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chef forrest’s blog

High Plains Bison Tenderloin Tips Ratatouille

The vegetables that are in the store right now really are beautiful.

Vibrant colors…..rich smells and great textures.

What I really wanted to make was a garden vegetable sauce…..but unlike a real ratatouille.

Ratatouille cooks for a long time allowing all of the vegetables to mellow and the flavors to fuse into a rich long cooked sauce.

A garden sauce is made really quickly with minimum cooking heat and time.  Because all the vegetables which you harvest from the garden are at their best….no long cooking time is required.

The sauce is still crisp, crunchy and full of Flavor!!

And what better protein to pair this fresh garden sauce with than my High Plains Bison.  And even better than that……..do I have a real treat for you.

High Plains Bison Tenderloin Tips!!  These succulent little morsels are the result of cutting High Plains Bison Filet Mignon steaks.  The trim from either the steaks being to little or too big are made into a 2-1# Packages of High Plains Bison Tenderloin Tips and then made available to you.  And with the following recipe you can’t loose.

A great healthful Garden Sauce with my tender, lean and fantastic High Plains Bison Tenderloin Tips……YUMMY!

Enjoy…………………….Chef Forrest

Gather together the ingredients you will need.

  • 2-1# packages High Plains Bison Tenderloin Tips, thawed
  • 1 red bell pepper, cut into 1″ squares
  • 1 yellow bell pepper, cut into 1″ squares
  • 1 yellow onion, cut into 1″squares
  • 1 Japanese eggplant, cut into thin slices
  • 1/4 cup Extra Virgin Olive Oil
  • 1/4 cup chopped garlic
  • 1/2 teaspoon cracked black pepper
  • 1 jar of your favorite pasta sauce
  • 1# pappardelle pasta
  • 1/4 cup Extra Virgin Olive Oil
  • 2 Tablespoons Sea Salt
  • 1/2 cup grated Parmesan Cheese
  • 1/4 cup chopped fresh Parsley

Add the 1/4 cup of Extra Virgin Olive oil into a heavy bottomed sauce pan and set the heat to MEDIUM-HIGH

Add the High Plains  Bison Tenderloin Tips and saute 3-4 minutes

Add the 1/2 teaspoon cracked black pepper and saute to brown 3-4 minutes

Add the 1/4 cup of chopped garlic and continue to brown, stirring so as not to burn 2-3 minutes

Add the yellow onion and continue to brown 3-4 minutes

Add the sliced Japanese eggplant and continue cooking 2-3 minutes

Add the sweet bell peppers and continue cooking 4-5 minutes

Add 1 jar of your favorite spaghetti sauce

Stir well and reduce heat to MEDIUM.  Bring to a boil and then reduce heat to LOW

Cover the garden sauce and leave on LOW while you cook the pasta

In a large pot bring 5 quarts of water to a rolling boil with the olive oil and the sea salt

Add the pappardelle pasta all at once, and stir till all the pasta in covered by the water.  As the long pasta cooks, the part that was put into the boiling water will soften and allow the pasta to “bend” so that all of it can get into the water to cook.  Thus allowing you to have a long pasta without having to “break” it in half.

Drain the pasta well….BUT DO NOT RINCE…add the chopped fresh parsley and stir well

Add the fresh grated Parmesan cheese and stir

Place the pasta on a large platter and top with the High Plains Bison Tenderloin Tips with fresh garden sauce

Enjoy!!

Cooking Tips

August 10th, 2011
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Grilled High Plains Bison Filet Mignon with Fruit BBQ Sauce and Cornbread

Last night was soooo hot. I grilled everything for my dinner except for the Iced Tea :-)

There was no way I was going to heat up my kitchen to cook and I was not in the mood for a salad or a cold cut sandwich.

What I wanted was a grilled High Plains Bison steak…..YUM!

I thawed out 2 High Plains Bison Filet Mignon steaks and searched through my refrigerator for the rest of the meal.

