Tomboy Butcher Box March
Pork Miso Ramen
Sky Blue Farm // Lewis, Colorado
Stock: Salt, onion, garlic, pork, miso, tamari
Ramen
(add tofu for uncured pork belly)
If you have pork belly: Slow cook the pork belly on a sheet pan in the oven or sous vide. Finish cooked pork belly by searing on skillet.
Tofu: Cube tofu and sear with high heat oil until edges are crispy
Add ramen noodles, soft boiled egg, green onion, etc.
Wagyu Flank Steak
7X ranch // Hotchkiss CO
Pork Turmeric Thyme Crepinetts
Sky Blue Farm // Lewis, Colorado
ingredients: thyme, salt, pork, turmeric, garlic, caul fat
Pan Sear until 145 degrees and serve over rice, greens, or root veggies.
Pancetta di Tessa
ingredients: salt, curing salt, pepper, garlic, celery juice
Traditionally used for Pasta Carbonara or take your Mac and cheese game to the next level! The pancetta should be your main source of salt and flavor. if you desire more salt, finish with salt.
Garlic & Greens
Sky Blue Farm // Lewis, Colorado
ingredients: salt, pork, white pepper, kale, garlic, parmesan
Poach in water over med/low heat until beer evaporates and sausage is 145 degrees
Sweet Italian Sausage
Sky Blue Farm // Lewis, Colorado
ingredients: salt, pork, black pepper, oregano, garlic, parsley, fennel seed, fennel pollen, white wine
Poach in water over med/low heat until beer evaporates and sausage is 145 degrees.
Norwegian Salmon
Sushi!
Wagyu Chuck Eye Roast
7X ranch // Hotchkiss CO
Beef Roast with Paprika-Herb Rub
Ingredients
Ingredient Checklist
1 tablespoon ground bay leaves
1 tablespoon freshly ground pepper
1 tablespoon chopped thyme leaves
2 teaspoons sweet paprika
1/2 teaspoon ground cumin
One 2-3-pound chuck eye roast
Extra-virgin olive oil, for drizzling
Salt
4 garlic cloves, minced
3 tablespoons vegetable oil
Directions
Step 1
Preheat the oven to 375°. In a bowl, mix the bay leaves, pepper, thyme, paprika and cumin. Drizzle the roast generously with olive oil and season with salt. Rub the garlic and spice mixture over the roast and let stand for 10 minutes.
Step 2
Using butcher’s twine, tie the roast to give it a uniform shape. In an ovenproof skillet, heat the vegetable oil. Add the roast and cook over moderate heat until lightly browned all over, 12 minutes.
Step 3
Transfer the skillet to the upper third of the oven and roast the meat for 1 hour, until an instant-read thermometer inserted in the center registers 130°. Transfer the roast to a carving board and let rest for 10 minutes. Discard the twine. Using a thin, sharp knife, thinly slice the beef across the grain and serve.
Pork Shoulder
Carnitas
INGREDIENTS
3 pounds pork shoulder, either butt or picnic
7 strips orange zest
5 garlic cloves, minced
1 large onion, chopped, plus finely chopped onion for garnish
1 ¼ teaspoons crushed red pepper flakes
1 cinnamon stick, preferably Mexican canela
2 bay leaves
1 ½ teaspoons crushed dried oregano leaves, preferably Mexican
1 ½ teaspoons kosher salt, more to taste
¼ teaspoon ground cloves
24 small corn tortillas, warmed, for serving
Chopped cilantro for garnish
Salsa for garnish
PREPARATION
Trim any thick fat from surface of pork. Cut meat into 1-inch cubes, discarding any that are pure fat. Put pork in a large pot. Add enough water to cover by 2 inches, orange zest, garlic, chopped onion, red pepper flakes, cinnamon, bay leaves, oregano, 1 1/2 teaspoons salt and the cloves.
Bring to a boil, then reduce to a simmer. Skim off any scum that forms on surface. Simmer uncovered for 1 1/2 hours, until pork is very soft; add water if necessary to keep meat submerged. Season with salt, then continue to cook until water has evaporated, about 30 minutes. Cook a little longer to fry meat slightly; cook even longer if you prefer crisper meat. Stir often and add a bit of water if meat sticks or seems about to burn.
Remove bay leaves and cinnamon stick. Spoon a few tablespoons of carnitas onto each tortilla. Top each taco with cilantro, finely chopped onion and salsa. Serve.