Texas Pride Meat


	Sample Recipes

	We thought we would share some of our favorite recipes so that you can make your Texas Pride Meat more enjoyable to cook and share with family, friends and neighbors.

	Bourbon Street New York Strip Steak
		INGREDIENTS: 2 (6 ounce) boneless New York strip steaks 3 cups bourbon whiskey 1 cup dark brown sugar DIRECTIONS: Gently tenderize steaks with a meat mallet. With a sharp knife, lightly score the meat on one side diagonally. Place steaks in a casserole dish, scored side up, and pour bourbon over them. Rub the brown sugar evenly over each steak. Marinate in refrigerator for 1 to 3 hours. Preheat grill to high heat, and lightly oil grate. Place the steaks on the hot grill, with the sugar side down. Let cook until sugar has caramelized, 3 to 5 minutes, then flip steaks, and finish cooking to desired doneness.

		Remarkable Rib-Eyes
		INGREDIENTS: 4 (6 ounce) rib-eye steaks 2 cups soy sauce 4 cloves garlic, chopped DIRECTIONS: Place steaks, soy sauce, and garlic in a large re-sealable plastic bag. Seal bag, and marinate 1 hour in the refrigerator, or overnight. Preheat grill for high heat. Lightly oil grill grate. Discard marinade, and place steaks on the grill. Cook steaks 7 minutes on each side, or to desired doneness.

		Texas Smoked Flounder
		INGREDIENTS: 2 flounder fillets 1 lemon, halved ground black pepper to taste 2 tablespoons chopped fresh dill 1 tablespoon olive oil 1 cup wood chips, soaked DIRECTIONS: Preheat a smoker for high heat, about 350 degrees F (175 degrees C). If you do not have a smoker, prepare a grill for indirect heat. Use a sharp knife to make 3 or 4 diagonal slits on the fillets big enough for lemon slices. Slice half of the lemon into thin slices. Rub a light coating of olive oil over the fish, then squeeze the other half of the lemon over it, and rub in some black pepper. Rub or press 1 tablespoon of dill into the slits on the fillets, and insert lemon slices firmly. Place the flounder on a large piece of aluminum foil, and fold the sides up high around the fish. There should be enough foil to seal into a packet, although you want it open for now. Place the fish onto the grill or smoker, and throw a couple of handfuls of soaked wood chips onto the coals. Close the lid and smoke thoroughly for about 10 minutes. Once the fish has been flavored by the smoke, you can seal up the foil and move to direct heat if you like, but I prefer to smoke it until done. When the fish is done, the flesh should flake easily with a fork. Remove the fish from the grill using the foil as a handle, and garnish with remaining fresh dill. Tips: We prefer apple or other light wood chips for fish but oak, mesquite, or hickory will also work. You can prep four or five fish, seal them up, and hold them in the ice box until needed.

		Lobster Tails Steamed in Beer
		INGREDIENTS: 2 whole lobster tail 1/2 (12 fluid ounce) can beer DIRECTIONS: In a medium saucepan, over medium to high heat, bring the beer to a boil. If lobster tails are still in the shell, split the shell length wise first. Place a steamer basket on top of the saucepan. place thawed lobster tails in basket and cover. Reduce heat and simmer for 8 minutes.

		Sour Cream Pork Chops
		INGREDIENTS: 6 pork chops salt and pepper to taste 3 tablespoons butter 1 onion, chopped 1 clove garlic, minced 3/4 cup chicken broth 1 bay leaf 1 cup sour cream 2 teaspoons paprika DIRECTIONS: Sauté onion and garlic in hot butter. Remove from skillet. Trim excess fat from chops and sprinkle with salt and pepper. Brown chops in skillet; pour off fat. Lower heat, add bay leaf and chicken broth. Cook covered over low heat for 1 hour. Transfer chops to a serving plate, but keep them hot. Heat juices in skillet and reduce to half. Add the sour cream, onion-garlic mixture and paprika, blending thoroughly. Heat through, but don't boil. Pour over pork chops and serve.

		Texas Pork Ribs
		INGREDIENTS: 6 pounds pork spareribs 1 1/2 cups white sugar 1/4 cup salt 2 1/2 tablespoons ground black pepper 3 tablespoons sweet paprika 1 teaspoon cayenne pepper, or to taste 2 tablespoons garlic powder 5 tablespoons pan drippings 1/2 cup chopped onion 4 cups ketchup 3 cups hot water 4 tablespoons brown sugar cayenne pepper to taste salt and pepper to taste 1 cup wood chips, soaked DIRECTIONS: Clean the ribs, and trim away any excess fat. In a medium bowl, stir together the sugar, 1/4 cup salt, ground black pepper, paprika, 1 teaspoon cayenne pepper, and garlic powder. Coat ribs liberally with spice mix. Place the ribs in two 10x15 inch roasting pans, piling two racks of ribs per pan. Cover, and refrigerate for at least 8 hours. Preheat oven to 275 degrees F (135 degrees C). Bake uncovered for 3 to 4 hours, or until the ribs are tender and nearly fall apart. Remove 5 tablespoons of drippings from the bottom of the roasting pans, and place in a skillet over medium heat. Cook onion in pan drippings until lightly browned and tender. Stir in ketchup, and heat for 3 to 4 more minutes, stirring constantly. Next, mix in water and brown sugar, and season to taste with cayenne pepper, salt, and pepper. Reduce heat to low, cover, and simmer for 1 hour, adding water as necessary to achieve desired thickness. Preheat grill for medium-low heat. When ready to grill, add soaked wood chips to the coals or to the smoker box of a gas grill. Lightly oil grill grate. Place ribs on the grill two racks at a time so they are not crowded. Cook for 20 minutes, turning occasionally. Baste ribs with sauce during the last 10 minutes of grilling, so the sauce does not burn.

		Savory Chicken Breasts
		INGREDIENTS: 4 skinless, boneless chicken breast halves ground black pepper to taste 4 slices Swiss cheese 1 (10.75 ounce) can condensed cream of chicken soup 1/4 cup milk 1 cup dry bread crumbs 3 tablespoons butter, melted DIRECTIONS: Preheat oven to 350 degrees F (175 degrees C). Place chicken breasts in a 9x13 inch baking dish. Season with ground black pepper to taste. Top each breast with a slice of cheese. Mix together the soup and milk and pour mixture over chicken. Sprinkle bread crumbs on top and drizzle with melted butter/margarine. Bake covered in the preheated oven for 30 minutes. Uncover and bake for another 20 minutes or until golden brown.