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PAN-SEARED DUCK BREAST

PAN-SEARED DUCK BREAST
  Cooking duck may seem intimidating, but it's actually a simple and delicious way to elevate your typical dinner routine. All it takes is a few basic ingredients and your dining guests are sure to be blown away. The rich and decadent flavor is perfect for fall, so now is the perfect time to give it a try! For this recipe, we sear the duck on a cast iron skillet to create a perfectly crisped skin, and garlic gives the dish a little unexpected twist on the classic. The next day, use any leftover duck breast in salad with dried cherries, walnuts and sherry vinaigrette for a quick but enviable lunch!   INGREDIENT LIST Duck breastKosher saltBlack pepperCooking oil of choiceGarlic (optional)   COOKING INSTRUCTIONS Score duck breast with crosshatch pattern every 1/4 to 1/2 inch on the skin side, careful not to cut deep enough to hit meat. Season both sides with salt and pepper. Put a COLD pan on the stovetop. You'll want cast iron or stainless steel, not nonstick. Put in a teaspoon or so of your cooking oil of choice and coat the bottom of pan. Put duck skin side down on the pan and THEN turn heat to medium or medium high. This renders the fat better. Cook for between 8-12 min on skin side depending on size of breast- use meat thermometer if available and flip at 100-110degrees. The non skin side cooks way less time, like 2-3 min. When you flip, salt the skin side again lightly. Once done, let it rest for at least 8-10 min. Optional: Chop a small head of garlic in half, when cooking is halfway done place it cut side down in pan to brown the garlic. Then when resting, rub the duck down with the browned garlic for an extra hit of garlicky flavor. Open your favorite bottle of red (if you haven't already!) and bon appetit!   

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OB Shrimp and Grits

OB Shrimp and Grits
  Shrimp and grits is one of the most popular dishes in Southern cuisine, but did you know it’s actually meant to be enjoyed as a breakfast dish? “Breakfast shrimp” was a typical morning meal for laborers and fishermen since it is easy and quick to prepare, inexpensive, and filling. There’s nothing like fresh seafood and creamy, cheesy carbs to start your day! Today, everyone has their own spin on shrimp and grits. Recently, the dish has seen a revival with ingredients like Berkshire pork, savory veal demi-glace, and micro herbs. Our recipe honors the history of the dish while bringing in some new, unexpected flavors. The ingredients on their own are simple, but when combined, it’s a complex melding of flavors that one can only describe as “soul food.” INGREDIENT LIST (All currently available at The Organic Butcher)  The Grits 2 cups milk/water (we use Creambrook Farm raw milk) ½ cup Bloody Butcher grits 1 cup Meadowcreek Appalachian cheese  2-3 tbsp house parmesan garlic butter  Salt to taste   The Sauce 10-12 shrimp 6-8 oz. Tasso ham ½ cup Pinot grigio (Colutta Friuli or your white wine of choice)   3 tbsp house parmesan garlic butter Salt and pepper to taste   COOKING INSTRUCTIONS Bring 4-1 liquid to grits (milk/water) to a boil Add grits while stirring Bring down to a simmer and cook for 10-15 minutes while stirring often Stir in cubed pieces of butter with the Appalachian cheese For the sauce, heat pan on medium-high heat Add Tasso ham and cook for 30 seconds, then add shrimp and sear on both sides Keep heat on medium-high and add wine to release fond. Reduce wine to au sec (almost dry), then take pan off of heat Add crumbled or cubed pieces of COLD parmesan garlic butter and Roll butter whisk it in Season to taste and enjoy!

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Porchetta

Porchetta
Porchetta. What’s not to love about Porchetta? This classic Italian roast has everything: crispy, crackling pork skin, delicious Italian herbs and tender, flavorful meat. This culinary showstopper may look daunting but we’re here to show you how simple this roast really is. We offer Porchetta fully seasoned and tied so all the hard work has been done! Simply follow these cooking instructions and the main dish at your next gathering is complete. Let porchetta sit at room temperature for 2 hours. Preheat oven to 500°. Season porchetta with salt. Roast on rack in baking sheet, turning once, for 40 minutes. Reduce heat to 300° and continue roasting, rotating the pan and turning porchetta occasionally, until an instant-read thermometer inserted into center of meat registers 145°, 1 1/2-2 hours more. If skin is not yet deep brown and crisp, increase heat to 500° and roast for 10 minutes more. Let rest for 30 minutes. Using a serrated knife, slice into 1/2" rounds.  

