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Recipes that include bison

Banh Mi Burgers

Wednesday, June 10, 2009

Since I made the Carrot and Daikon Slaw, I’ve been anticipating a Banh Mi Sandwich, but when I started making dinner, I had a wild craving for some juicy red meat. The compromise was a Bahn Mi Burger. There’s no way that could be bad right? Not only was it not bad, Lon and I gobbled it down, barely coming up for air, and then agreed to make it again soon. We also contemplated opening a little shop that only sold Banh Mi Burgers and taro fries. Yes, we did have it with taro fries. It was perfect.

Bahn Mi Burger and Taro Fries

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posted by jessica at 09:43 AM 11 Comments » Add a Comment

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Herb Parpadelle with Ground Bison

Sunday, June 7, 2009

While talking to my mom on the phone earlier today, she asked what I was up to.  I said, “Just making some pasta.”  Mom asked, “Fresh pasta?”  And I said, “Yea, I’m making some herb parpadelle for Jessica.”  “Oh funny,” Mom said, “I just saw Joanne Weir making something like that on TV.”  Not so weird, I replied.  I saw the same show and that’s what inspired me.  Actually, the show was a bit bizarre.  The interaction between the older Weir and the younger guy she was teaching was just weird.  First, he seemed like a male bimbo, a mimbo.  And she was half-brooding and half-cougaresque.  Getting past the oddity, the dishes looked delish.

Greek Oregano and Catnip

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posted by Lon at 11:38 AM 7 Comments » Add a Comment

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Healthier, Homemade Bison Sliders

Sunday, September 7, 2008

Jessica brought home a healthy size package of ground bison meat and a huge package of mini-hamburger buns. I immediately thought “those look like White Castle buns” — sliders had to be made! I’ve never tried to recreate those little, yummy burgers, but here’s the set of criteria I had in mind (from watching the White Castle cooks make them).

  1. The patties had to be small and have holes in them;
  2. There had to be chopped onions and the patties would cook on top, all on a griddle;
  3. The buns needed to cook on top of the patties, being steamed; and,
  4. Relish is the finishing touch.

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posted by Lon at 08:50 AM 12 Comments » Add a Comment

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Bison Tartare

Saturday, March 1, 2008

As I mentioned, we bought bison meat. After the Bison Burgers for lunch, we had 8.7 ounces left so we decided to have Bison Tartare as an appetizer for dinner. It came out very good so here’s the recipe.

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posted by jessica at 08:30 PM 4 Comments » Add a Comment

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