Featured Recipes

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naturallygrazed@gmail.com (Tim Lehrbass) — Thu, 07 Apr 2022 12:47:21 GMT

A quick story about how our chickens are raised!

SKILLET PORK CHOPS

Tue, 24 Aug 2021 16:00:22 GMT

Serves 2

Ingredients:

1/3 cup all-purpose flour

1/2 tsp. smoked paprika (or regular paprika)

1/4 tsp. chili powder

1/2 tsp. ground garlic powder

1/2 tsp. kosher salt

1/4 tsp. freshly ground peppercorns

1 - 2 Tbsp. sunflower oil for frying

X2 3/4” thick pork chops

balsamic vinegar and/or lemon juice to drizzle over chops when serving

Method:

Mix dry ingredients in rimmed plate. Set aside.

Make 2 slits in fat surrounding pork chops to ensure chops do not curl while frying.

Coat pork chops, both sides, in seasoned flour. Allow to rest a few minutes while heating oil.

Heat oil in frying pan on medium-high until smoking. Fry chops until well browned, 3 - 4 minutes per side . Serve hot with a drizzle of balsamic vinegar or lemon juice.

BBQ’D T-BONE STEAK

Tue, 24 Aug 2021 15:57:31 GMT

Serves 2

This recipe was made popular in Tuscany, Italy, and couldn’t be easier or tastier.

Ingredients:

X2 T-Bone steaks (1 inch thick)

kosher salt/freshly ground peppercorns to season

olive oil

lemon wedges

BBQ

Method:

Season T-bone steaks on both sides with salt and pepper. Allow to rest at room temperature while heating the BBQ.

If using a charcoal BBQ, heat briquettes until somewhat ashen-looking. Move coals to one side of BBQ.

If using a gas BBQ, heat to high heat, covered. Turn all burners down to low heat except main burner (leave on high).

Brush olive oil on grates of BBQ, and place T-bone steaks so the smaller “tenderloin” side faces the side with no coals (or low heat if using gas grill). Cook approx. 8 min. uncovered - (covered if using gas grill) or until dark brown. Flip so tenderloin is, again, facing low heat side. Grill another 8 min. or until dark brown. Move steaks to low heat side completely and cook another 2 - 4 minutes, flipping steaks over halfway through. If using a meat thermometer, rare registers 120 degrees, medium-rare = 125 degrees.

Allow cooked T-bone steaks to rest under foil on a platter for about 15 min.to absorb juices. Cut meat neatly away from bone and thinly slice crosswise. Drizzle with olive oil and squeeze lemon wedges on slices. Serve meat slices (without bone).

CAST IRON BEEF FILET

Mon, 19 Apr 2021 13:52:23 GMT

Serves 4

This extremely simple recipe will soon become a “go to” when there is little time to prepare supper, and/or cooking for guests.

Ingredients:

4 beef filets (6 oz. each)

salt/pepper to taste

2 tbsp. sunflower oil (or canola oil)

1/4 cup butter

2 large cloves garlic (lightly crushed)

fresh herb of choice (thyme, parsley, or rosemary)

Method:

Pre-heat oven to 425 degrees.

Bring beef filets to room temperature (no longer than 1/2 hour). Blot with paper towel and generously season both sides with salt and pepper.

Using a cast iron grill frying pan (or regular cast iron frying pan), heat on stove until pan is very hot (3-4 minutes), then add oil and heat until smoking.

Add beef filets making sure to place on the bias if using a grill pan (for beautiful angled grill marks) and don’t move the meat. Allow to cook on high for approx. 3 minutes. Flip filets and, again, place on the bias to achieve the grill marks. Add the garlic, butter, and fresh herb. When butter begins to sizzle (1 minute), carefully and quickly spoon it over the filets. The garlic and herb add flavour so be sure the butter mixes with both before spooning over the filets. This is a very quick procedure (3 minutes).

Remove from stove and place in pre-heated oven 6-8 minutes to continue cooking. Remove from oven and tent with foil, allowing to sit approx. 9 - 10 minutes to absorb juices and to continue to cook. This “carry-over” cooking will bring the filets to medium rare.

Serve whole or sliced and fanned out for presentation. Serve with choice of potato and vegetable and/or salad.

PRIME RIB STEAK WITH COMPOUND BUTTER

Mon, 19 Apr 2021 13:31:18 GMT

Serves 4

Ingredients:

4 Prime Rib steaks

1/4 cup olive oil

2 tsp. kosher salt

2 tsp. freshly cracked pepper

2 tsp. mustard powder

1 Tbsp. vegetable oil for skillet, divided

Method:

In a small finger bowl, combine the seasonings well.

Rub olive oil on one side of each Prime Rib steak, then rub seasoning mix over each side before turning and repeating on other sides.

Allow steaks to reach room temperature (approx. 45 min.) covered with plastic wrap. Pre-heat oven to 375 degrees. Have a baking sheet ready for the steaks.

Pre-heat 12“ cast iron grill skillet (or regular cast iron skillet) on stove adding a little vegetable oil. When it begins to smoke, cook 2 steaks at a time for 2 minutes. Turn over and cook for 2 more minutes. Place on baking sheet. Repeat with next 2 Prime Rib steaks. Place on same baking sheet and allow to continue to cook in oven until desired doneness. This can be done using a temperature probe inserted into middle of steak: medium rare should measure 145 degrees (just a few minutes in the oven).

