en-us Thu, 23 Feb 2012 03:23:46 -0500 Thu, 23 Feb 2012 03:23:46 -0500 www.creekstonefarms.com http://www.creekstonefarms.com/rss/Combined.xml http://www.creekstonefarms.com/rss/Combined.xml webmaster@creekstonefarms.com (Managing Editor) 60 Creekstone Farms Combined Feeds - Events, News and Recipes Join Thrillist, Creekstone Farms, celebrity chef Michael Symon, and some of Miami's top culinary masterminds for a celebration of delicious meaty goodness and music so good it'll make you cry. At Thrillist's BBQ The Blues, you'll grub on succulent BBQ-inspired dishes from across the culinary spectrum while enjoying delicious cocktails, and fine live music from musical talents Diablo Dimes The Bloodhounds. Saturday, February 25th. 7:00 - 10:00pm. Event is currently sold out. [2012-02-25 11:15:00] Sat, 25 Feb 2012 00:00:00 -0500 http://www.creekstonefarms.com/event.php?id=282#1329985426 http://www.creekstonefarms.com/event.php?id=282 Creekstone Farms is proud to present an interactive dinner with the Neelys during the Food Network South Beach Wine Food Festival. Food Networks favorite married couple Gina and Pat Neely are excited to get down and dirty with ticket-holders and present a Memphis-Style cooking lesson unlike any other the Festival has ever seen before. With Gina Neely mixing the cocktails, guests should be prepared to work hard for their meal tonight. The Neelys will demonstrate some of the secrets that have made their restaurants so successful in Tennessee and New York. Ever wanted to join the sassy couple in their kitchen while watching Down Home with the Neelys on FN? This is your best chance to get up-close-and-personal with the Sultans of Southern Cooking! With Ginas cocktail creations in hand and urban blues singer Bobby Bryan performing soulful hits, theres going to be lots of dancing going on in this kitchen. After the meal is done, sit down with Pat Gina for a very musical dinner. Saturday, February 25th 7:00pm - 11:00pm 225 per ticket [2012-02-25 11:00:00] Sat, 25 Feb 2012 00:00:00 -0500 http://www.creekstonefarms.com/event.php?id=281#1329985427 http://www.creekstonefarms.com/event.php?id=281 We are excited to announce that we are now working with the talented Chef Dean Corbett at his popular Louisville restaurant, Corbetts - an American place. If you are in town, stop by, say hello and enjoy a juicy Creekstone Farms steak. Mon, 06 Feb 2012 00:00:00 -0500 http://www.creekstonefarms.com/news/News/article168.html#1329985428 http://www.creekstonefarms.com/news/News/article168.html The Palm Beach Food Wine Festival wrapped up with two packed foodie events: a sublime dinner at Buccan, starring James Beard Award-winning and -nominated chefs from the South, and the grand tasting, featuring a hotly contested chefs throwdown. If the festivals tribute dinner at The Breakers was a well-tuned chamber concert, the "Beard Down South" dinner at Buccan two nights later was a rollicking, free-wheeling jam session in the key of pork. From Dean James Maxs (3800 Ocean, Singer Island) creamy chestnut soup to Clay Conleys (Buccan) short rib empanada to Julie Petrakis (The Ravenous Pig, Winter Park) creme caramel with an Earl Grey Tuile, the dishes represented the rarefied essence of Southern comfort. The great crescendo moment came with Stephen Stryjewskis (Cochon, New Orleans) pork shoulder with rice and gravy, so decadently porcine and perfect. On the final night, at the festivals Grand Tasting, three local chefs competed in a chefs throwdown a la Food Network Chopped (in fact, Chopped judge and chef Scott Conant joined food blogger extraordinaire and former Post food editor Jan Norris and I on the judges panel). The secret ingredient: Creekstone Farms beef tenderloin. Last years defending champ, chef Roy Villacrusis (Kapow, Boca Raton), took home the 5,000 check for a second year, narrowly beating chef Charlie Soo (Talay Thai, Palm Beach Gardens) and personal chef Peter Ziegelmeier. Villacrusis says the prize will help pay for his dream wedding. Read more in the . Wed, 21 Dec 2011 00:00:00 -0500 http://www.creekstonefarms.com/news/News/article167.html#1329985429 http://www.creekstonefarms.com/news/News/article167.html Total preparation and cooking time: 2-1/2 3 hours 1 Creekstone Farms boneless beef chuck shoulder pot roast (about 3 pounds) 2 teaspoons vegetable oil 2 teaspoons chili powder 1-1/2 cups prepared thick and chunky salsa (1 large jar) 1-2 cups water Flour tortillas and dairy sour cream (optional) In dutch oven or roasting pan, add oil; heat until hot. Press chili powder evenly onto all surfaces of beef pot roast. Place pot roast in skillet; brown slowly and evenly over medium heat. Spoon off excessive drippings. Add salsa to the pan along with enough water to nearly cover the roast, approx 1-2 cups. Cover pan with lid and place in pre-heated 325F oven for approximately 1 hour per pound of beef or until pot roast is fork-tender. Remove pot roast to carving board. Carve or shred pot roast as desired. Skim fat from cooking liquid. Use remaining liquid as a sauce topping or mix in with shredded beef. Serve with sauce, and tortillas and sour cream, if desired. Makes 6 to 8 servings. Fri, 28 Oct 2011 00:00:00 -0400 http://www.creekstonefarms.com/recipe.php?id=79#1329985430 http://www.creekstonefarms.com/recipe.php?id=79 Wurzburg Stew Thick and rich, try this on a chilly day. Full of root vegetables and chunks of brisket, its a dish that will satisfy both your budget and your appetite. 5lbs Creekstone Farms Beef Brisket, cleaned and cubed into 1- 1 inch chunks. 1c. flour c. vegetable oil Salt and pepper 6c. beef broth c. red wine 1lb turnip, peeled and large dice 1lb carrot, peeled and large diced 1lb rutabaga, peeled and large diced 1lb parsnip, peeled and large diced 1tsp minced garlic 2ea bay leaf 1tsp fresh chopped thyme 1) Place flour and salt and pepper in bag and add beef. Toss to coat. 2) Heat oil in pan and then add beef. Lightly sear or brown on all sides. Pour out excess oil without scraping pan. Scrape brown bits (fond) from the bottom of the pan into crock pot. 3) Add remaining ingredients to crock pot and simmer on low heat for 6 hours. Adjust to taste salt and pepper. Serve over rice or buttered egg noodles. Recipe Courtesy of Bush Brothers Corporate Chef Michael Kuckelman, CEC, Bush Brothers Provisions, West Palm Beach, FL. Thu, 27 Oct 2011 00:00:00 -0400 http://www.creekstonefarms.com/recipe.php?id=78#1329985431 http://www.creekstonefarms.com/recipe.php?id=78 Join us in Congratulating Sperry's Restaurant in winning the 2011 Tennessee Beef Backer Foodservice Winner. We wish them good luck at nationals in February. Tue, 25 Oct 2011 00:00:00 -0400 http://www.creekstonefarms.com/news/News/article163.html#1329985432 http://www.creekstonefarms.com/news/News/article163.html Creekstone was a proud sponsor of the 2nd annual Battle of the Burgers in Atlanta, GA on October 1st, 2011. Proceeds benefit Embraced Atlanta. Embraced is a not for profit organization that provides medical equipment to those in need. Sat, 22 Oct 2011 00:00:00 -0400 http://www.creekstonefarms.com/news/News/article166.html#1329985433 http://www.creekstonefarms.com/news/News/article166.html This is a great dish for a family spinach pumps up the nutrition and adds some color. 1 lb. Creekstone Farms Black Angus beef round tip steaks, cut 1/8 to inch thick 2 cloves garlic, minced 2 teaspoons olive oil 2 cups uncooked rotini pasta 1 package (10 oz.) fresh spinach leaves, stems removed, coarsely chopped 1 can (14 to 14 ounces) seasoned chunky tomatoes for pasta, undrained cup grated parmesan cheese Stack beef steaks; cut lengthwise in half and then crosswise into 1 inch wide strips. Combine beef, garlic, and oil in medium bowl; toss to coat. Set aside. Cook pasta according to package directions, adding spinach to water during last minute of cooking. Drain well; do not rinse. Meanwhile, heat large nonstick skillet over medium-high heat until hot. Add half of the beef; stir-fry 1 to 2 minutes or until outside surface is no longer pink. (Do not overcook.) Remove from skillet; keep warm. Repeat with remaining beef. In same skillet, add tomatoes and cook over medium-high heat until sauce is thickened. Return beef to skillet and add pasta mixture; heat through, mixing lightly. Stir in 3 tablespoons cheese; garnish with remaining cheese. Serves 4. Wed, 12 Oct 2011 00:00:00 -0400 http://www.creekstonefarms.com/recipe.php?id=77#1329985434 http://www.creekstonefarms.com/recipe.php?id=77 If you love fajitas but not the mess, try this version. It gives you all of the without the fuss. 2 lbs. Creekstone Farms Black Angus beef round steak 1 tablespoon canola oil 2 packets (1.27 ounces each) fajita seasoning mix 1 onion, thickly sliced 2 green bell peppers, sliced into inch strips 1 red bell pepper, sliced into 1/2 inch strips cup beer Rinse steaks with cold water and pat dry with paper towels. Season both sides of steaks with 1 packet of fajita seasoning. Slice into strips. Heat oil in skillet and add beef strips. Brown strips and then remove from pan and set aside. Place vegetables in a 5 quart slow cooker. Toss with remaining packet of fajita seasoning. Add steak strips on top of vegetables. Pour in beer. Cover and cook on low setting for 8 to 10 hours. Serve hot with peppers, warm tortillas, refried beans, and shredded cheese. Serves 6 Wed, 12 Oct 2011 00:00:00 -0400 http://www.creekstonefarms.com/recipe.php?id=76#1329985435 http://www.creekstonefarms.com/recipe.php?id=76 What could be better than walking in the house on a cold chilly night and smell this waiting for you? No need to tell everyone that dinner is ready...they'll already be at the table! cup all purpose flour teaspoon pepper 2 lbs. Creekstone Farms Black Angus stew meat 5 teaspoons canola oil 1 teaspoon salt 2 medium onions, chopped 6 cloves garlic, minced 2 teaspoons dried thyme leaves, crushed 1 cup dry red wine 1 can (14 to 14 ounces) ready to serve beef broth 12 ounces assorted small whole mushrooms (such as baby bella, shiitake, and button) 2 cups baby carrots 1 cup frozen peas Combine flour and pepper. Lightly coat beef with flour mixture; reserve any remaining flour mixture. Heat 2 teaspoons oil in skillet over medium heat until hot. Brown half of the beef and remove from skillet and repeat with remaining beef. Season beef with salt and place in slow cooker. Heat remaining oil in skillet. Add onions, garlic and thyme. Saute until tender about 3-5 minutes. Add wine; increase heat to medium high. Cook and stir 1 to 2 minutes, until browned bits attached to skillet are dissolved. Stir in broth and reserved flour mixture. Pour over beef in slow cooker. Add mushrooms and carrots and cover. Cook on low for 4 hours. Stir in frozen peas. Cook for and additional 30-45 minutes. Serve. Serves 6. Wed, 12 Oct 2011 00:00:00 -0400 http://www.creekstonefarms.com/recipe.php?id=75#1329985436 http://www.creekstonefarms.com/recipe.php?id=75 Tired of spaghetti and meatballs? Mix it up a bit and try serving this satisfying soup. Basic Beef Meatballs 3 Tbsp fresh parsley or 3 teaspoons dried parsley 2 teaspoons olive oil cup finely chopped onion 2 cloves garlic, minced 2 cans ( 14-14 ounces each) ready to serve beef broth 2 cans ( 14 ounces each) of Italian style stewed tomatoes, undrained, coarsely chopped 1 cup uncooked rotini pasta cup thinly sliced fresh basil (optional) 4 teaspoons grated or shredded Parmesan cheese (optional) Heat oven to 400 degrees F. Prepare basic beef meatballs, adding parsley with other ingredients. Shape into twenty-eight 1 inch meatballs. Place on rack in broiler pan. Bake in 400 degree oven 13-15 minutes to medium (160 F) doneness; until no longer pink in center and juices show no pink color. Set aside. Meanwhile, heat oil in large saucepan over medium heat until hot. Add onion and garlic: cook and stir 3-5 minutes or until onion in tender. Add broth and tomatoes; bring to a boil. Stir in rotini. Reduce heat; cover and simmer 8-12 minutes or until pasta is just tender. Stir in meatballs and continue to cook until heated through. Garnish each serving of soup with basil and cheese, if desired. Serves 4. Wed, 12 Oct 2011 00:00:00 -0400 http://www.creekstonefarms.com/recipe.php?id=74#1329985437 http://www.creekstonefarms.com/recipe.php?id=74 This dish is great for those cold winter days when you need something to remind you of beaches and sunshine. Just close your eyes and let the sweet heat of this dish help you forget the snow piling up outside your window. 1 recipe of Basic Meatballs 2 Tablespoons cornstarch cup packed brown sugar 1 15 ounce can pineapple tidbits juice reserved 1/3 cup white vinegar 1 Tablespoon soy sauce 1/3 cup chopped green bell pepper 1 teaspoon red pepper flakes If meatballs were prepared earlier and chilled, put 1 tablespoon of canola oil in skillet over low heat and warm meatballs until heated through. In a small bowl, combine the cornstarch brown sugar, reserved pineapple juice, vinegar and soy sauce. Mix until smooth, then pour into the skillet with meatballs. Cook, stirring contantly, until mixture thickens and boils, about 5 minutes. Stir in the green pepper and pineapple chunks. Heat through. Wed, 12 Oct 2011 00:00:00 -0400 http://www.creekstonefarms.com/recipe.php?id=73#1329985438 http://www.creekstonefarms.com/recipe.php?id=73 These are easy to make and very versatile just add a sauce and some pasta and you are ready to go. Or use with our Waikiki Meatballs recipe or Tomato Basil Meatball soup recipe. Make some ahead and pop in the freezer to be ready for those days when you are pressed for time. 1 lbs. Creekstone Farms ground beef 2/3 cup crushed saltine cracker crumbs or bread crumbs 1/3 cup minced onion 2 teaspoons minced garlic 1 egg cup milk 1 teaspoon ginger teaspoon salt Heat oven to 350 degrees. In a large bowl, combine ground beef, cracker crumbs, onion, egg, mild, ginger and salt. Shape mixture by rounded tablespoons into meatballs. Place on baking sheet or on rack and bake for 25-30 minutes. Can be frozen for up to six months. For Italian style meatballs, delete the ginger and add cup milk, 3 eggs, 6 ounces of grated Romano, and 2 Tablespoons each of fresh Italian parsley and basil leaves, chopped. Shape into meatballs roughly the size of golf balls and bake for 35-40 minutes. Note: we used ground chuck for this recipe but ground round or sirloin will work as well. Wed, 12 Oct 2011 00:00:00 -0400 http://www.creekstonefarms.com/recipe.php?id=72#1329985439 http://www.creekstonefarms.com/recipe.php?id=72 Great for those days when things are going to get hectic. Put this in the slow cooker in the morning and it will be waiting for you when you come home. 2 teaspoons canola oil 3 lb. Creekstone Farms Black Angus beef roast 14 ounce can beef broth 1 0.7 ounce envelope dry Italian salad dressing mix 10-12 crusty sandwich rolls 3 Tbsp. prepared mustard (optional) 2 tsp. prepared horseradish (optional) Heat oil at medium heat in skillet until hot. Place beef roast in pan and brown all sides. Remove and place beef in slow cooker. Combine broth and dressing mix in a bowl and pour mixture over beef. Cover and cook on high 1 hour and then on low for 10 hours. Remove beef from broth and shred with 2 forks. Return shredded beef to slow cooker. Cover and cook on low for 12 more hours. Serve in crusty rolls along with mustard and mayonnaise mixed with horseradish, if desired. Serves 10 12. Wed, 12 Oct 2011 00:00:00 -0400 http://www.creekstonefarms.com/recipe.php?id=71#1329985440 http://www.creekstonefarms.com/recipe.php?id=71 Once your family tries this dish, youll have a new favorite. Well never tell that you are using leftovers! 1 onion, peeled and chopped 1 stick butter, plus 4 Tablespoons 1 pounds leftover Basic Beef Pot Roast , cubed or shredded Salt Black Pepper 8 medium red potatoes 1 3/4 cups milk cup sour cream 2 cups instant biscuit mix 1 cups mixed vegetables, prepared according to package directions Preheat oven to 350 degrees F. Pot Roast Mix: In a large skillet over medium heat, saut onion in 2 tablespoons butter. Add pot roast and cook until warmed. Season with salt and pepper to taste. Potatoes: Peel potatoes, slice and place in a saucepan, cover with cold water and bring to a boil. Cook approximately 15 minutes or until fork tender. Drain potatoes and transfer to a mixing bowl. Whip potatoes with an electric mixer, mixing until moderately smooth. Add 1/4 cup milk, 1 stick butter, and sour cream. Season to taste with salt and pepper. Whip again until mixed. Adjust thickness by adding more milk, if desired. Biscuit Layer Combine biscuit mix and 1 cups of milk. The mix should be thinner than that of normal biscuit mix but not runny. Spray a 9x9 by two inch pan or casserole dish with cooking spray. Layer mashed potatoes halfway up the sides of the dish. Next, spread a layer of corn or mixed vegetables on top of the potatoes. Then add the layer of pot roast and onions. Pour the biscuit mix over the meat. . Bake for approximately 35-45 minutes or until top is golden brown. Brush top of biscuits with butter. Let stand for a few minutes before serving. Serves 6. Wed, 12 Oct 2011 00:00:00 -0400 http://www.creekstonefarms.com/recipe.php?id=70#1329985441 http://www.creekstonefarms.com/recipe.php?id=70 This is a great basic recipe for a pot roast. You can add potatoes and vegetables for a one pot meal. Or make a big roast and save the extra for the Shepherds Pie recipe. 2 teaspoons canola oil 1 boneless Creekstone Farms Black Angus beef chuck roast (3-5 lbs.) teaspoon salt 1 teaspoon pepper 1 large onion, chopped or thinly sliced 3 cloves garlic, minced 1 cup beef broth Heat oil at medium heat in skillet until hot. Place beef roast in pan and brown all sides. Remove and season with salt and pepper. Place in slow cooker. Add onion, garlic, and beef broth. Cover and cook on low for 8 hours. Remove roast and trim any excess fat. Shred beef or cut into chunks and serve. Leftovers will keep for 3-4 days in refrigerator or can be frozen for 2 to 3 months. Serves 8 or more. Wed, 12 Oct 2011 00:00:00 -0400 http://www.creekstonefarms.com/recipe.php?id=69#1329985442 http://www.creekstonefarms.com/recipe.php?id=69 For the meat: 6 lb. Beef short ribs, kosher cut (6 pieces approx. 