Search Results

Juicy grass-fed and finished ribeye steak infused with aromatic spices is served alongside creamy, baba ganoush and a vibrant herbed cauliflower salad. It is a harmonious blend of rich flavors and fresh, zesty notes. Total Time: 30 min Servings: 2–4 Ingredients 1 10-oz Pre Ribeye 2 tablespoons high-heat oil (such as grapeseed oil or avocado oil) 2 teaspoons cumin 1 teaspoons sumac 1 teaspoons za’atar Salt to taste Baba Ganoush 2 Italian eggplants ¼ cup tahini 2 tablespoons extra virgin olive oil 1 ½ tablespoon lemon juice 3 cloves of garlic Salt to taste Spiced Cauliflower with Herbed Salad: 1 head of cauliflower, separated into florets 2 teaspoons cumin 1 teaspoons sumac 1 teaspoons za’atar 1 cup pomegranate seeds ½ red onion, sliced thin ½ lemon, juiced 2 tablespoons sherry vinegar 2 cups mixed herbs, washed and stemmed (mint, dill, parsley, cilantro) 1 handful of arugula Salt to taste Instructions Ribeye Take the ribeye out of the fridge 30 minutes before cooking. Mix the salt, cumin, sumac, and za’atar and press on to both sides of the ribeye. Shake off any excess and roll the edges of the steak in the spice blend so that it’s fully covered in the spices. Set aside while you prepare the rest of the recipe. When you’re ready, cook your ribeye in a cast iron pan over medium-high heat for 2 to 4 miuntes per side, then let it rest for 5-7 minutes. Baba Ganoush Prick the eggplant with a fork and roast it over a grill (Britt’s favorite method), in a 450-degree oven, or in a pan. Turn them every 3-4 minutes until the skin is nicely charred and the eggplants start to deflate about 15 minutes total. Place the eggplants in a large bowl and cover with plastic wrap. Allow to steam and cool for 15 min so excess liquid can be removed. Once cooled, remove stem and skin and drain all liquid. Place the eggplant, tahini, olive oil, lemon juice, and garlic in a food processor. Process until desired texture and salt to taste. Spiced Cauliflower with Herbed Salad Season the cauliflower florets with olive oil, cumin, salt, and za’atar. Roast in a 425° F oven for 15-20 minutes then set aside. Place the sliced onion in a bowl with 1/4 cup of the olive oil, sumac, lemon juice, pomegranate seeds and juice, and sherry vinegar. Season with salt and pepper and toss to combine. This will pickle the onion and make it a bright pink color. Toss cauliflower, arugula, mixed herbs, and onion mixture to dress. Plating and serving While your steak is resting prepare 2 plates. Spoon your baba ganoush onto the plate and place your cauliflower salad beside it. Slice your steak against the grain and place it on top of your baba ganoush. Serve immediately.

Juicy New York Strip served on crusty, garlic-y bread with Boursin cheese and sun-dried tomatoes. Total Time: 30 min Servings: 2–4 Ingredients 1 10-ounce Pre® New York Strip Steak 1 loaf sesame seeded baguette 2 tablespoons olive oil 3 to 4 garlic cloves, peeled and sliced in half 1 5.3-ounce package garlic Boursin cheese 1/4 cup marinated sun-dried tomatoes, chopped Instructions Slice baguette 1” thick, Toast bread in olive oil just to get some crunch on the outside while leaving the inside soft. Rub with garlic raw garlic once toasted. Season steak with salt and pepper a half hour before you are going to prepare. Cook your steak to rare to medium rare. Rest and allow to cool to room temperature. Slice as thin as you can. Plating and serving: Take your bread, spread Boursin from edge to edge (don’t be skimpy, it’s delicious), add a few pieces of your beautifully cooked and sliced steak, sprinkle with flaky salt, and drizzle with EVOO, garnish with your sun-dried tomatoes and a basil leaf.

