Inboden's Meats: More than a meat market.

Recipes

On our recipes page we will be featuring recipes that are not only easy to prepare for those that are always on the go, but complex for that "chef" in all of us. Let Inboden's offer a new spin on preparing your favorite cuts of beef, pork, poultry, lamb, fish, and more.

CASTELLI PARMIGIANO-REGGIANO

Tuscan Style Carpaccio

1 pound Beef Tenderloins

1 clove Garlic, halved lengthwise

2 T. Lemon Juice

1 tsp. Dijon Mustard

1/2 tsp salt

6 T. Extra-Virgin Olive oil

Freshly ground black pepper

3 ounces Castelli Parmigiana Reggiano (available at Inboden's)

1 small bunch arugula, washed

Preperation instructions
Trim all fat and membrane from meat and cover with plastic wrap. Partially freeze 2-3 hours until very firm, but not frozen.

For each of five servings: Slice meat across the grain 1/8" thick. Center 1 slice of beef on a large piece of plastic wrap, then arrange 4-6 slices around it like flower petals. (slices may touch, but not overlap) Cover with more wrap.

Pound evenly and gently with a disc pounder. Meat should be translucent when held up to the light. Rub a luncheon plate with garlic. Remove 1 sheet of plastic wrap from meat. Invert plate over meat, tuck plastic wrap over plate and flip plate upright. Keep covered and chilled. Repeat for remaining servings. Prepare sauce by whisking lemon juice, mustard and salt together in a bowl. Whisk in oil in a thin steady stream until a creamy vinaigrette is formed. Add pepper.

Set aside.

Just before serving, make thin savings of Castelli Parmigiana Reggiano with a vegetable peeler. Remove plastic wrap from meat, season with freshly ground pepper, drizzle with 1/2 the vinaigrette. Arrange arugula and Parmigiano-Reggiano evenly over each portion. Finish with the remaining vinaigrette.

Serves 5.

Fettuccine Alfredo

8 T. unsalted Plugra butter (available at Inboden's)

1/2 pint heavy cream

1 pound fresh fettuccine

1 cup freshly grated Castelli Parmigiano-Reggiano (available at Inboden's)

Freshly Ground Pepper

Fresh grated Nutmeg

Fill a 4 quart stock pot with water. Bring to a boil. As the water for the pasta first begins to boil, melt the butter in a large saute pan over low heat. Add the cream to the butter and let it warm. At the same time, salt the pasta water and cook the fresh pasta until al dente.

Drain the pasta a mix thoroughly with the butter and cream, keeping the saute pan over low heat. Add the Castelli Parmigiano-Reggiano and toss until sauce thickens slightly. Season with fresh pepper and nutmeg. Remove from the heat and serve immediately with additional grated Castelli Parmigiano-Reggiano at the table.

Serve 4-6

Spinach Artichoke Dip

8 oz. softened cream cheese

1/2 cup sour cream

1/4 cup mayonnaise

1 tsp. lemon juice

1/2 tsp. horseradish

3 cups fresh spinach, chopped

1 cup marinated artichokes, chopped

1 cup water chestnuts, chopped

2 cloves garlic, chopped

4 oz - 8 oz. MAYTAG Blue Cheese, to taste

Combine all ingredients. Blend until smooth. Chill well.

Greek Feta Salad & Spinach Grilled Pizza

2 balls pizza dough, rolled flat

DeLallo Extra Virgin Olive Oil

1/4 cup Grated Parmesan Cheese

1 cup (8 oz) DeLallo Greek Feta Salad Antipasto

1 cup halved cherry tomatoes

1/2 red onion, thinly sliced

dried oregano

2 cups fresh baby spinach

Wipe the bottom of a grilling pan or heavy bottom skillet with a paper towel moistened with olive oil. Preheat the pan over high heat for 5 minutes. Place the flattened dough in the skillet. The crust should bubble on top within 1 minute: if not, turn the heat up. When the bottom turns brown flip the dough over to cook the other side. Place the grilled pizza onto a baking sheet. Repeat with secon crust. Brush the top of the pizza with olive oil. Dust with Parmesan.

Place the spinach over the pizza, scatter with the Greek Feta Salad, tomatoes and onions. Drizzle the entire pizza with the olive oil. Sprinkle with oregano. Place the baking sheet into the broiler for 3 minutes, or until the spinach is wilted. Serve hot.

Makes 2 pizzas.

Bacon Wrapped Jalapeno Shrimp

20 large Shrimp or prawns

1 lb applewood smoked bacon

2-3 fresh jalapenos, seeded

2-3 slices Monteray jack cheese, 1-4 inch thick

1 T. cayenne pepper

1 T. Paprika

1/2 tsp fresh ground black pepper

1/2 cup Plugra butter melted

1/4 cup White Wine

5-6 wooden skewers

Mix the paprika, cayenne pepper and black pepper together. Set aside. Cut the cheese and jalepenos into 20 thin strips total, about 1/4 inch wide. With a small knife, butterfly each shrimp by carefully slicing from tail to tip without going all the way through. Stuff one piece of cheese and jalapeno into each shrimp, wrapping each shrimp in bacon. Place shrimp on a wet skewer.

Repeat this process until all shrimp have been placed on skewers, using as much of the skewer as possible without crowding. Place skewers on plate. Melt the butter and add the white wine and spoon over the shrimp and sprinkle with the seasoning mix. Cook skewers over meadium heat until shrimp are done and bacon is cooked. About 3-5 minutes per side

Oriental Grilled Skirt Steak Salad

(Great pared with the Casamatta, Sangria or Tempranillo!)

1 1/2 tsp sugar

1 large lime – juiced

1 1/2 tsp crushed red pepper flakes

1 tsp ginger

1/2 cup Ka-Me fish sauce

Mix all ingredients together – place 1/2 mixture into a zip lock bag, reserving the other half for later in the recipe.

1 1/2 lb Skirt Steak

1/2 head cabbage, thinly sliced

2 T. Black Sesame Seeds

5 green onions, thinly sliced on angle

1 cup grape tomatoes, halved

1/2 seedless cucumber, very thinly sliced

1 very thinly sliced green pepper

1/2 cup chopped fresh mint

Cut into manageable size pieces that will fit into Ziploc bag but not too small to grill. Place meat into the Ziploc bag with marinade. Marinade in refrigerator 1 to 2 hours turning every 15 minutes to coat.

Combine vegetables, seeds, and mint together, place in the refrigerator. Grill Skirt Steak on hot grill until desired doneness (remember putting on greens, so may not want on the rare side). Remove from grill, and place on cutting board, slice very thin across the grain.

To make salad: Place vegetable mixture on platter, top with cooked steak, use reserved marinated as dressing and sprinkle with chopped cilantro is desired.