Buffalo Goulash In the Heart of America
Well, we're more like the Edge of America, and I've been a little under the weather, so my sense of taste might be askew. It's not like you're going to taste it anyway. That's one of the things I love about cooking shows and Food TV. It doesn't matter if the ancho roasted pork tastes like diseased carrion, the host and guests will cheerfully choke it down for the camera, opining how succulent and wonderful the flavors are. So, too is Gastrologica. For all you know, buffalo tastes like armadillo.
No, nothing that looks that good could taste like armadillo. I discussed the qualities of bison in my earlier post, so you know it tastes like rich beef. The problem with buffalo is how lean it is. I've written about this earlier, but buffalo steaks are best served rare, and stew meats should be cooked low and slow.
Goulash, I have also discussed before, so I won't go into the details or recipe, but it is quite simple to make. In this case, I used one can of beef stock, a tablespoon of blended chipotle, several heavy pours of paprika and the meat. Cook on low for eight hours.
Chipotle? Is this a Cthulu hallucinogen? A Chipotle is a smoked jalapeno. You can't get much better than that. It wraps up two of the greatest flavors in one cleverly produced pepper. You can buy chipotle in dry form, powder it up and use it for flavoring.
You can also buy a can of Embasa chipotle peppers in adobo sauce. I don't know if this is available nationwide, but it the more desireable of the two. The peppers are canned with a smoky tomato sauce, which is also spiced. Be prepared, these are not dumbed down in any way, they are hot. What I do is blend all of it and keep it in the fridge, it is the most versatile condiment you can own. Any time you need heat and smoke, you can knock a few teaspoons into the mix.
Goulash is such a pretty dish, dark brown chunks of meat blanketed by vibrant crimson that has the heavy punch of paprika. The buffalo is tender, and falls apart like classic ropa vieja.
So, you have the answer. Yes, I will be buying more bison from Linder Bison despite their purist, sunshiny disposition. Ok, I'm exaggerating. She was a nice and informative person who was easy to deal with, but if James Frey can take exxagerative license, so can I. I still don't like hippie marketing, and you'll find out why when I blast Whole Foods.
So, for an interesting twist on any meat dish think about using bison instead of beef, if you can get it. I don't know if it is better for you, but it is certainly leaner. Just watch your cooking times.
No, nothing that looks that good could taste like armadillo. I discussed the qualities of bison in my earlier post, so you know it tastes like rich beef. The problem with buffalo is how lean it is. I've written about this earlier, but buffalo steaks are best served rare, and stew meats should be cooked low and slow.
Goulash, I have also discussed before, so I won't go into the details or recipe, but it is quite simple to make. In this case, I used one can of beef stock, a tablespoon of blended chipotle, several heavy pours of paprika and the meat. Cook on low for eight hours.
Chipotle? Is this a Cthulu hallucinogen? A Chipotle is a smoked jalapeno. You can't get much better than that. It wraps up two of the greatest flavors in one cleverly produced pepper. You can buy chipotle in dry form, powder it up and use it for flavoring.
You can also buy a can of Embasa chipotle peppers in adobo sauce. I don't know if this is available nationwide, but it the more desireable of the two. The peppers are canned with a smoky tomato sauce, which is also spiced. Be prepared, these are not dumbed down in any way, they are hot. What I do is blend all of it and keep it in the fridge, it is the most versatile condiment you can own. Any time you need heat and smoke, you can knock a few teaspoons into the mix.
Goulash is such a pretty dish, dark brown chunks of meat blanketed by vibrant crimson that has the heavy punch of paprika. The buffalo is tender, and falls apart like classic ropa vieja.
So, you have the answer. Yes, I will be buying more bison from Linder Bison despite their purist, sunshiny disposition. Ok, I'm exaggerating. She was a nice and informative person who was easy to deal with, but if James Frey can take exxagerative license, so can I. I still don't like hippie marketing, and you'll find out why when I blast Whole Foods.
So, for an interesting twist on any meat dish think about using bison instead of beef, if you can get it. I don't know if it is better for you, but it is certainly leaner. Just watch your cooking times.
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