2 X 6 X 2) 2 Tbsp. Salt, kosher 1 Tbsp Pepper, black, ground 2 Tbsp Oil, canola For the braising liquid: bottle (750ml) Wine, dry red zinfandel 5 each Garlic cloves 6 each Bay leaves 2 cups Onions, yellow, roughly chopped 1 cup Celery, rough chop 1 cup Carrots, rough chop 8 sprigs Thyme, fresh 4 sprigs Rosemary, fresh 1 Tbsp Peppercorns, black 1 Quart tBeef stock or broth 2 cups Blackberry puree For the sauce: #Bacon, apple wood smoked, diced cup Onion, yellow, diced 2 Tbsp Garlic, minced 2 cups Ketchup 2 cups Chile sauce, canned cup Molasses, dark cup Sugar, light brown cup Worchestershire sauce 1 Teas. hot sauce cup Lemon juice 1 cup Blackberry puree Salt and pepper, to taste. Dry ribs with paper towel and season with salt and pepper. Place Dutch oven over high heat and add oil. When oil is hot add ribs and sear on all sides. Discard excess oil . Add all braising liquid ingredients . Bring to simmer. Cover and place in 350 degree F oven. Cook for 3 hours. Make the sauce: Cook bacon until crisp. Add onions and cook until translucent. Add garlic and all other sauce ingredients. Simmer for 45 minutes. Strain sauce and discard solids. Reserve sauce. After 3 hours, remove ribs from pan and reserve. Strain braising liquid discarding all solids. Place strained braising liquid in sauce pan over med high heat . Reduce liquid by 2/3 while skimming and discarding all impurities as they come to the surface. When reduced, add to reserved sauce. To serve: Reheat ribs, and sauce separately Place ribs on plate with mashed potatoes, sweet potatoes or other desired side item Place rib on top and pour sauce over rib Serve with full bodied red wine such as California Zinfandel or Cabernet Sauvignon Yield: 6 hearty portions Recipe courtesy of Chef Tim Williams of Dantannas Downtown and Dantanns Surf and Turf in Atlanta. Wed, 12 Oct 2011 00:00:00 -0400 http://www.creekstonefarms.com/recipe.php?id=68#1329985443 http://www.creekstonefarms.com/recipe.php?id=68 As beautiful to look at as it is easy to make, this delicious sauce comes from Argentina and is a wonderful way to brighten up a dreary winter day. Ingredients Smoky Sauce: 1/2 cup extra virgin olive oil 1/4 teaspoon smoked hot paprika 2 cups lightly packed leaves 2 tablespoons fresh leaves 1/4 cup chopped red onion 1 1/4 teaspoon chili pepper flakes 6 tablespoons red vinegar 1 teaspoon coarse salt Steak: 2 teaspoons olive oil 1 1/2 pounds Creekstone Farms steak, 1 1/4 inches thick Salt and freshly ground black pepper Directions For Sauce: In a small skillet set over medium-high heat, heat oil and paprika until oil shimmers and is fragrant, about 2 to 3 minutes. Remove skillet from heat and let cool. In the bowl of a , combine parsley, oregano, red , garlic, and chili pepper flakes. to chop. Add and salt; pulse, and slowly in cooled oil with machine running. until sauce is emulsified and chunky. For Steak: Heat the olive oil in a well-seasoned cast iron skillet over medium-high heat. Season steak season well with salt and pepper. Place steak in skillet on the fatty edge and cook until the fat has rendered into the pan and the edge is brown, about 3 minutes. Turn and cook the other edge for 2 minutes. Now cook the wide sides of the steak until nicely browned, about 6 minutes per side for medium-rare. Remove from skillet and let rest 10 minutes. Slice steak thinly, and serve with Chimichurri . Serves 4 (5-ounce) steak servings; 1 1/4 cup sauce. Wed, 12 Oct 2011 00:00:00 -0400 http://www.creekstonefarms.com/recipe.php?id=67#1329985444 http://www.creekstonefarms.com/recipe.php?id=67 Serve these super tasty tacos to your family. Shredded round steak offers a change from the usual ground beef but is still full of flavor and nutrition. Ingredients 2 tablespoons canola oil 2 pounds Creekstone Farms top round steak Kosher salt and freshly ground black pepper 1 medium yellow onion, chopped 1 bunch fresh cilantro, stems and leaves separated 2 tablespoons chopped garlic 1 tablespoon chile powder 1 (28-ounce) can diced tomatoes 1 (14 1/2-ounce) can beef broth 8 corn tortillas sour cream, optional salsa, optional Directions In a large skillet over high heat, add the oil. Season the steak with salt and pepper. When the oil is hot, put the steaks into the pan and cook until browned on both sides, 3 to 4 minutes per side. Set steaks aside. Place the onion and cilantro stems in the bottom of the crock pot . Put the steak on top and sprinkle with garlic and chile powder. Add the tomatoes with their juice, broth, and 2 cups water. Cover and cook on low for 6 to 8 hours, or until the steak is tender and shreds easily. Remove the meat and shred using 2 forks. Wrap the tortillas in a damp towel and microwave on high for about 30 seconds, or until heated through. Put 1/4 cup of the meat onto each tortilla. Top with some salsa, cilantro leaves, and sour cream. Serves 4 to 6. Wed, 12 Oct 2011 00:00:00 -0400 http://www.creekstonefarms.com/recipe.php?id=66#1329985445 http://www.creekstonefarms.com/recipe.php?id=66 Definitely a kid pleaser, this recipe is quick and easy and chock full of flavor your family will crave. Ingredients Baked Beans: 1 pound Creekstone Farms 1 (28-ounce) can baked beans 8 ounces pineapple bits 1 , chopped 1 green pepper, chopped 1/2 cup 2 tablespoons 1 , minced 1/2 teaspoon salt 1/4 teaspoon pepper Directions In a large skillet, brown the beef. Drain excess fat and transfer to a 5-quart . Add the remaining ingredients, mix well, cover, and cook on low for 4 to 8 hours until bubbly. Wed, 12 Oct 2011 00:00:00 -0400 http://www.creekstonefarms.com/recipe.php?id=65#1329985446 http://www.creekstonefarms.com/recipe.php?id=65 A South of the Border twist on chili, this quick and delicious soup is as easy to make as it is tasty to eat. Although rare, leftovers will thicken after a day in the fridge and can be served in taco shells for another easy meal! Ingredients 2 pounds Creekstone Farms 2 cups diced onions 2 (15 1/2-ounce) cans pinto , undrained 1 (15 1/2-ounce) can black beans, undrained 1 (15 1/4-ounce) can whole kernel corn, drained 1 (14 1/2-ounce) can Mexican-style stewed , undrained 1 (14 1/2-ounce) can diced tomatoes, undrained 1 (14 1/2-ounce) can tomatoes with chiles, undrained 2 (4 1/2-ounce) cans diced 1 (1 1/4-ounce) package taco seasoning mix 1 (1-ounce) package ranch salad dressing mix Corn chips, for serving , for garnish Grated cheese, for garnish Chopped green onions, for Pickled jalapenos, for garnish Directions Brown the ground beef and onions in a large skillet; the excess fat, then transfer the browned beef and onions to a large or a stockpot. Add the beans, corn, tomatoes, green chiles, seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, , green onions and jalapenos. Serves 12-15 people. Wed, 12 Oct 2011 00:00:00 -0400 http://www.creekstonefarms.com/recipe.php?id=64#1329985447 http://www.creekstonefarms.com/recipe.php?id=64 Got a busy day ahead? Throw this together in the morning and come home to a meal ready to go and guaranteed to satisfy! Ingredients 1 Creekstone Farms Beef chuck roast (about 2 1/2-pounds), trimmed of excess fat Kosher salt and freshly ground black pepper Olive oil, for searing 2 medium onions, chopped 8 cloves garlic 1 bay leaf 3 tablespoons Worcestershire sauce 2 tablespoons tomato paste Few dashes Thai hot sauce, optional 2 cups beef broth Crusty French rolls, sliced lengthwise, for serving Soft herb-flavored cheese* Directions Sprinkle the beef with salt and pepper. Heat the oil in a large pan or dutch oven on the stove over medium-high heat. Add the beef and sear until brown on all sides. Place the roast in the slow cooker and add the onions, garlic, bay leaf, Worcestershire sauce, tomato paste, Thai hot sauce and broth. Place in the slow cooker and turn the slow cooker to its lowest setting. Cover and cook on low for 4 hours, until the meat begins to fall apart with the pull of a fork. Remove the meat from the slow cooker and slice the beef into 1/4- inch slices or shred it, depending on your preference. Ladle off the fat from the top of the jus and discard. Reserve the jus from the pot. Slather both sides of the French bread with the cheese and top with some of the beef and the onions from the pot. Serve with a side bowl of au jus. Serve 4 - 6. *We tested this recipe with Boursin Cheese. Another suggestion would be Aloulette Garlic Herb spreadable cheese. Wed, 12 Oct 2011 00:00:00 -0400 http://www.creekstonefarms.com/recipe.php?id=63#1329985448 http://www.creekstonefarms.com/recipe.php?id=63 This recipe is loaded with the flavor of autumn, with gorgeous fall vegetables mixed with the rich flavor of Black Angus short ribs. Its the perfect canvas of everything in season this winter. 2 lb Creekstone Farms Beef short ribs, cut to 8 oz each. 1 ea. Carrot, diced 1 ea. Onion, diced 1 ea. Celery, diced 1 ea. Bay leaf 1 ea. Sprig of thyme 4 cup Red wine 4 cup Veal or chicken stock Cut the short ribs in equal size pieces. Dice the vegetables and add to a container with the wine, bay leaf and thyme. Let marinate overnight. The next day, take meat out of wine, let drain, strain off vegetables and reserve. Also reserve the wine. In a heavy bottom saut pan, with canola oil, brown the short ribs evenly on both sides. Take out of saut pan and season with salt and pepper. In another deep sided sauce pan, brown the drained vegetables in butter until nice and caramelized. Add the red wine and reduce to 1 cup. Add the stock and bring to a boil. Add the browned and seasoned meat, cover and braise in 350 degrees oven for 3 hours or until a fork can be inserted and removed with no resistance. Take meat out of the sauce, strain sauce into another sauce pan and reduce by half. Season with salt and pepper to taste. ROASTED AUTUMN VEGETABLES 8 ea. Baby red carrots 8 ea. Baby orange carrots 8 ea. Baby red beets 8 ea. Baby yellow beets 1 ea. Celery root, cut in 3 inch batons 2 ea. Parsnips, peeled and cut 1 inch rounds 8 ea. Baby onions, peeled whole 1 bn. Marjoram, picked 3 ea. Cloves of garlic 4 oz. Extra Virgin olive oil Prepare all the vegetables by peeling, washing or cutting. Put in a single layer on a baking pan with the oil, whole garlic, salt and pepper. Bake in 400 degree oven till just cooked through (10 to 15 minutes each vegetable). The beets will take up to one hour. Serve with short ribs. Serves 4 people. Recipe courtesy of Chef Joseph Miller at Joes Restaurant, Venice, CA. www.joesrestaurant.com Wed, 12 Oct 2011 00:00:00 -0400 http://www.creekstonefarms.com/recipe.php?id=62#1329985449 http://www.creekstonefarms.com/recipe.php?id=62 Thick and rich, try this on a chilly day. Full of root vegetables and chunks of brisket, its a dish that will satisfy both your budget and your appetite. 5lbs Creekstone Farms Beef Brisket, cleaned and cubed into 1- 1 inch chunks. 1c. flour c. vegetable oil Salt and pepper 6c. beef broth c. red wine 1lb turnip, peeled and large dice 1lb carrot, peeled and large diced 1lb rutabaga, peeled and large diced 1lb parsnip, peeled and large diced 1tsp minced garlic 2ea bay leaf 1tsp fresh chopped thyme 1) Place flour and salt and pepper in bag and add beef. Toss to coat. 2) Heat oil in pan and then add beef. Lightly sear or brown on all sides. Pour out excess oil without scraping pan. Scrape brown bits (fond) from the bottom of the pan into crock pot. 3) Add remaining ingredients to crock pot and simmer on low heat for 6 hours. Adjust to taste salt and pepper. Serve over rice or buttered egg noodles. Recipe Courtesy of Bush Brothers Corporate Chef Michael Kuckelman, CEC, Bush Brothers Provisions, West Palm Beach, FL. Wed, 12 Oct 2011 00:00:00 -0400 http://www.creekstonefarms.com/recipe.php?id=61#1329985450 http://www.creekstonefarms.com/recipe.php?id=61 1 Creekstone Farms whole beef brisket Olive oil 2 Tablespoons Kosher Salt 2 Tablespoons of your favorite dry rub 2 large red onions, diced 1 apple 2-3 cloves garlic, minced Red wine to cover (2-3 cups) Preheat the Braising pan to 350 degrees F. Drizzle brisket liberally with olive oil then season the meat on both sides with salt and dry rubseasoning. Place the brisket in the pan and sear on both sides to form a nice golden brown crust. Remove brisket from pan and set aside. Add onions and apple to pan, browning and then add the garlic and red wine. Place the brisket back to the pot, cover and place in the oven for 3 hours or until the brisket is fork tender. Taco fillings: sliced avocado, or a simple guacamole sliced red onions fresh spinach raspberry-habanero sauce (a puree of habanero peppers, onions, garlic, kosher salt, and raspberry sauce) Also served at Tacos and Tequila during the New York Food and Wine Festival 2011, this recipe is from Leo and Oliver Kremer from Dos Toros Tequiria in NYC. Wed, 12 Oct 2011 00:00:00 -0400 http://www.creekstonefarms.com/recipe.php?id=60#1329985451 http://www.creekstonefarms.com/recipe.php?id=60 20# Boneless Beef Short Ribs 5 Large Onions, Roughly Chopped 3 Large Carrots, Roughly Chopped 1 Head Celery, Roughly Chopped 4 C Red Wine 8 Qts Veal Stock 2 oz Thyme 12 Cloves Garlic 2 T Tomato Paste 2 Bay Leaf Season Short Ribs with Salt Pepper, allowing the salt to dissolve on contact with the short ribs (this will prevent losing a good amount of your seasoning when you caramelize the short ribs). Caramelize/Sear Short Ribs over Medium-High Heat until browned on all sides. Remove Short Ribs, discarding some of the excess fat, and add mirepoix. Caramelize mirepoix over high heat until well-colored, add garlic and reduce heat to medium (do not scorch the garlic). Add tomato paste and continue to cook for an additional ten minutes. Deglaze with Red Wine, and reduce by 90%. Add Veal Stock, garlic, thyme, and bay leaf and bring up to a simmer. Check seasoning of the braising liquid, and salt accordingly/to taste. Wrap with two layers of aluminum foil, and braise in oven at 325 degrees for 2 to 3 hours. Allow short Ribs to cool down in braising liquid, before reheating for service. KIMCHI FILLING 8 Heads Napa Cabbage, roughly chopped 4 Large Pieces Daikon Radish, inch Dice 1 C Kosher Salt 1 C Ginger, finely minced 3 C Korean Red Chili Powder 1 13 oz container Korean Shrimp Paste C Sugar 2 C Garlic, finely minced 4 Lg Carrots, shredded 4 Bunches Scallions, cut into inch batons 3 T Tiparos Fish Sauce 3 T Kosher Salt Rough Chop cabbage and dice daikon radish, place in a container with six quarts of water and 1 C Kosher Salt. Allow Cabbage and Radish to pickle for at least 4-6 hours. Strain and discard pickling liquid. Combine Ginger, Garlic, Chili Powder, Shrimp Paste, Carrot, Scallion, Fish Sauce, and Salt. Allow mixture to macerate for at least 20 minutes, ensuring the ingredients/flavors are well-blended. Fold spice mixture into strained cabbage and radish and mix well with hands. Good for up to 3 weeks, after which point, the cabbage will become overpowering. Feel free to use it in soups or stews. This recipe was shared by Chef Josh Capon from B B, and it was featured in the Tacos and Tequila event as part of the New York Food and Wine Festival. Wed, 12 Oct 2011 00:00:00 -0400 http://www.creekstonefarms.com/recipe.php?id=59#1329985452 http://www.creekstonefarms.com/recipe.php?id=59 This Saturday, June 18, Chef James Boyce will open the doors to the James Steakhouse in downtown historic Huntsville, Alabama. We welcome James Steakhouse to the family of fine restaurants that serve Creekstone Farms Black Angus Beef. Chef James Boyce is a twenty year veteran in the industry and known for his experienced and inventive approach to the culinary arts. An award winning chef, Jimmy is regularly featured on the cooking segment of the Today show, on Martha Stewart Weddings, and on Martha Stewart Living Radio. He and his restaurants have been featured in highly acclaimed magazines such as Cooking Light, Food Wine, and Men's Health. For information about James Steakhouse, reservations, and menu,. Fri, 17 Jun 2011 00:00:00 -0400 http://www.creekstonefarms.com/news/News/article162.html#1329985453 http://www.creekstonefarms.com/news/News/article162.html Pepper Crusted Burger with Blue Cheese and Balsamic Glazed Onions Serves 4 Submitted by Jeff Roszkowski 1 lb Ground Beef 1 Large Onion, sliced 4 1 oz. slices of Blue Cheese 2 TBS Worchestershire sauce 1/4 C Coarsely ground Black Pepper 1 TBS Salt 1/3 C Balsamic Vinegar 1 TBS Vegetable Oil 4 Hamburger buns 1) In a bowl mix together ground beef and worchestershire sauce. Form the beef into 4 equal sized patties. Let sit about 15 minutes to let them come to room temperature. Preheat a charcoal or gas fired grill. 2) While the burgers are sitting, place the oil in a saute pan and heat for a minute on medium/high heat. 3) Add the onions to the pan. Sautee the onions until the they become softened and begin to look translucent. 4) Add the balsamic vinegar to the pan. Lower heat to medium/low. Continue to cook until the vinegar is reduced into a syrupy glaze. Turn off the heat and let the onions sit while the burgers are made 5) Divide the salt among the four patties and sprinkle both sides of the patties with the salt. Repeat with the black pepper and press the patties slightly. 6) Place burgers on the heated grill on medium/high heat. Cover the grill to prevent flare-ups. Let them sit for approx 4-5 minutes without touching. 7) Check to see if the burgers will release from the grill. Flip the burgers and cover the grill. 8) After 2 minutes place a slice of Blue Cheese on each burger and cover the grill. Continue to cook for 2-3 minutes for medium. 9) Remove the burgers from the grill. Cover with aluminum foil and let rest for about 5 minutes. 10) While the burgers are resting, rewarm the onions on medium heat. 11) Place a burger on a bun. Top with the glazed onions and the top half of the bun. Jeff Roszkowski was a participant in the Taste of Derby Burger Throwdown. What a burger! Thu, 02 Jun 2011 00:00:00 -0400 http://www.creekstonefarms.com/recipe.php?id=58#1329985454 http://www.creekstonefarms.com/recipe.php?id=58 Cooking for a Cause: 100 Percent of Proceeds from Chefs to the Rescue to Benefit Alabama Tornado Victims AUBURN, AL (May 20, 2011) On Wednesday, June 1st, chefs from Auburn, AL and restaurants across the United States, in partnership with Auburn University, will band together for a night of delicious culinary creations and a great cause. Chefs to the Rescue will benefit the that provides financial support to the victims of the April 27th tornadoes that touched down in Tuscaloosa, Dadeville, and across the state of Alabama. The event will take place from 6-8:30 p.m. at The Hotel at Auburn University. Ticket prices are 100 per person for the event and 1,000 per person for the VIP Meet the Chefs Reception that will take place in the hotels Terrace Room after the event. One hundred percent of the proceeds will be donated to the Auburn Family All-In Relief Fund. Tickets will go on sale on May 16th. For details on how to purchase tickets, please visit the Facebook page at . The concept of Chefs to the Rescue came naturally after seeing the devastation the tornadoes had left across the sate, said Hans van der Reijden, Managing Director of The Hotel at Auburn University. The culinary talents of this town and from around the country decided to do what we do best gather a group of friends and colleagues together to cook amazing food and provide support and comfort to those in need. We can do so much more working collectively than working separately. Chefs to the Rescue will feature a meet and taste with more than a dozen talented chefs whose creations will be paired with beer and wine donated from breweries and wineries from all over the United States. Individuals who purchase tickets for the VIP Meet the Chefs Reception will enjoy one-on-one time with some of the top culinary talents in the country after the event concludes. The following esteemed chefs will be participating in Chefs to the Rescue: Local Chefs Andrew Litherland Ariccia, The Hotel at Auburn University, Auburn, AL David Bancroft Amsterdam Cafe, Auburn, AL Graham Hage Zazu, Auburn, AL John Hamme Maestro, Auburn, AL Leonardo Maurelli The Hotel at Auburn University, Auburn, AL Miguel Figueroa Ariccia, The Hotel at Auburn University, Auburn, AL Rob McDaniel Spring House, Alexander City, AL National Chefs Alan Baltazar Cuvee Bistro, Destin, FL Brian Taylor Culinard Culinary Arts Institute of Virginia College, Birmingham, AL Cameron Thompson Two Urban Licks,Atlanta, GA Chris Hastings Hot Hot Fish Club, Birmingham, AL Dallas Kee The Ritz-Carlton Buckhead, Atlanta, GA James Mullaney C.e.p.c Atlanta International Foods, Atlanta, GA James Riles Wynlakes Golf and Country Club, Montgomery, AL Julio Delgado The Ritz-Carlton Buckhead, Atlanta, GA Ken Duenas Caf Thirty-A, Seagrove, FL Kevin Sbraga 2010 Top Chef Winner, Washington D.C. M. Bertozzi Two Urban Licks, Atlanta, GA Michael Schwartz Michaels Genuine Food Drink, Miami, FL Grand Cayman Peter Zampaglione The Ritz-Carlton Buckhead, Atlanta. GA Tasia Malakasis Belle Chvre, Elkmont, AL Tim Creehan Cuvee Bistro, Destin, FL Wineries Breweries: Wineries: Amizetta Estate Winery Bernardus Cannon Wines Dierberg Domaine St. George Winery Duval-Le Roy Fairbourne Foley Family Wines Hall Winery LaMarca Prosecco Louis M. Martini Winery Miura Vineyards Mohua Mt. Washington Wine Co. Pure Argentina Robert Sinskey Vineyards Shooting Star Talbott Vineyards Trinchero Family Estates Uvaggio Vino del Sol Breweries: Back Forty Brewery Blue Pants Brewery Sweet Water Brewing Company Tall Grass Brewing Co. Yellowhammer Brewery Event Sponsors: Atlanta Foods International