RECIPE CORNER

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05 November, 2015

Brined Turkey Breast

 

To brine Turkey pork or chicken is basically soaking your meat in a sugar and/or salt water solution for about 8-10 hours or overnight. The effects of this are a juicier meat that maintains throughout your cooking. While marinades rest on the surface of your meat, a salt solution goes beneath the surface.

After brining, it is your preference on how to cook and season your meat. The recipe I have chosen is one of my favorites and I hope will be yours as well.

  1. Mix 1 cup of sugar, 1 cup of kosher salt, and 1 ½ gallons of warm water into a bowl

  2. When salt and sugar are dissolved completely submerge your meat. Cover with saran wrap and place in frig for 8-10 hours or overnight ( to help me remember what time I put the meat in the frig I write the time with permanent marker on the saran wrap)

  3. When brining is done heat oven to 450

  4. Place turkey breast in a 3 inch deep pan, and pour 1 cup of chicken broth in the bottom

  5. Cut your choice of vegetables and place in the broth. I suggest: celery, carrots, sweet onion, potatoes* optional.

  6. In a separate bowl (I prefer my blender because I use fresh spices versus dried) mix ½ cup of butter, freshly ground black pepper (to taste, I prefer ½ tablespoon to one full tablespoon), 2 stalks of sage (fresh), 15-20 stalks of thyme (fresh).

  7. Separate the skin and meat of the breast and rest butter mixture directly over top of the meat and under the skin. (it is optional to place butter on top of the skin as well. If you do this I suggest only small amounts. I also suggest to cut small slices into the back of wing and top of thigh/ leg area to be able to place butter in there as well)

  8. Cook for 30 minutes or until skin of turkey is golden and crispy

  9. Lower temperature to 325 and cook for an additional 30-45 minutes.

  10. Let turkey rest uncovered for about 15 minutes before carving (which gives you the perfect amount of time to make gravy with the juices. Trust me you will want to!)

9450
05 November, 2015

Rubbed Prime Rib

Prime rib is the whole loin of a bone in Ribeye steak. So they tend to be more costly and well worth it! Perfect for special occasions, holidays, birthdays, or whatever we meat lovers can find excuses for.

It is popular to cook prime rib rare or medium rare. In the picture it shows you a rare style roast, which is my family preference. Many factors contribute to the cooking of your roast including your oven and the size that you have purchased (I have a gas oven and cooked a 6 lb. prime rib). If you are unsure and if applicable a thermometer is best. Internal temperature should reach 120 degrees for rare and 130 degrees for medium rare when finished. Also know that when you rest your roast the temperature will increase but you must finish your resting period before serving.

As far as spices go I always use dry rubs over the surface of my prime rib as well as a few fresh spices that I run through a blender. There is much controversy on whether to use salt or not. I however do use salt (large salt crystals). You can also use premade rubs such as Montana or Montreal steak and burger seasoning that usually has black pepper, red pepper, salt, and minced onion amongst other spices. In this recipe I used Montreal steak seasoning and a blend of rosemary and thyme.  

  1. MOST IMPORTANT! Steak must be room temperature before cooking. Let it sit out for 1-2 hours after taking it out of the refrigerator.

  2. Preheat oven to 500

  3. Place prime rib rack down in a 3 inch deep pan

  4. Rub with your choice of spices. As stated above.

  5. Cook for 15-20 minutes

  6. Reduce temperature to 325

  7. Cook for 1 hour to 1 ½ hour for rare, 1 ½ to 1 ¾ hour for medium rare, 1 ¾ to 2 ½ hour for medium ( as stated beforethis may be well off depending on oven type and size, size of Prime Rib, and many other factors, so please use the chart below or thermometer)

  8. Do not open the oven.

  9. Cover with foil and let sit for 30 minutes

weight of Prime rib Rare Cooking Time Medium Rare Cooking Time
6-8 lbs . 1 1/4 to 1 1/2 hours 120-125 degrees 1 1/2 to 1 3/4 hours 130-135 degrees
8.5- 10 lbs. 1 1/2 to 2 hours 120-125 degrees 1 3/4 to 2 1/4 hours 130-135 degrees
10.5 -13 lbs. 2 to 2 1/2 hours 120- 125 degrees 2 1/4 to 2 3/4 hours 130-135 degrees
14-16 lbs. 2 1/2 to 3 hours 120-125 degrees 3 to 3 1/2 hours 130- 135 degrees

 

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05 November, 2015

Asian Java Pork Chops

Asian java pork chops

The Asian java pork chops are made with one of my favorite sauces from wild tree called “Asian plum dressing & marinade.” This sauce is a slightly sweet berry dressing that gives a subtle kick of sour tart on your taste buds but leaves your mouth watering for more. For this recipe I loved the sauce so much that I made gravy and poured it over everything. For gravy instructions see the tab “cooking corner.”

