Herbed Bison Steak with Roasted Garlic and Tomato Quinoa

Drew is a HUGE fan of steak in any form. Because of the higher price tag, we don't buy it that often, but they had some great bison steaks at Rocky Plains last time we were there so we decided to buy a couple. Instead of my typical grilling though, I wanted to figure out a way to really showcase their flavor. Let me preface this with saying I don't usually watch Rachael Ray. Though her recipes seem fantastic, she's a bit too intense for me. But for one reason or another, I happened to catch a show where she was making steaks anything but typical. I guess it was meant to be! This recipe, though not the same, is adapted from hers. You can find the original here.

I decided to use herbed feta instead of gorgonzola because I happened to have some leftover LazEwe, and I prefer the flavor anyway. I also decided to make quinoa as opposed to pasta. This was just personal taste because I felt like we've been eating a LOT of pasta lately!

Ingredients:
2 bison steaks
1 c quinoa
2 c water
1 pint grape tomatoes
6-8 cloves garlic, cracked but left in skins
1/2 c feta crumbles
4-5 fresh basil leaves, chopped
small handful fresh parsley leaves, chopped
1 c coarsely chopped arugula
2 T olive oil plus some for drizzling
1/4 tsp garlic powder
1/2 tsp Pike's Peak Butcher's Rub*
sea salt and freshly ground pepper


Preheat oven to 450 degrees. Put tomatoes and garlic cloves on a cookie sheet and coat with 2 T olive oil. Season with freshly ground salt and pepper. Roast in the oven for 20 minutes. While tomatoes and garlic are cooking, season steaks with garlic powder and butcher's rub. Drizzle both sides lightly with olive oil. In a small bowl, combine feta crumbles, chopped parsley, and chopped basil. Set aside. When tomatoes are almost done, start boiling water in a medium saucepan. Remove tomatoes and garlic from oven. Peel skins from garlic cloves and mash cloves in a bowl until they are nearly a paste. Add mashed garlic, tomatoes, and all released juice on the cookie sheet to the boiling water. Mash with a potato masher until a sauce forms. Add dry quinoa to sauce and return to a boil. Cover, reduce heat to medium, and cook 12 minutes. While quinoa is cooking, put steaks into an oven-safe frying pan on high heat. Caramelize steaks approximately 2 minutes on each side. Once browned, top steaks with feta mixture and put frying pan into the oven. Cook steaks until quinoa is done or until steaks are at desired temperature. Once quinoa is finished, stir in arugula. Serve steaks with quinoa.

I had no idea garlic could taste so sweet! I served mine with a glass of Colorado's Canyon Wind Cabernet Franc. And, in case you were wondering, the entire thing was phenomenal.


*I found Pike's Peak Butcher's Rub at Savory Spice Shop. If you don't have access to it, you may use any steak rub or red meat spice blend

Rocky Plains

Most of our meat comes from Rocky Plains. They are Colorado bison farmers that formed partnerships with other local farms to be able to supply a wide variety of products. All of the meat they sell is free range, grass fed and chemical free. The animals are all treated humanely and with respect.

Because Rocky Plains is located in Dacono (about 25 minutes north of us), we generally make the trip about once a month. That way, going up there is a lot of fun (not a chore) and we just stock up on whatever we'll need.

