Steakhouse

Steakhouse: The boldness of cracked pepper, vinegar and paprika combines with the crunch of onion and sweet red pepper to give this marinade its gusto.

 

Contains: Water, Canola or Soybean Oil, Distilled Vinegar, Sugar, Salt, Spices and Spice Extract, Corn Starch, Tapioca Starch, Onion (dry), Paprika and Paprika Extract, Natural Flavor, Soybean Lecithin, Xanthan Gum, Yeast Extract, Caramel Color, Garlic (dry).

Health, Wellness and Nutrition:

  • All Natural
  • Gluten Free
  • Vegan
Steakhouse

  • Fricassee Chicken

    Serve 6

    Ingredients

    • 2 ½ pounds cut up, boneless chicken
    • ½ t  lime juice
    • ¼ c Marinade
    • 1 t  Minced garlic
    • 1/6 cup sliced scallions
    • 1 c chopped tomatoes
    • 1 cup chicken broth
    • ½ c diced carrot
    • 1 t fresh thyme
    • 4 T oil for frying

    Directions

    1. Into a large bowl, toss the chicken with the marinade and lime juice and chill for 2-3 hours.
    2. Drain the chicken, discard the marinade and brown the chicken pieces in the oil a few pieces at a time, being careful not to use too much heat as it will splatter. Place chicken on another plate after browning (Note: a non stick pan requires less oil.) Drain the excess oil when chicken is browned.
    3. Place the thyme and vegetables and the browned chicken back into the skillet, cover with the chicken broth, bring to a boil and gently simmer covered until chicken is done.
    4. If you would like the broth a little thicker, mix 1 1/2 T of flour, with 2 T of melted butter, and gently stir this into the sauce.
    5. Season with salt and pepper and serve over rice.

  • Grilled Marinated Catfish

    Serves 4

    Ingredients

    • 4 each fresh catfish filets
    • 4 T Steakhouse Marinade
    • 1 T vegetable or peanut oil
    Directions
    1. Pat the filets dry, and brush the top and bottoms with marinade and let marinate no more than an hour.
    2. Preheat to medium, scrape and oil the grids of a gas grill.
    3. When filets are marinated enough, drain them of excess marinade and place them carefully, flesh side down on the grill.
    4. When the sides become opaque, (3 min+-) carefully flip them over and cook the bottom side. (You may brush them with more marinade.
    5. When fish flakes, lift them carefully to a serving platter or individual places and serve immediately.

  • Spicy Steak Salad

    Serves 2

    Ingredients

    • 8 oz grilled chilled steak
    • 3 T Steakhouse marinade
    • 1 cup mixed fresh vegetables, sliced
    • 2/3 C+- cooked pasta shells
    • 3 T fresh chopped herbs
    • 2 cups salad greens
    • 2-3 T olive oil
    • 1 t  cider vinegar
    • Salt and pepper to taste
    Directions
    1. Trim the steak of fat and dice into ½ inch cubes.
    2. Add steak to a bowl, add the marinade, mix and chill for about 3 hours.
    3. Place the steak, vegetables, herbs, pasta and oil into a bowl and carefully mix.
    4. Add the greens, fold then add the oil, vinegar and salt and pepper.
    5. Plate immediately and serve.

    For a bolder taste, use more marinade and chill overnight.