December 2012 Farm Specials

Posted below are the specials for December.  Note that we have Racks of Lamb on special with a link to a video on how to make a lovely presentation for your Christmas dinner.  Please reserve your Racks of Lamb in order to ensure supply. 

Poultry Box:  $63.99

1 Whole Chicken

2 packages of Skinless Boneless Chicken Breasts

2 packages of Drumsticks (small and great for a party)

1 package of Skinless Boneless Thighs

1 package of Ground Turkey

1 package of Chicken Sausages (your choice – Sundried Tomato/Pesto (or) Sweet Italian w/ Bell Peppers and Parmesan Cheese (or) Spinach Garlic

1 package of Sage Turkey Sausage w/ Cranberries

 

Small Family Value Box:  $88.99

(box comes with a free slab of Denver Lamb Ribs – cooking video at: http://www.youtube.com/watch?v=ULjxHUf9qq8 )

1 Skinless/Boneless Breasts of Chicken

1 pack Bone-in Chicken Thighs

1 Mild Rope Pork Sausage

1 package of Pork Chops

1 package of Sweet Italian Pork Sausage

1 Apple wood Smoked Ham ()

1 package of Andouille

1 Beef Flat Iron Steak

1 package of Beef Kabob

1 Ground Beef

 

Large Family Value Box:  $104.99

(box comes with a free slab of Denver Lamb Ribs – cooking video at: http://www.youtube.com/watch?v=ULjxHUf9qq8 )

1 Whole Chicken

2 packages of Skinless Boneless Chicken Breast

1 package of Dry Cured Bacon

1 Pork Roast

1 Hot Rope Breakfast Sausage

1 package of NY Strips ( 2 per package)

1 package of Boneless Beef Stew

1 package of South African Boerwurst sausage

1 Ground Beef

 

Beef Box:  $72.99

1 Brisket

1 package of Boneless Ribeyes (2 per pack)

1 Ground Beef

1 Beef Jalapeno/Cheese Sausage

1 Hunter’s Sausage

 

Christmas Party Box:  $31.99

1 package of Longaniza (Hot Dogs) – slice for cocktail weanies

1 package of Applewood Bacon – wrap around the cocktail weanies

1 package of Chicken Wings 

1 package of Sage Turkey Sausage with Cranberries

 

Rack of Lamb:  $18.99/lb   (video:  http://allrecipes.com/video/608/mint-crusted-rack-of-lamb/  )

Lamb Loin Chops:  $18.99/lb

Lamb Sirloin Chops:  $14.99/lb

October 2012 Specials

Finally, the October specials are up and available.  Also, don't forget to order your Thanksgiving turkey! 

Small Family Value Box:  $68.99

1Skinless/Boneless Breast

2 packs Leg ¼’s

1 Chuck Roast

1 Ground Beef

1 Mild Bulk Sausage

2 Applewood Ham Slices

1 Dry Cured Bacon

1 Sundried Tomato Pesto Chicken Sausage

 

Large Family Value Box:  $102.99

1 Whole Chicken

2 Skinless/Boneless Breast

1 Boston Butt

1 Spinach Garlic Chicken Sausage

1 Ground Beef

1 Smoked Sausage w/ Peppers and Onions

1 pack Beef Osso Bucco

1 Ground Turkey

1 Applewood Bacon

  

Variety Beef Box:  $57.99

1 package (of 2) Boneless Ribeye Steaks

1 Beef Brisket

1 Boneless Beef Stew

1 Ground Beef

 

Chicken Box:  $51.99

1 Whole Chicken

1 Maple Sage Chicken Sausage

1 Sweet Italian Chicken Sausage

1 package Skinless Boneless Chicken Thighs

1 Skinless Boneless Chicken Breast

 

Tailgate Box:  $35.99

1 package Longaniza (Hot Dogs)

1 package Bratwurst

1 package Ground Beef

1 package of Chicken Wings

1 Beef Kabob

 

 

 

September 2012 Farm Specials

Small Family Value Box:  $95.99

2 packages of Split Chicken Breast

1 package of Skinless Boneless Chicken Thighs

1 package (2-piece) Wings  - (perfect for tailgate party)

