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Grilled Delmonico SteaksServes: 2Ingredients:• ¼ cup light extra virgin olive oil• 1/8 cup Worcestershire sauce• 3 tablespoons low sodium soy sauce• 1/8 cup minced garlic• ¼ medium onion, chopped• ¼ tablespoon of sea salt• ½ tablespoon of pepper• ½ tablespoon crushed dried rosemary• 1 ½ tablespoons low sodium steak seasoning• 1 ½ tablespoons steak sauce • 2 Ellison Farms Grass Fed Delmonico Steaks. Directions:1. Combine olive oil, Worcestershire sauce, soy sauce, garlic, onion, salt, pepper, rosemary, steak seasoning, and steak sauce into food processor (or blender). Blend until well blended.2. Poke steaks on both sides using a fork. Place in a shallow container with a lid. Pour marinade over steaks, cover and refrigerate at least 3 hours or overnight. 3. Preheat outdoor grill to medium heat or light charcoal. If using charcoal wait until coals are completely white. Soaked wood chips may be added to the coals when wanting a smoky flavor.4. Remove steaks from marinade. Discard remaining marinade. Lightly oil the grilling surface. Place steaks on the grill. Cover and grill steaks to taste following the suggested temperature you will find in our grilling tips section.

Chili-Rubbed Steaks & Pan SalsaServes: 2

Ingredients:• 2 Ellison Farms Grass Fed Rib-Eye Steaks• 1 teaspoon chili powder• ½ teaspoon Kosher salt• 1 teaspoon light extra-virgin olive oil• 2 plum tomatoes, diced• 2 teaspoon fresh squeezed lime juice• 1 tablespoon fresh cilantro, chopped

Steak Directions:1. Sprinkle both sides of steak with chili powder and ¼ teaspoon salt. 2. Heat oil in a medium skillet over medium-high heat.3. When hot add steaks to skillet and cook turning steak only once. For directions see our grilling tips section.4. Transfer the steaks to a plate and cover with foil. Let them rest while you make salsa.

Salsa Directions:1. In skillet, add tomatoes, lime juice and remaining salt. Cook until tomatoes soften, stirring often, approximately 3 minutes. 2. Remove from heat3. Stir in cilantro and any accumulated juices from steaks.

Serve the steaks topped with salsa. Enjoy!

Ellison Farms Healthy MeatloafServes: 8

Ingredients: • 2 teaspoons light extra virgin olive oil*• 3 fresh garlic cloves, minced• 1 medium onion chopped• 1 teaspoon dried thyme• 1 teaspoon dry mustard•1 teaspoon salt• ¼ teaspoon black pepper

• 3 pounds Ellison Farms ground beef• 1 cup whole wheat bread crumbs**• ½ cup canned pumpkin• ¼ cup chopped fresh parsley• 1 large egg white beaten• 1 large egg beaten

Directions:1. Preheat the oven to 375 ℉.2. Heat oil in a sauté pan and sauté the onions & garlic gently until translucent. 3. Add the thyme and dry mustard, mix into the onions and let sit off the heat. 4. Combine all of the ingredients, including the onion mixture in a large bowl. Mix and knead until the ingredients are completely mixed.5. Split meatloaf mixture into two even balls and place into a lightly oiled 9” x 5” loaf pan. (this method takes approx. 35-40 minutes to cook to temperature)6. We suggest topping with a can of low sodium condensed mushroom soup or an organic no sugar added ketchup.7. Bake until the internal temperature reads 160 ℉. Let rest for 10 minutes, slice and enjoy.

*for a healthier alternative try coconut oil.**for a healthier alternative to regular whole wheat bread crumbs, try leaving 4 slices (or more if you would like leftovers) of Ezekiel 4:9 whole grain bread out overnight (you can also toast bread in the oven if short for time). Place the dried slices of bread into a food processor and viola healthier bread crumbs. If you do not have a food processor try putting the dried bread into a freezer bag, using the bottom of a coffee mug and beat your bread to crumbs. You can add any kind of seasoning you like for more flavor.

