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Chicken Marsala with a twist! Fabulous and sure to impress!

2011-01-20T08:03:00.001-08:00

Chicken Marsala!

4 skinless, boneless, chicken breasts (about 1-1/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces prosciutto, thinly sliced
8 ounces crimini or porcini mushrooms, stemmed and halved
1/2 cup sweet Marsala wine
1/2 cup chicken stock
2 tablespoon unsalted butter
1/4 cup chopped flat-leaf parsley

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.

Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.

Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

For other interesting takes on recipes check out this blog! http://allthatsplatters.blogspot.com/

Pork Chops and no not applesauce..pomegranate sauce!!

2011-01-14T10:29:00.000-08:00

Pork chops with pomegranate sauce topped with cranberries and feta

Served with a side of salad greens and grilled baby russet potatoes.

Season the chops generously with salt and pepper. Grill the chops about 5-7 minutes on each side (depending on the thickness of the chops). When done, keep chops on a platter covered with aluminum foil and let it rest.

Meanwhile, heat about a tablespoon of oil over medium heat, add shallots (about 2 tablespoons finely chopped) stirring constantly until browned. Add pomegranate juice (1/2 cup), red wine vinegar (1/4 cup), chicken broth (1/4 cup), fresh thyme (about 1 tablespoon) and honey (1 tablespoon) and cook, stirring until the liquid is reduced by half, approx. 3-5 minutes. Reduce heat and stir in 1 tablespoon butter until it melts.

Transfer chops to plate, spoon sauce over chops and salad.

Different! Curried Beef with Apple Couscous!

2011-01-12T09:19:00.000-08:00

Curry and apple are a timeless pairing that beautifully supports beef in this recipe. Originally an Eastern Indian spice, curry has made its way into a variety of traditional American dishes to become a permanent fixture. Dishes like chicken or egg salad and deviled eggs with curry are now as traditional as their original counterparts.

Ingredients

1 pound boneless beef top sirloin steak, cut 1 inch thick
1/4 teaspoon salt
1/8 teaspoon black pepper
Nonstick cooking spray
2 medium red and/or green sweet peppers, seeded and cut into thin bite-size strips
1 medium onion, coarsely chopped
1 tablespoon curry powder
1 cup water
3/4 cup apple juice or apple cider
2 teaspoons instant beef bouillon granules
1 cup quick-cooking couscous
1 medium tart green apple (such as Granny Smith), cored and coarsely chopped
1/3 cup chopped peanuts

Directions

Trim fat from steak. Lightly sprinkle steak with salt and black pepper.
Place steak on the rack of an uncovered grill directly over medium coals. Grill until desired doneness, turning once halfway through grilling time. Allow 14 to 18 minutes for medium-rare doneness (145 degrees F) or 18 to 22 minutes for medium doneness (160 degrees F).
Meanwhile, coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add sweet peppers and onion to hot skillet; cook and stir for 5 minutes. Add curry powder. Cook and stir for 1 minute. Add the water, apple juice, and bouillon granules. Bring to boiling. Stir in couscous and apple; remove from heat. Cover and let stand about 5 minutes or until liquid is absorbed.
To serve, fluff couscous mixture with a fork. Thinly slice steak across the grain. Serve steak slices over couscous mixture. Sprinkle with peanuts. Makes 6 servings.
TO BROIL: Place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat until desired doneness, turning once halfway through broiling time. Allow 15 to 17 minutes for medium-rare doneness (145 degrees F) or 20 to 22 minutes for medium doneness (160 degrees F).

recipe source

BHG.com

Kobe Beef Kabobs for Dinner! Tender and Healthy!

2011-01-11T08:41:00.000-08:00

Top ideas for dinner tonight: Kobe Beef and Broccoli Kabobs

* 30-minute (or less) spring dinners
* Quick and easy chicken dishes
* Garden-fresh entrée salads

Ingredients

* 1/2 cup bottled hoisin sauce
* 3 tablespoons water
* 2 tablespoons cooking oil
* 1 tablespoon soy sauce
* 1 clove garlic, minced
* 1/4 to 1/2 teaspoons crushed red pepper
* 1 red sweet pepper, cut into 1-inch pieces
* 2 to 3 3 cups large broccoli florets and/or 1-inch pieces of yellow summer squash
* 1 lb. beef steak, such as tenderloin, sirloin, or top loin, cut into 1-inch pieces
* Hot cooked rice

Directions

1. Soak 4 to 8 wooden skewers in water for 30 minutes. In a small bowl combine hoisin sauce, water, oil, soy sauce, garlic, and crushed red pepper; set aside..
2. On the soaked skewers alternately thread sweet pepper, broccoli and/or squash, and steak pieces. Brush with some of the hoi sin sauce mixture.
3. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place skewers on grill rack over drip pan. Cover and grill for 20 to 25 minutes or until meat is desired doneness, turning and brushing once with remaining hoi sin sauce mixture halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above except omit drip pan.) Serve over hot cooked rice. Makes 4 servings.

It's Creamy and Dreamy!! Mac 'N Cheese with Ham!

2011-01-10T08:02:00.000-08:00

Creamy Mac ‘N Cheese with Ham!

Ingredients

* 1 pound uncooked medium elbow macaroni

* 1 1/2 cups chopped lean ham

* 1 1/2 cups frozen peas

* Cooking spray

* 1/2 cup finely chopped onion

* 3 cups 2% reduced-fat milk

* 1 cup (4 ounces) shredded reduced-fat extrasharp cheddar cheese

* 1 cup (4 ounces) shredded Swiss cheese

* 3/4 teaspoon salt

* 1/4 teaspoon freshly ground black pepper

* 1/8 teaspoon ground red pepper

* 2 (1-ounce) slices white bread

* 2 tablespoons butter, melted

Preparation

1. Preheat oven to 400°.

2. Cook pasta in boiling water 6 minutes. Drain and rinse with cold water; drain. Combine pasta, ham, and peas in a large bowl.

3. Heat a medium saucepan over medium heat. Coat pan with cooking spray. Add onion to pan; cook 4 minutes, stirring frequently. Add milk; bring to simmer. Remove from heat; stir in cheeses, salt, and peppers. Pour cheese mixture over pasta mixture; stir to coat. Spoon pasta mixture into a 13 x 9–inch baking dish coated with cooking spray.

4. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/4 cups. Combine breadcrumbs and butter in a bowl. Arrange breadcrumb mixture evenly over pasta mixture. Bake at 400° for 20 minutes or until lightly browned.

Photo: Becky Luigart-Stayner; Styling: Katie Stoddard

Oven Baked Pork Ribs! Yummy for your Tummy!

2011-01-06T09:50:00.000-08:00

Oven Baked Pork Ribs
Ingredients (serves 6):
2 racks of pork baby back ribs
1/2 cup tomato paste
1 cup orange juice
1 cup brown sugar
1/4 cup Dijon mustard
1/2 cup cider vinegar
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1/4 cup chili powder
Salt and pepper to taste

Directions:

Whisk together all remaining ingredients. Pour over the ribs. Marinate overnight in the refrigerator.Preheat over to 300F.

Remove ribs from marinate. Place ribs into a large roasting pan. Reserve marinate.

Bake the ribs until they are fork tender, about 2 1/2 hours at 350.

To make dipping sauce, bring to the boil and simmer the marinate in a sauce pan for 5 minutes.

Cut ribs in pieces and serve with dipping sauce.

Individual Beef Wellington - Elegant and Easy!

2010-12-30T09:28:00.000-08:00

Individual Beef Wellingtons

8 (4 or 5 oz.) filet Mignon

1 1/3 tsp. salt

1/4 plus a pinch of pepper

2/3 c. chopped onion

2/3 c. chopped carrots

2/3 c. chopped celery

1/3 c. plus 2 tbsp. vegetable oil

3 tbsp. brandy, 1 c. red wine

3/4 tsp. fines herbs

1 1/3 tbsp. butter

Mushroom filling, recipe below

Pastry, recipe below

3 egg yolks

3 tsp. water

2 2/3 c. beef broth

1 1/3 tbsp. tomato paste

2 2/3 tbsp. cornstarch

1/3 c. Madeira or other sweet wine

Diced fresh mushrooms

Carrot curls

Celery fans

Fresh parsley sprigs

You may please feel free to use Pepperidge farm frozen puff pastry instead of making it from scratch.

Please note an additional 1 cup of red wine after brandy listing.

Sprinkle fillets with salt and pepper, and place in a shallow dish. Saute onion, carrots, and celery in oil until tender. Add red wine, brandy and herbs. Pour mixture over filets; cover and marinate in refrigerator overnight. Drain steaks, reserving marinade. Saute fillets in butter in a skillet just until lightly browned on both sides. Place filets in pan; cover and freeze 10 minutes. Remove from freezer, and refrigerate 2 hours. Prepare mushroom filling; chill at least 2 hours.

MUSHROOM FILLING:

2 2/3 lb. fresh mushrooms, finely chopped

1/3 c. mince green onion

3 tbsp. butter

1/3 c. Madeira or other dry sweet wine

Salt and pepper to taste

Place mushrooms in a clean towel or cheese cloth and squeeze until barely moist, reserving juice. Saute mushrooms and onion in butter; cook over medium heat until all liquid is evaporated. Add salt and pepper. Prepare pastry; chill 2 hours.

