How about a surf and turf dish featuring succulent lobster and tender steak? Using farm-fresh steak straight from Range Market adds an extra dimension to your dish, the quality and flavor of the meat are unparalleled.
The combination of steak and seafood, often referred to as "surf and turf," is beloved for several reasons:
- Contrasting Flavors and Textures: Steak and seafood offer a delightful contrast in flavors and textures. Steak tends to be rich, savory, and hearty, while seafood brings a lighter, fresher, and sometimes briny taste. When paired together, they create a harmonious balance on the palate.
- Versatility: Both steak and seafood come in a wide variety of cuts and types, allowing for endless combinations and flavor profiles. Whether it's a tender filet mignon paired with succulent lobster tails or a robust ribeye accompanied by buttery shrimp, there are countless ways to pair steak and seafood to suit different tastes and preferences.
- Luxurious Dining Experience: Steak and seafood are often associated with indulgence and special occasions, making them a popular choice for celebratory meals or romantic dinners. The combination of these two premium ingredients elevates the dining experience and adds a touch of luxury to the meal.
- Complementary Cooking Techniques: Steak and seafood can be prepared using a variety of cooking methods, from grilling and broiling to pan-searing and roasting. These different techniques allow each ingredient to be cooked to perfection while retaining its natural flavors and juices, enhancing the overall dining experience.
- Nutritional Balance: Combining steak and seafood can also provide a well-rounded nutritional profile. Steak is rich in protein, iron, and B vitamins, while seafood is an excellent source of omega-3 fatty acids, vitamins, and minerals. Together, they offer a balanced meal that satisfies both taste and nutritional needs.
Overall, the appeal of steak and seafood together lies in their ability to complement each other, creating a memorable dining experience that is greater than the sum of its parts.
Pumpkin short rib ravioli is a delicious pasta dish that is perfect for fall by combining the savory flavors of braised short ribs with the sweet, earthy taste of pumpkin. The ravioli are made from fresh pasta dough filled with a mixture of tender, shredded short ribs that have been cooked low and slow in broth with herbs and spices, and pureed pumpkin for added creaminess and flavor. For the Pasta: 2 cups flour 1 tsp salt 4 egg yolks 1/2 pumpkin purée For the Short Ribs: 1 lb beef short ribs S&P 1 tbsp butter 1 onion, chopped 3 cloves of garlic, minced 1 tbsp tomato paste 2 cups dry red wine 2 cups beef stock For the ribs: 1. Generously season ribs with salt and pepper. Preheat oven to 350 F. In a large Dutch oven over medium high heat, melt tbsp of butter and sear each side of ribs to form a nice crust, about 3 mins each side. Remove from pot and set aside. 2. Add onions and garlic to beef drippings in the pot and sauté until translucent, about 4 mins. Add 1 tbsp tomato paste and stir into onions, letting it caramelize and slightly stick to the pan, around 4 mins. 3. Add red wine and gently scrape bits from the bottom of the pan, add beef stock and return ribs to the pot. Cover with a lid and bake for 2.5-3 hrs. Ribs should fall off the bone and be very tender. Shred with a knife and fork and spoon juices over the beef to keep moist. For the pasta: 1.On a clean surface, pile your flour and make a well in the center. Add eggs + pumpkin. Using a fork, carefully drag the inside ring of flour into the center and mix to gradually incorporate all flour. Use a dough cutter or your hands to knead as dough begins to form. 2. Once dough is completely mixed, cut in two parts and begin rolling both pieces (individually) on a floured surface (add flour to rolling pin) to as thin as you can get them. 3. Use your ravioli cutter to measure how far you need to space out the filling. Arrange quarter sized amounts of shredded beef evenly spaced on the bottom ravioli sheet. Once full, lay the top sheet over top and stamp out your raviolis. Combine dough scraps and re roll to make more raviolis until you’ve used it all. 5. Boil for about 2-3 minutes and strain. Enjoy!
August produce meets BBQ season in this savory recipe. You can make these so many different ways! Smoked, grilled, slow cooked, or baked. Short ribs are a cut of beef that comes from the lower part of the ribcage, specifically from the brisket, chuck, or plate sections. They’re known for their rich flavor and tender texture, especially when cooked slowly. Watermelon and meat might sound like an unusual pairing, but they can actually complement each other quite well! The sweet, juicy nature of watermelon can balance out the richness and savory flavors of various meats. For the marinade: 2-3 cups watermelon juice Juice of 1 lime For the dry rub: 3/4 cups brown sugar 3 tbsp smoked paprika 2 tsp onion powder 2 tsp garlic powder For the Watermelon BBQ Sauce: 2 cups watermelon juice 1/2 cup brown sugar 6oz tomato paste 1 tbsp balsamic vinegar 2 tbsp white wine vinegar 1 tbsp Worcestershire sauce 1 tbsp yellow mustard Smoked paprika, garlic & onion powder, 1 tsp each - marinade ribs in watermelon & lime@juice for at least 1 hr before cooking - after they have marinated, massage the dry rub all sides of the ribs; arrange on a foil lined large baking dish and tightly cover with another layer of foil - bake at 300F for 3-4 hrs, until internal temp has reached 205F - while ribs are baking, prepare BBQ sauce by combining watermelon juice & brown sugar over medium heat in a large saucepan, let simmer for a few mins before adding all other ingredients, let come to a boil for 1 min and reduce to a gentle simmer for about 15 mins - let cool & adjust ingredients to taste, you may want more of a zip of vinegar or sweeten w sugar - brush onto ribs before serving Enjoy! .
Cochinita Pibil is a traditional Mexican dish from the Yucatán Peninsula. It typically features slow-roasted pork marinated in a blend of spices and achiote paste, which gives it a distinctive red color and rich flavor. Roughly translated to “baby pork braised in an earth oven”, this Yucatec Mayan tradition is created by marinating tender pork in citrus juices and spices, wrapping the roast in banana leaves and roasted in an underground pit. With a few simple modifications at home like a Dutch oven & corn husks, you can still enjoy this delicious traditional recipe from home, and better yet, it makes a fantastic weeknight meal with little prep time and cooking on it’s own! Imgredients: 1 pork roast (boston butt, loin/ shoulder) 1 cup orange juice 1⁄2 cup lime juice 3 cloves minced garlic 2 tsp salt 1 tsp oregano 1 tsp cumin 1⁄2 tsp cinnamon 3.5 oz achiote paste OR 2 packets of Coriander & Annatto seasoning Corn husks (optional) Corn tortillas Pickled red onions Cilantro Queso fresco Lime wedges Directions: 1. Cut pork roast into large cubes. Mix orange & lime juice, and all seasonings together in a bowl until fully incorporated. Add to pork in a large freezer bag or large bowl and cover with cling wrap. Place in fridge and allow it to marinate overnight or at least 8 hours. 2. After pork has marinated, preheat oven to 400F. 3. OPTIONAL: line the bottom of your dutch oven with corn husks, add your pork, and layer additional husks on top to cover pork; This is not required, as your enclosed dutch oven seals the meat, but it adds a herbaceous flavor similar to the banana leaves and more authentic to the recipe. 4. Set lid on the pot and palace in oven, immediately reducing heat to 325F; allow pork to braise for at least 4 hours 5. Once cooked, shred pork, it will be very tender. 6. This dish is traditionally enjoyed on a warm corn tortilla, pickled red onions and a lime wedge. Enjoy!