Prime Selections Cooking Ideas: Wagyu Beef Kabobs and Sipcy Miso!

These Delicate Wagyu Beef-kabobs make an impressive meal that’s sure to impress anyone lucky enough to try it!

Spicy Miso:
1 ounce Guinea Pepper paste
2 ounces Tobanjan (spicy bean paste)
1 teaspoon minced garlic
1 cup Saikyo Miso
2 ounces mirin
1 ounce rice wine vinegar
1 ounce light soy sauce
6 ounces water

Skewered Waygu:
1 pound Waygu strip loin
Salt and pepper, to taste
2 Tokyo scallions, cut into 2-inch segments and blanched
4 Matsutake mushrooms, cleaned and halved
Grapeseed oil

To Serve:
8-inch bamboo skewers

For the Spicy Miso:
Blend all ingredients until smooth. Transfer to a separate container for storage and chill for later use.

To Assemble:
Thinly slice the strip loin into 8 2-ounce pieces. Season with salt and pepper. Assemble the skewers, using two for each piece of beef, and alternating between beef, scallion, beef, mushroom, and finishing with beef. Repeat and reserve. Sear over a hot grill that has been rubbed lightly with grapeseed oil until desired doneness is reached. Brush with spicy miso and serve.

Wine Pairing:
Cabernet Sauvignon, Vineyard 7, Napa Valley, 2002

Servings: 8

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Prime Selection’s Cooking Ideas: Pecan- and Panko-Crusted Chicken Breasts!

4 skinless boneless chicken breasts
1 cup panko (Japanese breadcrumbs)
1 cup finely chopped pecans
6 tablespoons (3/4 stick) butter, divided

1/4 cup minced shallots
3/4 cup low-salt chicken broth
2 tablespoons chopped fresh parsley

Preheat oven to 400°F. Sprinkle chicken with salt and pepper. Mix panko and pecans in dish. Melt 4 tablespoons butter in heavy large ovenproof skillet over medium-high heat. Remove skillet from heat; brush some of melted butter onto chicken, then coat chicken in panko mixture. Place skillet over medium heat. Add chicken and sauté until brown on bottom, about 2 minutes. Turn chicken over. Place skillet in oven. Bake until chicken is cooked through, about 18 minutes. Transfer chicken to platter.

Using slotted spoon, remove any crumbs from skillet. Add remaining 2 tablespoons butter and shallots; sauté over medium-high heat 1 minute. Add broth and simmer until slightly reduced, about 1 minute. Mix in parsley. Season sauce to taste with salt and pepper; drizzle over chicken.

Servings: 4

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Prime Selection’s Cooking Ideas: Swordfish with Salmoriglio Sauce!

6 6-ounce swordfish fillets
1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 tablespoons hot water
6 tablespoons chopped fresh parsley
2 large garlic cloves, finely chopped
1 tablespoon dried oregano

Prepare barbecue (medium-high heat) or preheat broiler. Whisk olive oil in top of double boiler over simmering water until heated through. Gradually whisk in fresh lemon juice, then 2 tablespoons hot water.

Add chopped fresh parsley, chopped garlic and oregano and cook sauce 5 minutes to blend flavors, whisking frequently. Season sauce to taste with salt and pepper. Remove sauce from over simmering water.

Lightly brush swordfish on both sides with sauce. Season fish with salt and pepper. Grill or broil until just cooked through, about 5 minutes per side. Transfer fish to platter. Spoon remaining sauce over and serve.

Servings: 6

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Prime Selection’s Cooking Ideas: Bacon-Wrapped Filets Mignons!

A classic filet mignon recipe that any meat lover would die for!

4 filets mignons, each at least 2 inches thick
and 6 to 8 oz.
2 Tbs. white or black truffle oil, plus more for
drizzling over the steaks
1 tsp. salt
1 tsp. freshly ground pepper
8 slices thick-cut lightly smoked bacon

Trim and season the meat
Using a rigid boning knife, trim all the fat and silver skin from the meat. Rub the meat on all sides with the 2 Tbs. truffle oil and sprinkle with the salt and pepper. Put the meat on a plate and let stand at room temperature for 30 to 60 minutes before grilling.

Wrap the steaks with bacon
Preheat an indoor grill to high heat according to the manufacturer’s instructions. Lay the bacon slices on the grill and cook until lightly browned but still pliable, 5 to 7 minutes. Using tongs or a fork, transfer the bacon to a plate lined with paper towels and set aside. When cool enough to handle, wrap 2 strips of bacon around each filet mignon and tie them securely with kitchen string.

Grill the steaks
Reduce the grill heat to medium-high. Preheat an oven to 200°F and place a platter in the oven to warm. Arrange the steaks on the grill so that they line up in the same direction (be sure to remember the order in which you put the steaks on the grill so that you will know which one to turn over first). Leave the steaks undisturbed for 2 to 3 minutes to develop good grill marks. Use tongs to turn over the steaks and grill for 2 to 3 minutes more.

Test the steaks for doneness
Insert an instant-read thermometer into the thickest part of the meat, or cut into the center. If you like your steaks rare, they should register 120°F or be deep red.

For medium-rare, wait until they register 130°F or are deep pink. If the steaks aren’t ready, cover the grill and let them cook, undisturbed, for 1 to 2 minutes more per side and test again.

Let the steaks rest
Transfer the steaks to the warmed platter, cover loosely with aluminum foil and let them rest for about 5 minutes. This resting period gives the meat’s juices, which rise to the surface during cooking, an opportunity to settle and redistribute themselves throughout the meat. The temperature will also rise about 5°F while the steaks rest.

