Jam, is it sitting in your fridge doing nothing? Is it only making an appearance at breakfast or on a noontime pbj? Well ladies and gentlemen let me introduce jam for dinner. Triple Berry Jam is the primary ingredient in this sauce it is from Buck Naked Farm at $8 a jar sold in the NCF Store.
At the NCF store the chicken is provided through Brittany Ridge Farms The Split Chicken Breast run $10 lb. They typically come 2 to a pack. With the kids we usually split a breast between them. the skin however is always fought over.
1 Jar Buck Naked Farm Triple Crown Jam
2 tsp apple cider vinegar
1 sprig of rosemary
1/2 cup of water
1/8 tsp cayenne (optional)
Combine all ingredients and bring to a boil on med. heat
Boil until syrupy and coats the back of a spoon.
Remove from heat to cool
4 split chicken breast
salt & pepper
Preheat oven to 425F
Bring chicken up to room temperature about 1 hour on the counter.
Dry off with a paper towel, salt and pepper chicken
On a sheet pan place a cooling rack
On rack place rosemary sprigs
Place chicken on rosemary & place in oven 45 min to 1 hr until meat thermometer reaches 160F
Once the chicken reaches 160 glaze chicken with Jammin Sauce
There has been a bag of Amish Noodles staring at me from the pantry for a month. In July, my daughter and I traveled to my home state of Missouri, the northwestern corner of the state up by Kansas, where Mennonite & Amish Markets abound. There I bought a bulk bag of Egg Noodles with dreams of Beef Stroganoff.
One of our big sellers is Beef for Stew. I use it for many things soups, stews, kebabs, etc. This meal is larger, feeding up to 8 people (Or my just my ravenous bunch of kids – Editor/Farmer).
Boneless Beef for stew runs $8.99 per pound with all of the ingredients listed you’ll have dinner for roughly $12-$15. If you want to jazz it up a bit use one of our Sirloin Steaks at $14.99 lb, thinly sliced with the fat removed.
1 lb NCF Beef for stew
2 tbsp Butter (extra virgin olive oil can be substituted)
1 med yellow onion sliced thinly
3 cloves of garlic minced
8 oz Cremini mushrooms
1 cup beef broth (low sodium or no salt)
1 cup Guinness beer or 1 cup Pinot Noir (if you prefer no alcohol double the beef broth)
2 tbsp Worcestershire sauce
1 tbsp Dijon mustard
1 cup sour cream
1 cup fresh peas *optional
salt & pepper to taste
The Beef for Stew chunks are rather large. The first step is to cut them down to bite size removing any left over silver skin, season with salt and pepper.
Melt the butter in a large deep casserole or dutch oven over med heat.
Once the butter has melted add in the onions & mushrooms lightly salt, cook until the onions are translucent with a bit of browning showing.
Add seasoned beef and cook till browned.
Toss in the garlic and cook until fragrant, about 1 minute.
Next up add the broth, Worcestershire sauce, Dijon mustard and the beer.
Lower the heat to med low.
Place lid on and simmer for 45 min to 1 hour stirring frequently if the liquid is greatly reduced add a bit more broth.
If adding in peas do so now, let cook for 4 minutes.
Flavors from Asia, they’re complex by nature. You bite in and instantly go “How did they do this”? Umami is a word in Asian Cuisine used to describe the savory taste. Short ribs have a bounty of Umami.
The ribs come in packs ranging from 1 lb- 2 lbs at $8.99 a lbs. With ribs you want 1 lbs per person due to the removal of bone. While this recipe is for 5 lbs I typically use 2-3 lbs of the ribs. When doing this freeze part of your unused marinade for later use.
The secret to short ribs is the cooking time. Once again we are going to using that trusty dutch oven and set the oven at 280F. The length of time will vary on the density of meat, towards the end check every 30 minutes. You’re not just checking for fall off the bone you also want the connective tissue broken down enough to bite through easily.
Short Ribs with Asian Flavor
1 large Fuji apple
1 large Asian pear
1 ¼ cup soy sauce
¾ cup sugar
1 red onion, roughly chopped
4 green onions, chopped (optional)
1 tbsp ginger, grated
3 tbsp sesame seeds (optional)
¼ cup sesame oil
5 lbs Short ribs
Enough water to cover ribs
Green Onions, chopped (garnish)
Preheat oven to 280F
For the marinade: Grate garlic, ginger, apple and pear into a large bowl, making sure to catch all of their juices.
Add the soy sauce, sugar, onions, sesame seeds, and sesame oil, mixing thoroughly.
Place short ribs to the bowl, use tongs to ensure all of the ribs are coated with the marinade.