Mid summer is the perfect time to catch fruit at the peak of their flavor at the market and when I went shopping on Sunday I had picked-up some blueberries, apricots and fresh cherries.  I was going to use these colorful and tasty treats and make a Fruit BBQ Sauce bursting with the taste of summer.

Along with a little butter,shallots, Stubbs BBQ Sauce and a shot or 2 of Woodford Reserve and I was going to make a great batch of sauce on the grill to go on the steaks.

But……I wanted more……….

Cornbread sounded great and I could make that on the grill in a cast iron skillet.

A full meal without heating up the kitchen was my goal….and the goal tasted great.  Follow the pictures I’ve posted for a step by step recipe you too can grill at home.

Gather your ingredients. 2 High Plains Bison Filet Mignon Steaks, Extra Virgin Olive Oil, Chef Forrest’s Flavor Crust Seasoning (or Sea Salt, Cracked Black Pepper and Granulated Garlic), 1 Cup Fresh Cherry’s…de-stoned, 1 cup sliced fresh apricots, 1 cup fresh blueberries, 2 tablespoons butter, 1 shallot minced, 3/4 Stubbs BBQ sauce, 2 shots Woodbridge Reserve, 2 boxes Jiffy Cornbread Mix, 1 can creamed corn, 2 eggs and 1/2 cup additional Stubbs BBQ Sauce.

Start your grill with the fire on one side.  If you are using charcoal like I did then stack the charcoal up against on side of the grill, leaving the other side without any heat.  This will allow you to cook the cornbread without burning it.  While the charcoal is turning that wonderful ashen grey color that is perfect for grilling meat, you can first make the Fruit BBQ Sauce

Add the butter, shallots, apricots, cherries, blueberries, Stubbs BBQ Sauce and the Woodford reserve in a cast iron skillet and place directly over the top of the fire

Bring to a boil and cook for 2-3 minutes and remove from the heat.  I don’t like to cook this sauce too much because I want the fruits to still be fresh and tender….not all cooked down and mushy.

Stir together the Jiffy Cornbread mix, 2 eggs, 1 can of creamed corn and 1/2 cup of Stubbs BBQ Sauce

Place a cast iron skillet directly over the fire and add 1/4 stick butter and allow to melt and just start to foam

Add the corn bread mixture all at once.  Using a hot pad move the skillet to the opposite side of the grill where there is no heat.

Cover the grill tightly and through this indirect heat method the corn bread will cook perfectly in this outdoor grill oven.  After 10 minutes….lift the lid and rotate the skillet 1/2 way.  This will turn the side of the skillet that was closest to the heat away from the heat and allow for even cooking.  Cover tightly and bake for another 10 minutes.

While the cornbread is cooking remove your thawed High Plains Bison Filet Mignons from their packaging and pat dry

Oil with Extra Virgin Olive oil and season well with Chef Forrest’s Flavor Crust, or Sea Salt…Cracked Black Pepper and Granulated Garlic

After 2o minutes the cornbread will a have a browned crust around the edges and a crusty browned top….Crunchy Corn Goodness :-)  Remove and set aside.  By now the charcoal will be that pretty grey color which means its time to grill !!!

4-5 minutes and the first side and then

Flip and cook for an additional 3-4 minutes, or until an internal temperature of 110F has been reached for a perfect medium rare.  Allow your High Plains Bison Filet Mignons to rest for at least 10 minutes to let the natural juices redistribute throughout your steak….that way they end-up in your mouth instead of all over the plate

Place your seasoned and grilled High Plains Bison Filet Mignon on top of salad greens, I used baby spinach and arugula, top with the Fruit BBQ Sauce, add a piece of the charcoal grilled cornbread and

slice……chew….savor and swallow!!

Enjoy……………..Chef Forrest

August 4th, 2011
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One of my All Time Favorites

As a chef I have created many recipes in my life.  This week I wanted to spotlight one of my favorite recipes from the past, High Plains Bison Italian Sausage and Peppers.  This one has always made my mouth water whenever I think of it.  Do you have a favorite recipe?

