Lulu-Stuffed Manicotti

Ingredients:

• 12 Villa Roma Manicotti
• 3 tbsp. butter
• 2 lbs. lulu kabob
• 1/3 cup chopped onion
• 1/3 cup chopped celery
• 1 clove garlic, chopped
• 1/3 cup sherry wine
• 1/4 - 1/3 cup grated Parmesan Cheese
• 1 1/2 teaspoons salt
• 1/3 - 1/2 cup bread crumbs
• 4 cup spaghetti sauce

Directions:

1. Preheat oven to 400 degrees. Follow parboil directions to cook manicotti. Heat butter in large frying pan. Add in lulu kabob; cook till lightly browned. Add in onion, celery and garlic. Cover and cook 10-15 min till celery is tender. Remove from heat. Stir in sherry, cheese, salt and bread crumbs. Fill parboiled manicotti with mix, using a tsp. or possibly small knife.

2. Heat spaghetti sauce with 2 cups of water. Pour half of this sauce in bottom of baking dish and top with filled manicotti side by side in a single layer. Top with remaining sauce, completely covering manicotti. Tightly cover baking dish with aluminum foil. Bake 45 min. Remove foil, sprinkle with grated cheese and bake 5-10 min longer

Serves 6.

Tasty Orange Chops

Prep Time: 15 minutes
Cook Time: 8 minutes plus marinating time

Ingredients:

• 4 thick cut pork chops
• 1/4 cup cider vinegar
• 1tbsp soy sauce
• 1/2 cup frozen orange juice from concentrate, thawed
• 1/2 onion, shredded
• 1 tsp dried rosemary
• 1 tsp ground sage
• 2 tsp salt
• 1 large clove garlic, crushed
• 1/2 cup barbeque sauce (sweet works best)

Preparation:

In a mixing bowl, mix together vinegar, soy sauce, orange juice, onion, rosemary, sage, salt, garlic, and barbeque sauce. Place chops in a large resealable plastic bag. Pour marinade in and seal. Refrigerate for six to eight hours, or overnight.
Preheat grill for high heat. Transfer marinade to a small saucepan, bring to a boil, and cook for several minutes.
Lightly oil preheated grill. Grill chops for 6-8 minutes, turning onice, or to desired doneness. Brush cooked marinade over chops during final minutes of cooking.

Serves 4.

Grilled Shark Mexicana

Ingredients:

• 1 1/2 lbs Thresher Shark
• 1/3 cup Lime Juice
• 2 tbsp. Vegetable Oil
• 3 cloves Garlic
• 1 tbsp. Parsley
• 1/4 cup Beer (any light beer works)
• 1/2 tsp. Cumin
• Salt and Pepper (to taste)
• 2 tsp. Dijon Mustard
• Salsa and Avocado to garnish

Preparation:

Combine all ingredients, except salsa and avocado. Pour over shark. Cover and marinate in refrigerator. Drain the marinade from the shark, reserve marinade. Barbeque or boil 4-5 minutes, basting with marinade. Turn and cool another 4-5 minutes until flakey. Garnish with salsa and avocado.

Serves 4.

Salsa for Shark Mexicana:

• 2 medium-size tomatoes, coarsely chopped
• 3 tbsp diced green chilis
• 1/4 cup choppd red onions
• 2-3 dashes liquid hot pepper sauce
• salt

Combine all ingredients and blend well. Let stand at room temperature or in refrigerator for 15-20 minutes to blend flavors.

Grandma's Catfish

Prep Time - 20 min.
Total Time 30 min plus marinating time.

Ingredients:

• 6 catfish fillets (about 1 1/2 lbs)
• 1 cup buttermilk
• 1 cup all purpose flour
• 2 large eggs, lightly beaten
• 1 1/2 cups plain panko bread crumbs
• 1/2 cup cornmeal
• 2 TBS chopped parsley
• 1 TBS each paprika and Creole seasoning blend
• 2 cups vegetable oil, for frying

Preparation:

In resealabl plastic bag, combine fish and buttermilk. Let marinate 1 hour. Remove fish, discard buttermilk.

Place flour and eggs in 2 seperate pie plates. In shallow dish, combine next 5 ingredients. fish in flour, then egg, then panko mixture.

