Recipes from Chef Jamie Samford's Kitchen

Chef Jamie Samford's kitchen at Winn Meat Company is a center of ideas and thought leadership. Here are some fabulous original recipes from Chef Jamie, plus some from our other Winn chefs Mark J. Ecton and Mike Pearce, featuring our fine proteins and the best of the season's bounty of flavors. These recipe cards are in PDF format.

See more of Jamie's recipes on WFAA.com's Good Morning Texas website!

Marinades, Sauces and Rubs Apple Brine for Game Apple Brine for Veal Apple Citrus Brine for Game Béarnaise Sauce Bock Beer Barbecue Sauce Bourbon Brine for Fowl Bourbon Mustard Steak Sauce Brown Sugar Cure Crab Oscar Topping for Steak Dry Rub for Beef Mango Sauce Marinade for Beef, Pork, Lamb or Chicken Prime Rib Rub Salads & Sides Arugula Salad, Lemon Vinaigrette, Shaved Parmesan & Pears Asian Beef Lettuce Wraps Brown Rice & Barley Salad with Apples Moroccan Beef Salad Roasted Winter Vegetables Thai Beef Salad Seafood Autumn Squid Stew,Hunter Style White Anchovy – Smoked Bacon Gremolata Crab Croquettes with Mom's “So good, you could eat it on a stick” Seafood Sauce Crab Salad 3 Ways Crab Salad in Scarlet Orange Gelée Spoons Warm Crab & Grilled Pineapple Salad Spoons Warm Crab & Grilled Pineapple Napoleons, Creole Mustard Sauce Pork Black Pepper Seared Sterling Silver® Pork Chops, Nueske’s Applewood Smoked Bacon & Zucchini Pancakes, with Strawberry Maple Gastrique Brown Sugar Cured & Braised Pork Belly, Clove Scented Granny Smith Applesauce, Lolita Greens, Warm Green Garlic Vinaigrette Eight Hour Cider-Bock Braised Pork Tibia with Sautéed Collard Greens and Fried Cheese Grits (by Mark J. Ecton) Grilled Berkshire Pork Tenderloin with Cranberry Chutney Grilled Pork Tenderloin with Cranberry Chutney Jerk Pork Steamship Peppered Berkshire Pork Tenderloin with Fresh Ricotta Crostini, Strawberry Gastrique, and Micro Greens Beverages Spiced Cranberry Apple Cider

Beef Pan Seared Sterling Silver® Beef Tenderloin with Wild Mushroom-Truffle Demi Glace (pictured top right) Dry Aged Sterling Silver® Beef New York Strip Steak, Smokey Cannellini Bean Puree, and Pappadam (pictured bottom right) Applewood Smoked Bacon and Heirloom Kale-Stuffed Cordelico™ Sirloin Steak, Roasted Pineapple-Chipotle Glaze Asian Beef Lettuce Wraps Beef Tenderloin Panini Borracho Beef Sirloin Tacos Dry Rubbed Sterling Silver® Ribeye Filet Purple Potato, Bacon & Crab Hash Poached Egg & Scarlet Orange Hollandaise Honey Garlic Sterling Silver® Flank Steak, Brown Rice, Barley and Orange Salad Huevos con Papas y Carne de Bistec, Salsa Verde Eggs with Potatoes, Steak and Green Sauce Iron Seared Hanger with Texas Slaw (by Mike Pearce) Moroccan Beef Salad Pan Seared Sterling Silver ® Beef Tenderloin with Wild Mushroom Sauté Slow Roasted Chateaubriand Sterling Silver® New York Strip Steaks with Smokey Cannellini Bean Puree, Dijon Glazed Carrots, Pinot Noir Syrup, Pappadam The Sterling® Silver “Steak” Burger Thai Beef Salad Veal Mesquite Grilled Provimi Veal Flank Steak, Sweet Pea Wild Mushroom Tart, and Pistachio-Candied Ginger “Gremolata” with Cabernet Reduction Pan Seared Provimi Veal Chops Lamb Herbed Yogurt Marinated Lamb Loin, Greek Pilaf & Heirloom Tomato Salad, Oregano Vinaigrette, Phyllo Crisps Mint Seared Rosen Lamb Striploin with Apricot - Cumin Yogurt Spicy Thai Lamb Chops Fowl Apple Citrus Brined Turkey Rum Glazed Quail Breasts, Nueske’s Applewood Smoked Bacon, Grilled Pineapple & Jalapeno Cream Cheese Southern Fried Quail Breast & Leg, Truffled Fingerling Potatoes, Green Bean Casserole Tea Brined Crispy Bandera Quail Breast, Salt Cured Foie Gras, Ellis County Pecan Waffle Blueberries & Lavender Honey Venison Citrus-Cinnamon Grilled Venison Chops Spiced Loin of Venison with Black Pepper Spaetzle and Huckleberry Sauce, Candied Garlic (by Mark J. Ecton)

Pan Seared Sterling Silver® Beef Tenderloin with Wild Mushroom-Truffle Demi Glace   Dry Aged Sterling Silver®Beef New York Strip Steak with Smokey Cannellini Bean Puree and Pappadam