Honey Ginger Steak Rolls

 

 

 

 

Steak Rolls

5 strips of thinly cut strips of sirloin beef

1/4 cup of shredded carrot

1/4 cup of broccoli slaw mix

1/2 bottle of honey ginger salad dressing

1 dash of salt and pepper

1 table spoon olive oil

1 drizzle of soy sauce

toothpicks

Ask the butcher to cut the sirloin into long thin slices. Lay the meat flat and place the veggies in the center. Roll up and secure with a tooth pick. Drizzle with the dressing, oil, and seasoning. Cover with foil and bake on 350 for 30 minutes. Cool and remove the tooth picks before eating.

Spicy Tamales

 

Spicy Tamales Ingredients

2 pounds of pork

4 pounds of chicken

1 bag of instant corn Masa flour

2 cups of water (divided)

1 onion (chopped)

4 cloves of garlic (diced)

2 habanero peppers (diced)

2 jalapeño peppers (diced)

1 table spoon of paprika

1 tablespoon of garlic powder

1 tablespoon of spice mix

1 can of Embasa Chipotle peppers

1 bag of corn husks

2 tablespoons of salt

DIRECTIONS:

Prepare the masa according to the bag, mixing the flour with 1/4 cup of water and 1 tablespoon of salt. Form the dough into balls. Soak the corn husks in water for 30 minutes, use a bowl as a weight to submerge them underwater. I cooked the meat in my crockpot for 6 hours so it was nice and tender and shredded easy. Add the garlic, onion, peppers and spices to the meat for flavoring. Strain the juice from the meat and set aside. Pour the cooled juice into the masa and mix together. Spread the masa onto the husk then add the meat and roll together. Steam the tamales for 20 minutes until the masa is firm. These are best within five days of making or freeze for up to 3 months.

 

 

 

 

 

 

Spinach and Cheese Stuffed Steak

4 Spinach and Cheese Stuffed Flank Steaks

10 Baby Potatoes

5 Whole Carrots

1 Cup of Harvest Grains Israeli couscous (pearl couscous, red and green orzo, split dried garbanzo beans,  and red quinoa

1 Cup of toasted Pine Nuts

a dash of seasoning: Ground pepper, fennel, bay leaf, salt, olive oil

1 tablespoon of butter

1 Cup of water

 

Bake the spinach and cheese stuffed flank steaks in a large grilling pan on some tin foil drizzled with olive oil along with the vegetables. Add some water to steam and cover with foil. Bake on 350 for 45 minutes. Bring the wild harvest grains to a boil with the butter and seasoning. Toast the pine nuts in some hot olive oil and stir into the wild grains and simmer for 10 minutes.

 

Curry Jerky

1 tablespoon of Sea salt

2 lbs Roast Beef, 1 box beef curry seasoning, 1 bay leaf, cracked peppercorn, fennel,

Curry turkey

Turkey

1 whole turkey

Turmeric curry powder, cloves, fennel, peppercorn, sea salt, rosemary, onion powder, bay leaf, garlic, butter, olive oil, cilantro, sweet potato, potato. Combine and slow roast minimum 4 hours, covered with foil.

Lasagna

LASAGNA

1 Pack of cooked Lasagna noodles

1 jar of tomato sauce

1 cup of ricotta

2 sliced tomatos

1/2 yellow onion, sauted

3 cloves of garlic, sauted

1 pound of ground turkey browned and drained

1/2 can of black olives drained and sliced

1 bag of shredded mozzarella cheese

2 tablespoons of olive oil

Brown the turkey drain the fat. Add the onion and garlic and saute until tender. Oil the lasagna pan spread a thin layer of sauce then add a layer of lasagna noodles overlapping. Layer with ricotta, sliced tomatoes, black olives, turkey, sauce, noodles, ricotta, turkey, sauce, and top with half of the bag of shredded cheese. Bake for 1 hour. Sprinkle the remainder of cheese and bake 5 more minutes until the cheese is bubbly.

Biscuits and Gravy

From the Kitchen of: Jessica Brainard

BISCUITS AND GRAVY

1 pound of sweet Italian Sausage

1 Pack of Country Style Gravy Mix

1 cup of heavy cream

2 dashes of fresh thyme

2 tablespoons of butter

12 buttermilk biscuits

1 tablespoon salt

1 tablespoon of pepper

Remove the sausage from the casing and brown in a skillet. Drain the fat. Bake the biscuits for 10 minutes. Make the gravy according the the pack bring to a simmer. Add the sausage, buttermilk, herbs, butter, and salt and pepper. Cook on a medium heat for 5 minutes and simmer for 5 minutes. Pour the gravy over the biscuits and enjoy for breakfast or dinner.

