Wacky Grilled Skirt Steak

1/2 cup olive oil
1/3 cup soy sauce
4 scallions, washed and cut in 1/2
2 large cloves garlic
1/4 cup lime juice
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cumin
3 tablespoons dark brown sugar or Mexican brown sugar
2 pounds inside skirt steak, cut into 3 equal pieces
Special equipment: blow dryer

Heat charcoal, preferably natural chunk, until grey ash appears. In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree. In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator.

Remove steak from bag and pat dry with paper towels. Using a blow dryer, blow charcoal clean of ash. Once clean of ash lay steaks directly onto hot coals for 1 minute per side. When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes.

Remove meat from foil, reserving foil and juices. Slice thinly across the grain of the meat. Return to foil pouch and toss with juice. Serve with grilled peppers and onions, if desired.

Vitellone Roast with Porcini Mushrooms, Garlic and Rosemary

1 3/4-ounce package dried porcini mushrooms
8 large garlic cloves
1 tablespoon chopped fresh rosemary
1 tablespoon fresh thyme leaves
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 5-pound free range veal (vitellone) shoulder roast, tied to hold shape
1/4 cup olive oil
2 pounds meaty vitellone neck bones (optional)
4 cups canned low-salt chicken broth
1/2 cup dry red wine
1/2 cup drained chopped canned tomatoes
3 tablespoons tomato paste
1 tablespoon balsamic vinegar

Preheat oven to 350°F. Grind mushrooms to powder in coffee or spice mill. Coarsely chop garlic, rosemary, thyme, salt and pepper in processor. Set aside 1 tablespoon garlic mixture; press remainder, 1/2 teaspoon at a time, into center of roast through openings of string (or poke holes in roast and push garlic mixture in). Coat outside of roast with mushroom powder.
Heat oil in heavy large pot over medium-high heat. Add bones and brown well, about 8 minutes. Transfer bones to bowl. Add roast to pot. Brown on all sides, about 5 minutes. Add reserved 1 tablespoon garlic mixture and any remaining mushroom powder to pot around roast and stir 1 minute. If using, arrange bones around roast. Add broth, wine, tomatoes, tomato paste and vinegar. Bring to boil. Cover; place in oven and roast until roast is tender, turning roast every 30 minutes, about 2 hours. Remove meat from pot and let sit, tented with foil, for 20 minutes. Discard bones. Boil sauce until reduced to 3 1/2 cups, about 20 minutes. Slice roast thinly and spoon sauce over or:
Refrigerate until cold, then cover and keep refrigerated 1 day. Scrape off fat from surface of sauce. Transfer roast to work surface, scraping any sauce back into pot. Remove strings. Cut roast crosswise into scant 1/2-inch-thick slices. Overlap slices in large baking dish. Boil sauce until reduced to 3 1/2 cups, about 20 minutes. Season to taste with salt and pepper. Spoon sauce over roast. (Can be prepared 2 days ahead. Cover with foil and chill.)
Preheat oven to 350°F. Bake roast covered until heated, about 35 minutes.

Serves 8.

Charcoal-Grilled Strip or Rib Steaks

Strip and rib steaks, on or off the bone, are our first choice for individual steaks. A steak that’s between 1 1/4 to 1 1/2 inches thick gives you a solid meat flavor as well as a little taste of the grill; cut any thicker and the steak becomes too thick for one person to eat. If your guests are more likely to eat only an 8-ounce steak, grill two 1-pounders, slice them, and serve each person a half steak. The most accurate way to judge doneness is to stick an instant-read thermometer through the side of the steak deep into the meat, so that most of the shaft is embedded in the steak. For more flavor, sprinkle on enough of one of the the associated rubs to cover the steak, and gently pat it to adhere before grilling.

Serves 4
4 strip steaks or rib steaks, with or without bone,
1 1/4 to 1 1/2 inches thick (12 to 16 ounces), patted dry
Table salt and ground black pepper

1. Light a large chimney starter filled with hardwood charcoal (about 6 quarts) and allow to burn until all the charcoal is covered with a layer of fine gray ash. Build a two-level fire by stacking most of the coals on one side of the grill for a medium-hot fire and arranging the remaining coals in a single layer on the other side of the grill for a medium-low fire. Set the cooking rack in place, cover the grill with the lid, and let the rack heat up, about 5 minutes. Use a wire brush to scrape clean the cooking rack.

