Riverbend Baked Withlacoochee Potatoes

We are sharing a favorite from one of our customers!

Ingredients:

• 3- 4 medium size potatoes cut into small chunks.

• Olive Oil to lightly coat potatoes (2-3 Tablespoons, depending on the amount of potatoes used.)

• Small Onion

• Riverbend Withlacoochee Seasoning

Instructions:

• Preheat oven to 350 degrees

• Wash potatoes and cut into small cubes about 1” cubes

• Dice the onion into small pieces

• Place the onion and potatoes into a bowl with the olive oil, stir to coat

• Sprinkle the Withlacoochee seasoning and stir to coat the potatoes and onion. There is a little bit of spice to the seasoning so keep that in mind.

• Bake on oven baking pan for 40-45 minutes until potatoes are tender.

Grilled Tri-Tip

You will not be disappointed when you try this little known Premium Cut on the Grill! Marinating and/or cooking low & Slow as we did will give you great flavor and tenderness!

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Ingredients:

• 2-2.5 lb Tri Tip Roast

• Course Sea Salt

• Coarsely Ground Black Pepper

• Garlic Powder (Or you can substitute Garlic Salt for the Salt and Garlic if you prefer)

• We used the charcoal grill for this method, you can also look up an oven roasting method.

Instructions:

• It is always best to get your meat to room temp before cooking.

• Prepare the charcoal grill by putting the coals on one side of the grill, start a smaller pile of charcoal (if you have a charcoal chimney, that would be good to use), once this smaller pile of charcoal is at the “grey stage” place these coals onto the larger pile that was placed on the one side of the grill.

• Put a good coating of the Salt, Pepper and Garlic on both sides of the Roast.

• Place the Tri - Tip on the grate, fat cup up., on the opposite side of the grill from where the charcoals are.

• Try to keep the temperature around 225 degrees in the grill.

• If you have an internal temperature probe in the meat, let the roast get to 115 degrees. Ballpark timeframe maybe about 50 minutes. This will cook it to about a rare to this point, and give it some tenderness and some great smoky flavor.

• Pull the tri tip off of the grill.

• Open the dampers on the grill to the fully open positions, move the charcoal around to get some oxygen in there to help get the coals nice and hot. Brush off the grill to help get it clean.

• Place the tri tip over the top of the hot coals for the final searing, monitor the temp to 130-135 degrees for that Medium Rare temperature. (If you like it cooked more, cook it to your desired temp.) One option is to put a cast iron pan over the coals to get it hot for a pan searing for that crispy crust.

• At this point while the roast is cooking, if you prefer you could coat with a light layer of your favorite BBQ Sauce.

• Take this off the grill to let it rest, by lightly covering with foil for about 10-15 minutes.

• When slicing the tri tip, the grain runs two different directions. you can see the coarser grain in the tip (narrow end) of the tri tip, along the middle the grain goes close to the same direction (just a little different), and the fatter end of the tri tip the grain goes the opposite direction.

• With a long very sharp knife slice the roast sections “Against” the grain, this will make the meat more tender by shortening the muscle fibers.

• Time to Enjoy this flavorfully cooked roast!

Feijoada - Brazilian Black Beans

These beans were so Delicious ! Even if you don’t use this recipe with the Picahna, it may be one to use with other meals. It will now be one of the favorites used in our kitchen !

Ingredients:

• 1 lb Dry Black Beans (soaked overnight)

• 5 Cloves Garlic

• 1 Onion, medium

• 4 ounces fresh Cilantro

• 5 slices Bacon, raw (thick or pork belly slices would be best)

• 4-5 cups Vegetable or Beef Broth or Water ( I used beef broth and vegetable broth both)

• 1 Bay Leaf

• 1 Cup Beef Boullion ( I used a single Bouillion cube)

• 2 Teaspoons Salt

• 1 Teaspoon Ground Black Pepper

Instructions:

• The night before, pick through the beans to make sure there are nPut the Go particles and then rinse with water in a strainer. Add the beans to a large bowl and cover with water. Soak overnight. When ready to cook, drain the beans.

• Put the garlic, onion and cilantro with 2 tablespoons water in a blender and puree it until all minced. Add another Tablespoon water if needed.

• Slice the raw bacon.

• into a dutch oven or large pot with slid (or a slow cooker), add the bacon, beans, beef bouillion, pureed mixture, bay leaf and salt and pepper.

• Cover with enough beef or vegetable broth (or water) to cover the beans, about 4-5 cups.

• If on the Stove - Bring to a boil, then lower to simmer. Cover and cook 1 1/2 - 2 hours until the beans are tender and the liquid has cooked down and is thick.

