Buffalo Gal, What's For Dinner Tonight? - Southern Fried Ginger Blog at Allrecipes.com - 311821

Southern Fried Ginger

Buffalo Gal, What's for Dinner Tonight? 
 
Sep. 29, 2013 2:47 pm 
Updated: Sep. 29, 2013 6:57 pm
Buffalo Gal, What's for dinner tonight, dinner tonight, dinner tonight?  Buffalo Gal, What's for dinner tonight?  Gonna' grill by the light of the moon.
 

I know, I know...it's a corny play on the song from It's a Wonderful Life, but, what can I say?  I guess I'm just goofy like that.
 
I had an opportunity to work with The Bison Council this month and have to say I was curious, excited, & slightly nervous about the idea.       
The first question I had was what is the difference between bison and buffalo?  I always assumed they were the same thing and were just called different names by different people.  According to The Bison Council's website the answer is yes they are.  They state that "The settlers in the American West called them buffalo and the name stuck.  Meat is labeled as bison so consumers know they are buying a North American product." 
 
First question answered and now to tackle my nervousness of working with the product.   I had never eaten bison before and was a little anxious because I am not a fan of any type of "wild" meat I have eaten.  My husband thinks I must have a very sensitive pallet, but, all of it tastes "wild" or gamy to me.   I was anticipating bison was going to taste the same, but, I was definitely ready to take the plunge. 
 
 The recipe I selected was from the Bison Council section on AR.

 http://allrecipes.com/recipe/panzanella-salad-with-bison-flank-steak/detail.aspx<

I know beef flank steak can sometimes be a little tough, so, I generally marinate it.  This recipe called for the flank steak to be put directly on the grill without any type of marinade, but, I figured I would prepare it exactly as The Bison Council suggests.
 
The steak grilled beautifully and looked wonderful.  I must admit though the first bite I took was a tiny little baby bite and I put it in my mouth with one eye closed.  Wow, was I pleasantly surprised!  The meat was tender and had a velvety texture.  The flavor really packed a punch, but, was not gamy at all.  The accompanying panzanella salad was fresh and fabulous.   Both my husband and I were doing the happy dance over this meal. 



I tried a second recipe from AR using the bison flank steak.

http://allrecipes.com/recipe/bison-fajitas-with-guacamole-salad/detail.aspx<

Since I was so pleased with the grilled bison I decided to grill the steak instead of pan frying.  I rubbed the steak in a little olive oil and fajita seasoning.  I then grilled the whole piece, let it rest, & sliced it for the fajitas.  So, so yummy!  The guacamole salad was amazing.  I would eat that salad on just about anything!  I did add a little lime juice to it because I love the brightness lime brings to avocado.   Again, this recipe was a big winner in my house.



Step out of your comfort zone and try this wonderful meat.   It is extremely low in fat, but, doesn't lose any of the flavor.   My local grocery store only sells the frozen ground bison, but, I checked Whole Foods in my area and it sells fresh ground and a variety of cuts.  If you can't find it in your area you can order it online.  
 
Check out some of the great recipes on the Allrecipes Bison Council section and I am sure you won't be disappointed.

http://allrecipes.com/Recipes/Trusted-Brands-Recipes-and-Tips/The-Bison-Council/Main.aspx?prop24=hn_browsedeeper&amp;evt19=1<
 
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happyschmoopies

Home Town
Sidman, Pennsylvania, USA

Member Since
Nov. 2005

Cooking Level
Intermediate

Cooking Interests
Baking, Slow Cooking, Mexican, Italian, Southern, Dessert

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Camping, Reading Books, Music

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About Me
Growing up I wasn't allowed to do too much cooking in the kitchen. By the time I was out on my own I realized I didn't know how to cook and considered it a chore. Every time I had a dinner party - what should have been fun turned into a stressful event for me. I followed recipes, but, it seemed they never turned out. When I got married , I learned my husband is one of those cooks who never follows a recipe and just seems to "know" what goes together and it turns out wonderful. After watching him, watching all those cooking shows, and this site I suddenly discovered what used to be a chore was now something I loved to do. I found a style of my own and discovered it really is ok to put your own spin on a recipe. My husband used to do most of the cooking and now I cook every night and love it!
My favorite things to cook
I like to cook just about everything. Probably my favorite things though are pasta (so versatile) and desserts.
My favorite family cooking traditions
Most of our family food traditions revolved around holidays. We always had enough food to feed an army and there was always extra plates set out for friends or coworkers that couldn't be with family. I try to continue that tradition today.
My cooking triumphs
I love to bake - particularly cakes! It's very rewarding when someone takes their first bite of something you made and has the "Oh, yum" face! My cooking triumph was being able to master my Father's favorite cake his Mother used to make him - a Lane cake. I now try to make that for him on Christmas or his birthday.
My cooking tragedies
Probably my biggest problem is with red meat. I used to be a vegetarian, so, trying to cook something very basic like a steak or even a hamburger is very difficult for me. I seem to always overcook them and then they are dry, dry, dry. For now - that may have to stay my husband's job!
 
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