To see all of the details for this recipe, Click Here.  We also have many more to try, no matter the product.  And remember that bison in most cases can be substituted for beef or chicken in your most tried and true recipes.  Just remember to stick with the low and slow method of heat and your most favorite recipes can be transformed into something spectacular!

July 29th, 2011
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High Plains Bison Pizza Sliders

Bison Pizza Sliders

High Plains Bison - Bison Pizza Sliders

When I saw how great looking our High Plains Bison Sliders were….I knew right away I was going to make pizza sliders.  I sometimes think if you layered all of the pizza, I have either made or eaten, into one single well balanced stack…..the Chrysler Building would flush with envy!!

I like to buy pepperoni sticks and dice them up.  It reminds me of a pizza parlor in Michigan called Sir Pizza where I used my babysitting money to buy some of my first pizza pies.  Also it’s easier to take a bite out of these burgers with the diced pepperoni rather than the slices.

I adore Fresh Buffalo mozzarella…it’s just creamier, buttery and has a great mouth feel and makes for a better dish……but I have used shredded mozzarella for years and it taste great.  Follow this recipe for some good eating.

If you have a recipe of your own…or even pictures of your favorite Bison creations send them to me and who knows they might get featured in my blog, our HPB website or even our Face book page!!

4 High Plains Bison sliders, thawed. You can also make your own sliders from our HPB bulk grind!

1 stick pepperoni, cut into little cubes.

1 stick fresh mozzarella cheese cut into little cubes

1 jar of your favorite premade pizza sauce

Olive oil

Sea Salt

Black pepper

Granulated garlic

4 whole wheat mini buns

Butter, room temperature and spreadable

1.  Season your High Plains Bison Sliders with olive oil, sea salt, cracked black pepper and granulated garlic.

2.  Sear in a grill pan over HIGH heat 2-3 minutes on the first side and then flip and cook for an additional1-2 minutes on the second side or until an internal temp of 110 has been reached.  Set aside to keep warm.

3.  Spread the slider buns lightly with the butter and sprinkle with the granulated garlic and place on a baking sheet pan, buttered side up

4.  Under a broiler set on HIGH toasted the slider buns until browned and crispy….DON’T BURN.

5.  Remove toasted slider buns from the cookie sheet pan and place on a plate.  On the same tray place the grilled High Plains Bison Sliders.

6.  Top each slider with 1 tablespoon pizza sauce, 1 teaspoon diced pepperoni and a few chunks of the fresh mozzarella.

7.  Place the dressed High Plains Bison Sliders under the broiler to brown-up and make the cheese bubbly.

8.  Using the toasted slider buns, make yourself and your friends or family a plate full of High Plains Bison Pizza Sliders.

9.  Enjoy!!………………….Chef Forrest

July 24th, 2011
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Sour Cherry Teriyaki Glazed High Plains Bison Ribeye Lettuce Wraps

I wanted to make something bright and crisp and cool for dinner tonight,  did not want to heat up my kitchen at ALL. So I was going to make a salad even though the charcoal grill was calling to me from the  balcony. NO…..I’m making something cool, crisp and bright…..and I am not getting around any HEAT!! It’s been HOT enough around here lately and the last thing I wanted to do was heat things-up……..but grilling outside won’t heat anything up but the grill…….it was my inner carnivore talking :-) So…….I made a GREAT sour cherry teriyaki marinade….and I cooked it on the grill!! Then I splashed some teriyaki sauce all over 2 High Plains Bison Rib-eyes and seared them over a FIERCE heat on the charcoal grill. Sliced thinly and then piled on Red Leaf Lettuce leaves with thinly sliced carrots, green onions, red peppers and a sprig of cilantro it was wonderful dressed with the sour cherry and teriyaki glaze….sort of a lettuce, vegetable and High Plains Bison Rib-eye Taco They were really……really good.  And my kitchen stayed cool….even better!! Enjoy……………….Chef Forrest

