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Easter Ordering, Plus Tips for Preparing Leg of Lamb and Ham

April 06, 2017

Easter Ordering, Plus Tips for Preparing Leg of Lamb and Ham
Easter ordering at The Organic Butcher is underway. Be sure to place your orders by April 12th to ensure availability. You may use our online order form or call us at 703-790-8300.   Some tips to help make your holiday perfect: Leg of Lamb A large piece of meat like leg of lamb can be daunting if you have never cooked one before. But rest assured, it pretty much takes care of itself once you pop it in the oven. The trick is to season it well and bring it to room temperature before cooking. This will allow the meat to cook evenly from the edge to the center. Follow this beautiful recipe from Food52 and you'll be sure to knock it out of the park on your first try. Serves 8 to 10 1/2 cup olive oil 1/3 cup lemon juice 7 garlic cloves 1 teaspoon coriander 2 teaspoons sumac 1/2 teaspoon cayenne 2 tablespoons smoked paprika 1 tablespoon salt 2 teaspoons black pepper 2 teaspoons cumin One 6 to 8 pound semi-boneless leg of lamb Pulse everything (except for the lamb) in a food processor until a paste forms. Rub it all over the leg of lamb, wrap it tightly in plastic, and allow it to marinate overnight. The next day, remove the lamb from the fridge and wipe excess marinade off. Place it in a deep roasting pan and allow it to sit out of the fridge for about 45 minutes to bring it up to room temperature. While it rests, heat your oven to 450° F. Roast the lamb for 15 minutes, then drop the temperature down to 325° F and roast until a meat thermometer reads 135 to 140°, about 1 to 1 1/2 hours. Transfer lamb to a cutting board and tent it with foil. Allow it to rest for 20 minutes before carving. Want to keep your ham juicy and moist? Then follow the instructions for reheating a fully cooked ham below and you'll never eat dry ham again. Slow Cooker Method for Heating HamHams emerge very moist and tender from the slow cooker. Place the ham in the cooker and add about 1 cup of water. Cover and cook on low for 4-6 hours, until ham is thoroughly heated. If you want to glaze the ham, place on a broiler pan and cover with glaze; broil, watching carefully, until glaze is cooked. Oven MethodThe goal is to reheat the ham without drying it out. The best way to do this is to place the ham on a rack in a roasting pan. Add water to the bottom of the pan and cover the whole thing tightly with foil. Bake at 325°F for 8-10 minutes per pound, until a meat thermometer registers 140°F. Unwrap the ham and apply the glaze; increase the heat to 400°F and bake for 15-20 minutes longer until the glaze is burnished. Spiral Sliced HamsThese hams are delicious cold, but to reheat them, place the ham (cut-side-down) on heavy-duty aluminum foil and wrap it tightly. Bake in a preheated 325°F oven for 10-14 minutes per pound, or until a meat thermometer registers 140°F. Remove from oven and let sit for 10 minutes before serving. 

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Hickory Maple Brined Berkshire Pork Chops

November 10, 2016

Hickory Maple Brined Berkshire Pork Chops
Falling Bark Farm’s local, hand-crafted Hickory Maple Syrup is the perfect accompaniment for our Heritage Breed Berkshire Pork Chops. Berkshire is to pork what Kobe is to beef. It is a well marbled pork that has superior texture and flavor. Combining the rich flavor of the Berkshire Pork Chops with the nuttiness of the Hickory Syrup from Falling Bark Farm was a no-brainer. Now sit back, grab a glass of our Ex Umbris Syrah, and enjoy this recipe for Falling Bark Hickory Brined Berkshire Heritage Pork Chops.    INGREDIENTS 2 c water 2 c ice water ½ c Falling Bark Farm Original Hickory Syrup ¼ c Kosher Salt 1 tbsp. vanilla extract 1 tsp granulated onion 1 tsp black pepper ½ tsp cinnamon ¼ tsp ground nutmeg 4 Berkshire Pork Chops INSTRUCTIONS Mix the water, syrup, salt, vanilla, onion, pepper, cinnamon, and nutmeg in a medium sauce pan Heat until it simmers the let it simmer 1 - 2 minutes stirring frequently Remove from heat and poor in to ice water When the brine is cool add the brine to a large Ziploc bag with the pork chops Place in the refrigerator for 4 hours Remove the pork chops from the brine, rinse, and pat dry Preheat the BGE to 450-500° measured at the dome Cook the pork chops 5 minutes on one side then flip Cook for another 5 minutes or until the Thermapen measures 145° Pull the pork chops and let them rest 5 minutes before serving   Optional Garnish: Grab a jar of the Toigo Orchards Bourbon Peaches and do two things: First, take a shot of the liquid the peaches have been sitting in. The bourbon and peach flavor is amazing and a great way to start your meal! Second, simply take the peaches out of the juice (reserving the juice of course), and grill them a few minutes a side on the grill as your pork chops are resting. The grilled peaches, earthy syrup, and rich pork chop flavors will come together in such a fantastic way you will wish you made more! I took the reserved liquid, some of the syrup, sriracha, and soy sauce to make a simple glaze for the pork chops. Combine them and let simmer for 10 minutes until reduced by 1/3. Brush on the pork chops as they are resting.

