SIZZLE SEASON
you’re invited
Fresh Air
F A R E
SUMMER 2025
Summer, the season of sunshine and sizzle, has officially arrived. It’s time to answer the call of the grill.
We’re talking impromptu cookouts, backyard hangs, and slow dinners that stretch into starry nights. The best moments are simple: great food, good company, and no reason to rush.
Inside, you’ll find mouthwatering recipes designed to elevate (and simplify) your summer table.
Gather your people, light the grill, and let the good times roll — one bite at a time.
06 OREGON’S COASTAL JEWEL OREG ON’S
See how the Jacobsen Salt Co. harvests salt from the pristine waters of Netarts Bay on the Oregon Coast.
14 TIPS & TRICKS TIP S
Level up your grill game with new products and pro pointers from the experts at Snake River Farms.
18 10 CUTS THAT TAKE THE HEAT C UTS
Get grill ready with these customer favorites. Choose from steaks, chops, burgers and a few surprises.
20 A GUIDE TO BUTCHER’S CUTS G UIDE
Underrated but unforgettable, these cuts are the hidden gems of the steak world –rich in character and flavor.
26 INTERACTIVE DINING IN TERACTIVE
A Japanese tabletop grill creates a shared cooking adventure for you and your guests.
30 GUYS & GIRLS NIGHT IN G UYS
Instead of going out, stay in with your favorite guys or gals for an inspired backyard dinner party.
48 SIZZLING CITRUS SIZZLIN G
Bring a refreshing twist to grilled meat, salads and more with the bright, tangy flavor of citrus.
52 GRILLING & GIFTING GUIDE GRILLIN G
Bundles curated to give to folks who love to grill or fill your own fridge with steakhouse quality cuts.
Oregon’s coastal jewel
Oregon’s coastal jewel
By Dave Yasuda
Snake River Farms has worked with Jacobsen Salt Co. for almost 10 years. I first met founder Ben Jacobsen at the food festival, Feast Portland. He sent us some Jacobsen products, and it was clear SRF American Wagyu beef and Ben’s hand cultivated sea salt were made for each other. We placed our first order in 2016. Since then, we’ve collaborated numerous times to create special infused salts sold on the Snake River Farms website.
Last spring, Ben and his team invited us to the Jacobsen facility to see the salt making magic in person. It all starts at Netarts Bay on the Oregon Coast. The pristine location is about 80 miles west of Portland but is a world apart from the city. Peaceful, green with the sound of the ocean coming from beyond the bay.
Netarts
Jacobsen Salt Co.
Oceanside
Photo: Nolan Calisch
Ben found this location after testing the water from 27 coastal locations, spanning over 500 miles from Neah Bay, Washington to Gold Beach, Oregon. The salt produced from Netarts Bay won hands down for its specific flavor.
Why Netarts Bay?
The location is unique because the salinity of the water is higher than other areas, and it is home to tens of millions of oysters. Each oyster can filter 20 gallons of water per day, which works to purify the natural seawater.
salt of the sea
When we arrived, Jason Hovey, the Coastal Operations Manager, took us on a tour. We started by taking a short walk down to the bay. Jason carefully monitors the water and when conditions are optimal, the seawater is pumped to the production facility. It’s then filtered and transferred into a reverse osmosis machine to increase the salt content. This lovely concoction is referred to as prebrine.
The prebrine is pumped into boil tanks and heated. This step further concentrates the salt content and removes excess minerals from the solution. The post-boil tank liquid is called brine and is used to fill carefully heated evaporation pans to produce salt crystals.
Here’s where things got more interesting: we could actually see the crystals take shape on the surface of the liquid. I was pretty excited to harvest the salt flakes from the evaporation pans using a shovel with drain holes.
Although the salt appears dry at this point, the moisture content is too high to package the crystals. The salt goes into a dehydrator to dry the salt flakes. The dry flakes are sifted, sorted and graded using a series of screens.
The large geometric crystals glowed jewel-like when I picked them up. These become Jacobsen’s flake salt. Smaller flakes and crystals are used for kosher salt.
The sorted salt is sealed in protective containers and sent back to Portland where it’s packaged or used to make infused salts.
In theory, the process is simple, but Jacobsen Salt Co.’s success is the result of years of planning, engineering and hard work. Today they are one of the few companies in the U.S. that harvests salt from sea water.
Jason Hovey at Netarts Bay
Ben Jacobsen harvests the pristine salt flakes
Fire up the grill Fire up the grill
After the informative tour, it was time to see how Jacobsen’s handcrafted salt paired with Snake River Farms American Wagyu steaks. We fired up a charcoal grill and reverse seared an assortment of SRF ribeyes and strip steaks. The recipe was simple: grilled American Wagyu and Jacobsen flake salt. Northwest ingredients at their best.
A fun part of my job is sharing SRF steaks with folks who care about food as much as I do. This was the first time some of Ben’s team had tried our beef. They are food people, so their enthusiastic response was especially gratifying. I loved seeing them come back for seconds — and thirds!
