Graze Master Cuisine
We love being connected to Tom Clutter’s sustainable food delivery business. Marrow Market & Meats, in Lincoln, Neb., is connecting nutritious, local food to customers all over the city.
Tom sent us some of his favorite Graze Master Beef and Graze Master Chicken recipes to share with all of you! Learn more at: https://www.facebook.com/marrowmarket/
Honey Hot Graze Master Chicken with Beet Risotto
Half of a chicken.
Three tablespoons of olive oil.
One bunch of chopped cilantro.
Two tablespoons of honey.
One teaspoon of crushed red pepper.
One teaspoon of cayenne or hot sauce of choice.
Three chopped beets.
One cup of Arborio rice.
One diced red onion.
One tablespoon of balsamic vinegar.
Over medium high heat place red onion and rice in a sauce pan.
Add water until rice is covered, stirring as it cooks to avoid sticking.
Continue adding water, then beets to the rice and simmer until tender.
Stir in balsamic and simmer slowly over low heat.
Preheat the oven to 425 degrees.
Marinate or toss the chicken in mix of cilantro, pepper, honey and oil.
Bake chicken for 20 to 25 minutes until fully cooked.
Sprinkle with more spice to taste and enjoy.
Graze Master Beef Rosemary Roast
One roast that is two to three pounds.
Three teaspoons of fresh or dried rosemary leaves (the fresher the better).
Three tablespoons of balsamic vinegar.
Three teaspoons of Kosher or sea salt.
One teaspoon of ground, black pepper.
Preheat the oven to 365 degrees.
Mix together the marinade of rosemary, balsamic, salt and pepper.
Place roast in a large mixing bowl with the marinade and completely cover with seasonings (four to 10 minutes).
Place marinated roast on a large, seasoned sheet pan and cover with any remaining marinade.
Bake for 12 to 20 minutes, checking for desired temperature (12 to 13 minutes for medium rare, 14 to 16 minutes for medium).
Note: Oven temperatures may vary, so check for desired doneness!