Buffalo Burgers Colorado

This special buffalo burger recipe is one we often use when entertaining with a BBQ in the gardens. We frequently grill buffalo and have a plentiful availability where we live. There is a large buffalo ranch a few miles from our home and we often take visitors there to view the grazing herd. We keep on the safe side of the fence since the buffalo can be a feisty animal if irritated. Our recipe works well with ground beef as well as buffalo.

Buffalo Burgers

Ingredients:

2 eggs beaten
4 tablespoons half & half
2 slices bread torn up
1 tablespoon minced onion
1 ½ tsp salt
2 tsp horseradish
¼ tsp pepper
¼ tsp dried thyme
½ tsp dry mustard
2lbs ground buffalo
½ cup unsalted butter
½ cup ketchup (catsup)

Preparation:

Mix eggs, half & half, torn bread, onion, salt, horseradish, pepper, thyme & dry mustard
Stir well and let stand for 10 minutes
Stir again and add ground buffalo & mix well
Melt butter and ketchup together and keep warm
Form 9 patties
Place on heated grill medium high heat
Grill one side 2- 3 minutes
Turn and brush with butter –ketchup mixture
Grill on second side until medium rare

Service: Buffalo Burgers served on a sourdough bun is a western touch. Lettuce , tomatoes & onions on the side with a bottle of Cholula handy are accompaniments that complete the Colorado Buffalo Burger

Tips: Buffalo is a very lean meat. Do not overcook. We make sure that it does not cook beyond medium. The egg mixture adds a moist consistency which works especially well with lean meat –either buffalo or ground beef.

Afterthought: Beef burgers are best with a 20% fat content. If fat content is troubling to you, this recipe will meet your needs with beef, since a leaner ground beef can be used

Pork Chops Stuffed and Grilled

We often grill in the winter with snow on the deck but the real grilling season starts on Memorial Day. I’ll be cleaning and scouring the winter off the gas grill this week and reviewing favorite grilling recipes to start the warm weather grill season.

If you are a looking for a special, different BBQ item for guests, Thick Pork Chops stuffed and Barbecued are a great grill item. We’ve done grilled stuffed pork chops many times but recently have stepped up the level of stuffing inspired by a recipe from Fast Entrees by Hugh Carpenter and Terri Sanderson.

Thick Stuffed Pork Chops on the Grill

Ingredients:

4 fresh pork chops(bone in) at least 1 ½ inches thick
5 ounces goat cheese(soft
3 cloves minced garlic
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon crushed red pepper flakes
½ cup mixed dried fruit chopped well
BBQ sauce-1/2 cup of your favorite

Preparation:

Cut a horizontal pocket in each chop to accept the stuffing
In a bowl, mix the cheese, garlic, oregano, salt, pepper flakes and fruit
Stuff the mixture in the chops
Brush both side of the chops with BBQ sauce
Place on a medium hot grill
Sear each side of the chops for about two minutes
Lower heat to medium low on a gas grill or to indirect heat on a charcoal grill
Cook turning every 5 minutes (about 15 minutes total)
Brush on additional BBQ sauce
Cook till meat reaches 145’ on your meat thermometer and is slightly pink in the center

Service- On a warm plate accompanied with a fresh colorful salad.

Asparagus Time

Asparagus can be found in Florida and California as early as February and March. Most of America is now enjoying fresh locally grown asparagus In April and May. Those green spears poking up in a brown garden mean that Spring is really, finally here.

Asparagus are truly an elegant accompaniment to a spring dinner or as a stand alone luncheon treat.

I think the best asparagus are those that are about a ½ inch in diameter with tightly closed buds. Asparagus can be steamed, boiled. baked, grilled or stir fried. Whichever method you use takes about the same time to cook the spears. Just make sure you do not over cook them. Steaming or boiling takes about 6-8 minutes for ½ inch spears. You can test with a fork or small knife. Easily pierced means they are done.

Preparation:

Cut about 1 inch off the bottom of each spear(or more) and make them all about the same length .
Lightly peel each spear with a swivel blade peeler(Lightly I said)
Swish the asparagus in cool water to clean and remove any sand in the buds
You are ready to cook.

Cooking & serving::

1.Steam or boil for 6 to 8 minutes
Arrange on a serving plate-
Dress with olive oil, lemon juice and sea salt

2.Alternate--Serve cold with a Shallot Vinaigrette

Vinaigrette ingredients:
3 tablespoons lemon juice
½ teaspoon dry mustard
6 tablespoons olive oil
1 shallot minced

In a small bowl whisk together the ingredients
Place the cooked asparagus spears in a small baking dish
Pour the mixture over the asparagus and turn to coat well
Cover with plastic wrap and refrigerate

Service : arrange spears on glass plates and spoon a bit of dressing on the top

There a dozens of ways to serve asparagus both hot and cold. The spears can be used with an interesting dip. Simply baked in butter or as a soup are alternate asparagus treats.
The key is to enjoy this great vegetable now while the asparagus is sprouting in spring

Pastel De Tres Leches (3 Milk Cake)

When I announced that I was thinking the Easter dinner should have a Russian Paskha as dessert an immediate alternative was suggested. A Three Milk Cake is another dessert we had not yet made but have had several times and enjoyed very much. It was pointed out that if I planned to venture into new territory with dessert, Mexico was closer than Russia and the cake was outstanding when we had it at a dinner several months ago.

I was a bit conflicted and thought about making both for a while but we finally decided on the Three Milk Cake. It was great and is a cake that can be used on many special occasions. This cake disappeared so fast that there is no doubt that we will be making it again. Here is the recipe for the Pastel De Tres Leches (Three Milk Cake) which I know you will enjoy.

