Prairie Street Videos

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INGREDIENTS
YOU’LL NEED -

1 Prairie Street Veal Breast Pocket - Bone In

2 tablespoons za’atar

2 tablespoons garlic paste or 2-3 garlic cloves, finely minced

4 tablespoons Dijon mustard

3-4 large branches of rosemary (or 1 tablespoon dried rosemary)

3-4 large sprigs parsley (or 1 tablespoon dried parsley)

Freshly ground black pepper

Kosher salt

Preparation

Build your asado grill using a combination of wood, such as cherry and oak, and place the grill insert inside the asado.

Cook

Using a sharp knife, cut between the bones of the Veal Breast, separating it into three or four pieces, then season all sides liberally with kosher salt and ground black pepper.

In a small bowl, make your spice paste by combining the za’atar, garlic paste and mustard, then rub it all over the meat, on both sides.

Tuck one large sprig of rosemary and parsley between the top layer of meat and fat on each piece of the Veal Breast, or sprinkle with dried rosemary in between the layers and over the surface.

When the asado is hot and you are ready to cook, place the Veal Breast pieces on the grill over direct heat and sear the Veal Breast to get some nice golden color on it, about 5 minutes each side.

Adjust the asado grill so that you are cooking over the indirect heat area, and cook the Veal Breast for about 1 1/2 hours, or until the internal temperature is about 180°F / 82°C and the meat is very tender. Make sure to turn the meat over a few times during the cooking, and don’t forget to feed the fire as you cook.

When the Veal Breast reaches an internal temperature of 180°F / 82°C, carefully remove it from the asado using towels and place it on a cutting board. Allow the Veal Breast to rest for 15-20 minutes. You can cover it loosely with a clean kitchen towel or tent it with aluminum foil to keep it warm.

Plating

When you’re ready to slice, use a long, flexible knife to slice between the rib bones.
Present your sliced Asado Roasted BBQ Herb and Mustard Veal Breast on a platter and garnish it with extra rosemary and parsley.

Bete’avon!

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INGREDIENTS YOU'LL NEED -

1 Prairie Street Beef French Roast

1/2 teaspoon ground cinnamon

1/2 teaspoon freshly ground black pepper

2 teaspoons kosher salt

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon ground sage

1 teaspoon brown sugar

1 clove garlic, minced

1 tablespoon olive oil

2 shallots, peeled and diced into 1/4” pieces

2-3 large sweet apples, peeled, cored and cut into large dice

1/2 cup Merlot, Cabernet or other hearty red wine plus another 1-2 cups or more as needed

2 tablespoons honey

1/4 cup pomegranate juice

4 tablespoons fresh pomegranate seeds, divided

4 sprigs fresh rosemary, divided

Preparation

Preheat oven to 325°F / 163°C, place a large lidded Dutch oven, or wide, shallow pot with a lid on the stove.

Cook

Cut the French Roast as needed to fit in your pan. If you need to cut it into several pieces to fit, that’s fine. The meat will shrink significantly as it cooks, so you can fit it snugly and overlapping into the pan.

Make the spice rub; in a small bowl, combine the cinnamon, pepper, salt, onion powder, garlic powder, sage, brown sugar and garlic and rub the mixture over the meat. Set the meat aside while you prepare the glaze.

Place the Dutch oven or pot over medium heat, add the olive oil and allow it to get hot. Add half the shallots and half the apple dice to the pan and cook, stirring gently until they begin to turn golden brown.

Add 1/2 cup of the wine to the pan and let it cook until the wine has reduced to a glaze.

Carefully place the meat into the pan and allow it to sear until it browns, then flip the meat over and brown the second side. If you have more than one piece of meat just cook it in stages, then return all the browned pieces to the pan.

While your meat is browning, combine an additional cup of wine, 2 tablespoons of honey, and 1/4 cup pomegranate juice. Once the meat is browned, pour this mixture into the pan.

Add the remaining apples and shallots to the pan, and add any additional wine as needed so that the liquid comes about halfway up the sides of the meat.

Add half the pomegranate seeds and 2 large rosemary sprigs to the pan and bring it to a gentle bubble.

Cover the pan and carefully transfer it to the oven. Allow it to cook in the oven for about 1 1/2 hours, or until the meat is fork-tender. It should be about 180°F / 82°C on a thermometer.

Remove the pan from the oven and carefully remove the meat from the pan. Place it on a cutting board and allow the meat to rest for 15 minutes. While the meat rests, the pan can be returned to the stove to cook the sauce longer, to thicken and concentrate the sauce if desired.

Slice the meat thinly against the grain, then return it to the sauce.

Plating

Serve your Apple French Roast plated with plenty of the sauce, and garnish with the remaining rosemary sprigs and pomegranate seeds.

Bete’avon!

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INGREDIENTS LIST FOR CHEF ERICA’S MEXICAN STREET STYLE GRILLED CORN SALAD-

2 ears of corn on the cob, shucked and cleaned

1 red bell pepper, seeds removed and quartered

1 cup mayonnaise

1 teaspoon tajin

1 teaspoon jalapeno, finely chopped

1 lime juice

1 tablespoon cilantro, finely chopped

1 teaspoon parsley, finely chopped

Kosher salt, to taste

Freshly ground black pepper

INGREDIENTS LIST FOR CHEF MICHAEL’S SIMPLY GRILLED CORN SALAD-

2 ears corn on the cob, shucked and cleaned

1 small red onion, diced

¼ cup leek, thinly sliced

2 scallions, thinly sliced

½ red bell pepper, diced

2 cloves garlic, finely chopped

Kosher salt, to taste

Preparation

Fire up your grill!

Prep your corn by lightly coating it with a little extra virgin olive oil.

Cook

For the corn, place your oiled ears directly on the grill and rotate every minute or so to get char all the way around the corn. When the corn turns bright yellow, after about four to five minutes, the corn is done. Remove it from the grill and let them cool until you can handle them. Once cooled, shave off two ears of corn into two separate mixing bowls as each salad will use two ears of corn.

For Chef Michael’s salad, heat a heavy bottom cast iron skillet on your grill and, when hot, add a bit of extra virgin olive oil to the skillet. Saute your red onion, leeks, scallions, red bell pepper, and garlic for only five minutes, so they retain their bite but brighten in color. When ready, add your sauteed vegetables directly into your bowl of corn. Season your salad with kosher salt and freshly ground black pepper to taste. Mix to combine.

For Chef Erica’s salad, add your red bell pepper directly to the grill to get it a little char on both sides. Meanwhile, prep the rest of your ingredients for the salad. To your mayonnaise, add your tajin, salt, black pepper, diced jalapeno, lime juice, cilantro, and parsley. Mix to combine. Once your red bell peppers are charred on both sides, dice them and add them to your bowl of corn. Add your Mexican Street Style mayonnaise dressing to your corn and red peppers. Garnish with a little extra lime juice and tajin!

Plating

Present both of your corn salads on your table and pair them with your favorite main dishes!

Bete’avon!

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INGREDIENTS LIST FOR THE ASADO STYLE LAMB SADDLE

1 Prairie Street Lamb Saddle

¼ cup parsley, dried or finely chopped fresh

¼ cup rosemary, dried or finely chopped fresh

¼ cup oregano, dried or finely chopped fresh

¼ cup dried sage

¼ cup onion powder

2 tablespoons smoked paprika

¼ cup brown granulated sugar

½ cup Aji chipotle paste

3 oranges, zested

Kosher salt, to taste

Preparation

Build your asado grill using a combination of wood, such as cherry and oak. Place your plancha (or flat top) and grill in the asado. Leave your cross out so that it isn’t hot when you are ready to set your Lamb Saddle in it.

Thoroughly combine all of the ingredients for the Lamb Saddle rub into a mixing bowl. Generously coat your Lamb Saddle with the rub and let it marinade while your asado heats to temperature.

Cook

When your asado is hot and you are ready to cook, secure your seasoned Lamb Saddle in the cross and place it vertically in your asado so that it hovers over the fire. The Lamb Saddle will cook for about five to six hours and will need to be turned and basted every 45 to 60 minutes or so. Baste your Lamb Saddle with a gentle spritz of salt water. Don’t forget to feed your fire every time you baste the Lamb Saddle to ensure the heat stays consistent throughout the cook.

Take advantage of the asado and make your side dishes! Depending on what vegetables and fruit you are cooking, place these around the asado in the appropriate heat zones. For example, hard and root vegetables can be cooked directly in the coals, while softer ingredients can be cooked on the grill or plancha using indirect heat. Follow the recipes for your side dishes so you know when to remove the ingredients from the asado.

When your Lamb Saddle is finished cooking, carefully remove it from the asado using towels. Release it from the cross and let it rest for about 30 to 40 minutes on your cutting board. Carve the Lamb Saddle by first separating the bones from the roast, and then slicing it.

Plating

Present slices of your Asado Style Lamb Saddle on a large platter with your favorite asado-cooked side dishes!

Bete’avon!

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INGREDIENTS LIST FOR THE VEAL RIB CHOP SKEWER

1 Prairie Street Veal Rib Chop, removed from bone and cubed

2 lemons, sliced thick

2 sprigs rosemary

Extra virgin olive oil

Kosher salt

Freshly ground black pepper

INGREDIENTS LIST FOR THE HANGER STEAK SKEWERS WITH CHIPOTLE CITRUS MARINADE

1 Prairie Street Hanger Steak, cubed

1 lemon zest

1 lime zest

1 orange zest

1 each jalapeno

3 ounces caramelized ginger

1 tablespoon brown sugar

1/2 jar chipotle chili

1/4 cups blended oil

INGREDIENTS LIST FOR LAMB SINGLE CUT RIB CHOPS WITH MESQUITE MARINADE

1 package Prairie Street Lamb Single Cut Rib Chops, removed from bone and cubed

2 tps mesquite mix

2 lemon zest

1 tsp garlic powder

1 tsp onion powder

2 tps fine chopped Fresh rosemary

1 ounce pomegranate syrup

½ ounces extra virgin olive oil

Preparation

Fire up your grill!

For the Veal Rib Chop Skewers: alternating between chunks of your Veal Rib Chop and thick lemon slices, build your two skewers. Thread one sprig of rosemary onto each skewer. Brush on extra virgin olive oil and then season with kosher salt and freshly ground black pepper.

For the Hanger Steak Skewers with Chipotle Citrus Marinade: make your marinade first by combining all of your marinade ingredients into a large bowl and thoroughly combining. If you need to, add a little water to thin out the marinade. Add your cubed Hanger Steak into the marinade and allow them to sit for up to 30 minutes. Skewer your marinated Hanger Steak onto two skewers. Remember, you do not need to add salt to either the marinade or the Hanger Steak!

For the Lamb Rib Chop Skewers with Mesquite Marinade: make your marinade first by combining all of your marinade ingredients into a large bowl and thoroughly combining. If you need to, add a little water to thin out the marinade. Add your cubed Lamb Rib Chops into the marinade and allow them to sit for up to 30 minutes. Skewer your marinated Lamb Rib Chops onto two skewers.

Cook

Once your grill is extremely hot, place the skewers onto direct heat. You want to achieve a good, hard sear. Because these are smaller pieces of meat, you want to cook them hot and fast. After about three minutes, flip your skewers.

You will be looking for about a medium-rare to medium internal temperature for all of the skewers. For the veal, we recommend an internal temperature of 135°F / 57°C. For the lamb and hanger, we recommend an internal temperature of 125°F / 52°C.

Once removed from the grill, allow to rest for about 10 minutes.

Plating

Serve your array of skewers with your favorite sauces and sides!

Bete’avon!

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INGREDIENTS LIST FOR THE SMOKED & SPICED LAMB MEATBALLS-

1 pound Prairie Street Lamb Premium Ground Blend

1 teaspoon fennel seed, crushed

1 teaspoon dried oregano

1 teaspoon capers, roughly chopped

1 tablespoon za’atar

1 teaspoon fresh cilantro, finely chopped

1 teaspoon fresh parsley, finely chopped

1 teaspoon fresh scallion, finely chopped

Freshly ground black pepper

Kosher salt

INGREDIENTS LIST FOR THE TAHINI BASE SAUCE FOR LAMB MEATBALLS-

1 cup tahini

½ lemon, juice

½ teaspoon ground cumin

½ teaspoon ground coriander

1 teaspoon cilantro, finely chopped

1 tablespoon pomegranate seeds, divided

INGREDIENTS LIST FOR THE SMOKED & SPICED LAMB BURGERS-

1 pound Prairie Street Lamb Premium Ground Blend

1 teaspoon thyme, finely chopped

1 teaspoon rosemary, finely chopped

2 cloves garlic, minced

Freshly ground black pepper

Kosher salt

4 buns

INGREDIENTS LIST FOR THE LAMB BURGER SAUCE-

1 tablespoon mayonnaise

1 teaspoon dijon mustard

½ lemon, juice and zest

1 teaspoon parsley and scallion, chopped

Freshly ground black pepper

Preparation

Fire up your smoker and set it to 225°F / 107°C.

Cook

In a mixing bowl, combine all of your ingredients for your lamb meatballs. Using your clean hands, gently combine the ingredients being careful not to overmix. Roll your meat into balls and place on a racked sheet pan.

In a separate mixing bowl, combine all of your ingredients for your lamb burgers. Using your clean hands, gently combine the ingredients being careful not to overmix. Pack your lamb into four burgers and place on the racked sheet pan with your lamb meatballs.

Place your seasoned lamb meatballs and burgers in your 225°F / 107°C smoker. Let your meatballs cook to an internal temperature of 150-160°F / 65-70°C and your burgers cook to an internal temperature of about 145-155°F / 62-68°C. This will take about 30 to 45 minutes. Once cooked, remove from the smoker and let them rest for about 15 to 20 minutes.

While your lamb is resting, mix your sauces. In one bowl thoroughly combine all of your ingredients for your Tahini Based Sauce. In a separate bowl thoroughly combine all of your ingredients for your Lamb Burger Sauce.

Plating

Serve your Smoked & Spiced Lamb Meatballs over a generous spoonful of the Tahini Based Sauce with a few extra pomegranate seeds for garnish. Serve your Smoked & Spiced Lamb Burgers on a bun of your choice, with lettuce, red onion, and a generous slathering of the Lamb Burger Sauce.

Bete’avon!

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INGREDIENTS
YOU’LL NEED -

8oz Prairie Street Dry Aged Beef 4 Bone Prime Rib Roast USDA Prime, precooked and thinly sliced

1 pizza dough, defrosted

1 cup AP flour, for dusting

1 cup tomato sauce

1 cup roasted red peppers

1 cup onions, thinly sliced and roasted

1 jalapeno, thinly sliced

Preparation

Fire up your wood fired pizza oven! We prefer using a mix of cherry and oak wood. If cooking your pizza in your home oven, you’ll want to preheat it to 475°F / 246°C to 500°F / 260°C. Pizza needs to be cooked at a very high temperature for a short period of time. If you are using a wood fired pizza oven, such as the XO Pizza4, the temperature should get to about 600°F / 315°C.

Cook

Dust your counter with AP flour and then, using your fingers, work out the pizza dough to either one large round or cut the dough in half and make two smaller rounds. Be sure to stretch the dough until it stops snapping back in.

Once your dough is round and ready, begin to build the pizza with your favorite toppings. Spread out the sauce in a thin layer and then layer your roasted red peppers, roasted onions, thinly sliced roasted ribeye, and thinly sliced jalapeno. Have fun with your toppings!

Bring your pizza to your preheated oven and get ready to cook! Place it in the center of the oven and, using your peel (or the large pizza spatula) rotate your pizza about a quarter of the way every 30 to 45 seconds. The rotating will ensure the crust is evenly cooked and the bottom of the pizza does not burn on the hot oven. If you are cooking this in your home oven or on a regular grill, we recommend using a pizza stone.

Your pizza will only take about 5 minutes to cook, so don’t take your eyes off of it!

Plating

Slice and enjoy!

Bete’avon

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INGREDIENTS
YOU’LL NEED -

1 Prairie Street Dry Aged Beef 4 Bone Prime Rib Roast USDA Prime

½ cup pineapple, finely chopped

½ cup dijon mustard

4 cloves garlic, minced

1 tablespoon brown sugar

2 tablespoons fresh oregano, minced

2 tablespoons fresh thyme, minced

2 tablespoons fresh parsley, minced

¼ cup granulated brown sugar, not packed

1 ounce soy sauce

2 tablespoons kosher salt

Preparation

In a food processor, combine all of the ingredients for your marinade (basically everything except the meat) and pulse together. Generously coat your Dry Aged 4 Bone Prime Rib Roast USDA Prime with the marinade and let it sit for about 30 to 45 minutes.

Fire up your grill!

Cook

Spear your rotisserie through the center of your marinated 4 Bone Prime Rib Roast and lock it in place on the grill. Your grill’s temperature should read between 250°F / 121°C and 275°F / 135°C. Place a small sheet pan with vegetables like potatoes and carrots under the beef to catch any fat that drips during the cooking process.

Your beef should cook for about 3 to 4 hours depending on its weight. Being careful not to touch the bones, use your meat thermometer to check the internal temperature of the Prime Rib Roast and look for a read for 120°F / 49°C to 125°F / 52°C. Once reached, remove your Prime Rib Roast from the rotisserie and allow it to rest for up to 30 minutes. The internal temperature should rise to about 125°F / 52°C to 130°F / 54°C.

Plating

After your Dry Aged 4 Bone Prime Rib Roast USDA Prime has rested, carefully remove the bones and set to the side. Carve slices of the roast and present on a platter for family and friends. For the bones, separate them from one another and return them to the grill so they can cook thoroughly and then add these to your platter. Serve alongside grilled or roasted vegetables.

Bete’avon

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INGREDIENTS YOU’LL NEED -

1 pound chicken wings, drums and wings separated

10-12 cloves roasted garlic

1 teaspoon thyme

1 teaspoon mint

1 teaspoon rosemary

1 teaspoon oregano

½ teaspoon lemon zest

½ teaspoon dried garlic

½ teaspoon dried onion

½ teaspoon dried sweet maple seasoning

Extra virgin olive oil

Kosher salt

Freshly ground black pepper

Preparation

Fill a medium size stock pot or large saucepan about halfway with cold water. To the water, add your separated chicken wings and seasonings: roasted garlic, thyme, mint, rosemary, oregano, lemon zest, dried garlic, dried onion, sweet maple seasoning, Kosher salt, and ground black pepper. Give it a mix and cover with a tight fitting lid.

Fire up your grill!

Cook

Over a medium heat, cook your seasoned wings for about 30 to 40 minutes.

Once the wings are completely cooked through, use tongs and place them onto direct heat so the skin can crisp up and get grill marks. If your grill doesn’t run super hot, we recommend giving the wings a quick pat-dry with paper towels so they achieve a better sear. Continue to turn the wings so they crisp evenly on both sides. This will take about two to three minutes to sear on a very high heat.

Plating

Remove your beautifully seared, crispy wings and season with your favorite flavors. We recommend additional chopped herbs, a little garlic oil, and a sprinkling of kosher salt.

Bete’avon!

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INGREDIENTS YOU’LL NEED -

1 medium watermelon, sliced in 1-inch slices

3-4 watermelon radishes, thinly sliced in wedges

1 cup pickled red onions

1 head bibb lettuce, separated

½ cup salted peanuts, chopped

1 tablespoon fresh mint, thinly chiffonade

Extra virgin olive oil

Kosher salt

Freshly ground black pepper

Preparation

Fire up your grill!

If you want to make your own pickled red onions, do this: thinly slice a red onion and in a large mixing bowl combine the sliced red onion, red wine vinegar, water, sugar, and salt. Allow this to sit for at least 45 to 60 minutes before using.

Pour some extra virgin olive oil into a small, wide bowl and lightly coat both sides of all of your watermelon slices. Right before you are ready to grill, lightly season your watermelon slices with coarse salt.

Cook

In a mixing bowl, toss your sliced radishes in with your pickled red onions. Let this marinade while you grill your watermelon.

Place your seasoned watermelon slices on the grill (preferably the direct flame) for several minutes, just enough time to achieve grill marks. Once both sides are nicely marked, remove from the grill and set to the side.

Plating

Plate your grilled watermelon atop a bed of separated bibb lettuce leaves. To this, add a helping of your pickled red onions with marinated watermelon radish slices, finely chopped salted peanuts, torn mint leaves, and a drizzle of extra virgin olive oil.

Bete’avon!

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INGREDIENTS YOU’LL NEED -

1 package Prairie Street Co. Lamb Riblets

1 small yellow onion, diced

1 carrot, diced

1 rib celery, diced

2 to 3 cloves of garlic, smashed

2 cups dry white kosher wine, we recommend Pinot Grigio

32 oz unsalted chicken or white veal stock

2 cups kumquats, halved

½ cup BBQ sauce, we used a Kumquat and Espelette Pepper Sauce

Extra virgin olive oil

Kosher salt

Freshly ground black pepper

Preparation

Season both sides of your Lamb Riblets with kosher salt and ground black pepper.

Preheat your oven to 325°F / 162°C

Cook

Heat your heavy bottom braising skillet over a high heat. Once hot, drizzle a little extra virgin olive oil and then sear the meat side down of your Lamb Riblets first to render your fat, and then flip after 2 or 3 minutes. Remove your seared Lamb Riblets and set aside. Next, reduce your heat to medium, cook your onion, carrot, celery, and garlic for about three minutes and then add in your kumquats. Once they cook for about 5 minutes and get a nice caramelization, add in your kosher white wine. Let the wine reduce by about 75%, about 7 to 10 minutes. Finally, add in your white stock (either chicken or white veal) and stir to incorporate. Add your Lamb Riblets into the braising liquid meat side down and close with a tight fitting lid. Place the Lamb Riblets in your 325°F / 162°C oven for about four hours, being sure to check after two hours.

Once done, carefully remove the Lamb Riblets from the braising liquid and place on a racked baking sheet. Prepare for the glazing process and switch your oven to Broil. For the sauce, while we used a homemade Kumquat and Espelette Pepper Sauce, you can use your preferred BBQ Sauce—maybe try something fruit based! Lightly coat the top meat side of your Lamb Riblets with your sauce and then place under the broiler for about two to three minutes. Repeat this process two to three times.

