Braised Corned Beef

Braised Corned Beef

Braised Corned Beef

Ingredients

Corned Beef
1 Packaged Corned Beef with Seasoning
Honey Mustard Potatoes
5 Red Potatoes
2 tbsp Extra Virgin Olive Oil
Salt & Pepper to Taste
Honey Mustard Mixture
1 cup Stoneground Mustard
1 cup Dijon Mustard
1 cup Honey
Pickled Brussels Sprouts
10 oz Shaved Brussels Sprouts
6 oz Matchstick Cut Granny Smith Apples
2 oz Minced Shallot
4 oz Shredded Purple Cabbage
Pickling Liquid
1 cup Apple Cider Vinegar
1 cup Water
¾ cup Brown Sugar
½ tsp Salt
½ tsp Pepper
1 tbsp Pickling Spice

Directions

Corned Beef:
Rub corned beef with seasoning packet that comes with the meat. Roast at 400 degrees in an open pan with a ½ inch of water surrounding the meat for 20 minutes, or until the fat cap is golden brown. Add enough water until the meat is half submerged, cover, reduce heat to 325 degrees and cook another 2-2.5 hours, or until temperature reaches 200 degrees. Remove from liquid and rest the meat for 15-20 minutes and slice.

Honey Mustard Potatoes:
Dice red potatoes and drizzle with extra virgin olive oil, season with salt and pepper and toss together. Roast at 375 degrees until fork tender. Let stand 10 minutes then incorporate the honey mustard mixture and serve.

Pickled Brussels Sprouts:
Let pickling liquid simmer for 30 minutes. Pour over vegetable mix and cool. Store in the refrigerator up to 15 days.

Chuck Roast with Gravy

Chuck Roast with Gravy

Chuck Roast with Gravy

Ingredients

Roast
3 lbs Chuck Roast
1 Medium Yellow Onion – Medium Dice
1 Large Carrot – Medium Dice
2 Stalks Celery – Medium Dice
6 Cloves Garlic – Minced
1 lb Fingerling (or Baby Red) Potatoes
1.50 qts Beef Stock, using Better than Bouillon and Water
1 tbsp Worcestershire Sauce
1 tbsp Red Wine Vinegar
1 tbsp Brown Sugar
23 Sprigs Rosemary
34 Sprigs Thyme
1 lb Asparagus
cup Butter
cup Flour
Spice Rub
1 tbsp Salt
1 tbsp Pepper
1 tbsp Chili Powder
1 tbsp Onion Power
1 tbsp Garlic Powder
1 tbsp Dried Oregano
Better Than Bouillon Gravy
3 tbsp Beef Bouillon
2 cups Water
½ cup Water
1 Bay Leaf
¼ tsp Chili Flake (optional)
1 Small Sprig Thyme & Rosemary
1 tsp Minced Garlic
4 tbsp Corn Starch

Directions

Roast and Rub

Season meat with spice rub and brown on all sides of roast in large pan or Dutch Oven. Use drippings to brown onion, carrots and celery.
Add garlic and sweat for 1-2 minutes.
Toss in quartered or halved potatoes, add stock, Worcestershire sauce, red wine vinegar, and sugar. Add herbs by tying them together or pick and mince them.
Braise the Chuck Roast at 300 degrees for several hours until meat is tender.
Let the roast rest for at least 30 minutes, covered.
While the meat is resting make the gravy.

Better Than Bouillon Gravy

Combine all ingredients in sauce pot, except for the cornstarch and ½ cup water. Strain and return liquid to the sauce pot and bring to a boil. Slowly whisk cornstarch slurry into the boiling liquid, stirring constantly. Bring to a boil, reduce heat to low until serving.

Sweet Chili King Salmon with Pineapple Rice & Garlic Broccoli

Sweet Chili King Salmon with Pineapple Rice & Garlic Broccoli

Sweet Chili King Salmon with Pineapple Rice & Garlic Broccoli

Ingredients

Sweet Chili Salmon:
4 6-ounce Salmon Fillets
2 tbsp Mae Ploy Sweet Chili Sauce
Pinch Salt and Pepper
Pineapple Rice:
1 cup Jasmine Rice
1 tsp Salt
1 tsp Paprika
5 oz Pineapple cut into 1/2 inch dice
Garlic Broccoli:
8 oz cut Broccoli
5 oz Yellow Onion
1 tbsp Garlic, fresh minced
Salt and Pepper to taste
1 tbsp Oil

Directions

Sweet Chili Salmon:

Season salmon with salt and pepper. Grill the salmon and then glaze with sweet chili sauce then finish in oven until temperature reaches 140 degrees.

