Tomboy Butcher May 6th Box

Cuisine is a great way to immerse oneself in different cultures and I have used my travels to gather inspiration in butchery and cooking. The reality has set in that will probably not be leaving the country for some time. So with fish tacos, Thai green curry sausage, Bulgogi, and meatballs, maybe we can manifest our own adventure in the kitchen.

this box is an ode to the canceled vacations and the hope for future travel!

Thai Green Curry Sausages

Farm: Sky Blue Farm

Breed: Duroc Pork

Ingredients:

galangal, salt, green chili, kaffir lime, lemongrass, soybean oil, garlic, shallot, coriander

Bahn Mi Sandwiches

Ingredients

  • 4 Mini Baguettes or Good-Quality Hot Dog Rolls, halved and toasted (optional)

  • 1 (13 ounce) package Butterball Every Day Smoked Turkey Dinner Sausage

  • Pickled Carrots, recipe below

  • 1 cucumber, thinly sliced

  • Spicy Mayo, recipe below

  • 8 sprigs fresh cilantro

    for the Pickled Carrots

    • 1 large carrot, peeled and shredded

    • 1/4 cup warm water

    • 1/4 cup apple Cider Vin

    • 1 tablespoon granulated sugar

    • 3/4 teaspoon Kosher salt

      for the Spicy Mayo

    • ½ cup mayonnaise

    • 1 ½ tablespoons sriracha

    • ½ teaspoon sugar

    • Pinch Kosher salt

      Instructions

      1. Preheat grill to medium-high. Cut each sausage in half so you have a total of 4 shorter sausages. Carefully push a skewer through the center of each sausage. Working one at a time, place skewered sausage on a cutting board and make an angled cut around the sausage all the way down to the skewer, turning as you go. Continue down the entire length of the sausage, and then slightly pull on the ends to expose the spiral cut.

      2. Grill sausages for about 8 to 10 minutes, until cooked through and charred in spots. Remove from grill and slide sausages off of skewers.

      3. Lay cucumber slices on one side of bun. Add sausage, pickled carrots, 2 cilantro sprigs per sandwich, and a generous slathering of spicy mayo. Devour immediately.

      for the Pickled Carrots

      1. Combine water, vinegar, sugar, and salt in small bowl. Whisk together until sugar and salt is fully dissolved. Place shredded carrots in another bowl or jar (I like to use a mason jar) and pour vinegar mixture over carrots. Cover and refrigerate for at least 1 day, although they will last for a few weeks.

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Wagyu Flank Steak

7X Ranch Hotchkiss, Colorado

Flank Steak and Seasonal Vegetables

Ingredients:

  • 1 1/2 pounds flank steak

  • 1 1/2 teaspoons smoked paprika

  • 2 cloves garlic, minced

  • Kosher salt and freshly ground black pepper, to taste

  • 3 tablespoons canola oil, divided

  • 3 ears corn, shucked

  • 2 large zucchini, halved lengthwise

  • 1 pint cherry tomatoes

For the olive oil mixture

  • 3 tablespoons olive oil

  • 1 1/2 tablespoons chopped fresh rosemary

  • 1 tablespoon red wine vinegar

  • 2 cloves garlic, minced

  • Kosher salt and freshly ground black pepper, to taste

Directions:

  1. In a small bowl, whisk together olive oil, rosemary, red wine vinegar and garlic; season with salt and pepper, to taste. Set aside.

  2. Season flank steak with paprika and garlic, rubbing in thoroughly on all sides; season with salt and pepper, to taste. Brush with 1 tablespoon canola oil.

  3. Preheat grill to medium high heat.

  4. Brush corn, zucchini and tomatoes with remaining 2 tablespoons canola oil; season with salt and pepper, to taste.

  5. Add flank steak to grill, and cook, flipping once, until desired doneness, about 4-6 minutes per side. Let rest 5 minutes.

  6. Add vegetables to grill, and cook, turning occasionally, until vegetables are lightly charred all over and tender, about 8 minutes for corn, 5 minutes for zucchini and 2 minutes for tomatoes.

  7. Serve immediately, drizzled with olive oil mixture.

 

Wagyu Short Ribs

7X Ranch Hotchkiss, Colorado

koreanshortribs-1.jpg

Bulgogi (Korean Short Ribs)

Ingredients

  • 1 pound boneless short ribs, sliced 1/4-inch thick

  • 1/3 cup soy sauce

  • 1/2 pear (Bartlett preferred), grated

  • 3 scallions, sliced with green and whites separated

  • 3 cloves garlic, minced

  • 1 tablespoon minced ginger

  • 1 tablespoon sesame oil

  • 1 tablespoon honey

    Instructions:
                               

    1. In a medium mixing bowl whisk together soy sauce, pear, whites of scallions, garlic, ginger, sesame oil and honey to make a marinade.

    2. In a large zipper locking bag combine short ribs and marinade. Stir around to evenly coat short ribs and marinate refrigerated at least one hour.

    3. Remove short ribs from marinade (discarding marinade) and pat dry. Sear short ribs in a hot skillet in oil for 1-2 minutes per side, transfer to a clean plate and garnish with sliced scallion greens.

 

Ocean Perch

Caught off the coast of Iceland

Certified Sustainable

THIS FLACKY WHITE FISH IS PERFECT FOR FISH TACOS!

PRO TIP: KEEP THE SKIN ON FOR EXTRA CRISPY TEXTURE!

 

Pasture Raised Chicken

Green Circle Farms, Chicago

(Not local but amazing sustainable farming program)

Smother with your favorite herbs, salt, and pepper and roast at 350 degrees until eternal temperature 165 degrees.

 

Thick cut Bacon

Sky Blue Farm Lewis, Colorado

Ingredients: bay leaf, salt, pepper, pink salt

 

Pork Shoulder

Sky Blue Farm Lewis, Colorado

Carnitas

Ingredients

  • 3 lbs boneless pork shoulder (aka boston butt)

  • 1.5 tsp salt

Instructions

  • Cut the pork into strips about 2 inches by 3/4 inches in size (do not trim any of the fat).

  • Place the pork strips in a high-sided skillet, and add just enough cold water to barely cover the pork.

  • Add the salt, then bring to a boil over high heat. Reduce the heat to bring the water back down to a simmer (medium low heat), and simmer until the water has evaporated, approximately 90 minutes.

  • Reduce the heat more, and keep cooking the pork for about another 30 minutes, turning the meat every 10 minutes or so, until the fat has rendered out, and the pork is browned all over.

  • Serve and enjoy!

 

Pork Loin Roast

Sky Blue Farm Lewis, Colorado

Salt and Pepper and rub with fresh herbs.

Roast on roasting rack at 350 degrees until internal temperature 145 degrees.

Ground Lamb

Black Suffolk from Sky Blue Farm Lewis, Colorado

Lamb burgers or add ground pork for meatballs!

 

Grass-fed Ground Beef

Burk Beef Mancos, Colorado

80% lean

Pasture Ground Pork

Sky Blue Farm Lewis, Colorado

Great for meatballs or pork burgers.

Wagyu Delmonico Steaks

7X Ranch Hotchkiss, Colorado

Salt and leave out to room temperature (15-20 mins)

Sear in cast iron skillet and finish in oven at 350 degrees until desired temperature.

Sadie Marie Farrington