PASTRY:

4 c. all purpose flour

2 tsp. salt

1 c. chilled butter plus 2 tbsp. cubed

1/3 c. shortening, chilled

1/2 to 2/3 c. ice water

Combine flour and salt in a large bowl; cut in chilled butter and shortening with a pastry blender until mixture resembles coarse meal. Sprinkle ice water evenly over surface; stir with a fork until all dry ingredients are moistened. Shape dough into a ball. Roll pastry into an 18 inch square on a lightly floured board or pastry cloth; cut into 8 (9 x 6 inch) rectangles. Spread each pastry rectangle with 1/3 cup mushroom filling; top with a filet.

Combine egg yolks and water; brush edges of pastry with egg mixture to seal. Fold pastry over, and pinch together. (Trim excess pastry is necessary). Place Wellingtons, seam side down, on a lightly greased baking sheet. Brush with egg mixture; repeat after 1 minute. Roll pastry trimming cut into decorative shapes and arrange on top of Wellingtons, if desired. Brush with remaining egg mixture. Bake at 400 degrees for 25 minutes or until golden brown. Combine reserved marinade, reserved mushroom juice, beef broth, and tomato paste in a saucepan; simmer 1 hour. Dissolve cornstarch in Madeira; stir into broth mixture and cook, stirring constantly until thickened. Garnish with mushrooms, carrots, parsley, celery fans.

What's for New Year's Eve?? Pan Roasted Moulard Duck Breast!

2010-12-28T08:59:00.000-08:00

Pan Roasted Duck Breast
Ingredients

3 duck breasts (about 1 1/2 pounds) (we have La Belle Farm Moulard Duck Breast)
Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 400 degrees F.

With a sharp knife score the fat of the duck breasts in a criss-cross pattern. Season the duck with salt and pepper. Warm a heavy bottomed ovenproof skillet over medium heat.

Place the duck breasts, fat side down, in the skillet to render off the fat, about 6 minutes. Reserve rendered duck fat. Turn the duck breasts over and sear for 1 minute. Turn the fat side down again and place the skillet into the oven to roast for 7 to 9 minutes, until breasts are medium rare. Let the duck breasts rest for 5 minutes then thinly slice.

Serving suggestion: Potato Rosti and Blueberry Green Peppercorn Chutney, recipes follow
Special equipment: heavy bottomed ovenproof skillet

Cook Time: 1 hr 45 min
6 servings
Cook 1 hr 45 min
Total: 2 hr 20 min

Potato Rosti:

1 pound Yukon Gold potatoes
1/4 cup unsalted butter, melted
2 tablespoons chopped fresh rosemary
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
Duck fat, for frying
Special equipment: a 6-inch cast iron pan

Grate the potatoes and squeeze out excess liquid using your hands. Toss the potatoes with the melted butter, rosemary, salt, and pepper. Heat 1 tablespoon of duck fat in a 6-inch cast iron pan over medium-high heat. Press some of the potato mixture into the hot pan to make a 1/4-inch thick cake. Reduce the heat to medium and cook until the rosti is golden brown, about 5 minutes. Flip the rosti in the pan and add more duck fat. Continue cooking until golden and crisp. Place the finished rosti onto an unlined baking sheet and continue cooking the rest of the potato mixture. Reheat rosti in a 400 degree F oven for 10 minutes.

Blueberry Green Peppercorn Chutney:

2 cups brown sugar
1/4 cup raspberry vinegar
1/4 cup red wine vinegar
1/4 cup white wine vinegar
4 cups blueberries, fresh or frozen
1 cup minced onion
1/4 cup green peppercorns *
1 lemon, juiced
1 1/2 teaspoons grated fresh ginger
* * Can be found at specialty food stores.

Combine the brown sugar, raspberry vinegar, red wine vinegar, and white wine vinegar in a medium pot. Place over medium-low heat and stir to dissolve the brown sugar. Simmer for 5 minutes.

Add the blueberries, onion, green peppercorns, lemon juice, and ginger. Reduce the heat to low and simmer for 45 minutes or until thickened, stirring occasionally to prevent scorching.

The chutney will keep for several weeks stored in the refrigerator in an airtight container.

Yield: 2 cups

Recipe courtesy The Cookworks

Easy Dinner but Impressive! Osso Bucco Milanese!

2010-12-27T07:58:00.000-08:00

Osso Bucco Milanese (Veal Shanks with Orzo)

1/4 c. oil

4 lb. veal shank, each cut 2 inches thick

1 lg. diced onion

2 celery stalks, diced

2 carrots, diced

1 clove garlic, minced

1 lg. can tomatoes

Chopped parsley

1/2 c. white wine

1/2 tsp. basil

Salt and pepper

Bay leaf

Brown pieces of veal in Dutch oven a few pieces at a time. Remove pieces. In drippings, cook onion, celery, carrots and garlic. Return veal to Dutch oven, add tomatoes and next five ingredients after all comes to boil. Reduce heat to low, cover and simmer 1 1/2 to 2 hours until fork tender. Serve with orzo (an Italian pasta) and vegetable of your choice.

Read more about it at www.cooks.com/rec/view/0,1826,148162-231196,00.html

Get your order in today!! Crown Roast of Pork with Cashew Stuffing! A holiday stand-out!

2010-12-20T05:13:00.000-08:00

Crown Roast of Pork with Cashew Stuffing
Crown roast of pork filled with a bread stuffing studded with bacon, peaches, raisins and cashews

Hands On: 1 hour | Total: 3 hours 30 minutes | Makes: 16 servings (1 rib (3 oz.) and 2/3 cup stuffing each)
Ingredients

*
6 pounds pork rib crown roast
*1 tablespoon Pure Wesson® Vegetable Oil
*1/4 cup Blue Bonnet®-stick (1/4 cup = 1/2 stick)
*2 large onion, chopped (2 large = 2 cups)
*1 cup chopped celery
*6 slices bacon, chopped
*1 can (15 oz each) sliced peaches in juice, undrained
*16 slices Healthy Choice® Whole Wheat Bread, cubes
*1/2 cup raisins
*1-1/3 cups unsalted cashew pieces
*2 teaspoons dried marjoram leaves
*1/4 cup white wine vinegar
*1 large egg
*1/4 teaspoon salt
*1/4 teaspoon ground black pepper
*PAM® Original No-Stick Cooking Spray

Directions

1. Preheat oven to 325°F. Place crown roast, bone-tips up, on rack in shallow roasting pan. Make a ball of aluminum foil; press into center of roast to hold open. Brush bone tips with oil. Bake, uncovered, 1-1/2 hours, basting occasionally with the pan drippings.
2. Melt Blue Bonnet in large skillet over medium-high heat. Add onions, celery and bacon; cook 6 minutes, or until bacon is crisp and vegetables are crisp-tender, stirring frequently. Spoon into large bowl. Drain peaches, reserving 1/2 cup of the juice. Chop peaches. Add to vegetable mixture along with the 1/2 cup reserved peach juice, the bread cubes, raisins, cashews, marjoram, vinegar, egg, salt and pepper; mix lightly.
3. Remove foil from center of roast. Spoon stuffing loosely into cavity. Place any remaining stuffing in casserole dish sprayed with cooking spray; cover. Set aside.
4. Bake roast an additional 45 minutes to 1 hour, or until meat thermometer inserted in thickest part of roast registers 160°F, covering with additional foil, if necessary, to prevent over browning. Add extra stuffing in casserole dish to oven for the last 30 minutes of the roast baking time.

Dinnner!!! BEST STUFFED PORK CHOPS!

2010-12-13T19:04:00.000-08:00

Ingredients – BEST STUFFED PORK CHOPS!

* 2 tablespoons chopped celery

* 2 tablespoons chopped onion

* 2 tablespoons butter or margarine, divided

* 1/2 cup seasoned stuffing croutons

* 3 tablespoons milk

* 1 teaspoon minced fresh parsley

* 1/4 teaspoon paprika

* 1/8 teaspoon salt

* 1/8 teaspoon pepper

* 2 (1-inch thick) boneless pork loin chops

* 3/4 cup beef broth

* 1 tablespoon cornstarch

* 2 tablespoons cold water

Directions

1. In a skillet, saute celery and onion in 1 tablespoon butter until tender. Transfer to a bowl. Add croutons, milk, parsley, paprika, salt and pepper. Cut a pocket in each pork chop; fill with stuffing.

2. In a skillet, brown chops in remaining butter. Transfer to a greased 9-in. square baking dish. pour broth into dish. Cover and bake at 350 degrees F for 30-35 minute or until a meat thermometer reads 160 degrees F. Remove chops and keep warm.

3. Pour the pan drippings into a saucepan; bring to a boil. Combine cornstarch and water until smooth; gradually stir into drippings. Cook and stir for 2 minutes or until thickened. Serve with the pork chops.

A Christmas Tradition! Yorkshire Pudding with Roast Beef!

