Pan Seared Chicken Hearts

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!

Note: Your house will get smokey. Open 2 widows and place a fan in  each window. One pointing in one pointing out.

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.

Smoky BBQ Style Oven Brisket

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


Not so Traditional Fried Chicken

This past weekend was a whirlwind of fun. My oldest sister came to town.  I asked what she would like for me to make and instantly she said fried chicken, mashed potatoes with gravy and collard greens. I love that my siblings always know just what they want to eat at my house and let me know they expect it. Now if I could just get those in my house to tell me what they want for dinner daily. Every wife and mother’s dream, right?

Fried chicken is an American classic. While each portion of the US has it’s own style the South has uplifted it and taken it to another level.  Every family has it’s own recipe as well.  I have one myself that only 1 person  has a copy of to give to my daughter upon my death. This person is not my husband but then again he has watched me make it enough he could probably make it and it would be better than mine. While this is definitely a great fried chicken & has some of my secret recipes ingredients, it is not my super secret recipe.

The NCF store has whole cutup chickens for $6.50 lb. Let the work be done for you. We also sell Kefir for $6.50, While there are several flavors we’ll be using plain.  This is a happy accident, I ordered buttermilk, when it didn’t come in I needed a back up plan the kefir was there and it spoke to me. It said I have the lactic acid you seek. So I grabbed it and am so happy I did!

It’s time for a side dish recipe. Scrap pieces of meat are valued in the flavor they bring to a meal.

Scrap meat may not be the most appealing term, I’m talking about the bits of bacon left over after the pork belly has been sliced. Despite what the grocery store would have you believe bacon is not a perfect rectangular cut.  Ham hocks and jowl bacon can be used in this dish.  The fat from these cuts is going to add a silkiness to the collards that you cannot achieve otherwise. That means no pouring the fat off. Fat is not the enemy the news has made it out to be.