Sunday, August 29, 2010

Boilermaker Tailgate Chili!! Remember football season is coming!

Boilermaker Tailgate Chili


"This is the chili recipe the gang eats at Purdue Boilermaker football games. I always prep and cook the chili the night before and then reheat the next day. This is a combination of many different tomato-based chili recipes. Good luck and enjoy."


* 2 pounds ground beef chuck

* 1 pound bulk Italian sausage

* 3 (15 ounce) cans chili beans, drained

* 1 (15 ounce) can chili beans in spicy sauce

* 2 (28 ounce) cans diced tomatoes with juice

* 1 (6 ounce) can tomato paste

* 1 large yellow onion, chopped

* 3 stalks celery, chopped

* 1 green bell pepper, seeded and chopped

* 1 red bell pepper, seeded and chopped

* 2 green chile peppers, seeded and chopped

* 1 tablespoon bacon bits

* 4 cubes beef bouillon

* 1/2 cup beer

* 1/4 cup chili powder

* 1 tablespoon Worcestershire sauce

* 1 tablespoon minced garlic

* 1 tablespoon dried oregano

* 2 teaspoons ground cumin

* 2 teaspoons hot pepper sauce (e.g. Tabasco™)

* 1 teaspoon dried basil

* 1 teaspoon salt

* 1 teaspoon ground black pepper

* 1 teaspoon cayenne pepper

* 1 teaspoon paprika

* 1 teaspoon white sugar

* 1 (10.5 ounce) bag corn chips such as Fritos®

* 1 (8 ounce) package shredded Cheddar cheese


1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.

2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.

3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.

4. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

Nutritional Information open nutritional information

Amount Per Serving Calories: 600 | Total Fat: 30.1g | Cholesterol: 70mg

Friday, August 20, 2010

The Butcher Block Variety Pack! What can $99 buy??

Butcher Block Variety Pack

What can $99.99 buy you? ALL of this!!

4-Chicken Kabobs
4-Boneless Skinless Chicken Breasts
4-Beef Pinwheels
4-Pork Chops
4-8oz BBQ Burger
4-1/4 lb all Beef Hotdogs
2lbs Choice Ground Beef
1-4lb Choice Boneless Chuck Roast

Our price: $99.99

Sunday, August 15, 2010

Sea Bass Makes a Great Dinner!

Sea bass Recipe!

* 4 pieces of fresh sea bass

* 1 shallot finely chopped

* salt and pepper

* butter

* 2 tbsp olive oil

* fresh cream

* ground pepper


1. Season the pieces of sea bass with salt and pepper

2. Place a frying pan with a knob of butter and a couple of tbsps of olive oil over a low heat

3. Place the sea bass in the oil and butter and lightly fry turning over once

4. Add the chopped shallot and continue frying adding some freshly ground pepper (green pepper corns if possible)

5. Pour the cream over the sea bass and continue cooking

6. Place in a hot oven (preheated to 200 degrees) for 10 mins

7. Remove from the oven and serve on preheated plates. Garnish with fresh parsley.

Tips and ideas:

Be careful to remove all the bones from the sea bass before placing it in the frying pan

Serve with a tomato and basil salad and fresh bread

Thursday, August 12, 2010

Tri-Tip Marinade...Looks Good!!


* 1 cup Olive Oil or Walnut Oil
* 1/2 cup Sherry Wine Vinegar or 1/4 cup Lemon Juice
* 2 Tablespoons Soy Sauce
* 2 cloves Garlic, sliced
* 1/4 tsp Black Pepper, ground coarse
* 1/2 Tsp Red peppercorns (optional)
* 1 Tsp Italion seasoning
* 1 Tsp Sugar
* 1 Tablespoon Worcestershire Sauce


1. Place all ingredients in a glass screw-top jar and shake vigorusly. 2. Arrange meat in a shallow glass dish. 3. Pierce meat with fork. 4. Pour marinade over meat. Turn to coat both sides. 5. Cover and refrigerate several hours, or overnight if possible. Turn meat occasionally. 6. Remove meat from marinade and pat it dry. 7. Remove any pieces of spices or herbs that may stick to the meat. 8. Grill on charcoal or gas grill to desired doneness.