Creekstone Farms Premium Beef Four Star Music Grow Alabama Kelley Foods NAI Brannen Goddard Opelika-Auburn News Special Arrangements Sysco US Food Service White Oak Pastures Womens Philanthropy Board For additional information about Chefs to the Rescue, please visit the Facebook page at or call Mike Clardy at (334) 844-9996. About Auburn University: Auburn University has provided instruction, research and outreach to benefit the state and nation for more than 155 years, and is among a distinctive group of universities designated as Land, Sea, and Space Grant institutions. Auburn makes a nearly 5 billion economic contribution to the state each year, has more than 250,000 graduates and provides 140 degree programs to more than 25,000 graduate and undergraduate students. For additional information, please visit . About The Hotel at Auburn University Centrally located near the shops and restaurants of downtown Auburn, AL, The Hotel at Auburn University Dixon Conference Center is just a short walk from the excitement of Auburn University and a diverse array of cultural and entertainment attractions. The hotel features 236 guestrooms and suites and numerous venues for meetings and special events. For a true taste of Italy, visit Ariccia Trattoria Bar, located inside the hotel. An open kitchen and outdoor terrace seating add character to this restaurant which serves breakfast, lunch, dinner, cocktails, Sunday Brunch, and offers take-out service. Located in Ariccia Trattoria Bar, Piccolo is Auburn's only true lounge experience for specialty cocktails and a large variety of appetizers and desserts. The property is managed by the Atlanta-based West Paces Hotel Group. For additional information or reservations, please call (800) 228-2876 or visit . ### For additional media information, please contact: Inga Marone Pineapple Public Relations (404) 237-3761 Fri, 27 May 2011 00:00:00 -0400 http://www.creekstonefarms.com/news/News/article161.html#1329985455 http://www.creekstonefarms.com/news/News/article161.html 2 poundsCreekstone Farms Black Angus Ground Chuck 1 egg 1/2 Fresh Jalapeno, minced 1 Garlic Clove, minced 3 TBSPWorchestershire Sauce Salt and Pepper to taste (about1tsp salt and 1/2 tsp pepper) Swiss Cheese slices to melt on top "Spicy Mayo" 1 cup Mayonaisse 1/4 cupDijonMustard 1/2 Fresh Jalapeno, minced 1 Garlic Clove, minced 2 Tbsp Dill Pickle, minced 1 Tbsp Hot Sauce 1 Tbsp Ketchup 1 TspWorchestershire Sauce Salt and Pepper to taste "Caramelized Onions" 1 pound Sweet onions, sliced thin 2 Tbsp Unsalted butter 2 Tbsp Lemon flavored Olive Oil Toast OnionPoppy seed buns on grill, slather bottom bun with Spicy Mayo, layer of Caramelized Onions next, then layer burger topped with melted Swiss Cheese, next layer super fresh crunchy iceberg lettuce, then slather more spicy mayo on top bun and put that on top. Enjoy! Kara Schouse was the winner of the Taste of Derby Burger Throwdown. The judges were none other than the executive chef at Churchill Downs, Chef Bobby Flay and Chef Kent Rathbun so this burger is no slouch! In addition to bragging rights, Kara won a 5000 scholarship. Mon, 23 May 2011 00:00:00 -0400 http://www.creekstonefarms.com/recipe.php?id=57#1329985456 http://www.creekstonefarms.com/recipe.php?id=57 1 Tablespoon butter 1 Tablespoon olive oil 1 onion, diced 2 carrots, diced or lb. of baby carrots 2 stalks celery, diced 2 cloves garlic, crushed Salt and freshly ground black pepper 1 Tablespoon tomato paste 2 lbs. lean ground beef 2 Tablespoons soy sauce cup beef stock (oxo cube) 1 cups petite pois (small peas) Cheesy Mashed Potatoes, recipe follows Directions: Serves 8. Preheat oven to 400 degrees F. Add butter and oil to a large skillet on medium heat. Saute onions, carrots, mushrooms and garlic until tender for about 7 to 10 minutes. Season with salt and pepper. Once the vegetables have softened and start to brown a little, add the tomato paste and mix evenly. Add the ground beef and cook until beef is no longer pink about 10 minutes. Add the soy sauce and beef stock. Season with salt and pepper to taste. Cook and simmer for another 10 minutes. Mix in peas. Transfer mixture to an oven-proof baking dish and spread evenly. Place potato on top of ground beef mixture and spread out evenly. Once the top surface has been covered, rake through with a fork so that there are peaks that will brown nicely. Place the dish into the preheated oven and cook until browned about 20 minutes. Spoon out the shepherds pie and serve. Mashed Potatoes 4 pounds Yukon gold potatoes, peeled, quartered 4 Tablespoons butter cup heavy cream 1 cup grated mature white cheddar or parmesan Salt and freshly ground black pepper Fill a large saucepan with cold water and a tablespoon of salt. Add potatoes to the water and bring to a boil. Let potatoes cook until soft - about 20 minutes. Once the potatoes are at a desired density, drain the potatoes and place them back into the saucepan for mashing. Add butter and cream and begin to mash potatoes into a semi smooth consistency. Once at desired texture add cheese and mix well. Season with salt pepper. This recipe hails from the San Francisco Bay area, courtesy of The Foodie Chap. It was the winner of the first Foodie Chap Celebrity Cook-Off, an event that raised five thousand dollars for Food Runners, a charitable organization that relays food to the needy in San Francisco. To learn more about Foodie Chap, go to . Fri, 20 May 2011 00:00:00 -0400 http://www.creekstonefarms.com/recipe.php?id=56#1329985457 http://www.creekstonefarms.com/recipe.php?id=56 Creekstone Farms will help kick off Kentucky Derby weekend as a sponsor for Taste of Derby on May 5th at teh Mellwood Arts Entertainment Center in Louisville, KY. Here is the link to learn more about this event: Share with us your favorite beef recipe for Derby Days on Facebook and enter to win a package of Creekstone Farms Premium Black Angus Beef steaks! Mon, 18 Apr 2011 00:00:00 -0400 http://www.creekstonefarms.com/news/News/article159.html#1329985458 http://www.creekstonefarms.com/news/News/article159.html Creekstone Farms was a sponsor for this year's Oklahoma Wine Forum. This year's theme was Cowboys and Gouchos and celebrated the wine and beef cultures of North and South America. Chef Francis Mallman, South America's most famous and beloved chef was the keynote speaker and prepared the wonderful food for the Friday night tasting and Saturday evenings Gala dinner. to see a video summary of the seminar on pairing beef and wine. to see pictures on our Facebook page. Mon, 18 Apr 2011 00:00:00 -0400 http://www.creekstonefarms.com/news/News/article160.html#1329985459 http://www.creekstonefarms.com/news/News/article160.html FOR IMMEDIATE RELEASE Creekstone Farms Serves Up a Celebration Dinner for U.S. Troops More than 5,000 steaks donated to show appreciation for Fort Bliss soldiers and families Arkansas City, KS (February 14, 2010) More than 5,000 soldiers and family members stationed at Fort Bliss, Texas enjoyed a complimentary steak dinner this weekend, courtesy of Creekstone Farms Premium Beef, in partnership with the All-American Beef Battalion (AABB), a beef industry coalition that supports service members and their families through steak feeds held on military bases across the country. The celebratory event, held on Saturday, February 12, offered a fun-filled agenda of sports competitions, live music and prizes, before culminating in a special dinner featuring delicious, high-quality premium black angus steaks from the Kansas beef producer. On behalf of the 700 employees at Creekstone Farms, we wanted to express our sincere appreciation for the men and women who serve in our Armed Forces, said Jim Rogers, vice president of marketing for Creekstone Farms. This small gesture was the least we could do to honor the sacrifices these soldiers, along with their families, make every day for our country. For more information on Creekstone Farms Premium Beef, visit or view our photos on Facebook! About Creekstone Farms Premium Beef, LLC The products at Creekstone Farms Premium Beef, LLC are certified by the USDA's Agricultural Marketing Service (AMS). The choice of food lovers across the world, Creekstone supplies many of the nations top grocers and restaurants with quality Black Angus Beef products, ranging from high quality Prime grade fresh beef to premium value added products. Additionally, the company exports its premium quality products to Europe, Latin America and Asia. Creekstone is owned by Sun Capital Partners, one of Americas largest private investment companies. Contact: Jennifer MikoskyFKQ Advertising + Marketing(727) 539-8800jmikosky@fkq.com Mon, 14 Feb 2011 00:00:00 -0500 http://www.creekstonefarms.com/news/News/article158.html#1329985460 http://www.creekstonefarms.com/news/News/article158.html Total preparation and cooking time: 50 minutes 1/2 onion, cut into thin strips 1/2 green bell pepper, cut into thin strips 1-1/4 cups prepared spaghetti sauce 1/2 teaspoon dried basil 4 hoagie rolls, split 1/4 cup shredded mozzarella cheese Meatballs: 1 pound ground beef 1/2 cup soft bread crumbs 1 egg 2 tablespoons finely chopped onion 1 clove garlic, minced 1/2 teaspoon salt 1/8 teaspoon pepper Heat oven to 350F. Combine meatball ingredients in large bowl, mixing lightly but thoroughly. Shape into twelve 2-inch meatballs. Place on rack in broiler pan. Bake in 350F oven 25 to 30 minutes to medium (160F) doneness, until not pink in center and juices show no pink color. Heat 2 tablespoons water in large nonstick skillet over medium heat until hot. Add onion and bell pepper; cook and stir 4 minutes or until vegetables are tender. Add spaghetti sauce, basil and meatballs; heat through, stirring occasionally. Serve in rolls; sprinkle with cheese. Makes 4 servings. Nutrition information per serving: 526 calories; 23 g fat (8 g saturated fat; 7 g monounsaturated fat); 133 mg cholesterol; 1089 mg sodium; 46 g carbohydrate; 4.0 g fiber; 34 g protein; 7.1 mg niacin; 0.5 mg vitamin B6; 2.3 mcg vitamin B12; 4.8 mg iron; 23.5 mcg selenium; 5.7 mg zinc. This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber. Courtesy of The Beef Council Sun, 02 Jan 2011 00:00:00 -0500 http://www.creekstonefarms.com/recipe.php?id=1#1329985461 http://www.creekstonefarms.com/recipe.php?id=1 Total preparation and cooking time: 30 to 40 minutes 1 pound ground beef (95% lean) 1/4 cup soft whole wheat bread crumbs 1 large egg white 1/4 teaspoon salt 1/8 teaspoon black pepper 4 whole wheat hamburger buns, split Sesame-Soy Mayonnaise: 1/4 cup light mayonnaise 1 tablespoon thinly sliced green onion, green part only 1/2 teaspoon soy sauce 1/4 teaspoon dark sesame oil 1/8 teaspoon ground red pepper Slaw Topping: 1/2 cup romaine lettuce, thinly sliced 1/4 cup shredded red cabbage 1/4 cup shredded carrot 1 teaspoon rice vinegar 1 teaspoon vegetable oil 1/4 teaspoon black pepper Combine Sesame-Soy Mayonnaise ingredients in small bowl; refrigerate until ready to use. Combine Slaw Topping ingredients in small bowl, set aside. Combine ground beef, bread crumbs, egg white, salt and 1/8 teaspoon black pepper in large bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties. Place patties on grid over medium ash-covered coals. Grill, uncovered, 11 to 13 minutes to medium (160) doneness, until no longer pink in center and juices show no pink color, turning occasionally. About 2 minutes before burgers are done, place buns, cut sides down, on grid. Grill until lightly toasted. Spread equal amount of mayonnaise on bottom of each bun, top with burger. Evenly divide Slaw Topping over burgers. Close sandwiches. Makes 4 servings. Cooks Tip: To make soft bread crumbs, place torn bread in food processor or blender container. Cover; process, pulsing on and off, to form fine crumbs. One and one-half slices makes about 1 cup crumbs. Nutrition information per serving: 348 calories; 15 g fat (4 g saturated fat; 3 g monounsaturated fat); 70 mg cholesterol; 621 mg sodium; 26 g carbohydrate; 3.9 g fiber; 28 g protein; 6.9 mg niacin; 0.5 mg vitamin B6; 2.1 mcg vitamin B12; 3.8 mg iron; 41.9 mcg selenium; 6.4 mg zinc. This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber. Courtesy of The Beef Council Sun, 02 Jan 2011 00:00:00 -0500 http://www.creekstonefarms.com/recipe.php?id=2#1329985462 http://www.creekstonefarms.com/recipe.php?id=2 Booze-Burger Pattie Ingredients: 2 lbs. Creekstone Farms Premium Beef ground beef cup Stout Beer 1 teaspoon Salt teaspoon Pepper Peppy Filling Ingredients: 6 pickled Peppadews, chopped 10 jalapeno slices (canned), chopped 1 cup extra sharp cheddar cheese, grated Chipotle Peppadew Sauce Ingredients: cup mayonnaise cup sour cream 10 pickled peppadews and juices, chopped fine 1 teaspoon granulated Chipotle Chili Pepper slight teaspoon salt Bacon-Onion Topper: 1 medium to large sweet onion 10 strips bacon, cut into 1 inch squares Remaining Stout beer 6 crusty rolls Procedure: Mix all pattie ingredients in large bowl and form into 12 equal patties. Spread filling ingredients evenly on 6 of the beef patties. Top with remaining 6 patties, forming pockets of filling between 2 patties. Be sure to seal edges to prevent filling from escaping during grilling. Sear burger on each side, reduce heat and cook to 160 degrees. Meanwhile, prepare sauce and toppers. Fry bacon until crisp. Remove bacon and drain the pan leaving a slight amount of fat. Saut onions until caramelized in the bacon pan. Pour remaining (approximately cup) of remaining stout beef in the pan and cook until reduced by half. Stir in the bacon. Toast rolls on grill. Serve the grilled burgers with the onion-bacon topping and a generous dollop of chipotle-peppadew sauce on warm toasted rolls and enjoy! Six Servings This recipe is from David Briggs. David was a finalist in the New York Create the Perfect Burger contest. Davids inspiration for this recipe is My love for burgers! . Sun, 02 Jan 2011 00:00:00 -0500 http://www.creekstonefarms.com/recipe.php?id=3#1329985463 http://www.creekstonefarms.com/recipe.php?id=3 This Stromboli is a new twist on a classic Italian favorite, with tastes both spicy and sweet. It is hard to resist a whole meal wrapped up in a neat little pocket. Try it and see! 1 pound Creekstone Farms Black Angus ground beef 1 teaspoon ground cumin 3/4 cup chili sauce 1/2 cup shredded carrots 1/3 cup raisins salt and pepper 1 package (13.8 ounces) refrigerated pizza dough Brown ground beef with cumin in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles. Stir in chili sauce, carrots, raisins, salt and pepper, as desired; cook 2 to 3 minutes or until carrots are crisp-tender and liquid has evaporated, stirring occasionally. Heat oven to 400F. Spray large baking sheet with cooking spray. Place pizza dough in prepared pan; roll or press dough into 15 x 10-inch rectangle. Spoon filling down center of rectangle, leaving 2-1/2-inch border on long sides and 1/4-inch border on short sides. Cut dough at 1-inch intervals along each long side just to edge of filling. Alternating sides, fold dough strips halfway up over filling at an angle, creating braided appearance. Pinch short sides of dough together to seal and enclose filling. Bake in 400F oven 12 to 15 minutes or until crust is golden brown. Cut crosswise into 8 slices to serve. Makes 4 servings. Recipe and photo courtesy of National Cattlemens Beef Association on behalf of The Beef Checkoff Sun, 02 Jan 2011 00:00:00 -0500 http://www.creekstonefarms.com/recipe.php?id=4#1329985464 http://www.creekstonefarms.com/recipe.php?id=4 Total preparation and cooking time:3 hours to 3-1/2 hours 1 Boneless beef chuck pot roast (arm, shoulder or blade), about 2-1/2 pounds 1/3 cup all-purpose flour 3/4 teaspoon salt 3/4 teaspoon pepper 1 tablespoon vegetable oil 1 can (14 to 14-1/2 ounces) beef broth 1/2 cup dry red wine 1-1/2 teaspoons dried thyme leaves, crushed 2 packages (16 ounces each) frozen stew vegetable stew mixture (such as potatoes, carrots, celery and onion) Combine flour, salt and pepper. Lightly coat beef in 2 tablespoons of the flour mixture. Heat oil in large stockpot over medium heat until hot. Place beef pot roast in stockpot; brown evenly. Pour off drippings. Combine beef broth, red wine, thyme and remaining flour mixture; add to stockpot and bring to a boil. Reduce heat; cover tightly and simmer 2 hours. Add vegetables to stock pot; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary. Carve pot roast into thin slices. Serve with vegetables and gravy. Makes 6 servings. Nutrition information per serving: 363 calories; 10 g fat (3 g saturated fat; 3 g monounsaturated fat); 71 mg cholesterol; 735 mg sodium; 25 g carbohydrate; 1.3 g fiber; 39 g protein; 8.1 mg niacin; 0.4 mg vitamin B6; 2.6 mcg vitamin B12; 3.6 mg iron; 40.1 mcg selenium; 8.5 mg zinc. This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc. Courtesy of The Beef Council Sun, 02 Jan 2011 00:00:00 -0500 http://www.creekstonefarms.com/recipe.php?id=5#1329985465 http://www.creekstonefarms.com/recipe.php?id=5 Total preparation and cooking time: 45 minutes 1 beef tri-tip roast (1-1/2 to 2 pounds) Lime-Honey Glaze: 2 tablespoons honey 2 tablespoons fresh lime juice 1 teaspoon ground cumin 1 teaspoon dry mustard 1/2 teaspoon salt Tropical Fruit Salsa: 1-1/2 cups chopped papaya or mango 1/2 cup chopped plum tomatoes 2 jalapeo peppers, seeded, finely chopped 2 tablespoons sliced green onion 2 tablespoons fresh lime juice 1 tablespoon chopped fresh parsley 1 tablespoon honey Combine glaze ingredients in small bowl. Combine salsa ingredients in medium bowl. Place beef roast on grid over medium, ash-covered coals. Grill, uncovered, 35 to 45 minutes for medium rare to medium doneness, turning occasionally. Brush with glaze during last 10 minutes. Remove roast when instant-read thermometer registers 140F for medium rare; 155F for medium. Tent loosely with aluminum foil; let stand 10 minutes. (Temperature will continue to rise to 145F for medium rare; 160F for medium.) Carve across the grain into thin slices. Serve with salsa. Makes 6 to 8 servings. Nutrition information per serving: 235 calories; 25 g protein; 14 g carbohydrate; 9 g fat; 251 mg sodium; 70 mg cholesterol; 3.3 mg niacin; 0.3 mg vitamin B6; 2.5 mcg vitamin B12; 3.6 mg iron; 4.3 mg zinc. This recipe is an excellent source of protein, vitamin B12, iron and zinc, and good source of niacin and vitamin B6. Courtesy of The Beef Council Sun, 02 Jan 2011 00:00:00 -0500 http://www.creekstonefarms.com/recipe.php?id=6#1329985466 http://www.creekstonefarms.com/recipe.php?id=6 Total preparation and cooking time: 1-3/4 to 2-1/4 hours 1 boneless beef round rump roast or beef bottom round roast (3 to 4 pounds) Salt and ground black pepper Rub: 2 teaspoons garlic-pepper seasoning 2 teaspoons dried basil leaves, crushed 2 teaspoons dried thyme leaves, crushed 1 teaspoon dried parsley leaves, crushed Heat oven to 325F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef roast. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 325F oven 1-1/2 to 2 hours for medium rare doneness. Remove roast when meat thermometer registers 135F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10F to reach 145F for medium rare.) Carve roast into thin slices; season with salt and black pepper, as desired. Makes 6 to 8 servings. Nutrition information per serving (1/6 of recipe): 203 calories; 7 g fat (2 g saturated fat; 3 g monounsaturated fat); 92 mg cholesterol; 186 mg sodium; 0.5 g carbohydrate; 0.4 g fiber; 35 g protein; 6.2 mg niacin; 0.5 mg vitamin B6; 1.9 mcg vitamin B12; 3.4 mg iron; 39.0 mcg selenium; 5.9 mg zinc. This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, and zinc; a good source of iron. Courtesy of The Beef Council Sun, 02 Jan 2011 00:00:00 -0500 http://www.creekstonefarms.com/recipe.php?id=7#1329985467 http://www.creekstonefarms.com/recipe.php?id=7 Total preparation and cooking time: 1 to 1-1/4 hours 1 whole beef tenderloin roast (about 4 to 5 pounds) 2 tablespoons chopped fresh thyme 1 tablespoon pepper 1/3 cup balsamic vinegar 3 tablespoons finely chopped shallots 1 can (16 ounces) whole berry cranberry sauce 1/4 teaspoon salt Heat oven to 425F. Combine thyme and pepper; reserve 1 teaspoon seasoning mixture for sauce. Press remaining seasoning mixture evenly onto all surfaces of beef roast. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 425F oven 50 to 60 minutes for medium rare; 60 to 70 minutes for medium doneness. Remove roast when meat thermometer registers 135F for medium rare; 150F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10F to reach 145F for medium rare; 160F for medium.) Meanwhile prepare sauce. Combine vinegar and shallots in small saucepan; bring to a boil. Reduce heat; simmer 3 minutes. Stir in cranberry sauce; bring to a boil. Reduce heat; simmer 6 minutes to blend flavors, stirring occasionally. Remove from heat; stir in reserved seasoning and salt. Carve roast into slices; serve with sauce. Makes 8 to 10 servings. Nutrition information per serving (1/8 of recipe): 441 calories; 14 g fat (5 g saturated fat; 6 g monounsaturated fat); 134 mg cholesterol; 191 mg sodium; 26 g carbohydrate; 1.1 g fiber; 50 g protein; 14.6 mg niacin; 1.1 mg vitamin B6; 2.7 mcg vitamin B12; 3.7 mg iron; 59.3 mcg selenium; 9.2 mg zinc. This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc. Courtesy of The Beef Council Sun, 02 Jan 2011 00:00:00 -0500 http://www.creekstonefarms.com/recipe.php?id=8#1329985468 http://www.creekstonefarms.com/recipe.php?id=8 Total preparation and cooking time: 3 to 3-3/4 hours 1 beef bottom round roast (3 to 4 pounds) 2 teaspoons vegetable oil 2 teaspoons ground cumin 1 jar (16 ounces) prepared thick-and-chunky salsa 1/2 teaspoon salt 1/4 teaspoon pepper 1 can (15 ounces) black beans, rinsed, drained 1-1/2 cups frozen corn, optional Heat oil in stockpot over medium heat until hot. Press cumin evenly onto all surfaces of beef roast. Place roast in stockpot; brown evenly. Pour off drippings. Season roast with salt and pepper; add salsa. Bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 to 3-1/4 hours or until roast is fork-tender. Remove roast; keep warm. Skim fat from cooking liquid. Stir in beans and corn, if desired; bring to a boil. Reduce heat and simmer, uncovered, 8 to 10 minutes or until liquid is slightly thickened. Carve roast into thin slices. Serve with bean mixture. Makes 8 to 10 servings. Nutrition information per serving: 247 calories; 7 g fat (2 g saturated fat; 3 g monounsaturated fat); 72 mg cholesterol; 736 mg sodium; 20 g carbohydrate; 4.0 g fiber; 30 g protein; 5.3 mg niacin; 0.4 mg vitamin B6; 1.5 mcg vitamin B12; 3.2 mg iron; 30.6 mcg selenium; 4.8 mg zinc. This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of fiber and iron. Courtesy of The Beef Council Sun, 02 Jan 2011 00:00:00 -0500 http://www.creekstonefarms.com/recipe.php?id=9#1329985469 http://www.creekstonefarms.com/recipe.php?id=9 For a hearty, affordable, and satisfying meal that everyone can agree on, you cant beat a beef stew. And with a slow cook recipe that is this easy to make, you wont even mind when they ask you to make it again next week. 3-4 pounds Creekstone Farms Black Angus Top Sirloin roast 1/3 cup flour 1 teaspoon paprika 1 teaspoon salt, divided 1/2 teaspoon black pepper, divided 2 tablespoons vegetable oil 3 large potatoes, cut in 1 to 2 inch cubes 2 medium carrots, sliced 2 ribs celery, sliced 1 large onion, chopped, 1 to 2 cups 1 can (10-1/2 ounces) condensed beef broth 1 cup beer Trim the roast and cut into 1-inch cubes. In a food storage bag, compine the flour, paprika, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Add the beef cubes and toss to coat. Heat the oil in a large skillet over medium high heat. Add the beef and cook, stirring for about 4 to 5 minutes, until browned. Put potatoes, carrots, and celery in a slow cooker; top with half of the onions. Sprinkle with remaining 1/2 teaspoon of salt and 1/8 teaspoon pepper. Top with the browned beef. Combine the broth and beer; pour about 1 cup into the hot pan and scrape up any browned bits. Pour the pan contents and remaining beer and broth mixture over the beef. Covoer and cook on low heat for 8 to 10 hours or on high for 4 to 5 hours. Makes 6 to 8 servings. Recipe and photo courtesy of National Cattlemens Beef Association on behalf of The Beef Checkoff Sun, 02 Jan 2011 00:00:00 -0500 http://www.creekstonefarms.com/recipe.php?id=10#1329985470 http://www.creekstonefarms.com/recipe.php?id=10 Total preparation and cooking time: 30 minutes Marinating time: 30 minutes 1-1/2 pounds beef shoulder top blade (flat iron) steaks 12 flour tortillas (5-inch diameter) Spicy Pico de Gallo (recipe follows) 1 package (8 ounces) shredded Mexican cheese blend Marinade: 1/2 cup prepared Italian dressing 1/4 cup lime juice 1 tablespoon honey 1-1/2 teaspoons ground cumin 1 teaspoon chili powder Cut beef steaks lengthwise in half, then crosswise into 1/4 inch strips; set aside. Combine marinade ingredients in medium bowl. Place beef and marinade in food-safe plastic bag. Close bag securely and marinate in refrigerator 30 minutes. Remove beef from marinade; discard marinade. Heat pan over medium heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Repeat with remaining beef. Evenly divide beef strips over tortillas. Top with 1 tablespoon Spicy Pico de Gallo and 1 tablespoon cheese. Makes 12 appetizer servings. Nutrition information per serving: 279 calories; 16 g fat (7 g saturated fat; 3 g monounsaturated fat); 52 mg cholesterol; 447 mg sodium; 17 g carbohydrate; 1.1 g fiber; 17 g protein; 2.7 mg niacin; 0.2 mg vitamin B6; 2.5 mcg vitamin B12; 2.2 mg iron; 22.0 mcg selenium; 4.0 mg zinc. This recipe is an excellent source of protein, vitamin B12, selenium and zinc; and a good source of niacin, vitamin B6, and iron. Courtesy of The Beef Council Spicy Pico de Gallo Total preparation and cooking time: 10 minutes 3/4 cup chopped tomato 1/4 cup finely chopped onion 2 tablespoons chopped fresh cilantro 1-1/2 teaspoons minced jalapeo pepper 2 tablespoons prepared hot picante sauce or salsa 1-1/2 teaspoons fresh lime juice Combine tomatoes, onion, cilantro and jalapeno pepper in large bowl. Sir in picante sauce and lime juice. Cover; refrigerate 1 hour to let flavors blend. Makes 1 cup. Sun, 02 Jan 2011 00:00:00 -0500 http://www.creekstonefarms.com/recipe.php?id=11#1329985471 http://www.creekstonefarms.com/recipe.php?id=11 Brown rice has a nutty flavor and is full of fiber and vitamins, making it a healthy foundation for this garden fresh salad. Total preparation and cooking time: 50 minutes Marinating time: 6 hours or overnight 1 beef top round steak, cut 3/4 inch thick (about 1 pound) 1 teaspoon olive oil 2 cups asparagus pieces (2-inch pieces) 1 medium yellow squash, cut lengthwise in half, then crosswise into 1/4-inch thick slices 3 cups hot cooked brown rice 1 cup diced, seeded tomatoes 1 cup canned garbanzo beans, rinsed, drained 1/4 cup fresh basil, thinly sliced 1/2 teaspoon salt Marinade: 1/4 cup olive oil 2 tablespoons fresh lemon juice 1 tablespoon minced garlic 1 tablespoon honey 2 teaspoons fresh thyme, chopped 2 teaspoons chopped fresh oregano 1/4 teaspoon salt 1/8 teaspoon pepper Combine marinade ingredients in small bowl. Place beef steak and 1/4 cup marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight. Reserve remaining marinade in refrigerator for dressing. Remove steak from marinade; discard marinade. Place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 12 to 13 minutes for medium rare doneness, turning once. Remove; keep warm. Heat oil in large nonstick skillet over medium-high heat until hot. Add asparagus and squash; cook and stir 7 to 8 minutes or until tender. Toss with rice, tomatoes, beans, basil, salt and reserved marinade in large bowl. Carve steak into thin slices. Serve over rice salad. Makes 4 servings. Nutrition information per serving: 514 calories; 15 g fat (3 g saturated fat; 8 g monounsaturated fat); 61 mg cholesterol; 593 mg sodium; 60 g carbohydrate; 7.3 g fiber; 36 g protein; 8.6 mg niacin; 1.1 mg vitamin B6; 1.5 mcg vitamin B12; 5.9 mg iron; 50.8 mcg selenium; 7.0 mg zinc. This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc. Courtesy of The Beef Council Cooks Tip: To grill, place steak on grid over medium, ash-covered coals. Grill, uncovered, 8 to 9 minutes for medium rare doneness, turning occasionally. Sun, 02 Jan 2011 00:00:00 -0500 http://www.creekstonefarms.com/recipe.php?id=12#1329985472 http://www.creekstonefarms.com/recipe.php?id=12 Total preparation and cooking time: 30 minutes 1 pound beef shoulder top blade (flat iron) steaks 1 teaspoon dried oregano leaves, crushed 1 teaspoon minced garlic Salt and pepper 4 pita breads, cut crosswise in half, warmed Tomato and sweet onion slices Yogurt Sauce: 1 cup plain lowfat yogurt 1/4 cup diced cucumber 1 large clove garlic, minced 1/2 teaspoon salt 1/4 teaspoon pepper Combine yogurt sauce ingredients in small bowl; cover and refrigerate. Combine oregano and garlic; press evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 13 to 15 minutes for medium rare to medium doneness, turning twice. Carve steaks into thin slices; season with salt and pepper, as desired. Serve beef in pita pockets with tomatoes, onion and yogurt sauce. Makes 4 servings. Note: Beef Shoulder Top Blade (Flat Iron) Steaks come from the second most tender beef muscle. They are cut from the Top Blade Roast (IMPS/NAMP 114D), which is separated into two pieces by cutting horizontally through the middle to remove the thick connective tissue. Each half resembles a small flank steak. These pieces are then cut crosswise into 2 to 3 individual steaks. They average 7 ounces. Courtesy of The Beef Council Sun, 02 Jan 2011 00:00:00 -0500 http://www.creekstonefarms.com/recipe.php?id=13#1329985473 http://www.creekstonefarms.com/recipe.php?id=13 Total preparation and cooking time: 30 minutes 1-1/4 pounds boneless beef top sirloin steak, cut 1 inch thick 8 ounces uncooked linguine or angel hair pasta 1 to 2 tablespoons olive oil 2 large cloves garlic, crushed 1/2 teaspoon salt 1/2 teaspoon pepper 1 tablespoon olive oil 8 ounces portobello mushroom caps, cut in half, then cut crosswise into 1/4-inch thick slices 1 medium red, yellow or green bell pepper, cut into 1/8-inch thick strips 2 tablespoons thinly sliced fresh basil leaves 1/3 cup freshly grated Romano cheese Fresh basil sprigs and bell pepper rings Cook pasta according to package directions; drain. Keep warm. Meanwhile trim fat from beef steak. Cut steak lengthwise in half and then crosswise into 1/8-inch thick strips. In wok or large nonstick skillet, heat 1 to 2 tablespoons oil over medium-high heat until hot. Add beef and garlic, 1/2 at a time, and stir-fry 1 to 2 minutes or until outside surface is no longer pink. Remove from pan with slotted spoon; season with salt and pepper. Keep warm. In same pan, heat 1 tablespoon oil until hot. Add mushrooms and bell pepper strips; stir-fry 3 to 4 minutes or until mushrooms are tender. Remove from heat. Return beef to pan; add sliced basil and toss. Place pasta on large deep oval platter; arrange beef mixture on pasta. Sprinkle cheese over beef and pasta or pass separately, if desired. Garnish with basil sprigs and bell pepper rings. Makes 4 servings (serving size: 1/4 of recipe). Nutrition information per serving: 525 calories; 16 g fat (5 g saturated fat; 8 g monounsaturated fat); 68 mg cholesterol; 519 mg sodium; 48 g carbohydrate; 3.0 g fiber; 44 g protein; 16.7 mg niacin; 0.9 mg vitamin B6; 1.8 mcg vitamin B12; 5.0 mg iron; 81.1 mcg selenium; 7.2 mg zinc. This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc, and a good source of fiber. Courtesy of The Beef Council Sun, 02 Jan 2011 00:00:00 -0500 http://www.creekstonefarms.com/recipe.php?id=14#1329985474 http://www.creekstonefarms.com/recipe.php?id=14 Total preparation and cooking time: 25 minutes 4boneless beef chuck top blade steaks, cut 1/2 inch thick (about 1 pound) 1/4 teaspoongarlic salt Corn Relish: 1 teaspoonvegetable oil 1/2red or green bell pepper, cut into 1/2-inch pieces 1 can(8-3/4 ounces) corn, undrained 1 tablespoondistilled white vinegar 1/8 teaspoonground red pepper 1/4 cupsliced green onions Heat oil in large nonstick skillet over medium heat until hot. Add bell pepper; cook and stir 3 minutes. Stir in corn, vinegar and ground red pepper; cook 2 to 3 minutes. Remove. Heat same skillet over medium-high heat until hot. Place beef steaks in skillet; cook 3 to 5 minutes for medium rare to medium doneness, turning once. Remove; season with garlic salt. Return corn relish to skillet. Add green onions; heat through. Serve with steaks. Makes 4 servings. Nutrition information per serving: 229 calories; 10 g fat (3 g saturated fat; 5 g monounsaturated fat); 51 mg cholesterol; 253 mg sodium; 11 g carbohydrate; 1.6 g fiber; 24 g protein; 4.0 mg niacin; 0.4 mg vitamin B6; 3.0 mcg vitamin B12; 2.7 mg iron; 17.4 mcg selenium; 7.9 mg zinc. This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc, and a good source of iron. Courtesy of The Beef Council Sun, 02 Jan 2011 00:00:00 -0500 http://www.creekstonefarms.com/recipe.php?id=15#1329985475 http://www.creekstonefarms.com/recipe.php?id=15 Total preparation and cooking time: 30 minutesMarinating time: 30 minutes 1 boneless beef top sirloin steak, cut 1 inch thick (about 1 pound) 1/2 cup water Marinade Sauce: 1/2 cup prepared teriyaki marinade and sauce 1/3 cup orange marmalade 2 tablespoons creamy peanut butter 1 tablespoon finely chopped ginger 3 large garlic cloves, crushed 2 teaspoons dark sesame oil Combine marinade ingredients in small saucepan over medium heat, whisking just until blended. Remove from heat. Place steak and 1/3 cup marinade mixture in plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 30 minutes, turning once. Reserve remaining marinade mixture for sauce. Remove steak from marinade; discard marinade. Place steak on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil steak 16 to 21 minutes for medium rare to medium doneness, turning once. Meanwhile add water to reserved sauce in small saucepan; bring to a boil. Reduce heat and simmer 12 to 15 minutes or until slightly thickened, stirring occasionally. Carve steak into slices. Serve steak with sauce. Makes 4 servings. Cooks Tip: To grill, place steak on grid over medium, ash-covered coals. Grill, uncovered 17 to 21 minutes for medium rare to medium doneness, turning occasionally. Nutrition information per serving: 295 calories; 10 g fat (3 g saturated fat; 4 g monounsaturated fat); 50 mg cholesterol; 1118 mg sodium; 20 g carbohydrate; 0.6 g fiber; 30 g protein; 8.6 mg niacin; 0.6 mg vitamin B6; 1.4 mcg vitamin B12; 1.9 mg iron; 32.4 mcg selenium; 5.1 mg zinc. This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc, and a good source of iron. Courtesy of The Beef Council Sun, 02 Jan 2011 00:00:00 -0500 http://www.creekstonefarms.com/recipe.php?id=16#1329985476 http://www.creekstonefarms.com/recipe.php?id=16 Total preparation and cooking time: 35 to 40 minutes Marinating time: 6 hours or overnight 1 pound beef flank steak or top round steak, cut 1 inch thick 2 medium red onions, cut into 8 wedges each 1 pound asparagus, trimmed 3 tablespoons prepared red wine vinaigrette Salt and pepper Marinade: 1/3 cup prepared red wine vinaigrette 1/2 teaspoon dried basil leaves, crushed Chop 4 of the onion wedges. Combine marinade ingredients and chopped onion in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Thread remaining 12 onion wedges onto two 12-inch metal skewers. Remove steak from marinade; discard marinade. Place steak in center of grid over medium, ash-covered coals; arrange onion kabobs and asparagus on grid around steak. Grill flank steak, uncovered, 17 to 21 minutes for medium rare to medium doneness (top round steak 16 to 18 minutes for medium rare doneness), turning occasionally. Grill vegetables 9 to 12 minutes or until crisp-tender, turning occasionally. Remove onions from skewers. Toss onions and asparagus with 3 tablespoons vinaigrette. Carve flank steak across the grain into thin slices. (Carve top round steak crosswise into thin slices.) Season with salt and pepper, as desired. Serve with vegetables. Makes 4 servings. Cooks Tip: One-and-one-quarter pounds well-trimmed boneless beef chuck shoulder steak, cut 1 inch thick, may be substituted for beef flank or top round steaks. To grill, place steak on grid over medium, ash-covered coals. Grill, uncovered, 16 to 20 minutes for medium rare to medium doneness, turning occasionally. Cooks Tip: To make asparagus spears easier to turn on the grill, thread them ladder-style onto two 12-inch metal skewers. Insert a skewer about 1 inch from each end of the asparagus spear, leaving small space between spears. Use tongs to turn entire asparagus ladder for even cooking. Nutrition information per serving using flank: 258 calories; 13 g fat (3 g saturated fat; 3 g monounsaturated fat); 42 mg cholesterol; 703 mg sodium; 9 g carbohydrate; 2.0 g fiber; 26 g protein; 7.5 mg niacin; 0.6 mg vitamin B6; 1.4 mcg vitamin B12; 2.2 mg iron; 30.9 mcg selenium; 4.8 mg zinc. This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; a good source of iron. Nutrition information per serving using top round: 257 calories; 11 g fat (2 g saturated fat; 2 g monounsaturated fat); 61 mg cholesterol; 691 mg sodium; 9 g carbohydrate; 2.0 g fiber; 29 g protein; 5.6 mg niacin; 0.5 mg vitamin B6; 1.5 mcg vitamin B12; 3.0 mg iron; 36.5 mcg selenium; 5.2 mg zinc. This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; a good source of iron. Nutrition information per serving using chuck shoulder: 247 calories; 12 g fat (3 g saturated fat; 3 g monounsaturated fat); 156 mg cholesterol; 715 mg sodium; 9 g carbohydrate; 2.0 g fiber; 24 g protein; 3.6 mg niacin; 0.4 mg vitamin B6; 2.6 mcg vitamin B12; 3.3 mg iron; 29.3 mcg selenium; 5.9 mg zinc. This recipe is an excellent source of protein, vitamin B6, vitamin B12, selenium and zinc; a good source of niacin and iron. Courtesy of The Beef Council Sun, 02 Jan 2011 00:00:00 -0500 http://www.creekstonefarms.com/recipe.php?id=17#1329985477 http://www.creekstonefarms.com/recipe.php?id=17 Total preparation and cooking time: 30 minutes 4 small beef tenderloin steaks, cut 1 inch thick (3 to 4 ounces each) 2 teaspoons olive oil 1/2 pound mushrooms, finely chopped 3 tablespoons dry red wine 3 tablespoons finely chopped green onions 1/4 teaspoon dried thyme leaves Salt and pepper 6 phyllo dough sheets, defrosted Heat oven to 425F. In large nonstick skillet, heat oil over medium-high heat until hot. Add mushrooms; cook and stir until tender. Add wine; cook 2 to 3 minutes or until liquid is evaporated. Stir in green onions, thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper. Remove from skillet; cool thoroughly. Heat same skillet over medium-high heat until hot. Place steaks in skillet; cook 3 minutes, turning once. (Steaks will be partially cooked. Do not overcook.) Season with salt and Pepper, as desired. On flat surface, layer phyllo dough, spraying each sheet thoroughly with cooking spray. Cut stacked layers lengthwise in half and then crosswise to make 4 equal portions. Place about 2 tablespoons mushroom mixture in center of each portion; spread mixture to diameter of each steak. Place steaks on mushroom mixture. Bring together all 4 corners of phyllo dough; twist tightly to close. Lightly spray each with cooking spray; place on greased baking sheet. Immediately bake in 425F oven 9 to 10 minutes or until golden brown. Let stand 5 minutes. Serve immediately. Makes 4 servings. Nutrition information per serving: 277 calories; 13 g fat (x g saturated fat; x g monounsaturated fat); 71 mg cholesterol; 232 mg sodium; 11 g carbohydrate; xxx g fiber; xx g protein; xx mg niacin; xx mg vitamin B6; xx mcg vitamin B12; 4.1 mg iron; xxx mcg selenium; xx mg zinc. This recipe is an excellent/good source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc. Courtesy of The Beef Council Sun, 02 Jan 2011 00:00:00 -0500 http://www.creekstonefarms.com/recipe.php?id=18#1329985478 http://www.creekstonefarms.com/recipe.php?id=18 The addition of fresh pears to this wonderful salad adds quite a bit of fiber to each serving. Total preparation and cooking time: 25 minutes 4 beef tenderloin steaks, cut 3/4 inch thick (4 ounces each) 1/2 teaspoon coarse grind black pepper 1 package (5 ounces) mixed baby salad greens 1 medium red or green pear, cored, cut into 16 wedges 1/4 cup dried cranberries Salt 1/4 cup coarsely chopped pecans, toasted 1/4 cup crumbled goat cheese (optional) Honey Mustard Dressing: 1/2 cup prepared honey mustard 2 to 3 tablespoons water 1-1/2 teaspoons olive oil 1 teaspoon white wine vinegar 1/4 teaspoon coarse grind black pepper 1/8 teaspoon salt Season beef steaks with 1/2 teaspoon pepper. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 7 to 9 minutes for medium rare to medium doneness, turning occasionally. Meanwhile whisk Honey Mustard Dressing ingredients in small bowl until well blended. Set aside. Divide greens evenly among 4 plates. Top evenly with pear wedges and dried cranberries. Carve steaks into thin slices; season with salt as desired. Divide steak slices evenly over salads. Top each salad evenly with dressing, pecans and goat cheese, if desired. Makes 4 servings. Nutrition information per serving: 321 calories; 14 g fat (3 g saturated fat; 7 g monounsaturated fat); 67 mg cholesterol; 434 mg sodium; 21 g carbohydrate; 3.3 g fiber; 26 g protein; 7.6 mg niacin; 0.6 mg vitamin B6; 1.4 mcg vitamin B12; 2.4 mg iron; 30.0 mcg selenium; 5.1 mg zinc. This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc, and a good source of fiber and iron. Courtesy of The Beef Council Cooks Tip: To toast pecans, spread in single layer on metal baking sheet. Bake in 350F oven 3 to 5 minutes or until lightly browned, stirring occasionally. (Watch carefully to prevent burning.) Set aside to cool. Sun, 02 Jan 2011 00:00:00 -0500 http://www.creekstonefarms.com/recipe.php?id=19#1329985479 http://www.creekstonefarms.com/recipe.php?id=19 If you like a little heat and you love a lot of flavor, then this is the combo for you. Tak an ingredient list that wont break the bank, add a little spice and some Southern flare, and youve got a new Saturday night favorite that everyone can agree on! 1 Creekstone Farms Black Angus boneless beef chuck shoulder, arm or blade pot roast, (about 2 1/2 lbs.) 2 tablespoons Cajun seasoning blend 1 can (14 1/2 ounces) diced tomatoes with onion, drained 1 tablespoon all-purpose flour Shredded sharp Cheddar cheese Grits: 1 cup quick cooking grits 1 quart water 1/2 teaspoon salt 1/2 cup shredded sharp cheddar cheese 1/8 to 1/4 teaspoon ground red pepper Press Cajun seasoning evenly onto all surfaces of beef pot roast. Place two 24 x 18-inch pieces of heavy-duty aluminum foil on top of each other in shallow roasting pan; place beef in center of foil. Bring up all sides of foil forming a bag and so no liquid can leak out; do not seal. Combine tomatoes and flour in small bowl; pour evenly over surface of pot roast. Seal top and sides of bag with double fold. Prepare grill for indirect cooking by igniting an equal number of charcoal briquets on each side of the fire grate, leaving open space in center. When coals are medium, ash-covered (about 25 to 30 minutes), add 3 to 4 new briquets to each side. Place aluminum foil drip pan in center of grate between coals. Position cooking grid with handles over coals, so briquets may be added as needed. Remove foil bag from pan and place in center of grid over drip pan. Grill, covered, 2 to 2-1/2 hours or until pot roast is fork-tender. (Add 3 to 4 briquettes per side every 30 minutes to maintain heat.) Meanwhile prepare grits. Cooks grits in water with salt according to package directions. Add 1/2 cup cheese and red pepper; stir until cheese melts; keep warm. Remove foil packet to clean shallow pan. Using oven mitts, cut packet open with sharp knife. Carefully fold back top of packet allowing steam to escape. Remove pot roast; keep warm. Skim fat from cooking liquid. Carve pot roast into slices; serve with cooking liquid and grits. Sprinkle cheese over grits, as desired. Makes 6 servings. Recipe and photo courtesy of National Cattlemens Beef Association on behalf of The Beef Checkoff Sun, 02 Jan 2011 00:00:00 -0500 http://www.creekstonefarms.com/recipe.php?id=20#1329985480 http://www.creekstonefarms.com/recipe.php?id=20 Ingredients 1 6-8oz. Filet (from Creekstone Farms) 2 oz. Crabmeat (lump or special grade) 1 tsp. Garlic, chopped Pinch kosher salt Pinch black pepper 1 foot in length of butcher twine Method Using a center cut filet (if possible), lay filet on its side (so the "grain" runs horizontally). With a sharp knife, carefully and slowly slice into the side of the filet parallel to the grain of the meat. As you do this, continue on so as to "unroll" the filet as you are gently slicing across. Be careful to keep the filet intact as one piece as you cut and unroll. Once you have unrolled the filet, you will be left with a flat plank of the meat. Season lightly with salt and pepper and spread the chopped garlic over the surface. Next, sprinkle the crabmeat generously over the filet, pressing the crab slightly into the meat. Carefully roll the filet back somewhat into its original shape, but now it will take on the appearance similar to that of a jelly roll. Tie with butcher twine to retain shape and cook with favorite method. Pan searing works best and for this size filet I recommend 5-6 minutes on each side for medium temp. Serve with hollandaise, your favorite steak sauce or simply with some fresh lemon. Garlic Crab Filet is also great over freshly grilled asparagus. Submitted by David Burke and Primehouse New York. Sun, 02 Jan 2011 00:00:00 -0500 http://www.creekstonefarms.com/recipe.php?id=21#1329985481 http://www.creekstonefarms.com/recipe.php?id=21 Ingredients 12oz. Sirloin (from Creekstone Farms) 4oz. Cooked Lobster Tail Salt Pepper to taste 2oz. Chives, chopped 3 strips Smoked Bacon Method Cut sirloin in half lengthwise and lightly season both halves with salt and pepper. Cut the lobster tail in half and lay on top of one half of sirloin as tightly as possible. Sprinkle chives on top of the lobster and place other half of the sirloin on top (like a sandwich). Next, lay out the bacon strips so they are slightly overlapping each other lengthwise (shingling each other). Starting at one end, place the lobster steak "sandwich" perpendicular to the bacon and proceed to roll it up so bacon is tight and holds sirloin together as one package. Pan-sear until bacon is crispy, approximately 2-3 minutes on each side. Next, put in a 350 degree preheated oven for another 8 minutes. Place a pat of butter on top after removing from oven and serve immediately. Submitted by David Burke and Primehouse New York. Sun, 02 Jan 2011 00:00:00 -0500 http://www.creekstonefarms.com/recipe.php?id=22#1329985482 http://www.creekstonefarms.com/recipe.php?id=22 (Serves 12) Ingredients Ribs/Sauce 12# Creekstone Farms Black Angus Short Ribs cut 3 Tied with twine 4 Gallon Chicken Stock 1 Carrot (peeled and rough Chopped) 6 head of garlic (peeled and rough Chopped) 2 Stalk Celery 3 Onion Peeled and chopped 30 ea button mushrooms Cut in 2 magnum dry red wine 1 Sachet of Thyme Parsley 1 cup AP Flour Canola Oil (for cooking) Salt Pepper Root Fresh Horseradish Potatoes 15# peeled Yukon Gold Potatoes 1.5# butter 1 qt milk 6 Granny Smith Apples peeled, diced in to 1inch cubes, sauted in butter until golden brown. 4 heads Garlic peeled, roasted, pureed MOP: Ribs- Secure the meat to the ribs with butchers twine and season liberally with salt and fresh black pepper. Bring the chicken stock to a boil in a separate pot. Sear the ribs on all sides in a deep pot in a bit of canola oil until golden brown without burning and set aside. Add all of the vegetables to the same pot with a bit more oil, sweat the veg until well done, then add the flour and cook slowly until it is lightly browned; then add the red wine to the pot and reduce until almost dry. Add the ribs to the pot and pour the boiling chicken stock over them.(by adding the chicken stock while boiling it will help to sear in the flavor inside the meat. If you add the stock cold, the flavor will bleed out of the meat giving you a great tasting sauce, but bland meat). Braise the ribs very slowly for about 3 hours or until the meat is fork tender. When the ribs are done, remove from the pot and strain the braising liquid. You may need to reduce the liquid to get the flavor youre looking for in the sauce. Adjust the seasoning with salt and pepper after reduction. (reserve) Potatoes (start 45 minutes- 1 hour before ribs are done) Peel and boil the potatoes in salted water until fork tender. Bring the milk and butter up to a boil Drain the potatoes thoroughly and rice them Add of the milk and butter to the potatoes and mix, keep adding the milk and butter until you get the consistency you want. Fold in the garlic and apple. Reserve Plating: Place the ribs on 4 separate plates and remove the string Sauce the plate and then grate a bit of fresh horseradish over the top of them. Serve the potatoes on the side. Recipe courtesy of Chef Brian ODonohoe, Executive Chef of Primehouse New York Sun, 02 Jan 2011 00:00:00 -0500 http://www.creekstonefarms.com/recipe.php?id=23#1329985483 http://www.creekstonefarms.com/recipe.php?id=23 Total preparation and cooking time: 25 minutes 1 pound thinly sliced deli corned beef 2 tablespoons butter, softened 8 slices marbled rye or pumpernickel bread 8 slices Swiss cheese 1-1/2 cups sauerkraut, well drained 1/4 cup Thousand Island dressing Thousand Island dressing (optional) Lightly spread butter on one side of each bread slice. Heat large nonstick skillet over medium heat until hot. Place 2 bread slices, butter side down, in skillet. Top each bread slice with 2 slices cheese, 1/4 of sauerkraut and 4 ounces corned beef. Spread 1 tablespoon dressing on unbuttered side of 2 bread slices; top sandwich with bread slice butter side up. Cook sandwiches 4 to 6 minutes or until bread is golden brown and cheese is melted, turning once. Repeat with remaining sandwiches. Serve with Thousand Island dressing, if desired. Makes 4 sandwiches. Nutrition information per serving: 619 calories; 34 g fat (17 g saturated fat; 2 g monounsaturated fat); 143 mg cholesterol; 2361 mg sodium; 38 g carbohydrate; 5.0 g fiber; 42 g protein; 2.5 mg niacin; 0.1 mg vitamin B6; 0 mcg vitamin B12; 5.3 mg iron; 20.2 mcg selenium; 0.8 mg zinc. This recipe is an excellent source of fiber, protein, iron, and selenium; and a good source of niacin. Courtesy of The Beef Council Sun, 02 Jan 2011 00:00:00 -0500 http://www.creekstonefarms.com/recipe.php?id=24#1329985484 http://www.creekstonefarms.com/recipe.php?id=24 Preparation time: 20 minutes Chilling time: 30 minutes 1 poundwell-trimmed deli roast beef, thinly sliced 2 packages(6 ounces each) garden vegetable flavored soft spreadable cheese 4 large (10 inches) flour tortillas 1 cupshredded carrots 1 cupshredded Monterey Jack cheese (optional) 8leaves green leaf lettuce Spread cheese evenly over one side of each tortilla; top each with 1/4 cup shredded carrots and 1/4 cup Jack cheese. Layer lettuce and deli roast beef over carrots, leaving 1/2-inch border around edge. Roll up tightly; wrap in plastic wrap. Refrigerate 30 minutes before serving. To serve, cut each roll diagonally in half. Makes 4 servings. Nutrition information per serving: 578 calories; 45 g protein; 43 g carbohydrate; 25 g fat; 5.7 mg iron; 844 mg sodium; 155 mg cholesterol. Courtesy of The Beef Council Cooks Tip: Roll-ups may be prepared ahead of time; wrap and refrigerate up to 8 hours before serving. Sun, 02 Jan 2011 00:00:00 -0500 http://www.creekstonefarms.com/recipe.php?id=25#1329985485 http://www.creekstonefarms.com/recipe.php?id=25 Total preparation and cooking time: 30 minutes 3/4 pound thinly sliced deli roast beef 3 tablespoons olive oil 2 large cloves garlic, crushed 2 loaves (8 ounces each) French bread (approx. 2-1/2-inch diameter), cut into 1/2-inch thick slices 1 jar (12 ounces) roasted red peppers, rinsed, drained, chopped 2 cups shredded Italian cheese blend Heat oven to 450. In 1-cup glass measure, combine oil and garlic; microwave on HIGH 30 seconds. Lightly brush top side of each bread slice with oil mixture; arrange on 2 baking sheets. Bake in 450 oven 6 to 8 minutes or until light golden brown. Layer equal amounts of beef, red peppers and cheese over toasted bread. Return to oven; bake an additional 2 to 4 minutes or until cheese is melted. Serve immediately. Makes about 3 dozen appetizers. Nutrition information per serving: 85 calories; 3 g fat (1 g saturated fat; 1 g monounsaturated fat); 9 mg cholesterol; 297 mg sodium; 8 g carbohydrate; 0.3 g fiber; 5 g protein; 0.4 mg niacin; 0 mg vitamin B6; 0 mcg vitamin B12; 0.6 mg iron; 0 mcg selenium; 0 mg zinc. This recipe is a good source of protein. Courtesy of The Beef Council Cook's Tip: Bread may be toasted ahead of time; store in airtight container. Sun, 02 Jan 2011 00:00:00 -0500 http://www.creekstonefarms.com/recipe.php?id=26#1329985486 http://www.creekstonefarms.com/recipe.php?id=26 If youve always wondered how to make a great roast, here is the recipe for you. Whether you are feeding a large family, or looking forward to yummy leftovers for lunch tomorrow, this is a superb crowd pleaser. When they ask you to make it again and again, youll know youve found a new family tradition! 3 to 4 pounds Creekstone Farms Black Angus beef tip roast (cap off) 2 teaspoons each cracked black pepper and dry mustard 1 large clove garlic, crushed 1/2 teaspoon each ground allspice and ground red pepper 1 teaspoon vegetable oil Corn Pudding: 1 bag (20 ounces) frozen whole kernel corn, defrosted 1 small onion, quartered 2 cups milk (2 percent) 2 eggs, beaten 1 cup (4 ounces) shredded cheddar cheese 1 cup thinly sliced romaine lettuce 1/2 cup julienne radishes 1 box (8 1/2 ounces) corn muffin mix Combine black pepper, mustard, garlic, allspice and red pepper; stir in oil to form paste. Rub evenly over surface of beef tip roast. Place roast, fat side up, on rack in shallow roasting pan. Insert meat thermometer into thickest part of roast, not touching fat. Do not add water. Do not cover. Roast in 325F oven approximately 1-3/4 to 2 hours for medium rare doneness, 2-1/4 to 2-1/2 hours for medium doneness. Approximately 1 hour before serving, prepare Corn Pudding. Remove roast when meat thermometer registers 140F for medium rare; 155F for medium. Cover roast with aluminum foil tent and allow to stand 15 to 20 minutes. Roast will continue to rise about 5F in temperature to reach 145F for medium rare doneness; 160F for medium doneness. Trim excess fat from roast before carving. Serve roast with Corn Pudding. Combine corn and onion in food processor bowl fitted with steel blade; cover and process until corn is broken but not pureed, scraping side of bowl as necessary. Add milk and eggs; process until just blended. Add muffin mix and salt; process only until mixed. Pour mixture into greased 11 3/4 x 7 1/2-inch baking dish. Bake in 325F oven 45 to 50 minutes or until outside crust is golden brown. Sprinkle with cheese; place under broiler so surface is 3 to 4 inches from heat. Broil until cheese is melted and top is crusty. Top with romaine lettuce and radishes before serving. Makes 8 to 10 servings. Note: A beef tip roast will yield four 3-ounce cooked, trimmed servings per pound. Recipe and photo courtesy of National Cattlemens Beef Association on behalf of The Beef Checkoff Sun, 02 Jan 2011 00:00:00 -0500 http://www.creekstonefarms.com/recipe.php?id=27#1329985487 http://www.creekstonefarms.com/recipe.php?id=27 The secret to this recipe is the marinade, but it will be your little secret that it was so easy to make. A fantastic and flavorful marinade is a great way to make a big impression, even if you dont have a big budget. 3-1/2 pounds Creekstone Farms Black Angus bottom round or lean chuck roast 1 can frozen orange juice concentrate,6 oz 1/2 cup orange juice 1 tablespoon grated orange peel 1 medium onion, chopped 1-1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon ground allspice 1-1/4 teaspoons ground coriander 1/4 teaspoon ground cumin 1 tablespoon vegetable oil 1 tablespoon butter 2 tablespoons cornstarch 1/4 cup water 1/2 cup Madeira wine 2 oranges, sliced In a medium bowl, combine orange juice concentrate, orange juice, orange peel, onions, salt, pepper, cloves, coriander and cumin. Pour mixture over chuck roast and allow to marinate overnight (at least 6 hours) in the refrigerator. Remove meat from marinade; reserve liquid. Heat oil and butter in a large skillet on high; brown meat on all sides. Transfer meat to the slow cooker/Crock Pot and pour reserved marinade on top. Cover and cook on low for 9 to 11 hours, or until meat is tender. Remove to a warm platter and prepare sauce. Turn crockpot to high. Combine cornstarch and water, stirring until smooth; stir into the sauce mixture. Add Madeira and orange slices and continue cooking for 25 minutes. Taste and add salt or other seasonings, as needed. Pour sauce over meat. Makes 6 to 8 servings. Sun, 02 Jan 2011 00:00:00 -0500 http://www.creekstonefarms.com/recipe.php?id=28#1329985488 http://www.creekstonefarms.com/recipe.php?id=28 This recipe is so fresh and fun, it will be like nothing your family has tried before, Combine crisp ingredients like cucumbers, carrots, and fresh mint with delicious Creekstone Black Angus Lean Ground Beef and youve got a light, satisfying meal with exotic elegance. 1-1/2 pounds Creekstone Farms Black Angus 93% lean ground beef 1/2 cup hoisin sauce 1/2 cup Asian peanut sauce 1 medium cucumber, seeded, chopped 1/2 cup shredded carrot 1/4 cup torn fresh mint leaves salt and pepper 12 large Boston lettuce leaves (about 2 heads) or iceberg or romaine lettuce fresh mint leaves Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into small crumbles. Pour off drippings. Stir in hoisin sauce and peanut sauce; heat through. Just before serving, add cucumber, carrots and torn mint; toss gently. Season with salt and pepper. Serve beef mixture in lettuce leaves. Garnish with mint. Makes 4 servings. Recipe and photo courtesy of National Cattlemens Beef Association on behalf of The Beef Checkoff Sun, 02 Jan 2011 00:00:00 -0500 http://www.creekstonefarms.com/recipe.php?id=29#1329985489 http://www.creekstonefarms.com/recipe.php?id=29 Not just another meatloaf, but a meatloaf rich in flavor that could only come from the happy marriage of two traditions. Try this new twist on an old favorite. Its a main course with a Latin flair that is sure to please. 