2010-12-08T18:26:00.000-08:00

Instructions - Things You'll Need:

* 3 eggs

* 1 cup milk

* 1/2 tsp. salt

* 1 cup all purpose flour

* 1/4 cup unsalted butter, melted, or vegetable oil

Making Yorkshire Pudding with Roast Beef

About 1 1/2 hours before the roast is done, make the pudding batter. In a large mixing bowl, or the workbowl of your standing electric mixer, beat the eggs until light and fuffy. While beating, add the milk. Whisk in the salt and flour by hand. Cover and refrigerate the batter at least 1 hour.

When the roast is done, remove it from the oven. Transfer the meat to a carving board and pour all of the drippings into a heat-resistant bowl. Return about 1/4 cup drippings to the roasting pan; it will form a layer about about 1/8-inch thick. Put the roasting pan back into the hot oven and bring it to 425 degrees F.

Remove the batter from the refrigerator, stir gently, then pour it immediately into the hot roasting pan. Bake for 10 minutes at 425 degrees F, then reduce the temperature to 350 degrees F and bake another 20 to 25 minutes, until the pudding is golden and puffed up high.

Remove the pudding from the oven, cut it into 6 or more pieces and serve immediately, alongside the roast and topped with plenty of gravy.

Yorkshire Pudding Without Meat Drippings

In a large mixing bowl, or the work bowl of your standing electric mixer, beat the eggs until light and fuffy. While beating, add the milk. Whisk in the salt and flour by hand. Cover and refrigerate the batter at least 1 hour.

Preheat the oven to 425 degrees F.

Pour the melted butter into a medium-sized baking dish and put the dish in the pre-heated oven for 10 minutes.

Remove the batter from the refrigerator, stir gently, then pour it immediately into the hot baking dish. Bake for 10 minutes at 425 degrees F, then reduce the temperature to 350 degrees F and bake another 20 to 25 minutes, until the pudding is golden and puffed up high.

Remove the pudding from the oven, cut it into 6 or more pieces and serve immediately.

Here you go!! Stop by for some chicken and use your left-over stuffing!

2010-11-26T05:25:00.000-08:00

Stuffing-Topped Chicken

Here’s a new use for leftover stuffing. We use chicken thighs because we love the rich flavor of dark meat, but boneless, skinless breast works too.

Serves: 4

Preparation time: 35 minutes

Cook time: 35 minutes

Ingredients

1 tablespoon extra-virgin olive oil

1 tablespoon chopped shallot

1/2 teaspoon salt-free poultry seasoning

1 cup reduced-sodium chicken broth, divided

1-1/2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces

2 tablespoons all-purpose flour, divided

1/2 teaspoon freshly ground pepper

1/4 teaspoon salt

2-1/2 cups quartered mushrooms (6 ounces)

1/3 cup dry white wine or dry sherry

Preparation

1. Position rack in upper third of oven; preheat broiler.

2. Toss chicken with 2 tablespoons flour, pepper and salt in a large bowl. Whisk broth with 2 tablespoons flour in a small bowl and set aside.

3. Add 1 tablespoon oil to pan and heat over medium heat. Add chicken (shaking off any excess flour) and mushrooms; cook, stirring, until chicken is cooked through, about 8 minutes.

4. Increase heat to medium-high; add wine (or sherry) and cook, scraping up any browned bits with a wooden spoon, until almost evaporated, about 2 minutes. Stir in reserved broth-flour mixture and cook, stirring, until thickened, about 2 minutes more. Spoon leftover stuffing over chicken mixture. Transfer pan to oven and broil until stuffing begins to crisp, about 4 minutes.

Enjoy!

Can we say Holiday Dinner!! Crown Roast Pork!!

2010-11-21T10:26:00.000-08:00

Ingredients - Crown Roast of Pork Recipe
* 3 tablespoons butter
* 3/4 cup chopped onion
* 1/4 cup chopped celery
* 1/2 cup peeled, cored and chopped tart apple
* 1/2 cup fresh bread crumbs
* 1 pound ground pork
* 1/2 pound ground seasoned pork sausage
* 1/2 cup chopped parsley
* 1/2 teaspoon dried sage
* 1 1/2 teaspoons salt
* 1 1/2 teaspoons ground black pepper
* 9 pounds crown pork roast
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. To Make Stuffing: Melt butter in a large skillet over medium heat. When foam subsides add onion and saute, stirring frequently, for about 5 minutes. Stir in celery and apples; saute (without browning) about 5 minutes longer. Scrape skillet contents into a large mixing bowl. Add bread crumbs, ground pork, sausage meat, parsley, sage, salt and pepper. Mix together gently but thoroughly. (Note: Do not taste the uncooked stuffing, for it contains raw pork; instead, fry a small ball of the stuffing in the skillet, then taste and season with more salt and pepper as necessary).
3. Fill the center of the crown with the stuffing, mounding it slightly. Cover it with a round of aluminum foil and wrap the ends of the chop bones in strips of foil to prevent them from charring and snapping off.
4. Place the crown on a rack in a shallow roasting pan just large enough to hold it comfortably, and roast in the center of the oven, undisturbed, for about 3 hours or until internal temperature of meat is 175 degrees F (80 degrees C). (Note: 30 minutes before pork is done, remove the foil from the top of the stuffing to allow the top to brown.)
5. Carefully transfer the crown to a large, heated, circular platter, strip the foil from the ends of the chops and replace it with paper frills. Let the crown rest for about 10 minutes before carving and serving. To Carve Pork: Insert a large fork in the side of the crown to steady it and, with a large, sharp knife, cut down through each rib to detach the chops. Two chops per person is a customary portion accompanied by a generous serving of the stuffing.

Recipe!! Beef Pot Pie..easier than you think!!

2010-11-15T09:38:00.000-08:00

Ingredients – Beef Pot Pie

* 1 pound sirloin steak, cubed

* salt to taste

* ground black pepper to taste

* 1 (14 ounce) can beef broth

* 3 large carrots, diced

* 3 potatoes, cubed

* 1 cup frozen green peas, thawed

* 3 tablespoons cornstarch

* 1/3 cup water

* 2 (9 inch) refrigerator pie crusts

Directions

1. In a saucepan over medium heat, brown the pieces of meat on all sides. Pour in some water to almost cover. Bring to a boil and reduce heat. Simmer until meat is tender and falls apart easily; about 2 to 3 hours. Transfer meat to a large mixing bowl. Shred the meat slightly and add salt and pepper to taste.

2. In another 2 quart saucepan over medium heat, pour in beef broth and add carrots and potatoes. Cook until almost tender; about 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C).

3. When the carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the liquid in the pan. Combine the peas with the carrots, potatoes and beef.

4. Dissolve the cornstarch with the 1/3 cup of water. Pour into the saucepan of beef broth, stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes.

5. Line a 9 inch pie plate with one of the pie crust following the package directions. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the other pie crust. Bake in a preheated oven until the crust is golden brown; about 25 minutes. Let cool for 5 minutes before serving.

This is AMAZING!! Pork Prime Rib Roast!

2010-11-04T10:34:00.000-07:00

Herb-Brined Pork Prime Rib Roast
Brine

* 6 quarts cold water, divided
* 1 1/2 cups sugar
* 3/4 cup fine sea salt
* 8 large fresh thyme sprigs
* 6 Turkish bay leaves, crumbled
* 4 juniper berries*
* 2 teaspoons whole black peppercorns

Pork:

* 1 6- to 6 1/2-pound center-cut pork rib roast (8-bone; about 12 to 14 inches long), well-trimmed

* 2 tablespoons chopped fresh thyme
* 2 teaspoons whole black peppercorns, crushed in mortar with pestle or in resealable plastic bag with mallet

Print a shopping list for this recipe
Preparation

For brine:
Combine 1 quart water and all remaining ingredients in medium saucepan. Bring to boil, stirring until sugar and salt dissolve. Pour brine into wide pot or container large enough to hold pork (3- to 4-gallon capacity). Add remaining 5 quarts cold water; stir to blend. Let stand until brine is cool to touch, about 1 hour.

For pork:
Place pork on work surface. Trim off all but 1/4-inch layer of fat from roast. Turn roast over so that rib bones point up. Using boning knife and starting where meat meets rib bones, gradually cut loin away from rack of bones, leaving 2 inches of meat attached to bones (do not cut meat off bones completely). Tie meat back onto bones with kitchen string at 2-inch intervals. Place roast in brine, submerging pork completely and weighing down with heavy pot if necessary. Cover and refrigerate 5 days.

Remove pork from brine; discard brine. Rinse pork under cold running water for 5 minutes to reduce saltiness; pat dry with paper towels. Place pork on rack set over sheet of foil; let stand at room temperature 2 hours.

Position rack in center of oven and preheat to 400°F. Place pork on rack in large roasting pan. Mix thyme and crushed peppercorns in small bowl; sprinkle mixture over pork. Roast until instant-read thermometer inserted into center of pork registers 140°F, about 1 hour. Remove from oven. Let roast rest 30 minutes (internal temperature of roast will increase 5 to 10 degrees).

Remove kitchen string from roast. Cut meat into slices and serve.