Succulent grass-fed and finished beef meatballs seasoned with herbs and spices simmered in a rich tomato sauce, garnished with parmesan and basil. Total Time: 45 min Servings: 2–4 Meatball Ingredients 1 medium onion 3 cloves of garlic 1 16-ounce Pre 95% Lean Ground Beef ¼ pound Italian sausage, mild or hot 3 eggs 2 sprigs of oregano, chopped ¼ cup basil, chopped 1 teaspoon chili flakes ¾ cup pecorino cheese, grated ½ cup heavy cream ¾ cup panko breadcrumbs Parmesan cheese to taste Salt to taste Sugo ingredients: 1 large sweet onion 5 cloves of garlic ½ cup olive oil 1 28-ounce can of tomatoes (crushed, Jersey Fresh preferred, or San Marzano) 1 bay leaf 6-8 leaves of basil, torn 2 sprigs of oregano Sauce 1/2 cup red wine 2 tablespoons butter Instructions Sugo: In a food processor, process the onion and garlic until chopped fine. Add the chopped onion and garlic to a pot with the olive oil. Cook on low until they’re cooked and nice and sweet but with no color. Add white wine and cook for 3 minutes to cook off the alcohol, then add the tomatoes, bay leaves, and oregano. Cook for 45 minutes to an hour while you make the meatballs. Pull out the oregano, remove the bay leaf, season your sauce with salt, and finish with your torn basil. Meatballs: Preheat your oven to 425ºF In a food processor add your onion and garlic, pulse until it is finely chopped. In a large bowl add all your ingredients except your panko, mix well. Then add in your panko and mix just until everything is well combined. Let it sit in your refrigerator to let all the flavors become one, at least a half hour. Meanwhile, heat a small skillet over medium-high heat and add a small amount of oil. Make a small patty with your meat mixture and cook in your skillet until cooked through. This is your tester to make sure you added enough seasoning, adjust with salt and pepper if needed. YUM! Everyone loves a chef snack! Line a baking pan with parchment paper, it’s time to start balling. I like to use a cookie scoop to make my meatballs, that way they are all the same size. Once all your meatballs are made, cook in your oven for 20 minutes or until fully cooked. Plating and serving: Fill a large serving platter with meatballs and spoon your sugo over the top. Garnish with some freshly grated parmesan cheese.

Slow cook the onions, they will be used in the meatloaf and on top when finished. It is okay to skip the cognac or brandy. You don’t need to roll the meatloaf, a standard loaf pan (9x5) works as well. Total Time: 2 hours 15 min. Servings: 6–8 Ingredients 2-16oz packages Pre 92% ground beef 2 tablespoons olive oil 3 pounds yellow onions, peeled and thinly sliced 5 tablespoons salted butter, divided 1/2 teaspoon ground sage 8-10 sprigs fresh thyme 2 tablespoons brown sugar 4 teaspoon kosher salt, divided 2 tablespoons cognac or brandy 2 tablespoons soy sauce 1 cup panko breadcrumbs, divided 1/2 cup store bought crunchy onions, coarsly chopped or pulsed in mini prep food processor 1/2 cup milk 2 cloves garlic, minced 1/4 teaspoon ground black pepper 2 large eggs 2 cups Gruyère or Jarlsberg cheese, grated Instructions 1. Preheat oven to 300°F and position a rack in the middle. 2. Line a large baking sheet with parchment paper. Place the onions in a large bowl and toss with the olive oil, breaking apart the onion slices. Spread onions on the baking sheet. Cut 4 tablespoons of the butter into 4 slices and place the slices over the onions. Spread about half of the thyme over the pan and sprinkle with the sage, brown sugar and 2 teaspoons of the salt. 3. Bake for about 10 to 15 minutes, making sure that the onions don’t burn. Toss the onions with a pair of tongs then drizzle with the cognac and soy sauce. Continue to roast the onions, stirring about every 10 to 15 minutes, until they are a deep golden brown, about 1 hour 15 minutes to 1 hour 30 minutes total. Onions can be made 3 days in advance, store in refrigerator. 4. Preheat over to 350°F. Remove the meat from the package and blot well with paper towel. Place in a large bowl and add 1/2 cup of the breadcrumbs, the crunchy onions, milk, garlic, remaining 2 teaspoons salt, pepper, half of the caramelized onions, 1 cup of the grated cheese, and the eggs. Mix well with your hands until all ingredients are equally incorporated. 5. Place the meatloaf mix on a large cutting board and shape into a large rectangle about 12 inches by 8 inches. Flip or slide the rectangle onto a piece of parchment paper and roll the meat. Start with a long end at the bottom of the cutting board and using the parchment, roll towards the top of the board, jellyroll style. 6. Line a large baking sheet or dish with parchment and place the meatloaf, seam side down. Bake for 40 minutes and check internal temperture, the meatloaf is done when the internal temperture is 165. If you are using a 9x5 loaf pan you will likely need additional cooking time. Continue to check internal temperture every 5 minutes until meat is done. Remove from oven and let rest for 10 minutes. Meatloaf can be prepared 1 day in advance. Wrap in foil and place in refrigerator until ready to serve. 7. Place remaining 1 tablespoon butter in a small sauté pan over medium heat. Add the remaining panko breadcrumbs and stir. Toast breadcrumbs, turning down the heat if needed, until lightly toasted, about 3 to 5 minutes, keep stirring as they cook. Remove from heat and set aside. 8. If serving right away, set oven to broil. Sprinkle the remaining grated cheese over the meatloaf, the top with the remaining caramelized onions. Broil until melted and bubbling, about 3 to 5 minutes, keep a close eye on your broiler to avoid burning. 9. To serve, slice, then top each piece with some of the toasted breadcrumbs and de-stemmed thyme.

