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Meat
This is a classic Japanese take on fish. Doug’s Halibut was the perfect cut for this. I served one steak with some spinach and shitake dumplings and Hon Tsuyu soup base (Fooks) with rice noodles and it served three generously.
Source: Modified from Eating Well January 1997 (Entered by mary songster)
Servings: 2-3
Ingredient keywords: halibut
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We bring this yummy dip to family functions (by popular demand), and always have a big pot of it going at our farm parties. Kids go crazy for it! Make a triple batch for a gathering, and freeze leftovers if you happen to have any.
Source: This recipe came to me from my mother-in-law, Gail Carrell. I substituted water buffalo for beef and renamed it. (Entered by Shalley Carrell)
Servings: 4-8
Ingredient keywords: buffalo, onion, garlic, tomato, ketchup, cream, parmesan, tortilla
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We made this at our most recent annual Labor Day farm open house/party, to do something a little different than burgers, and it was a huge hit!
Source: This is a recipe I found on the internet a long time ago -- not sure who to credit. (Entered by Shalley Carrell)
Servings: 4
Ingredient keywords: buffalo, onion, bell, oil
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You’d think this recipe is too simple to be any good, and it’s so simple it barely qualifies as a recipe, but I tried it on a whim and you know what? It’s really, really good.
Source: Bon Apetit Magazine, June 2009 (Entered by Eric Wagoner)
Servings: 4 to 6 servings
Ingredient keywords: salmon, creme, fennel
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From Shizuo Tsuji, Japanese Cooking: A Simple Feast, which came out in the early eighties with an introduction by M.F.K. Fisher and color illustrations apparently subsidized by Suntory whisky, which (it’s noted) pairs well with many Japanese dishes. My friend Annie lent me this cookbook as an artifact, and because of my M.F.K. Fisher addiction. Mostly the recipes were too rigorous to make it in to my regular routine, but this salmon dish is simple and amazing.
Source: Shizuo Tsuji, Japanese Cooking (Entered by Regan Huff)
Servings: 4
Ingredient keywords: salmon, onion
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My stepson and I tried this recipe as a new way to enjoy our Zesty Italian Sausages. It was tasty! I would love to have a local source for buffalo mozarella as the true source of mozarella is water buffalo (we don’t milk ours). In America it’s made with cow’s milk. We sell some of our heifers to new dairies in the southeast, so I hope to refer them in the future.
Source: simplyrecipes.com (I used our zesty Italian instead of sweet Italian sausuage and changed the name slightly) (Entered by Shalley Carrell)
Servings: 6
Ingredient keywords: olive, tomato, oregano, onion, garlic, salt, black, sausage, polenta, mozzarella, fennel
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