tag:blogger.com,1999:blog-15822659862113483242024-03-13T23:17:15.084-04:00The Organic ButcherThe Organic Butcherhttp://www.blogger.com/profile/10462272435399507526noreply@blogger.comBlogger64125tag:blogger.com,1999:blog-1582265986211348324.post-79977540909411783822015-03-23T11:48:00.002-04:002015-03-23T11:49:38.713-04:00OUR BLOG HAS MOVED!<br />
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The Organic Butcherhttp://www.blogger.com/profile/10462272435399507526noreply@blogger.com0tag:blogger.com,1999:blog-1582265986211348324.post-62154949816654103092012-03-08T11:56:00.000-05:002012-03-08T11:56:38.800-05:00Roast Texas Bandera Quail for Two<div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; text-align: center;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div><div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4 quail (cleaned and rinsed)</span></span></div><div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 cup mushrooms (you pick a variety or mix) , chopped relatively small</span></span></div><div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 cup panko breadcrumbs</span></span></div><div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons unsalted butter</span></span></div><div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Salt</span></span></div><div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ground black pepper</span></span></div><div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ground cayenne pepper</span></span></div><div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Olive oil</span></span></div><div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div><div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span></span></div><div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1. Pre-heat the oven to 325-degrees F. Lightly grease small roasting pan or sheet pan.</span></span></div><div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2. Lightly brush each quail, inside and out, with olive oil, season with salt and black pepper.</span></span></div><div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3. In a large skillet, over medium heat, melt the butter and saute the mushrooms to soft/tender.</span></span></div><div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4. Fold in bread crumbs. Season with salt, black pepper, and cayenne pepper.</span></span></div><div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">5. Stuff each quail with mushroom mix.</span></span></div><div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">6. Place quail breast-side up, spaced apart. </span></span></div><div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">7. Bake uncovered for 45 mins. Baste 2 times with olive oil throughout cooking time.</span></span></div><div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">8. Rest 5 minutes.</span></span></div><div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">9. Serve two quail to a person.</span></span></div><div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div><div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Enjoy!</span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 12px;"><br />
</span></span></div>The Organic Butcherhttp://www.blogger.com/profile/10462272435399507526noreply@blogger.com0tag:blogger.com,1999:blog-1582265986211348324.post-23227837714405097322012-02-01T09:10:00.003-05:002012-02-01T09:30:01.208-05:00Pulled 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!<br />
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We recommend our house-mixed pork rub, but if you have a favorite, just substitute that.<br />
Barbecue Sauce is definitely your preference, but if you want to try something new, we have quick and tasty recipe that follows.<br />
Happy Cooking!<br />
<br />
<b>Recipe:<br />
</b>6-8lb pork shoulder<br />
Butcher shop dry rub<br />
Barbecue sauce, your choice or recipe below <br />
<br />
1. Pre-heat oven, smoker, or grill to 225F<br />
2. Rub shoulder liberally with dry rub and put in desired pan<br />
3. Slow-cook for 10-12hrs; thermometer should read an internal temperature of 180-190F<br />
4. Remove from heat<br />
5. Wrap tightly in foil for 45mins, allowing meat to rest and reabsorb juices<br />
6. Shred meat by just pulling apart<br />
7. Enjoy as is, on a sandwich, with or without barbecue sauce, any way you want it!<br />
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<div align="center" class="separator" style="text-align: center;"><a href="http://2.bp.blogspot.com/-AFWW4N-YJ-4/TyhtEoHetNI/AAAAAAAAAOI/tvDJgknxEm0/s1600/pulled+pork+sandwich.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img height="178" src="webkit-fake-url://37464686-3354-4E96-A50C-93E149ECCE16/application.pdf" width="200" /></a></div><b>Barbecue Sauce Recipe:</b><br />
2 Quarts Ketchup (64oz.)<br />
2 cups Apple Cider Vinegar <br />
1/2 cup Sugar <br />
1-2 tbs. Garlic Powder <br />
1 tbs. Celery Seed <br />
1 tbs. Ground Cumin <br />
1 tbs. Chili Powder <br />
1-2 tbs.Cayenne Powder <br />
1/8th cup Coarse Salt <br />
1/2-1 cup Water <br />
<br />
1. Place all ingredients in a sauce pot<br />
2. Simmer for at least 5mins, up to 20. (This concentrates flavor and creates a thick or thin sauce.)<br />
3. Remove from heat and cool down or enjoy immediately.<br />
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<span style="font-size: small;"> </span>The Organic Butcherhttp://www.blogger.com/profile/10462272435399507526noreply@blogger.com0tag:blogger.com,1999:blog-1582265986211348324.post-12667998666532848812011-03-31T18:28:00.000-04:002011-03-31T18:28:30.743-04:00Flat-Iron takes it's Place on The Plate!<div style="text-align: center;"><span style="font-family: 'times new roman', times, serif;"><br />
</span></div><div style="text-align: center;"><span style="font-family: 'times new roman', times, serif;"><br />