• If in the slow cooker- Set for 8-10 hours, depending on your schedule.

Notes:

1. Canned beans -  I used a 16 ounce bag of Goya Black Beans. You can also use canned beans that have been rinsed as well. It will be approximately four 15oz cans to equal one 16 oz bag of dry beans.

2. Storing - These black beans will last 5-6 days in the fridge in a sealed container. These cooked Brazilian black beans freeze beautifully. Just portion them out into freezer bags and flatten them. You can store them in the freezer for up to 6 months. To reheat, you can place in the fridge overnight to thaw and then warm on the stove or in the microwave.

3. Stove top Instructions - To do so, make sure that you have a large pot or dutch oven. Follow the instructions to prep and add everything to the pot the same way as with the slow cooker. On the stove top, bring the contents to a boil, then reduce the heat to a simmer. Cover and cook for 1.5 to 2 hours or until the beans are tender. Or place the covered pot in the oven at 400 F degrees for 2 hours or until the beans are tender.

4. Is this recipe Gluten Free? Yes, this recipe is gluten free. However, always be sure to check food ingredient labels to ensure that they are in fact gluten free.

5. Are these Brazilian Black Beans Vegetarian? No, there are several pork and beef ingredients that are added to the beans for deep flavor. To make this vegetarian, eliminate the bacon.

Credit to Easybrazilianfood.com for the recipe.

Brazilian Rice (With onions & Garlic)

Ingredients: Serves 4

• 1/2 Onion, Medium

• 1 Clove Garlic

• 2 Teaspoons Extra Virgin Olive Oil

• 1 Cup Long Grain white Rice (I used Jasmine because I like it better), uncooked

• 1/2 Teaspoon Salt

• 2 Cups Water

Instruction:

• Dice the onion and garlic

• Preheat a medium size pot (or one that will fit how many people you are serving) on medium-high heat. Add the olive oil, onions and garlic. Turn the heat down to medium and cook for 3-4 minutes until glistening and starting to soften.

• Stir in the rice and let the rice absorb the flavors from the onion and garlic for 2 minutes. Then add the water and salt. Stir, turn the heat back up to medium-high and bring to a boil. Once boiling, stir again, reduce the heat to the lowest setting, cover and let cook for 20 minutes. (till rice is tender)

• After 20 minutes, turn off the heat, but let the rice sit COVERED for another 5-10 minutes. Fluff up the rice and serve.

Credit to Easybrazilianfood.com for this recipe.

Grilled Picanha Steak (Brazilian Style)

Normally you would only use salt and ground black pepper to season the beef. The meat is so rich in natural flavor that anything more will overwhelm it. No marinades, no rubs. Just salt and black pepper. But to be daring, we tried some of the Bearded Butcher “Black Seasoning” that we carry on the picahna. Next time we just may do the salt and pepper!

Try scoring the fat cap slightly. This will provide a funnel for fatty liquid to run through the meat as it cooks, helping to enhance the flavor.

Ingredients:

• 3 Picahna Steaks, approximately a 2 lb cut

• 2 Tablespoons Course Sea Salt or Coarse Kosher Salt

• You will need metal or wooden skewers, at least 14” long. We did a combination of them.

Instructions:

• Preheat your charcoal grill. You can also use a rotisserie, if you have access to one. (We cooked ours on our Treager grill on the highest grill setting it gets to about 450 degrees.) If doing the charcoal grill set your charcoal up in 2 zones and vents all the way open. You want the temp to be really hot, around 500+ degrees Fahrenheit.

• Prep the Meat: If it is not already sliced, cut the picahna into 1 1/2 - 2” inch steaks. Skewer the meat through the fat cap, curve the steaks to make a C with the fat cap on the outside of the C. Skewer through the next section, and layer the steaks onto the skewer as they will get. We got 2 to 3 pieces on each skewer.

• Grill the steaks. Place the skewers directly on the charcoal grill right in the middle between the hot and cool zones. Stand by to flip every 2 minutes to simulate the rotisserie cooking. Cook to your preferred doneness. We cooked ours 15-20 minutes to a temp of 130 degrees for a medium rare.

• Rest, Slice, and Serve. Pull the picahna off the grill and let it rest. Use a heating pad to hold the skewers if they are still hot and slice off thin portions of the steaks to serve.

Serving suggestion:

We went all in and made the typical Brazilian Rice and the Brazilian Beans to serve with our Picahna. We have the recipes here on the website for those for you too if you want to try them.