Adapted from Julia Child’s Mastering the Art of French Cooking: Biftek Hache a la Lyonnaise. Total Time: 30 min Servings: 2–4 Beef Patties Ingredients 3/4 cup onion, minced 5 tablespoons butter, room temperature, divided 1 16-ounce Pre 85% Lean Ground Beef 1 1/2 teaspoons salt 1/8 teaspoon pepper 1/4 teaspoon thyme 1 whole egg 1 tablespoon vegetable oil 1/2 cup flour Sauce 1/2 cup red wine 2 tablespoons butter Instructions Preheat oven to 225° F. Add 2 tablespoons of the butter to a sauté pan, add minced onion and cook over medium low heat for 10 minutes until tender. Scrape onions into a mixing bowl and cool completely. Add 2 tablespoons of butter, along with the ground beef, and seasonings to the onions and mix until combined Form the beef mixture into patties, 3/4 inch thick, cover with wax paper and chill for 1 to 3 hours. Before sauteing the patties, dredge them in the flour, coating all sides and shaking off the excess. Using your thumb, make an indentation in the top center of each pattie. In a large sauté pan, melt the remaining 1 tablespoon of butter and oil, bring to medium high heat. Add the patties and sear until they’re brown on both sides, then reduce heat to medium low until they’re done to your liking, medium rare is about 125° F, about 10 minutes. Remove patties to the preheated oven. Pour fat out of the pan and add red wine, scraping up the pan juices, cook over medium low heat, until reduced to a syrup consistency. Remove from heat and add the butter, stir until it’s melted and serve in a small pitcher to pour over the patties. Use a fork to gently poke a few holes in the top of the patties to allow some of the sauce to seep in to the burger.

Total Time: 15 min. Servings: 2–4 Ingredients 1 10-ounce package Pre New York Strip Steak 1 tablespoon honey 2 tablespoon Sriracha hot sauce 1 tablespoon avocado or grapeseed oil 1/2 tablespoon soy sauce 1/2 teaspoon ground cumin 1/2 teaspoon sea salt 1 resealable plastic bag Instructions Place honey, sriracha, oil, soy sauce, cumin, and salt in a bowl and stir to combine. Pour marinde into bag and add the steak. Gently massage the bag until the marinade is well mixed and the steak is coated. Place the bag onto a plate and refrigerate for a minimum of 1 hour and a maximum of 4 hours. Take the steak out of the refrigerator 15 minutes before cooking. Preheat grill or skillet to medium-high heat. Once the grill is hot, remove the steak from the bag with tongs and place right onto the grill or skillet. Cook for about 3 1/2 minutes on the first side and then 2 minutes on the second side (for medium-rare). Remove from grill and let rest for 5 minutes then slice against the grain to serve.