Sour Cherry Teriyaki Glazed High Plains Bison Ribeye Lettuce Wraps


2 High Plains Bison Rib-eyes

1/4 Cup Teriyaki Sauce

1/4 Cup Sour Cherry Jam 1

/4 Cup Teriyaki Sauce

3 minced Garlic cloves

1 head Red leaf lettuce, washed and separated  to make lettuce wrappers

4 carrots, peeled and sliced thinly

1 red pepper, sliced thinly

1 bunchscallions, sliced thinly

10 sprigs of fresh Cilantro, washed well

1 lime, cut into wedges

1.  Douse the High Plains Bison Rib-eyes and allow to marinate while the charcoal grill gets HOT

2.  Place sour cherry jam, teriyaki sauce and minced garlic in a cast iron pan and place on the grill to cook….about 10 minutes DO NOT BURN

3.  Prepare the veggies for the wraps

4.  Once the charcoal and turned all grey and ashy….grill the High Plains Bison Rib-eye Steaks 6 minutes on the first side, and then flip and cook on the second side for 3-4 minutes or until an internal temp of 110F has been reached.  Remove from grill and allow to rest 10 minutes….slice thinly.

5.  Assemble the lettuce wraps, dress with the sour cherry teriyaki glaze and garnish with dry roasted salted peanuts for a great CRUNCH! 6.  Enjoy!!…………………Chef Forrest

1.  Douse the High Plains Bison Ribeyes and allow to marinate while the charcoal grill gets HOT

2.  Place sour cherry jam, teriyaki sauce and minced garlic in a cast iron pan and place on the grill to cook….about 10 minutes DO NOT BURN

3.  Prepare the veggies for the wraps

4.  Once the charcoal and turned all grey and ashy….grill the High Plains Bison Rib-eye Steaks 6 minutes on the first side,

and then flip and cook on the second side for 3-4 minutes or until and internal temp of 110F has been reached.  Remove from grill and allow to rest 10 minutes

….slice thinly.

5.  Assemble the lettuce wraps, dress with the sour cherry teriyaki glaze and garnish with dry roasted salted peanuts for a great CRUNCH!

6.  Enjoy!!…………………Chef Forrest

July 15th, 2011
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High Plains Gourmet Bison Burger with Saint Andre Cheese and Garlic Shrimp on a Grilled Artisan Roll


When I order a burger at a restaurant, I almost never order it just as a Cheese burger.  I want to see what FUN things the cooks are doing with burgers in the kitchen.

Sure at the EAGLE INN, in Eagle MI, I will just order a cheese burger…. because at the EAGLE INN……a cheese burger is FANCY!!

Or at In and Out Burger…..I’ll get a Double Double…..because that’s what you do at In and Out Burger…….order yours next time animal style……..you’ll LOVE IT!!

But at a place that offers more alternatives….I try to get something that I think will be outstanding…….I’m a big fan of the Kitchen Sink Burger…..these usually come with a little bit of everything topped with a over easy egg….I’m a big fan of the runny yolk mixing with the grease from the burger…and the onions….and the mushrooms….and the bacon….and the whatever else they throw in the kitchen sink.

For breakfast I am also a big fan of the garbage hash browns you sometimes see on the menu……onions…green peppers….ham…bacon…some sort of cheese …or cheeses…..mushrooms…you get the picture!

In Lake George, MI this past 4th of July weekend I even had what they called Texas Hash Browns…..onions….diced ham……and processed white Swiss cheese.  I don’t know what the Texans have to say about these…..but they were YUMMY!!

So I wanted to create something special for you to cook using my High Plains Bison Ground.

And look what I came-up with…….Saint Andre Cheese….one of my friend Howard’s FAVORITES!!  And Garlic Shrimp on a grilled Artisan bun……I even used the drippings left in the pan from cooking the High Plains Bison burger in to grill the bun!!

Follow these step by step pictures……and you will not believe the BIG FLAVOR that explodes in your mouth!!

Garlic Shrimp on top of a Saint Andre Cheese filled High Plains Bison Burger????

Only here on my BLOG!!