Three Milk Cake

Ingredients:

1 ½ cups all purpose flour
3 teaspoons baking powder
½ teaspoon sea salt
6 eggs
1 cup sugar
¼ cup water
3 teaspoons vanilla extract
1 14 ounce can sweetened condensed milk
1 13 ounce can evaporated milk
3 cups heavy cream
Fresh fruit sliced(your choice –strawberries or mangos etc)

Preparation:

1. Spray cooking oil on the sides and bottom of a 9”x3” springform pan
2. Preheat oven to 350’
3. Sift flour, baking powder and salt & set aside
4. Beat eggs and water in bowl on high speed till doubled in volume
5. Reduce to low speed and add water and 1 tsp vanilla
6. By hand with a spatula fold in dry ingredients(gently)
7. Pour batter into the pan and bake for 35 till 40 minutes until cake is firm and has pulled away from the sides of the pan.
8. Cool for 10 to 15 minutes and place a cake plate over the cake and turn it right side up
9. Set aside and continue cooling
10. Whisk together the condensed milk, the evaporated milk, 1 cup heavy cream and remaining vanilla
11.Skim off the top of the cake with a serrated knife and discard.
12. Prick the cake with a long tooth pick. then pour milk mixture over the cake in several batches allowing it to soak in as much as possible each time.

Serve: Beat heavy cream in a chilled bowl until stiff peaks form. Spread over top and sides of cake and garnish with the fresh fruit slices. This will serve 8-10

Lamb at Easter

Lamb at Easter

Lamb is traditionally served at our Easter Dinner. There is something about lamb that is married to Spring and it works well with the joy of Easter. Easter dinner should be bright and warm after the solemn Good Friday that precedes Easter. The traditional Easter Egg hunt with the grandkids is first on our afternoon schedule. After the fun and awarding of small prizes for the number of eggs found, our schedule calls for the gathering at Easter dinner. The Lamb fills the bill perfectly on Easter Sunday and is the dish which our whole family enjoys.

Roast Lamb at Easter

Ingredients:

1 tablespoon each of:
Fresh chopped rosemary, marjoram, thyme and (savory*)
3 or 4 crushed garlic cloves
Salt and pepper
1 cup extra virgin olive oil
4 lb. boned leg of lamb
½ cup red wine
2 tablespoons unsalted butter-cut into 6 pieces

Preparation:

Pound then grind herbs and garlic in a mortar to form a paste
Gradually work in the olive oil and season with salt and pepper
Rub mixture over lamb
Tie lamb into a neat shape and place in a roasting pan
Leave at room temperature for 2 hours
Roast in preheated 425’ oven for 15 minutes
Reduce heat to 350’ and roast for 1 hour 30 minutes for pink meat
Baste with wine while cooking
Remove Lamb to a warm patter and cover with foil
Pour off most of the fat from roasting pan and then heat remaining drippings
Add wine, stirring and scraping over high heat
Reduce heat and simmer for 5 minutes while stirring
Add the butter a piece at a time while stirring

Serving: Slice ½ of the roast generously and pour a little sauce over the slices
Garnish the plate around the roast with roughly chopped parsley for color

Notes: *Savory is a hot peppery herb that is not always easily found in the U.S.
If you can’t find it don’t worry the other herbs will carry the day
I think that the roast ½ sliced with the slices and remaining roast on the serving platter makes an attractive presentation;
Use a thermometer to check the meat for appropriate “doneness” before removing from the oven. I cut into the roast to check in addition to the thermometer reading
Make sure you cover the roast and set aside while making the gravy. The meat will “finish” while you are preparing the gravy.

Afterthoughts: The accompaniments to the lamb should be bright and traditional Easter items if you have the time and inclination. Thinking about lamb and Easter often makes me review my recipe for Paskha a traditional Russian Easter dessert similar to cheesecake.
I have never made the dish but may give it a try this year. It involves a clean clay flowerpot. This has intrigued me for years but I never had a pot that I felt comfortable cooking anything in after taking out the geraniums. If I do it this year I’ll buy a new flowerpot.
If any readers have Paskha advice or recipes send them along. I’ll appreciate it

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Scallops Seviche (Ceviche)

I’ve been thinking about fish as spring approaches with particular attention to certain fish I avoid in the winter. I have known many commercial fishermen and am familiar with the difficult work they pursue in all kinds of weather. I don’t eat scallops often during the winter months simply because I know how tough the Atlantic can be in winter months. Scallops are something I can wait to enjoy in the Spring.

Here’s a scallop dish that is a great appetizer on a warm Spring day or as a luncheon dish served in the garden on a sunny Spring afternoon

The Seviche recipe we used for years was from Craig Claiborn’s NY Time’s Cook Book.
Moving to the West introduced us to some variety in the preparation that we especially enjoy

Scallop Seviche Mexican

Ingredients:

1 pound sea scallops chopped coarsely
Juice from 4 or 5 limes
2 tomatoes peeled, seeded, diced
1 cup finely chopped green onion
1 ripe avocado peeled and diced
¼ cup minced cilantro
2 tablespoons green chiles seeded & minced(optional)

Preparation:

Place scallops in a glass bowl
Cover with lime juice
Cover bowl and place in refrigerator for two hours till scallops become opaque
Drain and mix scallops with tomatoes, onion and avocado
Season with salt and cilantro to taste

Service:
Line small plates with lettuce and top with scallop mixture

Note: This dish can be prepared using a firm white fish instead of the scallops
The glass bowl is something we have always used and I am not completely sure why. Something to do with the acid of the limes-- it works well in the glass bowl so we continue to use it.