I love my frequent flier memberships, my hotel points and my rental car rewards. As a member I get special deals and sometimes I even get the inside track on offers other people don’t. An association with like minded travelers also makes me feel like I’m a part of an elite club…..I can’t help it….I like it!
So I was wondering if you might be a little bit like me? Don’t you want to be part of a special club? Shouldn’t you be enjoying special deals on GREAT TASTING High Plains Bison? Wouldn’t you like to be coached by Chef Forrest with special recipes just for you and your fellow High Plains Bison Premier Club Members? If you’re reading this you might have never had the chance to join a gourmet club. Well guess what? How about becoming a member of a quality group of people who enjoy Bison?
Trust me…..it’s be nice to have access to the limited selection of only the BEST Bison cuts we have to offer. All shipped monthly, direct to your door with varied and desirable offerings. I know what you’re thinking…I don’t think I want that much meat around. We have designed the program so you don’t get a huge amount of meat each month. The program is designed to let you try each of our premium cuts with cooking instructions or a recipe to try just in case you need some ideas. That way the steak connoisseur in you can get a taste of everything and prepare it just the way it should be prepared. Plus the cost savings is unbelievable!
Consider this a Gourmet Club for people who enjoy High Plains Bison and want to eat better…..both for their health and for the GREAT taste of High Plains Bison.
The benefits include FREE Shipping. My mother hates paying for shipping….in fact she’ll drive 50 miles round-trip to the store to by an item she wants because of shipping charges from on-line retailers…..because she feels shipping should be included.
You’ll have VIP customer service and talk directly with a dedicated High Plains Bison Premier Club Specialist……Kim will take great care of you!!
As an insider you’ll receive at least $152.00 in savings over the length of your 6 month membership…. $89.99 billed monthly to make it easily affordable. Your monthly order is shipped automatically and will include only the finest selections from the High Plains Bison extremely TASTY meat lockers with your SATISFACTION guaranteed
The High Plains Bison Premier Club newsletter will include offers only available to you and your fellow club members…..filled with special recipes, cooking tips, and an exclusive featured gourmet food product you won’t find anywhere else….not even in my weekly Chef Forrest BLOG.
I’m also excited to offer you two special gifts; an attractive, high-quality High Plains Bison chef’s apron and here’s the kicker….if you have a question about cooking any item you receive during your membership….as a VIP customer you can get in touch with me directly through your VIP representative and I will talk with you directly and answer all your questions…..who knows you might even end-up in my BLOG!!
Each month, you will be billed $89.99 with a minimum 6-month membership.
Membership will renew AUTOMATICALLY after 6 months for another 6-month term unless customer service is notified.
Orders can only be sent to a single address.
Delivery will take place no later than the third Friday in any given month. See schedule below.
Additions to orders can be made, but must be submitted by the Thursday before your shipment date of each month. See schedule below.
We cannot replace orders that are not received. If you plan to be away, please reschedule your delivery through your VIP representative.
Here’s what the first 3 months would look like:
June 2011 schedule
- June 16th: Last day to order additions for the June order
- June 20th: Orders ship on this date and will be delivered the same week, on or before Friday, June 24th.
July 2011 schedule
- July 14th: Last day to order additions for the July order
- July 18th: Orders ship on this date and will be delivered the same week, on or before Friday, July 22nd.
August 2011 schedule
- August 11th: Last day to order additions for the August order
- August 18th: Orders ship on this date and will be delivered the same week, on or before Friday, August 19th.
Any question you have can be answer with a quick phone call to Kim Jackson at her toll-free direct line 800.272.7750.
So give her a call or ORDER TODAY.
This coming Mothers Day is a great opportunity for you to show Mom how much you appreciate her. Cooking up a gourmet meal just got easier, I’m going to give you a simple yet delicious recipe….including pictures to help you through the step by step instructions. It’s so easy that everyone in the house can help.
I designed this recipe for ease of preparation, maximizing the HEALTH and the flavor of High Plains Bison. It takes just a quick trip to the store, an online order at www.highplainsbison.com and 1 hr in the kitchen and you will have a Chef Forrest experience in your dining room that Mom won’t forget!
Enjoy this recipe and if you have any questions that you need answered before you cook this for Mom…..post your questions below and I will answer them. And if you feel the need to talk this through……get in touch with me through the website…….and I’ll talk you through the recipe …..it’s for Mom after all!!
Mothers Day Grilled High Plains Bison Filet Mignon with Garlic Shrimp
4 High Plains Bison Filet Mignons
3 tablespoons extra virgin olive oil
½ teaspoon sea salt
½ teaspoon cracked black pepper
8-12 large shrimp, 16/20
1 ½ lb fresh ravioli
3 tablespoons extra virgin olive oil
2 teaspoons sea salt
3 tablespoons butter
6 toes of garlic, minced
½ cup parsley, rinsed and chopped
½ cup white wine, I used Muscato
10 oz Marinara Sauce, I bought mine in the refrigerated section….Buitoni
4 oz Pesto, I bought mine in the refrigerated section…..Buitoni
- Season the Filet Mignons with the extra virgin olive oil, sea salt and cracked black pepper. Rub well to cover.
- Sear the seasoned Filet Mignons over HIGH heat in a pre-heated grill pan. Cook for about 6 minutes on the first side and then flip and cook for 4 minutes on the second side or until an internal temp of 110F has been reached. Remove filets for the pan, or grill and allow to rest in a warm place for 10 minutes allowing the juices to redistribute.
