serves 4-6
Coffee-Maple Marinade/Brine
4 cups water
3 cups chilled strong coffee
1/2 cup Diamond Crystal kosher salt or 1/4 cup table salt
3 tablespoons dark brown sugar
1/4 cup real maple syrup
2 tablespoons chopped fresh rosemary
2 tablespoons Worcestershire sauce
2 cups ice cubes
4 lb. bone-in English-cut bison short ribs
Montana Coffee Sauce
1/4 cup diced bacon
2 cups chopped onions
1/2 cup chopped shallots
2 tablespoons chopped garlic
1 small jalapeno chile, stemmed, seeded, and chopped
1 cup strong coffee
1 cup homemade beef stock or canned low-sodium chicken broth
1/4 cup chili sauce or ketchup
1 teaspoon Worcestershire sauce
2 tablespoons Dijon mustard
2 teaspoons dark brown sugar, or more to taste
2 tablespoons soy sauce
2 tablespoons cider vinegar, or more to taste
salt and freshly ground black pepper
Marinade/Brine: Combine the water, coffee, salt, and brown sugar in a large plastic tub or stainless steel bowl and stir until the salt and sugar are dissolved. Stir in the maple syrup, rosemary, and Worcestershire. Chill the brine by stirring in the ice until it melts; the brine should be very cold, about 45 degrees F, before the meat is added. Add the ribs, weigh them down with a plate, and refrigerate for 4 to 6 hours.
Remove the ribs from the brine and pat them dry. Discard the brine. (At this point, the ribs can be wrapped in plastic and refrigerated for up to 2 days.)
Preheat the oven to 325 degrees F.
Sauce: Cook the bacon in a large Dutch oven over medium heat until browned and beginning to crisp. Remove the bacon with a slotted spoon, drain on paper towels, and set aside. Increase the heat to medium-high and, working in batches, add the ribs to the pot and lightly brown on all sides, about 7 minutes per batch. Remove to a plate and set aside.
Add the onions, shallots, garlic, and jalapeno to the pot and reduce the heat to medium. Cover and cook, stirring from time to time, until the vegetables are soft, about 10 minutes. Stir in the coffee and stock and scrape up any browned bits from the bottom of the pot. Stir in the remaining sauce ingredients and bring to a boil.
Add the bacon and short ribs, and when the pot returns to a boil, cover and pop into the oven. Cook for 2 hours, or until the ribs are fork-tender. If not done, cover and continue cooking, checking every 30 minutes.
When the ribs are done, remove from the oven an degrease any surface fat. If the sauce is too thin, remove the ribs and boil down to a syrupy consistency. You should have 2 to 3 cups sauce. Taste the sauce and add more vinegar and brown sugar, and season with salt and pepper to suit your taste. If necessary, return the ribs to the sauce and reheat before serving.
bacon recipe courtesy of: The Great Meat Cookbook: Everything You Need to Know to Buy and Cook Today's Meat by Bruce Aidells, with Anne-Marie Ramo. Houghton Mifflin Harcourt, 2012
Showing posts with label bison. Show all posts
Showing posts with label bison. Show all posts
Sunday, October 21, 2012
Tuesday, February 09, 2010
1737. CUBANELLE PEPPERS stuffed with BISON and BACON
serves two
4 medium-sized Cubanelle peppers
1/2 lb bison steak, diced into 1/2 inch pieces
3 slices bacon, cooked and crumbled or cut into small pieces
1/2 small onion, diced
2 cloves garlic, minced
1/2 – 1 cup shredded chihuahua cheese, to your preference
Heat a saute pan over medium heat. Add the bison or beef cubes, and cook until the fat renders out and the pieces are starting to brown. Add the onion, and cook until softened. When everything is cooked, add the garlic, stir, and remove the pan from the heat. Add the crumbled bacon to the pan, and stir to incorporate.
Cut a lengthwise slit in each pepper, making sure to only cut through one side of the pepper. Cut a small horizontal slit into the top of the pepper, making the shape of a T. Open the pepper, and use a knife to remove the seeds. Rinse the inside of the pepper with water to make sure that all of the seeds are removed.
Place the peppers in a baking dish. Fill each pepper to the top with the bison/beef mixture and cheese. I alternated my filling, adding some of the bison mixture, then some of the cheese, etc. in order for the cheese to be incorporated throughout the filling.
Bake the peppers at 400 degrees for approximately 30 minutes, until the peppers are softened.
bacon recipe courtesy of: Our Life in Food, October 23, 2009
4 medium-sized Cubanelle peppers
1/2 lb bison steak, diced into 1/2 inch pieces
3 slices bacon, cooked and crumbled or cut into small pieces
1/2 small onion, diced
2 cloves garlic, minced
1/2 – 1 cup shredded chihuahua cheese, to your preference
Heat a saute pan over medium heat. Add the bison or beef cubes, and cook until the fat renders out and the pieces are starting to brown. Add the onion, and cook until softened. When everything is cooked, add the garlic, stir, and remove the pan from the heat. Add the crumbled bacon to the pan, and stir to incorporate.
