source

Seafood Cake Sliders with Giants Garlic Mayonnaise

Start to finish: 20 minutes

Makes 10 sliders

¾ cup mayonnaise, divided

Zest and juice of 1 lemon

1 clove garlic, finely minced

1 tsp. Dijon mustard

2 tbsp. fresh parsley, chopped finely

1 lb. lump crabmeat

½ lb. dry day boat scallop, chopped coarsely

1 ½ cups Panko bread crumbs

½ cup minced celery

¼ cup red onion, finely chopped

2 tsp. Old Bay seasoning

2 tbsp. canola oil

2 eggs

Kosher salt and freshly ground black pepper

10 slider rolls

Preheat non stick skillet to medium high with 2 tablespoon of canola oil.  In a small bowl, whisk together ½ cup of the mayonnaise, the lemon zest and juice, garlic, mustard and fresh parsley.  Set aside.  In a medium bowl, combine the crabmeat, panko bread crumbs, celery, Old Bay, red onion, the remaining ¼ cup of the mayonnaise and the eggs.  Season with kosher salt and pepper.  Mix well and form into 10 patties, each about 2 ½ inches across and ½ inch thick.  Arrange the patties in the skillet so that they do not touch each other.  Sauté the patties for 4 to 5 minutes, rotating the pan as needed for even browning.  Flip each patty and cook for another 3 to 4 minutes.  Keep a close eye on them to avoid burning.  Serve the seafood cakes topped with the garlic mayonnaise.

 source

 Patriots Pulled Pork Sliders with Apple Fennel Slaw

 Oven Roasted Pulled Pork

3 tbsp. paprika

2 tbsp. garlic powder

2 tbsp. chipotle powder

1 tbsp. salt

2 tbsp. brown sugar

1 tbsp. ground celery seed

1 tbsp. ground fennel seed

2 tbsp. Kosher salt

1 boneless 4-6 lb. Boston butt

1 amber beer

Slider rolls

Preheat the oven to 225 degrees Fahrenheit.  Combine all the spices for the rub and massage it into the meat.  Place the rubbed pork in a roasting pan and pour the beer into the pan.  Cover it with foil and roast for 6 hours.  Check it periodically just to make sure nothing is burning and turn it over every 2 hours.  Remove the foil and roast until the pork has reached an internal temperature of 190 degrees, about another 3 hours.  Remove it from the oven, cover it loosely with foil and let it rest for 30 minutes.  Using your hands (with gloves on), or with two forks, start to “pull” the pork into long shreds.  Get rid of the fat and anything else that doesn’t look delicious.

Apple Fennel Slaw

½ head Napa cabbage, sliced thin

2 bulbs fennel, sliced thin

4 Granny Smith apples, julienned

½ red onion, sliced thin

3 tbsp. fresh tarragon, finely chopped

¼ cup apple cider vinegar

1 cup mayonnaise

Kosher salt and freshly ground pepper

Combine all ingredients and mix well.  Place a serving of pork on a warmed roll and top with the slaw and your favorite BBQ sauce.  Enjoy with a cold beer, friends all around and the game on the big screen!

If wings are more your style, check out our chicken wing cooking guide below for the perfect platter of finger-licking goodness.

 (Click to enlarge)

But if you just want to focus on willing your team to win, let us do the preparation for you with our pre-marinated steak tips & wings, homemade meals & sides, chips, dips, football party platters and team specific slider patties*!  Whether you are cheering for the Giant or the Patriots we will ensure you are the party to the pre-game and the hit at half-time.  We have all your game day needs to fuel you to the ultimate win!

*Available at select locations. Call your local Meat House to find out exactly what they are offering for the big game!

Nancy came into our Avon store looking for un-marinated steak tips, but accidentally left with our Meat house marinated tips.  As it turns out, our marinade just made her soup even better and she ended up creating a warm and flavorful meal for her family, while simultaneously creating yet another great way to enjoy our legendary steak tips! We hope you enjoy reading her letter and recipe below:

“Dear Meat House, 

I love the Avon, CT Meat House–the people there are unfailingly helpful and cheerful, and the meat is fantastic.  Here is a recipe I suggest for you, from a felicitous mistake:

I went into the Meat House yesterday and asked for a pound of “regular” steak tips from the meat counter, with plans to make my not-famous-at-all beef barley soup.  When I got home, I discovered that I had been supplied with the “regular” (a.k.a. original) Meat House marinated steak tips, rather than the plain (un-marinated) steak tips that I had expected.  No matter.  I made the soup, and it came out really well! My kids really raved about it and I even woke up early to have it for breakfast this morning!

