White Oak Pastures Chicken & Dumplings 
Courtesy of Ryan Smith, Executive Chef at Empire State South 


For the legs: 
4 chicken legs 1 onion
2 carrots 1 head celery
2 each fennel bulbs 1 head garlic
2 each bay leaves

1 cup white wine

2 quarts chicken stock 4 sprigs fresh thyme


Season the chicken legs with salt and pepper.  Sear them in 2 tbsp. canola oil until they are golden brown on both sides. Remove from the pan and discard the oil. Add fresh oil and sauté the veggies. Lightly caramelize the veg and deglaze with white wine. Reduce the wine by half and add the remaining ingredients. Bring to a boil and add the chicken legs back to the pot. Cover with foil and braise in the oven for 1.5 hours until tender. Let the pan come to room temperature and remove the legs. Pick the cooked meat from the legs with no bone or connective tissue. Strain the braising liquid. Pour the braising liquid over the picked leg meat and chill and reserve.

 

For the dumplings:
1 pound fresh ricotta 1 each egg
4 cups flour (sifted) 1 teaspoon salt
1/4 cup milk  


Mix all ingredients and knead till smooth. Wrap the dough in plastic and rest in the fridge for 1 hour.  Using a rolling pin, roll out the dough to ¼ inch thickness. Use flour as needed so that the dough doesn’t stick. Cut the dough into ½ inch strips with a chef’s knife and then into little rectangles creating rustic dumplings. Poach the dumplings in boiling water until they float and drop them in ice water until chilled. Once chilled, dry them on a kitchen towel and dress them with olive oil until ready to serve.

 

For the veggies:
1 onion 2 each celery stalks
1 each carrot 1 each bulb fennel

Small dice all veggies and mix together. Reserve till ready to serve.


Final Dish Directions: Sauté the veggies in a small amount of canola oil, not getting color on them. Season them with salt and black pepper, add picked braised leg meat and the braising liquid. Then add the dumplings and warm through.

In a separate sauté pan, heat a small amount of canola oil until it slightly smokes. Then add the seasoned chicken breast skin side down. Over med heat, sear the chicken breast until its golden brown. Put the pan in the oven to roast at 350 F for 7-8 min.

 

Take the pan out and turn the breast. Next, let the breast rest in the pan with no heat for 2 min.  Finally, remove from the pan and rest at room temp. for 4 min.

 

In a serving bowl, place the chicken meat and dumpling mixture in the base and the roasted breast on top. Garnish with fennel fronds and enjoy.

 

Grandmother's Chicken (Poulet au Grand-Mère) 
Courtesy of Virginia Willis
(Serves 4 to 6) 


1 tablespoon canola oil 
a
1 tablespoon unsalted butter
a
1 (4-pound) chicken, cut into 8 pieces or 6 
bone-in, skin on breasts or thighs 
a
Coarse salt and freshly ground black pepper 
a
4 slices bacon, cut into lardons 
a
6 shallots, peeled and trimmed 
a
2 heads garlic (about 20 cloves), separated, peeled, and tough ends removed

3 sprigs thyme 
a
2 bay leaves, preferably fresh 
a
18 bite-size fingerling potatoes, or 6 yukon gold potatoes, cut into 1" chunks 
a
12 white button or cremini mushrooms, stems trimmed 
a
1/2 cup dry white wine 
a
1/2 cups homemade chicken stock or reduced-fat, low-sodium chicken broth
 


Directions: Heat the oil and butter in a large, heavy pot over medium-high heat. Season the chicken with salt and pepper. Cook covered without moving the pieces or crowding the pan, in batches if necessary, until well browned on all sides, 5 to 7 minutes. (Take your time; you want a nice, rich brown.) Transfer the chicken to a platter and keep warm while you cook the vegetables. 

Pour off all but 1 tablespoon of the fat from the pan. Decrease the heat to medium. Add the bacon, shallots, garlic, thyme, and bay leaves. Cook, stirring occasionally, until the bacon starts to render and the vegetables start to take on a little color, 3 to 5 minutes. Add the potatoes and mushrooms, season with salt and pepper, and return the chicken to the pan. Pour over the white wine and stock. Cook until the vegetables are tender and the juices of the chicken run clear when pierced with a knife, 20 to 25 minutes. Taste and adjust for seasoning with salt and pepper. Serve immediately. 

Variation: You can make this recipe with boneless, skinless breasts instead of bone-in pieces. Simmer the breasts as directed on top of the stove along with the other ingredients, but just until the juices run clear, 8 to 10 minutes. Remove the breasts to a warmed plate and cover with aluminum foil. Let the sauce continue to simmer until the vegetables are tender and the sauce is thick enough to coat a spoon. Return the breasts to the sauce and finish as directed.

 

Brilliant Technique - Monter au Beurre
Monter au beurre is a term used meaning whisking cold butter into a sauce to add richness and gloss. Using a slotted spoon, remove the vegetables and chicken to a warmed serving platter. Tent it with aluminum foil to keep warm. Increase the heat to medium-high and boil until the sauce is reduced by half. Remove the pan from the heat. Using a whisk, swirl in 1 tablespoon cold unsalted butter. Taste and adjust for seasoning with coarse salt and freshly ground black pepper Pour the sauce over the chicken and vegetables, and serve immediately with a crusty baguette to sop up the sauce.

 

Ground Beef Barbecue Hamburgers
(Makes 4 Hamburgers)


1 pound White Oak grass-fed ground beef 1 tablespoon distilled white vinegar
1 1/2 tablespoons ketchup 1 small onion, grated
1 tablespoon prepared mustard 1/2 small green bell pepper, finely chopped
1 tablespoon Worcestershire sauce  



Directions: Preheat an outdoor grill for medium-high heat and lightly oil grate. In a large bowl, combine ground beef, ketchup, mustard, Worcestershire sauce, vinegar, grated onion and bell pepper. Mix well and shape into patties. Place burgers on grill and cook for 3 to 4 minutes per side, or until done.

