Mauri O'Brodo

Mauri O'Brodo

I work with Michael, aka the Butcher, at Sherman Provision. This is a family owned meat market in Norton Ohio. We provide the best quality fresh meats at amazingly affordable prices.

Roasted Boneless Leg of Lamb Roast

Cliff Seiler is our guest blogger this week.  He cooked one of the boneless leg of lamb roasts last year and he is sharing his technique.  I will be back next week with another exciting recipe. In the meantime, have a blessed Easter with your family and friends.

Instead of doing a Ham like we typically do for Easter,  the butcher had a special on boneless leg of lamb roasts for $7.99/lb (which is a great price around here) so I picked up a 3 lb roast  for our Resurrection Sunday dinner.  (Available at your local butcher shop)

A couple weekends ago my wife and I went down to the Mohican area  for the weekend (where the Ohio Gathering will be held).  We had lunch at one our favorite restaurants, “The Malabar Farm Restaurant” located at the historic Malabar Farm Inn.”  We both got the salmon and it was served on a vegetable medley bed of turnips, carrots & cabbage, and it was spectacular!  I thought it would be a great garnish with this lamb roast.

Sunday evening my wife applied a layer of spicy brown mustard to the roast, then seasoned it up with some salt, pepper, a little garlic powder and lots of rosemary (rosemary goes really well with lamb).  You will want to roast this at 275°.  You can use a grill, smoker or oven.  When the roast hit an internal temperature of 135°, we pulled it off and let it rest for about 30 minutes or so while we finished the rest of dinner.  The carry-over heat took it up to about 147° for a nice medium.


Plated with a side of butter-herbed potatoes. The Lamb was served on the Turnip, Carrot & Cabbage medley,
all sliced thinly & sauteed in a little olive oil with some minced garlic and seasoned with salt & pepper – Simple and delicious!

With the savory, slightly tangy outside, and a kiss of smoke from the MAK, the family agreed this was the best lamb roast we’ve ever made. And the veggie medley was a perfect accompaniment to the richness of the lamb.

This meal will get a repeat performance at our house.  Until next time…From our Butcher Block to your Table.

Thanks for looking!

« Last Edit: April 08, 2017, 04:06:52 PM by TentHunteR »
MAK 1 Star General #651 – 2014 Model
Weber Performer with Stoven Pellet Grill Adapter
Modified Horizontal Offset Smoker
27 year old Weber One-Touch Silver (had for 14 years)
Member #68
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Zucchini Noodles with Bolognese Sauce

I have a great new gadget I have been wanting to try.  I know a lot of you probably already have this, but you have to understand, I am still using a grater instead of a food processor. Enough said–my new device is a Veggetti. This little marvel will turn zucchini, carrots, sweet potatoes or anything else (watch the fingers) you put through the blades into curly noodles. This recipe is so delicious you won’t believe you aren’t cheating when you eat it.  I hope you enjoy this as much as the Butcher and I did. When I made the recipe the Butcher gave it a solid 8. He asked me why we were having zucchini noodles instead of regular noodles. I told him I was cooking and I don’t like to eat regular noodles. When he ate the meal he totally forgot his suggestion of regular noodles. Enjoy!

Zucchini Noodles with Bolognese Sauce

1/2 sweet onion, diced
3 Tablespoons Extra Virgin Olive oil (available at your local meat market)
2 Teaspoons of minced garlic, granulated garlic or fresh garlic cloves (peeled and chopped)
1 1/2 pounds Extra lean ground beef (available at your local butcher shop)
1) 24 oz. jar of spaghetti sauce or marinara sauce (available at your local butcher shop)
1) 12 oz. jar of pizza sauce (available at your local meat market)
2 to 3 large zucchini (washed with the ends cut off)
2 cups of grated Mozzarella/Provolone cheese

Heat 1 Tablespoon of the Extra Virgin Olive Oil in a 5 quart roasting pan over medium heat. Add diced onions and cook until onions become translucent. Reduce heat to medium low.  Add the garlic and cook for an additional 5 to 7 minutes. Add the extra lean ground beef and cook thoroughly, breaking it up as it cooks.  Add the spaghetti sauce and pizza sauce and stir together with the meat/onion/garlic mixture.  Put the meat sauce in your slow cooker and cook on low for 8 hours.

