Similar Recipes
Try this Horseradish and Herb Crusted Fullblood Wagyu Strip Loin Roast recipe at your next family gathering! The Fullblood Wagyu strip loin roast is lightly seasoned before being roasted with potatoes and carrots. Top the juicy, flavorful roast with a horseradish paste to enhance the beef with a peppery spice!
1 Double 8 Cattle Company Fullblood Wagyu Strip Loin Roast
2 SPRIG Rosemary ( whole )
2 SPRIG Thyme ( whole )
1 lb. Peeled Baby Carrots
2 lbs. Baby New Potatoes ( scrubbed )
4 Garlic Cloves ( smashed )
2 oz. Butter
Kosher Salt ( to season )
Freshly Ground Black Pepper ( to season )
Grapeseed Oil
1 cup Dry White Wine
Paste:
1/3 cup Prepared Horseradish
2 SPRIG Rosemary ( leaves removed and minced )
3 SPRIG Thyme ( leaves removed and minced )
1/2 cup Kosher Salt
1/4 cup Freshly Ground Black Pepper
1/2 cup Unsalted Butter ( melted )
5 Garlic Cloves ( minced )
Horseradish Cream:
1/4 cup Prepared Horseradish
1 cup Sour Cream
2 SPRIG Rosemary ( whole )
2 SPRIG Thyme ( whole )
1 lb. Peeled Baby Carrots
2 lbs. Baby New Potatoes ( scrubbed )
4 Garlic Cloves ( smashed )
2 oz. Butter
Kosher Salt ( to season )
Freshly Ground Black Pepper ( to season )
Grapeseed Oil
1 cup Dry White Wine
Paste:
1/3 cup Prepared Horseradish
2 SPRIG Rosemary ( leaves removed and minced )
3 SPRIG Thyme ( leaves removed and minced )
1/2 cup Kosher Salt
1/4 cup Freshly Ground Black Pepper
1/2 cup Unsalted Butter ( melted )
5 Garlic Cloves ( minced )
Horseradish Cream:
1/4 cup Prepared Horseradish
1 cup Sour Cream
10
FIRST STEP
Pull the Fullblood Wagyu strip loin roast from the freezer, and place it into the refrigerator 24 hours before starting this recipe.
PREPARING THE...
See the full directions on my site
Nutritions
Calories
313
Sodium
5810mg
242% DV
Fat
21g
32% DV
Protein
6g
13% DV
Carbs
18g
6% DV
Fiber
6g
24% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat
12g
62%
Polysaturated Fat
2g
15%
Monosaturated Fat
6g
39%
Cholesterol
51mg
17%
Sodium
5810mg
242%
Potassium
853mg
24%
Protein
6g
13%
% DAILY VALUE*
Total Carbohydrate
Fiber
6g
24%
Sugar
5g
10%
Vitamin A
7302IU
146%
Vitamin B6
0.66mg
33%
Vitamin C
38mg
64%
Calcium
129mg
12%
Iron
2mg
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
A delicious steak salad recipe! The Fullblood Wagyu sirloin tip steak is marinated in a honey mustard sauce, served over a spinach salad, and topped with crispy Fullblood Wagyu beef bacon!