Recipe Credit of HeyGrillHey.com

Baked Ham Steak with Honey Orange Glaze

This easy baked ham steak recipe with a delicious brown sugar honey orange glaze is a complete sheet pan meal.

Ingredients:

• 1/2 cup - split in half, brown sugar Zero-calorie alternatives can be used for all or part of the amount.(The one 1/4 cup would be for the marinade ahead of time.)

• 1/4 cup and 2 Tablespoons honey (Click here for the link to our local Wahoo Honey you can use for this recipe! The 1/4 cup would be for the marinade ahead of time.)

• 1 cup and 2 Tablespoons orange juice pulp-free ( The cup would be if you marinate the ham steaks ahead of time)

• 1 Tablespoon Worcestershire Sauce (for the marinade ahead of time)

• ¼ teaspoon cinnamon

• ⅛ teaspoon ground cloves

• 2 pound ham steak, Riverbend Ham Steaks are not cured, so cook to a temp of 160 degrees

• 1 pound asparagus

• ½ pound golden potatoes diced into small uniform pieces so they cook quickly.

• 1 teaspoon olive oil

• salt and pepper to taste

Marinating and Smoking prior to the one pan baking as an option:

• In a small pan combine 1 cup pulp free orange juice, 1/4 cup brown sugar, 1/4 cup of Wahoo Honey, and 1 Tablespoon of the Worcestershire sauce and warm while stirring until the brown sugar is dissolved. Let the sauce cool a little bit and pour 1/4 of the sauce into a container or baggie.

• Put the Ham Steaks into the container or baggie and pour the rest of the contents over the Ham Steaks. Let sit overnight.

• If desired put the Ham Steaks on the smoker fat low temp smoke for about 1/2 hour to 45 minutes. then add the Ham Steaks to the baking pan for the one pan finish.

Instructions: For the one pan baking.

• Preheat oven to 375°F.

• In a small sauce pot, combine brown sugar, honey, orange juice, cinnamon, and ground cloves. Optionally, add a teaspoon of orange zest. Bring the mixture to a slow boil over medium heat then simmer for about 1 minute on low to slightly thicken, constantly stirring. Remove from heat.

• Line a large, rimmed baking sheet with aluminum foil for easy cleanup and spray it with nonstick cooking spray. Place ham steaks in the pan and brush each side with the glaze.

• Next to the ham steaks, arrange asparagus and diced potatoes in a single layer. Spritz the vegetables with olive oil and season with salt and pepper. ( Sprinkling some Garlic powder and Parmesan Cheese on your potatoes and Asparagus will add some great flavor! If you like Garlic and Parmesan like we do.

• Bake for about 20 minutes, or until the ham is heated through to a temp of 160 degrees, and the vegetables are fork-tender. Toss the veggies halfway through and rotate the pans if using more than one for the best results. The ham's internal temperature should reach 145°F.

Top Tips:

• Don't overcook the ham steaks. If the vegetables are not ready, remove the ham steaks and cover with aluminum foil until serving time. Keep in mind these ham steaks are not cured, so you may want to add a little more cooking time to them to get to the 160 degrees.

• Don't crowd the vegetables on the sheet pan. If necessary, use two pans, staggering their placement in the stove, so that the veggies get crispy.

• Save a little sweet glaze or double the amount so you can serve it on the side for drizzling.

Storage:

• Storage: Store leftover ham in an airtight container for 3-4 days.

• Make ahead: Mix the glaze ingredients together ahead of time and store the mixture in the refrigerator.

Osso Buco

Traditional Osso Buco - here is the recipe we used for this dish

Ingredients:

• 2 Pounds Beef Shanks

• 1/4 Cup All Purpose Flour’

• 1/4 Cup Butter

• 2 Cloved Garlic, crushed

• 1 Large Onion, chopped

• 1 Large Carrot, chopped

• 2/3 Cup Dry Wine (Usually a Pinot Grigio or Chardonnay)

• 2/3 Cup Beef Stock

• 1 (14.5 ounce) can Diced Tomatoes

• Salt and Pepper to taste

Gremolata:

• 1/2 cup Chopped Fresh Flat Leaf Parsley

• 1 Clove Garlic, minced

• 2 Teaspoons Lemon Zest

Directions:

1. Gather All Ingredients

2. Dust the Shanks lightly with Flour.

3. Melt the butter in a Large Skillet or Dutch Oven, over medium-high heat. Add the coated shanks, and cook till browned on the outside. Remove when both sides have been browned to a bowl, and keep warm.

4. Add 2 Cloves of the crushed garlic and the chopped onion to the pan the meat was browned in, cook and stir until the onion is tender.

