,

Lemon Parmesan Crusted Salmon

Cook along with Chef Ben as he demonstrates how to make this delicious Lemon Parmesan Crusted Salmon.

Lemon Parmesan Crusted Salmon

INGREDIENTS

  • 2 lb. fresh salmon
  • kosher salt as needed
  • black pepper as needed
  • pan spray as needed

Wet Mix

  • ¼ cup mayonnaise
  • 2 tsp lemon zest (approximately 1 large lemon) reserve lemon for garnish.
  • ¼ cup finely grated Parmesan
  • 4 cloves fresh garlic, minced

Dry Topping

  • ½ cup finely grated parmesan
  • 2 Tbsp fresh chopped parsley
  • 1 Tbsp fresh chopped dill
  • 1 Tbsp butter melted

 

INSTRUCTIONS

  1. Preheat oven to 350 degrees.
  2. Season salmon liberally with salt and pepper on both sides, and place onto a sprayed parchment paper lined tray or pan.
  3. In a small mixing bowl combine mayonnaise, lemon zest, ¼ cup parmesan, and garlic. Spread wet mixture evenly on top of the salmon.
  4. In another small mixing bowl combine ½ cup parmesan, parsley, dill, and melted butter. Place on top of the wet mixture on top of the salmon and pat down to ensure even coverage.
  5. Bake coated salmon at 350 degrees for approximately 15 minutes or until an internal temperature of 145 degrees is reached. The crust should be golden brown in color and the fish should flake apart. If desired, squeeze fresh lemon on the finished salmon.
/by
,

Stuffed French Toast

Join Chef Jonathan as he demonstrates how to make this scrumptious Stuffed French Toast.

Stuffed French Toast

 

INGREDIENTS

4-6 Slices Bread
1 oz cooking oil or pan spray

Filling
8 oz Cream Cheese
4 oz Mascarpone Cheese
1 ½ Tbsp Powdered Sugar
1 ½ Tbsp Vanilla Extract

Batter
6 Eggs
1 cup Milk
½ Tsp Vanilla Extract
1 ½ Tsp Cinnamon

 

INSTRUCTIONS

  1. With a mixer, combine cream cheese, mascarpone, powdered sugar and vanilla extract. Beat until smooth and thoroughly combined.
  2. Take sliced bread and place cream cheese mixture in between, creating a sandwich.
  3. Batter: Combine eggs, milk, vanilla extract, and cinnamon in a mixing bowl and whisk until smooth.
  4. Heat a sauté pan over low/medium heat, and add oil or pan spray.
  5. Coat stuffed bread with the batter and place into the saute pan. Cook approximately 4-5 minutes on each side while keeping the color golden brown. If the toast browns too quickly you can place it into a 350 degree oven for 5-7 minutes to avoid burning.
  6. Remove from the saute pan and set toast aside. Top with your favorite ingredients! For today we will be topping with a mixture of fresh berries, and finishing with a dusting of powdered sugar and whipped cream.
/by
,

Handcrafted Tavern Pizza

Read more
/by
,

Steak & Shrimp Scampi

 

Certified Angus Beef’s Chef Michael Ollier demonstrates how to prepare delicious Steak & Shrimp Scampi

 

Steak and Shrimp Scampi

 

Steak & Shrimp Scampi

INGREDIENTS:
  • 4 Certified Angus Beef ® strip steaks, about 1 1/4-inch thick
  • 5 teaspoons salt, divided
  • 2 1/2 teaspoons fresh cracked black pepper, divided
  • 1 teaspoon canola oil
  • 1 pound shrimp (16/20-count), peeled and deveined, tail on, thawed
  • 6 tablespoons butter, divided
  • 3 cloves garlic, minced
  • 2 tablespoons flat leaf parsley, finely chopped
  • 1 lemon, juiced and zested
INSTRUCTIONS:
  1. Prepare grill by having two heat zones: 1) high heat and 2) medium heat with a medium cast iron pan placed on the grate.
  2. Pat shrimp dry with a paper towel. In a mixing bowl, toss shrimp with canola oil, 1-teaspoon salt and 1/2-teaspoon pepper.
  3. Season strip steaks with remaining salt and pepper. Grill over high heat 4-5 minutes per side or until they reach an internal temperature of 125°F for medium rare. Allow to rest, tented with foil, while preparing shrimp.
  4. Grill shrimp over high heat, 2 minutes on one side. While shrimp grill, add 4-tablespoons butter and garlic to the cast iron pan (over medium heat). Flip shrimp and grill 2 more minutes. Transfer to cast iron pan and stir in parsley and lemon zest; searing 2 more minutes.
  5. Remove from heat, stir in remaining 2-tablespoons butter and lemon juice until melted. Serve steaks topped with shrimp and drizzled with scampi butter.