Sweet-N-Spicy Turkey

From the Kitchen of: Jessica Brainard

SWEET-N-SPICY TURKEY

Weight         Time

2.25kg         11/2 hour

4.5 kg            2 hours

6.75  kg(12-14 lb.)  2 3/4 hr  at 425 degrees

9 kg             3 1/2 hr

11.5kg         4 1/2

BRINE

In a large stockpot, combine spiced brine blend with 1 quart of water and bring to a boil for 5 minutes, stirring occasionally. Remove from heat and add 1 gallon of cold water. Refrigerate until completely cooled.

Place the turkey, breast side down in the Gourmet Gobbler Brine Bag, and then in a roasting pan for support. Pour liquid brine mixture over the bird. Add cold water until the entire turkey is submerged. Refrigerate overnight or about 30 minutes per pound. Remove turkey from bag. Rinse the bird thoroughly, inside and out and pat dry.

BRINE BLEND:

Sea salt, sugar, orange peel, white peppercorns, black peppercorn, green peppercorn, pink peppercorns, sage rosemary, thyme, bay leaves.

SEASON

Drizzle olive oil over the surface of the turkey. Sprinkle Smoky Peppercorn & Herb Rub over the outer skin of the bird and rub to distribute evenly.

PEPPERCORN RUB:

Salt, sage, pink pepper, onion, oregano, chives, garlic, smoked paprika, soybean oil.

Stuff with,

1 large orange (center hollowed out)

2 whole jalapeno

1 yellow onion

2 celery stalks (2 inches long)

3 fresh parsley stalks

1 bay leaf

Kosher Salt

ground pepper corn

1 tbsp dried sage

2 tsp marjoram

6 Tbsp butter

PRE-COOK

Allow 3-4 days in refrigerator to thaw. Salt or brine the turkey night before cooking. Remove neck gizzard & heart. Rinse in cold water pat dry. Degut and place a hot orange with a hole thru center place in cavity of turkey, Along with garlic, sage, butter, spices. Will take 4 1/2 to 5 hours to cook.

ROAST

Put in oven at room temperature 200 degrease first 30 min.Then turn down to 180/c/gas Breast down on roasting tray (turn right way up for 30 min to brown top.)Weigh stuffing include turkey weight. Put onion, bay leaf, celery, and parsley in cavity.Mix sage, thyme, marjoram in small bowl.Add 2Tsp in cavity, sprinkle with salt & pepper stuff the turkey. Brush with butter. Sprinkle the rest of the herbs, salt & pepper. Cook breast side down. Sprinkle & baste every 20 minutes. Reduce Heat to 325 turn breast side up. Use pan Juice to make gravy. Weigh stuffing include turkey weight. Test for doneness after 2 1/2 hr.To kick it up a notch add spicy pickled peppers, carrots, cauliflower in cavity. Test for doneness after 2 1/2 hr. Reserve 4 cups of turkey juice stalk to make the gravy.Place turkey in a roasting pan and tent with foil to prevent over browning. Roast between 325-375 for 15-20 minutes per pound. Remove foil the last hour of cooking to brown the skin. Check for doneness. The internal temperature of thighs should be 165. Remove turkey from oven. Place on cutting board. Tent cooked turkey with foil. Let stand for approximately 30 minutes to allow juices to saturate the meat evenly. Carve and serve.

Turkey Gravy

1/4 cup dry white wine

1/4 cup water

5 tbsp flour

4 cup turkey stalk

Salt & pepper

Remove 3-4 tbsp of fat from stalk. Bring wine, water, juice to medium heat. Boil for 2 minutes, strain,  set aside. In a sauce pan bring to medium heat. Warm fat until bubbly add flour. Stir rapidly, add strained juices. Cook 2 minutes. Salt &  pepper to taste. Pour into sauce-boat. Measure ingredients in advance to make quickly before serving for added flavor stir in 2 tbsp sherry white wine.

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Beef Stir-Fry

Beef Stir-Fry Heat Cooking oil in the wok on a High heat. Brown three pounds of Beef. Add the celery, the carrots, onions, peppers, mushrooms and broccoli then bring to a simmer for 10 minutes. Stir in the soy sauce,  and slaw. Fry at 200 degrees. Bring to a simmer and serve with rooster sauce on top.

Stuffed Red Bell Peppers

From the Kitchen of: Jessica Brainard

Stuffed Red Bell Peppers

1 Red Bell Pepper per person

1 cup of brown rice cooked

4 turkey feta spinach burgers cooked and chopped

1 cup of mushrooms sliced

2 minced cloves of garlic

1/4 cup of red onion

a handful of fresh basil

salt and pepper to taste

1/4 cup of shredded cheddar cheese

Wash the red bell pepper. Cut off the top remove stem, clean out the membrane and seeds. Rinse and dry upside down on a paper towel, pat dry. Sprinkle the insides of the peppers with salt. Cook the rice. In a large skillet saute the vegetables and brown the turkey meat. Drain off fat. Mix the rice together with the turkey and fill the peppers with the mixture.Fill peppers with meat mixture. Bake for 15-18  minutes on 375 degrees. Sprinkle the cheese on top and bake for 5 more minutes.