Prairie Street Prime Videos

By Chef Erica

Chef Erica grills up Kosher Premium Blend Lamb and Beef Steakhouse Burgers with Garlic Mayo and Steak Fries featuring Prairie Street Prime’s Kosher Premium Ground Beef and Lamb Blends.

You can purchase your Kosher Premium Blend Lamb and Beef from Prairie Street Prime here:
Beef: https://prairiestreetprime.com/collections/beef/products/ground-beef-psp-special-blend-1-lb
Lamb: https://prairiestreetprime.com/collections/lamb/products/lamb-ground-beef

Chef Erica takes steakhouse burgers to a new level using a lamb and beef blends and making fresh roasted garlic mayo. She demonstrates all the tricks of the trade in making a perfect burger.

Ingredient List for the Kosher Premium Blend Lamb and Beef Steakhouse Burgers:

• 1 lb or 16 oz Prairie Street Prime ground lamb
• 1 lb or 16 oz Prairie Street Prime ground beef
• 1 whole bulb of garlic
• 1 cup of mayo
• 2 Idaho or Yukon gold potatoes
• 4 brioche or potato buns
• 1 tomato
• 2 leaves of romaine lettuce
• 1 cup olive oil
• Kosher Salt
• Pepper
• 1/4 cup Chopped Parsley

To Prepare Your Kosher Premium Blend Lamb and Beef Steakhouse
Burger:

Preheat your oven to 400F.

Garlic mayo
Slice the top of the head of garlic exposing some cloves, drizzle with olive oil, wrap in tin foil and put in oven for 30 minutes. When the garlic is soft and brown squeeze it into a cup of mayonnaise, mix, add a pinch of pepper and a sprinkle of parsley. Set aside.

Steak fries
Cut potatoes into thin wedges, drizzle olive oil on a sheet pan, place fries on sheet pan and coat with oil, sprinkle with salt. Put into oven for 30 minutes.

Beef and Lamb Kosher Steakhouse Burger
Separate beef and lamb into 4 separate portions each, combine equal parts lamb and beef, season with salt and pepper, gently form into patties and make an indent in the center. Make into smaller patties if preferred. Heat the pan or grill until the surface is hot, season the top of the burger and place on grill. Wait until the meat browns and cook halfway up and flip the Do not press down. Cook to an internal temperature of 160F. Take burgers off the heat and let rest. Now place the garlic mayo on one side of the bun, add patty and dress with lettuce tomato and add garlic mayo. Add fries to the plate and enjoy.

Bon Appétit

By Chef Kendra

Coming up on The Prairie Street Prime Culinary Kitchen
Chef Kendra is joined by Prairie Street Prime’s founder and CEO, Elliot Moscowitz, who will teach us how to make his delicious Shabbat Cholent using Prairie Street Prime’s Kosher Miami Cut Short Ribs.

You can purchase your Prairie Street Prime Kosher Miami Cut Short Ribs here:
https://prairiestreetprime.com/collections/beef/products/beef-short-ribs-miami-cut

Shabbat or not, Cholent is a delicious traditional one-pot meal that warms the hearts, souls, and bellies of loved ones. Prairie Street Prime’s beefy Miami Cut Short Ribs is a sure fire way to elevate this beloved dish and ensure your crew stays satisfied and full. Founder and CEO of Prairie Street Prime, Elliot Moscowitz, shares his crowd-pleasing recipe with Chef Kendra and all of you in this very special segment of Prairie Street Prime’s Culinary Kitchen.

Ingredients List for the Shabbat Cholent with Miami Cut Short Ribs

• Miami Short Ribs, fat trimmed and cubed between bones
• 1 bag Cholent Beans and Barley mix, rinsed
• ½ teaspoon honey
• 4 Idaho potatoes, peeled and cut into hearty, 3-inch pieces
• 4 Polish Kosher Sausage, cut into 1 to 2 inch pieces
• ¼ cup BBQ sauce or ketchup
• ¼ teaspoon chili pepper flakes
• 3 cloves garlic, crushed
• ½ teaspoon onion powder
• ½ teaspoon dill
• Kosher salt
• Ground black pepper
• Water

To Prepare Your Shabbat Cholent with Miami Cut Short Ribs

The day before you want to make your Cholent, prepare your Cholent beans and barley mix. First rinse the beans and barley, and then, in a large bowl or pot, soak the mixture by fully submerging under water for 24 hours. The water should cover the beans and barley by 2 to 3 inches. Do not discard the soaking water as you will use it in the Cholent. If you are in a time bind, you can always “flash soak” the Cholent mixture by covering them with water in a large microwave safe bowl, wrapping the bowl with plastic wrap, and then cooking it in the microwave for about 10 to 12 minutes.

When you are ready to make your Cholent, make sure you have the right tools! If you are preparing the Cholent for Shabbat, we recommend using a long cook Crock Pot which has a 20-hour cooking feature and will then hold the food warm on its own. This model ensures no electronic tampering is needed by the cook!

Prepare your Crock Pot by pouring about 1 inch of water in the bottom of the basin and then placing a Crock Pot safe plastic bag (or Cholent Bag) in the basin with the top ends out.

Layer your ingredients in the following way: Miami Cut Short Ribs, potatoes, soaked Cholent beans and barley with their water, sausage barley, chili flakes, garlic, honey, onion powder, dill, kosher salt, coarse black pepper, and BBQ sauce. Cover with water to top, cover with lid and fold open ends of bag over lid to secure.

Turn on your Crock Pot for 20-hours at HIGH HEAT. Once the cook is done, the CrockPot will hold at WARM until you are ready to eat.

Once your Cholent is cooked, transfer it from your Crock Pot into a serving bowl. Serve your delicious Cholent with plenty of Miami Short Ribs to family and friends on Shabbat… or not!

Bon Appétit!

By Chef Kendra

Coming up on The Prairie Street Prime Culinary Kitchen
Chef Kendra will teach us how to make her delicious Kosher Citrus Cedar Plank Salmon using Prairie Street Prime’s Kosher Salmon Fillet.

Transport yourself and your loved ones to the dense forests and crisp coastline of the Pacific Northwest with Chef Kendra’s Kosher Citrus Cedar Plank Salmon recipe. Imparting the sweet essence of smokey cedar and bright citrus notes into Prairie Street Prime’s Kosher Salmon Fillet makes for both a divine meal and special presentation any time of year!

Ingredients List for the Kosher Citrus Cedar Plank Salmon

• Prairie Street Prime Salmon Fillet
• Cedar Planks (suggesting: 1 large or 4 small for individual portions)
• 2 tablespoons finely chopped fresh herbs such as dill and parsley, plus extra
• 1 clove garlic, grated
• 1 teaspoon capers, finely chopped
• 1 lemon, zested
• 1 tablespoon Kosher extra virgin olive oil
• Kosher salt
• Fresh ground black pepper

To Season Your Cedar Planks
Soak your cedar plank(s) for 30 to 60 minutes in water, being sure to keep them fully submerged. Preheat your oven to 325F. Once thoroughly soaked, remove from the water basin, wipe down with a dishtowel, and heat in a 325F oven for 10 minutes. Remove from the oven with a dishtowel, and they are ready to use.

To Prepare Your Kosher Citrus Cedar Plank Salmon
Preheat your oven to 325F.

Using a paper towel, pat dry your kosher salmon to remove any excess moisture. Trim your salmon fillet to fit on the appropriate size boards.

Prepare your salmon fillet with a thin sharp knife however you feel most comfortable: either remove the skin as shown in the video or score both sides of the fish.

Prepare your citrus seasoning by combining your finely chopped fresh dill and parsley, garlic, capers, extra virgin olive oil, lemon zest, kosher salt, and ground black pepper into a medium mixing bowl. Smother your mixture all over your kosher salmon fillet.

Prepare your seasoned cedar plank board by rubbing in some kosher extra virgin olive oil and some extra seasonings. We suggest using extra of the citrus mixture directly onto the board or complimentary seasonings such as oregano and ground sumac! Place the dressed salmon on the board and put in the 325F oven for approximately 35 to 45 minutes or until the internal temperature of the fish reaches 125F.

Remove your kosher salmon when the internal temperature reaches 125F and allow it to rest for about 10 minutes. The internal temperature will rise to about 135F.

Serve with lightly roasted vegetables and your favorite light sides!

Bon Appétit!

By Chef Kendra

Coming up on The Prairie Street Prime Culinary Kitchen
Chef Kendra will teach us how to make her delicious Kosher Single Chop Lamb Chop with Citrus Salad using Prairie Street Prime’s Kosher Single Chop Lamb Chop.

You can purchase your Kosher Single Chop Lamb Chops here:
https://prairiestreetprime.com/collections/lamb/products/single-cut-lamb-rib-chops

This bright, herby, earthy dish is a celebration of spring! Prairie Street Primes Single Chop Lamb Chops are deftly seasoned and simply prepared to showcase their sweet, tender meat. Paired with a beautiful grapefruit and fennel based salad, this divine meal is perfect for dining alfresco.

Ingredients List for the Kosher Single Chop Lamb Chop with Citrus Salad

• Prairie Street Prime Single Chop Lamb Chops
• 1 grapefruit, peeled and sectioned
• 1 bulb fennel, thinly sliced
• 2 tablespoons fresh herbs, finely chopped (suggested: rosemary, parsley, mint, or cilantro)
• 1 tablespoons Kosher extra virgin olive oil
• Kosher salt
• Fresh ground black pepper

To Prepare Your Kosher Boneless Ribeye Steak Sandwich with Herb Dressing Heat your heavy bottom skillet over a high flame. Meanwhile, season both sides of your lamb chops with coarse kosher salt and ground black pepper. When the pan is hot, sear both sides of the lamb chops. 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 125F, then let them rest. You want an internal temperature of 130F for medium rare.

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.

Bon Appétit!

By Chef Kendra

Coming up on The Prairie Street Prime Culinary Kitchen
Chef Kendra will teach us how to make her delicious Kosher Boneless Ribeye Steak Sandwich with Herb Dressing using Prairie Street Prime’s Kosher Boneless Ribeye Steak.

You can purchase your Kosher Boneless USDA Prime Boneless Ribeye Steak here:
https://prairiestreetprime.com/products/boneless-ribeye-steak-usda-prime?_pos=6&_sid=d35bbf6af&_ss=r

When you start with meat this amazing it doesn’t take much to make a fabulous meal - no matter how simple! Chef Kendra keeps it basic with her famous kosher steak sandwich and herb dressing. Seasoned with just salt and pepper, Prairie Street Prime’s Boneless Ribeye Steak is reverse seared to that perfect medium rare before being sliced and slathered with an herby-garlicky dressing and then loaded between rustic, toasted bread. A steak sandwich fit for any king and queen!

Ingredients List for the Kosher Boneless Ribeye Steak Sandwich with Herb Dressing

• Prairie Street Prime Boneless Ribeye Steak
• 6 to 8 slices rustic bread of your preference
• 1 cup Kosher non-dairy vegan “mayonnaise”
• 2 tablespoons finely chopped fresh herbs such as parsley and cilantro
• 1 clove garlic, finely minced
• ½ teaspoon lemon zest
• Kosher extra virgin olive oil
• Kosher salt
• Fresh ground black pepper

To Prepare Your Kosher Boneless Ribeye Steak Sandwich with Herb Dressing
Preheat your oven to 375F.

Using a paper towel, remove any excess moisture from your kosher ribeye steak. Season with kosher salt and ground black pepper. Place your ribeye steak on a baking sheet and cook in the oven for about 15 minutes, or when the meat reaches an internal temperature of 115-120F.

Meanwhile, heat a heavy bottom skillet on high. When the boneless ribeye steak is ready, transfer it from the pan to the skillet and sear on both sides. About one minute per side to achieve a hearty crust. Once seared to your liking, remove and let rest on cutting board while you prepare the rest of the sandwich.

Keeping the skillet on the stovetop with the fat and drippings, reduce the heat to low and toast your rustic bread on both sides.

