Buffalo “Chop” Salad

This recipe comes from a chef who understands nutrition and uses nothing but real food...Check out this raw, enzyme & nutrient rich, fat burning buffalo recipe with Chef Frank Giglio... This recipe can easily be called a tartar, but to keep this always changing, I thought I would call it a “chop” salad.  I prefer buffalo, free range if possible and of course grass fed.  If buffalo is not

 try bison, venison, elk or beef.  Enjoy as a spread on your favorite toasted bread or cracker. 

Ingredients 

6-8 oz lean buffalo steak (tenderloin, loin, ribeye, etc…) 

1 clove garlic, minced 

2T minced shallot 

2T olive oil 

1T fresh rosemary 

2t fresh cracked black pepper 

Splash fresh lemon juice 

To Taste-crystal salt 


Garnish  

Thin sliced sweet potato, marinated in crystal salt and olive oil 

1 quail egg yolk (optional) 

lightly sauteed fiddleheads (optional) 


Procedure

Chop steak into smaller pieces.  Add remaining ingredients, chop well to 

incorporate and infuse flavors.  This process may take a few minutes.  Be sure

to continue until the meat is uniform in size.  Season with salt, add lemon. 


To serve, lay a pinwheel of sweet potato slices in the center of a plate.  Scoop 

steak mixture into a ring mold.  Press in, remove ring mold.  Place egg yolk or 

fiddleheads on top of the steak.  Sprinkle with additional fresh chopped

rosemary.  

Enjoy! 

Frank Giglio Buffalo “Chop” Salad

Frank Giglio is a classically trained chef from the New England Culinary Institute in Montpelier, VT and is a certified Holistic Health Coach from The Institute for Integrative Nutrition in NYC.  Since the age of 15, Frank has fully emersed himself into the culinary world.  Frank’s experience is a culmination of a working throughout the country from remote lodges in Alaska, the high desert of Arizona, as well as Colorado and Boston.  Last year, travels outside of the US brought Frank to Canada as well as Ireland where he taught a series of raw food based workshops in Wiklow and Sligo counties..

Frank’s major focus on cooking is directly related to his physical location.   Keeping it fresh and local are 2 concepts that he holds strong to his heart.  Simple preparations combined with local bounties, makes for an amazingly wonderful feast.  He has found that working with ingredients during their peak season, allows for maximum flavor and freshness and also gives him something to look forward to!

With a strong devotion to the ancient wisdom of herbs and alchemy, Frank has taken his food to another level by infusing herbs and wild crafted foods into his daily creation.  Without any formal background in herbalism, intuition has guided him to allow the plants to speak to him. In return he has found his health reach new heights…

Feeling the need to move to a location that can best contribute to his ever expanding health quest, Frank has recently relocated to North Conway, New Hampshire where he serves as executive chef at Katrina’s Organic Market.  Frank is also assisting to help formulate new flavors for Aphrodite’s Love Chocolate, a new raw chocolate company that has most recently been launched.

http://www.aphroditeslovechocolate.com/

When away from the kitchen, Frank enjoys spending many hours out in the elements of nature.  In July 2008, Frank successfully completed the VT100 mile endurance run in under 23 hours! A feat that he can easily call “The most challenging effort ever put forth in my life!”  Frank add,  “Running long distances is a great way to not only find optimal health, but to dig dip inside and see what you have!” You can also find him deep in the forest, on the hunt for chaga mushrooms and other fine delectables that nature always provides.

Comments

comments

2 Comments on Buffalo “Chop” Salad

  1. This recipe looks lovely BUT it’s highly impractical. Oh, yes, I’ll just run out and get some fiddlehead ferns and also kill a bison or elk or something. I do have a Whole Foods store not too far away but they aren’t even enthusiastic (the butcher) about their free range beef! Not counting availability, it’s also quite costly. He’s (chef) gorgeous BUT please how about some recipes a little more realistic. I’m trying, honestly. Hugs

  2. Protein riched food served with salad, a perfect meal combination. I must say that the mix of ingredients are typical in restaurants. I must agree with Jean that it’s a bit impractical especially if you do this at home and just simply rely on your nearby store.

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