Grilled Fajita Smothered Buffalo Steaks

In an attempt to keep up with the garden, I was trying to think of a dish that uses peppers. I wrote the recipe for two bell peppers, but don’t be afraid to try different combinations of smaller ones! My version actually had 2 Italian roasters, an Anaheim, a Serrano, and a habanero.
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Ingredients:
2 buffalo medallions
1 medium onion – chopped
2 bell peppers
1 ear of corn – husked
1 Tbsp. olive oil
1/2 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp. chili powder

1. Preheat grill to medium high heat. Grill peppers and corn until browned on all sides.
2. In a small bowl, mix dry spices. Use about half to rub the buffalo steaks. Grill for about 7 minutes per side.
3. In a large frying pan, heat the olive oil and add the onions. Cook until browned.
4. Cut the peppers open and remove the stems and seeds. Cut the corn off the cob. Add peppers and corn to the onions and add the remainder of the dry spices. Allow to cook for one minute to blend flavors.
5. Pile peppers, onions, and corn on top of the buffalo steaks and enjoy!

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Campfire Buffalo and Beets

There’s nothing like a camping trip! This trip is to the Taylor Family Campground on the Delaware Water Gap. We are heading out on a two night trip, which will involve hiking the Appalachian Trail and checking out the Lakota Wolf Reserve. This will be my first time camping on my modified Paleo Diet, and it has made planning ahead even harder than the typical camping trip. How am I going to do this without s’mores??

As I type this, my fridge is full of yummy goodies for the weekend. I will prepare this meal before we hit the road so that it is ready to throw on the fire as soon as we get set up. When we return, I will update this entry with pictures of my campfire creation….for now, fingers crossed that everything will turn out delicious.

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Ingredients (and supplies needed for the campfire):
2 buffalo medallions
1 clove garlic – minced
1/4 cup Worcester sauce
1 tablespoon brown sugar (I use the Splenda blend)
1 Tbsp. olive oil
Salt & pepper to taste
Cast iron skillet
Tongs
Silicon pot holder
Firewood, newspaper, kindling, and a lighter

Before the trip:
1. To create the marinade, whisk together garlic, Worcester sauce, and brown sugar in a small bowl.
2. Place the buffalo medallions in a ziplock bag and pour the marinade over them. Remove all air from the bag before sealing and then pack in the cooler.
3. Peel the beets and cut into 1 inch chunks. Remember, they will stain your hands and countertops. You may choose to use gloves, and make sure to clean up with bleach.
4. In a medium bowl, stir the beets with the olive oil, salt, and pepper to coat them.
5. Using heavy duty aluminum foil, wrap the beets in a packet that will be thrown right into the fire to cook. Place the packet in the cooler for the trip to the campsite.

Upon getting into camp:
1. Get the fire roaring! Hint: use way more kindling than you anticipate needing.
2. Once the flames have died down you will have nice embers. Place the beet foil packet right into the Embers. They will need 40 minutes to cook.
3. With about 15 minutes left for the beets to cook, place the cast iron skillet on the embers to heat up for 5 minutes.
4. Cook the steaks to your preferred doneness on the skillet. 3-4 minutes per side will give you a juicy medium rare!
5. Using the potholder, remove the beet packet from the fire and carefully unwrap.
6. Serve a mound of beets with a juicy buffalo steak, and make sure to pour yourself a glass (or plastic cup….we are camping after all) of red wine.20130602-105307.jpg