Single Chop Lamb Chop

Citrus Salad

INGREDIENTS YOU’LL NEED

1 package Prairie Street — Lamb Single Cut Rib Chops

• 1 grapefruit, peeled and sectioned

• 1 bulb fennel, thinly sliced

• 2 tablespoons fresh herbs, finely chopped (suggested: rosemary, parsley, mint, or cilantro)

• 1 tablespoon extra virgin olive oil

• Kosher salt

• Freshly ground black pepper

FOR THE SINGE CHOP LAMB CHOPS —

Heat your heavy bottom skillet over a high flame. Meanwhile, season both sides of your Single Cut Lamb Chops with coarse kosher salt and ground black pepper.

When the pan is hot, sear all of your Lamb Chops on both sides. Be mindful to not overcrowd the pan, giving the lamb plenty of room to create a nice caramelized crust.

To finish the lamb, reduce the heat on the pan to low, cover, and let them cook for about 3 to 4 minutes.

Remove from the pan when the internal temperature reaches 125°F, then let them rest. You want an internal temperature of 130°F for medium rare.

For the CITRUS SALAD —

To make your citrus salad, combine your grapefruit, fennel, freshly chopped herbs, kosher salt, and extra virgin olive oil.

Serve your meal with a nice helping of citrus salad and two chops.

Beef Brisket 2nd Cut Usda Prime

The USDA Prime Brisket 2nd Cut, also called the point, is a highly marbled cut that yields an extremely juicy and tender bite when smoked or braised. And our USDA Prime version has even more marbling, amplifying that amazing beef flavor.

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Smoked Brisket 2 Ways

with STREET CORN

Recipe by Chef David

INGREDIENTS YOU’LL NEED

2 whole Prairie Street — Beef Briskets 2nd Cut USDA Prime

• 3 ears of corn, husks drawn back

• 2 sticks vegan butter

• 1 cup cilantro, finely chopped

• 1 cup tarragon, finely chopped

• 1 cup harissa powder

• 1 cup brown sugar

• 1 cup coarse kosher salt

• 1 cup ground black pepper

• 1 tablespoon paprika

• 1 tablespoon coriander

• Kosher salt

• Freshly ground black pepper

For the SMOKED BRISKETS —

Preheat the smoker to 235°F/113°C.

In a medium mixing bowl, combine your Harrisa Dry Rub ingredients: harissa powder, brown sugar, coarse kosher salt, ground black pepper, paprika, and coriander. Set aside.

For your Texas Style Smoked Brisket, score the fat cap of your one brisket and generously season with kosher salt and ground black pepper. Place this in your preheated smoker.

For your Harrisa Rubbed Smoked Brisket, coat your entire second brisket generously in your Harissa Dry Rub. Place this brisket also in the preheated smoker.

Close the lid to your smoker and allow to smoke for roughly 5 hours. To ensure your briskets do not dry out we suggest putting either a tin of water in the smoker or spraying the inside occasionally with either water or apple cider vinegar.

After 5 hours remove your Texas Style Brisket and wrap it in butchers paper. Return it to the smoker folded side down for an additional 5 hours.

Once both briskets have smoked for about 10 hours, remove from smoker and let rest for 30 minutes.

For the STREET CORN —

First prepare your sesasoned vegan butter by mixing the two sticks of softened vegan butter in a bowl with the chopped herbs. Place on a sheet of plastic wrap, roll into a log, and refrigerate if not using immediately.

Peel the husks of your corn down to the stalk but do not remove them. Coat each ear of corn with a generous amount of your seasoned vegan butter and season with kosher salt and ground black pepper. Return the husks around the corn and place the corn in the smoker about 1 hour before serving.

PICTURED –Perfect Dry Aged Standing Rib Roast written and prepared by Chef Kendra — Now on YouTube!

Dry Aged Beef 4 Bone Prime Rib Roast Usda

PRIME

Our Dry Aged 4 Bone Prime Rib Roast is an absolute showstopper and a must for your next celebration. Delivered with elegantly Frenched bones, Prairie Street’s Dry Aged 4 Bone Prime Rib Roast amps up the beefy flavor and melts in your mouth! This is the ultimate mouthwatering experience.

SKU: DRYAGED28BPRIME8110

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