Articles and Recipes

Recipe

Yields 2 servings/Time 1.5 hours plus overnight

Eat your vegetables! This recipe features a bone marrow vinaigrette to top a roasted beet and bitter green salad. Lemon zest and lemon juice pair wonderfully with the rich roasted marrow for the dressing and toasted hazelnuts provide a satisfying crunch to the spicy, bitter greens and earthy beets. The vinaigrette will thicken when it cools. Gently reheat it to dress greens or spread it on toast.

You will need:

Beet salad

4 large red beets (can use different colored beets for visual effect, though will need to be cooked separately)
1 tablespoon soy sauce
3tablespoons apple cider vinegar (or other light vinegar)
1 tablespoon honey
4 bay leaves
6 sprigs thyme
½ cup chopped dandelion greens
2 cups baby arugula
½ cup chopped watercress
½ cup chopped toasted hazelnuts

Vinaigrette

3 or 4 pieces of bone marrow
1 clove garlic
1 lemon, zested and juiced
1 teaspoon cider vinegar (or other light vinegar)
1 tablespoon olive oil
Salt and pepper

For the beet salad

  • Preheat oven to 350. In a high sided roasting dish, place beets, soy sauce, vinegar, honey, bay leaves, and thyme
  • Add enough water to cover beets ¾ of the way. Cover with a lid or foil and cook 45 minutes
  • Take beets out of the cooking liquid, and while still warm, use a clean towel to remove skins, cut into wedges

 

For the vinaigrette

  • Soak marrow bones in ice water overnight
  • Preheat oven to 450. Place bone marrow pieces in a roasting dish, cook about 20 minutes
  • Reserve any drippings in a mixing bowl. Scoop marrow out and place in a blender with all other vinaigrette ingredients
  • Puree until smooth, drizzling in reserved drippings. Adjust seasoning with salt and pepper
  • To Assemble: Combine beets, greens, and hazelnuts in a large mixing bowl. Dress with bone marrow vinaigrette, adjust with salt and pepper

INGREDIENTS

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Recipe

Yields 2 servings/Time 3.5 hours

This recipe is an investment of time and dirtied dishes but we promise the outcome is worth it. Pork cheeks are lean and braising them low and slow will result in extra tender meat that you’ll then dredge and pan fry. The salty and crispy pork cheeks are complemented by the sweet and warm raisin ragout. This recipe makes plenty of dredge for frying, so it’s easy to up the number of servings by simply frying more pork cheeks.

You will need:

For the Cheeks:
2 packages pork cheeks (4 cheeks)
1 yellow onion, cut in half
6 cloves garlic, smashed and peeled
¼ cup red wine vinegar
2 cups stock
1 teaspoon cooking oil
Salt

For the Breading
2 cups flour
1 ½ teaspoons dried thyme
1 tablespoon brown sugar
1 tablespoon dried parsley
1 teaspoon black pepper
1 tablespoon paprika
2 tablespoons garlic powder
2 tablespoons onion powder
3 tablespoons salt

For the Ragout:
½ cup onion, small diced
1 cup raisins (or ½ cup raisins and ½ cup currants)
2 tablespoons butter
½ cup Worcestershire sauce
1 garlic clove, thinly sliced
1 ½ cups reserved cooking liquid
Salt and pepper

Braise the cheeks

  • Preheat oven to 275F  salt pork cheeks all over
  • In a high sided oven-safe saucepan, heat cooking oil over medium heat Sear both sides of the pork cheeks, about 3-4 minutes per side. Add onion and garlic, stir and cook about 5 minutes. Add vinegar, cook about 4 minutes, add stock
  • Bring to a boil, reduce to a simmer and braise in the oven for about 2 ½ hours until tender
  • Let pork cheeks cool in the cooking liquid until cold enough to handle, gently remove the pork cheeks from the liquid and set aside to cool completely
  • Strain the cooking liquid, reserve, and cool completely, once cooled remove any fat from the top

 