In skillet, heat oil to 350 degrees F. Cook fish 4 to 8 minutes turning once.

Serves 6.

Caveman Porterhouse with Poblano Pan-Fry

Ingredients:

• Hardwood lump charcoal (not briquettes)
• 4 1^1/4-inch thick porterhouse steaks or New York strip steaks (each about 16 ounces)
• Coarse sea salt
• Coarsely cracked whole black peppercorns
• 1/3 cup extra virgin olive oil
• 2 fresh poblano chiles (or pasillas), seeded, cut into 2 x 1/4-inch strips (these can be found at most supermarkets)
• 2 red bell peppers, cut into strips
• 1 yellow bell pepper, cut into strips
• 1 cup coarsely chopped fresh cilantro
• 2 large shallots, thinly sliced

Preparation:

Prepare barbecue on high heat using hardwood lump charcoal. When charcoal is orange, spread out in even layer on lower grill rack. Sprinkle steaks generously with coarse sea salt and cracked peppercorns. Arrange steaks in single layer directly atop hot embers and grill until cooked to desired doneness, 4 to 5 minutes per side for medium-rare. Using long tongs, transfer steaks to plate. Using natural-bristle brush, remove any embers and loose ash from steaks. Tent steaks with foil and let rest 10 minutes.

Add oil to 12-inch-diameter cast-iron skillet. Place skillet directly atop embers in grill. When oil begins to smoke, add chiles and all remaining ingredients to skillet. Sprinkle with salt and pepper; sauté until vegetables begin to brown, 2 to 5 minutes, depending on heat remaining from embers. Carefully lift skillet from barbecue. Season pan-fry with salt and pepper. Pour over steaks and serve.

Serves 4.

Grilled Chicken and Peaches with Chipotle-Peach Dressing

Prep Time: 30 minutes

Ingredients:

• Nonstick vegetable oil spray
• 1/3 cup peach preserves
• 1/3 cup peach nectar
• 4 teaspoons red wine vinegar
• 2 teaspoons adobo sauce from canned chipotle chiles (this can be found in the Latin foods section of most supermarkets)
• 2 teaspoons extra-virgin olive oil plus additional for brushing
• 1 teaspoon chopped fresh cilantro plus sprigs for garnish
• 3 large peaches, rinsed, fuzz wiped away, each cut into 8 wedges
• 4 boneless, skin-on chicken breast halves

Preparation:

• Coat grill rack with nonstick spray. Prepare barbecue on medium-high heat. Stir preserves, nectar, vinegar and adobo sauce, 2 teaspoons oil, and chopped cilantro in medium sized bowl; season dressing with salt and pepper. Transfer 1/4 cup dressing into small bowl.
• Brush peaches, then chicken with oil and dressing from small bowl. Sprinkle with salt and pepper. Grill chicken until cooked through, about 7 minutes per side. Grill peaches until slightly charred, about 2 minutes per side.
• Place 1 chicken breast on each of 4 plates. Surround with peaches. Drizzle dressing from medium bowl over chicken and peaches. Garnish with cilantro sprigs.

Serves 4.

Kung Pao Chicken

Ingredients:

• 2 boneless chicken breasts
• 1 tablespoon soy sauce
• 1 teaspoon Chinese rice wine or dry sherry
• 2 teaspoons cold water
• 2 teaspoons cornstarch

Sauce:

• 1 tablespoon dark soy sauce
• 2 teaspoons light soy sauce
• 1 tablespoon black or red rice vinegar, or red wine vinegar
• 1 tablespoon chicken broth or water
• 3 teaspoons granulated sugar
• 1/2 tsp salt
• a few drops sesame oil
• 1 tsp cornstarch

Other:

• 6 to 8 small dried red chili peppers, or as desired
• 2 garlic cloves,
• 1/2 cup skinless, unsalted peanuts
• 3 - 4 cups oil for deep-frying and stir-frying

Preparation:

Cut the chicken into 1-inch cubes. Mix in the soy sauce, rice wine or sherry, water and cornstarch. Marinate the chicken for 30 minutes.

