Tomboy Butcher Box August 5th)
Welcome to the August 5th Tomboy Butcher Box!
We have a new Jerk Chicken recipe for the Indian Ridge Chickens, some OG Hot Links for the easy summer cookouts, and some rich Tonkotsu Ramen broth for those stormy monsoon afternoons!
We hope you enjoy your locally sourced meaty goods and feel free to email sfarrington@tomboybutcher for any farm or recipe inquiries.
Hot Link Sausages (the OG hotdog)
80% Beef 20% pork
Laidback ranch Norwood, Colorado / Sky Blue Farm Lewis, Colorado
Ingredients: kosher salt, black pepper, curing salt #1, coriander, mace, arrowroot powder, garlic, paprika, Crushed red pepper
A real hotdog for a purest!
Ground Mangalitsa Pork
Farm: Sky Blue Farm / Lewis, Colorado
Not your average pork. Mangalitsa meat is deep red in color and packs a serious punch in the flavor category. We love Mangalitsa for its hearty genetics and adaptability to our harsh Colorado climate.
Pork Miso Meatballs
1/2 pound ground turkey, chicken, beef, or pork (8 ounces)
1 heaping Tablespoon ginger, grated
1 clove garlic, minced
1 teaspoon soy sauce/tamari (can omit if you want, I’ve made it with and without)
1/2 Tablespoon sesame oil
1 Tablespoon miso – red or white
1/2 teaspoon chili powder or red pepper flakes
optional: mix in 1/4 cup sliced green onion if you’ve got it – it’s good!
INSTRUCTIONS
Mix all ingredients together in a large bowl. Shape between your hands into meatballs about 1 Tablespoon in size. (I scoop with a Tablespoon.)
To bake: Place on parchment- or foil-lined baking sheet. Bake on 475 for 15-18 minutes.
To fry: Add to hot pan (no oil needed) on stove and fry bottom until a bit crispy, then turn over and add 2 Tablespoons of water to the pan. Cover and steam for another 4-6 minutes until water has evaporated.
*Regardless of the method, I ALWAYS check one meatball to ensure it is cooked all the way. So be sure to check before digging in!
MANGALITSA PORK BURGERS - ASIAN STYLE WITH GINGER AIOLI
A Quick, Easy & Delicious twist on a juicy, flavorful burger, with a luscious topping
Author Chef Tryg
Ingredients (HALF RECIPE FOR SMALL BOX)
PORK BURGERS
2 # Pasture Prime Pork
1/2 cup finely chopped scallions
2 TBSP grated Ginger
2 TBSP grated Garlic
1 tsp. Chili Flakes optional
1 tsp black pepper
1 tsp Kosher salt
1 TBSP Sesame Oil
GINGER AIOLI
1 cup Mayonnaise
1 TBSP grated Ginger
2 tsp. Sriracha or other hot sauce
1 tsp salt
1 tsp pepper
1 tsp Lemon juice or vinegar
Instructions
Burgers: mix all ingredients together gently without overmixing
Cook on grill or in Cast Iron Skillet
Aioli: mix gently and serve atop burgers
Sushi Grade Salmon
Sustainably farmed in Skuna Bay, Alaska
Spicy Salmon Poke Bowl
14 oz 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 seseme 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
n 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.
Magalitsa Pork Loin Chops
Sky Blue Farm / Lewis, Colorado
Heat a cast iron skillet. Sear fat cap first, then sear both sides of chop. Finish in oven at 350 degrees until desired temperature (145 degrees is medium)
Grass-Fed Beef Shanks
YIELDMakes 6 to 8 servings (HALF RECIPE)
ACTIVE TIME 40 mins
TIME 1 day
INGREDIENTS
1 tablespoon salt
1 teaspoon black pepper
2/3 cup all-purpose flour
1 1/2 to 2 tablespoons extra-virgin olive oil
1 3/4 cups reduced-sodium beef broth (14 fluid ounces)
2 cups water
4 large heads of garlic, 1/4 inch of root end cut off and discarded to expose cloves
2 (4-inch-long) strips fresh lemon zest
8 fresh thyme sprigs
2 Turkish bay leaves or 1 California
3 celery ribs, cut diagonally into 1-inch pieces
3 large carrots, cut diagonally into 1-inch pieces
1 tablespoon fresh lemon juice, or to taste
Garnish: celery leaves
Special Equipment
parchment paper
PREPARATION
Put oven rack in middle position and preheat oven to 350°F.
Pat shanks dry and rub all over with salt and pepper. Dredge shanks in flour, turning to coat. Heat 1 1/2 tablespoons oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then brown shanks on all sides in 3 batches, adding 1/2 tablespoon oil if necessary, 5 to 6 minutes per batch.
Transfer shanks to a large roasting pan. Add broth and water to skillet and bring to a boil, scraping up brown bits. Nestle garlic (cut sides down), zest, thyme, and bay leaves with celery and carrots around shanks in pan and add broth mixture. Cover surface with a sheet of parchment paper and tightly cover pan with foil. Transfer to oven and braise until meat is very tender, 2 1/2 to 3 hours. Skim off and discard fat from cooking liquid and cool mixture completely, uncovered, about 1 hour, then chill, covered, at least 6 hours.
Preheat oven to 350°F (leave rack in middle position).
Skim off and discard any remaining fat from surface of pan juices and reheat shank mixture, covered, in oven, turning shanks over once, 1 hour. Discard bay leaf, thyme sprigs, and zest. Transfer shanks and vegetables with garlic to a serving dish and keep warm, covered. If pan juices measure more than 3 cups, boil in a cleaned 12-inch skillet until reduced; if less, add water. Squeeze garlic pulp from 1 head into pan juices, discarding skin, and whisk to incorporate, then add lemon juice and salt and pepper to taste. Pour sauce over shanks and serve, along with vegetables and remaining garlic heads.
Cooks' Note
Braised shank mixture can be chilled, covered, up to 2 days.
Wagyu Delmonico Steak
7X Ranch / Hotchkiss, Colorado
Heavily salt and leave out for 20 minutes or until room temperature
Dust off excess salt and sear in a pre seasoned (use oil or butter) cast iron skillet until browned on both sides
Finish in oven at 350 degrees until desired temperature.
Tonkotsu Ramen
ingredients: tamari, pork, salt, onion, garlic
Ramen broth is lightly salted, add salt as your palate desires.
Bring to boil and add ramen noodles, veggies, soft boiled egg, etc
PRO TIP: Add the Miso Pork Meatballs to your Tonkastsu Ramen.
Indian Ridge Chicken
Norwood, Colorado
Slow Cooker Jerk Chicken
Slow Cooker Jerk Chicken is a quick recipe with fantastic authentic Jamaican flavors of peppers, onions, allspice and cloves and with no mess to clean up.
Ingredients
Whole chicken broken down into thighs, breasts, drumsticks
3 green onions from tip to tail with root trimmed 1/2 yellow onion
1/2 jalapeno pepper de-seeded and de-veined 1/3 cup soy sauce1/4 cup distilled white vinegar
2 tablespoons vegetable oil
1 tablespoon brown sugar
2 teaspoons thyme
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
Instructions
Add the chicken thighs to a large skillet and brown them on medium high heat on both sides for 3-5 minutes.
In a food processor add the green onions, onion, jalapeno, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice and puree until smooth.
Add the chicken to the slow cooker skin side up and pour the sauce over the chicken.
Cook on low for 8 hours.
Sweet Italian Sausage
Sky Blue Farm / Lewis, Colorado
Ingredients: flat leaf parsley, fennel, mace, salt, pepper, oregano