Sunday, July 9, 2017

Steaks from Gilcrest Natural Farm

These are two new recipes from Amy Foster at Gilcrest that accompanied Amy's latest e-mail Newsletter:

Garlic Herb Shoulder Tender

Prep Time: 10 minutes
Cook Time: 15 minutes
This garlic rubbed shoulder tender is coated in just a few fresh herbs to give the steak a vibrant summer flavor without weighing it down. A few of these shoulder tenders served with some salad or stir fried veggies will make the perfect dinner. 
(Gluten Free, Primal, Soy Free, Nut Free, Refined Sugar Free)
Ingredients
·         1 shoulder tender steak from Gilcrest farm of course
·         1-2 heads rosemary, chopped
·         2-4 heads thyme, chopped
·         1 teaspoon granulated garlic
·         2 teaspoons salt
·         1 teaspoon pepper
·         1-2 tablespoons butter, for cooking

Instructions
1.      Rub the chopped rosemary, thyme, garlic, salt, and pepper onto the shoulder tender. Heat a pan to medium high heat and grease with 1 tablespoon of butter. Place the shoulder tender in the pan and pan fry for about 10-15 minutes, flipping occasionally as needed and adding more butter if the pan dries out. Cook to 130 for rare, 135 for medium rare, and 140 for well done. 
Yields: 4 Servings 
Cook time: 15 minutes 



Black Pepper Teres Major Steak with Bleu Cheese and Bacon Cream Sauce

 Ingredients

·         2 teres major steaks from Gilcrest Farm (approximately 0.5 lb each)
·         kosher salt 
·         cracked black pepper 
·         1 tablespoon unsalted butter 
·         1 tablespoon flour 
·         1 cup whole milk 
·         2 oz. Maytag blue cheese 
·         2 slices thick-cut bacon (cooked and crumbled)
       And what is a Teres Major Steak you might ask?

·         The teres major is a sel­dom used mus­cle in the shoul­der that is sec­ond only to the ten­der­loin filet in ten­der­ness. This mus­cle requires skilled crafts­man to extract, but yields a won­der­ful din­ing expe­ri­ence and is a new lead­er in trendy white table cloth restau­rants.
·         The teres major steak is also referred to as a shoul­der ten­der. If sliced into medal­lions, they are appro­pri­ate­ly named petite ten­der medal­lions.”
·         It is very sim­i­lar to beef ten­der­loin (or filet mignon) in that it is also lean and uber ten­der, but not quite as lean as filet or ten­der­loin and thus it has bet­ter fla­vor and is gen­er­al­ly about a full third cheap­er. There’s a rea­son filets are wrapped in bacon. The bacon gives the filet fla­vor it just doesn’t have due to a lack of fat. While the petite ten­der is not quite as ten­der as the filet, it has more fat and thus is tastier. And when I say not quite as ten­der, I’m not say­ing it’s tough. It’s just about the most ten­der steak on the cow not named ten­der­loin.
·         Don’t both­er look­ing for a huge petite ten­der or teres major . They gen­er­al­ly don’t come larg­er than about 12 ounces. 

Instructions

Season both sides of the teres major steaks liberally with Kosher salt. Refrigerate steaks for 1 hour. Remove steaks from the refrigerator and allow them to come to room temperature. Prepare grill for high-heat cooking, approximately 500°F. Season both sides of the steaks with cracked black pepper and additional salt.

1. Grill steaks for 4–5 minutes per side until they reach an internal temperature of 130°F for medium rare.
2. Remove the steaks from the grill and close the grill’s bottom vents to lower the temperature to approximately 350°F.
3. Place a small skillet on the grill and add the butter. Once the butter has melted, add the flour and stir to make a paste. Add the milk and allow it to come to a boil. Once the sauce has thickened (approximately 2–3 minutes), stir in the blue cheese and crumbled bacon then add salt and cracked black pepper to taste.


Monday, June 5, 2017

Sticky Crockpot Drumsticks


A Favorite Recipe from Amy Foster at Gilcrist Farms.  We like to serve this with rice and vegetables and the leftovers the next day are even better.    

Sticky Crockpot Drumsticks

  • 2 tsp. salt
  • 1 Tbsp. paprika
  • 2 tsp. chili powder
  • 1 tsp. onion powder
  • 1 tsp. thyme leaves
  • 1 tsp. white pepper
  • 1/2 tsp. garlic powder
  • 1/2 tsp. black pepper
  • 4 lbs. chicken drumsticks, or leg quarters
  • 1 chopped onion
In a small bowl, thoroughly combine salt and all the spices. Rinse drumsticks and pat dry with paper towel. Rub the spice mixture into the chicken, skin side and bone side, making sure it is evenly distributed and pressed down deep into the skin. Place in a re-sealable plastic bag, seal, place in a baking pan to catch any drips, and refrigerate overnight.  (You can skip the overnight chilling and just put the meat in the crockpot.)  Place the onions in the bottom of a 4 quart crockpot and top with the chicken and spices. Cook on LOW for 4-8 hours until very tender. Serves 8-10.  From  Busycooks.about.com   Enjoy! 