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Labor Day Cookout Recipes

Labor Day Cookout Recipes
When it comes to Labor Day cookouts and the start of Football season our mind immediately goes to Wings! You can do no wrong with the classic Buffalo wing recipe but we wanted to do a little something different. We cooked up not one, but TWO tasty recipes for wings along with a Redskin Potato Salad. Jerk Chicken Wings 4 green scallions, chopped 3 large garlic cloves, chopped 2 Scotch bonnet chilies (or milder chilies like jalapeño or habanero depending on spice preference) chopped 1/2 small onion, chopped 1/8 cup brown sugar 2 tablespoons chopped fresh thyme 1 tablespoons ground allspice 1/2 teaspoons freshly grated nutmeg 1/2 teaspoon ground cinnamon 1/3 cup vinegar (preferably celery vinegar from Keepwell Vinegar) 1/8 cup tamari soy sauce juice of 2 limes 1/8 cup coconut oil  1 teaspoon freshly ground black pepper Place all ingredients in a blender and puree.  Pour over 2-3 dozen chicken wings and let marinade over night.  Cook on the grill, smoker or oven until internal temperature reaches 165 degrees.  For the oven: 400 degrees for 40-50 minutes flipping halfway For the smoker: 250 degrees for 1.5-2 hours For the grill: Medium direct heat / 350 degrees for 25-30 minutes   Maryland Fried Chicken Wings 2 dozen chicken wings 2 cups buttermilk 2 cups all-purpose flour 1 Tbsp Chesapeake seasoning 3 tsp kosher salt canola or vegetable oil for frying In a large bowl, combine the chicken with the buttermilk and 2 teaspoons salt. Refrigerate for at least 4 hours, or overnight. When ready to fry, remove chicken from bowl and let sit on counter for 30 minutes to take the chill off. Stir together the flour, New Bay, and 1 teaspoon salt. Place in a gallon-sized resealable bag, and set aside. Heat 1 1/2 inches of oil in a deep skillet or dutch oven to 365 degrees.  You can also use an air fryer or deep fryer (follow the instructions provided with the fryer). Working in batches place the chicken wings into the flour mixture and shake the bag to coat, pressing to adhere. Fry 3-4 minutes, checking to make sure chicken isn’t getting too brown. Turn, cover and cook additional 3-5 minutes more. Monitor temperature of oil to make sure chicken doesn’t burn.  You want to get the chicken wings crispy and golden brown with an internal temperature of 165.  If using an air fryer follow the directions for chicken wings that came with the fryer. Garnish with Baba’s hot pickles and OB dipping sauce. Organic Butcher Blue Cheese and Buttermilk Dipping Sauce 2 T Organic butcher “Green Seasoning” 1/4 cup of vinegar (malt or apple cider preferred) 1 T sugar 1/4 cup buttermilk 1/4 cup sour cream 1/3 cup crumbled blue cheese (our brand from the store) Freshly ground black pepper “Redskins” Horseradish Potato Salad 2 1/2 lbs. red potatoes, do not peel 4 hard-boiled eggs, chopped 1 cup mayonnaise (prefer Duke’s) 6 tablespoons prepared horseradish 2 tablespoons white sugar 2 tablespoons chopped fresh parsley salt and pepper to taste Boil skin on red potatoes in salted water until tender, 20-25 minutes.  Let the potatoes cool then cut into ½ inch pieces.  Combine mayonnaise, horseradish, sugar and parsley in a separate bowl.  Add mayonnaise “dressing” over potatoes and chopped hard boiled egg.  Season with salt and pepper and let sit over night.  Check the seasoning before serving.  

