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

May 13, 2015

Grilled King Salmon with Avocado Salsa
We can't get enough of our Wild King Salmon.  Troll-caught in the North Pacific these Kings are high in oil content, rich in flavor and prime for eating. Add some avocado and consider it one of the healthiest meals on the planet.  We love this great recipe sourced from the Cookie Rookie.  There is nothing that we love more than recipes that taste so delicious that you don't even realize how healthy they are. This is one of those recipes! The combination of the flavorful rub and fresh ingredients really enhanced the salmon and made for a fantastic dinner.    Grilled King Salmon with Avocado Salsa INGREDIENTS2 lbs salmon1 tbs olive oil1 tsp salt1 tsp ground cumin1 tsp paprika powder1 tsp onion powder½ tsp ancho chili powder1 tsp black pepperAvocado salsa ingredients:1 avocado, chopped½ small red onion, choppedJuice from 2 limes1 tbs finely chopped cilantrodash of saltINSTRUCTIONSIn a small mixing bowl combine salt, cumin, paprika, onion powder, ancho chili powder and black pepper.Rub the salmon fillets with the olive oil and rub with the spice mix.Grill the salmon on medium heat for about 3-5 minutes or until desired doneness.Mix the avocado, red onion, chopped cilantro, salt and juice from the limes in a small mixing bowl. Top the salmon with the avocado salsa.