1 Double 8 Cattle Company Fullblood Wagyu Sirloin Tip Steak
Honey Mustard Marinade and Dressing:
1 Large Shallot ( minced )
5 Garlic Cloves ( minced )
3 tbsp. Whole Grain Dijon Mustard
3 tbsp. Honey
1/4 cup Apple Cider Vinegar
2 tbsp. Sherry Vinegar
1/2 cup Olive Oil
1/2 cup Grapeseed Oil
to taste Kosher Salt
to taste Freshly Ground Black Pepper
Spinach Salad:
1/2 lb. Baby Spinach ( stems removed )
12 oz. Double 8 Cattle Company Fullblood Wagyu Beef Bacon ( cooked )
2 cups Cherry Tomatoes ( cut in half lengthwise )
1 Shallot ( cut into fine julienned strips )
4 oz. Shaved Parmesan Cheese
Honey Mustard Marinade and Dressing:
1 Large Shallot ( minced )
5 Garlic Cloves ( minced )
3 tbsp. Whole Grain Dijon Mustard
3 tbsp. Honey
1/4 cup Apple Cider Vinegar
2 tbsp. Sherry Vinegar
1/2 cup Olive Oil
1/2 cup Grapeseed Oil
to taste Kosher Salt
to taste Freshly Ground Black Pepper
Spinach Salad:
1/2 lb. Baby Spinach ( stems removed )
12 oz. Double 8 Cattle Company Fullblood Wagyu Beef Bacon ( cooked )
2 cups Cherry Tomatoes ( cut in half lengthwise )
1 Shallot ( cut into fine julienned strips )
4 oz. Shaved Parmesan Cheese
6
FIRST STEP
Pull the Fullblood Wagyu beef bacon and Fullblood Wagyu sirloin tip steak from the freezer, and place them in the refrigerator 24 hours before starting this...
See the full directions on my site
Nutritions
Calories
488
Sodium
513mg
21% DV
Fat
29g
45% DV
Protein
9g
18% DV
Carbs
22g
7% DV
Fiber
2g
8% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat
7g
38%
Polysaturated Fat
4g
26%
Monosaturated Fat
17g
110%
Cholesterol
18mg
6%
Sodium
513mg
21%
Potassium
538mg
15%
Protein
9g
18%
% DAILY VALUE*
Total Carbohydrate
Fiber
2g
8%
Sugar
10g
21%
Vitamin A
1020IU
20%
Vitamin B6
1mg
60%
Vitamin C
10mg
18%
Calcium
244mg
24%
Iron
1mg
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For a spicy, delicious meal, this is a go-to recipe. The Fullblood Wagyu beef ribeye is marinated with a honey habanero spice and cooked over medium heat in a cast-iron skillet. Once the steak reaches a medium-rare finish, allow the steak to rest. Serve with a side of Peach Verde salsa to compliment the heat!
1 Double 8 Cattle Company Fullblood Wagyu Beef Ribeye Steak
2 tbsp. Spiceology Honey Habanero Rub
2 tbsp. Avocado Oil
Lime ( to garnish )
Cilantro ( to garnish )
Salt ( to season )
Peach Salsa Verde :
1 Peach ( cored and medium diced )
4 Tomatillos ( shucked and medium diced )
1 Jalapeno ( minced )
1 Lime ( juiced )
1/2 White Onion ( diced )
2 Garlic Cloves ( minced )
2 tbsp. Avocado Oil
1 tsp. Cilantro
Salt ( to season )
Freshly Ground Black Pepper ( to season )
2 tbsp. Spiceology Honey Habanero Rub
2 tbsp. Avocado Oil
Lime ( to garnish )
Cilantro ( to garnish )
Salt ( to season )
Peach Salsa Verde :
1 Peach ( cored and medium diced )
4 Tomatillos ( shucked and medium diced )
1 Jalapeno ( minced )
1 Lime ( juiced )
1/2 White Onion ( diced )
2 Garlic Cloves ( minced )
2 tbsp. Avocado Oil
1 tsp. Cilantro
Salt ( to season )
Freshly Ground Black Pepper ( to season )
2
PREPARING THE FULLBLOOD WAGYU BEEF RIBEYE STEAK
Cover the Wagyu beef ribeye steak in the honey habanero spice.
Allow the steak to sit at room temperature for 10...
See the full directions on my site
Nutritions
Calories
420
Sodium
1198mg
49% DV
Fat
27g
43% DV
Protein
4g
8% DV
Carbs
32g
11% DV
Fiber
5g
23% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat
3g
19%
Polysaturated Fat
3g
22%
Monosaturated Fat
20g
128%
Cholesterol
7mg
2%
Sodium
1198mg
49%
Potassium
907mg
25%
Protein
4g
8%
% DAILY VALUE*
Total Carbohydrate
Fiber
5g
23%
Sugar
13g
26%
Vitamin A
1112IU
22%
Vitamin B6
1mg
71%
Vitamin C
71mg
119%
Calcium
33mg
3%
Iron
1mg
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
The tasty marinade and salsa verde paired with the buttery flavor of Wagyu beef makes this recipe from Double 8 Cattle Company a must-try!