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Ginger Scallion Sausage Recipes

Ginger Scallion Sausage Recipes
We have a brand new, flavorful and delicious house-made sausage in the lineup, the Ginger Scallion Sausage. It tastes like the inside of a pork dumpling and can be included in a ton of different recipes or enjoyed simply on its own. We cooked up a couple recipe ideas to get you started but the possibilities are endless.  We made a classic Fried Dumpling and a slightly less traditional Ginger Scallion Banh Mi. Most ingredients are available at the shop and both recipes are very simple, fun and easy to execute. Ginger Scallion Banh Mi A classic Vietnamese Banh Mi includes both pork and pâté; for this recipe we let our flavorful sausage do all the work.  Ingredients: For the pickled vegetables: 1/2 lb daikon, peeled and cut into matchsticks 2-3 medium carrots, peeled and cut into matchsticks ½ cup water 1/2 cup Keepwell Ginger Vinegar or rice vinegar 2 tablespoons sugar 1½ teaspoons kosher salt For the banh mi: 3 ea. Ginger-Scallion Sausages ½ cup mayonnaise 1 tablespoon Burn Hot sauce or Sriracha 1 A Baked Joint Baguette, cut into 4 pieces 2 cucumbers, sliced Fresh cilantro 1 tablespoon soy sauce Burn Fermented Jalapeños (optional) Instructions: To make the pickled vegetables, toss the daikon and carrots together in a bowl. Rub the veggies with the salt and sugar. Pour the vinegar/water mixture over the vegetables and let sit for at least 1 hour. Cook the sausages on the stove, oven or grill until the internal temp reaches 160 degrees, let rest for 5 minutes. Slice in half lengthwise. Assemble the sandwiches by starting with a layer of mayo followed with a couple cucumber slices, sausage, and pickled vegetables (including the pickled Jalapeños if you like a little extra kick)! Top with a dash of soy sauce, hot sauce and fresh cilantro.   Ginger Scallion Gyoza (Pan-fried Pork Dumplings) Ingredients: Dumplings: 1 package gyoza wrappers (found in most grocery stores and any Asian market) 3-4 Ginger Scallion Sausages Dipping Sauce: 1/3 C soy sauce or gluten free tamari 1 teaspoon minced garlic 1/2 + 1 tsp teaspoon sesame oil  Instructions: Cook the sausages in a pan until the internal temperature reaches 160 degrees. Let rest for 5 minutes and remove from pork casing. Break up into chunks small enough to fit inside the gyoza wrapper. Place the sausage in the center of the wrapper, wet the edges with water and fold/pleat and press the edges together. There are very helpful youtube videos on how to do this, it is much easier than it looks! Heat a couple tablespoons of peanut oil or vegetable oil in a large non-stick fry pan to medium-high heat. Arrange the dumplings so they aren't crowding each other and fry for 2-3 minutes or until they turn crispy and golden brown. Add ¼ cup of water to the pan. Immediately cover with a lid and steam the gyoza for about 3 minutes or until most of the water evaporates. Remove the lid to evaporate any remaining water. Add 1 tsp sesame oil around the frying pan and cook uncovered until they're nice and crisp on the one side that you've fried. Mix the remaining ingredients together for your dipping sauce and enjoy!

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Mother's Day Brunch at The Organic Butcher

Mother's Day Brunch at The Organic Butcher
Skip the wait at restaurants this Mother's Day Brunch and cook the Mom in your life this deservingly decadent yet surprisingly simple Eggs Chesapeake recipe. We used Joshua Delgado’s recipe and made it a little easier for you!  Photo: Iain Bagwell; Styling: Nissa Quanstrom Step 1 – Buy a pre-made Crab Cake from The Organic Butcher. Pro-tip – 1 crab cake is enough for 2 Eggs Chesapeake! Step 2 - Heat butter in a large frying pan over medium heat. Split the crab cake in half and shape into a disk. Cook crab cakes, turning only once, until dark golden brown on both sides,3-4 minutes per side. Transfer to an oven-safe dish and put in a 200° oven to keep warm. Step 3 – While the crab cakes are cooking get started on poaching the eggs. Bring a large, deep frying pan of lightly salted water to a boil. Reduce heat to maintain a low simmer. Crack 1 egg into a glass measuring cup, hold spout close to water's surface, and let egg slip gently into water. Repeat with rest of eggs. Cook until eggs are softly set, 2 to 3 minutes. Using a slotted spoon, transfer as done to a large bowl of ice and cold water.  Step 4 – Make the Hollandaise by following this super simple Blender Hollandaise Sauce Recipe. Step 5 – Plating! Place a crab cake on each plate and slip a poached egg on top. Spoon about 1 ½ TBSP of the hollandaise sauce on top. Sprinkle with our local & organic chives. You can also spoon on some caviar or fresh Maryland lump crab meat for some extra decadence because Mom deserves it!  

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