November 4th Butcher Box
Heritage Ground Pork
Sky Blue Farm // Lewis, Colorado
Pork Stock
Sky Blue Farm // Lewis, Colorado
salt, pork bones, tamari
Sesame Ginger Pork Meatball Soup With Bok Choy
Meatballs:
1 egg
1/2 cup panko bread crumbs (can use regular)
1 clove garlic (minced)
1/2 tsp minced fresh ginger
1 Tbsp soy sauce
1 tsp sesame oil
3/4-1 lb ground pork
Soup broth:
1 Tbsp vegetable oil
1 tsp sesame oil
4 small carrots (diced)
1/2 tsp minced fresh ginger
4 cups chicken broth
1 cup water
1/4 cup soy sauce
1-2 tsp Asian Chili Garlic Sauce (to taste)
To finish soup:
2 Tbsp rice vinegar
2 cups thinly sliced bok choy leaves
2 green onions (thinly sliced, divided)
Pumpkin & Sage Sausage
Sky Blue Farm // Lewis, Colorado
salt, white pepper, organic pumpkin, sage, cinnamon, mace
Teres Major Steak
Laidback ranch // norwood, colorado
Steak Frites
Ingredients
4 tablespoons unsalted butter, softened
1 shallot, minced
1 tablespoon minced fresh parsley
1 garlic clove, minced
Kosher salt and pepper
2 1/2 pounds large Yukon Gold potatoes, unpeeled
6 cups plus 1 tablespoon peanut or vegetable oil
2 (1-pound) boneless strip steaks, 1 1/4 to 1 1/2 inches thick, trimmed and halved crosswise
1. Mash butter, shallot, parsley, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in bowl; set compound butter aside.
2. Square off potatoes by cutting 1/4-inch-thick slice from each of their 4 long sides; discard slices. Cut potatoes lengthwise into 1/4-inch-thick planks. Stack 3 or 4 planks and cut into 1/4-inch-thick fries. Repeat with remaining planks. (Do not place sliced potatoes in water.)
3. Line rimmed baking sheet with triple layer of paper towels. Combine potatoes and 6 cups oil in large Dutch oven. Cook over high heat until oil is vigorously bubbling, about 5 minutes. Continue to cook, without stirring, until potatoes are limp but exteriors are beginning to firm, about 15 minutes. Using tongs, stir potatoes, gently scraping up any that stick, and continue to cook, stirring occasionally, until golden and crispy, 7 to 10 minutes longer.
4. Meanwhile, pat steaks dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Add steaks and cook until well browned and meat registers 125 degrees (for medium-rare), 4 to 7 minutes per side. Transfer steaks to platter, top each with compound butter, tent with aluminum foil, and let rest for 10 minutes.
5. Using spider or slotted spoon, transfer fries to prepared sheet and season with salt. Serve fries with steaks.
Sushi Grade Salmon
Sustainably farmed off the coast of Scotland
Poke Bowl
(1/2 for small box)
Ingredients
Salmon (1/2 for small box)
▢1 pound salmon, cut into ¾-inch cubes
▢¼ cup soy sauce, low sodium, or tamari
▢1 teaspoon rice wine vinegar, or apple cider vinegar
▢1 teaspoon sriracha, or chili paste
▢1 teaspoon sesame oil
Pickled Cucumbers
▢2 6-inch persian cucumbers, thinly sliced
▢½ cup rice wine vinegar, Kikkoman
▢½ cup water
▢⅓ cup honey
▢1 teaspoon kosher salt
▢½ teaspoon red chili flakes, dried
Sriracha Sauce
▢2 tablespoons sriracha
▢2 tablespoons plain greek yogurt, or light mayonnaise
Instructions
In a medium-sized bowl combine diced salmon, soy sauce, vinegar, sriracha, and sesame oil. Cover and refrigerate.
Combine vinegar, water, honey, salt and chili flakes in a medium-sized saucepan and bring to a boil over high heat.
Once boiling turn off the heat, add cucumber slices and stir.
Let rest 10 minutes, then transfer cucumber to a container, cover and refrigerate until ready to use.
In a small bowl whisk together 2 tablespoons sriracha and 2 tablespoons yogurt or mayonnaise.
To serve, add any additional desired ingredients to the bowl (like rice or salad) for the base. Top with ½ cup salmon poke, pickled cucumbers, and other toppings. Drizzle with sriracha sauce.
Fresh Ham
Sky Blue Farm // Lewis, Colorado
Momofuku's Bo Ssam
Half Recipe
INGREDIENTS
PORK BUTT:
1 whole bone-in pork butt or picnic ham (8 to 10 pounds)
1 cup white sugar
1 cup plus 1 tablespoon kosher salt
7 tablespoons brown sugar
GINGER-SCALLION SAUCE:
2 ½ cups thinly sliced scallions, both green and white parts
½ cup peeled, minced fresh ginger
¼ cup neutral oil (like grapeseed)
1 ½ teaspoons light soy sauce
1 scant teaspoon sherry vinegar
½ teaspoon kosher salt, or to taste
SSAM SAUCE:
2 tablespoons fermented bean-and-chili paste (ssamjang, available in many Asian markets, and online)
1 tablespoon chili paste (kochujang, available in many Asian markets, and online)
½ cup sherry vinegar
½ cup neutral oil (like grapeseed)
ACCOMPANIMENTS:
2 cups plain white rice, cooked
3 heads bibb lettuce, leaves separated, washed and dried
1 dozen or more fresh oysters (optional)
Kimchi (available in many Asian markets, and online)
PREPARATION
Place the pork in a large, shallow bowl. Mix the white sugar and 1 cup of the salt together in another bowl, then rub the mixture all over the meat. Cover it with plastic wrap and place in the refrigerator for at least 6 hours, or overnight.
When you're ready to cook, heat oven to 300. Remove pork from refrigerator, brush any excess sugar mixture off the fat cap and discard any juices. Place the pork in a roasting pan and set in the oven and cook for approximately 6 hours, or until it collapses, yielding easily to the tines of a fork. (After the first hour, baste hourly with pan juices.) At this point, you may remove the meat from the oven and allow it to rest for up to an hour.
Meanwhile, make the ginger-scallion sauce. In a large bowl, combine the scallions with the rest of the ingredients. Mix well and taste, adding salt if needed.
Make the ssam sauce. In a medium bowl, combine the chili pastes with the vinegar and oil, and mix well.
Prepare rice, wash lettuce and, if using, shuck the oysters. Put kimchi and sauces into serving bowls.
When your accompaniments are prepared and you are ready to serve the food, turn oven to 500. In a small bowl, stir together the remaining tablespoon of salt with the brown sugar. Rub this mixture all over the cooked pork. Place in oven for approximately 10 to 15 minutes, or until a dark caramel crust has developed on the meat. Serve hot, with the accompaniments.