Archive for January, 2010

Jan. 29, 2010 

For many people, the Super Bowl isn’t only about the game between two top ranking professional football teams.

Food, be it snacks, beverages or full meals that are prepared ahead, are just as important to many people as watching the game itself. Here’s a couple of recipes to try for Super Bowl Sunday, or as a fast and easy snack anytime. Both use our versatile ground buffalo burger.

Buffalo Burritos

1 lb. Smoky Hill Bison ground buffalo burger
4 large soft tortillas
2 1/2 cups refried beans
1 cup brown rice, cooked
1/2 cup grated cheddar cheese
1 teaspoon cumin
1 teaspoon chili powder
1 garlic clove, minced
1/4 teaspoon salt
sour cream
salsa
lettuce

Directions
Spray skillet with cooking spray and add spices and salt to ground meat and cook until done. Meanwhile, combine beans and rice in a saucepan and heat on low until warmed through (or microwave instead).

Place tortillas in a folded damp towel on a baking sheet and place in the oven on low until ready to make the burritos.

To make, place a warm tortilla on a plate, place 1/4 of the bean mixture and meat on the flat tortilla, leaving 2 inches at bottom of tortilla so it can be folded up.

Add 1/4 cheese, salsa, sour cream, lettuce or anything else you want, fold up the bottom and roll the sides around. Four servings.

Layered Buffalo Taco Dip

1 tablespoon olive oil
1 large onion, chopped
1 lb. Smoky Hill Bison ground buffalo burger

2 (1 ounce) packets taco seasoning mix
1 (14.25 ounce) can refried beans
2 cups guacamole
2 cups sour cream
1 (6 ounce) can sliced black olives
1 bunch green onions, chopped
3 jalapeno peppers, chopped
2 cups shredded sharp Cheddar cheese

Fresh diced tomatoes or salsa (optional)

Directions
Preheat an oven to 350 degrees and spray a 9×13 inch baking dish with nonstick cooking spray. This dish will be used to heat the layered dip.

Heat olive oil in a large skillet over medium heat and cook the onion until translucent, about 5 minutes. Stir in the ground buffalo and cook, breaking up meat with a spoon as it browns, about 10 minutes. Sprinkle the contents of one taco seasoning packet over meat and onion; mix well.

Combine the second packet of taco seasoning mix and the refried beans in a small bowl.

Spread the seasoned beans in the prepared baking dish. Layer the buffalo and onion mixture, guacamole, and sour cream over the beans. Top with the black olives, green onions, jalapenos, and the shredded Cheddar cheese.

Bake in the preheated oven until the cheese is melted, and the ingredients are hot, about 30 minutes. Top with fresh diced tomatoes or salsa if desired. Serve with chips, crackers, or fresh vegetable sticks. Ten servings.

If you’d like to serve these items for your Super Bowl Sunday? Please place your buffalo meat order today so we can ship it on Monday or Tuesday of this coming week.

Thanks for serving buffalo meat to your family and guests, and enjoy the food and the game next Sunday! 

Jan. 22, 2010
 
I have friend, Sean that drives rock and heavy metal bands around the country while they are on tour, and he pulled in yesterday with musicians from Belgium, France and Canada. Sean owns two bison heifers that live here (Iris and Fannie), so he pulled off Intestate to visit and show the band his buffalo.
 
He’s constantly crisscrossing North America, going to arenas from San Francisco to New York, so a side trip on a country road is exciting for the band members, especially with this big bus and trailer!

Calves Gone

This week the last three calves moved to their new home…and I miss them. Weaned from the herd in preparation of their move, the calves latched on to us for security once they decided we were no threat to them.
 
They were at the “so cute” stage, acting like kindergartners, following me around when I’d check their water tank, hoping for attention and a treat.
 
But they are really happy campers now because they are back with their siblings. All the calves were sold to the same ranch, but there wasn’t enough room on the trailer for the last three, so they stayed at our place until they got a ride with a friend going west.
 
I’m sure there was a lot of nose touching, bouncing around, and excitement in seeing each other again.

Jan. 15, 2010

 Ah..warmer weather has given us a break from the cold, but it created some interesting morning photos in the transition.

We’ve had two mornings of hoar frost on trees, fences, and the buffalo. It’s burned off when the sun came out, but this type of frost is so unique looking.

It was fun to take pictures of it, although it’s hard to capture the full feeling of the scenery. Besides the unique texture of the ice crystals, it gives the sense of cold, crisp and quiet. Although winter is cold in Kansas, I love the vast variety of visual effects it creates.

Now it has warmed up into the 40s, the snow has melted and life is much more pleasant for people and animals. I’m sure it will change again soon, so we’ll enjoy the weather while it’s mild.

Jan. 7, 2010

 Okay, there’s no reason to talk about the cold weather, -14 degree wind chill, blowing snow, etc. that we’re having at the moment because the whole nation seems to be having a cold spell and we’re all getting tired of it! 

 I’m just glad I’m not a rancher or construction worker or animal that has to be out in this weather. (Buffalo Emma pictured on right is keeping her legs tucked in to stay warm.) 

 Instead I’m thinking ahead to spring and future plans. My birthday is two months from today and that always seems like the start of spring to me.

 I hinted in my last email that Verne and I were going to make changes to our business this year. We’re now in the “55-70 age bracket” and ready to slow down a little. I’ll unfold our changes as they come along but our goal is to have some free time in the future.

 This spring the buffalo will go to a larger private pasture and we’ll all retire from being “on show” seven days a week. No more tours, meals, or fall season since that takes so much preparation and time. This smaller pasture and the Visitors Center will close to the public after the buffalo move so we can concentrate on our internet meat and buffalo item orders.

 I will miss visiting with people that stop in to see the buffalo and shop in the gift store, but I’m looking forward to my private place now where I can concentrate on our websites and my writing. On my list of plans will be to write a recipe book, and a collection of stories about our unique herd and farm.

It’s time we set our own pace and enjoy our own seasons of life.