*Available in the spice section of most supermarkets.
add your own note

Read More http://www.epicurious.com/recipes/food/views/Herb-Brined-Pork-Prime-Rib-Roast-231595#ixzz14KePUQqC

Buy several and be set all week! Roasted chicken everyone will love!

2010-11-02T05:29:00.000-07:00

Roasted Chicken Everyone will Love!

Ingredients

* 1 (3 pound) whole chicken, giblets removed

* Salt and black pepper to taste

* 1 tablespoon onion powder, or to taste

* 1/2 cup margarine, divided

* 1 stalk celery leaves removed

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.

3. Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.

Smoked Ham for the Holidays!!!

2010-10-27T10:13:00.000-07:00

Smoked Ham Recipes
Ingredients
* 1 large onion, quartered, root end intact
* 1 (5 to 7-pound) smoked ham (shank end)
* 3/4 cup apricot jelly
* 1/4 cup water * 8 sprigs fresh thyme, stripped
* 3 tablespoons yellow mustard
* 4 tablespoons cider vinegar
* 2 teaspoons molasses * 1/2 teaspoon Worcestershire sauce
* 1/4 teaspoon ground allspice
* Pinch ground cloves
* 1 1/2 cups low-sodium chicken broth
* 1 tablespoon unsalted butter
* 1 tablespoon all-purpose flour
* Kosher salt and freshly ground black pepper

Directions Preheat oven to 350 degrees F. Score the ham with a cross hatch pattern through the thick layer of skin and fat. Arrange the onions in the center of a foil lined sheet pan large roasting pan and set the ham on top of them. Bake for 1 hour.

Meanwhile, stir together the apricot jelly, water, thyme leaves, mustard, 3 tablespoons of the vinegar, the molasses, Worcestershire, allspice, and cloves in a saucepan. Whisk over medium heat until the jelly has dissolved and sauce is smooth, about 4 minutes. After the ham has been baked for 1 hour, brush with the apricot mixture every 15 minutes for another 45 minutes or until nicely glazed.
Transfer the ham to a serving platter, tent with foil and set aside while making the sauce.

Discard the onions, remove foil and pour the sauce into a skillet. Add the broth and bring to a boil over high heat. In a small bowl, mix the butter and flour together until you form a paste. Whisk into the pan juices and let sauce simmer until thickened like gravy. Finish with the remaining tablespoon of vinegar and season with salt and pepper to taste. Thinly slice the ham and serve with the sauce.

Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

The Perfect Pot Roast!! A Great Dinner!

2010-10-21T19:44:00.000-07:00

The Perfect Pot Roast!

Ingredients

* 1 2-1/2- to 3-lb. boneless beef chuck pot roast

* Salt and ground black pepper

* 2 Tbsp. olive oil or cooking oil

* 1 14-oz. can beef broth

* 1 large onion, chopped

* 2 stalks celery, cut into 2-inch lengths

* 5 cups cups assorted vegetables such as peeled Yukon gold or sweet potatoes, cut into 2-inch chunks; parsnips, peeled and cut into 2-inch chunks; whole shallots or garlic bulbs, halved horizontally; medium carrots, peeled and cut into 1-1/2-inch pieces.

* 1/4 cup cold water

* 3 Tbsp. all-purpose flour

Directions

1. Preheat oven to 325 degrees F. Trim fat from meat. Sprinkle meat with salt and pepper. In a roasting pan or large Dutch oven brown roast on all sides in hot oil over medium heat. Carefully drain fat from pan; discard. Add beef broth, onion, and celery to pan.

2. Roast, covered, for 1-1/4 hours. Remove celery with slotted spoon; discard. Add desired vegetables around roast. Roast, uncovered, for 50 to 60 minutes more or until meat and vegetables are tender, spooning juices twice during roasting.

3. Using a slotted spoon, remove meat and vegetables to platter. For gravy, measure pan juices; skim off any fat. Discard enough pan juice or add enough water to equal 1-1/2 cups. In a saucepan whisk together the cold water and flour until well combined; add the 1-1/2 cups pan juices. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Season with salt and pepper. Pass gravy with meat and vegetables. Makes 6 to 8 servings.

4. Slow Cooker instructions: Place vegetables in a 5- to 6-quart slow cooker. Trim fat from meat. Sprinkle with salt and pepper. Cut roast to fit, if necessary; place on top of vegetables. Omit cooking oil. Add beef broth to cooker. Cover and cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4-1/2 to 5-1/2 hours. Remove meat and vegetables from cooker; cover to keep warm. Using 1-1/2 cups of the cooking juices, prepare gravy as directed in Step 3. Season to taste with salt and pepper. Pass gravy!

Recipe source

BHG

Oxtail Soup is GOOD for the stomach....Tasty!!

2010-10-20T20:07:00.000-07:00

Oxtail Soup!

2 pounds ox tails, disjointed
2 tablespoons vegetable oil
8 cups water
1 onion - medium size, chopped
3 cloves garlic
1 celery stalk, chopped
14 ounces whole tomatoes, drained
2 carrots, peeled & chopped
1/4 cup fresh parsley, chopped
2 bay leaves
1 teaspoon dried thyme, crushed
1 teaspoon salt
4 peppercorns

* In a 4 quart pan, brown the ox tail thoroughly in hot oil.
* Add water, onion, garlic, celery, tomatoes, carrots, parsley, bay leaf, thyme, salt and peppercorns.
* Cover and simmer for 3 hours.
* Remove bay leaf, and cool slightly. Remove ox tails and trim fat off, remove meat from bones, discard bones, add meat back to soup. Skim any excess from the soup as it cools.
* Reheat and serve.

Serving Size: cup
Servings: 6
Container: 4 quart soup pot
Prep Time: 30 minutes
Cook Time: 3 hours

For a nice change!! Chutney Glazed Pork Chops!!

2010-10-17T08:20:00.000-07:00

Chutney Glazed Pork Chops!!

A simple jelly-and-mustard glaze coats pork chops that are topped with a sweet-tart chutney. Serve with rice or couscous to soak up the sauce.

Yield: 4 servings (serving size: 1 pork chop and 1/2 cup chutney)

Ingredients

* Chutney:

* 1/2 cup sugar

* 1/4 cup balsamic vinegar

* 1/4 teaspoon ground coriander

* 1 (3-inch) cinnamon stick

* 2 cups coarsely chopped rhubarb (about 1/2 pound)

* 1/3 cup dried cranberries

* 1/4 cup chopped green onions

* 1/4 teaspoon salt

* 1/4 teaspoon ground red pepper

* Pork:

* 1/3 cup red currant jelly

* 1 tablespoon whole-grain Dijon mustard

* 1/2 teaspoon salt

* 1/2 teaspoon black pepper

* 1/4 teaspoon ground cumin

* 4 (6-ounce) bone-in center-cut pork chops (about 1/4 inch thick)

* Cooking spray

* Thinly sliced green onions (optional)

Preparation

To prepare chutney, combine first 4 ingredients in a small saucepan. Bring to a boil over medium-high heat. Add rhubarb and the next 4 ingredients (rhubarb through ground red pepper); reduce heat, and simmer 5 minutes or until rhubarb is tender. Spoon into a bowl; cover and chill at least 2 hours. Discard cinnamon stick.

Prepare grill.

To prepare pork, combine jelly and mustard in a small bowl; set aside.

Combine 1/2 teaspoon salt, black pepper, and cumin; rub evenly over pork. Place pork on a grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness, basting occasionally with jelly mixture. Serve pork with chutney; sprinkle with green onions, if desired.

Southern Fried Chicken for Dinner!! Easy Recipe..YUMMY!

2010-10-16T11:25:00.000-07:00

Southern Fried Chicken!!
Ingredients

Serves: Update

o 4 teaspoons salt divided
o 1 whole chicken (4 pounds) backbone removed chicken cut into 8 pieces
o 3 cups buttermilk
o 6 cups grapeseed oil or canola oil for deep frying
o 2 cups all-purpose flour
o 1 1/2 tablespoons dry mustard
o 1 1/2 tablespoons paprika
o 1 tablespoon garlic powder
o 1 tablespoon onion powder
o 1 teaspoon freshly ground black pepper
o 3 large eggs
o 2 tablespoons water

Directions

Massage 1 1/2 teaspoons of the salt into the chicken pieces.

Combine the chicken pieces and buttermilk in a large bowl or large shallow dish and turn the chicken pieces to ensure they are completely coated with the buttermilk.

Cover with plastic and refrigerate for at least 2 hours and up to 1 day.

Preheat the oven to 300°F. Add enough oil to fill a large wok about halfway. Heat the oil over medium-high heat until it registers 350°F to 375°F on a deep-fry thermometer.

Stir the flour dry mustard paprika garlic powder onion powder pepper and 2 teaspoons of salt in a shallow dish to blend.

Whisk the eggs and water in a medium bowl to blend.

Working with one chicken piece at a time lift the chicken from the marinade allowing any excess marinade to drip back into the dish then dredge the chicken pieces in the flour mixture to coat completely.

Dredge the flour-coated chicken pieces in the egg wash.

Dredge the coated chicken in the flour mixture again to coat completely.