</span></div><div style="text-align: center;"><span style="font-family: 'times new roman', times, serif;">Full Bodied Flat-Iron</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://us1.admin.mailchimp.com/_ssl/proxy.php?u=http%3A%2F%2Fgallery.mailchimp.com%2Fe007bd27e81a74f7fee5a2b7a%2Fimages%2Frm_flatiron.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://us1.admin.mailchimp.com/_ssl/proxy.php?u=http%3A%2F%2Fgallery.mailchimp.com%2Fe007bd27e81a74f7fee5a2b7a%2Fimages%2Frm_flatiron.jpg" width="320" /></a></div><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-size: 14px;">Serves 2</span></div><span style="font-size: 14px;"><div style="text-align: center;">Great for the grill. broiler, or stove top</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">3 Tbsp olive oil</div><div style="text-align: center;">3 cloves garlic, crushed</div><div style="text-align: center;">1/2 c. full bodied red wine, cabernet, merlot, syrah</div><div style="text-align: center;">1/2 bu. parlsley, rough chopped</div><div style="text-align: center;">2 sprigs rosemary, rough chopped</div><div style="text-align: center;">1/2 tsp salt</div><div style="text-align: center;">1 tsp ground black pepper</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">salt and black pepper to taste</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Mix all ingredients in a bowl.</div><div style="text-align: center;">Put the flat-iron in a resealable plastic bag and pour marinade in.</div><div style="text-align: center;">Try to close the bag while squeezing out at much air as possible.</div><div style="text-align: center;">Let sit in refrigeration for 2 to 3 hours.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Remove from marinade and discard bag and excess.</div><div style="text-align: center;">Re-season with salt and pepper.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">In desired method, cook in medium high heat to desired doneness.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Slice against the grain to serve.</div><div style="text-align: center;">Great for salads, sandwiches, or as the star of dinner!</div></span>The Organic Butcherhttp://www.blogger.com/profile/10462272435399507526noreply@blogger.com0tag:blogger.com,1999:blog-1582265986211348324.post-75956810865058616392011-03-14T21:48:00.000-04:002011-03-14T21:48:46.393-04:00Saint Patrick's Day Corned Beef Briskets<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-xatRLXgyurQ/TX7AbET-7xI/AAAAAAAAAOE/8FYeM4D9mjI/s1600/images.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://lh5.googleusercontent.com/-xatRLXgyurQ/TX7AbET-7xI/AAAAAAAAAOE/8FYeM4D9mjI/s200/images.jpeg" width="200" /></a></div>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. <br />
<br />
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:<br />
<br />
1. Put the brisket in a pot and cover it with water.<br />
2. Bring to a boil and then simmer for 3-5 hours.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div>Let brisket stand for 15 minutes and cut across the grain or it will be chewy. <br />
<br />
The Organic Butcher<br />
703-790-8300The Organic Butcherhttp://www.blogger.com/profile/10462272435399507526noreply@blogger.com0tag:blogger.com,1999:blog-1582265986211348324.post-70274162408298683412011-03-03T20:47:00.001-05:002011-03-03T21:28:19.484-05:00Shenandoah Lamb Chops with a Mint Mustard Sauce<span class="Apple-style-span" style="color: #020202; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: small;"><span class="Apple-style-span" style="font-size: 13px; line-height: 18px;"><span class="Apple-style-span" style="font-size: 12px; line-height: 16px;"></span></span></span><br />
<span class="Apple-style-span" style="color: #020202; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: small;"></span><br />
<span class="Apple-style-span" style="color: #020202; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: small;"><div class="post-body entry-content" style="font-size: 13px; line-height: 1.4; position: relative; width: 920px;"><div style="text-align: left;">Calling all lamb lovers!! Here is a great recipe for lamb loin chops.....</div><div style="text-align: left;">enjoy the flavor of our local lamb with this tasty sauce. </div><div style="text-align: left;">Great for a dinner party but easy enough </div><div style="text-align: left;">for a weeknight dinner.</div></div></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-QYEcWBGBdVw/TXA44CqG2AI/AAAAAAAAAN8/qr4HUbfjZts/s1600/img_2fillets298.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://lh3.googleusercontent.com/-QYEcWBGBdVw/TXA44CqG2AI/AAAAAAAAAN8/qr4HUbfjZts/s400/img_2fillets298.jpg" width="389" /></a></div><span class="Apple-style-span" style="color: #020202; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;"><br />
</span><br />
<span class="Apple-style-span" style="color: #020202; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;">Sauce Ingredients:</span><br />
<span class="Apple-style-span" style="color: #020202; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="color: #020202; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;">3 tablespoons mint jelly</span><span class="Apple-style-span" style="color: #020202; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="color: #020202; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;">1 tablespoon white wine vinegar</span><span class="Apple-style-span" style="color: #020202; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="color: #020202; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;">1 tablespoon stone-ground mustard</span><span class="Apple-style-span" style="color: #020202; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="color: #020202; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;">1/4 cup chicken broth</span><span class="Apple-style-span" style="color: #020202; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="color: #020202; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;">1 tablespoon olive oil</span><span class="Apple-style-span" style="color: #020202; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="color: #020202; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="color: #020202; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;"></span><span class="Apple-style-span" style="color: #020202; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;"><br />
</span><br />
<span class="Apple-style-span" style="color: #020202; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: small;"><span class="Apple-style-span" style="font-size: 13px; line-height: 18px;">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. </span></span><br />
