2010 Recipe Archive from Walt Churchill's Market
Bone Suckin' "Crancherry" Meatballs
Ingredients:
Bone Suckin' Sauce, 1 (16 oz.)
Bone Suckin' Sweet/Hot Mustard, 1 jar (12 oz.)
Meatballs, 5 lbs
Bone Suckin' Crancherry Sauce:
Fresh Cranberries, 12 oz.
Dried Cherries, 1 cup
Sugar, 1 cup
Water, 3 cups
Directions:
Rinse and clean cranberries before placing in a medium saucepan. Add water, dried cherries and sugar. Bring to a boil, stir and let boil for 5 minutes. The cranberries will start to pop and mixture will begin to thicken. Reduce heat to simmer, cook about 10 minutes, stirring occasionally.
In a large bowl, stir together Bone Suckin' Sauce, Bone Suckin' Sweet/Hot Mustard and crancherry sauce.
Place meatballs in a large crock pot. Pour Bone Suckin' crancherry sauce over meatballs and stir to coat the meatballs. Heat meatballs in crock pot for 40 minutes on high stirring occasionally. Serve from crockpot. Serves about 20 as an appetizer. Enjoy!
Mr. Q. Cumber Soda
by Evan Orensten in Food-Drink
Balanced with just the right touch of tang and sweetness, the cucumber taste of Mr. Q Cumber soda has been making a buzz around CH HQ.
Over ice, the carbonated drink is a satisfying summer-in-the-city thirst quencher. As our mixer muse of the moment, we've been pairing it with just about everything in our bar and find it goes best with tequila, vodka, gin or Pimm's.
Moderately sweetened with cane sugar, the soda comes in seven-ounce bottles perfectly sized for an afternoon treat or after work aperitif. Try updating a Pimm's Cup recipe with Mr. Q Cumber instead of ginger ale, or changing up your g and t. Here's the recipe for what we call the Mr. Q. Sparkling Gin:
-Ice
-1 seven-ounce bottle of Mr. Q Cucumber
-1 ½ ounces of -Plymouth Gin (we found Plymouth offered the perfect balance)
-Fresh lemon juice to taste (we found a teaspoon to be just about right)
-Lemon peel
-Cucumber slice
Place plenty of ice in your glass. Add the gin and lemon juice and stir. Add the Mr. Q Cumber and stir again. Garnish with the cucumber slice on the rim. Twist the lemon peel over the drink to release its oils. Drop the peel in the glass and serve.
Granola Cranberry Bread
Category: Bread Machine
Ingredients
1/3 C. orange juice
1 C. water
1/2 tsp. orange peel dried grated
2 Tbsp. honey
2 Tbsp. vegetable oil or applesauce
1 C. granola
2 1/2 C. bread flour
1/2 C. oat flour *
1/2 C. whole wheat flour
1 tsp. salt
4 Tbsp. dried buttermilk powder
1 Tbsp. yeast
1/2 C. dried cranberries
1/2 C. walnuts (optional)
1 1/4 Tbsp. dough enhancer (optional)
Instructions
Place all the ingredients except the cranberries and walnuts in the machine, program for Raisin bread, and press start. When beeper sounds at the end of the last knead, add the cranberries and walnuts. You may substitute any dried fruit for the cranberries, such as cherries, blueberries, apples, pears, peaches, apricots, figs, or prunes.Beef & Green Olive Stew
Ingredients
1½ pounds beef for stew, cut into 1-inch pieces
¼ cup all-purpose flour
¾ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
2 tablespoons vegetable oil, divided
1 cup onions, chopped
1½ teaspoons dried oregano
1 teaspoon dried fennel seeds
1 cup red wine
1 can (14 to 14½ ounces) ready-to-serve beef broth
1 can (14½ ounces) garlic-seasoned diced tomatoes, undrained
¼ cup tomato paste
1 jar (7 ounces) green olives with pimentos, drained
Instructions
1. Combine flour, salt, black pepper and cayenne pepper. Reserve 1 tablespoon flour mixture. Lightly coat beef with remaining flour mixture.
2. Heat 1 tablespoon oil in stockpot over medium heat. Brown beef in batches, adding additional 1 tablespoon oil as necessary. Remove beef, and set aside.
3. Add onions, oregano and fennel seeds to stockpot. Cook 2 to 3 minutes or until onions begin to soften.
4. Add wine to pot, and increase heat to medium-high. Cook stirring 1 minute or until browned bits attached to pot are dissolved. Stir in beef broth, tomatoes, tomato paste and reserved flour mixture. Return beef to pot, and bring to a boil. Reduce heat. Cover tightly, and simmer 1¾ hours or until beef is fork-tender.
5. Stir in olives. Cook 2 to 3 minutes or until olives are heated through.
6. Serve with mashed potatoes.
Sole Stuffed with Crabmeat
Recipe from The Foley Fish Cookbook (Available at Both Locations)
Serves 6
• 10 large sole fillets, 6-8 ounces each
• 3 tablespoons melted butter
• Paprika
Crabmeat Stuffing
• 1 Pound Jonah crabmeat
• ½ cup diced hard-boiled eggs
• ½ cup sautéed diced white onions
• ½ cup apple cider vinegar
• 2 tablespoons dry mustard
• 4 tablespoons Worcestershire sauce
• 2/3 cup mayonnaise
• 1 cup breadcrumbs
Preheat oven to 450º. Place fillets on flat surface. Combine Crabmeat Stuffing ingredients and place ¼ cup of stuffing on the center of each fillet. Roll fillet around
stuffing; place seam side doing in a baking dish. Lightly brush with melted butter. Lightly dust with paprika. Bake for 8-10 minutes.
Lemon Pollock
Serves 4
- 1 pound Pollock fillets, cut into 4 portions
- 2 shallots
- 1 bunch of parsley, plus additional for garnish
- 1 lemon, cut in half
- ½ cup white wine
- 1 sprig dill plus dill for garnish
- breadcrumbs as needed
- 1 tablespoon capers
- salt & pepper to taste
Preheat oven to 450°. Chop shallots and parsley together. Squeeze half of lemon, reserve juice. Peel other half, slice thin.
Add wine, lemon juice, shallots, parsley, dill and fish to an oven-proof pan. Top with lemon slices. Place on a burner and bring liquid to a fast boil for 1 minute. Transfer pan to oven and cook for 10 minutes per inch of thickness of fish. When fish is cooked, place it on a hot serving plate; keep warm.
Return pan to burner and bring remaining liquid to a fast boil, adding just enough breadcrumbs to thicken. Add capers, discard dill. Pour sauce atop the fish and garnish with fresh parsley leaves, more fresh dill and remaining lemon slices.
Recipe from The Foley Fish Cookbook (Available at Both Locations)
Monteleone’s Pepper Bruschetta
Servings: 6 Prep/Cook Time: 25 minutes
Ingredients
Quarter loaf of French bread (sliced)
1 container (1/3 lb.) of Garlic Spread
1 container (1/2 lb.) of grated Parmesan cheese
1 jar of Monteleone Italian Peppers
Directions
1. Place oven rack on middle shelf and heat to 350 degrees
2. Arrange bread slices on large cookie sheet
2. Spread 1/2 tsp. of garlic spread on each slice of bread
3. Top with 1/2 tsp. Parmesan cheese
4. Top with Monteleone Peppers
5. Place sheet in oven and cook for 8 minutes
6. Sprinkle with more Parmesan cheese to taste
Monteleone Pepper Roll with Pepperoni and Cheese
Servings: 6 Prep/Cook Time: 45 minutes
Ingredients
1 package (1 pound) Frozen Pizza Dough
1 cup Monteleone Italian Peppers
5 oz. sandwich pepperoni sliced thin
6 oz. mozzarella cheese
Flour for sprinkling onto work surface
Directions
1. Raise dough. (may take 24 hours, covered on your counter)
2. Preheat oven to 350 degrees
3. Roll out dough on floured board to size of medium pizza. Spread Monteleone Peppers onto dough followed by pepperoni and then mozzarella, evenly to 1" border. Roll up dough, pinch seams, and tuck ends. Grease baking sheet and place roll onto sheet.
4. Bake for 30 minutes until golden brown (depending on oven).
Monteleone Peppers with Cheese Tortellini
Servings: 4 Prep/Cook Time: 30 minutes
Ingredients
1 package tri-color cheese tortellini
1 cup Monteleone Italian Spiced Peppers (with Oil)
1 cup chopped fresh tomatoes
Grated parmesan cheese to taste
Salt to taste
Directions
1. Bring water to boil in large sauce pan and ad water
2. While water boiling chop 1 cup of fresh tomatoes
3. Boil tortellini per directions on bag
4. Drain and return to pan
5. Add 1 cup Monteleone Italian Spiced Peppers and freshly diced tomatoes
6. Mix and top with grated parmesan cheese
http://monteleonepeppers.com/default.aspx
Premium Angus makes for premium meals
Certain seasons are well-suited to particular cuts, cooking methods and flavors. These featured recipes have at least one thing in common, though, aside from premium AngusPride®beef – they're all exceptionally delicious. Pick one, and create a meal they'll surely envy.
