Christmas time is here! Holiday cooking makes my soul sing, rich heavy flavors followed by bright sides are my thing.
This year we are a bit low on Prime Rib as we have 1 very ambitious client. Therefore let’s look at the Eye of Round for our Holiday Meal. Thinly sliced, it will set a beautiful table with it’s own natural juices. With the mustard herbed crust it will bring flavor.
I’m going to use Lusty Monk in this dish. When fresh from the jar it can be quite spicy. As the mustard cooks though, the heat of the spice mellows. Preparing the roast the night before enhances the flavor and allows the marinade to mature, you’ll get the deep rich flavor, perfect for Christmas dinner.
Having a Holiday Party? This dish can also be slices thinly and served on yeast rolls or rolled by itself a fancy toothpick. No toothpicks lay a fancy fork on a plate with the meat displayed in a pretty Carpaccio pattern.
Looking for another Holiday meal try my Brisket Tostada Recipe. Serve it roast style, last year our client Donna served it with rolls at a holiday party, the brisket was a big hit with her family. Want another fun dish for the Lusty Monk? Try our Deli Ham Roll-Ups. And you can always pair the Lusty Monk with our Bratwurst and Two Chicks Farm Sauerkraut. <— SWMBO’s Favorite store combo
Way back before we had Rutabaga, hubby and I would indulge every so often in a trip to Melting Pot for a fabulous fondue dinner. Rarely did we eat all the meat as we had stuffed ourselves silly on the cheese fondue appetizer. Since our daughter was born however I can count on 3 fingers how many times we’ve eaten there. And once was only for dessert.
Beer Cheese Fondue has a great cool nights flavor that sticks to the ribs. You can add bread for some extra carbs or just stick with veggies and fruit for the lighter side. It is something that you can play around with for flavor intensity. The secret ingredient to this dish is not the beer. It is 2 different varieties of cheese and a good healthy dose of powdered mustard, garlic, and worcestershire.
This dish is great for a fun dinner or to use at a party served up in a crusty sourdough bread bowl. Not gonna lie I miss the bread bowl fad. And since I want to use the best cheese around I’m grabbing Ashe Co Mild Cheddar and Redneck Romano. Since the Mimi’s Recipe I’ve been in love with Redneck Romano. If you have Lusty Monk Mustard on hand substitute it for the Dry Mustard to give this dish a bit more flavor & spice.
Fall is back. As I type is it dark and rainy out even though it is only 2 pm. This type of weather has me wanting bold deep flavors. I’m already rethinking dinners and lunches this week to see where I can fit Panang Chicken Curry into the mix. Let’s get out of the summer rut we’ve been in with cooking and get the house warmed up using our stoves and creativity.
Blue Whistler Duck’s have been in the store for a few months now. I’ve been getting to know Farmer Amy who is amazing. Her dedication to her birds and their welfare is awe inspiring. Knowing that I can place a beautiful wholesome duck on my table makes me extra happy.
The recipe today is going to pack a bold flavor. I’m already thinking ahead of cold duck sandwiches later this week. (Edit: my family of 3 demolished this duck in 1 sitting it was so good. It was not a small duck either lol) This will be a dish that will enhance in flavor the next day. When I think of Peking Duck I instantly think of A Christmas Story with Little Ralphie and his family. This recipe would definitely work to change up your family’s holiday dinners this year.
Hopefully in the near future we will be able to sell duck by the part. Currently Ducks are sold whole by the lb for $8.45 lb. 1 duck is a solid 3 meals with leftovers for my small family. Most of the other ingredients are easy to find. I’m using Naan instead of Steam Buns ( if you can make them DO!) & a quick trip to the Asian Market for the Chinese 5 Spice & Shoa Shing Wine. Don’t forget the Mae Ploy for a little saucy goodness.
Need a Saturday pick me up to chase away boring weekend food? Come out to the farm visit the cows and pick up the ingredients for a fabulous snack. Let’s make some Mimi’s Ham & Cheese Beer Soft Pretzel Bites. This recipe is straight from Lin Johnson-Carlson founder of Mimi’s Mountain Mixes.
