bison with salted tomatoes and basmati rice by Warrior Ant Press Worldwide Anthill Headquarters in Kansas City, Missouri, USA.

I don't know how to describe this dish except that it's wonderfully simple, with subtle undertones, and a mix of influences that one wouldn't necessarily think to mix: Italian, Indian, and New American. A melting pot dish if ever there were one. I'll say this about it. I was surprised to find out that a 4.5 pound bag of organic San Marzano tomatoes cost me as much at the farmer's market as two organically raised buffalo strip steaks. The strip steaks were on sale and the tomatoes were overpriced and some of the first of the season. Because of this, the tomatoes had yet to develop the intense flavor that we expect by late July. That's one reason I decided to salt them which is really the first step before drying if using m.o.i.'s patented drying formula.

Bison Steak with Salted Tomatoes and Basmati Rice

One or two grass-fed bison strip steaks (one for every 2 servings).
One or two pounds of Roma type tomatoes (1/2 per serving).
1/2 large vidalia onion, coarsely chopped.
Basamati rice (1-2 cups cooked per serving).
2-3 cloves of German stiff-necked garlic.
1/4 cup Sapa (see link below for recipe).
Several sprigs of fresh rosemary, minced.
Oil olive. Salt. Pepper.

The night before. Trim any fat from the steaks, mince the garlic, and toss in a non-reactive bowl with the Sapa and enough oil olive so that all the pieces are coated and the garlic sticks to meat. Add pepper, dash of salt. Cover and refrigerate.

To salt the tomatoes. Slice a small X in the bottom and core the tops then drop for one minute in boiling water. Remove the tomatoes when the skins spit and quickly drop into ice water. When cool, the skins will slip right off. Remove the skins and place the tomatoes in non-reactive colander. Salt liberally with sea salt. The salt will pull water from the tomatoes and as the water drains through the colander, the excess salt with go with it. Let these drain for an hour or so. This is not a salty dish. The salt is used to cook the tomatoes and intensify the flavors. If the tomatoes taste overly salty then let them drain longer.

Once drained. Toss with olive oil, a tablespoon of sabba, the onions, and minced fresh rosemary.

Cook the rice with a small amount of saffron and cumin. Fluff.

Sear the steak over very high heat until the outside caramelizes; mid-rare is best. You can skewer them and grill them outside if you wish. Let stand for 5 minutes before serving. The saba adds a wonderful sweet nutty tones to garlicky earthy flavor of the bison.

Assemble the ingredients on a bed of rice. Serve with sangria, a gin and tonic (or iced green tea), or a nice pilsner depending upon which influence you prefer to highlight.

Sapa recipe