Yankee Pot Roast
Ingredients
1 Boneless chuck pot roast (arm, shoulder or blade), about 2 1/2 pounds
1/3 cup all-purpose flour
3/4 teaspoon salt
3/4 teaspoon pepper
1 tablespoon vegetable oil
1 can (14 to 14 1/2 ounces) beef broth
1/2 cup dry red wine
1 1/2 teaspoons dried thyme leaves, crushed
2 packages (16 ounces each) frozen stew vegetable stew mixture (such as potatoes, carrots, celery and onion)
Instructions
1. Combine flour, salt and pepper. Lightly coat beef in 2 tablespoons of the flour mixture. Heat oil in large stockpot over medium heat until hot. Place pot roast in stockpot and brown evenly. Pour off drippings.
2. Combine beef broth, red wine, thyme and remaining flour mixture, and add to stockpot and bring to a boil. Reduce heat, and cover tightly and simmer 2 hours. Add vegetables to stock pot. Continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
3. Remove pot roast and vegetables, and keep warm. Skim fat from cooking liquid, if necessary.
4. Carve pot roast into thin slices. Serve with vegetables and gravy.
Photo and recipe courtesy of The Beef Checkoff.
For More Recipes Visit http://www.anguspride.com/
Braised Beef with Mushrooms & Barley
Ingredients
1 boneless chuck arm, blade or shoulder pot roast (about 3 pounds)
1 tablespoon vegetable oil
1 teaspoon salt
1/4 teaspoon pepper
1/2 pound medium cremini or button mushrooms, halved
1 medium onion, chopped
3 large garlic cloves, minced
1 1/4 cups ready-to-serve beef broth
1 bay leaf
1/2 cup medium pearl barley
1 cup frozen peas, defrosted
1/3 cup dairy sour cream (optional)
Instructions
1. Heat oil in Dutch oven over medium heat until hot. Brown pot roast and remove. Season with salt and pepper.
2. Add mushrooms, onion and garlic to Dutch oven, and cook until onion is lightly browned, stirring occasionally. Add broth and bay leaf. Return pot roast, and bring to a boil. Reduce heat, cover tightly and simmer 1 1/2 hours. Stir in barley, and continue cooking, covered, 45 to 60 minutes or until pot roast is fork-tender. Remove pot roast and keep warm. Discard bay leaf.
3. Add peas and sour cream to barley. Cook over low heat just until heated through, stirring frequently. Carve pot roast. Serve with barley.
Photo and recipe courtesy of The Beef Checkoff.
For more recipes visit http://www.anguspride.com/recipes
Martini Salmon
Ingredients
- 4 Foley Farm Raised Salmon fillets (6 ounces each, about 1/3" thick)
- 2 tablespoons chopped shallots
- salt & pepper to taste
- zest of lemon, grated finely
- 3 tablespoons butter
- 1 tablespoon lemon juice
- 1/2 cup dry vermouth
- 4 tablespoons butter
- 1 tablespoon Dijon mustard
- 2 tablespoons chopped capers
- 3 tablespoons chopped parsley
Preparation
(serves 6)
Preheat 2 large non-stick skillets. Divide the 3 tablespoons butter between them and place the fillets in pans without overlapping. Sprinkly fillets lightly with salt and pepper, cover pans and cook over medium-high heat 2-3 minutes, just to firm up the fillets. Using a large spatula, transfer them to warm plates. Pour vermouth into skillets and bring to a boil. Combine contents of pans. Whip in the remaining butter and rest of ingredients, spoon over fish.
* from the Foley Fish Cookbook
Ortiz White Tuna Belly Fillets with Tender Onion
Ingredients
4 x 110 gram tins of Ortiz White Tuna Belly Fillets1 handful of very finely cut tender onion
1/2 handful of spring onion cut into 5 centimetre strips
Tapenade paste:
100 grams pitted olives
2 fillets of Anchovies Ortiz in Olive Oil
1 pinch oregano
2 spoonfuls olive oil
1 spoonful honey
1 spoonful wine vinegar
Method
Arrange an attractive “bouquet” of very finely cut tender onion and strips of spring onion on each plate. Carefully choose the Ortiz White Tuna Belly Fillets and place on top of the “bouquet” without dripping too much oil.Decorate with more sprigs of spring onion and finish by decorating the dish with the tapenade paste. Add a few whole black olives
Tapenade:Blend the pitted black olives, the anchovies Ortiz, the oregano, the olive oil, the honey and the vinegar until you get a very smooth paste. Sieve and keep on one side.
Leaf Salad
- Spinach and/or Lettuce (mix may contain different type of lettuces such as butterhead, baby leaf, crispy leaf, rocket)
- Dried cranberries
- Small pieces of oranges (optional)
- 1‐2 teaspoon of Messmer Hazelnut-‐Caramel Praline per serving
Lemon & Oil Dressing:
Mix the following ingredients, and use 1 tablespoon per salad bowl (more or less may be needed depending on portion size)
- ½ cup of sunflower oil or alternatively canola oil
- ¼ cup of squeezed lemon juice (approx. 2 lemons)
- ½ teaspoon of Dijon Mustard
- A pinch of pepper
Fruit Salad
- Apples
- Grapes
- Strawberries
- Bananas
- Oranges
- 1‐2 teaspoon of Messmer Hazelnut-‐Caramel Praline per serving
Huevos Rancheros
Serves 1.
2
fresh corn tortillas
2 large eggs, cooked sunny-side up
1/2 cup Frontera Jalapeño Cilantro Salsa, thoroughly heated
Sliced raw white onion
Chopped fresh cilantro
Crumbled Mexican queso fresco or anejo (fresh or aged Mexican cheese)
Chopped fresh cilantro, for garnish
Steam-heat or griddle heat the tortillas. Put warm tortillas on a hot dinner plate. Top with cooked sunny-side up eggs. Pour hot salsa over everything (leaving the 2 yolks exposed if you wish).
Sprinkle with sliced onion, chopped cilantro and crumbled cheese. Serve with refried black beans or fried potatoes if you wish.
Baby Shrimp Salad with Mango
Recipe from The Foley Fish Cookbook
Available for purchase at both locations.
Ingredients
- 1 pound Foley cooked baby shrimp
- 2 cups of fresh mixed greens
- 2 mangos, cored and sliced in wedges
- 1 small red onion, sliced very thin
- 2 ounces cashews, crushed
- salt & pepper to taste
- 3 large shallots, minced
- 2 teaspoons minced roasted red pepper
- 1/2 teaspoon Dijon Mustard
- 1/2 cup raspberry vinegar
- 1 cup olive oil
(serves 4-6)
Vinaigrette:
Combine all ingredients in a medium/large bowl
Shrimp:
Marinate shrimp in 1/4 of raspberry vinaigrette in the refrigerator for 1 hour.
To Serve:
Toss salad ingredients with remaining vinaigrette. Place mango wedges on bottom of the plate. Top mango with salad greens. Add marinated shrimp and dust with crushed cashews.
Mushroom-Crusted Cod
Recipe from The Foley Fish Cookbook
Available for purchase at both locations.
Serves 6
- 3 pounds cod fillets
- 2 shallots, coarsely chopped
- 2 sticks cold butter
- 1 cup fresh mushrooms, sliced
- salt & pepper
- 2 tablespoons chopped fresh parsley
- 2 teaspoons chopped fresh marjoram
- ½ teaspoons chopped fresh thyme
- ¼ cup panko (Japanese breadcrumsb)
- flour
Preheat oven to 400°
Mushroom Curst: Saute shallots in 2 tablespoons of butter for 1 minute. Add mushrooms, salt & pepper ad continue to sauté until mushrooms are almost completely cooked. Remove mushroom mixture from pan and allow to cool in refrigerator. When cool, finely chop mushroom mixture. Dice remaining butter into 1/2 –inch cubes and place in mixer. Whip butter until smooth. Add chopped mushroom mixture, herbs and breadcrumbs and blend thoroughly. Season to taste.
Cod: Spread a 1/3 – inch layer of mushroom mixture on each cod portion. Lightly dust the top of each portion with flour. In a hot pan, sauté cod, crust side down until crust is set and lightly browned, approximately 1 minute. Flip portions and place on a sheet pan. Bake until done, approximately 3-6 minutes.
Cod with Tomato & Artichoke Sauce
Recipe from The Foley Fish Cookbook
Available for purchase at both locations.