5. Return the Shanks to the pan and mis in the chopped carrot and wine. Simmer for 10 minutes.

6. Pour in the tomatoes and beef stock, season with Salt and Pepper.

7. Cover and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.

8. in a small bowl, mix the Gremolata ingredients; The chopped parsley, minced garlic and lemon zest. Sprinkle the Gremolata over the shanks just before serving.

Best served with Risotto, so we have a recipe for you for that too!

Classic Risotto

IngreDIENTS

• 1/2 cup minced sweet onion

• 2 cloves garlic, minced

• 1 quart vegetable broth or chicken broth

• Kosher salt

• 2 tablespoons salted butter

• 2 tablespoons extra-virgin olive oil

• 2 cups dry white arborio rice

• 1 cup dry white wine, such as Pinot Grigio or Chardonnay*

• 1 cup shredded Parmesan cheese, plus more for garnish

• Zest from ½ lemon

• 2 teaspoons finely chopped fresh thyme (optional but recommended)

• Freshly ground black pepper

Instructions

1. Prep the vegetables: Prepare the onion and garlic and noted above.

2. Heat the broth: Combine the broth with 4 cups water and 1 teaspoon kosher salt in a saucepan and bring it to a low simmer. Reduce heat to low.

3. Sauté the vegetables: In a large skillet, heat the butter and olive oil over medium heat until the butter is melted. Add the minced onion and cook for about 2 minutes until tender. Add the garlic and dry rice and cook, stirring occasionally, about 2 minutes until the rice starts to turn light brown.

4. Add the wine: Stir in the wine and cook, stirring occasionally, until the liquid is fully absorbed, about 2 minutes.

5. Add the broth: Add two ladles of the hot broth to the risotto. Cook, stirring occasionally until the liquid is fully absorbed, then add two more ladles of both. Cook in this same manner for about 12 minutes, adding two ladles and stirring frequently. Continue to adjust the heat to make sure the risotto is at a steady simmer. After 12 minutes, taste a grain of rice. If it’s creamy but still al dente in the center, you’re ready for the final step! If not, continue to cook and add broth for a few minutes more. (You’ll have some broth left over: save it for reheating leftovers.) 

6. Finish the risotto: When the rice is al dente, reduce the heat to low. Add two more ladles of broth, the Parmesan cheese and a few grinds of black pepper. Stir vigorously for 1 to 2 minutes until you’ve got a thick and creamy risotto. Add the lemon zest, fresh thyme, and black pepper. Taste and add more salt as desired (we add another heaping 1/4 teaspoon kosher salt). Serve with additional Parmesan cheese to top. 

7. Storage info: Flavor is best day of. You can store leftovers refrigerated for up to 3 days, but the texture will become less creamy when chilled. Reheat on the stovetop and add a little extra broth and Parmesan cheese, and a few pinches salt to taste.

Tips for making risotto

Making a risotto is a simple process: but there are a few things to remember to make the perfect dish. Here are our top tips for making a great risotto recipe:

• Heat the broth. The Arborio rice immediately absorbs the broth if it’s hot, but if it’s cold it changes the temperature of the dish and affects the cooking process. You’ll want a few ladles of warm broth at a time.

• Stir in broth gradually: be patient! Add a few ladles, then keep stirring to incorporate the broth. As soon as it’s absorbed, add more. Continue in this way for about 12 minutes. It requires some babysitting, but grab a glass of wine and enjoy the process!

• Adjust the heat as necessary to keep a steady simmer. If the heat is too high, it can burn or not cook through. If the heat too low, the rice grains can get waterlogged.

• It’s ready when it’s tender but slightly al dente. The grains of rice should be slightly al dente (to have a bite of chew in the center) and stay separate from each other as they float in the thickened broth.

Baked Ziti

This recipe is a staple in our kitchen that I make at least once a week! I used to use a package of our ground beef for the meat, but recently started mixing it with our ground pork, and it’s been a game changer! Since each package of ground meat is 1.5 lbs., I usually take half of each one, and use the left over uncooked meat for lunches or something over the next couple of days. The mixture of the two types of ground meat seems to be the perfect balance when it comes to the fat content. As for the cheese, I use freshly grated parmesan, but it’s also great with mozzarella! It’s really a matter of preference. Same goes for the spaghetti sauce and the noodles- just use whatever you like! We even use chickpea pasta if we’re looking for more protein, and the texture is still amazing.