1 package Ground Beef

1 package Mild Extra Sage Sausage

1 Pork Shoulder Roast

1 package Ground Turkey

1 package (2 pieces) Filet Mignon

1 package Apple Wood Smoked Bacon

 Large Family Value Box:  $105.99

1 Whole Chicken

2 Skinless Boneless Chicken Breasts

1 package of Apple Wood Pieces (perfect for seasoning beans and greens)

1 package Sweet Italian Pork Sausage

1 package Sage Turkey Sausage with Cranberries

2 packages Fresh Pork Grilling Ham Steaks

1 package Ground Beef

1 package Longaniza (Hot Dogs)

1 package Pork Chorizo

1 package Boneless Beef Stew

1 Sundried Tomato/Pesto Chicken Sausage

 

Grilling Box:  $73.99

1 package St. Louis Pork Ribs (ideal for tailgate party)

1 package Longaniza (Hot Dogs)

2 packages Ground Beef

1 package Pork Bratwurst

1 package (2 pieces) New York Strip

 

Chicken Box:  $ 52.99

1 Whole Chicken

2 packages Chicken Leg ¼’s

1 package (2-piece) Wings (perfect for tailgate party)

1 package Ground Chicken

2 packages Skinless Boneless Chicken Breast

1 package Sundried Tomato Chicken Sausage

 Lamb Box:  $53.99

1 package Lamb Loin Chops (4 pieces)

1 Denver Lamb Ribs (for grilling)

1 package Ground Lamb

1 package Afrikaaner Lamb Sausage

 

Sausage Box:  $20.99

3 packages of Pork Sausage - Mix and match from these varieties:
Mild Bulk, Mild Link, Hot Bulk, Hot Link, Bratwurst, Sweet Italian, Hot Italian, Ground Pork

Chicken Broth Box:  $9.99
2 packages of Chicken Backs
1 package of Chicken Necks

 

 

 

The perfect accompaniment to this London Broil would be a serving of Roast Cherry Tomatoes and Corn. Simply roast about 2 pints of local heirloom cherry tomatoes and the kernals of 6 ear...

s of local corn in the oven at 350 degrees and drizzled with olive oil, sea salt, fresh chopped thyme and fresh cracked black pepper for about 20 minutes or until the tomatoes pop. You can dress with a drizzle of balsamic vinegar. So simple, and so delicious.

Cider and Beer Braised Pork Shoulder with Mole Sauce

http://www.wschicago.com/PorkHoliday2010/PDF/BraisedPork.pdf

Lamb Chops with Balsamic Glaze

A quick easy way to make delicious Lamb Chops is to simply salt, pepper and then grill or broil chops to Medium Rare. Meanwhile, add 1/4 cup of Balsamic Vinegar, enough brown sugar to taste, smash two cloves of garlic and add two sprigs of fresh rosemary to a saucepan. Bring ingredients to boil, constantly whisking till it reduces down to a syrup. Don't burn it. Then just drizzle across the lamb chops. Simple to make.

Lamb Shanks with Figs and Honey

In this recipe, I substitute roasted sweet potatoes pureed and use fresh turkey figs (in season) for this. Serve it over local grits if you like.

http://www.cookstr.com/recipes/lamb-shanks-with-figs-and-honey

Lamb Shanks with Figs and Honey

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Info

• Course: Main Course
• Total Time: A Day Or More
• Skill Level: Moderate
• Cost: Moderate
• Favorited: 39 Times

Can be made ahead of time.

Author

Nigella Lawson

View Profile

Cookbook

Published by Hyperion

Photo by: Joseph DeLeo

RecipeComments (1)

There is something pleasingly biblical-sounding about the “with figs and honey.” And it certainly makes the sweet, aromatic stew appropriate here. Though in either case, there is room for dispute (naturally). Since there is no mention of bee-keeping in the Bible, it is thought that the honey – as in land of milk and honey – was in fact a syrup made by boiling down dates. This is still used by Sephardi Jews, and indeed if you can get some from a Middle-Eastern store, there is no reason why you couldn’t use it here for the honey, replacing, likewise, the dried figs with dried dates.
You do need a huge pot to braise the shanks (but at least it’s getting easier and easier to buy the shanks in the first place). I always love clattering about with army-catering style pans, so this gives me pleasure rather than pause. And, although there is a certain fiddliness involved in the browning of the lamb shanks, this is easy for feeding large amounts of people because you do need to cook it the day before. Thus you’re left with nothing more than a spot of reheating.

