South Jersey Biz Magazine‘s Book of Lists was released this month and for the first time, the special issue featured a segment called Power 50.
South Jersey Biz Magazine’s Power 50 article spotlights and features quotes from the most influential men and women in the South Jersey. Rastelli Foods Group president, Ray Rastelli, was recognized this year for his accomplishments in food entrepreneurship.
Ray speaks about the challenges of entrepreneurship. You can also check out the article for a variety of career accomplishments, greatest business lessons and advice for the next generation of business leaders in the area from South Jersey’s 50 Power Players.
If you are looking for a healthy steak recipe for summer, then lean, flavorful and juicy Organic Top Sirloin is a great option. This cut is a great way to introduce organic to high volume crowds and adds flexibility to any menu. In the warmer months, pair Sirloin Steaks with seasonal vegetables and lighten your approach to red meat with this healthy steak recipe.
Organic Top Sirloin Steak over Pickled Radish and Corn Salad
Roasted Organic Top Sirloin with Pickled Radish and Corn Salad
2 Ears Fresh Sweet Corn
6-8 Radishes, sliced thin
1 Red Onion, diced
½ cup Water
½ cup Red Wine Winegar
2 tsp Sugar
Zest and juice of ½ lime
1 clove garlic, sliced
2 Top Sirloin Steaks
Kosher Salt and Ground Pepper to taste
2 Tbsp Olive Oil
1 Tbsp Butter
1 Green Onion, diced
Preheat grill to medium. Shuck Corn and remove all threads. Lightly oil and place on grill for 10 minutes; rotating every few minutes. Set aside to cool.
Add Water, Vinegar, Sugar, Lime Zest, Lime Juice and Garlic to a large pan over medium heat. Bring to a boil. Add Radishes and Red Onion. Saute until radishes and onions are slightly translucent in color. Remove from heat, toss with corn and place in the fridge to cool.
Season Steaks with Salt and Pepper. Preheat a pan over medium high heat and add Olive Oil. When oil is heated (thinned) add Steaks and Butter. Cook for 5-6 minutes per side; basting with Butter. Remove from heat and allow to rest for 5-10 minutes before slicing.
Serve over slightly cooled Corn and Pickled Radish Salad. Garnish with Green Onion
Sliced Top Sirloin Steak Tower with Pickled Radish and Corn Salad
Sliced Top Sirloin Steak over Pickled Radish and Corn Salad
Here are some basic things you need to know to appreciate this cooking tip:
- Ribs are delicious. Who doesn’t love the indulgence of a rib smothered in your favorite BBQ sauce? They are one of the only foods that let you lick your fingers in satisfaction and feel perfectly ok with it.
- Bubba’s Deboned Rib Steaks (as seen on Shark Tank and Beyond the Tank) are even better. Even more of the decadence and smoky flavor without the mess! The ribs aren’t just smothered, they are infused with that sweet BBQ sauce. And, no bones means there is nothing between you and your ribs.
- Cedar Plank DeBoned Ribs are the best. A cedar plank adds wood-smoked goodness to everything from Salmon to Steaks andBubba’s Deboned Ribs are no different.
Brittani Bo Baker bastes Cedar Plank Boneless Ribs
Brittani’s Tip: Simply soak a Cedar Plank for 15-20 minutes while the grill is preheating. Center the ribs on the plank and place on the grill. Cover with an aluminum pan to maximize the smoke. Warm for 10-15 minutes; basting a few times with the BBQ sauce, until Ribs are heated through. Serve with crusty bread that has been toasted, drizzled with olive oil and lightly seasoned with salt to complement the sauce.
Summer grilling season is in full swing, now is the time to fire up your grill and impress friends and family with a great summer recipe!
Margarita Shrimp Skewers
Inspired by Rastelli Market Fresh Corporate Chef Kevin Guinta’s recent vacation to Jamaica these Margarita Shrimp are bursting with summer flavor.
