Mike's Black Pepper Bison & Garlic Russets On Sea Salt Bricks

Name: Mike's Black Pepper Bison & Garlic Russets On Sea Salt Bricks
Total time: 1800 s
Yield: 2 servings
Cuisine: American
Ingredients: ● For The Meats; 2 (8 oz) Bison Fillets [room temp]; 2 tbsp Fresh Ground Course Black Pepper [divided]; 2 tbsp Steak Seasoning [your favorite brands - Weber or Santa Ma; as needed Garlic Olive Oil; ● For The Baby Red Russet Garlic Potatoes; 1 Pound Baby Russet Red Potatoes [halved]; 1/2 Sweet Viadailla Onion [quartered]; 1/2 tbsp Fresh Ground Black Pepper; as needed Garlic Olive Oil; 1/2 tbsp Granulated Garlic; 1 tsp Italian Seasoning; 1 tsp Course Sea Salt

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

It's, "Cooking With Himalayan Sea Salt Slabs," this week here in the O'Brien Shire. With that, my tiny students have been super busy with both hot and cold salty brick dishes! Especially Sushi & Sashimi! They're having a blast! Anyway, this was their most recent, super easy creation. Delicious! Just total downright juicy, meaty, salty, peppery, garlicky deliciousness! Excelent work kiddos!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Saved

Ingredients

30 mins

2 servings

● For The Meats
2 (8 oz)Bison Fillets [room temp]
2 tbspFresh Ground Course Black Pepper [divided]
2 tbspSteak Seasoning [your favorite brands - Weber or Santa Ma
as neededGarlic Olive Oil
● For The Baby Red Russet Garlic Potatoes
1 PoundBaby Russet Red Potatoes [halved]
1/2Sweet Viadailla Onion [quartered]
1/2 tbspFresh Ground Black Pepper
as neededGarlic Olive Oil
1/2 tbspGranulated Garlic
1 tspItalian Seasoning
1 tspCourse Sea Salt

Saved

Steps

30 mins

1

Here's what you'll need.
2

Heat your Himalayan salt block in the oven at 350° for 1 hour. Authors Note: Williams & Sonoma makes a great salt plate for only $50.00 to $75.00 that will last you for years.
3

Rinse and chop your potatoes and onions. Pat everything totally dry. Then, coat with garlic olive oil and your seasonings. Mix well. Also, prepare your dry rub for your bison fillets.
4

Place garlic oiled - seasoned potatoes and onions on your preheated salt block in the oven. Bake for 30 minutes at 350°. Leave room for your fillets.
5

Rinse meat - pat dry - coat with garlic olive oil and press hard into your peppered seasonings.
6

Place bison on your salt slab [heaviest peppered side down first] for 3 minutes on each side. Longer if you want your meat well done. Tho, since bison is such a super lean meat - you'll want it more on the rare side. Flip meat once while cooking.
7

Serve with a quality rich red wine with fresh bread and honey butter. Enjoy!

Saved

Cooksnaps

Saved

MMOBRIEN @cook_2891564

on August 26, 2016 18:08

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!