Yield : Serves 10

Ingredients

• 10 lamb shanks
• 4 tablespoons olive oil (not extra virgin)
• 2 lb onions
• 2 cloves garlic
• Leaves from 2 sprigs fresh rosemary to yield about 2 tablespoons needles, or 3-4 stalks thyme
• 1¾ cups/15oz can plain pumpkin purée
• 2 2/3 cups dried figs
• 1 teaspoon ground allspice
• 2 cinnamon sticks, crumbled
• 1/3 cup honey
• 1 750ml bottle red wine
• 2 cups water

Directions

Heat the oil in a very large pan that will eventually accommodate the entire stew, and brown the lamb shanks in batches. Transfer the browned shanks to a bowl.
Using a food processor (or by hand), chop the peeled onions and garlic, rosemary needles (or thyme leaves) finely. Fry them in the oily pan until the onion is soft but not colored.
Add the pumpkin purée, dried figs, ground allspice, crumbled cinnamon sticks, honey, wine and water. Stir well and bring to the boil. Put the shanks back into the saucepan, turn down the heat and simmer for 1½ hours, partially covered.
It is best to cook up until this point before leaving the stew overnight, preferably near an open window or at least somewhere cold, as once it has cooled, a layer of fat will have formed on the surface of the stew, and you can remove this before reheating. I find the best way to do this is by putting on clean rubber gloves – or better still, those disposable latex ones that make you feel you’re in “CSI” – and then use your hands, but you can also employ paper towels and a skimmer or fish slice.
Reheat the lamb shanks gently, and check seasoning before serving.
You could, if you wanted – and this is easiest if you own a rice cooker – make some golden rice, which is to say, plain rice tinted gold with turmeric. You could also make up a huge vat of polenta, just as suitably sunny and golden, though considerably harder work, unless you go for the instant kind, in which case use chicken stock, even out of a can, in place of the water that the package instructions say.

Braised Pork Chops, Modena Style

My family's new favorite pork chop recipe. I added a little Balsamic vinegar to the braise, because I love Balsamic Vinegar. I also dressed the chops with a little parmesan/reggiano. The Pridgen clan begged for more.

http://labellecuisine.com/archives/pork/Braised%20Pork%20Chops%20with%20Sage%20and%20Tomatoes%20Modena%20Style.htm

Braised Pork Chops with Sage and Tomatoes,
Modena Style
Essentials of Classic Italian Cooking by Marcella Hazan, 1992, Alfred A. Knopf, Inc.

“In Italy, one looks up to the cuisine of Emilia-Romagna for the most savory pork specialties in the country, and in Emilia-Romagna itself, one looks to Modena.
The tasty way with fresh pork chops in the recipe that follows is an example of
the Modenese touch.”

For 4 servings

2 tablespoons butter
1 tablespoon vegetable oil
4 pork loin chops, preferable bottom loin, 3/4 inch thick
Flour, spread on a plate
6 to 8 fresh sage leaves or 3 to 4 dried ones
Salt
Black pepper, ground fresh from the mill
3/4 cup canned imported Italian tomatoes, cut up, with their juice,
or fresh, ripe tomatoes, peeled and chopped

1. Choose a sauté pan that can later contain all the chops without overlapping. Put in the butter and oil, and turn on the heat to medium high. When the butter foam begins to subside, turn the chops on both sides in the flour,
shake off excess flour, and slip them into the pan together with the sage leaves. Cook the chops to a rich brown on both sides, about 1 1/2 to 2 minutes per side.
2. Add salt, several grindings of pepper, and the cut-up tomatoes with their juice. Adjust heat to cook at a slow simmer, and cover the pan, setting the
lid on slightly ajar. Cook for about 1 hour, until the meat feels tender when prodded with a fork. Turn the chops from time to time while they are cooking.
3. By the time the pork is done, the sauce in the pan should have become rather dense. If it is too runny, transfer the chops to a warm serving platter, and reduce the pan juices over high heat for a few minutes. Tip the pan and spoon off most of the fat. Pour the contents of the pan over the chops and serve at once.

