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

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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Venison Chili Recipe

January 31, 2018

Venison Chili Recipe
Looking for the perfect dish to feature on Game Day? Try our spicy and delicious Venison Chili!  ______________________________________________________ Venison Chili Recipe  ½ C bacon – chopped – 4-5 strips 2 LB ground venison 1 LB venison stew – ask the butcher to cube for Chili 2 TBSP Lane’s ancho espresso rub (optional) 1 spanish onion – chopped 2 carrots or 1.5 C – shredded ¼ C garlic – minced 1 poblano pepper – diced 4 TBSP cumin 3 TBSP paprika 3 TBSP chili powder 1 6oz can tomato paste 2 C red cooking wine 1/2 TBSP maple syrup 2 cans diced tomatoes 1 can kidney beans salt & pepper to taste Instructions: Cook bacon until crispy. Using a slotted spoon, remove the bacon and set aside for garnishing the chili at the end. Season the venison with Lane’s Ancho Espresso rub or salt & pepper. Sear until meat is browned on all sides in the rendered bacon fat. Add the onion, carrots, garlic, pepper & spices. Cook covered for 40 mins on medium/low heat or at a low simmer. Add tomato paste, red wine & maple syrup. Cook uncovered for 20 minutes or until liquid has reduced by about half. Add diced tomatoes and cook covered until the venison cubes become tender, about 2-3 hours. Add the beans and enjoy! 

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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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Delight Your Valentine with these Perfect Pairings

February 09, 2016

Delight Your Valentine with these Perfect Pairings
You and your Valentine make an outstanding couple. Likewise, the ingredients in the following recipes can certainly stand alone, but when brought together make for one stellar dish.  STEAK + FOIS GRAS This is a marriage made in heaven between the richness of the fois gras and the savoriness of a perfectly cooked steak. You will not be disappointed. Try Hangar for a variation on the usual filet. Tournedos Rossini from NYT Cooking SCALLOPS + BACONSometimes the obvious choice is right under your nose. This pairing has been around forever, but is so simple we usually dismiss it. The sweetness of the scallops and the smokiness of the bacon were made for each other. Bacon Wrapped Scallops from Primal Palate CHICKEN + WINEWe know what you are thinking, "chicken for a special occasion?!" But you need to trust the French. The French know love. Slow braising a succulent, free-range chicken in a good red wine and brandy transforms this dish into something seriously seductive. Coq au Vin from the Barefoot Contessa FILET + LOBSTERThis pairing is a classic, like red lipstick and a crisp white dress shirt. This is by far our most popular order every Valentine's Day. Any why not? It's straightforward and luxurious, plus a breeze to prepare. Both the filet and lobster tail can be tossed on the grill and done in a jiffy. This is low-maintenance perfection. To take this pairing to the next level, top both with a rich herbed butter.Herbed Butter Recipe from the Kitchn The Organic Butcher has everything you need to create the perfect Valentine dinner. We are happy to suggest wine pairings and have a wide selection of cheeses and chocolates.

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Burgers: Create Your Own Custom Grinds for Super Bowl

January 30, 2016

Burgers: Create Your Own Custom Grinds for Super Bowl
Super Bowl Sunday is a week away and while it's mostly about football, we know it's really about food. If you are planning a menu for the big day but have dismissed the idea of burgers as too boring, think again! Everyone loves a good burger when done right, i.e. juicy, beefy and flavorful. We'll let you in on a little secret — the key is in the blend of meats you use. There are wonderful variations worth exploring when it comes to selecting which cuts of beef to use for your patties. By adding different cuts you can change the flavor profile of your burger in a myriad of ways. The key to an extremely juicy burger is to create a grind with an overall protein-to-fat ratio of 70/30 for medium-rare to medium-well and 80/20 for rare. As long as you maintain this ratio, you can experiment to your heart's content. Some of our favorite grinds include short rib, hangar steak, and sirloin. For a smokey flavor, try adding bacon. Ask us, we are happy to suggest some creative and flavorful combinations.  One of the most famous burgers on the scene these days is from the Charleston, South Carolina restaurant Husk. There, Chef Sean Brock has blended chuck, flank steak and bacon for a mouth-watering — yet not overly fussy — cheeseburger. The recipe is below and a complete showstopper! Husk's Famous Cheeseburger Ingredients (makes enough for 10 cheeseburgers)  For the special sauce 1 3/4 cups mayonnaise 1 1/4 cups yellow mustard 5 tablespoons ketchup 1/2 cup Bread and Butter pickles, drained and cut into 1/8-inch dice 1/4 cup pickled jalapeños, drained and cut into 1/8-inch dice  grated zest (use a Microplane) and juice of 1 lemon 1 tablespoon hot sauce  Kosher salt and freshly ground black pepper to taste 2 tablespoons pepper vinegar  For the cheeseburgers Custom grind of 1 (3-pound) fresh boneless chuck roast, 12 ounces fresh flank steak and 3 ounces bacon 3 tablespoons unsalted butter, at room temperature 10 burger buns, preferably potato rolls 1 cup white onion, shaved 20 slices American cheese 50 Bread and Butter pickles   Directions For the sauce: Combine all of the ingredients in a large container and stir together to blend well. Cover and refrigerate. (Tightly covered, the sauce will keep for up to 5 days in the refrigerator.) For the cheeseburgers: Portion the meat mixture into twenty 3-ounce patties, about 1/2-inch thick (each burger gets 2 patties). If not cooking right away, arrange on a baking sheet, cover tightly with plastic wrap and refrigerate. (The patties can be refrigerated for up to 1 day. Remove from the refrigerator about 30 minutes before you’re ready to cook; it’s important that the patties are not ice-cold when they hit the hot pan.) Generously butter the tops and bottoms of the buns. Toast on a griddle until nice and golden brown. Reserve. Heat grill or two 12-inch cast-iron skillets until as hot as possible. Divide the patties between the two hot pans. When the patties are nice and charred, about 2 minutes, flip them over and cook to desired doneness. Place the onion slices on 10 of the patties. Place a slice of the cheese on all of the patties and allow it to melt, about 30 seconds. Stack the non-onion patties on top of the onion patties. Remove from the heat. Smear both sides of the buns with special sauce. Place 5 pickles on the bottom half of each bun. Add the burger patties and top with the top halves of the buns. Serve at once.  

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