Category Archives: Red Meats

Beef Tartare

Beef Tartare 1 lb. Beef Tenderloin (silver skin removed, finely diced) 1 Shallot (minced) 2 T Capers (chopped) 1 Red Pepper (finely diced) 1 T Roasted Garlic (minced) 1 t Espelette 1 Zest of Lemon 1 Small Bunch of Fresh Parsley (chopped) 1 Small Bunch of Fresh Chives (chopped) Extra Virgin Olive Oil Salt &

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Roasted Beet Salad with Pingue Prosciutto

Roasted Beet Salad with Pingue Prosciutto 1 lb. Beets, roasted and peeled 12 Slices Prosciutto (I prefer Pingue’s) Handful Candied Pistachios, crushed (Select Late Harvest Candied Nuts recipe) 2 Celery Stalks, roughly chopped 4 Handfuls Frisee Greens For the vinaigrette, add all the ingredients except for the oil, into a blender. Blend, then slowly add the oil,

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Marinated Skirt Steak

Marinated Skirt Steak 4 Skirt Steaks, cleaned & portioned 2 Cloves Garlic, crushed 1 t Sambal Oelek Bunch Thyme 1 T Dijon Mustard 1 T Maple Syrup 1 T Ketjap Manis 1/4 C Extra Virgin Olive Oil 2 T Balsamic Vinegar Place all ingredients into a seal-able bag, and move everthing around in your hands

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“VEW” Burger

“VEW” Burger 1 lb. Ground Fresh Sirloin 1 t Salt 1 t Espelette Pepper 1 t 4 Spice 1 t Sambel Oelek 1 t Maple 1 t Roasted Garlic 1 t Worcestershire 1 t Dijon 1 t Triple Crunch Mustard (grainy would work) Burgers! I love a good burger, which is why I like putting

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