May 22, 2009

Cocktail Marinade Recipes

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


  • 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


  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.


  • 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


  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


  • 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


  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.