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firefly MEATLOAF

Brad Levy of Firefly in San Francisco, California

INGREDIENTS

  • 1 3/4 pounds ground beef
  • 1 3/4 pounds ground pork
  • 6 slices bacon
  • 2 1/2 tablespoons canola oil
  • 1/4 cup garlic, diced
  • 1/2 quart onions, diced fine
  • 1/3 quart celery, diced fine
  • 1 teaspoon salt
  • 1 teaspoon nutmeg
  • 1 teaspoon brisket spices
  • 3 eggs
  • 1/3 quart ketchup
  • 3 teaspoons Worcestershire sauce
  • 1/3 pound spinach, cooked and pureed
  • 1 tablespoons salt
  • 1 teaspoon black pepper

INSTRUCTIONS

  1. Preheat the oven to 350˚F.
  2. Heat the canola oil in a large fry pan over medium-high heat. Add the garlic and cook for 1 minute (until brown) to release its fragrance. Reduce temperature to medium heat and add onions, celery, nutmeg and brisket spice. Cook, stirring often, for about 3 minutes, or until tender. Let cool.
  3. In a large bowl, combine the eggs, ketchup, Worcestershire sauce, spinach, salt and pepper. Add the beef, pork and cooled vegetables and mix thoroughly with hands.
  4. Add mixture to a stand mixer and beat on #6 (medium speed) for 2 minutes, or until all the ingredients have combined to form a mash.
  5. Shape the meat mixture in a 4 x 6 x 10" loaf in the center of a rimmed baking sheet. Wrap with bacon slices crosswise around the loaf. Bake for 50 to 60 minutes, until cooked through. For crisp bacon, slip under the broiler for about 3 minutes.
  6. Remove from the oven and let rest for 5 to 10 minutes before slicing. Serve.

Serves: FOUR to SIX

Cook Time: ONE and a HALF hours

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Niman Ranch Cookbook Scan14052015 Steak Salad.jpg

Grilled Lemon-Grass Beef Salad

Alexandar Ong of Betelnut in San Francisco, California 

INGREDIENTS

  • 1 flank steak, 2 pounds
  • 1/3 cup water
  • 1/3 Asian fish sauce
  • 1/3 cup sugar
  • 3 shallots, minced
  • 3 cloves garlic, minced
  • 2 stalks lemongrass, tender base part only, minced
  • 1 to 2 red Thai chiles, minced
  • 1/3 cup fresh lime juice
  • 1/4 teaspoon Asian sesame oil
  • fine sea salt and freshly ground black pepper
  • 2 oranges
  • 2 bunches watercress sprigs

INSTRUCTIONS

  1. Place the flank steak in a nonreactive baking dish.
  2. Combine the water, fish sauce, and sugar in a small bowl and stir until the sugar is dissolved. Stir in the shallows, garlic, lemongrass, and chiles. (Try a small piece of a chile to determine heat intensity before adding and adjust the quantity to your taste.) Pour over the steak and turn to coat evenly. Cover with plastic wrap and refrigerate for at least 8 hours or up to 24 hours.
  3. Prepare and light a charcoal grill for direct cooking.
  4. Remove the steak from the marinade and pat dry with a paper towel. Pour the remaining marinade into a small saucepan and bring to a rolling boil over medium-high heat. Remove from the heat and let cool. Strain through a fine-mesh sieve into a bowl and whisk in the lime juice and sesame oil. Season to taste with sale and pepper.
  5. When the grill is at its hottest (when the coals are red and glowing and too hot to hold your hand over the grill for more than a couple seconds), place the steak on the cooking grate directly over the coals and cook uncovered, turning once, for 4 to 5 minutes per side for medium rare; the timing will depend on the thickness of the steak. Transfer to a cutting board and let rest for 10 minutes.
  6. Meanwhile, using a sharp knife, cut a thin slice off the top and bottom of 1 orange, revealing the flesh. Place the orange upright on the cutting board and cut downward to remove the peel in strips, following the contour of the orange and removing all the pith. Then cut the orange crosswise into 1/2-inch-thick slices. Using the tip of the knife, pry out any seeds. Place the slices in a large bowl. Repeat with the second orange, adding the slices to the bowl.
  7. Add the watercress to the oranges and then pour in the cooled marinade. Toss to coat evenly. Arrange in a small mound on a platter. Cut the steak across the grain and on the diagonal into thin wide slices and arrange over the salad. Sprinkle with salt and serve.