 Meat House Beef and Barley Soup 

1 ½ pound Meat House marinated steak tips, cut up into small pieces and wiped dry with paper towels

2 tbsp. olive oil

8 ounces mushrooms, cleaned and sliced

1 onion, diced

3-4 carrots, peeled and grated

2 quarts beef broth

4 bay leaves

1 tsp. salt

½ tsp. paprika

¼ c. dry white wine 

1 cup barley

1 ½ cups water 

Cut up steak tips into small pieces, pat dry with paper towels and sauté in 1 tbsp. oil until nicely browned.  Do this in batches to not overcrowd the pan.  Remove steak tips from pan.  Add 1 tbsp. oil and sauté onions and mushrooms until almost brown.  Place meat back into pan and add beef broth, carrots, bay leaves, salt, paprika, and wine.  Simmer for 1 hour until beef is tender.  While soup is cooking, combine barley and water, and cook for 25 minutes.  Add cooked barley to soup.  Enjoy!

I hope you will try this recipe and find it so delicious that you award me a million dollars’ worth of credit at your great store.  Otherwise, I hope you like the soup.

Best regards,

Nancy K.

Simsbury, CT”

Stir in more vegetables like green beans, peas or potatoes for extra nutrition and flavor!

Although we couldn’t supply Nancy with a million dollars worth of Meat House cash, we are so thankful that she shared her recipe with us. Nancy gave us all one more way to fit steak tips into our diet. Thank goodness!

One big way that we are thanking our customers this week is with our Facebook fan exclusive coupon! If you haven’t checked it out yet, make sure to visit our page and grab your coupon before it’s gone (available until 1/22). And if you have any delicious recipes like Nancy’s that you would like to share don’t hesitate to send them our way!

Join The Meat House and Redhook and a bunch of our closest food-loving friends as we celebrate the coldest season in the Northeast.  The Polar Grill Fest will take place at the Redhook Brewery in Portsmouth, NH on January 28th, 2012 from 1:00-5:00pm.  We’ll have outdoor bars, heated tents, fire pits, live music, great people, and food (lots of food).

(Click to enlarge)

This event is 21 plus (no minors, infants, or pets) and admission is only $5.  Take in the sounds and smells of the event – from great live music to cooking demonstrations.   Some Seacoast favorite restaurants will be grilling up their favorite dishes for $5 per plate – and of course, we’ll be at Redhook, so bring $5 for a beer too!

The Cause

All proceeds from Polar Grill Fest 2012 will benefit Share Our Strength®’s No Kid Hungry® Campaign to end childhood hunger.  Share Our Strength®, a national nonprofit, is ending childhood hunger in America by connecting children with the nutritious food they need to lead healthy, active lives.  Through its No Kid Hungry® Campaign—a national effort to end childhood hunger in America by 2015—Share Our Strength ensures children in need are enrolled in effective federal nutrition programs; invests in community organizations fighting hunger; teaches families how to cook healthy, affordable meals; and builds public-private partnerships to end childhood hunger, at the state and city level.  Visit Strength.org for further information about this cause.

The FOOD!

Along with supporting a great cause, Polar Grill Fest will feature New England’s top grill masters as they show off their culinary skills, impress us with their delicious BBQ and compete to win over our judges.   The local food critic and cookbook writer, Rachel Forrest from Wine Me, Dine Me will be judging these contestants.  Participating restaurants include 106 Kitchen & Bar, The Gas Light, Mojo’s BBQ, Chill Catering, Mainely Bar-B-Que, The Weathervane, Roundabout Diner, Pizza Pie on the Fly, Redhook and of course The Meat House!  The menu will feature steak tips, chicken, ribs, pulled pork, sausage, loaded potato salad, Cajun shrimp, grilled Cuban sandwiches, wood fired pizza, burgers, beans and much, much more!

