RECIPES

Beef:
Hard Charging Blue Cheese Stampede Burgers
Russ' Meatloaf
Mom's Italian Breaded Steak
Mary's Short Ribs
Roast Beef

Poultry:
Thirsty Chicken
Spiced Honey Barbequed Chicken

Honey:
Honey Ice Cream
Fruit and Honey Ice Cream
Honey Date-Nut Muffins with Orange-Honey Butter
Honey Sesame Dressing


COOKING TIPS
Cooking Temperatures
Grill Heat

Hard Charging Blue Cheese Stampede Burgers
2     lbs. ground beef
¼    cup chopped onion
2     Tbsp. Tabasco sauce
2     Tbsp. Honey
1     Tbsp. garlic salt
1     tsp. crushed red pepper flakes
1     tsp. black pepper
6     ounces blue cheese cut into 6 pieces
6     hamburger buns, toasted
       Roasted red peppers from jar or done on grill (optional)
6     portabella mushrooms, grilled (optional)

Preheat grill to medium-high heat. Combine ground beef, onion, Tabasco, honey, garlic salt, red pepper flakes and pepper in a large bowl; mix well. Divide into 6 portions; form into patties around pieces of blue cheese.  Grill 8 to 10 minutes or until done. Place burger on bun and top with roasted red pepper and portabella mushrooms.  Makes 6 servings.
                                            Recipe above was reprinted from the Marlboro Cook Like A Man cookbook.

Russ’ Meatloaf
4 lbs. Pisciotta Farms ground beef
4 farm fresh eggs
¾ C. Italian seasoned bread crumbs
1 med. onion, finely chopped in food processor
3 med. carrots, finely grated in food processor
1-2 sticks celery, finely chopped in food processor
1 T. salt
1/2 tsp. pepper
1½ C. ketchup
⅓ C. brown sugar
1T. steak sauce or Pickapeppa™ sauce 

Preheat oven to 350º.  Mix ketchup, brown sugar and steak sauce and set aside.  Mix remaining ingredients along with ⅓ ketchup mixture.  Form in loaf and place in baking pan.  Cover with another ⅓ of ketchup mixture.  Bake.  Baste meatloaf with the last ⅓ of ketchup mixture approximately 30 minutes before done.  Remove meatloaf when thermometer reads 170º.  Let rest for 5 minutes before cutting.  If you have leftovers, they will make great sandwiches.  Enjoy!

Mom’s Italian Breaded Steak   (Carne Modigata)
2 lbs.  Pisciotta Farms tenderized minute steak or round steak
1 ½ C. Italian seasoned bread crumbs
1 T. minced fresh parsley
½ C. grated Italian cheese (parmesan or pecorino romano)
½ C. flour
2 farm fresh eggs, beaten
½ lemon juice
1 clove garlic, pressed
salt and pepper
olive oil 
Mix eggs, lemon, and garlic.  Set aside.  Pound each steak with mallet.  Mix bread crumbs with cheese, salt, pepper, and parsley.  Dust meat slices with flour.  Dip meat in egg mixture and then bread crumbs.  Pat meat firmly to be sure crumbs will adhere.  Place between plastic wrap, one at a time, and roll with rolling pin until flat.  Fry slowly in olive oil.  Drain on cooling rack so all oil will drain from steaks.  Serve hot with pasta, or hot in a sandwich with spaghetti sauce on crusty Italian bread roll.

Pisciotta Farms Roast Beef
4-5 lbs Boneless Chuck, Arm or other Pisciotta Farms Roast Beef
1 T. olive oil
1 onion, chopped
2 cloves garlic, minced
2 bay leaves
1 tsp. salt
½ tsp. ground pepper 

Preheat oven to 325º.  Heat a heavy Dutch oven or iron skillet on top of the stove over medium high heat.  Add oil, and sear meat in the center of the pan for 4 minutes.  Turn meat over with tongs; sear all sides for 3 to 4 minutes on each side.  Remove meat from pan.  Arrange onion, garlic, and 1 bay leaf in the bottom of the pan, and sprinkle with salt and pepper.  Return meat to pan, place remaining bay leaf on top of meat, and cover.

Cook in the oven for 30 minutes at 325º. Reduce the heat to 300º, and cook for approximately 1½ hours. Remove roast to a platter and rest for 10 to 15 minutes before slicing.  Top with onions and gravy.

Serve with oven roasted vegetables, potatoes, carrots, onions, or your favorite side dish.
 