This is one dish I saw disappear quickly. I changed up the ingredients a bit to incorporate what I could find in the NCF store. The change worked great and my oh my what a snack. The Redneck Romano was subbed for swiss cheese . It was the perfect substitute. Redneck Romano has just a bit more flavor than you traditional Swiss. I think I’ll be using it more from here on out. The Lusty Monk was exchanged for Beer Mustard. Once again more flavor. The heat of baking mellowed the spicy punch. Rutabaga was hesitant to try one but was quickly hooked & ate 4. Lasty I used our Deli Ham made with our pigs by Weeping Radish. The thickness of the ham gave a more filling bite.
Fall recipes are looming in my brain. I see blankets of leaves with my family bouncing through them as they come in to have a mug of warm butternut squash bisque. Then I open my eyes and realize that is not my family just the one that resides in my head. Dinner party season is just about to start up though. Short easy recipes to take an appetizers are a must. Bacon Wrapped Jalapenos are a delicious apps to make ahead of time, throw in the oven as you’re getting dressed then retain enough heat to stay warm on the car ride to a friends house. This recipe is in honor of Mark & Jeanette who have used about 90% of the Jalapenos I have grown this year.
Earlier this spring Jen from Chickadee Farm began visiting the Ninja Cow Farm Store. One day she showed up with pepper plants for me explaining she had more than she could plant. She asked if I would want them. “Sure” I said knowing full well my family does not eat spicy food. We are a thorough blend of Scotch, Irish & Norwegian, are any of those cultures known for their spicy foods? Nope. I planted the peppers and poof they have produced like no plant ever before.
This spring we also began having Weeping Radish Butchery pick up our pork and beef to make Niche Market meats with. Their sugar free bacon recipe mixed with our pork is AH-Mazing! In the store it sells for $12.50lb. W won’t be using too much int he recipe today. There will be plenty left over for a BLT for a midnight snack. Sugar Free Bacon Wrapped around a Jalapeno filled with cream cheese and a dash of Smoked Paprika creates a fabulous appetizer.
Always ask what is growing in the garden. I’m always glad to share the bounty.
I can see the Eww’s coming across the screen already. Hold tight though and take a trip further into the Culinary World. Recently we’ve had several international clients request Chicken Hearts. After consideration and a few rounds of cooking them. I declare they are tasty must have treats. Easy to make and man are they good, like I now crave them type of good. The taste and flavor is as if a steak and a chicken thigh mixed together.
This past March my husband had to travel to Brazil on business. When he returned he raved about the food and being forced to try new things. Now the man is not the most adventurous eater due to some food allergies (okra and shellfish). In fact we were a bit worried about the language barrier and proceeded to take a crash course in Portuguese so he could safely eat. To hear he was trying new food excited me so I asked what his favorites were to spice up our weekly menu. When he said chicken hearts I about dropped my jaw on the floor. In fact he couldn’t wait to share them with the family. I’ll cook most anything he requests. Let’s go!
Chicken Hearts are provided by our wonderful partner Christy over at Brittany Ridge Farms located in Hookerton, NC. We charge $4 lb for these tasty morsels. These are quite simple to cook quickly and would be great served with salad or as the meat component to a meal. Have a party and offer them as a daredevil bite. Drop by today from 2-6 to get your own.
Have I scared you off yet? Just remember in this whole Farm to Fork world we need to eat all parts of the animal not just a few. Try them you won’t regret it.
” Lucy did you make the Meatballs yet?” ” Lucy you made those Meatballs right?” Lucy have you made the Meatballs yet? I need to know!” – All these thing have been asked of me for more than 2 months by SWMBO. She is a great friend that keeps me humble and on track. The fact she has tasked me with cooking one simple thing that I still have not done is my fault. Now 2 months later I’m FINALLY making the meatballs.
Who doesn’t love a meatball right? There are several restaurants here in Raleigh alone dedicated to the love of this wondrous food. I personally have my own recipe. However it is time to expand and try out the flavors our vendors are providing us. Here I am using the recipe direct from the Bruce Julian Website with one exception. We do not carry the Picante Pepper Sauce. We do however carry Zing! sauce.
After I made the meatballs I served them over pasta. However I felt this was not appropriate. These definitely have a different flavor that your typical meatball. They are quite tasty though, definitely sweeter. If I served these in the future I would do so as a meatball sub with some black olives on top or I would serve them as a stand alone dish. These would be perfect for party to bring a new flavor to friends.