Monday, January 21, 2008

Buffalo Shishkebabs

A few months ago, D and I went to Pennsylvania to visit some friends. Driving through a town called Hamlin, we saw a Buffalo farm and decided to stop. It wasn't open for another 20 minutes, and it was freezing outside, but I got out and checked out the Buffalo. They looked totally content, munching on the grass with the younger ones chasing after one another. I used to be a vegetarian; now that I experiment with different recipes, I use meat a lot. I'm concerned more about the condition of the animals before they die, and how their treatment impacts their taste and nutritional value. Cage free eggs--case in point. Those things are not only tastier, they're supposed to have less cholesterol.

We bought a bunch of Buffalo meat, and so far, we've made chili and stew. Tonite we made shishkebabs.

Buffalo Shishkebabs


1 1b Buffalo meat cubes
2 sprigs thyme
2 sprigs rosemary
pinch of salt, dash of pepper
4 Tbsp olive oil
1 large white onion
1 medium orange pepper
6-8 cubes of pineapple
12 cherry tomatoes
6 skewers


Marinate the Buffalo cubes overnight (or at least four hours) in the olive oil, thyme, rosemary, salt and pepper.

Preheat oven to 400 F

Prepare the vegetables, onions, and fruit (cut into comparable cubes)

Skewer onion, tomato, pepper, meat, pineapple, onion, meat, tomato; repeat on the next five skewers; mix it up, or follow the same pattern--whatever looks groovy to you.

Serve with mashed red potatos with sauteed onion and garlic

Key lime pie for dessert!

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