Recipes

  1. Kurobuta Ham & White Bean Soup: Mandy Tanner's Leftover Recipe

    Kurobuta Ham and White Bean Soup

    Mandy Tanner's Kurobuta Ham and White Bean Soup is a comforting delight born from the alchemy of leftovers. Succulent Kurobuta ham and cannellini beans simmer in a flavorful broth, harmonizing into a rich, soul-warming experience. Fresh spinach and a hint of lemon add vibrancy while grated Parmesan crowns each bowl. A testament to culinary magic, this soup transforms humble ingredients into a delectable masterpiece.

  2. SPICED MAPLE BOURBON | SRF

    SPICED MAPLE BOURBON

    Savor the Spiced Maple Bourbon cocktail by Nathan Michael and Julia Flowers. A blend of maple syrup infused with warm spices and orange zest, mixed with bourbon, lemon juice, and orange bitters. Garnish with orange slice, cinnamon stick, and star anise for a cozy and festive delight. Cheers!

  3. SHRIMP LOUIE SALAD | SRF

    SHRIMP LOUIE SALAD

    Nathan Michael and Julia Flowers present their Shrimp Louie Salad, a light and refreshing dish that's a true delight. Succulent SRF Shrimp, poached to perfection, take center stage alongside crisp iceberg lettuce, cherry tomatoes, creamy avocado, and perfectly boiled eggs. Drizzled with a zesty, creamy dressing, and garnished with chives, this salad offers a harmonious blend of flavors and textures. It's a delightful choice for any holiday gathering, sure to become a favorite in your repertoire.

  4. PIMENTO MAC & CHEESE | SRF

    PIMENTO MAC & CHEESE

    Indulge in a creamy, flavor-packed delight with Nathan Michael and Julia Flowers' Pimento Mac & Cheese. This luscious recipe combines al dente pasta shells with a velvety blend of cheddar, Gouda, and cream cheese, infused with the zing of jarred pimentos, paprika, and cayenne. The result is a mouthwatering symphony of textures and tastes, made even better with the optional crispy panko topping for that perfect finishing touch. Whether you're craving comfort food or entertaining guests, this dish is a savory sensation that's sure to please any palate.

  5. CARAMELIZED ONION DIP WITH CRUDITÉS & POTATO CHIPS | SRF

    CARAMELIZED ONION DIP WITH CRUDITÉS & POTATO CHIPS

    Nathan Michaels and Julia Flowers bring you a delightful and indulgent treat with their Caramelized Onion Dip with Crudités & Potato Chips recipe. Slowly caramelized sweet onions create a rich and savory base for this creamy dip, where full-fat cream cheese and sour cream come together with a blend of seasonings to deliver a burst of flavor. To balance the richness, crisp potato chips are paired with a colorful array of optional crudités, including Persian cucumbers, petite carrots, fennel slices, endive spears, radishes, and celery. This crowd-pleasing dip can be prepared in advance, making it the perfect choice for gatherings or a satisfying indulgence any day of the week.

  6. PEPPER JELLY BOURBON GLAZE HAM | SRF

    PEPPER JELLY BOURBON GLAZE HAM

    Elevate your holiday feast with a Pepper Jelly Bourbon Glaze that perfectly complements the rich and succulent flavors of Kurobuta ham, courtesy of the culinary talents of Nathan Michael & Julia Flowers. This sweet and tangy glaze with a subtle hint of bourbon adds a delightful twist to your traditional ham recipe. It's simple to make and will impress your guests with its combination of sweet, spicy, and smoky notes.

  7. Wagyu Pot Roast  | SRF

    Wagyu Pot Roast

    Pot roast is a hearty, down home meal that I invite into my kitchen as soon as the cooler days approach. There are a lot of variations for this classic dish, and I subscribe to the “use what’s in the fridge” method of cooking so it’s a little different every time. I like to add lots of fall root veggies to round out the roast.

    Since working at Snake River Farms, I have had the opportunity to upgrade this welcome dish by using Wagyu chuck roast. This was a cut that was only available to restaurants (and luckily for me, SRF employees!) and is now offered on our website. Give it a try using your favorite recipe or try this proven one roughly based on my mom’s specialty. 

  8. Smoked Prime Rib with Orange-Rosemary Rub | SRF

    Smoked Prime Rib with Orange-Rosemary Rub

    Don’t own a smoker or pellet grill? This recipe includes steps to smoke a prime rib on a charcoal grill.  

    Here’s a flavorful change from prime rib prepared in the oven. A Snake River Prime rib is slathered with an aromatic orange zest and rosemary wet rub, smoked to perfection and served with a smoked au jus.  

  9. Au Jus Recipe | SRF

    Au Jus

    Au Jus means with juice, and it is a delicious accompaniment to a holiday Prime Rib or roast. It can be made in the roasting pan while cooking, or on the stovetop which strays slightly from tradition but is still a fantastic sauce. We’re using beef broth for simplicity, and Worcestershire and soy sauce or Tamari for depth of flavor. Using pan drippings will enhance and fortify the sauce, but it can be made without them in a pinch. Au Jus can be thickened into a gravy if desired with a cornstarch slurry, which is simply cornstarch and cold water mixed together to avoid any lumps. The au jus reduces by half, so if you are feeding a large crowd, plan on doubling it and cooking it for a bit longer if using the stovetop method.

  10. Kurobuta Ham & Eggs Benedict with Blender Hollandaise | SRF

    Leftover Kurobuta Ham & Eggs Benedict with Blender Hollandaise

    Cooked Kurobuta Ham makes an excellent brunch option, especially with this easy blender hollandaise. Lemon juice takes the place of a traditional vinegar reduction, and adding hot water to the blender to warm the jar for a few minutes before cooking will help make a smooth and luscious sauce. There will be more than enough hollandaise if you decide to make a few extra servings. The blender hollandaise is also delicious with grilled or steamed vegetables, or crispy roasted potatoes.

  11. Prime Rib and Barley Soup | SRF Recipe

    Leftover Prime Rib and Barley Soup

    An easy version of a comfort classic beef and barley soup with leftover Prime Rib as the star, this soup comes together in 30 minutes. You’ll want to pre-cook the barley according to package instructions. Quick-cooking barley is also an option as a time-saver, but the classic pearled barley is so delicious and has a great texture for this soup. Mushrooms and soy sauce or Tamari add umami, a depth of flavor, to store-bought beef broth.

  12. Prime Rib Pot Pie | SRF

    Leftover Prime Rib Pot Pie

    Cooked Prime Rib is used to make a delicious pot pie topped with flaky puff pastry. The pot pie ingredients can be prepared up to a day ahead of cooking. Just top with puff pastry before baking and you will have a warm and hearty meal to use up holiday leftovers. 

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