 

Vegetable Beef Soup
(Makes 8 Servings)


1 1/2 pounds White Oak grass-fed ground beef 2 carrots, chopped
1 cup chopped onion 2 stalks celery, chopped
2 (14.5 ounce) cans stewed tomatoes 1 russet potato, chopped
5 cups water 1/4 teaspoon dried thyme
1 tablespoon salt 1 bay leaf
2 cubes beef bouillon 1/4 teaspoon dried basil



Directions: In a large stock pot, brown the ground beef and an onion. Drain grease and add tomatoes, water, salt, beef bouillon, carrots, celery, potatoes, thyme, bay leaf and basil. Cover and cook until vegetables are tender, approximately 45 minutes.

 

Shepherd's Pie
(Makes 6 Servings: 2 Quart Casserole)


4 large potatoes, peeled and cubed 5 carrots, chopped
1 tablespoon butter 1 tablespoon vegetable oil
i tablespoon finely chopped onion 1 onion, chopped
1/2 cup shredded cheddar cheese 1 pound White Oak grass-fed ground beef
salt and pepper to taste 2 tablespoons all-purpose flour
1 tablespoon ketchup 3/4 cup beef broth



Directions: Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside. 

Bring a large pot of salted water to a boil, adding carrots and cooking until tender but still firm, about 15 minutes. Drain, mash (or dice) and set aside. Preheat oven to 375º.


Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.

Spread the ground beef in an even layer on the bottom of a 2-quart casserole dish. Next, spread a layer of mashed/diced carrots. Top with mashed potatoes and the remaining cheddar cheese.

Bake in the preheated oven for 20 minutes, or until golden brown.

 

White Oak Fajitas

1 pound of White Oak skirt or flank steak 3 bell peppers
2 1/2 tablespoons olive oil 1 Vidalia onion, sliced
2 1/2 tablespoons balsamic vinegar 2 tablespoons olive oil
1 1/2 teaspoons salt 1 can black beans, heated
1/4 cup fresh lime juice 1 bottle Hot Squeeze Chipotle Sauce



Directions: Marinate steak in first four ingredients for 30 minutes to 1 hour. Heat the grill until you can't hold your hand over it for more than five seconds. Pat the steak dry and place on the grill. Cook between 6-10 minutes for mid-rare. Try to turn only once. Let the steak stand for five minutes before cutting. In a sauté pan, heat additional oil and sauté onions and peppers. Top meat with Hot Squeeze Chipotle Sauce. Serve in warm tortillas with black beans.

 

White Oak Braised Short Ribs

5 pounds White Oak beef short ribs 6 small onions (1 pound), unpeeled and chopped
all-purpose flour, seasoned with salt & pepper 6 carrots, sliced
1/4 cup rendered bacon fat 1/2 teaspoon dried rosemary, crumbled
4 garlic cloves, chopped 1 cup red wine
3 cups beef broth  



Directions: Preheat oven to 350º. Dredge ribs in flour mixture, knocking off excess. Heat bacon fat in a 6-quart heavy ovenproof kettle over moderately high heat until hot but not smoking. Brown the short ribs in batches in a single layer without crowding. Transfer short ribs as browned with tongs to a large plate. Pour off all but about 2 tablespoons bacon fat remaining in kettle, adding the garlic, onions, carrots and rosemary. Season with salt and pepper to taste and continue cooking over moderate heat, stirring, until lightly browned. Deglaze the kettle with red wine. Add the beef broth to the vegetable mixture and bring to a boil, stirring. Return ribs to the kettle, squeezing them to fit in a single layer, if possible, and cover with a lid. Braise ribs in oven until tender, about 2 hours. Transfer ribs with tongs to a platter and keep warm. Pour cooking liquid through a fine sieve over a saucepan, discarding solids, and skim fat. If necessary, boil liquid to thicken it slightly, and spoon sauce over ribs. Serve with boiled new potatoes.

 

Chef Carrie Balkcom's Meatloaf
(Makes 1 Loaf Pan)


1 cup white or yellow onion, finely diced 1 1/2 cup celery, finely diced
1 tablespoon vegetable oil 2 cups soft breadcrumbs (crumbled day old bread)
1 1/2 cup tomato juice 2.5 pounds of White Oak grass-fed beef
2 large eggs, slightly beaten 1 tsp. salt (or to taste)
1/2 teaspoon freshly cracked black pepper 1/4 cup barbecue sauce



Directions: Preheat oven to 350º. Sauté onions and celery in oil until soft, but not browned. Remove from heat and cool completely. Combine tomato juice and breadcrumbs in a large bowl. Add onion, celery mix, and ground bison, eggs, salt and pepper. Blend until just combined. Form the mixture into loaves in a greased loaf pan. Baste each loaf lightly with barbecue sauce. Cover lightly with foil. Bake in a preheated 350º oven for 1 to 1 1/2 hours or until internal temperature reaches 155º. Remove from oven and let stand covered until slightly cooled.

 

 

White Oak Meatloaf

2 - 3 cloves garlic, minced

1 onion, minced

2 tablespoons fresh parsley, minced

1 pound of White Oak grass-fed beef

1/2 - 2/3 cup rolled oats

1 teaspoon salt

2 eggs

1 teaspoon pepper



Directions: Mix well and add milk or yogurt as needed to moisten. Shape into a nice loaf, place in a greased bread pan, and spread homemade catsup over the top (avoid high-fructose catsup). Bake uncovered for 45 minutes to an hour at 350º. Serve with more catsup and mashed potatoes or sweet potatoes.

 

 

Oxtail

3 lb White Oak Pastures grass-fed oxtails

House Seasoning, recipe follows

1 tsp olive oil

16oz White Oak Pastures grass-fed Bone Broth

1 cup red wine

1 tablespoon Worcestershire sauce

1 Tomato Diced

6 cloves garlic, large ones cut in 1/2

1 tsp dried basil

1 tsp dried oregano

2 bay leaves

1 (8-ounce) can tomato sauce

1/2 Vidalia onion, large/medium dice

6 small new red potatoes, cut in 1/4

4 medium carrots, large/medium dice

1 pot hot buttered rice

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 garlic powder

1 tbsp White Pepper



Directions: Preheat oven to 300 to 350 degrees F. Sprinkle the oxtails liberally with House Seasoning on both sides. Coat the bottom of a heavy oven-proof Dutch oven with the olive oil. Once heated, add the oxtails and sear on all sides. Remove and set aside. Scrape up the brown bits from the bottom of the pan. Add the beef broth, red wine, Worcestershire sauce, and garlic cloves. Stir. Add basil, oregano, bay leaves, hot sauce, tomato sauce, and the reserved oxtails. Stir to combine all ingredients together. Cover tightly, place in oven, and bake for 2 to 3 hours. Remove from oven and bring to a simmer on stove top. Add the sweet onion wedges, red potatoes, garlic and carrots to the pot. Cover and simmer until potatoes are almost tender, roughly 15 minutes. Serve oxtails with the vegetables over hot buttered rice.

