Filet Mignon for dinner and a review

I am a proud member of the Foodie Blogroll and through them I was able to sample some product from Certified Steak & Seafood Company.

A little bit about them in their words...

Our commitment to our customers is simple: Offer the highest quality products at the best price and back it with a 100% guarantee. We source directly with no 'middle man' making our supply chain the shortest in the industry. This allows us to maintain the highest quality standards all the way to your plate. On top of this, we sample all products at the moment of final packaging and have a world-renowned laboratory test for various types of adulteration or contamination. This ensures that the food you purchase from us is pure and safe.

Certified Steak and Seafood Company was formed by the three Frisch boys, Mark, Adam, and Steven; all of whom thought that everyone should be able to buy the highest quality steaks and seafood direct. The brothers experience comes from a three generation family owned wholesale company that is one of the largest seafood importers in America.

They have vast experience in sourcing and selling high quality seafood and meat products to the commercial trade — and bring you the same grade of products fine restaurants, resorts, hotels, and high-end retail stores demand – and at a direct price that gives you tremendous value for every purchase.

I was lucky enough to be sent several of their Prime Angus Filet Mignon to sample and review and I have to say they were delicious.  This is like the steaks we used to get in our restaurant days.  Sure do miss those days but at least now I know where I can get good steaks again!  

All we did was season them with our standard grill spice (recipe below) and grilled them on a charcoal grill to medium rare. 

Grill Spice 

Can be used to season steak, chicken, seafood, pork and veggies

Ingredients:

1 Tbsp granulated garlic
1/2 tsp black pepper
1-1/2 tsp kosher salt
1/2 tsp smoked paprika
1/4 tsp cayenne
1/2 tsp paprika

Directions:

Sprinkle to taste on any meat that you are about to grill, bake or broil.

A bit about the meat in their own words just in case you don't believe mine...LOL!


Buttery Prime Angus Filet Mignon

If there was ever a steak that you will believe can “melt in your mouth” the Certified Steak and Seafood Prime angus Filet Mignon is it. With a delectable almost sweet beef flavor, and a strong buttery undertone that only Prime angus offers, it has to be tasted to be believed.

Each Prime angus filet is slow aged,  custom cut and trimmed for consistency in color and quality. It is a flavor you will remember long after your meal is over. Great accompanied by grilled root vegetables and horseradish mashed potatoes.

Be sure to visit Certified Steak & Seafood Company to learn more and see all the wonderful product that they offer and while your there use the below coupon code to get $25 off your order!  You can also follow them on their Facebook page, Twitter and Pinterest

This sponsorship is brought to you by Certified Steak & Seafood Company who we have partnered with for this promotion.  All opinions are my own...

Beef Stew with Beer…

Enough said right?  How can beef stew simmered for hours in a nice hearty beer be bad?  In my books it can’t so when I was searching for a stew recipe and came across this one from Ree of The Pioneer Woman I knew I’d found what I was looking for.

This soup was rich and delicious and made for a perfect weeknight meal for a busy family!
Beef Stew with Beer and Paprika (The Pioneer Woman)
Ingredients:

• 3 Tablespoons Olive Oil
• 1 Tablespoon Butter
• 2 pounds Stew Meat (I dredged the meat in seasoned flour  (salt, pepper and garlic powder) before browning it)
• 1 whole Medium Onion, Diced
• 3 cloves Garlic, Minced
• 1 can Beer, 12 Ounce Can
• 4 cups Beef Stock (or 4 Cups Water + 4 Beef Bouillon Cubes)
• 2 cups Water (additional, If Needed)
• 1 Tablespoon Worcestershire Sauce
• 2 Tablespoons Tomato Paste
• 1/2 teaspoon Paprika
• 1/2 teaspoon Kosher Salt
• Freshly Ground Black Pepper
• 1-1/2 teaspoon Sugar
• 4 whole Carrots, Washed, Unpeeled, And Roughly Sliced
• 4 whole New Potatoes, Quartered
• Minced Parsley (optional)

Directions:
Heat oil and butter in a large pot over medium-high heat. Brown (floured and seasoned) meat in two batches, setting aside on a plate when brown. Cut pieces in half.
Add diced onions to the pot. Stir and cook for two or three minutes until softened, then add garlic for another minute. Pour in beer and beef stock, then add Worcestershire, tomato paste, paprika, salt, pepper, and sugar. Add beef back into the pot. Stir to combine. Cover and simmer for 1 1/2 to 2 hours.
*UPDATE: The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add additional water as needed.
Add carrots and potatoes, then cover and cook for an additional 30 minutes. (If stew gets dry, just add a cup of hot water at a time to replenish the liquid.) Taste and adjust seasonings as needed.
***We loved this recipe and the only change I made was dredging the meat in seasoned flour (salt, pepper and a bit of garlic powder).  Will be making this again as soon as it’s cool enough…

Dinner from Sunday.

