Tomboy Butcher July 15th

Welcome to all of the new Box Subscribers!

In this months box we are showcasing some dry age steaks!

What is dry age and why is it so considered better? I get the question A LOT.

Dry aging meat is exactly what it says, the aging of meat in a cold dry space for an extended period of time. We do at the minimum of 30 days of dry aging on most of our beef. The process of dry aging is exposing the subprimals to oxygen, which allows natural enzymes within the meat work. They are aerobic bacteria, so they need oxygen to survive. They come alive and start breaking down the molecular bonds of meat. This, in turn, alters the flavor and texture of the cut.

Smoked Beet and Garlic Pork Sausages

Farm: Sky Blue Farm

Breed: Duroc Pork

Ingredients:

salt, white pepper, smoked fresh beets, garlic,

Roast on a sheet pan with cauliflower and fingerling potatoes.

 

Delmonico steaks

7X Ranch Hotchkiss, Colorado

You can also use the Steak Frites recipe for the Delmonico.

Generously Salt and let sit out for 2o minutes

Dust off residual salt and pan sear both sides on cast iron skillet\=

Finish in oven at 350 degrees until desired temp

 

Hanger Steak

Laidback Ranch/Norwood, Colorado

Steak Frites

INGREDIENTS

HALF RECIPE FOR SMALL BOX:

  1. Kosher salt

  2. 8 - 12 new, baby, or C-grade potatoes

  3. 3 tablespoons neutral oil, like canola

    For the maitre d'hotel butter:

  4. 6 tablespoons unsalted butter

  5. 2 teaspoons thyme leaves, minced

  6. 1 small shallot, peeled and minced

  7. 1 teaspoon freshly squeezed lemon juice

  8. Splash Champagne or white wine vinegar

    For the steak:

  9. Hanger steak

  10. Kosher salt and ground pepper

  11. 1 tablespoon canola

    PREPARATION

    Preheat over to 450. Set a large pot filled with salted water on the stove. Add potatoes, turn heat to high and cook, gently boiling, until they are softened, approximately 15 minutes. Darin potatoes and dry them well.

    Grease a sheet pan with half the oil and put the potatoes on the pan. Using a potato masher or the bottom of a heavy glass, gently smash each potato, pressing it down to a thickness of less than an inch. Drizzle the rest of the oil over the smashed potatoes, place on top rack in the over and allow to roast until the exteriors are golden and crunchy, approximately 20 to 25 minutes. Add salt to taste.

    Make the maitre d'hotel butter. Put the butter on a cutting board and, using a fork, cut the other ingredients into it until the butter is creamy and smooth. Scrape the butter together with a chef's knife, and form it into a rough log. If making it ahead of time, you can roll it tight in a sheet of plastic wrap and refrigerate until ready to use.

    As the potatoes finish crisping, make the steaks. Set a heavy-bottomed skillet--or 2 if your steaks are large and you are cooking them in 4 pieces--over high heat and let it sit for a few minutes. Shower the steaks with an aggressive amount of salt and pepper. Add the oil the the pan and shake to distribute. It will almost immediately begin to smoke. Place the steak in the pan and allow to sear, unattended, for 4 minutes, until they have developed a serious crust. Turn the steak over and cook for an additional 3 to 6 minutes for medium-rare. Remove steaks to a warm platter to rest. top each steak with a tablespoon of the butter.

    Remove the potatoes from the oven and season them with salt and a grind of pepper. Place 2 or 3 crunchy potatoes on each plate, then nestle a steak up beside them. Top each steak with pats of the remaining butter.

 

SKuna Bay Salmon

Sustainably farmed off the coast of Alaska

Certified Sustainable

Sushi grade salmon to try your hand at some Sashimi!

 

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, brown sugar

 

Pork Shoulder Chops

Sky Blue Farm Lewis, Colorado

If you are feeling like firing up the bbq you can smoke this pork low and slow and have some amazing bbq pork or we have a Carnitas recipe.

chose your adventure!

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!

Ground Lamb

Black Suffolk from Sky Blue Farm Lewis, Colorado

Lamb burgers or add ground pork for meatballs!