Plating

If you would like, serve your Glazed Lamb Riblets with thinly sliced jalapenos, pickled onions, and microgreens for a little added spice and brightness.

Bete’avon!

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INGREDIENTS YOU’LL NEED -

1 package Prairie Street Co. Beef Osso Bucco

1 shallot, chopped

1 rib celery, chopped

1 teaspoon fennel seed

2 bay leaves

1 teaspoon fresh thyme

3 cloves garlic, minced

1 inch ginger, grated

1 teaspoon white wine vinegar

1 cup unsalted beef stock

1 small yellow squash, chopped

1 small zucchini, chopped

1 cup peas

1 tablespoon fresh dill, chopped

Extra virgin olive oil

Kosher salt

Freshly ground black pepper

Preparation

Wash and chop all of your vegetables and herbs prior to cooking.

Cook

Heat a large soup pot over medium heat. Drizzle a little extra virgin olive oil and add your shallot, celery, fennel seed, bay leaves, thyme, garlic, and ginger. Let your aromatics sweat for about a minute and then add in your Beef Osso Bucco, white wine vinegar, beef stock, and enough water to just cover the ingredients. Cover your pot with a tight fitting lid and increase the heat to high. Cook covered and on high for about 5 minutes so the soup can come to a boil and then decrease the heat to low and let it simmer for about 90 minutes. Be sure to check the liquid level of the soup every 30 minutes or so and add more water if needed.

After 90 minutes, check your soup. If your meat is tender and falling off the bone, add your vegetables of choice—we used squash, zucchini, peas, and dill—and then cover back up, turn off the heat, and let sit for about 15 minutes. If your meat needs longer to cook, return the cover and cook for another 30 to 45 minutes until the meat is falling off the bone.

Plating

Before serving your soup, lightly season with kosher salt, ground black pepper, and lemon zest. Ladle into bowls and enjoy!

Bete’avon!

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INGREDIENTS YOU’LL NEED -

1 Prairie Street Co. Beef Filet Mignon cut from the Ribeye USDA Prime

4 slices Pastrami, very thinly sliced

1 lb white button mushrooms, cleaned and very finely chopped

2 shallots, very finely chopped

2 cloves garlic, minced

1 teaspoon red miso

1 cup dry white kosher wine

2 teaspoons dijon mustard

2 crepes, premade

1 sheet puff pastry, frozen

1 egg yolk, whisked

1 teaspoon thyme, finely chopped

Extra virgin olive oil

Kosher salt

Freshly ground black pepper

Preparation

Trim your Ribeye Filet Mignon so that it is consistent in thickness. Use the smaller half of the filet for this dish and reserve the rest for another meal.

Cook

First, make your mushroom duxelle. Heat a large heavy bottom skillet over medium heat. Add a drizzle of olive oil, your finely chopped shallots, and stir. Cook for about 3 to 4 minutes so they become fragrant and translucent. Next, add your miso paste and keep stirring for about 3 minutes. Add your minced garlic and then deglaze with your wine, gently lifting the fond. Allow the liquid to reduce by half so you have a syrup-like consistency, about 5 minutes. Next, reduce the heat to low and add your finely chopped mushrooms. Cook the mushrooms so that the mixture becomes almost completely dry, being sure to stir frequently—this will take about 20 to 25 minutes. Finally, line a small baking sheet with a paper towel, spread your mushroom duxelle out in an even layer, and then cover with one more paper towel. Set in the refrigerator to completely cool.

Next, prepare your Filet Mignon. Heat a large heavy bottom skillet over a high flame. Lightly season your filet with salt and ground black pepper. When your skillet is hot, drizzle a tad of olive oil. Sear all around the filet, including the top and bottom. Remove your thickly seared filet from the skillet, place it on a racked baking sheet, and apply a thin coating of dijon mustard with a pastry brush. Set your prepped Filet Mignon in the refrigerator to completely cool.

After your mushroom duxelle and Filet Mignon have cooled, about one hour, prepare for your first layering of ingredients. Use plastic wrap to assist with the rolling process. Lay out your two crepes so they make an oblong ‘8’ shape. Evenly layer about 5 to 6 slices of Pastrami on top of the crepes. Next, add your mushroom duxelle and use your fingers to carefully press the duxelle into a thin and even layer. Finally, place your seared Filet Mignon in the middle. Carefully roll the layers over the meat using your plastic wrap. Keeping it tightly wrapped in the plastic, place this in the refrigerator for about 45 minutes to chill.

Remove your puff pastry from the freezer and allow it to defrost for about 15 minutes. Once pliable, roll out your puff pastry to an even sheet over a floured surface. Transfer the pastry to another sheet of plastic wrap. Take your chilled Wellington from the refrigerator and remove it from its plastic wrap. Place filet in the center of the pastry and roll it gently. Cut any excess pastry from either end and then tuck the remaining pastry under the bottom of the filet. Again, use the plastic wrap to tighten the layers around the filet. Place this back in the refrigerator for another hour.

When you are ready to cook, preheat your oven to 392°F / 200°C.

Remove your chilled Wellington from the refrigerator and remove from the plastic wrap. Place on a racked baking sheet and brush all around with an egg wash. Using a knife, gently score the puff pastry in cross-hatches and season with thyme.

Place the Wellington in your 392°F / 200°C oven for 25 minutes. Rotate the Wellington and cook for an additional 10 minutes. Remove it from the oven and let it rest for 10 to 15 minutes. The final Beef Wellington should have an internal temperature of 125-130°F / 50-55°C. To not damage the presentation, take the internal temperature by inserting the meat thermometer probe all the way into one end of the Beef Wellington.

Plating

Slice your Beef Wellington by cutting it in half first and then making 1” slices.

Bete'avon!

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INGREDIENTS YOU’LL NEED -

2 Prairie Street Co. Beef Delmonico Steaks

1 bottle dry red kosher wine, such as Cabernet Sauvignon

20 oz unsalted beef or veal stock

1 carrot, diced

1 rib celery, diced

1 shallot, diced

1 bouquet garni including fresh rosemary and fresh thyme

Extra virgin olive oil

Kosher salt

Freshly ground black pepper

Preparation

Once your Delmonico Steaks are defrosted, remove them from the refrigerator about 30 to 45 minutes before cooking so they can come closer to room temperature. Tie butcher's twine around the outer edges of each steak to keep them together as their fat warms. Lightly season both sides of your Delmonico Steaks with kosher salt and ground black pepper.

Preheat your oven to 425°F / 218°C .

Cook

Heat a large heavy bottom skillet over a medium heat to get your pan really hot. Once hot, drizzle a little extra virgin olive oil and then sear both sides of your Delmonico Steaks for about 2 to 3 minutes per side so that you really achieve a great crust. Return your seared steaks to a racked baking sheet and allow it to rest while you begin your red wine reduction sauce.

To your hot heavy bottom skillet, add your diced carrot, celery, and shallot into the leftover oil and residual beef fat. Use a wooden spoon to gently lift the fond into the mirepoix. After about 3 to 5 minutes add 2 cups of your dry red Kosher wine to your skillet and allow to reduce all the way down, about 5 to 6 minutes. Next, add your beef or veal stock and your bouquet garni. Stir your sauce and allow it to reduce down 50%, which will take about 10 to 12 minutes. Set your sauce aside.

While you finish your sauce, place your Delmonico Steaks in the 425°F / 218°C oven for about 3 to 5 minutes. You will want to remove your Delmonico Steaks when the internal temperatures read 120°F / 48°C and then allow them to rest to 125°F / 51°C internal temperature for medium rare, about 7 to 10 minutes.

To finish your sauce, place a fine mesh sieve over a bowl and strain the bouquet garni, mirepoix, and sauce. Use your wooden spoon to gently press the vegetables, releasing all of the sauce into your bowl.

Plating

Before you slice, be sure to remove the butcher twine from the Delmonico Steaks! Carve off the bones and then slice your Delmonico Steaks against the grain. Serve slices of the Delmonico Steak with a drizzle of your red wine reduction sauce.

Bete’avon!

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INGREDIENTS
YOU’LL NEED -

1 package Prairie Street Co. Veal Spare Ribs

1 bottle dry red kosher wine, such as Cabernet Sauvignon

32 oz unsalted beef or veal stock

1 pound campari tomatoes, chopped

1 carrot, diced

1 rib celery, diced

½ yellow onion, diced

1 sprig fresh rosemary

3 cloves roasted garlic

1 tablespoon tomato paste

1 tablespoon extra virgin olive oil

Kosher salt

Freshly ground black pepper

Preparation

Remove any excess moisture from your Veal Spare Ribs using a dry paper towel and then cut your Spare Ribs half so they’ll easily fit in your sauce pot. Lightly season both sides of your Veal Spare Ribs with coarse kosher salt and ground black pepper.

Cook

Heat a large heavy bottom sauce pot over a medium to high heat. Once hot, drizzle about a tablespoon of olive oil and then sear your Veal Spare Ribs starting with meat side down. Set the seared spare ribs to the side and begin to build the rest of your sauce.

Reduce your heat to medium and add in your mirepoix (carrots, celery, and onion). Using a wooden spoon, mix the aromatics in the residual fat and carefully lift the fond from the bottom of the pot. Let the aromatics cook for about 5 minutes until soft, fragrant and lightly caramelized. Move the mirepoix to the sides of the pan and add your tomato paste. Continue to stir with your wooden spoon. Add your roasted garlic, incorporate all ingredients with your wooden spoon. Next, add your chopped campari tomatoes and rosemary. As you stir with the wooden spoon, use the releasing juice from the tomatoes to lift the fond from the bottom of the pot. After about 5 minutes, deglaze with 1 cup of stock and keep stirring, and then 2 cups of dry red Kosher wine. As the liquid level slowly reduces, use the back of your wooden spoon to carefully “squish” your tomatoes.

Now that your sauce is built, nestle the Veal Spare Ribs, meat side down, into the sauce. Here you can scoop some of the vegetables on top of the bones and then add 1 more cup of red wine. Cover with a tightly fitted lid, reduce heat to low, and cook for 3 to 4 hours. Be sure to check the liquid level every 45 minutes or so. If the sauce looks too dry, add about a ½ cup of either red wine or stock.

After about 3 to 4 hours, turn off the heat and move the sauce to a cool burner. Remove the rosemary stem and all of the Veal Spare Ribs, separating the bones from the meat and discarding the bones. For the sauce, use the back of your spoon and gently “squish” the vegetables to make the sauce a little thicker. Shred the meat and add back into your sauce.

Plating

Serve your Veal Spare Rib "Sunday" Sauce over spiralized vegetables or angel hair pasta with a great glass of Dry Kosher Red Wine.

Bete’avon!

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INGREDIENTS YOU’LL NEED -

1 package Prairie Street Co. Denver Strip Steak

1 tablespoon extra virgin olive oil

Kosher salt

Freshly ground black pepper

Preparation

Preheat a cast iron grill pan on high for several minutes so it gets very, very hot. Meanwhile, season your Denver Strip Steaks with kosher salt, ground black pepper, and then a drizzle of extra virgin olive oil.

Cook

Once your grill pan is very hot, sear both sides of your Denver Strip Steaks. After about 2 minutes on each side, you’ll have hard sear lines. Place the steaks back onto your wracked sheet tray and then place in a 400°F / 204°C oven for approximately 4 minutes. Use your meat thermometer to check for an internal temperature of 120°F / 48°C. When your steaks are ready, let them rest for about 5-10 minutes so the juices settle and the internal temperature raises to 125°F / 51°C.

Plating

Slice your rested Denver Strip against the grain and serve with your favorite side dishes! We enjoy charred scallions as a nice complement to the sweet steak.

Bete’avon!

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INGREDIENTS LIST FOR THE BEEF CHEEKS IN A CHIPOTLE BRAISE

1 package Prairie Street Co. Beef Cheeks

1 fresh chili, finely chopped

½ teaspoon cumin

½ teaspoon cinnamon

1 teaspoon coriander

1 teaspoon white pepper

1 chipotle with 1 tablespoon of adobo sauce

1 yellow onion, chopped

2 cloves garlic, smashed

1 quart chopped tomatoes

1 cup water

2 cups dry kosher red wine, such as Cabernet Sauvignon

1 tablespoon extra virgin olive oil

Kosher salt

Freshly ground black pepper

INGREDIENTS LIST FOR THE CHAROSET INSPIRED SALSA

1 Fuji apple, diced

1 lime, juice only

1 orange, diced

¼ cup slivered almonds

¼ cup cilantro, finely chopped

½ of one fresh chili, finely chopped

1 avocado, diced

½ cup sweetened hibiscus tea

Preparation

Using a paper towel, pat dry your Beef Cheeks to remove any excess moisture and then lightly season both sides with kosher salt and ground black pepper.

Cook

Heat a heavy bottom cast iron pot over medium to high heat. Once hot, add your extra virgin olive oil and then sear both sides of your Beef Cheeks starting with the fat side down. When each side has a nice crust and is golden and brown, remove them from the pot and set aside.

Reduce the heat to low and add your spices into the fat: cumin, coriander, cinnamon, white pepper, and chili. Using your wooden spoon, keep stirring the spices and after about 15 to 30 seconds, add your chipotle with adobo sauce and stir for another 15 to 30 seconds before adding your chopped onion and smashed garlic. Add your kosher red wine and scrape the fond from the bottom of the pan. Allow the red wine to reduce for about 3 to 5 minutes before adding your chopped tomatoes and water. Combine the flavors and increase the heat to medium to allow the liquid to reduce for about 5 minutes. Add your Beef Cheeks back into the pot, cover with a tightly fitted lid. Place the pot in your 325°F / 163°C for about 3 hours.

Meanwhile, make your Charoset Inspired Salsa. In a medium mixing bowl combine all of your salsa ingredients leaving the diced avocado and sweet hibiscus tea for last. Be sure to serve this within 15 minutes of prepping so the ingredients do not begin to get soggy.

Plating

In your pot, shred the Beef Cheeks apart using two forks.

Serve the shredded Beef Cheeks with Chipotle Sauce either in a tortilla, over rice, or even on toasted matzo and top with a tablespoon of your Charoset Inspired Salsa.

Bete’avon!

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INGREDIENTS YOU’LL NEED -

4 sheets plain, unsalted matzo

16 oz water

3 eggs, whisked

2 tablespoons avocado oil

½ cup mixture of sugar and cinnamon

Coarse kosher salt

Ground black pepper

Preparation

In a large mixing bowl crush your sheets of matzo into medium size pieces. Pour your water over top of the crushed matzo to fully submerge it and let sit for about 1 minute. Strain the water from your matzo and discard the water.

To your soggy matzo add in your 3 whisked eggs and combine thoroughly with your hands. Season with kosher salt and ground black pepper.

Cook

At your stove top, heat a large heavy bottom skillet on high flame. Once your skillet is hot, add your avocado oil and then put your matzo brei in immediately. Mix it with a wooden spoon for about 3 minutes, until the matzo fries and becomes firm and golden brown. Next add your cinnamon sugar mixture and stir. It will become fragrant and sweet after a moment and ready to serve.

Plating

Take out and serve your matzo brei hot to friends and family!

Bete’avon!

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INGREDIENTS YOU’LL NEED -

Prairie Street Co Beef Dino Ribs, separated

2 teaspoons extra virgin olive oil, divided

1 leek, cleaned and cut in half lengthwise

2 ribs celery, chopped

2 carrots, chopped

1 whole garlic bulb, cut in half horizontally

1 shallot, chopped

3 persimmons, chopped

Fresh herbs in bouquet: thyme, rosemary, oregano

1 tablespoon tomato paste

2 cups dry, red Kosher wine, we suggest Cabernet Sauvignon

2 quarts beef stock

Coarse kosher salt

Ground black pepper

Preparation

Preheat your oven to 325°F / 163°C.

Lightly season both sides of your Dino Ribs with coarse kosher salt and ground black pepper.

Cook

Preheat a large, heavy bottom cast iron Dutch Oven on a high flame. Once hot, add a drizzle of extra virgin olive oil and then sear all the meaty sides of your Dino Ribs. When the ribs are fully seared, set aside and reduce the heat on the Dutch Oven to a medium flame.

To the Dutch Oven add your aromatics: leeks, celery, carrots, garlic, shallot, and persimmons. Mix using a wooden spoon, gently scraping up the fond from the bottom of the pot. Add your bouquet of fresh herbs. Increase the flame slightly to a medium-high heat so the aromatics can cook and begin to release their juices. Add in your tomato paste and stir with your wooden spoon to fully incorporate. Once the vegetables are fragrant and turning opaque, add your kosher red wine and deglaze the bottom of the pot. As the wine begins to reduce, add half of your beef or chicken stock. Place your seared Dino Ribs back into the Dutch Oven with the braise and then top off with the rest of your stock.

Cover your Dutch Oven with a tight-fitting lid and place in your 325°F / 163°C oven for about 4 hours.

Plating

After about 4 hours, take out your Persimmon Braised Dino Ribs from the oven and get ready to serve!
Plate them on a large serving platter and serve with roasted brussels sprouts and herbed potatoes.

Bete’avon!

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INGREDIENTS YOU’LL NEED -

Prairie Street Co Veal Breast Pocket - Bone In, bones removed

1 teaspoon extra virgin olive oil

1 medium bottle Dark Rum

2 cups Orange Liqueur

2 cups Pineapple juice

2 quarts Veal stock, try our Classic White Veal Stock

1 cup fresh lime juice

½ cup brown sugar

Coarse kosher salt

Ground black pepper

Preparation

Preheat your oven to 350°F / 176°C.

Using a paring knife, remove the bones from the Veal Breast Pocket. If you need to, cut the Veal Breast in half so that it will fit in your braising pot.

In a cast iron stock pot, remove the alcohol from the rum either by simmering the rum or by using the flambe method (do not walk away!).

Cook

Lightly season your Veal Breast Pocket kosher salt and ground black pepper, and then sear both sides of the Veal Breast in a hot and large, heavy bottom braising pot. Remove the Veal Breast and set aside while you build the braising liquid.

Add the reduced rum into the braising pot and, using a wooden spoon, scrape up the fond from the bottom of the pot. Add your orange liquor, pineapple juice, white veal stock, lime juice, and brown sugar. Mix and resubmerge your seared Veal Breast into the liquid. Cover with a tight fitting lid and place in your 350°F / 163°C oven for approximately 4 hours.

Plating

Remove your Hawaiian Braised Veal Breast Pocket from the oven and slice. Serve with fun and flavorful sides like coconut rice and grilled cabbage! This makes a great family meal for the holidays.

Bete’avon!

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INGREDIENTS
YOU’LL NEED -

Prairie Street Co Veal Breast Pocket - Bone In, bones removed

1 leek, washed and cut in half

2 carrots, peeled and cut in half

1 small white onion, halved

2 celery ribs, halved

1 shallot, halved

1 garlic bulb, sliced in half

1 teaspoon black peppercorns

1 bundle of fresh herbs like rosemary, thyme, and oregano

Preparation

Clean your bones by boiling them in water. Discard the water and rinse the bones.

Cook

Fill a large stock pot ¾ of the way with fresh, clean water and place it on a medium to low flame. Add your cleaned bones to the stock pot and along with the rest of the ingredients.

Bring everything in the stock pot up to a soft boil for about 5 minutes and then reduce to a simmer for 4 to 5 hours.

When finished, let cool before handling.

Plating

Before using your white veal stock in other recipes, freezing, or sipping as is, strain and discard the bones and veggies so the broth is clear.

Bete’avon!

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INGREDIENTS LIST FOR THE VEAL PAILLARD -

Prairie Street Co Veal Chops

Extra virgin olive oil

Kosher salt

Ground black pepper

INGREDIENTS LIST FOR THE REDUCED APPLE GASTRIQUE -

1 cup white sugar

1 cup water

2 cups natural apple juice

¼ cup rice wine vinegar

½ cup red wine vinegar

Preparation for the Veal Paillard

Cover your cutting board with plastic wrap and then cover your Veal Chops with plastic. Using the flat, smooth side of a meat gavel, gently pound your Veal Chops to about 1-inch thick. Pay particular attention near the bone so the meat doesn’t tear when you flatten it. Remove and discard your plastic wrap.

Cook for the Veal Paillard

Preheat your oven to 400°F/205°C.

Preheat a large, heavy bottom skillet over a medium to high heat. Once hot, lightly coat the skillet with a small amount of extra virgin olive oil. Season your veal with coarse salt and ground black pepper, then sear both sides of each paillard Veal Chop. Once a beautiful, brown crust has formed, sit to the side on a racked baking sheet.

About 10 minutes before serving, finish your paillard Veal Chops in a 400°F/205°C oven for about 4-5 minutes only as you do not want to over cook. You are looking for an internal temperature of 140°F/60°C.

Cook for the Reduced Apple Gastrique

Preheat a medium size stock pot (we recommend cast iron), over a medium flame. When hot, add your sugar and give it a little shake to even out the layer of sugar and then add your water to the sugar. Let the water and sugar bubble together, giving the pot a gentle shake every few 30-45 seconds. Once a golden color begins to form on the outside of the pot, gently stir with a whisk being careful not to kick the sugar to the sides of the pot.

After about 4-5 minutes once the water has evaporated and the sugar becomes a syrup consistency, add your natural apple juice and gently whisk. Reduce the heat to low-medium.

Let the sugar syrup and apple juice reduce for about 4 minutes and then add your rice wine and red wine vinegars. Gently whisk to combine. Turn off the heat and let the gastrique sit to the side. It will continue to slowly thicken while waiting to be plated.

Plating

When ready to eat, serve your Veal Paillard with a drizzle of your Reduced Apple Gastrique. We love this dish alongside a beautiful salad of bitter, sweet chicories and more apples.

Bete’avon!

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INGREDIENTS YOU’LL NEED -

Prairie Street Co Boneless Flanken

Extra virgin olive oil

1 small yellow onion, diced

1 carrot, diced

½ teaspoon mustard powder

½ teaspoon ground ginger

¼ teaspoon cayenne

½ teaspoon smoked paprika

½ teaspoon garlic powder

½ teaspoon onion powder

¼ cup brown sugar

2 cups veal or beef stock

2 cups dry red Kosher wine, such as Cabernet Sauvignon

Kosher salt

Ground black pepper

Preparation

Preheat your InstaPot on SAUTE mode.

