WATER BUFFALO RECIPES

BUFFALO CHILI

1 lb. Ground Water Buffalo

1 lb. Water Buffalo Chorizo

1 onion diced

1 Tbsp. diced garlic

1 can seasoned diced tomatoes

1 can tomato sauce

¼ cup molasses

½ Tbsp. chili powder

1 Tsp Italian seasoning

Salt and pepper to taste

1 can Bush’s Chili Beans Kidney Bean type

 

Brown the meat, onion and garlic, (drain off any excess fat), add the remainder of the ingredients and simmer for 1-2 hrs, stir frequently. Top with shredded Roco Water Buffalo Cheese

BUFFALO BARLEY SOUP

           1 ½ lb ground Water Buffalo

           2 cups onion (chopped fine)

           1 cup carrots (diced)

           ½ cup celery (chopped fine)

           ½ lb fresh mushrooms (optional)

           2 cloves garlic (minced)

           ½ tsp thyme

           2 cups beef broth

           2 cups chicken broth

           2 cups water

           ¾ cup medium pearled barley

           1 tsp salt

           ½ tsp pepper

           ½ tsp parsley

 

Brown meat, drain any excess fat

In large pot add all ingredients. Bring to a boil.

Lower heat and simmer 1- 2 hours

 

ALTERATIVELY cook in a crockpot on low for 5 hrs

Breakfast Hash

2 links Zesty Italian Water Buffalo Sausage

½ tsp. minced garlic

½ onion diced

1 medium sized sweet potato

¼ tsp cumin

¼ tsp Italian seasoning

Salt and pepper to taste

 

Remove casing from sausage. Break apart and brown over medium heat.  When partially browned, add garlic and onion.  When onion is halfway cooked, add the sweet potato and seasonings. Turn burner to medium/low, cover, stir frequently until potato is tender.

 

Top with shredded Roco cheese.

Optional: serve with fried egg on the side.

 

Serves 2-3

2 links Zesty Italian Water Buffalo Sausage

½ tsp. minced garlic

½ onion diced

1 medium sized sweet potato

¼ tsp cumin

¼ tsp Italian seasoning

Salt and pepper to taste

 

Remove casing from sausage. Break apart and brown over medium heat.  When partially browned, add garlic and onion.  When onion is halfway cooked, add the sweet potato and seasonings. Turn burner to medium/low, cover, stir frequently until potato is tender.

 

Top with shredded Roco cheese.

Optional: serve with fried egg on the side.

 

Serves 2-3

Cheese Buffalo Dip

      1 lb. ground Buffalo

      1 lb. Buffalo Chorizo

      2 packages Taco seasoning

      1 cup water

      2 (8oz) packages Cream Cheese

      1 lb. Sharp Cheddar (shredded)

      1 cup milk

      1 cup salsa

      3-4 pieces Bacon

Brown ground Buffalo and Chorizo. Drain excess fat.  Add 2 packages of taco dip and 1 cup water. Simmer until water is reduced (approximately 15-20 min)

Add Cream Cheese, Cheddar, milk and salsa to the seasoned meat. Heat on Low until Cheese is melted. Stir frequently.

Cook Bacon and cut into small pieces and place on top of the dip

Serve with Tortilla chips

ITALIAN RICOTTA COOKIES

INGREDIENTS  

      1 Cup Butter

      2 Cups Granulated Sugar

      2 Eggs

     15 oz. Water Buffalo Ricotta

     1 tsp. Vanilla Extract

     4 Cups All Purpose Flour

     2 tsp. Baking Powderr

     1 tsp. Salt

 

GLAZE

     1 1/2 Cups Powdered Sugar

     3 Tbs. Milk

     1/4 tsp Vanilla Extract

 

Preheat oven to 350

 

    Cream together butter, sugar, and eggs

    Add Ricotta and mix until smooth.

    Add vanilla and blend

    In a separate bowl mix flour, baking powder, and salt

    Combine dry and wet ingredients and mix at low speed

    Drop spoonfuls of dough onto non greased cookie sheet

    Bake 12 minutes

    Remove to a cooling rack with parchment paper beneath to catch extra glaze

    Allow to cool

 

    Mix glaze ingredients and drizzle over cookies

 

ENJOY!

Buffaloburgers

INGREDIENTS  

      1 lb ground Water Buffalo

      1/2 Cup Quick Oats

      1/4 Tsp Salt

      1/4 Tsp Pepper

      1/4 Tsp Garlic Powder

      1/4 Cup Worcestershire Sauce 

      If you cook your burgers 'well done' add a tsp olive 

          oil for moisture

   Mix Thoroughly 

   Work the mixture well into patties (the more you pat 

       them the better they hold together)

   Grill and Eat

OSSO BUCO

 3 pounds buffalo osso buco

 flour for dusting

 salt and freshly ground black pepper to taste

 2 tablespoons olive oil or butter (more as needed)

 2 medium onions, sliced

 2 medium carrots, peeled and sliced

 2 celery stalks, sliced

 ½ cup dry red wine

 6 cloves garlic, minced

 1 (28-ounce) can diced tomatoes, undrained

 1½ cups low-sodium beef broth (more as needed)

 1 teaspoon dried thyme

 1 teaspoon dried oregano

               1 teaspoon dried basil

               1 bay leaf

               3–4 whole tabasco peppers, crushed

               ¼ cup parsley, chopped

               grated parmesan for garnish

               1 lemon, cut into wedges

                1.Preheat the oven to 350°F. Pat the buffalo

                  shanks dry with a paper towel. Season both

                  sides with salt and pepper and dust with the                          flour.

