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Porchetta

December 05, 2019

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

August 27, 2019 87 Comments

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

August 16, 2019 93 Comments

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

May 06, 2019 88 Comments

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 87 Comments

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 82 Comments

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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