To Fry the Chicken:

Working in 2 to 3 batches carefully place the coated chicken pieces into the hot oil and cook for about 12 minutes turning as needed until they are golden and almost cooked through.

Using a skimmer transfer the chicken pieces to a rack set on a baking sheet to drain any excess oil.

Bake for about 10 minutes or until the chicken pieces are cooked through but still moist and juicy. Sprinkle with the remaining salt and serve.

A plump tasty juicy Thanksgiving Bird! Check out this recipe!

2010-10-15T07:36:00.000-07:00

Ingredients

* 1 12- to 14-lb. turkey (Diestel Organic)

* Kosher salt or salt

* Freshly ground pepper

* 4 cloves garlic, peeled and halved

* 1 small onion, peeled and cut into wedges

* 1 medium baking apple, cored and cut into wedges

* 2 tablespoons butter, melted

* 6 medium or 8 small baking apples, cored and cut into eighths (such as Golden Delicious, Gravenstein, Granny Smith, Winesap, Rhode Island Greening, Braeburn, Russet, Lady (use 2 lady apples for each medium apple; leave whole)

* 2 tablespoons lemon juice

* 2 cups fresh apple cider

* 5 about 3-inch sticks cinnamon, broken

* 1/3 cup butter

* 1/3 cup packed brown sugar

* 1 tsp. dried thyme, crushed

* 1/3 cup all-purpose flour

* Chicken broth

* Kosher salt and black pepper

Directions

1. Rinse turkey well and pat dry with paper towels. Season inside cavity generously with salt and pepper. Rub one of the cut garlic cloves on inside cavity. Place garlic cloves, onion, and the first apple in cavity.

2. Pull turkey skin to back; fasten with skewer. If a band of skin crosses the tail, tuck drumsticks under band. If no band, tie drumsticks securely to tail. Twist wing tips under back. Brush turkey with 2 tablespoons melted butter. Season with salt and pepper.

3. Place bird, breast side up, on a rack in a shallow roasting pan. Insert a meat thermometer into center of one of inside thigh muscles, but not touching bone. Cover bird loosely with foil. Roast in a 325 degree oven about 2-1/2 to 3-1/2 hours or until thermometer registers 160 degrees F. (Cut band of skin or string between drumsticks after 2-1/2 hours.)

4. Toss apple wedges with lemon juice. Place apples around turkey. Continue to roast, covered with foil, for 30 minutes more.

5. Meanwhile, in a small saucepan bring apple cider and cinnamon sticks to boiling. Reduce heat and boil steadily about 30 minutes or until cider is reduced to 2/3 cup. Add 1/3 cup butter, brown sugar, and thyme. Heat and stir until sugar is dissolved. Remove and discard cinnamon sticks.

6. Remove foil from turkey; brush turkey and drizzle apples with the cider mixture. Continue roasting, uncovered, until meat thermometer registers 180 degrees F, brushing bird and drizzling cider mixture over fruit every 10 minutes. Remove turkey from oven; discard cavity ingredients. Transfer roasted bird to a large serving platter. Surround with apples. Cover with foil; let stand 15 to 20 minutes before carving turkey.

Order Your Holiday Turkey's Now! Organic and Natural!!

2010-10-14T09:29:00.000-07:00

Can you believe that the Holidays are right around the corner? We are ready
to put together your Holiday meal orders! Our turkey's are from Diestel
Family Turkey Ranch! They are organic and committed to sustainability!

A Message from them:
"Our family began range-growing turkeys in 1949 on our ranch nestled in the Sierra Foothills. At Thanksgiving we sold our turkeys to the local folks who enjoyed a trip to our ranch each year.

Today we produce our turkeys and turkey products year around but, really, not much has changed... same ranch, same firm belief that our family secrets consistently produce a better tender and juicy turkey that has real old-fashioned turkey flavor and same great quality.

Most importantly, we guarantee each Diestel turkey to be raised, processed and delivered by us directly to you.
After all, this has been our family tradition since 1949.

We invite you to taste the difference!"

http://www.diestelturkey.com/home.htm

Come into the store:
7625 S. Rainbow Blvd.
Las Vegas NV 89139
702-558-6328

Steak Pinwheels for dinner...just bake and serve!!

2010-10-11T08:44:00.000-07:00

Very easy and a meal that everyone will love! Pinwheels!

Bake uncovered for 1 hour in the preheated oven, or until the internal temperature of the roll is at least 145 degrees F (63 degrees F) in the center. Let stand for 5 minutes to set, then slice into 1 inch slices to serve!

Now in the store!

An interesting recipe!! Seafood Packets...

2010-10-08T22:43:00.000-07:00

Seafood Packets

32 Shell Clams (littlenecks or cherrystones)
32 Uncooked medium shrimp in shells (about 1 1/4 lb), thawed if frozen
32 Sea Scallops (about 2 1/2 lb)
4 Ears fresh sweet corn, husks removed, cleaned, cut into fourths
32 Large cherry tomatoes

Lemon-Chive Butter
1/3 Cup butter or margarine, melted
2 Teaspoons grated lemon peel
2 Teaspoons chopped fresh or 1/2 teaspoon freeze-dried chives
Fresh chive stems or chopped fresh chives, if desired

1. Heat gas or charcoal grill. Cut 8 (18x12-inch) sheets of heavy-duty foil; spray with cooking spray.
2. Place 4 clams, shrimp and scallops in center of each sheet; top each with 2 pieces of corn and 4 tomatoes. In small bowl, mix butter ingredients. Drizzle about 2 teaspoons butter over seafood and vegetables in each packet.
3. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
4. Place packets on grill over medium heat. Cover grill; cook 15 to 20 minutes, rotating packets 1/2 turn after 10 minutes, or until clam shells have opened, shrimp are pink, and scallops are white and opaque. (Cooking time may vary depending on ingredients selected) Discard any clams that don't open.
5. To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape. Top with chives.

Recipe! Chicken Fajitas are tasty and easy to make!

2010-10-05T05:51:00.001-07:00

Chicken Fajitas with Crunchy Lime Cabbage and Avocado (serves 4-6)

Ingredients:

6 tablespoons olive oil, divided

2 garlic cloves, minced

1 tablespoon chili powder

2 pounds skinless boneless chicken breast halves,

cut crosswise into 1/2-inch-thick slices

1 large red bell pepper, cut into 3/4-inch-thick strips

1 large red onion, halved, sliced lengthwise

3 cups thinly sliced cabbage

2 tablespoons chopped fresh cilantro

2 tablespoons fresh lime juice

2 teaspoons finely grated lime peel

6 to 8 fajita-size flour tortillas

1 avocado, halved, pitted, sliced

sour cream, optional

1. Whisk 3 tablespoons olive oil, garlic, and chili powder in large bowl. Add chicken, bell pepper, and onion. Sprinkle with salt and pepper. Toss to coat. Let stand 1 hour at room temperature or chill up to 4 hours.

2. Toss cabbage, cilantro, lime juice, lime peel, and 3 tablespoons olive oil in medium bowl. Season to taste with salt and pepper.

3. Preheat oven to 350°F. Wrap tortillas in foil and place in oven until heated through, about 15 minutes.

4. Meanwhile, heat large pan over medium-high heat. Put chicken and vegetables in pan and cook until chicken is cooked through and vegetables are browned, stirring frequently, about 7 minutes.

5. Divide chicken among warm tortillas; top with cabbage mixture and avocado slices, and sour cream, if desired.

Short ribs for dinner?? YOU BET!! Use your crockpot!

2010-10-03T09:54:00.000-07:00

Short ribs are wonderful cuts of meats that will make a great meal!

Short ribs are simply braised in the slow cooker with apple juice, beef broth, and seasonings. Serve the tender short ribs with potatoes and a tossed salad for a delicious family meal.
Cook Time: 9 hours
Total Time: 9 hours

Ingredients:
* 4 to 6 beef short ribs
* 1/2 cup flour
* 2 tablespoons sweet paprika
* 1 teaspoon chili powder
* 1 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1 tablespoon olive oil
* 2 cups apple juice
* 1 cup beef broth
* 1 medium onion, chopped
* 1 to 1 1/2 cups frozen pearl onions, thawed

Preparation:
Toss short ribs in a food storage bag or paper bag with the flour, paprika, chili powder, salt, and pepper. In a large skillet over medium heat, heat the olive oil. Sear the ribs on all sides, about 2 to 3 minutes on each side. Transfer ribs to the slow cooker. In the same skillet, heat the apple juice and beef broth; pour over the ribs and add chopped onion. Cover and cook on LOW heat for 6 hours. Add the pearl onions and continue cooking for 3 to 5 hours longer.

Serves 4.

Chilean Sea Bass Recipe! Great Dinner Ideas!

2010-09-30T04:59:00.000-07:00

Ingredients

* 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

Directions

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

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

2010-09-29T09:52:00.000-07:00

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

Ingredients

* 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

Method

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.

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

2010-09-28T05:16:00.000-07:00

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!!

TOP CHOICE SIRLOIN on your grill!!

2010-09-26T19:36:00.000-07:00

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!!

