Ingredients:

• 14 oz Brigade American Wagyu Prime Gold New York Strip
• 1-2 tbsp olive oil (roughly)
• 2 tbsp butter
• ¾ cup olive oil
• 1 tbsp orange juice
• 1 tbsp lime juice
• 1 tbsp lemon juice
• 1 tbsp red wine vinegar
• 2 tbsp garlic, minced
• Orange, lime, and lemon peels
• 1 onion
• 2 tbsp white or red wine
• 1-2 tbsp butter
• 4 corn or flour tortillas

For the Mango-Avocado Salsa:

• 1 medium ripe mango
• 1 medium ripe avocado
• ⅓ cup diced red onion
• ¼ cup finely chopped cilantro
• 1 tbsp of marinade juice
• ¼-½ jalapeño, seeded and minced (optional)
• Salt to taste

Directions:

1. In a bowl, combine the marinade ingredients. For the orange, lime, and lemon peels, use a potato peeler. The more peels, the more intense the flavor.
2. Cut an onion into quarters.
3. In a gallon-sized ziplock bag, put the steak, marinade, and quartered onion together. Let marinate for 20 - 30 minutes, or 2 hours for a more intense flavor.
4. While that marinates, dice the red onion, cilantro, mango, and jalapeño (if using). Combine all the salsa ingredients and add a tablespoon of the marinade juice.
5. Once it's finished marinating, pull out the quartered onion and slice it. Remove the steak.
6. Drain the liquid out of the marinade bag, saving only a bit of the liquid and minced garlic. Discard the peels.
7. In a skillet over medium heat, drizzle a bit of olive oil, then pour in the minced garlic and a little of the remaining liquid. Cook the garlic for a minute, then add the onions.
8. Let the onions caramelize for about 30 minutes until they turn light golden brown. Deglaze the pan with 2 tablespoons of wine by scraping the bottom of the pan, then turn off the heat.
9. Heat a cast-iron skillet to medium-hot and drizzle in olive oil.
10. Wait 2-3 minutes before adding the New York strip.
11. Sear each side of the steak for 3 minutes. Check the internal temperature. For medium rare, the internal temperature should be 130°-135°F. For medium, 140°-145°F. For medium-well, 150°-155°F.
12. When the steak is cooked to your liking, turn off the heat. Add the butter and baste the steak by tilting the pan and spooning the butter over the steak. Remove the steak.
13. For better flavor, wipe the cast iron clear of any burnt pieces, turn the heat back to medium, and add butter to heat the tortillas. Otherwise, use another pan.
14. Assemble the tacos and enjoy!

Ingredients:

• 1.5 lbs Brigade Dutch Yellowtail Collars
• 4 tbsp butter
• 1 tbsp olive oil
• 2 cloves garlic, minced
• ⅔ cup white wineJuice & zest of a lemon
• 2 tbsp Crème Fraîche (substitute: butter)

Salsa ingredients:

• 2 ripe peaches, diced
• 2 large ripe mangoes, peeled, pitted, and diced
• 1 ½ cups diced fresh pineapple
• 1 large English cucumber, diced
• Juice of 3 lemons or limes
• 4 tbsp olive oil
• 1 cup onion, diced
• 1 - 2 small habaneros or jalapeños, seeded and minced (optional)
• ⅓ - ½ cup fresh cilantro, finely chopped
• Salt to taste

Directions:

1. Prepare all the fruits and vegetables. Combine all salsa ingredients in a bowl. Refrigerate & save for later.
2. Add the butter and olive oil to a large hot pan over medium-high heat. Once the butter has melted, add in the garlic. Let it cook for a minute until fragrant. Then add in the collars, skin side down, and do not move the fish.
3. While you let it cook for 4 - 5 minutes, baste the fish in the butter by tilting the pan and spooning the butter over the fish.
4. Turn the heat down to low. Flip the fish over and let it cook for 3 - 4 minutes. Check the internal temperature, which should be 145°F. Be careful not to overcook the fish, or it will be tough.
5. Once the fish has reached an internal temperature of 145°F, turn the heat off and plate the fish.
6. Turn the heat back on to medium-low. In the same pan, add in the wine and lemon zest. Scrape the pan to get all the flavor at the bottom of the pan.
7. Once the sauce reduces by half, turn the heat off.
8. Wait a minute for the pan to cool a little before whisking in the crème fraîche and lemon juice to give the sauce a creamy texture.
9. Drizzle the sauce over the fish. Add your salsa, and you’re ready to serve!

