Pan Grilled Tri-Tip with Salsa Verde

 

Pan Grilled Tri-Tip with Salsa Verde
Ingredients for Tri-Tip
  • 2-3 pound tri-tip roast
  • 5 cloves garlic, minced
  • 1 tbsp. rosemary, finely chopped
  • Juice of 1 lime or lemmon
  • 1/4 cup olive oil
  • Salt and Pepper
Ingredients for Salsa Verde
  • 1  bunch parsley, rough chopped
  • 1 tbsp. capers
  • 5 cloves garlic
  • zest of 1 lime or lemmon
  • Juice of 1 lime or lemmon
  • Pinch of red pepper flakes
  • 1/4 cup olive oil
  • Salt and Pepper
Instructions
  1. For Tri-Tip, combine garlic, rosemary, lime juice and olive oil in a bowl and whisk.
  2. Trim off excessive fat from Tri-Tip, but leave a small bit on the exterior layer, which will help with cooking.  Apply salt and pepper to Tri-Tip and combine with marinade.  A zip-lock bag works very well for this, and let marinade for a few hours in the refrigerator.
  3. For the Pan Searing cooking option, set the oven at 250 and get a very hot searing pan with oil prepared.  Sear the Tri-Tip on all three sides for about 1-2 minutes per side to get the right color.  Place the Tri-Tip on an unheated cooking sheet or oven safe pan and put into the oven with an instant read thermometer inserted.
  4. For the Grilling option, prepare two zones on the grill, one very hot and the other on the lowest possible setting.  Sear the Tri-Tip on the hot side on all 3 sides for about 1-2 minutes each side, then move the Tri-Tip to the other zone and set up away from the fire, on the second rack or up on a grill safe tray.  Turn off the searing side of the oven, close the lid, insert the instant read thermometer and monitor the grill temperature so that it does not exceed 275.
  5. Cook until the instant read thermometer reads 120 for rare, 130 for medium-rare and 140 for medium.  Do not cook above 140.  The roast will get progressively tougher each 10 degrees.  Let set uncovered for 12-15 minutes.  Do not cut before this time as juices must have time to redistribute, else they will pour out onto the cutting board. Cut the Tri-Tip across the grain and make sure that you are following the grain, which changes part-way through the cutting.
  6. While cooking the roast, prepare the Salsa Verde (literally Green Sauce in Spanish).  Put all ingredients into a food processor except the oil and pulse until all chopped together.  Scrape down the sides, replace the lid and drizzle the oil into the processor while running again.

Slow Cooked French Dip

 

Slow Cooked French Dip
Ingredients
  • 1.5-2 pound tri-tip roast
  • 1 medium onion
  • 3 cloves garlic, minced
  • 3 cups stock
  • 1.5 tbsp. Worcestershire sauce
  • 1/2 tbsp. fresh rosemary, minced
  • 1/2 tbsp. fresh thyme minced
  • 1 bay leaf
  • Cooking oil
  • Arrowroot starch or similar
  • Salt and pepper
Instructions
  1. Combine garlic, stock, Worcestershire sauce, rosemary and thyme in a mixing bowl.
  2. Heat cooking oil in a skillet over high heat.  Sear the tri-tip on all sides until brown, no more than 1-2 minutes per side on all 3 sides.
  3. Put onions on the bottom of the slow cooker, then put tri-tip on top.
  4. Pour stock mixture over top of the tri-tip, making sure that there is enough liquid to touch the sides of the meat.  Add more stock if needed for this.
  5. Cover and cook on low for 3-4 hours, then remove the meat to a plate.
  6. Strain the remaining juice into a sauce pan and separate from the onions.  Heat the sauce pan with juice over medium heat until boiling.  Mix the arrowroot with a small bit of water to form a paste and add to the juice.  Keep whisking until the sauce has thickened.
  7. Slice the tri-tip and serve with onions and sauce.  Over top of a baguette cut lengthwise in half or mash potatoes is quite good.