In a small mixing bowl combine your non-dairy “mayonnaise” with finely chopped herbs, finely minced garlic, and lemon zest.

Once fully rested, slice your kosher boneless ribeye steak to a thickness of your liking (thin to ½ inch slices). Spread your herb dressing on each slice of bread, layer your meat, and enjoy!

Bon Appétit!

By Chef Kendra

Coming up on The Prairie Street Prime Culinary Kitchen
Chef Kendra will teach us how to make her Kosher Marinated Arrachera using Prairie Street Prime’s Kosher Hanger Steak.

You can purchase your delicious Kosher Hanger Steak here:
https://prairiestreetprime.com/collections/beef/products/beef-hanger-steak

Prairie Street Prime’s Kosher Hanger Steak gets dressed up for the fiesta with Chef Kendra’s marinated arrachera recipe. Typically done with skirt steak, the hanger steak offers a beefer bite that holds up to the spice, lime, and aromatics in the marinade. A simple preparation resulting in one dynamite of a dish!

Ingredients List for the Kosher Marinated Arrachera

• Prairie Street Prime Hanger Steak
• 2 limes, juiced
• 1 jalapeno chopped, veins and seeds removed
• 1 medium shallot, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon ground white pepper
• ½ teaspoon ground chili powder (use less for less heat)
• ½ teaspoon fennel seeds
• Kosher extra virgin olive oil
• Kosher salt
• Fresh ground black pepper

To Prepare Your Kosher Marinated Arrachera
Using a paper towel, remove any excess moisture from your kosher hanger steak.

In a medium mixing bowl, season your kosher hanger steak with coarse kosher salt, ground black pepper, lime juice, chopped jalapeno, chopped shallot, cumin, coriander, white pepper, chili powder, and fennel seeds. Mix thoroughly with clean hands, cover with plastic wrap, and let marinate in the refrigerator for 30 minutes to 4 hours.

After your kosher hanger steak is fully marinated, remove from the refrigerator and set aside. Heat a heavy bottom skillet over a medium to high heat with about one tablespoon of kosher extra virgin olive oil. Remove kosher hanger steak from marinade and shake off excess. Sear both sides of your steak. Once seared, reduce heat to low medium and place all of the marinade in the cooking skillet around and under the hanger steak. Cover the skillet with a tight fitting lid and allow to cook for about 10 minutes.

Using your Prairie Street Prime meat thermometer, check the internal temp by sliding the probe into the thickest part of the meat. You are looking for an internal temperature reading of 125F. Once achieved, remove from skillet and allow to rest for 15 to 20 minutes. Allow the marinade to continue to cook without the lid on for about 5 minutes so that it reduces down to a hot salsa.

Once well rested, slice your kosher arrachera against the grain in thin slices. Serve as a taco or tostada with the hot salsa!

Bon Appétit!

By Chef Kendra

Coming up on The Prairie Street Prime Culinary Kitchen
Chef Kendra will teach us how to make her Kosher Italian Wedding Soup with Ground Veal for Passover using Prairie Street Prime’s Kosher Ground Veal.

You can purchase your delicious Kosher Ground Veal here:
https://prairiestreetprime.com/collections/veal/products/veal-ground-beef

While there is some debate over why this soup has the term “wedding” in it, there is no debate over how delicious Chef Kendra’s kosher version is! In the holy matrimony of meat and vegetables, Prairie Street Prime’s Premium Ground Veal stars front and center. A most wonderful dish anytime of year, it’s perfect for those cooler spring nights.

Ingredients List for the Kosher Italian Wedding Soup with Ground Veal

Prairie Street Prime Premium Ground Veal
• 1 egg
• 1 lemon, zested
• 1 tablespoon kosher extra virgin olive oil
• 2 medium carrots, chopped
• 1 medium white onion, chopped
• 2 stalks celery, chopped
• 3 cloves garlic, thinly sliced
• 1 sprig fresh rosemary
• 1 quart kosher low-sodium chicken stock
• 2 cups fresh spinach
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh parsley, chopped
• Kosher salt
• Fresh ground black pepper

To Prepare Your Kosher Italian Wedding Soup with Ground Veal
Heat your favorite large soup or stock pot over a medium flame and add your extra virgin olive oil. When warm, add your chopped carrots, celery, and onions to the pot and season with kosher salt and ground pepper. Cook for about 2 to 3 minutes then add your slivered garlic, fresh rosemary, chicken stock, and fresh spinach. Stir and let come to a gentle boil. After about 5 to 7 minutes, reduce heat to low-medium. If you prefer, you can add 1 to 2 cups of water to thin out the soup.

Prepare your kosher ground veal meatballs by adding the kosher ground veal, lemon zest, egg, kosher salt, and ground pepper to a medium mixing bowl. Gently combine the ingredients with your hands and form meatballs the size of golf balls.

Bring up the heat on the soup to a medium-high heat and carefully lower each veal meatball down into the soup. Allow them to cook for about 7 to 10 minutes.

Serve your Kosher Italian Wedding Soup with Ground Veal hot with a sprinkling of fresh parsley and basil!

Bon Appétit!

Coming up on the Prairie Street Prime Culinary Kitchen, Chef Kendra shows us how to make her Kosher Instapot Shawarma-Spiced Lamb Shanks for Passover using Prairie Street Prime’s Kosher Lamb Shanks.

In this easy-to-make recipe, Chef Kendra brings a combination of warming shawarma spices to the hearty lamb shank for a dish that is both rich and robust for your Passover table! Thanks to the ease of the Instapot, this one-pot meal can be served quickly and with minimal cleanup, giving you more time for family and friends. Prairie Street Prime’s Kosher Lamb Shanks star in this nutritious and hearty dish.

Ingredients List for the Kosher Instapot Shawarma-Spiced Lamb Shanks

To Prepare Your Kosher Instapot Shawarma-Spiced Lamb Shanks
Preheat your Instapot to HIGH on the Saute function.

Using a paper towel, remove any excess moisture from your defrosted kosher lamb shanks. Season generously with coarse kosher salt and ground black pepper. Using tongs, carefully sear all sides of your kosher lamb shanks in the Instapot. Once you’ve achieved a nice sear, about 5 minutes, remove the lamb shanks and set aside.

To the Instapot add your red onion, garlic, and campari tomatoes. Using a wooden spoon gently stir the ingredients, being sure to scrape up the fond at the bottom of the pan. Next, add your kosher beef (or veal) stock and kosher dry red wine, and stir to combine. Carefully nestle your seared lamb shanks into the combined ingredients trying to keep the bones down and meat up. Add your dry shawarma spices - cumin, turmeric, paprika, garlic powder, coriander, and nutmeg - to the Instapot and give it a little stir to make sure they’re covering the lamb.

To start the pressure cooking process, lock your lid onto your Instapot and turn OFF the Saute function. Select the Pressure Cook function, on HIGH, and set for 60 minutes. Hit START.

Once the cooking is finished the Instapot will naturally release steam. Be sure to stand out of the way as it does this and allow it to release completely until the pin drops back down into place.

You can serve your Shawarma-Spiced Lamb Shanks in many ways, we suggest serving over simply cooked root vegetables or whipped sweet potatoes with plenty of that flavorful broth!

Bon Appétit!

By Chef Kendra

Coming up on The Prairie Street Prime Culinary Kitchen
Chef Kendra will teach us how to make her Kosher Marinated Outer Skirt Steak with Charoset Compote for Passover using Prairie Street Prime’s Kosher Outer Skirt Steak.

Chef Kendra’s marinated Kosher Outer Skirt Steak with warm charoset is the perfect quick and decadent meal for Passover. The bold, earthy flavors of garlic and herbs collide with the warmth of apples, cinnamon, wine, and walnuts to create a delicious twist on tradition. Prairie Street Prime’s Kosher Outer Skirt Steak is the perfect cut to soak in all of these amazing ingredients.

Ingredients List for the Kosher Marinated Outer Skirt Steak with Charoset

• 1 pound Prairie Street Prime Outer Skirt Steak
• 1 tablespoon extra virgin olive oil
• 2 bay leaves
• 4-6 sprigs fresh thyme, separated
• 4-6 cloves garlic, finely minced
• 2 honeycrisp apples, diced (skin on or removed)
• 4 medjool dates, finely diced
• 1 cup Kosher dry red wine
• 1 cinnamon stick
• ½ cup walnuts
Kosher salt Freshly ground black pepper

To Prepare Your Kosher Marinated Outer Skirt Steak with Charoset
In a large mixing bowl or in a large plastic bag, combine your outer skirt steak, kosher extra virgin olive oil, bay leaves, 4-5 sprigs fresh thyme, minced garlic, kosher salt, and ground black pepper. Mix thoroughly and let marinate covered in the refrigerator for 30 minutes to two hours.

While your steak is marinating, make your charoset. In a medium saucepan over medium heat combine your diced apples, finely diced dates, cinnamon stick, 1-2 sprigs of thyme, kosher red wine, and a pinch of kosher salt. Allow to come to a low boil so the alcohol from the wine burns off. Cook on low for about fifteen minutes, being careful not to let the apples become too soft.

Heat a large, heavy bottom skillet over a high heat. Without adding any oil or fat to the skillet, sear the outer skirt steaks directly from the marinade. Because the pieces of meat from this cut are all different, they will have different cook times. If preferred, you might find it easier to cook those of a similar size at the same time. Cook the steaks in batches being careful to not overcrowd the pan. Using your meat thermometer check for an internal temperature of about 130F. Once reached, remove from pan and allow to rest on your cutting board.

While the meat is resting, prepare your toasted walnuts. Place your walnuts in a small cast iron skillet over a medium heat. Keep the nuts moving in the skillet so they do not burn. Once fragrant and slightly darkened, remove from pan and let cool slightly before chopping.

To serve, slice your marinated Kosher outer skirt steak against the grain and top with your warmed charoset and a sprinkling of toasted walnuts.

Bon Appétit!

By Chef Kendra

Coming up on The Prairie Street Prime Culinary Kitchen
Chef Kendra will teach us how to make her Kosher Stuffed Cabbage for Passover using Prairie Street Prime’s Kosher Premium Ground Beef Blend.

Chef Kendra’s recipe for stuffed cabbage is basic by design. Swapping rice for cauliflower allows this recipe to be used during Passover and adds a level of nutrition to the dish. We invite you to try some of our suggested twists and spice blends or create some of your own and share them with us!

Ingredients List for the Kosher Stuffed Cabbage for Passover

• 1 pound Prairie Street Prime Premium Ground Beef Blend
• ¼ cup cauliflower, grated
• 1 egg
• 6 green cabbage leaves, blanched
• 1 tablespoon extra virgin olive oil
• 2 cloves garlic, thinly sliced
• 1 cup dry Kosher red wine
• 28 oz can whole peel tomatoes
• Kosher salt
Fresh ground black pepper

Suggested Twists and Spice Blends

1. Instead of Prairie Street Primes Premium Ground Beef Blend try our Ground Lamb or Ground Veal.
2. Try one of our favorite warming spice blends such as the Isreali Baharat Blend or Hawaij Seasoning.

To Prepare Your Kosher Stuffed Cabbage for Passover
Prepare your cabbage leaves by blanching a whole head of green cabbage in boiling water for about 15 minutes. Drain water and remove cabbage. Allow to cool. Once you are able to touch the cabbage, remove and discard the first few outer leaves, then gently remove six leaves, being careful not to rip them (too much). Using a paring knife, remove the thickest part of the stem so it becomes more malleable. See video for demonstration. Set aside.

In a medium mixing bowl combine your Prairie Street Prime Premium Ground Beef Blend with the grated (or riced) cauliflower, one egg, kosher salt, and ground black pepper. Using your hands, thoroughly mix together, being careful not to overwork the meat.

Stuff each blanched cabbage leaf with equal amounts of the ground beef mixture. See video for demonstration on how to roll and secure the ends of the cabbage. Set to the side while you prepare the sauce or wrap and place in the refrigerator until ready for use, up to one night.