The Entertainment

This winter BBQ will be anything but cold and dreary… Warm up by the fire pit, relax with a Redhook beer or work up a sweat dancing to the band!  Live music will be provided by local performers including the Pete Kilpatrick Band and Larry and The Birds!

Tickets are available to purchase at any ME or NH Meat House, at Redhook Brewery and online! We hope to see you there, but don’t forget your parka, snow pants, a strong shovel and a BIG appetite!

Curried Salmon Burgers

Total time: 40 minutes

Serves 4

1 pound skinless salmon fillet, halved crosswise*

2 teaspoons curry powder

Kosher salt and freshly ground pepper

8 tablespoons tartar sauce

½ cup panko bread crumbs

1 tablespoon powder ginger

1 bunch of scallions, finely chopped

1 large egg, beaten lightly

1 red bell pepper, seeded and diced

½ small red onion, peeled and finely sliced

1 jalapeno, seeded and finely diced

3 tablespoons of cilantro, chopped

2 mangos, peeled, pitted and diced

Juice of 1 lime

4 brioche buns, toasted

Vegetable oil

Instructions

Combine the salmon, 1 tablespoon water, 1 ½ teaspoons curry powder, ½ teaspoon salt, and pepper to taste in a microwave-safe bowl.  Cover the bowl with plastic wrap and microwave until the fish is opaque, 2 to 3 minutes.  Flake with a fork and cool slightly.  Drain any excess water from the dish. Stir in 1 tablespoon tartar sauce, the panko bread crumbs, ginger, half the scallions and the egg.  Freeze the mixture until it is firm, about 30 minutes. Form the mixture into 4 patties.

Meanwhile, whisk the remaining 7 tablespoons of tartar sauce and ½ teaspoon curry powder in a bowl.  In separate bowl, mix 1 tablespoon of the curried tartar sauce with the bell pepper, red onion, jalapeno, cilantro, mango, remaining scallions, lime juice and salt and pepper to taste.

Heat a grill or a nonstick skillet to medium high.  Make sure the grill is pre-heated, cleaned and oiled to prevent sticking.  Add ¼ inch of vegetable oil in the nonstick skillet and fry the burgers until they are golden brown on both sides (or grill each burger for 2 to 3 minutes per side-turning only once).  Serve your burgers on the toasted brioche buns with mango salsa and curried tartar sauce.  Enjoy!

Salmon’s rich and fatty flavor is due to its high content of “good” fat, also known as Omega-3 fatty acids.  Salmon is actually very low in saturated fat, calories and trans-fatty acids.  The magical Omega-3 fatty acids protect against heart disease and help maintain healthy skin and joints.  The American Heart Association now recommends 2 servings per week of fish high in Omega-3‘s.  This recipe gets you one step closer to a healthier heart, beautiful skin, agile joints and a happy belly.  Now that’s a step in the right direction for 2012!  Go salmon!

*Available in Meat House stores where seafood is sold.  Seafood is now available in our Mission Viejo, Edmond, Winter Park, Brookline, Bedford, Dover, Portsmouth, Scarborough and York locations and will be coming soon to many more of our stores!

Source: http://www.salmonfacts.org/

Taste

Shrimp is a light protein with a quiet flavor that pairs well with various ingredients.  Although shrimp can partner with many different seasonings, the best ingredients to use with shrimp include; Chile peppers, crab, garlic, lemon, oil, onions, pepper, salt, tomatoes and wine.  For wine, it is best to use dry white, rice or Sauternes, a sweet French wine known for having aromas of pineapple and honey. 

Composition 

Shrimp are often targeted for being high in cholesterol, however shrimp are actually very low in LDL (“bad”) cholesterol and high in HDL (“good”) cholesterol.  HDL cholesterol helps your body process fats and the low-density (“bad”) cholesterol.   Shrimp can be a healthy part of a balanced diet as they are low in saturated fat and calories and high in protein, vitamin B12 and other essential nutrients.