Serves: FOUR

Cook Time: ONE hour active, NINE hours start-to-finish

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Niman Ranch Cookbook Scan Stracotto 14052015.jpg

short Rib Stracotto

Craig Stoll of Delfina in San Francisco, California

INGREDIENTS

STRACOTTO

  • 6 (2 bone) beef short ribs
  • 4 cups red wine
  • 5 allspice berries
  • 2-3 whole cloves
  • Kosher salt and freshly ground black pepper
  • 2 Tablespoons olive oil
  • 1 yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 4 cups beef stock
  • 3 bay leaves
  • 2 sprigs rosemary
  • 2 sprigs sage

GREMOLATA

  • Minced zest of 1 lemon
  • 1 clove garlic, minced
  • 1 Tablespoon minced fresh flat-leaf parsley

INSTRUCTIONS

  1. To make the stracotta, put the short ribs, wine, allspice and cloves in a shallow baking dish. Cover with plastic wrap and refrigerate for at least 8 hours or up to 24 hours.
  2. Preheat the oven to 325˚F.
  3. Remove the short ribs from the wine, reserving the wine, and pat dry with a paper towel. Liberally season the ribs on all sides with salt and pepper. Heat the olive oil in a large, high-sided, ovenproof sauté pan with a lid over medium-high heat. Add the ribs and cook, turning as needed, for about 3 minutes per side, or until browned on all sides. Transfer the short ribs to a plate.
  4. Add the onions, carrots, and celery to the pan and cook, stirring occasionally, for 3 or 4 minutes, until soft. Strain the wine through a fine-mesh sieve into the pan. Bring to a boil and cook for about 5 minutes, or until reduced by one-third. Add the stock, bring to a boil, and add the ribs. Add the bay leaves, rosemary, and sage, cover, and bake for about t3 hours, or until the meat is so tender it falls off the bone. Let cool.
  5. To prepare the gremolata, place a piece of parchment paper on a flat surface. Spread the lemon zest, garlic, and parsley out on the parchment paper and let dry while the ribs cool.
  6. Tip the pan to skim away the fat on top of the vegetables. (As an alternative, you can refrigerate the short ribs and vegetables overnight or long enough for the fat to solidify and then remove it.) Transfer the short ribs to a saucepan large enough to hold the ribs in a single layer.
  7. Press the vegetables through a food mill with a small-holed disk held over a bowl, or puree in a blender and press through a large-mesh sieve into a bowl. Season to taste with salt and pepper and pour over the ribs. Cook over low heat until the ribs are hot, about 30 minutes.
  8. Divide the short ribs among warmed serving dishes. Spoon the sauce over the ribs. Combine the gremolata ingredients in a small bowl and sprinkle over the ribs. Serve.

Serves: FOUR to SIX

Cook Time: FOUR to FIVE hours active, THIRTEEN hours start-to-finish

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Niman Ranch Cookbook Scan14052015 Tri Tip.jpg

Grilled Tri Tip with Black Olive Aioli

Suzanne Goin of A.O.C. in Los Angeles, California

INGREDIENTS

STEAK

  • 1 tri tip steak, 2 ½ pounds
  • 1 Tablespoon olive oil
  • 2 Tablespoons fresh rosemary leaves, chopped
  • 1 Tablespoon freshly cracked black pepper
  • 1/4 cup finely chopped pitted oil-cured black olives
  • 1 cup aïoli
  • Cayenne pepper
  • 1 Tablespoon coarse sea salt

AÏOLI

  • 1 small clove garlic
  • 1/2 teaspoon kosher salt
  • 1 teaspoon Dijon mustard
  • 2 teaspoons fresh lemon juice
  • 2 egg yolks
  • 1 cup olive oil

