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Tailgating, Holidays & Special Occasion Recipes

Spicy Nacho Beef Pizza
1 pound Minder’s ground beef
¼ teaspoon salt
1 to 2 tablespoons finely chopped pickled jalapeno pepper slices
¾ cup thick & chunky salsa (or whatever you prefer)
1 package (14-16 ounces) thick or thin pre baked pizza crust
¾ cup nacho cheese & salsa dip 1/3 cup pickled jalapeno pepper slices

Heat oven to 450 degrees F
Brown ground beef in a large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into ¾ inch crumbles. Pour off drippings. Season with salt. Stir in finely chopped jalapeno and salsa.

Place pizza crust on a pizza pan or large baking sheet. Spread dip evenly on crust, leaving 1 inch border around edge. Top evenly with beef mixture and jalapeno slices.

Bake in the oven for 12-15 minutes or until the edge of the crust is deep golden brown. Cut into 8 wedges.


Game Day Chili

2 pounds Minder’s ground beef
1 large onion, finely chopped
1 large green bell pepper, chopped
4 cloves garlic, finely chopped
Sea salt
1/4 cup chili powder
1 can diced chiles
1 tablespoon ground cumin
2 tablespoons tomato paste
1 28-ounce can diced tomatoes
1 1/2 cups low-sodium beef broth
1 15-ounce cans black beans, drained and rinsed
1 15-ounce cans kidney beans, drained and rinsed
Shredded cheddar cheese, sliced scallions and/or sour cream, for topping (optional)

Brown Minder ground beef in a Dutch oven over medium heat with the garlic. Add the onions and bell pepper and cook, stirring, until soft, about 5 minutes. Add 1 teaspoon sea salt and stir.
Add the chili powder, cumin, and tomato paste, diced chilis and cook, stirring, until the tomato paste is brick red, about 6 minutes (add a splash of water if the mixture begins to stick).

Stir in diced tomatoes, beef broth and beans and bring to a simmer over low heat. Cook, stirring occasionally, until the chili thickens slightly, about 1 hour, 30 minutes.
Add some beef broth if the chili is too thick.
Serve and top with the cheese, scallions and/or sour cream.


Chicken Wings in Honey BBQ Sauce

3 lbs. Minder Meats’ party wings (approx. 18-20 wings)
Salt & black pepper
2 cups honey
1 cup soy sauce (if preferred, can use reduced sodium)

½ cup of your favorite bottled or homemade BBQ sauce
¼ cup oil
2 cloves garlic, minced

Cut each wing at the joint to make two sections.

Rinse wings, drain and pat dry with a paper towel.

Season wings with salt and pepper to taste.

Place wings on a broiler pan and broil about 6 inches from heat for 10 minutes on each side OR
until brown.

Transfer wings to your slow cooker.

Combine remaining ingredients in a bowl, pour over the wings.

Cover and place in a slow cooker on high for 2 hours or low for 4 hours.


Spicy Buffalo-Style Meatballs

1 pound of Minder’s ground beef
½ cup soft bread crumbs
1 large egg, slightly beaten
2 tablespoons chopped onion
2 cloves garlic, minced
½ teaspoon salt
½ teaspoon pepper
2 to 3 tablespoons hot pepper sauce
2 tablespoons butter, melted
1 tablespoon honey
Blue cheese dressing
Celery sticks

Preheat the oven to 350 degrees F.
Combine Minder’s ground beef, bread crumbs, egg, onion, garlic, salt and pepper in a large bowl, mixing lightly but thoroughly.

Shape beef mixture into 32 – 1 inch meatballs, place on rack in broiler pan.
Bake for 18-20 minutes.

Meanwhile combine hot pepper sauce, butter and honey in a large bowl, mix well.
Stir meatballs into sauce mixture, stirring to coat well.
Place wings on a broiler pan and broil about 6 inches from heat for 10 minutes on each side OR
until brown.

Serve meatballs with dressing and celery sticks.


Beef Tenderloin Stuffed with Lobster (serves 8)

3 whole lobster tails
4 pounds beef tenderloin filet
1 cup butter
2 teaspoons lemon juice
1 teaspoon garlic powder
3 cups white wine
1/4 cup olive oil
1 tablespoon cracked black pepper
1 teaspoon garlic salt

Preheat the oven to 425 degrees F (220 degrees C).

Bring a large pot of water to a boil. Add lobster tails, and cook for 5 to 6 minutes. Remove from
water, rinse and remove shells. Cut tail meat in half lengthwise. Cut tenderloin lengthwise, to
within 3/4 inch of the bottom. Fill the center of meat with lobster tails.

In a saucepan, melt butter with lemon juice, garlic powder and 1 cup of the wine. Drizzle about
1/4 of the butter mixture over the lobster. Tie the tenderloin with kitchen string. Rub tenderloin
with olive oil and place in a roasting pan. Pour remaining wine in the bottom of the pan. Sprinkle
with cracked pepper.

Bake in a preheated oven for 45 minutes to 1 hour. Stir garlic salt into remaining butter mixture,
and serve with slices of roast.


Broiled Lobster Tails

2 whole lobster tails
1/2 cup butter, melted
1/2 teaspoon ground paprika
Salt to taste
Ground white pepper, to taste
1 lemon – cut into wedges, for garnish

Preheat the broiler.