Enjoy!!……………………Chef Forrest

High Plains Gourmet Bison Burger with Saint Andre Cheese and Garlic Shrimp on a Grilled Artisan Roll

1# High Plains Bison Ground

1/2 teaspoon sea salt

1/2 teaspoon cracked black pepper

1/2 teaspoon granulated garlic

1 cup Saint Andre Cheese cut into slivers

1 Tablespoon fresh basil, sliced

2 cloves fresh garlic, minced

1 tablespoon fresh butter

6 shrimp, cut into little pieces, tails removed

Artisan roll

Mayo

Salad greens

1.  Add 1/2 teaspoon sea salt, 1/2 teaspoon cracked black pepper and 1/2 teaspoon granulated garlic to 1# High Plains Bison Ground, mix by hand

2.  Form the seasoned High Plains Bison Ground into 3 patties.  Cut the Saint Andre Cheese into slivers and press into the burger. I used about 6 slivers per burger

3.  Gather together the ingredients you will need for the topping.  About 6 large shrimp, cut into little pieces with the tails removed.  1 tablespoon fresh basil, sliced thinly.  2 cloves of fresh garlic, minced.  About 1/2 cup of the sliced Saint Andre Cheese and 1 tablespoon butter

4.  Saute the shrimp, garlic and basil in the butter to cook…about 3 minutes over MEDIUM-HIGH heat

5.  Add the Saint Andre Cheese and stir to melt.  Shut off heat and keep warm to top the High Plains Bison Burgers when done

6.  Place the seasoned and cheese studded burger into a pre-heated cast iron skillet over MEDIUM-HIGH heat.  Cook 4 minutes on the first side and then

7.  Flip and cook for an additional 4 minutes on the second side or until an internal temp of 110F has been reached for the perfect Medium Rare burger

8.  Place the cooked High Plains Bison Burger into the pan with the Garlic Shrimp and Cheese topping to stay warm while you grill the bun

9.  Slice the Artisan Bun in 1/2 and grill in the same cast iron skillet that you seared the High Plains Bison Burger in….over MEDIUM heat till brown and crispy….about 2-3 minutes

10.  Put down a dollop of mayonnaise on the bottom bun and top with a few leaves of your favorite salad greens, place the seared High Plains Bison Burger on the greens and top with the Cheesy Garlic Shrimp!!

Enjoy!!…………………Chef Forrest

Add 1/2 teaspoon sea salt, 1/2 teaspoon cracked black pepper and 1/2 teaspoon granulated garlic to 1# High Plains Bison Ground, mix by hand

Form the seasoned High Plains Bison Ground into 3 patties.  Cut the Saint Andre Cheese into slivers and press into the burger. I used about 6 slivers per burger

Gather together the ingredients you will need for the topping.  About 6 large shrimp, cut into little pieces with the tails removed.  1 tablespoon fresh basil, sliced thinly.  2 cloves of fresh garlic, minced.  About 1/2 cup of the sliced Saint Andre Cheese and 1 tablespoon butter

Saute the shrimp, garlic and basil in the butter to cook…about 3 minutes over MEDIUM-HIGH heat

Add the Saint Andre Cheese and stir to melt.  Shut off heat and keep warm to top the High Plains Bison Burgers when done

Place the seasoned and cheese studded burger into a pre-heated cast iron skillet over MEDIUM-HIGH heat.  Cook 4 minutes on the first side and then

Flip and cook for an additional 4 minutes on the second side or until an internal temp of 110F has been reached for the perfect Medium Rare burger

Place the cooked High Plains Bison Burger into the pan with the Garlic Shrimp and Cheese topping to stay warm while you grill the bun

Slice the Artisan Bun in 1/2 and grill in the same cast iron skillet that you seared the High Plains Bison Burger in….over MEDIUM heat till brown and crispy….about 2-3 minutes

Put down a dollop of mayonnaise on the bottom bun and top with a few leaves of your favorite salad greens, place the seared High Plains Bison Burger on the greens and top with the Cheesy Garlic Shrimp!!