Serves 4
- 4 Cod Fillets (6 ounces each)
- 2 tablespoons olive oil
- 1 small onion, chopped
- 3 large garlic cloves, chopped
- 1 14-ounce can artichoke hearts, drained, chopped
- 1 ½ teaspoons dried oregano
- 1 28-ounce can diced tomatoes, (reserve juice)
- Salt & Pepper
Heat oil in large, heavy skillet over medium heat. Add onion and garlic. Saute until onion is almost tender, about 3 minutes. Add artichokes and oregano. Saute for about 3 minutes. Stir in tomatoes and reserved juice and bring to a boil. Season fish with salt and pepper. Place fish atop vegetables in skillet. Cover skillet and reduce heat to medium-low. Simmer until fish is just opaque in center, about 5 minutes. Transfer fish to platter; keep warm.
Increase heat under pan and boil mixture in skillet until liquid thickens to sauce consistency, about 5 minutes. Season with salt and pepper. Serve fish with sauce over the top.
Bone Suckin' Breakfast Kabobs
Ingredients:
Bone Suckin' Sauce, 1 cup for basting
Bone Suckin' Sauce, ½ cup for dipping sauce
Bacon, ½ lb, uncooked
Link Sausage, 1 lb, uncooked, cut into ½" pieces
Wood Skewers, 8 pre-soaked in water for 15 min.
Directions:
Pre-heat the grill to high. Skewer one end of bacon and then skewer sausage, then skewer bacon again. (The bacon should be ribboned back and forth over sausage. Place aluminum foil on the grill to prevent flare-up. Place the skewers on top of the foil covered part of grill. Baste generously with Bone Suckin' Sauce. Turn frequently to cook the skewers evenly. Cook on a high heat for about 20 minutes. Serve Bone Suckin' Sauce on the side for dipping. Serves 4.
Bone Suckin' Jalapeño Hashbrowns
Ingredients:
Bone Suckin' Seasoning & Rub, 4 Tbsp.
Bone Suckin' Sauce, ½ cup for dipping sauce
Red Potatoes, 3 lbs. washed and diced
Jalapeño, 1 finely chopped
Red Bell Pepper, 1 diced
Green Bell Pepper, ½ diced
Onion, 1 medium diced
Olive Oil, ½ cup
Directions:
Place all ingredients in re-sealable bag and shake. Make sure the oil and Seasoning & Rub coat the potatoes, peppers and onions. Place on cookie sheet and cook on grill at 350° for 45 minutes turning the potatoes every 15 minutes. Serves 6.
Bone Suckin' Tri-Tip Steak Recipe
It’s a wonderfully lean and relatively inexpensive cut of meat and best cooked Medium or Medium Rare.
Ingredients:
Bone Suckin’ Seasoning & Rub, 1/2 cup
Bone Suckin’ Mustard, 1/2 cup
Tri-Tip Steak, 2 1/2 lbs
Feta Cheese Sprinkles
Directions: Rub Bone Suckin’ Seasoning & Rub on to meat. Letstand for 15 minutes. Pour Bone Suckin’ Mustard over meat. Marinate for at least 1 hour or overnight in refrigerator.
Before placing steak on grill, wipe off some of the Bone Suckin Mustard to prevent charring. Turn frequently with tongs and be careful not to over cook. Let cooked meat stand for 10 minutes. Cut against the grain into 1/4 to 1/2 inch slices. Sprinkle with Feta Cheese. Serves: 4-6.
Barbecued Halibut
Serves 6
2 Pounds Halibut Fillets
Marinade
2 tablespoons frozen pineapple juice concentrate (You can also substitute Shelf Stable pineapple juice)
1/3 cup hickory-smoked barbecue sauce
1 tablespoon lemon juice
3 tablespoons salad oil
1 tablespoon minced onion
¼ teaspoon salt
Combine marinade ingredients. Marinate halibut, refrigerated for 30 minutes. Grill over medium-high heat approximately 5 minutes on each side, basting occasionally with marinade during cooking.
SIMPLE SAVORY BEEF POT ROAST
Total preparation and cooking time: 2-3/4 to 3 hours
1 boneless beef chuck blade pot roast (2-1/2 pounds)
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup Burgundy or dry red wine
2 tablespoons minced garlic
3 cups frozen vegetable blend (any variety)
1 tablespoon chopped fresh thyme
Salt
Prepared mashed potatoes (optional)
Additional fresh thyme (optional)
1. Spray stockpot with cooking spray; heat over medium heat until hot. Place beef pot roast in stockpot; brown evenly. Pour off drippings; season with salt and pepper.
2. Add wine and garlic to stockpot; bring to a boil. Reduce heat; cover tightly and simmer
2-1/4 to 2-1/2 hours or until pot roast is fork-tender.
3. Remove pot roast; keep warm. Skim fat from cooking liquid; bring to a boil. Reduce heat to medium; cook 5 minutes. Add frozen vegetables to stockpot; bring to a boil. Reduce heat to medium; cook, uncovered, 5 to 7 minutes or until vegetables are tender and liquid is reduced slightly. Stir in 1 tablespoon thyme. Season with salt, as desired.
4. Carve pot roast into thin slices; serve with vegetable mixture and mashed potatoes, if desired. Garnish with additional thyme, if desired.
Makes 6 servings.
Nutrition informationNutrition information per serving: 341 calories; 15 g fat (6 g saturated fat; 6 g monounsaturated fat); 113 mg cholesterol; 308 mg sodium; 13 g carbohydrate; 3.0 g fiber; 36 g protein; 3.9 mg niacin; 0.5 mg vitamin B6; 2.6 mcg vitamin B12; 4.9 mg iron; 28.8 mcg selenium; 11.0 mg zinc.
This recipe is an excellent source of protein, vitamin B6, vitamin B12, iron, selenium and zinc; a good source of fiber and niacin.
Funded by The Beef Checkoff
www.beefitswhatsfordinner.com
This Sole Rocks
(From the Foley Fish Cookbook, Available for purchase at both locations.)
- Serves 2
- 4-6 sole fillets (4-6 ounces each)
- 4 tablespoons oil
- ¼ cup pine nuts
- 2 tablespoons fresh basil, cut into strips
- 1 cup chopped tomatoes
- flour for dredging
Sauce: Preheat pan over medium-high heat. Heat 1 tablespoon of oil in frying pan, and toast pine nuts until light brown and fragrant. Lower heat, add basil and chopped tomatoes to pan. Cook until tomatoes break down; set aside.
Fish: Lightly dredge sole in flour. Preheat sauté pan over high heat. Add oil. Lightly sauté fish over medium-high heat 2 minutes on first side; and 1 minute on second. Salt and pepper to taste.
To Serve: Spoon sauce over sole and garnish with basil.
Simply Elegant Grilled Swordfish
(Foley Fish Cookbook Available for purchase at both locations!)
- Serves 6
- 6 Swordfish Steaks (1-inch thick)
- Salt & Pepper to taste
- Maitre d’Hotel butter (Recipe Below)
- Marinade
- 2 cups oil
- 2 tablespoons soy sauce
- 2 tablespoons finely chopped shallots
- 1 cup dry white wine
- dash of Tabasco
- Maitre d’Hotel Butter
- ½ Pound soft butter
- ½ tablespoon chopped parsley
- 1 tablespoon lemon juice
- ½ tablespoon chopped tomato
- ¼ teaspoon cayenne pepper
- Maitre D’Hotel Butter: Combine all ingredients for butter. Place on waxed paper and roll into a cylinder. Refrigerate until firm. May be stored in freezer.
- Season steaks with salt and pepper. Combine oil, soy sauce, shallots, white wine and Tabasco to make marinade.Marinate steaks for 1 hour in refrigerator, turning once.
- Preheat and oil grill. Start steaks on hottest part of grill, when “marked” by grill bars, remove to the cooler part of the grill and finish cooking, approximately 10 minutes per inch of thickness, turning once.
- Serve with Maitre d’Hotel Butter.
Acadian Redfish in a Pan
- Serves 4
- 8 Acadian redfish fillets, skinned
- Salt & Pepper
- 3 Tablespoons Lemon Juice
- ½ cup flour
- 2 tablespoons butter
- 2 tablespoons cooking oil
- lemon wedges
Season fillets lightly with salt, pepper and lemon juice. Dredge lightly in flour. Coat sauté pan with no more than 1/8 inch of a 50/50 mixture of melted butter and cooking oil; preheat. Saute fillets over medium-high heat about 2 minutes on each side. Serve with lemon wedges on the side.
