Uncategorized

Grilled Delmonico Steaks

Valentine’s Day is here—never fear I have a great way for all of you men to score BIG points with the women in your life.  Grill her a Delmonico steak tomorrow night.  Delmonico steaks are also called “boneless ribeyes”.  To really make this painless these steaks are being featured at $9.99# at your local meat market.  Add a baked potato, salad and you have a meal fit for your queen.  A bouquet of fresh flowers would also make a nice touch.

Delmonico Steaks (cut 3/4” to 1”) at your local butcher shop
Sidney’s Steak Rub

Depending on the number of steaks you are grilling select the appropriate number of charcoal briquettes.  I like to add in some lump charcoal.  Light the charcoal and let it burn for 30 to 35 minutes. As the charcoal is burning season your steaks with Sidney’s Steak Rub.

When the charcoal is ready (or you have your gas grill ready) place the seasoned steaks on the grill. Grill for 2 minutes rotate the steaks to get the grill pattern on the Steak. Grill for 1 minute longer, flip the steaks and continue this process on the other side. After this is accomplished flip the steaks and cook for an additional 2 minutes on each side.

Steak Doneness      Remove from grill     Final Cooked Temp
Rare.                            130 to 135.                  130 to 140
Medium Rare.            140.                              145
Medium.                      155.                              160
Well Done.                  165.                              170

Enjoy your Valentine’s Day! Until next time…From our Butcher Block to your Table.

0
Read More

Smoked Pork Chops

Smoked Pork Chops are a great selection for dinner.  Why?  You might ask.  I’ll tell you why.  The Butcher has done all of the hard work for you and you will get all the credit.  That works for me every time!  I paired my Smoked Pork Chops with pork and sauerkraut, smashed garlic red potatoes and green beans.  It doesn’t get much better than that.

Smoked Pork Chops

4 to 8 Smoked Pork Chops (available at your local meat market) cut 3/4″ to 1″ each
2 to 3 Tablespoons of Butter

Heat butter in a heavy skillet (I used my iron skillet) over medium heat. When the butter is melted and sizzling, put the Smoked Pork Chops into the skillet. Cook for about 6 minutes per side. Continue process until all of the Smoked Pork Chops are done. Preheat oven to 300 degrees. Put a saucer upside down in the bottom of a roaster pan and put 1/4 cup of water (or apple cider) in the bottom of it. When the Smoked Pork Chops are cooked put them in the roaster pan, put a lid on the pan and place in the oven. Cook for 1 hour to 1 hour 15 minutes. This will make the Smoked Pork Chops fork tender. You can also serve them right after you fry them if you prefer a more “set” Smoked Pork Chop.

I served this with Pork and Sauerkraut. This is a dish you can make in your crock pot the day before.

Pork and Sauerkraut

3 to 4 pound bone in pork butt (available at your local meat market
2 Tablespoons of Michael’s Special Seasoning (available at your local butcher shop
4 pounds of Snow Floss Sauerkraut (available at your local butcher shop)
3 cooking apples, peeled, cored and sliced
1/3 cup of honey or brown sugar

Put the Sauerkraut in the bottom of a crock pot. Layer the sliced apples on top. Season the pork roast with Michael’s Special Seasoning and place the pork roast fat side up on top of the apples. Cook on high for 3 hours. Turn Crock pot setting to low and cook an additional 5 hours (until pork roast falls off of the bone). Pull the pork from the bone and take out excess fat. Keep warm. Serve this over Garlic Smashed red potatoes and you have a feast fit for a king.

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

0
Read More

Oven Fried Chicken

This is such a gloomy day in May. I am feeling the need for some comfort food. I don’t have to go too far to feel the “love” when I make oven fried chicken. Put potatoes in the oven, make a salad and you have a meal fit for a king–or at least a Butcher and his wife.

Ingredients

4 Whole Chicken Breasts with skin and bones (split so you have 8 breasts)
1 cup of Runion’s Mix
2 TBLS Rotisserie Chicken BBQ Rub
2 TBLS Butter

Preheat oven to 425 degrees

Moisten chicken breasts and shake off excess water
Combine Runion’s Mix, and BBQ Rub in a Ziplock bag and shake
Add chicken one piece at a time and coat with the Runion/Seasoning mixture

Put butter on a cookie sheet (with at least 1 inch edge), place in preheated oven and melt the butter.
After butter is melted, place chicken (fat side down) on the cookie sheet
Bake for 35 minutes, turn and bake for additional 20 minutes

For boneless, skinless chicken breasts decrease cooking time to 20 minutes per side.

Be sure to pick up your very own copy of this recipe the next time you are in the store.

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

0
Read More

Banana Pancakes–Paleo style!

My customers give me the best tips. One of my customers told me about banana pancakes. I am sorry I can’t remember who it was or I would give him proper credit. He told me he mashed up a banana and mixed eggs with it, and poured them and cooked them and voila–banana pancakes.

I love the Paleo lifestyle. You don’t have to starve yourself to maintain a healthy weight. Breakfast can be a little challenging. This morning I was looking at ripe bananas on my counter and wondering what to make for breakfast. All of a sudden my customers conversation about banana pancakes came back to me. It was so simple I was almost afraid to try it. I ended up with 6 banana pancakes. I ate three this morning and I am looking forward to having the other three tomorrow morning for breakfast.

Banana Pancakes

1 ripe banana
2 large eggs
cooking spray
1 to 2 Tablespoons of butter (available at your local meat market)
2 Tablespoons of Maple syrup (available at your local butcher shop)

Mash the ripe banana with a fork. Add 2 beaten eggs to the banana and stir. Spray a non-stick skillet with cooking spray and heat the skillet over a medium burner. When the skillet is heated up Take a ladle full of “batter” and pour into the skillet. I was able to fit 3 pancakes in my skillet at one time so I cooked them in 2 batches. When the “pancake”has cooked on one side use a spatula and flip it and cook the other side.

I stacked my pancakes 3 high. I put butter on each pancake and then poured Maple syrup over the stack. It was delicious. Next time I am cooking some of the Butcher’s Breakfast sausage to have with my pancakes.

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

0
Read More