- Mince the garlic and chop the rinsed parsley.
- Cook the shrimp in the same pan you’ve seared the Filet Mignon in, to capture all the flavors and juices, with the butter and the garlic turning often to cook.
- After the shrimp starts to turn pink add the Muscato and the fresh parsley, tossing to coat. Remove from heat.
- Boil 2 qts of water with the extra virgin olive oil and sea salt, add the ravioli and cook for 8-10 minutes
- Drain the ravioli.
- Heat the marinara and pesto till hot, toss with the ravioli to coat and serve topped with the Filet Mignon and garlic parslied shrimp
Gather your ingredients
Rub the Filet Mignons in extra virgin olive oil, sea salt and cracked black pepper
Grill for 6 minutes on the first side, flip and cook for an additional 4 minutes for a perfect medium-rare. Remove from the heat and allow to rest for 10 minutes for the juices to redistribute
mince the garlic
chop the rinsed parsley
Cook the shrimp in the same pan you’ve seared the Filet Mignon in, to capture all the flavors and juices, with the butter and the garlic turning often to cook.
After the shrimp starts to turn pink add the Muscato
add the fresh parsley, tossing to coat. Remove from heat.
Boil 2 qts of water with the extra virgin olive oil and sea salt
add the ravioli and cook for 8-10 minutes or until tender
Drain the ravioli
Heat the marinara and pesto till hot, toss with the ravioli to coat
Serve topped with the Filet Mignon and garlic parslied shrimp.
When I was the Executive Sous Chef at the Grand Traverse Resort in Acme Michigan; many moons ago, one of my favorite banquet items that we served to our guests were the Fajitas.
The banquet chef Steve always made everything from scratch….and Doris the cold kitchen chef did the same thing with all of the toppings. YUMMY
Now…….you may wonder why Fajitas were “one of my favorite things that we served to our guests?”
Did you ever wonder what happens to the left over’s from a buffet????
(wait staff…cooks….dishwashers and managers too)……and don’t get in the way when the warming carts (hot boxes) come back to the kitchen…..it’s every person for themselves and make sure your hands and fingers are out of the way!!
This recipe is a HEALTHY……and more importantly TASTY way to enjoy some High Plains Bison Ribeye steaks.
And it’s quick to make.
Follow the below recipe and the easy to follow pictures that guide you through making High Plains Bison Fajitas step…by…step……and you too will learn to love Fajitas.
p.s. If you’ve followed my BLOG long enough you’ll know that I love Chef Paul Prudhommes Magic Seasoning Blends!!
The Fajita Magic I use in this recipe has just the right blend of seasoning and spices to add a great wonderful flavor!!
High Plains Bison Ribeye Fajitas with Garlic, Cilantro and Lime
4 High Plains Bison Ribeye steaks
¼ cup extra virgin olive oil
¼ cup Paul Prudhommes Fajita Magic seasoning blend
3 tablespoons extra virgin olive oil
1 large yellow onion, sliced
1 red sweet bell pepper, sliced
1 green sweet bell l pepper, sliced
¾ cup fresh cilantro, rinsed well and chopped
8 toes of garlic, minced
- Slice the High Plains Bison Ribeye steaks thinly, place into a bowl and add the extra virgin olive oil and seasoning blend. Mix well to coat
- Slice the peppers and onions, chop the cilantro and garlic
- Add the oiled, sliced and seasoned High Plains Bison Ribeye steaks to a pre-heat grill pan set on HIGH. Stir quickly to char but not over cook
- Add the garlic, cilantro and toss well to coat
- Remove the charred and seasoned meat and add the extra virgin olive oil and onions to the same pan, stir well to cook
- Add the peppers and cook for 2-4 minutes quickly
- Squeeze the lime juices all over the vegetables and toss well to coat and remove from the grill pan quickly.
- Wrap in a corn or flour tortilla and top with your favorite garnishes, or serve over beans and rice.
- Enjoy!……………..Chef Forrest
Gather your ingredients
Slice the onion and peppers. Rinse the fresh cilantro well and chop. Mince the garlic
Slice the High Plains Bison Ribeye steaks thinly. Add to a bowl with the Paul Prudhommes Fajita Magic seasoning blend and extra virgin olive oil
Toss well…….. to coat sliced Bison rib-eyes with the extra virgin olive oil and seasoning mix
Add to a pre-heated grill pan set on HIGH. Stir quickly to char and as to not over cook
Add the cilantro and garlic, stir quickly
Squeeze the juice from one lime and quickly toss. Remove mixture from the grill pan
Add the olive oil and the onions to the same pan to pick-up the flavor and cook quickly
add the sliced peppers and stir quickly to cook
Place the High Plains Bison Ribeye steak Fajita meat and the peppers and onions on a platter. Set out the tortillas, your favorite toppings…salsa, guacamole, cheese, sour cream and hot sauce. Serve with rice and beans also
There’s nothing I enjoy more than cooking Bison, and it’s even better when I can share it! So when the Denver Channel asked me to be on their morning segment, I was more than delighted.
The biggest problem I had was to pare everything down to a couple of dishes. (I maybe biased but I think all the Bison Recipes I’ve developed for High Plains are pretty great, so it’s hard to decide.) I finally got it down to:
It was a lot of fun for me, and I’m hoping I’ll get a chance to do this again soon!
By the way, since I’m always developing new recipes – if there’s anything you’re looking for, feel free to comment on this post to let me know.