Thursday, March 8, 2012

Roast Texas Bandera Quail for Two


4 quail (cleaned and rinsed)
1/2 cup mushrooms (you pick a variety or mix) , chopped relatively small
1/2 cup panko breadcrumbs
2 tablespoons unsalted butter
Salt
Ground black pepper
Ground cayenne pepper
Olive oil

   
1.  Pre-heat the oven to 325-degrees F. Lightly grease small roasting pan or sheet pan.
2.  Lightly brush each quail, inside and out, with olive oil, season with salt and black pepper.
3.  In a large skillet, over medium heat, melt the butter and saute the mushrooms to soft/tender.
4.  Fold in bread crumbs. Season with salt, black pepper, and cayenne pepper.
5.  Stuff each quail with mushroom mix.
6.  Place quail breast-side up, spaced apart.  
7.  Bake uncovered for 45 mins.  Baste 2 times with olive oil throughout cooking time.
8.  Rest 5 minutes.
9.  Serve two quail to a person.

Enjoy!

Wednesday, February 1, 2012

Pulled Pork BBQ Recipe.....

This is very straight forward recipe. You can do it in the oven, in a smoker, or even better - on your Big Green Egg!

We recommend our house-mixed pork rub, but if you have a favorite, just substitute that.
Barbecue Sauce is definitely your preference, but if you want to try something new, we have quick and tasty recipe that follows.
Happy Cooking!
                                                      
Recipe:
6-8lb pork shoulder
Butcher shop dry rub
Barbecue sauce, your choice or recipe below

1. Pre-heat oven, smoker, or grill to 225F
2. Rub shoulder liberally with dry rub and put in desired pan
3. Slow-cook for 10-12hrs; thermometer should read an internal temperature of 180-190F
4. Remove from heat
5. Wrap tightly in foil for 45mins, allowing meat to rest and reabsorb juices
6. Shred meat by just pulling apart
7. Enjoy as is, on a sandwich, with or without barbecue sauce, any way you want it!

Barbecue Sauce Recipe:
2 Quarts Ketchup (64oz.)
2 cups Apple Cider Vinegar
1/2 cup Sugar
1-2 tbs. Garlic Powder
1 tbs. Celery Seed
1 tbs. Ground Cumin
1 tbs. Chili Powder
1-2 tbs.Cayenne Powder
1/8th cup Coarse Salt
1/2-1 cup Water

1. Place all ingredients in a sauce pot
2. Simmer for at least 5mins, up to 20. (This concentrates flavor and creates a thick or thin sauce.)
3. Remove from heat and cool down or enjoy immediately.








Thursday, March 31, 2011

Flat-Iron takes it's Place on The Plate!



Full Bodied Flat-Iron

Serves 2
Great for the grill. broiler, or stove top

3 Tbsp olive oil
3 cloves garlic, crushed
1/2 c. full bodied red wine, cabernet, merlot, syrah
1/2 bu. parlsley, rough chopped
2 sprigs rosemary, rough chopped
1/2 tsp salt
1 tsp ground black pepper

salt and black pepper to taste

Mix all ingredients in a bowl.
Put the flat-iron in a resealable plastic bag and pour marinade in.
Try to close the bag while squeezing out at much air as possible.
Let sit in refrigeration for 2 to 3 hours.

Remove from marinade and discard bag and excess.
Re-season with salt and pepper.

In desired method, cook in medium high heat to desired doneness.

Slice against the grain to serve.
Great for salads, sandwiches, or as the star of dinner!

Monday, March 14, 2011

Saint Patrick's Day Corned Beef Briskets

Stop by and pick-up your corned beef brisket for Saint Patrick's Day. They are selling fast so please pre-order by Wednesday since availability is limited.

