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This is the MyButcher.com Recipes department.
Italian Sausage with Peppers and  Onions

Ingredients:
Half of a cup olive oil
6 Sweet Italian Sausages
6 Hot Italian Sausages
3 Yellow Bell Peppers, cut into 1" strips
3 Red Bell Peppers, cut into 1" strips
2 Large sweet onions, cut into half an inch strips
3 Garlic cloves, peeled and sliced
Salt and pepper to taste

Preparation:

Heat olive oil in a saute pan over medium-high heat.  Cut the sausages in half, vertically, then cut into 2" sections.
Fry sausages until browned.
Stir in peppers, onions and garlic, and salt and pepper.
Lower heat and fry veggies until tender.
Drain off excess oil and remove garlic.

Serve with crusty Italian bread
Salmon and salad with tomato and basil vinaigrette
 
4 salmon or swordfish fillets
sunflower oil
a bit of rosemary

For the salad
1 lettuce or 1 green salad
1 bunch rocket
2 fresh onions

For the vinaigrette
100 ml olive oil
juice of 2 lemons
2 medium tomatoes
1 garlic clove
1 tbs dry basil or enough fresh basil
salt, pepper

Baste the fish with the sunflower oil, sprinkle with grated or finely chopped rosemary
depending if it is dry or fresh, add salt and pepper and bake at medium-hot for 8-15 minutes according to your preference.


For the vinaigrette, remove the seeds and skin of the tomatoes and mix them with the rest of the ingredients in the blender.

For the salad, finely chop the vegetables, stir with the dressing and serve.

You can accompany with grilled bread or a potato salad with a simple olive oil and lemon dressing.

(For more delicious Mediterranean Recipes please visit  www.gourmed.gr)
Pork Loin with fresh Garlic and Rosemary

Preheat oven to 375 degrees.

Mix olive oil with the rosemary and with the peeled and diced garlic. (Left overs can be used for later, or better yet: Put the full fresh rosemary and the peeled garlic into a full thin and tall bottle of olive oil. It not only can be used for a variety of other dishes but also looks very decorative in the kitchen!)

Rub pork loin with the olive oil, rosemary and garlic mix, and season with salt and pepper to taste.


Cover with foil.


Roast for 20 minutes then remove foil and continue roasting for additional 10 minutes.


Roast until the internal temperature reaches at least 155 degrees.


Drizzle the pan drippings over the meat before serving.
Grilled Garlic Lime Pork Tenderloin

Ingredients:

6 Garlic cloves, chopped
2 tablespoons Soy sauce
2 tablespoons grated fresh Ginger
2 teespoons Dijon mustard
half a cup fresh lime juice
half a cup olive oil
2 MyButcher.com Pork tenderloins
Salt and Pepper (to taste)

In a blender or food processor, blend ingredients of marinade with salt and pepper.

Marinade overnight.

Let pork stand at room temperature 30 minutes before grilling. Grill on an oiled rack turning
every 5 minutes until an internal temperature of 160 degrees is reached (about 15 to 20 minutes).

Cover with foil and let the pork rest 5  minutes before slicing.

Sunday, July 20, 2008
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