Ingredients:

• 5 lb Pork Butt
• ½ cup Apple Juice
• ½ cup Apple Cider Vinegar
• 20 BunsDesired toppings (coleslaw, pickles, etc.)

Dry Rub Seasoning:

• ⅓ cup Sweet Paprika
• ⅔ cup Light Brown Sugar
• 3 Tbsp Coarse Sea Salt
• 1 Tbsp Cracked Black Pepper
• 2 Tbsp Garlic Powder
• 2 Tbsp Onion Powder
• 1 Tbsp Chili Powder
• 1 Tbsp Cayenne Pepper
• 1 Tbsp Ground Mustard
• 1 Tbsp Cumin

BBQ Sauce:

• 2 cups Ketchup
• ¼ cup Apple Cider Vinegar
• ¼ cup Brown Sugar
• ¼ cup Worcestershire Sauce
• 2 Tbsp Molasses or Honey
• 2 Tbsp Mustard
• 1 Tbsp Dry Rub

Seasoning Directions:

1. Preheat the grill to 250°F. Combine pecan and cherry wood chunks for smoke.
2. Trim the pork butt, score the fat layer, and season with the dry rub. Let it rest for 15-20 minutes. Mix apple cider vinegar and apple juice in a spray bottle.
3. Place pork butt on the grill, fat side up. Cook until internal temp reaches 160°F (about 3-5 hours), spraying every hour.
4. Transfer to an aluminum pan with a rack, wrap tightly in foil with remaining liquid, and continue cooking until internal temp reaches 200°F (about 3-4 hours).
5. Let the pork rest for 45 minutes, then shred and discard excess fat and bones.
6. Mix the reserved liquid with BBQ sauce ingredients.
7. Assemble pulled pork sandwiches with BBQ sauce and desired toppings. Enjoy!

Ingredients:

• 2 (8 oz) fillets Brigade Norwegian Salmon
• 2 cloves garlic, minced
• 3 tbsp Dijon mustard
• 1 tbsp soy sauce or coconut aminos (optional)
• 1 tbsp olive oil
• 3 tbsp honey
• Salt & lemon juice to taste

Directions:

1. In a medium bowl, combine the marinade ingredients.
2. Let the salmon marinate for 30 - 45 minutes in the fridge. Keep the leftover marinade.
3. Clean and oil the grill grate with canola oil.
4. Preheat the grill to 450°F.
5. Place salmon skin side down and grill for 4-5 minutes with the lid open.
6. Very carefully flip the salmon over and close the lid, cooking for another 3-4 minutes, depending on the desired doneness. It should read 130 - 135°F on a thermometer. Brush the salmon with the leftover marinade before removing it from the grill.
7. Plate & serve!

Ingredients:

• 2 lbs of Brigade American Wagyu Prime Gold Ground Beef
• 1 lb of Brigade Sakura Ground Pork
• 2 tsp salt 
• 2 tsp pepper
• 3 eggs
• 1 heaping tbsp garlic, minced
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 1 long row of ritz crackers, crushed
• 2 small cans diced tomatoes, drained
• ½ cup ketchup (plus extra to cover the meatloaf)
• About 4 slices of bread

Directions:

1. Preheat the oven to 350 degrees F.
2. Prepare ingredients: chop up the onion and the bell pepper, mince the garlic, and crush the ritz crackers in a zip lock bag with a rolling pin or your hands.
3. In a bowl, mix the ground beef and ground pork together.
4. Mix in the eggs, then the salt & pepper, and then the minced garlic.
5. Mix in the diced onion & bell pepper and the crushed crackers.
6. Drain the canned diced tomatoes and add in along with the ketchup and mix give it a final mix.
7. Prepare 2 small loaf pans by molding 1 or 2 slices of bread to cover only the bottom of the dish. This is to only soak up any grease, not to eat.
8. Put the meatloaf mixture in the pan. Flatten the top with a spatula and top completely with ketchup.
9. Put a toothpick on the top. And cover the pan with foil. Making sure it doesn't touch the uncooked loaf.
10. Let it cook in the oven for an hour then check it by cutting in the middle.
11. When it's finished cooking, serve and enjoy!

