Thursday, September 30, 2010

Chilean Sea Bass Recipe! Great Dinner Ideas!


* 1/4 teaspoon garlic powder
* 1/4 teaspoon onion powder
* 1/4 teaspoon paprika
* lemon pepper to taste
* sea salt to taste
* 2 pounds sea bass
* 3 tablespoons butter
* 2 large cloves garlic, chopped
* 1 tablespoon chopped Italian flat leaf parsley
* 1 1/2 tablespoons extra virgin olive oil


1. Preheat grill for high heat.
2. In a small bowl, stir together the garlic powder, onion powder, paprika, lemon pepper, and sea salt. Sprinkle seasonings onto the fish.
3. In a small saucepan over medium heat, melt the butter with the garlic and parsley. Remove from heat when the butter has melted, and set aside.
4. Lightly oil grill grate. Grill fish for 7 minutes, then turn and drizzle with butter. Continue cooking for 7 minutes, or until easily flaked with a fork. Drizzle with olive oil before serving

Wednesday, September 29, 2010

Chipotle Crusted Tilapia!!! The other white fish!!

Chipotle-Crusted Tilapia

Tilapia fillets are spread with pureed chipotle in adobo sauce, then coated with seasoned crushed tortilla chips. The fillets are fried, to give a crisp coating, then baked to finish cooking.

Submitted by: Chef Daniel


* 2 Tilapia Fillets

* 1 can Chipotle with Adobo Sauce, pureed

* 3 cups Tortilla Chips, crushed

* 1/4 cup Olive Oil

* Garlic Powder, salt and pepper - 1 Tbsp. EACH or to taste



1. Place the crushed Tortilla Chips on a plate and add Salt, Pepper, and Garlic Powder; mix together. 2. Salt and Pepper the tilapia filets. 3. Smear the chipotle puree on ONE side of the filet and dredge in the tortilla chips (chipotle side only). 4. Heat the oil in a large skillet. 5. Place the filets, crust side down, in the hot oil, until golden brown and a nice crust forms (about 2-3 minutes), then flip. 6. Finish fish in a 350 degree oven about 2 minutes.

Tuesday, September 28, 2010

Sub Sandwich Special!! All with flavorable, favorite Boarshead meat!

Today we roll out the the popular sandwich special! Your choice of either a 4 inch "The Hammy - Boarshead Black Forest Ham, American
Cheese! Includes a kicked up Dijon
mustard, lettuce, red onion, garlic pickle, red wine vinaigrette!

Or the The Wishbone" Boarshead turkey sub which has all of the above. All with your choice of bread! Buy one with a 1/2 lb of either macaroni salad or potato salad or cole slaw or only $4.99!!

Sunday, September 26, 2010

TOP CHOICE SIRLOIN on your grill!!

Look what can be on your grill!! Choice Top Sirloin Steak..marinate in Italian Salad dressing for 24 hours, then throw on the grill! 6-8 minutes on each side and then enjoy!!

Sunday, September 19, 2010

Whats for dinner?? Chicken Fried Steak! Use real steak!

Chicken Fried Steak

* 1 pound top round steak, about 1/2 inch thick, cut in 4 equal portions
* vegetable oil or shortening, for frying
* 1 cup buttermilk
* 1 teaspoon Tabasco Sauce
* 1 cup all-purpose flour
* 1 teaspoon salt
* 1/2 teaspoon freshly ground pepper
* 2 cups milk
* dash ground cayenne pepper, or to taste, optional
* salt and pepper, to taste

Using the pointed side of a meat mallet, pound the steaks to tenderize them, then use the flat side of the mallet to pound them to about 1/4-inch thick.

In a deep, heavy skillet, melt shortening over high heat to a depth of about 1 1/2 to 2 inches. Heat to 370°.

In a shallow bowl, mix the buttermilk and hot pepper sauce. In another shallow bowl or pie plate, combine the flour, 1 teaspoon salt, and the pepper and mix well. Dip each steak in the buttermilk, then the flour mixture. Reserve 1 1/2 tablespoons of the flour mixture and set aside. Two at a time, deep fry the steaks, turning once, until nicely browned on both sides, about 3 to 4 minutes. Transfer paper towels to drain then place on a foil-lined baking sheet and keep warm in warming drawer or 200° oven while making gravy.

Discard all but 1 1/2 tablespoons of the fat from the skillet. With skillet over low heat, whisk in reserved 1 1/2 tablespoons flour mixture. Stir until smooth and bubbly, scraping up browned bits from the bottom of the skillet. Whisk in the milk and ground cayenne, if using, and bring to a simmer. Simmer for about 3 minutes, or until flour taste is gone. Season with salt and pepper to taste. Serve the steak with the gravy.
Makes 4 servings.

Saturday, September 18, 2010

Enjoy Grilled New York Steak? Nice recipe to try!

Grilled New York Strip Steak with Mushrooms


- 2 New York Strip Steaks

- 1 clove garlic

- 5 cups sliced mushrooms of choice

- 2 tbsp butter

- 1/2 cup chopped onions

- 1/4 cup Merlot

- Salt and pepper to taste


Preheat grill to high heat. Flavor the New York strip steaks with salt and pepper and sear each side for 1-2 minutes. Reduce the grill heat to medium and cook each side for 7-10 minutes, flipping the New York steaks only once. Meanwhile, melt butter over medium heat in frying pan and saute the chopped onion and garlic until transparent (approx 2 minutes).

Add the Merlot and mushrooms to the onion mixture and allow the sauce to reduce to half (approx 7-10 minutes). Slice 1/2 inch cuts into the grilled new york steak and smother with mushroom sauce.

Suggestion: Serve grilled New York steaks immediately with mashed potatoes and asparagus.

Sunday, September 12, 2010

Kobe Beef Mealoaf for dinner!! Fabulous!

Kobe Beef Meatloaf

* 2 pounds yellow onions, peeled and finely diced
* 4 ounces garlic, minced
* 2 ounces thyme, leaves chopped
* 2 ounces Italian parsley, leaves chopped
* 2 ounces basil, leaves chopped
* 2 ounces sage, leaves chopped
* 2 ounces rosemary, leaves chopped
* 3 ounces kosher salt
* 1-ounce freshly ground black pepper
* 8 ounces eggs
* 4 ounces Dijon mustard
* 16 ounces vitamin D milk
* 8 ounces tomato paste
* 3 pounds panko bread crumbs
* 10 pounds Kobe beef
* Applewood bacon
* 16 ounces ketchup


Add the onions, garlic, herbs and salt and pepper to a small saucepan over medium heat and cook until the mixture is soft and aromatic.

Preheat the oven to 400 degrees F.

In a large bowl add the eggs, mustard, milk and tomato paste. Stir in the bread crumbs mix well.

Add the sauteed aromatics, and the beef and combine well. Line up loaf with strips of applewood bacon and liberally coat each loaf with ketchup. Bake for 15 to 17 minutes... do not let burn! They are ready when the internal temperature registers 140 degrees F on an instant-read thermometer. Transfer to serving plates or platters and serve.