Acadian Redfish in a Pouch
- Serves 4
- 8 Acadian redfish fillets, skinned
- 1 green pepper, sliced
- 1 onion, sliced
- Salt & Pepper
- 3 tablespoons lemon juice
- 1 tomato, sliced
- 2 teaspoons dried tarragon or basil
- ½ teaspoons dried oregano
- 2 tablespoons white wine or water
- 2 tablespoons melted butter (optional)
Preheat oven to 450°. Blanch green pepper and onion for 1 minute, drain. Lay fillet portions on individual squares of aluminum foil. Season lightly with salt, pepper and lemon juice. Layer peppers, onion and tomato on top. Season to taste with sprinkling of herbs. Moisten with melted butter and white wine. Fold Aluminum foil around fish into tent-like shape, allowing space for steam to collect, and seal tightly. Bake or grill for 10 minutes or until fish flakes.
Serve in foil pouches so that each person can break the seal to smell the attractive aroma.
Grilled Orange-Bourbon Salmon
- Serves 4
- 4 Salmon Fillet, Skinned (6 Ounces each, 1-inch thick)
- Orange-Bourbon Marinade
- ¼ Cup Bourbon
- ¼ cup orange juice
- ¼ cup low-sodium soy sauce
- ¼ cup packaged brown sugar
- ¼ cup chopped scallions
- 3 tablespoons chopped fresh chives
- 2 tablespoons fresh lemon juice
- 2 garlic cloves chopped
- cooking spray
- Combine marinade ingredients in a large zip-top plastic bag. Add salmon to bag. Seal and marinate in refrigerator for 1½ hours, turning bag occasionally. Preheat grill or broiler. Remove salmon from bag, discarding marinade. Place salmon on grill rack or broiler pan coated with cooking spray. Cook 6 minutes on each side or until fish flakes easily when tested with fork.
Mango Salsa-Topped Mahi Mahi
Mahi Mahi is sometimes referred to as “dolphin fish” but it is not in any way related to dolphins! Caught in the Gulf of Mexico, mahi is a mild firm fish. Best when grilled.
The Foley Fish Cookbook Recipe of the Week!
(The Foley Fish Cookbook is Available for Purchase at both locations!)
Serves 4
- 1 1/3 pounds Mahi Mahi
- 1 Mango cut into bite-sized pieces
- 1 scallion (green onions), thinly sliced
- 1 lime, cut in half
- Ground black pepper
- 1 tablespoon olive oil
Mango Salsa: In a small bowl, combine mango, green onion, juice from half of lime and pepper; stir.
Mahi Mahi: Preheat and oil grill. Drizzle mahi mahi with 1 tablespoon olive oil. Grill for 6-8 minutes per side depending on thickness. When fish is done, squeeze juice from remaining half of lime over fish. Serve fish with Mango Salsa on the side.
Sesame Pan-Seared Yellowfin Tuna
Recipe from The Foley Fish Cookbook
Available for purchase at both locations.
Serves 4
- 1 pound yellowfin tuna steaks
- salt & pepper to taste
- sesame seeds
- vegetable or olive oil
- chopped chives
- soy sauce
Cut tuna into 2-inch logs. Season tuna with salt and pepper, then roll in sesame seeds, pressing to coat. Heat oil in large sauté pan. When oil is very hot sear each tuna “log” for 1 minute on all sides. Carefully slice tuna into 1/4 –inch slices.
Arrange on plate and garnish with chopped chives. Serve with soy sauce.
Balsamic Glazed Tuna
Recipe from The Foley Fish Cookbook
Available for purchase at both locations.
Serves 4
4 tuna steaks (6 ounces each)
1 ¼ teaspoons coarsely ground pepper
¼ teaspoon salt
¼ cup chicken borth
1 tablespoon balsamic vinegar
4 teaspoons dark brown sugar
1 tablespoons low-sodium soy sauce
½ teaspoon cornstarch
¼ cup chopped scallions
Coat a grill or sauté pan with cooking spray. Preheat pan over medium-high heat. Season tuna with salt and pepper. Place fish in pan, cook 3 minutes on each side until medium-rare or desired doneness. Remove from heat.
Combine broth, vinegar, sugar, soy sauce, and cornstarch in small saucepan. Bring to a boil; 1 minute, stirring constantly.
To serve: Spoon glaze over fish; top with scallions.
Recipes from Dei Fratelli & Silver Fleece (Hirzel Canning Company. Toledo, Ohio)
For more Recipe Ideas visit www.deifratelli.com
The month of January is National Soup Month and what better way to warm up on a cold, winter day than with a hot bowl of soup? Join us in toasting National Soup Month with a cup of Creamy Tomato Tortellini Soup.
Featured Recipe: Creamy Tomato Tortellini Soup
Ingredients:
• 2 cups Tortellini, prepared according to package directions
• 2 10.75 oz. cans Dei Fratelli Condensed Tomato Soup
• 2 3/4 cups Lowfat 1% milk
• 1/2 tsp. Dried basil, crushed
• 1/4 cup Parmesan cheese, grated
Preparation:
Combine pasta, soup, milk and basil in a medium sauce pan. Bring to a boil; reduce heat to low. Cook for 10 minutes. Sprinkle with cheese.
Serves 6-8
Baked Chicken Reuben
Ingredients:
• 1 can 27 oz. Silver Fleece Sauerkraut (drained)
• 6 whole Boneless skinless chicken breasts (halved)
• ¼ tsp Pepper
• 6 slices Low fat swiss cheese
• 1 ¾ cup Low calorie Russian dressing
• 1 ½ Tbsp Parsley, chopped (optional)
Preparation:
Place chicken in a non-stick baking pan. Sprinkle with pepper and cover chicken with sauerkraut. Pour dressing evenly over all and top with Swiss cheese. Cover with foil and bake at 325 degrees for about 1 hour or until fork can be inserted in chicken easily. Optional: Sprinkle with chopped parsley and serve.
Serves 6-8
Manicotti
Ingredients:
• 1 lb. Ricotta cheese
• ½ lb. Mozzarella cheese
• 1 Egg, beaten
• ¼ cup Fresh parsley
• ½ cup Onion, chopped
• ¼ cup Parmesan cheese
• 1 jar 26 oz. Dei Fratelli Traditional Pasta Sauce
• 16 oz. Manicotti pasta
Preparation:
Mix ricotta cheese, mozzarella cheese, egg, parsely, onion and parmesan cheese and set aside.
Cook manicotti pasta according to package directions. Pour half of the pasta sauce in shallow baking dish. Fill manicotti with cheese mixture and arrange over sauce.
Pour remaining sauce over top of filled pasta. Bake at 375 degrees for 30–40 minutes.
Serves 6
Meat Loaf
Ingredients:
• 2 lbs. Ground beef or turkey
• 2 Eggs
• 2–3 slices Bread, cubed
• 1 large Onion, diced
• 1 can 8 oz. Dei Fratelli Tomato Sauce
• 1 tsp. Salt
• ½ tsp. Garlic
• ¼ tsp. Pepper
Preparation:
Combine all ingredients and form into a loaf. Place in a shallow baking dish or loaf pan. Bake at 375 degrees for 45 min. to 1 hr.
Serves 8
FRESH CLAM ZUPPA
Zuppa di Vongole
Recipe from Rao’s Cookbook
Book Available for purchase at both locations
Server 6 to 8
- 36 fresh littleneck, small cherrystones or manilla clams (2 to 2 ½ inches)
- ¼ cup Falvored Extra Virgin Olive Oil (Recipe Below)
- 3-4 garlic cloves, peeled and mashed
- 1 35-ounce can Imported San Marzano Italian Plum Tomatoes, well drained and crushed
- 4 cups bottle clam juice
- ½ cup dry white wine
- ½ teaspoon dried oregano
- Crushed red-pepper flakes to taste
- One spring fresh basil, or 4 or 5 leaves
- Salt and pepper to taste
- 1 tablespoon chopped Italian parsley
Flavored Extra Virgin Olive Oil Recipe
1 cup fine-quality extra virgin olive oil
4 garlic cloves, peeled and crushed
- Heat oil in a small, heavy saucepan on medium-low heat. Add garlic and barley simmer until garlic in just beginning to brown. Remove and discard garlic. Pour oil into a clean container and reserve, at room temperature, to use as flavored oil for frying and sautéing.
Soup Recipe
- Rinse the clams under cold water. Put in a colander to drain off excess water.
- Heat oil in a large, heavy saucepan over medium heat. Add garlic and sauté one minute until golden brown but do not allow to burn. Add Clams
- Add tomatoes, clam juice, wine, oregano, and red-pepper flakes. Raise heat and bring to a boil, then lower to a steady simmer and cook for about 7 minutes or until liquid begins to reduce.
- Cover and continue to cook for about 5 minutes or until all clams have opened. Stir in basil and salt and pepper.