Pineapple Rice:

Add paprika to the rice water before cooking. Cook rice as instructed on package, stir in pineapple.

Garlic Broccoli:

Sautee’ broccoli and onion in oil. Add garlic and mix until broccoli is coated well.

Steak & Camembert Salad with Balsamic Vinegar

Steak & Camembert Salad with Balsamic Vinegar

Steak & Camembert Salad with Balsamic Vinegar

Ingredients

Pickled Onions
1 cup Red Wine Vinegar
1 cup Rice Vinegar
cup White Sugar
1 tbsp Pickling Spice
1 tsp Salt
23 Red Onions, Sliced Thin
½ cup Ice
Candied Walnuts:
1 cup Walnuts
Powdered Sugar
¼ cup Honey
¼ tsp Cayenne Pepper (Optional)
Balsamic Vinegar:
cup Balsamic Vinegar
¼ cup Roasted Garlic
¼ cup Honey
1 qt Canola Oil or Salad Oil
1 tsp Salt and Pepper
Spice Rub:
1 tbsp Kosher Salt
1 tbsp Lemon Pepper
1 tbsp Seasoning Salt
2 tbsp Granulated Garlic
1 tsp Chili Powder
½ tsp Cayenne Pepper
1 tsp Red Pepper Flakes
1 tsp Granulated Onion
2 tsp Brown Sugar
Steak:
1.25 lbs T-Bone Steak
1 Apple
1 cup Salad Greens

Directions

Pickled Onions:

Prepare the day before for best results:

Dissolve sugar in vinegars with pickling spice and salt over medium-low heat, add sliced onions, then let steep (about 5-10 minutes). Add ice and refrigerate until liquid reaches below 100 degrees. Pour over onions and keep refrigerated. This recipe will make more than is needed for the salad, so keep refrigerated for future use.

Candied Walnuts:

Coat walnuts in powdered sugar. Heat honey over medium low or for a few seconds in the microwave until it loosens up. Add cayenne pepper if desired. Mix honey with walnuts
that have been coated in powdered sugar and bake on a pan without parchment paper until walnuts are nicely toasted (5-10 minutes) @ 350 degrees. Be careful not to burn them.

Balsamic Vinegar:

In a blender mix garlic, honey, salt, pepper and vinegar until well blended. Slowly add in oil while blending to emulsify. Chill until ready to use.

Putting it all together:

Coat T-Bone Steak generously with spice rub and grill to desired doneness. Let rest for 10-15 minutes and slice across the grain into thin strips. Cut apple in half-length wise, spray with non-stick spray and grill, then slice or dice half the apple. Dress greens in balsamic vinegar and plate with grilled steak slices, pickled onions, slice Camembert cheese or using your hands to tear it apart (skin off), and grilled apple slices. Top with candied walnuts and serve.

Drew’s Famous Guacamole

Drew’s Famous Guacamole

Drew’s Famous Guacamole

Ingredients

6 Ripe Avocados
½ Pint Grape Tomatoes
Red Onion
1 Small Bunch Cilantro
1 Lime
1 tbsp Pink Himalayan Salt

Directions

Slice avocado in half and remove the pit. Using a metal spoon, scoop out the inside of the avocado into a medium sized bowl. Repeat for all avocados.

Next, halve or quarter the grape tomatoes (depending on you liking) and add to the avocado in the bowl.

Slice red onion in half, then half a again. finely chop and add to bowl. Cut off stem end of cilantro and roughly chop. Drew suggests using a whole small bunch of cilantro or half if using a larger bunch.

Cut lime into quarters and squeeze juice into the bowl. Using a potato masher, mash all ingredients together.

Last, add salt to your liking and enjoy!

Weekly Specials Newsletter!  Join Now
Weekly Specials Newsletter!  Join Now
X