Tomboy Butcher Box April 15th
First, I would like to say welcome to all of the new box subscribers! I am very excited for you to enjoy the local products that I love so dearly.
In these unprecedented times, cooking has been a great stress reliever and can make you feel in control of something in your day. So put down the phone, get some groovy tunes going, and get cooking!
As always if you have any questions about sourcing or breeds, shoot me an email!
Enjoy!
(Boxes include a variation of these products, find your products associated to your box)
Tomboy Butcher
Tonkatsu Pork with Ramen
Breed: Duroc
Farm: Sky Blue Farm
Where: Lewis, Colorado
Broth Ingredients: salt, tamari, tonkatsu sauce, onion, pork bones
BROTH:
Bring ramen broth to a lazy boil, add mushrooms, salt (to taste), miso, and any veggies you have lying around. Let simmer.
Cook ramen or udon noodles and set aside.
***If ham steak was included***
Place ham steak in between two parchment or saran sheets.
Tenderize (beat) ham steak with a rolling pin or wine bottle until thin. Collect 3 shallow bowls: 1 with flour, salt, and pepper, 1 with whisked eggs, and 1 with panko/bread crumbs.
Dredge steaks in each bowl. Flour, egg, then panko. Fry in pan until browned.
Cut into strips and place over broth and veggies
Pork Loin Chops
Breed: Duroc
Farm: Sky Blue Farm
Where: Lewis, Colorado
Pan sear on a cast iron skillet. Finish in oven at 350 degrees until desired temperature (145 degrees is well done)
Roast Chicken
Breed: Fryer
Farm: Green Circle Farm
INGREDIENTS
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
PREPARATION
Put a cast-iron skillet on a low rack in the oven and heat the oven to 500 degrees. Rub the chicken all over with the oil and sprinkle it generously with salt and pepper.
When the oven and skillet are hot, carefully put the chicken in the skillet, breast side up. Roast for 15 minutes, then turn the oven temperature down to 350 degrees. Continue to roast until the bird is golden brown and an instant-read thermometer inserted into the meaty part of the thigh reads 155 to 165 degrees.
Tip the pan to let the juices flow from the chicken’s cavity into the pan. Transfer the chicken to a platter and let it rest for at least 5 minutes. Carve and serve.
PRO TIP: Keep your carcass and make nutritious chickens stock!
Wagyu Skirt Steak
Breed: American Wagyu
Farm: 7X Ranch Hotchkiss, CO
This steak is great on the grill or the cast iron!
INGREDIENTS
1 shallot, finely chopped
1 Fresno chile or red jalapeño, finely chopped
3–4 garlic cloves, thinly sliced or finely chopped
½ cup red wine vinegar
1 tsp. kosher salt, plus more
½ cup finely chopped cilantro
¼ cup finely chopped flat-leaf parsley
2 Tbsp. finely chopped oregano
¾ cup extra-virgin olive oil
RECIPE PREPARATION
Combine shallot, chile, garlic, vinegar, and 1 tsp. salt in a medium bowl. Let sit 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Transfer ½ cup chimichurri to a small bowl; season with salt and reserve as sauce. Place meat in a glass, stainless-steel, or ceramic dish. Toss with remaining chimichurri. Cover and chill at least 3 hours or up to overnight.
Remove meat from marinade, pat dry, and grill.
Spoon reserved chimichurri over grilled meat.