Fry the cheeks

  • Beat egg into buttermilk with hot sauce until incorporated. Heat oil in a large high sided skillet over medium until 375, or a pinch of breading sizzles in the oil
  • Coat cheeks in breading, then dip in buttermilk mixture and dredge in flour again until well coated. Shake excess flour off and gently place in heated oil
  • Fry about 4 minutes on each side until golden brown
  • Serve two pork cheeks with a large spoonful of raisin ragout 

 

Make the raisin ragout

  • In a large skillet heat butter over medium heat until foaming
  • Cook onion about 4 minutes until translucent. Add raisins, Worcestershire, and garlic, cook about 3 minutes until simmering
  • Add reserved cooking liquid, bring to a simmer, let cook about 30 minutes
  • Split in half . Reserve one half, and strain the other half reserving liquid and solids
  • Put the strained solids in a blender and add just enough liquid to puree to the thickness of barbecue sauce
  • Fold pureed raisin mix into reserved ragout, season with salt and pepper  

INGREDIENTS

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Recipe

Yields 2 servings/Time 45 minutes plus overnight

Impress your friends and family with this decadent appetizer of roasted marrow and homemade bread. Fresh parsley and citrus salad cut the richness of the marrow. The bones need to be soaked overnight in the fridge, and the bread dough can be started the night before also. Pop those in the oven 24 hours later, chop and mix the parsley salad while the marrow roasts. The end result is an exceptional savory treat that comes together almost effortlessly.

You will need:

Basic boule (round bread loaf)
3 cups all-purpose flour
1 ¼ teaspoon salt
¼ teaspoon active dry yeast
1 ½ cup warm water

For bone marrow and parsley salad
5-6 pieces of bone marrow
2 bunches parsley, chopped
2 cloves garlic, grated
2 lemons zested
2 teaspoons lemon juice
1 tablespoon olive oil
Salt and pepper to taste
Slices of toasted boule

For the boule

 

  • Combine yeast and warm water, set aside about 10 minutes
  • Combine flour and salt. Mix in water/yeast mix until sticky dough forms. Place in a oiled mixing bowl covered with a towel overnight
  • Preheat oven to 350 degrees. Warm a dutch oven over medium heat on the stove
  • Knock dough bowl out onto a floured work surface, knead about five minutes until ball forms
  • Place in the warmed Dutch oven and cover. Bake 30-35 minutes covered. Remove lid and finish baking about 15 minutes until nice and crusty

 

For the marrow and parsley salad

 

  • Soak marrow in ice water overnight
  • Preheat oven to 400. Place bone marrow on a roasting dish. Roast about 20 minutes until marrow can easily be scooped out with a spoon
  • While marrow is roasting, combine parsley, grated garlic, zested lemon, lemon juice, and olive oil to make a salad, finish with salt and pepper
  • Spread roasted marrow on toasted bread and top with parsley salad

INGREDIENTS

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Recipe

Yields 6 servings/Time 3 hours

Sugo is a traditional Italian sauce made with late-season tomatoes, olive oil, and garlic. This recipe adds wine, stock, whole milk, and butter for a delicious sauce that can only be described as luscious. Pork stew meat is a low and slow cut that you’ll brown on the stovetop first and braise in the sauce for several hours creating a dish that pairs perfectly with your favorite pasta. Keep in the fridge for up to 10 days or freeze as a gift to your future self.

You will need:

2 lbs pork stew meat (can sub in any other stew meat or grind)
2 cups canned tomatoes (whole or chopped)
6 cloves garlic, chopped
1 red onion, small diced
2 cups red wine
2 cups whole milk
1 cup stock
2 teaspoon dried oregano 
2 teaspoon dried thyme 
½ cup butter
½ cup grated parmesan (or other hard cheese like Grana Padano, Pecorino)
1 tablespoon cooking oil
Salt and pepper

  • Preheat oven to 275
  • Salt stew meat all over. In a large dutch oven heat cooking oil over medium high heat
  • Cook stew meat in batches, about 8-10 minutes, until evenly browned and set aside
  • Cook garlic and onions in remaining oil/fat, about 3 minutes, stir in dried herbs
  • Add red wine, stirring to scrape up any bits stuck to the bottom. Add tomatoes, and browned stew meat, bring to a simmer. Add milk and stock, bring to a boil
  • Reduce to a simmer, cover and braise in the oven 2 ½ hours, until meat is fork-tender
  • Remove from the oven and stir in butter. Once butter is incorporated, stir in grated cheese
  • Season with salt and pepper. Goes great over any kind of pasta

