California Olive Ranch

With a great appreciation for the best the west has to offer, we are pleased to announce our partnership with California Olive Ranch!  Just as we endeavor to work with companies that share our values, we truly believe in pairing our steaks with only the highest quality of products.  California Olive Ranch creates the most exquisite olive oils, and in their words:

“Fresh, great tasting olive oil inspires everything we do

at California Olive Ranch.”

We have worked closely with California Olive Ranch to bring you delicious recipes!  Check out our Cedar Planked New York Steak with Rosemary and Honey recipe, and find out below why we love California Olive Ranch.

Please be sure to “like” Double R Ranch Co. & California Olive Ranch on Facebook for our upcoming giveaways!

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Chukar Cherries & Double R Ranch Co.

We are excited to announce a partnership with another Northwest favorite, Chukar Cherries! If you have not heard of Chukar Cherries, we are delighted to introduce you! To learn more about this great company and to find out how to recreate the recipe from the photo above, read on.

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Worth One’s Salt

by Rebecca Robison

When Thomas Keller, chef and owner of the famed French Laundry Restaurant was asked, “What’s the most important thing for a cook to know?” He didn’t wait long to answer: “Salt, and how to use it.” The first thing he teaches new cooks is how to season food. *

Even the Romans valued salt to such a great extent it was an item of trade and was also used to pay wages. Thus the expression, “He was worth his salt.”

I recently purchased a new cookbook that is becoming one of my favorites, Ruhlman’s Twenty, by Michael Ruhlman. Included in his book are “twenty techniques that will make you a better cook.” This book is worth its weight in salt and a “must have” for anyone who loves to cook and eat. Not surprisingly, the topic he selected to begin his book is salt, and how it “heightens flavors in all cooking across the board… and may be the most influential factor in the overall impact on meat.”   I was elated that he addresses how simple yet crucial this step is.

I prepared a Tenderloin Boneless Roast from Double R Ranch Co. this Easter. I salted it with coarse kosher salt while it was coming to room temperature on the counter (and I might add, bringing the meat to room temperature ensures even cooking). Salting the meat early will season the meat inside and out.

When it came time to put my tenderloin in the oven, I patted it dry, brushed it generously with Dijon mustard, and rolled it in a mixture of crushed garlic, a bit more kosher salt, fresh ground black pepper and fresh herbs. I reflected on how the process of seasoning correctly is such an essential part of being a good cook. I am frequently asked questions about the use of salt. “When should I salt?” “Will it dry out the meat?” “What types of salt should I use?”  “Should I salt at all?

I couldn’t agree more with the techniques in this book, especially on seasoning, and now I have someone else to back me up when these questions arise. Thank you Michael!

Here are a few of the recommendations from his book:

  • Salt meat as soon as you bring it home from the grocer. Salting before storing allows the salt to penetrate the muscle completely and acts as a preservative keeping the meat fresher longer.
  • Use coarse kosher salt, it is easier to hold and easier to control than fine salt.  It’s best to measure with your fingers and eyes, not with measuring spoons.
  • Always salt to taste, that means if it calls for a tablespoon, maybe your taste is only a teaspoon, so start small, and taste as you go.
  • Sea salts are heavy and can weigh twice as much a coarse kosher salt, so one more reason to taste as you go. If a recipe calls for a tablespoon of kosher salt and you use a tablespoon of fine sea salt, you will have added twice the amount of salt.
  • Salting meat does not suck out the juices; it is mainly water that’s being drawn out, thus concentrating the meats flavor.
  • Salt should be used at the outset and throughout the cooking process to build flavors. Use salt by thinking about the end result, tasting and comparing and tasting some more. This one skill will do more than any other to improve your cooking.
  • Do not use iodized salt. It has a chemical taste that’s not good for your food. Salt companies added potassium iodide to salts in the 1920’s to prevent iodine deficiencies, which is no longer a concern in developed countries.  Don’t use regular, granulated table salt for the same reason; it has additives that don’t taste good.

* from Ruhlman’s Twenty, A Cook’s Manifesto

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Montana Master Grillers

We are pleased to announce that we are teaming up with luxury ranch resort, The Resort at Paws Up, for an upcoming event.  Join us for Montana Master Grillers, which will feature exquisite grilled cuisine in an outdoor setting. It will be an exciting combination of wilderness adventures, culinary experiences, and deluxe accommodations.  We are excited to be part of such an amazing event!

