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8/7/2010 Grilled New York Steak “Mirepoix” Recipe Courtesy of Chef Josh Silvers Grilled New York Steak “Mirepoix” 4 Harris Ranch New York Strip Steaks (salted and brushed with Olive Oil) Carrot Puree 2 cups carrots 2 ½ cups water Salt to taste Optional (but delicious) additions to the Carrot Puree: 1/4 cup heavy cream 2 tblsp butter Peel and chop carrots. Put in pan with water and bring to a boil. Reduce heat and simmer until tender. Place in blender and blend until smooth. Add optional cream and butter. Taste for seasoning and add salt if necessary. Celery & Blue Cheese Salad 1 ½ cups celery 1 cup fresh young celery leaves ¼ cup blue cheese 3 Tablespoons Champagne Vinaigrette (see recipe below) Peel and blanche celery. Mix in celery leaves and toss with champagne vinaigrette. Sprinkle blue cheese on top. Champagne Vinaigrette (makes one cup) 2 Tablespoons Shallots, minced ¼ cup champagne vinegar ¾ cup olive oil Salt and Pepper to taste Mix all ingredients together. Grilled Onions 2 Red or Torpedo Onions Salt Olive Oil Peel onions, split into halves. Sprinkle with salt and brush with olive oil. Grill low and slow until tender and succulent. Turning once or twice. Preparation: Prepare carrot puree and set aside. Prepare celery salad and set ... See The Full Recipe
7/2/2010 P/30 Pickles Recipe courtesy of Patrick Tafoya Restaurant P/30 P/30 Pickles 1qt Apple Cider Vinegar 1qt Water 2 ½ C Salt 2 ½ C Sugar 1ea Cinnamon Stick 4ea Star anise pods ¼ C Black peppercorn 4ea Bay Leaf, Fresh 4ea English(seedless) Cucumbers Method Slice the cucumbers on a bias ¼ inch thick and reserve. Meanwhile combine the rest of the ingredient in a large pot. Bring the pickling liquid to a boil, stirring to dissolve the salt and sugar. Allow the mixture to simmer for 15 minutes. Pour the pickling liquid over the sliced cucumbers and reserve. For best results, wait one week before eating the pickles.   Come to G&G Supermarket in Santa Rosa on July 3rd to try samples of this recipe on delicious burgers featuring Harris Ranch Beef and Salemville Blue Cheese!   See The Full Recipe
7/2/2010 Blood Mary Ketchup Recipe Courtesy of Patrick Tafoya Restaurant P/30 Blood Mary Ketchup 3# Canned Tomatoes in Juice 1 C Apple Cider Vinegar 1ea Yellow Onion, rough diced ½ ea Cinnamon Stick 2oz Dark Molasses 1Tbsp Worcestershire Sauce 1ea Bay Leaf, fresh 2oz Brown Sugar 2ea Limes, zested, juiced To taste Prepared Horseradish Method Strain the tomatoes from the juice, and reserve. Puree the tomato pulp in a blender until smooth. In a heavy bottom pot, caramelize the onions until golden brown. Add the tomato juice and continue cooking until the juice is almost completely reduced. Add the sugar, and continue cooking for 10 minutes, stirring constantly. Add the vinegar, cinnamon stick, bay leaf molasses, Worcestershire sauce and tomato puree. Simmer over medium heat stirring occasionally until desired consistency is reached. Puree the ketchup in small batches until smooth. Strain through a fine mesh sieve. Add the horseradish and lime zest and juice.   Come to G&G Supermarket in Santa Rosa on July 3rd to try samples of this recipe on delicious burgers featuring Harris Ranch Beef and Salemville Blue Cheese!   See The Full Recipe
4/30/2010 Harris Ranch “Grilled Steak & Crispy Potato Salad” with Feta & Salsa Verde Recipe courtesy of Chef Mark Stark of Stark's Steakhouse Harris Ranch “Grilled Steak & Crispy Potato Salad” with Feta & Salsa Verde 4 ea Harris Ranch Culotte steaks 4 cups Quality watercress 1 ea red onion cut into ½ thick slices 1 ea head of Radichio 1 ea avocado sliced into thick wedges 1 small bulb of fennel thin shaved 1 ea baked potato cooled ½ cup crumbled feta ½ cup salsa verde (recipe follows) Salsa Verde 1 bunch parsely rough chopped 1 bunch mint rough chopped 1 bunch basil rough chopped ½ cup capers 2 each anchovy fillets rough chopped 1 teaspoon salt 1 teaspoon sugar 2 teaspoon ground black pepper ½ teaspoon red chili flakes 2 cloves garlic 1 to 1 ½ cups extra virgin olive oil Place all the ingredients in a blender with 1 cup of the olive oil. Pulse on and off until you have a pesto consistency, ( not completely smooth). Add more oil if needed. Use as a sauce or marinade for grilled fish or meat.   Season the steaks and the sliced red onions with salt and pepper and a little olive oil, let rest for 30 minutes at room temperature. Cut the potatoes in 2 inch cubes, skin on. Toss ... See The Full Recipe
4/30/2010 Peruvian Skirt Steak Tacos with Cherry Tomato & Avocado Salsas Courtesy of Chef Mark Stark of Stark's Steakhouse Peruvian Skirt Steak Tacos with Cherry Tomato & Avocado Salsas Serves 4 8 oz Harris Ranch Skirt Steak 2 bunches spring onions or scallions ½ cup aji panca (available at Most Mexican Markets) 2 tablespoons sherry vinegar 2 cloves garlic ¼ teaspoon toasted and ground cumin 2 tsp grated ginger 2 tablespoons soy sauce 2 tablespoons olive oil 2 each ripe avocados 2 ea limes a few drops of hot sauce ½ bunch cilantro ¼ cup sour cream 1 pint sweet grape tomatoes 1 ea Serrano chile 1 ea lime 1 tablespoon olive oil salt and pepper 1 bulb fennel 2 cups baby arugula 1 tablespoon olive oil salt & Pepper ½ cup crumbled feta 8 ea La Tortilla Factory Hand made Tortillas For the skirt steak: Portion the skirt steak into 4 equal portions and place in a large Ziploc bag. Trim some of the green tops of the onions, making them about 6 inches long, save the trimmings for the avocado salsa. Place the trimmed onions in the bag with the meat. Place all the marinade ingredients in a blender and blend until smooth. Pour into the bag with the skirt steak and onions. Close and massage the ... See The Full Recipe

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