New Items, Recipes & Specials

Lamb Ragu

1 lb ground lamb
2 tablespoons olive oil
2 shallots, diced
1 clove garlic, minced
1 teaspoon dried oregano
3 cups marinara sauce
1 cup beef broth
1 bay leaf
Salt & pepper to taste

Heat 1 tablespoon olive oil in a 12 inch skillet, add lamb and cook until browned.
Remove lamb from pan, turn heat to medium low and add rest of the oil. To this, add shallots and garlic. Cook until soft
Add lamb back into pan. Season with salt, pepper, bay leaf and oregano.
Add marinara sauce and broth. Bring to a boil.
Turn heat down and simmer for 25 to 30 minutes on low. Remove bay leaf before serving.
Serve over cooked pasta

Grilled Balsamic & Soy Marinated Flat Iron Steak

1/2 onion, chopped
1 tablespoon dijon mustard
3 cloves garlic, chopped
1 tablespoon rosemary
1/4 cup olive oil
1 teaspoon salt
1/4 cup balsamic vinegar
1/2 teaspoon ground black pepper
1/4 cup soy sauce
1 1/2 pounds flat iron steak

-Whisk all of the ingredients together, except the steak, in a bowl
-Put the flat iron steak in a large resealable bag. Pour the marinade into the bag and coat the steak with the marinade. Squeese excess air from the bag and seal. Marinate in the fridge for at least 30 minutes, up to 6 hours
-Preheat the grill to medium high heat & lightly oil the grate
-Remove the steak from the marinade & shake to remove the excess liquid. Reserve marinade
-Cook the steak until firm, hot in the center, and just turning from pink to grey-4-6 minutes per side. Brush occasionally with the reserved marinade. A meat thermometer inserted should read 150 degrees F
-Move the steak to a cutting board and let it rest for 5 minutes before serving
Serves 4

Spicy Lemon Pesto Flat Iron Steaks

4 flat iron steaks (2 one pound steaks to be cut in half)
3 large garlic cloves, minced
salt
Spicy Lemon Pesto:
1/3 cup prepared basil pesto sauce
1 tablespoon fresh lemon juice
1 teaspoon freshly grated lemon peel
1/2 teaspoon crushed red pepper

-Combine spicy lemon pesto ingredients in a small bowl & set aside
-Press garlic evenly onto beef steaks & allow them to come to room temperature
-Preheat grill to medium high heat & lightly oil the grill grate
-Place steaks on the grill, cover, & cook for 10-14 minutes-turning once. This should make the steaks about medium-rare to medium
-Season with salt as desired
-Rest steaks for 3-5 minutes before serving
-Top steaks with pesto & garnish with lemon peel, if desired
Serves 4

Juicy Marinated Ribeye Steaks

1/4 cup canola oil
1/2 teaspoon onion salt
1/4 cup root beer
1/2 teaspoon ground black pepper
2 tablespoons Worcestershire sauce
1/2 teaspoon dried basil
2 tablespoons teriyaki sauce
1/2 teaspoon ground thyme
2 tablespoons steak sauce
1/2 teaspoon dried rosemary
1 teaspoon garlic salt
4 (6oz) boneless ribeye steaks

-Mix all of the ingredients, except the steaks, in a bowl
-Arrange the ribeye steaks in a single layer in a shallow non-reactive dish. Pour the marinade over the steaks, flipping the meat to coat both sides. Marinade in the fridge for 3-4 hours, flipping meat once halfway through.
-Preheat the grill to medium-high heat and lightly oil the grate
-Remove the steaks from the marinade and shake off excess moisture; discard the remaining marinade. Allow the steaks to come to room temperature.
-Cook the steaks until they are beginning to firm and are hot & slightly pink in the center, 5-7 minutes per side. A meat thermometer inserted into the center should read 140 degrees F for medium
Serves 4

Curry Burgers

1 pound ground beef chuck
1 egg
2 tablespoons grated onion
2 tablespoons chopped raisins
1/4 cup dry breadcrumbs
3 tablespoons cold water
1 teaspoons pepper
1 teaspoon curry powder

-Preheat grill to medium high heat
-Mix all ingredients well together
-Shape into cakes & rub each over with a little olive oil
-Grill turning regularly
Serves 4