 

 

Chipotle Lime Flank Steak with Chimichurri

 

1 - Grass-Fed White Oak Pastures Flank Steak approximately 2 lb

1/2 can Chipotle Peppers

2 Limes Juice/Zest

1/4 cup Cilantro freshly chopped

2 Glove Cloves

Salt & Pepper to taste

1/4 cup Olive Oil

 

1/4 cup Parsley

2 tbsp Oregano

1/4 cup Green Onion

1/2 cup Cilantro

2 Lemons Juice/Zest

2 Limes Juice/Zest

A Splash of Apple Cider Vinegar

1/2 cup Olive Oil

Salt & Pepper to taste



Directions: First remove any silver skin and excess fat from the Flank Steak. Place next 6 ingredients (Chipotle Peppers-Olive Oil) into food processor and blend well. Place steak into appropriate container and coat well with marinade. Allow to marinate for a minimum of 12 hours or preferably up to 3 or 4 days in the refrigerator. Before you are ready to grill, remove your flank steak from the refrigerator and allow to come to room temp. As your steak warms and your grill preheats to 425F. Mix remaining ingredients (Parsley-Salt & Pepper) into food processor and blend to make a flavorful chimichurri sauce. Once the sauce is blended place in fridge to cool. Grill your Flank steak to medium rare (approximately 5-6 minutes per side) and slice thinly on a bias against the grain after it has rested for 5-10 minutes in order for the juices to redistribute. Top with chimichurri and serve with grilled peppers, onions, tomatoes and tortillas for some delicious fajitas.

 

 

White Oak Jalapeno Tomato Bacon Braised Chicken

1 - 8 way cut White Oak Pastures Chicken

3 Bacon Strips

1 Tbsp olive oil

1 Onion Diced

2 Jalapenos Diced

3 Garlic Cloves

1 Tomato Diced

2 Tbsp Lemon Juice

1/3 cup White Wine

1/2 cup White Oak Pastures Pastured Stock/Bone Broth

1/4 cup Fresh Rosemary

1/2 cup Flour

Salt & Pepper to taste



Directions: Slice Bacon into small strips and crisp in large saute pan. Once crisp and browned, remove bacon to plate. Season flour with S&P and lightly dust chicken pieces. Add oil to pan and sear chicken on both sides till lightly browned then remove to plate. Add onion & jalapeno to pan and saute until fragrant (about 2 minutes) add in garlic and cook for 1 minute then add tomatoes and cook for 2-3 minutes. Deglaze your pan with white wine and lemon juice then reduce liquid to half (about 4 minutes). Add chicken and bacon to pan along with fresh rosemary and chicken stock. Cover pan with a lid or foil and finish in the oven at 300F for 45-60min or until fork tender. Remove chicken to a platter and serve with pan sauce on side.

 

 

Rabbit

1 Large Rabbit (Cut into 5 pieces, hind legs(2), fore legs(2), and loin(1))

House Seasoning, recipe follows

2 tsp olive oil

1/2 cup chopped bacon

1/2 sweet onion - diced

1 jalapeno - seeded and small diced

3 cloves garlic minced

1 tablespoon fresh parsley (finely chopped or 1 tsp dried)

1/2 bunch green onion (chopped)

2 bay leaves

2 bay leaves

8oz White Oak Pastures pastured poultry bone broth

1 Lemon - juice

1/2 cup White Wine

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 garlic powder

1 tbsp White Pepper



Directions: Preheat oven to 300 to 350 degrees F. Sprinkle the rabbit pieces liberally with House Seasoning on both sides. Coat the bottom of a heavy oven-proof Dutch oven with the olive oil. Once heated, add the rabbit and sear on both sides until golden brown. Remove rabbit and set aside. Scrape up the brown bits from the bottom of the pan. Add the bacon and cook until browned. Saute jalapenos and onions in bacon grease until onions are translucent. Stir in garlic until fragrant. Deglaze pan with lemon juice and white wine, reduce by half then add bone broth along with fresh herbs and green onions. Check for seasoning and add house seasoning to taste. Return the rabbit portions to the pan, cover and bake in the oven at 325F for approximately 1 hour or until tender. If you desire a thicker sauce to serve with your rabbit, once it is finished, remove the sauce from the pan and thicken with a roux (equal parts of butter and flour lightly cooked in a saute pan). Or you can use a slurry (cornstarch and water).

 

 

Lamb Meatballs with Lemon Mint Yogurt Sauce

2 lb White Oak Pastures Ground Lamb

2 tbsp White Oak Pastures Lamb Spice Rub

2 White Oak Pastures Pastured Eggs

1/3 cup Bread Crumbs (optional)

1/3 cup green onion

1 cup yogurt

2 tbsp Fresh Mint – finely chopped

2 Lemon Juice & Zest

1 tsp Cayenne

1/4 tsp white pepper

Salt to taste



Directions: Combine first five ingredients in mixing bowl and mix until well combined. Cover Lamb mixture and allow to rest in refrigerator. While you wait for the lamb to rest, combine the remaining ingredients in a mixing bowl and mix until well combined, Allow the yogurt mixture to rest for a minimum of 1 hour for flavors to develop. Form lamb mixture into 2oz balls and place on a lined or greased baking sheet. Bake at 425F for 4-5 minutes or until cooked all the way through. Remove meatballs to platter and serve with yogurt sauce. Or serve on Naan with shredded lettuce, tomato, onion and feta for a delightful flatbread sandwich.

