Easy Pork Shoulder "Boston Butt" Roast Recipe!

Smear the roast with a spice rub made from dried chilis, brown sugar, Kosher salt and a few other ingredients. Then we roast it — first at a very high temperature to brown the outside, and then finish it at a very low temperature, to maximize juiciness.
Prep Time: 20 minutes Cook Time: 2 hours, 20 minutes

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

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

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

• FISH CAKES (Perch, Walleye or Salmon)
• 1 egg 1/4 teaspoon pepper
• 1 tablespoon lemon juice
  
• 1 teaspoon parsley flakes
• 1 onion, minced fine
  
• 1 # cooked fish, boned, flaked
  
• 2 tablespoons mustard
  
• 1/4 to 1/2 cup corn flakes crumbs
  
• 1/2 teaspoon salt fat for frying
• 
  
• Mix egg, lemon juice, onion, and seasonings in bowl: toss with fish. Add enough cornflake crumbs so fish cakes shape easily. Roll each cake in extra crumbs to coat outside. Heat fat in medium skillet: fry cakes until crisp and brown on outside. Drain on paper towels: place on heated platter. Serve with sauteed chopped celery and scallions. Yield: 4 to 6 servings.

• 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!

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!

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

Smoked Teriyaki Chicken Fatty

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

Corned Beef and Cabbbage Recipe!

Corned Beef and Cabbage Recipe

2 - 2½ pound corned-beef brisket.

1 tbsp coarsely ground black pepper.

1 tsp ground allspice

2 bay leaves.

2 tsp salt.

½ pound diced carrots.

1 lb diced onions.

1 lb red potatoes, peeled and chopped.

2 stalks diced celery.

2 lbs cabbage (chopped).

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

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

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

Why is Grass Fed Beef Better for you?

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

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

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