Marinated London Broil w/ Cherry Tomatoes

The perfect accompaniment to this London Broil would be a serving of Roast Cherry Tomatoes and Corn. Simply roast about 2 pints of local heirloom cherry tomatoes and the kernals of 6 ear...

s of local corn in the oven at 350 degrees and drizzled with olive oil, sea salt, fresh chopped thyme and fresh cracked black pepper for about 20 minutes or until the tomatoes pop. You can dress with a drizzle of balsamic vinegar. So simple, and so delicious.

http://bbq.about.com/od/steakrecipes/r/bln0324b.htm

Marinated London Broil

User Rating 4.5 Star Rating (2 Reviews) Write a review

By Derrick Riches, About.com Guide

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Marinated London Broil

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This classic recipe for London Broil is marinated in wine and vinegar which makes it extra tender. If you really want to make it authentic try getting a Flank Steak.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: Serves 4

Ingredients:

• 5 large garlic cloves
• 1 tablespoon salt
• 1/2 cup dry red wine
• 1/4 cup balsamic vinegar
• 1/4 cup soy sauce
• 1 tablespoon honey
• 1 teaspoon black pepper
• 1 teaspoon Worcestershire sauce
• 1-1/2 pounds top-round London Broil -- 1 1/4-inch thick

Preparation:

Combine all marinade ingredients, mixing well to dissolve the salt. In a heavy-duty resealable plastic bag combine London broil with marinade. Seal bag, pressing out excess air. Marinate, chilled, turning occasionally, for 4 to 6 hours. Prepare grill. Remove steak from marinate, letting excess drip off, and grill on an oiled rack set 5 or 6 inches over glowing coals, for 7 to 9 minutes on each side for medium rare. Transfer steak to a cutting board, cover with foil, and let stand 10 minutes before carving. Cut across the grain.

Easy Oven Barbequed Denver Lamb Ribs

http://www.americanlamb.com/recipesearchresults.aspx?srec=203

Easy-Oven Barbecued Denver Lamb Ribs

(0 Comments)

# Servings: 4 appetizers

1/4 cup apple juice
1/4 cup finely chopped onion
1/2 cup chili sauce
1/4 cup applesauce
1 tablespoon brown sugar, packed
2 teaspoons Worcestershire sauce
1/2 teaspoon dry mustard
5 drops red pepper sauce
2 American Lamb spareribs, 8 ribs each (about 1-1/2 pounds)
1 teaspoon lemon pepper

Preparation time: 10 minutes
Cook time: 50 minutes
In 1-quart saucepan, combine apple juice and onion and simmer for 2 minutes. Stir in chili sauce, applesauce, brown sugar, Worcestershire sauce, dry mustard and hot pepper sauce. Simmer for 10 minutes, stirring occasionally. Keep sauce warm.
In 13 x 9 x 2-inch glass baking dish with roasting rack, arrange ribs meat-side up. Sprinkle with lemon pepper. Roast in 375ºF oven for 30 minutes. Brush on warm barbecue sauce several times and roast additional 25 to 30 minutes. For appetizer, cut into individual ribs and serve.

August Specials

We have several premium cuts this month that you don't usually see in our grilling and family value boxes (Lamb Loin Chops, Beef Sirloin Steak and London Broil, Lamb Shanks).  If you need any tips on how to cook these items, we'll be glad to offer suggestions and sources for recipes.  The lamb is very mild and incredibly easy to cook.  One great source for recipes, is http://www.americanlamb.com/recipes/recipesearch.aspx   Genell also has her favorite recipe for Lamb Chops with a Rosemary/Balsamic Glaze, a deliciously simple recipe, ready in 20 minutes. 

