Beef Taco Filling with
Mexican Seasonings |
Szechwan Style Beef
Tenderloin Stir Fry |
Beef Ribeye with
Citrus Rum Mojo |
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Ingredients:
2 lb Beef Taco Filling
Preferred Mexican Seasoning to taste
Shredded Pepperjack Cheese
Garden Salsa
1 cup diced fresh tomatoes
1/2 cup diced fresh bell peppers
1/2 cup diced Spanish yellow onions
1/4 cup chopped fresh cilantro
2 tblsp. minced garlic
2 tblsp. diced jalapenos
Juice of 1 lime
Sea Salt and Cracked Black Pepper to taste |
Ingredients:
2 lbs. Beef Tenderloin, peeled and skinned
1 Tblsp. Canola or Grapeseed Oil
3-4 cloves Garlic, crushed
1 Tblsp. Fresh Ginger, minced
3-4 dried Chile Peppers
1 cup Broccoli, chopped
3/4 cup Shitake Mushrooms, sliced
1/4 cup Rice Wine or White Wine
3 Tblsp. Soy Sauce
1/4 cup honey
Sea Salt and Cracked Black Pepper to taste
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Ingredients:
2 lb Beef Ribeye
1 cup olive oil
3/4 cup fresh lime juice
3/4 cup fresh orange juice
1/2 cup chopped fresh cilantro
7 cloves garlic, minced
1/8 cup chopped fresh oregano
2 tsp. ground cumin
2 tsp. Tabasco
1/2 cup rum, alcohol burned off
Sea Salt and Cracked Black Pepper to Taste
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Preparation:
Cook taco filling in a large saute pan over medium heat, seasoning with Mexican spices and cooking until done. Combine all ingredients for garden salsa in a glass bowl and season to taste. Finish by placing beef taco filling in a tortilla shell or directly on a plate if preferred. Top with shredded pepperjack cheese to taste and salsa.
Prep Time:
10 minutes
Cook Time:
20 minutes |
Preparation:
Heat a large non stick skillet over medium heat and add the garlic and ginger. Saute the garlic and ginger while constantly moving the pan until the garlic is lightly browned. Add the Beef Crumbles and chile peppers then saute for 2-3 minutes until the Crumbles begin to brown. Add the broccoli and mushrooms, give the pan a quick toss and deglaze the pan with either rice wine (sake) or white wine. Add the soy sauce and honey then simmer until the Beef Crumbles are cooked and a sauce consistency is formed, about 2-3 minutes. Adjust the seasonings with salt and pepper. Serve over white rice as a light summer entree.
Prep Time:
5-7 minutes
Cook Time:
7-8 minutes |
Preparation:
Season and sear beef ribeye in a cast iron pan. Transfer to a 400F oven and cook to the desired doneness. Cook rum in a small sauce pan over medium heat until the alcohol is burned off taking care not to heat too high as this will cause the flame to rise. Remove from the burner as soon as flame subsides and combine with all other ingredients in a large mixing bowl. Allow to cool in a refrigerator and serve with Pan Fried Tripe. In a sealed container, the Mojo will last up to a week.
Prep Time:
15 minutes
Cook Time:
30 minutes |
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| Black Bean Chili |
Chatel Farms Beef Fajitas with Griddled Vegetables, Pepper Jack Cheese and Cilantro |
Oxtail Stew with
Red Wine |
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Ingredients:
2lb 85/15 Ground Beef
1 medium yellow onion, medium dice
1 green pepper, medium dice
1 jalapeno pepper, diced fine
2 cloves garlic, minced
2tblsp Extra Virgin Olive Oil
2 1/2 tblsp Chili powder
1 can black beans
16 oz beef broth
1 bay leaf
1 (14.5 oz) can crushed tomatoes
1 tblsp worchestershire sauce
1 tblsp tabasco sauce
2 tsp smoked paprika
1/2 tsp cumin
1/2 cup cilantro, chopped
1/8 cup rosemary, chopped
salt and cracked black pepper to taste
*Note- recommended salt intake is 1/4 tsp per serving |
Ingredients:
1 lb Chatel Farms Beef Fajita Strips
3/4 cup sweet yellow onion, cut into 1" strips
3/4 cup red pepper, cut into 1" strips
3/4 cup zucchini, cut into 1" strips
1/2 lime for squeezing juice
1/8 cup fresh cilantro, minced
2 tblsp soy sauce
2 tblsp Canola oil
Sea Salt and Fresh Cracked Black Pepper to taste
Pepper Jack Cheese, Shredded
Warm flour or Corn Tortillas |
Ingredients:
3 lb. oxtails, cut in 2-inch pieces
2 qt. water
1 bay leaf
4 cloves garlic
1 lg. onion with 2 cloves inserted
4 carrots, sliced
4 stalks celery, sliced
2 sprigs parsley
1 tbsp. salt
1/4 tsp. pepper
6 white onions
1/4 c. butter
3 level tbsp. flour
1 c. Cabernet, Burgundy or other red dinner wine
1 tsp. Kitchen Bouquet
2 tbsp. finely chopped parsley
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Preparation:
1) Sweat onion, green pepper, jalapeno and garlic at medium heat in Extra Virgin Olive Oil until translucent in a 4 qt stock pot.
2) Add chili powder, cumin, bay leaf and smoked paprika and saute until aromatic.
3) Deglaze the pot with the beef broth and add the tomatoes, black beans, worchestershire, and tabasco.
4) Bring the pot up to a simmer and cook gently for 12-15 minutes over medium low heat.
5) Add the Beef Chili Crumbles and return the pot to a simmer.
6) Cook gently for 20-30 minutes until the desired consistency of chili is achieved.
7) Add fresh cilantro and rosemary.
8) Adjust the seasoning with salt and pepper.
9) Serve with a dollop of sour cream on its own or over white rice.
Prep Time:
15 minutes
Cook Time:
45 minutes |
Preparation:
Heat a large skillet to medium high and add the canola oil. Add the Chatel Farms Beef Fajita Strips and saute until lightly browned. (3-4 min)
Add the onion, red pepper and zucchini. Saute until the vegetables are lightly browned. Add the soy sauce and reduce.
Squeeze the lime over the mixture, fold in the cilantro and season to taste with sea salt and fresh cracked black pepper.
Serve with shredded pepper jack cheese and warm flour or corn tortillas.
Prep Time:
15 minutes
Cook Time:
15 minutes |
Preparation:
Simmer oxtails in water with bay leaf, spiced onion, carrot and celery slices, parsley, salt and pepper. Cook until tender, about 2 hours.
Meanwhile, cook onions until tender; set aside. When oxtails are tender, melt butter in saucepan; stir in flour. Slowly add 2 cups of strained hot broth from oxtails and wine; stir constantly until smooth. Add Kitchen Bouquet. Taste; correct seasoning. Add pieces of oxtail, carrot slices and cooked onions. Simmer 10 minutes; sprinkle chopped parsley over stew before serving.
Cook Time:
120 minutes
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