Thirsty Bird
Spice Rub Mix:
¼ C. paprika
1 Tbsp. light brown sugar
2 tsp. cayenne pepper
2 tsp. ground cinnamon
2 tsp. dry mustard
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. salt
~~~~~~~~~~~~~~~~~~
1 whole chicken, 4 to 5 lbs.
1-12oz. can beer or non-alcoholic beer
1 Tbsp. fresh lime juice

Mix all ingredients for Spice Rub Mix in a small bowl and set aside.  Thoroughly rinse chicken and pat dry. Coat inside and outside of chicken with several tablespoons Spice Rub Mix.  Refrigerate at least 1 hour or overnight.

Preheat grill for indirect cooking over medium heat using mesquite chips.  Pour out 1/3 of beer from can.  Add lime juice to can and place on drip pan in center of grill.  Carefully position chicken upright over beer can, adjusting legs to balance.  Sprinkle with more Spice Rub Mix.  Cook on covered grill 1 hour, or until juices run clear when pierced with fork.  (Keep lid closed as much as possible.)  Using tongs and oven mitts carefully remove the chicken and can from the grill.  Let chicken rest upright for 10 minutes before lifting from can.  Discard beer.  Carve chicken or cut into serving pieces.   
                                                Recipe above was reprinted from the Marlboro Cook Like A Man cookbook.
 

Spicy Honey Barbequed Chicken
1 C. soy sauce
¾ C. finely chopped yellow onions
1/3 C. rice wine vinegar
¼ C. honey
¼ C. chopped fresh cilantro
2 T. sriracha (hot pepper chili paste)
2 T. white sesame seeds
2 T. chopped fresh ginger
2 T. minced garlic
2 T. sesame oil
1/2 skin-on chicken cut-up (about 3 ½ lbs.)

Directions:
In large bowl, combine soy sauce, onions, rice wine vinegar, honey, cilantro, sriracha, sesame seeds, ginger, garlic and sesame oil, and stir well to combine.  Place the chicken in a large plastic bag or baking dish or baking dish and cover with the marinade.  Toss to combine and place in refrigerator, turning frequently, to marinate at least 6 hours.

Preheat the grill to medium and the oven to 350 degrees F.

Remove chicken from marinade, reserving the marinade.  Pat the chicken dry, and grill the chicken, skin side up, until browned, about 10 minutes.  Meanwhile, place the leftover marinade in a small saucepan and bring to a boil.  Lower the heat to medium and simmer until slightly thick, about 10 minutes.

Turn the chicken, and grill until the skin is browned and crispy, about 5 minutes. Transfer the chicken skin-side up to a roasting pan and roast, basting with the marinade occasionally, until cooked through, about 10 to 15 minutes more.

Recipe courtesy Emeril Lagasse and the Food Network, 2001

Honey Ice Cream
8     cups milk
3     cups honey
8     eggs
8     cups cream or half and half
4     Tbsp. real vanilla extract
pinch salt

Heat milk in large saucepan over medium heat (don’t boil).  Stir in honey and salt.  Beat eggs in separate bowl and set aside.  Stir a small amount of warm milk into the egg mixture and return all the eggs to the remaining milk and honey.  Cook and stir over medium heat approximately 10 minutes or until mixture reaches 160 degrees.  Cool to room temperature.  Stir in cream and vanilla.  Refrigerate until cold.  Freeze according to freezer manufacturer’s instructions.
Recipe for 6 quart freezer.
 

Fruit and Honey Ice Cream
6      cups milk
2 ¼  cups warm honey
6      cups cream or half and half
3      Tbsp. real vanilla extract
1      quart crushed fruit (peaches/strawberries)
pinch salt

Mix all ingredients together and freeze according to freezer manufacturer’s instructions.   Eggs are unnecessary when using fruit.   Honey ice cream is easily scooped when stored in the freezer.   Recipe for 6 quart freezer.
 

Honey Date-Nut Muffins with Orange-Honey Butter
1 stick unsalted butter, plus 2 T, at room temperature
2 ½ C. all-purpose flour
1 ½ tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 C. honey
2 large eggs, at room temperature
½ C. buttermilk, at room temperature
½ tsp. grated orange peel
½ C. pitted, chopped dates
½ C. chopped toasted walnuts
Orange Honey Butter (recipe below)

Place rack in middle of oven and preheat to 375 degrees F.  Lightly butter a standard 12-cup muffin pan with the 2 tsp. of butter.  Set aside.

In medium bowl, whisk together the flour, baking powder, baking soda, and salt.  In a large bowl, using a hand-held electric mixer, cream together the remaining 1 stick of butter and honey until fluffy.  Add the eggs, 1 at a time, beating after the inclusion of each.  Add the buttermilk and orange peel, and beat to combine.  Stir in the dry ingredients until just combined, being careful not to over mix the batter.  Fold in the dates and nuts.  Divide the batter among the prepared cups of the muffin tin.

Bake until golden brown and a tester inserted into the middle of a muffin comes out clean, about 25 minutes.  Remove from the oven and turn out onto wire racks to cool.  Serve with Orange Honey Butter. 

Orange-Honey Butter:
1 stick unsalted butter, at room temperature
3 T. honey
2 tsp. fresh orange juice
½ tsp. finely grated orange peel
pinch salt

In a bowl, combine butter, honey, orange juice, peel, and salt.  Using a hand held electric mixer, mix until fully incorporated.  Transfer to a decorator crock or small bowl.  Cover with plastic wrap and refrigerate until slightly firm.

Recipe courtesy of Emeril Lagasse and the Food Network, 2001 
 

Honey Sesame Dressing
1/8 C. crushed, dried red pepper
1 small clove garlic, minced
1-2 T. fresh ginger root, grated
¼ C. Pisciotta Farms honey
½ C. rice vinegar
salt to taste
¾ tsp. sesame oil
3 T. toasted sesame seeds
½ C. canola oil 

Whisk canola oil, vinegar and honey together in a small bowl.  Add ginger root, toasted sesame seeds, garlic, sesame oil, red pepper and salt and mix thoroughly.
 

COOKING TIPS:
Cooking Temperatures for Beef Only
130° Very Rare -- Red Cool Center
140° Rare -- Red center
145-150° Med. Rare -- Red/pink center
155-160° Med. Done -- Pink center
165° Med. Well Done -- Light gray center
170-180° Well Done -- Gray hot center

Cooking Temperature for Chicken and Turkey
170° is the only right temperature for complete cooking

Grilling Heat of Coals
HIGH -- Coals glow red-hot and have a thin coating of white ash -- takes 20-25 mins.
MEDIUM-HIGH -- Coals are barely glowing and have thick coating of ash -- takes about 30 mins.
MEDIUM -- Coals are solid ash colored -- takes at least 30 mins.
GAS GRILLS -- Preheat with lid down for 10-15 minutes before beginning to grill.