4 thick cut bacon strips from Cleavers
2 celery ribs, chopped
1 large onion, chopped
1 garlic clove, minced
3 small potatoes, peeled and cubed
1 cup water
1 bottle (8 ounces) Reese’s clam juice 3 teaspoons Clam Base
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1/3 cup all-purpose flour
2 cups fat-free half-and-half, divided
2 cans (6-1/2 ounces each) chopped baby clams, undrained
In a Dutch oven or stock pot, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside.
Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, base, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.
In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.
Yield: 5 servings.
6 small yellow onions, sliced in wedges
5 medium Yukon gold potatoes, sliced in wedges
6 small carrots, halved lengthwise
6 small parsnips, peeled and quartered
1 medium turnip, peeled and quartered
1 medium cabbage, cut into wedges
3 lbs Cleaver’s house made corned beef
Remove all packaging and place corned beef in an uncovered 4-quart pot. Add spice pouch and enough cold water to cover the beef. Bring water to a boil over high heat. Cover pot, reduce heat and simmer 2 1/2 to 3 hours until tender and internal temperature reaches 160 degrees. Cooking times will vary depending on the size of the brisket. Add the vegetables during the last hour of cooking. Slice and serve hot.
1 Bag Wild Texas Gulf Shrimp
1/2 Squeezed Lime
1 Bottle Favorite BBQ Sauce (Moppin sauce was used for this recipe)
1 T Cilantro
Combine all ingredients and simmer for 10 minutes then enjoy!
6-8 oz Ahi #1 from Cleavers
Cleavers Brand Olive Oil
1 bottle Cleavers Ginger Wasabiyaki Sauce
Baby Romaine – chopped and washed
Broccoli – cut and washed
Sushi Chef Pickled Ginger
Cashews, almonds and Brazil nuts (use anything you have on hand)
Organic Colored Carrots from Cleavers – cut and washed
Cleavers Sriracha Sauce
Preheat your grill to High. Lightly oil and season tuna with salt and pepper then sear until your desired degree of doneness is achieved then set aside. In large sauté pan sauté over high heat the broccoli, carrots, and nuts. I barely sauté my vegetables so they are just barely warm, this way they retain more vitamins and minerals. When vegetables are done, slice your tuna then compose your salad finishing with Ginger Wasabiyaki Sauce, sel gris, pickled ginger and fresh cracked pepper. I prefer heat with mine so I add red pepper flakes or srirracha.
– Cleavers Itlalian Meatballs (new prepared protein)
– Naan Bread
– Cleavers Roasted Portabella Mushroom Pasta Sauce
– Boars Head Grated Parmesan
Gently warm pasta sauce and meatballs in small sauce pot, while warming up preheat grill to high (you can also warm the naan on the stove in a small pan or in the oven directly on the rack). Grill naan bread for 30 seconds a side, then top with meatballs, sauce and grated parmesan!
Stainless steel pan Cooking Instructions
1 Cold Water Rock Lobster Tail – cut in half lengthwise
1/4 cup white wine – we use pepperwood groove pinot grigio
1 cup heavy cream
4 oz boursin cheese – half a package
Heat stainless steel pan to medium high heat with EVOO, sauté lobster tail meat side down for 3-5 minutes until nicely browned then flip. Once you flip your tail deglaze the pan with white wine and lemon juice. Reduce by half then add heavy cream and reduce by 1/3. Crumble boursin cheese into the sauce and stir until the sauce is smooth. Your lobster tail should be cooked about the time your sauce is perfectly reduced to a sauce like consistency.
- Certified Black Angus Rolled Ribeye from Cleaver’s
- Kosher salt Cracked pepper
Preheat your oven to 550 degrees. Generously rub the ribeye with seasonings. Place on roasting pan and roast for 5 minutes per pound for rare (This will smoke up the house a little, but that’s a good thing). Turn oven off and let sit in the oven for two hours.
Use the 5, 6, 7 Rule: Roast prime rib for 5 minutes per pound for rare. Roast for 6 minutes per pound for medium, and roast for 7 minutes per pound for well done.