3/4 pound Creekstone Farms Black Angus ground beef 1/4 pound cooked ham (ground) 4 raw eggs 3 hard boiled eggs 1/8 teaspoon salt 1/4 teaspoon pepper 1 teaspoon oregano 1 teaspoon cumin 1 tablespoon minced garlic 1-3/4 cups cracker meal (or crushed Cuban crackers or soda crackers) 20 green olives with pimiento 2 tablespoons olive oil 1 onion diced Meat Loaf Sauce: 1/2 teaspoon minced garlic 1/4 teaspoon oregano 1/4 teaspoon ground bay leaves 2 tablespoons tomato sauce 1/2 cup white wine Mix the beef and ham together and add two beaten eggs, salt pepper, oregano, cumin, garlic and onion. Mix well, add enough cracker meal to make the meat hold its shape (3/4 a cup or so), and form the mixture into a large loaf. Open the loaf by cutting it across. Place the three hard boiled eggs down the center and line the olives on both sides of them. Close the loaf tightly and roll into a cylindrical shape. Roll the loaf in the other two beaten eggs and then the cracker meal three times until all the cracker meal has been used. In a large skillet, brown the loaf in the heated oil. It is best to try to brown the ends of the loaf first. After the loaf is browned, begin prepared the salsa (sauce). Pour the sauce over the loaf and simmer for about 45 minutes, turning it once or twice (or bake in an oven at 350 degrees). After the loaf is well done, remove from the heat. Serve hot, accompanied by the hot sauce. Or allow the loaf to cool to room temperature, then refrigerate and serve sliced cold in sandwiches. To make the sauce for the meat loaf, combine ingredients and mix well. Makes 4 to 6 servings. Sun, 02 Jan 2011 00:00:00 -0500 http://www.creekstonefarms.com/recipe.php?id=30#1329985490 http://www.creekstonefarms.com/recipe.php?id=30 Making a great steakhouse-style steak really can be easy and affordable! This simple but delicious recipe, with spices and flavors that combine in just the right way, may have you eating in more often than your favorite steakhouse can stand. 2-1/2 pounds Creekstone Farms Black Angus Choice sirloin steak, 1.5 to 2 thick 3 tablespoons butter 1 teaspoons garlic powder 1/4 teaspoons onion salt 3 tablespoons Worcestershire Sauce 1/2 cup steak sauce Melt butter in Saucepan or Microwave on low heat. Stir in garlic powder, onion salt, Worcestershire Sauce, steak sauce and bring to a boil. Remove from heat. Place steak on broiler pan or shallow pan with a rack. Brush steak with sauce mixture. Broil 3-4 inches from heat for 5 minutes. Turn steak and brush second side with sauce mixture. Broil for 4 minutes. Remove from oven and let steak rest for 5 minutes. Slice and serve. Makes 4 servings. Sun, 02 Jan 2011 00:00:00 -0500 http://www.creekstonefarms.com/recipe.php?id=31#1329985491 http://www.creekstonefarms.com/recipe.php?id=31 For a great main course with a flavor that bites you back, you cant go wrong with these wasabi steaks! The combination of the cool tart yogurt, the wasabi heat, and a fantastic steak makes for a great taste union. Try this terrific new way to grill up a steak tonight! 4 Creekstone Farms Black Angus beef eye round steaks, cut inch think (about 4 ounces each) 1-1/2 cups plain yogurt, divided 1 tablespoon finely chopped fresh ginger 1 tablespoon finely chopped garlic 1/2 to 1 teaspoon wasabi paste Combine 1/2 cup yogurt, ginger and garlic in small bowl. Place beef steaks and yogurt mixture in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Meanwhile line a strainer with paper towels; set over small bowl. Place remaining 1 cup yogurt in strainer. Cover; let drain in refrigerator 30 minutes or as long as overnight to thicken. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 15 to 19 minutes for medium rare doneness, turning occasionally. (Do not overcook.) Meanwhile combine thickened yogurt and wasabi paste. Set aside. Carve steaks into thin slices; season with salt and pepper, as desired. Serve with wasabi- yogurt mixture. Makes 4 servings. Recipe and photo courtesy of National Cattlemens Beef Association on behalf of The Beef Checkoff Sun, 02 Jan 2011 00:00:00 -0500 http://www.creekstonefarms.com/recipe.php?id=32#1329985492 http://www.creekstonefarms.com/recipe.php?id=32 Total preparation and cooking time: 1 to 1-1/4 hours 1 whole beef tenderloin roast (about 4 to 5 pounds) 2 tablespoons chopped fresh thyme 1 tablespoon pepper 1/3 cup balsamic vinegar 3 tablespoons finely chopped shallots 1 can (16 ounces) whole berry cranberry sauce 1/4 teaspoon salt Heat oven to 425F. Combine thyme and pepper; reserve 1 teaspoon seasoning mixture for sauce. Press remaining seasoning mixture evenly onto all surfaces of beef roast. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 425F oven 50 to 60 minutes for medium rare; 60 to 70 minutes for medium doneness. Remove roast when meat thermometer registers 135F for medium rare; 150F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10F to reach 145F for medium rare; 160F for medium.) Meanwhile prepare sauce. Combine vinegar and shallots in small saucepan; bring to a boil. Reduce heat; simmer 3 minutes. Stir in cranberry sauce; bring to a boil. Reduce heat; simmer 6 minutes to blend flavors, stirring occasionally. Remove from heat; stir in reserved seasoning and salt. Carve roast into slices; serve with sauce. Makes 8 to 10 servings. Nutrition information per serving (1/8 of recipe): 441 calories; 14 g fat (5 g saturated fat; 6 g monounsaturated fat); 134 mg cholesterol; 191 mg sodium; 26 g carbohydrate; 1.1 g fiber; 50 g protein; 14.6 mg niacin; 1.1 mg vitamin B6; 2.7 mcg vitamin B12; 3.7 mg iron; 59.3 mcg selenium; 9.2 mg zinc. This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc. Courtesy of The Beef Council Sun, 02 Jan 2011 00:00:00 -0500 http://www.creekstonefarms.com/recipe.php?id=33#1329985493 http://www.creekstonefarms.com/recipe.php?id=33 1/2 cup soy sauce 6 tbls. honey 4 tbls vinegar 3 tsp garlic powder 3 tsp ground ginger 1 1/2 c salad oil 2 green onion, chopped 1 tenderloin, (3 -4 pounds) Combine soy sauce, vinegar, garlic powder, ginger, oil, and onions. Place meat in a shallow glass pan and cover with marinade. Refrigerate for at least 12 hours. Bring meat to room temperature. Grill for 20 to 25 minutes, basting with marinade. Refrigerate overnight, slice thin and serve. Serve with Henry Bain Sauce. Henry Bain Sauce 12 ounces Major Grey chutney 1/2 bottle pickled walnuts 14 ounces ketchup 10 ounces A-1 sauce 10 ounces Worchestershire sauce 12 ounces chili sauce hot pepper to taste Whiz chutney with walnuts in blender or food processor. Mix well with other ingredients. Store in sterilized jars. Serve with beef. A Louisville favorite for many years, this was originated by the head waiter at the Pendennis Club. Sun, 02 Jan 2011 00:00:00 -0500 http://www.creekstonefarms.com/recipe.php?id=34#1329985494 http://www.creekstonefarms.com/recipe.php?id=34 Cut into 2-inch squares: 2 lbs. Thick Creekstone thick sirloin steak; 1 16oz. bottle Zesty Italian dressing Add to glass bowl or bag Cover container place in refrigerator and marinate for several hours or overnight; Stir occasionally Cut into 2-inch slices: 1 yellow crookneck or zucchini squash 1 ear fresh corn on the cob Cook about 3 minutes in boiling salted water, drain and cool. Wash cut into 2-inch pieces: 2 large sweet onions, quartered 1 green pepper 1 red pepper lb. fresh mushrooms 2 dozen cherry tomatoes Drain meat. Thread meat and vegetables on 6 Metal or water soaked bamboo skewers. Cook or grill over low to med heat to desired doneness, brushing often with Italian dressing or melted butter Serves 6 Sun, 02 Jan 2011 00:00:00 -0500 http://www.creekstonefarms.com/recipe.php?id=35#1329985495 http://www.creekstonefarms.com/recipe.php?id=35 47 to 9 oz Creekstone filets (wrap with bacon for extra flavor) 3 Tablespoons butter 2garlic cloves finely chopped 1/2small red onion finely chopped 1 cupwhole button mushrooms(washed and dried) 1 cupburgundy wine Grill filets for 2 to 3 minutes(medium high flame) on both sides, remove and place on plate for later use. Heat large skillet to medium/high heat Add butter and let melt until sizzling. Add garlic and onions and cook until tender (1 to 2 minutes) Add one cup of burgundy wine and reduce heat to low Let simmer for 2 to 3 minutes Add filets and juice, let simmer until beef attains desired temperature: 2 to 3 minutes for Medium rare 4 to 5 minutes for Medium 6 to 7 minutes for Medium Well Add mushrooms 1 to 2 minutes before finished Remove filets to plate and spoon mushroom wine sauce over the top. Serves 4 Sun, 02 Jan 2011 00:00:00 -0500 http://www.creekstonefarms.com/recipe.php?id=36#1329985496 http://www.creekstonefarms.com/recipe.php?id=36 4-6 lb well-trimmed beef ribeye roast: 1 tablespoon vegetable oil 2-3 teaspoons cracked black pepper Salt crust: 1 box (3 lbs) coarse kosher salt 1 cups water Heat oven to 425 degrees. Line shallow roasting pan with heavy duty aluminum foil. Combine salt water, mix well (mixture may appear dry but do not add additional water). In roasting pan, pat 1 cups of salt mixture into a rectangular shape approx. to 1 inch larger than the size of the beef roast. Brush roast with oil, press cracked pepper evenly into surface. Insert ovenproof meat thermometer into thickest part of roast, not resting in fat. Center roast on salt layer. Starting at base of roast, pack remaining salt mixture onto sides and top of roast to encase roast in salt. (occasionally, some salt mixture may fall off, exposing small areas of the roast, this will not affest cooking). Do not add water or cover pan. Roast in 425 degree oven approximately 1 to 1 hours for medium rare; 1 to 2 hours for medium doneness. Remove from oven when meat thermometer registers 130 degrees for medium rare, or 145 degrees for medium. Remove pan with roast to cooling rack let stand for 10-15 minutes. (Temperature will continue to rise approx. 15 degrees to reach desired doneness). Remove discard salt crusts from roast, brushing off any remaining salt. Carve roast into inch thick slices. Makes 6-8 servings. Cooks Tip: Salt crust should be slightly thinker at the base of roast than at the top. For easier packing of salt onto vertical surfaces, use one hand to hold the salt crust in place while usint the other hand to pack on additional salt to cover. Salt crust should be applied to roast just before roasting. Occasionally, a small amount of liquid may collect in the bottom of the roasting pan during packing process this is normal. Sun, 02 Jan 2011 00:00:00 -0500 http://www.creekstonefarms.com/recipe.php?id=37#1329985497 http://www.creekstonefarms.com/recipe.php?id=37 2 lb well-trimmed beef tenderloin 1 tsp. drieg oregano leaves 1 tsp. dried thyme leaves 1 tsp. paprika 1 tsp. salt tsp. ground black pepper tsp. garlic powder tsp. onion powder tsp. ground white pepper tsp. ground red pepper Heat oven to 425 degrees. In small bowl combine seasoning ingredients. Press seasoning mixture evenly into surface of beef roast. Place roast on rackin shallow roasting pan. DO NOT ADD WATER OR COVER. Roast in 425 degree oven for 35 to 40 minutes for medium rare. Remove roast to carving board when meat thermometer registers 135 degrees; tent loosely with aluminum foil. Let stand 15 minutes. (Temperature will continue to rise approx. 10 degrees to reach 145 degrees for medium rare). Carve beef into inch thick slices. Serve beef with greens and potatoes. Makes 6 servings. Jeff Hackney has spent most of his life as part of the beef industry. In 2005, he joined Creekstone as Vice President of Sales and Natural Beef Programs. Jeff lives in Denver with his family and travels extensively as part of our outside sales team. The Four Pepper Beef Tenderloin is a family favorite especially for the holidays. Sun, 02 Jan 2011 00:00:00 -0500 http://www.creekstonefarms.com/recipe.php?id=38#1329985498 http://www.creekstonefarms.com/recipe.php?id=38 Yield: approx. 1.5 L 1 cup granulated sugar 1 qt + 1.5 cups whole milk 2 cup nonfat dry milk 2 oz granulated sugar water, as needed 1 tsp corn starch 4 tsp ice cream stabilizer 1 cup pasteurized egg yolks 1 cup brown butter (unsalted) Prepare brown butter. Reserve. Combine milk and dry milk in a saucepan, stirring to rehydrate. Reserve. Combine first measurement of sugar and water, and cook to a light caramel. Deglaze with milk and bring to a boil, stirring to dissolve any hardened bits of sugar. Temper into egg yolks, sugar, corn starch, and stabilizer. Return to heat and cook, stirring, just to a boil. When chilled slowly whisk in brown butter Chill and allow mixture to mature 12 hours. Process in ice cream machine and let harden overnight. Recipe courtesy of Chef Brian ODonohoe, Executive Chef of Primehouse New York Sun, 02 Jan 2011 00:00:00 -0500 http://www.creekstonefarms.com/recipe.php?id=39#1329985499 http://www.creekstonefarms.com/recipe.php?id=39 For cookie crust: 6 sticks unsalted butter, diced 6 cups unbleached all-purpose flour 3/4 cup sugar 3/4 teaspoon salt For filling: 5 large eggs 1.5 cup sugar 2/3 cup unsalted butter, melted 3/4 cup dark corn syrup 3/4 cup light corn syrup 4.5 tablespoons Jack Daniels 3 teaspoons pure vanilla extract teaspoon kosher salt 4.5 cups pecan halves Equipment: a stand mixer fitted with paddle attachment; 12 (4 1/2-inch) fluted tart pans with removable bottoms Preparation Make crust: Put a baking sheet on middle rack of oven and preheat to 375F. Mix crust ingredients in mixer at low speed until a dough forms, 5 to 7 minutes. Press 1/3 cup dough onto bottom and up side of each tart pan, making sides slightly thicker. Chill. Make filling: Whisk together eggs, sugar, butter, corn syrups, Jack Daniels, vanilla, and salt. Divide pecans among tarts, then add filling. Bake on hot baking sheet in oven until filling is just set and crust is golden-brown, 30 to 35 minutes. Cool on racks completely before removing sides of pans. Recipe courtesy of Chef Brian ODonohoe, Executive Chef of Primehouse New York Sun, 02 Jan 2011 00:00:00 -0500 http://www.creekstonefarms.com/recipe.php?id=40#1329985500 http://www.creekstonefarms.com/recipe.php?id=40 This is a great side dish and can be prepared one or two days in advance and then just sauted before serving. At the restaurant we roast all the veggies in our wood oven so they get a real nice oak flavor but regular ovens work just as well. 8 ears corn 1 # portebello mushrooms 1 # shitake mushrooms 1 # cremini mushrooms 1# button mushrooms pound shallots thinly sliced cup olive oil Salt pepper to taste Chopped chives for garnish. Preheat oven to 450 degrees and place corn in husk on cookie sheet and roast till tender about 25 minutes, remove from oven and let cool. Shuck cooled corn and remove from husk, reserve. Quarter all mushrooms and remove and discard any hard stems. Slice shallots as thinly as possible and toss with mushrooms, oil and season with salt pepper. Place mushrooms on cookie sheet and roast in oven till tender remove and reserve. In a hot saut pan heat a little olive oil and toss corn and mushrooms together and add chopped chives. Re-season if necessary. These recipes were shared by Chef and Restaurateur Bobby Lane. When we have guests, they often get to meet Bobby and experience Chesters Chophouse and Wine Bar in Wichita, Kansas. Chesters is a classic American chophouse. To learn more, please visit the website at . Sun, 02 Jan 2011 00:00:00 -0500 http://www.creekstonefarms.com/recipe.php?id=41#1329985501 http://www.creekstonefarms.com/recipe.php?id=41 This is a sauce for basting grilled meats and a condiment sauce or if you add some sour cream it makes a great dressing. You can even thin down with a little water and use it as a braising liquid for beef short ribs or pork butts. 4 tablespoons worchestiere 2 tablespoons Tabasco 4 teaspoon liquid smoke 4 tablespoons chopped garlic 4ozs chopped ginger 10 # ketchup 1 cup soy sauce cup sesame oil 4 cups rice wine vinegar 1 can chipolot peppers 1 qt water Saut ginger garlic in sesame oil add all remaining ingredients and simmer for 30 minutes then strain season with salt pepper. These recipes were shared by Chef and Restaurateur Bobby Lane. When we have guests, they often get to meet Bobby and experience Chesters Chophouse and Wine Bar in Wichita, Kansas. Chesters is a classic American chophouse. To learn more, please visit the website at . Sun, 02 Jan 2011 00:00:00 -0500 http://www.creekstonefarms.com/recipe.php?id=42#1329985502 http://www.creekstonefarms.com/recipe.php?id=42 FOR BBQ Sauce 1 head roasted garlic 1 Cup Southern Comfort 4 Cup Ketchup 2 TBS A-1 Steak Sauce 1 tsp ground black pepper 3/4 teaspoon salt Spanish Onion (caramelized) 1 tsp Cayenne Pepper Shrimp 48 ea U-10 shrimp (peeled and de-veined tails left on) 1 TBS Kosher Salt 1 tsp Cayenne pepper Salad 4 bunches watercress 3 ripe mangos diced cup Extra virgin Olive oil 2 Tbs Sherry Vinegar Preparation: BBQ SAUCE: Caramelize the onion in a bit of vegetable oil in a medium sized heavy bottom pot. When the onion is golden brown and cooked through add the Southern Comfort and boil until it is almost dry (just to be sure the alcohol is cooked out). Add all other ingredients and bring to a slow boil for 20 minutes. Puree and cool. SHRIMP: Season liberally with salt and cayenne and Grill 1 minute on each side. Brush with the BBQ Sauce and cook for 1 more minute on each side (or until cooked through). Salad: Toss all ingredients and arrange on 12 separate plates. Plating: Arrange 4 shrimp per plate, with a side of BBQ Sauce and serve. Recipe courtesy of Chef Brian ODonohoe, Executive Chef of Primehouse New York Sun, 02 Jan 2011 00:00:00 -0500 http://www.creekstonefarms.com/recipe.php?id=43#1329985503 http://www.creekstonefarms.com/recipe.php?id=43 Fill a liter bottle of a light-bodied bodied bourbon (Maker's Mark, Wild Turkey, Old Forester) with 6 sprigs of mint. Reseal and freeze over night. Cut 4 peaches into thin wedges. Cook into 1/2 liter of simple syrup for ten minutes. Let sit. Combine simple syrup and bourbon in a punch bowl and add 1/2 liter lemon juice. Keep cool with block of ice. To serve, ladle into chilled tumblers (metal is best) filled with crushed ice. Garnish heavily with mint sprigs. Serves 20-25 Simple Syrup 2 parts sugar 1 part water PREPARATION: Bring the water to a boil. Dissolve the sugar into the boiling water. Once the sugar is dissolved completely, remove the pan from the heat. Allow to cool completely. Sun, 02 Jan 2011 00:00:00 -0500 http://www.creekstonefarms.com/recipe.php?id=44#1329985504 http://www.creekstonefarms.com/recipe.php?id=44 1-1/2 pound large scallops 1/2 pound thin-sliced bacon Extra-virgin olive oil Sea salt and freshly ground black pepper 1 cup good quality mayonnaise 1/4 cup chipotle paste (recommended: Sriracha Hot Chili Paste) 1 lime, juiced 2 tablespoons chopped cilantro, plus more for garnish 2 heads of lettuce or Bibb lettuce, washed 3 avocados, sliced Heat the broiler. Wrap each scallop in a piece of bacon and secure it with a toothpick. Place the bacon wrapped scallops onto a baking sheet, drizzle them with olive oil, and season them with salt and pepper. Cook them under the broiler for about 10 to 15 minutes until the bacon is cooked through, turning once. Make the spicy mayo by combining the mayonnaise, chili paste, lime juice, and chopped cilantro. Stir well and refrigerate until ready to use. To serve, carefully peel away the lettuce leaves and line a large platter with the lettuce cups. Top each with a bacon wrapped shrimp, 2 slices of avocado, and a spoonful of spicy mayonnaise. Garnish with cilantro leaves. Sun, 02 Jan 2011 00:00:00 -0500 http://www.creekstonefarms.com/recipe.php?id=45#1329985505 http://www.creekstonefarms.com/recipe.php?id=45 3 tablespoons canola oil 1 pound boneless skinless chicken breast, julienned 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 dashes cayenne pepper 1-1/2 tablespoons cumin 1 clove garlic, minced 1 red bell pepper, julienned 1 green bell pepper, julienned 1 small red onion, thinly sliced 1 ounce tequila 8 ounces Colby Jack cheese, Monterey Jack, or Cheddar, shredded 2 tablespoons finely chopped cilantro leaves 2 tablespoons sliced scallions Flat bread In a large saut pan or wok, heat oil over high heat. Season the chicken with salt, pepper, cayenne, cumin, and garlic, and add to the hot oil. Next add the peppers and onions, and remove pan from the heat and add tequila. Cook for about 5 minutes, or until chicken is cooked thoroughly. Keep warm. Cut 1 flat bread into 4 pieces. On 2 pieces, layer cheese, cooked chicken mixture, and more cheese, and cover with the other 2 pieces. (Wrap the other flatbread and freeze for another use). Lastly, melt butter until very hot in a saut pan over medium-high heat. Add quesadillas and cook for about 2 minutes on each side until toasty and the cheese is melted. Cut quesadillas into 3 pieces each and serve. Garnish with cilantro and scallions, and