Tag recipe

Recipe

Yields 2 servings/Time  25 minutes

A teres major comes from deep in the shoulder and is the second softest steak, after tenderloin. It is also less well known and therefore in stock more often! For this recipe you’ll sear the steak followed by butter basting it with fresh thyme and smashed garlic. A side of marinated tomatoes comes together in a snap with fresh summer flavors of basil, lemon, garlic, and olive oil.

You will need:

1 teres major steak (about ⅔ pound)
4 large heirloom tomatoes
3  cloves garlic, 1 minced or grated, 2 smashed and peeled
1 shallot, small dice
2 tablespoons fresh basil, chopped
2 lemons, juiced and zested
2 tablespoons olive oil
2 teaspoons kosher salt
2 teaspoons cooking oil
6 sprigs thyme
1 tablespoon butter
Kosher salt and pepper to taste

  • Using a sharp paring knife, cut the cores from the tops of the tomatoes, then cut the tomatoes into large wedges, about 8 wedges per tomato. Place tomatoes in a bowl, add grated garlic, chopped basil, lemon juice, and zest, olive oil, and 2 teaspoons kosher salt, mix well and let marinate in the fridge well you prepare the steak.
  • Season the steak all over with kosher salt, let come to room temperature on the counter. In a large skillet heat cooking oil over medium-high heat.
  • Sear the steak in the pan 4 minutes per side until well browned. Add smashed garlic, thyme sprigs, and butter to the pan and baste the steak with the butter for 2 minutes.
  • Remove from pan and let the steak rest for 6 minutes.
  • Slice steak into 4 large medallions. Serve two medallions per plate with a few big spoonfuls of marinated tomatoes.

INGREDIENTS

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Recipe

Yields 2 servings/Time 30 minutes

A flap steak is an inexpensive cut that has great grain and flavor, takes well to marinades, and reheats well for leftovers. For this recipe, you’ll sear the steaks simply and finish by butter basting in the pan with garlic and thyme. The two side dishes really make this simple weeknight meal shine: an array of bitter greens seasoned with lemon zest, and cauliflower puree with flavors imparted from garlic, bay leaves, and butter.

You will need:

2 flap steaks 
1 head cauliflower, core and leaves removed
½ cup cider vinegar
2 tablespoons honey
3 to 4 bay leaves
8 to 10 sprigs thyme
6 cloves garlic, peeled and smashed
4 tablespoons butter, softened
1 tablespoon cooking oil
½ pound spinach
1 cup dandelion greens, chopped
1 cup kale, chopped
2 cloves garlic, thinly sliced
1 lemon, juiced and zested
Salt and pepper

  • Salt steaks liberally and set aside to come to room temperature. Meanwhile, place cauliflower, vinegar, honey, 2 bay leaves, 4 cloves garlic, and 5 sprigs of thyme in a large pot. Cover with water. Add salt and bring to a boil over high heat and cook until tender, about 20 minutes. Strain cauliflower, reserving cooking liquid.
  • Remove bay leaves, thyme, and garlic, then place cauliflower and enough cooking liquid to puree, about 1/2 a cup, in a large blender. While blending, add of softened butter, one tablespoon at a time. Season with salt and pepper then set aside.
  • Cook the steaks. Heat 2 teaspoons cooking oil in a large skillet over medium-high heat, then turn the heat to high, and sear steaks about 4 to 5 minutes per side. Reduce heat to a low flame, add 2 tablespoons butter, remaining bay leaves, thyme, and smashed garlic to the pan. Lightly tilt the pan towards yourself and baste the steak with the foaming butter. Remove steaks from pan, and let rest 5-6 minutes.
  • Next, wilt greens. Wipe out the steak pan with a dry cloth, then place back on the stove over medium heat. Add the remaining teaspoon of cooking oil, saute garlic about 3-4 minutes until it starts to brown. Add spinach, dandelion greens, and kale, saute until wilted, season with lemon juice, zest, salt, and pepper.
  •  Slice steak and serve with pureed cauliflower and wilted greens.