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Our Top 5 Favorite Items to Throw on the Grill

May 26, 2016

Our Top 5 Favorite Items to Throw on the Grill
Summer officially kicks off this weekend. There's nothing more American (except Fourth of July) than Memorial Day Weekend when grills fire up across the country "from sea to shining sea."  Around this time every year, more and more customers inquire about our favorite items to grill. We thought we'd put together a short list of our top 5 grilling picks. In no particular order, they are as follows: 1. Pork Ribs Pork ribs are the ultimate BBQ staple. We carry both Baby Back and St. Louis Style ribs. Don't know the difference? Check out our previous article on the subject. To get pork ribs nice and tender, remember the two words "slow" and "low." Be patient and you will be rewarded with meat that is fall-off-the-bone delicious. 2. Custom Burger BlendsUp your flavor quotient by blending several different cuts together. The combinations are limitless. For more guidance on creating the juiciest burger ever, check out this article. 3. Ribeye SteakDue to the ribeye's high-fat content, it is an amazingly rich and decadent cut of meat that grills up perfectly. We like them medium-rare and with nothing but a splash of olive oil and a generous sprinkling of salt.  4. Berkshire Pork ChopsThe Berkshire Pork Chops are the grand-daddy of all pork chops. They are heavily marbled and were bred especially for the King of England. Berkshire pork is renowned for its richness, texture, marbling, juiciness, tenderness and overall depth of flavor. These are sure to go over well at any cookout — just make sure your guests are worthy! 5. Bone-in, Skin-on Chicken Thighs & BreastsChicken, especially conventional chicken from the grocery store, can seem mundane and bland. But our local, free-range birds are a whole different story. They are flavorful, incredibly moist and easy to cook. We recommend marinating thighs and breasts overnight in our brand new, house-made Poblano Tomatillo Lemongrass marinade then tossing them on the grill. You'll love the zesty and bright flavor this mixture gives to the chicken. Ask us about our wide selection of spices, rubs, marinades and sauces. We also carry all the grilling and Big Green Egg accessories you will need to kick-off the summer season with gusto!  

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September 02, 2015

Lacking Ideas for Labor Day? Let Us Help!
Labor Day is fast approaching and if you're anything like us, your weekend is packed with get-togethers, parties and plenty of opportunities to flex your culinary muscle. If inspiration hasn't struck yet, here is a list of ideas to get you motivated. Whether you're into smoking, grilling or slow-cooking, we've got you covered. It's a busy week, be sure to call ahead to place your order. Labor Day Items Berkshire Pork Baby Back or St. Louis-Style Ribs Berkshire Pork Shoulder Brisket - whole packer cut for smoker Whole Fish - wild-caught Red Snapper, Bronzino Bone in Chicken Breast and Thighs Waygu Hot Dogs Bison Hot Dogs Sausages - Wild Boar, Green, Bratwurst, Lamb Merguez   Too many great steaks to list here! A wide variety of spice rubs and sauces   And don't forget about our great selection of wine and beer. Happy cooking!

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September 02, 2015

Fall Recipe: Pork Sausage with Jerusalem Artichokes
Welcome to the first installment of our new Fall Recipe Series! The weather hasn't exactly cooled off but school is back in session and our mindset has shifted away from summer and toward cozier nights. This recipe is simple and flavorful, but won't heat your kitchen up like a stew simmering all day. It's originally from Nigel Slater's book Tender but we've adapted it to make it a bit easier. This dish is both paleo and gluten-free IF you can find Jerusalem artichokes. Jerusalem artichokes, or sunchokes, are tubors that look like ginger root but have a flavor more in line with a potato. They can be mashed, roasted or pureed and boast less carbs than a sweet potato. Sunchokes are in season from October - April, so should be in stores and farmers markets soon. We substituted small new potatoes and purple potatoes for some color in the meantime. The final product was delicious. Pork Sausage with Jerusalem Artichokes8 pork sausage links (our gluten-free Bratwurst or Mild Italian work well)4 medium yellow onions, cut into thick segments2 cloves of garlic, thinly sliced1 cup mushrooms, halved2 cups Jerusalem artichokes or potatoes1 large lemon, cut into segments1 tsp fennel seeds 1 tbsp grass-fed butterChicken stock or water to cover – about 2 cups Salt to tasteA small bunch of flat-leaf parsley, roughly chopped  Heat the butter over medium heat, add onions and sauté until soft. Add garlic, mushrooms and Jerusalem artichokes (or potatoes) to the pan. Cook for a few minutes then squeeze the lemon segments and add them to the pan. Add fennel seeds and salt, then cover the vegetables with stock or water and bring to a boil. Reduce heat, cover and simmer until the Jerusalem artichokes or potatoes are tender, about 20 minutes.  When the Jerusalem artichokes are tender, uncover, and cook on high until all of the liquid has evaporated. Be sure to take your time and allow the vegetables to caramelize. Color equals flavor! Meanwhile, grill or pan-cook the sausages until cooked through and browned.  Sprinkle parsley on top and serve. Wine suggestion:  Michael Shaps Cabernet Franc  

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May 01, 2015

Grilled Berkshire Heritage Pork Chops: Extremely Flavorful & Full of Fat (in a good way!)
Tired of chicken breast for dinner but not in the mood for red meat? Throw our Berkshire Heritage pork chops on the grill for an easy, but over-the-top delicious meal. Berkshire pork is a heritage breed of pig, which was discovered over 300 years ago in Berkshire County in the United Kingdom. Berkshire pork is renowned for its richness, texture, marbling, juiciness, tenderness and overall depth of flavor. It is thought by many to be the Kobe beef of pork. It is said to have a very specific taste, not generic and bland or mild like regular pork. Berkshire pork is a richer pink, almost red color and heavily marbled. They were specially bred for the King of England for his own personal meat supply, because of the excellence in the meat. To take this pork to the next level, rub both sides with our Butcher Shop Steak Rub. For medium-thick pork chops sear both sides of the chops briefly over high heat to get a nice crust and then move them to an area of less intense heat, cover the grill, and let them cook through.  Or leave a little pink inside for the perfect chop.  Served with an arugula salad and a nice vinaigrette, and you've got yourself a meal fit for a king!

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