Saturday, August 7, 2010

Great tips on how to prepare Grass Fed Beef... a little attention and care!

How to cook grass-fed beef

* Do not overcook

Because grass-fed beef is leaner than grain-fed, it doesn't have a lot of spare fat to keep it moist when cooked too long or at temperatures that are too high. Beef with lots of fat is more forgiving of sloppy cooking, but grass-fed cuts need a little extra attention and care.

So, rule number one: don't overcook. Grass-fed beef needs about 30 percent less cooking time than most common beef and is best if cooked medium-rare to medium, or it will be too tough. Keep an eye on the internal temperature. Just stick a meat thermometer where the steak is thickest. (You can find a thermometer in most kitchen supply stores for a few dollars.) If the thermometer registers around 135°F, it means the meat is still rare. You want a temperature between 145°F and 155°F for medium-rare to medium. Anything above that is too much, and your steak will lose its moisture and tenderness.

* If you don't have a thermometer and don't particularly care about a picture-perfect piece of meat, you can always cut a slit in a bottom corner of your steak and check for doneness.

* And if you just can't bring yourself to eat medium-rare meat and like your steak well-done, when using grass-fed beef you may want to opt for a cooking method that utilizes a lot of moisture to keep the meat tender (see Cooking Methods below).

* Do not microwave

Do not cook when frozen or partially frozen

Thaw the meat in the refrigerator or under cold running water, but don't de-frost it in a microwave oven.

* Let rest after cooking

As a rule, always let any type of meat rest for 8 to 10 minutes after taking it out of the heat. This will help redistribute the juices inside the meat before serving. In particular, when you're planning to serve the meat in pieces, don't cut into it right away because the juices will immediately spill out, resulting in a drier texture. For the same reason, always turn your meat with tongs rather than a fork when cooking it. Deliciously precious juices will be lost if you poke the meat.

Tuesday, August 3, 2010

Healthy eating! Stir Fry Beef and Peppers for dinner!

Stir Fry Beef And Peppers

2 1 lb. steaks, 3/4" thick
2 large sweet onions, thinly sliced
4 tablespoons extra virgin olive oil
2 large red or green bell peppers
1/4-1/2 hot pepper (or to taste)
2 celery stalks, thinly sliced
5 large cloves garlic, minced
2 tablespoons Marsala or other red wine
1/2 lb. fresh or 2 4oz cans mushrooms
About 1/2 cup water or beef broth
1/2 teaspoon beef soup base (optional)
1 tablespoon flour
1 tablespoon soy sauce
1 tablespoon butter
Salt, pepper, seasonings (optional)

Using a sharp slicing knife, slice the steaks as thinly as possible into strips, cutting across to make thin strips about 3/4" in width. Trim away and discard fat and sinew. Tough cuts of meat may also be used for this recipe; just simmer the sliced beef a bit longer before adding in the remaining ingredients. Alternatively, purchase pre-sliced stir-fry beef or have your butcher cut it for you!

Sauté steak strips with thinly sliced onions in a few tablespoons olive oil and a tablespoon of butter, stirring often. Add cored and diced peppers and sliced celery, along with a small amount of hot pepper. Add more olive oil if needed.

Add garlic after meat has browned. Add a few tablespoons of wine to deglaze the bottom of the pan. Sprinkle flour over meat and stir. As sauce thickens, add a few tablespoons of water or beef broth to thin out to desired consistency. Stir in soy sauce.

Note: Be sure to taste what you're cooking! Adjust seasonings, adding beef soup base or bouillon, garlic powder, salt, pepper, and hot pepper, optionally, if more flavor is desired.

Cover and simmer over low heat until meat is tender (about 20-30 minutes); stir in mushrooms and cook 1-2 more minutes (only until mushrooms are heated through).

Serve over steamed rice, buttered noodles or chow mein noodles.

Variation: Add 1 lb broccoli halfway through the cooking time. Cook until broccoli is tender but still a bright green color.