Main Dishes

Salmon Fish Cakes

100
4
600g starchy potatoes
300g fish
2-3 tbsp capers
5-6 anchovy fillets in oil, drained and finely chopped
1 tbsp chopped dill
freshly ground black pepper
2 egg, beaten
4-5 tbsp flour, for coating
50g crushed corn flakes for coating
3 tbsp clarified butter or ghee
Cut the peeled potatoes into evenly sized chunks. Put them in a large saucepan and cover with cold water. Add a generous pinch of salt and bring to the boil, then turn down the heat and simmer until just tender, but not mushy. Drain and put back into the hot pan for a minute or so to dry off, while constantly stirring the mix so it doesn’t stick to the pan. Don’t skip this step if you want to make sure your fish cakes are firm and hold together in the pan. Crush roughly with a fork or a potato masher, leaving some lumps. Meanwhile, poach the salmon – in a medium sauté pan put some water, the black pepper and a pinch of chopped dill. Bring to a simmer on medium heat. Place salmon – if there is skin, put it skin-side down on the pan. Cover and cook for about 3-4 minutes. Don’t overcook – you only need it to begin to flake. Drain and set aside to cool, then skin and carefully debone if necessary. Break into large flakes and add to the mashed potatoes. Stir in the dill and finely chopped capers and anchovies. Mix all together gently. Form 10 medium cakes, using your hands. Beat the eggs and place them in a shallow bowl. Crush the corn flakes with a rolling pin in a sealed plastic bag or using a mortar and pestle. With both ways you can choose how fine you want them – we prefer our fish cakes to be very crunchy from the outside, so we leave the corn flakes with some big particles. Put them and the flour in separate shallow plates. Dip each fishcake in turn into the flour, the egg, and finally the corn flakes until thoroughly coated. If your mixture turned out a bit too soft (it shouldn’t if you followed the recipe), you can put the fish cakes into the fridge for half an hour to firm up after coating. At that point you can also freeze them and fry later. In a big frying pan heat the clarified butter on medium to high heat. Add the fishcakes and fry for about 3 minutes on each side, until golden and well crusted. If necessary divide in batches, but do not overload the pan. Otherwise it is almost impossible to make them crunchy, and to turn them on the other side in one peace will be quite a task.
Nutritions

Calories
281

Sodium
1512mg
63% DV

Fat
17g
27% DV

Protein
13g
27% DV

Carbs
9g
3% DV

Fiber
1g
4% DV

Cozy, down-home comfort food! This Farmhouse Chicken Cornbread Casserole is an easy dinner recipe that the whole family will love. The sweet cornbread topping is paired with a creamy and cheesy chicken filling for a classic, hearty supper that will warm you from the inside out

Filling:
10.5 oz can condensed cream of chicken soup
10.5 oz can condensed cream of mushroom soup
3/4 c milk
4 c cooked diced chicken
1 c grated cheddar cheese
Topping:
8.5 oz box corn muffin mix ( such as Jiffy )
14.75 oz can cream style corn
1/3 c sour cream
1 egg
2 T melted butter
8
  1. Preheat oven to 400 degrees F. Spray a 2-quart or 3-quart baking dish with cooking spray. If you use a 2-quart dish, the cornbread topping will be slightly thicker.
  2. In a large bowl, whisk...
    See the full directions on my site
Nutritions

Calories
1193

Sodium
974mg
40% DV

Fat
80g
124% DV

Protein
65g
130% DV

Carbs
29g
10% DV

Fiber
4g
19% DV

This Grilled Wagyu Beef Flat Iron Steak with Yukon Gold Hasselback Potatoes recipe is simple, yet delicious. The tender steak marinated in an array of seasonings before being grilled to a medium rare finished. Served with a side of Yukon Gold Hasselback Potatoes, this dish is sure to impress any palette!

1 Double 8 Cattle Company Fullblood Wagyu Beef Flat Iron Steak
5 Garlic Cloves ( minced )
1/3 cup Extra Virgin Olive Oil
1/2 cup Balsamic Vinegar
2/3 cup Red Wine
2 tbsp. Fresh Rosemary ( chopped )
1 tsp. Kosher Salt
1/2 tsp. Freshly Ground Black Pepper
Yukon Gold Hasselback Potatoes:
6 arge Yukon Gold Potatoes ( rinsed and patted dry )
6 oz. Unsalted Butter ( melted )
3 Garlic Cloves ( minced )
3 SPRIGS Fresh Thyme Leaves ( pick the leaves off one sprig and leave the other sprigs whole )
2 tsp. Kosher Salt
1 tsp. Freshly Ground Black Pepper
4 oz. Parmesan ( grated )
4 tbsp. Chives ( chopped )
6

PREPARING THE MARINADE FOR THE WAGYU BEEF FLAT IRON STEAK

In a bowl, whisk together the minced garlic, extra virgin olive oil, balsamic vinegar, red wine, chopped rosemary, kosher...
See the full directions on my site

Nutritions

Calories
432

Sodium
1399mg
58% DV

Fat
36g
56% DV

Protein
5g
11% DV

Carbs
14g
5% DV

Fiber
2g
10% DV

Fajita-style burgers! This Grilled Fullblood Wagyu Beef Fajita Sliders with Queso Fresco recipe is a must-try! The tender Fullblood Wagyu beef sliders are topped with grilled peppers, corn, queso fresco, and homemade cilantro-lime mayo and served on Ciabatta rolls. These melt-in-your-mouth sliders will be the new family favorite!