Make your own "A.1." steak sauce with just a few simple ingredients. Combine ketchup, soy sauce, Worcestershire sauce, and salt together and mix! It's that easy. Add this classic steak sauce to your favorite steak cut to make it even more delectable. Total Time: 15 min. Servings: 8–10 Ingredients 1/2 C Worcestershire sauce 2 T ketchup 1 T low sodium soy sauce Pinch of kosher salt Instructions Combine all ingredients in a jar with a tight fitting lid and shake well to combine. Sauce will keep refrigerated for 4 weeks.

Bring your hot dog game to the next level with a mixture of Pre’s grass-fed beef and delicious pork fat. The key is to keep everything as cold as possible and you’ll end up with the best dog at your next cookout. Total Time: 24 hours Servings: 8–10 Ingredients 3½ 16-ounce packages Pre 95 % ground beef 1½ pounds pork fatback 3 1/2 tablespoons kosher salt 1 1/3 tablespoons grams paprika 2 teaspoons garlic powder 2 teaspoons freshly ground black pepper 1 teaspoon mustard powder 1 1/4 teaspoons onion powder 1/2 teaspoon number 1 curing salt 15 feet collagen casings Instructions Combine all the spices in a small bowl and set aside. Cut your pork fat into small enough chunks that they’ll easily fit in your grinder. Combine those chunks with some chunks of ground beef in a large bowl and season with the spice mixture. After all the meat is well-coated in the spices, put bowl back in refrigerator to keep it cool. While everything is cooling, set up the grinder using the finest die. Work in batches, alternating beef and pork to grind the seasoned meat into a large bowl. When you’ve worked through all of the meat, check the temperature of the grind with an instant-read thermometer. If it’s above 40º F, put the bowl back in the refrigerator to cool it down. When everything is below 40º F, put about a pound of the grind mix into a food processor bowl and add 1/4 cup of cold water. Begin to process the mixture in 1 pound batches. If it looks like the food processor is struggling, slowly pour in more cold water. Periodically check the temperature and if it’s starting to creep above 40º F, stop and put everything back in the refrigerator to cool off. Keep everything cold so the emulsion doesn’t break (when the moisture in the meat separates from the fat). When you’ve finished working through all 5 pounds of meat, it’s time to stuff the hot dogs. Set up the stuffer, load the hopper, and thread a good length of casings onto the tube. Slowly fill the casings, stopping to reload more if you need. You should now have a few lengths of stuffed casings. Tie off one end using twine. Measuring about 8 inches from the end twist your first link away from you and tie off with twine. Measure 8 inches from that spot and twist toward you. Once again tie this off with twine and continue in this matter (twisting away from you, then toward you), until you’ve made all the links. Place your finished links on a baking sheet, put in refrigerator overnight to cure. Welcome back! It’s time to fire up your smoker. Preheat to 180º F to 200º F. Lay the hot dogs flat on the smoker grates and smoke until the internal temperature reaches 145º F, about 45 minutes to 1 hour. If serving right away, cut the links apart, remove the twine (the collagen will remain closed now), and place them on a preheated grill. If not using right away, wrap links in foil and put into the freezer immediately so they don’t overcook.