1 Double 8 Cattle Company Fullblood Wagyu Bavette
2 Shallots ( minced )
4 Garlic Cloves ( minced )
3 Limes ( juiced )
1/4 cup Honey
3 oz. Chipotle Peppers ( minced )
3 tbsp. Olive Oil
1/4 cup Apple Cider Vinegar
Kosher Salt ( to season )
Freshly Ground Black Pepper ( to season )
Salsa Verde :
10 Tomatillos ( cut into 1-inch cubes )
2 Shallots ( cut into 1-inch cubes )
4 Garlic Cloves ( minced )
1 Pablano Pepper ( cut into 1-inch cubes )
1 Jalapeno ( cut into 1-inch cubes )
1 cup Parsley Leaves ( packed )
1 cup Cilantro Leaves ( packed )
4 Limes ( juiced )
2 tbsp. Olive Oil
Kosher Salt ( to season )
Freshly Ground Black Pepper ( to season )
2 Shallots ( minced )
4 Garlic Cloves ( minced )
3 Limes ( juiced )
1/4 cup Honey
3 oz. Chipotle Peppers ( minced )
3 tbsp. Olive Oil
1/4 cup Apple Cider Vinegar
Kosher Salt ( to season )
Freshly Ground Black Pepper ( to season )
Salsa Verde :
10 Tomatillos ( cut into 1-inch cubes )
2 Shallots ( cut into 1-inch cubes )
4 Garlic Cloves ( minced )
1 Pablano Pepper ( cut into 1-inch cubes )
1 Jalapeno ( cut into 1-inch cubes )
1 cup Parsley Leaves ( packed )
1 cup Cilantro Leaves ( packed )
4 Limes ( juiced )
2 tbsp. Olive Oil
Kosher Salt ( to season )
Freshly Ground Black Pepper ( to season )
PREPARING THE FULLBLOOD WAGYU BAVETTE MARINADE
Start by trimming any excess fat and sinew off of the bavette steak. Place the trimmed bavette in a pan thats 2 1/2 inches...
See the full directions on my site
Nutritions
Calories
1427
Sodium
526mg
21% DV
Fat
75g
116% DV
Protein
18g
37% DV
Carbs
204g
69% DV
Fiber
36g
147% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat
12g
64%
Polysaturated Fat
11g
71%
Monosaturated Fat
51g
321%
Cholesterol
19mg
6%
Sodium
526mg
21%
Potassium
2882mg
82%
Protein
18g
37%
% DAILY VALUE*
Total Carbohydrate
Fiber
36g
147%
Sugar
94g
188%
Vitamin A
5763IU
115%
Vitamin B6
4mg
248%
Vitamin C
284mg
473%
Calcium
707mg
70%
Iron
12mg
69%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
The Fullblood Wagyu beef short ribs are seared to achieve a nice caramelization and crust before being slow-cooked in a crockpot for several hours. The tenderness of the beef, allows it to easily fall apart. Serve on steamed buns and top with pickled vegetables that are marinated in pickle brine.
