½ cup Soy Sauce
¼ cup Maker’s Mark Bourbon
3 Tablespoons lemon juice
3 Tablespoons water
1 Tablespoon Cooking Oil
2 Tablespoons brown sugar
½ teaspoon ginger
2 large cloves garlic-sliced

Mix all ingredients together. Set aside. Prick meat with a fork. Sprinkle with meat tenderizer and let set for 1-2 hours. Pours marinade over meat and let set for 12-24 hours covered and refrigerated. Baste meat with remaining marinade while grilling.
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6 oz package wild rice
1/3 cup minced onion
1 cup chopped green pepper
1 cup chopped celery
2 cups sliced fresh mushrooms
1 pound fresh or frozen crab meat
1 pound shrimp, cooked and peeled
Three 103/4 oz cans cream of mushroom soup

Cook the rice according to the package directions. Add the onion, pepper, celery and mushrooms to the cooked rice and mix well. Add the crab meat, shrimp, and soup; mix well. Pour the mixture into a lightly coated 4-quart baking dish. Bake, uncovered, at 325 degrees for 1 hour.

Serves 6
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2 ½ pounds eye-of-round roast
16 oz bottle Zesty style Italian salad dressing
8 oz bottle soy sauce
Meat tenderizer
Vegetable Oil
Lemon Pepper

Poke holes in the roast using a large fork. Place the roast in a heavy, re-sealable plastic bag. Pour in the dressing and soy sauce. Use less of these two ingredients for a smaller piece of meat, but keep the proportions the same. Chill for at least 12 hours, preferably for 24 hours. Remove the roast from the bag and discard the marinade. Sprinkle the roast with the meat tenderizer. Add enough of the vegetable oil to coat the bottom of a skillet. Heat until the oil is very hot. Add the roast, searing to a nice rich brown. Place the roast in a roasting pan. Season generously with the lemon pepper. Bake at 350 degrees, uncovered, until it reaches the desired doneness. For medium-rare, the temperature should be 145 degrees on a meat thermometer. A 2 ½ pound roast should take 60 to 75 minutes.

Makes 5-6 servings
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1 pound pork tenderloin, cut into ½ inch slices
3 Tablespoons olive or vegetable oil
1 onion, chopped
1 clove garlic, minced
4 Tablespoons sugar
¾ cup apple juice
½ cup cranberry juice
½ cup fresh or frozen cranberries
2 teaspoons Dijon mustard
½ teaspoon rosemary

Cook the tenderloin in the oil in a skillet for 3 to 4 minutes until the meat is browned. Remove the pork from the skillet. Add the onion, garlic, and sugar. Sauté until the onion is caramelized. Stir in the apple juice, cranberry juice, cranberries, mustard and rosemary. Bring the mixture to a boil. Add the pork; reduce the heat and simmer, covered, for 30 minutes.
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½ large onion
2 cloves garlic
1 teaspoon pepper
6 Tablespoons lime juice
½ cup soy sauce
¼ cup dark molasses
½ cup salad oil
2 ½ pounds boneless pork

Place the onion, garlic, pepper, lime juice, soy sauce, molasses and oil in a blender container. Process until the onion is finely chopped. Pour the mixture over the pork and marinate, chilled, for 3 to 4 hours or overnight. Remove the pork from the marinade and grill.
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6 pork chops, ¾ to 1 inch thick
2 Tablespoons shortening
1 teaspoon salt
¼ teaspoon pepper
1 cup thinly-sliced carrots
½ cup lemon juice
¼ cup honey
½ cup honey
½ cup chopped onion
1 Tablespoon soy sauce
1 teaspoon instant beef bouillon
20 ounces pineapple chunks, drained, reserving juice
3 teaspoons cornstarch
6 green pepper rings

Brown the chops in the shortening in a skillet. Place the chops in a coated 3-quart baking dish. Season with the salt and pepper. Add the carrots. Combine the lemon juice, honey, onion, soy sauce, bouillon and ½ of the reserved pineapple juice in a cup and add to the lemon mixture. Cook, stirring constantly, until thickened. Pour the lemon mixture over the chops. Bake, covered, at 350 degrees for 50 to 60 minutes or until the chops are tender. Add the pineapple chunks and pepper rings. Cover and bake for 10 minutes.
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1 lb. Cooked Ground Beef (drained)
1 lb. Cooked Italian Sausage (drained)
12 oz. Box Rigatoni Noodles, cook according to box, (drained)
24 oz. Mozzarella Cheese
8 oz. Mixed yellow & white Cheese
1 Small jar Mushroom pieces
1 Onion, chopped
1 Green Pepper, chopped
2 14 oz jars Pizza Sauce
1 - 4 oz pkg. Pepperoni

Alternate in crock pot in order given to make 3 layers. Cook in crock pot on low for 5 hours. The ingredients will settle so don't be afraid to fill the pot full.