2. Meanwhile, sprinkle both sides of the steaks with salt and pepper to taste. Grill the steaks, uncovered, over the hotter part of the fire until well browned on one side, 2 to 3 minutes. Turn the steaks; grill until well browned on the other side, 2 to 3 minutes. (If the steaks start to flame, pull them to the cooler part of the grill and/or extinguish the flames with a squirt bottle.)

3. Once the steaks are well browned on both sides, slide them to the cooler part of grill. Continue grilling, uncovered, to the desired doneness, 5 to 6 minutes more for rare (120 degrees on an instant-read thermometer), 6 to 7 minutes for medium-rare on the rare side (125 degrees), 7 to 8 minutes for medium-rare on the medium side (130 degrees), or 8 to 9 minutes for medium (135 to 140 degrees).

4. Remove the steaks from the grill and let rest for 5 minutes. Serve immediately.

Lamb. Steve's Way. x2

Tagine:
2 pounds lamb shoulder, cut into 2-inch pieces
6 cloves garlic, coarsely chopped
1 tablespoon honey
1/4 cup olive oil
3 tablespoons chopped cilantro
Pinch of saffron threads
2 teaspoons paprika
2 teaspoons ground cumin
2 tablespoons sun-dried tomato paste
Salt and pepper
2 potatoes, cut into chunks
2 carrots, cut into chunks
2 yellow onions, peeled and cut into chunks
1 1/2 cups vegetable stock
1 cinnamon stick
1 cup cooked chickpeas
1/2 cup golden raisins

Mix together the garlic, honey, olive oil, cilantro, saffron, paprika, cumin and tomato paste in a large bowl. Add the lamb and toss to coat. Cover and marinate in the refrigerator overnight. Remove from the refrigerator 30 minutes before cooking. Preheat oven to 400 degrees F. Put the meat and the marinade into a tagine or Dutch oven and sprinkle with salt and pepper. Add the potatoes, carrots, onions, stock and cinnamon and stir together. Place the tagine lid on or Dutch oven lid and bake for 1 hour. Stir the chickpeas and raisins into the tagine and cook for 30 minutes. Remove the lid or foil and cook an additional 30 minutes to brown the vegetables. Garnish with cilantro springs.

Harissa:
2 red bell peppers, roasted, peeled and chopped
1 small red chile, chopped
2 cloves garlic, chopped
1/2 teaspon coriander seeds, toasted in a pan
1/2 teaspoon cumin
Salt
3 tablespoons olive oil

Combine all ingredients in a food processor and process until smooth.

Basmati Rice:
2 tablespoons olive oil
1 yellow onion, finely chopped
1 teaspoon cumin seeds
1 cinnamon stick
2 cardamom seeds, crushed
2 bay leaves
2 cups basmati rice, washed well and drained
3 cups water
2 tablespoons lemon juice
Salt and freshly ground pepper

Heat oil in a medium saucepan over medium heat. Add the onions and cook until soft. Ad the cumin seeds, cinnamon stick, cardomom seeds and bay leaves and cook for 2 to 3 minutes. Add the rice and toss to coat with the mixture. Add the water and lemon juice and season with salt and pepper. Bring to a boil, cover and reduce heat to medium low, cook for 15 minutes, or until rice is tender and water has been absorbed. Remove from the heat and leave covered for 5 minutes. Fluff with a fork.

Yield: 4 servings



Lamb Shanks with Sweet Potato Risotto and Serrano Vinegar Sauce


4 lamb shanks, scored on narrow end with knife
Salt and freshly ground pepper
3 tablespoons olive oil
1 large onion, coarsely chopped
2 carrots, coarsely chopped
2 celery stalks, coarsely chopped
6 sprigs fresh thyme
2 cups dry red wine
4 to 6 cups homemade chicken stock
2 serrano peppers, finely diced
1/2 cup dark brown sugar
1 cup red wine vinegar
Sweet Potato Risotto with Roasted Chanterelles, recipe follows

Preheat oven to 350 degrees F.

Season shanks on both sides with salt and pepper, to taste. Heat oil in a large rondeau until almost smoking. Add shanks and sear on both sides until golden brown. Remove shanks to a plate.

Add onion, carrots, celery, and thyme to the pan, season with salt and pepper and cook until the vegetables are golden brown. Return the lamb to the pan, add the wine, and cook until completely reduced. Add stock to cover and bring to a boil. Cover and place in the oven. Cook for approximately 2 1/2 hours or until the meat is very tender.

Strain sauce through a fine strainer into a medium saucepan. Add the serrano, sugar, and vinegar and cook until reduced by 1/2. Season with salt and pepper, to taste.

