Monday, April 26, 2010

"Dinner of the Week".......

This week we will be offering a "dinner of the week" special. It includes either Salmon or Hanger Steak with a bag of spinach, rice pilaf and a bottle of wine. We will take 15% of the total of your purchase. We also have two great recipes that customers have shared with us and are absolutely delicious.

Salmon with Dijon Mustard:

Dijon mustard
Salt
pepper
garlic
rosemary
olive oil

Coat salmon with olive oil
Spread a thin layer of Dijon mustard on the top
Sprinkle with black pepper, garlic and fresh rosemary

Cook at 350 for 15-20 minutes (depending on the size of fillet)

Turn up the heat to 450 for the last few minutes

Hanger Steak with Shallots:

2T olive oil
1/4 cup red wine
2T butter
2T parsley
4 medium shallots

Season steaks with salt and pepper to taste

Heat oil in a heavy skillet on high
Place steaks in skillet and cook about 6 minutes (3 minutes a side) for medium rare. Flip steaks when they are browned.

Take steaks off and let cool on a plate, cover loosely with foil.

Reduce heat to medium and melt 1T butter , add shallots and cook until soft.
Add wine and bring to a boil, let cool and add parsley and remaining butter.
Pour over steaks and serve.

New products this week: Ramps and Black Garlic

If you have not tried a Ramp come in and pick some up. They are similar to a leek and have an oniony-garlic flavor. They will work in the recipe above instead of shallots. Take it up a notch and throw in some Black Garlic.

Black garlic is an exciting new product. It has a sweet savory flavor and almost melts in your mouth.  It is loaded with twice as many antioxidants as raw garlic and contains a natural cancer preventing compound.

Enjoy!






Monday, April 19, 2010

Grass-Fed Lamb Chops....


One of our featured items on special this week are our Virginia raised, grass-fed lamb loin chops. They are extremely tender with a wonderful mild flavor. Along with tasting great they also offer many nutritional benefits that grain fed lamb does not. For a quick and easy dinner we love to throw these chops on the grill after seasoning them with kosher salt and pepper. If you want to get more creative we have a great recipe that is always a hit with guests. The sauce is an amazing accompianment to the lamb loin chops. It is mint jelly jazzed up with a few other ingredients.

Recipe:
3 T mint jelly
1 T white wine vinegar
1T dijon mustard
1/4 cup chicken stock
2T olive oil
and of course Lamb chops

In a small bowl whisk together mint jelly, vinegar, mustard and chicken stock. Set aside while cooking the lamb.
Heat oil in a heavy-bottomed skillet over high heat. Season lamb chops with kosher salt and pepper. Add the chops and cook for 3-4 minutes on each side for medium rare. Put the chops on a platter and cover loosely with foil to let rest.

Remove the pan from the heat and discard the fat. Add the mint jelly mixture. Set over medium-high heat and cook stirring occasionally until slightly thickened. Approximately 2-4 minutes. Pour sauce over chops and serve.

Pick up some of our local fresh spinach and a bottle of wine to complete your meal. We recommend the Siete 7 which is an organic Garnacha/Tempranillo blend from Spain.