Tips and tricks from our expert staff. From Recipes to product recommendations we will be your knowledge source for all things Butcher. 

Mother's Day Brunch at The Organic Butcher

May 06, 2019

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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Top 5 Grilling Tips from The Organic Butcher

April 25, 2019

Top 5 Grilling Tips from The Organic Butcher
The grilling season is finally upon us! Here are The Organic Butcher's top 5 tips and tricks to perfect your outdoor cooking. Don’t be afraid to try something new – There are so many beef cuts that perfect for the grill and sometimes they aren’t well known. Start by letting the butcher know the type of recipe you’re cooking so we can match you with the perfect cut. You might end up with a new go-to steak! Marinade - A good marinade can turn any cut into something to be admired on the grill. Check out this simple and delicious Carne Asada Marinade recipe (it takes 2 minutes to put together and you probably already have all the ingredients!). Pro-tip – we prefer Bavette steak over Flank steak for this recipe. Dry your steaks - If you’re cooking non-marinated steaks on the grill and want to achieve a great sear, dry them very thoroughly on paper towels. Or better yet, salt them and let them rest uncovered on a rack in the fridge for a night, so that their surface moisture can evaporate. Pre-heat your pan or grill before searing - Patience is key! Let the grill or cast-iron skillet get “searing” hot (pun intended) before putting the meat on. Let steaks sear completely without flipping - When the steak releases naturally from the grill or skillet’s surface, you’ve achieved a perfect sealed-in sear. Happy Grilling!  

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DIY Easter Ham Recipe

March 25, 2019

DIY Easter Ham Recipe
If you're more of a do-it-yourselfer or looking for a fun project with the family we have the perfect recipe for you. Our DIY Easter Ham starts with Fresh Pork Legs from our friends at Autumn Olive Farm in Shenandoah Valley, Virginia. They will come prepared with the aitch bone removed, skin-off and cut into the traditional cone shape for easy slicing.  We put together Brine Kits and a mouth-watering recipe to finish these incredible Hams in the oven. Make sure to start this process at least 4 days in advance or request it pre-brined. DIY Brine Recipe: 1. Heat 32 C or 2 GAL of water to a simmer. Add The Organic Butcher Brine Kit to water. Make sure everything is fully dissolved. Let fully cool or add ice. Put in Fresh pork leg in the Brine Bag we provide and add the fully cooled brine mixture. 2. Allow the fresh ham to brine for at least 48 hours. 3. Remove, rinse and fully dry the fresh ham.  Glazed Easter Ham Recipe: Ingredients: Glaze 1/2 C Local Raw Honey 1/4 C Brown Sugar 1/4 C Whole Grain Ground Mustard 2 TBSP Shrub District Pineapple Allspice 2 tsp Salt 1.5 tsp Fresh Ground Black Pepper 2 tsp Cinnamon 1 TBSP Fresh Grated Ginger 1/4 tsp Ground Clove 1/4 tsp Red Pepper Flakes Cooking Instructions: 1. Mix all ingredients together. Let the pre-brined ham sit in the marinade for 1-2 days rotating a few times throughout.  2. Preheat oven to 325 degrees. 3. Put the ham and its marinade in a roasting pan with the bone facing up.  4. Baste every 30 minutes with the marinade and drippings until the internal temperature reaches 160-175 degrees, approximately 5-6 hours. 5. Let rest and fully cool. Set covered in refrigerator until it is ready to slice and serve. Enjoy!    

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Buffalo Wing Recipe

January 31, 2019

Buffalo Wing Recipe
This is The Organic Butcher's go-to recipe for simple and delicious wings and can be used for both indoor and outdoor cooking. We adapted this recipe out of the Blue Ribbon Cookbook.  2 pounds chicken wings 1/4 C BBQ Dry Rub or enough to coat the wings well - we prefer Four 41 South's "Monk McGuire's Honeysuckle Rub"3/4 C Lane's BBQ "One Legged Chicken Buffalo Sauce"1/4 cup sour cream1/4 cup crumbled blue cheese 1. Sprinkle the chicken wings with the dry rub seasoning. Let rest for 15-20 minutes. 2. In the meantime, preheat the broiler or grill. 3. Broil or grill the wings, turning once, for 20 minutes. Slather the wings with half of the Wing Sauce, making sure to coat both sides of the wings. Broil or grill until glazed and crispy, 10 to 15 minutes longer, turning once. Using a clean utensil, brush the wings with the other half of Wing sauce mixture before serving. 5. To make the dressing: Mix together the sour cream and blue cheese. Serve with the wings.