INGREDIENTS

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Recipe

Yields approximately 3 cups vinaigrette/Time 15 minutes plus overnight

Liver is so nutritious, it’s worth experimenting to find your favorite way to eat it. Most of us have probably tried liver and onions, pate, or even grilled liver. This vinaigrette is a nice option for those wanting to ease offal into their menu. Soak the liver in milk overnight, prior to cooking, to neutralize the mineral taste. This vinaigrette goes best with a bitter or spicy green salad or a grain salad with some sharp accents like rhubarb or sorrel.

You will need:

½ cup olive oil
½ cup liver (lamb or beef)
¼ cup butter
1 large shallot, chopped (or ½ red onion)
2 cloves garlic
¼ teaspoon pepper flakes
¼ cup white wine vinegar (or any other light vinegar)
1 lemon, zested and juiced
1 teaspoon cooking oil
Salt and pepper

  • Soak liver in milk covered in the fridge overnight to this will reduce the metallic taste
  • Heat a skillet over medium-high heat.  Season liver with salt and pepper
  • Add cooking oil to the skillet and quickly sear the liver, keeping the center as close to medium rare as possible. Remove from the skillet and set aside to cool
  • Once liver is cooled, add liver, butter, garlic, shallot/onion, lemon zest, and vinegar to a large blender. Blend on low speed, once everything is chopped increase to high speed and slowly drizzle in olive oil until emulsified
  • If vinaigrette becomes too thick use lemon juice to thin out.  Season with pepper flakes, salt, and pepper

INGREDIENTS

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Recipe

Yields 6 servings/Time 4-5 hours

This week’s Eater’s Club recipe is double seared lamb shoulder chops with garlic green beans. A pan crusted lamb chop is a thing of beauty. The shoulder chop is bone-in and fatty, but if you cook it like a loin or rib chop, you won’t get the results you’re hoping for. This recipe utilizes a double sear to get the right amount of heat to break down the heavily worked shoulder muscle. And these garlic green beans? We could eat them with every meal. 

You will need:

2 lamb shoulder chops
1 pound green beans, trimmed and cut in half
5 cloves garlic, sliced
1 lemon juiced and zested
¼ cup white wine
¼ cup stock
1 tablespoon cooking oil
3 tablespoons butter
2 whole cloves garlic, smashed and peeled
6-7 sprigs of thyme
2-3 bay leaves
Salt and cracked pepper

  • Rub shoulder chops all over with salt and leave on the counter to come to room temperature at least 20 minutes
  • In a large saute pan, heat 1 tablespoon cooking oil over high heat. Sear the shoulder chops about 4 minutes on each side until well browned. Remove from the pan and place on a plate/cutting board to rest about 10 minutes
  • While lamb is resting, wipe out the saute pan, and return to medium high heat
  • Place 1 tablespoon of butter in the pan, when the butter is foaming add the garlic. Cook garlic about 3 minutes until the edges start to brown
  • Add green beans and stir to incorporate
  • Add white wine, cook down about 3 minutes until almost dry then add chicken stock, cook down about 3 minutes until almost dry. Season with lemon juice, lemon zest, salt, and pepper
  • Remove from the pan and place in a warm bowl, cover loosely with a plate or foil
  • Wipe out the saute pan and return to medium high heat. Add 1 tablespoon of butter, when foaming re-sear the lamb chops about 4 minutes on one side
  • Flip the chops over, add the final tablespoon of butter, whole garlic cloves, bay leaves, and thyme. When butter foams, tilt the pan slightly towards yourself and baste the chops with the foaming butter about 2 ½ minutes
  • Remove chops from the pan and let rest about ten minutes. Serve with garlic green beans

INGREDIENTS

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Recipe

Yields 6 servings/Time 20 mins

If you’d like to create an appetizer to thoroughly stun your guests, this beef heart tartare is the dish you’re looking for. The hardest work in cooking heart is the portioning and cleaning, but we do that for customers. Lean, flavorful, and affordable, beef heart is great for those beginning to dabble in offal. For this recipe slice the heart into small cubes and toss with capers, mustard, and egg yolk and serve with freshly grated horseradish for flavor and bite.

