Tuesday, March 30, 2010

Easy Pork Shoulder "Boston Butt" Roast Recipe!

Smear the roast with a spice rub made from dried chilis, brown sugar, Kosher salt and a few other ingredients. Then we roast it — first at a very high temperature to brown the outside, and then finish it at a very low temperature, to maximize juiciness.
Prep Time: 20 minutes Cook Time: 2 hours, 20 minutes
  • Ingredients:
  • * 3½-4 lbs boneless pork shoulder roast
  • * 1 Tbsp dried crushed red peppers
  • * 1 tsp garlic powder
  • * 1 tsp ground ginger
  • * 2 Tbsp Kosher salt
  • * 1 tsp ground white pepper
  • * 2 Tbsp brown sugar
  • * 2 Tbsp extra virgin olive oil
  • * 2 Tbsp red wine vinegar Preparation:
  • 1. Preheat oven to 500°F.
  • 2. Mix all the ingredients together (everything but the roast itself) in a small bowl to form a paste. Smear it all over the roast.
  • 3. Roast at 500°F for 20 minutes, then lower the heat to 250°F and cook for another 2 hours or so, or until the roast is nice and brown on the outside and the internal temperature reaches 145°F as measured with an instant-read thermometer.
  • 4. Remove the roast from the oven, cover loosely with foil and let it rest for 15 minutes before slicing. Serves 6-8 people.

Recipe from: http://culinaryarts.about.com/od/beefporkothermeats/r/roastpork.htm

Sunday, March 28, 2010

Here are some recipes for fish that you will hopefully enjoy!!

  • FISH CAKES (Perch, Walleye or Salmon)
  • 1 egg 1/4 teaspoon pepper
  • 1 tablespoon lemon juice
  • 1 teaspoon parsley flakes
  • 1 onion, minced fine
  • 1 # cooked fish, boned, flaked
  • 2 tablespoons mustard
  • 1/4 to 1/2 cup corn flakes crumbs
  • 1/2 teaspoon salt fat for frying

  • Mix egg, lemon juice, onion, and seasonings in bowl: toss with fish. Add enough cornflake crumbs so fish cakes shape easily. Roll each cake in extra crumbs to coat outside. Heat fat in medium skillet: fry cakes until crisp and brown on outside. Drain on paper towels: place on heated platter. Serve with sauteed chopped celery and scallions. Yield: 4 to 6 servings.
  • 2 # walleye fillets
  • 2 tablespoons lemon juice
  • 2 green peppers, sliced
  • 2 teaspoons salt
  • 2 onions, sliced
  • 1 teaspoon paprika
  • 1/4 cup butter melted
  • dash of pepper

  • Wash fish, pat dry with paper towel. Cut into serving-size portions. Cut pieces of heavy-duty aluminum foil, 12 X 12 inches each: grease lightly. Place portion of fish on foil: top with green peppers and onions. Combine remaining ingredients: pour sauce over fish. bring foil up over food: close all edges with tight double folds. Place packages on grill about 5" from moderately hot coals. Cook till flakes.
  • 1 # walleye or Perch
  • 2 eggs
  • 1/4 cup milk
  • 1 - 2 sleeves Club Crackers
  • Salt and pepper to taste
  • Oil for frying (olive oil or yellow crisco)

  • Pat fish dry with paper towel. Combine eggs and milk. Roll crackers in freezer bag, with rolling pin until fine. Dip fish in milk egg mixture: roll in crackers. Place in hot pan. Cook till golden brown. Submitted By Amiee Capistrant, Oxford Michigan
Recipes from http://www.lake-erie-fishing.com/recipe.html

Saturday, March 27, 2010

Atten Foodies and Grass Fed Steak Fans! Delmonico Beef made easy!

This pan seared steak preparation is topped with a garlic and herb compound butter, resulting in a piece of beef that just melts in your mouth.

Delmonico Background

According to Wikipedia, the term Delmonico Steak refers to both a cut of beef and a presentation of steak dinner prepared from it, made world-famous by Delmonico's Restaurant in New York City during the mid 1800s.

Over the years, the term Delmonico has been applied to at least 8 different cuts of beef including Club, Strip Loin, Ribeye and Sirloin. And to this day, there are plenty of die hard foodies who still like to debate which cut was used in the original preparation. However, for the rest of us, the term Delmonico steak is used to describe what the general public would regard as "a top grade steak". When a restaurant advertises a Delmonic steak, it could be prepared any number of different ways. The recipe below is for a pan seared steak topped with a garlic and herb compound butter.


  • Ingredients:

Grass Fed Steaks cut about 1 inch thick (Ribeye, NY Strip or Sirloin)

1/4 teaspoon cracked black pepper

1/2 teaspoon kosher sea salt

  • Compound Butter (see below)


Compound Butter Ingredients:

wax paper

1/4 cup Organic, unsalted butter (Room Temperature)

1 clove garlic, finely minced

2 tablespoon lemon juice

1 teaspoon finely chopped fresh parsley

Compound Butter Preparation

1. In a small mixing bowl, combine the butter, parsley, lemon juice and garlic. Mix thoroughly.

2. Put the butter mixture on a piece of wax paper and form into a log shape.

3. Chill the butter log for at least one-half hour to allow the flavors to combine.

You can keep this butter chilled and just slice off pieces as needed.

  • Steak Preparation

1. Sprinkle your grass fed steaks with the pepper and salt; then rub each steak with a small amount of olive oil.

2. Pre-heat a cast iron skillet or grill pan over medium heat; once it is preheated, turn the temperature down to low.

3. Sear the steak on both sides (3 - 5 minutes per side)

4. Reduce the heat to as low as it will go and slowly cook until it reaches your desired internal temperature (see our cooking temperature guidelines for cooking grass fed beef)

5. Pull the steak off the skillet and allow it to rest for 10 minutes!

6. While it is resting, slice off a piece of the compound butter and let it melt on top of the steak.

Recipe courtesy of www.grassfed.com

Friday, March 26, 2010

It's real and it's here! BEEF!

