Posts tagged: Bison

Jucy Lucy – Texas Style

The Jucy Lucy was invented in Minneapolis, Minnesota, either at Matt’s Bar or the 5-8 Club, which location is still up for debate (see http://en.wikipedia.org/wiki/Jucy_Lucy).

A Jucy Lucy is a cheeseburger having the cheese inside the meat patty rather than on top. A piece of cheese is surrounded by raw meat and cooked until it melts, resulting in a molten core of cheese within the patty.

Serves: 8

Ingredients:

  • 1 lb ground sirloin
  • 1 lb ground pork
  • 1 lb ground bison
  • 3 tbs kosher salt
  • 3 tbs fresh ground pepper
  • 3 tbs Worcestershire sauce (Try Me – Wine & Pepper brand suggested)
  • 3 tsp dried basil
  • 2 tsp cayenne pepper
  • 2 tsp crushed red pepper
  • 1 tsp cumin seeds
  • 8 oz can tomato sauce
  • 1/3 cup brown sugar
  • 2 shots vodka (Absolut Peppar recommended)
  • 1 medium white onion finely minced
  • 4-8 finely chopped jalapenos (as needed)
  • As needed, and to taste
    • Havarati (Jalapeno or Habanero)
    • Jack (Jalapeno or Habenero)
    • Spreadable extra sharp cheddar (Black Diamond preferred)
  • 1/2 lb Cremini mushrooms, thinly sliced
  • 1/4 cup red wine
  • 1/4 red wine vinegar
  • 3 tbs butter
  • 4-6 garlic cloves, finely chopped
  • 1 head butter lettuce
  • 8 onion buns
  • 16 slices pancetta
  • garlic butter spread

Directions:

Patties

In a large mixing bowl, combine the sirloin, pork and bison. Add onion, salt, pepper, Worcestershire sauce, basil, cayenne, crushed red pepper, cumin seed, tomato sauce, brown sugar and vodka. Mix all ingredients thoroughly (I use my hands and just get dirty with this step). Once meat is well mixed, separate into 1/2 pound portions.

On wax paper take 1 portion of meat mixture and divide into equal parts and shape two patties. On 1 patty, preferably the larger of the two, add 2-3 tablespoons of cheese cut into small cubes approximately 3/8 inch  in size in the middle of the patty or spoon in spreadable cheese, leaving 3/4 to 1 inch to the edge of the patty. Top cheese with 2 tablespoons of minced jalapeno. Place the second patty on top of first patty, crimp edges with fingers and reshape into a single patty. Place a slice of pancetta on both sides of the patty.

Preheat grill to 375 degrees and cook patties 4-5 minutes per side.

Mushrooms

In a medium skillet, add butter, red wine and vinegar, over a medium/medium high heat until butter is melted. Once butter is melted, add mushrooms and garlic and saute until wine and vinegar are mostly reduced and mushrooms have softened. Remove and set aside for burgers.

Burger

Jucy Lucy - Texas Style

Jucy Lucy - Texas Style

Add garlic butter spread to both sides of buns and toast on grill for approximately 1 minute. Add grilled patty, sauteed mushrooms, a leaf of butter lettuce (cupping the rest of the burger). Let burger rest for 3-4 minutes before serving.

Another great alternative for this burger is simply serving with green chili sauce.

A Little Bit of Everything

The basis of this dish comes from my mom – “Mother Unit”. It was one of the first dishes I asked her to teach me. I’ve taken it and tweaked it over the years. If you are looking for an easy but filling comfort food meal, this is as good a place to start as any.

Ingredients:

  • 1/2 lb Ground Beef 95% lean or better
  • 1/2 lb Ground Pork
  • 1/2 lb Ground Lamb
  • 1/2 lb Ground Bison
  • 1/2 Red onion
  • 1 Red Bell Pepper
  • 1 Yellow Bell Pepper
  • 2 large Jalapenos
  • 2 Carrots
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon oregano
  • 1 tablespoon basil
  • 2 10 oz cans of Cream of Mushroom
  • 3 lbs Red Potatoes “C” size
  • 2 tablespoons Kosher Salt
  • 4 tablespoons Fresh Ground Pepper
  • 6 tablespoons butter
  • 1/2 to 1 cup milk
  • Shredded Mozzarella

Directions:

Meat and vegetable mixture

Meat and vegetable mixture

Start by cutting the potatoes into 1/4″ to 1/2″ cubes. Added these to a large pot with water and boil for 45 minutes. The rest of the dish can be prepared while the potatoes boil. Chop the bell peppers and onion into 1/4″ to 1/2″ sized pieces. Cut and de-seed the jalapenos and  into 1/4″ to 1/2″ sized pieces. Peel the carrots and slice into small slices. In a seperate, small sauce pan, blanch the carrots for 3-5 minutes. In a large pan, I use a Paella pan, add the olive oil over a medium-high heat. Add carrots, onions, bell peppers and jalapenos and saute for 3 to 4 minutes. Add the beef, pork, bison, lamb, in that order separating and stirring in each for 1 to minutes before adding the next. Once all meat has been added, add 2 tablespoons of salt and pepper and one tablespoon of oregano and basil. Continue stirring and mixing until all of the  meat has been browned. Add the two cans of cream of mushroom and thoroughly mix. Let stand on heat for approximately 5 minutes, stirring occasionally. Remove to deep casserole dishes, (I have to use 2). The casserole dishes should be filled approximately 1 1/2″  deep.

Preheat oven to 350 degrees. After the potatoes have been boiled, drain and add butter cut into small pieces, 2 tablespoons of fresh ground pepper, and 1/2 cup milk. After the butter is mostly melted, use a hand mixer to mix the potatoes, add milk as necessary. Remember you can always add milk but can never take it away. I always mix in an empty sink as the hand mixer may spray some potatoes out of the pot.

Layer the top of the meat and vegetable mixture with an even layer of the mashed potatoes. Top with a layer of  Mozzarella cheese, and place in oven for 5 minutes or until cheese has melted. Remove from oven and serve.

Variations:

When fresh English Peas are in season, I will add a cup when I add the meat.

Habanero Bison Rib-Eye

I fixed this this past weekend. Really simple. The hard part is finding ground habanero!

Ingredients:

1 lb Bison Rib-Eye
1/8 Teaspoon habanero powder

Directions:

Preheat grill to 400 to 425 degrees.
Rinse rib-eye and pat dry with a paper towel. Apply habanero powder to both sides of rib-eye.
Bison cooks quicker than beef. Use the following guidelines to cook to your taste. It is best to measure by thickness to cook.
1 inch thick – Rare: 6 to 8 minutes, Medium: 8 to 10 minutes
1 1/2-inch thick – Rare: 8 to 10 minutes, Medium: 10 to 12 minutes
2 inches thick – Rare: 10 to 12 minutes, Medium: 14 to 18 minutes

Variants:

Substitute jalapeno powder for the habanero powder if you are a wimp.

Notes:

Habanero and jalapeno powder are both rather hard to find. I get mine in the bulk section of Central Market in Austin. You may be able to find it at Whole Foods. Habanero powder is also one of the more expensive spices at $30 a pound, then again who is going to need a pound of it when you’re using it 1/8th teaspoon at a time?

Some nutritional facts about Bison

3 oz. serving   CALORIES  FAT  CHOLESTEROL
BISON               93    1.8g    43mg
BEEF               183    1.8g    55mg
CHICKEN            140    3.0g    73mg
FISH               125    3.0g    59mg

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