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Main Courses

Laddie's Beef Loaf

Laddie's Beef Loaf

"This meat loaf is one of our favorites. We have served it many times for visiting guests at the winery and we love to have it at home. The egg center adds a special flair on the plate and on your palate. Of course, we use fresh organic eggs with brightly colored yolks from our flock of Black Australorp and Americana hens. And, the molasses-based glaze is my "secret." The Highland beef provides rich flavors that are complemented beautifully by the LMR Cabernet Sauvignon. Best of all, the leftovers make great sandwiches." - Laddie


Family Fajitas

 Family Fajitas

"What better way to create a festive and interactive meal with family and friends then grabbing for LMR Grass-fed Stir Fry Strips and having a Fajita Party. 

Prepare a variety of different veggies and salsas. This is best enjoyed by sipping our "E-Z" drinking Long Meadow Ranch House Red." - Lydia


Crab Cakes

 Crab Cakes

"We never miss taking advantage of Northern Callifornia Dungeness Crab Season throughout the early months.  This is the same time we release our new vintage of Long Meadow Ranch Sauvignon Blanc.  The distinctive crisp notes of this varietal mirrors perfectly with the rich sweetness of fresh crab.  Prepare as a first course or light luncheon by adding early spring garden greens tossed with Prato Lungo Extra Virgin Olive Oil or as a bite size amuse." -  Lydia       


Chateaubriand

 Chateaubriand

"This recipe reminds me of the classic dishes my father used to prepare at the Town Club back home in Fayetteville. It’s all about two things here: Great beef and a generous amount of flavored butter. This is right up there with Crepes Suzette and Bananas Foster for me…a true classic."  - Sheamus


Long Meadow Ranch Grass-fed Hanger Steak

 Seared Hanger Steak with Italian Parsley Sauce

"This is a great early summer item, when the weather is warming up, but tomatoes and corn are not in the market yet. It is a perfect time to grab handfuls of green herbs from the garden and make healthy, last minute sauces like this one. This is wonderful served as a first course for dinner guests, or add a green salad with radishes and chive blossoms for something a little more substantial."
                                                                                                 - Sheamus


LMR Grass-fed Ground Beef and Rice

Rice with LMR Grass-fed Ground Beef

"This dish is inspired by the backyard family get-togethers of some of my middle-eastern friends.  It is a dish best served at room temperature, or slightly warm, but I do know people who like it cold from the refrigerator the next day.  It can be served on its own, or along with braised, or roasted meats." - Sheamus


Brochette Kabobs

"This recipe is inspired by the street food of the middle east.  This is a great, simple recipe that can be paired with our herbed rice, a tomato salad, and a healthy drizzle of Napa Valley Select Olive Oil as the condiment.  For a real treat, place some lavosh, or levain bread on the service platter, then arrange the brochettes on top to let the juices soak into the bread.  Delicious!" - Sheamus


LMR Grass-fed London Broil with Roasted Potatoes

London Broil with Roasted Potatoes

"This recipe is inspired from the Tuscan style Tagliata. It is a super rustic dish of Beef , potatoes and arugula that my friend Simone makes for me whenever I visit.  I love the way the arugula wilts under the heat of the beef, and the way the lemon, oil and juice from the meat make a great little sauce. This would be great with our Sangiovese and perhaps some sheep’s milk cheese for dessert."
- Sheamus


Penne with Roasted Tomato Sauce

Penne Pasta with Roasted Tomato Sauce
and Goat Cheese

"Think of this as a vehicle for all of those lovely late season tomatoes and peppers that seem to surprise us each season.  I love to pair tomatoes, peppers and onions with chevre.  It lends a nice acidity to play with the sweetness of the roasted vegetables.  If you really want to add a great depth of flavor, roast your vegetables over wood, or charcoal." - Sheamus


LMR Grass-fed New York Steak

New York Steak with Dill Butter

"This is a simple butter I like to use for beef, fish and vegetables. It has a sour element that I especially like when paired with roasted potatoes. It is equally as good on a baked potato with just a little sea salt." - Sheamus


LMR Grass-fed Chateaubriand

Chateaubriand with Mushroom Sauce

"I love autumn.  It is my favorite time of the year to cook. We have so many things being harvested and picked from the garden, but also this time of year brings mushrooms.  The Sierras bring us Chanterelles and Porcini, but sometimes I’ll just settle for good old Button and Shiitake mushrooms.  I like to pair mushrooms with our Chateaubriand and our Cabernet.  It is very easy to prepare and very delicious." - Sheamus


LMR Grass-fed London Broil with Chimichurri

London Broil with Chimichurri

"My favorite way to prepare London Broil is over a hot bed of coals and served with a simple sauce, like this Chimichurri. A great meal for me would involve this London Broil, fried potatoes and a bottle of Ranch House Red." - Sheamus

 

Ribeye

California "Rancho" Ribeye Steaks

"I'm not a cowboy, but if I were, this would be one of my signatures. Some of the items in the rub recipe may sound exotic, but mainly it’s all of the things you can find in prepared chili powder at the grocery store.  I like to serve this with rice, beans, and some corn tortillas on the side…" - Sheamus

 

Beef Pot Pie

"I am always inspired to make this recipe once the weather gets cold.  I recommend serving it with a simple green salad or some sautéed chard to round it out. So light the fire, invite your loved ones, open a bottle of Ranch House Red and enjoy." - Avia