It's here and it's real! Beef, GRASS FED BEEF, pork and chicken and seafood!

Friday, March 19, 2010

Smoked Teriyaki Chicken Fatty

Oh my goodness!! These look really good and remember that you can actually get a Traeger Grill at the Butcher Block!

Sunday, March 14, 2010

Corned Beef and Cabbbage Recipe!

Corned Beef and Cabbage Recipe

2 - 2½ pound corned-beef brisket.

1 tbsp coarsely ground black pepper.

1 tsp ground allspice

2 bay leaves.

2 tsp salt.

½ pound diced carrots.

1 lb diced onions.

1 lb red potatoes, peeled and chopped.

2 stalks diced celery.

2 lbs cabbage (chopped).

Place the corned beef, pepper, allspice, bay leaves and salt into a large 8-quart pot along with 3-quarts of water. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook, at a low simmer for 2½-3½ hours (until the corned-beef is tender and will fall apart, easily).

Add the carrots, onions, potatoes and celery. Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the potatoes and cabbage are tender. Remove the bay leaves and serve immediately.

AND Corned beef is now on special for $2.99 a lb!!

Saturday, March 13, 2010

Why is Grass Fed Beef Better for you?

A balanced diet is important to maintaining overall good health. So what could be better for you than grass fed beef? Here is some interesting information.

"Most grass-fed cattle are leaner than feedlot beef, lacking marbling, which lowers the fat content and caloric level of the meat. Meat from grass-fed cattle also have higher levels of Conjugated Linoleic Acid (CLA) and the Omega-3 fatty acids ALA, EPA, and DHA.[17] While the research on CLA is unclear with regard to humans, it has shown many positive effects in animals in the areas of heart disease, cancer, and the immune system[citation needed]."

So stop by the week of 3/22 and try some, you will be sure to notice the difference!

Wednesday, March 10, 2010

Look what is coming to The Butcher Block! Grass Fed Beef and more!

To all The Butcher Block Fans. Coming the week of Mar 22nd we will have Grass Fed Beef. The following cuts will be available. Ribeye Steaks, Top Sirloin Steaks, Coulotte Steaks, Chuck Roasts and Steaks, Ground Beef, Hot Dogs.

Tri Tips! Tri Tips! Ask Ron how to prepare! On special today!

Today's special! What are peeled choice tri-trips? They are also peeled which means you only pay for edible meat not fat. What a great choice for dinner! $6.99 per lb!

The Butcher Block 1-702-558-6328 7625 S Rainbow Blvd Las Vegas, NV 89139

Monday, March 8, 2010

Lean and mean and not hard to cook at all! Pork is what's for dinner!

The joys of cooking a home prepared meal are made that much easier when you have the quality of meats that we offer! For example take the Center Cup Pork Loin Chop...taste great either grilled, baked, fried. Keep in mind that one of the worst things that you can do to a chop is overcook! Also if you have time:

*"dissolve about ¾ cup of kosher salt or 5-6 tablespoons of table salt and 5-6 tablespoons of sugar in 2-3 quarts (2-3 liters) of cold water in a large resealable bag or plastic container. Let the chops sit in the refrigerator for 1-2 hours in the brine solution, turning the bag or chops once. "

Sear the chops on both sides before fully cooking. This will seal in the moistness of the meat. 2-3 minutes on either side will do the trick.

For more information on how to cook your chop ask Ron or follow us on Twitter @butcherblocklv!

Center Cut Pork Loin Chops $3.99 lb

*from www.themeatsource.com

Sunday, March 7, 2010

Tips for cooking your BEEF Burger!!

  • For juiciness and best flavor, use relatively lean meat (80 to 90 percent lean) but not the very leanest; you need a little fat for mouthwatering burgers.
  • Keep ground meat refrigerated up to two days in its supermarket wrap (or check the use-by date on the package).
  • Thoroughly wash surfaces, hands, and utensils that come in contact with raw meat. Do not allow uncooked burgers to stand at room temperature more than one hour.
  • Don't overmix when combining meat with other ingredients. Don't squeeze or compress the meat when shaping it into patties or you'll end up with dry, tough burgers.
  • To prevent sticking, get the grill rack good and hot before putting the burgers on. When grilling very lean ground meat, poultry, or fish, it's a good idea to spray both sides of the burger with a nonstick cooking spray or brush with a light coat of vegetable oil.
  • Never flatten or score burgers with a spatula as they cook or you'll lose precious juices.
  • Cook all burgers thoroughly. Burgers don't have to be well-done to be safe — just not rare. Cooking times will vary, depending on the thickness of the patties and the heat of the grill, so the only way to be sure the burgers are done is to make them all the same size, then break into one to check. Or you can use an instant-read thermometer inserted horizontally into the patty to get a reading in seconds.
  • Use a long-handle spatula with a heatproof handle to easily flip the patties.

The Butcher Block LV

7625 S Rainbow Blvd
Las Vegas, NV 89139


Thursday, March 4, 2010

A meal fit for a Friday Night!! Applewood Smoked Filet Mignon!

Look what a great meal you can have! Take the Applewood Smoked Baked Filet Mignon and ask Ron how to prepare and then add some potatoes and corn! Does not get any better than this!

Monday, March 1, 2010

Do you kow your beef?? Let us help!

Click on image to enlarge!

The Butcher Block LV

7625 S Rainbow Blvd
Las Vegas, NV 89139


table from: http://www.howto-cooksteak.com/different-cuts-of-steak/