<span class="Apple-style-span" style="color: #020202; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="color: #020202; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;"></span><span class="Apple-style-span" style="color: #020202; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;">We love to serve this dish with couscous and our Endless Summer greens or local organic spinach. </span><br />
<span class="Apple-style-span" style="color: #020202; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;"><br />
</span><br />
<span class="Apple-style-span" style="color: #020202; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;">Bon appetit!</span><br />
<span class="Apple-style-span" style="color: #020202; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: small;"><span class="Apple-style-span" style="font-size: 13px; line-height: 18px;"><br />
</span></span>The Organic Butcherhttp://www.blogger.com/profile/10462272435399507526noreply@blogger.com0tag:blogger.com,1999:blog-1582265986211348324.post-6470639985412777182011-02-22T09:19:00.003-05:002011-03-03T21:29:11.757-05:00Grayson Farm Braised Short Ribs<div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-KoW_TmoN5pg/TWPATh4z40I/AAAAAAAAAN0/JGSwH0QcAdo/s1600/IMG_3417-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-KoW_TmoN5pg/TWPATh4z40I/AAAAAAAAAN0/JGSwH0QcAdo/s400/IMG_3417-3.jpg" width="400" /></a></div><br />
<div style="text-align: center;"> Delicious! These grass-fed short ribs from local Grayson Farm are incredible. We love this hearty and simple recipe. </div> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Awb19fl7_6U/TWPAVpuvn4I/AAAAAAAAAN4/lJEcwhbUikU/s1600/IMG_3420-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-Awb19fl7_6U/TWPAVpuvn4I/AAAAAAAAAN4/lJEcwhbUikU/s400/IMG_3420-3.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div><br />
<h2 style="color: #3d3d3d; font-weight: bold; line-height: 15px; margin-bottom: 7px; margin-left: 0px; margin-right: 0px; margin-top: 7px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 2px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">Ingredients</span></span></h2><ul style="color: #3d3d3d; line-height: 15px; margin-bottom: 14px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">6 bone-in </span><a class="crosslink" debug="10 19" href="http://www.foodterms.com/encyclopedia/short-ribs/index.html" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">short ribs</span></a><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> (about 5 3/4 pounds)</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;"><a class="crosslink" debug="47 57" href="http://www.foodterms.com/encyclopedia/salt/index.html" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Kosher salt</span></a></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Extra-virgin olive oil</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 large Spanish onion, cut into 1/2-inch pieces</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 ribs celery, cut into 1/2-inch pieces</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 cloves </span><a class="crosslink" debug="277 282" href="http://www.foodterms.com/encyclopedia/garlic/index.html" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">garlic</span></a><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">, smashed</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 1/2 cups tomato paste</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 to 3 cups hearty red wine</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 cups water</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 bunch fresh </span><a class="crosslink" debug="393 397" href="http://www.foodterms.com/encyclopedia/thyme/index.html" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">thyme</span></a><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">, tied with kitchen string</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 bay leaves</span></li>
</ul><h2 style="color: #3d3d3d; font-weight: bold; line-height: 15px; margin-bottom: 7px; margin-left: 0px; margin-right: 0px; margin-top: 7px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 2px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">Directions</span></span></h2><div class="instructions" style="color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div style="line-height: 21px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">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.</span></span></div><div style="line-height: 21px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></div><div style="line-height: 21px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">Preheat the oven to 375 degrees F.</span></span></div><div style="line-height: 21px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></div><div style="line-height: 21px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">While the short ribs are browning, puree all the vegetables and garlic in the </span></span><a class="crosslink" debug="422 435" href="http://www.foodterms.com/encyclopedia/food-processor/index.html" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">food processor</span></span></a><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"> until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan.</span></span><a class="crosslink" debug="543 547" href="http://www.foodterms.com/encyclopedia/drain/index.html" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">Drain</span></span></a><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"> 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 </span></span><a class="crosslink" debug="922 925" href="http://www.foodterms.com/encyclopedia/wine/index.html" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">wine</span></span></a><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"> and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.</span></span></div><div style="line-height: 21px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></div><div style="line-height: 21px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">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 </span></span><a class="crosslink" debug="1474 1478" href="http://www.foodterms.com/encyclopedia/sauce/index.html" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">sauce</span></span></a><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"> reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.