Refrigerate the meat & marinade for at least 12-24 hours before cooking. (The longer you marinate the meat, the better it flavor!)
Remove from refrigerator 1 hour before cooking.
In a Dutch oven place ribs & 1-2 cups of the marinade. Place in oven with the lid on 280 until tender 6-7 hrs.
Remove and let sit for 10 minutes before removing ribs and breaking down the meat.
While the meat cooks simmer the remaining marinade till syrupy & pour over finished ribs or serve beside them.
Chimichurri is a magical sauce that comes from Argentina. It is a beautiful compliment to all things beef and pork. It’s primarily made with parsley, garlic, oregano, cracked red pepper flakes and olive oil for strong and simple flavors. I used it in this recipe to take this burger to the next level.
What you need
For the Chimichurri Sauce:
1 cup fresh parsley washed and dried
5-6 medium cloves of garlic
2 tablespoons of dried oregano
1/2 extra virgin oil
1/4 cup red wine vinegar
1 teaspoon of salt
1/4 teaspoon of crushed red pepper flakes
For the burgers:
1 pound of Ninja Cow ground beef and 1 pound of Ninja Cow ground pork (alternatively, 2 pounds of ground beef)
salt and pepper
Crusty bread slices or sourdough for the buns
6 slices of thick cut provolone cheese approximately 1/4 inch thick. You can get these cut thick at any grocery store deli
What you do
For the Chimichurri Sauce:
Place the sauce ingredients in a food processor and pulse until finely chopped. Use a silicone spatula to scrape the contents down the sides of the food processor as necessary. Cover and refrigerate.
For the burgers:
Gently mix the ground beef and pork being careful not to over compact the meat, which will result in a less juicy burger. Gently form 6 patties with the two pounds of meat.
Generously salt and pepper the outside of the burger (no need to mix seasoning into this burger as that can also reduce the juiciest of the burger. Trust me, this delicious morsel will have plenty of flavor).
Cook in a cast iron skillet with a little olive oil over medium-high heat. Wait until the cast iron is lightly smoking with the olive oil. Cook for approximately 5 minutes (120F for rare and 135F for medium) and allow to rest on a plate for 5 additional minutes. Allowing the burgers to rest is key to assuring a juicy burger.
Meanwhile, toast your bread under the broiler in your oven.
Clean your cast iron with a paper towel and reheat until lightly smoking. Using a metal spatula, brown the provolone 2 slices at a time for approximately 20-30 second on each side until the cheese browns and starts to melt. Don’t worry if this gets a little messy. It adds to the experience.
Serve and enjoy!
Left over Chimichurri? Use it tomorrow with Ninja Cow steaks or pork chops. Bon appetit!
The whole chickens at Ninja Cow Farm are absolutely delicious. Everyone knows how to do a beer can chicken, so I wanted to share another way to prepare these delicious birds. Spatchcock chicken is a style of preparing birds to be roasted in the oven. It’s a very simple technique that takes 5 minutes to prepare and it drastically reduces the time it takes to roast a full bird. In essence, you use kitchen shears to remove the spine and lay the bird flat. Here is a quick youtube video showing exactly how to perform this technique:
What do you need
One whole chicken from Ninja Cow
5 oz of Boursin cheese garlic and herb spread
Salt and Pepper
What you do
Spatchcock the bird by removing the spine using the technique above with kitchen shears.
Separate the skin using your fingers along the top of the breasts and along the sides by the thighs. Carefully work the Boursin spread under the skin from the top of the breasts and along both thighs. Simply use your fingers to massage the Boursin under the skin until that bad boy is loaded up.
Dry the skin on the outside. Add salt and pepper. Feel free to spread any remaining Boursin on the outside of the skin.
Place the bird on a wire rack on top of a baking sheet to keep it from sitting in its juices. This will ensure you get crispy skin, which everyone loves!
Roast at 425 for 15 minutes in the middle of the oven and then drop to 350 until the bird reaches an internal temperature is 165 (approximately additional 40 minutes for a 3.5 pound bird).
Tip–the skin of my bird was crisping up quicker than the internal temp was approaching 165. If this happens, cover the bird with an aluminum foil tent, which will slow the crisping of the skin and allow the IT to reach 165.
Now enjoy this delicious and flavorful meal with your family!
The NCF Store recently started carrying a smaller sized brisket. Instead of 7-8lbs the new cut is more manageable for a family at 2 ½ to 4 lbs. This meal fed 2 families, 5 children and 5 adults for under $70. That’s a big crowd when you realize the kids are hitting peak growth and hunger ages. Yesterday, was a typically busy house day. It’s the beginning of the homeschooling year, creating a bit of chaos.