Small Family Value Box - $95.99
1 package (2pcs) Lamb Shanks
2 packages of Skinless Boneless Chicken Breast
1 package (10-12pcs) of Cranberry Sage Turkey Sausage
1 package (1pc) Sirloin Steak
1 package of Ground Beef
1 package of Boneless Beef Stew
1 package of Applewood Seasoning Pieces (perfect for making bacon bits or seasoning veggies)
1 package (8pcs) of Longanzia (Hot Dogs)
1 package of Mild Bulk Pork Sausage
1 package (2pcs) of Pork Chops

Large Family Value Box - $124.99
1 Fresh Pork Picnic - for grilling or baking
1 package of Applewood Bacon
2 packages of Applewood Ham Slices
1 package (4pcs) of Polish Sausage
1 Whole Chicken
2 packages of Split Chicken Breast
1 package (5pcs) of Spinach/Garlic Chicken Sausage
1 London Broil
1 package of Ground Beef
1 package of Ground Pork

Grilling Box - $99.99
1 package (2pcs) of Filet Mignon
1 package (4pcs) Lamb Loin Chops
2 packages Ground Beef
1 package (2pcs) of Pork Chops
1 Boston Butt

Chicken Box - $55.99
1 Whole Chicken
1 package (6-8pcs) of Boneless/Skinless Thighs
2 packages of Split Breast
1 package (5pcs) of Spinach/Garlic Chicken Sausage
1 package of Ground Chicken

Lamb Box - $55.99
1 package (2pcs) of Lamb Shanks
1 package (4pcs) of Lamb Loin Chops
1 package (1 slab) of Denver Lamb Ribs

Sausage Box - $20.99
3 packages of Pork Sausage - Mix and match from these varieties:
Mild Bulk, Mild Link, Hot Bulk, Hot Link, Bratwurst, Sweet Italian, Hot Italian, Ground Pork

Chicken Broth Box - $9.99
2 packages of Chicken Backs
1 package of Chicken Necks

Note:  If you do not eat lamb, we will work with you to choose an alternative item for your box. 

July Specials

Small Family Value Box:  $80.99
1 package of Skinless Boneless Breast
1 package of Ground Beef
1 package of Pork Tenderloin
1 package of Bacon
1 package of Skinless Boneless Chicken Thighs
1 package of Sundried Tomato/Pesto Chicken Sausage
1 package of Longaniza (Hot Dogs)
1 package of Beef Short Ribs
1 package of Hot Rope Pork Sausage


Large Family Value Box:  $99.99
1 Whole Chicken
2 packages of Skinless Boneless Chicken Breast
1 package of Ground Turkey
1 package of Beef Kabob
1 package of Bacon
2 packages of Pork Chops (4 chops)
1 package of Hunter's Sausage (Beef/Pork Grilling Sausage)
1 package of Sweet Italian Chicken Sausage
1 package of Ground Beef
1 package of Mild Bulk Pork Sausage

Lamb Box:  $79.99
1 package of Ground Lamb
1 slab of Denver Lamb Ribs (Grilling Ribs)
1 package of Sundried Tomato/Feta Cheese/Basil Lamb Sausage
1 Rack of Lamb
1 package of Lamb Shanks (2 shanks)

Grilling Box:  $95.99
1 slab of St. Louis Pork Ribs
1 package of Boneless Ribeye (2 steaks)
1 packages of Chicken Leg 1/4's (great size for grilling)
1 package of Pork Bratwurst
1 package of Ground Beef
1 package of South Africant style Boerwurst Sausage (Beef/Pork)
2 packages of Split Breast

Chicken Box:  $53.99
1 Whole Chicken
2 packages of Skinless Boneless Chicken Breast
1 package of Ground Chicken
1 package of Maple Chicken Sausage
2 packages of Chicken Leg 1/4s (great size for grilling)

Pork Sausage Box:  $20.99
3 packages (you choose the flavors)
 Bratwurst, Sweet Italian, Hot Italian, Mild or Hot Breakfast (Hot or Rope)

Chicken Broth Box:  $9.99
2 packages of Chicken Backs
1 package of Chicken Necks

May 2012 Farm Specials

SMALL FAMILY VALUE BOX: 80.99
2 pack Skinless/Boneless Breasts
2 pack Bone-in Chicken Thighs
1 pack Ground Beef
1 pack Pork Chops
1 pack Turkey Sage Breakfast Sausage w/ Cranberries
1 pack Sweet Italian Pork Sausage
1 pack Boneless Beef Stew