</span></span></div></div></div></div>The Organic Butcherhttp://www.blogger.com/profile/10462272435399507526noreply@blogger.com0tag:blogger.com,1999:blog-1582265986211348324.post-57323174723487636052010-12-28T18:46:00.000-05:002010-12-28T18:46:08.265-05:00Venison Tenderloin, a. Whole b. Medallions<span style="background-color: transparent; color: black; font-family: Arial; font-size: 10pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 ea. venison tenderloin </span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 10pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> 1 oz. dried porcini mushrooms</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 10pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> </span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 10pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">4 ea. slices lemon</span> <span style="background-color: transparent; color: black; font-family: Arial; font-size: 10pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> rehydrated, drained of excess </span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 10pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> liquid,</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 10pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">3 ea. sprigs thyme </span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 10pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> </span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 10pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> liquid reserved</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 10pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> </span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 10pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">6 Tbsp olive oil </span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 10pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">¼ c. onion, minced</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 10pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> </span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 10pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> 4 ea. cloves garlic, </span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 10pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> </span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 10pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> </span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 10pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 ea. sprig rosemary</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 10pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> </span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 10pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Kosher salt </span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 10pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> </span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 10pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 </span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 10pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Tbsp garlic, minced</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 10pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> </span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 10pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> </span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 10pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Ground black pepper </span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 10pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 c. red wine</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 10pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> </span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 10pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 Tbsp cold butter, cubed </span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 10pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">¼ c. minced marjoram</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 10pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> </span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 10pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> </span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 10pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 tsp mace, ground</span><br />
<br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 10pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">a.</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 10pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> 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.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 10pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Heat oven to 400F.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 10pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">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.</span><br />
<br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 10pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">b.</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 10pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> 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.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 10pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">For serving, plate two medallions per person and spoon sauce over top.</span><br />
<br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 10pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Familiar with venison? Want something new? Try this same recipe with Elk Tenderloin!</span>The Organic Butcherhttp://www.blogger.com/profile/10462272435399507526noreply@blogger.com0tag:blogger.com,1999:blog-1582265986211348324.post-7693812801536975712010-12-15T14:56:00.000-05:002010-12-15T14:56:08.125-05:00Marinated, Wild Boar RackMarinated Wild Boar Rack<br />
<div><br />
</div><div>3 1/2- 4 1/2 #wild boar rack, approximately 4 bones frenched and cleaned</div><div>5 ea. cloves garlic, crushed</div><div>2 ea. shallots, minced</div><div>1/2 cup chardonnay, oaky</div><div>1/2 c vegetable oil</div><div>2T honey</div><div>3T whole grain mustard</div><div>kosher salt</div><div>black pepper</div><div><br />