Ingredients:

• 1 lb. (2 8 oz) Brigade Yellowfin Ahi Tuna Saku Block AAA
• 2 Tbsp avocado, sesame, or olive oil
• Coarse salt & coarse pepper
• 4-6 flour or corn tortillas

For the Salsa:

• 3 Corn Cobs
• 1 Large Onion, diced
• ¾ cup Pineapple
• ¾ cup Mango
• ½ cup Cilantro, lightly chopped
• Juice from 1 Lime
• 1-2 Jalapeños, diced
• Tajín (optional)
• Hot or regular honey (optional)
• Salt to taste

For the Avocado Puree:

• 2-3 Avocados
• Juice from ½ Lime
• 1 cup Cilantro, loosely packed
• ½ cup Spinach
• 1 tsp Kosher Salt
• 1 Tbsp Sesame, Avocado, or Olive Oil
• 3 Tbsp Sesame Tahini or Greek Yogurt
• 1 Clove Garlic

Directions:

1. Let tuna sit at room temperature for 20-30 minutes.
2. Season tuna blocks with salt and pepper on all sides.
3. Heat oil in a pan and sear tuna for 30-45 seconds per side. Let rest for several minutes before slicing.
4. Blend all avocado puree ingredients in a food processor. Adjust thickness and taste as needed.
5. Preheat an outdoor grill to medium-high heat (400-450°F).
6. Grill the corn, pineapple, and mango. Grill pineapple and mango for 2-3 minutes per side and corn for 10-12 minutes, turning occasionally. Optionally drizzle honey and sprinkle Tajín. Grill tortillas as well.
7. Cut kernels off corn and dice grilled pineapple and mango. Mix salsa ingredients in a bowl.
8. Assemble the tacos with sliced tuna, avocado puree, and salsa. Enjoy!

Ingredients:

• 1-1.75 lb Brigade Japanese Yellowtail Hamachi
• ⅓ cup Yuzu or Lemon Juice
• ⅓ cup Lime Juice
• ⅓ cup Orange Juice
• ⅓ cup Grapefruit Juice (optional)
• 1 cup Soy Sauce (substitute: Tamari or Coconut Aminos)
• ½ - 1 Serrano Pepper or Thai Red Chile (optional)
• ¼ cup Mirin (substitute: ¼ cup Rice Vinegar or Dry White Wine Vinegar mixed with 2 tsp Sugar)
• Sesame Oil

Directions:

1. Mix marinade ingredients and place the yellowtail in a resealable bag. Marinate overnight or up to 1 day.
2. Strain the marinade into a small pot and bring to a boil. Reduce by half and set aside.
3. Preheat a well-oiled grill to medium-high heat.
4. Pat the yellowtail dry, coat with sesame oil, and grill for 10-20 minutes, basting with the reduced marinade. Check the internal temperature, ensuring it is 145°F.
5. Remove from the grill and serve immediately!

Ingredients:

• 2 (8.5 oz) Brigade Chilean Sea Bass FiletsCanola Oil (to oil grill grate)
• 4 Tbsp Sake (substitute: Rice Vinegar or Dry White Wine)
• 4 Tbsp Mirin (substitute: 4 Tbsp Rice Vinegar or Dry White Wine Vinegar mixed with 1 Tbsp Sugar)
• 4 Tbsp Miso Paste
• 4 Tbsp Packed Brown Sugar
• 4 Tbsp Soy Sauce (substitute: Tamari or Coconut Aminos)
• ½ - 1 Tbsp ButterLemon Juice

Directions:

1. Whisk sake, mirin, miso paste, brown sugar, and soy sauce in a bowl.
2. Marinate sea bass in a resealable bag for 3-6 hours in the fridge.
3. Preheat a well-oiled grill to 400-450°F.
4. Grill the filets skin-side down for 3-4 minutes without moving, until the edges turn opaque. If there’s no skin, use foil under the fish on one side, removing it once flipped.
5. Flip the fish and grill for 2-3 minutes until it flakes easily and reaches 145°F internally.
6. Remove from the grill, top with lemon juice and butter, and serve immediately!

Ingredients:

• 0.5 cup of lemon juice
• 8 oz of dark beer — Shiner preferred, or another dark/amber beer, but any will work
• 0.5 cup of hot sauce
• 0.5 cup of Worcestershire sauce
• 0.5 cup of heavy whipping cream
• 0.5 lb of whole unsalted butter, cubed, softened.

Directions:

1. Pour the lemon juice, beer, hot sauce, and Worcestershire into a pot and bring it to a boil. Reduce it down until it is nice and syrupy. Do not do this over high heat! It will burn quickly if you aren’t watching it like a hawk.
2. Add the cream and reduce it by half. Remove the pot from the heat.
3. Grab your favorite whisk and beat that butter in. Add a little at a time and a whole lot of elbow grease. You could always cheat by using a blender but where’s the fun in that?