1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Beef Sliders ( 8 per pack )
8 Slider Buns ( chef recommends Ciabatta rolls )
1 Yellow Bell Pepper
1 Poblano Pepper
1 Sweet Onion ( julienned )
4 oz. Queso Fresco Cheese ( sliced into strips )
2 EARS Corn
3 Garlic Cloves
to taste Kosher Salt
to taste Freshly Ground Black Pepper
Grapeseed Oil
Olive Oil
1 Red Bell Pepper
Cilantro-Lime Mayo:
1/2 cup Mayonnaise
1 Lime ( zested and juiced )
1/4 cup Cilantro ( finely chopped )
to taste Kosher Salt
to taste Freshly Ground Black Pepper
8

PREPARING THE CILANTRO-LIME MAYO

Add the mayo and finely chopped cilantro to a small bowl.

Using a zester, zest the lime into the mayo mixture.

Then juice half of the...
See the full directions on my site

Nutritions

Calories
251

Sodium
690mg
28% DV

Fat
6g
9% DV

Protein
7g
15% DV

Carbs
36g
12% DV

Fiber
2g
10% DV

A delicious Grilled Surf and Turf with Mushroom Saute recipe for two. The Fullblood Wagyu steaks are lightly seasoned and grilled to a medium rare finished. The shrimp is marinated in a chimichurri sauce, made with cilantro, flat leaf parsley, garlic cloves, red wine vinegar, oregano, and olive oil, before being grilled to perfection. Serve with a flavorful mushroom saute to experience fine dining from the comfort of your home.

Turf:
2 Double 8 Cattle Company Fullblood Wagyu Beef Eye of Round Steaks
2 PINCH Salt
Surf:
6 Large Shrimp
1/4 tsp. Baking Soda
1 tsp. Salt
4 Small Bamboo Skewers
Mushroom Saute:
1 lb. White Mushrooms ( sliced )
1/2 lb. Cremini Mushrooms ( sliced )
1 Small Shallot ( minced )
1 Large Garlic Clove ( minced )
4 tbsp. Olive Oil
1 tbsp. Lemon Juice
1/2 cup Flat Leaf Parsley ( chopped )
to taste Salt
to taste Freshly Ground Black Pepper
Chimichurri:
1/2 BUNCH Cilantro
1/2 BUNCH Flat Leaf Parsley
4 Garlic Cloves
3 tbsp. Red Wine Vinegar
2 tsp. Oregano
1/2 cup Olive Oil
to taste Salt
to taste Freshly Ground Black Pepper
2

PREPARING THE CHIMICHURRI

Combine the cilantro, flat leaf parsley, garlic cloves, red wine vinegar, and oregano in a food processor. Process until smooth.

Season to taste...
See the full directions on my site

Nutritions

Calories
1012

Sodium
2434mg
101% DV

Fat
80g
123% DV

Protein
31g
62% DV

Carbs
40g
13% DV

Fiber
5g
23% DV

A delicious, hearty Gnocchi with Fullblood Wagyu Sweet Italian Sausage recipe made with squash and kale, and topped with a maple sage cream sauce.

1 lb. Double 8 Cattle Company Fullblood Wagyu Sweet Italian Sausage
2 tsp. Sage ( minced )
2 cups Butternut Squash ( diced )
4 cups Kale ( chopped )
2 tbsp. Pure Maple Syrup
12 oz. Heavy Cream
3 tbsp. Butter
Kosher Salt ( to season )
Freshly Ground Black Pepper ( to season )
Gnocchi:
4 Idaho Potatoes
1 1/2 cup All-Purpose Flour
1 Egg ( beaten )
1 tsp. Kosher Salt
1 PINCH Nutmeg

PREPARING THE GNOCCHI

Place the Idaho potatoes in a pot of water, and bring it to a simmer on the stove.

Cook for 30-45 minutes or until you can easily pierce the potatoes...
See the full directions on my site

Nutritions

Calories
3158

Sodium
6714mg
279% DV

Fat
189g
291% DV

Protein
74g
148% DV

Carbs
325g
110% DV

Fiber
33g
134% DV

These Wagyu beef stuffed Russian cabbage rolls are irresistibly delicious. Fullblood Wagyu ground beef is mixed with rice, tomatoes, and a variety of seasonings before baking in cabbage leaves. This dish is a great option when hosting guests!

1 lb. Double 8 Cattle Company Fullblood Wagyu Ground Beef
1 1/2 cup Cooked White Rice
1 Carrot ( shredded )
1 HEAD Cabbage
1 Onion ( diced )
4 Garlic Cloves ( minced )
2 tbsp. Tomato Paste
1/4 cup White Wine
1 tbsp. Paprika
1 tsp. Oregano
1/4 cup Parsley
1 tbsp. Thyme ( minced )
1 lb. Crushed Tomatoes ( divided )
2 tbsp. Sour Cream
2 tbsp. Olive Oil
Kosher Salt ( to season )
Freshly Ground Black Pepper ( to season )

PREPARING THE CABBAGE

Begin by bringing a large pot of lightly salted water to a boil.

Remove the core from the cabbage head, and place the whole head in the water. Then,...
See the full directions on my site

Nutritions

Calories
1791

Sodium
1492mg
62% DV

Fat
43g
67% DV

Protein
41g
82% DV

Carbs
306g
104% DV

Fiber
21g
86% DV
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