Tuesday, May 9, 2017

Broccoli Salad


Recipe from Anna Barbee

Broccoli salad    


 In a bowl combine:



One head of broccoli, cut into bite sized pieces

4 slices of bacon,  chopped and cooked until crisp

(or use bacon bits, about 4 tablespoons)

¼ cup of sunflower seeds

¼ cup or less of raisons, or currents

1 green onion thinly sliced



Dressing:

¼ cup of mayonnaise

½ teaspoon of vinegar White or white wine)

4 tablespoons of sugar



Mix the dressing ingredients in a small sauce pan and heat on a low heat until sugar is dissolved.  Set aside to cool.  When dressing is cool, mix with ingredients in the bowl until broccoli, bacon, seeds, raisons and onion slices are coated with dressing.



If you are making for a crowd--four or more:



3 heads of broccoli, cut into bite sized pieces

½ cup of bacon pieces chopped and cooked until crisp, or use bacon bits

1 cup of sunflower seeds

1 cup of raisons and or currents

4 green onions, thinly sliced



Dressing



1 cup of Mayonnaise

4 tablespoons of vinegar (white or wine)

½  cup sugar



Follow above directions for making dressing and adding to salad ingredients




Saturday, April 1, 2017

Moroccan Chicken


Moroccan Chicken

4 large chicken leg quarters, Gilcrest of course

1 TBL minced garlic

1 TSP grated fresh ginger

1 TSP ground turmeric

2 TSP ground cumin

1 TSP ground cardamom

Finely grated zest of 1 lemon

Flour for dusting

2 TBL vegetable oil

1 sliced onion

1 cup chicken broth

8 dried apricots, quartered

½ cup shredded coconut

1.       Combine garlic, ginger, turmeric, cumin, cardamom, and lemon zest in a small bowl. Rub into leg quarters. Cover and refrigerate for 2 hours.

2.       Dust chicken with flour. Heat oil in a large, heavy sauté pan over medium heat. Add leg quarters and cook until brown. Drain chicken on paper toweling. Transfer to an ovenproof casserole dish. Set aside.

3.       Add onions to sauté pan; cook until softened. Spoon over chicken. Add chicken broth to casserole. Top with apricots and coconut. Cover casserole and bake for 1 hour and 15 minutes, or until chicken is tender. Yields 4 servings.

Saturday, December 10, 2016

Crockpot Rotisserie Chicken

This one comes to us from Amy Foster at Gilcrest Farms Chicken.
One whole Gilcrest chicken (4 lbs or larger)
2 Tbl Paprika
1/2 Tsp cayenne pepper (optional)
1 1/2 Tsp onion powder
2 Tbl garlic powder or 3 cloves garlic
1 Tsp salt
1/2 Tsp black pepper
Mix dry ingredients and rub over, and inside, chicken.
Cook chicken on low for 7-8 hours in a crockpot.
Do not add liquid.
Enjoy

Saturday, September 12, 2015

Chicken Stuffed (Tandoori style)


Stuffed (Tandoori) Chicken

Another recipe given to us by Amy Foster from Gilcrest farm. This recipe is a variation on the theme of tandoori chicken that we ate with great relish when we lived in India, many moons ago. This recipe was given to Amy by friends from India. The recipe does not require you to own a tandoor oven. A regular oven will work fine.

First, obviously, begin with a whole chicken from Gilcrest Farm. A chicken 4-5 pounds is recommended.

Prepare a marinade for the whole chicken:

3 TBL plain yogurt

2 TBL lime juice

2 TSP garlic, minced

1 TSP ginger, minced

½ TSP each of red chili powder, turmeric, salt

Mix the marinade and rub it inside and outside the whole chicken. Place chicken in a Ziploc bag overnight.

The stuffing may be prepared at the same time and refrigerated overnight before stuffing the chicken.

Stuffing Ingredients:

3 TBL olive oil

½ TSP cumin seeds

2 onions, chopped

2 TSP garlic, minced

1 TSP ginger, minced

1 TBL coriander

1b TSO cumin

½ TSP salt

1 TBL garam masala

1 pound ground (Gilchrist) beef (or lamb)

2 tomatoes, chopped

1 cup frozen peas

1 cup peeled, chopped potatoes, small diced

1 TSP lime juice

¼ cup basil leaves

Cook the cumin seeds in olive oil a few minutes. Add garlic and ginger. Add meat and remaining spices. Break meat apart, and, when cooked, add peas, potatoes, and tomatoes. Cook until potatoes soften. Add lime juice and basil leaves at the end.

Baking the Chicken

Preheat oven to 325 degrees

Remove the marinated chicken from the refrigerator and fill the cavity with the meat stuffing. Toss any extra marinade. Bake the chicken for 25 minutes per pound. Test that juices from the thigh and drumstick run clear before calling it done.

Any extra stuffing can be baked in the oven for 20-30 minutes in a casserole.

Thursday, June 4, 2015

Texas Caviar

Texas Caviar
This recipe is one of our family favorites to start off an evening of dining at home. It comes to us from Carol's brother, Bob.

1 - Can of black beans
1/2 cup of finely chopped red onions
2 large garlic cloves-finely chopped
1- 14oz can of black olives, drained and chopped
1/4 cup olive oil
1/4 cup of red wine vinegar
1/2 teaspoon of salt
1/2 teaspoon of cumin
1/4 cup of chopped feta cheese
1/4 cup cilantro leaves chopped.


Mix all the liquids, black olives, beans onions, garlic and seasonings. Chill over night. When ready to serve add the cilantro and feta cheese.