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COOKING AND CATERING

Spicy Grilled Salmon with a Beurre Blanc sauce

Ingredients

1 1/2 teaspoons freshly ground black pepper
1/2 teaspoon paprika
1/4 teaspoon cayenne
1 teaspoon minced garlic
1 tablespoon minced onion
1/4 teaspoon chopped thyme
1/4 teaspoon salt
1 tablespoon olive oil
2 salmon steaks (1 pound) each about 1 inch thick

In a bowl stir together the black pepper, the paprika, the cayenne, the garlic, the onion, the thyme, the salt, and the oil until the mixture forms a stiff paste. Pat the paste onto top side of each salmon steak. Heat an oiled ridged grill pan over moderately high heat and in it sauté the salmon for 3 to 4 minutes on each side, or until it is cooked through.

Beurre Blanc Sauce Ingredients

1 cup dry white wine
1/2 cup white wine vinegar
1 Tbsp finely chopped shallot
1 lb unsalted butter, cold
Kosher salt, to taste
Half a lemon

Method of Preparation

Heat wine, vinegar and shallots in a saucepan until the liquid boils, then lower the heat a bit and continue simmering until the liquid has reduced down to about 2 tablespoons. This should take about 10 minutes.

While the liquid reduces you can cut the butter into medium (½-inch) cubes, but either leave this until the reduction is nearly finished or return the butter cubes to the refrigerator to keep them cold while the liquid finishes reducing. The cold butter keeps the sauce from splitting, so do not take out of the fridge until ready to add.

Once the wine-vinegar mixture has reduced to 2 tablespoons, reduce the heat to low and start adding the cubes of butter, one or two at a time, and whisk rapidly. As the butter melts and incorporates, add more butter and keep whisking. Continue until you only have 2-3 cubes remaining. Remove from heat while whisking in the last few cubes, and whisk for a moment or two more. The finished sauce should be thick and smooth.

Season to taste with Kosher salt and squeeze of lemon. Strain sauce before serving, but doing so is optional. Serve right away over the salmon.

Makes 2 cups of beurre blanc sauce.



Roast Leg of Lamb with Rosemary

Ingredients

5 lb leg of lamb
1/4 cup of honey
2 Tbsp Dijon mustard
2 Tbsp fresh rosemary
1 tsp freshly ground pepper
1 tsp lemon zest
3 garlic cloves minced
1 tsp sea salt

Method of Preparation

In a blender, combine the honey, mustard, rosemary, ground black pepper, salt, lemon zest and garlic. Mix well and apply to the lamb with a pastry brush. Cover and marinate in the refrigerator overnight for best results.

Preheat oven to 450 degrees F (230 degrees C).

Bake at 450 degrees F (230 degrees C) for 20 minutes covered in foil to avoid burning marinade, then reduce heat to 400 degrees F (200 degrees C), remove foil and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 140 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.



Sweet Italian Sausage Stuffing

Ingredients

1 pkg Beretta Farms Organic Pork Sweet Italian sausage (order item 2437), casings removed
1/2 cup butter (1 stick)
3 cups onion, chopped
2 cups celery, chopped
1 tablespoon fresh sage, chopped
2 tablespoons fresh parsley, chopped
6 cups croutons
1/2 teaspoon ground allspice
1/4 cup maple syrup
2 cups dried cherries
1 cup pecans, toasted and chopped
2 cups chicken stock, plus extra as needed
2 tablespoons fresh thyme, chopped
Salt and pepper

Method of Preparation

Saute sausage in a large skillet over medium-high heat until cooked through, crumbling sausage with the back of a spoon, about 10 minutes.

Preheat oven to 350 degrees F.

Transfer sausage with a slotted spoon to a large bowl. Discard sausage fat in pan. Add butter, onions, and celery to skillet and saute until tender, about 10 to15 minutes. Add to sausage, along with herbs and croutons, mix to combine.

In a medium bowl, combine allspice, maple syrup, cherries, pecans, and chicken stock. Add to crouton mixture. The mixture should be moist, but not soggy. Add more chicken stock, if necessary. Transfer stuffing to a baking dish and cover with foil. Bake for 1 hour. Uncover and bake for another 20 minutes, or until the top is golden.



Fast Fry Steak With White Bean Mash

Ingredients

1/4 cup olive oil, plus 2 teaspoons, divided
1 clove garlic, minced
1 lemon, zested and juiced
3 (14-ounce) cans white beans
4 thin-cut Beretta Grass Fed Organic Fast Fry Steaks (order number 1486)
Salt

Method of Preparation

Put the 1/4 cup of olive oil in a saucepan add in the garlic and the lemon zest and warm through.

Drain the beans and rinse under tap water, then add to the pan and warm through, stirring and squishing with a wide, flat spoon so that the beans go into a mush. Season, to taste. Some beans are saltier than others.

Meanwhile, heat a teaspoon of oil in a large frying pan or skillet and cook the steaks on high for about 1 1/2 minutes a side and remove to warmed plates, sprinkling some salt, to taste, over them as you do so.

Squeeze the lemon juice into the hot pan and let it bubble up with the meaty oil, then pour over the steaks. Serve immediately with the mash .



Prime Rib Roast with
Portobello Mushrooms and Potatoes

Ingredients

For seasoning mixture:

1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
2 garlic cloves, chopped
1 1/2 teaspoons coarse salt
1 teaspoon freshly ground black pepper

a 3-rib standing beef rib roast (about 8 pounds)
1 tablespoon vegetable oil
5 pounds russet (baking) potatoes (about 10)
1 1/2 pounds Portobello mushrooms, wiped clean
1 3/4 cups beef broth (or a 15 1/2-ounce can)
1 cup water
a beurre manié made by kneading together 1 tablespoon softened unsalted butter and 1 tablespoon all-purpose flour

Garnish: chopped fresh flat-leafed parsley leaves (wash and dry before chopping)

Method of Preparation

Preheat oven to 475°F.

Make seasoning mixture:
In a small bowl stir together seasoning mixture ingredients. Put roast, ribs side down, in center of a flameproof roasting pan, 18 by 12 by 2 inches, and rub oil on top and sides of beef so herbs will adhere. Reserve 1 tablespoon seasoning mixture and rub remainder on top and sides of beef. Roast beef in lower third of oven 20 minutes.

Peel potatoes and halve crosswise. Remove pan from oven and skim all but about 1/2 cup fat from pan with a bulb baster or spoon. Arrange potatoes around beef and turn with tongs to coat with fat. Season potatoes with salt and pepper. Reduce heat to 350°F and roast beef and potatoes, turning potatoes occasionally to brown evenly, 1 1/2 hours, or until a meat thermometer inserted in fleshy part of beef registers 130°F for medium-rare.







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