Cowboys have long captured America’s imagination.  What’s not to love? Roaming the land, herding cattle, saying “y’all.”  If riding horses, sleeping under the stars, and wearing cool hats is not the best way to live, then what is?  Now you can be one step closer to living the dream with At My Table’s Cowboy Pack.

After long days of wrangling children and rustling paperwork, you deserve the best in cowboy cuisine.  And we aren’t talking about baked beans.  Introducting the Cowboy Pack:

•   1 lbs Storm Hill “Skillet Ready” Flat Iron Steaks

•   1 lbs Storm Hill Beef Tri Tip Steaks

•   2 12oz Storm Hill Beef Rib Eyes

•   2 lbs Applewood Smoked Duroc Bacon (sliced)

•   2.5lbs Heritage Pork Breakfast Sausage

For extra authenticity, you could take it camping.  But thanks to At My Table, you won't need to sleep outside to feel like a true cowboy.

 Serves: Many


Breeds & Origins: American Angus Beef from South Dakota, Duroc Pork from Iowa

Buckaroo Bonus! 

Until 9/30/12 we'll throw in 2 lbs Storm Hill Ground Chuck (Perfect for burgers and chili!)

ORDER HERE

Chef Danny Origel

The Interview

Born in Mexico and raised in a Rio Vista, CA agricultural family, Danny Origel (pro. Or-ee-hel) grew up around his grandmother's cooking that had Spanish/Moorish and regional Mexican influence. In that hospitable family oriented environment Danny knew early on that cooking was for him. At the young age of 26 Danny Origel is the executive chef overseeing two of Sacramento's most successful dining establishments, Roxy and Lucca. Here is his story

On PREFERRED MEATS

"The trust behind the product that Preferred provides is indicative of the hard work they do to make sure they have the best proteins available on a consistent basis. I feel Preferred builds more than a clientele or just provides product, Preferred builds relationships which is very important and that I feel is quite unique. Don't be surprised if other companies will try to do what Preferred is doing as I think it sets a standard."

AtMyTable.com Provides the Same Exceptional Quality to our Customers-
Order Today!
Quality. Sustainability. Service.
ORDER PRODUCT HERE!

DIP YOUR QUAIL, WE SAY!!

This recipe came from a talented Vietnamese cook I worked with years ago by the name of Chau Tran,

not only was she a sweetheart but the lady knew how to cook!

A great dipping sauce for grilled quail, and don’t forget the ice cold beer!

                   Chef John Paul Khoury, Corporate Chef Preferred Meats Inc.

                     Chau's Sweet Scallion Soy Glaze

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

   1      tablespoon    peanut oil

   2      tablespoons   garlic -- minced

   2      tablespoons   shallots -- minced

   1      bunch         minced scallions -- white part only

   1      quart         soy sauce

   2      cups          rice wine vinegar

   2      cups          sugar

   2 1/2  quarts        water

   1      tablespoon    salt

                        corn starch slurry -- to thicken (optional)

                        reserved scallion (green part) -- chopped fine

Saute' shallots, garlic, and white part of scallions in oil until

translucent. Add soy, vinegar, sugar, and water. Simmer for 5 min.

Season, add green onions and tighten with cornstarch slurry

to desired thickness if you wish.

Wonderful soy glaze or dipping sauce for seafood, poultry, or grilled items!

                   - - - - - - - - - - - - - - - - - -

Billionaire's Bacon from Carnivore Club on Vimeo.

We've been sending out a ton of AtMyTable.com care packages to all our great customers and new acquaintances, and have been getting a lot of great feedback. The guys over at The Werehaus Brian and Austin Chu sent us this great video titled "Billionaire's Bacon" after they cooked it and ate it all.

Guys - if this is what happens when we send you our Bacon, we can't wait to send you some more AtMyTable.com goodies!

BEEF SHORT RIBS MANDARIN STYLE 

Read more about it at www.cooks.com/rec/view/0,1727,155185-236207,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

2 1/2 to 3 lbs. beef short ribs, cut into serving-size pieces
12 anise seeds crushed
2 tbsp. soy sauce
1/2 c. dry red wine
1/8 tsp. garlic powder
1/8 tsp. ground ginger
2 tsp. beef stock base
2 tsp. finely chopped mushrooms
1 c. hot water
1/4 tsp. Bouquet Garni for beef

Place short ribs in deep bowl. Add soy sauce, wine, garlic powder, and ginger. Pour over ribs. Marinate for several hours at room temperature or overnight in the refrigerator. Drain short ribs and brown in heavy frying pan. Add beef stock base and chopped mushrooms to hot water; combine with marinade. Pour over browned ribs. Crush Bouquet Garni and sprinkle over meat. Cover tightly and simmer slowly for 2 to 2 1/2 hours or until ribs are fork  tender. Makes 4 or 5 servings.