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May 11, 2015

Morel Mushrooms - Get them while you can!
Delicate and elusive, morels are a gourmet prize that can be hard to find whether searching the forest or your local markets.  Stop by soon to pick some up or to be on the safe side call to have us reserve some for you.  Pricey but well worth it, you can expect to get a handful for around $10 - $12.   For those who may be new to cooking Morels we've included a list of recipes courtesy of Salmon and Morels Morels are excellent with fish. Their buttery flavor makes a delicious topping, and they're strong enough to not be overpowered by seafood.If you think salmon tastes too "fishy" you can replace it with something else. Halibut and morel recipes are also delicious, as are cod, trout, or even shrimp and scallops.Some people like to cook morel recipes containing fish with a few tablespoons of cream or mayonnaise during the last minute to make a thicker sauce. I prefer them with just the white wine reduction. It's your call!3 cups morels, sliced lengthwise4 large salmon fillets (portion sized, 8 oz or so)3 tablespoons butter3 cloves garlic, minced1 cup white wine2 tablespoons lemon juiceSalt and pepper to tasteMelt the butter in a large skillet over medium heat. Add the garlic and cook for one minute. Next add the morels and cook until they are just beginning to brown.Pour in the wine and cook until it has almost evaporated, stirring frequently. Transfer the mushrooms to a bowl when finished.We're going to broil the fish for quick and easy cooking. Arrange the fillets skin side down in a broiler pan and sprinkle them with the lemon juice. If you like, you can add a little butter on top of each one.Broil, without turning, until cooked through. Check them after 6 minutes but you may need to go a little longer.Once finished, remove the fish from the broiler and add any desired salt and pepper. Spoon the morels evenly over each fillet.Serve to friends with wine to show them what an amazing cook you are.Homemade Cream of Mushroom Soup This cream of mushroom soup recipe beats the pants off of anything you'll ever have from a can. Potatoes give it the perfect texture, while retaining the great flavor of morel mushrooms.I adapted this from one submitted by David on the Great Morel recipes page.Morel mushroom soup recipe1 lb fresh morels, chopped2 tablespoons butter1 cups stock (chicken, mushroom, beef, whatever)1 cup heavy cream1 cup white wine2 cups water1 leek, chopped and using only the white part3 potatoesSalt and pepper to tasteAdd the water to a soup pot and bring to a low boil. Once boiling, toss in the potatoes and let them cook until quite soft. This usually takes around 20 to 30 minutes.Melt the butter in a large skillet over medium heat. Add the morels and leeks and cook until the morels are just beginning to brown.Pour in the wine and cook until it has almost entirely evaporated. Then add your stock, stirring frequently. Remove from heat if the potatoes aren't done yet.When the potatoes are tender, allow the water to cool a little before putting the mixture into a blender. Blend until smooth and then return to the pot, water included.Add the morel and leek mixture to the potatoes and bring to a simmer. Cook for a few minutes until it's heated through.Add the cream, salt, and pepper and stir until the soup is warmed and thickened to your liking.Drool and serve!Morel Pasta Morel recipes with pasta are absolutely delicious. You can dress them up as much as you like with tomatoes, asparagus, nutmeg, or other spices. I often leave them plain to showcase the fungal flavor, and because I'm lazy. ;)Pasta recipe for morel mushroomsYou can use any pasta you want here. I like the wide, flat egg noodles but wheat, rice, artichoke, or gluten-free pasta is fine. Just cook it according to the instructions on the package.1/2 lb of morels3 tablespoons butter3 cloves garlic, minced1 small onion, chopped (Vidalia is a great choice)1 cup shredded cheese (use your favorite, I like cheddar)8 oz egg noodlesBoil water and cook pasta to your desired tenderness. I prefer mine al dente.As the pasta is cooking, melt the butter in a skillet over medium heat. Add the garlic, onion, and morels. Cook until the mushrooms have given off most of their liquid and are slightly browned. The pan will be crowded so stir frequently. If the mushroom/onion mixture finishes before the pasta does, turn the heat down to low.Don't forget to check on the pasta while the mushrooms are cooking! When finished, drain it and put it in the skillet with the other ingredients, mixing them all together.Cover everything with the shredded cheese and cook until it has melted. Some think that covers the taste of the mushrooms in morel recipes. I think it's just fine here!Easy Chicken and Morels Morel recipes with chicken breasts. The mild taste of chicken compliments rather than overpowers, allowing the earthy taste of the mushroom to shine.There are so many different ways to prepare this dish. I've used a cream sauce here, but you can substitute the cream with white wine for a lighter meal. Feel free to add any spices; just don't let them mask the taste of those mushrooms!3 cups morels, sliced lengthwise4 boneless, skinless chicken breasts (pounded flat if you have the patience)4 tablespoons butter1/2 cup chicken stock1/2 cup heavy cream2 tablespoons lemon juice1/2 cup flour3 shallots, chopped3 cloves garlic, mincedSalt and pepper to tastePreheat