Buffalo Bufallo Burgers

Buffalo Bufallo Burgers

We have been suffering from a heat wave and after the 5th day of over 92+ degree temps we decided to forgo our normal Sunday walk at the Wrentham  Mall which is one of those out-door discount malls, flat and if you walk all the lanes is a one mile walk. Yesterday we did the Natick Mall this is a good one inside and if you do top and bottom is 2 miles. Yep we both like to walk but with the temps and humidity the way it has been we also like to be comfortable. Early in the week Vermont and NH were much cooler and no humidity and we did go to Nebo’s new location which was right on the water front so while we waited for them to open we sipped wine and gazed out over the harbor enjoying the cool breeze but most especially the smell of salt air. Anyway before I drift to far from my point we decided today to go to Solomon mall but half way there I asked why not Wegman’s it is huge and a bet just about 1 mile if we did all the isles, besides we needed a few things. I ask you what weekend is a weekend without visiting at least 3 grocery stores each with their own specialties.  As we walked picking up this and that we saw the ground buffalo still at $7.399 for a 1lb package all the other stores were at $9.99 so I figured we would use at some point. Oh I was right the walk was just over 1 mile. Tonight just before the thundered and rain rolled in I quickly made some patties roasted some corn and prepared dinner. I was not going to post this but it came out so good I decided it was a keeper for me, hence not a lot of pictures.

 

Ingredients

  • 1 lb ground buffalo
  • Salt and pepper to taste
  • 2 tablespoons bread crumbs, you could use some crunched us puffed brown rice
  • Some slice Jalapeno that I diced
  • 1 tablespoon of the Jalapeno juice from jar.
  • Small amount of smoked maple cedar to melt on burgers

 

Roasted Corn salad – I have made this before but every time it is different here is another version

  • 1 can black beans drain
  • 1 Red bell pepper chopped into bean size pieces
  • 1 Yellow or orange bell pepper chopped into bean size pieces
  • Salt and pepper
  • Jalapeno rough chopped
  • 2 teaspoons juice from Jalapeno jar
  • 1 tablespoon or so of 18 year old balsamic vinegar
  • Chopped fresh cilantro
  • 2 ears of grilled corn

How

Burgers

Combine all ingredients and mix well set aside and let sit

I added the breadcrumbs because it is a leaner meat and the bread crumbs help retain some moisture

Form 4 patties

Grill on preheated oiled grill for about 4-5 minutes

Flip top with the cheese continue to cook 4-5 minutes

Take off grill and cover loosely let sit 4-5 minutes

off the grill

 

Roasted corn salad.

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Shuck the corn rub with olive oil put on grill turning occasionally until the corn is slightly charred in spots.

Set aside until cool enough to hold.

In the meantime chop the peppers and combine all ingredients

I like to take a small cup inverted in the middle of the bowl place the con bottom down and cut the kernels off the cobb with a sharp knife following the cob. This way they fall into the bowl. Now combine mix completely. You can server right away of refrigerate and the flavors should come together. I say why wait that’s what left overs are for.

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Tex-Mex Muffaletta

Tex-Mex Muffaletta

This is a recipe that Lyn and I found in some magazine years and years ago, although it has been a little while since I made she brought it up after I told her what my Super Bowl game day recipe was going to be. This is a good one for a help yourself party or event.

We’ve Stuffed our version of this traditional New Orleans sandwich with deli thin slice smoked chicken and Monterey Jack Cheese combined with as Lyn and I call it a the sandwich with the corn salad.

Ingredients

  • 1/3 cup minced fresh cilantro
  • ¼ cup lime juice
  • ¼ cup tomato sauce
  • 2 Tbs. white wine vinegar
  • 1 Tbs. grated lime zest
  • 2 clove garlic minced
  • 1 ¼ tsp. salt
  • 1 tsp. ground cumin
  • 1/8 tsp. cayenne pepper
  • 6 Tbs. olive oil
  • 2 yellow, red and or green pepper diced (nice to mix colors)
  • 1 cup corn kernels
  • 1 larger tomato diced
  • 6 scallions chopped
  • 2 jalapeno peppers, minced
  • 1 round loaf crusty bread, 9” in diameter, 1 ¾ lbs
  • 1 Lb. deli-sliced smoked chicken breast, divided into 3 equal piles (can use turkey if you want)
  • 8 oz. Monterey Jack Cheese. Shredded about 2 cups divided into 3 equal piles

How

Salad

In a bowl mix the first 9 ingredients and then whisk in oil. Add the next 5 ingredients. Set aside

Sandwich

Slice top 1/3 from the bread and set the top aside.

Pull out center leaving ½” thick shell.

Spread 1/3 of pepper mixture on bottom, top with 1/3 of chicken and 1/3 of cheese.

Repeat layers with remaining pepper mixture, chicken and cheese.

Replace bread top

Warp with plastic wrap and refrigerate 8 hours. Server sliced in wedges

This takes about 25-30 minutes to prepare not counting the 8 hour frig time that is.

Serve with some chips and GRONKACAMOLE, Pig Skins  and Beer what else!!

How to put together

slice

QUICK TIP

Use leftover bread from this sandwich to make croutons, bread crumbs or panzanella (Italian bread salad).

Cut top third of bread off and remove all leaving 1/2" cust

Cut top third of bread off and remove all leaving 1/2″ cust

layer with 1/3 corn salad, then 1/3 turkey then cheese continue finishing with corn salad

layer with 1/3 corn salad, then 1/3 turkey then cheese continue finishing with corn salad

replace the top

replace the top

wrap with plactic wrap tightly and refrigerate  8 hours

wrap with plactic wrap tightly and refrigerate 8 hours

remove wrap

remove wrap

Slice

Slice

Serve

Serve

Layers are nice presentation

Layers are nice presentation