Meanwhile, make your tomato sauce. In a large pan over medium heat, saute your thinly sliced garlic in olive oil just until fragrant, about two minutes. Add your whole peeled tomatoes (or tomato puree, if you prefer) and dry Kosher red wine. Season lightly with Kosher salt.

Once sauce begins to simmer gently nestle stuffed cabbage, flap side down, in the sauce. Bring the sauce back to a simmer, place a tightly fitting lid on top, reduce heat to medium-low, and allow to cook through, about 15 to 20 minutes.

Serve your stuffed cabbage with plenty of roasted vegetables for a complete and delicious meal.

Bon Appétit!

By Chef Kendra

Coming up on The Prairie Street Prime Culinary Kitchen
Chef Kendra will teach us how to make her Kosher Top of the Rib "Cheese" Steak Sandwich using Prairie Street Prime’s Kosher USDA Prime Top of the Rib.

You can purchase your delicious Kosher USDA Prime Top of the Rib here:
https://prairiestreetprime.com/collections/usda-prime-beef/products/top-of-the-rib-usda-prime

Sometimes we just crave a good ol’ sandwich! Chef Kendra’s Kosher spin on the Philadelphia Cheesesteak is one not to be missed. Using the not-so-familiar Top of the Rib cut from Prairie Street Prime, she combines onions with the earthy fragrances of white pepper and fennel seed to deepen the flavors of the braise. Topped with non-dairy parve Provolone Cheese - yum! It’s nutty, sweet, meaty, and oh so delicious!

Ingredients List for the Kosher Top of the Rib “Cheese” Steak Sandwich

• ½ Prairie Street Prime USDA Prime Top of the Rib
• Kosher Salt
• Black Pepper
• 1 yellow onion, sliced
• 1 cup water (more if needed)
• ½ teaspoon white pepper
• ½ teaspoon Fennel seed
• 4 Sub Rolls
• 4 Slices Non-Dairy Parve Provolone Cheese Slices (suggested: Daiya Brand)

To Prepare Your Kosher Top of the Rib “Cheese” Steak Sandwich
Preheat a large, high-rim cast iron pan over medium to high heat on your stove top (note: choose a cast iron pan with a tight fitting lid).

Generously season both sides of your Top of the Rib with Kosher salt and ground black pepper. Sear both sides of the Top of the Rib in the pan and then remove to the side until ready.

Meanwhile sautee your onions with the white pepper and fennel seed until translucent and fragrant, about 4 to 5 minutes. Add half of the water to the onions to ensure you scrape up the fond, or little brown bits, from the bottom of the pan. Place the seared Top of the Rib on top of the onions and add the remaining water, bringing the liquid up to about a quarter of the way up the meat. Place the tight fitting lid on the pan and reduce stove top to a medium to low flame and allow to cook for approximately 45 minutes or when the internal temperature reaches approximately 200-205F.

Slice rolls in half and toast your rolls until golden in a toaster or oven.

After the Top of the Rib has rested for about 15 minutes, remove and slice thinly against the grain of the meat. Replace the sliced meat back in with the onions and broth, cover with your Kosher non-dairy parve cheese and reheat until melted.

Build your Philadelphia-style Kosher “cheese” steak sandwiches with the onions, a little broth, and enjoy with your favorite toppings!

Bon Appétit!

By Chef Kendra

Coming up on The Prairie Street Prime Culinary Kitchen
Chef Kendra will teach us how to make her Kosher Kosher Top of the Rib Pumpkin Chili using Prairie Street Prime’s Kosher USDA Prime Top of the Rib.

You can purchase your delicious Kosher USDA Prime Top of the Rib here:
https://prairiestreetprime.com/collections/usda-prime-beef/products/top-of-the-rib-usda-prime

Chef Kendra hones in a bit of nostalgia with this classic dish inspired by her father. Using an electronic pressure cooker (such as the Instapot), the cook time on the typical braise-worthy Top of the Rib is tender within a fraction of the time. What sets this chili apart? Aside from the unctuous meat, a healthy dose of nutrient-rich pureed pumpkin!

Ingredients List for the Kosher Top of the Rib Pumpkin Chili

• ½ Prairie Street Prime USDA Prime Top of the Rib
• ½ onion, diced
• 2 carrots, diced
• 2 ribs celery, diced
• 1 teaspoon white pepper
• 1 teaspoon cumin
• 1 teaspoon chili powder, more or less depending on heat preference
• 1 teaspoon paprika
• 1 16oz can puree pumpkin, unseasoned
• 1 16oz can crushed tomatoes
• 1 quart low-sodium beef stock
• 1 16oz can pinto beans, drained
• Kosher salt
• Fresh ground black pepper

To Prepare Your Kosher Top of the Rib Pumpkin Chili
Preheat your Instapot or electric pressure cooker to the “Saute” setting.

Slice the Top of the Rib in long, wide strips against the grain, cut into 3 to 4 inch cubes, and generously season with Kosher salt and ground black pepper. In small batches and without crowding the bottom of the pot, sear all of the Top of the Rib and place aside.

With the “Saute” setting still on, cook the onions, carrots, and celery with white pepper, cumin, chili powder, and paprika until fragrant, about 4 to 5 minutes. Add a little beef stock and gently stir the vegetables, lifting any little brown bits from the bottom of the pot. Once fragrant, mix in the remaining beef stock, puree pumpkin, pinto beans, and pureed tomato. Add the seared Top of the Rib to the chili mixture.

Secure the lid into the “Lock” position and turn off the “Saute” function. Turn on the “Pressure Cook” function and set for 70 to 80 minutes. During the first 10 to 15 minutes, pressure will build up in the device and then it will begin to countdown while it cooks. Allow the device to cook the entire time. Once finished, release the pressure in a safe way according to your device's instructions.

Once pressure is fully released, remove the lid. Using tongs or two forks, gently shred the Top of the Rib.

Serve your Kosher Top of the Rib Pumpkin Chili with your favorite toppings such as chopped chives, cilantro, and avocado!

Bon Appétit!

By Chef Erica

Coming up on The Prairie Street Prime Culinary Kitchen
Chef Erica will teach us how to make her Kosher Reverse Sear 30-Day Dry Aged Tomahawk with Roasted Winter Salad using Prairie Street Prime’s Kosher 30-Day Dry Aged USDA Prime Tomahawk.

When preparing a specialty meat product, sometimes less is best! Chef Erica approaches the exquisite 30-Day Dry Aged USDA Prime Tomahawk by Prairie Street Prime with simplicity and finesse in this reverse sear technique. The highly coveted dry-aging process takes prime meat to a whole new level as it deepens the meaty flavor and increases the silky texture through a controlled time and temperature environment - creating an unparalleled luxury meat experience.

Ingredients List for the Kosher Dry Aged USDA Prime Tomahawk

• 1 Prairie Street Prime Kosher 30-Day Dry Aged USDA Prime Tomahawk
• Kosher salt
• Freshly ground black pepper

Ingredients for the Roasted Winter Salad with Herb Sauce

• 2 endive, halved lengthwise
• 1 large parsnip, peeled and sliced on a bias
• 1 cup seedless red grapes
• ½ cup fresh parsley
• ½ cup fresh mint
• ½ cup fresh dill
• 2 cloves garlic
• 1 teaspoon capers
• ½ teaspoon cumin
• ½ lemon, juiced
• 2 tablespoons extra virgin olive oil

To Prepare Your Kosher Reverse Sear 30-Day Dry Aged USDA Prime Tomahawk
Preheat your oven to 325F.

Generously season all sides of your 30-Day Dry Aged Tomahawk steak with Kosher salt and ground black pepper. Fit a baking rack in the bottom of a heavy roasting pan and place the steak on top. Place the steak in your oven for approximately 35 minutes or until the internal temperature of the steak reads 120F.

Once the 120F internal temperature is reached, remove the steak from the oven and let rest elevated on a separate baking rack. This time, approximately 20 minutes, will allow the internal temperature of the steak to rise to the perfect 125F for medium rare and for air to circulate around the outside of the meat.

Preheat a large heavy-duty pan or cast-iron skillet on the grill or stove top. Carefully sear all around the outside of the steak. Once seared, return to the baking rack and let rest for a final time before slicing and serving.

To Prepare Your Roasted Winter Salad with Herb Sauce
Preheat a clean baking sheet in a hot oven.

Meanwhile, toss your endive, parsnips, and grapes with extra virgin olive oil, coarse Kosher salt, and ground black pepper. Carefully place on the preheated baking sheet and return to a 400F oven. Remove the vegetables and grapes when fragrant and slightly caramelized.

In a small food processor blend together your herbs, capers, cumin, and garlic with a pinch of salt. Slowly drizzle in the extra virgin olive oil and lemon juice while the processor is blending.

Serve the roasted salad with herb sauce drizzled on top next to thick slices of your Kosher Reverse Sear 30-Day Dry Age Tomahawk steak!

Bon Appétit!

Watch Chef Erica explain in this quick, fun and informative tutorial!

Not all meat is created equal. Did you know that unless there is a USDA label on your meat, it has not been either supervised or graded by a licensed USDA professional? Only USDA inspectors can ensure the safest highest quality meat and accurate labeling of all finished products. All of Prairie Street Prime meat is labeled under USDA supervision - veal, lamb, while all of our beef is USDA graded. When talking about beef, here at Prairie Street Prime we offer our clients only the highest quality of beef: High Choice, Prime, and now Dry-Aged!

So let’s talk about what all of these mean?

Choice beef has a wide variability in quality - High Choice and Low Choice are not graded by the USDA. Unless you source from a purveyor like Prairie Street Prime who only works with boutique farms, you never know what you are going to get.

And what does Prime mean?

USDA Prime beef is the most superior quality and has the highest amount of marbling, making it the most tender, juicy, and flavorful. Simply put, this is the meat you want if you are looking for the absolute best! Also, USDA Prime beef only comprises of less than 5% of the nation’s meat, which is also why it can be difficult to find and is in such high demand.

Now, Prairie Street Prime has taken it one step further to offer you the absolute best in luxury meats. We are excited to unveil our new kosher 30-Day Dry Aged product line. But this isn’t just dry-aged beef. We are talking dry-aged USDA Prime Beef, Veal, and Lamb - the most amazing and unique cuts all from our state of the art USDA Kosher dry-aged facility.

This is our 30-day dry-aged custom Tomahawk cut. It’s more than 3 inches thick - a behemoth of luxury meat!

What does this dry aged do? Through the process it loses more than 10% of moisture which increases the redness and the flavor of the meat. Basically we are taking an already incredible product and making it into a one of kind luxury experience.

By Chef Kendra

Coming up on The Prairie Street Prime Culinary Kitchen
Chef Kendra will teach us how to make her Kosher Prime Rib Sous Vide using Prairie Street Prime’s Kosher Three Bone USDA Prime Rib Roast.

You can purchase your Prairie Street Prime Kosher USDA Prime 3 Bone-In Prime Rib Roast here:
https://prairiestreetprime.com/collections/usda-prime-beef/products/prime-rib-roa st-3-bone-usda-prime

Sous vide is easy and precise making it a great method to perfectly cook a high quality product such as Prairie Street Prime’s luxury Kosher meats and custom cuts. Chef Kendra’s recipe for the Three Bone-In Prime Rib Roast produces an unctuous experience that is both sinfully simple and fabulously flavorful.

Ingredients List for the Kosher Prime Rib Sous Vide

• 1 Prairie Street Prime Kosher Three Bone-In Prime Rib Roast
• 3-4 sprigs fresh thyme
• 2-3 garlic cloves, whole
• Kosher salt
• Freshly ground black pepper

To Prepare Your Kosher Prime Rib Sous Vide
Set your sous vide bath to 125F and allow the water to come up to temperature.