Enjoy!!…………………Chef Forrest

July 7th, 2011
Posted in:

High Plains Bison Sausage Ka-bobs

This picture makes my mouth water, how about you? 

Imagine biting into one of those crispy High Plains Bison Sausages and then taking a nibble on the grilled veggies that have been basted with the Brianna’s Chipotle cheddar salad dressing. 

I know you would also enjoy a forkful of the mixed greens…….onto which all of the smokey goodness from the ka-bob has dripped down onto!!

YUM!!

Grilling my High Plains Bison Sausages are a great way to crisp-up the natural casing and add a smokey char flavor to an already great tasting item.  Making kabobs in the summer is a good way to enjoy the grill and cut down on the time you spend in the kitchen.  These veggies are colorful, great for grilling and pack loads of healthy flavor.

This recipe is great to make ahead.  They even taste better when the salad dressing is allowed to marinate and flavor the zucchini and summer squash.  If you are going to a party…..Bring some High Plains Bison…..these are the perfect thing to make ahead and finish at the last moment.  

Pack a bag of your favorite salad blend to serve these High Plains Bison Sausage ka-bobs on…….and trust me…….you’ll be invited back!

I’m headed to Lake George, MI tomorrow night and I thought I would share with you what I’ll be grilling.  I’m hoping my friends Mike, Bridgett and their son Zack show-up at the Lake as this will be a quick way for me to visit with them, and still have time to grill-up a treat.

Not grilling anytime soon.  These work just as good under a broiler set on HIGH…just turn them over to crisp on all sides.

High Plains Bison Sausage Ka-bobs

 

3 packages High Plains Bison Sausages cut into 3 pieces per link, I used 1 each of Hickory, Cajun style Andouille and Beer and Cheddar Bratwurst
3 yellow squash cut into 1/3″ slices

2 zucchini, cut into 1/3 ” slices

3 red pepper, cut into 1″ squares

1 yellow onion, cut into 1″ squares

1 package button mushrooms

1 bottle of your favorite salad dressing to use for marinating the veggies: I used a variety for flavor!

     Kens Creamy Balsamic

     Brianna’s Spicy Mustard

     Brianna’s Chipotle Cheddar

1 bag Mixed Salad Greens

1.  Cut the veggies and sausages

2.  Assemble the kabobs using metal skewers, one sausage, one veggie, repeat until the skewer in filled.  I even made a couple with mainly sausages with just onion or red pepper between the sausages for those vegetable challenged, meat centric eaters!! 

 Go carnivores :-)

3.  Place the finished High Plains Bison Sausage ka-bobs on a sheet pan and dribble your favorite salad dressing all over.  Refrigerate for a least a couple of hours, or overnight if you are making ahead

4.  Grill over MEDIUM-HIGH heat till crispy and charred, turn so as not to burn.  I did mine over char-coal and cooked them for about 20 minutes total cooking time.  I turned them about a 1/4 turn every so often to encourage crisping and charring……not burning :-(

5.  Place finished crispy ka-bobs on a bed of fresh salad greens, dribble more salad dressing if you wish and devour!!

6.  If you feel  like cooking a little more than this minimalist approach….roasted potatoes and rice pilaf would make a welcome addition to this High Plains Bison Sausage FEAST!!

7.  Enjoy!!……………..Chef Forrest

Assemble your ingredients

High Plains Bison Beer and Cheddar Bratwurst

High Plains Bison Hickory Smoked Sausage

High Plains Bison Cajun style Andouille Sausage

Zucchini, summer squash, red peppers, button mushrooms and yellow onion

Cut veggies into slices and chunks for ka-bobs

Cut each of the sausages into 3 pieces

Assemble the ka-bobs by alternating a slice of High Plains Bison Sausage with a veggie…look how colorful and delicious these look even before cooking !!

High Plains Bison Sausage Lovers ka-bobs :-)

I couldn’t decide on one favorite dressing….so I used all 3!!

