Archive | Winter 2007 Recipes

EDAMAME SALAD

Courtesy Turtle Farms in Granger, Iowa

3 cups cooked and shelled edamame beans
1 red bell pepper, diced into 1/4-inch pieces
2 large tomatoes, cored and diced into 1/4-inch pieces
5 tablespoons fresh cilantro, chopped,
1 teaspoon ground black pepper
1/2 teaspoon salt
4 scallions, chopped

Dressing
2 tablespoons lemon juice
2 tablespoons olive oil
Whisk the lemon juice and olive oil together until combined.
Gently toss all remaining ingredients. Add dressing.
Let stand, refrigerated and covered, for approximately
30 minutes to allow flavors to blend.
Toss again and serve immediately.

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COOKING WITH BISON AND ELK

Cooking these healthful, delicious meats at home is not greatly different than cooking beef or other red meat, but takes some extra attention until you are familiar with it. Here are a few tips and recipes to get you started.

According to Beth Dooley and Lucia Watson, bison meat can be substituted for beef in any recipe by cutting back on the cooking time; roasting at lower temperatures, and making patties thicker than you would beef, all to accommodate the tendency for bison to cook more quickly. The Elk Marketing Council says that elk is a fine-textured, tender meat and is extremely low in fat.

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JORDAN CREEK BISON RANCH MEATBALLS IN TOMATO AND RED PEPPER SAUCE

From Iowa City’s Devotay restaurant

1 yellow onion, minced
2 tablespoons garlic, minced
2 tablespoons olive oil
1/2 cup Rioja (or other dry red wine)
2 pounds ground bison
4 eggs, beaten
2 tablespoons fresh sage, chopped
2 tablespoons fresh parsley, chopped
2 tablespoons Worcestershire
2 dashes Tabasco
1 cup bread crumbs, or as needed
Salt and fresh cracked black pepper, to taste

  1. Preheat the oven to 400 degrees.
  2. Sauté the onion and garlic in the oil until tender. Deglaze with the Rioja, reduce until nearly dry, and set aside. In a large bowl, mix the bison with the eggs, sage, parsley, Worcestershire and Tabasco. Mix by hand or with a wooden spoon until thoroughly incorporated. Add the oniongarlic mixture and incorporate. Add the breadcrumbs and adjust texture according to your taste. More crumbs will result in a firmer but drier meatball, less will result in a moister but softer meatball.
  3. Add the salt and pepper, then take a small piece of the mix and fry it quickly in a sauté pan on the stovetop. Taste, ands adjust the seasonings accordingly.
  4. With an ice cream scoop or by hand, portion into balls, roughly 1 to 1-1/2 inches in diameter. Then
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BROILED ELK STEAKS WITH GREEN PEPPERCORN-COGNAC SAUCE

Serves 4

4 elk steaks, 1-inch thick
3 garlic cloves, or to taste
2 tablespoons extra virgin olive oil
Salt and pepper to taste

Wash the steaks and pat dry with a clean paper towel. Carefully trim away all visible fat. Combine the garlic and olive oil Pour over steaks and marinate, refrigerated, for two to four hours. Season the steaks with salt and freshly ground pepper. Broil, about 2–3 inches from the element, five minutes per side or to desired doneness. Serve with the following green peppercorn and cognac sauce:

4 tablespoons butter, unsalted
1/4 cup whole green peppercorns
Salt and pepper to taste
1 tablespoon cognac

In a small saucepan, melt the butter and whisk in the Cognac (use caution—fumes may ignite). Heat to a simmer, stirring constantly. Season to taste and serve immediately.

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