¼ cup Honey
3 Tbsp Fresh Squeezed Lime Juice (about 2 Limes)
1½ tsp Lime Zest (about 2 Limes), finely minced
2 Tbsp Tequila
2 Tbsp Triple Sec
12 Jumbo Tail-On Shrimp (21/25 count), peeled and deveined
1 Tbsp Extra-Virgin Olive Oil
1 Garlic Clove, minced
¼ tsp Fine Salt
½ tsp Ground Cumin
½ tsp Chili Powder
¼ tsp Cayenne Pepper
Lime Wedges, for garnish
For the Margarita Sauce:
In a medium bowl, whisk together Honey, Lime Juice, Lime Zest, Tequila and Triple Sec and set aside.
For the Shrimp:
Combine the Shrimp, Oil, Garlic, Salt, Cumin, Chili Powder and Cayenne; tossing to coat Shrimp thoroughly. Cover and place in the refrigerator for up to four hours. Thread three marinated shrimp onto each soaked skewer.
Preheat an oiled grill or grill pan to medium-high. Place the Shrimp on the grill and baste with the Margarita Sauce. Cook the Shrimp approximately two to three minutes, basting once or twice while they cook.
Turn the Shrimp and continue cooking until just cooked through, for about two minutes more. Remove the Shrimp from the grill and baste once more. Serve the skewers garnished with lime wedges.
As seen on Shark Tank and Beyond the Tank, our newest partner Al Bubba Baker and his investor, Daymond John have rocked the BBQ world with the DeBoned Rib Steak. Delicious and easy to eat (something you never hear in relation to ribs!), these fully cooked Deboned Ribs skip the mess and save time in the kitchen; making them a perfect July 4th weekend pick.
Bubba’s Deboned Baby Back Rib Steaks
Bubba’s DeBoned Ribs are great on their own, but you can also easily transform these “fell off the bone” baby back ribs into a one dish appetizer or lunch for an upscale take on this BBQ classic. Just in time for Independence Day, follow these simple recipes and learn how to make Bubba’s Deboned Ribs Two Ways! The first is a carnivore’s take on Bruschetta and the second is a delicious Pulled BBQ Pork Wrap with Coleslaw.
Pulled Deboned Ribs Bruschetta
- Fully Cooked Deboned Rib Steak
- 1 Loaf French Baguette, sliced
- 4 Tbsp Butter
- 2 Scallions, thinly sliced
- 2 Large Tomatoes, diced
- 2 Cloved Garlic, minced
- 1 Red Onion, diced
- 2 Tbsp Olive Oil
- 2 Tbsp Balsamic Vinegar
- Salt and Pepper to taste
Preheat oven to 350. Warm Fully Cooked DeBoned Rib Steaks according to package directions and pull with two forks until shredded. Lightly butter Baguette Slices and place on a cookie sheet in the oven. Bake for 6-8 minutes until golden brown. Remove and set aside.
Pulled Deboned Ribs Bruschetta
Toss Scallions, Tomatoes, Garlic and Red Onion with Olive Oil and Balsamic Vinegar until evenly coated. Season with Salt and Pepper. Top each slice of Baguette with Bruschetta mixture and spoon or two of Pulled Ribs. Top with Cheese (optional).
Pulled BBQ Pork Wrap with Coleslaw
- Fully Cooked Deboned Rib Steak
- Shredded Carrots
- Shredded Green Cabbage
- Shredded Purple Cabbage
- Your Favorite Coleslaw Dressing (we used Marie’s)
- 1 Large Tomato, Diced
- 2 Cups Baby Spinach
- 8 Whole Wheat Wraps
Warm Fully Cooked Deboned Rib Steak according to package directions. Shred with two forks and set aside. Toss Shredded Carrots, Green and Purple Cabbage with Coleslaw Dressing.
Place 1/4 cup of Spinach and 1 heaping Tbsp of Diced Tomatoes on the center of each wrap. Top with Coleslaw and Pulled Rib Meat. Wrap and secure with a toothpick or rosemary stalk (optional).