- Toss in parsley and pour into warm, shallow soup bowls, allowing 6 clams per serving. Serve hot with lots of warm, crusty bread to soak up the delicious sauce.
Note: Discard clams that do not open.
Eggplant Pizza Recipe
- 1 Large Eggplant (Evenly Sliced)
- 24 oz. Jar of Marinara Sauce
- 2 eggs (beaten)
- 1 cup Mozzarella
- 1 cup flour
- ¾ cup Extra Virgin Olive Oil
- Italian Breadcrumbs
- Colored Veggies of your Choice (For Topping)
Preheat oven at 350º. Warm Extra Virgin Olive Oil over Medium-High Heat. Coat Eggplant Slices in Flour, Eggs & Breadcrumbs (In Order). Deep Fry Eggplant until Golden Brown, then remove from heat. Transfer eggplant to baking pan top with marinara sauce, veggies and mozzarella. Bake until cheese has melted.
GARLIC-HERB-CRUSTED BEEF ROAST
1-3/4 to 2-1/4 hours
1 boneless beef round rump roast or beef bottom round roast (3 to 4 lb)
Rub:
2 tsp dried basil
2 tsp garlic-pepper seasoning
2 tsp dried thyme
1 tsp dried parsley
1. Heat oven to 325°F. Combine rub ingredients; press onto beef roast.
2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/2 to 2 hours for medium rare doneness. (Do not overcook.)
3. Remove roast when meat thermometer registers 135°F for medium rare. Let stand 15 minutes. (Temperature will rise to 145°F for medium rare.) Carve roast; season with salt.
6 to 8 servings
The Foley Fish Cookbook Recipe
(Foley Fish Cookbook available for purchase at our Maumee Location)
Hake with Tomato Basil Sauce
Hake is “cod cousin” that is harvested from the Gulf of Maine. Hake is a relatively unknown species so it is often more affordable than its other cousins. Hake is white-fleshed, mild-flavored, flaky and extremely moist.
Serves 4
- 4 hake fillets (about 6 ounces each)
- 2 tablespoons chopped garlic
- 4 chopped scallions
- 4 large tomatoes, seeded, chopped
- 2 tablespoons basil
- 4 tablespoons white wine
- salt & pepper to taste
- flour
Tomato Basil Sauce: Preheat pan over low heat. Add 1 table-spoon olive oil and garlic. Sauté garlic 2-3 minutes. Add scallions, tomatoes, basil and wine. Simmer for 8-10 minutes or until cooked through. Season to taste. Keep Warm.
Hake: Lightly coat fillets with flour. Heat pan over high heat. Add olive oil. Saute hake quickly in olive oil until both sides are brown, approximately 4 minutes per side. Remove from pan. Serve Tomato Basil Sauce over fish.
Foley Fish has multiple sources for beautiful, red bloodline swordfish. Our favorite fish are the Block Island Swordfish because they are full flavored with an excellent moist flesh. They are available from July through early December when the fish are swimming in our local waters after a spring swim up from the Gulf.
Foley Fish Cookbook Recipe
Swordfish Steak Oriental
Serves 4
- 2 Pounds swordfish steaks (1 inch thick)
- 1 tablespoon lemon juice
- ¼ cup orange juice
- 1 clove garlic, chopped
- ¼ cup soy sauce
- ½ teaspoon oregano
- 2 tablespoons ketchup
- ½ teaspoon pepper
- 2 tablespoons melted butter
- 2 tablespoons parsley, chopped
Cut steaks into individual portions. Place in single layer in shallow baking dish. Combine remaining ingredients; pour marinade over fish and refrigerate for 30 minutes. Preheat grill. Remove fish from marinade. Reserve marinade. Grill fish 6-8 minutes per side on preheated grill.
Reduce marinade in a small saucepan and pour over fish to serve.
Foley Fish Cookbook Recipe
Swordfish Steak Martini
Serves 4
- 4 Swordfish steaks (8 ounces each)
- ½ cup dry vermouth
- ¼ cup gin
- salt & fresh ground pepper
- 3 tablespoons melted butter
- ¼ cup chopped green olives
Marinate swordfish in vermouth and gin in covered glass dish, refrigerated, for 2 hours. Remove from marinade, pat dry with paper towel, reserve juice. Preheat 2 non-stick skillets; add butter and swordfish. Over medium-high heat cook steaks until you see their juice rising to the surface. Turn and finish on other side. Do not overcook.
Place cooked swordfish on plates. Swirl marinade in the skillets. Consolidate marinade into one pan, add olives, reduce if necessary by boiling, then spoon over fish.
Atlantic Pollock
Atlantic Pollock has been an under-appreciated species due to its slightly darker hued flesh. In fact, when cooked, Atlantic Pollock is lightly and flaky. Its slightly higher oil content gives it a somewhat richer flavor than other white fish fillets. Pollock is also a firmer fish making it a best bet for soups and chowders.
The Foley Fish Cookbook Recipe
(Foley Fish Cookbook available for purchase at our Maumee Location)
Sesame Hake with Lemon Chive Sauce
Hake is “cod cousin” that is harvested from the Gulf of Maine. Hake is a relatively unknown species so it is often more affordable than its other cousins. Hake is white-fleshed, mild-flavored, flaky and extremely moist.
Serves 4
- 4 hake fillets (about 6 ounces each)
Coating
- 1 cup sesame seeds
- 1 cup grated Parmesan Cheese
- 1 cup fresh breadcrumbs
- flour
- egg wash (1 egg, slightly beaten together with ½ cup milk)
- canola oil
Lemon Chive Sauce
- ½ Cup white wine
- 1 tablespoon chopped shallots
- 2 tablespoons chopped chives
- 1 tablespoon chopped parsley
- 1 tablespoon lemon juice
- ¾ cup butter, cut into small pieces
Hake: Preheat oven to 400°. Mix sesame seeds, parmesan cheese and breadcrumbs together. Dredge fillets in flour, dip in egg wash and roll in breadcrumb mixture. Heat ¼ inch canola oil in large sauté pan. Brown each side of hake fillets in oil then remove to a non-stick baking sheet. Bake for 8-10 minutes.
Lemon Chive Sauce: While hake is baking, add wine to a sauté pan and reduce by half. Add shallots, chive, parsley and lemon juice. After sauce has blended, remove from heat and swirl in butter.
To Serve: Remove hake from oven and top with Lemon Chive Sauce.
LEMON-HERB BEEF POT ROAST – 3 to 3-1/4 hours
1 boneless beef chuck pot roast (arm, shoulder or blade) (3 to 3-1/2 lb)
1 Tbsp olive oil
2 cups baby carrots
1 lb small red-skinned potatoes, halved
1 medium onion, cut into 6 wedges
2 Tbsp cornstarch dissolved in 2 Tbsp water
1/2 tsp dried basil
Seasoning:
2 tsp lemon pepper
2 cloves garlic, minced
1 tsp dried basil
1. Combine seasoning ingredients; press onto beef pot roast. Heat oil in stockpot over medium heat until hot; brown pot roast.
2. Add 1 cup water; bring to a boil. Reduce heat; cover tightly and simmer 2 hours. Add vegetables; simmer, covered, 30 to 45 minutes or until beef and vegetables are fork-tender.
3. Remove pot roast and vegetables. Skim fat. Stir cornstarch mixture and 1/2 tsp basil into cooking liquid; cook and stir 1 minute or until thickened and bubbly.
4. Carve pot roast; season with salt. Serve with vegetables and sauce.
8 servings
Smoky Chipotle Pot Roast with Cornbread
Total preparation and cooking time: 2-1/2 to 3-1/2 hours
1 boneless beef chuck shoulder, arm or blade pot roast (2-1/2 to 4 pounds)
1-1/2 teaspoons chipotle chili powder
1 tablespoon vegetable oil
1 can (14-1/2 ounces) diced tomatoes with green chiles, undrained
Prepared cornbread or corn muffins
- Press chili powder evenly onto all surfaces of beef pot roast. Heat oil in stockpot over medium heat until hot. Place pot roast in stockpot; brown evenly. Pour off drippings.
- Add tomatoes; bring to a boil. Reduce heat; cover tightly and simmer 2 to 3 hours or until roast is fork-tender.
- Remove roast; keep warm. Skim fat from cooking liquid. Return liquid to stockpot; bring to a boil. Cook 8 to 10 minutes or until sauce is reduced to 2 cups.
- Carve roast into thin slices; top with sauce. Serve with cornbread.
Makes 6 to 8 servings
Cook's Tip: One tablespoon chopped chipotle peppers in adobo sauce may be substituted for chipotle chili powder. Rub peppers evenly onto all surfaces of roast as above.
This recipe is an excellent source of protein, vitaminB12, selenium and zinc; and a good source of niacin, vitaminB6 and iron.
