Meat pies have been around since 9500 BC according to Wikipedia. Other sites have it making an entrance much earlier than that. Whenever it made an appearance it’s original purpose was to preserve the meat. Meat was wrapped in a hard flour pocket wrapped several inches thick and baked under hot coals until harden. Amazingly, the pastry was not meant to be eaten. Throwing away the pastry of today’s meat pie would be a travesty. It is that buttery flaky crust baked golden brown that defines today’s meat pie.Continue reading “Meat Pie”
It’s product recipe time and this one couldn’t be easier, or tastier! The classic Black and Blue Salad using our Spaghetti and Steak Seasonings.
What is it about the bottom of a loaf of bread that is just so sad? In our kitchen the older the bread gets the less love it receives until it starts to look like a science project. That is until we decided to look at stale bread with new eyes and giving it a second life. One of our favorite ways to use older bread is to make homemade croutons. Croutons are extremely easy to make and with garden season just ahead perfect with salads giving them that wonderful crunch. We like to use rustic bread which gives the croutons an airiness, but you can use any bread you have on hand. Season the bread with our Spaghetti Seasoning to give it a kick of flavor. Blends especially well with a black and blue salad.
We know blue cheese dressing sounds like the obvious choice here, but we really love the taste of balsamic vinaigrette with steak. To tie the croutons and the salad together we mix up our own vinaigrette using an envelope of good seasons zesty Italian. Here’s the recipe: Mix 1/4 cup of balsamic vinegar, 3 tablespoons water, 1/4 cup olive oil, 1/4 cup crumbled blue cheese with a package of Italian seasoning.
Black and Blue Salad
- 2 black angus boneless strip steaks
- 2 tablespoons COFarms Steak Seasoning
- 4 cups chopped Romaine lettuce
- 1/4 cup chopped fresh parsley
- 1/2 red onion, thinly sliced
- 1 avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 1/3 cup crumbled blue cheese
- 1/4 loaf rustic country bread
- 2 tablespoons olive oil
- 1 ½ teaspoons COFarms Spaghetti Seasoning
- Sprinkle both sides of steak with Steak Seasoning and set aside bringing to room temperature, about 30 minutes.
- Preheat oven to 400°F. Cut bread into 1-inch cubes and place in large bowl. Drizzle with olive oil and Sprinkle with seasoning. Toss to coat. Arrange the cubes in a single layer on a rimmed baking sheet. Bake until golden brown, about 15 – 20 minutes. Remove from oven and allow to cool.
- Heat a grilling pan over medium-high heat, add the steaks and cook 3 -4 minutes per side or until desired doneness. Let steak stand 5 minutes before cutting across the grain into thin slices.
- Divide the lettuce and parsley between to large salad bowls. Arrange onion, avocado, tomatoes, croutons and crumbled blue cheese on lettuce. Top with sliced steak. Serve with dressing of your choice.
This creamy orzo dish is loaded with mushrooms and freshly grated Parmesan cheese with the most amazing garlic cream sauce. We added a pan-seared hanger steak and turn it into a main dish!
Creamy Orzo & Mushrooms Plate
- 1 3-4 pound hanger steak
- 4 tablespoons butter, divided
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1/2 small yellow onion, diced
- 1/2 cup baby bella mushrooms, sliced
- 2 cloves garlic, minced
- 1 sprig fresh oregano, destemmed
- 1 1/2 cups beef stock
- 1/2 cup half-and-half
- 1/2 cup parmesan cheese, grated
- Rub the steak with the salt and pepper and let sit for 10 minutes. (We used COFarms Smoked Sea Salt because, YUM!)
- Heat a cast iron skillet over medium-high heat. Carefully place the steak in the skillet and cook for 7 minutes, turning and moving the steak often to prevent burning. Add 4 tablespoons of butter, melting and spooning the butter over the steak as it finishes cooking, about 7 more minutes.
- Remove the pan from the heat and cover with foil. Allow the steak to rest for 8-10 minutes.
- Meanwhile, melt the remaining 2 tablespoons butter in a non-stick skillet over medium heat. Add the orzo pasta and brown a bit. Transfer the orzo to a bowl.
- Heat the olive oil in the skillet, when hot add onions and mushrooms and sauté until the mushrooms are tender. Add in the garlic and oregano sauté for until garlic is fragrant, about 1 minute.
- Add the orzo back to the skillet along with the chicken stock and half-and-half, stir to combine.
- Continue to cook over medium heat until the pasta is cooked al dente, about 8 -10 minutes.
- Remove from heat and stir in the cheese to melt.
- Spoon the orzo onto a serving plate, slice the steak and serve over the orzo. Garnish with fresh oregano.
A juicy, perfectly seasoned burger better than your favorite pub, or go-to burger shop.
- 1 cup mayonnaise
- 1 jar 4 ounces diced pimientos, drained
- 1/2 jalapeno, finely diced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon onion, finely diced
- 4 cups sharp cheddar cheese, shredded
- 2 pounds grass-fed ground beef
- 2 tablespoons COFarms steak seasoning
- Onion straws:
- 1/2 Vandalia onion, thinly sliced
- 1 cup flour
- 1 – 2 flavored salt
- 1 cup half-and-half
- Oil for frying
- Dill Pickles, if desired
- In a small bowl mix the mayonnaise, pimientos, jalapenos, Worcestershire sauce, and onions. Stir in the shredded cheese. Refrigerate until ready to use.
- Patty the beef into 7 – 8 burgers. Season with the steak seasoning. Grill on a hot grill for 20 minutes, or to the desired doneness.
- Meanwhile, heat 2 inches of oil in a small, heavy pan to 325°F.
- In a small bowl mix the flour with the flavored salt. Pour the half-and-half into another shallow bowl. Place the onion slices into the milk mixture and then dredge through the flour mixture. Shake off excess flour. Place in hot oil and fry to a golden brown. Drain on paper towels.
- Heat the cheese into a thick sauce.
- Place dill pickles on the bottom bun and top with a burger, pour cheese sauce over a burger, add onion straws and serve immediately.
Bruschetta, an antipasto from Italy. We love it because it takes advantage of summer’s bounty like tomatoes, basil, and bell peppers. Delicious slathered over grilled Italian bread, but even better as a Bruschetta Steak Salad.
Bruschetta Steak Salad
- 4 Beef tenderloin steaks, trimmed
- 2 tablespoons CoFarms coffee rub
- 1 tablespoon olive oil, plus extra for brushing
- 1/4 cup sliced shallots
- 1/4 cup chopped fresh basil
- 1/4 cup roasted red bell peppers, chopped
- 1 tablespoon fresh lemon juice
- 12 cherry tomatoes, halved
- 6 cups loosely packed lettuce mix
- Grilled Italian bread
- Rub both sides of the steak with the coffee rub, let rest of 10 minutes.
- Heat a grilling pan over medium heat. Brush the olive oil over the steaks. Add the steaks to the pan and cook 3-4 minutes per side, to desired doneness. Remove steaks from pan and let stand 7 minutes.
- Combine shallots, basil, bell peppers, lemon juice, and tomatoes in a small bowl, toss well.
- Arrange 1½ cups of lettuce mix into 4 serving bowls. Cut each steak into thin slices. Add 1 steak to each bowl and divide the tomato mixture between each bowl.
- Serve immediately with your favorite dressing and the grilled bread.