Corn on the Cob and Baby Bok Choy ready for dinner!

I haven't been talking much about my CSA box this year and I am not sure why. I guess the main reason is that by the time I get home after picking it up it is pretty much dark and I don't have a whole bunch of light left. I did get one picture I took of this weeks delivery but it was kinda small. I did complain about it and they have promised to rectify it. Still the quality, variety and the flavor of the produce is beyond belief.

Cilantro, avocado, scallion, green pepper, carrots, baby bok choy, corn, lettuce, cabbage and Asian Spinach!

This brings me to Sunday night's dinner. I haven't been very organized about planning meals and it's been too hot to eat soup very much but I did take a couple of steaks out to thaw. I knew I wanted corn and I had seen a post of Jaden's site The Steamy Kitchen that had stir fried baby bok choy and had book marked that. Dinner came together nicely despite a football game and my husband blaring in the background!

We take grass fed Chuck Roast (Whole Foods) and cut them into steaks and freeze them individually. Almost looks like a New York Strip doesn't it?

I didn't get any pictures of the Stir Fried Baby Bok Choy but you can find the recipe here and I highly recommend it. It was delicious!!!

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com

Happy Meat!

Not the prettiest cuts but it sure tasted great!!!

I know you've all probably heard me on my soap box about the tainted meat that we are being forced to eat from the supermarkets. All the meat that is pumped full of atibiotics and hormones to allow the animals to grow at a speed very unatural to them. I think I stopped eating meat from the "big guys" around February. I have found several ways around it...costly, yes, but I think that buy eating less meat but a higher quality meat (happy meat) we are seeing extra benefits from it. Quality or quantity is what we are going for here.

A couple of months ago the CSA that I belong to (Worden Farms) sent out an email about beef shares that you could buy into through Crescent C Ranch. All of their beef is grass fed, no hormones or antibiotics, free range beef. I finally talked T. into after about 3 months with no beef. We decided to just get a small order of about 20 lbs where we would get 30 % steak, 30% roasts and 40% ground beef, just to try it out to see if this was the route we wanted to go.

We picked up our order on Saturday and were we ever excited. We also opted to buy some left over meat that didn't get packaged up. So we bought 5 packs of rib steaks and she asked if we wanted any liver...I jumped at that and she threw in 3 livers for no cost!!! I had just bought a new cookbook and wanted to try out a recipe that was in it so it was very good timing!!!

Saturday night we were having souvlaki. That was already planned but on Sunday it was steak night!!! We wanted the full flavor of the steak so we only salted and peppered it and threw it on the grill. We served it with a simple tomato mozzarella salad and the meal was incredible in it's simplicity!!! They are going to be doing another order come the fall so if anyone in the area wants some info on this just email me for it!

Tomato, Mozzarella and Basil with Balsamic Vinegar.

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com

Nice relaxing dinner with a good bottle of wine!

Potatoes with onion, garlic, salt, pepper, olive oil, and oregano

Anyone who has been following me on blogging adventure know that I LOVE fresh farmer's market food. This meal was all about that.

I had bought some potatoes on Wednesday when I was there and was really curious to find out how different an organic potatoes taste was compared to a regular potato. Our favorite way to eat potatoes is to oven roast them with garlic, onions, olive oil, salt, pepper and oregano (or any of your favorite herbs). They turned out so great tasting we were all very impressed.

I had also purchased some Romanesco which is described as a cauliflower. I don't know that it really did taste like that. We ate it raw sort as an appetizer. I had my oldest daughter help break it from the stem. In that way it was like broccoli or cauliflower but the taste was very different. It has a nutty, fresh taste to it. We ate it with blue cheese to dip.

Oldest daughter helping in the kitchen (no the knife was not hers)

For the meat we bought some steaks from Publix Greenwise. This was a treat for the girls because we hadn't had steak in a while! It was a treat for T. and I as well becasue we had a nice bottle of wine to go along with it!
All in all a real nice relaxing dinner...I find even the children seem better once I get a glass or 2 of wine in me (is that really the case or do I just not care quite so much???!!!), but regardless it was a perfect meal!

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com

One of those days...ummm weeks!!!

!
I guess it is all the holiday excitement that is buzzing around but boy oh boy am I ever flaky right now. In the past week I have made 2 purchases that I have left behind at the stores, gotten lost going to places that I know and made major scheduling mistakes!!! Oh well let's hope next week is better. My Mom flies in on Tuesday so I'm sure it will be!

Anyway, onto dinner last night. Tuesday night is the crazy night in the Chiappini house. Karate and Skating in opposite directions. T. does Karate and I go skating. We always have to have a dinner plan on Tuesday night. Last night it was steak. A nice, easy, quick marinade and then onto the grill and then to the plates. Served alongside a salad it makes a really great dinner!

Marinated Flap (or Flank) Steak

As Always...

Happy Entertaining!!

Judy
www.nofearentertaining.com