BEEF TENDERLOIN WITH BALSAMIC-CRANBERRY SAUCE
1-1/4 to 1-3/4 hours
1 whole beef tenderloin roast (4 to 5 lb)
2 Tbsp chopped fresh thyme
1/3 cup balsamic vinegar
3 Tbsp finely chopped shallots
1 can (16 oz) whole berry cranberry sauce
1. Heat oven to 425°F. Combine thyme and 1 Tbsp pepper; reserve 1 tsp seasoning for sauce. Press remaining seasoning onto beef roast.
2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 425°F oven 50 to 60 minutes for medium rare; 60 to 70 minutes for medium doneness.
3. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Let stand 15 minutes. (Temperature will rise to 145°F for medium rare; 160°F for medium.)
4. Combine vinegar and shallots in small saucepan; simmer 3 minutes. Stir in cranberry sauce; simmer and stir 6 minutes. Add reserved seasoning and 1/4 tsp salt. Carve roast; season with salt. Serve with sauce.
8 to 10 servings
PEPPERY BEEF RIB ROAST – 2-3/4 to 3-1/2 hours
1 beef rib roast, small end, chine (back) bone removed (6 to 8 lb)
1 can (14 to 14-1/2 oz) beef broth
2 tsp chopped fresh thyme
Rub:
2 Tbsp pepper seasoning blend
2 Tbsp minced garlic
1. Heat oven to 350°F. Combine rub ingredients; reserve 2 Tbsp. Press remaining rub onto beef roast.
2. Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F oven 2-1/4 to 2-1/2 hours for medium rare; 2-3/4 to 3 hours for medium doneness.
3. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Let stand 15 minutes. (Temperature will rise to 145°F for medium rare; 160°F for medium.)
4. Combine broth and reserved rub in small saucepan; simmer 5 minutes. Add thyme; simmer 2 minutes. Carve roast; season with salt. Serve with seasoned broth.
8 to 10 servings
Porcini-Dusted Tenderloin with Porcini-Wine Sauce
Total preparation and cooking time: 1-1/4 to 1-1/2 hours
1 center-cut beef tenderloin roast (2 to 3 pounds)
1 can (14 to 14-1/2 ounces) ready-to-serve beef broth
1 cup dried porcini mushrooms, divided
2 tablespoons grated Parmesan cheese
3 cups finely diced fresh tomatoes
1 cup dry red wine
- Bring broth to a boil in medium saucepan; remove from heat. Stir in 3/4 cup mushrooms; let stand 10 to 15 minutes or until mushrooms are softened.
- Meanwhile heat oven to 425°F. Place remaining 1/4 cup mushrooms in food processor container. Cover; process until finely ground. Combine ground mushrooms, cheese and 1 teaspoon pepper; press evenly onto all surfaces of beef roast.
- Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 425°F oven 35 to 40 minutes for medium rare; 45 to 50 minutes for medium doneness.
- Meanwhile add tomatoes and wine to mushroom mixture; bring to a boil. Reduce heat; simmer 30 to 45 minutes or until sauce is reduced to 2-1/2 cups and turned a rich, brown color, stirring occasionally. Season with salt and pepper, as desired.
- Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
- Carve roast into slices. Season with salt, as desired. Serve with Porcini-Wine Sauce.
Makes 8 to 10 servings
Nutrition information per serving, 1/8 of recipe: 233 calories; 8 g fat(3 g saturated fat; 3 g monounsaturated fat); 68 mg cholesterol; 278 mg sodium; 6 g carbohydrate; 1.6 g fiber; 28 g protein; 7.5 mg niacin; 0.6 mg vitamin B6; 1.4 mcg vitamin B12; 2.8 mg iron; 28.9 mcg selenium; 4.8 mg zinc.
This recipe is an excellent source of protein, niacin, vitaminB6, vitaminB12, selenium and zinc; and a good source of iron.
Nutrition information per serving, 1/10 of recipe: 186 calories; 6 g fat(2 g saturated fat; 2 g monounsaturated fat); 55 mg cholesterol; 222 mg sodium; 5 g carbohydrate; 1.3 g fiber; 22 g protein; 6.0 mg niacin; 0.5 mg vitamin B6; 1.2 mcg vitamin B12; 2.3 mg iron; 23.2 mcg selenium; 3.8 mg zinc.
This recipe is an excellent source of protein, niacin, vitaminB6, vitaminB12, selenium and zinc; and a good source of iron.
Funded by The Beef Checkoff www.beefitswhatsfordinner.com
BEEF MADE EASY® AD PLANNER
OVEN ROASTS
TENDERLOIN & GARLIC-ROASTED VEGETABLES – 1-1/2 hours
1 whole beef tenderloin roast (4 to 5 lb)
1 tsp dried Italian seasoning
1/2 tsp cracked black pepper
2 Tbsp grated Parmesan cheese
1. Heat oven to 425°F. Combine seasoning and pepper; press onto beef roast.
2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 425°F oven 50 to 60 minutes for medium rare; 60 to 70 minutes for medium doneness.
3. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Let stand 15 minutes. (Temperature will to rise to 145°F for medium rare; 160°F for medium.)
4. Carve roast; season with salt. Sprinkle with cheese. Serve with vegetables.
8 to 10 servings
Garlic-Roasted Vegetables:
1 large whole bulb garlic 2 Tbsp olive oil
3 medium potatoes, quartered 1 tsp dried Italian seasoning
4 small onions, halved 1/2 tsp cracked black pepper
6 plum tomatoes, halved 1/4 cup grated Parmesan cheese
2 medium zucchini, sliced (3/4")
1. Cut off top of garlic bulb; wrap bulb in foil. Combine remaining ingredients, except cheese, in large bowl; toss. Place garlic, potatoes and onions in jelly roll pan. Roast in oven with tenderloin 30 minutes. Add tomatoes and zucchini to pan; roast 15 minutes longer or until vegetables are tender. Squeeze garlic pulp over vegetables; mix. Sprinkle with cheese.
RIBEYE ROAST WITH DIJON CRUST AND ROASTED GREEN BEANS
Total preparation and cooking time: 2-1/2 to 3-1/4 hours
1 well-trimmed beef ribeye roast, small end (4 to 6 pounds)
1/2 cup Dijon-style mustard
2-1/3 cups cheese and garlic or Caesar croutons, finely crushed (about 1-1/4 cups crumbs), divided
1-1/2 pounds green beans, trimmed
1 tablespoon olive oil
1. Heat oven to 350°F. Spread mustard evenly over all surfaces of beef roast. Press 1 cup crouton crumbs evenly onto roast over mustard.
2. Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 350°F oven 1-3/4 to 2 hours for medium rare; 2 to 2-1/2 hours for medium doneness.
3. Meanwhile toss green beans with oil on metal baking sheet. Add remaining 1/4 cup crouton crumbs; toss to coat. Roast in 350°F oven with beef roast 30 minutes.
4. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Increase oven temperature to 450°F; continue roasting green beans 10 to 20 minutes or until tender and starting to brown.
5. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
6. Carve roast into slices. Season beef and green beans with salt and pepper, as desired.
Makes 6 to 8 servings.
Cook’s Tip: To make crouton crumbs, place croutons in food-safe plastic bag; close bag securely, squeezing out air. Crush croutons with rolling pin to form crumbs. Or, place croutons in food processor container. Cover; process until crumbs form.
Nutrition information per serving (1/6 of recipe): 463 calories; 19 g fat (5 g saturated fat; 7 g monounsaturated fat); 129 mg cholesterol; 783 mg sodium; 15 g carbohydrate; 0.5 g fiber; 54 g protein; 15 mg niacin; 1.1 mg vitamin B6; 2.8 mcg vitamin B12; 4.8 mg iron; 60.3 mcg selenium; 9.6 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
BEEF MADE EASY®
POT ROASTS
AUTUMN POT ROAST WITH ROOT VEGETABLES – 3 to 3-1/4 hours
1 boneless beef chuck pot roast (arm, shoulder or blade) (3 to 3-1/2 lb)
1 Tbsp vegetable oil
8 small red-skinned potatoes, halved
2 large carrots, cut into 2-1/2" x 1/2" pieces
2 large parsnips, cut into 2-1/2" x 1/2" pieces
1 small leek, cut into 1-1/2" pieces
1-1/2 Tbsp cornstarch dissolved in 3 Tbsp water
Seasoning:
1 tsp dried oregano
1 clove garlic, minced
1/2 teaspoon eachsalt and lemon pepper
1. Combine seasoning ingredients; press onto beef pot roast. Heat oil in stockpot over medium heat until hot; brown pot roast.
2. Add 3/4 cup water; bring to a boil. Reduce heat; cover tightly and simmer 2 hours. Add vegetables; simmer, covered, 30 to 45 minutes or until beef and vegetables are fork-tender.