You can purchase Jacobsen Salt Co. products right from our website, from jacobsensalt.com or from your local gourmet grocery store. Give it a try with a SRF steak. We think you’ll agree it’s a perfect match of two great products from the Northwest.
Dave and Ben pair Jacobsen salt with SRF steaks
Tips & Tricks
LEVEL UP YOUR GRILL GAME
tips
tricks
Feast Mode
Lobster adds a touch of luxury to your grill sesh. Grilling takes just a few minutes and adds hints of char and smokiness. Serving surf and turf? Cook your steaks first, then quickly grill the lobster while the steaks rest.
Maine Lobster Tails 2 x 6-7 oz. $60
We’re opening the vault on a few secret ingredients to level up your summer cooking. Will these tips help you be the next pitmaster? Maybe. Will they make your next meal more fun, flavorful and effortless? Definitely. New skills unlocked.
Chimi in a Hurry
Love chimichurri? Try this seasoning from SRF and Kelly Senyei of Just a Taste. All the essence of chimichurri without the work. It’s ready to season beef, pork or seafood.
SRF x Just a Taste
Chimichurri Seasoning
5.5 oz. $15
Master the Moment
The Shun Kiritsuke (or Master Chef’s Knife) combines two Japanese blade designs to create the perfect knife for slicing meat and cutting vegetables. Handcrafted with 68 layers of Damascus cladding for a beautiful, durable blade.
Grilled Lobster Tails
Thaw lobster tails overnight in the fridge or quick thaw by placing frozen lobster under cold running water.
Set your gas or charcoal grill to medium, about 350°F to 400°F.
Use kitchen shears to cut down the bottom center of the shells lengthwise. Gently pull the meat away from the shell, then cut the lobster meat down the center about an inch. Baste with melted butter.
Grill 4 minutes, split side down, then flip. Loosely cover with foil and grill for 3 to 4 minutes until the tail meat is opaque. Check the internal temperature and do not let it exceed 140°F.
Serve immediately with lemon wedges, melted butter or your favorite cocktail sauce.
Mighty Fine
This sturdy and substantial spatula from Smithey is fantastic for making smash burgers, but it does so much more. Its wide 4.25 inches blade with chiseled edges slides under pancakes and makes cutting casseroles and cakes a breeze.
Shun Premier 8” Kiritsuke Knife
$263
Subscribe to Delicious
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Bonus: all subscriptions ship free!
Smithey Mighty Spatula
$46
A Turn for the Wurst
You’ll go out of your way for this sausage packed with flavor from SRF Kurobuta pork and apple-brined uncured bacon. Use this hearty sausage from Journeyman Meat Co. for indoor recipes or outdoor grilling.
SRF Uncured Bacon Bratwurst 12 oz. $17
Take it with a Grain of Salt
When to use Table, Kosher and Flake Salt
If a recipe calls for salt, is it alright to use whatever you have on hand? Here are the key differences between three types of salt and when to use each one.
Table Salt
The most common salt variety with fine and uniform grains. Saltier than an equal amount of larger grained salts. Used for baking and most recipes.
Kosher Salt Chefs prefer kosher salt since it has larger flakes than table salt. It’s easy to grip and control by hand. The best choice for seasoning proteins like steaks and roasts or
Flake Salt
Add a final touch of texture and a burst of salinity to steaks, sides and desserts. The large flakes enhance the presentation of any dish. We recommend Jacobsen Salt Co. flake
Control the temperature inside a charcoal grill by adjusting the vents located on the top and the bottom. When vents are fully open, the airflow is maximized and the coals burn at a higher temperature. Close the vents to reduce the flow of oxygen and decrease the temperature. The
Embrace the Thaw
SRF steaks are best when thawed slowly in your fridge. We freeze our steaks fast (we use a blast freezer set to -40°F) and a gentle thaw maintains their top quality.
Place frozen steaks on a tray to catch drips. Allow 24 hours for steaks up to 1½ inches and 48 hours for larger bone-in steaks. When in doubt, start early. SRF steaks will keep up to 7 days in the fridge once thawed.
Hickory Smoked Uncured Maple Bacon
12 oz. $19, 24 oz. $35
The Pioneer Hat
Table
Kosher
Flake
10 Cuts That Take
Heat the
Wagyu ribeye, filet mignon, Kurobuta ribs, oh my. How do you choose? Good news is, we handpicked 10 of our favorites for you. Fire up the grill, put some bevies on ice and call your friends (or enjoy it all yourself, we won’t judge). Summer’s here.
1. American Wagyu Filet Mignon SRF Silver®, SRF Black® , SRF Gold®
2. Kurobuta Frenched Pork Chop
3. American Wagyu Ground Beef Brick Pack
7. SRF Smoked Jalapeño Cheddar Sausage
8.
9.