 

 

Cajun Baked Chicken/Guinea Thighs

This is a delicious mildly spicy recipe sure to give you delicious and tender chicken thighs (you can also substitute Guinea in this recipe for a delicious variation)

2.5 lb White Oak Pastures Pastured Chicken/Guinea Thighs

1/3 cup White Oak Pastures Cajun Seasoning

3 tbsp olive oil

Salt & Pepper to taste

1/4 -1/2 cup water



Directions: Remove your chicken (or guinea) thighs from the package and place in a non reactive container. Toss with olive oil then season well with Cajun spice rub and S&P to taste. Allow to marinate for 1-2 days. Once marinated and ready to cook, place seasoned chicken (or guinea) into an oven-safe dish. Add water to roasting pan then cover this dish with foil and bake at 325F for 1-1.5 hours or until tender. Remove thighs from pan. Thicken the pan juices with a roux and serve as a gravy on the side.

 

 

Lemon, Garlic & Herb Grilled Chicken/Guinea Breast

This is a delicious and fresh tasting recipe which helps keep your chicken breast juicy and flavorful. It is also great once cooled to be sliced and served as a sandwich accompanied with pesto mayo

4-6 Boneless Skinless Chicken or Guinea Breasts

2 tsp Fresh Rosemary

1 tbsp Fresh Oregano

1 tbsp Fresh Sage

3 garlic cloves - minced

3 Lemons (juice & zest)

3 tbsp olive oil

Salt & Pepper to taste



Directions: Finely chop all herbs and place in a mixing bowl. Add minced garlic, lemon zest and juice along with olive oil. Season to taste with salt and pepper. Marinate Chicken or Guinea breasts for a minimum of 4 hours or up to 24 hours. Once marinated remove breasts and cook on a hot grill or sear in a sautee pan until the internal temperature registers 160F (allow to rest for 2-3 minutes as the residual heat will finish cooking the breast while maintaining its juices)

 

 

Seared Duck Breast

Duck is a delicious dark meat bird, that can actually be consumed (and has its best flavor) at medium rare. Duck fat is also great for cooking, so be sure to reserve any leftover duck fat for a later use

2 Duck Breast

1/2 tsp Dried Thyme

Salt & Pepper to taste

2 tsp Olive Oil



Directions: Score the skin of the duck in a cross-hatch pattern. When scoring the skin, be sure not to cut into the meat. Cutting the cross-hatch into the skin will help in rendering the fat. Once you have scored the duck, season both sides with dried thyme, salt and pepper to taste. Allow to marinate for a minimum of one day or up to three days. When you are ready to cook the duck, heat a small skillet over medium heat and add your olive oil. Once the oil begins to shimmer slightly add the duck skin side down and reduce the heat to medium-low. Allow to cook for 8-10 minutes with the skin side down. Once most of the fat has rendered from the skin and it has turned a deep crispy golden brown, turn the duck over and cook for 3-4 minutes. Remove the duck from the pan and serve at medium rare for best flavor. NOTE* Duck takes well to a wide range of flavors, most notably sweet flavors, which is why we often serve our duck breast with our Jelly Palm Jelly or even a sweet Blueberry Jam.

 

 

Duck Confit

This is a great way to make a delicious mouthwatering fall off the bone tender meal that you can keep in the fridge for several weeks until you are ready to enjoy it.

2 Duck Legs

2 tsp Fresh Rosemary

1/2 tsp Dried Thyme

Salt & Pepper to taste

2 tsp Olive Oil

Duck Fat (or Bacon grease)



Directions: Season both sides of the duck legs with dried thyme, salt and pepper to taste. Allow to marinate for a minimum of one day or up to three days. When you are ready to cook the duck, heat a small skillet over medium heat and add your olive oil. Once the oil begins to shimmer slightly add the duck skin side down and reduce the heat to medium-low. Allow to cook for approximately 10 minutes with the skin side down. Once most of the fat has rendered from the skin and it has turned a deep crispy golden brown, turn the duck over and cook for 3-4 minutes. Remove the duck from the pan and place in a roasting pan then cover with fat. Cook in the oven at 200F for 1.5-2 hours (or until fork tender). Carefully remove pan from oven (remember there is hot grease in there). At this point you can carefully remove the duck legs from the fat and serve; or leave them in the fat and once it has cooled slightly store it in the fridge until you are ready to re-heat and serve. NOTE* this method will keep your duck legs fresh as the fat, once cooled, acts as a preservative in that it keeps out oxygen and light which in turn helps to preserve the duck legs for an extended period of time

 

 

Herb Roasted Eye of Round

This is a great way to add flavor and tenderize larger traditionally tougher cuts of meat.

1 Eye of Round Roast

1 tbsp Fresh Rosemary

2 tbsp Oregano

2 tbsp Sage

2 Lemons (juice & zest)

3 tbsp Olive Oil

2 tsp Cider Vinegar

4 Garlic Cloves

Salt & Pepper to taste



Directions: Combine all ingredients except for roast into food processor and blend until well mixed. Season your roast well with the marinade. For best results, allow roast to marinate for 2-3days. When you are ready to cook, pre-heat your oven to 450F. Cook roast at 450F on a wire rack on a pan with a little water in the roasting pan for 25 minutes. After 25 minutes reduce the oven temp to 300F and finish cooking until an internal temperature of 150F is reached (approximately one to two hours)

 

 

Dijon Horseradish Pork Loin

1/4 cup Dijon Mustard

2 tbsp Horseradish

1 tbsp Rosemary Chopped

2 tsp Garlic Minced

1 Lemon juiced

Salt & Pepper to taste



Directions: Combine all ingredients, but pork loin and mix well. Rub pork loin down with Dijon herb mixture and allow to marinate for as few as 4 hours or up to two days. Roast in the oven at 375 F for 15-25 minutes depending on thickness (or an internal temperature of 150 F is reached). Remove from the oven once your desired temperature is reached. Allow to rest for 5 minutes. Slice, serve and enjoy. I often like to serve this with a little added horseradish kick in the form of a horseradish sour cream on the side.