 

Recipe courtesy of Certified Angus Beef

/by

Panko Crusted Cod with Corn, Tomatoes and Basil

Seafood = selfcare! Eat something delicious while protecting your heart using our recipes here. The American Heart Association recommends two servings of non-fried fish every week for heart health.

 

Panko Crusted Cod with Corn, Tomatoes and Basil

Makes 4 servings; 20 minute total prep time.

 

INGREDIENTS

  • 1-1/2 lb. cod or other white fish
  • 3-3/4 cup frozen corn, thawed
  • 1 pint grape tomatoes
  • 3 tablespoons olive or canola oil
  • 1/4 TSP garlic salt
  • 1/8 teaspoon ground pepper
  • 1/4 cup Italian seasoned panko crumbs
  • 10 fresh basil leaves, slivered
  • Lemon wedges

 

INSTRUCTIONS

  1. Preheat oven to 400 dgrees F. Line a large baking sheet with foil or parchment paper.
  2. Place cod fillets in the center of baking sheet. Scatter corn kernals and tomatoes around cod. Drizzel cod and veggies with oil, garlic salt and pepper. Sprinkle fish with panko crumbs.
  3. Place baking sheet in oven and bake for 10-15 minutes, until cod is cooked through, stirring the veggies halfway through the cooking time. The fish will flake easily when done and will lose it’s translucent or raw appearance.
  4. Remove baking sheet from the oven. Sprinkle fish and veggies with basil. Serve with lemon wedges.

Recipe courtesy of Seafood Nutrition Partnership.

/by

White Fish Burrito Bowl with Pineapple Salsa

Seafood = selfcare! Eat something delicious while protecting your heart using our recipes here. The American Heart Association recommends two servings of non-fried fish every week for heart health.

 

White Fish Burrito Bowl with Pineapple Salsa

Makes 4 servings; 30 minute total prep time.

INGREDIENTS

  • 1 lb. white fish, such as Alaska pollock or cod
  • 1 tablespoon canned chipotle chilies in adobo, chopped
  • 2 tablespoons and 1 TSP fresh lime juice, divided
  • 1 tablespoon canola oil
  • 1/2 tablespoon sugar
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon each of salt, onion powder, garlic powder
  • 1 cup fresh diced pineapple
  • 2 tablespoons each of finely diced red onion and chopped cilantro
  • 1/2 small jalapeno pepper, minced
  • 2-1/2 cups cooked black beans
  • 1 cup prepared white or brown rice

 

INSTRUCTIONS

  1. Preheat oven to 400 degrees F.
  2. Rinse any ice glaze from frozen fish, pat dry. Place in a spray-coated baking dish/pan and tightly cover with foil.
  3. Bake for 15 minutes or just until fish is opaque throughout.
  4. Puree the chilies in adobo, lime juice, oil, sugar, oregano, salt, onion and garlic powders.
  5. Pour sauce over cooked fish. Break up until sauce is evenly distributed, keeping fish chunky. Keep warm.
  6. For the pineapple salsa, combine pineapple, onion, cilantro, jalapeno, 1 TSP lime juice and a pinch of salt.
  7. For each portion, place ½ cup rice, ½ cup black beans and 3 oz. chipotle lime fish in a bowl. Top with ¼ cup pineapple salsa.