Cooking 

Shrimp is a very unique protein as it is extremely lean and petite in size; therefore it needs to be cooked quickly and with high heat.  Unlike other lean proteins (beef, chicken, pork, even fish), it contains very little collagen, this means that if you overcook shrimp, it will become very tough.  Most other proteins can be cooked for hours and will eventually become even more tender and flavorful (think pot roast or BBQ pulled pork).  But with shrimp, it is best to cook them at the last minute, until just opaque, then remove them from the heat and serve. Shrimp is a versatile protein that you can also bake, BBQ, boil, deep-fry, grill, poach, roast, sauté, steam or stir-fry. Any of these methods will bring out the quiet, but succulent flavor of fresh shrimp.

For a quick course on shrimp cooking techniques, just reference the movie Forest Gump for Bubba’s complete list: “You can barbecue it, boil it, broil it, bake it, sauté it. There’s shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that’s about it.” – Bubba

For an impressive appetizer this New Year’s, check out The Meat House Shrimp Cocktail with Chunky Cilantro Fruit Salad. And New Year’s isn’t complete without some cocktails to go along with your cocktail shrimp…

We recommend pairing any of our fresh seafood offerings (now available in select stores) with our fine Italian Principessa Gavia di Gavi wine. This bright pale straw colored wine has an intense, fruit forward aroma with pineapple and fresh apples. It is light to medium bodied, well balanced and has a gentle acidity with a lingering finish.

Whether you’re toasting champagne at a buzzing party or cuddling on the couch watching the ball drop this New Year’s Eve, we wish you a Happy New Year and the best of luck with your resolutions, however big or small. Our resolution:  EAT MORE MEAT! …who’s with us?!

If you are one of the many families who spend Christmas Eve celebrating the Feast of the Seven Fishes, this recipe is definitely for you.  Or if you just want to serve your guests an elegant fish dinner, keep reading!

This recipe features a buttery, flaky fillet of cod atop tender vegetables marinated by the mingling juices.  Serving seafood to a crowd can be challenging, but this recipe can be prepped several hours ahead of time and yields single serving foil packets for each guest. The recipe features our fresh cod, but also works well with haddock, red snapper, halibut and sea bass fillets (1-1 ¼ inches thick).*

Baked Cod with Fennel and Shallots

Serves 4

Ingredients

1 large fennel bulb (about 1 pound), trimmed, halved, cored, and sliced into 1/4-inch strips (about 4 cups)

2 medium shallots, sliced thin (about 1/2 cup)

4 tablespoons unsalted butter (or oil), softened

2 medium oranges, 1/4 teaspoon finely grated zest removed from one; both peeled, quartered, and cut crosswise into 1/4-inch-thick pieces (see note)

1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)

2 teaspoons minced fresh tarragon leaves

Salt and ground black pepper

4 tablespoons dry vermouth or dry white wine

4 skinless cod fillets, 1 to 1 1/4 inches thick (about 6 ounces each)*

Instructions

1. Combine fennel and shallots in large microwave-safe bowl; cover tightly with plastic wrap. Microwave on high power until fennel has started to wilt, 3 to 4 minutes, stirring once halfway through cooking.  Combine butter, zest, garlic, 1 teaspoon tarragon, ¼ teaspoon salt, and 1/8 teaspoon pepper in small bowl.  Combine orange pieces and remaining teaspoon tarragon in another small bowl; set aside.

2. Adjust oven rack to lower-middle position and heat oven to 450 degrees.  Cut eight 12-inch sheets of foil; arrange four flat on counter.  Divide fennel and shallot mixture among foil sheets, mounding in center of each.  Pour 1 tablespoon dry vermouth over each mound of vegetables. Pat fish dry with paper towels; season with salt and pepper and place one fillet on top of each vegetable mound.  Spread quarter of butter (or oil) mixture on top of each fillet. Place second square of foil on top of fish; crimp edges together in ½-inch fold, then fold over three more times to create a packet about 7 inches square.  Place packets on rimmed baking sheet (overlapping slightly if necessary).

3. Bake packets 15 minutes.  Carefully open foil, allowing steam to escape away from you.  Open each packet promptly after baking to avoid overcooking.  Using a thin metal spatula, gently slide fish and vegetables onto plate with any accumulated juices.  Serve immediately, spooning orange and tarragon mixture over the fish before serving.