Cut your Boneless Flanken into 3 to 4 pieces so they can sear easily in the InstaPot. Season with coarse salt and ground black pepper.

Cook

In your hot InstaPot, add a drizzle of olive oil and sear each of your Boneless Flanken pieces. Once nicely seared, set aside.

Using a wooden spoon, saute your onion and carrot, being careful to lift the fond from the bottom of the pan. Keep stirring and then add all of your spices: mustard powder, ground ginger, cayenne, smoked paprika, garlick powder, onion powder, and brown sugar. Once fragrant, about 2 minutes, add your dry red kosher wine. Stir to combine. Allow the wine to reduce for about 5 minutes and then add your veal or beef stock. Add your meat back into the InstaPot with all of your ingredients.

Lock your lid and set to PRESSURE COOK mode on HIGH and cook for 1 hour.

After 1 hour, let the InstaPot vent before removing the lid.

Plating

Enjoy your BBQ Boneless Flanken as part of a delicious meal or on its own! The sauce can be blended and reduced further if you want a thicker BBQ sauce.

Bete’avon!

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INGREDIENTS YOU’LL NEED -

Prairie Street Co Veal Breast Pocket - Bone In, bones removed

2 tablespoons extra virgin olive oil, divided

1 leek, washed and cut in half

2 carrots, peeled and diced

1 small white onion, diced

2 celery ribs, diced

1 shallot, diced

1 garlic bulb, sliced in half

1 tablespoon unsalted tomato paste

2 cups dry red kosher wine, we recommend a Cabernet Sauvignon

1 teaspoon black peppercorns

1 bundle of fresh herbs like rosemary, thyme, and oregano

Preparation

Preheat your oven to 450°F / 232°C

Using a sharp boning or paring knife, remove the bones from your Veal Breast Pocket - Bone In. Reserve the Veal Breast Pocket for another amazing dish! Brush your bones with extra virgin olive oil and roast in your 450°F / 232°C oven for about 35 minutes.

Meanwhile…

Cook

In a large stock pot saute your carrot, onion, celery, and shallot in about one tablespoon of extra virgin olive oil over a medium heat. Use a wooden spoon to stir everything. Once fragrant, after about 4-5 minutes, add the garlic bulb halves cut side down so they can caramelize. Cook for another 4-5 minutes and then add your tomato paste, being sure to toast it before mixing it into the vegetables. After about 3-4 minutes deglaze your stock pot with your red wine and let it reduce down so that there is hardly any liquid. Turn off the heat and let the mixture sit until your bones are ready.

Once your bones are roasted, add them to the stock pot and cover entirely with fresh water, about 1 to 1½ quarts. Add your black peppercorns and fresh herb bundle.

Bring your stock pot up to a soft boil for about 5 minutes and then reduce to a simmer for 4 to 5 hours. When finished, let cool before handling.

Plating

Before using your brown veal stock in other recipes, freezing, or sipping as is, strain and discard the bones and veggies so the broth is clear.

Bete’avon!

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INGREDIENTS LIST FOR THE SOUS VIDE AU POIVRE SILVER TIP -

1 Prairie Street Beef Chuck French Roast

1 whole head garlic, roasted

2-3 cloves of garlic, thickly sliced

1 tbsp fresh or dried herbs of your choice (we used dry rosemary)

Extra virgin olive oil

Kosher salt

Black pepper

INGREDIENTS LIST FOR THE REMOULADE DRESSING -

3 egg yolks

½ cup dry sparkling white Kosher wine

1 tsp horseradish

Preparation

Using a paper towel, remove any extra moisture from the silver tip. Coat your entire silver tip with a thin layer of dijon mustard and then season with kosher salt and a generous amount of coarsely ground black pepper to fully cover.

In a mixing bowl combine your remoulade ingredients and mix thoroughly. Season with kosher salt and white pepper. Cover with plastic wrap and set in the refrigerator.

Cook

Preset your Anova Oven in the Sous Vide function to 135°F/57°C for 6 hours and at 100% steam.

Place your prepared Beef Silver Tip into the center of the Anova Oven and hit start. Let cook for the full duration of the time set.

When the sous vide process is complete, remove your Beef Silver Tip and get ready to sear it at the stove.

Heat a large, cast iron skillet on a medium to high flame. Once hot, put a small amount of extra virgin olive oil into the skillet and, using long handled tongs, sear all around the sous vide Beef Silver Tip. Remove from the skillet once a dark, brown crust has formed and get ready to serve.

Plating

Using a sharp, long knife, thinly slice the seared Beef Silver Tip on a diagonal. Serve your sliced Au Poivre Silver Tip as an open face roast beef sandwich on a hearty bread and topped with a dollop of your homemade remoulade dressing.

Bete’avon!

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INGREDIENTS YOU’LL NEED -

Prairie Street Co Chicken Wings

2 Yukon Gold potatoes, wedged

1 tsp extra virgin olive oil

Kosher salt

Black pepper

Your favorite sauces like Chili Crisp and Buffalo Sauce.

Preparation

Preheat your Air Fryer to 400°F / 205°C.

Cut your potatoes into even wedges and let them sit in a salt and cold water bath for 10 minutes. Remove them from the brine (discarding the liquid) and pat them dry on a towel.

Line the sheet tray of the Air Fryer with tinfoil and place the potato wedges on the tray. Lightly season with extra virgin olive oil, kosher salt, and black pepper.

Place the chicken wings in the basket of the Air Fryer. Lightly season with kosher salt and black pepper.

Cook

Set your preheated Air Fryer for 18 minutes.

Place the potato wedges in the bottom position of the Air Fryer. Place the chicken wings in the middle position of the Air Fryer.

At the halfway time, 9 minutes, flip the wings and fries to ensure they cook and crisp evenly.

Once the wings and fries come out of the Air Fryer, place them into two separate large mixing bowls and toss them with your favorite seasonings. We suggest trying a variety of sauces for the wings such as Buffalo or hot sauce, lemon and black pepper, and Chili Crisp. For the fries, we suggest tossing them with an herb seasoning such as dried rosemary and garlic.

Plating

Add your wings and fries to a spread that contains your favorite Game Day foods! We displayed a variety of sandwiches, flatbreads, wings, and fries with our favorite sweet, savory, and salty condiments.

Bete’avon!

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INGREDIENTS YOU’LL NEED -

1 Prairie Street Co Beef Oyster Steak, thinly sliced

1 tablespoon avocado oil, plus more

3 cloves garlic, minced

2 inches ginger, slivered

1 large red chili, thinly sliced (seeds and ribs removed for less heat)

1 lb lo mein noodles, par-cooked per package instructions

1 cup string beans, par-cooked

½ cup spring onions, sliced on the bias

1 tablespoon chili crisp, plus more

¼ cup soy sauce

¼ cup sesame oil

2 tablespoons brown sugar

Kosher salt

Preparation

Ensure all of your ingredients are prepped before you begin cooking. Prepare your stir fry sauce by adding your soy sauce, sesame oil, and brown sugar to a medium mixing bowl and whisking until the sugar has fully dissolved.

Preheat your wok or large cast iron skillet over a medium to high heat. Once your wok or skillet are hot, this moves fast!

Cook

Reduce your flame to a low to medium heat.

To your hot wok or skillet add one tablespoon of avocado oil and then your minced garlic, slivered ginger, and thinly sliced red chili. Using a long handled spatula or spoon, stir and begin to fry the ingredients so they don’t burn. Add your thinly sliced Oyster Steak to your hot wok or skillet being careful not to layer the slices on top of one another. Let the slices of beef caramelize and the juices begin to fill the wok or skillet. Once the meat firms up slightly, remove the beef from the wok or skillet into a bowl and set to the side.

Increase the flame to a medium to high heat.

To the wok or skillet with the beef juices add your cook lo mein noodles. Using your long spatula or spoon, keep stirring the noodles so they begin to soak up the beef juice. Add a generous serving (about 2-3 tablespoons) of your pre-made stir fry sauce to the noodles and stir. Remove the sauced noodles from the wok or skillet into serving bowls.

Add the pre-cooked Oyster Steak back to the hot wok or skillet with your string beans, 1 teaspoon of stir fry sauce, and spring onions or scallions. Stir for a moment and then remove from heat.

Plating

Arrange slices of the Oyster Steak with stir fry vegetables over top of your dressed lo mein noodles. Add a generous serving of chili crisp on top of the Oyster Steak and serve to your friends and family.

Bete’avon!

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INGREDIENTS YOU’LL NEED -

2 Prairie Street Co Chicken Breast Cutlets, pounded 1" thick

2 eggs, beaten

1 cup AP flour

1 tsp dijon mustard

½ cup matzo meal, unseasoned

1 ½ cups panko breadcrumbs, unseasoned

1 tsp fennel seed, ground

1 tsp extra virgin olive oil

1 lemon, quartered

Kosher salt

Black pepper

Preparation

Preheat your Air Fryer to 375°F / 190°C.

Using the flat side of a meat tenderizer, and with your chicken covered in plastic wrap, gently pound the boneless, skinless breast to an even 1” thickness.

Set your dredging station with your AP flour in a medium size dish and your beaten eggs in another medium size dish. To your eggs, mix in the dijon mustard. In a large ziplock bag (1 gallon size), combine your matzo meal, panko breadcrumbs, ground fennel, and season with kosher salt and ground black pepper. To dredge each piece of chicken, lightly coat in AP flour, then egg, and then thoroughly toss in the breading mixture. Place the breaded chicken cutlets in the basket tray for the air fryer.

Be sure to wash your hands thoroughly after handling raw chicken.

Cook

Set your preheated Air Fryer for 15 minutes.

Before placing the chicken schnitzel in the Air Fryer, give it a nice drizzle of extra virgin olive oil for some added flavor. Place the chicken in the middle of the Air Fryer to cook. At the halfway point, flip the schnitzel, drizzle a little more extra virgin olive oil, and place back into the middle area for it to finish cooking.

Plating

Once your golden chicken schnitzel is finished, you can slice and serve, or give each guest their own full schnitzel. Serve alongside potato latkes, homemade applesauce, and a wedge of lemon!

Bete’avon!

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INGREDIENTS LIST FOR STUFFED VEAL POCKET WITH RICE PILAF

1 Prairie Street Veal Breast Pocket - Bone In

1 lb stuffing of choice (we used cooked rice pilaf with sauteed mushrooms)

2 tbsp dijon mustard

1 tbsp fresh parsley

1 cup kosher marsala wine

Kosher salt

Black pepper

Preparation

Preheat your oven to 375°F / 190°C.

Start with your Veal Breast Pocket - Bone In in your roasting pan and fill both pockets with your stuffing of choice.

Once stuffed, spread your dijon mustard all over the top fat of the veal and then season with coarse kosher salt, ground black pepper, and chopped parsley.

To your pan, add the kosher marsala wine (or sweet kosher wine).

Cook

Place your stuffed veal breast in the preheated oven uncovered for approximately 90 minutes.

You will want to begin taking its internal temperature at about an hour in.

Plating

While the veal is resting, use the leftover juices in the pan to make a quick and delicious pan sauce by adding a touch more kosher wine.

Slice your Stuffed Veal Breast in approximately 1”-2” slices and serve on a large platter with the pan sauce drizzled over top.

Bete’avon!

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INGREDIENTS LIST FOR GARLIC STUDDED FRENCH ROAST -

1 Prairie Street Beef Chuck French Roast

1 whole head garlic, roasted

2-3 cloves of garlic, thickly sliced

1 tbsp fresh or dried herbs of your choice (we used dry rosemary)

Extra virgin olive oil

Kosher salt

Black pepper

INGREDIENT LIST FOR SABAYON: -

3 egg yolks

½ cup dry sparkling white Kosher wine

1 tsp horseradish

Preparation

Preheat your oven to 375°F/ 190°C.

On your French Roast, squeeze and spread out all of the roasted garlic and then season with your choice of herbs, Kosher salt, and ground black pepper. Roll the French Roast together and using cotton butcher’s twine or netting, tie your roast together being sure not to tie the roast too tight. Using a paper towel, pat dry your rolled French Roast to remove any excess moisture. Drizzle with a little extra virgin olive oil and generously season with coarse Kosher salt and ground black pepper. Using your paring knife make about 10 small slits into the outside of your roast and “stud” the meat with the fresh, slivered garlic into the slits.

Cook

Place your French Roast on a roasting rack and place in the middle of your preheated oven. Roast for about 30 minutes and then check the internal temperature using your meat thermometer. Remove the roast from your oven when the internal temperature reads 125°F/ 190°C. Allow your French Roast to rest for about 15 to 20 minutes before removing the strings and slicing into it.

Making the Sabayon

Create your double boiler by heating about 3-4 inches of water in a medium saucepan. Once this starts to steam, place a medium size glass mixing bowl over the saucepan to create your double boiler.

To your mixing bowl add your egg yolks, white Kosher wine and whisk for several minutes to incorporate air into the ingredients. Once the combination starts to foam and thicken, add your horseradish and whisk. Remove the sauce from the heat once it is nice, thick, and has a bit of shine to it. This is best to serve immediately (or at least as soon as possible).

Plating

Slice your beautifully roasted French Roast into ½ inch to ¾ inch slices and drizzle with a helping of the sabayon. We like to serve this roast with roasted vegetables, like roasted delicata squash.

Bete’avon

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INGREDIENTS YOU’LL NEED -

2 Idaho or russet potatoes, peeled

1 small yellow onion

1 cup matzo meal, plus extra

1 egg

1 tsp horseradish

1 tsp dried fennel, ground

Extra virgin olive oil

Kosher salt

Black pepper

Preparation

Start by setting up a large mixing bowl with a clean dish towel. Using the larger holes on your box grater, grate your peeled russet potatoes and yellow onion over top of your clean dish towel and bowl. Once grated, ring out all of the moisture from the shredded potatoes and onions over top of the bowl and discard the liquid.

In a large mixing bowl combine the potatoes and onions with matzo meal, egg, horseradish, fennel, Kosher salt, and ground black pepper. Mix thoroughly.

Place a sheet of parchment paper on the tray of the air fryer and drizzle extra virgin olive oil. Using a tablespoon, spoon out the potato latke mixture onto the tray and gently press to make them about ¾ of an inch thick. Give your latkes a little drizzle of extra virgin olive oil on top.

Cook

Turn on your air fryer, preheat to 375°F / 190°C, and set for 15 minutes. Once your air fryer is preheated, place them onto a lower rack. Be sure to flip the latkes about half way through the cooking process to get both sides crispy. Feel free to increase the heat or add more time based on your air fryer!

Plating

Serve your potato latkes hot with some homemade applesauce and/or sour cream.

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INGREDIENTS YOU’LL NEED -

1 Prairie Street’s Kosher Beef Korean/ Miami Cut Boneless Short Ribs

2 Cups of soy sauce

1 Tablespoon sesame oil

1 Cup of sugar

1 Tablespoon rice vinegar

1 Bunch of scallions

1 Radish sliced thin

1 Watermelon radish cut like a watermelon slice

1 Clove of garlic minced

1 ¼ Cup of grated ginger

¼ lb of baby bok choy

¼ Cup of chili paste

Sesame oil

1 Teaspoon of sesame seeds

Kosher salt

Black Pepper

Avocado /grape oil

Marinade

Pat dry the meat. In a bowl, add soy sauce, teaspoon of sesame oil, minced garlic, sugar, grated ginger and ¼ teaspoon of chili paste. Mix ingredients and pour over and coat the ribs. Marinate the ribs for at least 20 minutes. They can marinate overnight in the refrigerator too.

Grilling

Next heat up the grill. This is a quick cook. We are using high direct heat. We cook the boneless ribs like steak and grill it for 4-5 minutes on each side. Add the lightly oiled bok choy to the grill. Rotate the ribs on the grill after 2 minutes to form diamond grill marks. Cook the boneless ribs to a medium rare 125°F/ 52°C and the bok choy until it is soft and bright green. Remove the ribs and let it rest for 10 minutes before cutting it

Water Kimchi

In a bowl mix both thinly sliced radishes, 1 scallion cut on bias into ½ inch sticks, 1 tablespoon of rice vinegar, 1 teaspoon of sugar, dash of chili paste, pinch of salt and a drizzle of sesame oil. Let everything pickle for about 10 minutes.

Plating

Next thinly slice the meat against the grain. Place the meat atop or next to the bok choy. Put the kimchi around the plate and garnish with sesame seeds and sliced scallions. Enjoy!

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INGREDIENTS
YOU’LL NEED -

Prairie Street’s Kosher Marrow Bones

Kosher salt

Black Pepper

1 Radish sliced thin and julienned

½ Teaspoon of blackcurrant jam

Drizzle of balsamic vinegar

3 Slices of challah bread

½ cup of parsley chopped

1 Head of garlic

1 Lemon

Olive oil

Pat dry the marrow bones. Salt and pepper all sides of the bones. Heat the cast iron pan and place the bones marrow side down for about two minutes. Flip the bones. The marrow must turn soft and translucent. You must keep an eye on it. The marrow is done before it turns to liquid. Remove from heat, sprinkle salt and pepper and serve with the items below.

Take challah slices and cut off the edges. Cut into triangles to make toast points. Rub a bit of olive oil on each side. Toast the bread on the grill or toaster oven.

Cut the top of the head of garlic, drizzle with olive oil, wrap it in tin foil and roast for 30 mins. The garlic should be light brown and soft when done.

Mix a dash of balsamic vinegar into black current jam to cut the sweetness.

Mix chopped parsley and radish in a bowl. Dress with olive oil, lemon squeeze, and pepper.

Spread marrow on toast points and add any of the toppings.

Enjoy!

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INGREDIENTS
YOU’LL NEED -

Prairie Street’s Kosher USDA Prime Mock Filet Mignon Ribeye

Kosher salt

Black Pepper

1 Minced shallot

1 Tablespoon of capers whole and chopped

1 Radish sliced thin and julienned

½ Teaspoon of Dijon mustard

Kosher "Anchovy-free" Worcestershire sauce

½ Teaspoon of spicy preserved lemon paste

3 Slices of challah bread

½ Cup of parsley chopped

Olive oil

Pat dry the meat.Cut 2 ½ inch medallion off the loin. Salt and pepper all sides of the meat. Heat the cast iron pan on the fire or stove top. Make sure the pan is hot, drizzle a little olive oil and sear the filet. You want to hear the meat sizzle. Let the meat brown for about 1 minute on all sides. Just sear the meat, do not cook it. Steak tartare is traditionally a raw dish. Searing the outside will add flavor and kill any surface bacteria. You can also cut a thin layer off all the newly exposed area if you want the dish completely raw or cook it more. Remove the filet from heat and let rest on a clean cutting board.

Take challah slices and cut off the edges. Cut into triangles to make toast points. Rub a bit of olive oil on each side. Toast the bread on the grill or toaster oven.

Cut the filet into strips and again into smaller pieces. Keep cutting until meat is chopped into little cubes. Add the meat to a bowl. Now add ½ teaspoon of Dijon mustard, a couple of drops of kosher Worcestershire sauce, chopped capers, spicy preserved lemon, and shallots. Gently mix everything together. Mound the tartare on center of a plate. Garnish with radish, black pepper, whole capers, and parsley. Add the toasts to the plate to complete the dish. Enjoy!

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INGREDIENTS
YOU’LL NEED -

Prairie Street’s Kosher Veal Whole Rack

Kosher salt

Black Pepper freshly cracked

2 Heads of garlic

Olive oil

Parsley bunch

5 Sprigs rosemary

5 Sprigs of thyme

5 Sprigs of oregano

2 Red peppers

1 Zucchini

1 Yellow squash

1 Grape tomatoes box

2 tablespoons tomato paste

1 tablespoon of preserved lemon paste (store bought in a jar)

1 Orange

Pat dry the meat and lightly score the fat. Salt and pepper all sides of the meat. Heat the cast iron pan on the fire or stove top. Make sure the pan is hot, drizzle a little olive oil and sear. You want to hear the meat sizzle. Let the meat brown on each side.

Make roasted garlic ahead of time. Cut the top off a head of garlic, drizzle with olive oil, wrap tin foil and bake for 30 minutes. Squeeze the garlic into a bowl and make a paste.

Chop up parsley, oregano, rosemary, and thyme finely. Reserve ¼ of the herbs for the ratatoullie.Add to the bowl of garlic and mix with ¼ cup of olive oil and tablespoon of preserved lemon paste. Rub the mix on the veal.

Add the veal back to pan, fat side up, and continue to cook with the grill lid down. Cook for another 45 minutes and check the temperature. The temperature should be around 90-100°F/32-37°C. Cook for another 20 to 30 minutes. Take the meat out around 140°F/60°C. It will continue to cook once it is removed from the heat.Veal should be cooked to 145°F/62°C. Let the meat rest for 30 minutes before slicing.

Ratatoullie

Cut the zucchini and yellow squash into half circles. Place them on a sheet pan with tomatoes, 5 clove garlic cut in half, and sliced red pepper. Generously coat in olive oil and salt and pepper.
Place sheet pan on the grill for 30 minutes. Time to be ready with the veal.
Make sure all the vegetables are soft. Place the whole mixture, oil and all into a big bowl. Mix in 2 tablespoons of tomato paste and some chopped herbs. Finish with a squeeze of orange. Serve with veal.

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INGREDIENTS
YOU’LL NEED -

1 Prairie Street’s Kosher Korean/ Miami Cut Short Ribs

2 Cups of soy sauce

1 Tablespoon sesame oil

1 Cup of brown sugar

1 Onion

1 Bunch of scallions

1 Prickly pear

1 Cucumber

1 Cilantro bunch

3 Cloves of garlic

1 Cup of grated ginger

1 Carrot

Kosher salt

Black Pepper

Marinade

In a blender add soy sauce, onion, garlic, sugar, and ginger. Puree until smooth, add two cups of water and pour over the ribs. Marinate the ribs for at least 30 minutes. They can marinate overnight in the refrigerator.