 

Recipe courtesy of Alaska Seafood Marketing Institute

/by
,

Soy Ginger Marinated Barramundi

Barramundi is a mild white fish, native to Australia. It is packed with Omega-3s! And is easy to cook! Join Chef Ben as he demonstrates how to make Soy Ginger Marinated Barramundi.

Soy Ginger Marinated Barramundi

 

INGREDIENTS

  • 12 oz package of Barramundi Filets (2-3 portions)
  • 1 oz of cooking oil

Marinade

  • 3 Tbsp soy sauce
  • 2 Tbsp brown sugar
  • ½ Tsp minced orange zest
  • 1 Tbsp orange juice
  • 1 Tsp chopped garlic
  • 1 Tsp grated fresh ginger
  • ¼ Tsp chili flakes
  • Pinch of salt

 

INSTRUCTIONS

  1. Combine all marinated ingredients into a small mixing bowl and whisk to combine.
  2. Place barramundi into the marinade. Marinate for 2 hours.
  3. When you are ready to cook, preheat oven to 350 degrees. Place a sauté pan over medium high heat and add oil. Sear fish on both sides and place onto a lined pan and bake for 5-7 minutes or until the fish reaches and internal temperature of 145 degrees.
  4. Use the remaining marinade to make a delicious sauce: Pour remaining marinade liquid into the sauté pan, bring to a boil, reduce to a simmer and cook for approximately one minute to slightly thicken.
  5. Serve with your favorite accompaniments such as steamed vegetables and rice.
/by
,

Bourbon, BBQ, and Bacon Chili

Chef Ben demonstrates how to make what is perhaps the BEST Chili ever! Bourbon, BBQ and Bacon Chili is loaded with great ingredients.

Bourbon, BBQ, and Bacon Chili

INGREDIENTS

  • ½ LB chopped bacon
  • 1 ½ LB ground beef
  • 2 minced garlic cloves
  • 1 diced yellow onion
  • ½ cup bourbon
  • 15 oz can tomato sauce
  • 2 Tbsp chili powder
  • 1 Tsp kosher salt
  • ¼ Tsp cayenne pepper
  • 2 cups water (be liberal and add more if necessary)
  • 15 oz can kidney beans
  • 15 oz can pinto beans
  • 15 oz can sweet corn
  • ½ cup BBQ sauce
  • Salt and pepper to taste

Garnish

  • Cheddar cheese, shredded
  • Sour cream
  • Yellow onion, minced

INSTRUCTIONS

  1. Heat stock pot over medium high heat, and render bacon until almost fully cooked.
  2. Add ground beef, onions, and garlic to stock pot. Cook until ground beef is cooked through, breaking up the beef as you are cooking.
  3. Drain some fat from the meat if you feel it is necessary, and deglaze the pan with the bourbon scraping the bottom of the pan to maximize flavor. Cook for 2 minutes.
  4. Turn the stock pot onto low and add tomato sauce, chili powder, salt, water, and cayenne pepper. Simmer for 45 minutes to 1 hour adding additional water if the chili becomes too dry.
  5. Drain and rinse beans, and add to the stock pot with the corn. Simmer for 15 minutes.
  6. Remove from heat and add BBQ sauce, and salt and pepper if desired.
  7. Garnish with cheddar cheese, sour cream, and minced yellow onion.
/by
,

Pork and Sauerkraut

Join Chef Ben as he demonstrates how to make delicious Pork and Sauerkraut!

 

Pork and Sauerkraut

INGREDIENTS

  • 6-8 # Pork Butt (Shoulder Roast)

Dry Rub

  • 1 Tbsp Dry Mustard
  • 1 Tbsp Kosher Salt
  • 1 Tsp Black Pepper
  • 2 Tbsp Brown Sugar

Additional Ingredients

  • ¼ Cup of Oil
  • 1 Large Yellow Onion, Sliced
  • 4 Garlic Cloves, Smashed
  • 2 Apples, Sliced
  • 4 Whole Bay Leaves
  • 2 Cups of Chicken or Beef Stock
  • 1 Bottle/Can of Beer (Lager or Pilsner)
  • 2 Lbs of Sauerkraut

INSTRUCTIONS

  1. Mix together dry rub ingredients.
  2. Even coat the pork butt with the dry rub.
  3. Heat a saute pan over medium/high heat, add oil and sear the pork on all sides.
  4. Place into the slow-cooker.
  5. Place onions, garlic, apples, stock, bay leaves, and beer around the pork in the slow cooker.
  6. Top with sauerkraut, and turn on low for 8-10 hours or until the pork is tender and pulls apart.