Basic Bone Stock

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 Ingredients

  • 5 lbs. bison neck bones
  • 5 lbs. bison knuckle bones
  • 10 quarts water (or fill to top of pot)
  • 2 onions, rough chopped
  • 3-4 carrots, rough chopped
  • 4-5 celery ribs, rough chopped
  • 3-4 bay leaves
  • 1 tablespoon peppercorns
  • 1-2 tsp. salt

Instructions

  1. Adjust the bones and water according to your goals and stock pot size, in generally equal proportions. Roasting bones for 20-30 minutes in 425-450 degree oven adds some richness to the stock, and roasting the vegetables with the bones adds even more richness. Important to note that simmering the stock is important from the start and never allow it to come to boil, which clouds the broth and alters the flavor. Keep it low and slow.
  2. If roasting bones, deglaze the roasting pan with water to scrape up bits and flavors and pour into stock pot with all other ingredients. All ingredients to the pot after roasting, then set flame to medium low and watch for the pot to come to temperature. Low simmer is the goal. 6-8 hours on low simmer. Skim any foam. Keep bones covered with fresh water if too much evaporation.
  3. At end of simmer, strain all liquid from solids and put pot into refrigerator overnight. Skim any surface solids in the morning, and divide amongst containers. Freezes well. You should have gelatin, which is the gold (some people, like my mother, thought this meant it went bad…not the case!).

 

Buffalo Lasagna

 

Buffalo Lasagna
Author: Cibola Kitchen
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Ingredients
  • 1 lb. ground buffalo
  • 1.5 lbs. sausage (Cibola Buffalo & Pork Merguez recommended)
  • 36 ounces tomato sauce
  • 24 ounces tomato paste
  • 15 ounces chopped stewed tomato
  • 4 minced garlic cloves
  • 2 Portobello mushrooms (optional)
  • 2 tsp. sugar
  • 2 tsp. Italian seasoning
  • 2 tsp. salt
  • 1 tsp. pepper
  • 5 eggs
  • 6 tbs. minced fresh parsley
  • 48 ounces cottage cheese (small curd)
  • 16 ounces ricotta cheese
  • 1 cup grated Parmesan cheese
  • 24 ounces shredded mozzarella cheese
  • 1 package lasagna noodles (about 18)
Instructions
  1. In a large skillet, cook buffalo and sausage (removed from casings) over medium heat until no longer pink. Add the tomato sauce, tomato paste, stewed tomatoes, garlic, sugar and seasonings. Bring to a boil. Reduce heat. Simmer, uncovered, for one hour, stirring occasionally.
  2. In a large bowl, combine the eggs and parsley. Stir in the cottage cheese, ricotta and Parmesan cheese.
  3. When meat sauce is ready, get a baking dish ready. This can be put into one large dish, or broken up into smaller dishes. Spread a thin layer of the meat sauce in the bottom of the dish. Add one layer of noodles, then ladle meat sauce over the noodles. Apply a layer of cheese mix, topped with mozzarella. Add a layer of the optional mushrooms if desired. Repeat another layering of noodles, meat sauce, cheese sauce and mozzarella. Then top off with a layer of noodles, a thin layer of meat sauce and any remaining mozzarella spread evenly.
  4. Cover and bake at 375 degrees for 50 minutes. Uncover and bake for 20 minutes longer or until heated through. Let stand for 15 minutes before cutting.

 

Indian Buffalo & Peas Dish

 