Serves 10-15.
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1 Package pork tenderloins

3/4 cup Butcher Block Hot & Spicy Marinade

3/4 cup Dry Rub (Any major brand)

 

1. Trim all fat and skin off tenderloins, including anything that shines.

2. Place meat in marinade in glass bowl or plastic zip lock bag for at least 4 hours.

3. Heat oven or smoker to 225 degrees

4. Remove tenderloins from bag and coat with dry rub.

5. Place meat on smoker rack or in roaster pan if using over. Do not cover.

6. Cook approximately 1 hour per pound. Check to see if done using a meat thermometer. Cook to 160 degrees in center of meat.

7. If desired, coat with high quality BBQ sauce.

8. Slice and serve.

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2 filet mignon Steaks ( 6 to 8 ounces each)
1 cup Butcher Block Balsamic Vinegar Marinade
6 ounces cooked fresh whole fettuccini pasta
2 table spoons olive oil

Marinate filets in Butcher Block Balsamic Vinegar Marinade
Broil or Grill steaks to desired doneness, retaining excess marinade
Place oil and retained marinade in pan, toss and heat cooked pasta.
Place pasta on plate and arrange cooked steak on top
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¾ pound of spinach
¼ pound of fresh mushrooms cut into slices
½ green pepper cut into thin slices
2 hardboiled eggs cut into wedges
½ cup Butcher Block Balsamic Vinegar

Clean spinach and tear into bite size pieces
Wash and thinly slice mushrooms
Place all ingredients in bowl and toss with Vinegar.
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2 to 3 pound Chuck Roast
½ bottle Butcher Block Balsamic Vinegar Marinade
1 table spoon Butcher Block olive oil

Trim any excess fat from roast
Marinade overnight in Butcher Block Balsamic Marinade
Grease inside of slow cooker or iron dutch oven with olive oil
Place roast in cooker and cover with reserved marinade
Cook on low (200 degrees) for 6 to 8 hours
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1 pound jumbo shrimp
½ cup Butcher Block Spicy Marinade

Marinade shrimp in Butcher Block Spicy Marinade for ½ hour
Drain shrimp; reserve marinade
Cook on grill for 3 minutes per side, basting with reserved marinade
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2 full pork tenderloins
½ bottle Butcher Block Spicy Marinade
1 cup Butcher Block malt vinegar
1 cup dry spice rub

Trim any shiney fat from tenderloins
Wash loins in malt vinegar
Marinate loins in Butcher Block Spicy Marinade overnight
Remove loins from marinade and sprinkle with dry rub covering loins
Broil or Smoke at 225 degrees for 2 to 3 hours.
Use meat thermometer to check for internal temperature of 160 degrees
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You need asparagus, Butcher Block Olive Oil, Butcher Block bacon, Stonewall Kitchen Sea Salt and Mixed Peppercorns  

 

Prehead oven to 425.   Wash and trim ends from asparagus.  Bundle six-eight stalks of asparagus with one slice bacon, secure with toothpick (also available at the BB).  Place in a large baking pan and drizzle with olive oil, turning to coat.  Salt and Pepper generously.  Cook in the oven until bacon sizzles and asparagus is crisp but tender.  Serve warm. 

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1 pound ground beef
8 oz sour cream
taco seasoning mix
hoagie buns
lettuce, tomato, cheese

Brown and drain ground beef. Mix sour cream and taco seasoning with beef. Dress hoagie bun with meat mixture, lettuce, tomato, cheese and enjoy

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(quick and easy appetizer)

1 pound Meatballs, frozen
1 jar Robert Rothschild Farm Blackberry Honey Mustard Pretzel Dip

Place frozen meatballs and Blackberry Honey Mustard Pretzel Dip in a crock pot and let cook until meatballs are thoroughly heated.

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1 cup mayonnaise
1 cup sour cream
2 Tablespoons Robert Rothschild Tuscan Herb Bread Dipping Spices

Mix together all ingredients. Chill and Serve with pretzels or tortilla chips.
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