Julie Van Rosendaal makes bison ribs
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Roasted Bison Back Ribs with Chili and Honey
1-2 racks bison back ribs
chili spice rub - any dry barbecue rub will do - or chili powder, salt and pepper
Place the racks of ribs on a large rimmed baking sheet and rub all over with your choice of chili or barbecue rub - or just with chili powder, salt and pepper. Cover tightly with foil and bake at 300˚F for 2 ½ hours, or until very tender.
Remove from the oven, uncover and turn the oven up to 425˚F, or preheat your grill to medium-high. Brush the ribs all over with honey - you'll use about ¼ cup per rack - and return to the oven or place on the grill. Bake for 10-15 minutes or grill for 5-10, turning until charred and caramelized on the edges.
Each rack serves 2-4, depending on appetites.
Heirloom Tomato Tart with Peppered Parmesan Crust
1 1/4 cups (310 mL) all purpose flour
1/2 cup (125 mL) freshly grated Parmesan cheese
1/2 cup (125 mL) chilled butter, cut into pieces
1/3 cup (85 mL) cold water
1/4 cup (60 mL) basil pesto
4 oz. soft goat cheese or garlic & herb Boursin
3-4 ripe heirloom tomatoes, sliced 1/4-inch thick
a few sprigs of fresh thyme or a few leaves of fresh basil, thinly sliced
2-3 Tbsp. (30-45 mL) extra-virgin olive oil
coarse sea salt
In a medium bowl (or the bowl of a food processor) combine the flour and Parmesan. Add the butter and blend with a pastry blender or fork or pulse in the food processor until almost blended, with pieces of butter the size of a pea remaining. Add the cold water and stir by hand just until the dough comes together. Shape into a disc and let rest on the countertop for 20 minutes.
On a lightly floured surface, roll the dough out until it's just larger than a 9 or 10-inch tart pan with a removable bottom. Fit the pastry into the pan and trim the edges so that it's flush with the edge of the pan. Chill the crust while you preheat the oven to 375°F.
Spread the bottom of the pastry crust with pesto and crumble the goat cheese or Boursin overtop. Top with sliced tomato, overlapping the slices, and top with thyme leaves and/or sliced basil. Drizzle with olive oil and sprinkle with salt.
Bake for 35-40 minutes, until golden and the tomatoes are tender. Cool to room temperature before slicing and serving. Serves 12.