Buffalo Chili 

3# ground Buffalo meat

3 cups chopped tomato and juice 24 oz. can

3 cups canned red kidney beans washed and drained

2 cups diced onions

1 cup diced green pepper

1 cup diced red pepper

1 Tablespoon Chopped garlic

12 oz. beer your favorite brand or water

1/2 cup diced canned jalapeño pepper

4 oz. tomato paste

1 Tablespoon Paprika

1 Tablespoon Chili powder

1 1/2 Tablespoon Ground cumin

1 cup grated cheddar cheese

Salt and pepper

Combine 2 Tablespoon Salad and bison meat in a hot pot brown for 5 minutes.  Add onion and garlic, cook for 5 minutes turn, down to medium heat and add all peppers.  Cook for 2 minutes.  Add all spices, cook  for 2 minutes.  And add 12 oz. of beer.  Cook for 5 minutes and add tomatoes, tomato paste, and kidney beans.  Bring to a boil and simmer 15 to 20 minutes.  Serve in a bowl.  Top with cheddar cheese, enjoy!

Sautéed Halibut “Maryland”

4-6 Halibut Filets

8 oz. Crab Meat

1/2 lb. Asparagus Spears

2 ears corn

1/2 lemon for juice

1 cup flour

1/4 cup cream

3 tablespoons butter

Slash of white wine chardonnay

Salt and pepper

Peel and blanch asparagus slice on agnel.  Husk and blanch corn cut off the cob.  Soak halibut in cream for 5-10 minutes.  Dredge in flour season with salt and pepper.  In medium hot pan add 1 tablespoon butter, add fish cook 2-3 minutes.  Turn fish over and finish in 350 degree oven 5-7 minutes.  Take out of pan and place on plate.  Add corn, asparagus, crab, white wine and lemon juice.  Cook for 3-5 minutes then add butter cook till creamy.  Serve over fish.