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

2010-09-19T18:33:00.000-07:00

Chicken Fried Steak
Ingredients:

* 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

Preparation:
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.

Enjoy Grilled New York Steak? Nice recipe to try!

2010-09-18T07:17:00.000-07:00

Grilled New York Strip Steak with Mushrooms

Ingredients:

- 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

Directions:

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.

Kobe Beef Mealoaf for dinner!! Fabulous!

2010-09-12T06:23:00.000-07:00

Kobe Beef Meatloaf
Ingredients

* 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

Directions

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.

Boilermaker Tailgate Chili!! Remember football season is coming!

2010-08-29T18:12:00.000-07:00

Boilermaker Tailgate Chili

By: MIGHTYPURDUE22

"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."

Ingredients

* 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

Directions

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

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

2010-08-20T22:41:00.000-07:00

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

Sea Bass Makes a Great Dinner!

2010-08-15T12:16:00.000-07:00

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

Steps:

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

Tri-Tip Marinade...Looks Good!!

2010-08-12T22:32:00.000-07:00

Ingredients

* 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

Method

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.

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

2010-08-07T08:13:00.000-07:00

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.

Healthy eating! Stir Fry Beef and Peppers for dinner!

2010-08-03T17:59:00.000-07:00

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.

DINNER! Carmelized Onion, Sausage and Basil Pizza!! Fresh!

2010-07-31T09:25:00.000-07:00

Caramelized Onion, Sausage and Basil Pizza
Recipe courtesy Giada De Laurentiis

* Cornmeal, for dusting
* 3 tablespoons extra-virgin olive oil, plus extra for drizzling
* 1 tablespoon unsalted butter, at room temperature
* 2 onions (about 1 1/2 pounds), thinly sliced
* 1/4 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
* 1 pound spicy turkey or pork sausage, casings removed, crumbled
* All-purpose flour, for dusting
* 1 (13 to 16-ounce) ball pizza dough
* 3/4 cup (3 ounces) crumbled Gorgonzola or blue cheese
* 1/4 cup chopped fresh basil leaves

Directions

Put an oven rack in the center of the oven. Preheat the oven to 475 degrees F. Sprinkle a heavy baking sheet (without sides) with cornmeal and set aside.

In a large skillet, melt 3 tablespoons of olive oil and the butter over medium-low heat. Add the onions, salt and pepper. Cook, stirring occasionally, until golden and caramelized, about 20 minutes. Increase the heat to medium-high and add the sausage. Using a wooden spoon, break up the sausage and cook, stirring constantly, until cooked through, about 8 minutes. Set aside to cool slightly.

On a lightly floured work surface, roll out the dough into a 13-inch diameter circle, about 1/4-inch thick. Transfer the dough to the prepared baking sheet and drizzle with olive oil. Spread the onion mixture evenly over the dough, leaving a 1-inch border. Sprinkle the cheese on top. Bake until the crust is golden and the cheese has melted, about 15 to 17 minutes. Remove from the oven and sprinkle with chopped basil. Cut the pizza into wedges and serve.

Jerk Chicken makes a great meal!! Marinate and grill!

2010-07-29T05:23:00.000-07:00

Ingredients for Jerk Chicken!

Jerk Marinade:

* 2 teaspoons allspice

* 1/2 teaspoon ground cinnamon

* 1/2 teaspoon ground nutmeg

* 1/2 onion

* 8 cloves garlic or 1 whole head

* 1 (1-inch) piece fresh ginger, sliced

* 3 scallions, sliced

* 3 limes, juiced

* Splash low-sodium soy sauce

* 1/4 cup extra-virgin olive oil, plus more for drizzling

* Kosher salt and freshly ground black pepper

* 6 sprigs fresh thyme, leaves picked

* 1 Scotch bonnet pepper, halved, plus more to taste

* 1/4 cup packed light brown sugar

* 1 whole free-range chicken (about 5 pounds), cut into 10 pieces

* Limes, for garnish

* Parsley, for garnish

* Smoking chips, soaked in water for 15 minutes

Directions

Begin by making the jerk marinade. Combine all the marinade ingredients in a blender and process until you have a smooth puree.

Add chicken pieces into a large resealable plastic bag and pour in the marinade. Put the bag into a baking dish and let marinate in the refrigerator overnight.

Preheat grill to high.

Prepare a table-top smoker or take a roasting tray, line it with foil and add some soaked wood chips to the bottom. Place a wire rack over the top, upside down, and lay chicken pieces over the chips on the rack. Cover with foil and grill over high heat. Smoke for 10 minutes.

Preheat oven to 300 degrees F.

Transfer the chicken pieces to a baking sheet and drizzle with extra-virgin olive oil. Bake in the oven "low and slow" until chicken is tender, about 1 hour. Remove the chicken from the baking sheet to a serving platter and garnish with limes and parsley before serving.

Tenderloin Steaks w/Gorgonzola Cheese! Marinated in Port! TASTY!

2010-07-25T18:27:00.001-07:00

Tangy Gorgonzola cheese, marinated onions and savory seared beef tenderloin make a scrumptious company-worthy dinner. Round out the meal with a crisp green salad and garlic mashed potatoes.

Yield: MAKES: 4 servings
Ingredients

* 4 beef tenderloin steaks (about 2 in. thick, 8 to 10 oz. each; see notes)
* 1 red onion (12 oz.), peeled and sliced crosswise into 1/2-inch-thick rounds; ends discarded
* 3/4 cup tawny Port
* 2 tablespoons walnut or vegetable oil
* 1/4 cup crumbled gorgonzola cheese (1 1/2 oz.), at room temperature
* 1/4 cup (1/8 lb.) butter, at room temperature
* 2 tablespoons chopped parsley
* Salt and pepper

Preparation

1. Rinse steaks and pat dry; place in a 1-gallon zip-lock plastic bag. Set onion slices in a single layer on a plate. Drizzle 2 tablespoons Port and 1 teaspoon oil over onions. Pour remaining Port and oil over meat; seal bag and turn to coat. Let stand at least 30 minutes, or cover the onions and chill meat and onions up to 2 hours.

2. In a small bowl, beat gorgonzola and butter until well blended and creamy.

3. Lift steaks from marinade (discard marinade) and lay on an oiled barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds). Lay onion slices around steaks. Close lid on gas grill. Cook steaks, turning once, until browned and done to your liking in center of thickest part (cut to test), 16 to 18 minutes for medium-rare. Cook onions, turning once, until lightly browned on both sides, 16 to 18 minutes.

4. Transfer steaks to plates and top with grilled onions, separated into rings. Let rest in a warm place for 3 to 5 minutes. Garnish each with a dollop of gorgonzola butter. Sprinkle with parsley and salt and pepper to taste.

Dinner?? Mahi Mahi Tacos are filling and delicious!

2010-07-21T19:40:00.000-07:00

Grilled Pineapple Mahi Mahi Tacos

Serving Size: 4

Ingredients:

2 lbs mahi mahi fillets

2 tablespoons olive oil

Sea salt and fresh ground black pepper, to taste

1 orange, juiced

1 avocado, peeled and cut into strips

1 roma tomato, diced

1 cup shredded red cabbage

4 pre-cut pineapple rings

1 cup fresh cilantro, chopped

8 6″ flour tortillas, lightly fried

Directions:

1. Preheat grill to medium heat.

2. Place fillets on large plate; brush both sides with olive oil and sprinkle with salt and pepper.

3. Grill fillets 3-4 minutes on each side.

4. Also place pineapple rings on grill for about 1 minute each side, depending on thickness.

5. Remove fillets from grill and drizzle with juice from orange.

6. Flake fillets with fork and cut grilled pineapple into small chunks.

7. Fill taco shells with mahi mahi, pineapple, avocado, tomatoes, cabbage, and cilantro.

LOVE RIBS?? Try this outstanding recipe!!

2010-07-06T19:17:00.000-07:00

Baby Backs anyone? Check out this recipe that will be sure to make your mouth water. Rub your ribs with Tom Douglas Rub with Love Pork Rub. Pre-heat your grill to 350. Then grill your ribs to a nice golden brown to your liking. Then take the ribs stand up in a 2" deep pan or casserole dish fill pan with Dr.Pepper and cover with foil and place on grill(if you have natural gas) or oven at 275 and bake for 2.5 to 3 hrs.

Then finish these ribs on your Grill with our signature “The Best BBQ Sauce You'll Ever Taste.” These ribs will definitely be the BEST you have ever tasted!

Walleye Fish! The fish that can be fried, baked, and BBQ'd! Recipe!

2010-07-05T04:26:00.000-07:00

Walleye Fish Fry

Ingredients:

4 Tbsp lemon juice

½ tsp garlic salt

¼ tsp season salt

¼ tsp dried oregano

¼ tsp dry dill weed

2 pound walleye fillets

¼ cup cornmeal

¼ cup crushed Ritz crackers

2 Tbsp all-purpose flour

1 ½ tsp canola oil

1 ½ tsp butter

Tartar Sauce:

¼ cup mayonnaise

1 Tbsp finely chopped dill pickle

2 tsp finely chopped onion

2 tsp minced fresh dill or

¾ tsp dill weed

DIRECTIONS:

1) In a zip lock plastic bag, combine lemon juice, garlic, salt, dill and oregano;

2) Add Walleye fillets to bag; Seal bag and turn to coat fish;

3) Refrigerate for 30-60 minutes, turning several times.

