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| Description
2.5 lb French Venison Rack 8 Bone 4 per Case
Recipe Suggestion
Serves 2
Roasted Venison Rack with a pommiroy cream
Ingredients
1 Venison Rack 1 ½ Cup Heavy Cream
salt ¾ Cup white wine
pepper 1tsp Chopped Garlic
1tsp Chopped Shallots
½ Cup whole grain mustard
Dash of salt
Dash of pepper
Cooking Instructions
Sauce
In sauce pan add wine, garlic and shallots reduce by half add mustard
and half of cream. Mix well reduce for 10 minutes add remaining cream
and reduce until thick or until it coats back of spoon.
Cut Venison into 4 Bone Rack cover bone with foil season venison with
salt and pepper. Roast in conventional oven for 10 minutes. Let rack sit
for five minutes. Remove foil and slice between bones. Pour sauce on plate
shingle chops.
Served with starch and vegetable
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California
Sweet Steak |
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Description
16/10z Hereford Culatte Sirloin
Recipe Suggestion
Serves 8
California Sweet Steak with Pico De Gallo
Ingredients
8 pc. California Sweet Steak
Marinade
8 Garlic Cloves
2 Cups
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Description
7/24z c/c Hereford Osso Bucco
Recipe Suggestion
Serves 6
Beef Osso-Bucco with Thyme and Garlic topped with tomatoes
Ingredients
6 pc. Of Beef Osso - Bucco 2 cups of flour
½ #10 Can of diced tomatoes 1 tablespoon salt
3 Cloves Chopped Garlic ½ Tablespoon pepper
1 Cup Red Wine 1 Tablespoon granulated Garlic
3 Fresh Thyme Springs 1 Tablespoon dry thyme leaves
Cooking Instructions
Lightly flour Osso-Bucco with seasoned flour then sear shanks. Place shanks
in a 2" deep pan with diced tomatoes, chopped garlic, red wine, and
fresh thyme springs. Cover and cook for 2 hrs at 350 or until tender (meat
should pull away from bone). Serve over Risotto or Barley. Top with tomatoes
from pan and serve with fresh thyme springs.
Served with starch and vegetable
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Description
10/ 14-16z Single Bone Beef Short Rib
Recipe Suggestion
Serves 6
Mojo short rib with red wine portabella sauce
Ingredients
6pc. 1Bone short rib 2 cups of demi-glaze
1qt. Au Jus 1.5 lbs cream cheese
2 cups red wine 3 pc. Portabella mushroom sliced
1 table spoon Shallots chopped 12 pc. Onion rings
1 table spoon of chopped garlic
18 garlic cloves
Cooking Instructions
Cover bone with foil. Braise short rib in red wine and Au Jus with chopped
shallots and garlic. Cover and cook at 375 for one hour until meat is
tender. Reduce braising liquid by half, add demi-glaze thicken with soft
cream cheese. Wisk thoroughly or until coats back of spoon, add roasted
garlic and sliced portabella mushrooms. Remove foil from bone pour sauce
over meat. Serve with large thick onion rings over bone.
Served with starch and vegetable.
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Description
10/14-16z Hereford French Broil
Recipe Suggestion
Serves 2
Marinated French Broil
Ingredients
1 14-16z French Broil 2 Cloves of garlic crushed
2 Cups red wine 4 Springs of parsley
2 Medium carrot Diced Large 4 Table spoons of olive oil
1 Onion Diced Large
Cooking Instructions
Marinate meat in wine with carrot, garlic oil and parsley for 24 hours.
In sauté pan heat butter and sear meat completely on all sides.
Finish
cooking at 350 oven for about 25-30 minutes (medium rare.) Slice and
shingle on plate.
Served with starch and vegetable.
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| 1 tbl. cooking oil
2 tbl. dark raisins
4 boneless skinless chicken breasts
1/4 tsp. dried marjoram leaves
1 small onion, dice
1/4 tsp. dried thyme leaves
3 tbl. dry Vermouth 2 ripe tomatoes, diced
1 tbl. lemon juice salt and pepper to taste
1 tsp. Worcestershire sauce
1. In a skillet large enough to hold the four chicken
breasts in one layer, heat oil over medium-high heat. Add cutlets and
brown, 2-3 minutes per side.
2. Add onion and cook over medium heat 1 minute, stirring
often.
3. Add remaining ingredients and simmer, loosely covered,
6-7 minutes, until chicken is cooked through. Serve immediately, placing
a chicken cutlet on each plate and spooning some of the tomato mixture
over the cutlets. Serves 4.
Serving Suggestion: Cook 6 oz. rice and serve the cutlets
over the rice, spooning the tomato mixture and juices over all. A green
vegetable, such as broccoli or green beans will complete the meal.
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| 2 tbl. olive oil
1 cup chopped red onion
1 cup chopped green bell pepper
1 lb. Southwestern Chicken Sausage
3 15oz. cans black beans, un-drained
1 tsp. dried oregano leaves
1/2 tsp. garlic powder
1/4 tsp. ground cumin
dash ground cinnamon salt and pepper to taste
cooked rice to serve
6 sour cream and salsa for garnish
Heat oil in large skillet and
sauté onion and bell pepper
until soft. Remove from skillet and set aside. Crumble sausage into skillet
and cook until browned. Drain off excess drippings. Return onion and bell
pepper to skillet with beans, oregano, garlic, cumin, cinnamon, salt and
pepper; simmer 20 minutes. Serve over rice with tortillas, if desired.
Garnish with sour cream and salsa. Serves 6.