serve with salsa picante, guacamole, and sour cream, if desired. This recipe was shared by Chef Bud Andersen, Corporate Chef, Ben E. Keith foods, West Texas division and a big fan of Creekstone Farms Premium Beef! Sun, 02 Jan 2011 00:00:00 -0500 http://www.creekstonefarms.com/recipe.php?id=46#1329985506 http://www.creekstonefarms.com/recipe.php?id=46 Kickoff Beef Sliders with Chipotle Mayonnaise Chipotle Mayonnaise Ingredients: 1 cup mayonnaise 1 tablespoon Chipotle paste 1/2 lime, juice Salt and freshly ground black pepper Slider Ingredients: 1 to 1-1/2 pounds ground chuck, 80/20 4 tablespoons of bbq sauce 1 tablespoons of breadcrumbs Salt and freshly ground black pepper Cheese slices, your choice Mini burger buns Burger Bar (if desired) Ingredients: Chipotle Mayonnaise Pickles Red onion slices Add all the ingredients to a food processor and puree. Season, to taste, with salt and pepper. Sliders: Preheat grill over medium-high heat. Mix beef, breadcrumbs and BBQ sauce together. Season with salt and pepper. Form the meat into 2 to 3-ounce portions, packed tightly. Place the sliders on the grill. Wait until they are nice and crusty on the first side, about 4 to 5 minutes and then flip and cook another 4 minutes. When the sliders are about done, top with desired cheese and close the grill, allowing the cheese to melt. Place the slider on mini burger buns and top with chipotle mayonnaise and any other desired toppings. . This recipe was shared by Chef Bud Andersen, Corporate Chef, Ben E. Keith foods, West Texas division and a big fan of Creekstone Farms Premium Beef! Sun, 02 Jan 2011 00:00:00 -0500 http://www.creekstonefarms.com/recipe.php?id=47#1329985507 http://www.creekstonefarms.com/recipe.php?id=47 Pass The Brownies Brownie Ingredients: 3/4 cup butter or margarine 1-1/2 cup sugar 3 eggs 1 tsp. vanilla 1 cup flour 1/2 teaspoon baking powder 3 tablespoon baking cocoa 1/2 teaspoon salt 1/2 cup chopped nuts (optional) 4 cups miniature marshmallows Topping Ingredients: 1-1/3 cups chocolate chips 3 tablespoons butter 1 cup peanut butter 2 cups crisp rice cereal In a missing bowl, cream butter and sugar. Add eggs and vanilla; beat until fluffy. Combine flour, baking powder, salt and cocoa. Add to creamed mixture. Stir in nuts. Spread in a greased jelly roll pan. Bake at 350 degrees for 15-18 minutes. Sprinkle marshmallows evenly over cake and return to oven for 2-3 minutes until marshmallows are melted. Using a knife dipped in hot water spread the melted marshmallows evenly over brownies. Cool. For topping, combine chocolate chips, butter and peanut butter in small saucepan. Cook over low heat, stirring constantly until melted and well blended. Remove from heat and stir in cereal. Spread over brownies. Chill until set. Sun, 02 Jan 2011 00:00:00 -0500 http://www.creekstonefarms.com/recipe.php?id=48#1329985508 http://www.creekstonefarms.com/recipe.php?id=48 Steel Helmet Cocktail 1 oz vodka 1 oz coffee liqueur Milk or cream to fill Galliano liqueur Combine the vodka, coffee liqueur and milk or cream in an old fashioned glass. Stir well. Float Galliano on top by slowly pouring it over the back of a bar spoon. This recipe was shared by Chef Bud Andersen, Corporate Chef, Ben E. Keith foods, West Texas division and a big fan of Creekstone Farms Premium Beef! Sun, 02 Jan 2011 00:00:00 -0500 http://www.creekstonefarms.com/recipe.php?id=49#1329985509 http://www.creekstonefarms.com/recipe.php?id=49 Cardinal Rum Cocktail 2 oz dark rum 1/2 oz maraschino liqueur 1/2 oz triple sec 1 tsp grenadine syrup Shake ingredients in a cocktail shaker filled with ice. Strain into a cocktail glass. This recipe was shared by Chef Bud Andersen, Corporate Chef, Ben E. Keith foods, West Texas division and a big fan of Creekstone Farms Premium Beef! Sun, 02 Jan 2011 00:00:00 -0500 http://www.creekstonefarms.com/recipe.php?id=50#1329985510 http://www.creekstonefarms.com/recipe.php?id=50 Beef and Broccoli with Noodles This recipe takes ramen noodles to a whole new level. Adding broccoli and carrots make it a colorful and healthy one dish meal. 1 pounds Creekstone Farms Black Angus boneless top round steak, cut 1 inch thick 2 packages (3 ounces each) beef flavored instant ramen noodles, broken up 1 teaspoons cornstarch dissolved in cup water 2 tablespoons vegetable oil, divided 8 ounces broccoli florets 2 medium carrots, thinly sliced 1 cups water 1 teaspoon freshly grated orange peel (optional) Cut beef steak lengthwise in half, then crosswise into 1/8 inch thick strips. Combine seasoning from ramen noodles with cornstarch mixture in large bowl. Add beef; toss. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until hot. Stir-fry broccoli and carrots 1 minute. Add noodles and water; bring to a boil. Reduce heat; cover and simmer 3 to 5 minutes or until vegetables are tender and most of liquid is absorbed; stirring occasionally. Remove; keep warm. In same skillet, heat remaining 1 tablespoon oil over medium high heat until hot. Add half of the beef; stir-fry 1 to 2 minutes or until outside surface of beef is not longer pink. (Do not overcook). Remove from skillet; keep warm. Repeat with remaining beef. Serve over noodles. Sprinkle with orange peel, if desired. Serves 8. Sun, 02 Jan 2011 00:00:00 -0500 http://www.creekstonefarms.com/recipe.php?id=52#1329985511 http://www.creekstonefarms.com/recipe.php?id=52 This chili won the best overall chili at the Winfield Roundup Chili contest. Since it was Oscars weekend, the theme was True Grit and we christened this U.S. Marshall Chili. It is a great classic chili, sweet with a little heat. The upscale flavor comes from a combination of Creekstone Farms tenderloin and ground beef. 2 lbs. Ground Beef 1 lb. Sausage 3 lbs. Tenderloin, cut into inch cubes or smaller medium onion green pepper 3 jalapeno peppers 1 Tablespoon Chili Habanero Sauce 4 cloves of garlic Salt and pepper to taste Chile powder to taste 4 cups Beef Broth 2 cans Kidney Beans 2 15 oz cans fire roasted tomatoes 1 15 oz can tomato paste Brown Ground Beef, sausage and tenderloin. Combine with rest of ingredients in a large crock pot and cook on high for six hours. Makes enough to feed a hungry crowd! Sun, 02 Jan 2011 00:00:00 -0500 http://www.creekstonefarms.com/recipe.php?id=53#1329985512 http://www.creekstonefarms.com/recipe.php?id=53 This chili has complex flavors and enough heat to keep you warm on a cold night without blowing your lid off. Made with Creekstone Farms ground beef and a superb blend of peppers and spices, it was the winner of the Oh, Im going to feel that later award at the Winfield Country Club chili contest. Our theme was True Grit in honor of Oscars weekend and we dubbed this Texas Ranger chili. 1 large onion, finely diced 2 lbs. Creekstone Farms ground beef, 81% lean 2 14.5 ounce cans fire roasted tomatoes 2 cloves garlic, minced 2 4 oz cans chopped green chilies 2 15 oz cans black beans, rinsed well 2 10.75 oz can tomato puree 2 teaspoons cumin 1 teaspoon oregano 2-3 teaspoons chipotle chili powder 2 teaspoons paprika 1 -2 Tablespoons Coriander 2 teaspoons Asian Chili sauce 1 can Rotel tomatoes 6 Tablespoons diced Jalapenos (Tameo) 3 Tablespoons chili powder 1 teaspoon salt Fresh Cracked Pepper (to taste) Cayenne Pepper (to taste) 4 pasilla or ancho chili peppers 1 large Anaheim pepper Corn Mesa (optional used to tighten or thicken the chili) Chili Cream (optional) Cilantro (optional) Cover peppers w/ water and soak until rehydrated. Remove stems and seeds. Put all in blender puree. Roast Anaheim peppers until blackened and then chop finely. Brown beef in large Dutch oven , remove from pan and use beef dripping to brown onion and garlic until transclucent. Drain any remaining fat from pan once onions and garlic are cooked. Add beef back to pan and pour pureed pasilla chili over beef. Add remaining ingredients except for Masan and let it simmer for 2-3 hours. Add Masa to tighten chili. Best flavor if left sit in refrigerator overnight. Reheat and serve the following day. May be served with chili cream (recipe follows) and chopped cilantro. Chili Cream 1 cup sour cream 1 Tablespoon honey 1 teaspoon chipotle chili powder Mix together. Serve together with chili about 1 teaspoon per cup of chili. Top with cilantro. Sun, 02 Jan 2011 00:00:00 -0500 http://www.creekstonefarms.com/recipe.php?id=54#1329985513 http://www.creekstonefarms.com/recipe.php?id=54 ARKANSAS CITY It's taken more than a few rocky years, but Creekstone Farms Premium Beef's message that top-quality beef should get top prices is finally gaining traction in the marketplace. Creekstone, based in Arkansas City, sells some of the best steaks in the world. Its beef has captured some of the fanciest steakhouses and restaurants in New York and Wichita. Its been featured in the New York Times and on CNBC Read more in Sun, 02 Jan 2011 00:00:00 -0500 http://www.creekstonefarms.com/news/News/article157.html#1329985514 http://www.creekstonefarms.com/news/News/article157.html On December 7th, Creekstone Farmssponsored the Palm Beach Food and Wine Festival. Check out the chef takedown featuring Creekstone Farms Premium flank steaks. Tue, 14 Dec 2010 00:00:00 -0500 http://www.creekstonefarms.com/news/News/article156.html#1329985515 http://www.creekstonefarms.com/news/News/article156.html Creekstone's talk radio Food Dude Bruce Newbury visited Chef Steve Long for Menenway's Seafood Grill in Profidence, RI with the Creekstone Farms Black Angus Beef Broadcast Bistro. Here the chef tells how his restaurant is getting the best results since he started serving Creekstone Farms Black Angus Beef. This show origininally aired in October 2010. Talk food, wine and dining with Bruce Newbury, WXLM's Food Dude. Bruce has been hosting the tastiest talk show on the radio for over ten years. That's a lot of restaurants. Dining Out with Bruce Newbury broadcasts live every weekend from a different location. You'll visit the best restaurants and the hottest food and wine events...and no calories! Just listen. Better yet, call in with your own review. And join Bruce for special tasting and dining events. [2010-11-24 17:45:00] Wed, 24 Nov 2010 00:00:00 -0500 http://www.creekstonefarms.com/event.php?id=262#1329985516 http://www.creekstonefarms.com/event.php?id=262 The Food Dude and Creekstone Dave Stearns talk about The Meat House neighborhood butcher shops during Bruce's live broadcast from The Meat House in Salem, NH. This broadcast aired March 20, 2010. Talk food, wine and dining with Bruce Newbury, WXLM's Food Dude. Bruce has been hosting the tastiest talk show on the radio for over ten years. That's a lot of restaurants. Dining Out with Bruce Newbury broadcasts live every weekend from a different location. You'll visit the best restaurants and the hottest food and wine events...and no calories! Just listen. Better yet, call in with your own review. And join Bruce for special tasting and dining events. [2010-11-24 17:15:00] Wed, 24 Nov 2010 00:00:00 -0500 http://www.creekstonefarms.com/event.php?id=261#1329985517 http://www.creekstonefarms.com/event.php?id=261 Mike McDough from Fratello's Homestead in New Hampshire shares his thoughts about Creekstone Farms beef with the Food Dude, Bruce Newberry. This clip aired in September 2010. Talk food, wine and dining with Bruce Newbury, WXLM's Food Dude. Bruce has been hosting the tastiest talk show on the radio for over ten years. That's a lot of restaurants. Dining Out with Bruce Newbury broadcasts live every weekend from a different location. You'll visit the best restaurants and the hottest food and wine events...and no calories! Just listen. Better yet, call in with your own review. And join Bruce for special tasting and dining events. [2010-11-24 16:15:00] Wed, 24 Nov 2010 00:00:00 -0500 http://www.creekstonefarms.com/event.php?id=260#1329985518 http://www.creekstonefarms.com/event.php?id=260 Bruce Newberry talks with Chef Brian Heneberry of Stars Hingham Harbor in Hingham, MA and Bob Pelletier, meat manager at Clements' Marketplace in Portsmouth, RI.From June2010. Talk food, wine and dining with Bruce Newbury, WXLM's Food Dude. Bruce has been hosting the tastiest talk show on the radio for over ten years. That's a lot of restaurants. Dining Out with Bruce Newbury broadcasts live every weekend from a different location. You'll visit the best restaurants and the hottest food and wine events...and no calories! Just listen. Better yet, call in with your own review. And join Bruce for special tasting and dining events. [2010-11-24 16:00:00] Wed, 24 Nov 2010 00:00:00 -0500 http://www.creekstonefarms.com/event.php?id=257#1329985519 http://www.creekstonefarms.com/event.php?id=257 CNBC's Tyler Mathisen has the story on Angus cattle from the Midwest. Wed, 24 Nov 2010 00:00:00 -0500 http://www.creekstonefarms.com/news/News/article155.html#1329985520 http://www.creekstonefarms.com/news/News/article155.html For Immediate Release: Creekstone Farms Now Available at Green Hills Market Industry leaders partner to bring quality, natural beef to Central New York consumers. Arkansas City, KS - Creekstone Farms Premium Beef is now available at Green Hills market. The partnership, which officially launched with the first product delivery on May 24, marks the first time the Syracuse-based grocer and Kansas beef producer have joined together to offer the USDA Choice Grade Natural beef line to Central New York consumers. For over 75 years, Green Hills market has been dedicated to bringing the highest quality and freshest foods to the region, while supporting farmers and businesses with a similar mission. Adding this account to the Creekstone Farms family is a tremendous honor for us, said Jim Rogers, vice president of marketing for Creekstone Farms. Green Hills CEO Gary Hawkins is a leader in our industry, known for the exacting standards he demands from the companies featured in his store. We believe this new relationship is a natural fit, and are very proud of the fact that our product and programs meet his strict requirements. Creekstone Farms raises cattle on a 100 percent vegetarian diet and is committed to delivering a truly all-natural product, completely free from added hormones, growth-promoting drugs and antibiotics. The company also leads the field with innovative safety controls, humane handling practices and sanitation measures that exceed USDA requirements. For more information on Creekstone Farms Premium Beef, visit www.CreekstoneFarms.com. About Creekstone Farms Premium Beef, LLC Creekstone Farms Premium Beef, LLC is one of a few branded programs certified by the USDA's Agricultural Marketing Service (AMS). The choice of food lovers across the world, Creekstone supplies many of the nation's top grocers and restaurants with quality Black Angus Beef products, ranging from high quality Prime grade fresh beef to premium value added products. Additionally, the company exports its premium quality products to Europe, Latin America and Asia. Creekstone is owned by Sun Capital Partners, one of America's largest private investment companies. Contact: Jennifer Mikosky FKQ Advertising + Marketing (727) 539-8800 Thu, 01 Jul 2010 00:00:00 -0400 http://www.creekstonefarms.com/news/News/article150.html#1329985521 http://www.creekstonefarms.com/news/News/article150.html For Immediate Release: March 24, 2010 Beef From Creekstone Farms Impresses New York Chefs By GLENN COLLINS ARKANSAS CITY, Kan. FAIR warning to anyone repulsed by succulent sirloin, robust rib-eye, primal porterhouse and tender T-bone: Avert your eyes. The following report is definitely not your meat. Over the past 18 months, tender, flavorful Black Angus beef from an ultramodern plant amid table-flat farms dotted with pecan groves and patches of green winter wheat has roiled steak-and-burger-mad New York. Out of nowhere, seemingly, Creekstone Farms Premium Beef has challenged established red-meat royals like Niman Ranch, selling as much as four times more meat, by some estimates. Creekstone meat is served at many of the city's high-profile restaurants, including Babbo, Balthazar, Caf Boulud, China Grill, Del Posto, Pastis, Porterhouse New York and the Standard Grill, as well as the Shake Shack burger joints. The newcomer mesmerized Marea, Tabla and Primehouse New York into printing its name on their menus. Indeed, Michael White, the chef and an owner of Marea, along with Alto and Convivio, can't say enough about the taste and the tenderness of this arriviste protein, which he calls a very superior product. Nonbelievers, on the other hand, view Creekstone's ascent as a triumph of canny marketing and tenacious salesmanship. Inarguably, the Johnny Appleseed of the brand in the tough-to-crack New York City market has been Mark Pastore, the chief operating officer of Pat LaFrieda Wholesale Meat Purveyors Inc., the exclusive distributor for Creekstone in the Northeast. In any given week LaFrieda, with more than 40 million in annual revenues, pays 300,000 to 400,000 for two loads of meat shipped from Arkansas City, just north of the Oklahoma border. I shake the hands and kiss the babies, said Mr. Pastore, 35. His method for motivating many top restaurants to try Creekstone, he said, was just to be in their face with terrific beef. Beyond being a testament to Mr. Pastore's baby-bussing prowess, the rise of Creekstone is a result of the huge demand for beef that can satisfy both epicurean and ethical demands. Close to a fourth of Creekstone's meat is natural, meaning free from antibiotics and growth-producing hormones; cattle are given vegetarian feed and, as a quality-control measure, it is noted which ranch each came from. In 2005, after adopting stringent standards, the company won certification to provide its highest-end products to the European Union, Japan and Korea. We want to know that the animals are raised responsibly, said Riad Nasr, an executive chef at Minetta Tavern. And customers do, too, because they can't trust the regulators, said Malcolm M. Knapp, who heads a restaurant consulting company in Manhattan that bears his name. These days, diners can use their phones right in the restaurant to check beef out on the Internet. And they do. Creekstone partisans point to its single-facility operation, which affords better supervision, and its Corn Belt cattle from Kansas, Nebraska, Iowa and Oklahoma. Some of Creekstone's cachet has derived from the perception that it was courageous in standing up to the meat industry, said the food historian Betty Fussell, whose 2008 book, Raising Steaks: The Life and Times of American Beef (Houghton Mifflin), sounded alarms about factory-farmed beef. In 2004 Creekstone opposed the United States Department of Agriculture, and won enemies in the business, by demanding the right to test every one of its cattle - at 20 a head - for mad cow disease. In 2008 a federal appeals court ruled against it, but Ms. Fussell said that the company has turned that to its advantage in image-making. Creekstone began 20 years ago on a farm in Campbellsburg, Ky., that is depicted on its logo. Despite the word farm,' this is not your local little operation; it is an industrial beef company, Ms. Fussell said. They've found a very clever way to market themselves. Creekstone is now a subsidiary of Sun Capital Partners Inc., a private equity firm that has invested in more than 200 companies, with total sales of more than 37 billion over the last 15 years. Creekstone cattle are hand-picked by eight roving field buyers. Ryan Meyer, the company's director of cattle procurement, said its most elite meat derives from about 100 ranches supplying just 15 feed yards; beef from other companies can come from thousands of ranches. One of Creekstone's sources is the 7,000-acre spread in Goff, Kan., owned by Gary Pfrang, 53, a fifth-generation cattleman. He raises 1,500 head a year, along with the corn they are fed after they have eaten pasture grass for more than a year. He fattens them