For as many ways there are to celebrate the holidays, The Meat House has just as many recipe suggestions and tips on how to make it amazing; it’s what we do and we love it!  Be sure to stop by your local Meat House for everything from fresh seafood to a friendly smile; we look forward to celebrating with you!

*Available in Meat House stores where seafood is sold.  Seafood is now available in our Mission Viejo, Edmond, Winter Park, Brookline, Bedford, Dover, Portsmouth, Scarborough and York locations and will be coming soon to many more of our stores!

Recipe source: http://www.cooksillustrated.com/recipes/detail.asp?docid=18758&frtk=5uAcsvp62hJKKCHLqct54jY2mMafG2sa

The Meat House Newbie- Steak Tips of course! Share the joy that you receive from our legendary marinated tips with your family and friends. From Island Teriyaki to Burgundy Wine, choose from any of our marinades to pick the one that best suits the foodie on your list. Just make sure to invite yourself over the day they plan on throwing those tips on the grill!

The Meat Lover- The ultimate gift for the meat lover in your life is without a doubt, the Cowboy Steak! This enormous hunk of juicy steak is known for its ability to satisfy even the hungriest cowboy. It is an experience in itself and a must-try for any meat connoisseur. Click here to learn more about this phenomenal cut of beef! 

The Hedonist- Our selection of scrumptious pies, cupcakes, cookies, pastries and candy will bring joy to the sugar fanatic in your life! Our desserts are easy grab-and-go gifts, like these White Chocolate Peanut Butter Blondies from AberCrumbies at our Winter Park store.

The Wannabe Chef- Our oven-ready meals and prepared sides will make your wannabe-chef look like world class talent in the kitchen. Pick up a pre-rolled Beef Florentine or a side of Meat House Lasagna to make their holiday meal easy for them and guaranteed delicious for you!

The Hostess- Our selection of fine Italian Banfi wines is sure to please a busy hostess. After throwing a holiday party they will definitely appreciate a nice bottle of wine while they kick up their feet and relax! Plus get 10% off when you purchase 6 or more bottles this holiday season!* They make great adult stocking stuffers too (just don’t try to hang the stocking with the bottle inside!).

The Grill Master- If the grill master on your list already has all the tools and skills, give him something to spice up his grilling endeavors with Camp Mix. This all-in-one seasoning compliments everything from vegetables to pork tenderloin. Plus check out our other seasonings, marinades and sauces perfect for an adventurous foodie looking to expand his repertoire.

The Picky Eater- A Meat House gift card will please even the pickiest eater on your list! Pre-loaded with whatever value you like, this card gives the recipient the option of picking out their own treats without you fussing over their favorite marinade flavor. Plus for every $50 gift card you purchase, YOU get a bonus $5 gift card for yourself!* Click here to order one online.

And if these options don’t fulfill the wishes of someone on your list, just leave them with a hunk of coal. Kidding! Bring them into one of our locations for a shopping spree (on you) and tour of the store (on us). But remember, after all the shopping and gift wrapping is said and done, it is truly the spirit of generosity and giving that counts.

We wish you a safe and happy holiday season from The Meat House!

*Offer valid at participating Meat House stores.

Today we are sharing a classic recipe featuring a savory beef brisket with garlic and rosemary seasoning and hearty root vegetables. When cooked slow and low, this cut of beef becomes tender and succulent and the vegetables become perfectly seasoned with the natural marinade from the roasting brisket.

 Holiday Brisket with Root Vegetables

Total Time: 4 hours 35 min

Prep: 20 min

Serves 4-6 people

4 large garlic cloves, smashed

1/2 teaspoon kosher salt, plus more for seasoning

4 sprigs fresh rosemary

1/4 cup extra-virgin olive oil

1 (4 lb.) beef brisket, first-cut (this is the leaner and larger cut that is best for this recipe- just ask your butcher!)