5. American Wagyu Pioneer Burgers
4. American Wagyu Ribeye Steak SRF Black®, SRF Gold®
6. American Wagyu Ribeye Filet SRF Black®, SRF Gold®
American Wagyu New York Strip SRF Black®, SRF Gold®
DRR Ribeye Steak USDA Choice, USDA Prime
10. Kurobuta Spare Ribs
A guide to
1. Skirt Steak
A thin, long cut from the plate region. A coarse grain runs across the short side of the steak. Well marbled with bold beef flavor and extremely juicy. A favorite for carne asada and fajitas.
By Dave YasudA
“What is your favorite steak?” is a question I’m asked frequently. I enjoy a good ribeye or New York strip, but I love the steaks known as “butcher’s cuts.” These are the unfamiliar cuts butchers took home after customers bought up the popular steaks.
Butcher’s cuts have amazing flavor and tenderness and are coveted by savvy eaters. Today, more consumers know about these special cuts and hold them in high regard. These unique steaks pair well with hearty flavors, making them the star of recipes from Asia, Mexico and South America. They often appear on the menus of French bistros and European cafes. bold flavor
3. hanger Steak
A grainy textured cut with moderate marbling, deep flavor and a tender bite. It gets its name because it hangs just below the tenderloin. Also known as the hanging tender.
2. Bavette
A sirloin cut with moderate marbling, a pronounced grain and great flavor. The rough texture sears up with crisp edges. Bavette means ‘bib’ in French and refers to its wide shape. Perfect for steak frites.
4. Flat Iron
The second most tender of all steaks, right behind filet mignon. Also called the underblade steak, it’s streaked with marbling, which adds juicy flavor. The only steak that holds up when cooked well done.
5. Picanha
A large, triangular cut with fullbodied flavor. Also known as the coulotte and sirloin cap, it is the star of Brazilian steakhouses, where it is traditionally served with chimichurri.
6. Teres Major
A flavorful steak shaped like a small beef tenderloin. Sometimes called the shoulder tender because it’s located in the chuck, or shoulder, and has a very tender texture. Grill whole or cut into medallions.
Butcher’sPreparingCuts tips for
Medium Rare for Maximum Results
7. Flank
The flank steak is a long rectangular cut that comes from the flank primal just beneath the rib end of the loin. It’s moderately marbled with a hearty flavor and supple texture. It’s often used for London Broil.
Slice Against the Grain
Butcher’s cuts possess a strong grain that is easy to see, especially when they are raw. Find the grain and cut it at a 90° angle to shorten the muscle fibers and create a tender texture.
Oh So Juicy
Bring out the best
Marinades & Dry Rubs
Try these delicious and savory seasonings to enhance any butcher’s cut. For each recipe, note the time to marinate or season, then cook using your favorite method. For best results, use a quick sear on a hot grill or skillet and target a medium rare finish. Let your steak rest 5 to 10 minutes before serving.
This rub has just 5 ingredients but imparts big flavor. Skirt steak is traditionally used for carne asada but any cut works. Save extra rub for future cooks.
INGREDIENTS
½ cup onion powder
½ cup garlic powder
⅛ cup cumin
⅛ cup cayenne powder
⅛ cup brown sugar
INSTRUCTIONS
Add all ingredients to a mixing bowl and incorporate well. Transfer to desired storage container.
Use your hands to pack all sides of the steak with dry rub. Set seasoned steak on a baking sheet and let it sit for at least 8 hours.
Generously salt steak just before cooking.
Korean BBQ Steak Marinade
This full-bodied marinade is a wealth of umami flavor. Hold back a small amount of the marinade to brush on the steak after cooking. A sprinkle of chopped scallions makes a colorful garnish.
INGREDIENTS
3 tablespoons soy sauce
1½ tablespoons sugar
1 tablespoon honey or rice syrup
2 tablespoons scallions, finely chopped
1 tablespoon garlic, finely minced
1 tablespoon ginger, pureed
1 tablespoon sesame seeds
Small pinch of black pepper, ground
1½ tablespoons sesame oil
2 tablespoons pear or apple juice
INSTRUCTIONS
Place all ingredients in a bowl and whisk together until the sugar is dissolved.
Add the marinade and steak to a gallon size plastic bag.
Close tightly and give the meat a quick massage.
Keep the bag in the fridge for about 20 to 30 minutes, then cook the steak.
Simple Steak Marinade
This goes together quickly and adds acidic and aromatic notes to SRF beef. Options: Use ½ tablespoon dry rosemary in place of fresh. Add thin slices of lemon to the marinade and to garnish the finished steak.
INGREDIENTS
½ cup extra virgin olive oil
4 cloves garlic, thinly sliced
1 tablespoon fresh rosemary
3 tablespoons fresh lemon juice
1½ tablespoons kosher salt
2 teaspoons black pepper
INSTRUCTIONS
Combine all ingredients thoroughly in a bowl.
Transfer to a plastic bag or shallow container and marinate steaks.
