Friday, August 10, 2012

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

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.

Lamb Shanks with Figs and Honey
  • Course: Main Course
  • Skill Level: Moderate
  • Cost: Moderate
  • Favorited: 39 Times

Can be made ahead of time.
Published by Hyperion

Photo by: Joseph DeLeo
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


  • 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


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.

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
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.

Marinated London Broil

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Marinated London Broil
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


  • 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


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

Easy-Oven Barbecued Denver Lamb Ribs

# 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   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.