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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!

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.

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!

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

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!

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.

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!

Marinated, Wild Boar Rack

Marinated Wild Boar Rack

3 1/2- 4 1/2 #wild boar rack, approximately 4 bones frenched and cleaned

5 ea. cloves garlic, crushed

2 ea. shallots, minced

1/2 cup chardonnay, oaky

1/2 c vegetable oil

2T honey

3T whole grain mustard

kosher salt

black pepper

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.

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!

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. 

Portuguese Sardine Recipe:

Rinse the sardines and remove the scales, then sprinkle liberally with the sea salt and leave for at least 1 hour.

Preheat your grill, broiler or barbecue so that it's very hot.

Rinse the sardines under some water and then dry them with paper towels.

Brush the sardines with a little olive oil and then grill for several minutes each side until they are cooked.

Serve immediately with a dash of olive oil drizzled over the tops, and sea salt sprinkled over them.

Texas Chili

Fall 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.

Texas Chili

1 T vegetable or olive oil
2 medium yellow onions chopped
3 T chopped garlic
2-3 tsp chili powder
2 tsp paprika
1 tsp cumin
2 tsp oregano
1 pound ground beef
1 pound Italian sausage links, casings removed and crumbled
2 tsp kosher salt
2 cans crushed tomatoes with puree
1 can kidney beans, rinsed and drained
1 can barbecued baked beans

1.  Heat the oil in a stockpot over medium heat.  Add the onions and garlic and cook, stirring occasionally, until tender.

2.  Add the chili powder, paprika, cumin and oregano and stir until spices are well combined.

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.

4.  Stir in the remaining ingredients.  Reduce heat to low, cover and simmer, stirring occasionally, for 1 hour.

Simple is good!

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!!

T-Bone Marinade

This 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.

Ingredients:

6 garlic cloves
3T olive oil
2T fresh thyme
1/2 cup red wine
salt and pepper

Mix all of the ingredients together and pour over steak, making sure to coat both sides. Allow to marinade for at least 2 hours.

Enjoy!

Fourth of July Value Pack.....

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:

(2) 1 lb Hanger Steak

(2) 14-16 oz Ribeye Steaks

(2) 12-14 oz NY Strip Steaks

(4) 8 oz Pork Chops

(1) Slab of Pork Ribs

(4) 1 lb Packs of Ground Beef

Total cost: $125.00 ($36.00 Savings)

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.

Suggestions 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.

Enjoy!

Father's Day Specials

Father'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.

How to cook pork ribs......

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!

Savoring Sustainable Seafood

We 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:

Former Top Chef Finalist, Chef Bryan Voltaggio, VOLT, will be preparing:
-Warm Smoked Sturgeon, Braised
-Bacon, English Pea, Ver Jus, Summer

Rob Weland, Executive Chef, Poste Moderne Brasseries will be preparing: 
-Berkshire Pork Belly, Slow Cooked Hen Egg, local Asparagus

Smithsonian’s Sustainable Seafood Culinary Weekend
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.

For tickets and additional information, contact The Smithsonian Associates at (202) 633-3030 or visit  http://residentassociates.org/ticketing/landing/sustainable-seafood.aspx and use the code 182935 to receive the members’ price $90 - a discount of $35 from the non-member price - for the reception.


Hope to see you there!


The Organic Butcher
703-790-8300

Recipe of the Week

Shrimp Marinade

For : 1 lb shrimp

Mix:

1 cup  white wine 

2 T white wine vinegar 

1/2 cup Olive Oil

3 bay leaves

sprinkle basil

4 cloves diced garlic

After marinading shrimp add juice of one lemon right before grilling.

Enjoy!!

The Organic Butcher

Mother'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.

Recipe of the Week:

Stuffed Flank Steak

What Can I Bring/A Cookbook by the Junior League of Northern Virginia
(Available at the Organic Butcher for $17.99)

2     pounds flank steak                                          
1/4  tsp paprika
1    tsp salt
1/4  tsp pepper
1/4  tsp mustard
1/4  tsp ground ginger
1     tsp Worcestershire sauce
1/4  cup butter
2    chopped onion
1    cup bread crumbs
1/4  tsp salt
2    T chopped parsley
3    T chopped celery
1    large egg, lightly beaten
      Vegetable oil
2    T all-purpose flour
1    cup water or stock
1    cup red wine

• Combine paprika and next 5 ingredients.  Coat steak with dry mixture.
• 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.
• Sear steak on all sides in hot oil in a skillet.  Transfer to a baking dish, reserving oil in skillet. 
• Add flour, 1 cup water or broth, and wine to oil in skillet, stirring until smooth.  Pour mixture over steak.
• Bake steak, covered at 325 for 1 1/2 hours.

Enjoy!