 

 

Dijon & Herb Crusted Rack of Lamb

This is a delicious recipe sure to impress your guests. This recipe will serve 4-6 people

 

2 Rack of Lamb (Frenched and chine bone removed)

2 tbsp Rosemary

5 tbsp Sage

1 tbsp

Salt & Pepper to taste

1 Lemon juiced

4 tbsp Dijon Mustard

2 tsp Stone Ground Mustard

1 tsp Garlic minced

3/4 cup Bread Crumbs

1 tbsp Olive Oil

1 tbsp Butter



Directions: Make sure the chine bone is removed to make slicing the rack into chops a little easier. You will also want to make sure to trim any excess fat and silver-skin from the loin of the chops. For a quick way to French the bones try using butchers twine to scrape the bones clean. Check out this link for a little help… https://youtu.be/JhS1fol_eEk . Finely chop all the herbs and mix with the mustards, lemon juice and garlic. Use this mixture to season the “eye” of the rack. Once the “eye” is seasoned, coat it in breadcrumbs. Add your oil to a saute pan over medium high heat until slightly shimmering then add your butter. Once the butter starts to sizzle (without burning) brown the breaded part of the lamb rack on both sides. Once browned finish the lamb rack in the oven at 375F for approximately 10-12 minutes. Remove from the oven and allow to rest for about 5 minutes in order to let the juices redistribute. Slice into chops, serve, dazzle, impress your guests and enjoy a delicious meal. I love to serve this dish with a traditional Chasseur sauce (a hunters sauce with mushrooms and tomato)

 

Pickled Beef Tongue

If you’re looking for a delicious dish with a hint of intrigue, this is the one for you. Don’t let the tongue scare you off, as this is one of the most flavorful and tender pieces of meat. If you think your guests may be put off by tongue, just wait till they’ve had their fill and tell you how good it is before you tell them what it really is.

 

2 Beef Tongue w/ Water

1/2 cup Kosher Salt

Water

1 Onion

2 Medium Carrots

1 tsp Dried Thyme

3 Bay Leaves

1 tsp Black Peppercorns

1 tbsp Coriander

1 tbsp Yellow Mustard Seeds

1 tsp Red Pepper Flakes

1 tbsp Coriander



Directions: To do this right it is about a 3 day process. Day 1 – Rinse the tongue and allow to soak in water with the ½ cup of salt. Day 2 – Remove the tongue from the brine and place in a pot (with a lid) large enough to hold the tongue along with all the remaining ingredients (minus the vinegar). Cover with water, simmer over medium-low heat covered for 4-6 hours or until tender. Remove the tongue from the broth and place on a wire rack to allow it to cool. While the tongue cools, strain the remaining broth and reserve. Once the tongue is cool enough to handle peel off the outer layer of “skin” (don’t let it cool too much as it makes it difficult to peel once cold). After the tongue is peeled, place into a non-reactive container and cover with the broth. Allow to cool and refrigerate over night Day 3 – Remove the tongue from the broth. Place the broth in a pot and reduce by at least ½. While the broth is reducing slice the tongue vertically into ¼” pieces. Once the broth is reduced, add the vinegar and return pot to a boil. Once boiling pour over the sliced tongue and allow to cool. Allow the tongue to “pickle” for about 2 days for best flavor. To serve simply heat some oil in a pan and add as many slices as you’d like and season to taste with salt and pepper. It will keep refrigerated for about 1-2 months. We typically shred ours and serve is in tacos or quesadillas.

 

Beef Barbacoa

This is a delicious South American/Caribbean style beef “barbeque”. This is a great dish to cook ahead of time and simply reheat when you’re ready to host a fabulous taco party.

 

8 Dried Guajillo Peppers (Stemmed & Seeded)

2 Plum Tomatoes

8 Garlic Cloves – peeled

2 lbs Boneless Shoulder Roast, Chuck Roast or Beef Cheek

1.2 tsp Cumin

1/2 tsp Cinnamon

1/4 tsp Cayenne Pepper

1 cup Chopped Fresh Cilantro

1/4 tsp Dried Thyme

2 Bay Leaves

Kosher Salt to taste

Fresh Cracked Black Pepper to taste

Corn Tortillas warmed for serving



Directions: Heat a large cast-iron skillet or Dutch oven over medium-high heat. Add the chiles and cook, pressing them down with a spatula, 10 seconds per side; transfer to a plate. Add the tomatoes, onion and garlic to the skillet and cook, stirring once or twice, until the vegetables are charred in spots, about 10 minutes. Peel the garlic and transfer to a blender along with the tomatoes and onion (reserve the skillet). Tear the chiles into pieces and add to the blender along with 1/2 cup water and 1 teaspoon salt; pulse until smooth. Strain the mixture through a fine-mesh sieve into the skillet, pressing it through with the back of a spoon. Add the beef to the skillet and turn to coat in the chile sauce using tongs. Cook over medium-high heat, turning occasionally, until a crust starts to form on the meat, about 10 minutes. Sprinkle in the cumin, cinnamon and cayenne pepper and cook 1 more minute. Meanwhile, puree 2 1/2 cups water, the cilantro and thyme in the blender; add to the skillet along with the bay leaves. Reduce the heat to low. Cover and gently simmer until the meat is very tender, about 2-3 hours, adding up to 1 1/2 cups water if the sauce gets too thick. Remove the bay leaves and season with salt and black pepper. Serve in tortillas with assorted toppings.

 

Duck Stir-Fry

Quick, simple and delicious stir-fry with a little twist.

 

3/4 cup Soy Sauce

2 tbsp Sesame Oil

2 Limes - Zest and Juice

4 Garlic Cloves

1 tbsp Sriracha

1/4 cup Cilantro

1 tsp Ginger

1/4 cup Green Onion

1 Onion - Julienned

1 Bell Pepper - Julienned

2 Carrots – Thinly Sliced

1 cup Asian Cabbage (Pok Choy, Bok Choy, Nappa, etc.) - Shredded



Directions: Thinly slice your duck breast into strips and place in a non-reactive container or zip-lock bag. For the marinade combine remaining ingredients (except the regular onion, bell pepper, carrot and cabbage) in a blender and blend until well mixed. Pour the marinade over the duck and allow to marinate for 12-36 hours. When you are ready to cook, heat a large sauté pan or wok over medium high heat. Add a about 1 tablespoon of oil to the pan and once it start to shimmer, add in the marinated duck and cook. Once the duck is mostly cooked, remove and place on a platter. While the pan is still hot, sauté your onion, peppers and carrots for about 2 minutes. Add in the cabbage and return the duck to the pan and cook until the cabbage has cooked down and is tender (approximately 3 minutes). Serve over rice for a delicious, filling and satisfying meal!

