Recipes from Chef Joshua Tepperberg of Dr. Marinade featuring Allen Brothers Steaks and More.

Bloody Mary Porterhouse Steak -

Porterhouse steak marinated in a bloody mary sauce and grilled to perfection

Ingredients:
4 USDA Prime Porterhouse steak from Allen Brothers Steaks
1 Cup Svedka Vodka
14 oz Tomato Puree
2 Tablespoons worchestershire sauce
1 Tablespoon grated horseradish
1 Tablespoon Dr. Marinade hot pepper sauce
2 teaspoons black pepper
2 teaspoons salt
1 teaspoons celery salt

Instructions

1. In a large bowl, combine vodka, tomato puree, worchestershire sauce, horseradish, pepper sauce, salt, black pepper and celery salt.
2. Place steak in the mixture, refrigerate and marinate for at least 3 hours.
3. Heat grill to high or med-high, place steaks on grill and cook to preferred wellness.
**Cooking times will vary depending on the thickness of the steak**

Margarita Chicken Salad With Citrus Vinaigrette -

Chicken breast soaked in a southwestern tequila soak made with tequils, fresh lime and herbs, then grilled, sliced and served over mixed greens.

Ingredients
4 Heritage Breed Boneless chicken breast from Allen Brothers Steaks
Mixed Field Greens
Margarita Sauce
½ Cup Partida Silver tequila
½ Cup lime juice
½ Cup lemon juice
¼ Cup packed fresh cilantro
¼ Cup packed fresh basil
1 teaspoon extra virgin olive oil
1 teaspoon pepper
1 tablespoon salt

Citrus Vinaigrette ingredients
1 Cup Sunsweet orange mango juice
¼ Cup extra virgin olive oil
¼ Cup vinegar
1 teaspoon dijon mustard
½ teaspoon salt
½ teaspoon pepper
1 tablespoon lemon juice
1 tablespoon honey

Instructions:

1. Combine the Margarita sauce ingredients in a deep bowl.
2. Submerge chicken breasts in the margarita sauce mixture, refrigerate and let marinate for three hours.
3. Blend all the liquid ingredients of the citrus vinaigrette in a large bowl, add salt and pepper, whisk until blended and refrigerate.
4. Heat grill to med-high. Once the grill reaches temperature, cook the chicken for 5 to 6 minutes each side.
5. Once cooked through, remove chicken from the gill, let sit for 5 minutes then slice.
6. Serve sliced chicken over the field greens and top with the citrus vinaigrette.

Sparkling Citrus Lobster Tails

Ingredients
4 Maine & Canadian lobster tails from Allen Brothers Steaks
1 Cup Fantinel proseco
½ Cup Noble blood orange juice
5 fresh sage leaves minced
1 tablespoon minced shallots
1 teaspoon salt
Instructions

1. In a large bowl, combine the Proseco , juice, shallots, sage and salt.
2. Split lobster tails down the center and place them in the mixture. Refrigerate and let sit for 30 minutes.
3. Heat grill to med-high. Place lobsters, meat side down and grill for 2-3 minutes.
4. Flip lobsters and cook (shell side down) for another 10 to 12 minutes until the meat is opaque all the way thru.
5. Remove from heat and serve.