Ingredients:

-1.5 lbs. of ground meat (ground beef, ground pork, or a mixture of the two)

-About 1/2 jar of spaghetti sauce of your choice

-Freshly grated parmesan or mozzarella cheese

-8 oz. of pasta noodles

Directions:

1. Preheat oven to 400 degrees.

2. Start cooking your pasta, then in a separate cast iron skillet, brown your meat.

3. When meat is browned, add your spaghetti sauce and stir.

4. When pastA is done, strain and add to your skillet, mixing everything together.

5. Top with your freshly grated cheese, and put your skillet in the oven for 10 minutes.

Shredded Beef Tacos

These tacos are easy and versatile! You can use either a chuck roast, or even beef shank/Osso Buco.

There’s also lots of flexability. You can get as fancy as you’d like, or keep it simple with minimal ingredients. When it comes to cooking, I keep things pretty basic, so here’s all I do for our shredded beef tacos:

Ingredients:

-1 chuck roast (2.5-3 lbs.)

-Olive oil

-Taco seasoning (you can use your favorite or make one of your own!)

Steps:

1. Once your roast has had a couple days to thaw in the fridge, remove it from the packaging and pat dry. coat with some olive oil and your favorite taco seasoning.

2. Sear the outside of your roast in a pan with some olive oil.

3. Remove from pan and place in your crock pot. Add a couple more tablespoons of olive oil or butter, and cook on low heat for 10 hours. You don’t need to add any more liquid with a chuck roast! If you use beef shank or any leaner cut, you can add a little broth to keep it from drying out.

4. When done, shred your beef, pan sear some flour tortillas in some butter, and add your favorite toppings! We use lettuce, avocado, sauted onions and peppers, shredded cheese, and sour cream. But you can make it whatever you want!

   The beauty of this dish is that it’s so easy to prep ahead of time, and entertain large parties. Just leave your beef in the crock pot on warm after it’s shredded, set out your taco fillings, and serve buffet style!

Momma K's Diced Beef Stew

SERVES 6 TO 8

Ingredients:

3 tablespoons olive oil

2.5-3 pounds Riverbend diced beef

Kosher salt to taste

2 medium yellow onions, finely chopped

1 red bell pepper, halved, seeded, and cut into 1⁄2-inch-wide slices

1 Fresno chile, halved, seeded, and cut into 1⁄2-inch-thick half-moons

8 medium garlic cloves, minced

3 tablespoons tomato paste

1 dried bay leaf

2 teaspoons dried red pepper flakes 2 tablespoons chili powder

1⁄2 teaspoon ground allspice

1⁄2 teaspoon ground cumin

1 (28-ounce) can peeled whole tomatoes

2 tablespoons apple cider vinegar

1 (15.5-ounce) can black beans, drained and rinsed

5 scallions (green and white parts), thinly sliced

Optional garnishes: 2 cups shredded Monterey Jack or cheddar cheese;

1 large avocado, peeled and sliced; sour cream; tortilla chips; chilled chopped tomatoes seasoned with a little lime juice

Instructions:

Brown the meat: Heat 1 tablespoon of the oil in a large sauté pan set over medium heat. When the oil begins to smoke lightly, add your beef into the pan, and season it with salt. Cook over medium heat, stirring with a wooden spoon, until the meat browns, 3 to 5 minutes. Transfer the meat to a sheet pan to cool.

Brown the vegetables: In the same sauté pan, heat the remaining 2 tablespoons oil over medium heat. Stir in the onions, bell pepper, Fresno chile, garlic, and a generous pinch of salt. Cook until the vegetables start to brown, 5 to 8 minutes. Stir in the tomato paste and cook for an additional 2 to 3 minutes.

Cook the chili: Place the browned meat and vegetables in the slow cooker. Add the bay leaf, red pepper flakes, chili powder, allspice, cumin, tomatoes, vinegar, and 2 cups of water. Cover, set the cooker on low, and cook for about 8 hours. After a couple of hours, stir and taste for seasoning. About 45 minutes before serving, turn the slow cooker to high and stir in the black beans; cover and cook for 30 minutes.

Serve: Allow the chili to rest for about 15 minutes before serving. Then stir in the scallions, taste for seasoning, and serve in a bowl with your choice of (or all of) the garnishes.

