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PREMIUM GRILL PACK -

Don't let the Certified Angus Beef tomahawk ribeye in your Premium Grill Pack intimidate you. A surprisingly simple way to guarantee that medium-rare finish is the reverse-sear method, which can be accomplished on any grill. Chef Gavin Pinto from the Certified Angus Beef Test Kitchen is going to show us how.

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ocean wise champion, seafood lover -

Don't let the name of this dish intimidate you, most of the ingredients are probably already in your pantry! Skordalia is a great classic sauce to serve with cod, pollock and haddock. To make a stunning and delicious purple-tinged sauce, replace half of the potatoes with cooked, diced beets. Or a buttery looking, sweet golden sauce can be made by replacing half of the potatoes with a cooked, cubed, dry textured squash, such as kabocha.

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seafood lover -

Creating the ultimate Wanpaku Sando not only starts with the ingredients you use, but the steps to construct it! This dish is bright, colorful and full of texture and flavors that is perfect for impressing your friends on Instagram. Using the ingredients listed below as just a guideline, give these directions a try to construct the tastiest & most visually appealing sandwich! 

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certified steakholder, date night -

Compound butter with gochujang, garlic, lemon, and honey melted over freshly grilled steak is heavenly! A must-make recipe for a special dinner to impress your guests

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certified steakholder -

Impress your guests with this elegant steak recipe. Tender and juicy grilled filet mignon steaks are topped with lump crab and an easy blender hollandaise sauce.   INGREDIENTS:4 x 6 oz Certified Angus Beef ® tenderloin steaks1 (4.25-ounce) can lump crab meat, strained of excess water1 teaspoon lemon zest1 tablespoon finely chopped shallots3/4 teaspoon coarse kosher salt, divided1/4 teaspoon ground white pepper3 egg yolks2 tablespoons fresh lemon juice1/4 teaspoon cayenne pepper2 sticks (8-ounces) unsalted butterOptional garnish: minced fresh chives INSTRUCTIONS: In a small mixing bowl, combine crab meat, lemon zest, shallot, 1/4 teaspoon salt and white pepper. Refrigerate. Make hollandaise sauce....

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