Heat the cast iron griddle on the grill. Add ribs to the cast iron make sure you hear a sizzle. This is a quick cook. We are using high direct heat. Flip the ribs after 8 minutes or when the temperature is 90°F/32°C. After another 8 minutes remove the ribs. Cut the bones away from the meat and return the bones to the grill. Cook the bones to a medium well 150°F/66°C.

Next add the scallions and the scooped-out center of the prickly pear directly on to the grill. Shave the cucumber with a potato peeler into ribbon strips. Do the same with a carrot. Mix the cucumber, carrot, ½ cup of chopped cilantro and some sesame oil in a bowl.

Next slice the meat into ½ inch pieces. The center should be rare to medium rare. Add the meat back to the grill, sear and caramelize the freshly cut sides. This is a quick sear, just a minute on each side.

Place the bones on the plate and top with sliced meat. Next cut the scallion and prickly pear and add to cucumber salad. Drizzle sweet soy sauce on the plate and enjoy.

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INGREDIENTS
YOU’LL NEED -

Prairie Street’s Kosher USDA Prime Surprise Steak

Dijon Mustard

Kosher vegan butter

Kosher "anchovy free" Worcestershire sauce

Cognac or brandy

Kosher salt

Black Pepper freshly cracked

1 Minced shallot

Olive oil

½ Cup beef stock

Chopped parsley

Pat dry the meat. Cut the surprise steak into 4/5 pieces. Salt and pepper all sides of the meat. Heat the cast iron pan on the fire or stove top. Make sure the pan is hot, drizzle a little olive oil and sear the steaks. You want to hear the meat sizzle. Let the meat brown for about 3 minutes on each side. Remove the steaks from the pan.

Add a drizzle of olive oil to the pan, next add the minced shallots. Stir and coat the shallots with the brown fond mixture in the pan. Add the ½ cup of cognac and let alcohol burn off. Do not pour cognac directly from the bottle, place it in a smaller cup. Add a ½ cup of beef broth, mustard, Worcestershire sauce and let the liquid reduce. The consistency should be nappe or thick enough to coat the food. Finish with 2 pats of kosher vegan butter and fresh pepper.

Add the steak back to pan and continue to cook the meat in the sauce. Cook for another 5 to 10 minutes depending on the desired temperature. Medium cooked steak is around 145°F / 62°C. You can cook some pieces a little more or less depending on preference.

Thinly slice the steak, spoon on some more sauce and top with parsley. Serve with a side of vegetables. Enjoy

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INGREDIENTS YOU’LL NEED -

Prairie Street’s Kosher Dry Aged USDA Prime Mock Filet Mignon Ribeye

Kosher salt

Black Pepper

1 Minced shallot

Olive oil

½ Cup Kosher red wine

½ Cup beef stock

Asparagus bunch

Sprig of rosemary

Pat dry the meat. If serving individual portions cut the loin into 2-2 ½ inch thick medallions. Try to keep the sizes the same. At the wider end use butcher's twine or cut the meat thinner. The medallions cook quicker than the whole loin. The chateaubriand is the whole loin or roast. Butcher’s twine to make a uniform shape is optional.

Salt and pepper all sides of the meat. Heat the cast iron pan on the fire or stove top. Make sure the pan is hot, drizzle a little olive oil and sear the filet. You want to hear the meat sizzle. Let the meat brown for about 3 minutes on each side. If cooking the medallions take the temperature. Pull them off the heat at 125f/ 52c. The chateaubriand is thicker and needs to be cooked longer. If you are using a grill move to indirect heat or lower the heat on the stove. Cook for about 8 minutes on each side. Take the temperature before turning, it should be roughly around 80f/27c. Take the meat off the heat at 125f/52c. All meat continues to cook after it is removed from the heat. Remove meat from the pan. Let the meat rest.

Add a drizzle of olive oil to the pan, next add the minced shallots. Stir and coat the shallots with the brown fond mixture in the pan. Add the ½ cup of wine and let alcohol burn off. Add a ½ cup of beef broth and sprig of rosemary and let the liquid reduce. The consistency should be nappe or thick enough to coat the food. Finish with 2 pats of kosher vegan butter and fresh pepper.

Coat the asparagus with olive oil, salt and pepper and put them on the grill while the sauce is reducing. Let them cook for 6 minutes or until bright green and soft.

Place the asparagus on a plate, top thinly slice meat or a medallion and drizzle the red wine sauce on the plate.

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INGREDIENTS YOU’LL NEED -

Prairie Street’s kosher Branzino fillet

Kosher salt

Black pepper

Lemon

Orange

Olive oil

Gremolata Sauce

1 Bunch of flat leaf parsley finely chopped

1 Garlic clove thinly sliced

1 tablespoon olive oil

1 Lemon zest

Finely chop the parsley, mix in garlic and lemon zest, and add a light drizzle of olive oil

Blistered Tomatoes and Watercress Salad

1 Bunch watercress

1 Avocado

½ Cup of pomegranate seeds

1 Roasted yellow onion

1 Head of roasted garlic

6 Cherry tomatoes

1 tablespoon of olive oil

½ lemon juiced

Kosher salt

Black pepper

Mix the ingredients in a bowl and drizzle with olive oil, lemon, salt and pepper. See below “On the Grill” for cooked vegetables instructions.

On the Grill

Heat two cast iron pans on the grill. Next cut the top and bottom and remove the skin from the onion. Wrap in tin foil, drizzle with olive oil and place it over direct heat on the grill. Cut the top off the garlic, leave the skin, drizzle with olive oil, wrap in tin foil and place next to the onion.

Now pat dry the Branzino and salt and pepper it. Add olive oil to the cast iron pan and make sure it is hot. Place the fish skin down and press down with a spatula. This prevents the skin from curling and makes the skin evenly crispy.

Next add olive oil to the second pan. Let it get hot and add the tomatoes whole. Close the lid and let everything cook for 7 minutes.

Check the fish, the meat should be white and opaque. Let cook a few more minutes if necessary. The temperature should be 145f/63c. This is thin quick cooking fish. It should be firm and not translucent when fully cooked. Squeeze an orange and lemon on the fish. The steam will help release the fish from the pan. Plate the fish skin up and top with gremolata. For good measure give a squeeze of lemon.

Remove roasted onion, garlic and tomatoes from the grill. Add the roasted vegetables to the salad. The garlic should be squeezed onto the salad. Discard the skin and head of the garlic.

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INGREDIENTS
YOU’LL NEED -

2 Prairie Street’s Kosher Beef Brisket 2nd Cut USDA Prime

3 Corn on cob

2 sticks of vegan butter

1 Cup of chopped cilantro

1 Cup of chopped tarragon

Kosher salt

Black Pepper

Harissa Rub

1 Cup Harissa powder

1 Cup brown sugar

1 Cup of salt

1 Cup of black pepper

1 Tablespoon paprika

1 Tablespoon coriander

Preheat the smoker to 235F/113C.

Mix all dry rub ingredients in a bowl.

Score the fat cap of one brisket and add cover in salt and pepper Texas style. Place it on the grill. Coat the second brisket with the harissa dry rub. Be heavy handed and make sure all surfaces are covered. Place brisket on the grill. To ensure the briskets do not dry out put either a tin of water in the smoker or occasionally spray with water or apple cider vinegar. Close the lid and let smoke for 5 hours. briskets roughly about 10-12 hours to cook on a smoker. Smoked meats take roughly 1-1 ½ per pound. Factors like outside temperature, the smoker, butcher paper etc. affect the cooking time. Now take Texas style off the grill and wrap in butcher paper. Put the folded open side down on the grill to prevent moisture loss. Wait 5 more hours. Remove from the grill and let test for 30 minutes.

Place soften vegan butter on plastic wrap and add herbs. Cover with plastic wrap and roll butter into a log shape. Refrigerate if not using immediately

After 9 hours add the corn to the grill. First coat the corn with vegan butter, pepper and salt. Do not totally remove the husk, just peel back. Rub the mix on corn. Wrap the husk back around the corn and place on grill. Cook for one hour.

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INGREDIENTS
YOU’LL NEED -

1 Prairie Street Kosher Dry Aged Four Bone-In Prime Rib Roast

Tablespoon of rosemary

Tablespoon of garlic paste

Kosher salt

Freshly ground black pepper

Set your oven to 325 F

Using a paper towel, pat dry your Prime Rib Roast to remove any excess moisture. We are removing the bones with a boning or paring knife. Slowly cut the rack of bones away from the meat. Season all sides generously with Kosher salt, black pepper, garlic paste and rosemary. Using butcher’s twine tie the roast back up. Wrap the string tightly in between each bone. Separating the bones is not necessary. It is just a preference. We like to cook the bones to well done. Place the Prime Rib bone side down on a rack in a roasting pan. Put it in the oven. Check on the roast in 1 ½ hour make sure it not cooking too fast.

For medium rare pull the roast out of the oven at 125 f. Let it rest for 30 minutes. Cut the butcher string and cut bones into individual pieces.

On your stovetop or grill, preheat a well-oiled cast iron griddle over medium to high heat. Sear the bones on all sides and cook for 5 minutes. At the same time sear the bottom of the roast for 40 seconds. Slice and serve.

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INGREDIENTS
YOU’LL NEED -

1 Prairie Street’s Kosher USDA Prime Short Ribs

3 Sweet Potatoes

1 Cup of Harissa

Olive oil

Kosher salt

Black Pepper

1 Bunch of micro greens

Coffee Dry Rub

3 Cups of ground coffee

1 Cup brown sugar

1 Cup of salt

1 Cup of black pepper

1 Cup of Za’tar

Preheat the smoker to 235°F/113°C.

Mix all dry rub ingredients in a bowl.

Coat the short ribs with the dry rub. Be heavy handed and make sure all surfaces are covered. Place ribs on the grill. To ensure the ribs do not dry out put either a tin of water in the smoker or occasionally spray with water or apple cider vinegar. Close the lid and let smoke for 4 hours. Ribs take roughly about 4-5 hours to cook on a smoker. Smoked meats take roughly 1-1 ½ per pound. Factors like outside temperature, the smoker, butcher paper etc. affect the cooking time.

After 4 hours add the sweet potatoes. First coat the sweet potatoes with olive oil, harissa, and salt. Rub the mix on the skin. Place the sweet potatoes on a piece of foil in the smoker. Cook for one hour. When soft cube the sweet potato drizzle with olive oil, mix in micro greens, and add salt and pepper.

Next remove the ribs. Let them rest. Cut in between the bones. The meat should have a nice smoke ring and be very tender. Serve with your favorite sauce or enjoy plain.

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INGREDIENTS
YOU’LL NEED -

1 Prairie Street Kosher Veal Premium Ground Blend

1 Large eggplant sliced in rings

1 Onion chopped

¼ cup of tomato paste

1 Cup tomato puree

1 cup Soy milk

2-3 tablespoons Flour

¼ cup vegan butter

2 Cups of Water

Olive oil

Pinch of nutmeg

1 Teaspoon cinnamon

1 Teaspoon garlic powder

1 Teaspoon oregano fresh or dried

1 Cup kosher red wine

Kosher salt

Pinch of white pepper

Freshly ground black pepper

2 Roma tomatoes sliced

Lay eggplant on a sheet pan sprinkle salt on top. The salt will draw out the bitterness in the eggplant. Let sit for ten minutes. Rinse off salt and pat dry.

Non-Dairy Bechamel

First make a Roux. Roux is flour and oil heated together to act as a thickener. Heat a pan and add vegan butter now stir in flour. Keep whisking. Add soy milk stir in more flour until it is thick and bubbly. Add a pinch of white pepper, ground nutmeg, cumin and salt.

On the stove top in a heavy bottom pan sweat the chopped onions. Cook onions so they are soft and a little brown. Add 2 tablespoons of tomato paste. Toast the tomato paste by heating it and mixing with the onions. Push the onions to the edge and add the veal, break veal up and brown. Add ½ cup of water to help cook the veal through and incorporate the flavors in the pan. Stir in garlic, oregano, and cinnamon. Add wine and tomato puree and let mix reduce.

In a baking dish layer eggplant, veal mix, tomatoes, and bechamel. And repeat. Cover with foil and put into a 350f degree oven for 45 minutes and 15 minutes without the foil.

Remove from oven. Enjoy!

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INGREDIENTS
YOU’LL NEED -

1 Prairie Street Prime Kosher Ahi Tuna loin

1 Cup of soy sauce

1 Cup minced pickled ginger

1 Lemon

1 Peeled pineapple

1 Dragon fruit

1 Cup of mint chopped

Olive oil

Kosher salt

Black pepper

Mix ginger and soy sauce in a bowl, squeeze in half a lemon juice. Put in a ramekin.

Cut tuna loin into shape of a butter stick, 2 inch rectangular cube.

Heat cast iron grill pan on the open fire. And add the whole pineapple to the grill. Turn the pineapple every 5 minutes.

Salt and pepper the tuna on all sides. Add oil to cast iron flat top. Sear tuna on all sides including the ends for 90 seconds. Remove from the grill, slice and add a squeeze of lemon. Plate slices with a side of ginger soy sauce for dipping and garnish with pomegranate seeds.

Cut dragon fruit in half and with a spoon scoop out the whole inside. Cut into cubes and toss with mint and lemon juice. Remove pineapple from the grill and cut it into cubes. Add cubes to dragon fruit and place mixture back into the dragon fruit shell. Serve on the side of the Ahi tuna.

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INGREDIENTS YOU’LL NEED -

1 Prairie Street Kosher Lamb Premium Ground Blend

4 Medium Italian eggplants

1 Onion chopped

¼ Cup of tomato paste

1/3 Cup of pomegranate molasses

2 Cups of Water

Olive oil

2-3 garlic cloves, minced

Kosher salt

Freshly ground black pepper

Dill chopped to garnish

Parsley chopped to garnish

Israeli Spice Market Blend

1 Tablespoon sumac

1 Tablespoon cardamom

1 Tablespoon clove

1 Tablespoon cinnamon

1 Tablespoon turmeric

1 Tablespoon red chili powder

1 Tablespoon coriander

1 Tablespoon paprika

1 Tablespoon curry powder

Stir in a bowl together

Set oven to bake at 425f /218c degrees

Cut eggplants in half, slice the skin off .and score with a knife (make light crisscross cuts). Place eggplant in a baking dish and coat with olive oil, salt, and pepper. Put in oven for 25 mins.

On the stove top in a heavy bottom pan sweat the chopped onions. Cook onions so they are soft not browned. Add 2 tablespoons of spice blend. Toast the spices by heating them and mixing with the onions. Next add the tomato paste and more spice and mix into the onions. Push the onions to the edge and add the lamb, break lamb up and brown. Add ½ cup of water to help cook lamb through and incorporate the flavors in the pan. Add minced garlic and stir in ingredients. Add water and let mix reduce. Now add pomegranate molasses and stir. Finally, add salt and pepper. Make sure the lamb is cooked, this process takes around 20 minutes.

Take the eggplant out of the oven. They should be slightly golden brown. Give them a squeeze to open them up. Spoon lamb mixture onto the eggplant. Push the meat down into crevices. Cover the eggplants with remaining lamb mixture. Cover with foil and put into a 350f degree oven for 45 minutes.

Remove foil, add dill and parsley. Enjoy!

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INGREDIENTS YOU’LL NEED -

1 Prairie Street Kosher Veal Tomahawk chop

1 egg

1 cup of all-purpose flour

1 cup of breadcrumbs

6 cherry tomatoes halved

1 teaspoon thyme

1 teaspoon oregano

1 teaspoon sage chopped

1 teaspoon paprika

1 teaspoon parsley chopped

1 teaspoon mint chopped

1 cup of Dijon mustard

1 cup of mayo

Olive oil

Arugula

Lemon

Kosher salt

Freshly ground black pepper

Set your 12” Cast Iron pan on grill or open fire grate.

Using a paper towel, pat dry your Veal Tomahawk Chop to remove any excess moisture. In a bowl season flour generously with Kosher salt, freshly ground black pepper and paprika. Separately, beat eggs and two tablespoons of mustard. Finally, season breadcrumbs with oregano, sage, mint. Use a “Dry, Wet, Dry" three-step breading process to coat the veal chop. Flour (dry) helps egg adhere, egg (wet) helps the breading adhere, and breading (Dry) sticks to egg and won't break off in the pan.

Add olive oil to hot cast iron skillet. Give it a minute to heat up. Add coated veal chop and wait until the internal temperature is 90F degrees. Flip and make sure the breading is nice and brown. Spoon some hot oil from the pan on top of the chop. When the veal chop has an internal temperature of 135F degrees, sear the bone and the fat and move to the grate or grill. Let cook 2 more minutes on each side. The direct heat will crisp up the outside and dry out some of the oil. The final temperature should be 145F degrees, so remove at 140F degrees because it will continue to cook. Finish with salt and pepper.

Salad can be made ahead of time. Sprinkle the tomatoes with salt and olive oil. Let it sit for ten minutes and add a bunch of arugula. For dressing add mayo, 2 tablespoons of Dijon mustard, chopped parsley, chopped sage and squeeze of ½ lemon. Mix in a bowl. Server on the side.

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INGREDIENTS LIST FOR THE KOSHER STUFFED CABBAGE FOR PASSOVER -

1 pound Prairie Street Prime Premium Ground Beef Blend

¼ cup cauliflower, grated

1 egg

6 green cabbage leaves, blanched

1 tablespoon extra virgin olive oil

2 cloves garlic, thinly sliced

1 cup dry Kosher red wine

28 oz can whole peel tomatoes

Kosher salt

Fresh ground black pepper

Prepare your cabbage leaves by blanching a whole head of green cabbage in boiling water for about 15 minutes. Drain water and remove cabbage. Allow to cool. Once you are able to touch the cabbage, remove and discard the first few outer leaves, then gently remove six leaves, being careful not to rip them (too much). Using a paring knife, remove the thickest part of the stem so it becomes more malleable. See video for demonstration. Set aside.

In a medium mixing bowl combine your Prairie Street Prime Premium Ground Beef Blend with the grated (or riced) cauliflower, one egg, kosher salt, and ground black pepper. Using your hands, thoroughly mix together, being careful not to overwork the meat.

Stuff each blanched cabbage leaf with equal amounts of the ground beef mixture. See video for demonstration on how to roll and secure the ends of the cabbage. Set to the side while you prepare the sauce or wrap and place in the refrigerator until ready for use, up to one night.

Meanwhile, make your tomato sauce. In a large pan over medium heat, saute your thinly sliced garlic in olive oil just until fragrant, about two minutes. Add your whole peeled tomatoes (or tomato puree, if you prefer) and dry Kosher red wine. Season lightly with Kosher salt.

Once sauce begins to simmer gently nestle stuffed cabbage, flap side down, in the sauce. Bring the sauce back to a simmer, place a tightly fitting lid on top, reduce heat to medium-low, and allow to cook through, about 15 to 20 minutes.

Serve your stuffed cabbage with plenty of roasted vegetables for a complete and delicious meal.

Bon Appétit!

Suggested Twists and Spice Blends

Instead of Prairie Street Primes Premium Ground Beef Blend try our Ground Lamb or Ground Veal.

Try one of our favorite warming spice blends such as the Isreali Baharat Blend or Hawaij Seasoning.

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INGREDIENTS
YOU’LL NEED -

Prairie Street Prime Chilean Sea Bass Fillets

1 teaspoon ground coriander

1 teaspoon turmeric

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 white onion chopped

2 garlic cloves minced

1 tablespoon of grated ginger

1 zucchini cut

2 medium tomatoes chopped or one can whole tomatoes

½ cup of green olive chopped

1 cup of vegetable stock

2 tablespoons finely chopped cilantro

1 clove garlic, grated

1 teaspoon capers, finely chopped

1 lemon

Kosher extra virgin olive oil

Kosher salt

Fresh ground black pepper

Using a paper towel, pat dry the fish fillets to remove any excess moisture. Lightly salt and pepper both sides of the fish. Sprinkle on the ground coriander, turmeric, ground cumin, and smoked paprika. Coat each side like a dry rub.

Heat Dutch oven on the stove top. Add olive oil once the pot is hot. Next sear the fish and get a nice crust on each side. Remove the fish and set aside. The fish should not be cooked through.

Add a bit more oil and sauté the onions. Let the onion soften and become translucent before adding the garlic and ginger. Stir the pot with a wooden spoon.

Add the zucchini and let it cook a few minutes and soften. Stir the zucchini into the onion mixture and now add tomatoes. The liquid from the tomatoes will deglaze the pot. Add a cup of vegetable stock and stir.

Next add the Chilean Sea Bass back to the pot and cover for 4 minutes. The internal temperature for a white fish should be 135F. But we are going to turn off the heat when the fish is at 130F. The fish will keep cooking after the heat is off. The external heat will flow to the center of the fish raising the temperature to 135F.

Add the olives and cilantro and squeeze a lemon over top.

Serve with couscous, rice, or crusty bread.

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Ingredients List for the burgers

1 pack Prairie Street Prime Beef Brisket Ground Blend

1 pack Prairie Street Prime Veal Ground Blend

1 pack Prairie Street Prime Lamb Ground Blend

Freshly ground black pepper

Kosher Salt

Extra virgin olive oil

1 Tomato sliced

1 Red Onion sliced in rings

Romaine lettuce

6 Brioche Buns or preferred roll

Ingredients List for the Sauces

Harrisa Ketchup for the Veal Burger

1 cup of ketchup

1 teaspoon of harissa or hot sauce

1 teaspoon of tahini

1 teaspoon of chopped mint leaves

Mix in small bowl or ramekin

Tzaziki Mayo for the Lamb Burger

1 cup of mayonnaise

½ cup of chopped deseeded cucumber

1 tablespoon of chopped dill

1 teaspoon of lemon juice (1 squeezed wedge)

½ clove garlic minced

Mix in small bowl or ramekin

Special Sauce for the brisket blend burger

½ cup of Mayonnaise

½ cup of Ketchup

1 tablespoon sweet relish

Mix in small bowl or ramekin

Lemon Tarragon Aioli for kofte

1 cup of Mayonnaise

5 capers chopped

1 lemon zested

½ lemon juice ( same lemon as above)

Teaspoon of tarragon finely chopped

Mix in small bowl or ramekin

Fire up the Grill Leaving the middle burner off and close the lid

Next make the burger into patties.