In a small bowl, mix together the sauce ingredients, whisking in the cornstarch last.

Remove the seeds from the chile peppers and chop. Peel and finely chop the garlic.

Heat the oil for deep-frying to between 360 and 375 degrees Fahrenheit. Carefully slide the chicken into the wok (or medium-sized skillet), and deep-fry for about 1 minute, until the cubes separate and turn white. Remove and drain on paper towels. Drain all but 2 tablespoons oil from the wok.

Add the chilies peppers and stir-fry until the skins starts to darken and blister. Add the garlic. Stir-fry until aromatic (about 30 seconds). Add the deep-fried chicken back into the pan. Stir-fry briefly, then push up to the sides of the wok and add the sauce in the middle, stirring quickly to thicken. Stir in the peanuts. Mix everything together and serve hot.

Serves 4 to 6.

Artichoke Chicken Sauté

Ingredients:

• 2 six ounce boneless, skinless chicken breats
• 4 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1/4 teaspoon garlic powder
• 1/4 cup fresh sliced mushrooms
• 1/4 cup julienne red onions
• 2 teaspoon minced garlic
• 1 tablespoon dried basil
• 2 ounces dry sherry
• 8 halves of marinated artichoke hearts
• flour

Preparation:

• Heat olive oil in a sauté pan until hot
• Add mushrooms, red onion, salt, pepper and garlic powder and sauté
• Push mushrooms and onions to one side of the pan and add floured chicken breasts with a little extra flour
• Cook and turn chicken until lightly browned
• Add garlic, basil, artichoke hearts and sherry to deglaze the pan (use a little more sherry if necessary)
• Cook and reduce the sauce to thicken
• Plate the chicken breasts and pour half the remaining ingredients and sauce over each breast

Serves 2.

"Lazy" Chuck Roast

Ingredients:

• 2 to 4 lb. chuck roast (about 3" thick)
• 1 package onion soup mix
• 1 large red onion, sliced into rings
• 1/2 cup water
• 3 cloves garlic, mashed
• 1/2 cup ketchup
• 1/4 cup olive oil

Preparation:

Combine ingredients in ziploc bag and marinate chuck roast in refrigerator for 2 to 3 hours.

Wrap chuck roast loosely in aluminum foil with slices of onion above and below, creating a pouch with tightly rolled edges (to seal), with shiny side facing inward.

Place on the grill over white hot coals or in oven at 325F degrees for 13 minutes per pound.

Serve with steamed red potatoes and carrots.

Peppered New York Steak

Prep Time: 10 minutes
Cook Time: 7-10 minutes

Ingredients:

• 4 New York Steaks (about 1 inch thick each)
• 1/4 cup black peppercorns
• 3 tablespoons Lime Pepper Seasoning
• Salt (for taste)

Preparation:

Grind peppercorns (you can use a coffee grinder or food processor to do the job) until most of the peppercorns are crushed. Cover one side of the steaks with the crushed pepper and press firmly. Sprinkle with Lime Pepper seasoning salt. Turn the steaks and repeat the process.

Place steaks in refrigerator for 3 hours, uncovered.

Cooking:

Heat grill, brush grate with vegetable or olive oil and place steaks on hottest part of grill for 3 minutes, each side.

Move the steaks to a cooler part of the grill and continue cooking to your liking.

Serve with steak sauce.

Serves 4.

Prime Rib

Ingredients:

• One standing rib roast, 3 to 7 ribs (estimate serving 2 people per rib), bones cut away from the roast and tied back to the roast with kitchen string
• Salt and freshly ground black pepper

Method:

1. Remove roast from the refrigerator, loosely wrapped, 3 hours before cooking. Roasts should always be brought close to room temperature first, before they go in the oven.
2. Preheat your oven to 500°F, or the highest it will go (our oven only goes up to 450°F). Generously sprinkle salt and pepper all over the roast.
3. Insert a meat thermometer into the thickest part of the roast, making sure it doesn't touch a bone. Place the roast, fat side up, rib side down in a roasting pan in the oven.
4. After 15 minutes on 500°F, reduce the heat to 325°F. To figure out the total cooking time, allow about 13-15 minutes per pound for rare and 15-17 minutes per pound for medium rare. The actual cooking time will depend on the shape of the roast and your particular oven. A flatter roast will cook more quickly than a thicker one. So make sure to use a meat thermometer. This is not a roast to "wing it". Error on the rare side.

