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
Last weekend my family hosted the tween girls on the farm for dinner & movie. Having 4 tween girls between 3 families is full laughter and sometimes a tiny bit of drama, I brought the drama on myself this night. We made homemade pizzas for 3 of the girls then came the 4th, who has a strong dislike of pizza. For her I made oven smoked bbq style ribs. Next thing I hear from my very own Rutabaga. ” Mom, will you make me some BBQ Brisket for the 4th of July?”
Now for those of you who have met Rutabaga she is cute as can be. When she asks for something so sweetly & homemade to boot I can’t resist. Then to top it off she said those works all Momma’s want to hear. ” Mom, will you teach me how to make it too.” This led to a tiny bit of jealousy from Daddy who she normally bakes with. They are my baking team. After the BBQ was going Daddy promptly made a cherry dump cake with Rutabaga to get in a cooking lesson himself.
With our recent March 1st price cut on Beef our brisket became alot more affordable. The price went from $12.99 lb to $9.25 lb, nice eh? Our briskets are also cut family style into quarters making them between 3-4 lbs each. Enough to feed a crowd. To top off the Brisket I used Buh’s The Sweet Side Sauce which retails in the NCF Store for $5 a bottle. I only used the sauce to drizzle across the brisket, leaving enough for at least 2 more dinners if not more.
Full disclosure- my smoker is off limits to me at the moment (I got sick). If you want to to this on the smoker I recommend using hickory wood and keeping the grill at 225. Cook for 3-4 hours until fork tender. These smaller cuts cook quick so keep an eye on the heat. Always remember fat side up. If you need a little insurance cover extremely loosely in aluminum foil
During the store expansion we decided to check out Ashe Co Cheese. Mostly as Dan wanted to offer a cheaper butter that was still a great quality and well cheese curds. He’s a sucker for the curds.
This recipe comes from the Clark Family here at NCF. Their friend’s southern mother handed it down to them so it it must be good right? Wrong! It is PHENOMENAL!! I can’t remember what was going on at the time but one night the adults were getting ready to go somewhere and the Clark’s were making this for their kids dinner. I snuck a bite. Then when we got back from our adult dinner I snuck the leftovers, yes I know Bad Lucy. Someone should really hit me on the nose more often.
With all of the summer family get together skip the box and the mayo based salad. Head straight for the pasta and cheese that kids and adults will eat up with glee.
Before we get to the recipe of it all lets talk add in’s:
Sub ghost pepper jack cheese for the spicy lovers
Add in some cooked bacon on top the last 5 minutes
Add in some sauteed onions, mushrooms and garlic for some fancy times.
Last week I brined my brisket, Sunday night I slice it & made corned beef. Today were are going to use the power of smoked paprika to make this brisket into something magical. This whole week I have struggled back in forth. Do I cold smoke to I hot smoke, then it came to me. Most people do not have access to a smoker hot or cold, they do however have access to the grocery store & an oven. The whole premise of how I cook is to make it easy for those at home to follow and do the same. Let’s go!
As you can see the left over portion of my brisket is small, There will only be a few servings. Next time I make this I will order one of the giant 12 pounders and make enough for left overs.
Ruth Reichl is one of my cooking icons. When Epicurious ended I was gutted. Was her career over, would she continue to write? She is incredibly inspirational to my own cooking style. The recipe I made tonight was inspired by her. She would collect ingredients in the street markets on her way home and make a dish. I went walking through our little market at NCF and came up with dinner.
London Broil is Flank Steak’s big brother. Have a large crowd to please? Get a London Broil. Tonight’s dinner is an indulgence, the London Broil is $10 lb and then the grits have Skyr Tykke $5 (goat sour cream) & Garbo goat cheese $5. Our goat cheese products come from Celebrity Goat Dairy. With the veggies and stone grits this meal runs around $45. This was our big family dinner of the week. This meal can be broken up or served with other items. The grits are a heavenly meal all on their own. Luckily we have lots of grits left over and I’m eyeing them for breakfast. There are 3 separate recipes in this one blog post. Please be patient with me.
Ahh, chicken and chorizo or “chori-pollo” as I like to call it. This is a divine combination that can be served an infinite number of ways. You can serve it as tacos in corn tortillas, flour tortillas, in burritos, straight on a plate or pretty much any way that tickles your fancy. A few months back I got a deep fryer (which you should get btw if you don’t already have one) and I decided to make chori-pollo sliders on fried potato slices. These delicious morsels packed a ton of flavor and hit the spot in 30-45 minutes including preparing a homemade salsa verde. More on that in my next post.