INGREDIENTS

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Recipe

Yields 2 cups fudge/Time 30 mins plus overnight

Marrow bones — pieces cut from the center shank — are high in fat and nutritional content. To remove their metallic taste, soak the bones overnight, removing the marrow, and soaking again for another few hours. For this recipe you’ll roast the marrow and incorporate it with honey, cream, sugar, and balsamic vinegar for a treat that’s rich, decadent, and definitely not ordinary.

You will need:

⅓ cup sugar
½ cup honey
¾ cup cream
1 tablespoon salt
3 tablespoons butter
3 large marrow bones (yields about ⅓ cup cooked marrow)
1 teaspoon balsamic vinegar

  • Soak marrow bones in ice water over night.
  • The next morning, remove the marrow from the bones — it should slide out easily. Reserve the bones and soak in hot soapy water
  • Soak marrow in a clean batch of ice water another 4-6 hours to (this removes the metallic taste) 
  • Preheat oven to 375 . In a roasting dish, roast the marrow until it reaches the consistency of softened butter, about 15 minutes. Reserve marrow and any fat that renders out
  • In a large non-reactive pot fitted with a candy thermometer, heat sugar, honey, cream, and salt to 226 degrees F over medium-low heat
  • Gradually add butter until incorporated, then gradually add marrow until incorporated. Season with vinegar
  • Line a shallow plastic heatproof container with parchment paper. Pour fudge into lined container and freeze
  • Scrub reserved bones until clean (Roasting them then re-soaking and scrubbing helps get them clean)
  • Once the fudge is frozen, cut in rounds and press the rounds into the clean bones to serve. Fudge should be kept frozen

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Recipe

Yields 4 servings/Time 4 hours

For this week’s Eater’s Club we’ve got another recipe you’ll want to add to your repertoire- lamb neck, and chickpea ragout. Well-seasoned lamb gets seared and braised until fork tender. Carrots, onions, bell peppers, chickpeas, and parsley combine with garlic and white wine to form the hearty base of this dish. Serve over rice or couscous…that is if you have the patience not to eat it by the spoonful right out of the pan.

You will need:

4 lamb necks, about 2.5 pounds
4 tablespoon vadouvan spice blend  (or madras curry powder can be substituted)
1 quart stock
1 tablespoon cooking oil
2 cups chickpeas, soaked overnight (or from the can)
1 red onion, diced small
1 bell pepper, diced small
2 carrots, diced small
2 cloves garlic, sliced
¼ cup white wine
½ bunch fresh parsley, chopped
1 teaspoon olive oil
2 teaspoons cooking oil
Salt
Pepper

  • Preheat oven to 325 F, then rub lamb necks all over with vadouvan
  • In a large Dutch oven, heat 1 tablespoon cooking oil over medium-high heat. Sear lamb necks, about 3 to 4 minutes each side
  • Add stock, bring to a boil, reduce to a simmer, cover and braise about 2 ½ to 3 hours until fork-tender
  • Remove from oven. Take necks out of cooking liquid and place in a large mixing bowl. Reserve cooking liquid. Use a fork to shred meat from lamb necks, then discard the bones  
  • Make the ragout: Strain and rinse chickpeas, then set aside. Heat 2 teaspoons cooking oil over medium-high heat in a large skillet. Saute onion, pepper, and carrots 4 to 5 minutes until onions are translucent. Add garlic and cook another 2 to 3 minutes. Add white wine, cook about 2 minutes until almost dry
  • Add chickpeas to the skillet, then shredded lamb neck, stir to incorporate. Pour in 2 cups of reserved lamb cooking liquid, bring to a boil, then reduce to a simmer for about 30 minutes until chickpeas are tender.
  • Season to taste with salt and pepper, then serve with chopped parsley and 1 teaspoon olive oil.

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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 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 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

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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 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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Our recipe for grilled sirloin top and chimichurri is just the thing for warm weather crowds. You may even want to make it for Memorial Day. We love that chimichurri is flexible so you can use what’s growing locally. In early spring, try arugula and turnip tops, then slot in other greens as they become available.
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