Marinate for at least 30 minutes and up to 12 hours, then cook using your favorite method.
Carne Asada Dry Rub
Host an engaging dining experience.
Get Interactive!
Feel like you’re stuck in the kitchen while everyone else is having fun? Rediscover the fun of entertaining with a tabletop charcoal grill. These Japanese barbecues gather everyone, including the host, around the table for a shared eating adventure.
SRF Beef & Green
INGREDIENTS
1 pkg. SRF Wagyu teres major (about 1 ½ pounds)
1 bunch green onions
½ cup soy sauce
1/4 cup sake
inches thick. Place similar-sized cuts of beef
Place on the grill and turn occasionally until
Place all vegetables in a large bowl. Add several tablespoons of olive oil and a generous sprinkle of kosher salt. Mix gently to coat all the items.
Skewer the vegetables, alternating onions, zucchini and mushrooms.
Grill, turning occasionally, until the zucchini is slightly charred and warm.
Pro Tip
Balance the meal with vegetable skewers. Zucchini, summer squash, mushrooms, peppers and cherry tomatoes work well.
Pineapple Skewers
1 pineapple, cut into 1 1 lime
1 tablespoon honey
INSTRUCTIONS
Zest the lime using a microplane. Reserve zest. Cut in half and juice.
Combine lime juice, zest and honey in a bowl. Add pineapple and gently stir to lightly coat.
Skewer pineapple, place on a platter.
Grill, turning periodically until the pineapple has a few charred areas and the sugars have caramelized.
Serve with a scoop of ice cream and top all with lime zest.
Grilled fruit makes an appealing dessert. Peaches or pineapple caramelize when grilled and make a perfect sweet bite to end a meal.
FRIEN D S , FOOD
summer mood
AND GIRLS AND GUYS NIGHT IN
BY DAVE YASUDA PHOTOGRAPHY BY JESSE SMIDT
Does it get better than sharing a meal outside with your best friends in the summer? There’s nothing like a backyard get together as the sun sets. Upgrade your al fresco experience by staying in and serving Snake River Farms at home.
In that spirit, here are two menus, “Guys Night In” and “Girls Night In,” for you to create a fun and festive night of delicious food and good times. Cook up either menu for the men and women on your guest list or invite everyone for a coed night. Both menus generously serve 6 to 8 guests.
protip
Spread the workload by assigning each person one of the recipes. Some of the dishes can be prepared in advance so the evening is stressfree and relaxingforall.
guys night
MENU main
REVERSE SEARED SRF COWBOY STEAKS WITH CHIMICHURRI
PG.34
sides
PAN ROASTED BRUSSELS SPROUTS WITH BACON
PG.36
SMASHED TALLOW TATERS WITH SPICY AIOLI
PG.37
dessert
MIXED BERRY COBBLER WITH ICE CREAM
PG.38
pro tip
Set the tone for the evening with drink pairings. Sometimes this is a bourbon themed night where each guy brings a favorite brown liquor. Other times we lean into red wines and sometimes it’s craft beer night.
When I invite the guys over for dinner, they ALWAYS request steak. This menu hits all the buttons for a great steak night and is a snap for anyone with basic cooking skills. The star of the night is the SRF cowboy steak, a giant bone-in ribeye that makes a statement when it hits the table.
cowboy steaks REVERS E SRFSEARED
INSTRUCTIONS
WITH CHIMICHURRI
1. Season the steaks generously on all sides with kosher salt.
2. Set the oven to 250°F or set your grill up for two zone cooking with a hot side and a cool side. For a gas grill, turn one burner to medium for the hot side and leave the burner off on the other for the cool side. For charcoal grills, move all the coal to one side and leave the other side open.
3. Place the seasoned steaks in the oven or on the cool side of the grill and shut the lid. Adjust the gas level or the vents on a charcoal grill to maintain a temperature less than 300°F.
4. The finished temperatures for the steak are 110°F for rare, 120°F for medium rare and 130°F for medium. The cook time will vary, but generally the total time is 60 to 90 minutes. Check the internal temperature at 20 minutes to get a baseline, and then check every 15 to 20 minutes.
5. When the steaks reach the desired temperature, remove from heat and place on a cutting board. Loosely tent with foil to keep them from cooling too quickly. Let rest 15 to 20 minutes.
6. When ready to serve, sear the steaks. Put a cast iron skillet on high heat. For grills, turn up the gas or stoke the coals to full heat. Sear the steaks on each side until an even brown crust forms, about two minutes per side. Use tongs and sear the edges of the steaks to brown and crisp up the fat cap.
7. Place the seared steaks on a cutting board, slice and season with fresh ground pepper and a sprinkling of flakey finishing salt. Serve with chimichurri.
The SRF Cowboy is a large, thick steak that is best when prepared using the reverse sear method. You can prepare it indoors with an oven and skillet, but it’s delicious cooked on an outdoor grill.