You will need:

8 oz Beef Heart
½ Shallot, small dice
½ Small serrano chili, small dice
1 teaspoon capers
1 teaspoon dijon mustard
1 teaspoon egg yolk
1 tablespoon chopped parsley
1 teaspoon extra virgin olive oil
Sherry vinegar
Salt
Black Pepper
“Everything” bagel seasoning
Aged cheddar
Fresh Horseradish

  • Dice Beef Hart into small cubes, should slightly resemble coarse ground beef, and place in a mixing bowl
  • Add shallot, serrano, capers, mustard, yolk, parsely, and olive oil; mix well with a spoon until incorporated
  • Season with Salt, Pepper, and Sherry vinegar
  • Place Tartare on a plate in a small mound and flatten with the back of a spoon
  • Garnish with “everything” bagel seasoning, grated fresh horseradish (use a microplane or finest grater available) and grated aged cheddar
  • Serve with some crunchy toast

INGREDIENTS

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Recipe

Yields 2 sandwiches/Time 35 mins

Thinly sliced steak, sauteed veggies, and a rich cheese sauce are all that stand between you and this top blade cheesesteak sandwich. A top blade steak comes from the chuck or shoulder of a steer; it is tender and delicious, but don’t overcook it. This recipe uses stout beer, mustard powder, and Worcestershire to deepen the flavor of the cheese sauce. Use a large hoagie roll and cut into individual portions, or load up individual sandwich rolls with all the steak and toppings you can fit on it! There will be leftover cheese sauce and you will thank us.

You will need:

2 top blade steaks (about ½ pound each)
1 medium yellow onion, thinly sliced
2 bell peppers, thinly sliced
2 cups crimini mushrooms, sliced
2 hoagie rolls
4 tablespoons butter
2 tablespoons all-purpose flour
2 teaspoons mustard powder
24 ounces stout beer
½ cup stock
1 tablespoon Worcestershire sauce
1 ½ pound aged cheddar, shredded
2 teaspoons cooking oil
Salt and pepper

  • Preheat oven to 375 F
  • In a large pot, melt 2 tablespoons butter over medium heat. When butter foams, whisk in flour and mustard powder, making a roux. Next, mix in stock. Continue to whisk while slowly pouring in beer. When the roux is incorporated into the liquid, add Worcestershire, lower to medium-low heat.
  • When the mixture starts to lightly bubble, slowly whisk in cheddar until fully combined. Season with salt and pepper. Reduce if a thicker consistency is desired. Set aside somewhere warm so it doesn’t solidify while you cook the steaks.
  • Season steaks with salt. Put cooking oil in a large skillet over medium high heat. Sear steaks 4 minutes per side, then set aside to rest.
  • Add mushrooms, onion, and peppers to the skillet and cook for 10 minutes until soft and well colored.
  • While the vegetables are cooking, spread 1 tablespoon butter on each hoagie roll, then toast in the oven.
  • To assemble sandwiches, slice the steaks against the grain, then place one fully sliced steak into each toasted hoagie roll. Top with the vegetable mixture and a heaping ladle of the cheese sauce.

INGREDIENTS

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Recipe

Yields 4 servings/Time 45 minutes

It’s not unlikely you’ve got some packages of stew meat still in your freezer, but who’s in the mood to make a hearty soup in this heat? This stir fry recipe uses beef stew meat, some pantry staples, lime, jalapeno, and ginger, and is done in 45 minutes. If you’ve got other vegetables in the fridge you’d like to use up, feel free to add them in when frying the onions. 