 

Prime Rib Roast

This is a delicious no-nonsense dish. If you’re looking for a great tasting roast, with minimal work and a lot of wow. This is the dish for you!

 

6-8 lbs Bone-In Rib-Eye Roast

1/4 cup Fresh Rosemary Chopped

2 tbsp Fresh Oregano Chopped

5 Garlic Cloves Minced

2 tbsp Kosher Salt

2 tsp Black Pepper

2 tbsp Horseradish

1 tbsp Dijon

2 tsp Olive Oil



Directions: A bone-in ribeye is always a show stopping delicious meal, but can often be a little intimidating, but don’t get scared off. This is one delicious and easy roast. Note: a boneless ribeye will work as well, though it will cook a lot quicker and won’t have as much flavor since the bones add a lot of great flavor to this roast. Mix all the ingredients, except the roast into a food processor and mix until a paste forms. Season the Rib-Eye all over with the rub. Place Roast in the fridge overnight and allow the flavors to penetrate the meat. Remove the roast from the fridge (preferably an hour before cook time, as this will help bring the meat up to room temperature to allow for a more even cook). While you let your roast rest at room temperature, preheat your oven to 475F. Once the roast has rested and your oven is preheated, place the roast on a roasting pan (bones down and fat cap up) and roast at 475F for 20 minutes, then reduce the heat to 300F and cook for approximately 40 more minutes or until a thermometer inserted in the thickest part reads 145F (or 155F if you like it more well done). Once the roast reaches your desire cook temperature, remove it from the oven and allow it to rest on the counter for about 10 minutes in order to let the juices redistribute. Once the roast has rested, slice and serve with your favorite sides for a show stopping delicious meal!

 

Bone Marrow Ravioli with Lemon Caper Cream Sauce

This is a deliciously rich and elegant dish. The richness of the bone marrow paired with the crisp refreshing snap of a lemon cream sauce

 

10lbs Bone Marrow (preferably canoe cut)

Salt & Pepper to taste

1/4-3/4 cup Bread Crumbs (just enough to bind marrow)

1/4 cup Parmesan

Pasta Dough:

2 cups Flour

3 Eggs

1 tsp Olive Oil

1/2 tsp Salt

1 Egg reserved

Sauce:

2 tsp Olive Oil

1 Shallot (minced)

1 Garlic clove minced

1 tbsp Caper

1.5 tbsp White Wine

1.5 tbsp Lemon Juice

1 tbsp Parsley (chopped)

1/2 cup Heavy Cream

Salt & Pepper to taste



Directions: Preheat the oven to 475F. Place Bone marrow on roasting pan with marrow side up. Lightly season with Salt and Pepper then roast for 20-30 minutes or until the marrow and bones are well browned. Remove from the oven and allow to cool slightly. Use a spoon to scrape out the marrow into a mixing bowl and add bread crumbs, parmesan and roasted garlic and mix well. Refrigerate For the pasta, make a mound on your cutting board or in a bowl with the flour and salt. Form a “well” in the center of the mound and add your eggs and oil. Using a fork whisk the eggs and oil in the well while slowly incorporating the flour. Once the dough becomes sticky, knead with your hands, adding a little flour if necessary, until a smooth, shiny and slightly elastic dough forms. Allow dough to rest covered with a damp dish cloth for about 15 minutes before rolling out Once the dough has rested, roll out into 2 uniform pieces with an1/8” thickness. Use a tablespoon as your measure for the ravioli filling, make sure to leave about ½” of space on all sides until your first sheet of pasta is covered. Whisk the remaining egg with a little water and use as a “glue” to bind your bottom layer of pasta to the top layer. Take the second layer of pasta and seal marrow in (make sure to get rid of all air bubbles as this will cause raviolis to pop when cooking. Start the sauce by heating olive oil. Sautee shallots for 1-2 minutes until translucent and fragrant. Add in garlic and sauté briefly. Add capers and deglaze pan with white wine and lemon juice. Add in cream and parsley then season to taste with salt and pepper. Boil the ravioli in salted water for approximately 1-2 minutes (they should float when ready). Remove from water with strainer and add to sauce. Toss to coat in sauce and serve immediately.

 

Korean BBQ Short Ribs

Short Ribs are super flavorful and melt in your mouth tender when cooked right. Check out this recipe for a delicious fall off the bone Asian inspired short-rib dish

 

5 lbs Short Ribs

1 cup Rice Wine Vinegar

2 Lemons - Juice & Zest

2 Lemons - Juice & Zest

4 Green Onion Bunch Chopped

1/2 cup Sesame Oil

2 tbsp Ginger (ground)

1 tsp Olive Oil

1 Cilantro bunch chopped

1/4 cup Honey

Sriracha to taste (add for a little heat)



Directions: Remove the silver-skin from the ribs and place the ribs in a non-reactive container. Mix the remaining ingredients together to make marinade. Cover ribs with marinade and allow to marinate for at least 12 hours or up to 2 days. Be sure to flip the ribs about halfway through marinating. When you are ready to cook, preheat your oven to 325F. Place the ribs (along with a little marinade and about ¾ cup water) in an oven safe dish and cover with plastic and foil (or oven safe lid). Bake covered for 3.5-4 hours or until meat is fall-off-the-bone tender. Once the meat is ready, remove from oven and serve either on the bone or off. Try serving this with an Asian cabbage slaw or in stir-fry along with rice for a delicious meal.

 

B-Nut Butter Pate

Typically, you’ll find recipes for “Rocky Mountain Oysters” that are simply fried. We’ve taken this often over looked delicacy and made a delicious spread with it. Don’t let the main ingredient scare you off, you’ll be glad you were adventurous once you finally taste to finished product!