Not only is this recipe delicious but also very simple with 4 easy steps:

1-heat oven to 350*

2-place all 4 pork chops in a baking dish and the sauce in a bowl.

3- Add honey to the sauce, and pour sauce on top of pork chops.

4- cook uncovered for 20-30 minutes (or until meat is no longer pink in the middle)

Bon appetite!

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04 November, 2015

Holiday Ham Roast (Bone-in)

 

Since Ham is a precooked (smoked), one can eat it cold; however, warming the Holiday Ham allows for a juice flowing, flavorful roast that is simple in making. Everyone has their own preference in the making of Ham. Below is a chart to follow:

wellness description time
Firm Allows for you to carve slices 1/2 hour per lb.
Tender Falls apart, juicy 1 hour per lb. 

The following is my personal recipe for Holiday Ham:

1- Preheat oven to 250

2- Place Ham in a 3 inch deep pan (glass, metal, or aluminum) 

3- assemble pineapple rings and maraschino cherries on Ham using toothpicks

4- Pour juice from both cherries and pineapple into a bowl, and add 1 cup brown sugar

5- Pour mixture over top of the ham, Pour 1 cup of water into the bottom

6- Cover tightly with foil and cook your ham based on the chart above.

7-When Ham is done use juice to make gravy then: if soft - pull out bone, if firm- carve

Hope you enjoy!

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26 October, 2015

Making Delicious Gravy!

 

Using the juices left on the bottom of the pan creates flavorful rich gravy that compliments any meal.

  1. Heat juice in a small-medium pan over medium heat.
  2. When juice starts to boil add a teaspoon of broth per cup of juice.                                                                                                                                                                              (This is the method I used for the recipe called “Asian Java Pork Chop” in this I also suggest to add ¼ cup of the ginger plum dressing to the juice during this step)
  3. In a small cup add one heaping tablespoon of flour per one cup of juice that is in your saucepan.
  4. Run warm water from your sink at a very slow pace.
  5. Add the warm water to your flour while stirring with a fork. (Only add enough water to make it a thick milk)
  6. Add this to your boiling juice, reduce heat and stir until desired thickness.

Try making your own gravy this Thanksgiving!

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20 October, 2015

EASY MEAL - GROUND BEEF & TURKEY MEATLOAF!

THIS IS THE MOST AMAZING MEATLOAF THAT I HAVE EVER HAD IN MY LIFE!! Sorry mom J

I have to admit I was a bit skeptical upon mixing turkey and beef together; however it was no difference in mixing light and dark meet together. The beef gave the meatloaf a hearty meaty taste while the turkey gave the smooth sweet texture. To top of my skepticism this recipe puts sundried tomatoes into the mix! WHAT!? After making this recipe I will be the first person to tell you I was wrong and I will not be going back to the old way of making meatloaf, this will now be known as Virginia’s meatloaf to all my family and friends J

Just like with most meatloaves, this one is perfectly acceptable to add ketchup or tomato paste to the top.  You can add the sauce to the top of the raw or cooked meat the choice is yours.

This recipe also calls for crushed saltine crackers. This can be substituted with anything of your choice that you have around the kitchen such as: bread crumbs, bread pieces, cheerios, crackers, chip, oatmeal, and instant rice.

Ingredients that you will need:20 saltine crackers (or equivalent), 1 egg beaten, 1 small onion diced, 1 garlic clove minced, ½ teaspoon black pepper, 1 cup of tomato sauce ( I used one can of tomato paste and added 2-3 tablespoons of water).

  1. Heat oven to 350*

  2. Mix all ingredients into a mixing bowl

  3. Transfer meat to 9x5 loaf pan, flatten meat in the pan

  4. Cook for 30 minutes or until internal temp reaches 165*

  5. Drain juice. Cut the edges of the meat to ensure a solid removal. Then flip onto a serving plate and cover top with ketchup, tomato sauce or, for my spice lovers, Sriracha.

Bon Appetite!

0
13 October, 2015

EASY MEAL - Honey Balsamic Chicken Drumsticks

 

For this meal I had the pleasure of having company over for dinner. Everyone was very pleased with the flavor as well as the presentation of this meal. Due to our customer’s diet restrictions this meal only comes marinated in wild tree’s European Mediterranean balsamic dipping oil. Subsequently makes this one of the cheaper meals.

To complete this meal you will need: ½- 1 whole onion, 1/2cup honey, ½ cup brown sugar, ¼ cup of soy sauce.