First take the veal, add salt and pepper gently mix and form into 2 6oz patties. Remember not to overwork it into puree. A light touch is all that is needed. Place thumb indentation in the center. This will prevent the burger from puffing up in the middle.

Repeat above with the brisket blend.

Repeat above for the lamb but add a teaspoon of olive oil. Lamb is lean and the olive oil will keep it moist.

For the Kofte combine seasoned lamb and beef into a bowl and gently mix. Press the blend around a metal skewer. Try to be even of all sides.

Put all burgers and kofte in the refrigerator for 30 minutes. The cold will firm the meat up.

Back to the grill for indirect and direct cooking.

Direct Heat Method

Over the direct heat place cast iron grill or pan. Make sure it is hot. Add a drizzle of olive oil. Place one veal, lamb and beef burger on the grill and the kofte. 4 minutes later or when the burger appears more than halfway cooked flip them. Make sure they are browned. With the thermometer make sure the burger’s internal temperature is 160 f and remove burgers from the grill.

USDA recommends ground beef be cooked to 160 F/71 C.

Indirect to Direct Heat Method

For indirect cooking place burgers on the middle grate with no burner on. Close lid. Once burgers are more than halfway cooked flip them and close the lid. Before the burgers are fully cooked place them on the cast iron to sear and brown each side.

Place the burgers on the buns and dress with lettuce, tomato, onion and sauce. Grab a napkin and enjoy!

Bete’avon

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MAKE THIS RECIPE
STEP-BY-STEP

INGREDIENTS
YOU’LL NEED -

1 pack Prairie Street Prime USDA Prime Short Rib Cubes

1 small onion, diced

2 large cloves garlic, peeled and chopped

1 teaspoon ground cumin

1 teaspoon ginger, dried or fresh

1 cinnamon stick

1/4 teaspoon Harissa or another dried chili flake (optional)

1 cup of red kosher wine

1 cup of chicken stock

2 sweet potatoes, peeled and cut

4 dried apricots, diced

1/4 cup chiffonade (finely chopped) parsley

Freshly ground black pepper

Kosher Salt

Extra virgin olive oil as needed for cooking

Using a multi-cooker or Instapot

Set to sauté and let heat up

Pat dry short ribs

Salt and pepper on both sides, be generous. It is flavoring the whole dish.

Drizzle olive oil in the pot.

Add short ribs in small batches to brown. Do not overcrowd. We want to build a brown sticky flavor base at the bottom of the pot. Remove short rib cubes. Drizzle more oil. Add onions and stir and coat with oil in the pot. Add garlic and other spices. In this step we are building the flavor base. Heating up spices will awaken them. Add sweet potatoes, apricots and gently stir and coat with onion mix. Next, add short ribs back and any juices. Deglaze with wine. The wine will release all the browned sticky flavoring from bottom of the pot. Add stock and put on lid.

Switch setting in multi-cooker to pressure cook and set time for one hour. Put the top valve on sealing mode. This allows the pressure to build.

After 1 hour the multi-cooker will release pressure gradually and move to a warming setting.

Use caution if opening immediately. Use a towel and set to vent.

Once open, spoon into a bowl and garnish with parsley. Enjoy!

Bete’avon

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MAKE THIS RECIPE
STEP-BY-STEP

INGREDIENTS
YOU’LL NEED -

2 packs of Prairie Street Prime Kosher Sous Vide Lamb Chops

Kosher salt

Freshly ground black pepper

Set your Anova sous vide cooker bath to 125F and allow the water to come up to temperature.

120-Rare
125-Medium Rare
130-Medium
145-Well done

Using a paper towel, pat dry your lamb chops to remove any excess moisture. Season all sides generously with Kosher salt and freshly ground black pepper. Place one pack of lamb chops in a large bag - either two-gallon zip lock or vacuum seal bag. Vacuum seal and double seal each side - and place in sous vide bath. Weigh down the meat with plates. Set your timer to one hour.

Set your Anova Precision oven to 125F and attach the thermometer and insert it into a thick chop.

Using a paper towel, pat dry your lamb chops to remove any excess moisture. Season all sides generously with Kosher salt and freshly ground black pepper. Place one pack of lamb chops on the third rack. Set to Sous vide and your timer to one hour.

After an hour, remove both sets of lamb chops and pat dry. Season with a bit more salt and pepper.

Heat skillet on the stove top. Place one chop on the skillet and sear on each side. The lamb is already cooked so, sear 45 seconds on each side to get nice and brown. Take chop and press the fat on bone down on the skillet and grease up the surface. Remove and add the other lamb chops. Enjoy!

Bete’avon!

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MAKE THIS RECIPE
STEP-BY-STEP

INGREDIENTS
YOU’LL NEED -

1 lb or 16 oz Prairie Street Prime ground lamb

1 lb or 16 oz Prairie Street Prime ground beef

1 whole bulb of garlic

1 cup of mayo

2 Idaho or Yukon gold potatoes

4 brioche or potato buns

1 tomato

2 leaves of romaine lettuce

1 cup olive oil

Kosher Salt

Pepper

1/4 cup Chopped Parsley

To Prepare Your Kosher Premium Blend Lamb and Beef Steakhouse preheat your oven to 400F.

Slice the top of the head of garlic exposing some cloves, drizzle with olive oil, wrap in tin foil and put in oven for 30 minutes. When the garlic is soft and brown squeeze it into a cup of mayonnaise, mix, add a pinch of pepper and a sprinkle of parsley. Set aside.

Cut potatoes into thin wedges, drizzle olive oil on a sheet pan, place fries on sheet pan and coat with oil, sprinkle with salt. Put into oven for 30 minutes.

Separate beef and lamb into 4 separate portions each, combine equal parts lamb and beef, season with salt and pepper, gently form into patties and make an indent in the center. Make into smaller patties if preferred.

Heat the pan or grill until the surface is hot, season the top of the burger and place on grill. Wait until the meat browns and cook halfway up and flip the Do not press down. Cook to an internal temperature of 160F.

Take burgers off the heat and let rest.

Now place the garlic mayo on one side of the bun, add patty and dress with lettuce tomato and add garlic mayo. Add fries to the plate and enjoy.

Bon appetit!

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MAKE THIS RECIPE
STEP-BY-STEP

INGREDIENTS
YOU’LL NEED -

Miami Short Ribs, fat trimmed and cubed between bones

1 bag Cholent Beans and Barley mix, rinsed

½ teaspoon honey

4 Idaho potatoes, peeled and cut into hearty, 3-inch pieces

4 Polish Kosher Sausage, cut into 1 to 2 inch pieces

¼ cup BBQ sauce or ketchup

¼ teaspoon chili pepper flakes

3 cloves garlic, crushed

½ teaspoon onion powder

½ teaspoon dill

Kosher salt

Ground black pepper

Water

To Prepare Your Shabbat Cholent with Miami Cut Short Ribs the day before you want to make your Cholent, prepare your Cholent beans and barley mix.First rinse the beans and barley, and then, in a large bowl or pot, soak the mixture by fully submerging under water for 24 hours. The water should cover the beans and barley by 2 to 3 inches. Do not discard the soaking water as you will use it in the Cholent. If you are in a time bind, you can always “flash soak” the Cholent mixture by covering them with water in a large microwave safe bowl, wrapping the bowl with plastic wrap, and then cooking it in the microwave for about 10 to 12 minutes.

When you are ready to make your Cholent, make sure you have the right tools! If you are preparing the Cholent for Shabbat, we recommend using a long cook Crock Pot which has a 20-hour cooking feature and will then hold the food warm on its own. This model ensures no electronic tampering is needed by the cook!

Prepare your Crock Pot by pouring about 1 inch of water in the bottom of the basin and then placing a Crock Pot safe plastic bag (or Cholent Bag) in the basin with the top ends out.

Layer your ingredients in the following way: Miami Cut Short Ribs, potatoes, soaked Cholent beans and barley with their water, sausage barley, chili flakes, garlic, honey, onion powder, dill, kosher salt, coarse black pepper, and BBQ sauce. Cover with water to top, cover with lid and fold open ends of bag over lid to secure.

Turn on your Crock Pot for 20-hours at HIGH HEAT. Once the cook is done, the CrockPot will hold at WARM until you are ready to eat.

Once your Cholent is cooked, transfer it from your Crock Pot into a serving bowl. Serve your delicious Cholent with plenty of Miami Short Ribs to family and friends on Shabbat… or not!

Bon appetit!

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MAKE THIS RECIPE
STEP-BY-STEP

INGREDIENTS
YOU’LL NEED -

Prairie Street Prime Salmon Fillet

Cedar Planks (suggesting: 1 large or 4 small for individual portions)

2 tablespoons finely chopped fresh herbs such as dill and parsley, plus extra

1 clove garlic, grated

1 teaspoon capers, finely chopped

1 lemon, zested

1 tablespoon Kosher extra virgin olive oil

Kosher salt

Fresh ground black pepper

To Season Your Cedar Planks

Soak your cedar plank(s) for 30 to 60 minutes in water, being sure to keep them fully submerged.

Preheat your oven to 325F.

Once thoroughly soaked, remove from the water basin, wipe down with a dishtowel, and heat in a 325F oven for 10 minutes.

Remove from the oven with a dishtowel, and they are ready to use.

To Prepare Your Kosher Citrus Cedar Plank Salmon

Preheat your oven to 325F.

Using a paper towel, pat dry your kosher salmon to remove any excess moisture. Trim your salmon fillet to fit on the appropriate size boards.

Prepare your salmon fillet with a thin sharp knife however you feel most comfortable: either remove the skin as shown in the video or score both sides of the fish.

Prepare your citrus seasoning by combining your finely chopped fresh dill and parsley, garlic, capers, extra virgin olive oil, lemon zest, kosher salt, and ground black pepper into a medium mixing bowl. Smother your mixture all over your kosher salmon fillet.

Prepare your seasoned cedar plank board by rubbing in some kosher extra virgin olive oil and some extra seasonings. We suggest using extra of the citrus mixture directly onto the board or complimentary seasonings such as oregano and ground sumac! Place the dressed salmon on the board and put in the 325F oven for approximately 35 to 45 minutes or until the internal temperature of the fish reaches 125F.

Remove your kosher salmon when the internal temperature reaches 125F and allow it to rest for about 10 minutes. The internal temperature will rise to about 135F.

Serve with lightly roasted vegetables and your favorite light sides!

Bon appetit!

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MAKE THIS RECIPE
STEP-BY-STEP

INGREDIENTS
YOU’LL NEED -

Prairie Street Prime Single Chop Lamb Chops

1 grapefruit, peeled and sectioned

1 bulb fennel, thinly sliced

2 tablespoons fresh herbs, finely chopped (suggested: rosemary, parsley, mint, or cilantro)

1 tablespoons Kosher extra virgin olive oil

Kosher salt

Fresh ground black pepper

To Prepare Your Kosher Boneless Ribeye Steak Sandwich with Herb Dressing Heat your heavy bottom skillet over a high flame.

Meanwhile, season both sides of your lamb chops with coarse kosher salt and ground black pepper.

When the pan is hot, sear both sides of the lamb chops. Be mindful to not overcrowd the pan, giving the lamb plenty of room to create a nice caramelized crust.

To finish the lamb, reduce the heat on the pan to low, cover, and let them cook for about 3 to 4 minutes. Remove from the pan when the internal temperature reaches 125F, then let them rest. You want an internal temperature of 130F for medium rare.

To make your citrus salad, combine your grapefruit, fennel, freshly chopped herbs, kosher salt, and extra virgin olive oil.

Serve your meal with a nice helping of citrus salad and two chops.

Bon appetit!

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MAKE THIS RECIPE
STEP-BY-STEP

INGREDIENTS
YOU’LL NEED -

Prairie Street Prime Boneless Ribeye Steak

6 to 8 slices rustic bread of your preference

1 cup Kosher non-dairy vegan “mayonnaise”

2 tablespoons finely chopped fresh herbs such as parsley and cilantro

1 clove garlic, finely minced

½ teaspoon lemon zest

Kosher extra virgin olive oil

Kosher salt

Fresh ground black pepper

Preheat your oven to 375F.

Using a paper towel, remove any excess moisture from your kosher ribeye steak. Season with kosher salt and ground black pepper. Place your ribeye steak on a baking sheet and cook in the oven for about 15 minutes, or when the meat reaches an internal temperature of 115-120F.

Meanwhile, heat a heavy bottom skillet on high. When the boneless ribeye steak is ready, transfer it from the pan to the skillet and sear on both sides. About one minute per side to achieve a hearty crust. Once seared to your liking, remove and let rest on cutting board while you prepare the rest of the sandwich.

Keeping the skillet on the stovetop with the fat and drippings, reduce the heat to low and toast your rustic bread on both sides.

In a small mixing bowl combine your non-dairy “mayonnaise” with finely chopped herbs, finely minced garlic, and lemon zest.

Once fully rested, slice your kosher boneless ribeye steak to a thickness of your liking (thin to ½ inch slices). Spread your herb dressing on each slice of bread, layer your meat, and enjoy!

Bon appetit!

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MAKE THIS RECIPE
STEP-BY-STEP

INGREDIENTS
YOU’LL NEED -

Prairie Street Prime Hanger Steak

2 limes, juiced

1 jalapeno chopped, veins and seeds removed

1 medium shallot, chopped

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon ground white pepper

½ teaspoon ground chili powder (use less for less heat)

½ teaspoon fennel seeds

Kosher extra virgin olive oil

Kosher salt

Fresh ground black pepper

To Prepare Your Kosher Marinated Arrachera using a paper towel, remove any excess moisture from your kosher hanger steak.

In a medium mixing bowl, season your kosher hanger steak with coarse kosher salt, ground black pepper, lime juice, chopped jalapeno, chopped shallot, cumin, coriander, white pepper, chili powder, and fennel seeds. Mix thoroughly with clean hands, cover with plastic wrap, and let marinate in the refrigerator for 30 minutes to 4 hours.

After your kosher hanger steak is fully marinated, remove from the refrigerator and set aside. Heat a heavy bottom skillet over a medium to high heat with about one tablespoon of kosher extra virgin olive oil. Remove kosher hanger steak from marinade and shake off excess. Sear both sides of your steak. Once seared, reduce heat to low medium and place all of the marinade in the cooking skillet around and under the hanger steak. Cover the skillet with a tight fitting lid and allow to cook for about 10 minutes.

Using your Prairie Street Prime meat thermometer, check the internal temperature by sliding the probe into the thickest part of the meat. You are looking for an internal temperature reading of 125°F / 52°C. Once achieved, remove from skillet and allow to rest for 15 to 20 minutes. Allow the marinade to continue to cook without the lid on for about 5 minutes so that it reduces down to a hot salsa.

Once well rested, slice your kosher arrachera against the grain in thin slices. Serve as a taco or tostada with the hot salsa!

Bon appetit!

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MAKE THIS RECIPE
STEP-BY-STEP

INGREDIENTS
YOU’LL NEED -

Prairie Street Prime Premium Ground Veal

1 egg

1 lemon, zested

1 tablespoon kosher extra virgin olive oil

2 medium carrots, chopped

1 medium white onion, chopped

2 stalks celery, chopped

3 cloves garlic, thinly sliced

1 sprig fresh rosemary

1 quart kosher low-sodium chicken stock

2 cups fresh spinach

1 tablespoon fresh basil, chopped

1 tablespoon fresh parsley, chopped

Kosher salt

Fresh ground black pepper

Heat your favorite large soup or stock pot over a medium flame and add your extra virgin olive oil. When warm, add your chopped carrots, celery, and onions to the pot and season with kosher salt and ground pepper. Cook for about 2 to 3 minutes then add your slivered garlic, fresh rosemary, chicken stock, and fresh spinach. Stir and let come to a gentle boil. After about 5 to 7 minutes, reduce heat to low-medium. If you prefer, you can add 1 to 2 cups of water to thin out the soup.

Prepare your kosher ground veal meatballs by adding the kosher ground veal, lemon zest, egg, kosher salt, and ground pepper to a medium mixing bowl. Gently combine the ingredients with your hands and form meatballs the size of golf balls.

Bring up the heat on the soup to a medium-high heat and carefully lower each veal meatball down into the soup. Allow them to cook for about 7 to 10 minutes.

Serve your Kosher Italian Wedding Soup with Ground Veal hot with a sprinkling of fresh parsley and basil!

Bon Appétit!

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MAKE THIS RECIPE
STEP-BY-STEP

INGREDIENTS
YOU’LL NEED -

Prairie Street Prime Lamb Shanks

1 red onion, quartered

3 cloves garlic, whole

6 campari tomatoes, quartered

1 tablespoon cumin

1 tablespoon turmeric

1 tablespoon paprika

½ teaspoon garlic powder

1 teaspoon coriander

½ teaspoon nutmeg

1 quart Kosher low-sodium beef stock (or kosher veal stock if available)

1 cup Kosher dry red wine

Kosher salt

Fresh ground black pepper

Preheat your Instapot to HIGH on the Saute function.

Using a paper towel, remove any excess moisture from your defrosted kosher lamb shanks. Season generously with coarse kosher salt and ground black pepper. Using tongs, carefully sear all sides of your kosher lamb shanks in the Instapot. Once you’ve achieved a nice sear, about 5 minutes, remove the lamb shanks and set aside.

To the Instapot add your red onion, garlic, and campari tomatoes. Using a wooden spoon gently stir the ingredients, being sure to scrape up the fond at the bottom of the pan. Next, add your kosher beef (or veal) stock and kosher dry red wine, and stir to combine. Carefully nestle your seared lamb shanks into the combined ingredients trying to keep the bones down and meat up. Add your dry shawarma spices - cumin, turmeric, paprika, garlic powder, coriander, and nutmeg - to the Instapot and give it a little stir to make sure they’re covering the lamb.

To start the pressure cooking process, lock your lid onto your Instapot and turn OFF the Saute function. Select the Pressure Cook function, on HIGH, and set for 60 minutes. Hit START.

Once the cooking is finished the Instapot will naturally release steam. Be sure to stand out of the way as it does this and allow it to release completely until the pin drops back down into place.

You can serve your Shawarma-Spiced Lamb Shanks in many ways, we suggest serving over simply cooked root vegetables or whipped sweet potatoes with plenty of that flavorful broth!

Bon Appétit!

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MAKE THIS RECIPE
STEP-BY-STEP

INGREDIENTS
YOU’LL NEED -

1 pound Prairie Street Prime Outer Skirt Steak

1 tablespoon extra virgin olive oil

2 bay leaves

4-6 sprigs fresh thyme, separated

4-6 cloves garlic, finely minced

2 honeycrisp apples, diced (skin on or removed)

4 medjool dates, finely diced

1 cup Kosher dry red wine

1 cinnamon stick

½ cup walnuts

Kosher salt Freshly ground black pepper

In a large mixing bowl or in a large plastic bag, combine your outer skirt steak, kosher extra virgin olive oil, bay leaves, 4-5 sprigs fresh thyme, minced garlic, kosher salt, and ground black pepper. Mix thoroughly and let marinate covered in the refrigerator for 30 minutes to two hours.

While your steak is marinating, make your charoset. In a medium saucepan over medium heat combine your diced apples, finely diced dates, cinnamon stick, 1-2 sprigs of thyme, kosher red wine, and a pinch of kosher salt. Allow to come to a low boil so the alcohol from the wine burns off. Cook on low for about fifteen minutes, being careful not to let the apples become too soft.

Heat a large, heavy bottom skillet over a high heat. Without adding any oil or fat to the skillet, sear the outer skirt steaks directly from the marinade. Because the pieces of meat from this cut are all different, they will have different cook times. If preferred, you might find it easier to cook those of a similar size at the same time. Cook the steaks in batches being careful to not overcrowd the pan. Using your meat thermometer check for an internal temperature of about 130F. Once reached, remove from pan and allow to rest on your cutting board.

While the meat is resting, prepare your toasted walnuts. Place your walnuts in a small cast iron skillet over a medium heat. Keep the nuts moving in the skillet so they do not burn. Once fragrant and slightly darkened, remove from pan and let cool slightly before chopping.

To serve, slice your marinated Kosher outer skirt steak against the grain and top with your warmed charoset and a sprinkling of toasted walnuts.

Bon Appétit!

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MAKE THIS RECIPE
STEP-BY-STEP

INGREDIENTS LIST FOR THE KOSHER STUFFED CABBAGE FOR PASSOVER -

1 pound Prairie Street Prime Premium Ground Beef Blend

¼ cup cauliflower, grated

1 egg

6 green cabbage leaves, blanched

1 tablespoon extra virgin olive oil

2 cloves garlic, thinly sliced

1 cup dry Kosher red wine

28 oz can whole peel tomatoes

Kosher salt

Fresh ground black pepper

Prepare your cabbage leaves by blanching a whole head of green cabbage in boiling water for about 15 minutes. Drain water and remove cabbage. Allow to cool. Once you are able to touch the cabbage, remove and discard the first few outer leaves, then gently remove six leaves, being careful not to rip them (too much). Using a paring knife, remove the thickest part of the stem so it becomes more malleable. See video for demonstration. Set aside.

In a medium mixing bowl combine your Prairie Street Prime Premium Ground Beef Blend with the grated (or riced) cauliflower, one egg, kosher salt, and ground black pepper. Using your hands, thoroughly mix together, being careful not to overwork the meat.

Stuff each blanched cabbage leaf with equal amounts of the ground beef mixture. See video for demonstration on how to roll and secure the ends of the cabbage. Set to the side while you prepare the sauce or wrap and place in the refrigerator until ready for use, up to one night.

Meanwhile, make your tomato sauce. In a large pan over medium heat, saute your thinly sliced garlic in olive oil just until fragrant, about two minutes. Add your whole peeled tomatoes (or tomato puree, if you prefer) and dry Kosher red wine. Season lightly with Kosher salt.

Once sauce begins to simmer gently nestle stuffed cabbage, flap side down, in the sauce. Bring the sauce back to a simmer, place a tightly fitting lid on top, reduce heat to medium-low, and allow to cook through, about 15 to 20 minutes.