your oven to 300 degrees.Melt 2 tablespoons of butter in a large skillet over medium heat. As it's melting, flour the chicken breast. Don't worry about using all the flour; just make sure you have enough to dust every chicken piece.Put the chicken in the skillet and cook, turning over, until lightly browned on both sides. This will probably take 8 to 10 minutes.Remove the chicken from the skillet and place in a casserole pan. When the oven is ready, pop in the pan and bake until the chicken is heated through.As the chicken is cooking, melt the other 2 tablespoons of butter in the skillet over medium heat. Add the morels, shallots, and garlic. Cook for 3 minutes, stirring frequently.Pour in the chicken stock and cook until it reduces by half.Add the cream, lemon juice, salt, and pepper. Cook until the liquids have reduced to a sauce of the desired consistency.Keep checking on the chicken as the morels are cooking. When both are done, remove from heat and spoon the sauce over the chicken.Delicious!Crab Stuffed Morels The shape and hollow center of morels make them perfect for many different stuffed mushroom recipes. From seafood to other meats to nuts and cheese, the only limit is your imagination.I'm easily turned off by mayonnaise, so there is very little in this recipe. Feel free to add more mayonnaise, oils, and cream if that's what you like.12 medium to large morels, sliced in half lengthwise1 cup crabmeat2 tablespoons butter1 egg, beaten2 cloves garlic, minced2 tablespoons light mayonnaise2 tablespoons dry breadcrumbsSalt and pepper to tastePreheat your oven to 375 degrees.In a large bowl combine the crabmeat, mayonnaise, beaten egg, garlic, breadcrumbs, salt and pepper. Mix the ingredients well.Spray the bottom of a baking dish with nonstick cooking spray. Melt the butter in a skillet and spread it on the bottom on the baking dish. Place the morels on the bottom of the dish with the hollow inside facing up.Stuff each morel with the filling. Place in the oven and cook until the mushrooms are golden brown, around 8 to 15 minutes.Serve immediately and forget about anything else except morel recipes for dinner.Scrambled Morel Eggs Morel recipes with scrambled eggs are some of my simplest but most sought-after culinary pleasures. It makes for a perfect breakfast. Or dinner, if you're not in the mood to cook something complicated.This recipe makes a lot of eggs so feel free to adjust it to your needs. You can also add extras like cheese, peppers, parsley, salt, or onion.I usually make this with shiitake. Yet when morels are around, they're my Morel mushrooms used in recipesmushrooms of choice!1/2 lb morels, sliced lengthwise1/4 cup milk3 tablespoons butter3 green onions, chopped1/2 dozen eggs, beatenMelt the butter in a large skillet and add the morels and green onions. Cook until the morels have started to brown.As the mushrooms are cooking, beat the eggs and the milk together in one bowl.Pour the beaten egg mixture into the skillet with the mushrooms. Scramble until the eggs are cooked as desired.Morel recipes with eggs are amazing served over toast.Asparagus and Morels Experienced hunters know that asparagus is a tasty combination with morels. If you're not familiar with this pairing I suggest you give it a try. You'll be surprised how delicious, yet simple, this recipe is.Asparagus recipe for morel mushroomsMorel recipes are often served with some sort of meat or animal product. Yet this is an easy creation that lets non-meat eaters enjoy the fresh fungi as well. Replace the butter with olive oil for a truly vegetarian recipe.1/2 lb fresh morels, sliced lengthwise2 tablespoons butter2 bunches asparagus, cut into 1 inch pieces1 shallot, chopped2 cloves garlic, mincedMelt the butter in a skillet over medium heat. Add the shallot pieces, garlic, morels, and asparagus. Cook until the morels are browned and the asparagus is tender, usually 8 to 10 minutes.Too easy!Morels Stuffed with Cheese 'n Stuff The last of these morel recipes uses whole mushrooms. It requires a little more care and preparation, but the end result is worth it. These little bombs of flavor make the perfect appetizer.I used Ricotta and Swiss cheese here but you can use any type you like that's not too strong. Parmesan, cheddar, or cream cheese would also be good choices. Brie may be overpowering, but I'm definitely going to try it after my next successful morel hunt.Many whole medium morels, at least 12 to 16. Don't slice them.1 tablespoon butter2 tablespoons olive oil1/2 lb spinach (8 oz), finely chopped as much as possible1 cup Ricotta cheese1 cup shredded Swiss cheese2 tablespoons pine nuts or walnuts, chopped4 green onions, finely chopped2 cloves garlic, minced1/2 teaspoon nutmegSalt and pepper to tastePreheat your oven to 375 degrees.First we'll make the stuffing. Melt the butter over medium heat in a skillet. Fry the green onions and garlic for 5 minutes, then remove from the heat and let cool.In a large bowl, combine all cheeses, spinach, nuts, salt, pepper, garlic, green onions, and nutmeg. Mix well.Prepare your mushrooms by cutting off any protruding stalks, leaving an opening at the base. Save those stalks for other morel recipes.Spray a baking pan with nonstick cooking spray. Carefully stuff each morel, brush them with a little olive oil, and put them in the pan. Cook until the mushrooms are golden brown, usually 10 to 20 minutes.Serve immediately. Come see us! This delicacy won't last long. Have a great weekend!

