Boston Butt is porks most versatile cut. BBQ, roasted, sliced then grilled, soup parts or stew there are many things to do with a Boston Butt. Pork Buns are labor intensive so grab your children, spouse, neighbor etc for some fun help. Whether tailgating or heading to a picnic this meat is perfect as it is self-contained. This recipe makes about 24 pork buns. Boston butts sell for $7.50lb in the NCF store. You could easily get 2-3 meals out of a single one. We made 16 pork buns with plenty of tasty pork leftover for sandwiches. Pork buns also freeze & reheat well.
My dutch oven is my kitchen workhorse along side my trusty 8 inch santoku knife. Found easily at any store a dutch oven is an essential. Mine came from a big members only warehouse about 5 yrs ago for around $35. It is used at least 3-4 times a week. If you don’t have one get one. You can get a plain cast iron dutch oven, or you can get one that is enameled if maintaining cast iron worries you (it shouldn’t!). If you ever move and can only take one pan, take your dutch oven.
2-3 cans of buttermilk biscuit dough
3 lb Boston Butt
3 inches of fresh ginger root
1 small yellow onion
4 cloves of fresh garlic
PreHeat oven to 280 F
With a microplane, grate ginger, carrots, onion, & garlic. *This can also be done in a food processor or Ninja if you do not have a microplane. Do Not Liquify these ingredients though.
Salt and pepper Boston Butt
Place Boston Butt fat side up in Dutch oven. Cover Butt with grated mixture, place lid on and place in oven for 4 hours. We’re giving the butt an extra hour so that it is shreddable.
After 4 hours remove from oven and let rest for 20 minutes.
Shred and mix in the grated mixture leaving the juices in the bottom of the pan.
Flatten biscuit dough out
Place 1/4 cup of pork mixture in each bun then seal the dough
Steam for 20 minutes or bake following the biscuit dough instruction. (I prefer steamed)
1 nectarine, peach or plum (truthfully any ripened stone fruit with taste great)
1/4 cup Sweet Chili Sauce
2 tsp Soy Sauce
1 Tbsp rice wine vinegar (apple cider vinegar will work)
The pork drippings from the bottom of the dutch oven.
Reusing the dutch oven with the drippings in it remove as much fat as you can.
Peel fruit and chop.
Add in soy sauce, vinegar, & fruit
Heat over med/lo heat until sauce is bubbling then cook until fruit is cooked through about 5 minutes.
My family has only been in NC for 2 years. We moved here from Orlando, FL in March of 2014. I miss my friends, my family, and not much else except for food. Cuban food to be exact! While in Florida, Cuban food became a mainstay not only in my house but also for my clients. We all loved it.
My favorite Cuban Restaurant was The Columbia. When we left Florida our last meal was from there. My first trip back I grabbed their family cookbook & history. Every time we visit ¾ of the meals we eat come from there. Seriously it is great food. My recipe today is based off of The Columbia’s Arroz Con Pollo which if you heard me pronounce it sounds nothing like how it should be pronounced. The difference is in the marinade.
The ingredients from the NCF store in this recipe are Chorizo $8.00lb & Chicken Leg Quarters $5.00 lb. In each pack of Chorizo is typically 4 links. The Chicken Leg Quarters are from Brittany Ridge Farm and are typically packaged 2 per pack. The total cost for this family meal was a bit high at around $22 for all for the ingredients. I still have ingredients left over though for another meal down the road.
Arroz con Pollo
3 TBSP Extra Virgin Olive Oil (EVOO)
¼ cup White Wine Vinegar
1 TBSP Oregano
4 Cloves of Garlic minced
1 Red Onion chopped
2 Red Peppers julienned (sliced in thin vertical strips)
4 Chicken Quarters
2 Links of NCF Chorizo casing removed
4 Cups Chicken Broth
2 Cup Rice
1 Seeded Tomato Chopped
1 C frozen peas (optional)
Salt and Pepper to taste
Combine EVOO, Vinegar, Oregano, Garlic & Chicken Quarters in a Ziplock bag. Mix well thoroughly coating chicken, then place in the refrigerator for 8-12 hours.
Removed marinated chicken from fridge 1 hour before cooking
Heat 6 quart lidded pan over med heat (I use my dutch oven). Add oil.
Remove chicken from bag set aside, add marinade to pan
Salt & Pepper marinated Chicken
Once oil in pan is glistening place Chicken & marinade in hot pan
While chicken is cooking add the onions
Flip Chicken after it releases from pan(about 6-7 min) add Chorizo breaking it up
Cook Chorizo till browned, then add the broth, bring to a boil
Stir in rice, cover with lid, lower burner temp to low
Salt and Pepper broth
After 15 minutes add peppers, peas and return lid to the pan
When rice is tender about 5 minutes later remove from heat
Serve Chicken on rice
Note-I have served this dish with mushrooms. If using mushrooms add them when you add in the onions. While I love mushroom, there is one in my house that does not. (There’s always one!)
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!