On December 30, 2015, the sixth and last installment of Protein Shake Up, my series on unusual proteins, was published in the San Diego Union-Tribune. This story, Bison: Home on the Range, focuses on a very healthy red meat alternative to conventional beef. With less fat than beef and no hormones or antibiotics given to bison, they're a meat option that meat lovers can enjoy sans guilt.

But, their very leanness makes the cooking process different than beef. So I consulted with Chef Paul McCabe of Town & Country Resort and Convention Center to learn how to make the most of this protein. He gave me lots of great tips--and a beautiful recipe for Coffee Crusted Bison with Smoked Hedgehog Mushroom Hash and Cabernet Reduction. It's not nearly as complicated as it sounds and makes for an impressive dinner party dish.

Enjoy and Happy New Year!