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Confit Baby Octopus Recipe

November 09, 2018

Confit Baby Octopus Recipe
Jake Sponseller, our very own OB fishmonger, is back with a delicious new recipe for Confit Baby Octopus. These octopus have a delicate, slightly-sweet, briny flavor and firm texture. Arriving freshly from the waters of Spain, they can be deliciously cooked in a variety of ways: grilled, roasted, broiled, pan seared, fried, steamed, poached, braised, or as this recipe suggests, confit'd!  Ingredients Baby octopus, cleaned Garlic- 3 gloves, crushed Thyme, 5 sprigs Crushed red pepper, 2 tsp Olive oil- as needed Salt- 1 tbs. Pepper- ½ tbs. Instructions Preheat oven to 200 degrees Fahrenheit In a large pot heat 4 cups (or enough to cover the octopus) of olive oil on low heat, for 10 mins. Remove from heat. Add thyme, garlic, crushed red pepper, salt and pepper to pot along with the cleaned octopus. Confit in the oven for 2 hours. Take octopus out of oven, it is done when there is no resistance when cutting through with a knife. Heat a sauté pan over med- high heat, add 2 tbs. of olive oil. At this point you can cut the tentacles off for an easier sear or keep whole depending on your preference. Sear to get a crust on the octopus.  Serve with our house-made Chimichurri along with any starch or vegetable you please.

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A Farm-Fresh Autumn Dinner

September 27, 2018

A Farm-Fresh Autumn Dinner
It’s officially fall! Enjoy this list of recipes that make up our ideal Autumn farm-fresh feast. Featuring all seasonal and locally sourced ingredients you can pick up at the shop. We love these recipes for their simplicity, not to mention they all cook at the exact same temperature for a fool-proof and impressive lineup to ring in the season with friends.  #1 - The Booze! What's a Fall dinner party without some Virginia hard cider? We're featuring Potter’s Farmhouse Dry Cider made locally in Free Union, VA. Their Farmhouse-style, truly-dry hard cider is not only delicious, it pairs pefrectly with the dinner and is used in two of the recipes. #2 - Roasted Local Butternut Squash Salad with Warm Cider Vinaigrette The winter squashes are starting to roll in from our Virginia produce distributors! This recipe is a great way to celebrate this local, seasonal ingredient. Ingredients 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced Good quality extra virgin olive oil 1 tablespoon Virginia Falling Bark hickory syrup or maple syrup Kosher salt and freshly ground black pepper 3 tablespoons dried cranberries 3/4 cup Potter’s hard apple cider 2 tablespoons Keepwell apple vinegar 2 tablespoons minced shallots 2 teaspoons Dijon mustard 4 ounces Endless Summer baby arugula, washed and spun dry 1/2 cup walnuts halves, toasted 3/4 cup freshly grated Parmesan or Caromont Farm's Chevre Instructions Preheat the oven to 400 degrees F. Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the hickory or maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes. While the squash is roasting, combine the Potter's apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper. Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately. This recipe was adapted from Ina Garten's. Click here for the original and printable version. #3 - Sea Salt and Rosemary Roasted Local Potatoes Ingredients 1 1/2 pounds small local red or white-skinned potatoes (or a mixture) 1/8 cup good quality extra virgin olive oil 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 tablespoons minced garlic (3 cloves) 2 tablespoons minced fresh rosemary leaves Preheat the oven to 400 degrees F. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning. Remove the potatoes from the oven, season to taste, and serve. This is an Ina Garten Recipe. Click here for the original and printable version. #4 - Roast Pork Loin with Apples Ingredients 2 tablespoons extra virgin olive oil 1 (2.5-3-pound) boneless Berkshire pork loin, trimmed and tied Kosher salt and freshly ground black pepper 1 medium onion, thickly sliced 2 carrots, thickly sliced 3 cloves garlic, smashed 3 sprigs fresh thyme 3 sprigs fresh rosemary 4 tablespoons cold unsalted butter 2 apples cored and cut into 8 slices 2 tablespoons Keepwell apple vinegar 1 cup Potter’s apple cider 2 tablespoons whole grain mustard Instructions Preheat the oven to 400 degrees F. In a large ovenproof skillet heat the olive oil over high heat. Season the pork loin all over generously with salt and pepper. Sear the meat until golden brown on all sides, about 2 to 3 minutes per side. Transfer the meat to a plate and set it aside. Add the onion, carrot, garlic, herb sprigs, and 2 tablespoons of the butter to the skillet. Stir until the vegetables are browned, about 8 minutes. Stir in the sliced apples, then push the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juices on the plate. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers 140 to 150 degrees F, about 30 to 35 minutes. 145 degrees is the perfect temperature to cook pork to. Transfer the pork a cutting board and cover it loosely with foil while you make the sauce. Arrange the apples and vegetables on a serving platter and set aside. Remove and discard the herb sprigs. Return the skillet to a high heat and add the vinegar scraping the bottom with a wooden spoon to loosen up any browned bits. Reduce by half then add the cider and reduce by about half again. Pull the skillet from the heat and whisk in the mustard, and the remaining 2 tablespoons of cold butter. Adjust the seasoning with salt and pepper, to taste. Remove the strings from the roast and slice into 1/2-inch thick pieces and arrange over the apple mixture. Drizzle some sauce over meat and serve the rest on the side. This recipe is by Tyler Florence. Click here for the original and printable version. #5 - Dessert!  Keep dessert simple with Jeni's Ice Creams perfectly seasonal flavors like Riesling Poached Pear Sorbet and Brambleberry Crisp Icecream. Scoop into nice bowls or jars and top with fresh seasonal fruit to take it to the next level.

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