Ready for the grill…..or to marinate over night in the refrigerator

All dressed-up….charred to crispy goodness…….

And ready to eat!! 

Enjoy………………..Chef Forrest

June 29th, 2011
Posted in:

Grilling Tips for Summer….and great eating!

What better way to celebrate the 4th of July, and the official start of summer, than to fire up the charcoal and grill some great tasting High Plains Bison steaks, burgers, brats or dogs?

I’m going to be up at the cottage in Lake George, MI for the 4th and I plan on grilling at least 2 or 3 times while I’m there…and you can bet High Plains Bison will be featured and enjoyed!!

When I grill there are a few things that I make sure to do to insure that my guests, and I have a great eating experience. I thought I would share them with you here on my Blog so that you too could have a great time grilling and eating your High Plains Bison.

Marinate:
A marinade is a simple way to make sure the food you are grilling has great flavor, stays moist and develops a crunchy flavor crust. A marinade can be as complicated or as simple as you want. I like to utilize things I have in my pantry whenever possible and I have found that some of my favorite salad dressings make some of the best marinades!! A simple vinaigrette poured over one of my High Plains Bison NY strips and allowed to season over night makes for a mighty tasty grilled steak. A simple vinegar and oil dressing, or even a balsamic and olive oil one works great. Just place 2 of my High Plains Bison steaks, thawed, in a glass or stainless steel bowl and pour on 1 cup of the salad dressing. Marinate overnight or as long as 2 days and remove from the marinade and grill as you would normally.

About 6 minutes on the first side and then flip and cook for about an additional 3-4 minutes on the second side for a perfect medium rare.

Allow to rest for a least 10 minutes and then slice and enjoy…if you are feeling adventurous…I have even used french and ranch dressing and the result was great…I have not however tried 1000 island :-)

Oil and season:
It’s important to oil and season your High Plains Bison steaks to help develop the flavor crust, which seals in the juices and forms a tasty outer crust. I like to use olive oil, sea salt, cracked black pepper and granulated garlic. And I season liberally and make sure to rub everything all over the steaks to insure even coverage and distribution of the seasoning and olive oil. I also have used some of the pre-made seasoning mixes such as Paul Prudhommes and Tony Chaucheres. I really like the BBQ seasoning. Take 2 High Plains Bison filet mignons and add 2 tablespoons extra virgin olive oil and 1 tablespoon of the BBQ Magic seasoning. Mix well to coat and grill about 5-6 minutes on the first side over HIGH heat, flip and grill an additional 3-4 minutes to an internal temperature of 110F for the perfect medium-rare. Allow to rest for 10 minutes and then get out the steak knife, slice thinly and savor each GREAT bite!

Make sure the grill is HOT:
You must pre-heat your grill to insure a good grilling and eating experience. The flavor crust I always talk about requires a fierce heat to help seal in the juices and create that crunchy goodness! If you are using charcoal make sure all of the charcoal has turned an ashen grey. This means it is ready to grill your steak and is hot enough to do a great job. If you are using a gas grill please do me a favor and take the time to pre-heat it, 15-20 minutes should do the job right…Yup! You read that right 15-20 minutes! You must get the grill hot enough and the grill grids pre-heated enough to create that wonderful crunch that you get with a good flavor crust.

Please don’t cook my beautiful High Plains Bison steaks on a grill that is not pre-heated. You’ll end up with a grey and pale steak…

Rather than that deeply browned and colored surface char you get from the flavor crust. Toss 2 High Plains Bison sirloin steaks with 1 cup of red wine vinaigrette and allow to marinate for 48 hrs. Remove from the marinade and place on a pre-heated gas grill…7 minutes on the first side and then flip and cook for an additional 3-4 minutes and allow to rest for 10 minutes. Slice thinly and the arrange on top of your favorite dinner salad such as romaine lettuce, quartered tomatoes, sliced cucumber and sliced red onions. Top with Caesar salad dressing and garlic croutons…yummy!