Roast in oven until thermometer registers 115°-120°F for rare or 125°–130°F for medium.

Check the temperature of the roast using a meat thermometer a half hour before you expect the roast to be done. For example, with a 10 pound roast, you would expect 2 1/2 hours of total cooking time (15 minutes at 500° and 2 1/4 hours at 325°). In this case, check after 2 hours of total cooking time, or 1 hour 45 minutes after you lowered the oven temp to 325°.

Once the roast has reached the desired internal temperature, remove it from oven and let rest 20 minutes, covered with aluminum foil, before carving. The roast will continue to cook while it is resting.

Honey Scallops with Couscous

Ingredients:

• 1 teaspoon Zest
• 1 tablespoon Lemon Juice
• 1/4 cup Fresh Honey
• 1/4 cup Dijon Mustard
• 1 pound Large Sea Scallops
• 1 (6oz.) box Near East Herb Chicken Couscous
• 1 cup Baby Spinach Leaves, sliced
• 4 10in. Skewers (Wood or Metal ok)

Preparation:

Add lemon juice, honey and mustard to a medium bowl. Stir to combine. Then add scallops to lemon juice mixture.

Toss to coat. Cover bowl with plastic and refrigerate 30 minutes. Preheat oven broiler.

Directions:

Prepare couscous with package directions. (Replace oil with spinach and lemon zest when adding boiling water to couscous.)

Remove scallops from refrigerator and put scallops onto skewers. Reserve marinade. Pour reserved marinade into saucepan. Bring to light boil for 3 minutes.

Place skewers on non-stick broiler pan. Broil scallops 4 minutes per side, basting with marinade once or twice.

Serve scallops with couscous.

Serves 4

Lemon Basil Pesto Flat Iron Steak

Prep Time: 20 Minutes
Cook Time: 10 Minutes

Ingredients:

• 6 (6 ounce) flat iron steaks
• 4 cloves garlic
• 2 cups packed fresh basil leaves
• 1/3 cup pine nuts
• 1/2 cup extra-virgin olive oil
• 1/2 cup freshly grated Parmesan cheese
• 1 1/2 tablespoons fresh lemon juice
• 3/4 teaspoon red pepper flakes
• 2 large cloves garlic, minced
• salt and pepper to taste

Preparation:

1. Chop 4 garlic cloves in a food processor until minced. Add the basil and pine nuts, and pulse a few times to combine. With the food processor running, slowly pour in the olive oil, stopping once or twice to scrape down the sides. Place the Parmesan cheese, lemon juice, and red pepper flakes into the food processor, and pulse until blended. Season to taste with salt and pepper.
2. Rub the flat iron steaks with 2 cloves minced garlic, season to taste with salt and pepper, then set aside. Preheat an outdoor grill for medium-high heat and lightly oil grate.
3. Grill the steaks to desired degree of doneness on preheated grill, about 4 minutes per side for medium. Baste the steaks occasionally with a little of the pesto sauce. Once done, serve topped with the remaining pesto.

Serves 6

Seared Tuna with Avocado

Ingredients:

• 4 (6 ounce) Ahi Tuna steaks
• 1/2 cup chopped fresh cilantro leaves
• 2 jalapeño chilies, seeded, de-ribbed, minced (if very hot, use only 1)
• 4 teaspoons grated fresh ginger
• 4 garlic cloves, minced
• Juice from 4 limes
• 1/3 cup soy sauce (use wheat-free soy sauce if you need to avoid gluten or wheat)
• 1/4 teaspoon sugar
• Salt and freshly ground black pepper
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• Salt and pepper
• 2 ripe avocados, halved, pitted, peeled and sliced

Preparation:

1. In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 1/4 cup of olive oil.
2. Place a large skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Sprinkle the tuna pieces with salt and pepper. Sear the tuna for a minute on each side. Pour half of the cilantro mixture into the pan to coat the fish.
3. Transfer the seared tuna to plates and serve with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.

