WATER BUFFALO RECIPES

BUFFALO CHILI

BUFFALO BARLEY SOUP

Breakfast Hash

Cheese Buffalo Dip

ITALIAN RICOTTA COOKIES

Buffaloburgers

INGREDIENTS  

      1 lb ground Water Buffalo

      1/2 Cup Quick Oats

      1 egg

      1/4 Tsp Salt

      1/4 Tsp Pepper

      1/4 Tsp Garlic Powder

      1/3 Cup Worcestershire Sauce 

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

          oil for moisture

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   Mix Thoroughly 

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   Work the mixture well into patties (the more you pat 

       them the better they hold together)

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   Grill and Eat

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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

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                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.

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Priscilla's Ground Buffalo and Peas

Buffalo Choila  (Nepali)

Ingredients:                

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-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                         

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-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.                             

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Nepali Momo

                                      Ingredients:                

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                           -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

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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.

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BUFALATTE COFFEE CAKE

Ricotta gnocchi with thyme Brown Butter

 Ricotta Gnocchi           

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1 pound whole-Milk ricotta CHeese

1 large Egg, Beaten

1 Tablespoon unsalted Butter, Melted

1/2 cup freshly grated Parmigiano-Reggiano Cheese

1/8 teaspoon Freshly grated Nutmeg

1 teaspoon Sea Salt, plus more for simmering

1/2 teaspoon freshly ground black pepper

3/4 cup unbleached all-purpose flour, plus more for dusting

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Thyme Brown Butter Sauce: 

1/2 cup (1 Stick) unsalted Butter

2 tablespoons sherry vinegar

2 tablespoons chopped fresh thyme leaves

Sea salt and freshly ground black pepper

Freshly grated Parmigiano0Reggiano Cheese for serving 

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1. To Prepare Gnocchi: In a medium bowl, combine ricotta, egg, butter, Parmesan, and Seasonings; stir until well combined. Sift flour over the mixture and, using a spatula, fold until a soft dough forms.

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2. Place dough on a lightly floured work surface and cut into fourths with a bench scraper.  Roll each portion into a long rope about 3/4 inch in diameter.  Using the bench scrapper, cut the ropes into 1-inch long pieces and transfer gnocchi to a lightly floured baking sheet.

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3. Bring a large pot of water to a gentile boil and season generously with salt.

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4. To prepare brown butter sauce: Melt butter in a large skillet set over medium-high heat, stirring occasionally, until the milk solids turn golden brown and the butter takes on a nutty aroma.  Stir in sherry vinegar and thyme. Taste and adjust seasoning with salt and pepper. reduce heat to low.

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5 to cook gnocchi: Working in batches, add gnocchi to the boiling water and cook until they float to the surface 2-3 minutes.  Using a slotted spoon or spider, drain gnocchi and transfer to the skillet with the sauce, gently stirring to coat with the butter and thym. Taste and adjust seasoning with salt and pepper.

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6. To serve: transfer dumplings to a warmed shallow pasta bowls or large rimmed serving platter; garnish generously with grated Parmesan and serve immediately.