If you haven’t yet added hot links to your smoked meats rotation here’s your chance. The recipe is simple, but the results will blow you away. Also, sausage-making is just fun. You can add more cayenne to make the sausages spicier. With all sausage-making, try to keep everything as cold as possible. Keep your hopper, die, grinder tray, etc. in the freezer while you prepare the sausage. Total Time: 1 hour, 30 min. Servings: 8–10 Ingredients 3 1/2 pounds Pre 95% Lean Ground Beef 1 1/2 pounds pork fatback 2 tablespoons salt 3/4 teaspoon Number 1 curing salt 1 tablespoon sugar 2 tablespoons paprika 1 tablespoon freshly ground black pepper 1 tablespoon cayenne 2 teaspoons thyme 1 teaspoon sage 3 cloves garlic, minced 1/3 cup lager beer Hog casings Special Equipment Meat Grinder Sausage Stuffer Smoker Instructions Cut the pork fat into small pieces (whatever size your grinder can take) and break up the ground beef into similar sized chunks. Combine those in a ziplock bag. In a small bowl combine all the spices except minced garlic and add this new mixture to the bag of meat. Close up the bag and shake it around a bit to make sure the meat is evenly coated. Set in the refrigerator for at least an hour, preferably overnight. While the meat is chilling, set up the grinder with a medium die (a 6mm works well) and start grinding. Working in batches and alternating chunks of beef and chunks of fat slowly grind sausage into a large bowl. Once everything is ground up, add the minced garlic and beer, then start mixing everything together with your hands. The sausage should be wet and sticky, so add some more beer if necessary. When you are done mixing, put mix back into the refrigerator while you set up your stuffer. Set up the stuffer and cut about 10 feet of hog casing to thread onto the stuffer’s nozzle. When you’re ready, remove hopper from the freezer and fill it with the chilled sausage. Working slowly, begin to stuff your sausage into the casing. Keep a hand on the nozzle to let the casing slide off slowly. When you begin to run out of room, twist the sausage into a large circle. If you see any air bubbles, pop them with a sharp poker, corn cob holders work well. Once you hit the bottom of the stuffer, pull off a few inches of extra casing and tie off the end. To make the links start at one end of the cased sausage and measure out about 8 inches. Pinch the sausage and measure off another 8 inches from there. Pinch again, now you should have two pinched spots to grab with 8 inches of sausage on one side and the rest of what you just stuffed on the other. Grabbing where you pinched, lift your sausage off the counter and begin to flip it toward you, imagine it’s a jump rope. After about 10 flips it should be getting tighter in the casing. Now, measure off another 8 inches and pinch, but you’re NOT going to flip this one. Another 8 inches from there and pinch. This should be your fourth link and this one you’re going to flip again, but this time away from you. After about 10 flips the sausage you’re holding should be tight and the one that you skipped should also be tight. Continue in this fashion until you have no sausage left to link. Again, you skip a link, flip the next one toward you, skip a link, flip the next one away from you, skip, flip toward, skip, flip away. Cut links into pairs, so two sausages are always connected. Lay these on a baking rack and put them back into the refrigerator for at least 1 hour, preferably overnight, to dry out the casings and let the sausages cure. When you’re ready, prepare smoker and hang the pairs of sausages inside. Insert a probe into the bottom of one of the links. Smoke your sausages at 220º F until they reach an internal temperature of 150º F. Links can either be eaten right away or wrapped in foil and frozen.

Forget the pork. This breakfast sausage will change your mind about what meat to use for your next morning protein. Total Time: 35 min Servings: 4–6 Ingredients 1 16-ounce package Pre 92% Ground Beef 1 shallot, minced 1 teaspoon sea salt 2 tablespoons fresh sage, minced 1/2 teaspoon garlic powder 1/2 teaspoon black pepper 3 tablespoons real maple syrup Instructions Preheat oven to 375º In a large bowl mix all the ingredients. Roll beef into ping pong sized balls, press down to flatten into patties. Bake for 10 to 12 minutes, flipping halfway through. Alternatively, cook on hot cast iron pan for 2 minutes on each side. Let rest on a paper towel.