Cow Punch Chili

Ingredients

• 2 tablespoons extra-virgin olive oil

• 1 medium yellow onion, finely chopped

• 1 medium red bell pepper, diced

• 1 small green bell pepper, diced

• Kosher salt and freshly ground black pepper

• 1.5 lbs. Riverbend dry-aged ground beef

• 1/4 cup Savory Barbacoa rub (can use chili powder and paprika instead)

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1/2 teaspoon garlic powder

• 1/2 teaspoon cayenne

• 2 (15 ounce) cans pinto beans, rinsed and drained

• 1 (28 ounce) can crushed tomatoes

• 1 cup water

For toppings

• Shredded Monterey Jack or cheddar cheese

• Sour cream

• 1/2 cup chopped green or red onions

• Skillet Cornbread

Instructions

In a large pot or Dutch oven over medium heat, warm the oil. Add the onion, bell peppers, and a pinch of salt and cook, stirring, until the vegetables soften and start to brown. Increase the heat to medium-high, add the beef, and cook, stirring, until it is browned, with no pink showing.

Add all of the spices plus 1 teaspoon salt and 1/2 teaspoon black pepper and stir until well combined and fragrant. Add the beans, tomatoes and their juices, and water. Bring to a boil, then reduce the heat to low, and cook, stirring occasionally, until the chili is thick and rich, about 1 hour. Taste and season with more salt and pepper if necessary

Serve bowlfuls of chili topped with cheese, sour cream, and/or onions. I love to serve this chili (and any kind of soup, really), with a side of cornbread. But if you don’t have any, it’s still a delicious dish by itself!

Mississippi Pot Roast

Ingredients

• Approximately 3 pounds of Riverbend dry-aged chuck roast

• 1 tablespoon olive oil

• Salt and pepper

• 1 packet ranch seasoning mix

• 1 packet au jus mix

• ½ cup salted butter

• 5-8 pepperoncini peppers

• ¼ cup juice from pepperoncini jar

Instructions

• Heat a large skillet with olive oil over medium-high heat.

• Season roast with salt and pepper.

• Quickly sear each side of the roast in the hot skillet. (You can skip this step to save time, if necessary) Transfer roast to slow cooker.

• Add all remaining ingredients to the slow cooker. Cover and cook on low for 8-10 hours.

• Once tender, remove roast from crock and shred into large pieces using 2 forks.

• Return to gravy. Serve warm and enjoy.

  Notes:

  This recipe is a big hit here! Not only is a chuck roast my favorite, hands down, but this recipe is also so easy and simple. Especially with easy sides like cornbread and a simple vegetable!

• Don’t add any additional liquid. It will make enough on its own as it cooks.

• To reheat, spread meat out on a baking sheet. Bake at 350°F for about 7-10 minutes, or until heated through. Heat gravy on the stove in a saucepan or in the microwave in a microwave-safe dish. You can also reheat meat in the microwave for a quicker method.

• Storage: Store covered in the refrigerator for 3-5 days.

Sirloin Tip Kabobs and Corn Salad

Ingredients:

• 1 1/2 lbs. sirloin tip steak or stew beef

Produce

• 1 Bell pepper, medium

• 2 tbsp Cilantro, Fresh

• 2 cups Corn, fresh kernels

• 2/3 cup Grape tomatoes

• 1 tsp Lime, zest

• 1 Lime, wedges

• 1 tsp Oregano

• 1/2 cup Red onion

Condiments

• 1/4 cup Lime juice

Pasta & Grains

• 2/3 cup Orzo pasta, dried

Baking & Spices

• 4 tsp Chili powder

• 2 tsp Garlic salt

Oils & Vinegars

• 2 tbsp Olive oil

Nuts & Seeds

• 1 tsp Cumin, ground

Directions

• Step 1

  Combine chili powder, garlic salt, cumin, and oregano. Add your beef, a few pieces at a time; mix to coat. Thread meat onto skewers, leaving a 1/4 inch between each piece.

• Step 2

  Cook orzo according to package directions, adding corn the last minute of cooking. Drain in a colander. Rinse; drain again. In a large bowl combine orzo mixture, bell pepper, onion, and tomatoes.

• Step 3

  Meanwhile, grill meat skewers, covered, over medium heat 8 to 12 minutes or until meat is slightly pink in center, turning skewers once or twice during grilling.

  *If you prefer, you can cook your sirloin tips in a cast iron skillet on the stove!

• Step 4

  For dressing: In a screw-top jar combine lime zest and juice, 2 Tbsp. olive oil, the cilantro, and 1/2 tsp. salt. Cover and shake well. Pour dressing over orzo mixture; toss to coat. To serve, arrange Corn and Orzo Salad on a large platter. Top with your beef tips.

This recipe has lots of flexibility! The important part is the ingredients that give it such a great flavor. As far as how you cook your beef, and your corn, you have options! I prefer to grill the corn on the cob, and then shave it off and pour it over the cooked rice. If you’re tight on grill space, you can use the grill for the corn, and cook your beef on the stove in a cast iron pan! Whatever you choose to do, this recipe is delicious, refreshing, and full of flavor and color!

