BUFFALO CORN ON THE COB
This recipe delivers a hot wings moment minus the meat: Melt some blue cheese into warm Buffalo sauce and slather it on corn, then sprinkle with even more blue cheese crumbles. There are people in this world who think Buffalo sauce pairs better with ranch dressing than blue cheese, and even some people who detest blue cheese. For them, leave out the blue cheese altogether and drizzle ranch (or our recipe for yogurt ranch sauce) over the Buffalo'd cobs.
Provided by Emily Fleischaker
Categories vegetables, appetizer, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat your grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 10 to 12 minutes. (Alternatively, drop corn in a large pot of salted boiling water and cook for 5 to 7 minutes.)
- Meanwhile, make the sauce: In a small saucepan or skillet, melt the butter with the hot sauce over low heat (you can heat the pan right on the grill), and stir to combine. Remove pan from the heat and stir in 2 tablespoons blue cheese. Season to taste with salt and pepper.
- Slather hot corn with buffalo sauce. (This gets messy, so do it on a plate or platter.) Sprinkle with the rest of the blue cheese.
BISON STEAK SALAD
We raise buffalo on our ranch, so I cook plenty of buffalo steak as well as other cuts. During the warmer months, this cool salad is a refreshing change of pace from the heavier meals I feed my crew other times of the year. The meat is tender, and the dressing is mouthwatering.-Burt Guenin, Chappell, Nebraska
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the first seven ingredients; mix well. Stir in blue cheese. Cover and refrigerate. , Grill steaks, uncovered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Thinly slice meat. , On a serving platter or individual salad plates, arrange lettuce, tomato, carrot, onion and olives. Top with steak and dressing.
Nutrition Facts : Calories 395 calories, Fat 34g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 766mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 3g fiber), Protein 16g protein.
MARINATED BISON/BUFFALO STEAKS WITH A PEPPERCORN SAUCE
I adore bison, it so low in fat and good for you and has a wonderful taste. This recipe has a wonderful tangy taste from the marinade mixed in with the pepper that comes through from the sauce. I served mine over buttery mushrooms and topped the steaks with asparagus wrapped in bacon.
Provided by The Flying Chef
Categories Wild Game
Time 55m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Mix beer, sugar, lime juice, onion, garlic, Worcestershire sauce, mustard, oil, ginger and hot pepper sauce in large bowl or storage container to blend. Place steaks in marinade. Cover and refrigerate overnight.
- Bring white wine, chopped shallot and crushed peppercorns to boil in a pan, simmer until mixture is reduced by half, about 5 minutes.
- Add water, both the stocks and simmer until reduced to 11/2 Cups, mix a little water with the cornflour and pour into sauce, stir until mixture thickens, add cream stir to combine.
- Remove steaks from marinade either BBQ or grill steaks until desired doneness. About 4 minutes a side for medium rare.
- If grilling move the wrack further away from the heat than you would have it for steak and if BBQ'ing make sure heat is lower than what you would have it for a steak. Cooking times will also be less for bison than steak. Bison meat has little or no fat and should be cooked no longer than necessary or it will toughen up.
- If you want to serve it over mushrooms, here are the amounts you will need.
- 500-600g Mushrooms, Chopped (A mixture Swiss brown, oyster, shiitake, button etc. whatever is available.).
- 2 Tablespoons Butter.
- 1 Clove garlic, crushed.
- 11/2 Tablespoons fresh parsley, finely chopped.
- In a pan, melt butter, add garlic and mushrooms cook until soft and browned, stir in parsley.
- To serve place several spoonfuls of mushrooms on plate top with steak, I also topped mine with asparagus spears, and drizzle sauce over.
PICKLED CORN AND PEPPERS
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 1 quart
Number Of Ingredients 10
Steps:
- Make the brine: Combine the vinegar, sugar, mustard seeds, 2 teaspoons salt and the bay leaves in a medium saucepan. Bring to a simmer over medium heat; cook, stirring to dissolve the sugar, about 5 minutes. Remove from the heat and let cool completely.
- Meanwhile, bring a large pot of water to a boil. Cut the corn crosswise into 1-to-2-inch pieces with a serrated knife. Add to the boiling water and cook until crisp-tender, about 5 minutes; transfer to a colander using a slotted spoon and rinse under cold water until cool. Add the bell pepper and celery to the boiling water and cook 2 minutes; drain and rinse under cold water until cool.
- Pack the vegetables and jalapenos into a 1-quart jar, then pour in the brine. Cover and refrigerate overnight or up to 1 week.
PICKLED CORN
Provided by Taste of Home
Time 15m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Cut corn from cobs; place in a large bowl. In a saucepan, combine vinegar, water, sugar, garlic, salt, pepper and pepper flakes. Bring to a boil; reduce heat and simmer until sugar dissolves, 1-2 minutes. Pour mixture over corn; cool. Transfer to jars, if desired; seal tightly. Refrigerate at least 2 hour before serving. Store in the refrigerator for up to 2 months.
Nutrition Facts : Calories 24 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 19mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
BUFFALO SAUCE
Nutty browned butter adds a wonderful underlying note to this otherwise straightforward Buffalo sauce. The emulsion of hot sauce and that melted butter is key to this condiment's velvety texture, so be sure to whisk well. A cayenne-based bottled sauce like Frank's RedHot works best here, especially when balanced by brown sugar and vinegar. But be warned: You may have trouble stopping yourself from licking the whisk.
Provided by Eric Kim
Categories sauces and gravies
Time 15m
Yield About 1 1/4 cups
Number Of Ingredients 6
Steps:
- In a small saucepan over medium heat, melt the butter. Continue cooking, gently simmering the butter and stirring the pan occasionally with a wooden spoon, until the milk solids at the bottom of the pan start to brown, 3 to 5 minutes. It should smell nutty and almost like caramel or butterscotch.
- Remove from the heat and carefully transfer the very hot browned butter to a large, heatproof mixing bowl. Add the garlic, stirring until the garlic is fragrant, a few seconds. Add the hot sauce, brown sugar and vinegar. Season with salt and pepper. Whisk vigorously until emulsified. Taste and add more salt, pepper and brown sugar as desired.
- Use immediately or refrigerate in an airtight container for up to 1 week. This is an excellent dipping sauce for French fries, roasted cauliflower and any kind of chicken (grilled, roasted or fried), or slathered between two slices of toasted bread in a deli sandwich.
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