Prime Certified Angus beef 32 -
ounce center cut dry - ages porterhouse steak with vegetables at the Meat Market restaurant in Palm Beach.
Not exact matches
14
ounces whole grain elbow macaroni 4 slices
center -
cut bacon 1 tablespoons Cabot Unsalted Butter 3 tablespoons King Arthur Whole - Wheat Pastry Flour 3 cups nonfat milk 1/2 cup 100 % pure canned pumpkin 1/4 teaspoon ground mustard 1/4 teaspoon paprika 1/4 teaspoon pumpkin pie spice 6
ounces Cabot Alpine Cheddar, Cabot Extra Sharp Cheddar, Cabot Sharp Cheddar or Cabot New York Extra Sharp Cheddar, shredded and divided 6
ounces Cabot White Oak Cheddar, Cabot Extra Sharp Cheddar, Cabot Sharp Cheddar or Cabot New York Extra Sharp Cheddar, shredded and divided 1/2 cup Cabot Plain Greek Yogurt
This pumpkin mac and cheese recipe is fairly simple to make: when preparing this dish, make sure to use exactly 14
ounces of whole grain elbow macaroni, as well as four slices of your favorite
center -
cut bacon.
ingredients PORK CHOPS WITH SAUSAGE AND PEPPERS 1/4 cup olive oil (divided) 1/2 pound sweet Italian sausage (removed from casings if necessary) 1 can (15
ounces) crushed tomatoes 1/4 cup reserved pepperoncini brine 1 jar (12
ounces) pepperoncini peppers (sliced, about 3/4 cup) 1 tablespoon fresh oregano (leaves only, roughly chopped) 3 tablespoons honey 2 tablespoons fennel seeds 4
center cut bone - in pork chops (1 1/2 - inches thick each) Kosher salt and freshly ground black pepper (to taste)
Ingredients: 1 1/2 pounds
center cut salmon filet (preferably wild), skin removed 5
ounces (1 clamshell) baby Romaine or mesclun 1 small red bell pepper, thinly sliced 3/4 cup shaved or julienned carrots 1/2 English cucumber, peeled, halved lengthwise, seeds removed, then sliced crosswise into half moons 3/4 cup shelled edamame (If using frozen edamame, thaw it according to the package directions.)
About that beef: Meat Market's menu offers a selection of reserve
cuts, such as a 30 -
ounce Kobe beef tomahawk ribeye, a 7 -
ounce Kobe filet mignon and a dramatically presented 32 -
ounce center -
cut dry - aged porterhouse ($ 90).
Ingredients: 4 boneless
center -
cut pork chops, 6 to 8
ounces each, 3/4 to 1 inch thick, trimmed of excess fat 4 slices hearty white sandwich bread, torn into 1 inch pieces (I used whole wheat bread) 1 small shallot, minced (about 2 tbsp) 3 medium garlic cloves, minced (about 1 tbsp) 2 tbsp.
1 pound 21 / 25 shrimp, peeled and deveined (10 shrimp per person) 2 tablespoons canola oil 2 tablespoons red curry paste, either commercial or homemade (recipe follows) 1 (13 1/2 -
ounce) can unsweetened coconut milk 1 cup reduced sodium chicken or fish stock 2 cups sugar snap peas, stringed if necessary 1 fresh chile (such as red jalapeno or serrano), thinly sliced on the diagonal 5 Thai (kaffir) lime leaves,
center vein removed and
cut into thin strips 2 tablespoons Thai fish sauce (Nam Pla; Tra Chang Gold Label is good) 1 tablespoon light brown sugar 1/2 teaspoon coarse kosher salt 5 Thai basil leaves, roughly chopped Lime wedges, for serving Steamed rice or cooked noodles, for serving 1/2 cup chopped cilantro, for garnish
We indulged in the Prime 14 -
ounce Barrel
Cut Filet — a buttery soft and flavorful cut; the Cherry Glazed Pork Chop — a 14 - ounce juicy and center - cut topped with a sweet cherry glaze; and the Pan Seared Halibut served with a lemon and caper beurre blanc, arugula, sundried tomatoes and shitake mushrooms all topped with crispy shoestring potato
Cut Filet — a buttery soft and flavorful
cut; the Cherry Glazed Pork Chop — a 14 - ounce juicy and center - cut topped with a sweet cherry glaze; and the Pan Seared Halibut served with a lemon and caper beurre blanc, arugula, sundried tomatoes and shitake mushrooms all topped with crispy shoestring potato
cut; the Cherry Glazed Pork Chop — a 14 -
ounce juicy and
center -
cut topped with a sweet cherry glaze; and the Pan Seared Halibut served with a lemon and caper beurre blanc, arugula, sundried tomatoes and shitake mushrooms all topped with crispy shoestring potato
cut topped with a sweet cherry glaze; and the Pan Seared Halibut served with a lemon and caper beurre blanc, arugula, sundried tomatoes and shitake mushrooms all topped with crispy shoestring potatoes.
4 (or more)
center -
cut pork chops, about 8
ounces each 2 tablespoons Cajun spice Cracked black pepper 2 cups apple wood chips, soaked for 1 hour and drained
Pork Chops: 8 boneless
center -
cut pork chops, at least 1» thick (about 3 pounds) Salt and ground black pepper to taste 2 teaspoons olive oil 1 1/2 cups sliced onions 1 tablespoon minced garlic ⅛ teaspoon allspice 1 cup canned diced tomatoes with juice 1/2 cup chicken broth 1 tablespoon balsamic vinegar 1 1/2 teaspoons dried thyme leaves 6
ounces button mushrooms, cleaned and quartered (about 2 cups)