Western Beef - Recipes

4 (6-ounce) Mariners Harbor salmon fillets

Marinade:

1 tablespoon maple syrup

1 tablespoon teriyaki sauce

1 tablespoon pineapple juice

1 teaspoon minced Farm Fresh® ginger

1 clove garlic, mashed

Pineapple Salsa (Optional)

Marinade:

Place salmon fillets in a resealable plastic bag. Combine marinade ingredients in a non-reactive bowl or measuring cup. Pour marinade over fillets and refrigerate from 1 to 24 hours.

In a grill basket sprayed with cooking spray, grill the salmon, skin side down, over hot coals. Flip after 2 to 3 minutes and cook for another 1 to 3 minutes, or until desired. Serve with pineapple salsa spooned on the side.

Total Time: 1 hr 20 min

Prep: 10 min

Inactive: 1 hr

Cook: 10 min

Yield: 4 servings

Mariners Harbor®

Maple Glazed Salmon

4 tablespoons Dijon mustard

3 cloves garlic, smashed and finely chopped

Pinch crushed red pepper

2 sprigs rosemary, picked and finely chopped

Juice and zest of 1 lemon

2 1906®(1 1/2-pound each) hanger steaks, trimmed, membrane removed and cut in half lengthwise

salt

Extra-virgin olive oil

In a small bowl, combine the Dijon, garlic, rosemary, lemon juice and zest, and crushed red pepper. Schmear the steaks with this deliciousness and let them hang out in the fridge overnight or up to 2 hours in the fridge.

Preheat the grill. Season the steaks with salt.

When the grill is hot, brush and oil the grill. When the flames have dissipated place the steaks on a hot spot on the grill. Brush with the excess marinade and move the steaks out of the flame if there is a flare up. Grill the steak for 4 to 5 minutes on each side for medium rare. Remove the steaks from the grill and let them rest for 5 to 10 minutes before slicing. Serve immediately after slicing.

1906 Butchershop®

Marinated Grilled Hanger Steak

Total Time: 2 hr 35 min

Prep:15 min

Inactive: 2 hr 10 min

Cook: 10 min

Crust:

1 1/2 cups graham cracker crumbs

4 tablespoons sugar

1/4 cup (1/2 stick) butter, melted

12 bite-size peanut butter cups

Filling:

2 (8-ounce) packages cream cheese, at room temperature

1 cup sugar

1/4 cup all-purpose flour

1 teaspoon pure vanilla extract or almond extract

2 eggs

Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a standard muffin pan.

To make crust: In a bowl, combine graham cracker crumbs, sugar and melted butter until crumbs are moistened. Press crust into bottom of each muffin cup. Put 1 peanut butter cup into the center of each crust.

To make the filling: Beat cream cheese with a handheld electric mixer until fluffy. Add sugar, flour, and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition. Spoon cream cheese mixture over peanut butter cups and graham cracker crusts. Bake until just set, about 20 minutes. Allow to cool completely before serving.

Total Time: 55 min

Prep: 35 min

Cook: 20 min

Yield: 12 Cakes

1906 Butchershop®

Marinated Grilled Hanger Steak

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