Preheat the oven to 350 degrees. Use your veggetti to spiral cut the zucchini. Place the zucchini in a 9 X 13 inch glass dish. Pour 2 Tablespoons of Extra Virgin Olive Oil over the zucchini and mix it together with your hands. Place the Bolognese sauce over the zucchini noodles. Place the grated cheese on top of the sauce. Put the dish in the oven and bake for 15 to 20 minutes.

This will be a family favorite and leftovers will heat up for a quick and delicious lunch or dinner.

That’s all for now! Until next time…From our Butcher Block to your Table.

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Chicken Fried Steak

My mother is from Texas so I grew up on Southern Cooking. One of my favorite mealsMauri-1 is my mom’s Chicken Fried Steak.

2 to 3 pounds of cubed steak (4 to 6 ounce portions work well) (available at your local meat market)
1 cup of milk
1 1/2 cups flour
1 1/2 Tablespoons Michael’s Special Seasoning (available at your local butcher shop)
4 Tablespoons Sunflower Oil
2 Tablespoons water

Put Michael’s special seasoning in a gallon size plastic bag. Add the flour and shake it until it is blended. Put 1 cup of milk in a pie pan. Take the cubed steak and shake in the bag. Then take the coated cubed steak and moisten both sides in the milk. Then take photo (2)the cubed steak and put it into the flour mixture a second time. Repeat until all of the steak is coated in this manner. Place 2 Tablespoons Sunflower Oil in a 12 inch skillet. Turn on high until the oil is hot. Turn the burner to medium. Put enough steak into the skillet that it fits comfortably, and fry on both sides (approximately 45 seconds per side). When the steak is browned, remove it from the frying pan. Add an additional Tablespoon of Sunflower Oil to the skillet before you put in the next batch of steaks to be fried. Continue until all of the steaks have been browned. Take a roaster pan, and put 2 Tablespoons of water in the bottom of the pan. Take a small salad plate photo (1)and invert it in the bottom of the roaster pan. This allows the meat to steam without sitting in the water. Place the browned steaks on the saucer. Put the lid on the roaster pan.

Heat the oven to 280 degrees and place the roaster pan with steaks in the oven and cook for 45 minutes.  Remove the lid from the roaster pan and cook an additional 10 minutes.

While the steaks are cooking make the Smashed Red-skinned potatoes to go with them.  Wash and cube 6 Red-Skinned Potatoes.  Place in a small sauce pan, and cover with water.  Boil the potatoes for 40 minutes.  When fork tender, drain the potatoes, add 3 Tablespoons of butter and 1/2 cup of milk and mash with a hand masher.

I also take the drippings from the skillet and mix with well blended flour and milk (approx 2 Tablespoons of flour and 1/2 cup of milk) until you get Chicken Fried Steak Gravy to put over the Smashed Red-skinned potatoes. Cook the gravy mixture over a medium heat, stirring constantly until the mixture boils and thickens.  Turn the heat down to simmer.  You may need to add 1 teaspoon of beef starter soup mix dissolved in 6 oz. of boiling water to thin down the gravy, and intensify the beef flavor.

I love to have cantaloupe with this meal. When I was small, every time we would have aphoto (3) meal I would ask my mom if this was a real southern meal. My mom used to laugh about that. Of course, you have to have sweetened tea with this meal.

What is your favorite “Southern Meal”? I would love to hear from you.

Until next time…From our Butcher Block to your Table.

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Gourmet Shrimp Dinner

This is such an amazing recipe. You won’t believe how easy it is to make and it is absolutely delicious. The Lent season is the perfect time to spoil your family and serve this recipe. It will easily feed 6.

2 pounds of frozen easy peel shrimp (available at your local meat market)
1 stick of butter
1 fresh lemon
1 oz. of Italian Salad Dressing Mix

Preheat your oven to 350 degrees. Run the frozen shrimp under running water and remove the shells. When the oven is preheated, melt a stick of butter on a cookie sheet (with a one inch lip around the edge). When the butter is melted, slice the lemon and place it on top of the melted butter. Put the shrimp on top of the lemon. Sprinkle the shrimp with the Italian Salad Dressing Mix, and photo (6)bake in the 350 degree oven for exactly 15 minutes.

I cooked fresh asparagus as the shrimp was cooking and had a fantastic dinner.  The picture to the right shows 2 pounds of shrimp cooked as directed.  Is this a lot of food, or what?  Look at the size of the shrimp!

This is gourmet dining without the cost, fuss or muss. The leftover shrimp will be fantastic photo (7)on cooked whole wheat linguine or rice.


Can’t wait to hear from you! Until next time…From our Butcher Block to your Table

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