</div><div>Mix together garlic, shallots, honey, mustard, oil and chardonnay; add salt and pepper to taste. Place boar in tight fitting ziploc bag or very tight container. Pour marinade over and rub into meat to ensure it is evenly coated. Zip shut/seal, trying to press out as much air as possible. Refrigerate for 8 hours, up to 24. Heat oven to 325F.</div><div><br />
</div><div>Take meat out of refrigerator, allow excess marinade to drain off and meat to come to room temperature. Prepare roasting pan with rack. Place boar, bone up, on rack. Roast for 45 minutes or until internal temperature reaches 127F. Allow meat to rest for 15 minutes before cutting. Enjoy!</div>The Organic Butcherhttp://www.blogger.com/profile/10462272435399507526noreply@blogger.com0tag:blogger.com,1999:blog-1582265986211348324.post-72845841709094062922010-10-04T14:34:00.000-04:002010-10-04T14:34:41.640-04:00<span style="font-size: 13pt;"><span class="Apple-style-span"><span style="font-size: small;">Did you know that sardines provide more calcium and phosphorus than milk, more protein than steak, more potassium than bananas, and more iron than cooked spinach. Sardines are good for cardiovascular health, memory, joints, skin and energy level. They are also one of the safest fish to eat. </span></span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/__GB94dSFaII/TKodnQtzt0I/AAAAAAAAANk/hAJFh_p2IGY/s1600/sardine.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/__GB94dSFaII/TKodnQtzt0I/AAAAAAAAANk/hAJFh_p2IGY/s400/sardine.jpg" width="400" /></a></div><br />
Portuguese Sardine Recipe:<br />
<div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: small;">Rinse the sardines and remove the scales, then sprinkle liberally with the sea salt and leave for at least 1 hour.</span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: small;">Preheat your grill, broiler or barbecue so that it's very hot.</span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: small;">Rinse the sardines under some water and then dry them with paper towels.</span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: small;">Brush the sardines with a little olive oil and then grill for several minutes each side until they are cooked.</span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: small;">Serve immediately with a dash of olive oil drizzled over the tops, and sea salt sprinkled over them.</span></div>The Organic Butcherhttp://www.blogger.com/profile/10462272435399507526noreply@blogger.com0tag:blogger.com,1999:blog-1582265986211348324.post-9594384717192086852010-10-04T14:27:00.000-04:002010-10-04T14:27:15.159-04:00Texas ChiliFall is finally here! What is better on a crisp fall day than watching football with good friends and eating a good bowl of chili. We found this to be a very tasty recipe.<br />
<br />
Texas Chili<br />
<br />
1 T vegetable or olive oil<br />
2 medium yellow onions chopped<br />
3 T chopped garlic<br />
2-3 tsp chili powder<br />
2 tsp paprika<br />
1 tsp cumin<br />
2 tsp oregano<br />
1 pound ground beef<br />
1 pound Italian sausage links, casings removed and crumbled<br />
2 tsp kosher salt<br />
2 cans crushed tomatoes with puree<br />
1 can kidney beans, rinsed and drained<br />
1 can barbecued baked beans<br />
<br />
1. Heat the oil in a stockpot over medium heat. Add the onions and garlic and cook, stirring occasionally, until tender.<br />
<br />
2. Add the chili powder, paprika, cumin and oregano and stir until spices are well combined.<br />
<br />
3. Add the ground beef, sausage and 1 teaspoon of salt. Increase heat to medium high and cook the meat, stirring frequently, until cooked through.<br />
<br />
4. Stir in the remaining ingredients. Reduce heat to low, cover and simmer, stirring occasionally, for 1 hour.<span class="Apple-style-span" style="font-family: Helvetica; font-size: 12px;"><img alt="IMG_1965.jpg" src="webkit-fake-url://560E60C6-D221-4DE4-BAB9-2D46F320EEB4/IMG_1965.jpg" /></span>The Organic Butcherhttp://www.blogger.com/profile/10462272435399507526noreply@blogger.com0tag:blogger.com,1999:blog-1582265986211348324.post-24572074977657715192010-08-10T19:58:00.003-04:002010-08-10T20:06:36.070-04:00Simple is good!<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/__GB94dSFaII/TGHkfzRbILI/AAAAAAAAANM/UQP4SRLYQbY/s1600/IMG_4590.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://2.bp.blogspot.com/__GB94dSFaII/TGHkfzRbILI/AAAAAAAAANM/UQP4SRLYQbY/s320/IMG_4590.jpg" width="320" /></a></div>Have you ever wanted to make the best BLT ever? Well now’s your chance…take a look at this picture……..this is one good BLT!!! Toasted sourdough bread, applewood smoked bacon, a slice of a local Brandywine tomato and some local field greens. Yes, all available at the Organic Butcher of McLean (maybe not the sourdough though). Don’t hesitate to stop by and pick up these ingredients to make a savory…yes savory BLT, the right way…..with tasty, wholesome ingredients. Mmmmmmh!! Come and get it!!The Organic Butcherhttp://www.blogger.com/profile/10462272435399507526noreply@blogger.com1tag:blogger.com,1999:blog-1582265986211348324.post-58270037377561810162010-07-26T20:00:00.000-04:002010-07-26T20:00:59.943-04:00T-Bone MarinadeThis week on special we have our Porterhouse and T-bone steak. This marinade is delicious on both cuts. We also like to use it on chicken.<br />
<br />
Ingredients:<br />
<br />
6 garlic cloves<br />
3T olive oil<br />
2T fresh thyme<br />
1/2 cup red wine<br />
salt and pepper<br />
<br />
Mix all of the ingredients together and pour over steak, making sure to coat both sides. Allow to marinade for at least 2 hours.<br />
<br />
