Perfectly cooked steak from Certified Angus beef.

Certified Angus Beef Steak

Slow-cooked short ribs that are melt-in-your-mouth tender.

Tender Short Ribs

Omelets made to order with your choice of fillings.

Perfectly Seasoned Omelets

Mouthwatering Halibut

Delicious crab cakes made with fresh Alaskan crab.

Succulent Crab Cakes

Light and airy pancakes served with syrup and butter.

Fluffy Pancakes

Remove the Certified Angus Beef steak from the refrigerator and let it sit at room temperature for about 30 minutes before cooking. This ensures even cooking.

Prepare the Steak

Generously season both sides of the steak with salt and black pepper.

Season the Steak

In a large skillet or frying pan, heat the olive oil over medium-high heat until shimmering.

Heat the Pan

Add the steaks to the hot pan. Cook for 4-5 minutes on one side without moving them. Flip the steaks and add the garlic cloves and rosemary to the pan.

Cook the Steak

Baste the steaks with the oil and juices in the pan and cook for an additional 4-5 minutes for medium-rare, or to your desired doneness.

Baste and Finish Cooking

Remove the steaks from the pan and let them rest on a cutting board for 5-10 minutes before slicing. This helps retain their juices.

Rest the Steak

Slice the steak against the grain and serve immediately, optionally drizzled with the pan juices.

Serve

Salt

Black Pepper

Olive Oil

Garlic cloves

Fresh Rosemary

Season the beef short ribs generously with salt and black pepper on all sides.

Prepare the Ribs

In a large skillet, heat olive oil over medium-high heat. Add the seasoned short ribs and sear until browned on all sides, about 3-4 minutes per side. Remove from skillet and set aside.

Sear the Ribs

In the same skillet, add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes. Add minced garlic and cook for an additional 1 minute.

Sauté the Vegetables

Pour in the red wine and scrape the bottom of the skillet to release any browned bits. Bring to a simmer and cook for 2-3 minutes.

Deglaze the Pan

Transfer the sautéed vegetables and deglazing liquid to a slow cooker. Add the seared short ribs, beef broth, bay leaves, and thyme. Stir to combine.

Combine Ingredients in Slow Cooker

Cover the slow cooker and cook on low for 6-8 hours, or until the ribs are tender and falling off the bone.

Slow Cook

Remove the ribs from the slow cooker and let them rest for a few minutes. Serve with the cooking liquid and vegetables.

Beef short ribs

Black pepper

Olive oil

Onion, chopped

Carrots, chopped

Celery, chopped

Garlic, minced

Beef broth

Red wine

Bay leaves

Thyme, dried

In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.

Prepare the Omelet Base

Heat a non-stick skillet over medium heat and add the butter. Allow it to melt and coat the pan.

Pour the egg mixture into the pan and let it cook undisturbed for about 2-3 minutes, or until the edges start to set.

Cook the Omelet

Add your choice of fillings evenly over one half of the omelet. Allow it to cook for another 1-2 minutes.

Add Fillings

Using a spatula, carefully fold the omelet in half over the fillings. Slide it onto a plate and serve immediately.

Fold and Serve

Eggs

Milk

Pepper

Butter

In a bowl, whisk together olive oil, lemon juice, minced garlic, chopped parsley, salt, and black pepper.

Prepare the Marinade

Place the halibut fillets in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 30 minutes.

Marinate the Halibut

Preheat the Grill

Remove the halibut from the marinade and place on the grill. Cook for about 4-5 minutes on each side or until the fish flakes easily with a fork.

Grill the Halibut

Transfer the grilled halibut to a serving platter, garnish with fresh parsley, and serve with lemon wedges.

Plate the Dish

Fresh halibut fillets

Lemon juice

Fresh parsley, chopped

Lemon wedges

Fresh parsley, for garnish

In a large bowl, combine fresh Alaskan crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and chopped green onions. Mix well.

Prepare the Mixture

Gently fold in the beaten egg and bread crumbs until the mixture is well combined. Season with salt and black pepper to taste.

Add Binding Ingredients

Shape the mixture into patties, about 1 inch thick. Place them on a plate and refrigerate for at least 30 minutes to firm up.

Form the Cakes

Heat olive oil in a skillet over medium heat. Add the crab cakes and cook for 4-5 minutes on each side or until golden brown and heated through.

Cook the Crab Cakes

Remove from the skillet and serve warm with your favorite dipping sauce.

fresh Alaskan crab meat

mayonnaise

Dijon mustard

Worcestershire sauce

Old Bay seasoning

green onion, finely chopped

egg, beaten

bread crumbs

salt

black pepper

olive oil

In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until well combined.

Prepare the Batter

In another bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth.

Combine Wet Ingredients

Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined. Be careful not to overmix; lumps are okay.

Mix Wet and Dry Ingredients

Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.

Preheat the Pan

Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2 minutes until golden brown.