 

1 lb. Bull Testicles (Jewels or “oysters”)

1/2 cup All Purpose Flour

1/4 cup Vegetable Oil

1/2 cup Onion - finely chopped

1 medium Granny Smith Apple (peeled and chopped)

1 Garlic Clove

3 Eggs - hard boiled

1 cup WOP Pastured Poultry Bone Broth

3/4 cup Butter

1/2 cup Pistachios – shelled

2 tsp Dijon Mustard

1/2 tsp Nutmeg - grated

1/4 tsp Clove -ground

2 tsp Kosher Salt

1/8 tsp Cayenne

2 tbsp Sherry Wine

2 tbsp Fresh Lemon Juice



Directions: Use a sharp knife to split each “oyster” in half. Be sure to clean the tough outer membrane from each jewel. Pat each “oyster” dry then dredge in flour seasoned with salt and pepper. Shake off excess and fry in oil until golden brown (don’t over crowd the pan. Cook in two or three batches if needed). Once fried and golden brown set on a paper towels to drain. Puree the fries along with the remaining ingredients until well blended and smooth. Transfer to a non-reactive container and allow to chill in the refrigerator for at least 4 hours to help flavors develop. Bring back to room temp before serving. Can be kept in the fridge for use to 4 days. Serve with crispy bread and fresh chopped herbs as a garnish.

 

Prairie Oyster Stew

This is a delicious hearty stew utilizing a delicious yet often over looked cut of beef

 

2 lbs. Bull Testicles (Jewels or “oysters”)

1 cup All Purpose Flour

1/8 cup Canola Oil

Salt and Pepper to taste

2 tsp Chopped Garlic

2 cups Sliced Onion

1/2 cup Butter

1/2 bottle Red Wine

1/8 cup Tomato Paste

1 tsp Chives

1 tsp Parsley

1 Crispy French Bread Sliced and Toasted



Directions: Clean the bull jewels by removing the tough outer skin with a sharp knife. Slice the “oysters” into ½” discs. Toss into flour seasoned with salt and pepper. Heat oil in a large pot/skillet until almost smoking (the oil should shimmer). Quickly sauté the onions and garlic (be sure not to burn the garlic!) Remove the onion and garlic from the pan and set on a plate to reserve for later. In the same pan add the butter then brown the “oysters” and cook until golden brown on both sides. Deglaze the pan with the wine then stir in the tomato paste until well incorporated. Once mixed, add the onion and garlic back to the pan. Continue to cook at a low simmer for about 30 minutes or until “oysters” are tender. Adjust seasoning as needed and let rest for approximately 10 minutes to let flavors develop. Add fresh chopped chives and parsley to garnish. Serve with crispy bread.

 

Fried Rocky Mountain Oysters

These are also known as “Prairie Oysters” or “Calf Fries”. This is a very popular item in the American west and Western Canada where cattle ranching is prevalent, though we love them here in southwest GA too. Fried is the most common way you’ll see these prepared, as most everything is better fried. Don’t let them scare you, they are actually really REALLY good!

 

2 lb. Bull Testicles (Jewels or “oysters”)

1/2 cup Sugar

3/4 cup Kosher Salt

8 cups Cold Water

Milk

4 tsp Distilled Vinegar

Salt and Pepper to taste

1 cup Flour

1/4 cup Cornmeal

Garlic Powder to taste

1 cup Milk

1 cup Red Wine

Frying Oil

Hot Sauce to taste



Directions: With a very sharp knife split the tough skin-like muscle that surrounds each jewel and remove the skin. In a large container, dissolve ½ cup sugar and ¾ cup salt in 8 cups of cold water. The “oysters” should be covered. Allow to sit for 1 hour. Drain and rinse. Place “oysters” back into a clean container once rinsed and cover with milk. Allow to sit for another hour. Transfer the jewels to a large pot with vinegar and enough water to cover. Bring to a boil and reduce heat immediately. Simmer for about 6 minutes. Drain the jewels and place into ice-water to cool and stop the cooking. Slice each oyster into ¼” think rounds. Sprinkle to taste with salt and pepper. Place the milk in a shallow bowl. In another bowl mix the wine and hot sauce to taste. And in one more bowl combine the flour, cornmeal and garlic powder. Dredge each “oyster”. Dip into flour mixture, then milk, flour again, then the wine/hot-sauce and finish again in flour mixture. Heat oil in a pan to approximately 375F. Fry each “oyster” until golden brown all over. Be careful not to overcook as they will become tough and chewy if over cooked. Serve with your favorite dipping sauce, hot sauce or cocktail sauce.

 

 

Exotic Roasted Goat Shoulder

This is a great delicious and simple recipe that accentuates the great flavor of goat (not only will you eat this because its just simply delicious, but goat is probably the healthiest meat you can eat with about a third the calories of beef and a quarter that of chicken while also being much leaner). I would recommend marinating the shoulder for at least 24 hours or up to 36 hours.

1 goat (or lamb) shoulder (a leg may also be substituted, though cooking times will vary)

Marinade:

2 tablespoons coconut sugar

2 tablespoons ground cumin

1 tablespoons ground cayenne

1 sweet onion, peeled and cut in 4

3 cloves garlic, peeled

1 cup organic dried apricots

1 cup Mejdool dates

1 cup water

1/2 cup white wine (optional)

Additional Fruits for Roasting:

1/2 cup Apricots

1/2 cup dates, pitted



Directions: This is a great delicious and simple recipe that accentuates the great flavor of goat (not only will you eat this because its just simply delicious, but goat is probably the healthiest meat you can eat with about a third the calories of beef and a quarter that of chicken while also being much leaner). I would recommend marinating the shoulder for at least 24 hours or up to 36 hours. Blend all marinade ingredients together in a food processor until a paste is formed. Place the shoulder in a non-reactive container or bag and season well with all marinade. All mixture to marinate for desired time. When you are ready to cook preheat your oven to 425F. Cook shoulder for 20 minutes at 425F. After 20 minutes, turn the oven down to 275F spoon and juices in the pan over the shoulder, then loosely cover with foil and allow to bake for 2 hours. At this point add the apricots and dates then cover again and let roast for another hour or until tender. Once done, remove from oven, and allow roast to cool for 10-15 minutes before serving. If desired, use a small amount of white wine (1/2cup) to deglaze the roasting pan and use as sauce.

