Bison, Beautiful Bison!

Talk about over-indulgence!! Bison patties with just everything in the world that should go with them...including Purple Cherokees!!

Our food log for Monday, March 5th – fun day for food. This past Thursday while we were at the Food/Craft market in downtown Palm Springs (having a glass of wine), we saw a little card advertising a Mango Tandoori Chicken Pizza with a ‘Spicy Golden Curry Sauce’ and ‘Sweet Mango Chili Sauce’. Well, we were certainly hooked and yesterday we went back to the little place and grabbed a table out on the patio in the shade and people watched while we had a couple glasses of wine, me a BV merlot with our pizza.

While the pizza was good, nothing spectacular, what really stood out was the Sweet Mango Chili sauce – we loved this. Never did detect the spicy golden curry sauce advertised…. So, it is time to play with a little mango puree and my Asian Sweet Chili Sauce. This really is a great flavor combination.

Had to walk off all this wonderful lunch – and where better than the tourist shops in Palm Springs???? Finally found the perfect little present for our old friend, a mountain man who’s still on the top of the mountain….. and a couple of other goodies.

And…for dinner we had our new friend’s bison. The meat was so juicy and flavorful – so glad I kept it completely simple so the taste could shine! Formed the meat into two patties, nice thick patties, brushed with melted butter and sprinkled with salt and lots of freshly ground pepper. Grilled just to 134 F. I got a little carried away with the sides that I grilled also, but they all sounded like they just needed to be included. First of all, not grilled, but we found three beautiful Purple Cherokee heirloom tomatoes – my absolute favorite!! On the grill, I added little portabellos (or large creminis…), red potatoes, and thick onion slices.

We’re so glad we stopped these poor people on their daily constitution and barraged them with questions – Dave & Sue Beckstrand from Pine City, Minnesota, who raise Bison. They do not ship the meat, they raise theirs as we raised pigs all those years, selling them to friends/relatives either by the half or whole. But, they have a friend who does ship Bison meat, so will certainly look into that soon! Thank you again, Dave & Sue for a wonderful surprise package that morning – we so enjoyed visiting with you.

Almost forgot one of my purchases yesterday – I forgot it for hors yesterday, so will have it for breakfast this a.m. – a sushi sampler!! (Roy will probably have l/os of some sort, he’s not a big sushi fan!)

Tonight’s dinner? The Duck Salad we had months ago that was just wonderful –

DUCK SALAD WITH CHEESE TOASTS AND PORT-CURRANT SAUCE If you are not able to find Pont l’Evêque cheese, either Taleggio or Brie would also work well in this lovely starter from Charlie Trotter’s in Chicago.

2 6- to 7-ounce boneless duck breast halves

8 (1 1/2x1-inch) slices Pont l’Evêque cheese or Brie (about 3 ounces)

8 (1 1/2x1-inch) pieces good-quality fruit-and-nut bread (such as walnut-raisin), toasted (I used the bread recipe in my blog)

3 tablespoons walnut oil or olive oil

1 1/2 tablespoons Sherry wine vinegar (or Champagne vinegar)

6 cups mixed baby greens

1/2 cup walnuts, toasted, chopped Port-Currant Sauce (did not make - next time...)

Heat heavy large skillet over medium-high heat. Sprinkle duck breast halves with salt and pepper. Add duck, skin side down, to skillet and cook to desired doneness, about 6 minutes per side for medium. Remove duck from heat and let stand 5 minutes. (didn't do - used leftovers and didn't heat them)

Meanwhile, place 1 cheese slice on each toasted bread piece. Whisk oil and vinegar in large bowl to blend. Season dressing with salt and pepper. Add greens; toss to coat. Divide greens among 4 plates. Place 2 cheese toasts in center of greens on each. Sprinkle walnuts on top. Thinly slice duck breasts crosswise; divide equally among salads, fanning slightly.

Drizzle warm Port-Currant Sauce around salads and serve. (I didn't get the Port sauce made, but had some reduced apple cider that I drizzled over)

Makes 4 (appetizer) servings.

PORT-CURRANT SAUCE

2 tablespoons vegetable oil

1 medium onion, chopped

1 medium Granny Smith apple, unpeeled, cored, chopped

2 garlic cloves, chopped

1 750-ml bottle of ruby Port

1 cup chicken stock or canned low-salt chicken broth

1/3 cup dried currants

Heat oil in heavy medium saucepan over medium-high heat. Add onion, apple and garlic; sauté until onion is tender and golden, about 12 minutes. Add Port; reduce heat to medium. Simmer until mixture is reduced to 2 cups, about 30 minutes. Strain mixture; return liquid to saucepan. Discard solids in strainer. Add stock to saucepan; simmer until liquid is reduced to 3/4 cup, about 15 minutes. Stir in currants. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over low heat.)

Makes about 3/4 cup.

Bon Appétit September 2000, Charlie Trotter's, Chicago, IL

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The cheese toasts are just wonderful with this salad.

Today will be a maintenance day, no fun side trips…and tomorrow we’re off to Las Vegas, but just for one night.

Had a couple of questions re the duck on the grill and other goodies –
Yes, Lorraine, I cooked them in a Cast Iron skillet on the grill over, I think, high heat. So I could ‘catch’ the fat!!

Clive’s chutney? I’ll have to go back to all the chutney recipes collected over the years to see if he has posted this one – or, I guess I could go ask him….duh.