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.
The NCF Store recently started carrying a smaller sized brisket. Instead of 7-8lbs the new cut is more manageable for a family at 2 ½ to 4 lbs. This meal fed 2 families, 5 children and 5 adults for under $70. That’s a big crowd when you realize the kids are hitting peak growth and hunger ages. Yesterday, was a typically busy house day. It’s the beginning of the homeschooling year, creating a bit of chaos.
I started watch Big Bang Theory years ago, since then I’ve wanted to make Howard’s Mother’s Brisket. It always appears to be one of those sought after items and much discussed. At 11 a.m. I realized, “Oh no the brisket isn’t in the oven yet. Is it too late?” Usually when I smoke a brisket, I like to keep it at 225 F for 12 hours. This however, was going to be served at 6 pm. OOPS!. As I seasoned the roast I discovered I was out of garlic powder. My mise en place was non-existent. I did what any good cook does and turned up the heat, changed the recipe and crossed my fingers.
In the afternoon, I met up with Erin (our neighbor & NCF’s milker) and run a chicken errand. When Erin and I walked in the door at 5:30pm; Bam the smell hit us. Something amazing had happened while we’d been out, the garlic powder missing was a great accident. Erin was planning to make tostadas for dinner and we both thought the kids would love to have dinner together and pulled beef brisket tostadas just sound AMAZING. I must admit they tasted even better, especially since Erin pampered us with fresh fried tostada shells.
Sorry, there aren’t a ton of pictures of the process as I did not plan on blogging this due to my loss of time management. It is too good not to share though.
1 3-4 lb beef brisket
½ tsp onion powder
1 tbsp black pepper
1 tbsp kosher salt
2 med. yellow onions sliced thinly
2 heads of garlic cut in ½
½ cup Worcestershire Sauce
1 cup high quality no salt beef broth
Pre-heat oven to 285 F
After bringing the roast up to room temperature season both sides with salt pepper and onion powder.
Place in Dutch Oven fat side up with a firm lid ( If no dutch oven is available use an oven safe deep skillet with tight fitting lid.) Or yes a crock pot on the high (about 250F) and be prepared to wait an extra hour or 2.
Lay garlic & onions across the top and sides of the brisket evenly
Pour Worcestershire Sauce over the top of the roast
Pour beef broth on the sides of the roast.
Place lid & place in the oven for 6.5 hours
Once the brisket can be pulled apart gently with a fork remove and rest for 15 minutes before pulling apart completely. Serve warm
As for the tostadas fill that puppy up anyway you like. We topped the shell with refried beans, brisket, onions, lettuce, cheese and fresh tomatoes.
For another application serve it as a pulled apart roast. Remove the fat off the top of the sauce with a turkey baster, remove the garlic & onion, reduce and serve in its own dish. In my house folks a picky about the amount of sauce they use.
Ninja Cow Farm is now carrying a wide arrange of lamb products from High Rock Farm and Thistledown Farm. Dan goes to great lengths to search out small farms that meet his standards. He wants clients to get the best flavor of ethically raised, local meat possible.
Imagine tasty lamb as a burger, now as a fancy cheeseburger. This is a meal to impress friends. The grand total for it should ring in under $25 for 4. I served this decadent slider with a small simple salad and vinaigrette. A great way to introduce your kids to a more complex flavor palate without spending $75 at a nice restaurant that serves lamb.
In this recipe, I’m going to teach you how to make Chevre into a condiment called crema. It is a simple way to use a semi-soft cheese, turning it into a spread.
1 small log of Celebrity Dairy Chevre
1/4 cup Simply Natural Dairy Heavy Cream
Slice all rind off of the chevre log. * While some prefer the flavor of rind I’m not a fan. It is not so friendly when melting down into a sauce.
Crumble or cut Chevre into small pieces we want this to melt into the cream quickly.
Using a heavy bottomed pan heat cream over a lo-med heat. Stir often as the fat & sugar content will cause cream to scorch quickly.
When cream is beginning to steam whisk chevre into cream. Whisk until smooth. Remove from heat, serve warm.
1 lb of Ground lamb from the NCF store
Salt & Pepper
Bring lamb up to room temperature by setting on counter for 1 hour before cooking.
Separate into 2 ounce patties. Yes they are small but with the bun and added ingredients it will be filling. Theses are sliders.
Season meat 5 minutes before frying.
Warm cast iron pan on med-hi heat, let this heat thoroughly, you want to get a nice crust on the lamb patty.
Add seasoned lamb patties to hot pan, after 2 minutes check to see if the release easily and flip. If they don’t wait 45 seconds and try again.
Remove from heat let rest for 3 minutes. Place on bun & dress to your liking.
These are rich flavors, the best way to not be overwhelmed by them is to add a bit of acid. To do that I added pickled red onion and a garden fresh tomato slice. Ru & my brother added ketchup to theirs. My husband (the short bearded man spotted periodically on the farm) added mustard to his. Lots of ways to dress a slider and none of them are wrong.
For dessert I highly recommend Celebrity Dairy’s Ginger Goat’s Milk Gelato.
Processor pick up day is akin to Christmas morning for 5 yr olds here in the NCF store. The difference is we’re all closer to 40 than 5 and we’re getting giddy over new cuts of meat. This week we received our first Uncured Ham Slice Steak. Hello new porky goodness to experiment with.
Today I’m going to serve up a Peach Jam Glazed Ham Slice. You’ll find much of my cooking has alcohol in it. As a Nashville girl Jack Daniel’s is a go to flavoring for me. Apple Cider Vinegar is Pork’s best friend. It enhances the flavor without adding a ton of unnecessary sodium.
First things first, just like Beef you want to bring your Pork Steak up to room temperature. An hour before you cook set it out.
Trim the excess fat from steaks, I freeze my leftover fat to use in dishes later like collards, or to render into lard for cooking. Side note if I’m going to use the fat for collard or beans later it will get smoked first.
½ cup Buck Naked Farm’s Peach Jam
2 TBSP Jack Daniel’s
1 tsp Apple Cider Vinegar
Place ingredients in a small saucepan cook over a medium low heat till reduced.
*Pre-Heat broiler to 500 degrees F
*Use a heavy bottom skillet that is broiler safe
*Salt & pepper steaks to your taste
Pre Heat 2 tsp of EVOO (Extra Virgin Olive oil) over med-hi heat place steaks into your skillet
Cook for 4-5 minutes until the steaks release from the pan without tearing. If you feel them stuck to the pan let go and wait.
While waiting spoon ½ of your sauce over your steaks. Once the meat releases from the pan flip them. Spoon your Sauce over the 2nd half of the steak. Place in the oven for 7 minutes. When done place steaks on your serving platter and cover with foil for 5 minutes.
While these cool place your skillet back on the stove on medium heat. Use 1 cup of Pinot Grigio or your favorite light non-oaked white wine to deglaze your pan. Simmer down the sauce till thickened and pour over the steaks.