Using a paper towel, pat dry your Prime Rib Roast to remove any excess moisture. Season all sides generously with Kosher salt and freshly ground black pepper. Place the Prime Rib Roast in a large bag - either two-gallon zip lock or vacuum seal bag - with your fresh thyme and whole garlic cloves. Tightly your bag - either using your vacuum sealer or the water-displacement method - and place in sous vide bath. If needed, weigh down the meat with plates. Set your timer to six hours.

After six hours, remove your Prime Rib Roast from the sous vide bath, transfer to a rack on a sheet pan and discard the bag. Using paper towels, pat dry the meat to remove any extra moisture.

On your stovetop or grill, preheat a well-oiled cast iron griddle over medium to high heat. Carefully sear all sides of your Prime Rib Roast on the hot griddle. Slice and serve immediately!

Bon Appétit!

By Chef Erica

Coming up on The Prairie Street Prime Culinary Kitchen
Chef Erica will teach us how to make her Kosher Moroccan Spiced Meatballs with Orzo using Prairie Street Prime’s Kosher Premium Ground Beef.

Spice up the ordinary meatball with Chef Erica’s Moroccan inspiration. Prairie Street Prime’s Premium Ground Beef, is proprietary blend of ground brisket that has the perfect balance of fat to meat lending to a silky, unctuous meal. This recipe is a sure crowd pleaser that makes a great main course and even a fun appetizer!

Ingredients List for the Kosher Moroccan Spiced Meatballs

• 1 pound Prairie Street Prime Ground Beef
• 2 large cloves garlic, peeled and smashed to a paste with 2 teaspoons of Kosher salt
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon fennel seed
• 1/4 teaspoon red pepper flakes or other dried chili flake (optional)
• 1/4 cup raisins or dried currants, soaked in water or Kosher red or white wine
• 1/4 cup mint, chiffonade (parsley and basil work nicely, too)
• 1 egg
• Kosher salt
• Freshly ground black pepper
• Extra virgin olive oil as needed for cooking

Ingredients for Kosher “Yogurt” Sauce

• 1 cup plain Kosher non-dairy yogurt (coconut or cashew)
• 1 clove garlic, mashed to a paste with 1/2 teaspoon of Kosher salt
• ½ lemon, zested and juiced
• 1/2 teaspoon ground turmeric
• Freshly ground black pepper to taste
• 1 tablespoon minced herbs such as sliced chives, dill, parsley, mint or cilantro (or a mix of any or all)

To Prepare Your Kosher Moroccan Spiced Meatballs
Preheat your oven to 375F.

In a large mixing bowl combine your Prairie Street Prime Premium Ground Beef, garlic paste, cumin, coriander, fennel seeds, red pepper flakes, soaked raisins or currants with wine (if using water to soak the currants, discard the water), mint, egg, and Kosher salt and freshly ground black pepper. Using clean hands gently combine all of the ingredients together, being careful not to over mix. Shape into 2-inch meatballs.

Over a medium to high flame, heat a large, ovenproof sauté pan and coat with extra virgin olive oil. Add the meatballs, being sure not to crowd the pan, and brown on all sides. Once seared on all sides, transfer the pan to your preheated oven. Cook for about 8-10 minutes or until the internal temperature reads 160F.

Serve your Moroccan Spiced Meatballs with a drizzling of the Kosher non-dairy yogurt sauce.

To Prepare Your Kosher Non-Dairy Yogurt Sauce
In a small mixing bowl, combine your Kosher non-dairy yogurt with the garlic paste, lemon, turmeric and black pepper. Once seasoned to your liking, stir in your herbs just before serving.

Bon Appétit!

By Chef Kendra

Coming up on The Prairie Street Prime Culinary Kitchen
Chef Kendra will teach us how to make her Kosher Veal Breast Confit using Prairie Street Prime’s Kosher USDA Veal Breast.

In this modified riff of a classic technique, Chef Kendra makes the art of confit something any level cook can master. Using Prairie Street Prime’s Kosher Veal Breast, this unusual cut is given the royal treatment with aromatics, herbs, pressure, and time. The hardest part about this recipe is finding something to do while waiting before devouring the veal either cold or hot!

Ingredients List for the Kosher Veal Breast Confit

• 5-6 pound Prairie Street Prime Kosher Veal Breast
• 2 cups low-salt chicken broth
• 2 cups low-salt beef broth
• 2 cups dry Kosher white wine
• 5 shallots, peeled
• 1 head of garlic, separated into cloves and peeled
• 1 small bunch of fresh thyme
• 3-4 bay leaves
• 1 tablespoon whole black peppercorns
• Kosher salt
• Ground black pepper

To Prepare Your Kosher Veal Breast Confit
Preheat your oven to 500F.

Generously season both sides of your veal breast with kosher salt and ground pepper. Place bone-side down in a heavy roasting pan and put in 500F oven uncovered for 20 minutes.

Lower oven to 300F.

Remove veal breast from oven and place your braising ingredients into roasting pan with veal: shallots, fresh thyme, garlic, peppercorns, bayleaves, chicken stock, beef stock, and dry Kosher white wine.
Tightly cover the roasting pan with a heavy-duty aluminum foil and place in 300F for 2 ½ hours or until the internal temperature of the veal breast reaches 140F.

Once the desired internal temperature is reached, carefully remove the veal breast from the roasting pan and set on a large cutting board to slightly cool. Meanwhile, strain the braising liquid into a separate sauce pan and let cool. If desired, place on low heat and let reduce by one-third. Be sure to let cool before placing in the refrigerator.

When the veal breast is cool enough to the touch, remove bones while being careful to leave as much of the meat intact as possible. (Note that you can save the bones in your freezer if you want to make veal stock at a later time!) With the boneless veal breast, cut in half and fold onto itself with the fat-side out. Carefully place the two-layer veal breast on a foiled baking sheet, cover tightly with heavy aluminum foil, weigh down the top of it with heavy cans, and place in the refrigerator for 8-24 hours.

On the next day your veal breast confit is ready! Serve either cold or hot. Thinly slice some of the veal breast and serve on crusty bread with a smear of grainy mustard or reheat slices in the braising liquid for a nourishing soup.

Bon Appétit!

By Chef Kendra

Coming up on The Prairie Street Prime Culinary Kitchen
Chef Kendra will teach us how to make her Kosher Hawaij Miami-Style Short Ribs using Prairie Street Prime’s Kosher USDA Miami-Style Short Ribs.

You can purchase your Prairie Street Prime Kosher USDA Miami-Style Short Ribs here:
https://prairiestreetprime.com/products/beef-short-ribs-miami-cut?_pos=3&_sid=b53a7241c&_ss= r

Do not let the simplicity of this recipe fool you! This flavorful stew transports you to the heart of bustling markets in the Middle East where the aromas of spice and fresh produce fill the air. This Yemenis-inspired stew features Prairie Street Prime’s USDA Miami-Style Short Ribs. These melt-in-your-mouth cuts are seasoned with a basic Hawaij spice blend and then finished with a bright, zesty schug for some extra zip!

Ingredients List for the Kosher Hawaij Miami-Style Short Ribs

• 1 teaspoon fennel seed
• 2-3 medium yellow onion, quartered
• 5 carrots, peeled and cut in half
• 2 cups campari tomatoes, quartered
• 2-3 cups dry Kosher white wine, Sauvignon Blanc prefered
• ½ cup Hawaij spice blend (see below)
• Freshly chopped fresh parsley, for a generous garnish

For the Hawaij Spice Blend

• 2 tablespoons ground cumin
• 2 tablespoons ground turmeric
• 1 tablespoon freshly ground black pepper
• 1 tablespoon Kosher salt

For the Schug

• 1-2 serrano chiles, stems and ribs removed to preferred heat
• 1 cup parsley
• 1 cup cilantro
• 4 garlic cloves
• 1 tablespoon Kosher salt
• 1 tablespoon ground cardamom
• 1 tablespoon ground coriander
• 2 tablespoon fresh lemon juice
• 1 cup canola oil

To Prepare Your Hawaij Miami-Style Short Ribs

Preheat your oven to 300F.

In a small mixing bowl, combine your hawaij spice blend: ground cumin, ground turmeric, ground black pepper, and kosher salt. Set aside.

In a heavy bottom enamel or cast iron dutch oven, layer in this order: carrots, yellow onions, Miami-style short ribs, chopped tomatoes, fennel seeds, dry Kosher white wine, and enough water to bring just up to the meat. Generously season all of the ingredients with the hawaij seasoning. Cover with the lid and place in the center of the oven for about 2 ½ to 3 hours.

While the stew is braising, make your schug. In a food processor zip together all of the ingredients into a pesto-like consistency. If you prefer a more sauce-like consistency add a bit more canola oil or water. Be sure to scrape the sides of your food processor while blending to ensure everything is processed evenly.
When desired consistency is achieved, transfer to a bowl, cover with plastic wrap and place in the refrigerator until ready to serve.

After about two hours, check on your stew. Because the Miami-Style short rib is a thinner cut a meat thermometer may not get the most accurate reading, however, you can use the probe to test the meat simply by “puncturing” the meat. If the probe slides in and out easily, the meat is done. This is referred to as a “fork test”.

Once ready, serve the Hawaij Miami-Style Short Ribs over couscous or with a few slices of rustic bread. Spoon a generous dollop of the schug on top and garnish with freshly chopped parsley.

Bon Appétit!

By Chef Erica

Coming up on The Prairie Street Prime Culinary Kitchen
Chef Erica will teach us how to make her Kosher Braised Lamb Shanks with Polenta using Prairie Street Prime’s USDA Lamb Shank.

Chef Erica’s twist on a traditional braise introduces subtle flavors from the Middle East which compliment the earthiness of our Kosher lamb shanks. As the lamb shanks slowly cook, their collagen and fat give-way to the rich braising liquid yielding a fork tender dish that is silky, fragrant, and simply luxurious.

Ingredients List for the Kosher Israeli Spiced Ground Lamb over Hummus

• 3 pounds Prairie Street Prime Kosher USDA Lamb Shanks
• Freshly ground black pepper
• Kosher salt
• 2 tablespoons extra-virgin olive oil, divided
• 4 cloves garlic, smashed
• 4 shallots, quartered lengthwise
• 1 large carrot, peeled and sliced 1-inch thick
• 1 stalk celery, cut into 1-inch pieces
• 1/2 teaspoon coarsely ground black pepper
• 1 cup dry Kosher red wine
• 3 cups low-sodium chicken stock
• 2-3 sprigs thyme or rosemary
• 8 pitted prunes, quartered
• 1 tablespoon tomato paste
• 1 cinnamon stick
• 1 cup polenta
• 1 tablespoon non-dairy kosher butter

To Prepare Your Kosher Braised Lamb Shanks with Polenta
Preheat your oven to 325F.

Preheat a heavy bottom, high rim skillet over medium to high heat. Meanwhile pat dry your lamb shanks and liberally season with kosher salt and freshly ground black pepper. Sear all sides of your seasoned lamb shanks in extra virgin olive oil. Once the desired crust forms, about three minutes per side, remove from the pot and allow to rest on a baking sheet.

Into your hot pot, add the remaining extra virgin olive oil, shallots, carrot, and celery, and allow to caramelize. Add your cinnamon stick, sprigs of either thyme or rosemary, and smashed garlic. After several minutes add the tomato paste to the pot and stir to coat the caramelized vegetables. Add your pitted prunes and return your seared lamb shanks. Deglaze the pot with your Kosher dry red wine and low-sodium chicken stock, bringing the liquid up to about halfway up the lamb.

Braise your Kosher lamb shanks in the covered pot at 325F for about an hour and half, until the meat is fork tender.

For the polenta, bring salted water to a boil in a saucepan and slowly whisk in the dried polenta. To finish the polenta, stir in non-dairy Kosher butter. Transfer the creamy polenta to an oiled sheet pan, spread into an even layer about 1-inch thick. Let cool and then move into the refrigerator to firm up before frying.
Once firm, slice into triangles and gently fry in a small pan.

Serve your Kosher braised lamb shanks with the fried polenta and freshly chopped parsley.

Bon Appétit!