INGREDIENTS
2 SRF Gold® Cowboy Steaks (2.5 pounds each)
Kosher salt
Fresh ground pepper, to taste
Finishing salt, to taste
chimichurri
This sauce is a blend of five key elements: fresh herbs (parsley, cilantro, oregano), aromatics (garlic, shallots), spice (fresh or dried chilis), acid (vinegar) and olive oil. For those who don’t like cilantro, feel free to substitute more parsley. You can make this the day before your dinner. Store in the refrigerator and let it sit at room temperature about an hour before you serve.
INGREDIENTS
1 bunch flat leaf (Italian) parsley, finely chopped
½ bunch cilantro, finely chopped
2 tablespoons chopped fresh oregano (can sub 1 teaspoon dried oregano)
1 small shallot, finely chopped
1 teaspoon dried red chili flakes
(can sub a chopped fresh Fresno or jalapeño chili)
2 to 3 cloves garlic, finely chopped
1 cup (approximately) olive oil
2 to 3 tablespoons red wine vinegar
1 teaspoon kosher salt
INSTRUCTIONS
1. Put everything but the oil and vinegar in a bowl and mix to combine.
2. Add about ½ the olive oil to the mixture and stir. You want all the dry ingredients to be lightly suspended in oil and the overall consistency to be sauce-like. Add more oil as needed.
3. Add 1 to 2 tablespoons of the red wine vinegar, then taste. You’re looking for a good balance of herbal and tart. Adjust to suit your taste.
4. Taste and do a final adjustment of the salt, chili and vinegar levels.
5. Optional: You can put everything in a blender and pulse lightly to chop and combine.
Brussels sprouts WITH BACON PAN R O A STED
This dish balances out the richness of steak and potatoes with something green. Brussels sprouts add an earthy flavor that’s slightly sweet and a touch bitter. SRF Apple Brined Bacon adds a hint of sweetness, but any thick cut bacon works.
INSTRUCTIONS
pro tip
When purchasing Brussels sprouts, the smaller the size, the better.
INGREDIENTS
1 pound small Brussels sprouts
4 slices SRF Apple Brined Uncured Bacon
2 tablespoons olive or other vegetable oil
1 lime, cut in half
1. Wash Brussels sprouts. Trim stems and cut in half, lengthwise.
2. Cut bacon into ¼ inch strips. Place in a large, flat skillet and turn heat to medium. Turn occasionally until the bacon is crisp and the fat has rendered.
3. Remove cooked bacon with a slotted spoon and place on a plate to hold.
4. Add olive oil to the pan and turn heat to medium-high. Place Brussels sprouts on the pan cut side down. Cook without stirring until the flat surface is brown, about 15 minutes. Flip and let the other side cook until the sprouts are bright green. Don’t overcook. You want the texture to be firm.
5. Add cooked bacon and stir to combine. Heat for 5 minutes to rewarm bacon.
6. Squeeze both lime halves over the pan and stir to distribute the juice.
7. Remove and place in a bowl or platter. Serve.
tallow taters SMA S HED
WITH SPICY AIOLI
No matter how many of these crispy potatoes I make, it never seems to be enough. I plan on at least 4 spuds for each person, but feel free to cook up more.
INGREDIENTS
2 pounds small Yukon Gold potatoes (about the size of golf balls)
2 cups beef tallow
½ cup Italian parsley, coarsely chopped Kosher salt, as needed
spicy aioli
INSTRUCTIONS
1. Wash and scrub the potatoes. Place in a pot and add cold water until the potatoes are covered by at least 1 inch. Bring water to boil over high heat, then reduce heat to a simmer. Cook for 20 to 30 minutes, or until the potatoes are tender when pierced with a fork or skewer. Drain and place in a colander to cool.
2. When the potatoes are cool enough to handle, smash them with a large spatula or the bottom of a heavy water glass. The potatoes should split with cracks and crevices but remain intact.
3. Melt tallow over low heat in a small saucepan.
4. Heat oven to 350°F.
5. Place the smashed potatoes on a baking sheet. Generously brush potatoes with the melted tallow.
6. Set the potatoes and pan in the hot oven. Bake for 25 minutes or until the edges of the potatoes are brown and crispy.
7. Sprinkle with kosher salt and stack potatoes on a serving dish. Top with dollops of spicy aioli and garnish with chopped parsley.
A simple but flavorful sauce that adds a kick of spice and richness to the smashed potatoes. Place dollops on top of the spuds or get fancy and put it in a plastic squeeze bottle to create ribbons of sauce like they do at restaurants.
INGREDIENTS
1 cup mayonnaise
¼ cup Sriracha
2 teaspoons smoked paprika
1 lime, zested and juiced
2 cloves garlic, finely chopped
INSTRUCTIONS
Mix all ingredients, including the lime zest and juice. This can be made the day before and kept refrigerated. The sauce tastes best when all the ingredients have a chance to meld and merge for an hour or two.
cobblerMIXE D F RUIT WITH
ICE CREAM
This dessert is impressive and is amazingly easy to make. You can bake this the day before or have the ingredients ready to go and pop it in the oven at the start of dinner to serve the cobbler warm. Peaches and blueberries are great in this recipe, but use any fruit you have on hand.