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Chicken Apple
Sausage Gyros |
| 1 lb. Chicken Apple Sausage
2 tbl. olive oil
3/4 medium white onion, sliced thinly
1 small eggplant, peeled and thinly sliced
1/2 tsp. ground cumin
8 oz. plain or lemon yogurt
1/2 cup peeled, seeded and diced cucumber
2 tbl. chopped fresh mint (if available)
warmed pita breads (pocket less or with pocket)
In large nonstick skillet, brown sausage over medium-high
heat, turning occasionally, 12 minutes or until browned and temperature
reaches 1650 F. Remove from heat and cut into 1 inch slices. Add oil to
skillet and sauté onion, eggplant and cumin, stirring occasionally, 10
minutes or until just tender. Return sausage and juices to skillet; heat
through. In small bowl, combine yogurt, cucumber and mint. To serve, spoon
sausage mixture down center of each pita bread then top with yogurt sauce
and fold in half or roll. Serves 4.
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| 2 Lemons
3 tsp. Cracked Black Pepper
1 tsp. Salt
1/4 cup Worcestershire Sauce
1 tbl. Lemon Juice
6-8 tbl. Softened Butter
1. Grate rind of 2 lemons (yellow part only). Mix with
3 tsp. cracked black pepper and 1 tsp. salt.
2. Rub onto both sides of steak (s). Broil or grill steaks
to desired doneness.
3. For Sauce: Heat together 1/4 cup Worcestershire sauce
and 1 tbl. lemon juice.
4. Over low heat, whisk in 6-8 tbl. of softened butter
gradually, adding small pieces of butter. Serve warm over whole or sliced
steak.
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| 2 Rib Eyes (8 oz. each)
vegetable or olive oil for rubbing on steaks
1 1/2 tbl. unsalted butter, softened
1 tsp. finely chopped fresh tarragon leaves
1 tsp. minced shallot
1/4 tsp. fresh lemon juice, or to taste
salt to taste
To make the béarnaise butter, blend butter, tarragon,
shallot, lemon juice and salt together on a small plate with a fork. Transfer
to a sheet of wax paper, shape butter into a 2 inch long log and wrap.
Chill butter 1 hour, or until firm. Béarnaise butter may be made up to
5 days ahead and kept chilled.
Prepare grill or preheat grill pan. Bring steaks to room
temperature and rub lightly with oil. Season steaks with salt and pepper
and grill on a rack set 5 to 6 inches over glowing coals 4 to 5 minutes
on each side for medium-rare. (Alternatively, steaks may be grilled in
a hot, well-seasoned grill pan over moderately high heat.)
Serve steaks topped with slices of
béarnaise butter.
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| 3 tbl. minced shallots
2 tbl. butter or margarine
1/2 cup canned beef broth
2 tbl. red wine or red wine vinegar
1. Sauté 3 tbl. minced shallots in 2 tbl. butter or margarine
until soft.
2. Add 1/2 cup canned beef broth and 2 tbl. red wine or
red wine vinegar.
3. Bring to a boil, stirring often. Use immediately or
keep warm.
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2 6 oz. Filet Mignon
3 tbl. balsamic vinegar
2 tsp. chopped fresh rosemary
3 tsp. olive oil
1/3 cup chopped shallots
salt and pepper
Sprinkle steaks with salt and
a generous amount of pepper. Rub
1 teaspoon oil over bottom of heavy medium skillet. Heat
skillet over medium-high heat. Add steaks to skillet and cook to desired
doneness, about 3 minutes per side for rare. Using
tongs, transfer steaks to plate; tent with foil to keep warm. Add
remaining two teaspoons oil to same skillet. Reduce heat to medium-low. Add
shallots and rosemary and cook for 2 minutes, stirring occasionally. Add
vinegar and cook until reduced to glaze, stirring up browned bits, about
1 minute. Mix in juice
from plates with steaks. Spoon glaze over steaks and serve.
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| 4 8 oz. New York Strip Steaks
2 tbl. soy sauce
1/4 cup crumbled bleu cheese
1 large onion, sliced
1/3 cup white wine vinegar
2 cloves garlic, crushed
1/3 cup water 1/4 tsp. black pepper
Combine vinegar, water, soy sauce, sliced onion, garlic
and pepper into a marinade. Pour marinade over steaks, and cover and refrigerate
for several hours or overnight. Grill steaks on a preheated grill for
4-5 minutes. (Can also be prepared indoors under broiler.) Turn over and
top steak with bleu cheese, and grill another 4-5 minutes, or to desired
doneness.
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| 1 1/2 lb. Peppered Pork Tenderloin
vegetable cooking spray
1 tbl. butter 1 shallot, minced
5 cloves garlic, minced
1 1/2 peeled, diced apples
1/2 cup canned chicken broth
1/4 cup apple cider
3 tbl. brandy
1 1/2 tsp. brown sugar
1 1/2 tsp. dried herbs to taste (rosemary if available)
salt and pepper to taste
tsp. cornstarch
Slice pork tenderloin (uncooked) into 12 slices.
Spray a nonstick frying pan with vegetable cooking
spray.
Add pork and cook, covered, over medium-high heat
until browned. (Do not overcook.)
Remove meat and set aside.
Add to pan the butter, shallot, garlic and apples.
Sauté over low heat for 5 minutes.
Add chicken broth, apple cider, brandy, brown sugar,
dried herbs and salt and pepper.
Cook, scraping bottom of pan, for two more minutes
.Mix together cornstarch and 2 tbl. water.
Stir cornstarch mixture into sauce, heating to thicken.
Return meat to pan and heat through. To serve, arrange
2 slices of pork on a plate and spoon apple mixture over the meat. Serving
Suggestion: Serve with your favorite vegetable and warm apple sauce.
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