To find out more about the event and the featured chefs, or to make reservations, click here.

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THE ‘MUST HAVES’ FOR EVERY MODERN MAN

The man’s man – a country man.  That’s how most people typically refer to Matt Moore.  After all, his book Have Her Over for Dinner; a gentleman’s guide to classic, simple meals taught men all across the country how to wow a lovely lady with a home cooked meal.  However, Moore definitely knows a thing or two outside of the kitchen.  A Nashville based country music singer/songwriter, and also the creator/owner of the popular gentlemen’s cologne line, Moonshine, Moore is the quintessential Modern Man.  The proud history and lineage of Double R. Ranch Co. embodies the independent, bold, and manly spirit of the man’s man – Moore, along with Double R. Ranch Co., is proud to offer up ten must-haves to help men everywhere become a Modern Man.

Cast Iron skillet – Heavy, durable, and inexpensive – cast iron skillets retain even heat while blackening, roasting, simmering, or sautéing.  The best part?  It lasts a lifetime.  Your grandkids will fight over it when you’re dead.

Go-to Steakhouse Recipe to Impress – Forget about splurging at the steakhouse.  Be a man – learn how to cook killer steaks at home.  Purchase a quality cut of steak, such as Double R. Ranch Co.’s Steakhouse Filet.  Hint:  your meal will only be as good as your ingredients, so don’t skimp on your beef.  Heat your seasoned cast iron skillet over medium high heat until it’s hot.  Liberally season the filets on both sides with kosher salt and fresh cracked pepper.  Next, sear the filets in the skillet for 3 – 4 minutes on each side (Don’t touch it!  Allow the meat to cook undisturbed to create a nice sear, i.e. flavor).  For thicker cuts, place the steak into a preheated oven at 350 degrees to finish cooking – until internal temperature reaches 135 degrees F for medium rare.  Remove steaks from heat, place on a cutting board and tent with foil – resting for 5 or so minutes to allow the juices to redistribute.  Serve.

Bottle of Cabernet Sauvignon – Bold, rich flavors with lush fruit aromas and spice.  A crowd pleasing bottle of wine pairs perfectly with a quality steak – and of course, that intriguing brunette on your arm.

Firm handshake – A man is only as good as his words.  A man’s words are built on trust.  Trust is earned with a firm handshake and a square look in the eye.

Dark sports coat – Casual with a pair of dark jeans, or dressed up with a pair of slacks – every man should keep a well-tailored, pressed sports coat on hand to arrive fashionably at any occasion.

Pocketknife – You’ll never know how bad you needed one of these things until you start carrying one every day.  From opening letters, to ‘trimming’ the fat – a dependable pocketknife is the real men’s ‘accessory’.

Cologne – Smell like a man.  Find a scent that avoids celebrity endorsements or frail models to push sales.  Instead, stick with woodsy notes of musk, spice, and leather to make your inherent manliness smell even better.

Pair of Boots – Think more along the lines of John Wayne than Urban Cowboy.  A sturdy pair of boots will last years and never go out of style.  Whether riding a motorcycle, working in a vineyard, or even dressed up under a pair of slacks – this classic look evokes a ‘timeless man’ with a touch of attitude.

Personalized stationary – Stop writing emails and texting.  Make a memorable impression by sending hand written notes on card stock paper with your full name in letterpress at the top.  Trust us – they will never delete you out of their ‘inbox’.

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“Try them, try them, and you may! Try them and you may, I say.”

-Dr. Seuss, Green Eggs and Ham

By Rebecca Robison
Photography by Matt McKain


I contributed to a whimsical baby shower for Danielle McKain, the daughter of Matt and Kim McKain. The theme was built around Dr Suess, and we had oodles of fun dreaming up the menu and décor. Oh the thinks you can think up if only you try!” With Kim and Danielle both being artists and Matt, the talented photographer; we had a winning combination. The Cat in the Hat showed up here and there and everywhere; and a creative friend made a centerpiece of Thing One and Thing Two, each holding his own tray of tasty treats. Fortunately they were not mischievous and sat still for the party.