Coarsely ground black pepper

4 large carrots, cut in 3-inch chunks

3 celery stalks, cut in 3-inch chunks

4 large red onions, halved

2 cups dry red wine

1 (16-ounce) can of chopped tomatoes

1 handful fresh flat-leaf parsley leaves

3 bay leaves

1 tablespoon all-purpose flour (optional)

Preheat the oven to 325 degrees Fahrenheit.

On a cutting board, mash the garlic and 1/2 teaspoon of the salt together with the flat-side of a knife into a paste. Add the rosemary and continue to mash until incorporated. Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil; stir to combine.

Season both sides of the brisket with a fair amount of kosher salt and ground black pepper. Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil. Put the brisket in the roasting pan and sear to form a nice brown crust on both sides. Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing. Add the wine and tomatoes; toss in the parsley and bay leaves. Cover the pan tightly with aluminum foil and transfer to the oven. Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.

Remove the brisket to a cutting board and let it rest for 15 minutes. A safe internal temperature for a beef brisket is 130-135 degrees Fahrenheit for medium-rare and 140-145 for medium. Use a meat thermometer to make sure your brisket is the right temperature.

Scoop the vegetables out of the roasting pan and onto a platter, cover to keep warm. Pour out some of the excess fat, and put the roasting pan with the pan juices on the stove over medium-high heat. Boil and stir for 5 minutes until the sauce is reduced by 1/2. (If you want a thicker sauce, mix 1 tablespoon of flour with 2 tablespoons of wine or water and blend into the gravy).

Slice the brisket across the grain (the muscle lines) at a slight diagonal.

For a perfect holiday, pair this roast with our fine Italian Banfi wines, our homemade sides and some delicious desserts from your local Meat House!

Recipe source: Tyler Florence

CUT: The prime rib is from the primal rib, the area behind the shoulder, but above the lower back.  It is one of the eight primal cuts of beef and includes some of the most tender muscles on the entire animal. This cut can be comprised of 2 to 7 ribs and comes from ribs 6 through 12 on the animal.

FLAVOR: The prime rib offers a generous amount of marbling, which contributes to its juiciness and flavor. When choosing a cut, make sure to look for one with bright red meat and milky-white fat that is evenly distributed around the cut and on the ends. If you need a recommendation, just ask one of our butchers!

COOKING: This particular cut is also known as the standing rib roast because it is usually cooked in a standing position with the ribs stacked vertically. Our butchers have come up with a simple way to make sure your prime rib is juicy and tender with just the right amount of flavorful char and a perfect crust. The Meat House Prime Rib Roast recipe uses Camp Mix to bring out the natural flavors of the beef and a searing technique to lock them in.

The Meat House Prime Rib Roast

Serves 5-6

Ingredients

1 3-bone Prime Rib Roast- boned, rolled and tied (our butchers can do this for you, just ask!)

3 Tbsps. Camp Mix Seasoning

Instructions

Preheat your oven to 250 degrees and season the meat with the Camp Mix. Pre-heat a large, metal-handled skillet to high. Sear the roast on all sides- about 3 minutes per side or until the meat starts to develop a dark crust.

Carefully put the skillet into the oven, bone side down. Cook the roast until a meat thermometer inserted into the thickest part of the meat registers 130 degrees (about 25 minutes per pound). Let the roast sit for fifteen minutes out of the oven. Cut the twine, remove the bones and carve.

Serve with your favorite holiday sides, Jingle Bells playing in the background and good company gathered around! To pre-order your holiday roast this season, simply visit or call your local Meat House!

Step 1: Pre-Order your Roast. Our butchers are dedicated to giving you exactly what you need this holiday season. To pre-order your holiday roast, simply call your local Meat House and we will set you up with precisely what you need in just minutes. Whether you’re having ham, turkey, prime rib, lamb or some of our legendary steak tips, we’ll make sure it’s just right for you and your family.

We’ll even send you home with a perfectly paired Banfi wine to compliment your menu. Get 10% off with the purchase of 6 or more bottles this holiday season!*

Step 2. Create Your Menu! Whether you’re hosting a party or just entertaining the relatives, we’ve got you covered with two mouthwatering holiday recipes this week that are paired with our fine Italian Banfi wines. But if you’re just wondering what goes best next to a baked ham, our butchers can show you our prepared sides, fresh produce and other recipes.