Serve with Sweet Potato Risotto with Roasted Chanterelles.

Sweet Potato Risotto with Roasted Chanterelles:
8 to 10 cups water
2 tablespoons unsalted butter
1 tablespoon olive oil
1 large onion, finely chopped
Salt and freshly ground pepper
2 cups arborio rice
1 cup dry white wine
1 large sweet potato, baked, peeled and pureed
2 tablespoons cold unsalted butter
1/2 cup grated Parmesan
2 tablespoons pine nuts, lightly toasted
2 cups balsamic vinegar, reduced to 1/4 cup
Roasted Chanterelles, recipe follows
2 teaspoons truffle oil

Place water in a medium saucepan and bring to a boil. Heat oil and butter in a medium high-sided saute pan. Add onion, season with salt and pepper, and cook until soft. Add rice and toss to coat in the mixture. Add wine and cook until completely reduced. Add 2 cups of the boiling water and cook until absorbed. Continue adding 1 cup of water at a time and cook, stirring often, until all liquid is absorbed. Repeat until rice is al dente.

Stir in the sweet potato and mix until combined. Add the butter and Parmesan, and season with salt and pepper, to taste. Fold in the pine nuts and reserved chanterelles, and scrape the mixture into a bowl. Drizzle with the balsamic glaze and the white truffle oil.

Roasted Chanterelles:
1/2 pound chanterelles
2 tablespoons olive oil
Salt and freshly ground pepper

Preheat oven to 425 degrees F.

Place mushrooms in a medium baking pan, toss with oil and season with salt and pepper, to taste. Roast until golden brown, about 15 to 20 minutes.

Here are some of our favorite beef recipies, for now.

Braised beef cheeks in red wine

Serving size: Serves 4
Cooking time: More than 1 hour

INGREDIENTS

2 tablespoons olive oil
1.6 beef cheeks, trimmed
1 medium brown onion (150g), chopped coarsely
1 medium carrot (120g), chopped coarsely
3 cups (750ml) dry red wine
¼ cup (60ml) red wine vinegar
2 x 400g cans whole tomatoes
¼ cup (55g) firmly packed brown sugar
2 sprigs fresh rosemary
6 black peppercorns
2 tablespoons fresh oregano leaves
1 large fennel bulb (550g), cut into thin wedges
400g spring onions, trimmed, halved
200g Swiss brown mushrooms

METHOD
Preheat oven to moderately slow.
Heat half of the oil in large flameproof casserole dish; cook beef, in batches, until browned all over.
Heat remaining oil in same dish; cook brown onion and carrot, stirring until onion softens. Return beef to dish with wine, vinegar, undrained tomatoes, sugar, rosemary, peppercorns, oregano and fennel; bring to a boil. Cover; cook in moderately slow oven 2 hours.
Stir in spring onion and mushrooms; cook, uncovered, in moderately slow oven about 45 minutes or until beef is tender.
Serve with cheesy polenta.


Beef Chili with Bacon and Black Beans

Good choices for condiments include diced fresh tomatoes, diced avocado, sliced scallions, chopped red onion, chopped cilantro leaves, sour cream, and shredded Monterey Jack or cheddar cheese. If you are a fan of spicy food, consider using a little more of the red pepper flakes or cayenne--or both. The flavor of the chili improves with age; if possible, make it a day or up to five days in advance and reheat before serving. Leftovers can be frozen for up to a month.

Makes about 3 quarts, serving 8 to 10
8 ounces bacon (about 8 strips), cut into 1/2-inch pieces
2 medium onions , chopped fine (about 2 cups)
1 red bell pepper , cut into 1/2-inch cubes
6 medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons)
1/4 cup chili powder 
1 tablespoon ground cumin 
2 teaspoons ground coriander 
1 teaspoon red pepper flakes 
1 teaspoon dried oregano 
1/2 teaspoon cayenne pepper 
2 pounds 85% lean ground beef 
2 cans (16 ounces each) black beans , drained and rinsed
1 can (28 ounces) diced tomatoes , with juice
1 can (28 ounces) tomato puree 
table salt 
2 limes cut into wedges

1. Fry bacon in large heavy-bottomed nonreactive Dutch oven over medium heat, stirring frequently, until browned, about 8 minutes. Pour off all but 2 tablespoons fat, leaving bacon in pot. Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. Increase heat to medium-high and add half the beef; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes. Add remaining beef and cook, breaking up pieces with wooden spoon, until no longer pink, 3 to 4 minutes.