Cut a lengthwise slit in each pepper, making sure to only cut through one side of the pepper. Cut a small horizontal slit into the top of the pepper, making the shape of a T. Open the pepper, and use a knife to remove the seeds. Rinse the inside of the pepper with water to make sure that all of the seeds are removed.
Place the peppers in a baking dish. Fill each pepper to the top with the bison/beef mixture and cheese. I alternated my filling, adding some of the bison mixture, then some of the cheese, etc. in order for the cheese to be incorporated throughout the filling.
Bake the peppers at 400 degrees for approximately 30 minutes, until the peppers are softened.
bacon recipe courtesy of: Our Life in Food, October 23, 2009
Wednesday, February 11, 2009
1374. ALBERTA BISON FILET wrapped in SMOKED BACON with RED WINE SAUCE and MAPLE WHISKY BUTTER
serves six
6 - 6 oz bison tenderloin filets
6 smoked bacon slices
Salt and pepper to taste
Preheat oven to 450 F. Wrap each bison tenderloin with a slice of bacon and secure with butcher’s string or a toothpick. Season bison with salt and freshly cracked pepper. In a heavy, ovenproof pan, sear bison over medium-high heat for about 1 minute per side. Put pan in the oven for 5 to 6 minutes for medium rare. Take care not to overcook as this toughens bison considerably. Remove and set aside, covering with foil.
When ready to serve, spoon a small amount of red wine sauce on each plate and top with bison filet. Mount each bison filet while hot with a pat of maple whisky butter. Roasted fingerling potatoes and grilled vegetables work well as simple sides.
Red Wine Sauce
1 tablespoons vegetable oil
2 tablespoons shallots, minced
2 cup red wine
4 cups demi-glace
salt and pepper to taste
Heat vegetable oil over medium-high and sauté shallots until transparent, about 2 minutes. Add red wine and stir until liquid is reduced by about three-quarters. Add demi-glace and let cook and reduce for about 30 minutes. Season with salt and pepper as desired. Strain the sauce and keep warm.
Maple Whisky Butter
1/2 lb unsalted butter, softened
1 tablespoons fresh parsley, finely chopped
1 teaspoon thyme, finely chopped
1 1/2 teaspoon chives, finely chopped
1 teaspoon shallots, finely chopped and sautéed
1 tablespoons maple syrup
1/3 cup maple whisky
Salt and pepper to taste
Combine all ingredients, fill a ramekin. Refrigerate to firm until ready for use.
courtesy of: alive Magazine, 100-12751 Vulcan Way, Richmond, British Columbia, V6V 3C8 CANADA
6 - 6 oz bison tenderloin filets
6 smoked bacon slices
Salt and pepper to taste
Preheat oven to 450 F. Wrap each bison tenderloin with a slice of bacon and secure with butcher’s string or a toothpick. Season bison with salt and freshly cracked pepper. In a heavy, ovenproof pan, sear bison over medium-high heat for about 1 minute per side. Put pan in the oven for 5 to 6 minutes for medium rare. Take care not to overcook as this toughens bison considerably. Remove and set aside, covering with foil.
When ready to serve, spoon a small amount of red wine sauce on each plate and top with bison filet. Mount each bison filet while hot with a pat of maple whisky butter. Roasted fingerling potatoes and grilled vegetables work well as simple sides.
Red Wine Sauce
1 tablespoons vegetable oil
2 tablespoons shallots, minced
2 cup red wine
4 cups demi-glace
salt and pepper to taste
Heat vegetable oil over medium-high and sauté shallots until transparent, about 2 minutes. Add red wine and stir until liquid is reduced by about three-quarters. Add demi-glace and let cook and reduce for about 30 minutes. Season with salt and pepper as desired. Strain the sauce and keep warm.
Maple Whisky Butter
1/2 lb unsalted butter, softened
1 tablespoons fresh parsley, finely chopped
1 teaspoon thyme, finely chopped
1 1/2 teaspoon chives, finely chopped
1 teaspoon shallots, finely chopped and sautéed
1 tablespoons maple syrup
1/3 cup maple whisky
Salt and pepper to taste
Combine all ingredients, fill a ramekin. Refrigerate to firm until ready for use.
