Thursday, January 31, 2008

Stir Fried Bison with Sesame Sauce and Vegetables

I ended up with some leftovers of the bison steak that I made so I whipped up this stir fry. I wasn't that hungry so I didn't make any rice or noodles, but both would go good with this.





Here is my sinfully rare bison sliced up.

The marinade trio. I used the Asian style hot sauce instead of tabasco.

The ginger is from the freezer. I have mentioned this tip before but if you wrap ginger well in plastic wrap and foil it will keep in the freezer for quite a while.
I also realized after the fact the recipe called for rice wine, not rice vinegar, but it tasted just fine.

It actually makes it easier to peel and grate when frozen.

Everything goes in a bag and the meat dives in.

After a few hours assemble your other ingredients. I didn't have mushrooms but I had cauliflower and broccoli!

When you cook sesame seeds keep those suckers moving around and keep an eye on them. They will burn very quickly!

Once they are toasted get them out of there!

In with a little oil...

and in with the veggies. My bison was already cooked so I am doing things a bit out of order.

I put a lid on and a drop or 2 of water for a little steam action to cook the veggies.

In goes the meat!

Cook it until the sauce cooks down and thickens a little and sprinkle on your seeds.

I served it on my new Pyrex plate I found while thrift store shopping.

Of course you can do this with beef and someone else suggested venison! I think that would be delicious!

Tuesday, January 29, 2008

Grilled Bison with Stir Fried Veggies

It is time to fire up your grill or grill pan again!

This meal is very simple and not from a cook book so you will just have to pay attention!

My local store carries fresh bison from time to time. I really like the flavor, especially of the ground bison meat.

I also like how good it is for you. I only eat red meat about once a month if that, so when I do this is a great alternative.

Get your grill preheating and grab yourself some garlic.

Use as much as you like, one clove or 4, it doesn't matter. Mince it up or run it through your garlic press.

Get some olive oil and butter going in a fry pan.

Add the garlic and give it a stir. You want the heat about medium.

I season the meat with just salt, pepper and garlic powder. If you have a favorite grill seasoning or seasoned salt, you can use that. I get the meat on the grill and close up the lid. Back to the side dish.

I had some broccoli and cauliflower kicking around so I tossed that in the pan with the garlic. I then added just a splash of white wine...

Putting the lid on lets the veggies steam in the wine until they are cooked however you like them. I like mine leaning toward mushy.

I cook my steaks VERY rare. I only ate about half of the steak so you will see in a later post containing the leftovers just how rare I like it. The food police will probably come and arrest me.

The bison does not taste gamey and it is only slightly tougher than a regular steak. I really recommend it if you can get some because it is such a nice alternative to beef.

Monday, January 28, 2008

Braised leek and Swiss cheese Panini

I reserved some of the braised leeks from the last post for a recipe I spotted in a magazine. I saved about a quarter cup for this delicious sandwich.

Two Christmases ago the SO bought me this awesome Panini press which also has griddle plates.

So to make this very simple sandwich all you need are the following...

A thick bread of your choice

A tasty cheese of your choice, I like this Jarlsberg.

and your reserved leeks, which I managed to not get a photo of because I was really hungry!

I sliced the cheese and put it on the bread. I then layered on the leeks and closed it up. I sprayed one slice of bread with my mister...

Once it was on the press I sprayed the other piece of bread and closed the lid. If you do not have a panini press you can just make this like a regular grilled cheese sandwich.

After about 4-5 minutes I had a delicious panini!

Serve this up with some tomato soup for good old fashioned comfort food.

Sunday, January 27, 2008

Braised Leeks with Pasta

If you are like me and had to buy your leeks in a bunch of three you may not know what to do with your leftovers. I found a recipe for braised leeks on Braising is just cooking in liquid, sometimes with a lid but not always.

* 2 medium leeks
* 2 tablespoons (1/4 stick) butter
* 1/2 cup low sodium chicken broth
* 3 tablespoons chopped Italian parsley
* 1/2 teaspoon fresh thyme leaves, minced

1. Clean leeks by trimming the root end and green tops, and removing any dry or shriveled outer layers. Rinse leeks well under cold, running water to remove dirt. Try to run some water through the inner layers, too.
2. Use a paring knife to cut a crosshatch X into the root end of each leek.
3. Place leeks in a medium pot, cover with water, and bring to a boil. Reduce heat to a simmer and continue cooking for 12 minutes, or until leeks are tender.
4. When the leeks are tender, drain them in a colander and allow to cool for about 5 minutes. When leeks are cool enough to handle, slice them in half lengthwise, then cut each piece in half crosswise. You will have 8 pieces total.
5. Melt butter in a medium frying pan over medium-high heat. Add leeks and cook, stirring occasionally, until they begin to color. Season with salt and pepper.
6. Add the chicken broth and continue cooking until pan is nearly dry. Toss with the chopped parsley and thyme.

Here are the leeks.

I trimmed them and washed them as best I could. I scored the ends and got them in some water to boil.

For a side dish I used some more of the great pasta my sister sent me. I got another pot on with water for the pasta.

I also had some leftover chicken to throw in with the pasta.

While my leeks simmered for 12 minutes I gathered the other ingredients.


Chicken stock.

Parsley and Thyme

I got the leeks out and let them cool.

I also got some butter in a pan and got it melting. I cut the leeks and wiped off any noticable dirt that made it through the washing and boiling process.

I cooked the leaks until they got a little brown on them.

In goes the broth, don't forget some salt and pepper!

I also got the pasta in the boiling water.

The leeks were looking and smelling delicious so I got them out on to the plate with the dried herbs.

I threw in the chicken and a little splash of white wine to deglaze the pan.

I heated the chicken through

and tossed the pasta around in the pan with the chicken.

The leeks were so tender and delicious. I really recommend trying this as a side dish.

I reserved about 1/4 of the leeks for something I will share with you later this week!

I have been getting a lot of feedback, especially from people who have tried the recipes. I thank you all and what I get back from this is certainly more than I put in.