Enjoy!The Organic Butcherhttp://www.blogger.com/profile/10462272435399507526noreply@blogger.com0tag:blogger.com,1999:blog-1582265986211348324.post-6911975987236379492010-06-28T15:18:00.025-04:002010-06-28T15:46:35.406-04:00Fourth of July Value Pack.....<div style="margin: 0px;"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/__GB94dSFaII/TCj7wkgiiHI/AAAAAAAAANE/NEh36O3_OOo/s1600/washington-dc-fireworks.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/__GB94dSFaII/TCj7wkgiiHI/AAAAAAAAANE/NEh36O3_OOo/s200/washington-dc-fireworks.jpg" width="150" /></a></div>We hope you have a great Fourth of July weekend. We are now offering a summer grilling package that includes some of our most popular selections. For your convenience it is available fresh or frozen. This package is a great alternative to some of the larger packs (ie. 50lb pack and whole sides of beef) and could be perfect for a small get together or to pull out of the freezer on a day when you don't have time to go to the store. This will only be available for a limited time so come in and take advantage of this great value. Our Summertime Value Pack includes:</div><div style="margin: 0px;"><br />
</div><div style="margin: 0px;">(2) 1 lb Hanger Steak</div><div style="margin: 0px;">(2) 14-16 oz Ribeye Steaks</div><div style="margin: 0px;">(2) 12-14 oz NY Strip Steaks</div><div style="margin: 0px;">(4) 8 oz Pork Chops</div><div style="margin: 0px;">(1) Slab of Pork Ribs</div><div style="margin: 0px;">(4) 1 lb Packs of Ground Beef</div><div style="margin: 0px;"><br />
</div><div style="margin: 0px;">Total cost: $125.00 ($36.00 Savings)</div><div style="margin: 0px;"><br />
</div><div style="margin: 0px;">Feel free to give us a call at 703-790-8300 to order one, or stop by and we'll custom cut it for you.</div><div style="margin: 0px;"><br />
</div>The Organic Butcherhttp://www.blogger.com/profile/10462272435399507526noreply@blogger.com0tag:blogger.com,1999:blog-1582265986211348324.post-10373723754627161782010-06-16T17:15:00.002-04:002010-06-16T17:35:20.733-04:00Suggestions for Father's Day Menu.....Father's Day is right around the corner and if you are still trying to decide on your menu we have a few suggestions. You can not go wrong with our Kobe Wagyu Ribeye or marinated hanger steak, both of which are on special. Our t-bone is another great grilling steak, best with a little bit of sea salt and pepper, also on special. We could also put together a surf and turf package with fillets and our house crabcakes. You will find our crabcakes to be meaty with very little filler. We will have limited supply of wild boar rack and elk tenderloin, both of which are great options as well. If you are interested we suggest calling ahead. We will have a variety of fresh local organic produce to choose from for your side dish. If you are trying to decide on a gift, pick-up one of our cookbooks, a bottle of wine or better yet, a gift card.<br />
<br />
Enjoy!The Organic Butcherhttp://www.blogger.com/profile/10462272435399507526noreply@blogger.com0tag:blogger.com,1999:blog-1582265986211348324.post-67640542436305301392010-06-07T21:01:00.001-04:002010-06-08T08:25:39.357-04:00Father's Day SpecialsFather's Day is quickly approaching (June 20th to be exact) and we have two great specials for you to choose from. Our Kobe Wagyu Ribeye is succulent and well marbled. Since these steaks are so tender we recommend using a fast cooking method. Try topping them with a touch of truffle butter for an even richer flavor. Our marinaded hanger steak will be on special as well. It is seasoned with our house steak rub and then marinaded, making it extremely tender and flavorful. We have a wide array of vegetables this week including yellow zucchini (great on the grill), kale, tender young spinach, sugar snap peas, spring onions, and broccoli. All of our produce is fresh from local certified-organic farms.The Organic Butcherhttp://www.blogger.com/profile/10462272435399507526noreply@blogger.com0tag:blogger.com,1999:blog-1582265986211348324.post-34306010686732616042010-05-23T13:14:00.003-04:002010-05-24T20:13:07.550-04:00How to cook pork ribs......<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/__GB94dSFaII/S_sTHhCEs6I/AAAAAAAAAMk/hLgv03r6CN4/s1600/IMG_1124.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/__GB94dSFaII/S_sTHhCEs6I/AAAAAAAAAMk/hLgv03r6CN4/s320/IMG_1124.jpg" width="240" /></a></div>With Memorial Day approaching this weekend it is time to come in and pick up some of Wendell's famous seasoned pork ribs. They are seasoned with the perfect blend of spices. We find that the best way to cook them is on the grill at a medium to medium-low temperature for about 1 1/2 to 2 hours. Make sure to cook them bone side down and baste them with apple cider or beer toward the end of the cooking time. There is no need to flip the ribs while cooking. Cooking them at a high temperature will dry them out and they won't fall off the bone. Another option is to cook them in the oven at a temperature of 275 degrees, uncovered, for about 3-4 hours. They are done when they have an internal temperature of about 165 degrees. Enjoy!The Organic Butcherhttp://www.blogger.com/profile/10462272435399507526noreply@blogger.com0tag:blogger.com,1999:blog-1582265986211348324.post-68321959064862233382010-05-17T21:44:00.003-04:002010-05-17T22:00:21.964-04:00Savoring Sustainable SeafoodWe are thrilled to be supporting the Smithsonian's Savoring Sustainable Seafood Event on the weekend of June 11th. Our product will be featured at two stations, prepared by two top chefs. Details follow:<br />
<br />
Former Top Chef Finalist, Chef Bryan Voltaggio, VOLT, will be preparing:<br />
-Warm Smoked Sturgeon, Braised<br />
-Bacon, English Pea, Ver Jus, Summer<br />
<span class="Apple-style-span" style="font-family: inherit;"> <br />
Rob Weland, Executive Chef, Poste Moderne Brasseries will be preparing: </span><br />
-Berkshire Pork Belly, Slow Cooked Hen Egg, local Asparagus<br />
<span class="Apple-style-span" style="font-family: inherit;"> <br />
<b> Smithsonian’s Sustainable Seafood Culinary Weekend</b><br />
The Smithsonian’s National Museum of Natural History and The Smithsonian Associates present a culinary weekend focusing on sustainable seafood Friday, June 11, through Saturday, June 12. The weekend will feature three events: an evening reception with tastings of seafood specialties prepared by more than 30 acclaimed chefs, a VIP reception with seafood dishes prepared by a select group of local chefs, a sustainability panel discussion with industry experts, preceded by a sustainable seafood breakfast buffet.<br />
<br />
