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Recipes and Cooking Instructions


Here are some great recipes that go excellent with some of the quality meats we sell.
We know you will like them because we have tried them out for you.
ENJOY!

Recipes




Cooking Instructions

WHOLE or HALF BEEF TENDERLOIN
  • Preheat at 500°
  • Put roast in oven and turn down to 350°
  • Rare [50 - 55 minutes]
  • Med Rare [1 hour]
  • Well Done [1 hour 10 minutes]
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STANDING PRIME RIB
   2 - 3 Ribs
  • Preheat at 500°
  • Put roast in oven for 10 minutes
  • Turn down to 350°
  • Rare [2 hours 15 minutes]
  • Med Rare [2 hours 25 minutes]
  • Well Done [2 hours 40 minutes]

   4 - 5 Ribs
  • Preheat at 500°
  • Put roast in oven for 10 minutes
  • Turn down to 350°
  • Rare [2 hours 30 minutes]
  • Med Rare [2 hours 40 minutes]
  • Well Done [2 hours 55 minutes]

   7 Ribs
  • Preheat at 500°
  • Put roast in oven for 10 minutes
  • Turn down to 350°
  • Rare [2 hours 40 minutes]
  • Med Rare [2 hours 50 minutes]
  • Well Done [3 hours 05 minutes]
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PORK ROAST with the BONE
  • Preheat at 325°
  • Put roast in oven at 325°
  • Approx: 2 hours 15 minutes
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JAINDL TURKEY and TURKEY BREAST
  • Preheat at 325°
  • Remove giblets and neck from body
  • Place a tent of aluminum foil over the turkey and place in oven
  • Cook time, 15 mins per pound / For turkey breast 25 - 30 mins per pound
  • 1 hour before turkey is scheduled to be done, remove aluminum foil tent and allow the turkey to brown
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HOW to GRILL a STEAK
  • A thick steak is the easiest to grill
  • Season it with Montreal Steak, Chicago Steak and/or Lemon Pepper seasoning
  • (optional, add a little oil or butter onto the steak before seasoning)
  • Sear the steak on high heat on both sides for 2-4 minutes
  • Then place steak on medium to medium high heat till desired doneness
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PREVENTING WOODEN SKEWERS from BURNING
If you are using wooden skewers for grilling kabobs, soak your skewers for about 30 minutes before putting on your meat and vegetables.
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KEEP YOUR MEAT from STICKING to the GRILL

To keep your meat from sticking to the grates of your grill lightly coat it with nonstick Cooking Spray, before you light your grill.  Or else you will have a flame thrower in your hands. You can even brush on some olive oil, this will also add some flavor.

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GRILLING BABY BACK RIBS

The key to grilling Baby Back Ribs is "slow and low".  First Rub 'em down with your favorite dry rub.  Then light half your burners on HIGH and leave the other half unlit.  For the charcoal grill pile your coals to one side of the grill.  Place the ribs over the cool side of the grill turning every twenty minutes.  After about 45 minutes to an hour start coating the ribs with your favorite BBQ Sauce. After 1 hour and 15 minutes coat with BBQ sauce one last time.  When ready, the meat will bend easily between the ribs, and the sauce will be gooey and sticky.  Total cook time is about 1 hour and 30 minutes to 2 hours depending on how hot your grill gets or how low you set the burners.

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COUNTRY STYLE RIBS in the OVEN

  • Preheat at 250° - 275°
  • Brush on your favorite BBQ sauce
  • Cover and put ribs in oven for 3 ½ hours
  • Take off cover for last 20 minutes, brush on your favorite BBQ sauce

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BRAISED LAMB SHANKS with ROASTED RED PEPPER SAUCE
  • 4 lamb shanks, each about 1 to 1½ pounds
  • 2 tablespoons olive oil
  • Salt and cayenne pepper, to taste
  • 2 medium onions, sliced
  • 2 large cloves garlic, finely chopped
  • ½ cup red wine
  • ½ cup chicken stock
  • 3 tablespoons brandy
  • 1 sweet red bell pepper
  • 2 teaspoons white vinegar