himself in pens that offer plenty of room - more room than in one of those condos in New York, Mr. Pfrang said feistily, because if they're crowded and stressed, they won't grade as prime at Creekstone. Though many ranches misrepresent the purity of their Angus genetics, we can prove ours, Mr. Pfrang said. We have been tracking our cow families since 1948, and we've worked on their genetics, retaining the best offspring and turning them back into our herd. In the cut and thrust of meat distribution, there are many fine suppliers of Angus beef, said Stephanie Crane Faison, spokeswoman for DeBragga Spitler, the Manhattan meatpacking-district stalwart. DeBragga, which wouldn't discuss its revenues, sells steaks to Daniel, Patroon, Gotham Bar and Grill, Craft and Colicchio Sons. DeBragga is supplied by, among others, Niman Ranch, which says marketing is the only reason for the Creekstone insurgency. We have better genetics and husbandry than any of our competitors, said John A. Tarpoff, a vice president at Niman, which has offices in Denver. Niman Ranch - appearing on the menus of the River Caf, Mercer Kitchen and Il Buco - says the grass-and-corn-fed Black Angus cattle for its natural line derive from some 70 ranches across the country supplying 30 feed-yard operations. Year-round, Mr. Tarpoff said, the percentage of Niman's beef graded as prime is higher than that of Creekstone and other high-end producers. But Mr. Tarpoff said its natural output is a fourth of Creekstone's. Niman contracts its meatpacking to a Swift Company plant in Hyrum, Utah. Creekstone's 185 million, 450,000-square-foot packing plant was built a decade ago and is one of the most advanced slaughterhouses in the country. Cattle enter temperature-controlled pens suffused in low, even light. There are no distractions like white-garbed workers. Cattle balk at color contrasts, reflections, shadows, said Temple Grandin, the slaughterhouse consultant who designed that and other features of the facility. Her goal was to reduce stress and fear in the animals, as some studies have suggested that they harm the quality of meat and are factors in producing so-called dark cutters, cattle whose meat appears brownish or blackish and may be sticky to the touch. Cattle amble to their doom along serpentines that do not present alarming sharp angles. An air-circulation system prevents the animals from smelling either blood or fear, Dr. Grandin said. Steak aficionados who prefer not to take responsibility for their taste buds might skip the rest of this paragraph. Dr. Grandin's conveyor-belt system lifts the live cattle up to the knock room. There, a pneumatic bolt gun kills them instantly, she said, putting a five-inch-long retractable bolt into the head. They walk up and then, bang, it's done, she said. In the plant on a recent morning, a vast beehive of 700 nonunion workers moved purposefully through the sweetly acrid abbatoir tang of the plant amid the din of slaughterhouse machinery. Wielding their sharpening steels, butchers took glittering knives to some 900 carcasses swaying solemnly on computerized trolleys, riding rail after rail to their disassembly. In its advertising, Creekstone trumpets its slow and careful line speed, processing 150 cattle an hour, about half the industry average. The factory breaks down 1,000 head daily to produce some five million pounds of beef weekly, all tested for E. coli and salmonella before shipping. The plant utilizes everything but the moo, Mr. Meyer said. Even cattle eyeballs are packed in dry ice to be hurried to a pharmaceutical company in Texas for use in medical research. But much of the company's fate hangs on one crucial prime cut. Each carcass is opened at the 12th rib, exposing the rib-eye and revealing the marbling of the muscle. A grader from the United States Department of Agriculture, who declined to be interviewed, examined carcasses. He was shadowed by Trace Nuckles, a Creekstone beef evaluator. Sometimes, they had words. We talk about some of them a bit, Mr. Nuckles said, smiling, of their adversarial dance. The quality of marbling, in steak after steak, has bewitched chefs who buy Creekstone. Mr. Nasr, of Minetta Tavern, said he highly prized the consistency - minimal varying degrees of tenderness, marbling and flavor. Some standardbearers of the sustainable-meat movement, like Joshua Applestone of Fleisher's Grass-Fed and Organic Meats, a butcher in Kingston, N.Y., sniff at Creekstone's boxed factory meat. Pasture-fed animals bought from local farms are healthier for customers and better for the animals, the small farmers and the small slaughterhouses, Mr. Applestone said. But Mr. White, the chef at Marea, said there is a quality-control difference between Creekstone and the giant processors with dozens of plants and thousands of farm-and-feedlot subcontractors. In an industry that processes more than 600,000 head of cattle weekly, Creekstone accounts for less than 1 percent with its 5,000 head a week. And even for a relatively tiny player like Creekstone, beef production is capital-intensive, Mr. Meyer, the cattle procurement officer, said. We spend 1 million a day just to purchase cattle. Whatever the processors' size, the economics of beef are unforgiving. It costs a rancher more to raise cattle humanely. Each Angus steer or heifer can cost Creekstone 1,100, and it even costs the company 150 for a first look at ranchers' cattle. Those costs, plus profits for LaFrieda and for restaurants, are passed on to customers, who now insist on down-economy affordability even in high-end dining rooms. After all is said and done, Creekstone makes a profit of 10 to 40 a head. Demand for its product has given Creekstone single-digit growth in a contracting economy, with 370 million in revenues in 2009. Dennis Buhlke, Creekstone's president, predicts 7.5 percent growth in 2010. Lately, Mr. Pastore, of LaFrieda, said that he cannot keep up with the demand for Creekstone rib steaks, porterhouse and other so-called middle meats. That is the ice cream of the animal, he said. And new competitors ceaselessly try to turn the heads of top chefs. Bill Niman, who in 2007 parted from the company he founded, Niman Ranch, now owns BN Ranch in Bolinas, Calif., with his wife, Nicolette. The ranch will offer its first aristocratic natural beef from 3-year-old grass-fed cattle this August in a restricted release that will be, as Mr. Niman put it, like the arrival of the Beaujolais nouveau. For more information on this aricle, check out. Wed, 24 Mar 2010 00:00:00 -0400 http://www.creekstonefarms.com/news/News/article151.html#1329985522 http://www.creekstonefarms.com/news/News/article151.html For Immediate Release: May 20, 2009 Beef and Decor, Aged to Perfection By FRANK BRUNI THE minute you heard that Keith McNally was dusting off Minetta Tavern - that musty, sputtering Greenwich Village relic from the late 1930s - you probably figured he'd get the look and atmosphere right. This is a project perfectly suited to a restaurateur with a gift for breathing fresh life into familiar genres, for grafting the present onto the past. You also knew he'd conjure buzz. He always conjures buzz. Where Mr. McNally goes, models, movie honchos and magazine scribes follow, because they're sure to find themselves among other members of their slavishly fashionable tribe, coddled in an environment that's as much stage set as mess hall. And maybe, just maybe, you counted on decent food. Even when his restaurants miss their mark, they usually reflect at least some culinary thought. He cares about cooking, more than he must. Balthazar, for example, has typically been about twice as good as it needs to be. But were you prepared for a cte de boeuf like Minetta's, a sublime hunk of glorious meat that you dream about hours later, pine for the next day and extol in a manner so rapturous and nonstop that friends begin to worry less about your cholesterol than about your sanity? And did you expect that Mr. McNally, with the chefs Riad Nasr and Lee Hanson, would come up with the best steakhouse in the city? That's what Minetta Tavern turns out to be. For starters it's serving some of the most expertly aged, flavorful and exquisitely prepared prime beef in New York. This beef is showcased in one trailblazing burger and two titanic steaks, the cte de boeuf for two and a bone-in New York strip, that have for two months now been the incessant talk of insatiable carnivores, who can't get enough of them. Are you better off with the cte de boeuf, which is more generously marbled with fat, or the strip, with its steelier, brawnier taste? You could ponder, discuss and dither over this question as long as you could any stimulus package, only it would be a lot more fun. You could dedicate half a dozen visits to Minetta in the service of a resolution and still it might elude you. Or you could abandon the debate for a while and explore other areas of the menu - and you wouldn't be disappointed. Although little of the rest of Minetta's food rises all the way to the extraordinarily high level of the beef, much of it is terrific. Minetta's claim to being New York's best steakhouse rests in large part on its versatility. While Sparks has a justly renowned strip of its own, it doesn't have appetizers as quietly sophisticated as Minetta's creamy mussel soup. While the best porterhouse on the best night at Peter Luger can be an amazement, there's no seafood there as fine as the tender, sweet lobster in a big, crisp salad at Minetta or as this restaurant's trout meunire, buttery and bedecked with crab meat. And at Minetta the servers don't bark at you. Minetta's potatoes Anna, which are like a love affair between scalloped potatoes and hash browns, rival the best sides at Strip House, where the beef itself isn't in Minetta's league. Minetta has a succinct selection of American cheeses so accomplished you could mistake them for European - you don't get that at Keens. It doesn't charge tariffs as steep as Craftsteak's or the BLT empire's. And with just 70 seats in two rooms, it feels more intimate than, say, Primehouse New York or Porter House New York. Yes, it's cramped and loud, but that's in keeping with the genre and, as such, a facet of its charm. Minetta captures the clubby, chaotic spirit of a handsomely timeworn saloon to a T: the long, heavy wood bar up front; the glowing tiers of liquor behind it; the tiled floors; the tin ceiling. Plus there are all those framed etchings of celebrities on the walls and the gauzy painted murals in the back. Mr. McNally has buffed what needed buffing, added what needed adding - the dark red booths, for example, are new - and left the rest of the place intact. It's high-gloss nostalgia: McNally assoluta. It finds him in a more ambitious mood than at other restaurants he's opened over the last decade, in terms of what's on the plate. Neither Pastis nor Schiller's Liquor Bar seek to do any food as superior as Minetta's meat, including the crisp lamb saddle and succulent veal chop. And Morandi doesn't compete against the city's Italian standouts the way Minetta takes on the most prized temples of sirloin. As Mr. McNally put this restaurant together with Mr. Nasr and Mr. Hanson, who are veterans of Balthazar and Pastis, the three arranged through the distributor Pat La Frieda to get their hands on the fantastic grain-fed Black Angus beef from Creekstone Farms, which has a richness that's indulgent without crossing into unctuous overkill as wagyu sometimes does. They had Mr. La Frieda set up a special aging room where Minetta's strips, its cte de boeuf and the rib-eye used in a blend (with short rib, brisket and skirt) for its much-ballyhooed Black Label burger are stored for six to seven weeks. And in the kitchen they installed a high-temperature broiler that gives the meat precisely the char it wants. The steaks don't develop a surface that's too crunchy, which can happen at Luger, and they're not finished with an excess of butter, another Luger liability. They're spot-on - at least the ones on the "grillades" section of the menu, where the best cuts are clustered. A lower-priced bar steak elsewhere isn't prime or dry-aged. Wrongly, the Black Label burger has received more public attention than the steaks, on account of its 26 price tag. It's without question a riveting experience, because burgers seldom pack the discernible tang and funk of aged beef. But for that same reason, it's unsettling and arguably too intense. Besides, the Minetta burger, a blend of short rib and brisket, manages a comparable juiciness at a price of 16, including a heap of crunchy, salty, addictive fries. And with a burger, you look to be comforted, not awed. Comfort, all in all, isn't this restaurant's strong point. Good luck penetrating the bodies around the host station after 7:30 p.m. And good luck nabbing a reservation any time between 7 and 10 unless you have and use an inside phone line, which I didn't. Minetta has additional drawbacks. The desserts need slight improvement, especially the coarse, flat-footed sorbets, though you'll have no complaint whatsoever with the sumptuous chocolate dacquoise. The wine list, better than those at older and squarer steakhouses, can nonetheless be frustrating, with too few accessibly priced reds that beckon you. Should you want to tread more lightly than the 36 strip and the 90 cte de boeuf - both generously portioned and neither out of line with the cost of prime beef these days - the trout is 24. An equally fine grilled dorade is 21. A large carbonara-style pasta dish that's better than three-quarters of what I had at Morandi is 16. The excellent fried pig's trotter, served over lentils, is 19. Given his name and his stardust, Mr. McNally didn't have to provide this reasonable a path through his newest restaurant, not even now. But at Minetta he's made a series of decisions that go admirably beyond the bottom line. And he's made the kitchen the focal point of a resuscitation that's ultimately about eating more than anything else. By all means take delight in the vintage decor. Stay for the steak. Minetta Tavern For more information on this aricle, check out. Wed, 20 May 2009 00:00:00 -0400 http://www.creekstonefarms.com/news/News/article152.html#1329985523 http://www.creekstonefarms.com/news/News/article152.html For Immediate Release: March 2009 CREEKSTONE FARMS TAKES FURTHER STEPS TO ENSURE FOOD SAFETY ARKANSAS CITY, KS (March 2009) - Creekstone Farms Premium Beef LLC is proud to announce that its introductory Hazardous Analysis Critical Control Point (HACCP) Course has received accreditation by the International HACCP Alliance. This accreditation makes a statement about Creekstone Farms dedication to food safety. The Creekstone Farms facility is among the most modern beef processing facilities in America and was built with food safety as the number one priority. The 450,000 square foot facility was built in 2001 and in the same year was named by Technology Magazine as the Plant of the Year. Don Morrow, Creekstone Farms Director of Quality Assurance,, Food Safety and Technical Services states This puts us on par with major packers... A significant training breakthrough at a reasonable cost... This step will allow us to train more of our team members, supervisors and managers in HACCP principles to assure that we produce the safest branded beef products in the world! Introductory HACCP courses will be offered to Creekstone Farms team members monthly for the next year. Participants successfully completing the course will receive their HACCP Training Certification along with the International HACCP Alliance seal. This enables these team members to better participate in the food safety process, meet our regulatory obligations and to understand how their regular duties impact food safety. The International HACCP Alliance, formerly the International Meat and Poultry HACCP Alliance, was formed in 1994 as a proactive step to assist the meat and poultry industry in preparing for mandatory HACCP. The founders of the HACCP Alliance recognized the need to standardize HACCP training efforts, develop a uniform position on implementing HACCP, and work cooperatively with USDA's Food Safety and Inspection Service (FSIS) and other regulatory agencies. The HACCP Alliance membership includes over 120 members from nine countries representing industry associations, professional associations, educational foundations, universities, third party/private companies, and government cooperators. Members have striven to encourage the adoption of HACCP throughout the industry and to foster better communication and cooperation with USDA's FSIS and other governmental agencies worldwide. The goals of the International HACCP Alliance are: To be recognized as the world-wide HACCP authority.To provide standardized curricula and accreditation for HACCP/food safety courses.To facilitate the standardization of support systems for HACCP.To foster understanding and cooperation among industry, academia, consumers andgovernment regarding HACCP and food safety. Creekstone Farms Premium Beef, LLC is one of a few branded programs certified by the USDA's Agricultural Marketing Service (AMS). Creekstone supplies many of the nation's top grocers and restaurants with quality Black Angus Beef products, ranging from high quality Prime grade fresh beef to premium value added products. Additionally, the company exports its premium quality products to Europe, Latin America and Asia. Creekstone is owned by Sun Capital Partners, one of America's largest private investment companies. Sun, 01 Mar 2009 00:00:00 -0500 http://www.creekstonefarms.com/news/News/article153.html#1329985524 http://www.creekstonefarms.com/news/News/article153.html For Immediate Release: April 24, 2008 ALL AMERICAN BEEF BATTALION TO HOST FIRST STEAK FEED Troops to Receive Steaks Hosted by Creekstone Farms Premium Beef. OLATHE, KS-All American Beef Battalion will host its first steak feed for the 731st Transportation Company on April 26, 2008 in Olathe, Kan whose guard members just returned from a tour of duty in Iraq. 350 people are expected to attend the event, which honors guard members and their families for their tour of duty. Creekstone Farms Premium Beef generously donated 420 pounds of ribeye steaks for the event. The Beef Empire Day PRCA Rodeo Committee will prepare the meal for 175 guard members and 100 family members. Chairman of the All American Beef Battalion, Jim Odle will speak at the event. Kansas Speaker of the House Melvin Neufeld will attend, with other key officials and beef industry professionals making an appearance at the steak feed. The All American Beef Battalion is a group of individuals within the United States beef cattle industry dedicated to support the troops fighting the global war on terror. They work to organize and sponsor steak feeds, entertainment, and programs with Service Members and their families. The All American Beef Battalion began in Aug. 2007. Organized exclusively for charitable, scientific, and educational purposes, the All American Beef Battalion strives to serve as a contact group for the United States Beef Industry. They accept donations for their work and plan to host more steak feeds in the future. Creekstone Farms Premium Beef provides Black Angus beef to retailers through their natural and premium raised beef programs. For over 10 years, they have been supplying restaurateurs and grocers with high quality Black Angus beef. For more information on the All American Beef Battalion and the Steaks for Troops program, check out www.steaksfortroops.com. Contact the All American Beef Battalion Press Secretary Amanda Nolz for further details of upcoming events or ways to donate to this program. Thu, 24 Apr 2008 00:00:00 -0400 http://www.creekstonefarms.com/news/News/article154.html#1329985525 http://www.creekstonefarms.com/news/News/article154.html