INGREDIENTS
1 cup all purpose flour
⅔ cup granulated sugar
2 teaspoons baking powder
2 teaspoons vanilla extract
1 cup buttermilk
2 cups of your favorite, in season berries and fruit, washed
½ stick salted butter
1 pint vanilla bean ice cream
INSTRUCTIONS
1. Heat the oven to 350°F.
2. Place a 10 inch cast iron skillet over medium low heat and add butter. Allow to gently brown, then remove from heat. do this while I’m mixing the batter and it’s usually ready just as finish.
3. Sift flour, sugar and baking powder together in a mixing bowl.
4. Add vanilla extract and buttermilk.
5. Mix until the batter is smooth.
6. Pour batter into the cast iron skillet with the brown butter.
7. Top the batter with your fruit, spread evenly.
8. Sprinkle a tablespoon or so of sugar over the top.
9. Place into the oven and bake for 45 minutes or until the top is brown and the edges along the cast iron skillet are crisp.
10. Serve with a scoop of vanilla bean ice cream.
girls night
MENU
We asked Chef Sarah for her ideas on putting together a meet up for the ladies. Sarah’s restaurant, White Rabbit, in Boise serves French inspired dishes and her recipes appear regularly on our website.
SRF BEEF TENDERLOIN AND VEGGIE KEBABS WITH AN HERBY MARINADE
PG.42
We're having a Skewer Party! This is a colorful spread featuring lots of herbs and colorful vegetables great for summer hosting. These are not your boring 80’s shish kabobs. Make the menu from scratch with the following recipes or take a few shortcuts to make it super easy. Hit the grocery store for premade sauces, marinated cheeses, spreads and flatbread.
Arrange everything on a family style serving platter. This spread lends itself to mezze style dining where the flatbread is an accompaniment to eat with the other prepared foods.
pro tip
A crisp rosé works well with this menu, but the flavor profiles pair with a wide range of wines.
sides
MARINATED FETA
PG.44
GRILLED CAESAR SALAD
PG.45
CORNMEAL BLUEBERRY SHORTCAKE
WITH CHEF SARAH KELLY
AND VEGGIE
kebabsSRFBEEF T E NDERLOIN
Other countries and cultures refer to meat on a stick as kabobs, kebabs, brochettes, souvlaki, or skewers, but just call it “delicious.” Snake River Farms tenderloin pieces are the featured beef here. The marinade contains fresh herbs and a wealth of spices to add Mediterranean flavors to the tender American Wagyu beef.
Choose vegetables that are in season. Red onion, poblano peppers, pineapple, summer squash and heirloom tomatoes are good choices, along with pretty peaches and plums for color and sweetness.
INGREDIENTS
2 pounds SRF tenderloin pieces
2 pounds assorted vegetables and stone fruits
1 pkg. flatbread or pita
INSTRUCTIONS
1. Soak the wood skewers in warm water for at least an hour.
2. Meat and vegetables cook at different times, so I recommend using separate skewers for each.
3. Remove the SRF tenderloin pieces from the package and sort by size. Cut larger pieces on a slight bias to help them cook evenly and to look appetizing on the skewers.
4. Put beef and about a cup of the marinade in a shallow bowl or plastic zip bag and let sit for 2 hours or overnight.
5. Skewer the meat, making sure to cover the full length of the skewer.
6. Cut all the vegetables in flat shapes for skewering. Cut stone fruits in half and remove pits. recommend large cut pieces to make skewering easy.
7. Rub the remaining marinade on the vegetables and fruit to just coat each piece. Don’t overdo it or the grill will flame up. Skewer the fruit and veggies tightly so they look bountiful after they cook and shrink.
8. Heat the grill to medium-high. Start with the veggie skewers, turning them every few minutes to get a slight char on all sides. Remove from the grill and loosely tent with foil.
9. Put the beef skewers on the grill. Grill on medium-high, turning to cook all sides. I suggest a medium doneness for the beef. Use a thermometer to check the thickest pieces. Target a temperature of 130°F.
HERBY
marinade
& DIPPING SAUCE
This marinade is inspired by zhoug, a spicy Mediterranean condiment. It also doubles as a dipping sauce for the skewers. Make this first.
Shortcut: Purchase chili garlic crunch and mix with olive oil for a quick marinade.
INGREDIENTS
2 bunches cilantro
1 bunch parsley
1 bunch basil
1 bunch chive
2 jalapeños, seeds removed
1 teaspoon ground cloves
1 teaspoon ground cardamom
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander
2 teaspoons salt
2 teaspoons crushed red pepper flakes
½ cup fresh lemon juice (3 to 4 lemons)
2 cups extra virgin olive oil, divided
INSTRUCTIONS
1. Place all ingredients and 1 cup of the olive oil in a food blender. Reserve a few sprigs of basil and cilantro for garnish.
