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Ramie Makhlouf

Posts from June 2012

Ramie's Recipe-Brazilian Beef Tenderloin
You know Dad wants steak for Father's day, but why have just have any steak? Give it some spice and give Dad that Brazilian steakhouse experience without the Brazilian steakhouse cost, with a little help from Roberts' Specialty Meats...


For the beed tenderloin
  • 1 beef tenderloin (2-3 pounds)
  • 1 Tbsp extra virgin olive oil
  • 1/4 cup coarse salt
  • Cracked black peppercorns
  • 1 tsp crushed red pepper
  • 2 Tbsp dried oregano
  • 3 cloves of garlic mashed

For the tomato-onion salsa

  • 1 large red ripe tomato
  • 1/2 sweet onion, chopped
  • 1 small yellow bell pepper, diced
  • 3 Tbsp chopped cilantro
  • 1/2 cup extra-virgin olive oil
  • 3 Tbsp lime juice
  • Coarse salt & pepper to taste

Preheat the grill to high.

Make the salse simply by combining all the ingredients in a nonreactive serving bowl and make sure to taste-test for enough salt, pepper, and lime juice.

Combine the olive oil, garlic and spices and rub liberally all over the tenderloin.

The tenderloin is best cooked on a spit (rotisserie) over high heat for 25-30 minutes for rare (internal temp of 125 degrees); 35-40 for medium rare (internal temp of 145).  If you don't have a spit, cook the tenderloin for about 5 minutes on each side until well-browned, then turn the burner under the meat down to medium or low and cook, turning every 3-5 minutes, until you reach your desired internal temp.

To serve Brazilian Style, bring the tenderloin whole to the table and slice the desired portion onto each eater's plate...Of course, Dad first.

Enjoy and have a Happy Father's Day!

 (1) Comments

Ramie's Recipe-Super Simple Grilled Garlic Shrimp
If your busy chasing Josh Vernier around town on his farewell tour this weekend, stop by Roberts' at some point, grab a big bag of shrimp, then fire up the grill and have dinner ready in about 10 minutes...

  • 1/2 stick softened butter
  • 1 cup chopped parsley
  • 2 chopped garlic cloves
  • salt and pepper
  • juice of 1 lemon, plus more lemon wedges to serve w/the shrimp
  • 1 pound unpeeled large shrimp (from Roberts')
Combine all the ingredients, divide between 2 foil packets, and grill over high heat for 8 minutes.


Yes, it really is that easy!
 (1) Comments

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