/by
,

Schmacon Recipes – Beef Bacon Rules

Wake up and smell the beef bacon!

Bacon lovers! Enjoy the bold taste of Certified Angus Beef® brand Beef Bacon by Schmacon. The hearty strips of beef are made without any added nitrites or nitrates.

Scmacon, your new favorite pork bacon alternative, is now available at Buehler’s! It is made with the premium beef you know and love.

Schmacon crisps quickly and delivers a smoky, sweet, beefy flavor. It is satisfying in ways that only beef can be. It is whole-muscle beef, smoked and glazed with less fat, less calories and less sodium than pork bacon. It also cooks in half the time of pork bacon.

Great as a side on a breakfast plate, or as a unique addition to your favorite recipe, pick up a package of Schmacon in our Meat Department today!

 

Try these Schmacon Recipes

 

Schmacon Waffles Napoleon

 

INGREDIENTS

1 waffle cut in half
1 oz. whipped cream
1 oz. maple syrup
Powdered sugar
3 slices crisped Schmacon

 

INSTRUCTIONS

  1. Prepare waffles according to instructions.
  2. Layer waffle, whipped cream, waffle, Schmacon.
  3. Then top with fruit if desired or just powdered sugar and syrup!

 

Schmacon™ Rockstar Burger

Serves 2-3

INGREDIENTS

Burger:
1 lb ground chuck beef
3 slices crisped Schmacon, chopped
1 Tbsp Worcestershire Sauce
1/2 tsp chili powder
1/2 tsp garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper

Toppings:
6-9 slices crisped Schmacon
2-3 Fontina
cheese slices
Grilled onions
Red leaf lettuce

Tomato, thinly sliced

Sriracha mayo:
1/2 tsp Sriracha sauce
2 1/2 Tbsp mayo

Brioche Bun or other

INSTRUCTIONS

  1. Prepare Schmacon, crisping them to package directions.
  2. Mix Sriracha mayo ingredients and set aside. Mix ground chuck beef, and all burger ingredients.
  3. Form into (2) 1/2 lb or (3) 1/3 lb burger patties.
  4. Grill or pan fry onions until browned.
  5. Grill burgers until desired doneness and/or juice in burgers run clear.
  6. Top each burger with two or three slices of crisped Schmacon. Add other toppings as desired.

Enjoy, you’re a Rockstar!

 

Schmacon™ Crusted Atlantic Salmon over Lemon Avocado Jus

Serves 1

INGREDIENTS

4 strips Schmacon
1 – 6 oz. salmon filet
2 lemons
1 Hass avocado (ripe), sliced
1 oz. canola oil
1 Tbs. salt and pepper
1 egg yolk
2 oz. cold water

INSTRUCTIONS

  1. Whisk water and egg yolk together.
  2. Lightly brush salmon filet with egg mixture adding a pinch of salt and pepper.
  3. Lay Schmacon strips side by side on a cutting board and place salmon in the center.
  4. Wrap Schmacon around salmon.
  5. Brush with egg mixture once more.
  6. Heat oil in pan over medium high heat until just beginning to smoke.
  7. With metal spatula, carefully set salmon in oil with smooth side down.
  8. Turn when Schmacon begins to brown, approximately 3 minutes. Carefully turn over and cook for 4 more minutes.
  9. Remove salmon and place on plate to rest.
  10. Pour oil out of pan and squeeze lemon juice into pan, not over heat, adding salt and pepper.
  11. Add avocado into pan with lemon juice and heat over high heat for 20 seconds.
  12. Remove liquid and avocado onto plate.
  13. Slice salmon in half and place on avocado.
  14. Garnish with fresh herbs.

 

Recipes courtesy of Scmacon

MORE SCHMACON RECIPES

/by