2. Blend on medium and work your blender up to high speed. Stop and push herbs down to mix all ingredients. Continue the blend/push cycle until all ingredients are incorporated for a pesto-like consistency. Don’t over mix.
3. Remove half of the blended sauce from the blender and place in a serving bowl. This is your finished sauce.
4. Add the remaining cup of olive oil to the sauce in the blender. Blend on high until incorporated. This is your marinade for the vegetables and the meat.
marinated feta
Aromatics are quickly roasted to bring out their flavor and added to olive oil to create a rich marinade for salty feta cheese. Use a good quality extra virgin olive oil for the best results.
INGREDIENTS
1 pound block feta, cut into large cubes
4 cloves garlic, thinly sliced
1 lemon, zested into strips using a peeler
3 bay leaves
1 tablespoon crushed red chili flakes
1 cup extra virgin olive oil
INSTRUCTIONS
1. Place a small pan on high on the stove top. When hot, add the garlic to the dry pan and let slightly char. Turn heat to low.
2. Add the lemon strips and bay leaves and let cook for 30 seconds or so to release some flavor. Turn the heat off and add the chili flakes and olive oil.
3. Cube the feta block and place in a container. Pour the oil mixture on top of the feta. Let sit for at least 1 hour or in the fridge overnight. When ready to use, pull from the fridge 1 hour prior to serving so the oil comes to room temperature.
caesar salad GR I L L ED
Quickly searing the half heads of romaine on the grill adds a hint of char and bitterness to this salad. For the grilled lettuce, I suggest romaine but substitute any hearty green such as kale, treviso or escarole.
INGREDIENTS
4 to 6 heads baby romaine, halved with root piece intact
¼ cup shelled pistachios, chopped
Dressing Ingredients
¾ cup grated parmesan, divided
1 cup mayonnaise
½ cup pitted Castelvetrano olives
2 tablespoons Dijon mustard
INSTRUCTIONS
1. Reserve ¼ cup parmesan and a few parsley sprigs for garnish. Place the remaining ingredients, except the olive oil, in a blender. Blend on medium and slowly add the oil. Do not blend too long or the mayonnaise will separate. This will take about 1 minute.
2. The dressing should be creamy and coat the back of a spoon. If it is too thick, add a bit more lemon juice or a few tablespoons of water. This will be more dressing than needed for the salad. Serve the remaining dressing as a sauce on your skewer platter.
3 anchovy filets, rinsed
¼ cup lemon juice
1 teaspoon salt
1 teaspoon black pepper
3 cloves garlic, coarsely chopped
1 cup extra virgin olive oil
1 bunch parsley, divided
3. Rub the halved romaine pieces with a small amount of olive oil and season with salt and pepper.
4. Grill flat side down on a medium-to-high grill just long enough to get a slight char. Do not cook too long or the greens will wilt and turn soft.
5. Arrange the grilled lettuce on a platter. Drizzle dressing on top and garnish with parmesan, pistachio and fresh parsley.
blueberry shortcake COR N M EAL
WITH WHIPPED CREAMAND A BLUEBERRY COMPOTE
There are three components to this shortcake — the cake, blueberry compote and whipped cream. Make the compote and whip the cream the day before to save time. You’ll be ready to finish the dessert quickly when it’s time to serve. Use a 10 inch cast iron pan for a shortcake with nice crispy edges.
INGREDIENTS
1 ¼ cup all-purpose flour, plus 1 tablespoon ¾ cup granulated sugar, plus
2 tablespoons for sprinkling
½ cup cornmeal
1 ½ teaspoons kosher salt
1 teaspoon baking powder
INSTRUCTIONS
1. Heat the oven to 350°F.
2. Place the cast iron skillet in the oven.
3. You can make the dough in a mixer or stir by hand. Place all the dry ingredients in a mixing bowl.
4. In a separate container, add the wet ingredients (except the melted butter) and stir.
5. Add the wet ingredients to the dry and stir until semi incorporated. Reserve 1 tablespoon butter to coat the skillet. Add the remaining melted butter to the batter. Mix until all ingredients are just incorporated. Do not over mix.
6. In a separate bowl, mix the blueberries with the tablespoon of reserved flour.
10 tablespoons melted unsalted butter
1 cup sour cream
1 lemon, zested
2 eggs
1 teaspoon vanilla extract
2 cups blueberries, divided
7. Remove the skillet from the oven and place the reserved tablespoon of butter in the hot pan, moving it around to coat the bottom and sides.
