Category Archives: Recipes

Brisket to Corned Beef to Pastrami

This is a several part series stay tuned…

Brisket, that mighty versatile cut of beef.  While I was mostly raised in Nashville, TN I was born in Missouri meaning smoked K. C. brisket is my favorite. We can make it sweet, savory, BBQ,  & corned. Dan claims Ribeye is king, nope Brisket is king for this girl.  

Corned Beef is an American Classic for St. Patty’s Day sorry folks it’s not Irish. The reason being most Irish at the time this recipe came together could not afford the cut of meat. The good news is today you can afford it and it is readily accessible in our store at NCF.

The NCF Brisket sells for $12.99 lb. Last summer we decided that our clients preferred a smaller family sized cut ranging from 3 lbs to 5 lbs instead of the giant 12 pounder our processor was sending. Even a small 3 lb roast will feed a large party of people. I’m using this one brisket to make 2 things. Add in a hash and that is 3 meals.

The recipe I’m using today is not my own. I’m using a recipe from  Katie at the Wellness Mama website . This is a new recipe for me, it has good reviews. The reason why I am going with a new recipe is to use a recipe that is nitrate free.  I hope we all enjoy it. The good news is my family gets to go first.

After we have corned the beef we will the make 2 separate dinners corned beef & cabbage & pastrami.  Where many recipes will call for you to remove the excess fat here we need to keep it  for the pastrami.

The beautiful fat cap there to the left. LEAVE IT!

Lemon Basil Broccoli Chicken

Weeknight activities are the bane of my existence. By 6 p.m. at night I want  dinner on the table with my family around it followed by Jeopardy & Wheel of Fortune.  Yes, I’m a thoroughly middle aged Mom & nights as I described are rare.  That is where Lemon Basil Broccoli Chicken comes into play, this has been my child’s favorite meal since she was a toddler.  

In the NCF Farm Store we carry Boneless Skinless Breast from Brittany Ridge Farms for $11 lb. The birds are pasture raised and taste great.  The color of the meat will show you the difference before the flavor.  Once you taste it you will notice a difference between our chicken & large scale production.

HERB CRUSTED LONDON BROIL WITH RED HOOP CHEDDAR GRITS

Yesterday was a fun day in the store.  Our clients for the first time received a taste of my cooking.

Most folks loved the London Broil, this time I cooked it Sous Vide style to make sure everyone got a delicious tender bite. Somewhere around 11 am my Sous Vie changed temp from the 120 degree holding temp to 299 degrees. One person got a very rubbery overcooked piece & I apologize.  At this point I rushed out to slice up the 2nd London Broil & make a fresh batch of grits. Instead of relying on my counter top model Sous Vide I brought up my real deal Anova Model.  Yes I’m a kitchen gadget junkie who owns 2 type of Sous Vide. Go with the Anova, I wish I had the first time. If using an oven please find instructions in the recipe notes section.

My favorite moment was when a woman who hated grits didn’t realize she was eating grits. She kept jokingly telling me I was lying as there was no way she enjoys grits. She bought a bag, I hand wrote the recipe so she could make herself a batch this morning.

We recently began carrying  Yellow & White Corn Meal from Yates Mill. The Mill is less than 10 minutes from the farm & has wonderful classes for families throughout the year.  Once a month they grin Corn Meal on the old mill. A few high end restaurants  in Raleigh serve it and now we sell it. Most store charge between $10- $15 for Artisan Local Corn Meal. Here at NCF we sell a 2lb bag for $5. Not bad, eh?

I promised many folks the recipe would be up today.  Please look in the note section for the traditional method on cooking the London Broil. There are no photos as I did this as a last minute demonstration and began cooking late Friday Night.

