Monday, January 16, 2012

January Specials

Here are the January box specials. We are running a little low on chicken sausages. If we run out, we may have to substitute for another sausage. We will try our best to fill your orders. Thanks so much for your business and we look forward to serving you in 2012.

Small Family Value Box - $64.99
1 package of Skinless Boneless Chicken Breast
1 package of Skinless Boneless Thighs
1 package of Sweet Italian Chicken Sausage
1 package of Boneless Beef Stew
1 package of Longaniza (Hot Dogs)
1 package of Bacon
1 package of Ground Pork
1 package of Ground Beef

Large Family Value Box - $94.99
1 Whole Chicken
2 packages of Skinless Boneless Chicken Breast
1 package of Spinach Garlic Chicken Sausage
2 packages of Pork Chops
1 package of Osso Bucco
1 package of Hunter's Sausage (Beef/Pork)
1 package of Beef Kabob
1 package of Mild Rope or Mild Bulk Pork Sausage

Variety Beef Box - $68.99
1 package of Boneless Beef Stew
1 package of Ground Beef
1 package of Hunter's Sausage (Beef/Pork)
1 package of Boerwurst Sausage (Beef/Pork)
1 Beef Roast (either Sirloin Tip or Chuck Roast - whatever is in supply)

5 lbs of Skinless Boneless Chicken Breast - $8.99/lb

Wednesday, January 11, 2012

White Bean Pistou topped w/ Applewood Bacon Pieces

3/4 cup EVOO, divided
2 cups chopped onion
2 cups chopped leek
1 cup chopped celery
2 TBSP chopped garlic
12 cups homemade chicken broth
2 - 15 oz can fire-roasted tomatoes
1 lb dried cannellini beans, soaked overnight
3/4 cup grated Parmesan
1/2 cup fresh chopped parsley, divided
8 medium cloves garlic
1 small Roma tomato, chopped
1 tsp coarse salt
1/2 tsp ground black pepper
1 1/2 lbs Swiss Chard, chopped
1 lb Applewood Bacon pieces, crispy

In a large stockpot over medium-high heat, heat 1/4 cup olive oil until hot. Add onion, leek, celery and chopped garlic. Cook for 6 to 8 minutes, or until vegetables are soft. Add chicken broth, fire roasted tomatoes, and beans. Cover, and cook for 1 1/2 hrs, or until beans are tender.

Meanwhile, in the work bowl of the food processor, combine Basil, Parmesan, 1/4 cup parsley, garlic cloves, Roma Tomato, salt and pepper. Pulse until mixture is well combined, approximately 1 minute. With motor running, slowly add remaining 1/2 cup olive oil, processing until well blended; set aside. Add Swiss chard and remaining 1/4 cup parsely to bean mixture, stirring to comine. cook until greens are tender, about 16 minutes. Ladle hot soup into serving dishes. Garnish with Applewood Bacon pieces and drizzle with pistou. Serve immediately.

Guinness Lamb Ribs and Barley Stew

So, we are finally getting some winter-type weather, cold and rainy. Nothing says cooking in season in cold regions like slow cooking something in the oven. The other bonus is that a slow cooking method can make super stars out of lesser (translation: cheap) cuts of meat like lamb ribs.
2 slabs Denver Lamb Ribs
1/2 cup flour
3 large Russet potatoes, peeled and cubed
3 large carrots, peeled and sliced
6 stalks celery, cut into 1/2" slices
2 large yellow onions, cut into large dice
3 - 4 cloves garlic, minced
1 bunch fresh rosemary
1 bunch fresh thyme
1 bunch fresh parsley
2 quarts lamb or beef stock, or as needed
12 ounces Guinness stout
1 cup pearl barley
2 teaspoons corn starch
Kosher Salt and freshly ground black pepper, to taste
For a real Irish country touch, include the barley -- cook it for 20 minutes in 3 cups of lamb or beef stock, then add when you return the meat to pot with the vegetables.
Cut off some of the parsley leaves and chop enough to make 2 tablespoons; reserve. Cut off some parsley stems, and tie them into a bundle with a few sprigs of rosemary and thyme; reserve.
Boil the Denver Lamb Ribs for 30 minutes. Then season the meat with salt and brown the meat in a little Canola Oil. Remove and reserve, and sprinkle with a little flour, shaking off excess. Add the onions, garlic, carrots and celery to the pan and saute, tossing to coat with the fat. Add the Guinness and de-glaze, scraping up any caramelized meat juices. Add the potatoes, return the meat to the Dutch oven and the barley. Add enough stock to barely cover, cook over medium heat until just boiling, then place in 275 degree oven for 4 hours , until the meat is tender, stirring occasionally.
Check seasonings, add salt and pepper to taste, stir in parsley and the cornstarch (mixed into 4 teaspoons of water) and stir. Continue to cook in the oven for a few more minutes to thicken.
Serve with plenty of Irish brown or white soda bread, tea and more Guinness if you like.
YIELD: 6 generous servings
Be careful. When braising with Guinness or any other dark beer, one has to be mindful not to reduce it very much. Else, the resulting liquid will be very bitter.
Also, I personally prefer to cook this stew the day before, allow to cool (refrigerate), then remove the fat from the top of the stew and reheat. This gives the flavors time to meld and makes for a much better stew.