Red Meat

Pork

Poultry

Sea Food

Steaks with Wild Mushroom Sauce

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Glazed Pork Tenderloin

Rotisserie Chicken

Glazed Pork Tenderloin

Glazed Tilapia Fillets

Preparing the wild mushroom sauce

Melt butter in a sauce pan and saute’shallots until transparent, approximately 2-3 minutes. Add red wine, add mushrooms and cook until tender and wine has reduced to an essence. Add demi glace and stir until combined with the shallots. Simmer until the sauce has thickened, approximately 8-10 minutes or until it is thick enough to coat a spoon. 

Preheat oven 375 degrees. In a large bowl add honey, soy , then add all the dry ingredients. Mix until well blended and rub the pork tenderloin generously with the mixture. Place in a baking dish and roast for 20-25 minutes.

Season the inside of the chicken with a pinch of salt. Place the chicken onto a rotisserie and set the grill on high. Cook for 10 minutes. During that time, quickly mix together the butter, 1 tablespoon of salt, paprika and pepper. Turn the grill down to medium and baste the chicken with the butter mixture. Close the lid and cook for 1 to 1 1/2 hours, basting occasionally, until the internal temperature reaches 180 degrees F (83 degrees C) when taken in the thigh with a meat thermometer. Remove from the rotisserie and let stand for 10 to 15 minutes before cutting into pieces and serving.

Marinate fish fillets with all ingredients (including brown sugar sprinkled on top). Bake or grill (or cook in foil) in oven at 350 degrees 7 minutes each side. Sprinkle with a bit more fresh chopped parsley and dill. Serve immediately.

4 medium Steaks (New York, Top Sirloin or Rib Eye Steaks)
2 tablespoons shallots
2 oz. Butter (1/2 stick)
1 pound assorted wild mushrooms, (portabello,morel,shitake, cremini...)
1/2 cup Red Wine
1 cup demi glace
Salt and Pepper to taste

1 lb. Pork Tenderloin
1 medium onion chopped
2 T. brown sugar
1 t. basil
1 t. thyme powder
1 t. ground black pepper
1 t. sea salt
1 t. extra virgin olive oil
1/4 C. soy sauce
1/4 C. teriyaki sauce
1/2 C. honey
1/4 C. Dijon mustard

1 (3 pound) whole chicken
1 pinch salt
1/4 cup butter, melted
1 tablespoon salt
1 tablespoon paprika
1/4 tablespoon ground black pepper

1/2 pound Tilapia (fish fillets)
2 tablespoons Italian reduced fat dressing
1 teaspoon Teriyaki Light
1 teaspoon All purpose seasoning
1 teaspoon Lemon pepper
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh dill
brown sugar (about 1 tablespoon)

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