By Chef Kendra

Coming up on The Prairie Street Prime Culinary Kitchen
Chef Kendra will teach us how to make her Israeli Spiced Ground Lamb using Prairie Street Prime’s Ground Lamb.

Hummus Basar, also known as Hummus with Meat, is an elegant and delicious appetizer to serve at your next dinner party. Chef Kendra prepares her Kosher Israeli Spiced Lamb using a basic Baharat spice that you can prepare and tweak at home! Prairie Street Prime’s Ground Lamb is a perfectly blended proprietary mixture that balances sweet and earthy without any gamey flavor.

Ingredients List for the Kosher Israeli Spiced Ground Lamb over Hummus

• 2 pounds Prairie Street Prime Kosher Ground Lamb
• 1 tablespoon extra-virgin olive oil
• 2 cloves garlic, minced
• 2 shallots, minced
• 2 pounds ground lamb
• 2 tablespoons baharat spice blend (recipe below)
• kosher salt
• fresh ground black pepper
• ¼ cup chopped fresh parsley

Baharat Spice Blend

• 2 teaspoon ground black pepper
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 ½ teaspoon ground cumin
• ½ teaspoon ground cardamom
• 1 ½ teaspoon ground nutmeg
• 1 tablespoon paprika

Ingredients to Serve With

• 16oz plain hummus, either your favorite brand or prepare your favorite recipe
• 4-6 pitas, warmed and cut into wedges
• 1 cucumber, sliced ½ inch thick and on a diagonal

To Prepare Your Kosher Israeli Spiced Ground Lamb over Hummus

Mix together all of the the Baharat Spice Blend ingredients together in a small container. Cover and store at room temperature until ready to use.

In a large skillet, heat the extra virgin olive oil over medium to high heat. Add your minced garlic and shallot and cook until fragrant. Add a generous amount, about 1 to 2 tablespoons, of Baharat Spice Blend. Incorporate with the garlic and shallots and cook until they become soft, about 3 to 5 minutes. Transfer to a bowl and set to the aside.

In the same skillet, add your ground lamb and season with salt. Continue to work with the ground lamb to break it up. Slowly adding water as needed to help keep the ground lamb “stewing” in its own juices.
After about 5 minutes, once the lamb is browned but not thoroughly cooked, reduce the flame to medium and add the spiced garlic and shallots. Mix thoroughly. Cook on a simmer until ground lamb is tender and cooked through, about 7-10 minutes.

To serve, place your hummus (either follow your favorite recipe or purchase plain hummus from your favorite grocer) in a shallow bowl, making a small well in the center. Spoon the Israeli spiced ground lamb - along with its juices - in the center of the hummus and top with fresh chopped parsley. Serve with warm wedges of pita or thickly sliced cucumber.

Bon Appétit!

By Chef Erica

Coming up on The Prairie Street Prime Culinary Kitchen
Chef Erica will teach us how to make her Kosher USDA Prime Cowboy Ribeye Steak with Crimini Mushrooms

You can purchase your Prairie Street Prime Kosher USDA Prime Cowboy Ribeye Steak here:
https://prairiestreetprime.com/collections/usda-prime-beef/products/cowboy-ribeye-stea k-usda-prime

This classic-French steakhouse favorite is perfect for date night or an easy-elegant dinner. Chef Erica’s simplistic take on Prairie Street Prime’s USDA Prime Kosher Cowboy Steak highlights the rich flavor of this masculine cut with red wine, fresh herbs, and earthy mushrooms.

Ingredient List for the Kosher USDA Prime Cowboy Ribeye Steak with Crimini Mushrooms

• 1 Kosher USDA Prime Cowboy Steak
• Extra virgin olive oil, divided
• 1 shallot, sliced
• 2 cups crimini mushrooms, sliced
• 1 cup Kosher dry red wine
• 1 cup unsalted chicken stock
• 1 tablespoon parve vegan butter
• 1 sprig thyme, whole
• 1 tablespoon freshly ground black pepper
• 1 tablespoon Kosher salt

Ingredient List for String Bean Almondine

• 2 tablespoons parve vegan butter
• 1 shallot, diced
• 1 cup slivered almonds
• 2 cups string beans, whole and blanched

To Prepare the Kosher USDA Prime Cowboy Ribeye Steak
Preheat your oven to 400F.

Generously season your USDA Prime Cowboy Steak with coarse Kosher salt and freshly ground black pepper. Heat a heavy bottom skillet over medium-high heat and add one tablespoon of extra virgin olive oil. Sear both sides of your cowboy steak. Transfer your seared steak onto a sheet tray and place in a 400F oven.

In the same pan you seared your Cowboy steak in, heat one more tablespoon of extra virgin olive oil on medium. Place in the pan your sliced shallot and sliced crimini mushrooms. Cook together with movement in the pan until you gain a sear. Once seared, add one cup Kosher dry red wine and allow the wine to reduce. Add chicken stock to the skillet, bring to a gentle boil and let it reduce. As it reduces, add your sprig of thyme.

Check the internal temperature of Cowboy steak for a reading of 125F. Once reached transfer from roasting pan and allow to rest on a cutting board. Add the extra juices from the roasting pan into your sauce.

Once the sauce is nicely reduced, turn off the heat and stir in the parve vegan butter.

Slice your cowboy steak off of the bone and serve alongside the string bean almondine and topped with your red wine reduced crimini mushroom sauce!

To Prepare your String Bean Almondine
In a medium skillet, melt the parve vegan butter over a medium heat. Once slightly brown, add diced shallot and once slightly translucent add the slivered almonds and let them gently toast. To this, add your pre-cooked string beans to warm up.

Serve and bon appétit!

By Chef D

Coming up on The Prairie Street Prime Culinary Kitchen
Chef D will teach us how to make his Kosher Veal Shank Osso Buco.

You can purchase your Prairie Street Prime Kosher USDA veal shank here:
https://prairiestreetprime.com/collections/veal/products/veal-shank-osso-bucco-cut

The traditional Osso Buco dish gets a twist with flavors from the Middle East in Chef D’s take on this classic. The slowly cooked, exposed marrow of the cross-cut veal shank makes for a velvet-like broth while the curry paste and red wine impart complexity making it sweet, deep, and oh-so desirable.

Ingredient List for the Kosher Veal Osso Buco

• 2 Prairie Street Prime Kosher Veal Shank Osso Buco
• 2 cups all purpose flour
• 2 tablespoons extra virgin olive oil
• 1 tablespoon parve butter
• 1 tablespoon curry paste
• 3 cloves garlic, whole
• 1 cup dry Kosher red wine
• 2 cups beef stock
• 1 carrot, diced
• 1 white onion, diced
• 2 Roma tomatoes, diced
• 1 tablespoon freshly ground black pepper
• 1 tablespoon Kosher salt

To Prepare the Kosher Veal Shank Osso Buco
Preheat your oven to 325F.

Using a large piece of butcher twine, tie the veal osso buco to ensure the meat stays attached to the bone during the cooking process. Generously season both sides of your veal shanks with Kosher salt and crushed black pepper. Dredge both sides of your veal shanks in the all purpose flour and set aside.

Heat a heavy bottom stew pot, such as a cast iron dutch oven, over medium heat and add your extra virgin olive oil. Once oil is slick in the pot, sear both sides of your veal osso buco in the pot. Remove the now-seared veal osso buco and set aside.

Reduce the heat on your pot to low. Add your parve butter, carrots, and onions. Stir the vegetables and then mix in your curry paste and whole garlic cloves. Deglaze your pan with Kosher red wine and beef stock. Stir in the tomatoes and season with Kosher salt and crushed black pepper. Nestle the veal osso buco into the soup, cover with a tight fitting lid, and cook in a 325F oven for two hours.

Once cooked, remove the butcher strings and serve in a shallow bowl garnished with cilantro.

Serve and bon appétit!

By Chef Kendra

Coming up on The Prairie Street Prime Culinary Kitchen
Chef Kendra will teach us how to make her Kosher Baja Braised USDA Prime 2nd Cut Brisket.

You can purchase your Prairie Street Prime Kosher USDA prime 2nd cut brisket here:
https://prairiestreetprime.com/collections/usda-prime-beef/products/brisket-2nd-cut-usd a-prime

Inspired by her time with family in Baja, Chef Kendra brings us her take on a Mexican birria. The Prairie Street Prime Kosher 2nd Cut Brisket adds the perfect amount of fat to take on the sweet earthy flavors of cumin and cinnamon while punching through the heat of the Serrano chilis and chipotle. A luscious braise that is surprisingly simple to prepare for your next Kosher fiesta!

Ingredient List for the Kosher Baja Braised 2nd Cut Brisket

• 1 Prairie Street Prime Kosher USDA Prime 2nd Cut Brisket, cut in half
• 1 teaspoon ground cumin, divided
• 1 teaspoon ground cinnamon, divided
• 4 cloves garlic
• 1 Serrano chili, chopped (remove seeds for less heat)
• 1 teaspoon fennel seeds
• 1 teaspoon dried oregano
• 1 8oz can chipotle, divided
• 1 tablespoon extra virgin olive oil
• 1 cup Kosher dry red wine, and extra if needed
• 1 16oz can crushed tomatoes
• 1 large white onion, quartered
• 3 carrots, quartered
• 2 ribs celery, quartered
• 1 tablespoon freshly ground black pepper
• 1 tablespoon Kosher salt

To Prepare the Kosher Baja Braised 2nd Cut Brisket Preheat your oven to 275F.

Using a paper towel, remove any extra moisture from each piece of your brisket. Generously season each side with Kosher salt and freshly ground black pepper, and then about a half teaspoon each of cumin and cinnamon. Allow the meat to rest while you prepare the base of the braise.

In your mortar and pestle (or using a small food processor), prepare your garlic cloves with Kosher salt into a rough paste. To that add your Serrano chili, fennel seeds, oregano, ½ teaspoon cumin, and ½ teaspoon cinnamon, and grind to break down and incorporate. Add two to four chipotles with sauce to the mortar and incorporate into paste.

Over a medium flame, heat a heavy bottom cast iron skillet and add your extra virgin olive oil. Sear both sides of each piece of the brisket. Once a nice caramelization has formed on both sides of the brisket, place them both in the skillet and reduce the heat to low-medium.

To the skillet add your Kosher dry red wine, crushed red tomatoes, white onion, celery, and carrots around the meat. Top the brisket with all of your Baja-esque paste. Cover your skillet with a tight fitting lid and cook in the 275F oven for about three to four hours.

Check your brisket for an internal temperature of about 205F. Remove the brisket from the sauce and allow to rest on a cutting board for about 30-40 minutes. For the braise, carefully puree it into a smooth sauce in the skillet using an immersion blender.

Slice your brisket into thinnish slices against the grain and serve over white rice with plenty of sauce, spring onion, cilantro, and wedges of lime.

Serve and bon appétit!

By Chef Randy

Coming up on The Prairie Street Prime Culinary Kitchen
Chef Randy will teach us how to make his Kosher Veal Shoulder Moroccan Stew using Prairie Street Prime’s Kosher Veal Shoulder.

Ingredient List for the Kosher Veal Shoulder Moroccan Stew

• 1 Prairie Street Prime Kosher Veal Shoulder, cut into one-inch cubes
• 1 tablespoon paprika
• 1 tablespoon ground cumin
• 1 tablespoon ground cardamom
• 1 tablespoon ground cinnamon
• 1 tablespoon freshly ground black pepper
• 1 tablespoon Kosher salt
• 2 tablespoons vegan parve butter
• 1 medium white onion, diced
• 2 tablespoons tomato paste
• 4 cups water
• 1 whole garlic bulb, top removed, skins remaining
• 2 carrots, medium diced
• 1 can chickpeas, drained and rinsed
• 1 cup fresh cilantro, rough chopped
• 2 cups spinach
• 1 lemon, juiced

To Prepare the Kosher Veal Shoulder Moroccan Stew

Prepare your Kosher veal shoulder by cutting slices and then dicing the meat into about one-inch size cubes. Be sure to keep the cubes the same size. Place your Kosher veal shoulder cubes in a mixing bowl.