 

 

Cumin Crusted Goat Leg

 

1 whole bone in goat leg, roughly 5 pounds (aitch bone removed)

Several pounds new potatoes, young onions, carrots

Sea Salt

2 tablespoons vegetable oil

Seasoning:

1 bunch scallions, minced

1 tablespoon ground cumin

1/4 cup whole cumin seeds

2 tbsp sea salt

2 tbsp crushed dried hot red whole chiles

1/4 cup soy sauce

3 tbsp peanut oil

3 tbsp brown sugar

2 tbsp Chinese black vinegar

2 tbsp toasted sesame oil

3 tbsp fresh minced ginger (I use my Microplane)



Directions: Make 12 to 16 slits in the goat leg with a paring knife. Combine the minced scallions, cumin, cumin seeds, sea salt, dried red chiles, soy sauce, peanut oil, brown sugar, black vinegar, sesame oil and minced ginger in a mixing bowl Divide this seasoning mix in half. Take half of the seasoning mix and rub very well onto both sides of the goat leg, pressing into all the nooks and crannies, using your fingers to push some seasoning into the cuts you made with your knife. Allow the seasoned leg to “marinate” for 1-2 days. Pull from the fridge and let rest at room temp for 1 hour before cooking. Clean and season the potato mixture with salt and a whisper of vegetable oil. Place the vegetables in the roasting pan around the goat leg. Roast for an hour in a preheated 325 degree oven. After an hour, rub the top of the goat leg with the remaining half of the seasoning mix. Raise temperature to 375 and cook for another 45 to 60 minutes, or until the internal temperature reaches 145 degrees. Let meat rest for 15 minutes and serve.

 

 

Garlic Thyme Duck (Goose) Breast

 

Pastured Duck Breast

1 tbsp olive oil

2 Cloves Garlic (whole and smashed)

2 Sprigs Fresh Thyme

2 tbsp butter

kosher salt

black pepper



Directions: First and foremost, you’ll want to score the duck breast. Cross-hatch the skin (making sure not to cut into the meat). Season both sides generously with salt and pepper. Once seasoned, heat the olive oil in a pan over medium heat. Place the duck breast skin side down and begin to render out the fat and crisp the skin (10-15 minutes). Once the fat is rendered and the skin is a beautiful amber brown, drain out all but about a tablespoon of the duck fat in the pan. Add in the butter, garlic and thyme. Spoon the fat and butter over the breast as it finishes cooking (approximately 2-3 minutes). Don’t forget duck breast is safe and delicious at medium rare!

 

 

Slow Roasted Apple Peach Goat Leg

 

1 Pastured Goat Leg

1 pound of frozen peach slices

2 Apples

2 tbsp freshly chopped rosemary

1/4 cup chopped fresh lemon balm

2 lemons

pink peppercorn, freshly ground

coarse sea salt

2 cups white wine

water



Directions:


Marinade:


1. The morning before roasting defrost the goat leg. Defrost the peaches too. 2. At night put the leg on a cookie sheet (will probably not fit in a standard pan) laying it on a couple of long pieces of aluminum foil, so it can be easily wrapped.
3. Zest the lemon and spread the zest on the leg.
4. Sprinkle meat with salt and pepper, then lay peaches on top and around the leg.
5. Core and coarsely chop apples and herbs then lay on the meat also.
6. Wrap tightly with the foil, and place back in the refrigerator overnight.


The Roast:

7. On the next day, take out meat from the refrigerator about 3 hours before roasting, to bring to room temperature.
8. Unwrap the leg, and lay back on the cookie sheet (or roasting pan if you have one large enough).
9. Lay marinade around it.
10. Pour one cup of wine on the cookie sheet.
11. Cover the leg very loosely with the foil, to create a sort of tent.
12. Pre-heat oven to 450F degrees.
13. Place the leg in the oven and cook for 10 minutes for 450F then reduce temperature immediately to 200 degrees.
14. Roast the leg for about 5-6 hours, checking that when the fluid is completely absorbed you refill it with the second cup of wine (make sure there is liquid in the pan the whole time the leg is cooking!)
15. When the meat reaches internal temperature of 135 degrees turn on the broiler on high and REMOVE foil.
16. The meat should brown nicely on the top.
17. When the meat reaches 150 degrees internal temperature remove from the oven.
18. Remove the leg from the oven and cover with foil and a towel to keep warm.
19. Let rest for about 15 minutes, then slice against the grain at an angle.

 

 

Classic Asian Style Braised Roast Duck

 

1 4-5 lb. duck, innards removed

1 tbsp olive oil

5 sliced fresh ginger

6 cloves garlic, peeled and smashed

1 tablespoon rock sugar (or regular sugar)

1/2 cup Chinese cooking wine (Shaoxing wine)

1 ½ tablespoons dark soy sauce

1/4 cup light soy sauce

3 tbsp rice vinegar

3 star anise

6 cloves

3 bay leaves

12 whole peppercorns

4-5 pieces of dried orange peel

3-4 cups water

1 tbsp honey, mixed with 1 tsp warm water



Directions: Rinse the duck inside and out and thoroughly pat dry. Remove the tail. Heat 1 tablespoon oil in a wok over medium heat, and swirl it around to coat the wok. Lower the duck into the wok breast side down, and let the skin brown and crisp up slightly. Spoon the oil over the parts of the duck that aren’t touching the oil. You will end up with a lot more oil than you started with, as the fat renders out of the duck. Turn off the heat. In a large pot (big enough to accommodate the duck laying flat) over medium heat, add a tablespoon of the fat from the wok, and cook the ginger and garlic for about 1 minute. Stir in the sugar until it’s melted. Add the cooking wine, dark soy sauce, light soy sauce, rice vinegar, anise, cloves, bay leaves, peppercorns, dried orange peels, 3 cups water and the duck. The liquid should come up about halfway up the duck. Add a little more water as needed. Bring the liquid to a boil and reduce heat to low. Simmer for 50-60 minutes, flipping the bird every 15 minutes to make sure it cooks evenly. Carefully lift the duck out and drain all the liquid from the cavity, Place the duck on a V-rack set on a baking sheet. breast side up. Brush the duck all over with honey water. Set aside and preheat the oven to 425 degrees. Roast the duck for 12-15 minutes, until the skin is crispy. Watch it closely to prevent burning. Take it out of the oven and let it rest for 10 minutes before carving. You can serve it just like that, or with some of the sauce left over in the pot. I actually cooked another dish using the sauce the next day: napa cabbage and cellophane noodles. Just cut the cabbage into strips and stir-fry in a bit of oil. Add the softened cellophane noodles and stir. Then add the leftover sauce, cover, and cook for a couple minutes. Season with salt to taste, and serve. Yum.