We served blue Dr. Seuss Juice and an assortment of finger food any Who from Who Ville would find a great feast. Among the top favorites were deviled green eggs and savory ham sliders, rainbow Jell-O, Thing One and Thing Two cupcakes and delicious Double R Ranch Asian Beef Bites, (check out the recipe…these went FAST!)  Guests poured in with arms full of gifts, hugs and well wishes and ready to eat.

This baby’s arrival to the world is off to a great start …“And will succeed! Yes indeed, yes indeed! Ninety-eight and three-quarters percent guaranteed!”

Double R Ranch Asian Beef Bites

Skewers Ingredients
6 tablespoons hoisin sauce
6 tablespoons sherry
½ cup soy sauce
2 teaspoons barbeque sauce
4 green onions, chopped
4 cloves garlic, minced
2 tablespoons minced fresh ginger root
1 can pineapple chunks, drained but juice reserved
1 tablespoon olive oil
1 lb. Double R Ranch Co. ribeye or tenderloin, thawed and cut into ½ inch cubes.

Directions
1. In a small bowl, mix together the hoisin sauce, sherry, soy sauce, barbeque sauce, onions, garlic and ginger. Set aside.
2. Preheat oil in a large skillet over medium high heat. Sear the steak bites, turning to sear all sides. Turn the heat down and pour the hoisin sauce mixture over the bites and mix well, coating the bites with the sauce. Simmer until sauce begins to bubble.  Add the pineapple chunks and continue to simmer until pineapple is warm, and sauce thickens. If sauce becomes too thick, add some of the reserved pineapple juice one tablespoon at a time to achieve desired thickness. Thread two steak bites and pineapple bits onto skewers and place in a serving dish. Drizzle remaining sauce over the skewers. Serve hot or cold

Alternate method: Make hoisin sauce mixture in a saucepan and simmer. Thread beef bites and pineapple (can also use fresh pineapple) on skewers that have been soaked in water for 20 minutes to an hour.

Heat BBQ to medium high heat. Grill skewers for 5–10 minutes until seared on all sides. Remove from grill and place on a serving dish. Drizzle hoisin mixture over the skewers or serve sauce on the side for dipping.

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Mini Beef Wellingtons

by Rebecca Robison
Photography by Matt Mckain



Beef Wellington is surprisingly easy to make following a few easy steps. It can be made in advance and finished cooking 30 minutes before guests arrive for a spectacular presentation. You can use the same steps below for a whole center cut roast and slice off individual pieces. (Cooking time will vary for larger cut) This impressive, delicious recipe is worth the extra effort for special occasions.

You will need:
2 filet mignon, 1 inch thick
2 sheets of puff pastry, thawed
Salt and pepper to taste
Mushroom Duxelles
1 egg

Mushroom Duxelles Recipe & Preparation:
½ lb. button, cremini or morel mushrooms
2 Tbsp. unsalted butter; divided
3 Tbsp. finely chopped shallots
Salt and pepper to taste
1 ½ Tbsp. fresh thyme leaves, chopped
¼ cup white wine or sherry

1. Finely chop mushrooms in a food processor.
2. Pour mushrooms out on a clean cotton towel (flour sack) that has been folded in half.  Folding the mushroom mixture securely inside the towel, twist the towel up around the mushrooms, wringing out as much liquid as you can over the sink. (see photo below)
3. Heat a large nonstick skillet over medium high heat. Melt 1 Tbsp. butter in the skillet and add mushrooms, shallots, salt, pepper and thyme.
4. Cook mushroom mixture, stirring often, until mushrooms appear dry and start to brown.
5. Add remaining butter, and then add the wine or sherry. Cook until the wine or sherry is evaporated.
6. Remove from heat and cool.

Beef Wellingtons
Start with Double R Ranch Co. filets that are thawed and brought to room temperature for at least an hour. Blot filets with a paper towel to remove any excess moisture. Season with fresh ground black pepper and kosher salt.

Heat a large cast iron skillet to medium high heat with approximately 1 Tbsp. olive oil or butter. Sear the Double R Ranch Co. filets on each side for about 4 minutes to achieve a golden brown sear. Sear the sides briefly as well.

Using a digital probe thermometer or an insta-read thermometer, be sure filets reach 115 to 120 degrees, but no higher. The filets will reach 135-140 (medium rare) final temperature when it is baked. Pull filets off the heat and cool. Wrap in plastic wrap and chill for at least two hours.