For tickets and additional information, contact The Smithsonian Associates at (202) 633-3030 or visit </span> <a href="http://residentassociates.org/ticketing/landing/sustainable-seafood.aspx"><span class="Apple-style-span" style="font-family: inherit;">http://residentassociates.org/ticketing/landing/sustainable-seafood.aspx</span></a><span class="Apple-style-span" style="font-family: inherit;"> and use the code 182935 to receive the members’ price $90 - a discount of $35 from the non-member price - for the reception.</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: inherit;">Hope to see you there!</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: inherit;">The Organic Butcher</span><br />
<span class="Apple-style-span" style="font-family: inherit;">703-790-8300</span><br />
<span class="Apple-style-span" style="font-family: Helvetica;"><br />
</span>The Organic Butcherhttp://www.blogger.com/profile/10462272435399507526noreply@blogger.com0tag:blogger.com,1999:blog-1582265986211348324.post-68952565647925472102010-05-17T21:43:00.003-04:002010-05-17T21:55:31.443-04:00Recipe of the Week<div><br />
<span class="Apple-style-span" style="font-family: inherit;">Shrimp Marinade</span><br />
<div><span class="Apple-style-span" style="font-family: inherit;"><br />
</span> </div><div><span class="Apple-style-span" style="font-family: inherit;">For : 1 lb shrimp</span></div><div><span class="Apple-style-span" style="font-family: inherit;"><br />
</span> </div><div><span class="Apple-style-span" style="font-family: inherit;">Mix:</span></div><div>1 cup white wine </div><div><span class="Apple-style-span" style="font-family: inherit;">2 T white wine vinegar </span></div><div><span class="Apple-style-span" style="font-family: inherit;">1/2 cup Olive Oil</span></div><div><span class="Apple-style-span" style="font-family: inherit;">3 bay leaves</span></div><div><span class="Apple-style-span" style="font-family: inherit;">sprinkle basil</span></div><div><span class="Apple-style-span" style="font-family: inherit;">4 cloves diced garlic</span></div><div><span class="Apple-style-span" style="font-family: inherit;"><br />
</span> </div><div><span class="Apple-style-span" style="font-family: inherit;">After marinading shrimp add juice of one lemon right before grilling.</span></div><div><span class="Apple-style-span" style="font-family: inherit;"><br />
</span> </div><div><span class="Apple-style-span" style="font-family: inherit;">Enjoy!!</span></div><div><span class="Apple-style-span" style="font-family: inherit;"><br />
</span> </div><div><span class="Apple-style-span" style="font-family: inherit;">The Organic Butcher</span></div><div><span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
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</div></div>The Organic Butcherhttp://www.blogger.com/profile/10462272435399507526noreply@blogger.com0tag:blogger.com,1999:blog-1582265986211348324.post-74390245456814684392010-05-04T20:52:00.001-04:002010-05-04T20:54:04.789-04:00Mother's Day specials and more...In honor of Mother's Day we have plenty of great specials this week. We have an oven-ready garlic and rosemary stuffed pork loin that is amazing. Our Flank Steak and Ribeyes will be on special as well. Whip up a salad with our fresh local spinach or grill up some of our local organic asparagus for a tasty side dish.<br />
<br />
Recipe of the Week:<br />
<br />
<b>Stuffed Flank Steak</b><br />
<br />
What Can I Bring/A Cookbook by the Junior League of Northern Virginia<br />
(Available at the Organic Butcher for $17.99)<br />
<br />
2 pounds flank steak <br />
1/4 tsp paprika<br />
1 tsp salt<br />
1/4 tsp pepper<br />
1/4 tsp mustard<br />
1/4 tsp ground ginger<br />
1 tsp Worcestershire sauce<br />
1/4 cup butter<br />
2 chopped onion<br />
1 cup bread crumbs<br />
1/4 tsp salt<br />
2 T chopped parsley<br />
3 T chopped celery<br />
1 large egg, lightly beaten<br />
Vegetable oil<br />
2 T all-purpose flour<br />
1 cup water or stock<br />
1 cup red wine<br />
<br />
<br />
<ul><li>Combine paprika and next 5 ingredients. Coat steak with dry mixture.</li>
<li>Melt butter in a skillet over medium heat; add onion and saute until tender. Add the breadcrumbs and next 4 ingredients to onion, stirring well. Spread mixture over steak; roll loosely and tie with string.</li>
<li>Sear steak on all sides in hot oil in a skillet. Transfer to a baking dish, reserving oil in skillet. </li>
<li>Add flour, 1 cup water or broth, and wine to oil in skillet, stirring until smooth. Pour mixture over steak.</li>
<li>Bake steak, covered at 325 for 1 1/2 hours.</li>
</ul><div>Enjoy!</div>The Organic Butcherhttp://www.blogger.com/profile/10462272435399507526noreply@blogger.com0tag:blogger.com,1999:blog-1582265986211348324.post-47501202223513568752010-04-26T21:17:00.002-04:002010-04-26T21:25:57.166-04:00"Dinner of the Week".......<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/__GB94dSFaII/S9YoB5ZRclI/AAAAAAAAAMc/tMI72cQt1Ng/s1600/ico_Entertainingro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/__GB94dSFaII/S9YoB5ZRclI/AAAAAAAAAMc/tMI72cQt1Ng/s200/ico_Entertainingro.jpg" width="200" /></a></div>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.<br />
<br />
<b>Salmon with Dijon Mustard:</b><br />
<br />
Dijon mustard<br />
Salt<br />
pepper<br />
garlic<br />
rosemary<br />
olive oil<br />
<br />
Coat salmon with olive oil<br />
Spread a thin layer of Dijon mustard on the top<br />
Sprinkle with black pepper, garlic and fresh rosemary<br />
<br />
Cook at 350 for 15-20 minutes (depending on the size of fillet)<br />
<br />
Turn up the heat to 450 for the last few minutes<br />
<br />
<b>Hanger Steak with Shallots:</b><br />
<br />
2T olive oil<br />
1/4 cup red wine<br />
2T butter<br />
2T parsley<br />
4 medium shallots<br />
<br />
Season steaks with salt and pepper to taste<br />
<br />
Heat oil in a heavy skillet on high<br />
Place steaks in skillet and cook about 6 minutes (3 minutes a side) for medium rare. Flip steaks when they are browned.<br />
<br />
Take steaks off and let cool on a plate, cover loosely with foil.<br />
<br />
Reduce heat to medium and melt 1T butter , add shallots and cook until soft.<br />
Add wine and bring to a boil, let cool and add parsley and remaining butter.<br />
Pour over steaks and serve.<br />
<br />
New products this week: Ramps and Black Garlic<br />
<br />
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.<br />
<br />
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.<br />
<br />
Enjoy!<br />