Place lobster tails on a baking sheet. With a sharp knife or kitchen shears, carefully cut the top side of lobster shells lengthwise. Pull apart shells slightly, and season meat with equal amounts butter, paprika, salt, and white pepper.

Broil lobster tails until lightly browned and lobster meat is opaque, about 5 to 10 minutes.
Garnish with lemon wedges to serve.


Steamed Lobster Tails

1 tablespoon sea salt
4 (6 ounce) lobster tails
1/2 cup butter, melted

Pour about 1 inch of water in the bottom of a large pot and bring to a boil. Add the salt and place
a steamer insert inside the pot so that it is just above the water level. Put the lobster tails on the
rack and cover the pot. Cover and steam for 8 minutes. And don’t peek! Serve with melted butter.


Filet Mignon with Rich Balsamic Glaze

“This is an elegant and quick romantic dinner for two. Wonderful served with steamed asparagus and baby red potatoes.”

2 (4 oz) filet mignon steaks
1/2 teaspoon freshly ground black pepper to taste
Salt to taste
1/4 cup balsamic vinegar
1/4 cup dry red wine

Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.

Heat a nonstick skillet over medium-high heat. Place steaks in a hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.

Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.


Sage Stuffing

1 lb rustic white bread, cut in cubes
6 tbsp unsalted butter
2 leeks, cut in half lengthwise
2 cups celery (thinly cut)
finely cut fresh sage, thyme and marjoram (to taste)
pinch of salt
3 cups stock (chicken or turkey)
2 large eggs
1/2 tsp baking powder

Preheat the oven to 325 degrees F for the cubed bread.
On a cookie sheet, place cubed bread to toast for about 25 mins in the oven. Stir a couple times until lightly brown and crisp.
While bread cubes are toasting, saute the leeks and in a separate pan, celery.

For the leeks, brush them with oil and saute over medium heat until tender.
Once leeks are tender, remove from the pan and slice the white and pale green sections of
For the celery, add 6 tbsp of butter to the pan, when melted add in celery and saute till they are
soft. Then add in fresh sage, thyme and marjoram and stir lightly.

In a bowl, combine toasted cube bread, leeks and celery/herb mixture. Slowly add in 1 cup of stock at a time till the bread is very moist but not soupy. Cover and refrigerate the stuffing until ready to use.

Turn the oven up to 425 degrees F.
In a large bowl, whisk the eggs and baking powder together. Taste the stuffing and add additional seasoning if needed. Then place stuffing in an egg mixture bowl and stir.

Spoon onto the prepared baking dish and cover. Place in the oven and bake for 25 minutes.
Uncover and continue baking 15 to 20 additional minutes or until lightly brown and top is crusty.


Quick Roasted Turkey

1 turkey thawed (12 to 14-lb)
About 3 tbsp softened butter
Salt and pepper

Preheat the oven to 375 degrees F.
Remove the giblets and neck from turkey cavities.
Place the turkey on a roasting rack in a pan.

Place Sage Stuffing in cavities.
Tie turkey legs together with kitchen twine.
Tuck wing tips under the body to prevent burning.
Rub turkey with butter and season with salt and pepper.
Roast turkey until a meat thermometer inserted into the thickest part of thigh registers 165 F, 2.5 to 3 hrs.

If turkey browns too quickly, loosely cover turkey with foil.
When the turkey has reached the proper temperature, transfer the turkey from the pan to the cutting board. Cover loosely with foil and let rest for about 25 min.
Reserve pan and contents to make gravy.


Simple Turkey Gravy

Juices from turkey in roasting pan (turkey removed)
All-purpose flour

Pour turkey broth into the pan.
Gradually whisk in flour until smooth.
Gradually whisk in room temperature milk until there are no lumps.
Continually stir until thickened.
Taste and season with pepper and salt if needed.


Mashed Potatoes

6 – 10 peeled medium yellow potatoes (depending on number of guests)
Chive cream cheese
1 cube of salted butter
garnish with fresh chives

Cut potatoes into halves and place in a pan.
Fill the pot with cold water. Water level should just cover the potatoes.
Cover and bring to boil
Once water starts boiling, reduce heat and simmer until tender. approx 15 to 20 mins.
Then turn off the burner, remove the pan and carefully drain hot water out, keeping the potatoes in the pan.

Add in salted butter (1/2 cube at a time) and mash until melted (butter is used in place of milk).
Then mash in chive cream cheese into the potatoes (1/4 block at a time) to taste.
Garnish with fresh chives chopped.


Green Beans with Walnut – Mustard Vinaigrette

1.25 lb fresh green beans, rinsed and stem ends trimmed
1 medium-small shallot, peeled, cut in half lengthwise and thinly sliced
2 tbsp walnut oil
1 tbsp red wine vinegar
1 tbsp Dijon mustard
1/4 cup EVOO

In a large saucepan, bring to boil 4 qt. water
While awaiting water to boil, in a medium mixing bowl, whisk together shallot, vinegar, walnut oil.
Slowly whisk in the olive oil.
Add the beans to the boiling water and cook until tender throughout but not soft, approx 4 to 5mins.
Drain the beans in a colander.
Put the beans in a bowl and lightly toss with the vinaigrette mixture.
Serve immediately.