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
Rabbit love it hate it, it is a tremendous renewable food source. When we talk about healthy meats this is the one that gives you bang for the buck. There is little fat in rabbit meat and the cholesterol is quite low.
According to Off Grid News “Rabbit has the lowest cholesterol value of any meat product. Compared to the next two lowest, chicken and pork (both with a value of 230 mg per serving), rabbit has a mere 164 mg of cholesterol. Rabbit is the lowest calorie meat per serving at 795 calories per pound vs 810 for chicken, 840 for veal, 1190 for turkey, and 1440 for beef. Pork weighs in at a whopping 2050 calories per pound. Rabbit meat is the HIGHEST in protein compared to chicken, fish, lamb, pork and even beef! Rabbit meat is highly digestible and recommended by the USDA for children and the elderly.The USDA also proclaims rabbit meat “the most nutritious meat known to man.””
After an unfortunate childhood rabbit incident I refused to eat rabbit. At that point in time I got mad at myself and made my husband take me out for rabbit for my 35th birthday. Since then I have extremely slowly begun to work with it. This past spring I took a rabbit butchering class at Standard Foods here in Raleigh. I brought home my rabbit pieces and made them for lunch the next day. We all loved them so yes I’m finally 30 some odd years later am going to regularly make rabbit for dinner.
Tonight’s recipe is for beginners. Something to lesson the blow to the kids that you have a meat source. It won’t be recognizable, I usually find that the best way to start. and with a long slow cooking aromas they won’t be able to resist either.
Bogs are simple, you boil a rabbit or chicken in salted water for 2 hours. Next up you de-bone it(save the water) add rice and cook down until the rice is soft. The rice will take on a new texture making this dish more of a stew. There will be left overs, freeze them and save for another rainy cold night when you won’t have much time on hand.
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.