You will need:

1 pound beef chuck stew
1 medium-size yellow onion, ½ thinly sliced, ½ left whole
4 cloves garlic, thinly sliced
1 inch piece of ginger, grated, or 1 teaspoon dried ginger
2 jalapenos, finely chopped
2 tablespoons soy sauce
1 tablespoon rice vinegar, or any light vinegar
½ bunch chopped cilantro
1 tablespoon black peppercorns
4 to 5 bay leaves
2 limes, juiced
2 tablespoons cornstarch
1 tablespoon cooking oil
3 tablespoons salt 

Pepper

  • Cut beef stew into smaller chunks, about ½ inch per cube. Place stew in a large pot and cover with water until submerged. Add peppercorns, bay leaves, juice of one lime, the unsliced half of onion, and salt. Cover pot, bring to a boil, reduce heat to a strong simmer, and cook about 30 minutes, until beef is tender.
  • Remove beef from cooking liquid and place uncovered in the fridge until it’s cold, about 30 minutes. (The more spread out the beef is, the quicker it will cool.)
  • Once the beef is cooled, toss in cornstarch, and shake excess off. Set it aside.
  • Meanwhile, heat cooking oil in a large skillet or wok over high heat. Cook sliced onion for 2 to 3 minutes until it starts to brown. Next, cook jalapenos for about 2 minutes, until fragrant. Then, add the coated beef stew, frying it in the oil about 2 to 3 minutes per side, until brown and crispy.
  •  Add garlic and ginger, cook about 90 seconds, then add rice wine vinegar and juice of the second lime for another 2 minutes. Lower heat, then stir in soy sauce. The starch from the beef will combine with the liquid to thicken the sauce. If it gets too gluey, add a tablespoon or two of water.
  • Remove from heat and season to taste with salt and pepper. Serve over rice with chopped cilantro.
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Recipe

Yields 2 servings/Time 6 hours

Pork belly is delicious, but it is also heavy. This makes belly — braised, then grilled — the perfect thing to pair with a salad. This salad is based on a popular one from Northern China called lao hu cai. It’s heavy on cilantro and scallions, gets a lot of crunch from bell peppers, and cuts right through the rich and fatty belly. The steps are few: braise the belly, fire up a grill, and assemble the raw, flavorful salad. It’s as easy as it is tasty. You might want to make extra to have more than two servings.

You will need:

For the Pork Belly

1 package pork belly (about 1 pound)
1 yellow onion, cut in half
1 head of garlic, cut in half
2 to 3 jalapenos (optional)
4 to 5 bay leaves
1 lime, cut in half and juiced
3 tablespoons soy sauce
4 tablespoons salt
1 tablespoon pepper, preferably cracked
Water

For the Vegetable Salad
1 cucumber, seeds removed, thinly sliced
2 bell peppers, thinly sliced (preferably different colors)
3 scallions, thinly sliced
3 tablespoons rice wine vinegar
1 tablespoon sesame oil
1 teaspoon chili flakes
1 cup fresh cilantro, chopped
1 cup roasted peanuts
Salt and pepper

  • Preheat oven to 300. Meanwhile, rub pork belly with salt and pepper.
  • Place belly fat side up in a roasting pan or dutch oven. Next, add onion, garlic, jalapenos, bay leaves, lime juice, and soy sauce. Add enough water to cover belly ¾ of the way. Cover roasting pan and braise in the oven for 6 hours, or until fork tender.
  • Remove from oven and let the belly sit in braising liquid until cool enough to handle. Then, take belly out of liquid and place on dish in the fridge
  • Strain and reserve braising liquid, place in fridge. When the braising liquid is cooled, remove the solidified fat from the top. Save for another use.
  • Make the salad by combining rice vinegar and sesame oil in a mixing bowl. Add cucumber, bell peppers, scallions, chili flakes, and cilantro. Toss until well coated and add peanuts. Adjust with salt and pepper as needed.
  • When the pork belly is fully cooled, cut lengthwise against the grain into four ¼ inch slices. Cut these in half so you have eight pieces in total. Set aside.
  • Prepare your grill. If you’re using a charcoal grill, make sure all are evenly glowing and a thermometer reads at least 375 F. Move coals, once ready, to one side, so you have a spot to grill over indirect heat. Keep water nearby in case of flare-ups.
  • Season pork belly slices with salt, then grill for three minutes per side, until heated through, slightly crisp, and with nice char marks.
  • To serve, make bowls with salad and four slices of pork belly.

INGREDIENTS

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