Summit Steak Sausage & Potatoes

Summit Steak Sausage & Potatoes

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Summit Steak Sausage and Potatoes


  • Author: Zach Johnston
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 minutes

Description

Warm potatoes, hot sausages, and bell peppers! This dish is great for all seasons and is a pretty easy dish to prepare for any skill level.


Scale

Ingredients

  • 2 pounds medium red potatoes, pierced with a fork
  • 1 large red bell pepper, quartered
  • 1/2 cup plus 1 tablespoon olive oil
  • 1 package of Sausages (we like River Bear American Meats)
  • 1/4 cup white wine vinegar
  • 2 tablespoons mustard
  • 2 teaspoons SUMMIT STEAK AND VEG
  • 1/2 teaspoon sugar
  • 1/2 English cucumber, cut into bite-size chunks
  • 1/4 cup thinly sliced red onion

Instructions

  • Microwave potatoes (or boil those babies if you’ve got some time) on HIGH 7 minutes or until almost tender, turning potatoes over halfway through cooking. Drizzle potatoes and bell pepper with 1 tablespoon of the oil.

  • Grill potatoes and bell pepper over medium heat 10 to 15 minutes or until tender and lightly charred, turning occasionally. Grill sausage as directed on package. Cool potatoes, bell pepper and sausage slightly. Coarsely chop potatoes and bell pepper. Cut sausage into slices.

  • Mix remaining 1/2 cup oil, vinegar, mustard, SUMMIT COUNTY STEAK AND VEG and sugar in large bowl until well blended. Add potatoes, bell pepper and sausage; toss to coat well

Medium Rare Steak

Medium Rare Steak

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Medium Rare Steak


  • Author: Zach Johnston
  • Total Time: 1 HOUR

Description

Juicy, warm, tender, and seasoned perfectly. Get the cast-iron out and cook your steak like a pro today.


Ingredients

2 Strip Steaks- ~12 oz. is a nice size

2 TBSP SUMMIT STEAK & VEG

2 TBSP BUTTER

1 TBSP OLIVE OIL

2 THYME SPRIGS

2 GARLIC CLOVES


Instructions

Let steaks stand 30 minutes at room temperature

Sprinkle SUMMIT STEAK & VEG evenly over steaks.

Heat a large cast-iron skillet over high heat. Add oil to pan; swirl to coat.

Add steaks to pan; cook 3 minutes on each side or until browned.

Reduce heat to medium-low; add butter, thyme, and garlic to pan.

Tilt pan toward you so butter pools; cook 1 1/2 minutes, basting steaks with butter constantly.

Remove steaks from pan; cover loosely with foil. Let stand 10 minutes.

Cut steak diagonally across grain into thin slices. Discard thyme and garlic; spoon reserved butter mixture over steak.

Bloody Maria. Save your Sunday.

Bloody Maria. Save your Sunday.

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Bloody Mary


  • Author: Zach Johnston
  • Prep Time: 5 mins
  • Cook Time: 1 min
  • Total Time: 6 minutes

Description

The only true cure to a night of drinking; The hair of the dog. Get your big boy/girl pants on and let’s start feeling better.


Ingredients

10 oz. Tomato Juice

2 oz. Vodka (we like Breckendrige Vodka)

2 TBSP. BLOODY MARY blend

1 Lime

1 Serrano pepper

Any garnishes your heart desires. We like Chicken sandwiches.


Instructions

Pour tomato juice (10 oz) into a shaker cup. Add spices, vodka, squeeze of lime and serrano and ice. SHAKE BABY SHAKE. Pour it into a cup (you should rim it with Summit County Steak and Veg) and drink like 5 or 10 of them. Sunday saved!

Cast Iron Steak Fajitas

Cast Iron Steak Fajitas

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Fajita

Steak Fajitas


  • Author: Zach Johnston
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 4 People

Description

Marinating your steak fajitas before you cook them is the make or break deal when trying to pack these pups full of flavor. Our Fajita Spice makes this process super easy, simply add oil and spices to a flank steak, leave it sit and you are good to go!