Serve your stuffed cabbage with plenty of roasted vegetables for a complete and delicious meal.

Bon Appétit!

Suggested Twists and Spice Blends

Instead of Prairie Street Primes Premium Ground Beef Blend try our Ground Lamb or Ground Veal.

Try one of our favorite warming spice blends such as the Isreali Baharat Blend or Hawaij Seasoning.

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MAKE THIS RECIPE
STEP-BY-STEP

INGREDIENTS
YOU’LL NEED -

½ Prairie Street Prime USDA Prime Top of the Rib

Kosher Salt

Black Pepper

1 yellow onion, sliced

1 cup water (more if needed)

½ teaspoon white pepper

½ teaspoon Fennel seed

4 Sub Rolls

4 Slices Non-Dairy Parve Provolone Cheese Slices (suggested: Daiya Brand)

Preheat a large, high-rim cast iron pan over medium to high heat on your stove top (note: choose a cast iron pan with a tight fitting lid).

Generously season both sides of your Top of the Rib with Kosher salt and ground black pepper. Sear both sides of the Top of the Rib in the pan and then remove to the side until ready.

Meanwhile sautee your onions with the white pepper and fennel seed until translucent and fragrant, about 4 to 5 minutes. Add half of the water to the onions to ensure you scrape up the fond, or little brown bits, from the bottom of the pan. Place the seared Top of the Rib on top of the onions and add the remaining water, bringing the liquid up to about a quarter of the way up the meat. Place the tight fitting lid on the pan and reduce stove top to a medium to low flame and allow to cook for approximately 45 minutes or when the internal temperature reaches approximately 200-205F.

Slice rolls in half and toast your rolls until golden in a toaster or oven.

After the Top of the Rib has rested for about 15 minutes, remove and slice thinly against the grain of the meat. Replace the sliced meat back in with the onions and broth, cover with your Kosher non-dairy parve cheese and reheat until melted.

Build your Philadelphia-style Kosher “cheese” steak sandwiches with the onions, a little broth, and enjoy with your favorite toppings!

Bon Appétit!

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MAKE THIS RECIPE
STEP-BY-STEP

INGREDIENTS
YOU’LL NEED -

½ Prairie Street Prime USDA Prime Top of the Rib

½ onion, diced

2 carrots, diced

2 ribs celery, diced

1 teaspoon white pepper

1 teaspoon cumin

1 teaspoon chili powder, more or less depending on heat preference

1 teaspoon paprika

1 16oz can puree pumpkin, unseasoned

1 16oz can crushed tomatoes

1 quart low-sodium beef stock

1 16oz can pinto beans, drained

Kosher salt

Fresh ground black pepper

Preheat your Instapot or electric pressure cooker to the “Saute” setting.

Slice the Top of the Rib in long, wide strips against the grain, cut into 3 to 4 inch cubes, and generously season with Kosher salt and ground black pepper. In small batches and without crowding the bottom of the pot, sear all of the Top of the Rib and place aside.

With the “Saute” setting still on, cook the onions, carrots, and celery with white pepper, cumin, chili powder, and paprika until fragrant, about 4 to 5 minutes. Add a little beef stock and gently stir the vegetables, lifting any little brown bits from the bottom of the pot. Once fragrant, mix in the remaining beef stock, puree pumpkin, pinto beans, and pureed tomato. Add the seared Top of the Rib to the chili mixture.

Secure the lid into the “Lock” position and turn off the “Saute” function. Turn on the “Pressure Cook” function and set for 70 to 80 minutes. During the first 10 to 15 minutes, pressure will build up in the device and then it will begin to countdown while it cooks. Allow the device to cook the entire time. Once finished, release the pressure in a safe way according to your device's instructions.

Once pressure is fully released, remove the lid. Using tongs or two forks, gently shred the Top of the Rib.

Serve your Kosher Top of the Rib Pumpkin Chili with your favorite toppings such as chopped chives, cilantro, and avocado!

Bon Appétit!

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MAKE THIS RECIPE
STEP-BY-STEP

INGREDIENTS LIST FOR THE KOSHER DRY AGED USDA PRIME TOMAHAWK -

1 Prairie Street Prime Kosher 30-Day Dry Aged USDA Prime Tomahawk

Kosher salt

Freshly ground black pepper

To Prepare Your Kosher Reverse Sear 30-Day Dry Aged USDA Prime Tomahawk

Preheat your oven to 325F.

Generously season all sides of your 30-Day Dry Aged Tomahawk steak with Kosher salt and ground black pepper. Fit a baking rack in the bottom of a heavy roasting pan and place the steak on top. Place the steak in your oven for approximately 35 minutes or until the internal temperature of the steak reads 120F.

Once the 120F internal temperature is reached, remove the steak from the oven and let rest elevated on a separate baking rack. This time, approximately 20 minutes, will allow the internal temperature of the steak to rise to the perfect 125F for medium rare and for air to circulate around the outside of the meat.

Preheat a large heavy-duty pan or cast-iron skillet on the grill or stove top. Carefully sear all around the outside of the steak. Once seared, return to the baking rack and let rest for a final time before slicing and serving.

INGREDIENTS FOR THE ROASTED WINTER SALAD WITH HERB SAUCE -

2 endive, halved lengthwise

1 large parsnip, peeled and sliced on a bias

1 cup seedless red grapes

½ cup fresh parsley

½ cup fresh mint

½ cup fresh dill

2 cloves garlic

1 teaspoon capers

½ teaspoon cumin

½ lemon, juiced

2 tablespoons extra virgin olive oil

To Prepare Your Roasted Winter Salad with Herb Sauce

Preheat a clean baking sheet in a hot oven.

Meanwhile, toss your endive, parsnips, and grapes with extra virgin olive oil, coarse Kosher salt, and ground black pepper. Carefully place on the preheated baking sheet and return to a 400F oven. Remove the vegetables and grapes when fragrant and slightly caramelized.

In a small food processor blend together your herbs, capers, cumin, and garlic with a pinch of salt. Slowly drizzle in the extra virgin olive oil and lemon juice while the processor is blending.

Serve the roasted salad with herb sauce drizzled on top next to thick slices of your Kosher Reverse Sear 30-Day Dry Age Tomahawk steak!

Bon Appétit!

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What are the different grades of USDA beef including USDA prime?

Watch Chef Erica explain in this quick, fun and informative tutorial!

Not all meat is created equal. Did you know that unless there is a USDA label on your meat, it has not been either supervised or graded by a licensed USDA professional? Only USDA inspectors can ensure the safest highest quality meat and accurate labeling of all finished products. All of Prairie Street meat is labeled under USDA supervision - veal, lamb, while all of our beef is USDA graded. When talking about beef, here at Prairie Street we offer our clients only the highest quality of beef: High Choice, Prime, and now Dry-Aged!

So let’s talk about what all of these mean?

Choice beef has a wide variability in quality - High Choice and Low Choice are not graded by the USDA. Unless you source from a purveyor like Prairie Street who only works with boutique farms, you never know what you are going to get.

And what does Prime mean?

USDA Prime beef is the most superior quality and has the highest amount of marbling, making it the most tender, juicy, and flavorful. Simply put, this is the meat you want if you are looking for the absolute best! Also, USDA Prime beef only comprises of less than 5% of the nation’s meat, which is also why it can be difficult to find and is in such high demand.

Now, Prairie Street has taken it one step further to offer you the absolute best in luxury meats. We are excited to unveil our new kosher 30-Day Dry Aged product line. But this isn’t just dry-aged beef. We are talking dry-aged USDA Prime Beef, Veal, and Lamb - the most amazing and unique cuts all from our state of the art USDA Kosher dry-aged facility.

This is our 30-day dry-aged custom Tomahawk cut. It’s more than 3 inches thick - a behemoth of luxury meat!

What does this dry aged do? Through the process it loses more than 10% of moisture which increases the redness and the flavor of the meat. Basically we are taking an already incredible product and making it into a one of kind luxury experience.

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INGREDIENTS
YOU’LL NEED -

1 Prairie Street Prime Kosher Three Bone-In Prime Rib Roast

3-4 sprigs fresh thyme

2-3 garlic cloves, whole

Kosher salt

Freshly ground black pepper

Set your sous vide bath to 125F and allow the water to come up to temperature.

Using a paper towel, pat dry your Prime Rib Roast to remove any excess moisture. Season all sides generously with Kosher salt and freshly ground black pepper. Place the Prime Rib Roast in a large bag - either two-gallon zip lock or vacuum seal bag - with your fresh thyme and whole garlic cloves. Tightly your bag - either using your vacuum sealer or the water-displacement method - and place in sous vide bath. If needed, weigh down the meat with plates. Set your timer to six hours.

After six hours, remove your Prime Rib Roast from the sous vide bath, transfer to a rack on a sheet pan and discard the bag. Using paper towels, pat dry the meat to remove any extra moisture.

On your stovetop or grill, preheat a well-oiled cast iron griddle over medium to high heat. Carefully sear all sides of your Prime Rib Roast on the hot griddle. Slice and serve immediately!

Bon Appétit!

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INGREDIENTS LIST FOR THE KOSHER MOROCCAN SPICED MEATBALLS -

1 pound Prairie Street Prime Ground Beef

2 large cloves garlic, peeled and smashed to a paste with 2 teaspoons of Kosher salt

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon fennel seed

1/4 teaspoon red pepper flakes or other dried chili flake (optional)

1/4 cup raisins or dried currants, soaked in water or Kosher red or white wine

1/4 cup mint, chiffonade (parsley and basil work nicely, too)

1 egg

Kosher salt

Freshly ground black pepper

Extra virgin olive oil as needed for cooking

To Prepare Your Kosher Moroccan Spiced Meatballs

Preheat your oven to 375F.

In a large mixing bowl combine your Prairie Street Prime Premium Ground Beef, garlic paste, cumin, coriander, fennel seeds, red pepper flakes, soaked raisins or currants with wine (if using water to soak the currants, discard the water), mint, egg, and Kosher salt and freshly ground black pepper. Using clean hands gently combine all of the ingredients together, being careful not to over mix. Shape into 2-inch meatballs.

Over a medium to high flame, heat a large, ovenproof sauté pan and coat with extra virgin olive oil. Add the meatballs, being sure not to crowd the pan, and brown on all sides. Once seared on all sides, transfer the pan to your preheated oven. Cook for about 8-10 minutes or until the internal temperature reads 160F.

Serve your Moroccan Spiced Meatballs with a drizzling of the Kosher non-dairy yogurt sauce.

INGREDIENTS FOR KOSHER “YOGURT” SAUCE -

1 cup plain Kosher non-dairy yogurt (coconut or cashew)

1 clove garlic, mashed to a paste with 1/2 teaspoon of Kosher salt

½ lemon, zested and juiced

1/2 teaspoon ground turmeric

Freshly ground black pepper to taste

1 tablespoon minced herbs such as sliced chives, dill, parsley, mint or cilantro (or a mix of any or all)

To Prepare Your Kosher Non-Dairy Yogurt Sauce

In a small mixing bowl, combine your Kosher non-dairy yogurt with the garlic paste, lemon, turmeric and black pepper. Once seasoned to your liking, stir in your herbs just before serving.

Bon Appétit!

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INGREDIENTS
YOU’LL NEED -

5-6 pound Prairie Street Prime Kosher Veal Breast

2 cups low-salt chicken broth

2 cups low-salt beef broth

2 cups dry Kosher white wine

5 shallots, peeled

1 head of garlic, separated into cloves and peeled

1 small bunch of fresh thyme

3-4 bay leaves

1 tablespoon whole black peppercorns

Kosher salt

Ground black pepper

To Prepare Your Kosher Veal Breast Confit. Preheat your oven to 500F.

Generously season both sides of your veal breast with kosher salt and ground pepper. Place bone-side down in a heavy roasting pan and put in 500F oven uncovered for 20 minutes.

Lower oven to 300F.

Remove veal breast from oven and place your braising ingredients into roasting pan with veal: shallots, fresh thyme, garlic, peppercorns, bayleaves, chicken stock, beef stock, and dry Kosher white wine.

Tightly cover the roasting pan with a heavy-duty aluminum foil and place in 300F for 2 ½ hours or until the internal temperature of the veal breast reaches 140F.

Once the desired internal temperature is reached, carefully remove the veal breast from the roasting pan and set on a large cutting board to slightly cool. Meanwhile, strain the braising liquid into a separate sauce pan and let cool. If desired, place on low heat and let reduce by one-third. Be sure to let cool before placing in the refrigerator.

When the veal breast is cool enough to the touch, remove bones while being careful to leave as much of the meat intact as possible. (Note that you can save the bones in your freezer if you want to make veal stock at a later time!) With the boneless veal breast, cut in half and fold onto itself with the fat-side out. Carefully place the two-layer veal breast on a foiled baking sheet, cover tightly with heavy aluminum foil, weigh down the top of it with heavy cans, and place in the refrigerator for 8-24 hours.

On the next day your veal breast confit is ready! Serve either cold or hot. Thinly slice some of the veal breast and serve on crusty bread with a smear of grainy mustard or reheat slices in the braising liquid for a nourishing soup.

Bon Appétit!

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INGREDIENTS
YOU’LL NEED -

Beef Korean / Miami Cut Short Ribs

1 teaspoon fennel seed

2-3 medium yellow onion, quartered

5 carrots, peeled and cut in half

2 cups campari tomatoes, quartered

2-3 cups dry Kosher white wine, Sauvignon Blanc prefered

½ cup Hawaij spice blend (see below)

Freshly chopped fresh parsley, for a generous garnish

To Prepare Your Hawaij Miami-Style Short Ribs. Preheat your oven to 300F.

In a small mixing bowl, combine your hawaij spice blend: ground cumin, ground turmeric, ground black pepper, and kosher salt. Set aside.

In a heavy bottom enamel or cast iron dutch oven, layer in this order: carrots, yellow onions, Miami-style short ribs, chopped tomatoes, fennel seeds, dry Kosher white wine, and enough water to bring just up to the meat. Generously season all of the ingredients with the hawaij seasoning. Cover with the lid and place in the center of the oven for about 2 ½ to 3 hours.

While the stew is braising, make your schug. In a food processor zip together all of the ingredients into a pesto-like consistency. If you prefer a more sauce-like consistency add a bit more canola oil or water. Be sure to scrape the sides of your food processor while blending to ensure everything is processed evenly.

When desired consistency is achieved, transfer to a bowl, cover with plastic wrap and place in the refrigerator until ready to serve.

After about two hours, check on your stew. Because the Miami-Style short rib is a thinner cut a meat thermometer may not get the most accurate reading, however, you can use the probe to test the meat simply by “puncturing” the meat. If the probe slides in and out easily, the meat is done. This is referred to as a “fork test”.

Once ready, serve the Hawaij Miami-Style Short Ribs over couscous or with a few slices of rustic bread. Spoon a generous dollop of the schug on top and garnish with freshly chopped parsley.

Bon Appétit!

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INGREDIENTS
YOU’LL NEED -

3 pounds Prairie Street Prime Kosher USDA Lamb Shanks

Freshly ground black pepper

Kosher salt

2 tablespoons extra-virgin olive oil, divided

4 cloves garlic, smashed

4 shallots, quartered lengthwise

1 large carrot, peeled and sliced 1-inch thick

1 stalk celery, cut into 1-inch pieces

1/2 teaspoon coarsely ground black pepper

1 cup dry Kosher red wine

3 cups low-sodium chicken stock

2-3 sprigs thyme or rosemary

8 pitted prunes, quartered

1 tablespoon tomato paste

1 cinnamon stick

1 cup polenta

1 tablespoon non-dairy kosher butter

To Prepare Your Kosher Braised Lamb Shanks with Polenta. Preheat your oven to 325F.

Preheat a heavy bottom, high rim skillet over medium to high heat. Meanwhile pat dry your lamb shanks and liberally season with kosher salt and freshly ground black pepper. Sear all sides of your seasoned lamb shanks in extra virgin olive oil. Once the desired crust forms, about three minutes per side, remove from the pot and allow to rest on a baking sheet.

Into your hot pot, add the remaining extra virgin olive oil, shallots, carrot, and celery, and allow to caramelize. Add your cinnamon stick, sprigs of either thyme or rosemary, and smashed garlic. After several minutes add the tomato paste to the pot and stir to coat the caramelized vegetables. Add your pitted prunes and return your seared lamb shanks. Deglaze the pot with your Kosher dry red wine and low-sodium chicken stock, bringing the liquid up to about halfway up the lamb.

Braise your Kosher lamb shanks in the covered pot at 325F for about an hour and half, until the meat is fork tender.

For the polenta, bring salted water to a boil in a saucepan and slowly whisk in the dried polenta. To finish the polenta, stir in non-dairy Kosher butter. Transfer the creamy polenta to an oiled sheet pan, spread into an even layer about 1-inch thick. Let cool and then move into the refrigerator to firm up before frying.

Once firm, slice into triangles and gently fry in a small pan.

Serve your Kosher braised lamb shanks with the fried polenta and freshly chopped parsley.

Bon Appétit!

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INGREDIENTS LIST FOR THE KOSHER ISRAELI SPICED GROUND LAMB OVER HUMMUS -

2 pounds Prairie Street Prime Kosher Ground Lamb

1 tablespoon extra-virgin olive oil

2 cloves garlic, minced

2 shallots, minced

2 pounds ground lamb

2 tablespoons baharat spice blend (recipe below)

kosher salt

fresh ground black pepper

¼ cup chopped fresh parsley

To Prepare Your Kosher Israeli Spiced Ground Lamb over Hummus

Mix together all of the the Baharat Spice Blend ingredients together in a small container. Cover and store at room temperature until ready to use.

In a large skillet, heat the extra virgin olive oil over medium to high heat. Add your minced garlic and shallot and cook until fragrant. Add a generous amount, about 1 to 2 tablespoons, of Baharat Spice Blend. Incorporate with the garlic and shallots and cook until they become soft, about 3 to 5 minutes. Transfer to a bowl and set to the aside.

In the same skillet, add your ground lamb and season with salt. Continue to work with the ground lamb to break it up. Slowly adding water as needed to help keep the ground lamb “stewing” in its own juices.

After about 5 minutes, once the lamb is browned but not thoroughly cooked, reduce the flame to medium and add the spiced garlic and shallots. Mix thoroughly. Cook on a simmer until ground lamb is tender and cooked through, about 7-10 minutes.

To serve, place your hummus (either follow your favorite recipe or purchase plain hummus from your favorite grocer) in a shallow bowl, making a small well in the center. Spoon the Israeli spiced ground lamb - along with its juices - in the center of the hummus and top with fresh chopped parsley. Serve with warm wedges of pita or thickly sliced cucumber.

Bon Appétit!

BAHARAT SPICE BLEND -

2 teaspoon ground black pepper

1 teaspoon ground coriander

1 teaspoon ground cinnamon

1 teaspoon ground cloves

1 ½ teaspoon ground cumin

½ teaspoon ground cardamom

1 ½ teaspoon ground nutmeg

1 tablespoon paprika

INGREDIENTS TO SERVE WITH -

16oz plain hummus, either your favorite brand or prepare your favorite recipe

4-6 pitas, warmed and cut into wedges

1 cucumber, sliced ½ inch thick and on a diagonal

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INGREDIENT LIST FOR THE KOSHER USDA PRIME COWBOY RIBEYE STEAK WITH CRIMINI MUSHROOMS -

1 Kosher USDA Prime Cowboy Steak

Extra virgin olive oil, divided

1 shallot, sliced

2 cups crimini mushrooms, sliced

1 cup Kosher dry red wine

1 cup unsalted chicken stock

1 tablespoon parve vegan butter

1 sprig thyme, whole

1 tablespoon freshly ground black pepper

1 tablespoon Kosher salt

To Prepare the Kosher USDA Prime Cowboy Ribeye Steak

Preheat your oven to 400F.

Generously season your USDA Prime Cowboy Steak with coarse Kosher salt and freshly ground black pepper. Heat a heavy bottom skillet over medium-high heat and add one tablespoon of extra virgin olive oil. Sear both sides of your cowboy steak. Transfer your seared steak onto a sheet tray and place in a 400F oven.

In the same pan you seared your Cowboy steak in, heat one more tablespoon of extra virgin olive oil on medium. Place in the pan your sliced shallot and sliced crimini mushrooms. Cook together with movement in the pan until you gain a sear. Once seared, add one cup Kosher dry red wine and allow the wine to reduce. Add chicken stock to the skillet, bring to a gentle boil and let it reduce. As it reduces, add your sprig of thyme.

Check the internal temperature of Cowboy steak for a reading of 125F. Once reached transfer from roasting pan and allow to rest on a cutting board. Add the extra juices from the roasting pan into your sauce.

Once the sauce is nicely reduced, turn off the heat and stir in the parve vegan butter.

Slice your cowboy steak off of the bone and serve alongside the string bean almondine and topped with your red wine reduced crimini mushroom sauce!

INGREDIENT LIST FOR STRING BEAN ALMONDINE -

2 tablespoons parve vegan butter

1 shallot, diced

1 cup slivered almonds

2 cups string beans, whole and blanched

To Prepare your String Bean Almondine

In a medium skillet, melt the parve vegan butter over a medium heat. Once slightly brown, add diced shallot and once slightly translucent add the slivered almonds and let them gently toast. To this, add your pre-cooked string beans to warm up.

Serve and bon appétit!

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INGREDIENTS
YOU’LL NEED -

2 Prairie Street Prime Kosher Veal Shank Osso Buco

2 cups all purpose flour

2 tablespoons extra virgin olive oil

1 tablespoon parve butter

1 tablespoon curry paste

3 cloves garlic, whole

1 cup dry Kosher red wine

2 cups beef stock

1 carrot, diced

1 white onion, diced

2 Roma tomatoes, diced

1 tablespoon freshly ground black pepper

1 tablespoon Kosher salt

To Prepare the Kosher Veal Shank Osso Buco. Preheat your oven to 325F.

Using a large piece of butcher twine, tie the veal osso buco to ensure the meat stays attached to the bone during the cooking process. Generously season both sides of your veal shanks with Kosher salt and crushed black pepper. Dredge both sides of your veal shanks in the all purpose flour and set aside.