8. Add ⅔ of the dough to the hot buttered skillet. Scatter 1 cup of the blueberries on top.
9. Dollop the rest of the dough over the skillet ingredients, then finish with the remaining blueberries.
10. Sprinkle with the reserved 2 tablespoons sugar.
11. Put the filled skillet back in the oven and bake for 25 to 30 minutes.
12. Let cool slightly. Top with the compote and serve with whipped cream.
WH I P P ED
cream
INGREDIENTS
1 ½ cups cold heavy cream
2 teaspoons vanilla extract
1 ½ tablespoons powdered sugar, plus extra for dusting the cake
BLU E B E RRY
compote
INGREDIENTS
2 cups blueberries
1 lemon, zested and juiced
½ cup sugar
This cream can be made in advance, up to two days in the fridge without falling if done properly. The secret is using a chilled mixing bowl, keeping the cream cold and whipping to stiff peaks.
INSTRUCTIONS
1. Chill a mixing bowl and mixer attachments in the freezer for 10 minutes.
2. Place all ingredients in the cold bowl and whisk until stiff peaks form.
INSTRUCTIONS
1. Place all ingredients in a small sauce pot and let simmer for 15 to 20 minutes.
2. Remove from heat and let cool completely before serving. This is best made the day before and will thicken as it cools.
make these the day before
A Flavor Frontier
Newer to grilling and cooking with citrus? “Keep a few lemons and limes in the fridge and add a little at a time — you’ll find your groove fast,” Adam suggested. “We’ve started using citrus juice in compound butter or mixing it with Japanese barbecue sauce for a glaze.” Adam urges experimentation — try mixing lemon and orange, or lime and grapefruit.
Citrus Under Fire
Chad, who always has lemons in the fridge, offers this hot take: “I like to cut a lemon in half and season it with olive oil and salt then sear it on a hot grill. This breaks down the fruit, brings out the sweetness and adds a smoky note.” Add the juice to vinaigrettes, marinades, tacos and salsa for a punch of flavor.
No Rind Left Behind
Every part of a citrus fruit can be used to maximize flavor and texture in dishes — juice, zest and even grilled slices. “I’m half Mexican so limes are a big part of my cooking,” Chad shared. “For a good Mexican marinade, I like to incorporate lime juice and zest.”
The Bold Side of Bright Citrus
Each citrus variety offers unique flavors and qualities, so have fun trying something new. “Meyer lemons have that perfect mix of tart and sweet, which is great in a compound butter,” Adam said. “Blood oranges add color and depth to sauces and glazes, and they look amazing in photos.”
A Match Made in Marinade
Pair Snake River Farms’ Kurobuta pork with orange juice and zest for glazes and marinades. “It's sweet, acidic and enhances the natural sweetness of the pork,” Adam said.
A family favorite is SRF Kurobuta pork tenderloin marinated with pureed local peaches, orange juice and zest, and a little Japanese BBQ sauce. “Serve with grilled peach salsa with lime juice, red onion and cilantro. Start the pork low and slow, then do a quick sear on high heat. It’s fresh, fruity, smoky and hits all the right notes for a summer evening in the backyard.”
Grilling & Gifting Guide
When you’re gifting for a special occasion or as a thank you to that friend who went the extra mile, we’ve got you covered. Father’s Day, 4th of July and any day. All that’s left to do is heat up the grill.
Summer Edition
The Griller’s Pack
For a delightful taste of everything. The griller’s dream: steaks, burgers and hot dogs.
$321
The Wagyu Way
For the A-lister on your list. Dazzling American Wagyu steaks perfect for sharing.
$184
Best-Loved Bundle
For the connoisseur in your life. Steaks with a beautiful balance of rich Japanese marbling and robust American beef flavor.
$166
SRF x Smithey Chef Skillet Steak Box
For the complete package. SRF steaks and a handcrafted Smithey 10” cast iron skillet are a delicious match. Prepare perfectly seared steaks with this gift worthy combo.
$340
Steak & Chop Favorites
For the chop house devotee. Recreate the magic of a classic steakhouse at home.
$164
Spare Rib Kit
Tomahawk Treasures
For that special occasion. One tomahawk steak is impressive. Two American Wagyu tomahawk steaks earn the ‘oohs’ and ‘ahhs.’
$393
$111
For a tribute to the summer cookout. Bring on the SRF seasoning to make the flavors of Kurobuta sing.
SRF Bestsellers
For a taste of the favorites. Ideal for a dinner party, our customers’ good tastes picked these winners.
$244
Just a Taste Family Meal Box – Medium
For making meal planning a breeze, curated by Chef Kelly Senyei. Pro tip: check out her family-approved favorite recipes at snakeriverfarms.com.
$196
SRF x Southside Barbeque Spread
For barbecue lovers without a smoker. A box of authentic BBQ smoked by Southside Market in Elgin, Texas. Features a SRF Black® smoked brisket fully cooked and ready to go.
Steak & Seafood Collection
For the best of both worlds. Wild caught seafood plus SRF Gold® steaks — does it get any better?
$333
$373
USDA Prime Assortment
For the real deal. Only 8 to 10% of all beef in the U.S. is awarded Prime, the highest beef grade.
$186
