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.

Wagyu Hanger Steak and Wagyu Bavette Steak

7X Ranch / Hotchkiss, Colorado

The Hanger Steak is back after popular demand! similar to the texture of a tenderloin and the concentrated flavor of a ribeye.

Bavette Steak is a frech cut from the flap of the steer. Holds a lot of flavor and is great grilled over an open flame.

Steak Frites

(both steaks can be used for the steak frites recipe)

Pick out the steak you want to use. Basically, whatever steak you like to eat will work with this dish. All you have to do is cook a steak really well (and not as in “well-done”). Then serve that great steak with some homemade fries and a pan sauce. It’s a no-brainer.
Season the steak with salt and pepper. A tender steak doesn’t need any help when it comes to flavor. As long as you have selected quality meat from a young animal (as in no more then three years old), you should be just fine. The hanger steak and skirt steak especially want little to no additional seasoning when prepared. These are two of the best tasting steaks, and you don’t want to ruin that.
Pan-sear the steak in butter on the stove. Melt three tablespoons of butter over medium-high heat in a regular frying pan (nonstick makes lousy pan sauces). Once the butter has melted and the foam begins to brown, lay the steaks in the pan with a little space between them. Brown each side for three to four minutes. Use a thermometer to check for internal temperature (refer to the temperature guide in the section below).
Make the pan sauce for the steaks. Remove the steaks once they are up to temperature and let them rest for a few minutes while you make the pan sauce. Add the shallots to the pan and fry them until they are browned and crispy looking. Then deglaze the pan with the wine or demi-glaze and reduce until thickened like a nice sauce. Slice the meat thinly and serve with the pan sauce and fries.
Make the frites for the steak. Making fries is easy if you have the right tools (mainly a deep fryer or the confidence to deep fry in a deep pot). The best fries are deep fried twice: the first time at 225 degrees F until slightly yellowed, and then again at 350 until crispy. Remove the fries to paper towels, season with sea salt and eat right away.
Frites Recipe
- 3 or 4 russet potatoes, shoe-stringed (batonnet or allumette)
- ½ gallon peanut oil
- Sea salt
Pan Sauce Recipe
- Drippings from the pan
- 2 shallots, sliced thin
- 2 Tbsp butter, for shallots
- 1 cup red wine (Bordeaux) or demi-glace for the pan sauce
- Sea salt

Palisade Peach & Sage Sausage

Sky Blue Farm Lewis, Colorado

ingredients: fresh peach, salt, garlic, sage, mace, cinnamon, Pork

GRASS-FED HERITAGE GROUND BEEF

Ranch: Laid Back Ranch / Norwood, Colorado

Pasture Ground Pork

Sky Blue Farm Lewis, Colorado

Great for meatballs or pork burgers.

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!

TRADITIONAL PHO with sliced wagyu sirloin

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

Protein: Sliced Wagyu Sirloin

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.

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
1. Mix together herbs, garlic, 1/4 cup brown sugar, 1 tablespoon sea salt and crushed peppercorns.
2. 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.
3. 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.
4. 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.
5. 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.

Ground Lamb

Sky Blue Farm / Lewis, Colorado

Add a pound of pork for some lamb pork meatballs!

Tomboy Butcher Box September 16th