To skin or not to skin, that is the question. There are many factors to which why meat tastes and looks the way that it does. Many and most chicken farmers feed their livestock food that produces desired results to the community (i.e. yellow skin, thinner skin, larger breasts). Our farm does not produce such results. Our meat in leaner and our skin is thicker. Drumsticks, thighs, and wings are all considered dark meat on bird, meaning these meats will be tenderer. If you chose to leave the skin on (this is what I prefer) your meat will me very moist. Most people do not like this method due to having to remove the skin at the dinner table. If you take the skin off it leaves your meat susceptible for drying out. If you chose this method, I suggest covering your baking dish with foil or a lid.

Suggestion: reserve ½ of the sauce or make more sauce then required for dipping, serve hot. 

1-heat oven to 450*

2-mix all ingredients into a bowl (including oil from bag)

3-place chicken in an oven dish, pour sauce over top

4-cover if needed (see paragraph: to skin or not to skin)

5-cook until skin is caramelized and has very dark spots about (approx. 20-30 min depending on oven)

Bon appetite!

Caramelizing onions

Caramelizing onions compliments an extensive variety of meals not just burgers. Caramelizing onions are good toppers also for meals such as creamy pastas, chicken, pork chops, steak, cheese fries, hot spinach salads, over easy eggs…. You name it!

For every half onion use two table spoons of oil (not olive, olive has a high boiling point and doesn’t crisp the onions as well)

cut onion in half (end to end) then in a half circle motion cut very thin long slices ( should look like moon cresents)

  • 1-heat non-stick pan to medium or medium high (depending on your stove)
  • 2-add oil wait 1 minute if the oil is smoking then your heat is too high
  • 3-add onions and cook (stirring every one minute)
  • 4-remove onions at your desired doneness.

 

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12 October, 2015

EASY MEAL - Making Rodeo Blue Cheese Burgers w/Grilled Onion Strings (or creating your own great Rodeo Burger)

Upon sitting down for dinner this Tuesday night; I had a slight dejvu of being at one of my favorite burger restaurants. This burger with all of its contents gave a buttery, meaty, cheesy creamy taste to satisfy anyone’s taste buds. In the pictures bellow I show myself adding eggs and spices. However; when you receive your easy meal, the burgers will already be assembled (without egg) and ready to cook. Only with ground chuck, would I suggest to use egg. This helps hold the meat together.

The burgers will be made with ground sirloin which 99% meat and 1% fat. This means not only will the burger be very lean but also very meaty. If you are looking for more of a juicy burger I would suggest getting ground chuck. Chuck is the shoulder beef loin and tends to have a higher fat content. When you cook animal fat it becomes a liquid and coats the meat making it tenderer. Most of the fat after coating the meat will drain out of the meat during your cooking. If you are wanting ground chuck (for now), there is a 10lbs minimum.

In the picture you will see caramelized onions as well as blue cheese added to this burger. However you are allowed to use any condiments and toppings you choose.  You can order your rodeo burgers - easy meal here!   For instructions on caramelizing onions, please visit the recipe corner section on caramalizing onions.

Cooking Instructions:

Heat grill to medium heat or equivalent

Grill for 5-9 minutes depending on preference of meat doneness

Bon appetite!

 

2
15 September, 2015

Get Ready For Our Easy Meals!!! Absolutely Onion Pot Roast

Hello Everyone!

This is my first meal I have made with our new conveniet meals and I am loving it! As a full time student and mother I do not find the time to cook great tasting meals like this. How many times have you come home and thought to yourself, "where is the phone number to pizza hut," or ask yourself, "does popcorn count as dinner?" This convenient meal took me less then ten minutes to prep, i threw it in the crock pot , and VWOLA! Things to note: the spices do make your potatoes brown, so for presentation purposes keep potatoes on the surface. 

Step One: Brown meat

Step Two:Put water and contents of bag in crock pot, then add the meat.

Step Three: Cut veggies and put on top

Step Four: Cover and cook on low for 7 1/2 to 8 1/2 hours (depending on the size of your roast. the bigger the longer).

For presentation you can add a sage stem, a flower, or parsley. 

BON APETITE!

 

Next Drawing July 1st, 2019

Register for a chance to win a "Hamilton Beach Indoor Electric Grill"!

  • Hamilton Beach Indoor Electric Grill
  • ThermoPro Digital Meat Thermometer
  • Small Grilling Meat Bundle

Winner April 1st 2019 Drawing!!!

"Steak Bundle"!
2 Porter House - 2 Ribeyes - 2 Tbones - 2 NY Strips

-Deborah B.

Burton, Mi

Thank you! Very excited!

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