Herb Crusted London Broil
A savory marinated London Broil crusted with Rosemary cooked Sous Vide style. This recipe uses Tamari a Gluten-Free type of Soy Sauce.
Prep Time 10 min
Cook Time 8-10 hours
Servings
8 oz servings

Metric
US Imperial
INGREDIENTS
Herb Crusted London Broil
Red Hoop Cheddar Grits
INSTRUCTIONS
Herb Crusted London Broil
  1. Heat a Large Skillet on High, Heat Sous Vide water bath to 135 degrees
  2. Sear each side of London Broil
  3. Season each side of meat with Salt, Pepper, Garlic Powder, Onion Powder, & Crushed Rosemary
  4. Combine Liquids place in vacuum seal bag with London Broil
  5. Seal bag place in Sous Vide bath for at least 8 hours.
  6. Remove from Sous Vide bath slice and serve over Cheddar Grits
Red Hoop Cheddar Grits
  1. Combine Liquid in a 4 Quart Pan
  2. Heat on Medium Heat until simmering
  3. Slowly stir in grits with a whisk. Lower heat to Low and stir often Cook for 10 min
  4. Stir in Cheddar Cheese
  5. Season with Salt & Pepper
RECIPE NOTES

Below is a Steak Temperature Chart from Google

Rare 130 to 135°
Medium Rare 140°F
Medium 155°F
Well Done 165°F

To cook London Broil in the oven

 

  1.  Season meat add marinade  place in bag with marinade for 8-10 hours
  2. Heat Broiler to 500 degrees
  3. Place meat on rack over jelly roll sheet pan
  4. Cook for 10 minutes on each side  for rare meat (add 2 min. to each side for each additional level of meat temp)
  5. Let sit for 7-10 minutes
  6. Slice thinly opposite the grain of the meat.

Braised Lamb Shanks with Red Wine

Fall has finally arrived here in North Carolina, the past few days I have been at the NC Choices Women in Meat Conference. The Conference was held at a camp over in Efland, NC. There the leaves were beginning to change slightly. I came back with many new ideas full of inspirations from the talented women I was surrounded by.

With cool mornings and crisp sunsets it is time for some heavier flavored dishes. Lamb can be a finicky creature but the shanks are a great part to start with as a beginner. They can take a bit of abuse with cooking times and still turn out melting in your mouth. Lamb Shanks are a cool weather treat when braised with Carrots & Prunes. My braising liquid will be Red Wine. The wine lifts the flavor of the lamb and the prunes add a sweetness without leaving the savory realm.

Beef Stew

Every Sunday, my Grandmother was quite predictable she either made us a Pot Roast or a Beef Stew. My Grandmother was one of my main cooking teachers growing up. Both of my Grandmothers were really, they both believed I had a special talent and would instruct me from behind as I began cooking. This Beef Stew has varied little from the time my Great-Grandmother Rumsey taught my Grandmother Hill. Beef Stew is an American tradition, every family has its own special recipe and this is mine. Unfortunately few pictures were taken of this dish as it was Halloween and the family descended on the pot before I remembered I didn't have a final picture. The recipe provided below few 5 adults and 2 children with no leftovers. The Boneless Beef for Stew price at the NCF store is $8.99 lb. Combined with the veggies you're running about $15 for a meal that easily fed 7 with no empty stomachs afterward. Boneless beef for stew can take time to become tender. Long cook times are recommended. The processor uses leftover that is not being turned into ground beef to make boneless beef for stew.

Pumpkin Goat Cheese Dip

During the aftermath of Hurricane Matthew I promised SWMBO & Erin that I would make them Pumpkin Goat Cheese Dip. Since then life has gotten in the way and I have yet to keep my promise. Today that will change and my friends will get a special treat just in time to stave off the candy monster awaiting around the corner.

Goat Cheese is supplied in the NCF store by Celebrity Goat Dairy, Britt & Fleming Pfann are some of the most welcoming souls you will ever meet. Together they have spent the past 30 years making a mild flavor of goat cheese for customers. The prices vary in the store depending on the style/flavor you choose.


LAMB SLIDERS WITH CHEVRE CREAM

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.

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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.

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For dessert I highly recommend Celebrity Dairy’s Ginger Goat’s  Milk Gelato.

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