Heat oven to 300 degrees. Rinse and dry the shanks. Heat the olive oil in a Dutch oven or other ovenproof casserole over medium heat. Add the lamb shanks and sprinkle them to taste with salt and cayenne pepper. Brown the lamb on all sides, about 8 to 10 minutes, then remove the meat to a platter. Add the onions to the pan and cook, stirring occasionally, for 3 to 4 minutes. Stir in the garlic and cook for another minute. Return the lamb to the pan and spoon some of the onions on top. Pour in the wine, stock and brandy. Cover the pan and place it in the oven. Cook for about 3 hours or until the meat is tender. Remove the meat from the pan and set aside. Remove the fat, if any, from the pan fluids. While the meat is cooking, broil the red pepper on all sides until charred. Place the pepper in a paper bag and when cool enough to handle, remove the stem, seeds and skin. Puree the pepper in a food processor or blender. Add the pureed pepper and the vinegar to the pan fluids. Return the shanks to the pan and cover the pan. Cook for another 15 minutes. Serve with mashed potatoes.
Makes 4 servings.
Courtesy of The Times Union

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BRAISED LAMB SHANKS with CHICKPEAS
  • 4 lamb shanks, each about 1 to 1½ pounds
  • 2 tablespoons olive oil
  • 2 medium onions, sliced
  • 1 large clove garlic, finely chopped
  • 3 tablespoons chopped fresh mint
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • ½ teaspoon grated nutmeg
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground cinnamon
  • ⅛ to ¼ teaspoon cayenne pepper or 1 teaspoon harissa
  • 1 cup red wine
  • 1 (28 ounce) can Italian-style tomatoes, drained
  • 1 cup beef, chicken or vegetable stock
  • 2 tablespoons honey
  • 1 (15 ounce) can (approximately) chickpeas, drained

Heat oven to 300 degrees. Rinse and dry the shanks. Heat the olive oil in a Dutch oven or other ovenproof casserole over medium heat. Add the lamb shanks and sprinkle with salt to taste. Brown the lamb on all sides, about 8 to 10 minutes, then remove the meat to a platter. Add the onion to the pan and cook, stirring occasionally, for 3 to 4 minutes. Stir in the garlic and cook for another minute. Return the lamb to the pan and spoon some of the onions on top. Sprinkle with the mint, cumin, ginger, nutmeg, coriander, cinnamon and cayenne pepper. Pour in the wine, tomatoes, stock and honey. Cover the pan and place it in the oven. Cook for about 3 hours or until the meat is tender. Remove the meat from the pan and set aside. Remove the fat, if any, from the pan fluids, return the shanks to the pan, add the chickpeas and cover the pan. Cook for another 20 minutes. Serve with couscous.
Makes 4 servings.
Courtesy of The Times Union

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SWEET and SOUR LAMB SHANKS with CRANBERRIES
  • 4 lamb shanks, each about 1 to 1½ pounds
  • 2 tablespoons olive oil
  • Salt, to taste
  • 2 medium onions, sliced
  • 1 large clove garlic, finely chopped
  • 1 teaspoon finely chopped fresh ginger
  • 3 tablespoons brown sugar
  • ½ cup orange juice
  • 3 tablespoons lemon juice
  • 1 cup bottled chili sauce
  • ½ cup chicken stock
  • 1½ cups cranberries
  • Cooked egg noodles

Heat oven to 300 degrees. Rinse and dry the shanks. Heat the olive oil in a Dutch oven or other ovenproof casserole over medium heat. Add the lamb shanks and sprinkle with salt to taste. Brown the lamb on all sides, about 8 to 10 minutes, then remove the meat to a platter. Add the onion to the pan and cook, stirring occasionally, for 3 to 4 minutes. Stir in the garlic and ginger and cook for another minute. Return the lamb to the pan and spoon some of the onions on top. In a bowl, mix the brown sugar, orange juice, lemon juice, chili sauce and stock. Pour over the lamb. Add the cranberries to the pan. Cover the pan and place it in the oven. Cook for about 31/2 hours or until the meat is very tender. Remove the meat from the pan and set aside. Remove the fat, if any, from the pan fluids, return the shanks to the pan. Cook for another 10 to 15 minutes. Serve with cooked egg noodles or rice.
Makes 4 servings.
Courtesy of The Times Union


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