CAB® Brand Prime KC Strip with Demi glacé and VMJ garlic sauce Asparagus and mixed mushrooms


1 bag velvetta cheese
1 cup gruyere cheese
4 oz sour cream
1/2 cup good heavy cream
3 cups chicken stock
1 8oz box macaroni noodle
1 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper 

Add broth and heavy cream to a heavy pot. Bring to a high heat and add noodles and cook for 6-8 min or al dente. Add the rest of the ingredients except the cheese. And stir well. Slowly add in cheese and keep mixing till all cheese is melted. Taste the mix and adjust Mac n cheese if the mixture is too thick add some stock.


1x 8-10 oz CAB® Brand Prime KC Strip
1 tbsp vegetable oil
1/2 tsp salt
1/2 tsp pepper 

Pull steak out 30 min before cooking. Rub steak with oil and season well. Get a nice saucepan and turn on high heat, add oil when start to smoke add steak and cook on both sides for 4 min each side. Let it rest to desired doneness. Slice around the bone and cut down across the grain on the steak to your likeness.


2 tbs VMJ butter
2 tbs olive oil
2 sprigs of thyme
4-5 smashed garlic cloves

When steak is finished wipe out pan and add in olive oil, smashed garlic and thyme sprigs. Cook on low to brown the garlic on both sides for 5 minutes , using a slotted spoon reserve smashed garlic to the side discard thyme sprigs. In another bowl have the VMJ butter add in 2 tablespoons of garlic oil to butter mixture and whisk until emulsified and creamy. Use the toasted garlic for garnish.


1 bunch asparagus
1x 8oz mixed mushrooms
1 garlic, crushed
1/4 cup chicken broth
1 tsp oil (vegetable or extra virgin olive oil)
1/2 tsp salt
1/2 tsp pepper

Heat oil in a saucepan over medium - high heat until shimmering. Add asparagus, mushrooms and seasonings cook, covered, until tender, about 5 minutes.


1 red leaf lettuce, chopped
1 green leaf lettuce, chopped
1 purple cabbage, chopped
3 green onions, chopped
1 frisée, chopped
Cherry tomatoes, halved
Carrots, shaved
Radishes, shaved
Feta cheese, crumbled

Start by getting all the ingredients properly washed and dried using paper towels. After you get everything cut and assembled. Add in your dressing by mixing the salad or keep dressing table side.


1/2 cup olive oil
1/4 cup balsamic vinegar
1 tsp honey
1 1/2 tsp dijon mustard
1 shallot
1 clove garlic, minced
1 tsp fresh thyme
1 tsp fresh lemon squeeze

Combine the olive oil, balsamic vinegar, honey, mustard, shallot and garlic to a bowl. With a whisk start slowly adding in the olive oil and whisk constantly to emulsify the mixture all together. Add in the salt, pepper and thyme. Put in a glass jar to store . Shake it up before serving.

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