her recipe: Butcher on the Block owner shares favorite dishes

August 1, 2012 

When Julia Lathrop's husband, Lee, took medical retirement from his job as a Chicago police officer, the couple moved to Columbus.

Being close to Lee's parents was a motivator but not knowing anyone else in town left them questioning "what will we do now?"

After scouting the area and realizing there weren't many butcher shops, they opened Butcher on the Block in the Landings, near the Outback Steakhouse, in May.

The couple works as a team with Lee cutting the meat and Julia cooking.

She learned to cook by watching her mother, grandmother and aunt. Now, she enjoys creating her own recipes or tweaking family recipes to make them her own.

The store sells aged beef from a Midwestern supplier, chicken, pork and seafood. Frozen prepared meals such as lasagna and frozen veggies are also sold.

Julia, 40, is from central Illinois, near Springfield, and Lee, 39, is from Phoenix. They have two daughters, Mia, 8, and Ivy, 6, and one son, Riggs, 3.

Here, she shares a few favorite recipes with her readers.

PEAR CRANBERRY STUFFED PORK CHOPS

3/4 cup chopped pears

¼ cup diced onion

¼ cup diced celery

1 tblsp butter

½ cup dried cranberries

2 cups prepared cornbread stuffing

Salt and pepper to taste

6 thick-cut pork chops

Preheat oven to 375 degrees.

Prepare cornbread stuffing according to the package's instructions.

Put butter, onions and celery into a pan and sauté until soft, then add the pears and cranberries

and continue to sauté until pears brown and cranberries get plump.

Combine sautéd mixture with cornbread stuffing.

Cut a "pocket" into each pork chop and fill it to heaping with the stuffing mixture.

Lightly sear each side of pork chop, then put pan into oven.

Cook for 25-35 minutes until thpork reaches 145 degrees

LIME-CILANTRO FAJITAS

3 limes, juiced

3 tablespoons of honey

½ cup of vegetable oil

1 cup of cilantro leaves, loosely packed

1 medium-sized jalapeño, seeded

½ cup red onion chopped

1 tablespoon of thyme

6 cloves of garlic

3 pounds of ribeye, 3/4-inch thick

Puree the garlic, onion, lime juice, jalapeño, thyme, cilantro, vegetable oil and honey into the

bowl of a blender or food processor until the ingredients are well incorporated.

Marinate the steak with ½ cup of the puree in a resealable bag for at least two hours (or overnight) in the refrigerator.

Reserve the rest of the puree to use later as a sauce.

Preheat a grill on medium-high heat.

While the grill is warming, remove the meat from the refrigerator and let sit at room temperature for at least 30 minutes. Discard any marinade left in the bag. Liberally season the steak with the kosher salt, and cook to desired doneness, approximately four minutes per side for medium-rare.

To serve, slice the steak against the grain into 1/8-to-1/4-inch thick slices and drizzle the remaining marinade over the meat.

PERFECT STANDING RIB ROAST

5-pound rib roast

¼ cup olive oil

½ cup sea salt

¼ cup cracked black pepper

8 cloves minced garlic

3 sprigs fresh rosemary, chopped

Allow roast to stand at room temperature for at least one hour.

Preheat the oven to 375 degrees.

Combine the salt, pepper, garlic and rosemary in a small cup.

Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. Rub with oil then the seasonings.

Roast for one hour. Turn the oven off and leave the roast inside. Do NOT open the door. Leave it in there for three hours.

30 to 40 minutes before serving, turn the oven back on at 375 degrees to reheat the roast. The internal temperature should be at least 145 degrees. The second roasting time should be 30-40 minutes for rare; add 10-15 more minutes for medium or well.

Remove from the oven and let rest for 10 minutes before carving into servings.

CAJUN CORN

1 pound frozen corn

¼ cup red bell pepper, diced

¼ cup green bell pepper, diced

4 slices bacon

1 teaspoon Creole seasoning

In a 12-inch sauce pan, brown bacon until crispy. Remove bacon and crumble. Set aside.

Drain the bacon grease from the pan, reserving about 2 tablespoons.

Add the corn, green and red peppers and creole seasoning.

Sauté, stirring often for 8-10 minutes, adding bacon crumbles back in the last few minutes.

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