To Assemble:

STEP 1

Place chopped mushrooms on a flour sack towel that has been folded in half.

Enclosing the mushrooms inside the towel, twist the towel around the mushrooms, wringing out as much moisture as possible over the sink.

Following the recipe for mushroom duxelles, sauté the mixture until browned, then set aside to cool.

STEP 2

Lightly dust the counter with flour and unfold a pastry sheet that has been thawed and place on top of flour. Lightly dust the top of the pastry as well. Run a rolling pin over the surface to smooth out the lines in the pastry. If your filet is large, you may need to roll out the pastry a bit to fit, but keep the shape square. Place 2-3 tablespoons of the cooled duxelles in the center. Place the chilled, seared filet on top of the duxelles.

STEP 3

Cut four corners out of the pastry. Leave enough pastry next to the filet that you can pinch together and seal after folding up. Reserve the extra pastry for decoration.

Lightly beat the egg, and using a pastry brush, brush one flap of the pastry with the egg wash and fold over filet. Continue until each flap has been sealed with the egg and the filet is completely wrapped. Pinch to seal seams at the sides.

STEP 4

Turn the filet package over so the duxelles will be on the top of the steak. With a sharp knife cut out decorative leaves, if desired, and adhere to the top using the egg wash. Finish by brushing entire pastry with egg wash.

NOTE: At this point, you can refrigerate filets a few hours, and up to a day in advance until ready to bake and serve.

STEP 5
In a preheated oven set at 400 degrees, bake the Wellingtons in the center of the oven until pastry is golden brown and internal temperature reaches 135- about 30 minutes. Do not over cook. The beef will continue cooking 5 to 10 degrees when resting after being removed from oven.

STEP 6
Serve and enjoy!

Recipe can also be found here: http://www.thedoublerranch.com/beefwellington/

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Ghouls on the Boulevard

by Rebecca Robison
Photos by Matt Mckain

Dried leaves crunched under the feet of thousands of ghosts and goblins. I had been told about the throngs of ghouls on All Hallows Eve on Harrison Boulevard for many years. The homes decked out to the spooky nines, the elaborate costumes, and even a choreographed ‘Thriller’ routine in one front yard. Finally, I was experiencing it for the first time.

Entire families dressed as the Star Wars characters or the Scooby Doo clan came in waves so thick it took three people handing out candy at the top of the stairs to fill their buckets, bags and pillowcases. Rumors about which house was really haunted was the favorite question of the night. The haunted house stories grew with the telling and only the gullible believed them.

One teenager, (obviously much too old to be trick or treating) asked for an apple. It came as a bit of a shock. What? Four thousand pieces of wrapped candy isn’t what you want? My hosts, Tim and Kristin Thornton, buy four thousand pieces of candy every year. One three-foot-wide tub filled to the brim was at the top of the stairs, with additional candy reserve buckets at the ready. I got the distinct impression this operation had been fine tuned to perfection. The Thornton’s open their home every year as a stopover for friends and families. It is a warm respite to grab a healthier Halloween bite before joining the candy seeking crowd again. The adult offerings included caprese steak bites, rosemary bread, monster garlic fingers and steak bites beef stew.

My husband spent his boyhood years in a house just one block away and said that it was just as ‘spirited’ then. You can still get a huge candy bar at Simplot’s house across the street, only they don’t cost a nickel per bar anymore. The type and variety of store bought candy has changed dramatically, but this family and neighborhood tradition has continued on for over 50 years! The only thing that has really changed is that the treats back then were home made cookies, hard candy and…apples.

Caprese Steak Bites

Ingredients:

  • Double R Ranch Co. Steak Bites (or any steak cut into ½ inch cubes)
  • Kosher salt and fresh ground black pepper
  • 1 tablespoon olive
  • Fresh mozzarella cheese, cut into ½ inch cubes
  • Cherry tomatoes, cut in half
  • Fresh basil, washed and dried
  • Balsamic vinegar
  • 6 inch wooden skewers

Directions:

  1. Season the steak bites with salt and pepper. In a medium size skillet, add olive oil and heat to medium high heat. Add steak bites and sear for one to two minutes, tossing frequently. Set aside to cool.
  2. Meanwhile, slice cheese and tomatoes.
  3. Pinch off several leaves of basil about the size of a thumbnail.
  4. Begin threading ingredients onto the skewers starting with steak bites and tomato half, basil, cheese, and finishing with tomato half. Lay the skewers flat on a round plate filling the plate all the way around. Drizzle balsamic vinegar over skewers just before serving.

