Recipes
©
Home
of the
Little Butcher
Since
1968
Hours: Mon - Fri 7am - 7pm Sat 8am - 6pm Sun 8am - 5pm
Pan-Seared Veal Tenderloins
Rub veal with thyme, rosemary, basil, salt and pepper. Pan-sear the veal on high heat. The veal will sear golden brown and eventually release itself from sticking to the pan. Brown all sides leaving the center pink. Do not over cook.
Beef & Veal
Grilled Veal Chops w/Marinade
3 tbsp. balsamic vinegar 1/4 cup lemon juice
1 tbsp. lemon zest 1/2 cup olive oil
1/3 cup chopped basil 3 garlic cloves, minced
1 tbsp. chopped shallots salt & pepper to taste
1st or 2nd cut Veal Chops
Marinate the veal chops, refrigerated, for at least an hour. Return to room temperature before grilling. Over medium-hot coals grill the chops 8 minutes per side for 1st cut and 10 minutes per side for 2nd cut. Doneness will depend on the thickness of the chops.
Backyard Burgers
Get grill as hot as it can get. If using
charcoal, wait until the coals turn white.
Place Colonial Sirloin Patties on the grill, handling them as little as possible. Do not flatten with spatula (it lets all the juices out). Turn over when the edge of the burger
picks up easily off the grill. Turn again
when the other side releases. Grill for
1 - 2 minutes and remove from heat. Let
stand a few minutes before serving.
STANDING RIB ROAST
4-6 lb. roast
Salt and pepper
Place meat in pan with fat side up. Sprinkle with salt and pepper. Roast at 325 degrees rare 25 minutes per pound, medium 30 minutes per pound, well 35 minutes per pound with thermometer, stick in thickest part not touching bone. Done when it reads 140 degrees rare, 160 degree medium, 170 degrees well. Pour off some grease to make gravy.
To Roast A Filet Mignon
1. Preheat oven to 500 degrees
2. Roast filet for 10 minutes
3. Reduce heat to 325 degrees
4. Roast for an additional 45 -50 minutes for medium rare, 10 more minutes for medium well
5. Let stand 10 minutes before carving
6. Season with salt, pepper, garlic, or your choice
of fresh/dried herbs
** If you are using a meat thermometer - 140 degrees internal temp. is rare, 150-155 degrees is medium
ROASTING CHATEAUBRIAND (Beef Tenderloin)
1. Heat oven to 425° F. Rub olive oil, salt and pepper over the meat.
2. Place beef in a large roasting pan. Roast 40 minutes. Add vegetables to pan. Continue cooking until a meat thermometer reads 135 degrees for medium rare or 145° degrees medium.
3. Transfer roast to a cutting board. Let rest 5 minutes before slicing.
Veal Parmagiana
Combine bread crumbs and Parmesan cheese in a shallow bowl.In a second bowl beat 1 egg with 1 tablespoon cold water.In a large skillet, heat the oil, and butter. Dip each piece of veal into the seasoned bread crumbs coating both sides well. Dip into the egg mixture. Roll in the bread crumbs a second time.Pan fry the veal cutlets in the olive oil, carefully turning once, until well browned on both sides.
Cover and continue cooking over low heat until thoroughly cooked and tenderized, which can take 30-40 minutes.
Grilled London Broil
Score & marinate meat in your favorite marinade, or red wine & garlic, cover and refrigerate for at least 4 hours.
Pre-heat grill. Wrap potatoes in foil and place on grill. Remove meat from marinade, discarding liquid, season with ground black pepper and tenderizer and place on grill until meat thermometer reads 140 degrees. Serves 4. Baked potatoes are done when fork tender. Serve with tossed salad.
Rump Roast
Brown the meat on all sides in a greased Dutch oven or roasting pan. Pour off the fat, add half an inch or so of boiling beef stock to the pan, cover it, and put into the oven at 300°F (150°C) for three to four hours. Figure on 25 to 30 minutes per pound for rare, 28 to 33for medium rare, 31 to 36 minutes for medium - longer for well done. Cook until the internal temperature is 120° to 125° for rare, 130° to 140° for medium rare, 145° to 150° for medium, and 155° to 165° for well done. The meat will continue to cook after you take it from the oven; while you let it rest for 20 to 30 minutes, the internal temperature will rise another 10 degrees or so.
Terri's Meatloaf
Mix 1 lb. Colonial Meatloaf Mix (ground beef, pork & veal) in a bowl with 2 eggs, chopped onions, chopped green & red peppers, and 1 cup of breadcrumbs or oatmeal. Flavor with salt, pepper and Lysander's Meatloaf Mix* (Onion, Hickory or Cajun Flavor). Place in 350 degree oven for 1 hour, or until meat thermometer reads 155 degrees. Serve with mashed potatoes & green beans.
*Lysander's Meatloaf Mix can be found in it's display case opposite our Butcher's Window.
EZ Beef Stew
Use 1 lb. or more of our Cubed Stew Beef.
In a medium-high non-stick skillet cook beef about 10 minutes until no longer pink. Season beef with salt&pepper, garlic powder, and Italian Seasoning, or use one of our packaged Stew Seasonings over our Meat Case. While beef is cooking microwave 1 bag of frozen stew vegetables, and add to beef. Add 1 jar chunky tomato sauce & 1 can of beef broth. Heat to boiling. Reduce heat; cover and simmer 5 minutes, stirring occasionally. Serve with crusty Italian bread and Fresh Express salad.
Hamburger Stroganoff
Boil water for egg noodles per directions on box. While noodles are cooking, saute 1 C. sliced mushrooms, and 1 C. chopped onions in 2 TB butter. Season with salt and pepper. Add 1 lb. of ground beef, cook until brown. Stir in 1 pt. sour cream. Pour mixture over cooked and drained noodles. Garnish with a sprinkle of dill. Serve with a Fresh Express salad. Add sweet peas or chopped broccoli florets for extra veggies.
E-Z Shepherd's Pie
Sautee onions, ground beef, salt & pepper, and worcestershire sauce in a hot skillet. Microwave peas, carrots or other vegetable as per directions. Layer beef in a greased casserole dish, then layer veggies. Top with mashed potatoes (homemade or store-bought) and heat in 350 degrees oven for 25-30 minutes. For crusty potato top, place under broiler for 2-3 minutes. Be careful!
ITALIAN MEATBALLS
Preheat oven to 425 degrees. Sautee or microwave 1 diced onion with italian seasoning. Mix with 1 lb. of ground beef, 1 egg (lightly beaten), 1/2 cup dried bread crumbs, salt, pepper & more italian seasoning. Shape into balls 1-2 inches wide. Bake on greased cookie sheet or in shallow baking pan, and bake for 10-12 minutes. Serve with pasta & sauce.
