Recipes — Beef

Ingredients: 2 each (6" long) day-old French rolls, cut into 1" square cubes 7 Tbsp. Tuscan Herb Olive Oil 2 Tbsp. Sicilian Lemon White Balsamic 2 cloves garlic, minced 1 Tbsp. chopped fresh parsley leaves 1 Tbsp. chopped fresh oregano 2 tsp. salt 1 tsp. coarse ground black pepper 4 c. fresh spinach leaves, torn into bite-size pieces 1 - 6 oz. jar marinated artichoke hearts, chopped 1/2 small red onion, peeled and thinly sliced 1/2 c. sliced black olives 4 boneless strip steaks (1" thick) 1/2 c. grated Parmesan cheese Instructions: Preheat oven to 350F. Spread bread cubes in...

Ingredients:1 egg1/2 c. finely diced sweet green pepper1/4 c. dry breadcrumbs2 Tbsp.  Metropolitan Chef Jerk Rub1 Tbsp. soy sauce2 Tbsp. Garlic Olive Oil1 lb. ground bison4 slices cored, peeled fresh pineapple1 Tbsp. Lemon Olive Oil Instructions: In large bowl, stir in green pepper, breadcrumbs, jerk rub, soy sauce, and garlic olive oil. Add Bison; mix just until combined. Shape into four 3/4 inch patties. Place on greased grill over medium heat; close lid and grill, turning once, until digital thermometer inserted sideways into center reads 185 F (85C) and juices run clear, about 15 minutes. Meanwhile brush pineapple with oil;...

Ingredients:Sauce: 5 Tbsp. oyster sauce2 Tbsp. beef broth1 Tbsp. dry sherry1 tsp. Toasted Sesame Oil1 tsp. cornstarchBeef Stir-Fry:1 lb. sliced flank steak3 Tbsp. soy sauce6 Black Garlic cloves3 Tbsp. Garlic Olive Oil1 1/4 broccoli crown (blanched)1 red pepper, dicedInstructions: Mix all sauce ingredients and set aside. Warm up a frying pan, cook the beef in sizzling oil. Set aside. Add the red pepper to the pan and cook for 2 minutes. Then add the garlic and the ginger. Add the broccoli and the sauce. Cook for 5 minutes. Serve hot. *Created by Chef Francois Larouche*Tested in Private Cooking Class

Ingredients:16 Boston Bibb or butter lettuce leaves1 lb. lean ground beef1 Tbsp. Robust Olive Oil 1 large onion, chopped2 cloves fresh garlic, minced1 Tbsp. soy sauce1/4 c. hoisin sauce2 tsp. minced pickled ginger (we use minced ginger in a jar)1 Tbsp. Honey Pepper VinegarAsian chile pepper sauce (we use Sweet Thai Chili Sauce)1 (8 oz.) can water chestnuts, drained and finely chopped, optional1 bunch green onions, chopped2 tsp. Toasted Sesame Oil Instructions: Ground beef seasoned with soy and hoisin sauces, garlic, ginger, and green onions is gently folded into fresh lettuce leaves to be eaten burrito style." Rinse whole lettuce...

Ingredients:Pasta:2 c. all-purpose flour2 c. semolina flour1 pinch salt6 large eggs2 Tbsp. Basil Olive Oil Ravioli:Beef and Spinach filling1/4 lb. lean ground beef1 Tbsp. Butter Olive Oil1 clove garlic (used Imperial Black Garlic)1/2 c. chopped spinach, cooked and squeezed dry1 Tbsp. chopped Italian flat leaf parsley2 eggs, slightly beaten2 Tbsp. Romano cheese, freshly grated1 dash nutmeg Instructions: Pasta Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt. On a clean surface, make a mountain out of flour mixture then make a deep well in center. Break the eggs into the well and add olive oil. Whisk eggs very...

Ingredients:Meat and Vegetables 1 1/2 lbs. extra lean ground beef1 c. Summer Kitchens Caramelized Onion2 tsp. minced Black Garlic1 tsp. paprika1 tsp. Rosemary Olive Oil1 c. frozen, mixed peas (or any vegetables of your choice)1 c. frozen or canned corn (drain if canned)1/3 c. beef broth1 - 2 Tbsp. Cayenne Olive Oil1 1/2 Tbsp. all-purpose flour1/4 tsp. salt1/4 tsp. freshly ground black pepperPotato Topping2 lbs. Yukon Gold potatoes, peeled and cut into large chunksdrizzle of Butternut Squash Seed Oil1/2 c. plus 2 Tbsp. fresh Parmesan cheese1/2 c. sour cream1/4 tsp. saltdash of nutmegminced fresh parsley for garnish (optional)Instructions: Filling Cook...

Ingredients:1/2 c. Honey Pepper Vinegar1/2 c. Chipotle Olive Oil1 Tbsp. sea salt2 cloves garlic, mincedfresh ground pepper, to taste4 - 8 to 10 oz. rib-eye steaks Instructions: Combine the salt, vinegar, garlic, and pepper. Slowly whisk in the Chipotle Olive Oil. Place the steaks in a zip-loc bag or in a single layer in a non-reactive pan or container. Pour the marinade over and massage it in to the steaks. Cover and allow to marinate, refrigerated, for a minimum of 2 hours, or up to 6 hours. Prepare a medium charcoal or gas grill, and cook to desired doneness. Allow...