Heat a heavy bottom stew pot, such as a cast iron dutch oven, over medium heat and add your extra virgin olive oil. Once oil is slick in the pot, sear both sides of your veal osso buco in the pot. Remove the now-seared veal osso buco and set aside.

Reduce the heat on your pot to low. Add your parve butter, carrots, and onions. Stir the vegetables and then mix in your curry paste and whole garlic cloves. Deglaze your pan with Kosher red wine and beef stock. Stir in the tomatoes and season with Kosher salt and crushed black pepper. Nestle the veal osso buco into the soup, cover with a tight fitting lid, and cook in a 325F oven for two hours.

Once cooked, remove the butcher strings and serve in a shallow bowl garnished with cilantro.

Serve and bon appétit!

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INGREDIENTS
YOU’LL NEED -

1 Prairie Street Prime Kosher USDA Prime 2nd Cut Brisket, cut in half

1 teaspoon ground cumin, divided

1 teaspoon ground cinnamon, divided

4 cloves garlic

1 Serrano chili, chopped (remove seeds for less heat)

1 teaspoon fennel seeds

1 teaspoon dried oregano

1 8oz can chipotle, divided

1 tablespoon extra virgin olive oil

1 cup Kosher dry red wine, and extra if needed

1 16oz can crushed tomatoes

1 large white onion, quartered

3 carrots, quartered

2 ribs celery, quartered

1 tablespoon freshly ground black pepper

1 tablespoon Kosher salt

To Prepare the Kosher Baja Braised 2nd Cut Brisket Preheat your oven to 275F.

Using a paper towel, remove any extra moisture from each piece of your brisket. Generously season each side with Kosher salt and freshly ground black pepper, and then about a half teaspoon each of cumin and cinnamon. Allow the meat to rest while you prepare the base of the braise.

In your mortar and pestle (or using a small food processor), prepare your garlic cloves with Kosher salt into a rough paste. To that add your Serrano chili, fennel seeds, oregano, ½ teaspoon cumin, and ½ teaspoon cinnamon, and grind to break down and incorporate. Add two to four chipotles with sauce to the mortar and incorporate into paste.

Over a medium flame, heat a heavy bottom cast iron skillet and add your extra virgin olive oil. Sear both sides of each piece of the brisket. Once a nice caramelization has formed on both sides of the brisket, place them both in the skillet and reduce the heat to low-medium.

To the skillet add your Kosher dry red wine, crushed red tomatoes, white onion, celery, and carrots around the meat. Top the brisket with all of your Baja-esque paste. Cover your skillet with a tight fitting lid and cook in the 275F oven for about three to four hours.

Check your brisket for an internal temperature of about 205F. Remove the brisket from the sauce and allow to rest on a cutting board for about 30-40 minutes. For the braise, carefully puree it into a smooth sauce in the skillet using an immersion blender.

Slice your brisket into thinnish slices against the grain and serve over white rice with plenty of sauce, spring onion, cilantro, and wedges of lime.

Serve and bon appétit!

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MAKE THIS RECIPE
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INGREDIENTS
YOU’LL NEED -

1 Prairie Street Prime Kosher Veal Shoulder, cut into one-inch cubes

1 tablespoon paprika

1 tablespoon ground cumin

1 tablespoon ground cardamom

1 tablespoon ground cinnamon

1 tablespoon freshly ground black pepper

1 tablespoon Kosher salt

2 tablespoons vegan parve butter

1 medium white onion, diced

2 tablespoons tomato paste

4 cups water

1 whole garlic bulb, top removed, skins remaining

2 carrots, medium diced

1 can chickpeas, drained and rinsed

1 cup fresh cilantro, rough chopped

2 cups spinach

1 lemon, juiced

Prepare your Kosher veal shoulder by cutting slices and then dicing the meat into about one-inch size cubes. Be sure to keep the cubes the same size. Place your Kosher veal shoulder cubes in a mixing bowl.

In a small mixing bowl, mix together your spice blend of paprika, ground cumin, ground cardamom, ground cinnamon, black pepper, and Kosher salt. Sprinkle and mix half of this spice blend over the Kosher veal shoulder, reserve the other half of the spice blend for later use.

In a large saute pan over medium to high heat, add the parve butter and caramelize the diced onion. Once the onions begin to develop color, add the tomato paste and cook with the onions. Keep stirring the mixture to prevent it from burning. After a few minutes add your water and gently stir to lift the bits from the bottom of the pan. Add your Kosher veal shoulder, remaining spice blend and stir. With all ingredients combined, add in your whole garlic bulb top-side down. Cover with a tight fitting lid and cook for about 45-minutes over low heat.

After 45-minutes the water should have reduced somewhat and the stew should be thicker. To this add your diced carrots and chickpeas. Cover and cook for about 25 minutes.

Once 25 minutes have passed, remove the lid and stir. The stew should be thicker and simmering more than before. Using long handled tongs, hold the garlic bulb upside down and squeeze to release the now cooked cloves. Discard the skin of the garlic bulb. Stir in your cilantro, spinach, and lemon juice.

Serve and bon appétit!

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INGREDIENTS LIST FOR THE KOSHER PERSIAN LAMB-

4 Prairie Street Prime Kosher USDA Double Cut Lamb Rib Chops

1 clove garlic

1 tablespoon honey

1 tablespoon balsamic vinegar

1 tablespoon fresh mint, minced

Freshly ground black pepper

Kosher salt

To Prepare the Kosher Braised Brisket

Preheat your oven to 350F.

Begin to prepare the marinade by grinding your clove of garlic into a paste using your knife and some coarse Kosher salt. In a small mixing bowl combine your garlic paste with honey, balsamic vinegar, and mint.

On your double cut lamb rib chops grind a generous amount of fresh pepper and then coat with the marinade. Allow to marinade anywhere from 1 hour to overnight in the refrigerator.

After the lamb has marinated, gently dab any extra moisture off.

Heat a large skillet on a medium to high heat and drizzle with extra virgin olive oil. Sear each of your double cut lamb rib chops for about 1 minute on each side to form a nice crust.

Transfer the skilled into a preheated 350F oven for about 5-7 minutes.

Remove from the oven. For a medium to rare chop you’ll want the internal temperature of your lamb to read between 125F and 135F. Allow to rest for 5-10 minutes on a clean cutting board.

Serve either whole or sliced into single chops atop the Fennel and Citrus Salad with a drizzle of the jus from the skillet.

Bon appetit!

INGREDIENTS LIST FOR FENNEL AND CITRUS SALAD -

1 cup fennel, shaved

1 orange, peeled and supremed

1 grapefruit, peeled and sliced in rounds

1 celery heart, sliced thinly on the bias

1 tablespoon fresh mint, chiffonaud

½ cup green olives, whole or sliced

To Prepare the Fennel and Citrus Salad

In a medium to large bowl, combine your shaved fennel, orange segments, grapefruit slices, celery hearts slices, fresh mint, and green olives.

As part of your dressing, squeeze the remaining juice from the orange over the salad, drizzle extra virgin olive oil, and lightly season with Kosher salt and freshly ground black pepper.

Mix, set and serve.

Bon Appétit!

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INGREDIENTS
YOU’LL NEED -

1 Prairie Street Prime Kosher USDA Prime Second Cut Brisket

1 tablespoon paprika

1 tablespoon dried oregano

1 tablespoon avocado oil

3 carrots, peeled and large chop

1 large white onion, large chop

1 lb fingerling potatoes, whole

2 cups Kosher beef stock

2 cups small diced tomatoes

½ cup pomegranate molasses

Freshly ground black pepper, divided

Kosher salt, divided

To Prepare the Kosher Braised Brisket. Preheat your oven to 350F.

Begin by mixing your paprika and dried oregano with one tablespoon each of Kosher salt and ground black pepper to create your spice rub. Generously coat and massage the spice rub over your entire Kosher brisket.

In a hot skillet over high heat add your avocado oil and then place the brisket, fat side down, in to sear. Add your chopped carrot and onion on top. Once the first side of brisket is seared, flip and place the on top of the carrots and onions. Place your fingerling potatoes all around the brisket. Now add your Kosher beef stock, small diced tomatoes, and pomegranate molasses. Cover with a tight fitting lid and bring to a simmer.

Once simmering, place in the 350F oven for approximately three hours to gently cook.

After about three hours, remove from the oven. Your brisket should be fork tender and the juices will have reduced into a rich sauce. Allow your brisket to rest in the pan for about 15-20 minutes before slicing and serving along the deliciously braised vegetables.

Bon Appétit!

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INGREDIENTS
YOU’LL NEED -

1 Prairie Street Prime Kosher USDA Prime Short Rib Cubes

2 cups AP flour

2 peeled carrots, medium chop

2 ribs celery, medium chop

1 leek, cleaned and cut into coins

½ red onion, medium chop

4 whole cloves of garlic

1 cup Kosher Lager Beer

2 cups beef broth

2 Roma tomatoes, medium dice

3 bay leafs

2 tablespoons Dijon mustard

3 sprigs fresh thyme, whole

2 tablespoons extra virgin olive oil, divided

1 tablespoon brown sugar

Freshly ground black pepper

Kosher salt

Season all sides of your USDA Prime Kosher short rib cubes with kosher salt and freshly ground black pepper. Set to the side.

Set your electronic pressure cooker, such as an InstaPot, to the “Saute” setting. Once hot, add 1 tablespoon extra virgin olive oil and 1 tablespoon brown sugar.

Dredge all around each short rib in the AP flour and then sear the short rib cubes in your oil and sugar InstaPot mixture until you achieve a golden brown, about 1-2 minutes on each side. Once all sides are seared, remove from InstaPot and set aside.

To the InstaPot add the remaining extra virgin olive oil, chopped carrots, chopped celery, chopped leeks, chopped red onion, and whole garlic cloves. Using a wooden spoon, stir the vegetables, being sure to scrape up all of the “bits” left over from the previously seared short rib cubes. Once the vegetables begin to sweat, add your Kosher lager. Let come to simmer and then add beef broth. Let come to simmer and then add your chopped Roma tomatoes. Let come to a lively simmer.

Once in that lively simmer, add your bay leaves, Kosher salt, freshly ground black pepper, dijon mustard, short rib cubes, and fresh thyme.

Turn off the “Saute” function of your InstaPot and lock the lid into place with the vent on “Sealed”. Choose the “Meat Stew” function. Let cook for 35-45 minutes.

After the alarm sounds, release the steam and ensure the red button is down. Turn and release the lid. Stir your delicious contents and serve.

Bon Appétit!

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INGREDIENTS
YOU’LL NEED -

1 Prairie Street Prime Kosher USDA Veal Chop

1 teaspoon avocado oil

4 sprigs fresh thyme, whole

3 garlic cloves, whole

4 carrots, peeled and cut into obliques

½ cup carrot juice

½ cup honey

1 tablespoon fresh dill, chopped

½ lemon, zested and juiced

Vegan parve butter, divided

Freshly ground black pepper

Kosher salt

Season both sides of your veal chop with Kosher salt and ground black pepper.

In a hot sautee pan, heat your avocado oil. Once hot, sear your veal chop allowing it to caramelize on the first side before flipping it to the other.

When the first side of your veal chop is nicely seared, flip the chop in the pan moving it to one side. Add your garlic, thyme, and ½ cup of vegan parve butter. As the parve butter begins to melt, use a tablespoon to baste the juices and fat over the veal chop - including the bone. The thyme and garlic will become fragrant as they toast and roast.

Flip your veal chop one more time to baste the first side of the meat. Take the temperature of your chop in the thickest part of the meat away from the bone and look for 135F. Move the veal chop to a wire rack and place the herbs, garlic, and basting liquid on top. Allow the meat to rest about 10 minutes before serving.

In a saucepan cook your carrots, carrot juice, honey, and 1 tablespoon vegan parve butter over a medium heat with the top on until carrots begin to soften and glaze. About 10-15 minutes.

Remove the lid from the carrots once they are “fork tender” and allow the liquid to slightly reduce and thicken for several minutes. Once glistening reduce your heat and add your fresh dill, lemon zest and juice, and stir. Allow the flavors to combine and once the liquid is almost completely gone, they are finished.

Serve your Kosher vegan parve basted veal chop along side your glazed carrots for a hearty, rustic, and delicious meal.

Bon Appétit!

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INGREDIENTS
YOU’LL NEED -

1 Prairie Street Prime Lamb Whole Rack

2 large cloves garlic

2 stems fresh rosemary

2 tablespoons preserved lemon

1 cup unseasoned bread

½ cup pine nuts

3 sprigs fresh mint, chiffonade

1 teaspoon fresh lemon zest

Extra virgin olive oil

Freshly ground black pepper

Kosher salt

Preheat your oven to 425F. Using a paper towel remove any excess moisture from your whole rack of lamb and then let rest to room temperature while you prepare the Tuscan paste.

In a mortar (or in a small food processor) use your pestle to grind the garlic, rosemary, preserved lemon, Kosher salt, and black pepper into a thick paste. Mix in the extra virgin olive oil to combine all of the ingredients.

Generously coat the Tuscan paste all over the whole rack of lamb and let sit to marinate for about 30-45 minutes on a sheet pan. Once set, cook the whole rack of lamb in a 425F oven for about 15-20 minutes to develop an outer crust.

Heat a small frying pan over medium heat. Add about a ½ teaspoon of extra virgin olive oil and toast the pine nuts until fragrant. Once slightly golden, stir in the breadcrumbs to gently toast. Be sure to keep stirring the ingredients in the pan so they do not burn. Transfer the pine nut and breadcrumb mixture into a bowl and stir in the mint chiffonade and lemon zest.

Remove your whole rack of lamb from the oven once it reaches an internal temperature of 125F. Let rest for about 30 minutes to reach the medium rare temperature of 135F.

Once rested, serve slices of your Tuscan whole rack of lamb to friends and family with the breadcrumb-pine nut crumble on top.

Bon Appétit!

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INGREDIENTS LIST FOR THE VEAL CHOP MILANESE-

1 Prairie Street Prime Kosher USDA Veal Chop

AP Flour

Panko breadcrumbs 3 Eggs

1 tablespoon water

¼ cup fresh parsley, finely chopped

1 teaspoon ground black pepper

1 tablespoon kosher salt

1 tablespoon extra virgin olive oil

3 tablespoons avocado oil

1 tablespoon vegan parve non-dairy butter

1 cup arugula

5 cherry tomatoes, halved

1 red globe radishes, thinly sliced

1 teaspoon vegan parmesan cheese

To Prepare the Veal Chop Milanese

Over a thick cutting board place the veal chop between two sheets of plastic wrap. Using the flat side of meat tenderizer, carefully pound out the veal to make the chop about ¼ inch thick. Once thinned out, discard plastic wrap and place the veal chop on a wire rack.

Setup your breading station with three large baking dishes in this order: AP flour, beaten eggs with water, and panko breadcrumbs with fresh parsley.

Season both sides of your veal chop with Kosher salt and ground pepper, then move down your breading station ensuring you coat each side evenly with flour, egg wash, and seasoned panko breadcrumbs. Place the breaded veal chop back onto the wire rack.

Heat a large skillet and with your avocado oil over a medium flame. Once hot, add your breaded veal chop, basting the oil periodically and allowing the crust to gently turn golden. Add your vegan parve non-dairy butter to the pan and continue to baste. Flip your veal chop when the crust on one side is golden. Remove your veal chop when both sides are golden. Allow to rest on your wire rack.

Prepare the salad by combining sliced radish, halved cherry tomatoes, and baby arugula. Dress with lemon juice, extra virgin olive oil, a pinch of Kosher salt and ground pepper.

INGREDIENTS FOR RANDY’S SECRET SCHMEAR-

3/4 cup vegan mayonnaise

1 teaspoon capers, rinsed and finely minced

1 tablespoon dijon mustard

1 tablespoon fresh tarragon, finely minced

½ shallot, finely minced

½ lemon, zest and juice

1 teaspoon ground black pepper

1 tablespoon kosher salt

To Prepare the Roasted Pepper and Avocado Salsa

To your vegan mayonnaise add your finely minced shallot, tarragon, capers, dijon mustard, pinch of Kosher salt and ground pepper, and lemon zest and juice. Mix thoroughly.

Serve your Prairie Street Prime Kosher USDA Veal Chop Milanese atop Chef Randy’s Secret Schmear and with the arugula salad.

Bon appetit!

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INGREDIENTS LIST FOR THE SPICED BRISKET TACOS-

1 Prairie Street Prime USDA Prime Second Cut Brisket

½ tablespoon cinnamon

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon smoked paprika

2 teaspoons ancho chili powder

1 tablespoon sugar

1 teaspoon ground black pepper

1 tablespoon kosher salt

1 tablespoon extra virgin olive oil

16 oz chicken stock

To Prepare the Spiced Briske

In a small mixing bowl, combine your spice mixture thoroughly.

Preheat a large heavy bottom pan on the stove top over medium heat, and preheat your oven to 300F.

Using a paper towel, remove any excess moisture from your thoroughly thawed Prairie Street Prime USDA Prime 2nd Cut Brisket. Cut your brisket in half, and generously coat both pieces with your spice rub mixture.

Once your pan is hot, add extra virgin olive oil and your first piece of brisket with fat side down to sear. Sear both sides of both pieces of brisket allowing a dark, golden crust to form.

Place both pieces of seared brisket into the pan and add chicken stock. Cover with a tight fitting lid and place in a 300F oven. Let the brisket slowly cook for about two hours or when the internal temperature reaches 205F.

Remove your brisket from the oven when then internal temperature reads 205F. On a cutting board, gently shred the brisket with two forks and add all of the shredded meat back into the sauce from the cooking pan.

Plate your saucy, shredded brisket over tortillas with roasted pepper and avocado salsa and pickled red onions.

INGREDIENTS LIST FOR ROASTED PEPPER AND AVOCADO SALSA-

1 yellow or red bell pepper

3 medium sized tomatoes, medium dice

1 avocado, medium dice

¼ teaspoon ancho chili powder

¼ teaspoon sugar 1 lime, juiced

¼ cup cilantro, chopped

Kosher salt

Freshly ground black pepper

To Prepare the Roasted Pepper and Avocado Salsa

On a low flame, place your clean yellow or red bell pepper directly onto your stove top. The direct heat will cause the outer skin of the pepper to blister and blacken, creating a smoky, sweet flavor to the pepper. Using tongs, gently turn the pepper until it is dark and blistered all the way around. Remove from the flame, place in a bowl and cover with foil or plastic wrap.

In a medium mixing bowl, add your diced tomatoes, diced avocado, kosher salt, freshly ground black pepper, ancho chili pepper, sugar, lime juice, and cilantro.

Once the bell pepper is fully steamed and cool to the touch, remove the outer skin, stems, and seeds. Julien the roasted pepper and add to the rest of the salsa.

INGREDIENTS LIST FOR PICKLED RED ONIONS

1 medium red onion, thickly sliced

⅓ cup red wine vinegar

1 teaspoon white sugar

1 teaspoon kosher salt

½ lime, juice

To Prepare the Pickled Red Onion

In a mixing bowl mix combine your sliced red onion, red wine vinegar, sugar, salt, and lime juice.

Allow to sit for at least one hour before serving.

Bon Appétit!

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INGREDIENTS LIST FOR THE KOSHER LAMB SHOULDER SOUS VIDE-

1 Prairie Street Prime USDA Lamb Shoulder, bound

Extra virgin olive oil, divided, plus extra for searing

1 sliced garlic clove

2 sprigs fresh thyme

2 sprigs fresh rosemary

Kosher salt

Freshly ground black pepper

To Prepare the Lamb Shoulder Sous Vide

Set your immersion sous vide circulator at 135F.

Generously season your bound lamb shoulder with Kosher salt and freshly ground black pepper. Place in the sous vide bag and add one tablespoon extra virgin olive oil, sliced garlic, fresh thyme, and fresh rosemary.

Create a clean seal for the bag and place in the vacuum-sealer to remove all of the air from the bag. Place your lamb shoulder into the heated water bath and close the lid. Allow to cook gently for approximately three to three and a half hours.

Remove the lamb shoulder from its bag and place on a rack over a cooking sheet to allow any juices to separate. Remove the string from your lamb shoulder. It may unravel a bit, and that is ok.

In a hot skillet, add one tablespoon of extra virgin olive oil. Place the lamb shoulder in the pan on high heat to create a hardy sear on each side. Add more extra virgin olive oil to the lamb while searing to create a luxurious basting liquid.

Remove your lamb shoulder from the pan and place directly onto the cutting board. Because of the sous vide process, you do not need to let your meat rest. Slice immediately and serve your succulent Kosher lamb shoulder to friends and family with a drizzle of extra virgin olive oil and a sprinkle of coarse Kosher salt.

INGREDIENTS LIST FOR THE ISREALI COUSCOUS SALAD-

2 cups fresh carrot juice

2 cups Israeli couscous

2 scallions, thinly sliced

½ cup dried apricots, sliced

½ cup toasted pistachios, coarsely chopped

½ cup dried cranberries

1 tablespoon extra virgin olive oil

1 teaspoon fresh lemon zest

1 teaspoon fresh lemon juice

Kosher salt

Freshly ground black pepper

To Prepare the Isreali Couscous Salad

In a medium saucepan, bring the carrot juice to a light boil, add the couscous, and season with Kosher salt. Be sure to stir the mixture every so often to keep the carrot juice from foaming over.

In a mixing bowl combine your scallions, apricots, dried cranberries, and pistachios. In the same bowl build your dressing by adding one tablespoon extra virgin olive oil, lemon zest, and lemon juice.

Once tender, but still with texture, strain the Israeli couscous. Add the hot couscous directly to the salad mixing bowl, stir, and season with Kosher salt and freshly ground black pepper.

Serve as the perfect side to your Kosher sous vide lamb shoulder.

Bon Appétit!

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INGREDIENTS
YOU’LL NEED -

1 Prairie Street Prime USDA Prime Kosher Cowboy Steak

4 medium yukon potatoes

2 sprigs fresh rosemary, finely chopped

1 head garlic, whole with tip removed

3 tablespoons avocado oil, separated

2 tablespoons vegan (non-dairy)

butter Kosher salt

Freshly ground black pepper

To Prepare the Pan Seared Cowboy Steak. Preheat your oven to 325F.

