We always sell out of Ribeye, NY strip, filet Mignon steaks quickly. What we have a healthy supply of are the flank steaks. Maybe it’s because there is uncertainty on how to cook it or patrons didn’t realize how good they can be. Either way, my plan is to covert more followers to this tasty choice cut. I plan to share a few of my favorite recipes using flank steaks.
This was a .85 lb of flank steak and it fed 4 of us comfortably with a little leftover. The recipe is for 4-6 people and I decided to half it since 2 lbs of steak is a huge amount for us.
Our sides tonight were fried cabbage/onions in bacon grease and alarita dry rub creamy cucumber salad (I will share this recipe another day for a quick side to a meal). This was a meal didn’t take long to prepare and tasted like summer. The steak can be placed in sink with cool water to defrost in time for an evening meal.
There is enough steak left over for a salad tomorrow and I plan to thin the sauce for the dressing. Too bad my husband is traveling this week as he will miss out on a great lunch for work …lol
We haven’t made too big of a deal about it yet, but we will now. Brittany Ridge Farms now has Turkey Breast. This means the NCF Store now has Turkey Breast. SWMBO & I have had some fun filling our families bellies with these wonders. Now I have to share. Even if I don’t want to share.
The one thing I try to keep out of my house is processed lunch meat. I try to make a bit extra at dinner for a light lunch for us for the next day. Somehow there are rarely leftovers on meat though no matter how hard I try. This means that once or twice a week I make an extra roast. Or if I make a Turkey Breast then my family has plenty of meat left over for a few sandwiches. And as much as my family loves the Herb Butter Recipe from Thanksgiving I prefer something a bit different from time to time.
The one thing we still need to do with Turkey though is Brine. Turkey is just too low in fat through the muscle to make it a moist meat without Brining. I recommend that you simply make the Brince the night before drop your Turkey Breast in it. Then cook it the next day the perfect brine time is somewhere between 12-23 hours. Some folks I know do a 36 hour brine, I only recommend this if you are using a bird that hasn’t had time to properly rest after being harvested. Brine is a simple recipe 4 tablespoons of Kosher Salt to 4 cups of water.
Turkey Breast is sold in the NCF store for $10 per lb. The breasts weigh between 2.5-3 lbs. I usually get a dinner and 2 days of sandwiches for my family of 3. I then use the carcass to make soup. Waste not Want not.
Alarita Dry Rub is now a constant in my kitchen. I’ve gone through 2 bottles in the past year. I use it for roast vegetables and meats alike. It is a solid product at $8 a bottle. It take a ho hum green bean or eggplant to “ooooo green bean & eggplant”. The tiny bit of brown sugar in it balances the flavor for herby flavor.
Is it Fall yet, Y’all? The end of August was cool, as I write September has come thundering in. I’m ready for soups, stews and bone broth.
Many of our clients know I despise one convenience kitchen appliance. Totally loathe and even though I’ve been given at least 4 of them I had to go out an buy one today just for this task. My Mother in Law gave me one 3 Christmases in a row hoping I would keep one around. This item is a crock pot. Now we have some folks that make bone broth on the stove, I have before in the past. However, free time and I have been struggling since February 24th. 2016. That is the day I moved to the farm.
Yes I, Lucy, am a kitchen snob. I get why people use crock pots they greatly help out working parents stay on a budget, Crock pots have a hot dinner the moment you get home. My one complaint is that they don’t keep a good consistent temperature. Since I’m not putting meat in it only bones I can live with that for the convenience. Otherwise I’ll be taking a pot on and off my cook top multiple times a day the next 36 hours.
Bone broth takes times, the bones need to break down to give you their sweet collagen and calcium. A boost to both the breakdown and the your body’s own digestion of calcium. Vinegar helps the body absorb calcium properly, as orange juice helps potassium be absorbed.
Dan has been writing on the blog about all the taste testing on the farm, we’ve all put on a few extra pounds with it. Now the products that we are going to carry have been handed off to me to make yummy lunches and dinners with. Luckily I have a husband & daughter who are adventurous eaters for the most part.
Today I’m aiming for a savory sweet pork roast. One that livens up the dinner plate yet is balanced enough to not overwhelm the rest of the dinner. This is where Alarita comes in. Yesterday the sons of Miss La Rita came in with their salsa’s. We got to talking and we were throwing idea’s off of each other like the finals at Wimbledon.
With a pork roast you want to roast it at a low temperature giving the fat time to cook down and spread through the meat. Roughly an hour and fifteen minutes per pound. My favorite temperature to roast pork is at 280 degrees. Today with the citrus involved we are going a bit higher to 300 to get the sugar to play nice.
The Pork Butt & Picnic Roast both come in at $7.50 lb. The roast you see here weigh 2.66. And provide 1 meal for 4 and lunch for me. I had our neighbors Erin & Mark taste test the roast as well. All around everyone loved it. For lunch I used it to make lettuce wraps, and it was definitely just as great the 2nd time around.
Last week left me without much time to cook. Due to Hurricane Matthew most meals were eaten at friends houses or out. Then the end of the week was so busy with obligations that dinner was out once again. Now the evenings are longer and cooking is something I want to fill our home as well as our stomachs.
NCF carries pork osso bucco for $4.50 lb. Osso bucco comes in all sizes, from small to large. Personally I prefer the smaller more delicate cuts.They take less time to cook and are very flavorful. Fortunately we carry all sizes in the store. The tomatoes, potatoes and sage came from the NCF garden making this a fairly inexpensive dinner for our family. Ragout is a french stew of vegetables usually served with meat. I served the Ragout on a bed of garlic mashed potatoes although rice polenta or noodles would serve wonderfully.
Every Sunday, my Grandmother was quite predictable she either made us a Pot Roast or a Beef Stew. My Grandmother was one of my main cooking teachers growing up. Both of my Grandmothers were really, they both believed I had a special talent and would instruct me from behind as I began cooking. This Beef Stew has varied little from the time my Great-Grandmother Rumsey taught my Grandmother Hill.Beef Stew is an American tradition, every family has its own special recipe and this is mine. Unfortunately few pictures were taken of this dish as it was Halloween and the family descended on the pot before I remembered I didn't have a final picture. The recipe provided below few 5 adults and 2 children with no leftovers.The Boneless Beef for Stew price at the NCF store is $8.99 lb. Combined with the veggies you're running about $15 for a meal that easily fed 7 with no empty stomachs afterward. Boneless beef for stew can take time to become tender. Long cook times are recommended. The processor uses leftover that is not being turned into ground beef to make boneless beef for stew.
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.
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.
Mushroom Gravy is one of those things that takes a simple dish and makes it a WOW dish. While simple itself the flavor packs a punch. Cubed steak is fairly straight forward to cook yet is a versatile ingredient. Serve it as a steak itself, country fried steak or with a tomato based sauce, etc.... there are many ways to cook it. Today is similar to country fried steak only in that we will dredge it in Cube Steak is in the NCF store with plenty in stock for $9 lb. Combined with the mushrooms, sherry, onions, beef stock & sides you're looking at about $15 for a complete meal that will feed 4. Cost effective yet filling & delicious.