  1.            2.Place a Dutch oven on the stovetop over high                  heat and add the olive oil.                                                  3.When the oil or butter is hot, add the shanks                    and brown all sides, about 3 minutes per side.                 4.Remove the browned shanks and set aside          5. Reduce the heat to medium-high and add the onions, carrots and celery to the pot. Season with salt and pepper and sauté until slightly tender, about 4–5 minutes.                                                                             6. Add the wine and deglaze the pan, scraping the delicious bits from the bottom of the pan.                 7. Add the garlic, diced tomatoes, beef broth, thyme, oregano, basil, bay leaf and peppers and bring to a boil.                                                                                8.Return the shanks to the pan. If needed, add more beef broth to fully cover the shanks.                                9. Cover with a lid and place in the oven for 2–3 hours, until the meat is falling off the bone. Or you can leave it  on a low simmer on the stove.                               10. Check the oven every 30 minutes, basting the shanks, and turn the shanks halfway through .          11. To serve, remove the shanks with a slotted spoon and place on individual plates. Spoon the sauce from the pot over the shanks and garnish with the parsley, Parmesan and a wedge of lemon.

Priscilla's Ground Buffalo and Peas

Ingredients:

- 1 pack of ground water buffalo beef (Fading D Farm)

- 1 bag of pink-eyed purple hull peas (Hot Pepper Herb Farm)

- 1 baby ginger root (Windcrest farm)

- 1 large green bell pepper

- 1 white onion

- olive oil

- garlic 4-5 cloves

- Thyme 2 sprigs (or equivalent of dry)

-Chili oil (ideally La Yu chinese chili oil) Optional 

 

Recipe

- Heat oil in a pan

- Cut the onions and add to Pink-eyed purple hull peas

- Saute until onion is translucent

- Add ground buffalo and let cook until the meat is no

     longer pink 

- While the meat is cooking, grate a baby ginger root into the         pan (if you want a stronger flavor then use a mature ginger       root) and add minced cloves of garlic (add as many cloves       to taste, I like garlic so I added 4-5 large cloves)

- When the meat is almost done, add cut green bell peppers 

- Add thyme 

- If you want a spicier taste then try adding some chili oil 

- Serve hot over a bowl of rice!

Buffalo Choila  (Nepali)

Ingredients:                

-½ tbs Fenugreek Seed          

-Red Chili  to taste                  

-1 tbs Garlic & Ginger Mix      

-5 ounces Red Onion             

-3 ounces Tomato                  

-Cilantro to garnish                 

-Lime to taste                         

-Salt to taste                            -Black Pepper / Schezwan      Pepper  to taste 

     -2 lbs Round Top Buffalo Steak       

-Green Chili to taste                         

-Broil the meat and cut it into small cubes.                              
-Add smashed garlic and ginger, salt and pepper, turmeric    powder, cinnamon powder.                                                   
-Saute red chili pepper and fenugreek seed in olive/mustard  oil, and grind and add in the mix.                                          
-Add remaining chopped onions, green chilies, and red          tomatoes, mix evenly                                                              
-Garnish with green cilantro and it is ready.                             

Nepali Momo

                                      Ingredients:                

                           -4 cups all-purpose flour*

                                *Alternatively use Won-Ton Wrappers

                           -2 1/2 pounds ground buffalo 

                           -1 cup chopped fresh cilantro 

                           -1 cup chopped onions 

                           -4 tablespoons minced garlic 

                           -4 tablespoons minced peeled ginger 

                           -2 tablespoons ground cumin 

                           -1 teaspoon ground cinnamon 

                           -Salt and black pepper 

                           -Nonstick cooking spray

                       

  1. Mix together the flour and 1 1/2 cups room temperature water in a bowl. Knead the dough well until it is medium-firm and flexible. Cover and let rest for 1 hour*.

  2. Meanwhile, mix together the ground buffalo, cilantro, onions, garlic, ginger, cumin, cinnamon, 2 teaspoons salt and 1/2 teaspoon pepper in a bowl.

  3. To make the wrappers: Break off 1/2 ounce of dough and forming it into a ball. Place the ball on a flat surface and roll it into a 4-inch round with a rolling pin. Repeat with the remaining dough.

  4. Spray a steamer pan with cooking spray.

  5. Place a tablespoon of the ground buffalo filling in the middle of a wrapper. Holding the wrapper in your left hand. Use your right thumb and index finger to start pinching the edges of the wrapper together. Pinch and fold until the edges of the circle close up like a little satchel. Place the momo in the prepared steamer pan. Repeat with remaining wrappers and filling.

  6. Fill the steamer pot halfway with water and bring to a boil. Set the steamer pan with the momos on top of the pot and cover with a tight lid. Steam the momos until cooked, 8 to 9 minutes.

BUFALATTE COFFEE CAKE

           

     Ingredients:

 

1 cup sugar

1/2 cup butter

2 eggs

1 cup Bufalatte (traditional)

1 teaspoon vanilla

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

 

FILLING

1/2 cup chopped walnuts

2 teaspoons cinnamon

1/2 cup brown sugar

1/4 teaspoon salt

 

Cream butter and sugar together, add eggs, Bufalatte and vanilla.  Sift flour, baking powder,baking soda and salt.  Add to butter mixture blending lightly. Pour half into a lightly greased square pan.  Sprinkle 1/2 of the filling over the batter.  Add remaining batter and and finish with the nut mixture on top.  Bake at 350 degrees for 40+ minutes.  It’s done when you can stick a toothpick in the middle and it comes out clean

Ricotta gnocchi with thyme Brown Butter

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