4) In a shallow bowl, combine cornmeal, crackers and flour.

5) Remove fillets; and dip fillets into crumb mixture to coat.

6) Heat a skillet to medium high, add in oil and butter

7) Cook fillets for 5 minutes on each side until golden brown

Fish flakes easily with a fork when done.

Tartar sauce:

1) In a bowl, combine the mayonnaise, pickle, onion and dill mix well.

Serve with fish.

Notes:

Discard the marinade after removing fish or use as sauce if BBQing Walleye without crumb coating

Additional:

This Lemon Walleye Recipe is very easy and a very good Fried Walleye or Grilled Walleye Recipe. Serve this recipe with a good coleslaw and home fries.

This Sportman Restaurant Style Coleslaw Salad taste exactly like the KFC slaw, just grate cabbage, carrots, and apples instead of shredding it. If you like a hotter Sportman Restaurant Style Coleslaw taste add the hot sauce or a 1/4 tsp of horseradish paste.

Ingredients:

Slaw:

6 cups shredded cabbage

1 cup shredded carrots

1 small shredded apple

3 tbsp sugar

1 tsp salt

¼ tsp cayenne or red pepper

¼ cup milk

¼ cup white vinegar

Dressing:

1 tsp dried minced onion

1/2 cup buttermilk

1/2 tsp celery seed

1 cup miracle whip

Optional:

2 – 3 drops hot sauce

DIRECTIONS:

1. In large bowl combine all the slaw ingredients; mix up well; then set aside or refrigerate

2. In separate bowl; combine all dressing ingredients; mix well; put in refrigerator at least 2 hours

3. Before serving; combine slaw and dressing; mix well; if to moist pour off some of the extra and re-mix.

NOTES:

Add the hot sauce to get a hotter or stronger taste

Grate slaw ingredients instead of shredding

ADDITIONAL:

As a side dish Sportsman Restaurant Style Coleslaw Salad goes great with all meals.

"For more Sportsman Recipes visit":

http://4seasonsportsman.com/

Fun..fabulous chicken dinners! Healthy!

2010-06-21T20:38:00.000-07:00

We are always searching for new ways to cook delicious meats! Take a look at this website..fun fabulous and tasty chicken dishes!!

http://www.lifescript.com/Body/Food/Recipes/EatingWell/A/Almond-Crusted_Chicken_Fingers.aspx

Cooks in an hour..pork roast is delicious and easy to prepare!

2010-06-12T07:32:00.000-07:00

This stove top braised pork loin is easy to prepare, and orange juice and garlic make it flavorful. Serve this pork loin with rice or noodles for a tasty family meal.
Ingredients:

* 1 boneless pork loin, about 2 pounds
* 1 1/2 tablespoons olive oil, enough to coat the bottom of the pan
* 2 teaspoons Cajun seasoning
* 1/4 teaspoon ground black pepper
* 2 tablespoons flour
* 1 medium onion, thinly sliced
* 1 cup orange juice
* 4 medium cloves garlic, mashed and finely minced
* 2 tablespoons balsamic vinegar
* 3 tablespoons brown sugar
* cilantro for garnish

Preparation:
Remove netting from pork. Wash pork loin and pat dry.

Heat oil in a large Dutch oven or deep saute pan over medium heat.

Combine the Cajun seasoning, pepper, and flour in a plate. Roll the pork loin in the flour mixture to coat all sides. Sear on all sides in the hot oil. Add the onions and continue cooking for 1 minute.

Reduce heat to medium-low and add the orange juice, garlic, balsamic vinegar, and brown sugar. Cover and cook for about 1 hour, or until an instant read thermometer inserted into the center of the roast registers 165°.
Garnish with cilantro, if desired. Serves 4 to 6.

Roast Capon...easy indeed!!

2010-06-01T20:25:00.001-07:00

Roast Capon

6 to 7 lb. capon

Salt & pepper

Sausage stuffing**

Ground cinnamon

Ground nutmeg

Wash capon inside and out; pat dry. Season inside and out with a sprinkle of salt and pepper.

Make the stuffing by mixing the breadcrumbs, parsley and sage together in a bowl. Fry the bacon and onions, add to the breadcrumb mix and stir in egg.

Stuff the body cavity completely with sausage stuffing. Using a large sharp needle, sew neck and tail openings closed and place capon on rack in a shallow roasting pan.

Sprinkle capon with ground cinnamon and nutmeg and roast for 3 hours at 325°F. Baste occasionally with pan drippings.

Arrange lemon slices on top of the chicken 20 minutes before end of cooking time

Serves 6 to 8.

For the stuffing

6oz breadcrumbs

1 bunch parsley, chopped

1bunch sage, chopped

3 oz unsmoked Bacon, diced

1 onion, finely diced

1 egg

1 tbsp olive oil

BLT Salad is a great dinner and light and refreshing!! You can add ingredients you like!

2010-05-31T17:10:00.000-07:00

BLT Salad Yield 4 Servings Ingredients
* 10 slices bacon, chopped
* 1 head iceberg lettuce, washed and roughly chopped
* A few handfuls of mixed baby greens or baby spinach, washed
* 1 pint cherry tomatoes, washed
* Half a baguette, cut into one-inch cubes

The Dressing
* 2 tablespoons cider vinegar
* 2 tablespoons honey
* 4 tablespoons oil
* 1 tablespoon Dijon mustard
* Salt and pepper

Directions BLT Salad
1. Fry the bacon until is brown and crispy, pour off all the fat. Drain on paper towels.
2. Put lettuce, greens and tomatoes into a large salad bowl.
3. Add bacon bits and baguette.

The Dressing
1. Place dressing ingredients into a small bowl and whisk until emulsified.
2. Pour over salad and toss well.
Also some blue cheese might go well with this recipe! http://www.foodnetwork.ca/recipes/quick-and-easy/recipe.html?dishID=7989

A Recipe for kids, adults! Everyone! ! Tater Tot Casserole w/ground beef!

2010-05-14T21:32:00.001-07:00

Tater Tot Casserole with Mixed Vegetables Recipe

2 pounds lean ground beef

1 medium onion, diced

16 ounces frozen mixed vegetables, cooked according to package directions

10 3/4 ounces golden mushroom soup

10 3/4 ounces cream of celery soup

1 pound frozen tater tots, 1 bag divided

Serving Size: 2 cups

Servings: 8

Container: 9" x 13" baking dish

Prep Time: 15 minutes

Cook Time: 1.5 hours

* Preheat oven to 350ºF.

* Brown ground beef in a heavy skillet; season to taste.

* Drain excess grease.

* Remove browned hamburger from skillet.

* Add onion to skillet and sauté until soft and lightly browned.

* In a large bowl combine ground beef, onions, soups, vegetables, and half of the bag of tater tots.

* Place the mixture in a prepared baking dish and cover with the other half bag of tater tots.

* Bake 1-1/2 hours.

Time Saving Tip: Using frozen vegetables that are packaged in microwavable bags will reduce the cooking time.

For similar recipes check out: www.recipetips.com/

Pork Loin Chops..EZ BREEZY to make! Put in the crockpot and go!

2010-05-11T16:45:00.000-07:00

6 or 8 pork chops
1 can chicken broth,
14 oz. 1 envelope of onion soup mix
Servings: 6 Container:
5-quart slow cooker
Prep Time: 30 minutes
Cook Time: 6 or more hours

* Lightly brown both sides of the pork chops in a nonstick skillet using a small amount of oil. Brown the chops for approximately 3 minutes on each side.

* Place the pork chops into a 5-quart slow cooker.

* Mix the chicken broth and soup mix until well blended and then pour over the pork chops. * Place the cover on the slow cooker and turn the heat on low. Cook for 6 to 8 hours.

* When done, remove the pork chops and serve with potatoes or rice.

For more simple and delicous recipes~ http://www.recipetips.com/

Cinco De Mayo is around the corner..here is a great recipe for you to try!

2010-04-27T16:06:00.000-07:00

Carne Asada Recipe

Ingredients

2 pounds flank or skirt steak
Olive oil
Kosher salt and freshly ground black pepper

Marinade:
4 garlic cloves, minced
1 jalapeño chile pepper, seeded and minced
1 teaspoon freshly ground cumin seed (best to lightly toast the seeds first, then grind them)
1 large handful fresh cilantro, leaves and stems, finely chopped (great flavor in the stems)
Kosher salt and freshly ground black pepper
2 limes, juiced
2 tablespoons white vinegar
1/2 teaspoon sugar
1/2 cup olive oil

Method

1 Lay the flank steak in a large non-reactive bowl or baking dish. Combine marinade ingredients and pour the marinade over the steak. Make sure each piece is well coated. Cover in plastic wrap and refrigerate for 1-4 hours.