In a small mixing bowl, mix together your spice blend of paprika, ground cumin, ground cardamom, ground cinnamon, black pepper, and Kosher salt. Sprinkle and mix half of this spice blend over the Kosher veal shoulder, reserve the other half of the spice blend for later use.

In a large saute pan over medium to high heat, add the parve butter and caramelize the diced onion. Once the onions begin to develop color, add the tomato paste and cook with the onions. Keep stirring the mixture to prevent it from burning. After a few minutes add your water and gently stir to lift the bits from the bottom of the pan. Add your Kosher veal shoulder, remaining spice blend and stir. With all ingredients combined, add in your whole garlic bulb top-side down. Cover with a tight fitting lid and cook for about 45-minutes over low heat.

After 45-minutes the water should have reduced somewhat and the stew should be thicker. To this add your diced carrots and chickpeas. Cover and cook for about 25 minutes.

Once 25 minutes have passed, remove the lid and stir. The stew should be thicker and simmering more than before. Using long handled tongs, hold the garlic bulb upside down and squeeze to release the now cooked cloves. Discard the skin of the garlic bulb. Stir in your cilantro, spinach, and lemon juice.

Serve and bon appétit!

By Chef Erica

Coming up on The Prairie Street Prime Culinary Kitchen
Chef Erica will teach us how to make her Kosher Persian Lamb using Prairie Street Prime’s Kosher USDA Double Cut Lamb Rib Chop.

You can purchase your Prairie Street Prime Kosher USDA Double Cut Lamb Rib Chops here:
https://prairiestreetprime.com/collections/lamb/products/double-cut-lamb-rib-chops

Prairie Street Prime’s Kosher Double Cut Lamb Rib Chop gets the special treatment in this Persian style dish. Chef Erica’s marinade plays with sweet, tangy, and fresh flavors to highlight the delectable earthiness of the lamb. A quick sear and finish in the oven creates a perfect crust and the most tender center. Presented over a fresh, bright salad, this simple dish will soon become a date night (or any night) favorite.

Ingredients List for the Kosher Persian Lamb

• 4 Prairie Street Prime Kosher USDA Double Cut Lamb Rib Chops
• 1 clove garlic
• 1 tablespoon honey
• 1 tablespoon balsamic vinegar
• 1 tablespoon fresh mint, minced
• Freshly ground black pepper
• Kosher salt

Ingredients List for Fennel and Citrus Salad

• 1 cup fennel, shaved
• 1 orange, peeled and supremed
• 1 grapefruit, peeled and sliced in rounds
• 1 celery heart, sliced thinly on the bias
• 1 tablespoon fresh mint, chiffonaud
• ½ cup green olives, whole or sliced

To Prepare the Kosher Braised Brisket

Preheat your oven to 350F.

Begin to prepare the marinade by grinding your clove of garlic into a paste using your knife and some coarse Kosher salt. In a small mixing bowl combine your garlic paste with honey, balsamic vinegar, and mint.

On your double cut lamb rib chops grind a generous amount of fresh pepper and then coat with the marinade. Allow to marinade anywhere from 1 hour to overnight in the refrigerator.

After the lamb has marinated, gently dab any extra moisture off.

Heat a large skillet on a medium to high heat and drizzle with extra virgin olive oil. Sear each of your double cut lamb rib chops for about 1 minute on each side to form a nice crust.

Transfer the skilled into a preheated 350F oven for about 5-7 minutes.

Remove from the oven. For a medium to rare chop you’ll want the internal temperature of your lamb to read between 125F and 135F. Allow to rest for 5-10 minutes on a clean cutting board.

Serve either whole or sliced into single chops atop the Fennel and Citrus Salad with a drizzle of the jus from the skillet.

To Prepare the Fennel and Citrus Salad

In a medium to large bowl, combine your shaved fennel, orange segments, grapefruit slices, celery hearts slices, fresh mint, and green olives.

As part of your dressing, squeeze the remaining juice from the orange over the salad, drizzle extra virgin olive oil, and lightly season with Kosher salt and freshly ground black pepper.

Mix, set and serve.

Bon Appétit!

By Chef Randy

Coming up on The Prairie Street Prime Culinary Kitchen
Chef Randy will teach us how to make his Kosher Braised Brisket using Prairie Street Prime’s Kosher USDA Prime 2nd Cut Brisket.

You can purchase your Prairie Street Prime Kosher USDA Prime 2nd Cut Brisket:
https://prairiestreetprime.com/collections/usda-prime-beef/products/brisket-2nd-cut-usd a-prime

Chef Randy’s Kosher Braised Brisket uses the intensely marbled Prairie Street Prime’s Kosher USDA Prime Second Cut Brisket along with a plethora of pantry staples. This classic braise is perfect as we dip into cooler weather and seek hearty, easy to prepare meals for weeknights and family dinners.

Ingredients List for the Kosher Braised Brisket

• 1 Prairie Street Prime Kosher USDA Prime Second Cut Brisket
• 1 tablespoon paprika
• 1 tablespoon dried oregano
• 1 tablespoon avocado oil
• 3 carrots, peeled and large chop
• 1 large white onion, large chop
• 1 lb fingerling potatoes, whole
• 2 cups Kosher beef stock
• 2 cups small diced tomatoes
• ½ cup pomegranate molasses
• Freshly ground black pepper, divided
• Kosher salt, divided

To Prepare the Kosher Braised Brisket
Preheat your oven to 350F.

Begin by mixing your paprika and dried oregano with one tablespoon each of Kosher salt and ground black pepper to create your spice rub. Generously coat and massage the spice rub over your entire Kosher brisket.

In a hot skillet over high heat add your avocado oil and then place the brisket, fat side down, in to sear. Add your chopped carrot and onion on top. Once the first side of brisket is seared, flip and place the on top of the carrots and onions. Place your fingerling potatoes all around the brisket. Now add your Kosher beef stock, small diced tomatoes, and pomegranate molasses. Cover with a tight fitting lid and bring to a simmer.

Once simmering, place in the 350F oven for approximately three hours to gently cook.

After about three hours, remove from the oven. Your brisket should be fork tender and the juices will have reduced into a rich sauce. Allow your brisket to rest in the pan for about 15-20 minutes before slicing and serving along the deliciously braised vegetables.

Bon Appétit!

By Chef D Arthur

Coming up on The Prairie Street Prime Culinary Kitchen
Chef D Arthur will teach us how to make his Kosher Beer Braised Short Rib using Prairie Street Prime’s Kosher USDA Prime Short Rib Cubes.

You can purchase your Prairie Street Prime Kosher USDA Prime Short Rib Cubes here:
https://prairiestreetprime.com/collections/usda-prime-beef/products/beef-short-rib-cube s-usda-prime

Chef D Arthur’s Kosher Beer Braised Short Rib Cubes have layers of flavor that reach beyond any beef stew you’ve ever tasted! Thanks to the electronic pressure cooker, this comfort-rich dish is easily accessible even on your busiest night.

Ingredients List for the Kosher Beer Braised Short Rib Cubes

• 1 Prairie Street Prime Kosher USDA Prime Short Rib Cubes
• 2 cups AP flour
• 2 peeled carrots, medium chop
• 2 ribs celery, medium chop
• 1 leek, cleaned and cut into coins
• ½ red onion, medium chop
• 4 whole cloves of garlic
• 1 cup Kosher Lager Beer
• 2 cups beef broth
• 2 Roma tomatoes, medium dice
• 3 bay leafs
• 2 tablespoons Dijon mustard
• 3 sprigs fresh thyme, whole
• 2 tablespoons extra virgin olive oil, divided
• 1 tablespoon brown sugar
• Freshly ground black pepper
• Kosher salt

To Prepare the Kosher Beer Braised Short Rib Cubes

Season all sides of your USDA Prime Kosher short rib cubes with kosher salt and freshly ground black pepper. Set to the side.

Set your electronic pressure cooker, such as an InstaPot, to the “Saute” setting. Once hot, add 1 tablespoon extra virgin olive oil and 1 tablespoon brown sugar.

Dredge all around each short rib in the AP flour and then sear the short rib cubes in your oil and sugar InstaPot mixture until you achieve a golden brown, about 1-2 minutes on each side. Once all sides are seared, remove from InstaPot and set aside.

To the InstaPot add the remaining extra virgin olive oil, chopped carrots, chopped celery, chopped leeks, chopped red onion, and whole garlic cloves. Using a wooden spoon, stir the vegetables, being sure to scrape up all of the “bits” left over from the previously seared short rib cubes. Once the vegetables begin to sweat, add your Kosher lager. Let come to simmer and then add beef broth. Let come to simmer and then add your chopped Roma tomatoes. Let come to a lively simmer.

Once in that lively simmer, add your bay leaves, Kosher salt, freshly ground black pepper, dijon mustard, short rib cubes, and fresh thyme.

Turn off the “Saute” function of your InstaPot and lock the lid into place with the vent on “Sealed”. Choose the “Meat Stew” function. Let cook for 35-45 minutes.

After the alarm sounds, release the steam and ensure the red button is down. Turn and release the lid. Stir your delicious contents and serve.

Bon Appétit!

By Chef Randy

Coming up on The Prairie Street Prime Culinary Kitchen
Chef Randy will teach us how to make his Kosher Vegan Butter Veal Chop using Prairie Street Prime’s Kosher USDA Veal Chop.

You can purchase your Prairie Street Prime Kosher USDA Veal Chop here:
https://prairiestreetprime.com/collections/veal/products/veal-tomahawk-rib-chop

This hearty and rustic dish is rich with flavors of fresh herbs and roasted garlic. Basting your Prairie Street Prime Kosher veal chop in the vegan parve butter creates the perfect sear on the meat while maintaining the juiciness and integrity of the veal inside. Serve alongside Chef Randy’s simply glazed carrots for a delicious meal anytime of year.

Ingredients List for the Kosher Vegan Butter Veal Chop

• 1 Prairie Street Prime Kosher USDA Veal Chop
• 1 teaspoon avocado oil
• 4 sprigs fresh thyme, whole
• 3 garlic cloves, whole
• 4 carrots, peeled and cut into obliques
• ½ cup carrot juice
• ½ cup honey
• 1 tablespoon fresh dill, chopped
• ½ lemon, zested and juiced
• Vegan parve butter, divided
• Freshly ground black pepper
• Kosher salt

To Prepare the Kosher Vegan Butter Veal Chop and Glazed Carrots
Season both sides of your veal chop with Kosher salt and ground black pepper.

In a hot sautee pan, heat your avocado oil. Once hot, sear your veal chop allowing it to caramelize on the first side before flipping it to the other.

When the first side of your veal chop is nicely seared, flip the chop in the pan moving it to one side. Add your garlic, thyme, and ½ cup of vegan parve butter. As the parve butter begins to melt, use a tablespoon to baste the juices and fat over the veal chop - including the bone. The thyme and garlic will become fragrant as they toast and roast.

Flip your veal chop one more time to baste the first side of the meat. Take the temperature of your chop in the thickest part of the meat away from the bone and look for 135F. Move the veal chop to a wire rack and place the herbs, garlic, and basting liquid on top. Allow the meat to rest about 10 minutes before serving.

In a saucepan cook your carrots, carrot juice, honey, and 1 tablespoon vegan parve butter over a medium heat with the top on until carrots begin to soften and glaze. About 10-15 minutes.

Remove the lid from the carrots once they are “fork tender” and allow the liquid to slightly reduce and thicken for several minutes. Once glistening reduce your heat and add your fresh dill, lemon zest and juice, and stir. Allow the flavors to combine and once the liquid is almost completely gone, they are finished.

Serve your Kosher vegan parve basted veal chop along side your glazed carrots for a hearty, rustic, and delicious meal.

Bon Appétit!

