Lamb Loin Stuffed Spinach Cheese Spiral


Lamb Loin Stuffed Spinach Cheese Spiral
Recipe type: Main
  • 10oz Lamb Loins split carefully down middle to lay flat and pound till flat. Set aside
  • 5oz Raw Cheddar Cheese or organic if can’t find raw.
  • Hand full of fresh baby spinach
  • Marinade:
  • ⅓ C Olive Oil
  • 2 T Sesame oil
  • 1 T Nama Shoy
  • 2 T Red Wine Vinegar
  • 1 T Lemon Juice
  • 2 T fresh Oregano chopped
  • 2 t finely chopped garlic
  • 1 t Red Pepper flakes
  1. Wisk well all marinade ingredients together in a bowl.
  2. After pounding the loin flat, place in Ziplock bags, pour the marinade in the bags with loins and make sure the marinade covers all the loins evenly. Lock the bags and lay flat in the refrigerator overnight. Meanwhile, prep the cheese to be ready for rolling the next day. Thinly slice the cheese long length, about 4 to 5 slices per loin. Store in refrigerator till next day
  3. About 30 minutes before serving, remove loins from marinade, lay flat on board.
  4. First place baby spinach flat on the loin followed by the cheese slices. Roll the loin with the spinach and cheese from the long end till you reach the other end.
  5. You have two options for preparing”
  6. ) Slice in ⅓ inchs and lay flat on serving plate raw.
  7. ) Before slicing, place toothpics to secure the roll, lightly sear on med heat till lightly browned. Then slice and place on serving plate rare.
  8. These make wonderful appetizers to pass around on a nice serving tray garnished with fresh oregano springs or fresh thyme leaves. As a Main course, it is very savory and beautiful looking on your plate.
  9. Enjoy!!


Bison Tartare


Bison Tartare
Tartare is an excellent way to prepare raw meats. The process is pretty rapid, and results in slightly to very spicy meats suitable for use as an entrée or appetizer.
Recipe type: Main
  • 8 ounces bison meat chopped in tiny cubes (approx ¼ inch)
  • 1 T whole grain dijon mustard
  • 1T red wine vinegar
  • 1t extra virgin olive oil
  • 1 T minced red onion
  • 1t finely chopped Serrano chili
  • 1 t paprika
  • 1 t chopped garlic
  • CelticSalt and Pepper to taste
  1. Mix together bison meat, mustard, vinegar, onion, serrano, paprika, and garlic. Season lightly with salt and pepper
  2. Knead lightly with your fingers until all ingredients are well mixed together, then pack into two ramekins (1/2 cup size). Cover with saran wrap. Refrigerate for 30 minutes.
This is very nice to place on a bed of mixed greens. Serve with garlic toast points.


Flank Steak Marinade


Flank Steak Marinade
This is a simple recipe with excellent results. It only needs an hour to marinate, but the longer you let it sit, the yummier it will be. Its awesome in tacos!
Recipe type: Main
  • ½ cup olive oil
  • ⅓ cup soy sauce
  • ½ cup onions chopped
  • 4 large cloves garlic
  • Juices of 3 limes
  • ½ teaspoon red pepper flakes
  • ½ teaspoon ground cumin
  • 2 pounds inside flank steak
  1. In a large bowl, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and mix well.
  2. In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade. Seal bag removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator. Turn the bag over and let marinate for another hour.
  3. Remove steak from bag with tongs and grill. For medium rare, cook for 5 mins exactly on each side. When finished cooking, place in aluminum foil wrap, and allow to sit for allow to sit for 10 minutes.
  4. Remove meat from foil, reserving foil and juices. Slice thinly across the grain of the meat. Return to foil pouch and toss with juice.