1 pack of Filet Mignon (100% Grassfed Beef)

LARGE FAMILY VALUE BOX: $95.99
1 Whole Chicken
2 packs Skinless/Boneless Chicken Breasts
1 pack Chorizo Bulk
1 pack Apple wood Seasoning Meat

1 Maple Pork Breakfast Sausage
2 pack Ground Beef
1 Picnic Shoulder

1 pack Longaniza (Hot Dogs)

1 pack Sundried Tomato/Pesto Chicken Sausage

GRILLING BOX: 84.99
1 Boston Butt (for BBQ)

4 Boneless New York Strips (100% Grassfed Beef)
1 pack Bratwurst
1 pack Longaniza (Hot Dogs)
3 packs of Chicken Leg ¼’s

CHICKEN BOX:     50.99
1 Whole Chicken
2 packs Skinless/Boneless Breasts
1 pack S/B Thighs
1 pack Wings
1 pack Chicken Sausage (Maple Sage Breakfast

LAMB BOX:           79.99

1 Rack of Lamb

1 slab of Denver Lamb Ribs

1 pack of Lamb Shanks

1 Rosemary/Mustard Lamb Sausage

1 Ground Lamb

SAUSAGE BOX:     20.99
(you choose 3 packs)
Bratwurst, Sweet Italian, Hot Italian, Mild or Hot Breakfast(Bulk or Rope

CHICKEN BROTH BOX: 9.99
2 packs Chicken Backs
1 pack Chicken Necks

April 2012 Specials

CHICKEN BOX: 50.99
1 Whole Chicken
2 packs Skinless/Boneless Breasts
2 packs Leg Quarters
1 pack Ground Chicken
1 pack Chicken Sausage (Maple Sage Breakfast, Sweet Italian, Sundried Tomato/Pesto, or Spinach Garlic - YOU CHOOSE)

SMALL FAMILY VALUE BOX: 80.99
1 pack Skinless/Boneless Breasts
1 pack Chicken Leg Quarters
1 pack Ground Beef
1 pack Pork Chops
1 pack Spinach Garlic Chicken Sausage
1 pack Ground Pork (use in meatloaf, tacos and meatballs)
1 pack Mild Extra Sage Breakfast Sausage
1 Chuck Roast

LARGE FAMILY VALUE BOX: $98.99
1 Whole Chicken
2 packs Skinless/Boneless Chicken Breasts
1 pack Chorizo Bulk
1 Bacon
1 pack Ground Beef
2 packs Pork Chops
1 pack Turkey Sage Breakfast Sausage w/ Cranberries
2 Boneless Ribeyes (100% Grassfed Beef)

GRILLING BOX: 88.99
2 Boneless New York Strips (100% Grassfed Beef)
1 pack Filet Mignon (2 per pack 100% Grassfed Beef)
1 pack Ground Beef
2 slabs of St. Louis Pork Ribs
1 pack Longaniza (Hot Dogs)

SAUSAGE BOX: 20.99
(you choose 3 packs)
Bratwurst, Sweet Italian, Hot Italian, Mild or Hot Breakfast(Bulk or Rope)

CHICKEN BROTH BOX: 9.99
2 packs Chicken Backs
1 pack Chicken Necks

Perfect Pork Chop Recipe

Posted from Pinterest...

1. Ranch Dressing In A Bottle.

2. 3 Cups Fine Dry Italian Bread Crumbs.

3. 1 Small Package Dry Italian Dressing Mix.

4. 2 Tablespoons Fresh Grated Parmesan Cheese.

5. 1 Tablespoon Dry Powdered Garlic.

6. 6 Large Loin Pork Chops.

You will want to mix ingredients 2 - 5 in a large bowl and mix together very well. Now pour a layer of ranch dressing out into a plate. Take one pork chop at a time and coat it on the plate with ranch dressing and then put the pork chop with the ranch dressing on it into the large bowl with the bread crumbs and coat it well on all sides. Add more ranch dressing to the plate if you need to.