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There’s No Place Like Home

by Rebecca Robison
Videography by Matt Mckain

In 1954, Susie and a few of her college friends loaded into a jeep and headed to Sun Valley, Idaho. Their plan was to work, ski and enjoy life outside of school for a year. Little did Susie know that this trip would soon change the course of her life. There were still dirt roads that led to Blaine County then and miles of untouched wilderness to discover. She fell in love with the pristine serenity of nearby Stanley, Idaho and also met and fell in love with Tom Evans. They married and returned every year to spend their summers beneath the Sawtooth Mountain range. When they started a family, they called Stanley home for many years. She learned to cook without electricity; using a wood stove in their cabin, and believe that their children turned out as well as they did having been raised in such a close knit community.

Susie and Tom have traveled all over the world, but Stanley remains their favorite place to come home to. Having been married for 52 years, they still spend their summers entertaining and cooking for friends that visit throughout the season.  The Evans’ recently discovered the superior quality of Double R Ranch steaks.

Watch the video below to take a virtual visit with the Evans in Stanley, Idaho.

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Take it Outside!

Take it Outside -Grilling the Double R Ranch Cowboy Chop
Written by Rebecca Robison
Photography by Matt Mckain


There’s nothing better than an outdoor BBQ by the lake. Especially after an afternoon water ski, kayaking around the lake, and jumping off the dock a hundred times. We’re all a bit chilly from playing in the water so the heat from the grill feels pretty good. Everyone can hear that first sizzle as the steak hits the heat and the aroma begins to waft through the air. The scene is reminiscent of those cartoons where the character hypnotically follows the trail of smoke to the dinner table, salivating for whatever that heavenly fragrance is.  We had such a day, we had such a feast. On days like this the only pressing decision is whether to take a nap in the hammock or a stroll before dinner. If only we could package the smell of fresh forest pine, the toasty feeling of being a bit sun-kissed, and how much better everything tastes in the outdoors, then we’d all be rich!

Four quick steps to achieve success when grilling a Cowboy Chop, or any cut of meat:

1. Salt and salt again:
About 3 hours before you grill, lightly sprinkle an even layer of salt on both sides of the meat and place on a wire rack over a rimmed baking sheet. Salt helps retain water in the cells of the meat for a perfect, juicy steak.  Before grilling, pat dry with paper towels and generously salt again, using kosher salt for an excellent crust. To finish, use a flavored salt at the table to intensify the flavor. Don’t forget the pepper! Fresh cracked black pepper adds spice and crunch.

2. Warm it up:
Take any steak (and roast for that matter) out of the fridge and set on the counter to take off the chill for at least an hour before cooking. When the meat is cold it cooks unevenly. When you bring it to room temperature, especially with the thickness of the cowboy chop (seriously this cut is almost two inches thick!), the result will be a terrific char on the outside and perfectly cooked on the inside.

3. Take your grills temperature:
Build a two zone fire, with a hot side to achieve a good sear and a not-so-hot side to finish the cooking. You know the coals are ready once the flames have died down and they have an orange glow. If you can hold your hand over the heat for two seconds over the hottest part of the fire, you are good to go. Don’t flip too soon. Let the steak sear for a good 5-6 minutes to get that great char before you flip the steak over. Once you have your char just the way you like it, move steaks to the less hot side of the grill to finish. Lastly, don’t forget to take the meat’s temperature with an insta-read thermometer: 135 degrees for rare, 145 for medium rare.

4. Let it rest
I know, I know, the table is set and every one has worked up an appetite for the best part of the meal…those impressive enormous cowboy chops! After you have gone to all this effort to put on a spread, don’t rush perfection.  Cover the steaks with foil to allow the meat to continue cooking; this is called ‘carry over cooking’. This step is crucial as it assures a perfectly cooked steak inside and allows the juices to draw back up into the meat.

Warning: A fun-filled day and a full belly may produce a strong desire to relax!

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