 

Pasture Ground Pork

Sky Blue Farm Lewis, Colorado

Great for meatballs or pork burgers.

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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HERITAGE PORK CHOPS

Sky Blue Farm / Lewis, Colorado

TUSCAN GARLIC & HERB

Half recipe for Small Box
Ingredients

4 bone-in pork rib chops, each about 8 oz.
 and 1 inch thick

  • 4 garlic cloves, 2 cut into slivers and 2 chopped

  • 2⁄3 cup dry white wine

  • 2 Tbs. olive oil

  • 1⁄2 tsp. sugar

  • 1⁄2 tsp. salt, plus more, to taste

  • 1⁄2 tsp. freshly ground pepper, plus more,
      to taste

  • 2 Tbs. chopped fresh sage

  • 2 Tbs. chopped fresh rosemary

    DIRECTIONS:

    Working with 1 pork chop at a time, and using a sharp paring knife, cut small slits on both sides of the chop and insert a garlic sliver into each slit. Arrange in a single layer in a nonreactive dish.
    In a food processor, combine the wine, olive oil, sugar, the 1/2 tsp. salt and the 1/2 tsp. pepper and process to blend. With the motor running, drop the chopped garlic cloves, the sage and rosemary through the feed tube and process until fairly smooth.

    Pour the wine mixture over the chops, cover and marinate at room -temperature, turning at least once, for 30 minutes to 1 hour.
    Preheat a broiler according to the manufacturer's instructions, or prepare a medium fire in a grill.
    Remove the pork chops from the marinade. Season the chops with salt and pepper and arrange on the broiler pan or on the grill. Broil or grill, turning once, 4 to 5 minutes per side for medium, or until done to your liking.
    Transfer the chops to a warmed platter and serve immediately. Serves 4.

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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

 

GRASS-FED GROUND BEEF

Laidback Ranch/Norwood, Colorado

80% lean

John Greeley, the chef at the '21' Club in New York City, grinds beef chuck and beef round with a couple of tablespoons of duck fat to make this tasty burger. We used our delicious Mangalitsa pork fat!

THE 21 CLUB BURGER

Yield: makes 4 Burgers

INGREDIENTS (HALF FOR SMALL BOX)

  • 2 lb. ground beef

  • 1⁄4 cup minced yellow onion

  • 2 tsp. minced fresh thyme

  • 1 tsp. ground black pepper

  • 1 tsp. minced fresh rosemary

  • 1⁄4 tsp. ground coriander

  • 1⁄4 tsp. ground fennel seed

  • 1⁄8 tsp. cayenne

  • 1 egg, lightly beaten

  • Kosher salt, to taste

  • 4 hamburger buns, toasted

INSTRUCTIONS

  1. In a large bowl, gently mix together the beef, onions, thyme, pepper, rosemary, coriander, fennel, cayenne, egg, and fat. Season with salt. Divide the meat into 4 portions; shape them into 1"-thick patties. Wrap patties in plastic wrap; refrigerate until cold.

  2. Prepare a medium-hot charcoal fire or heat a gas grill to medium-high (or heat a tablespoon of canola oil in a large cast-iron skillet over medium-high heat). Cook burgers, flipping once, until cooked to desired doneness, about 12 minutes total for medium rare. Serve on buns.

Heritage Ham Steaks

ky Blue Farm / Lewis, Colorado

The ham is the back leg of the pig and is a hard working muscle, hard working means flavor but can be tougher in texture. Because of this, cooking style is the key to coaxing tenderness out of the this awesome cut.

I like to use a empty wine bottle or rolling pin if you don’t have a meat tenderizer. Place the ham steak between two pieces of plastic wrap and take out any COVID frustration out of this little guy. Pound it nice and thin.

Dredge with salt, pepper, and flour (gluten free can use coconut flower), then egg dredge, and final is panko.

In a cast iron skillet pan fry in a high heat oil (canola, lard) until golden brown and flip.

Lay over a bed of rice with your favorite veggies or add to our Raman broth if you have some from a previous box.

Sadie Marie Farrington