Serves 4

Rib Steaks with Wine Sauce

Ingredients:

• 4 rib steaks, 3/4 inch thick
• 1 tbsp. cornstarch
• 2 cloves garlic, minced
• 1 tbsp. butter
• 1/4 cup finely sliced green onion
• 1/4 cup beef broth
• 1/4 cup red wine
• Dash of salt
• Dash of pepper
• 2 tbsp. butter

Preparation:

Rub steaks on both sides with cornstarch. Sprinkle with garlic. Heat the butter in skillet. Brown steaks quickly on both sides. Reduce heat. Saute steaks until done to your liking about 4 minutes on each side for rare, 7 to 9 minutes on each side for well done.

Remove steaks, keep warm.

Add green onion to pan. Sauté a few minutes on medium high heat until soft but not browned. Add beef broth and wine. Bring to a boil. Add salt and pepper to taste. Finally add butter, small pieces at a time, whisking constantly until sauce is smooth.

*You may add 1 teaspoon cornstarch mixture with a little water to make the sauce smoother.

Whisk while heating. Pour sauce over steaks. Sprinkle with some extra onion.

Serves 4-6

Boneless, Skinless Parmesan Chicken

Prep Time: 15 minutes

Cook Time: 30 minutes

Ingredients:

• 1/2 cup Dijon or coarse ground mustard
• 1/4 cup apple juice
• 2 cloves garlic, minced
• 2 Tbsp. butter, melted
• 2 cups fresh soft bread crumbs
• 3/4 cup grated (or shredded) Parmesan cheese
• 1/4 cup ground almonds
• 3 Tbsp. butter, melted
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 tsp. dried basil leaves
• 8 boneless, skinless chicken breast halves

Preparation:

Line a 13x9" pan with heavy duty foil and add a wire rack. Preheat oven to 375 degrees.

In shallow pan, mix mustard, apple juice, garlic, and 2 Tbsp. melted butter. In other pan, mix the crumbs, Parmesan cheese, almonds, 3 Tbsp. melted butter, salt, pepper, and dried basil. Toss until evenly mixed.

Coat chicken in the mustard mixture, then roll it in the Parmesan cheese and bread crumb mixture until thoroughly coated.

Place the chicken on rack on top of the foil. Bake for 25-30 minutes, until golden brown and thoroughly cooked.

Serves 8

Note: You have to use soft fresh bread crumbs for this recipe; bread crumbs you make yourself by crumbling or processing fresh bread. Do NOT use the dried bread crumbs you buy in the supermarket; you'll have way too much left over.

Sticky Beef Ribs

(Remember that the secret to indirect grilling is to make sure that the food doesn't get any direct heat at all. You will need to rotate the ribs occasionally to evenly cook them.)

Prep Time: 20 minutes

Cook Time: 3 hours, 30 minutes

Ingredients:

• 3 to 4 pounds beef back ribs (about 8 ribs)
• 1/2 cup ketchup
• 1/2 cup honey
• 1 4 ounce can green chilies, diced
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 teaspoon cayenne
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dry mustard

Preparation

Trim excess fat from beef ribs. Combine salt, pepper and cayenne. Rub over the ribs. Preheat grill and prepare for indirect grilling with a drip pan. Place ribs on grill over drip pan and close the lid. Cook for about 3 to 3 1/2 hours over a medium low, indirect heat (try to keep the temperature under 265 degrees F.).

To prepare sauce combine onion, honey, ketchup, chili peppers, garlic and mustard in a sauce pan. Heat over a low temperature, stirring until even and warm. When the ribs are nearly finished begin brushing the sauce on them until you get a thick coating.