courtesy of: alive Magazine, 100-12751 Vulcan Way, Richmond, British Columbia, V6V 3C8 CANADA
Friday, May 02, 2008
1089. BISON BACON CHEESEBURGER
makes 6 burgers
6 slices smoked bacon (about 6 ounces)
1 medium yellow onion, thinly sliced
2 medium jalapeños, seeded and thinly sliced lengthwise
3 tablespoons Worcestershire sauce
2 medium cloves garlic, peeled and minced (about 1 tablespoon)
1 large egg
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds ground bison meat
6 thin slices Swiss cheese (about 3 1/4 ounces)
6 toasted burger buns
1/2 medium Hass avocado, sliced just before serving
Heat the broiler to high and arrange the rack in the middle. Prepare a baking sheet with a cooling rack set inside and reserve. Heat a large frying pan over medium heat. Add bacon and cook until browned and crispy, about 10 minutes. Remove bacon to a paper-towel-lined plate and set aside; do not discard bacon fat (you should have about 2 tablespoons). Return the pan to medium heat, add onion and jalapeño, and cook in reserved bacon fat until soft and starting to color, about 4 minutes; set aside. Mix together Worcestershire, garlic, egg, salt, and pepper in a large bowl until egg is broken up. Add bison meat and mix until thoroughly combined. Shape meat mixture into 6 (3/4-cup) patties and place on the rack inside the baking sheet. Broil until browned and springy to the touch, about 10 minutes for medium. Place cheese on top of patties, and cook until cheese melts, about 1 minute. To serve, place cheeseburgers on buns and top with bacon, avocado slices, and sautéed onion mixture.
courtesy of: Aïda Mollenkamp, CHOW, 235 2nd Street, First Floor, San Francisco, California 94105, (415) 344-2000
6 slices smoked bacon (about 6 ounces)
1 medium yellow onion, thinly sliced
2 medium jalapeños, seeded and thinly sliced lengthwise
3 tablespoons Worcestershire sauce
2 medium cloves garlic, peeled and minced (about 1 tablespoon)
1 large egg
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds ground bison meat
6 thin slices Swiss cheese (about 3 1/4 ounces)
6 toasted burger buns
1/2 medium Hass avocado, sliced just before serving
Heat the broiler to high and arrange the rack in the middle. Prepare a baking sheet with a cooling rack set inside and reserve. Heat a large frying pan over medium heat. Add bacon and cook until browned and crispy, about 10 minutes. Remove bacon to a paper-towel-lined plate and set aside; do not discard bacon fat (you should have about 2 tablespoons). Return the pan to medium heat, add onion and jalapeño, and cook in reserved bacon fat until soft and starting to color, about 4 minutes; set aside. Mix together Worcestershire, garlic, egg, salt, and pepper in a large bowl until egg is broken up. Add bison meat and mix until thoroughly combined. Shape meat mixture into 6 (3/4-cup) patties and place on the rack inside the baking sheet. Broil until browned and springy to the touch, about 10 minutes for medium. Place cheese on top of patties, and cook until cheese melts, about 1 minute. To serve, place cheeseburgers on buns and top with bacon, avocado slices, and sautéed onion mixture.
courtesy of: Aïda Mollenkamp, CHOW, 235 2nd Street, First Floor, San Francisco, California 94105, (415) 344-2000
Thursday, February 21, 2008
1017. BISON STEW with BACON
3 lbs of ground bison
3 lbs or 2 large cans of white Hominy (drained and rinsed)
1 medium onion diced
6 strips of bacon, fried (save grease to sauté diced onions)
1 teaspoon of black course pepper
1 can of whole kernel yellow corn
Use a black iron skillet fry bacon strips till crisp, set aside. Using half the bacon drippings cook ground bison until done. Use the rest of bacon drippings to sauté diced onions until they are clear and shiny. Using an electric Dutch oven or a large kettle use 10 cups of water add in salt and pepper slowly add in the yellow corn and hominy bring to a boil. Add in remaining ingredients first crumble the bacon simmer for 25 minutes.
Note: Make sure all ingredients are well mixed this should be a thin clear soup, a few mushrooms can be added if you like. Serve with Plains style fried bread.
courtesy of: Paula K. Naziel / Native Tech, Native American Technology and Art
3 lbs or 2 large cans of white Hominy (drained and rinsed)
1 medium onion diced
6 strips of bacon, fried (save grease to sauté diced onions)
1 teaspoon of black course pepper
1 can of whole kernel yellow corn
Use a black iron skillet fry bacon strips till crisp, set aside. Using half the bacon drippings cook ground bison until done. Use the rest of bacon drippings to sauté diced onions until they are clear and shiny. Using an electric Dutch oven or a large kettle use 10 cups of water add in salt and pepper slowly add in the yellow corn and hominy bring to a boil. Add in remaining ingredients first crumble the bacon simmer for 25 minutes.
Note: Make sure all ingredients are well mixed this should be a thin clear soup, a few mushrooms can be added if you like. Serve with Plains style fried bread.
courtesy of: Paula K. Naziel / Native Tech, Native American Technology and Art
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