By Chef Kendra

Coming up on The Prairie Street Prime Culinary Kitchen
Chef Kendra will teach us how to make her Tuscan Style Kosher Whole Rack of Lamb using Prairie Street Prime’s Kosher Lamb Whole Rack.

You can purchase your Prairie Street Prime Kosher USDA Whole Rack of Lamb here:
https://prairiestreetprime.com/collections/lamb/products/rack-of-lamb

Inspired by her time spent in Tuscany, Chef Kendra’s Tuscan Style Kosher Whole Rack of Lamb is simple, elegant, and will transport you and yours to the hills of Siena! Using Prairie Street Prime’s luscious whole rack of lamb and bright accompanying ingredients such as rosemary, preserved lemon, and garlic, this dish makes for a perfect holiday meal or even an impromptu dinner party.

Ingredients List for the Tuscan Whole Rack of Lamb

• 1 Prairie Street Prime Lamb Whole Rack
• 2 large cloves garlic
• 2 stems fresh rosemary
• 2 tablespoons preserved lemon
• 1 cup unseasoned bread
• ½ cup pine nuts
• 3 sprigs fresh mint, chiffonade
• 1 teaspoon fresh lemon zest
• Extra virgin olive oil
• Freshly ground black pepper
• Kosher salt

To Prepare the Tuscan Whole Rack of Lamb

Preheat your oven to 425F. Using a paper towel remove any excess moisture from your whole rack of lamb and then let rest to room temperature while you prepare the Tuscan paste.

In a mortar (or in a small food processor) use your pestle to grind the garlic, rosemary, preserved lemon, Kosher salt, and black pepper into a thick paste. Mix in the extra virgin olive oil to combine all of the ingredients.

Generously coat the Tuscan paste all over the whole rack of lamb and let sit to marinate for about 30-45 minutes on a sheet pan. Once set, cook the whole rack of lamb in a 425F oven for about 15-20 minutes to develop an outer crust.

Heat a small frying pan over medium heat. Add about a ½ teaspoon of extra virgin olive oil and toast the pine nuts until fragrant. Once slightly golden, stir in the breadcrumbs to gently toast. Be sure to keep stirring the ingredients in the pan so they do not burn. Transfer the pine nut and breadcrumb mixture into a bowl and stir in the mint chiffonade and lemon zest.

Remove your whole rack of lamb from the oven once it reaches an internal temperature of 125F. Let rest for about 30 minutes to reach the medium rare temperature of 135F.

Once rested, serve slices of your Tuscan whole rack of lamb to friends and family with the breadcrumb-pine nut crumble on top.

Bon Appétit!

By Chef Randy

Coming up on The Prairie Street Prime Culinary Kitchen
Chef Randy will teach us how to make Kosher Veal Chop Milanese using Prairie Street Prime’s Kosher USDA Veal Chops.

You can purchase your Prairie Street Prime USDA Kosher Veal Chops here:
https://prairiestreetprime.com/collections/veal/products/veal-tomahawk-rib-chop

Prairie Street Prime’s Kosher Veal Chop Milanese is a quick, easy, and unique way to prepare this Italian classic. The bone-in chop makes for an extra moist, tender dish. Serve atop Chef Randy’s Secret Schmear for a little something extra to wow your guests!

Ingredients List for the Veal Chop Milanese

1 Prairie Street Prime Kosher USDA Veal Chop
• AP Flour
• Panko breadcrumbs 3 Eggs
• 1 tablespoon water
• ¼ cup fresh parsley, finely chopped
• 1 teaspoon ground black pepper
• 1 tablespoon kosher salt
• 1 tablespoon extra virgin olive oil
• 3 tablespoons avocado oil
• 1 tablespoon vegan parve non-dairy butter
• 1 cup arugula
• 5 cherry tomatoes, halved
• 1 red globe radishes, thinly sliced
• 1 teaspoon vegan parmesan cheese

Ingredients for Randy’s Secret Schmear

• 3/4 cup vegan mayonnaise
• 1 teaspoon capers, rinsed and finely minced
• 1 tablespoon dijon mustard
• 1 tablespoon fresh tarragon, finely minced
• ½ shallot, finely minced
• ½ lemon, zest and juice
• 1 teaspoon ground black pepper
• 1 tablespoon kosher salt

To Prepare the Veal Chop Milanese

Over a thick cutting board place the veal chop between two sheets of plastic wrap. Using the flat side of meat tenderizer, carefully pound out the veal to make the chop about ¼ inch thick. Once thinned out, discard plastic wrap and place the veal chop on a wire rack.

Setup your breading station with three large baking dishes in this order: AP flour, beaten eggs with water, and panko breadcrumbs with fresh parsley.

Season both sides of your veal chop with Kosher salt and ground pepper, then move down your breading station ensuring you coat each side evenly with flour, egg wash, and seasoned panko breadcrumbs. Place the breaded veal chop back onto the wire rack.

Heat a large skillet and with your avocado oil over a medium flame. Once hot, add your breaded veal chop, basting the oil periodically and allowing the crust to gently turn golden. Add your vegan parve non-dairy butter to the pan and continue to baste. Flip your veal chop when the crust on one side is golden. Remove your veal chop when both sides are golden. Allow to rest on your wire rack.

Prepare the salad by combining sliced radish, halved cherry tomatoes, and baby arugula. Dress with lemon juice, extra virgin olive oil, a pinch of Kosher salt and ground pepper.

To Prepare the Secret Schmear

To your vegan mayonnaise add your finely minced shallot, tarragon, capers, dijon mustard, pinch of Kosher salt and ground pepper, and lemon zest and juice. Mix thoroughly.

Serve your Prairie Street Prime Kosher USDA Veal Chop Milanese atop Chef Randy’s Secret Schmear and with the arugula salad.

Bon Appétit!

By Chef Erica

Coming up on The Prairie Street Prime Culinary Kitchen
Chef Erica will teach us how to make Kosher Spiced Brisket Tacos using Prairie Street Prime’s USDA Prime 2nd Cut Brisket.

You can purchase your Prairie Street Prime USDA Prime 2nd Cut Brisket here:
https://prairiestreetprime.com/collections/usda-prime-beef/products/brisket-2nd-cut-usd a-prime

Taco night gets kicked up a notch with Prairie Street Prime’s USDA Prime 2nd Cut Brisket! Chef Erica’s spice rub accentuates the fat and juices in the brisket making each bite both sweet and spicy. Set out your favorite taco condiments and be sure to try her roasted pepper and avocado salsa, and super simple pickled red onions. This is a fun and delicious dish to prepare for your next fiesta!

Ingredients List for the Spiced Brisket Tacos

• 1 Prairie Street Prime USDA Prime Second Cut Brisket
• ½ tablespoon cinnamon
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon smoked paprika
• 2 teaspoons ancho chili powder
• 1 tablespoon sugar
• 1 teaspoon ground black pepper
• 1 tablespoon kosher salt
• 1 tablespoon extra virgin olive oil
• 16 oz chicken stock

Ingredients List for Roasted Pepper and Avocado Salsa

• 1 yellow or red bell pepper
• 3 medium sized tomatoes, medium dice
• 1 avocado, medium dice
• ¼ teaspoon ancho chili powder
• ¼ teaspoon sugar 1 lime, juiced
• ¼ cup cilantro, chopped
• Kosher salt
• Freshly ground black pepper

Ingredients List for Pickled Red Onions

• 1 medium red onion, thickly slic
ed
• ⅓ cup red wine vinegar
• 1 teaspoon white sugar
• 1 teaspoon kosher salt
• ½ lime, juice

To Prepare the Spiced Brisket/i>

In a small mixing bowl, combine your spice mixture thoroughly.

Preheat a large heavy bottom pan on the stove top over medium heat, and preheat your oven to 300F.

Using a paper towel, remove any excess moisture from your thoroughly thawed Prairie Street Prime USDA Prime 2nd Cut Brisket. Cut your brisket in half, and generously coat both pieces with your spice rub mixture.

Once your pan is hot, add extra virgin olive oil and your first piece of brisket with fat side down to sear. Sear both sides of both pieces of brisket allowing a dark, golden crust to form.

Place both pieces of seared brisket into the pan and add chicken stock. Cover with a tight fitting lid and place in a 300F oven. Let the brisket slowly cook for about two hours or when the internal temperature reaches 205F.

Remove your brisket from the oven when then internal temperature reads 205F. On a cutting board, gently shred the brisket with two forks and add all of the shredded meat back into the sauce from the cooking pan.

Plate your saucy, shredded brisket over tortillas with roasted pepper and avocado salsa and pickled red onions.

To Prepare the Roasted Pepper and Avocado Salsa

On a low flame, place your clean yellow or red bell pepper directly onto your stove top. The direct heat will cause the outer skin of the pepper to blister and blacken, creating a smoky, sweet flavor to the pepper. Using tongs, gently turn the pepper until it is dark and blistered all the way around. Remove from the flame, place in a bowl and cover with foil or plastic wrap.

In a medium mixing bowl, add your diced tomatoes, diced avocado, kosher salt, freshly ground black pepper, ancho chili pepper, sugar, lime juice, and cilantro.

Once the bell pepper is fully steamed and cool to the touch, remove the outer skin, stems, and seeds. Julien the roasted pepper and add to the rest of the salsa.

To Prepare the Pickled Red Onion

In a mixing bowl mix combine your sliced red onion, red wine vinegar, sugar, salt, and lime juice. Allow to sit for at least one hour before serving.

Bon Appétit!

By Chef Randy

Coming up on The Prairie Street Prime Culinary Kitchen
Chef Randy will teach us how to make a Kosher Lamb Shoulder Sous Vide using Prairie Street Prime’s USDA Lamb Shoulder.

This sous vide Kosher lamb shoulder may take a while to cook, but the result is a succulent and flavorful meat that is oh-so simple to prepare. In Chef Randy’s recipe, the herbs gently accentuate the entirety of the lamb while the sear and olive oil baste at the end highlight its tender earthiness. This is a fabulous dish to wow any guests at your next holiday gathering or fancy dinner party.

Ingredients List for the Kosher Lamb Shoulder Sous Vide

• 1 Prairie Street Prime USDA Lamb Shoulder, bound
• Extra virgin olive oil, divided, plus extra for searing
• 1 sliced garlic clove
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• Kosher salt
• Freshly ground black pepper

Ingredients List for the Isreali Couscous Salad

• 2 cups fresh carrot juice
• 2 cups Israeli couscous
• 2 scallions, thinly sliced
• ½ cup dried apricots, sliced
• ½ cup toasted pistachios, coarsely chopped
• ½ cup dried cranberries
• 1 tablespoon extra virgin olive oil
• 1 teaspoon fresh lemon zest
• 1 teaspoon fresh lemon juice
• Kosher salt
• Freshly ground black pepper

To Prepare the Lamb Shoulder Sous Vide

Set your immersion sous vide circulator at 135F.

Generously season your bound lamb shoulder with Kosher salt and freshly ground black pepper. Place in the sous vide bag and add one tablespoon extra virgin olive oil, sliced garlic, fresh thyme, and fresh rosemary.

Create a clean seal for the bag and place in the vacuum-sealer to remove all of the air from the bag. Place your lamb shoulder into the heated water bath and close the lid. Allow to cook gently for approximately three to three and a half hours.

Remove the lamb shoulder from its bag and place on a rack over a cooking sheet to allow any juices to separate. Remove the string from your lamb shoulder. It may unravel a bit, and that is ok.

In a hot skillet, add one tablespoon of extra virgin olive oil. Place the lamb shoulder in the pan on high heat to create a hardy sear on each side. Add more extra virgin olive oil to the lamb while searing to create a luxurious basting liquid.

Remove your lamb shoulder from the pan and place directly onto the cutting board. Because of the sous vide process, you do not need to let your meat rest. Slice immediately and serve your succulent Kosher lamb shoulder to friends and family with a drizzle of extra virgin olive oil and a sprinkle of coarse Kosher salt.