Beef & Stout Skillet Pie

INGREDIENTS

1 tbsp. olive oil

1.5 lbs. Ground Beef

4 oz. small shiitake mushrooms

kosher salt

Pepper

2 tbsp. tomato paste

1/2 c. frozen pearl onions

1 tbsp. fresh thyme leaves

3 tbsp. all-purpose flour

8 oz. stout (we used Guinness)

2 c. frozen butternut squash pieces

1 c. frozen peas

1 refrigerated rolled pie crust

1 large egg

DIRECTIONS

1. Heat oven to 375 degrees F. Heat beef, mushrooms and 3/4 teaspoon each salt and pepper, in a 9-inch cast-iron skillet. Cook over medium heat, breaking up the beef with a spoon, until browned.

2. Add the tomato paste and stir for 2 minutes. Add in the onions and thyme, then sprinkle with the flour and cook, stirring, for 30 seconds.

3. Add the stout and simmer until the liquid has thickened (about 1 minute). Add 1/2 cup water and bring to a simmer. Add the squash and peas, return to a simmer, then remove from heat.

4. Unroll & brush the pastry with the egg, then cut a cross in the center. Lay the dough on top of the beef mixture (egg-side up), gently pressing the edges around the inside of the skillet. Bake until golden brown, 30 to 35 minutes. Let rest for 5 minutes before serving.

Southern Fried Cube Steak

Ingredients:

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/4 tsp thyme, fresh leaves

• 1 egg

• 1/2 tsp baking powder

• 1/2 tsp black pepper

• 3/4 cup flour

• 1/2 tsp kosher salt

• 1/2 tsp paprika

• 1 salt and ground black pepper

• 3 tbsp oil

• (2) 1/8 cup milk

• 1 1/2 pounds cubed steak (6 cubed steaks)

Instructions:

Preheat oven to 200°- 250°F (your lowest oven setting)

1. Beat eggs and milk, set aside

2. In another pie pan mix all dry ingredients together

3. Season the meat with salt and pepper

4. Dredge in flour, shake off excess, dredge in egg, shake off excess, and dredge in flour once more

5. Place on a plate or baking pan and allow to rest for 15 to 20 minutes before cooking.

6. Heat enough oil to cover the bottom of a 12 inch cast iron skillet over medium-high heat. Sprinkle a couple of drops of water into oil, if water pops the oil is ready to fry. Place a couple of pieces of meat in skillet, cook approximately 3-5 minutes per side or until golden brown

7. Remove from oil, place on a wire rack set on a baking pan, place in pre-heated oven to keep warm until all meat is cooked

For the Gravy:

1. After you fry your steaks drain all remaining oil retaining 3-4 tablespoons to make a Roux, retain some of the bits and pieces from the bottom of the pan.

2. Whisk the flour into the oil and cook over low heat for 5 minutes.

3. Whisk in milk a little at a time.

4. Return to medium-high heat and stir until gravy starts to thicken.

5. Make sure to scrape the bits off the bottom as you are stirring

6. Add salt and pepper to taste.

Pepper Steak

Pepper Steak melts in your mouth with the most amazing sauce!

Ingredients

• 1 pound of Riverbend Dry Aged Sirloin Tip roast or Sirloin Tip steak, cut into 1/4-inch x 2-inch strips

• 1 tablespoon Savory Barbacoa seasoning

• 2 tablespoons butter

• 1 can (10-1/2 ounces) beef broth

• 2 garlic cloves, minced

• 2 medium green peppers, cut into strips

• 1 cup thinly sliced onion

• 2 tablespoons cornstarch

• 2 tablespoons reduced-sodium soy sauce

• 1/3 cup cold water

• 2 fresh tomatoes, peeled and cut into wedges

• Cooked Rice

Instructions

Step 1: Sprinkle meat with Riverbend Savory Barbacoa Seasoning. In a large skillet, melt butter over medium-high heat. Brown beef. Add broth and garlic. Simmer, covered, for 30 minutes. Add green peppers and onion. Cover and continue to simmer for 5 minutes.

Step 2: Combine cornstarch, soy sauce and water; stir into meat mixture. Cook and stir until thickened. Gently stir in tomatoes and heat through. Serve over rice.

*You can double this recipe & have leftovers for the week. If you don’t have a sirloin tip roast, you can also use a round roast, rump roast, or any lean roast to slice up for fajita meat!

Momma’s Beer Chili

This recipe for Momma’s Homemade Chili is sure to warm not only your hearts, but also your bellies.

