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
My husband and I have joked around for a while now that we are the Green Acres Family. We lived for several years next to Disney in Celebration, FL For a few of those years I had the privilege of living next to one of my closests friends. We often said that we were going to dig a tunnel between our houses for rainy days. I really miss those days especially during Thanksgiving & Christmas. We’d run back & forth all day & night sharing ingredients.
Jess & I have a love of Martha Stewart Recipes and that is where I go for my Turkey Brine & Spice Butter Recipe. She shared this recipe with me years ago & I use it often both on Turkey & Chicken. I’ll add pictures to this once Thanksgiving is past, gotta make sure that you guys have a great recipe to use for the actual holiday.
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.
One thing is for sure. We’ve cooked more grass fed, grass finished steaks than pretty much anyone you’ve ever known. We’ve tried all the different ways of cooking them. Grilled, sous vide, etc. After years of experimenting and comparing the effort with the result, I can say that this recipe is our 100% go to recipe for steaks, and with one small addition, pork chops and Boston Butt steaks.
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.
Other than a hurricane, September has been lovely. Warm days, cool nights just as fall should be. Minus that whole hurricane part. The cool weather has me wanting to serve stew on a nightly basis. My family though is not willing to eat stew nightly. Beef Osso Bucco to the rescue.
A few weeks ago I bought a Crock Pot (I still haven’t recovered from the shame). This was the first meal other than bone broth I decided to cook. Homeschool classes are in full swing and somehow I let SWMBO talk me into adding on an extra Math class. 7 Classes ya’ll what was I thinking. If Rutabaga doesn’t revolt, my self preservation might.
This act of over scheduling now has me using the Crock Pot. I must admit coming home after work the other day to a house full of good meals was pretty awesome. Dinner was served with 10 minutes. The texture of the meat was good so I can’t complain and I may start using the beast more often.
Beef Osso Bucco is a savory dish with a silky texture that cooking . Osso Bucco is a fatty cut of the shanks. The tendons and fat break down giving us that beautiful texture. It is perfect to serve over mashed potatoes or rice.
One of the recent additions to the NCF Store is also been featured in dish Balsamic Vinegar. SMBO picked Vom Fass as our source for Balsamic Vinegar. While it is not locally made it is a local franchise in Cary. The flavor is brilliant and consistent brightening many a dish up with its flavor. Once you buy the bottle you can bring your bottle back to us for refills. Reduce, Reuse, Recycle