Indian Buffalo & Peas Dish
Author: Cibola Kitchen
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Ingredients
  • Peas
  • 1 lb. black eyed peas
  • 6 strips bacon
  • 1/2 chopped onion
  • 1 can (15 ounce) tomatoes
  • 1 tsp. red pepper flakes
  • Meat
  • 1.5 lbs. ground buffalo meat
  • 1/2 chopped onion
  • 1 cup rice
  • 1 tbs. garam marsala
  • 1/2 tsp. cumin seeds
Instructions
  1. Cook the peas as per the instructions on the bag, usually takes a couple of hours.
  2. Chop bacon into small pieces and place into a large pot to render. Once mostly rendered, add onions and stir until onions have cooked for a couple of minutes. Add peas with most of liquid reserving some for later. Add tomatoes, pepper flakes and salt to taste. Let simmer for 45 minutes with enough liquid to keep is barely submerged. Add small bits of reserved or water as needed.
  3. Brown meat in a deep fry pan. Once mostly browned, add onions and continue to cook until meat is fully browned and onions have cooked down a bit. Add garam marsala, rice, cumin seeds, salt and pepper and enough water to accommodate the rice cooking instructions. Bring to a boil, reduce heat and simmer as if just aiming to cook the rice, for the rice cooking amount of time. Once rice is cooked, dish is complete.
  4. Service the two items on a plate or in a bowl side-by-side and supply red pepper flakes to the table.

 

Chimichurri

 

Chimichurri
Ingredients
  • 1 garlic clove, peeled
  • 1 ½ cups fresh parsley
  • ½ cup fresh cilantro
  • ¼ cup chopped green onions
  • 3 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • Salt and pepper
Instructions
  1. Place all the chimichurri ingredients in a food processor and process until smooth. Transfer to a container.

 

Swedish Meatballs

 

Swedish Meatballs
Author: Cibola Farms Kitchen
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Ingredients
  • Meatballs
  • 2 Tbsp. butter
  • 1 onion, peeled, grated
  • 2/3 cup milk
  • 4-5 slices of bread, bread cut into pieces (or panko or bread crumbs)
  • 2 eggs
  • 1 pound ground pork
  • 1 pounds ground buffalo
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground nutmeg
  • 1 teaspoon ground cardamom (or allspice)
  • 2 teaspoons black pepper
  • Sauce
  • 6 Tbsp butter
  • 1/3 cup flour
  • 1 quart stock
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • Salt
Instructions
  1. Melt the butter in a sauté pan on medium-high heat. Stir in the grated onion and cook until translucent and softened, 3-4 minutes. Set aside to cool.
  2. Place the pieces of bread in a large bowl and mix with the milk. Let sit for 15 to 20 minutes for the bread to absorb all of the milk. Once the bread has soaked up the milk put the bread in a food processor and pulse until it has been completely broken up. Return the pulverized milk soaked bread to the bowl.
  3. Stir the cooled onions into the milk bread mixture. Add the eggs, ground pork and buffalo, salt, pepper, nutmeg, and cardamom. Use your hands to mix everything together until well combined.
  4. Use your hands to form the meatballs about an inch-thick and place them on a plate or sheet pan. This recipe should make about 40 meatballs.
  5. Heat 6 Tbsp. of butter in a large sauté pan on medium heat. When the butter is melted and foamy, start adding some meatballs to the pan. Working in batches as to not crowd the pan, slowly brown the meatballs on all sides. Handle the meatballs gently so they do not break apart as you turn them.
  6. Once the meatballs have browned on all sides, remove them from the pan and set aside. You do not need to cook the meatballs all the way through at this point, you only need to brown them. You’ll finish cooking the meatballs in the sauce later.
  7. Once you have removed the meatballs from the pan, drain some of the oil that has accumulated from the pork fat and butter so that you have about 6 tablespoons left in the pan. You’ll use this oil to make the sauce.
  8. To make the sauce, first make the roux. Heat the oil in the pan on medium heat. Slowly whisk in the flour. Stir until smooth. Continue to stir, allowing the flour mixture to cook, several minutes, until the roux is the color of coffee-with-cream. When the roux has cooked to a nice shade of light brown, slowly add the stock to the roux, stirring as you add the stock. The stock will sputter at first and the roux may seize up, but keep adding the stock slowly and keep stirring. Eventually the sauce will loosen and become silky. If the sauce is too thick, then add some water or white wine to thin.
  9. Return the meatballs to the pan with the sauce and lower the heat to low. Cover the pot and cook on low heat for 10 minutes. Transfer the meatballs to a serving dish to serve. Stir in the sour cream and heavy cream.
  10. Serve over rice or noodles. Traditionally served with some sort of fruit jam compote.