Island CasseroleServings: 4Ingredients: • 2 tablespoons extra light olive oil*• 1 pound Ellison Farms ground beef• ½ medium red or white onion finely minced • 1 small bell pepper of your choice diced • 3 garlic cloves minced• ½ teaspoon freshly grated nutmeg

Directions:1. In a large skillet, over medium heat, cook beef until brown 160 ℉. Remove cooked ground meat from pan. Drain excess fat and set meat aside.2. Add 2 tablespoons of oil to pan add the onion and sauté until they become translucent.3. Add the diced pepper and garlic; cook until slightly soft. Stir in the nutmeg, cardamom and Spanish paprika, mixing well.4. Add the habanero pepper, stock or water, and lime juice. Bring to a boil then reduce to gentle simmer. Simmer for 15 minutes.5. Remove from the heat.6. In a medium bowl, add one tablespoon of liquid from the skillet and the coconut milk together. Whisk well.7. Gradually whisk the cream mixture into the skillet. Taste and adjust the seasonings with Kosher salt and white pepper.8. Add Ellison Farms Beef into sauce return skillet back to stove on medium heat for two minutes or until warm.9. Serve over couscous, brown rice or quinoa.

• ½ teaspoon cardamom• 1 tablespoon Spanish paprika• 1 habanero pepper, seeded and finely minced**• 1 cup beef stock/bouillon or plain water• 3 tablespoons fresh lime juice (lemon can be used as well) • ½ cup coconut milk • 3 cups cooked couscous, brown rice or quinoa.

*for a healthier alternative try using coconut oil**Feel free to substitute any hot sauce for the habanero. Use half a pepper if you prefer a milder heat.

Chayotes Stuffed with Ellison BeefServes 8.Ingredients:• 4 medium chayotes• ½ gallon water• 2 tablespoons Kosher salt• 6 garlic cloves, chopped fine – divided• 1 tablespoon vegetable oil• 1 cup chopped onion• ¼ cup sherry vinegar• 1 pound Ellison Farms ground beef• ½ cup chopped canned tomatoes, drained well, save the liquid

• 1 teaspoon ground cumin• 1 teaspoon ground coriander• ½ teaspoon cayenne pepper• 1 teaspoon dry oregano, rubbed (rub the dried oregano between your thumb and forefinger) • ¼ cup chopped cilantro• 1 cup ground corn tortilla chips• 1 cup queso fresco cheese

Directions:Wash the chayotes. In a large saucepot, combine the water, salt and half the chopped garlic. Bring to a boil, reduce to a simmer and cook until fork tender – 30-40 minutes.In a large pot, heat the oil over medium heat. Add the chopped onion and cook until soft and translucent. Stir in the vinegar and reduce to 1 tablespoon. Add the garlic, beef, tomatoes, cumin, ground coriander and rubbed oregano. Stir constantly over medium heat until the meat shows no red or pink. Simmer for 30 minutes, stirring occasionally. If it seems too dry, add some of the saved tomato liquid.Preheat over to 375°F.

When chayotes are fork tender, remove from saucepan, drain, cut in half and remove the core and the fibrous part under the core and discard. Carefully scoop out the pulp to form a cavity, being careful not to break the shell. Set shells aside on a foil-lined sheet pan.

Mash the pulp immediately and add to the beef mixture. Mix and cook over low heat for 15 minutes, stirring occasionally. Stir in the cilantro. Season with kosher salt. Fill shells with the mixture. Combine the queso fresco cheese with the tortilla crumbs and sprinkle over the top of each shell. Bake for 15 minutes until golden and the internal temperature is 165°.

The Ultimate Ellison MeatballTo make a uniform size, weigh each meatball or use a small cookie scoop or tablespoon as you shape

the meatballs. Wet your hands to keep the meatball mixture easier to handle.

Serves: 6 Ingredients:• 1 1/2 pounds Ellison Farms ground beef• 1/4 cup whole wheat fine dry bread crumbs*• 4 cloves garlic, finely minced• 1/2 teaspoon dried leaf basil• 1/2 teaspoon dried leaf oregano• 2 tablespoons fresh chopped parsley, or about 2 teaspoons dried• 3/4 teaspoon salt• 1/4 teaspoon ground black pepper• 1 large egg, slightly beaten• 1/4 cup milk or water (almond or coconut milk may be substituted) Directions:1. Heat the oven to 350°.2. Combine all ingredients and shape into 1-inch meatballs.3. Arrange the meatballs on a non-stick cookie sheet or deep dish roasting pan. 4. Bake for about 35 minutes, or until cooked through.

