Tomboy Butcher Box June 3rd
Traditional Pho
Ingredients: Beef Bones, onion, garlic, ginger, anise, clove, cinnamon, salt, coriander, bay leaf
One of my spring rainy day favorites. Pho is so versatile, I pretty much make it with whatever veggies are needing to be used in my fridge.
Note: Broth is not salted. Add salt, soy sauce, fish sauce, or chili sauce
Note: Broth is not salted
Protein: Sliced beef, chicken, pork, tofu, or fish.
Toppings, toppings, toppings: This is one soup recipe where the toppings are not optional — they’re the stars of the soup! Feel free to pick and choose your favorites, but I recommend at least one from each category:
Fresh herbs: The more the merrier! I recommend a combo of fresh cilantro, fresh mint and fresh Thai basil (or Italian basil, in a pinch).
Bean sprouts: You can find these in the produce section of your grocery store, or they are always available in Asian groceries.
Lime wedges: Essential for brightening up the flavors of the broth.
Chiles (optional): Either sliced Thai bird chiles, jalapeños, or serrano peppers are optional if you would like to add some heat.
Onions (optional): Either sliced green onions or very-thinly-sliced white onions as a garnish.
Sauces (optional): It’s also traditional to serve pho with hoisin sauce and/or sriracha, to use as a garnish if desired. so adding in additional extra sauces if desired.
Prep the noodles. Meanwhile, as your broth is simmering, go ahead and cook the noodles al dente according to the package instructions. Drain in a strainer, then toss briefly with cold water to prevent the noodles from continuing to cook, and set aside. (I also recommend tossing the noodles with a drizzle of oil — such as sesame oil — to prevent them from sticking.)
Assemble. Once everything is ready to go, add a handful of noodles to each individual serving bowl, topped with your desired protein. Then ladle the simmering hot broth into the serving bowls, being sure to submerge the meat so that it will get cooked. Top with lots and lots of garnishes.
Serve. And serve warm, encouraging everyone to stir the garnishes into the soup so that they can flavor the broth, also adding in additional extra sauces if desired.
The Butchers Cuts
(hanger steak, Delmonico Steak, Teres Major)
These steaks can all be cooked the same way.
Salt them and allow them to reach room temperature. Sear in cast iron skill, for a minute on each side and finish in the oven at 350 degrees until desired temp. These steaks can also be cooked on the grill
Heritage Ground Pork
Farm: Sky Blue Farm / Lewis, Colorado
Cooking ideas: Meatballs, Pork Burgers (see last blog for recipe), Pork Fried Rice
Tomboy Butcher House Cured Bacon
Farm: Sky Blue Farm / Lewis, Colorado
Ingredients: Salt, Pepper, Curing Salt, Bay Leaf, Brown Sugar
Bacon ends can be added to salads or roasted with veggies for extra flavor!
Grass-Fed Heritage Ground Beef
Ranch: Laid Back Ranch / Norwood, Colorado
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 taste2 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.
Pork Shoulder Roast
Sky Blue Farm / Norwood, Colorado
Slow Roast Pork Shoulder With Herb Rub
ALICE HART
INGREDIENTS (Half Recipe For Small Box)
6 tablespoons mixed finely chopped robust herbs (like thyme, rosemary, sage and parsley)
3 garlic cloves, finely chopped
¾ cup brown sugar
½ cup, plus 1 tablespoon sea salt
1 tablespoon crushed black peppercorns
A 7-pound pork shoulder, skin on, boned
5 bay leaves
Rosemary applesauce
Crusty bread rolls, for serving
PREPARATION
Mix together herbs, garlic, 1/4 cup brown sugar, 1 tablespoon sea salt and crushed peppercorns.
Untie the pork if rolled. In a large bowl, thoroughly dissolve 1/2 cup salt and 1/2 cup brown sugar in 2 quarts of cold water. Add bay leaves and 2 tablespoons of herb mixture. Place pork in a container or strong sealable bag and add this brine to completely cover. Cover or seal well and chill for from 8 hours to overnight.
Remove the pork from the brine (discard the brine) and dry thoroughly. Cover with the remaining herb mixture, patting it in all over, then use kitchen twine to roll up pork and secure it tightly.
Heat the oven to 225 degrees. Prepare a triple layer of aluminum foil large enough to comfortably enclose the pork. Put the rolled pork on the foil, skin/fatty side up. Gather the foil, scrunching it over to form a loose but well-sealed parcel. Place in a roasting pan in the oven. Take the first check for the internal temperature after 8 hours. For very tender meat that can be sliced, it should be 160 degrees and will probably take 10 hours. Check more often if needed. For a “pulled pork” consistency, the internal temperature should be 200 degrees and it will take about 12 hours.