INSTRUCTIONS

STEAK

  1. Place the steak in a small, nonreactive baking dish. Combine the olive oil, rosemary, and black pepper in a small bowl and stir well. Rub the mixture evenly over the tri tip. Cover with plastic wrap and refrigerate for at least 8 hours or up to 24 hours.
  2. Remove the tri tip from the refrigerator 1 1/2 hours before cooking.
  3. Prepare and light a charcoal grill for direct cooking. Add the olives to the aïoli and season with cayenne. When the grill is at its hottest (when the coals are red and glowing and too hot to hold your hand over the grill for more than a couple of seconds), remove the tri tip from the marinade, wipe off any excess marinade, and season on both sides with sea salt. Place the steak on the cooking grate directly over the coals, cover the grill, and cook, turning once, for about 20 minutes, or until a thermometer inserted into the thickest part reads 130°F (55°C) for medium rare. Transfer to a cutting board and let rest for 5 to 10 minutes.
  4. Cut the tri tip into thin slices across the grain and arrange on a platter. Serve with the aïoli.

AÏOLI 

  1. To make by hand, chop the garlic and salt together on a cutting board until a paste forms. Transfer to a deep mixing bowl and wrap a damp towel around the base of the bowl to keep it from sliding around the counter as you work. Whisk in the mustard, lemon juice, and egg yolks. While whisking continuously and vigorously, add the olive oil in a slow, thin, steady stream until all of it has been incorporated and the mixture is thick and completely emulsified.
  2. Place the garlic and salt in the work bowl and process to chop as finely as possible. Add the mustard and lemon juice and pulse to combine. Add the egg yolks and, with the motor running, add the olive oil in a slow, thin, steady stream until all of it has been incorporated and the mixture is thick and completely emulsified.
  3. Cover and refrigerate for up to 24 hours until needed.

Serves: FOUR to SIX

Cook Time: ONE hour active, NINE hours start-to-finish

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Carne Asada with Cilantro, Garlic and Chile Rub

Tom Schnetz of Doña Tomás in Oakland, California

INGREDIENTS

  • 1 cup loosely packed fresh cilantro leaves, chopped
  • 1 Tablespoon lime zest, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon Arbol chili powder (see note)
  • 2 pounds outside skirt steak or bavette, sliced into ¼ inch thick sheets
  • Kosher salt and freshly ground black pepper

INSTRUCTIONS

  1. Prepare and light a charcoal grill for direct cooking.
  2. Combine the cilantro, lime zest, garlic and chili powder in a bowl. Set aside.
  3. When the grill is at its hottest (when the coals are red and glowing and too hot to hold your hand over the grill for more than a few seconds). Season the meat on both sides with salt and pepper. Working in batches if necessary, place the meat on the cooking grate directly over the coals and cook uncovered, turning once, for about 2 minutes per side, or until grill marks appear.
  4. Transfer meat to a cutting board. Slice into ½ inch wide strips against the grain. Add to the bowl with the cilantro mixture and toss to coat evenly. Serve with plenty of warm tortillas, fresh salsa and guacamole.

Note: Arbol chili powder is very hot. If you prefer less heat, add it to taste.

Serves: FOUR to SIX

Cook Time: THIRTY to FORTY-FIVE minutes

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Roasted Turkey

Dan Barber of Blue Hill in New York, New York

INGREDIENTS

  • BN Ranch Heritage Turkey
  • Butter
  • Salt and pepper, to taste

INSTRUCTIONS

  1. Preheat oven to 475°.
  2. Let turkey come to room temperature. Carefully separate skin from the breast meat and rub softened butter on to breast. Season liberally with salt and pepper.
  3. Set the turkey, breast side up, on the rack of a large roasting pan. Tie the legs together with kitchen string. Roast for 20 minutes.
  4. Lower the oven temperature to 350° and cover turkey loosely with tin foil. Roast until the thermometer inserted into the inner thigh registers 150° (2 to 3 hours, depending on turkey size).
  5. Transfer turkey to cutting board. Let stand for at least 45 minutes to cool down. Remove legs and thighs, careful to not take too much skin with you. Place thighs, skin side up, on a roasting pan and continue cooking 40-45 minutes or until juices run clear.
  6. Separately slice breast and thigh and plate while still warm.

Serves: ONE and a HALF pounds per person

Cook Time: TWO to THREE hours

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