Are you planning on doing any grilling soon? Make sure you follow these easy hints and you will be delighted every time you take one of my High Plains Bison steaks off the grill, slice it thinly and then put into your mouth! enjoy!…………Chef Forrest

June 23rd, 2011
Posted in:

What to do with High Plains Bison Dogs

What to do with High Plains Bison Dogs???…well EAT them of course :-)

Seems like a simple answer….but HOW should you cook them to eat them?  I like mine boiled….or fried in a pan till browned….or better yet cooked over charcoal until charred and smokey.  I like Hot Dogs…..Plain and Simple!

My friend Pat was going back home to Michigan to visit with his family this past weekend.  “Do you want me to bring anything back?”  He asked me.  “Would you bring me back a couple of coney dogs?”  I asked

Here he was driving all the way to Michigan and I wanted Coney Dogs. 

Yes …..Chefs are a little crazy…..and yes he brought them back to me….Pats a Chef and he understands!!

So as I was munching my weekend delivery of Coney Dogs from Detroit  (the ultimate home to coney sauce)  I was thinking about making some great High Plains Bison Dogs.

Boiled in water

Slit down the middle and fried

and Charcoaled

Hope you like the following recipe ideas as much as I enjoyed cooking and eating them…..its summer…..bite into a High Plains Bison Dog….

No matter how you cook it……

No matter how you top it…….

Just Enjoy It!!…………..Chef Forrest

High Plains Bison Pizziola Dogs

 

In the deli section of my local Giant Eagle they have this wonderful rolled product called Pepperolli Panino…..zesty salami rolled in Mozzarella and cheddar cheese….YUMMMM.

I bought some with a bag of whole wheat rolls and some pizza sauce.  I sliced the whole wheat rolls almost all the way through….but not quite….

put on some of the pizza sauce and then placed 3-1/4 inch thick slices of the salami roll

Placed them into a broiler and melted them slightly…about 3-5 minutes

then I placed a fryed High Plains Bison Dog on top…..take a bite into ooey gooey, crunchy  delight!!

High Plains Bison Garden Coleslaw Dog

 

 

 

Take 2 cups of shredded cole slaw mix and add 1/2 cup chopped bell peppers and 1/2 cup of your favorite coleslaw dressing….I used Marizitas 

Mix well

Place about 3 heaping tablespoons of your garden coleslaw on a whole wheat bun…..garnish with a fresh sliced pickle cucumber and nestle a Charcoaled High Plains Bison Dog on top……cool….crunchy….smokey…and taste like you need another one!!!

High Plains Bison Cheesey Baked Bean Dog

 

 

 

Bring a can of your favorite Baked Beans, I like B&M brand Boston Baked Beans, to a boil and reduce to a simmer.  Cook for 15-20 minutes to evaporate most of the juice and make your baked beans thick enough to stay on the bun…and in your mouth (instead of dripping all over the place :-)

Slice a Hoagie bun almost all the way through…but not quite.  Add 3 Tablespoons of your baked beans and top with 1/4 cup of diced cheese…I used cheddar and monterey jack

Place into the oven with the broiler turned to HIGH and melt the cheese.

 

Top with a boiled High Plains Bison Dog and grab your fork and knife for a mess of FLAVOR

Any way you like them High Plains Bison Dogs

Tomato ketchup and vadalia onions, or yellow mustard with bermuda onions and DILL relish…. the choice is yours….anything tastes good with my High Plains Bison Dogs…..I’ve even know people who like them with Miracle Whip!!

Have a great summer and enjoy a High Plains Bison Dog or 2…or 3…or 4………..Chef Forrest

June 20th, 2011
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High Plains Bison Premier Club

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!!

Terms:

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.

Enjoy!!!

June 9th, 2011
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Welcome to Chef Forrest’s Blog

Chef Forrest Waldo doesn’t believe in compromise. He knows you don’t have to sacrifice great taste to prepare a healthy, well-balanced meal and he wants to show you how to do the same. That’s why he is the guiding force behind all High Plains Bison products and here is where he shares his favorite ways to get the most flavor out of every meal.

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