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Gartner's Meats - Hot Recipes.
With a fresh order from Gartner's in your hand, the possibilities are almost endless. Here are some of our favorite ways to prepare our products.
Herbed Roast Beef In Salt Crust
This recipe was developed by The Oregonian's FOODday Home Economists. It has appeared in the paper several times and has proven to be one of the most requested recipes.
Ingredients:
- 1/3 cup olive oil
- 1/4 cup grated onion
- 1 tsp. garlic salt
- 1 tsp. dried basil
- 1/2 tsp. dried marjoram
- 1/2 tsp. dried thyme
- 1/4 tsp. pepper
- 4 to 6 pound boneless beef roast (Prime Rib, Eye of Round, Tenderloin)
- 3 pound box coarse kosher salt
- 1 1/4 cups water
Directions:
Combine oil, onion, garlic salt, basil, marjoram, thyme and pepper in heavy plastic bag. Mix well. Add roast; coat well with marinade. Marinate in refrigerator 2 hours or overnight.
Step 1:
Line roasting pan with aluminum foil. Combine coarse kosher salt and the water thoroughly until salt is well moistened. (Do not add more water.) Pat 1 cup of moistened salt into a 1/2 inch thick rectangle in pan. Pat roast dry with paper towels. Insert meat thermometer. Place roast on salt layer. Carefully pack remaining salt mixture around meat to encase meat.
Step 2:
Place roast in a 425-degree oven and roast about 16-18 minutes per pound for rare (140 degrees), 20-22 minutes per pound for medium (160 degrees), or 25-30 minutes per pound for well done (170 degrees). For best results, use a meat thermometer to check internal temperature.
Step 3:
Remove roast when thermometer registers 5 degrees below desired doneness. Let roast stand 5-10 minutes in salt crust.
Step 4:
To remove roast from salt, you may need to use a hammer. After removing crust, whisk away any remaining crystals with a stiff pastry or vegetable brush before carving.
If using an instant-read thermometer (the kind that isn't ed before roasting), check the estimated cooking time. Take roast out of the oven 10 to 15 minutes before it should be done. You may have to poke a hole in the salt crust first before inserting thermometer. Continue roasting, if needed, and test temperature again in 5 minutes.
Cilantro Pork Tenderloin
From - Taste of Home Magazine
Courtesy of Elaine Comstock / Edmond, OK
Ingredients:
- 1-1/2 C. chopped fresh cilantro
- 1/2 C. packed brown sugar
- 1/2 C. soy sauce
- 3 T. honey
- 6 garlic cloves, minced
- 2 tsp. ground cumin
- 2 tsp. ground mustard
- 1 pork tenderloin (1 to 1-1/4 pounds)
Directions:
Prepare grill for indirect heat. In a large resealable plastic bag, combine the first seven ingredients; add pork and turn to coat. Seal bag and turn to coat; refrigerate overnight.
Drain and discard marinade. Grill, covered, over indirect medium-hot heat, for 25-40 minutes or until a meat thermometer reads 160 degrees. Let stand for 5 minutes before slicing.
Yield: 4-6 servings
Kielbasa Summer Salad
From - Taste Of Home Magazine
Courtesy of Sara Primarolo / Sanquoit, NY
Ingredients:
- 1 lb. Polish sausage, halved and cut into 1/4-inch pieces
- 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
- 2 medium tart apples, cut into 1/2-inch chunks
- 1 medium green pepper, chopped
- 4 large green onions, thinly sliced
- 1/3 cup vegetable oil
- 3 T. cider vinegar
- 1 T. Dijon mustard
- 2 tsp. sugar
- 1/2 to 1 tsp. pepper
Directions:
In a nonstick skillet, brown sausage. Drain on paper towels. In a large bowl, combine peas, apples, green pepper, onions and sausage.
In a small bowl, combine the dressing ingredients (vegetable oil, cider vinegar, Dijon mustard, sugar, pepper). Pour over sausage mixture; toss to coat. Cover and refrigerate for 4 hours or overnight.
Yield: 10 servings
Southern Style Corned Beef and Cabbage
From - The Deen Bros. Cookbook
"Y'All Come Eat"
Ingredients:
- 4 pound Corned Beef Brisket
- 3 cloves garlic
- 2 bay leaves
- 1/2 teaspoon bottled hot pepper sauce
- 4 slices bacon
- 1 head green cabbage, cut into 8 wedges
- 4 potatoes (1-1/2 pounds) peeled and halved lengthwise
- Mustard
Directions:
1. Rinse the corned beef under cold running water and place in a large pot or Dutch oven. Add the garlic, bay leaves, hot sauce, and enough water to cover. Bring to a boil. Reduce heat, cover, and simmer about 4 hours or until beef is tender.
2. Meanwhile, in a large skillet, cook the bacon over medium heat until crisp. Transfer the bacon to a paper towel-lined plate to drain, retaining the fat in the skillet. Add the cabbage wedges and potatoes in batches; cook over medium-high heat until brown but not tender.
3. When the beef is very tender, transfer it to a warm serving platter and cover with aluminum foil, retaining the cooking liquid. Add the potatoes to the simmering liquid; cover and simmer about 15 minutes or until they begin to soften. Add the cabbage; simmer about 15 minutes or until potatoes are easily pierced with a fork. Discard bay leaves. Using tongs or a slotted spoon, transfer the vegetables to the serving platter and crumble the bacon over all. Serve with mustard.
Makes 8 servings
Roast Leg of Lamb with Rosemary
Recipe from allrecipes.com
"This leg of lamb is marinated overnight with fresh rosemary, garlic, mustard, honey and lemon zest. Be prepared for many requests for seconds!"
Ingredients:
- 1/4 Cup Honey
- 2 Tablespoons prepared Dijon-style mustard
- 2 Tablespoons chopped fresh rosemary
- 1 teaspoon freshly ground black pepper
- 1 teaspoon lemon zest
- 3 cloves garlic, minced
- 5 pound whole leg of lamb
- 1 teaspoon coarse sea salt
Directions:
1. In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.
2. Preheat oven to 450 degrees.
3. Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
4. Bake at 450 degrees for 20 minutes, then reduce heat to 400 degrees and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.