 

Crock Pot Asian-Inspired Back Ribs

 

Crock Pot Asian-Inspired Back Ribs
Author: Cibola Farms Kitchen
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Ingredients
  • 4 lbs. buffalo back ribs
  • 2 tablespoons soy sauce
  • 2 tablespoons ginger, minced
  • 1 tablespoon garlic, crushed
  • 1/4 cup hoisin sauce
  • 1 tablespoon Worcestershire sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons sesame oil
  • 2 tablespoons instant minced onion
  • 1 tablespoon five-spice powder
  • 1/4 teaspoon cayenne pepper
Instructions
  1. Mix all ingredients except for ribs in crock pot. Add the ribs one at a time, coating them with sauce and stacking them as you go. Cover and cook on low for 8 hours.

 

Maple Braised Back Ribs

 

Maple Braised Back Ribs
Author: Cibola Farms Kitchen
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Ingredients
  • 3 lb. buffalo back ribs
  • 2 tablespoon cooking oil
  • 1 cup chili sauce
  • 1 can tomato sauce (14 oz.)
  • 1/3 cup cider vinegar
  • 1 cup chopped onion
  • 3-5 tablespoon maple syrup or honey
  • 1 tablespoon Worcestershire sauce
  • 1/2 tablespoon lemon juice
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • 1 1/2 teaspoon chili powder
  • 1/4 teaspoon ground pepper
Instructions
  1. Using a large saucepan, brown ribs in cooking oil over medium high heat; or coat ribs lightly with oil and brown quickly on a hot barbecue grill. Set browned ribs aside.
  2. Combine all remaining ingredients in a large mixing bowl to form sauce. Transfer sauce to a Dutch oven or shallow ovenproof baking dish with cover.
  3. Split ribs into 2 to 3 bone sections. Immerse ribs in a sauce in a single layer. If sauce appears to be insufficient add up to 1 cup of water.
  4. Cover Dutch oven or baking dish and bake in a 250°F oven for 3 hours. Agitate every hour or so. Add some additional water only if necessary.
  5. After 3 hours cooking turn off oven and allow ribs to remain there until room temperature is reached. Leave ribs in cooking dish overnight.
  6. Next day remove rib dish from the refrigerator and reheat at 300°F for one hour, or until ribs are heated through.
  7. Separate ribs from sauce and hold in warm oven. Thicken sauce by cooking at a low boil for about 15 minutes, or until desired thickness is reached. Remove ribs from oven and serve with sauce.

 

Slow Roasted Back Ribs

 

Slow Roasted Back Ribs
Author: Cibola Farms Kitchen
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Ingredients
  • 5-7 lbs. buffalo back ribs
  • Dry rub of choice
  • Kosher salt
  • 2 Turkish bay leaves
  • Barbecue sauce or basting sauce
Instructions
  1. Pat your ribs dry with some paper towels and liberally dust them with dry rub and salt. Place a bay leaf on top of the rack and tightly seal the ribs in heavy-duty aluminum foil. The ribs will release a lot of liquid while they roast so make sure to crimp ends well. Store ribs in the fridge for at least 2 hours and up to a day.
  2. When you are ready to roast the ribs preheat oven to 200°F. Place the ribs in a single layer on a rimmed baking sheet and put them in the oven for 6-8 hours. At halfway point flip the ribs over.
  3. When the ribs are done let them rest for 20 minutes. Turn on the broiler and adjust the oven rack so that it is 4-6 inches from the heating element.
  4. Open the packets and place the racks, bone-side up on a wire rack a top a foil-line rimmed baking sheet. Broil one rack at a time, about 4 minutes each. Brush on any sauce. If you want saucy ribs, cut each rib apart before slathering in sauce. Place the ribs under broiler for 2 more minutes or until browned evenly on each side. Chop ribs up and serve.