Palm Beach Ribeye With Garlic Butter

 

Ingredients

• 3 garlic cloves
• Kosher salt
• 8 tablespoons unsalted butter, softened
• 1 teaspoon dried thyme
• Ample pinch of coarsely ground black pepper
• 2 tablespoons vegetable oil
• 2 large (16 to 20 ounces) or 4 small (8 to 10 ounces) Vintage®Bone-in Ribeye steaks

Directions

1. Chop the garlic finely. Sprinkle 1 tablespoon salt over the garlic and continue to chop it, occasionally smashing andsmearing the garlic with the flat side of the knife, until the garlic becomes paste-like. Mix the garlic paste, butter, thyme, and pepper in a small bowl. Fold the softened butter over and onto the garlic and thyme, mashing it down with the back of a spoon or spatula. Use a sheet of plastic wrap to help shape the butter into a log, wrap the log well with the plastic wrap, and refrigerate until ready to use (the garlic butter can be made up to 3 days ahead; it can also be frozen, well wrapped, for a couple of months). 
2. Melt half of the garlic-butter mixture in a small pan over medium heat (rewrap and save the other half for future use). 
3. Heat the oven to 425 degrees F. 
4. In a large ovenproof sauté pan, heat the vegetable oil over high heat until very hot. Season the steaks with a little salt and pepper. Add the steaks to the pan and brown them well on 1 side, about 5 minutes. Turn the steaks and brush them liberally with the garlic butter. Finish cooking the steaks in the oven, brushing them occasionally with more garlic butter, until done, about another 5 minutes (the time will vary depending on how you like your steaks cooked and how thick they are). Remove the steaks from the oven and allow them to rest for 5 minutes before serving.

Source: http://vintagenaturalbeef.com/rec-palmbeachribeye.pdf

Brown Sugar Meatloaf

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• Serves: 8
•  
• Ingredients
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• 1/2 cup packed brown sugar
• 1/2 cup ketchup
• 1 1/2 pounds lean ground beef
• 3/4 cup milk
• 2 eggs
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1 small onion, chopped
• 1/4 teaspoon ground ginger
• 3/4 cup finely crushed saltine cracker crumbs

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan.
2. Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
3. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.
4. Bake in preheated oven for 1 hour or until juices are clear.

 

Source: http://allrecipes.com/recipe/brown-sugar-meatloaf/detail.aspx?src=3865_33 

Shrimp Scampi Bake

(Photo credit)

Servings: 6

Ingredients

• 1 cup butter
• 2 tablespoons prepared Dijon-style mustard
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped garlic
• 1 tablespoon chopped fresh parsley
• 2 pounds medium raw shrimp, shelled, deveined, with tails attached

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat.
3. Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp.
4. Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque.

Recipe source: http://allrecipes.com

Bootlegger's Mountain Meadow Spring Seasonal

 

Yesterday was the first day of Spring, which means that Bootleggers has released their Spring Seasonal Beer Mountain Meadow out again. Mountain Meadow has a light golden color and notes of honey and herbs. It is made with sage, chamomile, tarragon, and honey, the wonderful fusion of these ingredients give this blonde ale a smooth, crisp, and refreshing flavor and a sweet floral aroma. Be sure to come into El Toro Gourmet Meats to get a bottle of this beer and start your weekend off right!

Craft Beer of the Week: Anderson Valley Barney Flats Oatmeal Stout

(Photo Credit: Google Images)

This craft beer is perfect for St. Patrick's Day especially if you choose to eat a traditional Irish meal. This beer goes great with corned beef. Anderson Valley's Oatmeal Stout is a medium to full bodied stout with great smoothness from the addition of oats to the mash. The oats in the stout add a lot of smoothness to the mouth feel but give a touch of sweetness that is unlike any other type of stout. 

St. Patrick's Day Corned Beef & Cabbage

 

(photo credit & recipe source: allrecipes.com)

Serves: 5

Ingredients

• 3 pounds corned beef brisket with spice packet
• 10 small red potatoes
• 5 carrots, peeled and cut into 3-inch pieces
• 1 large head cabbage, cut into small wedges

Directions

1. Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
2. Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
3. Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

Beef & Irish Stout Stew via AllRecipes.com

(photo credit: delish.com)

Serves: 6

Ingredients

• 2 pounds lean beef stew meat, cut into 1-inch cubes
• 3 tablespoons vegetable oil, divided
• 2 tablespoons all-purpose flour
• 1 pinch salt and ground black pepper to taste
• 1 pinch cayenne pepper
• 2 large onions, chopped
• 1 clove garlic, crushed
• 2 tablespoons tomato paste
• 1 1/2 cups Irish stout beer (such as Guinness®)
• 2 cups chopped carrot
• 1 sprig fresh thyme
• 1 tablespoon chopped fresh parsley for garnish

Directions

1. Toss the beef cubes with 1 tablespoon of vegetable oil. In a separate bowl, stir together the flour, salt, pepper, and cayenne pepper. Dredge the beef in this to coat.
2. Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat. Add the beef, and brown on all sides. Add the onions, and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes.
3. Pour 1/2 cup of the beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in the rest of the beer, and add the carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley.

Recipe Source: allrecipes.com