Bison Roast with the Most - Backwards Bison "Saltimbocca" (Kind of)

It has been awhile since I have been fortunate enough to come into contact with a truly delicious cut of meat.  Enter the Bison Roast that I found at the Fred Meyer in Wood Village.  AWESOME!  Usually I am stuck with ground bison.  Not that I am complaining, because it is delicious as well, but it kind of leaves you limited on preparation.  I mean there is only so much you can do with ground meat. The funniest part about the whole thing was that the Bison roast was cheaper per pound than the Beef was.  Oh yeah!! 

This roast was the perfect size, only about 1 1/2 lbs.  The only issue with Bison is that it is extremely lean.  Lean meat tends to be a little on the tough side unless you cook it to death in liquid. I really wasn't in the mood for a Bison Pot roast. Thus it was going to need some extra fat to keep it moist and tender.  That was when I decided on covering the whole thing in Prosciutto.  Of course, Prosciutto goes awesome with Sage.

This led me to the whole idea of Saltimbocca in reverse.  (Meat wrapped in Sage and Prosciutto instead of Sage and Prosciutto rolled up in meat)  Since I have already made Saltimbocca with Bison before, I knew the flavors would play well together.  Now, I just need to find another roast, cause I NEED to make this again!

Backwards Bison "Saltimbocca"

1 Bison Roast (I had a Bison Sirloin Roast of about 1.6 lb)
Olive Oil
Sage Leaves
Several sliced of Prosciutto
Cracked Black Pepper

Preheat the oven to 450 degrees, then grab the Bison roast (ain't it pretty?)

Cut off any twine.

On a washable cutting board, lay out 3-4 sliced of Prosciutto, overlapping slightly, then top that with a few Sage Leaves.

Place the Bison Roast on the Prosciutto "mat" and lay sage leaves over the whole roast and season with Pepper. (The prosciutto is plenty "salty" so no extra salt is needed)

Begin wrapping the mat up the sides of the roast.

Lay more prosciutto slices over the top and (since it's a little sticky) press the seams together to completely encase the meat.

Secure the whole thing (to be on the safe side) with new twine.

Place in a roasting pan, drizzle with Olive Oil (just "Light" or "Pure", not Extra Virgin or it will smoke too much) and cover with foil.

Roast for 20 minutes.

Remove the foil, reduce the temperature to 275 degrees and insert a probe; continue toasting until the internal temperature reaches 150 degrees (medium-rare-ish)

Remove the roast from the oven, re-cover with the foil and let rest on the counter for 10-15 minutes at which point the roast should be between 155 and 160 (medium)
Remove the foil and slice.......

Enjoy the taste of America!!!

Mangia!!
~~

Buffalo Billy's Droolin' Chili - Hector's Chili with Bison and Moose Drool

I figured that since it was Halloween and it is my 400th post, that I would write about something very near and dear to my heart(burn).  ;)

Hector's Chili

Back in 2007 I was exposed to this chili recipe by a Bakespace member....  That would be my friend Spryte from Spryte's Place, and her original recipe is located }--here--{  (and linked by the name above as well)  This is the ultimate chili recipe, as far as I am concerned.   In fact, it has become my ONLY chili recipe.  Granted I have done my own slight tweaks to it over time.  Nothing really major mind you, just a few things here and there.  This started because I was having less than stellar luck in finding the recommended "smoked lager" while living in San Diego.  So I opted to acquire my smoky flavor from my own chili powder mixture.... (Schmokin Chili Powder)  utilizing Chipotle and Smoked Paprika as well as a touch of Alder Smoked Salt. But I have veered from my original paragraph topic..... The beer I have come to rely on for this chili is "Moose Drool" (Brown Ale) from the Big Sky Brewing company.

I know, I know.... Here I am, living  in "Microbrew Heaven" and I am buying beer from Montana!!  This is proof positive that I am insane.

The other changes I have made have been dictated by circumstance.  But surprisingly enough, I have found that I like the chili even better.  (which I really didn't think was possible)

The first of these happenstances was when I was out of regular canned tomatoes.  I was forced to use the Fire Roasted Tomatoes in my pantry...  Oh yeah!  YUM!  The other change was the hot sauce. I have a hard time finding Caribbean hot sauce, so I have opted for Louisiana hot sauce instead.  

The final change, and reason for the post title, is that instead of Hot Italian Sausage, I use Ground Bison... With a little more Chili Powder.  ;)  It seems to temper the beef and make it taste more "beefy".  Just trust me... It does.  I think it is because Bison sweetens the Beef a little.

So once again I must shout out to one of my Beeps (BakeSpace Peep) "Thanks Spryte... That Chili Recipe ROCKS!!!!"

