Grass Fed Buttermilk
Grass Fed Beef Burgers
with Sriracha Aioli
Roasted Ribeye with
Port Wine Demi
- 2-3 pounds rump roast, chuck roast, or other suitable cut
- 1 quart buttermilk
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 1 cup red wine
- 2 cups beef stock
- Several sprigs of fresh thyme
- ½ teaspoon peppercorns crushed
- 1 medium onion, rough chopped
- 1 dozen small round potatoes
- 1 pound carrots, peeled and cut
- 2 tablespoons arrowroot (mixed with 2 tablespoons water)
- salt and pepper
Poke holes in the meat with a skewer or needle and then marinate in buttermilk (use a bowl or ziplock bag). Allow it to marinate in the refrigerator at least overnight, or up to 2 days.
Remove the buttermilk and dry off meat with paper towels. Salt the meat with kosher salt and add fresh ground pepper. In a heavy, flameproof casserole, brown on all side in butter and olive oil. Remove meat from casserole and pour out the browning fat.
Add the onion and sauté. Add wine, beef stock, thyme, and peppercorns, bring to a boil and skim. Return pot roast to casserole and bake at 300 degrees F, covered, for several hours or until tender. One hour before serving add potatoes and carrots. At this point, you may want to add more water if necessary.
Remove meat and vegetables to a platter and bring the remaining sauce to a boil on the stove. Spoonful by spoonful, add arrowroot mixture until desired thickness is obtained. Season to taste.
- 1 teaspoon olive oil
- 1 sweet onion, sliced
- 8 ounces mushrooms, sliced
- salt and ground black pepper to taste
- ½ cup red wine (like Merlot or Syrah)
- 4 six-ounce grass-fed ground beef patties
- ½ cup mayonnaise
- ½ teaspoon Sriracha sauce
- ½ shot brewed espresso
- 4 whole grain hamburger buns
- 4 slices Monterey Jack cheese
- 1 cup arugula
Heat oil in a large skillet over medium-high heat. Sauté onion and mushrooms in hot oil until onion begins to soften, about 5 minutes. Season vegetable mixture with salt and pepper; continue to sauté until onions and mushrooms brown, about 5 minutes more.
Pour the red wine into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook and stir until wine evaporates, about 2 minutes; remove from heat.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Cook burgers until they are firm, hot in the center, and just turning from pink to grey, 8 to 10 minutes per side for medium well. An instant-read thermometer inserted into the center should read 150 degrees F.
Whisk mayonnaise, Sriracha sauce, and espresso together in a bowl until aioli is smooth.
Spread aioli on each hamburger bun. Place a beef patty on the bottom bun, top with a slice of Monterey Jack cheese, one quarter of the onion-mushroom mixture, ¼ cup arugula, and cover burger with the top bun. Repeat with remaining burgers.
- 2 pounds veal cutlets
- ¼ cup all-purpose flour
- ½ teaspoon seasoning salt
- ½ cup butter
- 2 tablespoons olive oil
- ¾ pound fresh mushrooms, quartered
- ½ cup Marsala wine
Place meat on a solid, level surface, or between sheets of waxed paper, and pound thinly with a mallet or moistened cleaver, using a glancing motion.
In shallow dish, combine flour and seasoning salt. Dredge cutlets in flour mixture, and let rest 15 minutes on wire rack.
In a large skillet over medium-high heat, melt butter with oil. Cook floured cutlets on both sides until brown. Introduce mushrooms, reduce heat to low, cover and cook 10 minutes.
Pour in Marsala and simmer 5 minutes more, until veal is tender and sauce is hot. Serve immediately.
- 1 six-pound bone-in ribeye
- 12-24 peeled garlic cloves
- Salt and pepper
- 1 quart brown veal stock
- 1 quart Port
Preheat Oven to 450 degrees F.
Place Ribeye on a sheet tray that has been elevated with a wire rack. This ensures that the meat does not sit directly onto the sheet tray and the heat can circulate around the ribeye.
Insert garlic gloves in the ribeye. Do this with a knife cutting into the ribeye small X’s. Push the garlic cloves into the X’s. Season the ribeye heavily on all surfaces with salt and pepper.
Roast at 450 degrees F for 15 minutes. Then reduce temperature to 325 degrees F.
Continue to roast for approximately for 1 hour and 15 minutes or until a ready read thermometer reads 120-125 degrees F for medium rare.
Remove from oven and let rest for 20 minutes loosely cover with aluminum foil.
While the Ribeye is roasting place the Veal Stock and the Port in a saucepan. Bring to a boil. Reduce to a simmer. Continue to simmer until sauce consistency. Approximately 10-20 minutes depending on heat.
When ready to eat, slice ribeye half inch thick pieces per person and drizzle with Port reduction.