Ingredients:

• 2 tablespoons olive oil

• 1 large onion (vidalia if available), diced

• 4 cloves garlic, crushed

• 1.5-2 lbs. Riverbend Ranch dry aged ground beef

• 1 can crushed tomatoes

• 1 cup beer (dark preferred)

• 3 tablespoons chili powder

• 1 teaspoon curry powder

• 3 tablespoons hot pepper sauce

• 1/3 cup honey

• 1 package (10 oz.) frozen corn

• 1 can (15 oz.) pink or kidney beans, rinsed and drained

• 1/3 cup diced mild green chiles

• 3 beef bouillon cubes

• 1-2 tablespoons of flour to thicken

Instructions:

Step 1: Heat oil in large skillet over medium-low heat until hot. Add onion. Cook and stir 5 minutes. Add garlic; cook and stir 2 minutes.

Step 2: Add meat to skillet. Cook and stir until no longer pink. Drain fat, if any, and discard.

Step 3: Add remaining ingredients, stirring until mixed. Transfer to crock-pot. Cover; cook on LOW 8-10 hours (or on HIGH for 4-6 hours.) Makes 4-6 servings.

*Substitutions:

Use root beer to replace beer. This will also add more sweetness, so remove honey if preferred. Use less chili if you’d like more mild. Enjoy with fresh cilantro, cheese, or sour cream!

Dry Aged Beef Sliders

What’s better than a burger? How about 2…..or 3 minis! We love this simple and fun recipe, it’s sure to please everyone!

Ingredients for Riverbend Withlacoochee Seasoned Aoli:

• 1 tablespoon of Riverbend Ranch Withlacoochee seasoning

• 2/3 cup of mayonnaise

• 1/3 cup of sour cream

• 1/2 a lemon

Ingredients for Dry Aged Sliders:

• 1 lb of Riverbend Dry Aged Ground Beef

• Salt (to taste)

• Pepper (to taste)

• Other seasonings such as garlic powder or cayenne pepper (to taste)

• 1 onion thinly sliced for topping sliders

• 1 package of Kings Hawaiian sweet rolls

Instructions:

Step 1

To make the seasoned aoli, add Withlacoochee seasoning to the mayonnaise and sour cream, and squeeze lemon in. Mix together vigorously with a whisk or hand held blender and refrigerate for at least 4 hours to overnight to allow flavors to marinate. Refrigerate and mix once more before serving to ensure all the flavors are evenly combined.

Step 2

Weigh out 2 to 2 ½ ounce balls of Riverbend Ranch 21 day dry aged ground beef. Flatten these with a spatula to 1/3” thick. You can use your fingertips to create indentions in the surface of the slider. This will help it pick up the grilled flavor while allowing it to caramelize on the grill. It’s a grilled take on a classic smashed burger preparation. Season with a little salt, pepper, and garlic powder or use Riverbend Ranch grill seasoning.

Step 3

Pro tip: We love using GrillGrates on our grill for those perfect grill marks. But for this preparation we, turn the grates upside down, creating a nice flat surface to both grill and sear the sliders.

Preheat your grill with the upside down GrillGrates on it and maintain a stable 400-425 degrees with the lid closed before starting your cooking. Place the sliders on the grill and allow to cook covered for about 90 seconds to 2 minutes. Open the grill and use a flat, unslotted spatula to press with medium pressure to help sear and caramelize the slider. Flip and repeat on the other side. The second side needs only 60-90 seconds cook time. But remember, to use the spatula again to sear it.

Place the sliders on a Kings Hawaiian sweet roll. Top with onions and a dollop of Riverbend Withlacoochee seasoned aioli. You can top your slider with your favorite cheese too if you like. Enjoy!

Dry Aged Ground Beef Queso Dip

This dry aged queso cheese dip is a simple, yet insanely delicious recipe. It’s the perfect recipe to get your game day party started!

Ingredients:

• 1 lb dry aged Riverbend Ranch ground beef

• 2 tablespoons taco seasoning

• 8 ounces Velveeta cheese

• 2 cups grated cheddar cheese, or monterey jack

• 10 ounces diced tomatoes with green chilis canned

• 1/2 a poblano pepper sliced thin

• Cilantro for garnish

Instructions:

1. In a large skillet over medium-high heat sauté ground beef with sliced peppers until cooked and add in taco seasoning.

2. Add in diced tomatoes, Velveeta and shredded cheese and stir until cheese begins to melt. Add more liquid from the tomatoes if consistency is too thick.

3. Garnish with cilantro if desired, and serve with a big bowl of tortilla chips. Enjoy before it’s all gone!