Monthly Archives: August 2015

TRI TIP OR SIRLOIN CAP

TRI TIP OR SIRLOIN CAP

Serves 3 – 6 people, active time 30 minutes, inactive time up to 18 hours. Sirloin Top Block is the original cut used for Santa Maria Style BBQ. It is also referred to in many cookbooks as Chateaubriand, even though often Chateaubriand is thought of as the whole filet. One Hat Creek...
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HAWAIIAN STYLE KALBI RIB MARINADE

HAWAIIAN STYLE KALBI RIB MARINADE

20 Lbs Hat Creek Grown Cross Cut Short Ribs 10 Cups Aloha Shoyu 6 Ounces Minced Garlic 4 Ounces Fresh shredded Ginger 4 Cups Diced Green Onions 4 Cups Sugar 2 T Ground Black Pepper 2 T Ground Red Pepper 1 Cup Toasted Sesame Seeds 6 Ounces Vegetable Oil 4 Ounces Sesame Oil Combine all sauce ingredients except oil, mix until sugar...
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ROSEMARY BEEF SHANKS

ROSEMARY BEEF SHANKS

I adapted this recipe from a lamb shank recipe we cooked at the Institute for Culinary Education in New York. Shanks are cross cut, and are best prepared when braised (seared over high heat, then cooked in liquid for a long, slow period). Excellent for a Sunday night dinner with friends and family....

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THRIFTY MAN’ S PRIME RIB

THRIFTY MAN’S PRIME RIB

(The Eye of Round is a very lean cut of meat. It is important not to over cook and to slice across the muscle fibers when serving. We typically use it for dinner, then the left overs make wonderful sandwiches!).

Thaw one 3 – 4 pound Hat Creek Grown Eye of Round Roast
(will...

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