2 Preheat your grill over medium-high flame (you can also use a cast iron grill pan on high heat for stove-top cooking). Brush the grates with a little oil to prevent the meat from sticking. Remove the steak from the marinade. If you are cooking indoors, you may want to brush off excess marinade as the bits may burn and smoke on the hot pan. Season both sides of the steak pieces with salt and pepper. Grill the pieces for a few minutes only, on each side, depending on how thin they are, until medium rare to well done, to your preference. You may need to work in batches. Remove the steak pieces to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain on a diagonal.

(Optional) Serve with warm tortillas (flour or corn). Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable. Alternatively, you can warm tortillas in a microwave: heating just one or two at a time, place tortillas on a paper towel and microwave them for 15 to 20 seconds each on high.

(Optional) Serve with pico de gallo (fresh tomato salsa) and chopped avocados.

Serves 4-6.

http://simplyrecipes.com/recipes/carne_asada/

All the rage..Kobe Beef Sliders!!

2010-04-25T19:55:00.000-07:00

Kobe Beef Sliders Recipe!!!
Ingredients

* 1 pound high quality ground Kobe beef
* 1 1/2 teaspoons onion powder
* 1 1/2 teaspoons garlic powder
* 1 1/2 teaspoons salt
* 1 teaspoon freshly ground black pepper
* 2 shallots, finely chopped
* 12 small rolls sliced in 1/2 (recommended: Hawaiian sweet rolls)
* Sliced cheese of your choice (see Cook's Note)
* Micro greens, for garnish
* Condiments of your choice

Directions

Start up your grill and make sure it's hot.

In a medium-sized mixing bowl add the beef, seasonings, and shallots. Mix the meat with your hands, thoroughly incorporating the seasoning and shallots. Form the meat into small-sized patties. Put the mini-patties on the grill and cook through, giving it about 2 to 3 minutes per side. In the last 2 minutes of grilling, top each patty with a slice of cheese and allow it to start melting. When the cheese has melted, remove the patties from grill. Put the patties on the bottom half of the bun, garnish with micro greens, and lean the top half of the bun on the side of the slider, exposing the greens, for presentation purposes. Serve hot with condiments on the side.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

http://www.foodnetwork.com/recipes/kobe-beef-sliders-recipe/index.html

You don't know PORK until Kurobuta Berkshire Breed!

2010-04-19T21:30:00.000-07:00

Kurobuta Berkshire Breed Pork

Berkshire pigs are said to be "Britain's oldest pig breed", originally bred in the Faringdon and Wantage regions of the English county of Berkshire (now Oxfordshire). They apparently became popular after being 'discovered' by Cromwell's troops while they were stationed at Reading during the English Civil War. Today's animals descend from the herd maintained by the House of Windsor 300 years ago.

Today’s herds are well maintained and you really don’t know pork until you try this juicy, tender flavorful tasty delight!

How to: Broiled Lobster Tails!

2010-04-19T08:13:00.000-07:00

BROILED LOBSTER TAILS

4 frozen lobster tails
2 qts. boiling water
1/4 c. salt
1/4 c. lemon juice

Drop frozen lobster tails in boiling water; add salt and lemon juice; heat to boiling again. Reduce heat, cover and simmer 20 minutes. Drain. With a sharp knife or kitchen scissors, remove soft shell-like covering on underside of tail. Drizzle melted butter over lobster meat; sprinkle with paprika. Place lobster on rack 4-6 inches from broiler. Broil 6 minutes. Serve in shell with melted butter.

The Perfectly Cooked Steak! How? Read here!

2010-04-11T17:49:00.001-07:00

The Perfectly Cooked Steak

Yield: 4 servings
Active preparation time: 5 minutes Cooking time: About 20 minutes for rare or medium rare

4 to 5 pounds porterhouse or bone-in ribeye steak, 1½ to 2 inches thick

Sea salt and freshly ground black pepper to taste

Preheat your oven to 450 degrees.
On the stove top, heat a large, dry skillet until it is very hot. Season the steak well with salt and pepper and sear for 2 to 3 minutes on each side, until it has a dark crust.
Place skillet in preheated oven for about 14 minutes for a 1 1/2-inch steak. Cook to between rare and medium rare, because residual heat will continue cooking the meat while it is resting. To test for doneness, press your finger to the meat; it should yield to the touch but not be too soft. The chef says a thermometer will pierce the meat and allow the juices to run out.
Rest steak for at least 5 minutes before slicing or serving.

Simple Pork Chops..calling all Dads and guys you can..make dinner!

2010-04-05T20:38:00.000-07:00

BAKED PORK CHOPS

3 thick cut pork chops

1 med. onion

2 baking apples

1/2 c. Gulden's mustard

1/2 c. honey

Sprinkle pork chops with salt, pepper and paprika. Spread mustard on both sides of meat. Place in a Pyrex dish. Cut onion into small cubes and place on top of pork chops. Top also with sliced apples. Pour honey over pork chops, onions, and apples. Bake, uncovered, at 350 degrees for 1 hour. Serves 3.

Stop by The Butcher Block for the best pork in town~www.thebutcherblocklv.com

7625 S Rainbow Blvd

Las Vegas, NV 89139

Did you know that Pineapple can be used to marinate your meat?

2010-04-04T19:01:00.000-07:00

Marinating

Another option for tenderizing beef is with the use of a marinade. Soaking various cuts of beef in a marinade is a good method for adding flavor as well as to help tenderize the meat.

A proper marinade should contain an acidic ingredient such as vinegar or wine, oil such as olive oil, and seasonings such as herbs and spices. Citrus fruit juices may be used in place of the vinegar or wine to provide the acidic ingredient that is necessary to soften the tissues of the meat.

Fresh pineapple juice is an excellent ingredient for a marinade because it contains one of the most powerful natural tenderizers, the enzyme bromelin, which is very efficient in breaking down protein. This enzyme is destroyed if it is heated, so when using pineapple juice for the purpose of tenderizing meat, the juice must be fresh. (Any previously cooked or canned pineapple juice has no effect on tenderization.)

There are several important points to remember when using a marinade:

* Quantity: The marinade should totally cover the meat in order for it to work effectively.
* Soaking Time: When using tender cuts of beef, a soaking time of 2 hours or less is all that is required because the marinade is used basically to flavor the meat. Tougher cuts of beef should be soaked in the marinade for several hours or overnight in order to tenderize the meat as well as flavor it.
* Refrigeration: Always marinate beef in the refrigerator.
* Proper Containers: Since the marinade contains an acidic ingredient, reactive containers such as metal bowls should not be used. It is best to use containers such as glass or plastic bowls or plastic bags that can be sealed.
* Reuse: The marinade should not be reused for any other purpose because of the bacteria that may be present from having been in contact with the raw meat. The only way the marinade can be reused is to boil it thoroughly to be used as a basting liquid or as part of a sauce for the meat.

(for more tips go to: www.recipetips.com/kitchen-tips/t--351/tenderizing-beef.asp)

Easy Pork Shoulder "Boston Butt" Roast Recipe!

2010-03-30T20:15:00.000-07:00

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

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

2010-03-28T21:35:00.000-07:00

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.

GRILLED WALLEYE IN FOIL
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.

PAN FRIED WALLEYE OR PERCH
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

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

2010-03-27T10:22:00.000-07:00

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.

Recipe

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)

Herb-butter

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

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

2010-03-26T06:14:00.000-07:00

It's here and it's real! Beef, GRASS FED BEEF, pork and chicken and seafood!
http://www.thebutcherblocklv.com

Smoked Teriyaki Chicken Fatty

2010-03-19T22:04:00.001-07:00

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

Corned Beef and Cabbbage Recipe!

2010-03-14T13:56:00.000-07:00

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!!

Why is Grass Fed Beef Better for you?

2010-03-13T20:37:00.000-08:00

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!

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

2010-03-10T20:03:00.001-08:00

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.

www.thebutcherblocklv.com/

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

2010-03-10T06:21:00.000-08:00

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
www.thebutcherblocklv.com

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

2010-03-08T21:05:00.000-08:00

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

Tips for cooking your BEEF Burger!!

2010-03-07T20:38:00.001-08:00

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

702-558-6328

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

2010-03-04T20:15:00.000-08:00

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!

Do you kow your beef?? Let us help!

2010-03-01T21:46:00.001-08:00

Click on image to enlarge!

The Butcher Block LV

7625 S Rainbow Blvd
Las Vegas, NV 89139

702-558-6328

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

The Thrill to Grill is coming!!

2010-02-28T20:58:00.000-08:00

What better way to spend quality time with family and friends than grilling?

Some interesting facts:

1. The original charcoal grilling briquette was developed by E.G. Kingsford who was a close relative of Henry Ford.

2. The original word for barbecue comes from the Spanish word barbacoa which was a wooden structure to roast meat upon.

3. The outdoor gas grill was inventing in the 1960's in Little Rock Arkansas...

BUT one of the best grilles available is now for sale at The Butcher Block! There are several different models to choose from so for your thrill in grilling try a Traeger Grill! Built to last and built for many family memories and great times!

With the purchase of a Traeger Grill you will receive 2 free bags of wood pellets for that wonderful wood smokey BBQ flavor! Also many great meat packages will become available for you to choose from.

Check them out at..www.thebutcherblocklv.com