I started watch Big Bang Theory years ago, since then I’ve wanted to make Howard’s Mother’s Brisket. It always appears to be one of those sought after items and much discussed. At 11 a.m. I realized, “Oh no the brisket isn’t in the oven yet. Is it too late?” Usually when I smoke a brisket, I like to keep it at 225 F for 12 hours. This however, was going to be served at 6 pm. OOPS!. As I seasoned the roast I discovered I was out of garlic powder. My mise en place was non-existent. I did what any good cook does and turned up the heat, changed the recipe and crossed my fingers.
In the afternoon, I met up with Erin (our neighbor & NCF’s milker) and run a chicken errand. When Erin and I walked in the door at 5:30pm; Bam the smell hit us. Something amazing had happened while we’d been out, the garlic powder missing was a great accident. Erin was planning to make tostadas for dinner and we both thought the kids would love to have dinner together and pulled beef brisket tostadas just sound AMAZING. I must admit they tasted even better, especially since Erin pampered us with fresh fried tostada shells.
Sorry, there aren’t a ton of pictures of the process as I did not plan on blogging this due to my loss of time management. It is too good not to share though.
1 3-4 lb beef brisket
½ tsp onion powder
1 tbsp black pepper
1 tbsp kosher salt
2 med. yellow onions sliced thinly
2 heads of garlic cut in ½
½ cup Worcestershire Sauce
1 cup high quality no salt beef broth
Pre-heat oven to 285 F
After bringing the roast up to room temperature season both sides with salt pepper and onion powder.
Place in Dutch Oven fat side up with a firm lid ( If no dutch oven is available use an oven safe deep skillet with tight fitting lid.) Or yes a crock pot on the high (about 250F) and be prepared to wait an extra hour or 2.
Lay garlic & onions across the top and sides of the brisket evenly
Pour Worcestershire Sauce over the top of the roast
Pour beef broth on the sides of the roast.
Place lid & place in the oven for 6.5 hours
Once the brisket can be pulled apart gently with a fork remove and rest for 15 minutes before pulling apart completely. Serve warm
As for the tostadas fill that puppy up anyway you like. We topped the shell with refried beans, brisket, onions, lettuce, cheese and fresh tomatoes.
For another application serve it as a pulled apart roast. Remove the fat off the top of the sauce with a turkey baster, remove the garlic & onion, reduce and serve in its own dish. In my house folks a picky about the amount of sauce they use.
Ninja Cow Farm is now carrying a wide arrange of lamb products from High Rock Farm and Thistledown Farm. Dan goes to great lengths to search out small farms that meet his standards. He wants clients to get the best flavor of ethically raised, local meat possible.
Imagine tasty lamb as a burger, now as a fancy cheeseburger. This is a meal to impress friends. The grand total for it should ring in under $25 for 4. I served this decadent slider with a small simple salad and vinaigrette. A great way to introduce your kids to a more complex flavor palate without spending $75 at a nice restaurant that serves lamb.
In this recipe, I’m going to teach you how to make Chevre into a condiment called crema. It is a simple way to use a semi-soft cheese, turning it into a spread.
1 small log of Celebrity Dairy Chevre
1/4 cup Simply Natural Dairy Heavy Cream
Slice all rind off of the chevre log. * While some prefer the flavor of rind I’m not a fan. It is not so friendly when melting down into a sauce.
Crumble or cut Chevre into small pieces we want this to melt into the cream quickly.
Using a heavy bottomed pan heat cream over a lo-med heat. Stir often as the fat & sugar content will cause cream to scorch quickly.
When cream is beginning to steam whisk chevre into cream. Whisk until smooth. Remove from heat, serve warm.
1 lb of Ground lamb from the NCF store
Salt & Pepper
Bring lamb up to room temperature by setting on counter for 1 hour before cooking.
Separate into 2 ounce patties. Yes they are small but with the bun and added ingredients it will be filling. Theses are sliders.
Season meat 5 minutes before frying.
Warm cast iron pan on med-hi heat, let this heat thoroughly, you want to get a nice crust on the lamb patty.
Add seasoned lamb patties to hot pan, after 2 minutes check to see if the release easily and flip. If they don’t wait 45 seconds and try again.
Remove from heat let rest for 3 minutes. Place on bun & dress to your liking.
These are rich flavors, the best way to not be overwhelmed by them is to add a bit of acid. To do that I added pickled red onion and a garden fresh tomato slice. Ru & my brother added ketchup to theirs. My husband (the short bearded man spotted periodically on the farm) added mustard to his. Lots of ways to dress a slider and none of them are wrong.
For dessert I highly recommend Celebrity Dairy’s Ginger Goat’s Milk Gelato.