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Chipotle Glazed Bison Meatloaf Stacker *Winner- 2009 Best of Bison Recipe Contest*
Chipotle Glazed Bison Meatloaf Stacker *Winner 2009 Best of Bison Recipe Contest*
Congratulations to Jason Moore of Cook's Bison Ranch in Elkhart, IN for winning the 2009 Best of Bison Recipe Challenge! This recipe was voted the best of the best by attendees at the 2009 NBA Winter Conference.
Ingredients:
2 lbs. Ground Bison
1/2 teaspoon cumin
1 cup finely crushed Townhouse Crackers
3 eggs
1/2 teaspoon Chipotle Powder
1 cup each shredded carrots and celery
1/4 teaspoon Emeril’s Southwest Essence
1 1/2 cup diced onion
1/8 teaspoon nutmeg
8 oz. Colby Cheese small cubes
1/2 stick butter
1/4 teaspoon fresh ground pepper
1 cup whole milk
2 cups Chipotle Ketchup (recipe follows)
1/4 teaspoon kosher salt
Fresh chopped Parsley for garnish
Instructions:
Make chipotle ketchup and set aside. In a sauté pan, over medium heat melt butter and add onions. Sprinkle kosher salt onto onions and cook until caramelized, stirring often. Put aside to cool.
Beat eggs and milk together. Add cracker crumbs and seasonings to milk and eggs and stir to incorporate. Let stand for a few minutes. Add bison, carrots, celery, cooled onions, and cheese cubes and gently fold together with cracker crumb mixture until well blended. Spread evenly in a greased 9 x 13 pan. Cover with Chipotle Ketchup and bake at 325 until thermometer reads 160 degrees. Remove from oven and let stand 10 minutes before cutting.
To assemble stackers, heat flat top griddle to medium high heat and spray with cooking spray. Cut crust off of one slice of cheddar cheese bread. Grill bread until toasted and browned, about 3 minutes. Turn and grill other side until golden brown and toasted. Remove and place in center of plate.
Cut 1 square of bison meat loaf and place on bread. Place 12 cup scoop of loaded mashed potatoes on top of meatloaf square. Place 1 and 12 oz. ladle of mushroom gravy into center of mashed potatoes. Top with fried onion straws. Sprinkle fresh parsley and more essence around plate for garnish.
Chipotle Ketchup
2 cups ketchup
1/2 cup apple cider vinegar
1 cup water
5 Tablespoons light brown sugar
5 Tablespoons sugar
1/4 teaspoon fresh ground pepper
1/2 Tablespoon onion powder
1/2 Tablespoon ground mustard
1 Tablespoon Lemon juice
1 Tablespoon Worcestershire
1 chipotle pepper in adobo
Puree chipotle in adobo until smooth. Combine all ingredients in a large sauce pan. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes. Yieldsw 3 1/2 cups.
Mushroom Gravy
1 stick of butter ( cut half of this stick into cubes) divided
1 medium onion, thinly sliced1 cup button mushrooms (about 3 oz.) cleaned, trimmed, and sliced.
1/2 cup demi-glace
4 Tablespoons Tomato paste
1 cup Bison or Veal Stock. Beef stock will work als0.
Kosher salt and pepper to taste. Melt 1/2 the butter in a sauté pan(reserving the other 1/4 cup) over medium-high heat, and sauté onion until it caramelizes. Add the mushrooms and cook until they become tender and give up their juices. Strain and set aside. In another saucepan, whisk together demi-glace, tomato paste, and stock and simmer over low heat, allowing to reduce and thicken. Just before serving gravy, whisk in the remaining 14 cup of cubed butter, and add mushroom and onion mixture. Taste and add kosher salt and pepper as needed.
Onion Straws
3 large Spanish onions
Hot Sauce
1 quart whole milk
1 lb. flour
Essence to taste
2 quart oil
Heat oil to 350. Combine milk and hot sauce to taste and add onions. Soak for 10 minutes. Combine Flour and essence in flat pan. When oil is hot, dredge onions in flour mixture and shake off excess. Fry in batches until golden brown and crispy, about 2 minutes. Be careful not to over crowd onions in fryer.
Loaded Mashed Potato
4 Russet potatoes, about 3 lbs. quartered and unpeeled
1 3/4 teaspoons kosher salt
8 slices of crisp bacon crumbled
1/2 cup heavy cream
1/2 lb shredded Cheddar and Colby cheese mixed
4 Tablespoons Butter
1/4 cup sour cream
1/4 teaspoon fresh ground pepper
1/4 cup finely minced chives
Place the potatoes and 1 teaspoon salt in a larger stock pot and cover with cold water by 1 inch. Bring to a boil. Reduce heat, cover, and simmer 20 minutes until easily pierced by fork. Drain and return to pot. On low heat, mash potatoes and allow to steam for approx. 3-4 minutes, stirring often and making sure not to burn. Add cream, butter, remaining 3/4 teaspoon salt and pepper. Continue to stir until ingredients are well incorporated. Fold in remaining ingredients and stir until all are thoroughly combined. Whip potatoes until light and fluffy. Taste and add salt and pepper as need.
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