2 PACKAGE Double 8 Cattle Company Fullblood Wagyu Boneless Short Ribs ( cut into 2-inch sections )
Kosher Salt ( to season )
Freshly Ground Black Pepper ( to season )
Grapeseed Oil ( to sear )
2 cups Beef Stock ( divided )
1 cup Low Sodium Soy Sauce
1/2 cup Rice Wine Vinegar
1/2 cup Brown Sugar
1/2 cup Mirin
2 tbsp. Ginger Root ( minced fine )
2 tbsp. Garlic ( minced fine )
1 8 oz. CAN Pineapple ( crushed in juice )
Pickled Vegetables :
2 Carrots ( peeled and cut into thin julienne strips )
2 Cucumbers ( cut into thin julienne strips )
1/2 Daikon Radish ( cut into thin julienne strips )
1 Red Onion ( cut into thin julienne strips )
Pickle Brine:
3 cups Distilled White Vinegar
2 cups White Sugar
3/4 cup Kosher Salt
1 cup Rice Wine Vinegar
1 cup Water ( 6 )
6 Garlic Cloves ( smashed )
1 PIECE Ginger Root ( 4-inch piece, peeled, and minced fine )
4 Thai Chilies ( stems removed )
Steamed Buns :
2 1/4 cup All Purpose Flour ( plus extra for dusting )
1 1/2 tsp. Sugar ( plus a pinch )
1 tsp. Instant Yeast
1/5 cup Milk
1/2 tsp. Kosher Salt
4/5 cup Warm Water ( 80 degrees )
1 tbsp. Grapeseed Oil ( plus extra for greasing and brushing )
1 tbsp. Rice Vinegar
1 tsp. Baking Powder
Kosher Salt ( to season )
Freshly Ground Black Pepper ( to season )
Grapeseed Oil ( to sear )
2 cups Beef Stock ( divided )
1 cup Low Sodium Soy Sauce
1/2 cup Rice Wine Vinegar
1/2 cup Brown Sugar
1/2 cup Mirin
2 tbsp. Ginger Root ( minced fine )
2 tbsp. Garlic ( minced fine )
1 8 oz. CAN Pineapple ( crushed in juice )
Pickled Vegetables :
2 Carrots ( peeled and cut into thin julienne strips )
2 Cucumbers ( cut into thin julienne strips )
1/2 Daikon Radish ( cut into thin julienne strips )
1 Red Onion ( cut into thin julienne strips )
Pickle Brine:
3 cups Distilled White Vinegar
2 cups White Sugar
3/4 cup Kosher Salt
1 cup Rice Wine Vinegar
1 cup Water ( 6 )
6 Garlic Cloves ( smashed )
1 PIECE Ginger Root ( 4-inch piece, peeled, and minced fine )
4 Thai Chilies ( stems removed )
Steamed Buns :
2 1/4 cup All Purpose Flour ( plus extra for dusting )
1 1/2 tsp. Sugar ( plus a pinch )
1 tsp. Instant Yeast
1/5 cup Milk
1/2 tsp. Kosher Salt
4/5 cup Warm Water ( 80 degrees )
1 tbsp. Grapeseed Oil ( plus extra for greasing and brushing )
1 tbsp. Rice Vinegar
1 tsp. Baking Powder
18
FIRST STEP
Pull the Fullblood Wagyu beef short ribs from the freezer, and place them in the refrigerator 24 hours before starting this recipe.
PREPARING THE FULLBLOOD...
See the full directions on my site
Nutritions
Calories
442
Sodium
5598mg
233% DV
Fat
7g
10% DV
Protein
9g
19% DV
Carbs
102g
34% DV
Fiber
10g
43% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat
2g
10%
Polysaturated Fat
2g
15%
Monosaturated Fat
2g
15%
Cholesterol
11mg
3%
Sodium
5598mg
233%
Potassium
1128mg
32%
Protein
9g
19%
% DAILY VALUE*
Total Carbohydrate
Fiber
10g
43%
Sugar
73g
146%
Vitamin A
6581IU
131%
Vitamin B6
2mg
119%
Vitamin C
63mg
105%
Calcium
108mg
10%
Iron
4mg
23%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Photo by Viana Boenzli
I admit it...I'm a chocoholic! These triple chocolate cupcakes feature a chocolate cake, plus chocolate ganache filling and a light, whipped buttercream frosting.