Have your tin foil lined baking pan setting there ready. Spray the tinfoil with vegetable cooking spray. Place your breaded pork chops onto the tinfoil covered pan and once you have all your pork chops on the pan place it into the oven and bake for 45 minutes or until the thick part of your pork chops reach an internal temperature of 160 degrees. As soon as your pork chops are done remove from the pan and serve as soon as possible.

Delicious Beef Tongue Tacos

Do you know how to cook Beef Tongue? Do you have any recipes? We would love for you to share them.

http://allrecipes.com/Recipe/Delicious-Beef-Tongue-Tacos/Detail.aspx?k=1

Ingredients:
1 beef tongue
1/2 white onion, sliced
5 cloves garlic, crushed
1 bay leaf
salt to taste

3 tablespoons vegetable oil
5 Roma tomatoes
5 serrano peppers
salt to taste
1/2 onion, diced
2 (10 ounce) packages corn tortillas

Directions:
Place the beef tongue in a slow cooker and cover with water. Add the onion slices, garlic, and bay leaf. Season with salt. Cover and cook on Low overnight or 8 hours. Remove the tongue and shred the meat into strands.
Heat the oil in a skillet over medium heat. Cook the tomatoes and peppers in the hot oil until softened on all sides. Remove the tomatoes and peppers in a blender, keeping the oil on the heat; season with salt. Blend briefly until still slightly chunky. Cook the diced onion in the skillet until translucent; stir in the tomato mixture. Cook another 5 to 6 minutes. Build the tacos by placing shredded tongue meat into a tortilla and spooning salsa over the meat.

Sicilian Turkey Burger Recipe - Marcus Samuelsson

http://marcussamuelsson.com/recipes/sicilian-turkey-burger-recipe#utm_source=facebook.com&utm_medium=social-media&utm_campaign=facebook

Sicilian Turkey Burger RecipeAdapted from Epicurious
Serves 4

Ingredients:
1 pound lean ground turkey
3 tablespoons tomato paste
3 tablespoons dried cranberries
2 tablespoons capers
½ teaspoon dried basil
½ teaspoon crushed fennel seeds
½ teaspoon sea salt
Vegetable oil cooking spray
½ cup grated Parmesan
4 Ciabatta rolls, split
4 teaspoons balsamic vinegar

Method:
In a bowl, mix turkey, tomato paste, cranberries, capers, basil, fennel seeds and sea salt.Once ingredients are mixed together, form the mixture into 4 ¾ inch-thick patties.Coat your grill with cooking spray and grill patties over medium to high heat for approximately 7 minutes, until the underside is well browned; then flip patties and cook an additional 5 minutes.Next top each patty with 2 tablespoons of Parmesan, and cover grill.Cook patties for about 2 minutes, until the internal temperature of each patty is 165°F.As the turkey burgers are cooking, brush the bottom of each Ciabatta roll with a teaspoon of Balsamic vinegar and add the burger.Top the burger with your favorite condiments and serve.

March 2012 specials

Small Family Value Box -$67.99
1 package of Skinless Boneless Chicken Breast
1 package of 2-piece Chicken Wings
1 package of Sundried Tomato Pesto Chicken Sausage
1 package of South African style Boerwurst sausage
1 package of Pork Chops (2 per pack)
1 package of Bacon
1 package of Turkey Sage Breakfast Sausage w/Cranberries
1 package of Ground Beef
***Get a free package of Beef Liver with this box***

Large Family Value Box - $78.99
1 Whole Chicken
2 packages of Skinless Boneless Chicken Breast
1 package of Boneless Chicken Thighs
2 packages of Pork Chops
1 package of Andouille (make some Gumbo)
1 package of Ground Turkey
1 package of Hot Rope Pork Sausage (not too hot)
1 package of Ground Beef
***Get a free package of Beef Liver with this box***

Grilling Box - $65.99 (pre–order available starting March 9th)
1 package of Boneless Ribeye – 2 per pack (100% Grass Fed)
1 package of Filet Mignon – 2 per pack (100% Grass Fed)
1 Longaniza (Hot Dogs)
1 package of Boerwurst Sausage (Beef/Pork)

Chicken Broth Box: - $9.99
2 packs Chicken Backs
1 pack Chicken Necks

Beef Tongue – $8.00/lb (2.5-3 lbs)

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

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.