Yachts and Exports - Delivery Area- Recipes




No-roast beef roast

5 pounds beef rib roast

Salt and freshly ground black pepper

4 tablespoons butter or olive oil

Preheat the oven to 500 degrees for at least 20 minutes. Then rub the meat all over with salt and pepper, and spread the butter or olive oil over it. Lay the meat on a rack in a roasting pan.

Place the beef in the oven. Roast for 5 minutes per pound; then switch off the heat and leave the beef for 2 hours more. Do not, under any circumstances, open the oven door during this time.

When the 2 hours are up, open the door and without removing the pan from the oven, touch the beef with your finger. If it feels hot, go ahead and serve it. Because some ovens do not retain their heat as well as others do, you may find the beef on the lukewarm side. If so, close the door, reheat the oven, still set to 500 degrees and give the beef a further 10 or so minutes. This will raise the temperature of the beef without affecting its rareness.

Serve the beef on a warmed platter, accompanied by gravy made with pan juices.

Makes 10 servings.



½ cup finely crumbled stale rye bread with the crust removed

½ cup ale

2 pounds lean ground beef

1 medium-sized onion, finely chopped

½ teaspoon crushed caraway seeds

Salt and pepper

Soak the rye bread in the ale. Blend the beef with the soaked rye bread and then mix in all the other ingredients. Shape the mixture into patties and let stand for 1 hour. Broil the burgers to desired doneness over hot coals. Serve with ale.

Makes 6 servings.


Chateaubriand with bearnaise sauce

2 pieces chateaubriand cut from the beef tenderloin, 2-3 inches thick about one pound each

2 tablespoons olive oil

2 teaspoons salt

1 teaspoon freshly ground pepper

For the béarnaise sauce:

¼ cup white wine vinegar

¼ cup dry white wine

2 tablespoons minced fresh tarragon

1 large shallot, minced

4 large egg yolks

½ cup cold unsalted butter, cut into small pieces

1 teaspoon salt

½ teaspoon freshly ground pepper

Preheat the oven to 400 degrees. Rub the meat with olive oil, salt and pepper. Choose an ovenproof pan in which the meat fits with about 1-inch of space around each piece. Place the pan on the stove top over high heat. When the pan is hot, add the remaining 1 tablespoon of olive oil and warm until the oil appears to shimmer. Put the meat pieces in the pan and cook, using tongs to turn them, until golden brown on all sides, 2 to 3 minutes. Transfer the pan to the oven.

Cook the meat for 20 to 30 minutes. It can vary depending on the thickness of the meat. Insert an instant-read thermometer into the center of each piece of meat. It should register 120 for rare, 130 for medium-rare.

For the Béarnaise:

In a small, nonreactive saucepan over high heat, combine the vinegar, wine, tarragon and shallot. Cook until reduced to 2 tablespoons, about 5 minutes. Pour into stainless-steel bowl fit snugly over, (but not touching), gently bubbling water in a saucepan. Whisk the egg yolks into the wine mixture. Heat, whisking constantly, until the mixture begins to thicken, 2 to 3 minutes. Remove from the heat and whisk in the butter 1 or 2 pieces at a time to form a thick-sauce. Whisk in the salt and pepper. Remove from the heat, cover the bowl with aluminum foil and keep warm over the hot water.

When the meat is done, transfer it to a carving board, cover loosely with foil and let rest for 5 minutes. To carve: cut the meat across the grain in ½-inch thick pieces. Whisk the béarnaise sauce, spoon it over the meat and serve right away.

Makes 4 servings.


Bucks barbecue sauce with baby back ribs

1 (28-ounce) bottle regular Open Pit Barbecue sauce

1 large lime, juiced

2 ounces vinegar

2 tablespoons prepared mustard

1 tablespoon Worcestershire sauce

12 ounces pineapple juice

2 to 3 pounds of baby back ribs

Combine all liquid ingredients, blending well. Rub the rib with salt and pepper. Place bone-side down and grill over very slow coals. Broil about 10 minutes. Turn meat and broil another 10 minutes. Turn once more, brush with sauce and broil covered, turning and basting frequently with sauce until tender.

Makes 4 servings.