3. Remove pot roast and vegetables. Skim fat. Measure and return 2 cups cooking liquid to pot. Stir in cornstarch mixture; cook and stir 1 minute or until thickened and bubbly.
4. Carve pot roast. Serve with vegetables and sauce.
8 servings
Chef Bill's Tri-Tip Steak BBQ Recipe
Approx. 2 Lbs. Tri-Tip Steak2 TBSP COLEMAN'S Mustard Powder
1 TBSP Paprika1 TBSP Chili Powder1 TSP Granulated Garlic1 TSP Koser Salt
Mix all dry ingredients together and rub all over steak. Put in a baking dish and sprinkle with BRAGG'S Organic Apple Cider Vinegar, turning till spices are a dry paste. Cover and referigerate 4-6 days, turning 1-2 times a day. Lightly rinse the steak with water (rinse the rub off) and grill to desired doneness, slice thinly across the grain, pile high on a kaiser roll & serve with a Nice Vinegary, Tangy BBQ Sauce.
CHEF BILL’S GREEN PEPPERCORN SAUCE
EXCELLENT WITH BEEF
Ingredients
- Morton & Bassett Green Peppercorns, to taste (at least 10), lightly crushed
- 1 Shallot, Minced
- 2 Garlic Cloves, minced
- 2 TBSP. Extra Virgin Olive Oil
- 2 oz. Brandy or More to taste
- ½ cup Veal or Chicken Stock
- 2 oz. heavy whipping cream
- 1 TBSP Butter
- Coarse sea salt, to taste
Dark rum gives a more robust taste, if desired.
Chef Bill’s Jamaican Grilled Pork Spare Ribs with Mojo Sauce
A refreshing, light change from heavy BBQ Sauces.
Rub 5lb. Spareribs all over with 1 4 oz. jar of BUSHA Browne’s Jamaica Jerk Seasoning Rub
Let Marinate 2-8 hrs. or Over Night.
Lay Out in baking pan, cover tightly with foil and put in pre-heated 350 degree over for hour & half.
Remove cover, let cool, refrigerate. This can be done a day or two ahead. Keep wrapped in plastic wrap if doing so.
Mojo Sauce
1 Cup Olive or Peanut Oil
2 oz. Fresh Lime juice
2 oz. Fresh Orange Juice
2 tbsp. Chopped Fresh Ginger
1 Jalapeno, julienned (sliced thin strips) (Remove Seeds and pith for less heat)
1 tsp Dried Oregano
2-4 Cloves Garlic, Chopped
Mix Together, Let stand overnight if desired
Re-Heat ribs on grill, brushing lightly with Mojo Sauce to keep moist if necessary.
Serve Ribs over grilled sweet potato slices, sprinkle with sauce & server extra sauce on side for dipping.
Frittata di Spaghetti
Ingredients
Extra Virigin Olive Oil 2 oz.
Minced Garlic 1 Tablespoon
Minced Shallots 1 Tablespoon
Cremini Mushroom Sliced 4 oz.
Fresh Thyme 1 teaspoon
Pasta Spaghetti (Pre-cooked al dente) 8 oz.
Salt & Pepper To Taste
Large whole eggs 6 each
Parmesan Cheese 2 oz.
Cherry Tomatoes 15-20 ct.
Preperation:
Pre-heat overn to 400 degree F. In a large non-stick skillet over medium heat, add oil, garlic and shallots. Saute garlic and shallots for a minute, and then add mushrooms and fresh thyme. Cook the mixture thoroughly until the mushrooms are softened, about 5 to 7 minutes. Add the pre-cooked Pasta Spaghetti to the skillet and toss with mushroom mixtures. Season to taste. In a medium bowl, whisk eggs with Parmesan cheese and carefully pour over the pasta in the skillet. Add Cherry tomatoes. To finish, remove Frittata from heat and bake in a 400 Degree F oven for 15-20 minutes. Or, continue cooking on stove-top over medium heat for about 10 minutes on each side, using a lid to help you flip the fritatta. The Frittata should be golden-golden brown, and the eggs should be firm and completly set. Serve hot or cold.Chef Bill's Quick & Easy Italian Recipe for Strip Steak!
Ingredients:
1/4 Cup Good Extra Virign Olive Oil
1 Jar of Italian Seasoning
1 Sprig Fresh Roasemary
Strip Steak 1 1/4 In - 1 1/2 in
Coarse Sea Salt to Desired Taste
Coat Strip steak with Olive oil & Italian Seasoning, Cook to desire doneness on the Grill. Remove strip steak from the Grill sprinkle coarse sea salt on the steak and garnish with sprig of rosemary
Chef Bill’s Grilled Rack of Lamb w/Mint Sauce
Ingredients:
- 1 Rack of Lamb (You can also Use Veal Rib Roast)
- Fresh Mint Bunch
- 1 MORE THAN GOURMET Classic French Demi-Glace
- ½ Cup Balsamic Vinegar
- Extra Virgin Olive Oil
- 2 Cups Water
- Salt & pepper to taste
Stud lamb with slivers of garlic, rub with good olive oil, sprinkle with coarse sea salt & cracked pepper.
Steep bunch of fresh mint (including stems) in 2 cups of water. Reduce to app. ½ cup. Remove mint, wrap in piece of cheese cloth and squeeze all liquid into remaining water. Can be pressed through a fine strainer instead. Add ½ cup balsamic vinegar & 1 tsp of MORE THAN GOURMET CLASSIC FRENCH DEMI-GLACE, simmer for 5-6 minutes.
Grill Lamb to desired doneness. Chop some fresh mint & add to warm sauce. Slice Lamb into 4 chops, drizzle sauce over, garnish with fresh mint sprig.
Serve with grilled asparagus and WCM LEBANESE COUSCOUS Pasta Salad.
Mexican Tuna Jalapeño with Pineapple Salsa
By: Miguel Casafont
Preparation time: 20-30 minutes
Difficulty: EASY
Servings: 4 as a starter plate
Ingredients:
4 large Martini type glasses
1 jar of Tonnino Tuna Fillets with Jalapeño
For the pineapple salsa:
1 cup canned pineapple drained and chopped
1 small tomato without the seeds, chopped
2 cloves of garlic, minced
3 spoons of chopped coriander leaves
1 fresh jalapeño, seeded and minced or
a dash of Tabasco sauce
the juice of half a lime
a pinch of salt and pepper to taste
Optional: a dash of Tequila
For garnish: Coriander twigs and fried toasted tortilla chips
Instructions: In a large bowl mix and combine all the ingredients for the Pineapple Salsa, chill for at least one hour in the fridge. To prepare, arrange in the Martini type glasses some of the Pineapple Salsa, sprinkle a few drops of Tequila, and top with the Tonnino Tuna Fillets with Jalapeño, garnish with coriander twigs and serve with tortilla chips.
Suggested beverage recommendation: Mexican beer or a Margarita Cocktail
Balsamic Glazed Grilled Plums With Vanilla Ice Cream
SERVES 4
Ingredients
* 4 ripe plums, halved and pitted (California red or dark skinned)
* extra-virgin olive oil (for drizzling)
* 1/2 cup balsamic vinegar
* 1 tablespoon brown sugar
* 1 teaspoon vanilla extract
* 1 tablespoon lemon juice
* 1/4 teaspoon ground black pepper
* 1 pint vanilla ice cream or soy ice cream
Directions
- Preheat a grill pan to high heat. Drizzle fruit with oil to keep it from sticking and grill plums 3 minutes on each side.
- While fruit is grilling, pour balsamic vinegar into a small pot and place pot over medium high heat. When vinegar heats to a boil, reduce vinegar by half, 1 to 2 minutes.
- Combine sugar, vanilla and lemon juice and pepper in a small bowl. Whisk in warm balsamic vinegar.
- Place hot, grilled fruit on dessert plates. Top with a scoop of ice cream, if desired. Drizzle with balsamic glaze and serve.
Halloumi Barbecue
Cut 1 pkg. of Halloumi Cheese into one inch cubes; thread cubes onto skewers with peppers, onions, mushrooms between each cube. Cook over charcoal or gas grill for approx. 10 minutes, turning frequently, until Halloumi is golden brown. Sprinkle with dried oregano, and other seasoning to taste.
Grilled Halibut
SERVES 4
4 halibut fillets (6 oz each)
Extra Virgin Olive Oil
Salt and pepper
Preheat grill
- Clean grill with wire brush. Using soft cloth, coat grill grate lightly with Extra Virgin Olive Oil. Drizzle both sides of halibut with Extra Viring Olive oil. (Too much oil will cause flare-ups on the grill.) Season halibut with salt and pepper.
