First Recipe - Bacon wrapped Buffalo

Alright Blogosphere:

Get yourself a pound of bacon and a pound of bison. Tell your vegan and vegetarian girlfriends that you will see them another day. You will also need:

Two Tablespoons Masa or flour
Some hearty dashes of red pepper flake
cayenne pepper or your favorite chili powder
one egg
1 heaping teaspoon Cumin (Cum-In)
1/2 teaspoon salt - I used kosher, because of the irony.

Oh yeah, and some butchers twine or some toothpicks or skewers. I used twine, if you're using skewers or toothpicks, soak them in water at least an hour before you use them - otherwise they're gonna burn, baby burn.

Mix up everything that is not bacon in a bowl. Form the bison mix into little logs that one piece of bacon will wrap around - about 1 inch in diameter and 3-4 inches long. Then wrap the bacon around the bison. I used two strings tied and knotted to keep each package together.

When they are all assembled, get your skillet or bbq ready.

Skillet - cook on low heat, covered for 10-14 minutes, until the bison doesn't seem to be floppy. When that has happened, remove them from the pan, drain the pan, reserving the oil - then use a little bit of that oil to fry the baconwrappedbison over medium high heat - the emphasis is on browning that bacon.


BBQ - start them on indirect heat (not directly above the flame or coals). When they are cooked on the inside, move them to the direct heat to crisp up that bacon.





You're going to need some sides - this is what I did:

Corn - Husk, de-string (theory) the corn, then cut into thirds. immerse in salted boiling water, then drain and toss with oil, salt, and pepper.

Topato Mash - wash potatoes, cut into cubes, then put in a pot with cold water, just enough to cover the potatoes. Bring to a boil on medium heat, and after 15 minutes, start to pull representative cubes out to check done-ness. Topatoes are done when they are fluffy to bite, not starchy. When done, drain, and then mash - I added butter, parmesan cheese, tomato sauce (the kind for pasta), dill, fish sauce, salt, and pepper. If you're making all of these dishes, start with the potatoes.

Salad - in the bowl: Olives, minced. Cherries, pitted and halved.
Take some butter lettuce, wash and tear it into salad sizes, then set aside.
In a seperate bowl, break up a head of cauliflower, and slice a tomato - "dress" this bowl with a mixture of oil, orange juice, cumin, green curry powder, pinch of chili powder, and salt. Let this "dressing" sit on the cauliflower as long as you can.
When ready, saute the cauliflower in a skillet, dressing and all, for 3-4 minutes. Then add the contents of the skillet to the salad bowl, and let cool.
When cool, combine with the lettuce, and call it a fuckin day, I'm hungry.

The pictures are in your mind.