To Prepare the Isreali Couscous Salad

In a medium saucepan, bring the carrot juice to a light boil, add the couscous, and season with Kosher salt. Be sure to stir the mixture every so often to keep the carrot juice from foaming over.

In a mixing bowl combine your scallions, apricots, dried cranberries, and pistachios. In the same bowl build your dressing by adding one tablespoon extra virgin olive oil, lemon zest, and lemon juice.

Once tender, but still with texture, strain the Israeli couscous. Add the hot couscous directly to the salad mixing bowl, stir, and season with Kosher salt and freshly ground black pepper.

Serve as the perfect side to your Kosher sous vide lamb shoulder.

Bon Appétit!

By Chef D

Coming up on The Prairie Street Prime Culinary Kitchen
Chef D will teach us how to make a Kosher USDA Prime Pan Seared Cowboy Steak using Prairie Street Prime’s USDA Prime Cowboy Steak that can be purchased here:
https://prairiestreetprime.com/collections/usda-prime-beef/products/cowboy-ribeye-steak- usda-prime

In this recipe, Chef D utilizes the reverse searing method to perfectly cook one of Prairie Street Prime’s favorite cuts: the USDA Prime Cowboy Steak. This masculine cut is then basted with an earthy jus composed of rosemary and caramelized garlic and paired with crispy hasselback potatoes. Try this recipe for a quick meal that is sure to impress any crowd.

Ingredients List for the Kosher Pan Seared Cowboy Steak

• 1 Prairie Street Prime USDA Prime Kosher Cowboy Steak
• 4 medium yukon potatoes
• 2 sprigs fresh rosemary, finely chopped
• 1 head garlic, whole with tip removed
• 3 tablespoons avocado oil, separated
• 2 tablespoons vegan (non-dairy)
• butter Kosher salt
• Freshly ground black pepper

To Prepare the Pan Seared Cowboy Steak

Preheat your oven to 325F.

Using a paper towel, remove any excess moisture from your cowboy steak. Generously season your cowboy steak with Kosher salt and freshly ground black pepper, and gently massage into meat.

Place your cowboy steak on a small sheet pan and place on the middle rack in a preheated oven. Cook until the internal temperature reads about 120F. Take note that the final temperature of the cowboy steak before serving will be about 125F-135F - this will account for both the resting and searing process.

To prepare your hasselback potatoes, use a sharp knife to create ½ inch slits down the length of the potato. Be sure to keep the potato intack by not slicing completely through the body of it.

In a large mixing bowl, shower the bare potatoes with the avocado oil, Kosher salt, freshly ground black pepper, and finely chopped fresh rosemary, ensuring they are evenly covered. Transfer the seasoned potatoes to a medium baking sheet and place in the oven.

Remove your cowboy steak when the internal temperature reads 120F and allow to rest for about 10 minutes. Meanwhile, preheat a medium skillet on the stove top.

Increase the temperature of the oven to about 400F for the hasselback potatoes to finish cooking.

Add 1 tablespoon avocado oil to the skillet and your whole garlic, cut side down. Sear the first side of the steak for 30 seconds, flip and sear the second side of the steak for 30 seconds. Add your vegan butter and fresh rosemary to the pan. Sear each side for an additional 30 seconds each, basting generously with the vegan butter and rosemary sauce. Transfer your cowboy steak to a cutting board and allow to rest for about 10 minutes.

Remove your hasselback potatoes from the oven when crispy and place on platter.

Once rested, remove your cowboy steak from the bone and then slice the meat. Present on a platter with and enjoy with the hasselback potatoes!

Bon Appétit!

By Chef Randy

Coming up on The Prairie Street Prime Culinary Kitchen Chef Randy will teach us how to make Kosher Stuffed Cabbage with Ground Lamb using Prairie Street Prime’s Lamb that can be purchased here:
https://prairiestreetprime.com/collections/lamb/products/rack-of-lamb

Stuffed Cabbage is a beloved traditional dish that has been shared at holiday feasts for centuries. By swapping the ground beef for ground lamb, Chef Randy introduces us to a richer version of this family favorite. The luscious fat and juices from the lamb combine with the acidic tomatoes and sweet brown sugar to render a dish so flavorful you won’t want to wait for Succoth to make it!

Ingredients List for the Kosher Stuffed Cabbage with Ground Lamb

• 1 head green cabbage, core removed
• 1 ½ pounds of Prairie Street Prime Ground Lamb
• ½ large red onion, finely minced
• ½ large red onion, sliced
• 2 tbsp fresh parsley, loosely chopped
• ½ cup parboiled rice
• 2 eggs
• 16 ounces tomato sauce
• 16 ounces whole peeled tomatoes
• ½ cup light brown sugar
• 1 lemon, freshly juiced
• Kosher salt
• Freshly ground black pepper

To Prepare the Stuffed Cabbage

Preheat oven to 350F.

Fill a large stock pot about half way up with water, add a generous pinch of Kosher salt, and bring to a boil. Once boiling, use a spider or large slotted spoon to carefully place the whole cabbage into the stock pot. Cook until tender.

To the ground lamb, add the minced red onion, chopped fresh parsley, parboiled rice, raw eggs, Kosher salt, and freshly ground black pepper. Using your hands, thoroughly combine the mixture.

Form loose lamb meatballs the size of tennis balls and set aside on a sheet pan or plate. The mixture will yield about nine lamb meatballs.

Remove the tender cabbage leaves from the boiling water and place them directly into a large bowl of ice water to stop the cooking process. If any cabbage leaves rip during this process you can use them to line the bottom of your pan.

Carefully remove nine nice cabbage leaves to use for the stuffed cabbage, carefully removing any excess core with your knife. With the seam-side down, lay the lamb meatball mixture into the center of each leaf and roll into a package. Place each stuffed cabbage open side down into your pan.

Build the sauce for your stuffed cabbage by scattering your ingredients directly on top: sliced red onion, tomato sauce, and whole peeled tomatoes. Season with Kosher salt, freshly ground black pepper, light brown sugar, and finish with the freshly squeezed juice of one lemon.

Cover your pan with a tight fitting lid and place in a 350F oven for approximately one-hour to one-hour and twenty-minutes. During the cooking process the sauce will slightly reduce and the ground lamb stuffed cabbage will slightly expand.

Serve your ground lamb stuffed cabbage dressed with some of its rich juices for a truly delicious and elevated - yet traditional - meal.

Bon Appétit!

By Chef Kendra

In this Thai inspired dish, Prairie Street Prime’s colossal Kosher USDA Prime Beef Short Rib Cubes find their finesse. The marbling and marrow of the short rib cubes lend their silkiness to Chef Kendra’s blend of vibrant and smoky flavors. This unique meal reimagines what a typically hunky cut of meat can be and transports you and your loved ones to the countryside of Thailand in 90 minutes. No passport necessary!

Ingredients List for the Beef Short Rib Cubes

• 4-6 Prairie Street Prime USDA Prime Beef Short Rib Cubes
• Kosher salt
• freshly ground black pepper
• extra virgin olive oil
• 1 white onion, quartered
• 2 ribs celery, quartered
• 1 inch fresh ginger, thinly sliced on diagonal
• 2 cups lapsang souchong tea, brewed strong
• water

Ingredients List for the Thai-Inspired Spice Blend

• 4 cloves garlic, peeled
• 3 kaffir lime leaves, destemmed
• 1 medium shallot, diced
• 1 small chili, chopped with ribs and seeds
• 1 tbsp fresh galangal, chopped
• 1 stalk fresh lemongrass, chopped
• ½ tsp fennel seeds
• 2 tbsp pine nuts
• ½ tsp cumin
• 1 tsp lime zest, freshly grated
• 2 tbsp Kosher salt
• Freshly ground black pepper

To Prepare the Beef Short Rib Cubes

Preheat your oven to 250F.

Using a paper towel, remove any excess moisture from your beef short rib cubes and generously season each side with Kosher salt and freshly ground black pepper.

Prepare the aromatics for the braise by quartering the celery and white onion, and thinly slicing the ginger.

Heat a large braising pan over high heat and add the extra virgin olive oil. Sear around all sides of the beef short rib cubes in batches to ensure you do not overcrowd the pan. Once all cubes are seared, allow them to rest bone side down on a sheet pan.

Meanwhile, reduce the heat on the pot to low and add the ginger, celery, and white onion. Using a spoon, stir the aromatics to begin lifting some of the brown bits from the bottom of the pot. Add one cup of lapsang souchong tea to deglaze.

Generously top each beef short rib cube with approximately one tablespoon of the Thai Inspired Paste (see process below).

Place the beef short rib cubes bone side down into the braising pot. Add in the remaining lapsang souchong tea and enough water to bring the liquid level to halfway up the meat, being sure not to knock off the paste. If desired, add in the remaining Thai Inspired Paste to the braise. Cover with a tight lid and place in a 250F oven for approximately 90 minutes or until the internal temperature of the cubes reach 200F.

Once cooked, allow the meat to rest in the braising liquid for about 20-30 minutes so the internal temperature of the beef rises to 205-210F.

Serve your Thai Inspired Beef Short Rib Cubes with its broth over white rice and top with chopped cilantro, spring onion, and a squeeze of fresh lime juice.

To Prepare the Thai Inspired Paste

In a marble mortar or food processor, place the garlic, kaffir lime leaves, diced shallot, chili, galangal, Kosher salt, and freshly ground black pepper. Using the pestle, grind all of the ingredients until they begin to break down. Once a thick, rough paste begins to reveal itself, add the fennel seeds, pine nuts, cumin, and fresh lime zest and give the paste a final round of grinding and mixing.

The Thai Inspired Paste can be prepared 3-4 days in advance and stored in an airtight container in the refrigerator.

Bon Appétit!

by Chef Randy

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Click here to purchase your fresh Prairie Street Prime Prime Veal Shank Osso Bucco
https://prairiestreetprime.com/collections/veal/products/veal-shank-osso-bucco-cut

Ingredients List for the Veal Shank Osso Bucco:

• 2 Prairie Street Prime Kosher USDA Veal Shank Osso Bucco
• Kosher salt
• freshly ground black pepper
• 1 Tbsp avocado oil
• 1 large parsnip
• ½ large fennel bulb, de-cored
• 2 ribs celery
• ½ large white onion
• 16 oz can whole, peeled tomatoes
• 16 oz can chicken stock
• ½ cup fresh carrot juice
• 1 head garlic, whole clove, skins removed
• 5 sprigs fresh thyme

To Prepare the Veal Shank Osso Bucco:

Pat dry your veal shanks with a paper towel to remove any moisture then generously season each side with Kosher salt and freshly ground black pepper.

Select the “Sauté” setting on your electric pressure cooker and allow the pot to become hot.

Add the avocado oil to the pressure cooker and sear each side of the veal adding in small amounts of additional avocado oil if necessary. Approximately 4 minutes per side.

While the meat is searing, chop your parsnip, fennel, celery, and white onion into large, diagonal pieces ensuring they are relatively close in size so they’ll cook evenly and also maintain some texture throughout the cooking process.

Once fully seared, remove the veal shanks and set aside.

Add the chopped vegetables, whole cloves of garlic, and fresh thyme to the pan and stir with a wooden spoon, beginning to gently incorporate the pan’s fond into the mixture. Season with Kosher salt and freshly ground black pepper.

Add the veal shanks, nestling them within the bed of cooking vegetables.

Deglaze the pan by adding the chicken stock, fresh carrot juice, and whole peeled tomatoes with tomato broth, bringing the liquids halfway up the veal shanks.

On your electric pressure cooker, cancel the “Sauté” mode. Seal and lock the lid in place, select the “Pressure Cook” mode and set for 1 hour and 15 minutes. Note that in the beginning the pressure cooker will take about 10 minutes to build heat and pressure within the device, and at the end of the set cook time the device will take about 15 minutes to release the steam and pressure. Be cautious and use a towel to remove the lid once the steam is fully released and the safety features allow you to unveil your Osso Bucco.

Serve your Veal Shank Osso Bucco and stewed vegetables hot and enjoy.

Bon Appétit