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May 06, 2015

Shrimp with Basil and Garlic
This 15 minute meal is amazing and so simple for a weeknight dinner. The aroma of the fresh basil, garlic and shrimp will have your mouth watering as it cooks. The beauty of this recipe is that you will only need a couple of ingredients to make a delicious meal. You will need a good olive oil, fresh basil, garlic, and our wild caught Sustainably harvested shrimp.    Ingredients:  1/3 cup olive oil 4 cloves of fresh garlic 4 tablespoons chopped fresh basil 1 lb shrimp (about 16 shrimp) peeled and deveined Simply mix all of the ingredients in a bowl coating the shrimp. Melt butter and olive oil in a heavy bottomed pan over medium-low heat. Add the shrimp and sprinkle with salt (love our pink himalayan sea salt with seafood) and pepper.  Saute for a few minutes a side until shrimp are cooked through and pink, about 6 minutes.      For those non-paleo eaters the sauce is delicious with crusty french bread dipped in it. Our bread is delivered fresh daily from Leonora bakery. Roast some asparagus and sweet potatoes, chill a bottle of crisp wine ( Elizabeth Spencer Sauvingnon Blanc really complements this dish) and you have the perfect spring dinner. It's a piece of cake. Enjoy!

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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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April 24, 2015

Grilled, Butterflied Chicken — It's What's For Dinner.
A butterflied (or spatchcocked) chicken is simply one that has had it's backbone removed and has been split open. Butterflying a chicken cuts down on cooking time, allows the meat to cook more evenly and exposes more skin, which crisps up nicely at higher temperatures. We are happy to butterfly our free-range and organic chickens upon request. We recommend seasoning the chicken with one of our Dizzy Pig rubs or our newest product, Amola Bacon Salt.  Once seasoned, place on grill breast side down over flames at 350 degrees for ten minutes, flip and cook an additional 30-40 minutes over indirect heat.  If cooking on the Big Green Egg we recommend smoking chicken over indirect heat at 250 degrees for about an hour and a half.  Try Dizzy Pig rubs on all sorts of meats. They are particularly amazing on chicken and are gluten- and MSG-free.  We are very excited to offer Amola Bacon Salt. Amola produces globally inspired infused salts. Their Bacon Salt is made with real heritage breed pork for a pure and intense flavor. Try it on chicken, popcorn, eggs, sautéed green vegetables or anything else you want to add that smoky bacon goodness too. It is especially good with dark chocolate. Let us know what you think!

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April 15, 2015

Ramps are Here! (Plus a Ramp Chimichurri Recipe)
The Organic Butcher is your source for Wild Ramps! We get a lot of questions about what, exactly, ramps are and what to do with them. Here's a little primer and a simple recipe to get you started. What are ramps?Ramps look like scallions, but they're smaller, slightly more delicate, and have one or two flat, broad leaves. They taste stronger than a leek, which generally has a mild onion flavor, and are more pungently garlicky than a scallion. Ramps can be pickled or used in soups, dressings and other foods in place of onions and garlic.  What’s all the excitement about?Ramps can't be cultivated from a seed so you can only get them by foraging in the woods. Because of this, they are only available for a short time per year. Ramps are also one of the first vegetables to emerge from the defrosting soil after a long winter, which adds to the springtime frenzy. Chefs are usually looking to change their menus and are bored with winter foods right about now. The following recipe is perfect served over skirt steak, pork tenderloin, fish, eggs... ANYTHING! Ramp Chimichurri 1 bunch ramps (about 10 to 12)1 cup flat leaf parsley, roughly chopped1 cup olive oil2 tablespoons red wine vinegar1 tablespoon Mirin½ teaspoon kosher salt¼ teaspoon red pepper flakes (or to taste) Clean the ramps and remove the roots. Chop the bulbs off the stems and into some rough pieces. Chop the leaves into rough pieces. Place just the bulbs into a food processor or blender and process until minced. Then add the rest of the ingredients. Blend until it’s your desired consistency. We like it a bit chunky. Ramps are hard to come by, so be sure to call before you come in to make sure we haven't sold out of them that day. 

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