If your meatballs are larger, bake until thoroughly cooked. *for a healthier alternative to regular whole wheat bread crumbs, try leaving 4 slices of Ezekiel 4:9 whole grain bread out overnight (you can also toast bread in the oven ). Place them in a food processor and viola healthier bread crumbs. If you do not have a food processor try putting the dried bread into a freezer bag, using the bottom of a coffee mug beat your bread to crumbs. You can add any kind of seasoning you like for more flavor.

Taste of the Orient BurgerServes: 4This burger is a four part delicious burger. Be sure to make the Crunch Slaw, Thai Spread and Chinese Basting Sauce ahead of time. You will start by creating a beautiful Crunch Slaw, followed up with a Thai Spread, next you will be making a Chinese Basting Sauce, and the final step will be grilling the Ellison Farms Grass fed Beef patties…don’t forget to build it and Enjoy!

Ingredients:• 4 Ellison Farms Grass Fed Beef Patties• *4 Whole wheat hamburger buns

Ingredients: • 1 pound Chinese or Napa cabbage• 2 tablespoons Kosher salt • ¼ pound daikon radish or common red radishes• ½ cup rice wine vinegar• 1 teaspoon sesame oil• 1 tablespoon turbinado sugar• 2 tablespoons hot chili sauce such as Sriracha Hot Chili Sauce – more or less to taste• 3 garlic cloves finely minced• 2 tablespoons grated ginger root• 3 green onions minced• ½ teaspoon sea saltDirections:1. Wash, core and cut cabbage into 1” chunks. Place in bowl and sprinkle with Kosher salt.2. Cover and let sit at room temperature for 4 hours or until reduced to about half of its original volume. 3. Wash, peel and cut daikon radish into matchstick size pieces. Then set aside.4. Rinse the cabbage very well, drain and dry. Place back in bowl.5. In a separate bowl, combine the rice wine vinegar, sesame oil, and turbinado. Mix well to dissolve the sugar (turbinado). Add the Sriracha sauce, garlic, ginger and green onions. 6. Mix the cabbage, daikon radishes and sauce together. Mix well!7. Place in glass container and cover tightly. Refrigerate at least 4 hours before using.

Crunch Slaw ( Prepared in the morning for dinner. Needs 8 hours total in sitting time)

Thai Spread Ingredients: • ¼ cup soy nut butter• ¼ cup organic brown sugar• 2 tablespoons organic cider vinegar• 2 tablespoons Ponzu sauce or soy sauce• 1 teaspoon sesame oilDirections: 1. Combine the soy nut butter and brown sugar.2. Whisk in the remaining ingredients.3. Refrigerate until ready to use.4. Bring to room temperature for easy spreadingChinese Basting SauceIngredients:• ¼ cup hoisin sauce• 1 teaspoon garlic paste• 1teaspoon sesame oilDirections:1. Whisk the above ingredients together. Set aside. Grill those Ellison Farms Grass Fed Beef Patties (Be sure to follow grilling tips)

Build your burger:1. Lightly grill the hamburger buns. Set aside2. Turn the burger and brush with basting sauce (be sure to brush both sides) place on a clean platter.3. Spread the top and bottom of the hamburger bun with Thai Spread4. Top with baster burger patty.5. Top burger with Crunch Slaw.6. Top with the bun and Enjoy!*for a healthier option try an Ezekiel 4:9 sprouted grain bun or use lettuce in replace of the bun altogether.

Serves: 4Ingredients:• 4 Ellison Farms Organic Grass Fed Beef Patties• 4 Whole Wheat burger buns*• Olive oil (for grilling vegetables)• Sea Salt and Black Pepper• Ground Cumin• 2 Poblano Chilies• 1 Beef Steak Tomato cut into ½ inch thick slices• 1 Yellow Onion cut into ½ in thick slices• New Mexico Chili PowderSonoran Spread Directions:1. Mix mayonnaise, salsa, cilantro and scallions. Add adobo sauce to your taste. 2. Cover and place in the refrigerator.Burger Directions:1. Turn on Grill2. Rub Poblanos lightly with olive oil and grill until the skin is charred and blistered. Place in a bowl and cover with plastic, let rest for 5-10 minutes. Scrape off the skin with the back of a knife or rub the skin off with a clean paper towel. Remove seeds, cut in ½ lengthwise, season with salt.3. Rub tomato slices with olive oil, season with salt, pepper and Cumin.4. Rub onion slices with olive oil, season with salt, pepper and New Mexico Chili Powder. 5. Grill burgers (see Burger Grilling Tips tab beforehand) 6. While the burgers are on the grill put your tomatoes and onions on.7. Grill the tomatoes for a minute on each side to char and remove to plate.8. Grill the onions until they are charred and cooked through, approximately 5 minutes.