When removing from oven, add a slice of Compound Parsley Butter to each (recipe follows) and allow to sit a couple of minutes to re-absorb juices.

COMPOUND BUTTER Ingredients:

1/2 cup butter, softened

3 Tbsp. fresh parsley, chopped fine

1 shallot, finely chopped ( or 1 small onion and 1 clove garlic)

1 tsp. lemon zest, grated or minced ground pepper, to taste

parchment paper

Method:

In small bowl, cream butter with mixer or by hand with wooden spoon. Incorporate parsley and shallot. Add lemon zest and pepper.

Cut a square of parchment paper and turn compound butter out on edge of paper closest to you, leaving approx. 1/3 of parchment paper for rolling. Using a spatula, straighten the parsley butter into a cylinder and proceed to roll the parchment paper over the compound butter, rolling up completely. Twist both ends of paper in opposite directions and the roll will automatically become a perfect cylinder. Refrigerate if using in the near future to harden enough to slice into neat rounds. Otherwise, freeze for a handy food-enhancer when the opportunity arises.

Makes 1 6” - 8” roll

* Other herbs can be used: try oregano, basil, cilantro, lovage, tarragon, thyme, sage. Be careful if using Rosemary - it will over-power your food if too concentrated (in that case, use only 1 Tbsp. Rosemary leaves in the recipe).

SIRLOIN ROAST IN A BACON BASKET

Mon, 01 Mar 2021 16:02:33 GMT

Serves 4

* If cooking a larger roast, simply increase ingredients a little and increase roasting time to reach 130 degrees.

Ingredients:

2 lb. sirloin roast

1 tbsp. vegetable oil

1 large onion (sliced)

1/2 tsp. salt

1 1/2 tsp. pepper (freshly cracked)

1/2 lb. bacon (sliced)

1 tbsp. horseradish

Gravy:

1/4 cup butter

1/4 cup flour

1/2 cup red wine

2 cups beef broth

reserved beef juices with the roasted onions (approx. 1/2 cup)

salt/pepper to taste

Pre-heat oven to 450 degrees.

Bring sirloin roast to room temperature (no longer than 1 hour) covered in plastic wrap. Meanwhile brush a shallow baking dish with vegetable oil. Evenly distribute onion on bottom of baking dish.

Remove plastic wrap and blot sirloin roast dry with paper towel. Pierce top of sirloin roast with 1” deep holes using a skewer. Season with salt and pepper.

Using bacon , weave a basket on top and around sides of sirloin roast . Start by placing bacon strips parallel on top of roast, draping over sides. Lift every other strip and place another bacon strip on the bare spots, bringing the lifted strips back over the newly placed strip. Continue in this manner until the roast is covered in a neatly woven “basket”, being sure to add strips on sides. * This bacon basket provides the fat needed for a tougher cut of meat, adds flavour, and looks impressive!

Distribute horseradish on top of roast.

Place sirloin roast on top of onions in baking dish and roast - uncovered - for 1/2 hour.

Continuing “Sirloin Roast in Bacon Basket”...

Turn oven temperature down to 325 degrees, and cover roast well with foil. Place back in oven and cook until meat thermometer placed in centre of roast measures 130 degrees (start checking after 1/2 hour - it could take 50 - 60 minutes before 130 degrees is reached).

Place roast on counter to sit, still tightly covered in foil in baking dish. It will continue to cook another 10 degrees while it rests and will absorb some of the flavourful juices.

At this point, gravy can be made, making sure to add the remaining juice and onions from the baking dish.

Slice sirloin roast, with the bacon basket and serve with gravy, potatoes and vegetables of choice.

BEEF GRAVY - Over medium heat, melt butter in saucepan. Whisk flour into butter, 1 tbsp. at a time, and allow to cook a few minutes to cook off the floury taste - whisking continuously. Add red wine, deglazing pan and burning off alcohol. Add beef broth, slowly, still whisking, and add remaining beef juices and onions from roast. Allow flavours to heighten approx. 10 - 15 minutes. Season with salt and pepper to taste.

Pulled Pork

Mon, 01 Mar 2021 15:56:24 GMT

(Serves 6)

Lightly oil 5 - 6 quart crock pot. Place:

2 cups onions (sliced) on bottom. Place:

2 1/2 - 3 lb. (1.5 kg) butt roast on top of onions. Distribute:

2 cups apples (peeled, chopped) on top and down sides of butt roast. SAUCE: In large bowl, combine:

1 jar ( 1 3/4 cups, 455 ml) chili sauce

1/3 cup (75 ml) grainy mustard

1/3 cup (75 ml) liquid honey

2 - 3 tbsp chili powder

2 tbsp tomato paste

2 tbsp Worcestershire sauce

1 tbsp brown sugar

1 tsp smoked (or regular) paprika

2 cloves garlic (minced)

Pour sauce over butt roast and apple. Cover and cook on low approx. 8 hours.

Using 2 forks, pull butt roast along its length, in opposite directions, breaking it up well. Remove bone.