Serve the steaks
Using kitchen scissors or a knife, cut off the string and discard it; the crisp, cooked bacon will hold its shape on the meat. Drizzle each steak with a little truffle oil and serve immediately. Serves 4.

Chef’s Tip: Professional chefs can tell when a steak is done by poking it with a fingertip and evaluating its firmness. If it feels soft, the meat is rare. If your touch meets with a little resistance but springs back, it is medium-rare. If it feels firm and has no spring, it is well done.

Adapted from Williams-Sonoma Mastering Series, Beef & Veal, by Denis Kelly (Simon & Schuster, 2005).

Servings: 4

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Prime Selection’s Cooking Ideas: Shrimp and Kiwifruit Skewers!

2 tablespoons low-sodium soy sauce
1 tablespoon olive oil
1 tablespoon lemon juice
2 fresh basil leaves chopped
8 fresh cilantro leaves chopped
grated zest of lemon and/or orange
2 garlic cloves, crushed
12 large shrimps, peeled and deveined
4 medium kiwifruit, pared and quarted

1. To prepare marinade, in large zip lock bag combine soy sauce, oil, lemon juice, basil, cilantro
lemon/orange zest, and garlic. Add shrimp; seal bag and turn to coat.
2. Spray rack of bbq grill with non stick spray, preheat to medium. Drain shrimp and veggies reserve marinade. Onto each bamboo skewers
(soak them for atleast an hour) alternate shrimp and kiwi.
3. Brush kiwifruit and shrimp with remaining marinade; place on prepared grill rack. Grill, turning occasionally, until shrimp are pink and
cooked throughly.

***This was from weight watchers and I switched it just a little by adding one yellow bell pepper cut in chunks and 8 little pearl onions. It was soooo yummy!*****

Servings: 2

Our 3 oz.  jumbo shrimp are uncooked, peeled and deveined, then flash frozen to lock in the flavor!

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Prime Selection’s Cooking Ideas: Porterhouse Steak with Sauce Rouille!

A nice grilled steak paired with a red pepper sauce is always a classic meal.

1 porterhouse steak, 2 1/2 to 3 lb. and about 2 inches thick
1 garlic clove, minced
1 tsp. anchovy paste
2 tsp. olive oil
1/4 tsp. freshly ground pepper
For the sauce rouille:
1 russet potato, about 5 oz., peeled and chopped
1/2 cup chicken broth
1 small red bell pepper, seeded and chopped
3 garlic cloves
3 jarred hot cherry peppers, drained and stems removed
1 jar (2 oz.) chopped pimiento pepper, drained
1/4 tsp. chopped fresh thyme
1/4 tsp. red wine vinegar
Dash of hot-pepper sauce
About 5 Tbs. olive oil
Salt and freshly ground pepper, to taste

Trim the fat from the edges of the steak, leaving a layer 1/4 inch thick, then slash the layer of fat at 1-inch intervals.

In a small bowl, using the back of a spoon, mash together the garlic, anchovy paste, olive oil and pepper until smooth. Rub into both sides of the steak. Cover and let stand at room temperature for 1 hour.

Meanwhile, make the sauce: In a saucepan over medium-low heat, combine the potato and chicken broth. Bring to a simmer and cook, uncovered, until barely tender, about 10 minutes. Add the bell pepper and cook until heated through, about 3 minutes more. Drain, reserving the broth. You should have 2 to 3 Tbs.

In a food processor, with the motor running, drop the garlic cloves through the feed tube and process until chopped. Add the cherry peppers, pimiento pepper, potato and bell pepper, thyme, vinegar and hot-pepper sauce. Process until smooth. With the motor running, slowly add the oil, 1 Tbs. at a time, and process until the mixture thickens. Transfer to a bowl and whisk in the reserved chicken broth. Season with salt and pepper. Cover and refrigerate until serving.

Prepare a hot fire in a grill. Position the grill rack 4 to 6 inches above the fire.

Place the steak on the rack and sear, turning once, until nicely browned, about 1 minute on each side. Using long-handled tongs to hold the meat, sear the edges. Then grill over a medium-hot fire (move the steak to the edge of the fire or raise the grill rack), turning once, 16 to 20 minutes total for medium-rare, or until done to your liking. Transfer to a cutting board and cover loosely with aluminum foil. Let rest for 5 minutes.

Cut the meat from the bone, then slice the meat across the grain and serve on a warmed platter. Pass the sauce at the table. Serves 6.

Adapted from Williams-Sonoma Lifestyles Series, Backyard Barbecues, by Phillip Stephen Schulz (Time-Life Books, 1999).

Servings: 4

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Prime Selection’s Cooking Ideas: Grilled Lamb Chops with Harissa!

It’s always a good day when you cook something new, and this lamb chop recipe is sure to be the one that makes your day!

2 lb. lamb rib chops, each about 3/4 inch thick,
frenched and trimmed of excess fat
1/2 cup harissa sauce, plus more for serving
2 Tbs. olive oil
Salt and freshly ground pepper, to taste
Couscous with almonds and currants for serving
(see related recipe at right)
Ratatouille for serving (see related recipe at

Place the lamb chops in the barrel of a vacuum marinator. In a small bowl, stir together the 1/2 cup harissa sauce and the olive oil and pour into the marinator. Marinate for 20 minutes according to the manufacturer’s instructions. Transfer the chops to a plate and season lightly with salt and pepper.

Preheat a grill pan over medium-high heat. Working in batches, cook the lamb chops, turning once, about 2 minutes per side for medium-rare, or until done to your liking. Transfer the chops to a warmed plate and let stand for 2 to 3 minutes.

Spoon the couscous onto a platter and arrange the chops on top. Serve with ratatouille and pass more harissa sauce at the table. Serves 4.

Williams-Sonoma Kitchen.

Servings: 4

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