Sometimes you don’t have the time to make your sauce and noodles, but you still want lasagna. We’re cheating hard by using jarred sauce and no-boil, oven-ready noodles. No, it’s not as good as Nonna’s, but it’ll do in a pinch. Total Time: 30 min Servings: 4–6 Ingredients Salsa 2 poblano peppers, stem and seeds removed, sliced into 4 to 6 strips 4 to 6 roma tomatoes, quartered 4 cloves of garlic, mashed 1 small onion, diced 1 teaspoon kosher salt 1 teaspoon freshly squeezed lime juice Dash of your favorite hot sauce Queso 1-16 ounce package Pre 95% lean ground beef High heat oil cooking spray or 1 tablespoon cooking oil 3 tablespoons taco seasoning 1 tablespoon butter 1 tablespoon all-purpose flour 1 cup whole milk 12 oz cream cheese, room temperature and cut into 2 inch cubes 16 oz Chihuahua cheese, grated For Serving Tortillas Chopped fresh cilantro Sliced avocado Instructions Preheat oven to 400° F. Line a baking sheet with parchment paper, add the poblano strips and tomato quarters. Season with salt and pepper and roast until skins are charred, about 15 to 20 minutes. Remove from oven and let cool. Heat a large cast iron skillet over medium-high heat. Add the ground beef and the taco seasoning. Brown the ground beef until cooked through, about 6 to 7 minutes. Peel the charred skins from the peppers and tomatoes (this does not have to be too precise, the skins will add some smokiness so it’s fine to have a bit mixed in.) Put in a food processor or blender and add the salt, lime, and hot sauce. Pulse until blended but still a bit chunky. In a large pot over medium heat, add butter and whisk until melted, about 1 minute. Add the flour and whisk until incorporated, about another minute. Add the milk, and whisk for 5 minutes, until the mixture begins to thicken slightly. Add the cream cheese and stir until melted stir in the shredded cheese, reserving about 1/2 cup to top the Queso. Return the cast iron pan with the beef to the stove over medium low heat. Add the queso mixture and stir until everything is combined. Top with the remaining cheese and place under the broiler for 2 to 3 minutes, until cheese is bubbling and beginning to brown. Warm tortillas in a clean dish towel and place in the microwave for about 45 seconds, until warm. Drizzle some of the salsa over the queso fundido and top with the chopped cilantro. Serve in the cast iron pan with the warm tortillas.

Sometimes you don’t have the time to make your sauce and noodles, but you still want lasagna. We’re cheating hard by using jarred sauce and no-boil, oven-ready noodles. No, it’s not as good as Nonna’s, but it’ll do in a pinch. Total Time: 1 hour, 15 min. Servings: 6–8 Ingredients 1 16-ounce package Pre 95 % ground beef 2 tablespoons cooking oil, divided 1/2 pound sweet Italian sausage ½ cup onion, minced 1 ½ teaspoons salt, divided 1 teaspoon Italian seasoning 1 teaspoon fennel seeds ¼ teaspoon ground black pepper 1 teaspoon crushed red pepper 6 cloves garlic, crushed 10 ounces fresh spinach 12 no boil, oven ready lasagna noodles 16 ounces ricotta cheese 1 egg, lightly beaten ¾ pound mozzarella cheese, grated ¾ cup Parmesan cheese, grated 1 32-ounce jar favorite prepared marinara sauce 2 tablespoons chopped fresh parsley, divided Instructions Preheat oven to 350°F. Heat 1 tablespoon oil in a large sauté pan, add minced onion and cook on medium heat until they begin to soften, about 3 to 4 minutes. While onions are cooking, blot ground beef with paper towel. Raise heat to medium high, add beef and sausage to the onions and cook until browned, about 10 minutes. Add salt, fennel seeds, pepper, and crushed red pepper, mix, remove pan from heat and set aside. Add the remaining 1 tablespoon oil to a pan over medium heat. Add the crushed garlic and cook, stirring so it doesn’t brown, for 2 minutes. Add the fresh spinach and cook, tossing, until the spinach is wilted, about 3 to 4 minutes. Let spinach cool slightly then chop using a food processor. Mix the ricotta cheese with the egg. Ladle about a cup or prepared sauce on the bottom of a 9x13 baking dish. Place a layer of lasagna noodles, slightly overlapping to cover the bottom of the pan. Top the noodles with a layer of the meat mixture, then top with the ricotta. Add a layer of spinach over the ricotta, then add a layer of shredded mozzarella cheese, then sprinkle about a third of the parmesan. Repeat with the remaining ingredients until you have 3 layers. Top with remaining cheese and sprinkle with chopped parsley. Spray a piece of aluminum foil with cooking spray and cover lasagna with the foil. Bake for 35 minutes. Remove foil and bake for another 10 minutes. Turn broiler on high and broil for about 2 minutes, until cheese is brown and bubbly. Remove from oven and let sit for 10 to 15 minutes before serving. Slice and serve with additional sauce and grated parmesan.