Buffalo Billy's Droolin' Chili

(AKA: Hector's Chili with Bison)

1 TB Olive Oil
2 Yellow Onions, Chopped
1 lb Ground Bison
1 lb lean beef stew meat
24 oz Moose Drool (Big Sky Brewing)
28 oz Fire Roasted Tomatoes
4 TB Schmokin Chili Powder
1 TB Cumin Seeds, Ground
1 TB dried Oregano
1 tsp Freshly Ground Ginger
1 tsp Smoked Salt
1/4 tsp ground All-Spice
15 oz light Kidney beans, Rinsed
15 oz dark Kidney beans, Rinsed
6 Cloves Garlic, finely chopped
1 1/2 TB Louisiana Hot Sauce

The pictures below will not reflect the above measurements, cause I was making a double batch.  (I have to, or there is never enough)

Heat oil in a large soup pot over medium-low heat.

Add onions and sweat then, stirring occasionally, until translucent.

Heat a separate saute pan over medium-high flame.

Add the ground Bison and saute until it is not longer pinkish.

Move the cooked Bison to a plate lined with Paper towels and blot the top to remove the excess fat. (there won't be much, Bison is pretty lean)

Transfer the bison to the Chili Pot along with the sweated onions.

Add stew meat and reduce the flame to low.

Add the Moose Drool. LOL (Sorry, That always makes me laugh, especially since it's Halloween)

Break up the Fire Roasted Tomatoes, while they are still in the can, with a knife.

Once broken up, add the Fire Roasted Tomatoes, along with their juices to the chili pot as well.

Give everything a good stir.
Stir in the Schmokin Chili Powder, ground Cumin, Oregano, grated Ginger, Smoked Salt and All-Spice. (Cooks note:  I freeze my ginger root and then grate it with a zester-- So easy)

Cover the pot and simmer for 1 1/2 hours.
Rinse the Kidney Beans really well. (you don't want canned bean goo in your chili)

Add Beans, along with the minced Garlic, to the chili pot.

Simmer at least an additional 30 minutes up to 1 hour.
Add Louisiana Hot Sauce just before serving or, since I got it pretty hot this time, allow those with asbestos tongues to add their own.  ;)

My favorite, is the proverbial Sour Cream and Shredded Cheddar and a little Pepper Jack.

Oh, and a Buttermilk Corn Biscuit!

It doesn't have to be shaped like an owl though, I did that for my Nieces and Nephews.  ;)

Mangia!! or should I say "Chow's On!!!"
~~

The Worlds Most Perfect Food - Lasagne di Svizzero

While it often said, “Man cannot live by bread alone”', the same cannot be said for Lasagne. Not only is Lasagne one of the architectural wonder of the culinary world, along with Tiramisu, which is also Italian, but it is also one of the world’s perfect foods. Oh yes my friends... The entire food pyramid is contained therein.

ALL in one convenient dish. It contains Dairy (Milk), Vegetables (Chard, Spinach or Arugula), Fruit (Tomato) Protein (Beef, Bison, Cheven, or Pork as well as the Egg), Good Fats (Olive Oil), and Grains (Pasta and Flour). And most importantly... let's face it; ANY food that contains three different cheeses is pure unadulterated heaven.

Now while the Pasta "Lasagne" hails from Emilia-Romagna, I have to be honest with you in regards to the origin of Lasagne as a "dish"....

There is no ONE singular Lasagne recipe. They are many, and the methods of construction are vast. In fact, the "who invented lasagne" debate has been transpiring for eons. But all in all it comes down to 2 basic varieties..... Or at least the way I understand it...

In Northern Italy, it is usually made with a Sugo Bolognese or braised meat and Béchamel. (Very similar to the Greek Pastitsio)

While in Southern Italy, it's made with Marinara and ground meat or sausage; with Ricotta, Mozzarella di Bufala and Parmegiano-Reggiano.

Luckily, I am geographically far removed from all arguments regarding the who, what, where, when, why and how of Lasagne construction. As a result, I have decided to exercise my constitutional right to "Freedom of Lasagne", which, while not listed in the Bill of Rights, I am certain is one of the later amendments.

