Recipes from Wagonwheel Market

Enjoy these free recipes from our family cookbook! Check back as we will continue to add more great recipes on a regular basis.

Custom Cured Corned Beef Round(Oven)

Custom Cured Corned Beef Round(Stove top)

Crock Pot Burritos

Eleven Bean Soup

Garlic and Citrus Grilled Prawns

Alaskan King Crab Legs

Maine Lobster Tails

Mexican Style Chicken Breasts

Prime Rib(USDA choice)

Santa Maria Beans

Custom Cured and Smoked Turkey-Sliced

Custom Cured and Smoked Ham

Custom Cured and Smoked Turkey - Whole

(Oven instructions)

We feature Corned Beef Round, rather than Brisket, because the round is leaner with virtually no waste while still delivering excellent flavor.

Directions

Place corned beef in a pan with about an inch of water. Bake at 325º for 2 to 3 hours until tender, with an internal temperature of approximately 140º.

Add carrots and potatoes during the last hour. Add the cabbage during the last 30 minutes.

Cooking times vary due to corned beef size.

(Stove top instructions)

We feature Corned Beef Round, rather than Brisket, because the round is leaner with virtually no waste while still delivering excellent flavor.

Directions

Place corned beef in a pan with about 2 inches of water, cover. Cook on low heat for 1 ½ to 2 ½ hours, pull at 140º internal temperature.

Add carrots and potatoes during the last hour. Add cabbage during the last 30 minutes.

Cooking times vary upon corned beef size.

These burritos are delicious and easy!

Ingredients

Directions
# Cutting up the meats is not necessary because they will shred apart.
# Place the meats, onion, chilies or jalapenos, and salsa in crock pot; season liberally with our Santa Maria    Seasoning. Cook on high for approximately 6 – 8 hours.
# If possible, stir occasionally, however, it is not necessary.
# Once done, stir in refried beans. Serve in tortillas with condiments of your choice – cheese, sour cream, etc.

Serves => 10-12

Ingredients

Directions
# Cover beans with water and soak overnight. Drain. Add 2 quarts water, ham shank, salt and pepper. Cover.
    Bring to a boil, reduce heat, and simmer 1 ½ hours or until tender.
# Add onion, tomatoes, chili powder, garlic and lemon juice. Simmer 30 minutes. Remove meat from shank.
   Chop and return to pot.

Ingredients

Directions
# Combine all of the marinade ingredients in a non-reactive saucepan and boil for 1 minute. Immediately
   remove from heat, cover, and cool.
# When marinade has completely cooled, add shrimp, cover, and refrigerate for 1 to 2 hours. Stir occasionally.
# Remove shrimp from marinade. Using tongs, place shrimp directly onto HOT grill..
# Grill shrimp for 1 ½ to 2 minutes on each side.
# Baste shrimp occasionally with marinade. DO NOT OVERCOOK!!!
# Serve with thick, grilled fresh pineapple slices, pear halves, mango, sweet onion and peppers.
# Serve with grilled polenta and a rich, buttery Chardonnay.

Serves => 4 - 6

We feature only the largest available, wild caught Alaskan King Crab Legs.

Directions
# You can BBQ, bake, broil, steam, or boil the crab legs. We recommend you steam your crab legs. Doing so
   mellows the natural saltiness, leaving a more buttery flavor.
# If thawed, cook for approximately 4 minutes. If frozen, or partially frozen, cook for approximately 8 minutes.
# Be sure not to overcook. Overcooking crab tends to leave it with a rubbery texture.

Maine Lobster Tails are a cold water tails, making them consistently the highest quality lobster tails available.

Directions
# To BBQ – Thaw, take out of shell, score bottom of tail (so it doesn’t curl), season with our Santa Maria
    Seasoning, BBQ 5 minutes per side.
# To bake – Thaw, cut shell up back, season with our Santa Maria Seasoning, bake at 350º for 10 to 15 minutes,
    brush with butter, cook 5 more minutes. Color will change from a clear to opaque white when done.
# (DO NOT OVERCOOK!)

Our Mexican Style Chicken Breasts are a tenderized plain chicken breast stuffed with a mild green chili and Monterey Jack cheese, dipped in butter, then rolled in breadcrumbs, special seasonings, and parmesan cheese. They are a delicious and easy to prepare meal.

We recommend that you serve topped with fresh salsa, Spanish rice, and beans.

Directions
# Bake at 400º for approximately 25 – 35 minutes.

Directions
# Cook in 325º oven. Place roast in shallow pan bone side down. Put thermometer into middle of roast.
# Pull roast at 130º for medium rare. Let stand approximately 10 minutes. Slice.
# Approximate cooking time 2 ½ to 3 hours.

Ingredients

Directions
# Cover with water and cook about 1 ½ hours on low heat. Add chopped onion and green chilies.
# Salt and pepper to taste.
# Cook 2 or 3 hours longer or until beans are tender.
# Add 1 jar of salsa right before serving. DO NOT add salsa until beans are tender.

Judged best in state at the California Association of Meat Processors convention.

Our award winning smoked turkeys are cane and maple sugar cured and hickory wood smoked.

Directions
# Cover sliced smoked turkey with foil. Bake at 325º for approximately 1 hour.
(Smoked turkeys are pre-cooked in our smokehouse, so be careful not to over cook!)

Judged best in state at the California Association of Meat Processors convention.

Our boneless hams are cane and maple sugar cured and hickory wood smoked.

Directions
# Place ham in pan with at least 1 inch tall sides. Cover with foil. Bake at 325º for approximately 1 ½ to 2 ½
   hours.
# Place roast thermometer in middle of ham. Pull at 130º internal temperature. Let stand 10 minutes. Slice
   and enjoy.
(Hams are pre-cooked in our smokehouse, so be careful not to over-cook!!!)

Judged best in state at the California Association of Meat Processors convention.

Our smoked turkeys are cane and maple sugar cured and hickory wood smoked.

Directions
# Place whole smoked turkey in pan with at least 1 inch sides.
# Bake at 325º for approximately 2 ½ hours. Place thermometer in middle of breast. Pull at 140º internal
   temperature.
(Turkeys are pre-cooked in our smokehouse, so be careful not to over cook!)