Mushroom-Stuffed Pork Chops

Ingredients:

• 1/2 cup coarsely chopped fresh mushrooms
• 1/4 cup chopped onions
• 1 tbsp. Butter or margarine
• 1 tsp. Grated fresh ginger
• 1/4 tsp. Salt
• 1/4 tsp. Ground black pepper
• 1 cup coarsley chopped fresh spinach leaves
• 1/4 cup soft sourdough/white bread crumbs
• 4 12-oz pork loin/rib chops
• Salt
• Pepper
• 1/4 cup ginger jelly or preserves or orange marmalade
• 12 green onions
• 2 tsp. Olive oil

Directions:

1. For stuffing, in saucepan, cook mushrooms and onion in hot butter until onion is tender. Remove from heat. Stir in ginger, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Add spinach and bread crumbs tossing gently to combine.
2. Trim fat from pork. Make a pocket in each chop by cutting horizontally from fat side to bone. Spoon one-fourth of the stuffing into each pocket. Secure openings with wooden toothpicks. Sprinkle chops with additional salt and pepper.
3. Prepare grill with cover for indirect grilling at medium heat. Cover and grill chops for 35-40 minutes or until the temperature reaches 160 degrees, turning chops once and brushing occasionally with ginger jelly during last 5 minutes of grilling.
4. Meanwhile, trim roots and tops of green onions. Heat oil in medium skillet. Add green onions and cook, uncovered, for 1-3 minutes until onions are slightly softened. To serve, place chops on dinner plates; garnish with green onions.

Serves 4.

Baked Red Snapper

• 2 red snapper fillets, about 6 to 8 ounces each
• 4 tablespoons butter
• 1 medium clove garlic, pressed or minced
• 3 or 4 drops Worcestershire sauce
• 1/2 teaspoon Creole or Cajun seasoning, or your own favorite seasoning blend, with salt
• 1/8 teaspoon fresh ground black pepper
• 1 to 2 teaspoons minced fresh parsley
• 1 teaspoon snipped fresh or frozen chives, optional
• 3 to 4 tablespoons plain or seasoned bread crumbs
• 2 tablespoon freshly grated parmesan cheese, optional

Place snapper fillets in a baking dish which has been sprayed with a butter-flavored baking spray.

In a skillet, melt butter with garlic, Worcestershire sauce, Creole seasoning blend, pepper, parsley, and chives, if using. Cook on low for 2 minutes, just to blend flavors. Brush both sides of fish fillets with the butter and herb mixture. Toss bread crumbs in the remaining butter mixture; sprinkle over the fillets. Bake at 400° for about 12 minutes, depending on thickness of fillets, until fish flakes easily and is no longer translucent.

Serves 2.

Barbecued Salmon

• 4 lbs. salmon fillets, boned but not skinned (1 or 2 large pieces work best)
• 1 tbsp. vegetable oil
• 1/4 tsp seasoned pepper
• 4 three-inch sprigs fresh rosemary
• 1/2 cup fresh parsley sprigs
• 3 lemons, cut into wedges

Place coals in barbecue grill. Make sure there is a solid layer of coals. Pile coals and light. After 25 minutes (coals will be very hot), spread coals. Brush skin side of salmon with oil. Place directly on grill skin-side-down. Sprinkle with seasoned pepper. Place rosemary on salmon. Cover. Leave vents open on both top and bottom of grill. The length of time it will take to cook depends on the amount and thickness of the salmon. Check after 15 minutes. Remove cover, insert knife at thickest part and separate to determine doneness. If it is still translucent, cover and check again in 5 minutes. Cook until the center of the thickest part of the salmon is almost opaque. Insert two spatulas either under the skin or between the skin and the meat and lift salmon onto a platter (a baking sheet covered with foil can serve as a platter). Garnish with parsley sprigs and serve with lemon wedges.

Calories From Fat: 220
Protein: 41
Total Fat: 24
Calories: 399
Calcium: 28
Sodium: 115
Cholesterol: 119

Start Grilling Like A Pro

Give Your Steak That Caramelized Char
The finest results come from cooking with the highest heat possible on your broiler, gas or charcoal grill. This creates that beautiful and tasty caramelized char on the outside and leaves the inside rare to medium rare with all its flavorful juices.

• Rub with room temperature butter or a little olive oil
• Season with salt and pepper or MEAT MARKET'S own seasoning
• Cook your steaks over or under the highest heat you can produce for from 3 to 6 minutes depending on thickness.
• About a minute before your steaks are ready, brush on or add a pat of butter
• When your thermometer registers 120 degrees in the center, it's time to pull the steaks, then tent with aluminum foil and allow them to sit for at least 5 minutes before serving and enjoy.