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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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Top Sirloin Roast Recipe - An Easy and Impressive Roast for The Holidays!

Top Sirloin Roast Recipe - An Easy and Impressive Roast for The Holidays!
This recipe features the Top Sirloin Roast which is available on our Holiday Menu. This cut is tender and has rich beefy flavor.   We've paired the roast with Fingerling Potatoes & Shallots seasoned with Salt & Pepper and topped with Iberico Lardo slices as well as Brussels Sprouts & Carrots drizzled with Honey, Olive Oil, Salt & Pepper.  Plate these veggies then lay the sliced Top Sirloin over top.  ______________________________________________________   Ingredients: Top Sirloin Roast - ask us to season & tie it for you!  Extra Virgin Olive Oil Butcher Shop Steak Rub Fingerling Potatoes Shallots Sliced Iberico Lardo Brussels Sprouts Carrots Honey or Hot Honey *All ingredients available for purchase at the shop!*   Instructions: Pre-Heat oven to 350 degrees and bring roast to room temperature. Roast the season and tied Top Sirloin uncovered for 45-60 minutes or until internal temp reaches 130-135 degrees. Let rest under loosely tented foil for 20-30 minutes before slicing the roast. While the roast is cooking prep the potatoes by cutting them 1/4" thick and thinly slice the shallots. Season with salt & pepper and lay flat in a roasting pan. Lay the slices of Iberico Lardo overtop. Put these in the oven when the roast is about half-way through and cook the potatoes for 25-30 minutes or until done. The  Lardo crisps up during the cook, save these cracklings to use as the garnish! Lastly, cut the brussels sprouts & carrots to desired size. Drizzle honey or hot honey for an extra kick, olive oil, salt & pepper. Put these in when the top sirloin roast is almost done and roast for 15-20 minutes or until they're nicely caramelized. Plate the veggies together and lay the slices of sirloin and Iberico cracklings over top for an impressive and delicious presentation!            

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