First time cooking one?  It's easy - corned beef is a cut of brisket that has been pickled or slow-cured in a seasoned brine. We slow cure ours in a seasoned brine for two weeks.  When cooked the right way it is moist and delicious. It is a cut of meat that requires a slow cooking with plenty of moisture.  Here's how easy it is to cook this Irish tradition:

1.  Put the brisket in a pot and cover it with water.
2. Bring to a boil and then simmer for 3-5 hours.

Let brisket stand for 15 minutes and cut across the grain or it will be chewy.

The Organic Butcher
703-790-8300

Thursday, March 3, 2011

Shenandoah Lamb Chops with a Mint Mustard Sauce



Calling all lamb lovers!!  Here is a great recipe for lamb loin chops.....
enjoy the flavor of our local lamb with this tasty sauce.  
Great for a dinner party but easy enough 
for a weeknight dinner.



Sauce Ingredients:

3 tablespoons mint jelly
1 tablespoon white wine vinegar
1 tablespoon stone-ground mustard
1/4 cup chicken broth
1 tablespoon olive oil



Coat a heavy bottomed pan with olive oil. Cook the chops over medium high heat for about 4-5 minutes a side.  Transfer to a plate. Whisk the ingredients for  the sauce and pour into the same pan, scraping the bits off the bottom of the saucepan. Cook for a few minutes and pour over the chops. 

We love to serve this dish with couscous and our Endless Summer greens or local organic spinach. 


Bon appetit!

Tuesday, February 22, 2011

Grayson Farm Braised Short Ribs


 Delicious!  These grass-fed short ribs from local Grayson Farm are incredible.  We love this hearty and simple recipe.   
                                          


Ingredients

  • 6 bone-in short ribs (about 5 3/4 pounds)
  • Kosher salt
  • Extra-virgin olive oil
  • 1 large Spanish onion, cut into 1/2-inch pieces
  • 2 ribs celery, cut into 1/2-inch pieces
  • 2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
  • 2 cloves garlic, smashed
  • 1 1/2 cups tomato paste
  • 2 to 3 cups hearty red wine
  • 2 cups water
  • 1 bunch fresh thyme, tied with kitchen string
  • 2 bay leaves

Directions

Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.
Preheat the oven to 375 degrees F.
While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan.Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.
Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.

Tuesday, December 28, 2010

Venison Tenderloin, a. Whole b. Medallions

1 ea. venison tenderloin            1 oz. dried porcini mushrooms          
4 ea. slices lemon                            rehydrated, drained of excess liquid,
3 ea. sprigs thyme                            liquid reserved               
6 Tbsp olive oil                          ¼ c. onion, minced
4 ea. cloves garlic,                    1 ea. sprig rosemary         
Kosher salt                              1 Tbsp garlic, minced              
Ground black pepper                 1 c. red wine          
2 Tbsp cold butter, cubed          ¼ c. minced marjoram
                                               1 tsp mace, ground

a. Heat thyme, lemon, olive oil, and crushed garlic in a sauce pot. Bring to a simmer, cool. Place venison in a ziploc bag or tight fitting airtight container, pour marinade over. Refrigerate for 2 hours.
Heat oven to 400F.
Remove venison from marinade and bring to room temperature while letting excess marinade drain off. Pour a little bit of marinade in a large saute pan to coat, heat saute pan to VERY hot. Sear meat on all sides, hard dark sear. Set venison on rack inside oven safe pan and place in middle rack of oven. Cook to 140F. Meanwhile, keep searing pan hot, add mushrooms and onion and saute to caramelize. Deglaze with red wine and reduce to syrupy. Add about 1 cup of mushroom liquid. Simmer until it begins to reduce. Add  herbs, minced garlic, and spices. Reduce heat to low, whisk in butter one cube at a time to combine, remove from heat. After meat has rested, slice ¼” pieces, arrange on serving platter. Spoon sauce over top, reserving some on the side.

b. Cut tenderloin into 1” medallions (or have us do it!) Follow instructions above, but change the sear to a quick hard sear on both sides of each medallion.
For serving, plate two medallions per person and spoon sauce over top.

Familiar with venison? Want something new? Try this same recipe with Elk Tenderloin!