This first is a Hanukkah recipe that features succulent bone-in beef shorts ribs, fragrant red wine and hearty root vegetables.

Hanukkah Short Ribs & Root Vegetables

Serves 4

6 bone-in beef short ribs (about 5 3/4 pounds)

Kosher salt

Extra-virgin olive oil

1 large yellow onion, finely chopped

3 ribs celery, finely chopped

3 carrots, peeled, finely chopped

3 cloves garlic, minced

1 (6oz can) tomato paste

2 to 3 cups hearty red wine

2 cups water

1 bunch fresh thyme, tied with kitchen string

2 bay leaves

2 oz dried porcini, reconstituted with hot water, reserve liquid

Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Be careful not to overcrowd the pot. Cook in batches, if necessary.

When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of the same pan with fresh oil and add the vegetables. Season the vegetables generously with salt and brown until softened about 10 to 12 minutes. Add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Cook until the mixture is reduced by half.

Return the short ribs to the pan and add 2 cups of water so that the water has just about covered the meat. Add the thyme bundle, bay leaves, porcini mushrooms and liquid.  Cover the pan and simmer for 2 ½ to 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid, root vegetables and creamy polenta or potatoes.

Pair this dinner with: Banfi Belnero.

source

Christmas Lamb with Garlic & Olive Potatoes

Serves 4-6

Prep Time: 20 minutes

Total Time: 3 and ½ hours

Freshly ground black pepper, to taste

Kosher salt, to taste

3 garlic cloves cut into 16 thin slivers

1/2 teaspoon dry mustard

1 tablespoon of Herbs de Provence

5 pounds whole leg of lamb

1 orange peel, cut into 16 slivers

Fresh mint, garnish

Preheat oven to 325 degrees Fahrenheit.

In a small bowl, mix together salt, pepper, herbs de Provence and mustard. Rub spice mixture over lamb. Cut 16 deep slits into roast. Insert garlic and a sliver of orange peel into each slit. Cover the roast with foil and refrigerate for about an hour. Take the roast out of the refrigerator and let it come to room temperature for about 30 minutes. Place lamb fat side up on a rack in a shallow roasting pan. Insert a meat thermometer in the center of the thickest portion of the meat. Roast lamb in preheated oven for 2 to 2 ½ hours. (Meat is rare at 110 degrees, medium-rare at 120 degrees and medium-well when a meat thermometer registers 145 degrees Fahrenheit.) Remove the meat thermometer. Place roast on a warm serving platter. Garnish platter with fresh mint.

Garlic & Olive Potatoes

Prep Time: 20 minutes

Total Time: 40 minutes

1/2 cup green olives such as picholine or arbequina

2 pound fingerling or small red potatoes, peeled if desired, then halved lengthwise

4 tablespoons extra-virgin olive oil

10 (3- by 1-inch) strips orange zest, removed with a vegetable peeler

3 garlic cloves, sliced

1 cup water

1/4 cup coarsely chopped flat-leaf parsley

Kosher salt, to taste

Freshly ground pepper, to taste

Smash olives with flat side of a large knife, then discard pits and slice the olives in half. Toss potatoes with olives, oil, zest, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 10-inch heavy skillet, then add water and bring to a boil. Cover skillet and boil over medium heat until potatoes are tender, 10 to 12 minutes. Remove lid and cook, stirring, until water is evaporated, 1 to 2 minutes. Serve sprinkled with parsley.

Pair this dinner with: Mont-Redon Cotes du Rhone, Evodia Granacha, Banfi Chianti Classico Reserva or Echeverria Cabernet Sauvignon Limited Edition

Step 3: The Perfect Gift! Stop scouring the department stores for the perfect gift; just share the joy that The Meat House brings you by picking up some of our gift cards! Plus, for every $50 gift card purchased you get a $5 gift card on us!* Santa deserves a present for himself every now and then…

Step 4 (OPTIONAL, but recommended): Go home and open up a bottle of your Banfi wine, knowing that you have all your holiday preparation done, you scored some free Meat House cash, you’ve only been gone an hour AND it is only November 25^th.

*Offer only valid in participating Meat House stores.