2. Add beans, tomatoes, tomato puree, and 1/2 teaspoon salt; bring to boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour. Remove cover and continue to simmer 1 hour longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until beef is tender and chili is dark, rich, and slightly thickened. Adjust seasoning with additional salt. Serve with lime wedges and condiments if desired.

Braised Chuck Roast

1 (12-ounce) bag frozen onions
1 (8-ounce) bag frozen baby carrots
1 (8-ounce) package sliced mushrooms
1/2 pound small new potatoes, halved
4 pounds beef chuck roast, rinsed and patted dry
Salt and pepper
2 tablespoons canola oil
1 (10.75-ounce) can condensed cream of celery soup
1 packet onion soup mix
1 cup low-sodium beef broth
1/4 cup steak sauce

Into a slow cooker, put the onions, carrots, mushrooms, and potatoes.

Season the roast with salt and pepper. In a large skillet over medium-high heat, brown the meat on all sides in oil. When it is browned, put it in the slow cooker on top of the vegetables.

In a small bowl, stir together the cream of celery soup, onion soup mix, beef broth, and steak sauce. Pour over top of roast. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours.



Pot Roast with Mushrooms, Tomatoes, and Red Wine
For pot roast, we recommend a chuck-eye roast. Most markets sell this roast with twine tied around the center. If necessary, do this yourself. Seven-bone and top-blade roasts are also good choices for this recipe. Remember to add only enough water to come halfway up the sides of these thinner roasts, and begin checking for doneness after 2 hours. If using a top-blade roast, tie it before cooking (see illustrations, "How To Tie A Top-Blade Roast," below) to keep it from falling apart. Mashed or boiled potatoes are good accompaniments to pot roast.

Serves 6 to 8
1 chuck-eye roast (about 3 1/2 pounds), boneless
Table salt and ground black pepper
2 tablespoon vegetable oil
1 medium onion , chopped medium
1 small carrot , chopped medium
1 small rib celery , chopped medium
10 ounces white button mushrooms , cleaned and quartered
2 medium cloves garlic , minced
2 teaspoons granulated sugar
1/2 cup low-sodium chicken broth
1/2 cup low-sodium beef broth
1/2 cup dry red wine
1 sprig fresh thyme leaves
1 can (14 1/2 ounces) diced tomatoes , with juice
1 1/2 cups water
1 sprig fresh rosemary


1. Adjust oven rack to middle position and heat oven to 300 degrees. Thoroughly pat roast dry with paper towels; sprinkle generously with salt and pepper.

2. Heat oil in large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking. Brown roast thoroughly on all sides, reducing heat if fat begins to smoke, 8 to 10 minutes. Transfer roast to large plate; set aside. Reduce heat to medium; add onion, carrot, celery, and mushrooms to pot and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add garlic and sugar; cook until fragrant, about 30 seconds. Add chicken and beef broths, dry red wine, thyme, and diced tomatoes, with juice, scraping bottom of pan with wooden spoon to loosen browned bits. Return roast and any accumulated juices to pot; add enough water to come halfway up sides of roast. Bring liquid to simmer over medium heat, then place large piece of foil over pot and cover tightly with lid; transfer pot to oven. Cook, turning roast every 30 minutes, until fully tender and meat fork or sharp knife easily slips in and out of meat, 3 1/2 to 4 hours.

3. Transfer roast to carving board; tent with foil to keep warm. Allow liquid in pot to settle about 5 minutes, then use wide spoon to skim fat off surface. Add sprig of fresh rosemary and boil liquid over high heat until reduced to 1 1/2 cups; discard rosemary and thyme sprigs. Season to taste with salt and pepper.

4. Using chef’s or carving knife, cut meat into 1/2-inch-thick slices, or pull apart into large pieces; transfer meat to warmed serving platter or bowl, pour sauce and vegetables over meat, and serve.

Hot Dogs

Our hotdogs are back and better than ever-Just in time for 4th Of July. Buy some to take home or enjoy one fresh and hot from our new steamer. We are now serving them every day, hot and tasty. No weird stuff in these franks. Just Prather Ranch Organic Beef and our tasty spice recipe. No nitrates, no preservatives, no coloring. Feel good about chomping down America's favorite food again.

PRMC on BBQ with Bobby Flay

Look out for Prather Ranch Meat Co. on the Food Network. We are featured on the "BBQ by the Bay" episode of BBQ with Bobby Flay. Airs this Saturday at 2pm and repeated through the year.