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<div class="separator" style="clear: both; text-align: auto;"><span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><br />
</span></span></div>The Organic Butcherhttp://www.blogger.com/profile/10462272435399507526noreply@blogger.com0tag:blogger.com,1999:blog-1582265986211348324.post-59407522189037783512010-04-19T14:58:00.015-04:002010-04-19T16:16:11.655-04:00Grass-Fed Lamb Chops....<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/__GB94dSFaII/S8yxBKhwHuI/AAAAAAAAALc/H_KeLHrKMLc/s1600/loinchop001a_thumb.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 300px;" src="http://3.bp.blogspot.com/__GB94dSFaII/S8yxBKhwHuI/AAAAAAAAALc/H_KeLHrKMLc/s320/loinchop001a_thumb.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5461935081657474786" /></a><br />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. <div><br /></div><div>Recipe:<span class="Apple-tab-span" style="white-space:pre"> </span></div><div>3 T mint jelly</div><div>1 T white wine vinegar</div><div>1T dijon mustard</div><div>1/4 cup chicken stock</div><div>2T olive oil</div><div>and of course Lamb chops</div><div><br /></div><div>In a small bowl whisk together mint jelly, vinegar, mustard and chicken stock. Set aside while cooking the lamb.</div><div>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. </div><div><br /></div><div>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. </div><div><br /></div><div>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. </div>The Organic Butcherhttp://www.blogger.com/profile/10462272435399507526noreply@blogger.com0tag:blogger.com,1999:blog-1582265986211348324.post-46703162832156914282010-03-21T21:55:00.016-04:002010-03-22T20:18:31.668-04:00Now taking Easter orders....<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/__GB94dSFaII/S6bW9eEdW5I/AAAAAAAAALU/g_Ak9342wI0/s1600-h/lamb+leg.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 136px; height: 102px;" src="http://3.bp.blogspot.com/__GB94dSFaII/S6bW9eEdW5I/AAAAAAAAALU/g_Ak9342wI0/s200/lamb+leg.jpg" alt="" id="BLOGGER_PHOTO_ID_5451280750510693266" border="0" /></a>With Easter right around the corner it is time to place your special order. If you are looking for local lamb we have grass-fed Virginia raised lamb that has been getting great reviews. If a traditional lamb leg is on your Easter menu we can prepare it bone-in or boneless. As always we are happy to provide you with cooking tips. Other items to consider are frenched lamb rack, boneless lamb loin and lamb loin chops. Seder bones are also available for those that pre-order. The following is a list of some of our more popular Easter items:<br /><br />LAMB LEG (BONE-IN) $9.99/LB<br />BONELESS LAMB LEG $10.99/LB<br />SEMI-BONELESS LAMB LEG $10.49/LB<br />FRENCHED LAMB RACK $23.99/LB<br />LAMB LOIN CHOPS $16.99/LB<br />BONELESS LAMB LOIN $22.99/LB<br />LAMB SHANK $6.99/LB<br />LAMB TENDERLOIN $24.99/LB<br />EASTER HAMS..CALL FOR TYPES AND PRICES.<br /><br />We recommend to pre-order your Easter entree to ensure we'll have it available and ready to go when you arrive. 703-790-8300.The Organic Butcherhttp://www.blogger.com/profile/10462272435399507526noreply@blogger.com0tag:blogger.com,1999:blog-1582265986211348324.post-25362652388005994262010-02-23T19:30:00.000-05:002010-02-23T20:27:45.629-05:00How to cook the perfect ribeye steak indoors...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/__GB94dSFaII/S4REku4SwhI/AAAAAAAAALM/pcnPOk1X7No/s1600-h/B+-+Rib+Eye+Steaks+-+R.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 120px; height: 80px;" src="http://3.bp.blogspot.com/__GB94dSFaII/S4REku4SwhI/AAAAAAAAALM/pcnPOk1X7No/s200/B+-+Rib+Eye+Steaks+-+R.jpg" alt="" id="BLOGGER_PHOTO_ID_5441549647620522514" border="0" /></a><br />You can bet our number one selling special of the week will be our boneless ribeye steak. Therefore, we have included some cooking instructions. With less than optimal grilling conditions we have chosen to include an indoor cooking method. If you haven't done it already try this one out:<br /><span style="font-weight: bold;"><br /></span><span style="font-weight: bold;">Ingredients: </span><!--concordance-begin--> <ul><li class="ingredient">1 boneless rib eye steak, 1 1/2-inch thick</li><li class="ingredient">Olive oil to coat</li><li class="ingredient">Kosher salt and ground black pepper</li></ul> <!--concordance-end--> <p class="instructions"> <span style="font-weight: bold;">Directions:</span></p><p class="instructions">Place 10 to 12-inch cast iron or ovenproof skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature before cooking.</p> <p class="instructions">When oven reaches temperature of 500 degrees remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with salt. Grind on black pepper to taste.</p> <p class="instructions">Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)</p> <p class="instructions">Remove steak from pan and let sit for 5 minutes.<br /></p>The Organic Butcherhttp://www.blogger.com/profile/10462272435399507526noreply@blogger.com3tag:blogger.com,1999:blog-1582265986211348324.post-75879831852812943352010-01-11T07:16:00.006-05:002010-01-11T20:03:13.677-05:00WINTER 2010 FREEZER PACKAGE...Why not kick-off the New Year with our latest Organic Butcher freezer package? This is a sampling of some of our most popular winter products. Enjoy the discount of this smaller package listed below or add to it and create your own package. We have listed some suggestions below.<div><br /></div><div>2-3 lb. Beef Pot Roast</div><div>(2) NY Strips <b>or</b> (2) Ribeyes (12-14 oz each)</div><div>(2) 6-8 oz Filet Mignon</div><div>2.5-3 lb. Boar Shoulder <b>or </b>(1) 1 lb. Venison Tenderloin </div><div>4 lb. Whole Chicken</div><div>1.5 lb. Boneless Skinless Chicken Breast</div><div><br /></div><div>Total Cost: $119 (Regular cost: $140)</div><div><br /></div><div>Add 2 lb. or more of Lamb Top Round for $9.99/lb. (reg. $11.99/lb.)</div><div>Add 2 lb. of ground beef, veal and pork for $5.99/lb. (reg. $7.99/lb.)</div><div>Add 2 lb. or berkshire pork chops for $11.99/lb. (reg. $13.99/lb.)</div><div>Add 2 lb of pork sausages for $7.99/lb (reg. $9.99/lb.)</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>The Organic Butcherhttp://www.blogger.com/profile/10462272435399507526noreply@blogger.com0