As a result I have picked the best of both worlds and combined equal amounts of Tomato sauce and Béchamel, as well as simply sauteing the meat with onion; added Swiss Chard (I usually use Arugula or Spinach but I thought the Swiss Chard was more fitting) and included Ricotta and Mozarella di Bufala as well as a healthy dose of Parmegiano-Reggiano. All culminating in a decadently delicious Lasagne concoction with both Northern and Southern influences, but taking neither "side" as to which is the original... Call it the Switzerland of the Lasagne world. ;)

Lasagne di Svizzero

Lasagne Sauce - Balsamella (Béchamel) with Tomato Sauce
6 TB Butter
6 TB AP-Flour
3/4 tsp Salt
1/2 tsp White pepper
3 cup Whole Milk (Warmed to about 110)
Freshly Grated Nutmeg
1 1/2 tsp Red Pepper Flake
3 cups Slow-Cooked Tomato Sauce

Meat Filling:
3 TB Olive Oil
1 small Red Onion, diced
3 cloves Garlic, minced
1 lb Ground Bison (Beef or Cheven works too)
Salt and Pepper

Ricotta Filling:
24 oz Ricotta Cheese
3 eggs
1 TB Dried Marjoram
2 tsp Dried Basil
1 tsp Dried Thyme
1 tsp Dried Oregano
1 tsp dried Rosemary
Salt and Pepper to taste

Layering ingredients:
1 1b Swiss Chard, blanched (Weigh after removing the ribs)
1 LB Pasta Sheets
2 - 7 oz balls of Mozzarella di Bufala; Sliced as thin as possible
3/4 cup freshly shredded Parmigiano-Reggiano
4 – 1 TB slices of butter that have been cut into quarters giving you 16 pieces of butter.

OK, Lets lay down the ground work:
Heat salted water over medium heat.
Rinse Swiss Chard and remove stems and thick ribs, you should have 1 lb after doing this.

When water is boiling, dump in the Swiss chard and blanch for 3 minutes.

Remove from heat and drain, then set aside to cool.

In the meantime, make the Balsamella sauce....
Melt Butter over low heat in sauce pan, let it bubble a little bit to remove some of the water.

Combine flour and seasonings, then add to the butter in the pan.

Cook over low heat until the roux becomes smooth and bubbly.

Remove pan from heat and slowly add the milk while whisking.

Return the pan to the heat and bring just to a boil while stirring constantly.

Reduce to a simmer and whisk continuously until the sauce thickens, then remove from the flame and season with Nutmeg and Red Pepper Flake.

Stir in the Slow-Cooked Tomato Sauce.

Set aside.

While this cools slightly.....
Heat olive oil in a large sauté pan.

Add Onion and saute 2 minutes, then add the garlic and saute for 1 minutes more.

Add the bison and saute until well browned, breaking up any large lumps.

When well browned,

pour the meat out on a dish lined with paper towels to remove the excess fat and let cool. (Completely)

You may need to blot the top side of the meat as well.....

While the meat is cooling.......
In a medium bowl, mix ricotta, eggs, and herbs with the salt & pepper.

Stir until homogeneous.

Squeeze the water from the, now, cooled Swiss chard.

Chop roughly and prepare to build lasagne

ALL the steps above can be performed 24 hours in advance, simply store everything in the refrigerator, tightly covered until you are ready to construct. (I advise against constructing in advance or the pasta is going to absorb all the moisture out of your sauce and the lasagne will be way to dry)


Begin Construction:
Preheat the oven to 350 degrees.
Utilizing a 13x9 baking dish; (although this on is 14x10)

They say "the wise man built his house upon the rock"... I say "the wise man remembers to butter his lasagne pan".....

Spread 1/3 of the Balsamella in the bottom,

Arrange pasta sheets side by side to cover bottom.

Carefully spread 1/2 of the Ricotta mixture over the pasta sheets.

Distribute the Chard evenly over the ricotta

Place another layer of pasta sheets over the Chard.

Spread all of the Bison evenly over the pasta sheets.

Slice 1 of the 7 oz balls of Mozzarella di Bufala and lay the slices on top of the Bison.

Pour 1/2 of the remaining Balsamella over the Mozzarella di Bufala.

Place the last of the pasta sheets over the Balsamella.

Spread the remaining Ricotta mixture over the sheets

Lay down a final layer of Pasta sheets. (which I forgot to take a picture of... Oops)
Top with the remaining Balsamella.

Slice up the remaining 7 oz Ball of Mozzarella di Bufala and lay the slices down on top of the Béchamel.

Sprinkle shredded Parmegiano-Reggiano over the top and dot with the 16 small pieces of butter.

My pan was deep enough to get away with not doing this but I highly suggest that you place the baking dish on a sheet pan that has been covered in foil (Lasagna ALWAYS stews over)

Cover baking dish with additional foil and bake for 30 minutes on the middle rack.

Remove foil and bake for an additional 15 – 20 minutes, or until the top begins to brown and turn bubbly.

Remove from oven and let rest for about 15 minutes before serving to allow the lasagna to firm up a little bit.

Serve in large squares, cause you can NEVER have too much lasagna on your plate... LOL

Mangia!!
~~
(I sure did)