We're always initially met by Sheba. She is the resident canine greeter and about the sweetest thing you'll ever meet. You can tell she has a great life on the farm.The store itself is simple and small but full of variety. Here you will find an assortment of different cuts of bison, pork, lamb, chicken, turkey, and beef. The prices are similar to what you might find at a grocery store, but the meat is much higher quality, fresher, and better for you. Everything is frozen immediately after butchering to preserve it and lock in the nutrients. This way preservatives are not necessary. The flavor also ends up being better than anything we've been able to purchase almost anywhere else.The store also carries fish, local cheese and eggs, raw milk shares, condiments and pet treats. Our dogs ADORE the Buff Bites liver treats.After we made our purchases (including an incredible rack of ribs that I cant wait to cook), we went outside to look around. The bison herd was out and close to the fence so we wanted to say hi. Sheba led the way:
Bison are incredible animals. Being this close to them is sort of awe inspiring. They are huge and imposing yet they appear gentle and majestic at the same time. I know it sounds crazy, but they also come off as incredibly wise. Drew and I have vast amounts of respect for them.I think one of the things that really attracts me to Rocky Plains is the obvious care and respect the farmers have for their animals. This is not a factory farm by any stretch of the imagination. These animals roam, graze, and have families. Drew and I are meat eaters. While I was a vegetarian for awhile, I don't think I was as healthy as I am now. And honestly, we enjoy the flavor of quality meat products. But we very much respect the lives of the animals that are providing our food. We want to know that every effort was made to ensure they lived happy, painless, natural lives, that they had access to sunshine and even joy. Speaking with the owner of Rocky Plains and meeting the animals convinces me we've made the best choice for us here. And look at the view the herd gets every day:Here is a short video I took before we thanked them (yes, I talked to the bison) and went home:

If you're looking for a new place to get high quality Colorado meat, this should be the first place you go. You wont be disappointed.

Rocky Plains, LLP
4022 WCR 11
Dacono, CO
http://www.rockyplains.com

a take on shepherd's pie

Part of this blog will be recipes. I spend so much time talking about food that it seems like it would be too abstract without talking about the real application- how I eat those foods. I will be the first to admit, however, that I am no trained chef. I haven't gone to culinary school (though I wanted to), I didn't sit by my grandmother's side learning her craft (which is a shame, honestly. At least I can replicate her gravy!) But I do LOVE cooking. I adore it, actually. I hoard cookbooks, I search for new ingredients. I find peace in rhythmic chopping and peeling, I am happy when stirring. I think it's the creative side of me. I cant paint, so I cook. To me, there is beauty in the entire process. BUT the end result, obviously, is to eat. I am looking to nourish myself with something that tastes good. Sometimes I succeed, sometimes I fail. Miserably.

Tonight was not a failure night. I had some leftover mashed potatoes from another dinner and some beautiful ground bison from Rocky Plains. So shepherd's pie it was!

Ingredients:
1 lb. lean ground bison (you can also use beef!)
3 carrots, diced
1 green pepper, top & seeds removed, diced
1/2 large yellow onion, diced
3 cloves garlic, minced
apprx. 1.5 cups tomato sauce (I used Muir Glen)
1/4 tsp dried thyme
1/4 tsp dried chives
1/2 tsp Spanish sweet paprika
1/4 tsp crushed red pepper flakes
1/2 tsp garlic salt
a few grinds each of fresh sea salt and pepper
apprx. 2 c mashed potatoes (recipe follows)
1/4 c shredded cheddar cheese
1/4 c roughly chopped feta cheese (I used some of the LazEwe 2 Bar herb goat feta from In Season Local Market)

Preheat oven to 375. In a large skillet, begin browning bison over medium heat. When about half way cooked, add carrots, green pepper, onion, and garlic. Stir occasionally until bison is completely brown and vegetables have softened slightly. Drain mixture in colander and return to pan. Add tomato sauce and spices. Cook over medium-high heat, approximately 5 minutes until everything is blended and just starting to simmer. Pour mixture into ungreased 2.5 qt baking dish. Smooth mashed potatoes over the top until casserole is evenly covered. Sprinkle with cheeses and bake for about 25 minutes or until cheese is melted and casserole is bubbling. Let sit for at least 5 minutes. I served mine with a salad & some great rosemary asiago bread I bought from the farmer's market.
For the mashed potatoes:
3 large red skinned potatoes, skin on and roughly chopped (these were from In Season!)
1/4 c milk (I use Morning Fresh skim)
1/4 thinly sliced leek
1/2 tsp The Highlands Italian Cheese Sprinkle (from Savory Spice Shop)
sea salt

Add the potatoes, leeks and a grind or so of salt to a pot of water. Boil approximately 15 minutes or until potatoes are completely soft. Drain and return to pot. Add milk and seasoning. Mash and stir with a potato masher until they reach desired consistency.

Most of my spices come from Savory Spice shop. If you do not have access to the Highlands Italian Cheese Sprinkle, you can either add your own spices to taste or you can make your own cheese sprinkle!