, but it is time well spent. It is the kind of food you eat and say “I could eat this every day”.  For preparing, you will want a larger pot as you simmer at a higher heat. This will help keep liquids in the pot. You will also want a heavy lid to keep the steam from escaping.

Ingredients:

1 – 3.5 lb. pkg. Buffalo Shank Steaks
1 – 2 lb. pkg. Buffalo Soup Bones
Water
1 onion, quartered
2 large Daikon radishes, peeled and quartered
2 cloves garlic, halved + 2 cloves garlic, chopped
Salt (to taste)
3 Tbl. Bragg Liquid Aminos (Natural Soy) or Soy Sauce
3 Tbl. Sesame Oil
2 Tbl. green onion, chopped + 1 bunch of green onions, sliced
½ tsp. black pepper
2 tsp. red pepper flake
8 cups cooked rice
1 bunch radishes, sliced
fresh grated ginger or pickled ginger
Instructions:

1 -Wash bones and shank meat under cold water.
2 - Soak bones and shank meat in cold water for 2 hours.
3 - Rinse bones again under cold water.
4 - Bring 4 quarts of water to a boil, add washed bones and shank meat, bring to full boil. Boil for 20 minutes.
5 - Strain bones and meat and rinse under cold water. Rinse pot thoroughly to remove any fat particles.
6 - Return bones to pot and add 4 more quarts water. Bring to a boil, and boil for 30 minutes.  Add, onion and radish. Cover, reduce heat to medium and simmer for 3 hours.
7 - Check meat for tenderness using two forks, If meat pulls apart, strain meat and bones, reserving liquids. Remove meat from bones and radish.  If meat is not tender continue cooking until it is. Cover reserved liquids and place in refrigerator.
8 - Return bones with onion to pot and add 3 quarts of water. Over high heat, bring to a full rolling boil. Reduce heat to medium, cover and simmer for 3 hours.
9 - While bones are simmering, mix Braggs Liquid Aminos, sesame oil, chopped green onion, black pepper and chili flake together. Pull apart cooked meat and toss with soy and sesame mixture, cover and refrigerate.
10 - Drain the bones, reserving the milky broth. Cover and place in refrigerator.
11 - Remove the first reserved liquids from refrigerator and skim fat off the top. Return Bones and first reserved liquids back to pot.  Add 2 cloves garlic and 3 quarts of water, and bring to a boil. Reduce heat to medium, cover and simmer for an additional 3½ hours.
12 - Strain bones, reserving liquids. Cover liquids and refrigerate overnight.  (Optional: You may want to save bones for serving.)
13 - Remove both containers of liquid from refrigerator and remove any fat from the top. Marry gelatinous liquid into one pot and bring to full heat.
14 - Season with salt to taste, starting with a little and adding until milky broth has full flavor.
15 - Place prepared meat in small stock pot and add a half cup of broth.  Reheat over medium heat until meat is hot.
16 -To serve, place a scoop of hot rice in center of the bowl, add desired meat portion and garnish with sliced radish and green onion. Accompany with chili flake, chopped garlic, grated ginger and salt for people to add as they like.
Soooooooo delicious!


http://wildideabuffalo.com/2012/buffalo-ox-bone-soup/






3.5 lbs. Buffalo Shanks
Bison bone-in shanks are great for the traditional Italian dish “Osso Bucco”. The marrow is also coveted as a delicacy and wonderful smeared on toast points. 4 bone in shanks / 3.5 lbs.


http://buy.wildideabuffalo.com/collections/a-la-carte/products/3-5-lbs-buffalo-shanks









Soup Bones

We cut our soup bones from the shank. Excellent for making your own stock, or try roasting and serve the marrow with toast. Approx. 2 lbs.


http://buy.wildideabuffalo.com/collections/a-la-carte/products/soup-bones