Rest the meat 20 minutes before unwrapping completely. Warm the applesauce and the rolls. Slice the pork not too thin (removing the twine as you go) and put in the sliced rolls with some of the cooking juices and lots of applesauce.
Sustainably Caught Ocean Perch
Caught off the coast of Iceland
Fish Tacos!
Pro-Tip: Makes some homemade tortillas…
Mangalitsa Pork Lard
Sky Blue Farm / Lewis, Colorado
Tortillas Two Ways…
Sonoran-Style Flour Tortillas
YIELD12 tortillas
SAMIN NOSRAT
INGREDIENTS
2 heaping cups (10 ounces) all-purpose flour, plus more for rolling
1 ½ teaspoons kosher salt
1 ¼ teaspoons baking powder
Scant 1/2 cup (3 ounces) lard, melted
½ cup plus 2 tablespoons (5 ounces) hot tap water
PREPARATION
In the bowl of a stand mixer, whisk together flour, salt and baking powder. Place bowl onto mixer, and affix paddle attachment. Mix for 30 seconds at low speed, then slowly add lard in a thin stream. Allow fat to partly incorporate, then slowly pour water in a thin stream. Allow dough to come together, then increase speed to medium-low and knead for about 2 minutes. The dough will be somewhat wet, webby and shiny. Place dough in a plastic bag, and allow to rest at room temperature for 2 hours.
Divide dough into 12 pieces the size of a golf ball. Roll into smooth balls, and place on a parchment-lined baking sheet. Cover with plastic, and allow to rest at room temperature for 30 minutes.
Working on a very lightly floured smooth surface, use a rolling pin to roll balls into 4-inch circles, and place onto a parchment-lined baking sheet in a single layer. Repeat with remaining dough, adding layers of parchment as needed to ensure tortillas do not touch or overlap. Cover last layer with parchment, and allow dough to rest 10 minutes.
Heat a griddle or large cast iron skillet over medium-high heat.
Working on a very lightly floured smooth surface, use a rolling pin to roll each tortilla into an 8-inch circle: Start with the pin in the center of the circle and roll out to the edge, rotating the tortilla after every roll. Roll until the dough is very, very thin and the edges begin to smear onto the work surface. Alternatively, stretch tortillas out by hand, rotating and pulling gently from the edges, until nearly transparent.
When a few drops of water dripped onto the griddle or pan immediately sputter and evaporate, the cooking surface is sufficiently hot. Gently peel the tortilla off the work surface, and lay onto the griddle. It should immediately sizzle and puff lightly. Cook, rotating, for 20 to 30 seconds per side, until lightly golden in spots. Stack in a resealable plastic bag to allow to steam and soften. Continue with remaining tortillas.
Serve warm or use to make tacos, quesadillas or burritos.
Almost-From-Scratch Corn Tortillas
YIELD12 to 16 tortillas
MARK BITTMAN
INGREDIENTS
1 ½ cups masa harina
¼ teaspoon salt
2 tablespoons vegetable oil, lard or butter
About 1 cup hot water, or more as needed
Flour for kneading
PREPARATION
Combine the masa and salt in a bowl; stir in the oil. Slowly stream in the water while mixing with your hand or a wooden spoon until the dough comes together into a ball.
Turn the dough onto a lightly floured surface, and knead until it is smooth and elastic — just a minute or two. Wrap in plastic, and let it rest at room temperature for at least 30 minutes or up to a few hours.
Break off pieces of the dough (you’re shooting for 12 to 16 tortillas total), and lightly flour them. Put them between 2 sheets of plastic wrap, and press them in a tortilla press, or roll them out or press them with your hands to a diameter of 4 to 6 inches. Begin to cook the tortillas as you finish pressing or rolling them. ( I used the bottom of a glass pie plate to flatten the dough)
Put a large skillet, preferably cast iron, over medium-high heat for 4 to 5 minutes. Cook the tortillas, 1 or 2 at a time, until brown spots appear on the bottom, about a minute. Flip, and do the same on the other side. Wrap the cooked tortillas in a towel to keep them warm; serve immediately, or cool and store tightly wrapped in the fridge for a few days.
Beef Shanks
Laid Back Ranch / Norwood, Colorado
INGREDIENTS
6 (1 1/2-inch-thick) beef shanks
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.