Ingredients

  • 2 pounds skirt, flank, sirloin, or hanger steak sliced into 1/2 inch strips
  • 1 red pepper deseeded and sliced into thin strips
  • 1 green or yellow pepper deseeded and sliced into thin strips
  • 1 medium onion peeled and sliced into thin strips
  • 3 tablespoons olive oil
  • 1 tablespoon lime juice
  • 6-8 tortillas warmed

Optional Extras

  • Guac
  • Sour Cream
  • Salsa

Instructions

  • Place the steak into a sealable bag. Add the 2 TBSP olive oil, 1/2 TBSP of lime juice, and 3 TBSP of FAJITA SEASONING to the steak bag. Shake, Baby, Shake.
  • Place peppers and onions into a separate sealable bag. Add 1 TBSP of Olive oil, 1/2 TBSP of lime juice and 1 TBSP of FAJITA SEASONING to the bag. Shake it. Shake it real good.
  • Seal the bags tightly and refrigerate for one hour to overnight.

COOKING

  • heat a large skillet over medium-high heat.
  • Dump the vegetables into the skillet and cook until just tender-crisp (5 minutes).
  • Remove the vegetables from the skillet to a plate and add steak strips to the same skillet.
  • When the steak is cooked throughout (about 7-10 minutes), add vegetables back to the skillet along with the leftover marinade from the bags.
  • Heat tortillas and serve with any extras you mustered up.
Jamaican Jerk Chicken

Jamaican Jerk Chicken

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jamaican-jerk-chicken

Jamaican Jerk Chicken


  • Author: Zach Johnston

Description

Don’t worry, be happy. Bring the taste of the Caribean to your tv dinner stand as soon as you possibly can.


Ingredients

12 Chicken Legs
4 Limes (juiced)
2 TBSP EVOO
2 Onions
1.5 Cups of Green Onions
2 T. Jamaican Jerk Seasoning
6 Garlic Cloves
2 Habanero Peppers (optional)


Instructions

  1. Place chicken in a mixing bowl. Cover with lime juice and water.
  2. In a blender or food processor, place spice mix and oil together. Blend well, then mix in onions, green onions, garlic, and habanero peppers until almost smooth.
  3. Pour 3/4 of the marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours.
  4. Preheat the grill to medium heat
  5. Brush grill grate with oil. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to 165F. 
Vegan Cauliflower Crust Pizza

Vegan Cauliflower Crust Pizza

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Vegan Cauliflower Crust Pizza


  • Author: Kyle Golembiewski
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: Serves 4

Ingredients

1 Head Cauliflower, Medium

1 Tomato, Sliced

1 t. Italian Seasoning

1 t. Roasted Garlic Blend

1/4 t. Kosher Salt

1 Egg, Large

2 c. Mozzarella Cheese, Shredded

1/4 c. Parmesan Cheese, Grated

1/4 c. Red Sauce (store-bought or homemade, up to you)

Fresh Basil Leaves (garnish)


Instructions

Pre-heat oven to 425°F. Line a rimmed baking sheet with parchment paper.

Use food processor to pulse cauliflower into powder (you should have about 2 1/2 cups). Transfer cauliflower to a microwave-safe bowl and cover. Microwave 3 to 5 minutes until soft. Transfer onto a clean, dry kitchen towel for cooling.

Once cooled, wrap the cauliflower in towel and wring out moisture. In a large bowl, stir together the Cauliflower, Italian Seasoning, Parmesan Cheese, Salt, Egg and 1 Cup of Mozzarella Cheese until well combined. Transfer to the prepped baking sheet and press into a 10-in. round. Bake until golden brown, approx. 10 to 15 minutes.

Remove the crust from the oven and top with Sauce (see recipe below) and remaining 1 cup mozzarella and top with tomato slices. Bake until the cheese is bubbling, roughly 10 minutes. Chop basil leaves and top before serving before serving.

  • Category: Pizza, Vegan
  • Cuisine: Italian, Vegan