Cupcake Batter:
1-1/2 c flour ( sifted )
1/2 c granulated sugar
1/2 tsp baking soda
2 tsp baking powder
3/4 c cocoa powder
2 oz chocolate bar ( melted )
2 Tbsp unsalted butter ( softened )
1/3 c canola oil
2 large eggs
1 c heavy cream
1 tsp vanilla extract
1/2 tsp salt
3/4 c brewed coffee
Ganache Filling:
4 oz chocolate bar
1/4 c heavy cream
Frosting:
1 c unsalted butter ( softened )
1/2 c cocoa powder
5 c confectioners sugar
1 tsp vanilla extract
1/2 c heavy cream
1-1/2 c flour ( sifted )
1/2 c granulated sugar
1/2 tsp baking soda
2 tsp baking powder
3/4 c cocoa powder
2 oz chocolate bar ( melted )
2 Tbsp unsalted butter ( softened )
1/3 c canola oil
2 large eggs
1 c heavy cream
1 tsp vanilla extract
1/2 tsp salt
3/4 c brewed coffee
Ganache Filling:
4 oz chocolate bar
1/4 c heavy cream
Frosting:
1 c unsalted butter ( softened )
1/2 c cocoa powder
5 c confectioners sugar
1 tsp vanilla extract
1/2 c heavy cream
18
Nutritions
Calories
744
Sodium
140mg
5% DV
Fat
42g
65% DV
Protein
6g
13% DV
Carbs
91g
31% DV
Fiber
6g
25% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat
27g
139%
Polysaturated Fat
2g
14%
Monosaturated Fat
12g
78%
Cholesterol
124mg
41%
Sodium
140mg
5%
Potassium
351mg
10%
Protein
6g
13%
% DAILY VALUE*
Total Carbohydrate
Fiber
6g
25%
Sugar
69g
139%
Vitamin A
1371IU
27%
Vitamin B6
0.81mg
40%
Vitamin C
2mg
3%
Calcium
102mg
10%
Iron
2mg
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
This roasted eggplant is a healthy vegetarian recipe — which is perfectly roasted and piled high with an easy couscous recipe. Easy to prepare and divine tasting. This is satisfying enough to be a tasty appetizer on its own with just a very simple vegetable salad. A Middle Eastern approach to an eggplant-couscous recipe. Now, because this is a delicious recipe and because it is so amazing, it requires quite a few steps. But, once you get the hang of it, you’ll be able to make this recipe in no time. You are going to love this dish. If you have guests for dinner, you can bet they will ask you for the recipe.
2 medium eggplants
2 garlic cloves
2 tsp ground cumin
2 tsp ground coriander
1 tsp allspice
1 tsp lemon zest
4 tbsp olive oil
3/4 cup couscous
1/4 cup raisins
3/4 cup boiling water
1/4 cup chopped green olives
1/4 cup chopped walnuts
1/4 cup scallions
2 tbsp lemon juice
2 tbsp extra-virgin olive oil
Salt and pepper to taste
1/4 cup chopped parsley
2 garlic cloves
2 tsp ground cumin
2 tsp ground coriander
1 tsp allspice
1 tsp lemon zest
4 tbsp olive oil
3/4 cup couscous
1/4 cup raisins
3/4 cup boiling water
1/4 cup chopped green olives
1/4 cup chopped walnuts
1/4 cup scallions
2 tbsp lemon juice
2 tbsp extra-virgin olive oil
Salt and pepper to taste
1/4 cup chopped parsley
4
1 - Preheat the oven to 350 degrees Fahrenheit.
2 - Slice the eggplant lengthwise.
3 - Using a small knife, make a diagonal criss-cross score deep into the eggplant.
4 - In a bowl,...
See the full directions on my site
Nutritions
Calories
411
Sodium
304mg
12% DV
Fat
24g
38% DV
Protein
7g
15% DV
Carbs
39g
13% DV
Fiber
4g
19% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat
3g
19%
Polysaturated Fat
3g
22%
Monosaturated Fat
17g
109%
Cholesterol
1mg
0%
Sodium
304mg
12%
Potassium
267mg
7%
Protein
7g
15%
% DAILY VALUE*
Total Carbohydrate
Fiber
4g
19%
Sugar
1.0g
1%
Vitamin A
152IU
3%
Vitamin B6
0.82mg
41%
Vitamin C
9mg
15%
Calcium
58mg
5%
Iron
1mg
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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