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!