Steakhouse Salad

New York strip steak, fresh head of romaine lettuce grilled until charred and smoky, and then topped with grape tomatoes, crispy shallots, and sautéed mushrooms, served with a blue cheese vinaigrette.

Steakhouse Salad

Cedar Oak Farms
Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 1 pound double New York strip steak
  • 3 – 4 tablespoons COFarms coffee rub
  • 1 – 2 tablespoons olive oil, divided
  • 1 – 2 shallots, sliced
  • 4 ounces mushrooms, sliced
  • 2 garlic cloves, sliced
  • 1 Romaine heart, sliced lengthwise
  • COFarms Smoked Sea Salt
  • 1/2 cup grape tomatoes, sliced
  • 2 ounces blue cheese, crumbled

Instructions
 

  • Season the steak with a thick layer of coffee rub. Drizzle with olive oil and massage over the entire steak. Let sit for 20 minutes to allow the flavors to develop.
  • Heat coals on a grill. When the coals are red hot, spread them out on one side of the grill and place the steaks over the coals. Sear the steak for 2 minutes on each side. Move the steak to the cool part of the grill and cook with the lid on for 20 minutes. Remove from heat and let sit 10 minutes.
  • In a small bowl add the shallots, mushrooms, and garlic. Drizzle with olive oil and season with smoked sea salt. Spread the mixture onto a grilling pan in a single file. Brush the romaine lettuce with some olive oil and season with smoked sea salt. Place over hot coals and grill until lightly browned on all sides, turning every minute or two until done.
  • Place the romaine lettuce on a plate, divide the mushroom mixture evenly, and top with tomatoes and blue cheese. Slice the steak and arrange around the lettuce.
Keyword Beef, Coffee Rub, Salad

Smoked Salmon Endive Salad

Endive is a member of the chicory family which gives the salad a crisp texture and a sweet, nutty flavor with a pleasantly mild bitterness.

Smoked Salmon Endive Salad

Cedar Oak Farms
Course Salad
Cuisine American

Ingredients
  

Dressing:

  • 1/2 cup mayonnaise
  • 3 tablespoons half-and-half
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon brown mustard seeds
  • Salt and pepper (to taste)

Salad:

  • 3 heads Belgian endive (cored and thinly sliced)
  • 1 cup arugula lettuce
  • 1 Anjou pear (cored and thinly sliced)
  • 1/2 cup red grapes (thinly sliced)
  • 12 ounces smoked salmon
  • 1/2 cup black walnut pieces
  • Olive oil (for drizzling)
  • Flaky salt (like Cedar Oak Farms Smoked Sea Salt, for garnish)

Instructions
 

  • Whisk the dressing ingredients in a small bowl and place in refrigerator until ready to use.
  • Using six salad plates divide and layer as follows: Start with the endive, add a few pieces of arugula, some slices of pear, followed by some grape slices. Top with some of the salmon, dividing evenly among the plates. Drizzle some of the dressing over each salad. Garnish with the walnuts, a drizzle of olive oil, and some of the flaky salt.
Keyword Fish & Seafood, Salad

Brown Bag Catfish

A blackened catfish seasoned with our Cajun Seasoning which gives it some sweet heat and a perfect blend of selected herbs and spices. Then cooked and served in a brown bag.

Brown Bag Catfish

Cedar Oak Farms
Course Main Course
Cuisine Cajun

Ingredients
  

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 teaspoon lemon zest, grated
  • 1/3 cup fresh lemon juice
  • 2 tablespoons CoFarms Cajun seasoning
  • 4 catfish fillets rinsed and patted dry
  • 4 sprigs fresh dill
  • 1 lemon sliced into 4 thin rounds

Instructions
 

  • Preheat the oven to 350° F.
  • Lightly spray the inside of each brown bag with olive oil spray. The bags should be slightly translucent after spraying. Cut butcher’s twin in 4 8-inches long strings. Set aside.
  • In a small saucepan over low heat, melt the butter oil, lemon zest, and lemon juice.
  • Place the catfish in a single layer on a large rimmed baking sheet. Brush the sauce over the fillets and sprinkle with the TWS Cajun seasoning.
  • Place one lemon slice and one dill sprig on each fillet. Gently slide each fillet into each paper sack.
  • Gather the mouth of the bag and secure it with the twine.
  • Bake for 10 minutes. Transfer the bags to 6 dinner plates.
Keyword Cajun Seasoning, Fish & Seafood