- Sear halibut on grill until halibut has changed color one-quarter way up. Turn and sear; brush seared side. Turn; close lid. Grill halibut 1-inch thick or less 4-5 min/side on MEDIUM. Grill halibut thicker than 1-inch 6-7 min per side on LOW.
- Cook halibut to 130 degrees internal temp, check by inserting thermometer halfway into thickest part of fish. Transfer to clean platter; let rest at least 2 min.
Vidalia Onion® Panzanella
Ingredients
- 1 clove garlic, peeled
- 1 baguette, torn in 1-inch pieces, lightly toasted, about 4 cups
- 6 yellow or red Roma tomatoes, diced Salt, pepper and sugar
- 8 canned artichoke hearts, quartered
- 1 Vidalia onion, peeled and sliced in 1/4-inch rings
- 2 tablespoons chopped fresh chervil or 1 tablespoon dried
- 1 tablespoon whole tarragon leaves
- 1 tablespoon chives, snipped into 1/2-inch lengths Vinaigrette (recipe follows)
Instructions
Thoroughly rub inside of large wooden salad bowl with garlic clove. Discard garlic. Add toasted bread. Top bread with tomatoes. Season with salt, pepper and a pinch of sugar. Add artichokes and onion. Add chervil, tarragon and chives; toss lightly. Add vinaigrette and let sit at least 15 minutes before serving, tossing occasionally. Serves 8.
Vinaigrette
- 2 tablespoons sherry vinegar
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- Freshly ground black pepper to taste
- 1/2 cup extra virgin olive oil
In small bowl, whisk together vinegar, honey, mustard, salt and pepper. Whisk in oil. Makes 2/3 cup.
Vidalia® Onion, Lump Blue Crabmeat & Tomato Salad
Ingredients
- 1/2 cup white wine vinegar
- 1/4 cup sugar
- Pinch salt
- Pinch pepper
- 1 medium Vidalia Onion, peeled and thinly sliced
- 1 small cucumber, peeled and thinly sliced
- 1 medium vine-ripe red tomato, diced
- 1 medium vine-ripe yellow tomato, diced
- 12 ounces fresh blue lump crabmeat, picked over to remove shell fragments
- 1/4 cup virgin olive oil
- 4 scallions, thinly sliced
- 4 basil leaves, julienned
Instructions
In a large bowl combine vinegar, sugar, salt and pepper. Add Vidalia Onion and cucumber slices to vinegar mixture, toss to coat. Marinate for 1 to 2 hours. Add tomatoes, crabmeat, olive oil, scallions and basil. Toss gently and adjust seasoning. To serve, divide salad among four chilled plates. Makes 4 servings.
Vidalia® Onion and Ricotta Stuffed Grilled Chicken
Ingredients
- 4 chicken breasts
- 1 sliced and grilled Vidalia Onion
- 1 cup ricotta cheese
- 4 tablespoons sharp cheddar cheese, grated
- 3 tablespoons flour
- 2 tablespoon fresh basil, minced
- 1 large egg
Instructions
Preheat grill until it reaches 350°F.
Cut the Vidalia Onion into long thin slices and grill until tender and caramelized. Caramelizing the onion will bring out its sweet flavor even more.
In a medium sized bowl mix the caramelized Vidalia Onion with ricotta cheese and grated sharp cheddar cheese, flour, minced basil and egg. Mix ingredients well and season with salt and pepper. Place the bowl in the refrigerator to chill the mixture.
Wash and pat the chicken breasts dry and cut a 2-inch horizontal slit in thickest part of each chicken breast. Stuff an equal amount of the Vidalia Onion and cheese mixture into each of the four chicken breasts. Season with salt and pepper. Secure the chicken breasts with a toothpick.
Place the stuffed chicken breasts in refrigerator until ready to grill.
Spray chicken with olive oil spray and place on grill and cover. Grill for approximately 5 minutes per side (The cooking time depends on the size and thickness of the chicken breasts). When chicken is pierced with a fork and juices run clear, it is done.
I love to serve this simple yet delicious meal with extra onion on top of the chicken breast for presentation. There is certainly good reason why Vidalia Onions are America's original sweet onion.
Makes 4 servings.
* Make sure onion is grilled until tender. The cooking process caramelizes the Vidalia Onion, bringing out its sweet quality.
TENDERLOIN STEAKS WITH HORSERADISH CREAM – 30 minutes
4 beef tenderloin steaks, cut 1" thick
1 Tbsp minced garlic
1/2 tsp dried thyme
1/2 tsp cracked pepper
Horseradish Cream:
1/4 cup sour cream
1 Tbsp prepared horseradish
1 Tbsp minced green onion
1. Combine garlic, thyme and pepper; press onto beef steaks. Place steaks on grid over medium, ash-covered coals or If using gas grill place on the rack over the burners. Grill, uncovered, 13 to 15 minutes for medium rare to medium doneness, turning occasionally. Season with salt.
2. Mix horseradish cream ingredients. Serve with steaks.
4 servings
To Broil: Place steaks on rack in broiler pan so surface of beef is 2" to 3" from heat. Broil 13 to 16 minutes for medium rare to medium doneness, turning once.
Teriyaki Pork Lettuce Wraps
1/2 cup Teriyaki Stir-Fry Sauce 1 pound pork tenderloin, cut into 1/4-inch thick strips 1 tablespoon vegetable oil 4 large iceberg lettuce leaves 1 large carrot, peeled and shredded 1 can (8 ounces) Sliced Water Chestnuts, drained 1 can (14 ounces) Bean Sprouts, rinsed and drained Rice Noodles (optional) |
Cooking Directions
Combine sauce and pork in resealable plastic bag; seal bag. Marinate for 20 to 30 minutes at room temperature.
Heat oil in large skillet or wok over medium-high heat. Remove pork; discard bag and marinade. Sauté pork over medium-high heat for 3 to 4 minutes or until slightly pink in center and browned on both sides.
Fill lettuce leaves with equal amounts of carrot, water chestnuts, bean sprouts, pork and rice noodles, if desired. Drizzle with extra sauce if desired. Roll up tightly and serve.
4 servings
Teriyaki Pork Medallions with Papaya Salsa
2 navel oranges 3/4 cup chopped papaya or mango 1/4 cup slivered green bell pepper 2 tablespoons finely slivered red onion 2 tablespoons chopped fresh cilantro 1 teaspoon finely shredded lime or lemon peel 2 teaspoons lime or lemon juice 1 tablespoon finely chopped jalapeño pepper* 1 tablespoon vegetable oil 1 t tenderloin, about 1-pound 1 cup of teriyaki sauce. |
Cooking Directions
Marinate tenderloin overnight. Peel oranges, remove seeds and coarsely chop oranges. In medium bowl combine oranges, papaya or mango, bell pepper, onion, cilantro, lime or lemon peel, lime or lemon juice, and jalapeño pepper. Cover and chill at least 1 hour. Cut pork tenderloin crosswise into 12 slices. Place between plastic wrap; press with heel of hand to 1/2-inch thickness. In large skillet sauté pork, half at a time, in hot oil for about 3 minutes on each side. Serve with salsa.
Serves 4
*Always wear rubber gloves when handling hot chiles.
Serving Suggestions
A fusion dish of Asian and Latin tastes create this colorful meal. Serve with Spanish potatoes, buttered sugar snap peas, hot cooked noodles, and finish with brownies topped with chocolate chunk ice cream.
Orange-Glazed Roasted Chicken with Oven-Roasted Potatoes
Prep time: 15 minutes, plus occasional basting time
Total time: 2 hours
This will become a favorite holiday meal for your family. It is so easy and so good, you'll make it for other days, too!
Ingredients (for 2 to 4 servings):
1 Chicken (or favorite pieces)
3 Tbsp. Char Crust®Roto Roast
1 tsp. garlic powder
1/2 cup honey
12 oz. concentrated orange juice, thawed
1 med. can of mandarin oranges
20 small new potatoes, cut in quarters
Preheat oven to 350°. Spray all chicken with no-stick cooking spray (or drizzle with cooking oil), liberally sprinkle with Roto Roastâ„¢ and garlic powder, then place in oven-safe baking dish.
Drain syrup from can of mandarin oranges into bowl with the concentrated orange juice. Blend the juice and syrup and pour juice mixture all over chicken. Bake uncovered for half an hour.
After half an hour, add potatoes, baste everything, and then scatter orange sections over the chicken. Cover and bake another half an hour. Then baste again and drizzle with honey. Bake uncovered for 15 minutes or until golden brown and chicken juices run clear. Use meat thermometer for safety. If you wish, broil for a few minutes for crispier skin.
Transfer chicken onto serving platter, and potatoes into a bowl. Then drain pan juices into another bowl and serve.