Using a paper towel, remove any excess moisture from your cowboy steak. Generously season your cowboy steak with Kosher salt and freshly ground black pepper, and gently massage into meat.

Place your cowboy steak on a small sheet pan and place on the middle rack in a preheated oven. Cook until the internal temperature reads about 120F. Take note that the final temperature of the cowboy steak before serving will be about 125F-135F - this will account for both the resting and searing process.

To prepare your hasselback potatoes, use a sharp knife to create ½ inch slits down the length of the potato. Be sure to keep the potato intack by not slicing completely through the body of it.

In a large mixing bowl, shower the bare potatoes with the avocado oil, Kosher salt, freshly ground black pepper, and finely chopped fresh rosemary, ensuring they are evenly covered. Transfer the seasoned potatoes to a medium baking sheet and place in the oven.

Remove your cowboy steak when the internal temperature reads 120F and allow to rest for about 10 minutes. Meanwhile, preheat a medium skillet on the stove top.

Increase the temperature of the oven to about 400F for the hasselback potatoes to finish cooking.

Add 1 tablespoon avocado oil to the skillet and your whole garlic, cut side down. Sear the first side of the steak for 30 seconds, flip and sear the second side of the steak for 30 seconds. Add your vegan butter and fresh rosemary to the pan. Sear each side for an additional 30 seconds each, basting generously with the vegan butter and rosemary sauce. Transfer your cowboy steak to a cutting board and allow to rest for about 10 minutes.

Remove your hasselback potatoes from the oven when crispy and place on platter.

Once rested, remove your cowboy steak from the bone and then slice the meat. Present on a platter with and enjoy with the hasselback potatoes!

Bon Appétit!

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INGREDIENTS
YOU’LL NEED -

1 ½ pounds of Prairie Street Prime Ground Lamb

1 head green cabbage, core removed

½ large red onion, finely minced

½ large red onion, sliced

2 tbsp fresh parsley, loosely chopped

½ cup parboiled rice

2 eggs

16 ounces tomato sauce

16 ounces whole peeled tomatoes

½ cup light brown sugar

1 lemon, freshly juiced

Kosher salt

Freshly ground black pepper

To Prepare the Stuffed Cabbage. Preheat oven to 350F.

Fill a large stock pot about half way up with water, add a generous pinch of Kosher salt, and bring to a boil. Once boiling, use a spider or large slotted spoon to carefully place the whole cabbage into the stock pot. Cook until tender.

To the ground lamb, add the minced red onion, chopped fresh parsley, parboiled rice, raw eggs, Kosher salt, and freshly ground black pepper. Using your hands, thoroughly combine the mixture.

Form loose lamb meatballs the size of tennis balls and set aside on a sheet pan or plate. The mixture will yield about nine lamb meatballs.

Remove the tender cabbage leaves from the boiling water and place them directly into a large bowl of ice water to stop the cooking process. If any cabbage leaves rip during this process you can use them to line the bottom of your pan.

Carefully remove nine nice cabbage leaves to use for the stuffed cabbage, carefully removing any excess core with your knife. With the seam-side down, lay the lamb meatball mixture into the center of each leaf and roll into a package. Place each stuffed cabbage open side down into your pan.

Build the sauce for your stuffed cabbage by scattering your ingredients directly on top: sliced red onion, tomato sauce, and whole peeled tomatoes. Season with Kosher salt, freshly ground black pepper, light brown sugar, and finish with the freshly squeezed juice of one lemon.

Cover your pan with a tight fitting lid and place in a 350F oven for approximately one-hour to one-hour and twenty-minutes. During the cooking process the sauce will slightly reduce and the ground lamb stuffed cabbage will slightly expand.

Serve your ground lamb stuffed cabbage dressed with some of its rich juices for a truly delicious and elevated - yet traditional - meal.

Bon Appétit!

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INGREDIENTS LIST FOR THE BEEF SHORT RIB CUBES-

4-6 Prairie Street Prime USDA Prime Beef Short Rib Cubes

Kosher salt

freshly ground black pepper

extra virgin olive oil

1 white onion, quartered

2 ribs celery, quartered

1 inch fresh ginger, thinly sliced on diagonal

2 cups lapsang souchong tea, brewed strong

water

To Prepare the Beef Short Rib Cubes

Preheat your oven to 250F.

Using a paper towel, remove any excess moisture from your beef short rib cubes and generously season each side with Kosher salt and freshly ground black pepper.

Prepare the aromatics for the braise by quartering the celery and white onion, and thinly slicing the ginger.

Heat a large braising pan over high heat and add the extra virgin olive oil. Sear around all sides of the beef short rib cubes in batches to ensure you do not overcrowd the pan. Once all cubes are seared, allow them to rest bone side down on a sheet pan.

Meanwhile, reduce the heat on the pot to low and add the ginger, celery, and white onion. Using a spoon, stir the aromatics to begin lifting some of the brown bits from the bottom of the pot. Add one cup of lapsang souchong tea to deglaze.

Generously top each beef short rib cube with approximately one tablespoon of the Thai Inspired Paste (see process below).

Place the beef short rib cubes bone side down into the braising pot. Add in the remaining lapsang souchong tea and enough water to bring the liquid level to halfway up the meat, being sure not to knock off the paste. If desired, add in the remaining Thai Inspired Paste to the braise. Cover with a tight lid and place in a 250F oven for approximately 90 minutes or until the internal temperature of the cubes reach 200F.

Once cooked, allow the meat to rest in the braising liquid for about 20-30 minutes so the internal temperature of the beef rises to 205-210F.

Serve your Thai Inspired Beef Short Rib Cubes with its broth over white rice and top with chopped cilantro, spring onion, and a squeeze of fresh lime juice.

INGREDIENTS LIST FOR THE THAI-INSPIRED SPICE BLEND

4 cloves garlic, peeled

3 kaffir lime leaves, destemmed

1 medium shallot, diced

1 small chili, chopped with ribs and seeds

1 tbsp fresh galangal, chopped

1 stalk fresh lemongrass, chopped

½ tsp fennel seeds

2 tbsp pine nuts

½ tsp cumin

1 tsp lime zest, freshly grated

2 tbsp Kosher salt

Freshly ground black pepper

To Prepare the Thai Inspired Paste

In a marble mortar or food processor, place the garlic, kaffir lime leaves, diced shallot, chili, galangal, Kosher salt, and freshly ground black pepper. Using the pestle, grind all of the ingredients until they begin to break down. Once a thick, rough paste begins to reveal itself, add the fennel seeds, pine nuts, cumin, and fresh lime zest and give the paste a final round of grinding and mixing.

The Thai Inspired Paste can be prepared 3-4 days in advance and stored in an airtight container in the refrigerator.

Bon Appétit!

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INGREDIENTS
YOU’LL NEED -

2 Prairie Street Prime Kosher USDA Veal Shank Osso Bucco

Kosher salt

freshly ground black pepper

1 Tbsp avocado oil

1 large parsnip

½ large fennel bulb, de-cored

2 ribs celery

½ large white onion

16 oz can whole, peeled tomatoes

16 oz can chicken stock

½ cup fresh carrot juice

1 head garlic, whole clove, skins removed

5 sprigs fresh thyme

Pat dry your veal shanks with a paper towel to remove any moisture then generously season each side with Kosher salt and freshly ground black pepper.

Select the “Sauté” setting on your electric pressure cooker and allow the pot to become hot.

Add the avocado oil to the pressure cooker and sear each side of the veal adding in small amounts of additional avocado oil if necessary. Approximately 4 minutes per side.

While the meat is searing, chop your parsnip, fennel, celery, and white onion into large, diagonal pieces ensuring they are relatively close in size so they’ll cook evenly and also maintain some texture throughout the cooking process.

Once fully seared, remove the veal shanks and set aside.

Add the chopped vegetables, whole cloves of garlic, and fresh thyme to the pan and stir with a wooden spoon, beginning to gently incorporate the pan’s fond into the mixture. Season with Kosher salt and freshly ground black pepper.

Add the veal shanks, nestling them within the bed of cooking vegetables.

Deglaze the pan by adding the chicken stock, fresh carrot juice, and whole peeled tomatoes with tomato broth, bringing the liquids halfway up the veal shanks.

On your electric pressure cooker, cancel the “Sauté” mode. Seal and lock the lid in place, select the “Pressure Cook” mode and set for 1 hour and 15 minutes. Note that in the beginning the pressure cooker will take about 10 minutes to build heat and pressure within the device, and at the end of the set cook time the device will take about 15 minutes to release the steam and pressure. Be cautious and use a towel to remove the lid once the steam is fully released and the safety features allow you to unveil your Osso Bucco.

Serve your Veal Shank Osso Bucco and stewed vegetables hot and enjoy.

Bon appetit!

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INGREDIENTS LIST FOR THE KOSHER TOMAHAWK USDA PRIME RIB ROAST-

1 whole Prairie Street Prime Kosher USDA Standing Rib Roast

culinary string

Kosher salt

freshly ground black pepper

To Prepare the Kosher Tomahawk USDA Prime Rib Roast:

Set your pellet grill to 225°F/107°C.

Using your culinary string, tie around the meat between each bone to keep the roast together during the cooking process.

Generously season all sides of the meat with Kosher salt and freshly ground black pepper.

Place the Tomahawk Prime Rib Roast directly in the middle of the pellet grill, close lid, and allow to cook until the thickest part of the roast reaches an internal temperature of 125°F-130°F/52°C-5C°F, approximately 3 to 3 ½ hours. Be sure to check every hour to ensure the roast does not over cook.

Once the desired internal temperature is reached, remove the roast from your pellet grill and place on a rack to rest. Tent aluminum foil loosely around the meat to allow air flow as the roast rests for 20-25 minutes.

After the roast has completely rested, remove the strings. Slice the meat by first cutting along the side of the bone and then slicing portions of meat between the bones.

Serve slices of your Kosher Smoked Tomahawk Prime Rib Roast with your perfectly grilled vegetables.

INGREDIENTS LIST FOR ACCOMPANYING GRILLED VEGETABLES-

1 lb spring bulb onions, ends trimmed

1 lb whole carrots, peeled

1 lb small red skin potatoes, parboiled

extra virgin olive oil

1 tsp paprika

1 tsp dried oregano

Kosher salt

freshly ground black pepper

To Prepare the Accompanying Grilled Vegetables:

Preheat a large cast iron skillet by placing it directly on a hot grill.

Dress the carrots with extra virgin olive oil, Kosher salt, freshly ground black pepper, paprika, and oregano. Place the carrots in an even layer in the cast iron skillet.

Keep the spring bulb onions whole and dress with extra virgin olive oil, Kosher salt, and freshly ground black pepper. Place directly on the grill.

Close the lid of the grill to allow the carrots and onions to roast for 10-15 minutes.

Season the parboiled potatoes with extra virgin olive oil, Kosher salt, and freshly ground black pepper. Add the potatoes to the skillet with the carrots and finish cooking for 3-5 minutes.

Once the onions are charred, the carrots are caramelized, and the potatoes are sizzling, remove from the grill and serve alongside your Smoked Tomahawk Prime Rib Roast.

Bon Appétit!

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INGREDIENTS
YOU’LL NEED -

1 whole Prairie Street Prime Kosher USDA Rack of Veal

1 tsp Kosher salt

1 tsp Freshly ground black pepper

1 tsp Extra virgin olive oil

¼ tsp Maldon salt

4 cups Shitake and oyster mushrooms, stems removed

½ cup Extra virgin olive oil

1 Red onion, thinly sliced

1 cup Fresno chilis, thinly sliced, deseeded & deveined to heat preference

2 whole Long hot peppers

4 sprigs Fresh thyme

1 whole Lemon

1 tsp Non-dairy pareve butter

To Prepare the Veal Chops:

Preheat the burners of your grill on high. Once the grill is hot, use a grill brush along the grates to ensure your grill is clean and devoid of residue.

With a sharp knife, separate each veal chop by following the rib and cutting down alongside the bone.

Arrange the separated chops on a platter, pat dry with a paper towel, and liberally season both sides with Kosher salt and freshly ground black pepper.

Turn off two neighboring burners of the grill to create your indirect heat zone and leave on two neighboring burners to create your direct heat zone.

Place each veal chop over the direct heat portion of the grill. The chops will begin to sizzle and smoke as the searing and caramelization process creates and locks in flavor.

Once the first side is seared, flip the veal chop and move it to the indirect portion of the grill. This will allow the veal to cook gently with residual heat, keeping it out of risk of charring and over cooking.

Allow the veal to cook with the grill lid closed.

After about 10 min., check the internal temperature of the veal by placing the probe of an instant-read meat thermometer in the thickest part of the chop. For medium, the thermometer should read between 130°F-135°F / 54°C-57°C.

Once the desired internal temperature is reached, remove the veal chops from the grill and place on a cutting board to rest for 5-10 minutes. Protip: resist the temptation to cut directly into the meat. The resting time is critical and allows the juice to stay in the meat and not spill out on your cutting board.

Once rested, carve the veal chop by separating the meat from the bone and slicing the chop into 1-inch slices.

Plate both the sliced chop and its rib bone alongside the mushroom-chili blend and charred long hot peppers (see below). Finish with a sprinkle of Maldon salt and a final drizzle of extra virgin olive oil. Serve immediately and enjoy!

To Prepare the Mushroom-Chili Blend and Charred Long Hot Peppers:

Preheat a large cast iron skillet by placing it on the indirect heat portion of the grill.

Remove the stems from the shiitake and oyster mushrooms. Slice the shiitake caps into ½-inch strips with a knife and gently separate the cluster of oyster mushrooms by using your fingers.

In a large mixing bowl combine the mushrooms with extra virgin olive oil, Kosher salt, and freshly ground black pepper. Mix to coat and set aside.

Thinly slice a medium red onion and set aside.

Slice the fresno chilis in half vertically to remove the seeds and veins, then thinly slice the chili horizontally.

Place the mushrooms, red onion, and chilis in the hot skillet and (using an oven mitt) move the skillet over to the direct heat.

Close the lid of the grill and allow the blend to cook.

Meanwhile, prepare the long hot peppers by drizzling them with extra virgin olive oil and seasoning with Kosher salt and freshly ground black pepper.

Place the long hot peppers on the direct heat portion of the grill being mindful to turn them to char all around. Remove the long hot peppers once fully blistered and place on a serving platter.

Once the mushroom-chili blend caramelizes, about 5-7 minutes, add fresh thyme to the skillet.

After several minutes the blend should be cooked down and fragrant. Add the non-dairy pareve butter and stir together allowing the pareve to melt and pull the ingredients and flavor together.

Remove the skillet from the grill and place the mushroom-chili blend in a medium bowl. Add the freshly squeezed juice from the lemon and drizzle with extra virgin olive oil. Mix and serve alongside the Prairie Street Prime veal chop.

Bon Appétit!

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INGREDIENTS
YOU’LL NEED -

1 each Prairie Street Prime rack of veal

3 tbsp Dijon mustard

1 small shallot minced = 2 tbsp

2 tbsp chopped parsley

1 tbsp olive oil

2 tsp kosher salt

1 tsp ground black pepper

butcher’s twine

1 lb marble potatoes (par boiled in salted water until fork tender)

2 shallots sliced

2 zucchinis sliced in half lengthwise

4 spring bulb onions cut lengthwise

olive oil

salt and pepper

Set your grill up for indirect cooking 350°F/180°C

Indirect cooking means the meat is not cooked directly over a flame, but with heat from the indirect flames of nearby burners.

Using the butcher’s twine, tie the veal rack between the bones and secure with a knot

Season the veal with salt and pepper

Mix the mustard, shallot, parsley, and olive oil, and brush all over the veal

Roast indirect to 130°F/54°C internal temp (test the thickest part away from bone)

Remove veal from the grill, lightly tent with foil, and allow to rest

Heat a cast-iron skillet over direct flame until hot, approx. 4 minutes

Add the olive oil, then the potatoes, top with the shallots, and close the lid

Season the zucchini and bulb onions with olive oil, salt, and pepper

Grill over direct heat 3-5 minutes, until lightly charred

Arrange the vegetables on a platter

Carve the veal between the bones and serve

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INGREDIENTS
YOU’LL NEED -

3-bone Cross-Cut Prairie Street Prime Short Ribs Flanken

Olive Oil

Sliced Onions

Diced Tomatoes

Vegetable Stock

Salt and Pepper

Dried Oregano

Hungarian Paprika

Season the short ribs with the dried oregano, paprika, and the salt and pepper.

Heat the oil in a Dutch oven on the stove or grill.

Brown the short ribs 3 minutes per side

Remove from Dutch oven

Add the sliced onions and lightly sauté

Add the tomatoes and cook for 2 minutes

Add the vegetable stock

Place the short ribs back in the Dutch oven and nestle into the sauce and vegetables

Put Dutch oven into a preheated 350°F/177°C oven or grill

Cook for 3 hours until fork-tender (meat moves/separates when twisted with a fork), about 190°F/88°C

Place short ribs on the plate and spoon with vegetables and sauce

Bon appetit!

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INGREDIENTS
YOU’LL NEED -

Whole Competition Brisket

2 tbsp Kosher salt

2 tbsp coarse ground black pepper

1 cup apple cider vinegar

1 cup light beer

Butcher paper

Spray bottle

Season brisket with the salt and pepper, generously covering both sides.

Place on roasting rack over a sheet pan and let rest in fridge overnight.

Set smoker to 225°F/107°C.

Place brisket in the center of the smoker and close the lid.

Spritz the brisket every hour with the apple cider and beer mixture.

Cook brisket to an internal temperature of 165°F/74°C.

Once brisket reaches 165°F/74°C, remove from smoker and completely wrap with butcher paper.

Place brisket back in the smoker and cook to an internal temperature of 200°F/93°C.

Remove from smoker and allow to rest for 1 hour wrapped in paper.

Remove brisket from butcher paper, cut in half, and slice the brisket AGAINST the grain.

Serve and enjoy!

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MAKE THIS RECIPE
STEP-BY-STEP

INGREDIENTS
YOU’LL NEED -

1 Prairie Street Co Whole Rack of Lamb

1 pound mushroom blend, cleaned and chopped

2 cups artichoke hearts, halved

1 small red onion, sliced

1 lemon

2 cloves garlic, minced

1/4 cup fresh parsley, finely chopped

extra virgin olive oil

fresh ground black pepper

kosher salt

Set your grill for direct and indirect cooking, so you have a hot and cool zone

Direct cooking is when heat is directly under the food / pan
Indirect cooking is when the heat is on either side or on one side without heat under the food / pan

Place a cast iron skillet on the direct zone of the grill (skillet directly over heat)

Season the rack of lamb with kosher salt and freshly ground black pepper

Place the seasoned lamb rack on the indirect section of the grill and close the cover

Prep the mushrooms, chopped garlic, red onions, chopped parsley and drained artichokes

Check lamb internal temp at 125°F-130°F / 52°C-54°C.

Flip lamb over for 1 minute on direct zone to crisp the fat

Remove lamb and lightly tent with foil

Combine the different mushrooms and spread 2 tbsp olive oil over

In the hot skillet, add the 2 tbsp olive oil

Add the mushrooms and stir

Close the lid and cook for 2 minutes

Add the sliced red onions and stir, then close the lid and cook for 2 minutes

Add the artichokes, close the lid and cook 2 more minutes

When vegetables are lightly caramelized, season with 2 tsp kosher salt, 1 tsp black pepper ground

Squeeze the juice of 1 lemon over the vegetables and hit with 2 more tablespoons of olive oil

Add the chopped parsley and toss

Arrange the vegetables on a platter

Carve the lamb between the bones, leaving 3 bones intact

Arrange the lamb around the vegetables

Drizzle with olive oil and a little fresh lemon

Bon appetit!

Cooking Up Dreams: Naomi Ross' Journey From Home Kitchen to Culinary Classroom

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INGREDIENTS LIST FOR CHEF ERICA’S MEXICAN STREET STYLE GRILLED CORN SALAD-

INGREDIENTS LIST FOR CHEF MICHAEL’S SIMPLY GRILLED CORN SALAD-

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INGREDIENTS LIST FOR THE VEAL RIB CHOP SKEWER

INGREDIENTS LIST FOR THE HANGER STEAK SKEWERS WITH CHIPOTLE CITRUS MARINADE

INGREDIENTS LIST FOR LAMB SINGLE CUT RIB CHOPS WITH MESQUITE MARINADE

MAKE THIS RECIPESTEP-BY-STEP

INGREDIENTS LIST FOR THE SMOKED & SPICED LAMB MEATBALLS-

INGREDIENTS LIST FOR THE TAHINI BASE SAUCE FOR LAMB MEATBALLS-

INGREDIENTS LIST FOR THE SMOKED & SPICED LAMB BURGERS-

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Funny People Talking Food with Chef Erica

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Prairie Street Co - Your One Stop Shop!

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From Food Network to Prairie Street: Chef Kendra's Culinary Journey

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Take a Walk Down Prairie Street with Founder and CEO, Elliot Moscowitz.

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INGREDIENTS LIST FOR THE BEEF CHEEKS IN A CHIPOTLE BRAISE

INGREDIENTS LIST FOR THE CHAROSET INSPIRED SALSA

A Walk Down Prairie Street PodcastWith MOSES & ZIPPORA

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INGREDIENTS LIST FOR THE VEAL PAILLARD -

INGREDIENTS LIST FOR THE REDUCED APPLE GASTRIQUE -

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INGREDIENTS LIST FOR THE SOUS VIDE AU POIVRE SILVER TIP -

INGREDIENTS LIST FOR THE REMOULADE DRESSING -

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INGREDIENTS LIST FOR STUFFED VEAL POCKET WITH RICE PILAF

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INGREDIENTS LIST FOR GARLIC STUDDED FRENCH ROAST -

INGREDIENT LIST FOR SABAYON: -

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Cuisine Essentials: Knife Skills

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A Walk Down Prairie Street Podcast
With MOSES & ZIPPORA

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