Ellison Farms Sonoran Burger

• 4 slices Monterey Jack cheese**• 1 cup Organic Refried Black Beans• ¼ cup flax seed oil Mayonnaise• 2 tablespoons prepared salsa (drained)• 1 teaspoon fresh chopped cilantro• 1 teaspoon fresh sliced scallion

Build your burger:1. Spread Sonoran Spread on the top and bottom of the bun.2. Spread ¼ cup of refried black beans on the burger patty and place on the bottom bun.3. Top patty with cheese, tomato and onions.4. Finally top with bun…Enjoy!*for a healthier option try an Ezekiel 4:9 sprouted grain bun or use lettuce in replace of the bun altogether.**for a healthy alternative you can substitute the Monterey Jack Cheese for low fat mozzarella slices or leave cheese off altogether.

Serves 4This is a four step burger. You will make Roasted Orange Pepper Spread first,

a Crunchy Vegetable Topping next, then you will grill your Ellison Farms grass fed beef patties, and finally you will build your burger with your creations!

Ingredients:• 4 Ellison Farm Grass Fed Beef Pattie• 4 Whole Wheat Buns*Roasted Orange Pepper Spread (Yields approximately 1 cup)

Ingredients:• 2 organic orange bell peppers• 2 garlic cloves minced• 2 tablespoons blood orange olive oil or extra virgin olive oil • Dash of Sauvignon Blanc vinegar or another organic white wine vinegar• Sea salt and fresh ground black pepper to taste

Directions:1. Preheat oven to 400 ℉.2. Cut off the tops of the peppers and slice in half lengthwise. 3. Remove seeds and pale membranes, press down to flatten. 4. Brush skin sides with oil and place skin side up on a baking sheet.5. Bake in preheated oven for 10-20 minutes, until skins are wrinkled. 6. Remove peppers from oven and stack on top of each other, cover, allowing them to steam for 15 minutes.7. Rub skins off using your hands or a clean paper towel.8. Place peppers, garlic, and oil in a blender and puree.9. Season to taste with vinegar, salt and pepper.

Ellison Farms “Name This Burger!”So good for you and so tasty it’s indescribable, maybe we’ll just call it delicious!

Crunchy Vegetable Topping Ingredients: • 3 tablespoons agave nectar• 2 teaspoons Kosher salt• ½ cup organic apple cider vinegar• 1 ½ teaspoon celery seed• 1 ½ teaspoons mustard seed• Freshly ground black pepper• 6 organic bell peppers (red, yellow, orange) cut into thin strips

• 2 stalk organic celery, peeled and cut into thin strips• 4 organic green onions, chopped• ½ head organic green cabbage, thinly sliced ad roughly chopped• 3 tablespoons whole-grain Dijon mustard• ½ cup flax seed oil mayonnaise

Directions:1. Whisk agave nectar, Kosher salt, and vinegar in a large bowl until dissolved.2. Add celery seed, mustard seeds, ½ teaspoon ground black pepper, bell peppers, celery, green onion and cabbage. Toss to combine.3. Refrigerate at least one hour to allow flavors to develop.4. Add the mustard and mayonnaise to slaw mixture. Toss to coat.5. Refrigerate until ready to serve.

Grill your burgers (be sure to follow grilling tips)Build your burger:1. Lightly grill the hamburger buns. Set aside2. Spread the top and bottom of the bun with orange pepper spread.3. Top burger with crunchy vegetable slaw.4. Top with the bun. 5. ENJOY!*for a healthier option try an Ezekiel 4:9 sprouted grain bun or use lettuce in replace of the bun altogether.

Just natural, healthy, grass-fed beef.