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• Baby Back Ribs
• Pork Shoulder
• Beef Brisket – Choice, Prime, Kobe, Wagyu
• Chicken Thighs

Buffalo Strips
Buffalo Ribeyes
Ground Buffalo

• 1/2 lb mushrooms
• 1/2 md onion
• 2 tb butter
• salt and pepper to taste
• 4 oz canned foie gras pate
• 1 tb oil
• 1 1/2 lb beef tenderloin
• salt and pepper to taste
• 1 lb frozen puff pastry

Puree the mushrooms and onions together in a food processor. Melt the butter in a skillet over medium heat, add the mushroom and onion mixture and cook, stirring occasionally, until the mixture is dry. Add salt and pepper to taste and mash in the pate. Transfer the stuffing to a bowl and chill in the refrigerator.

Heat the oil in a skillet over high heat. Add the beef and sear on all sides. Remove the beef from the skillet and sprinkle with salt and pepper. Place in the refrigerator until cold.

Roll out chilled puff pastry into a rectangle large enough to enclose the beef. Spread the dough with a generous layer of stuffing, place the beef on top and spoon another bit of stuffing on the beef. Wrap the pastry to enclose the beef and stuffing and place
the Wellington in the refrigerator to chill for at least 15 minutes.

Preheat oven to 425F. Place Wellington in oven and immediately lower heat to 350F. Roast for about 20 minutes.

• 5-6 pound boneless rib eye beef roast (or eye of the round)
• 1/4 cup of coarsely cracked pepper
• 1/2 teaspoon cardamom seed
• 1 tablespoon tomato paste
• 1/2 teaspoon garlic powder
• 1 teaspoon paprika
• 1 cup soy sauce
• 3/4 cup vinegar
• 1 1/4 cup water
• 1 1/2 teaspoon cornstarch

Have fat trimmed from a 5-6 pound boneless rib eye beef roast. Marinate as directed. Combine 1/4 cup of coarsely cracked pepper and 1/2 teaspoon cardamom seed; rub all over beef and press in with heel of hand. Place on shallow baking dish; carefully pour over this sauce: Mix 1 tablespoon tomato paste, 1/2 teaspoon garlic powder, and 1 teaspoon paprika; gradually add 1 cup soy sauce, then 3/4 cup vinegar. Refrigerate overnight – spoon marinade over meat.

Remove meat from marinade; let stand at room temperature for 1 hour. Wrap in heavy duty foil; place in shallow pan; roast at 300 degrees for 2 hours for medium-rare. Open foil; ladle out and reserve drippings; skim off excess fat. Brown roast uncovered at 350 degrees while making gravy. To 1 cup of meat juices, add 1 cup water; bring to boiling. Serve au jus or thicken with 1 1/2 teaspoon cornstarch mixed with 1/4 cup cold water. (You may use eye of the round in place of eye of the rib if desired). Serves 8-10.

Ingredients

• 2-3 lb. chuck or shoulder roast
• 2 large onions
• 3 large bell peppers
• 1 package beefy mushroom soup mix (dry)
• 1 lb. baby carrots

Cut the onions into quarters and separate. Seed the bell peppers and cut into 8 pieces each.
Layer about half of the onions and peppers in the bottom of the crockpot. Place the roast on top of the vegetables. Sprinkle the dry soup mix on the roast and top with the remaining onions and peppers. Add the carrots on top. Add little liquid.
Cover and cook on low for 8 hrs.

Ingredients

• 3 pounds rump roast
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.5 ounce) can condensed beef broth

Place rump roast in a slow cooker. Pour in condensed cream of mushroom soup and condensed beef broth. Cook on LOW for about 8 hours.

Season tri tip with garlic powder and pepper on both sides. Rub brown sugar over the tri tip.  Place tri tip in gallon size ziploc bag and pour in a generous amount of teriyaki sauce.  Marinate for 24 hours.

Grill, bake or put in the the rotisserie for about 40 minutes.

Preheat oven to 450 degrees F.

Process the garlic in a blender or a food processor fitted with a steel blade to a puree. Add 1 teaspoon salt to the garlic and process to a paste. Pat the garlic paste in an even layer over the top and sides of the roast. Place the bay leaves evenly over
the garlic.

Place the trimmed strip of fat over the garlic and bay leaves. Tie in place with kitchen string. Sprinkle the roast all over with salt and pepper. Place in a roasting pan; pour the red wine in the bottom of the pan.

Roast for 20 minutes. Reduce the heat to 350 degrees F. Roast about 18 minutes per pound for rare or 22 minutes per pound for medium done. Let stand 5 minutes before carving.

Characteristics

Taste: mild ocean breeze
Texture: semi-firm, flakey
Oil content: low
Color: white
Compare to: grouper

Cooking Suggestions

Bake: excellent
Saute: excellent
Grill: good
Seared: excellent
Sashimi: adventurous