Archive for the ‘Recipes’ Category

Chicken Thighs with Creamy Mustard Sauce

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Chicken Thighs with Creamy Mustard Sauce

A rich flavorful sauce takes Pasture Primes juicy, NON GMO chicken thighs to a new level.

Course Main Course
Keyword Chicken Thighs
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Adapted from Ina Garten

Ingredients

  • 8 mdeium Bone-in Chicken Thighs (2 1/4 pounds approx.)
  • Kosher Salt
  • Ground Black Pepper
  • 2 Cups thinly sliced onion
  • 2 TBSP dry white wine
  • 8 ounces creme fraiche (or sour cream)
  • 1 TBSP Dijon mustard
  • 1 TBSP whole-grain mustard
  • 1 TBSP chopped fresh parsley

Instructions

  1. Pat chicken thighs dry with paper towels and set skin side up on cutting board.

    Sprinkle thighs with 1 1/2 teaspoons salt & 3/4 teaspoons pepper on both top & bottom sides.

    Heat 1 TBSP olive oil in large cast iron skillet over medium heat.

    When oil is hot, place thighs skin side down in one layer 

    Cook for about 15 minutes without moving, until skin is golden brown. (If skin is getting too brown, reduce temperature)

    Turn chicken with tongs and add onions to pan, including under the chicken.

    Cook over medium heat for another 15 minutes, stirring the onions occasionally until the temperature of the thighs reaches 155-160 degrees and onions are browned.

    Transfer chicken (not the onions) to a plate to rest, while making the sauce.

    If onions aren't browned, cook them for another minute or so.

    Add wine, creme fraiche, Dijon mustard, whole-grain mustard & 1 teaspoon salt and stir over medium heat for 1 minute.

    Return chicken to pan, skin side up along with any juices, sprinkle with parsley and serve hot.



*From Ina Garten

Pork Tenderloin – Everything Crusted

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Pork Tenderloin - Everything Crusted

You can put together the "bagel seasoning" at home, or try one available from Trader Joe's. A garlicky brown-butter sauce takes this dish "over the top."

Course Main Dish
Cuisine American
Keyword Berkshire Pork Tenderloin
Prep Time 10 minutes
Cook Time 25 minutes
Resting 10 minutes
Total Time 35 minutes
Servings 4
Author Adapted from Fine Cooking

Ingredients

  • 1 TBSP garlic - granulated
  • 1 TBSP` dried minced onion
  • 1 TBSP poppyseeds
  • 1 TBSP sesame seeds - toasted
  • 1 tsp coarse sea salt
  • 3 TBSP Honey Dijon Mustard
  • 2 small Pork Tenderloins - 2-2 1/4 lbs. total
  • 2 OZ Unsalted Butter - 4 TBSP
  • 1/4 cup garlic - finely chopped
  • 1/4 cup shallots - finely chopped
  • 2 cups chicken stock - LOW SODIUM
  • 2 cups dry white wine
  • 2 TBSP sherry vinegar
  • 1/2 cup heavy cream
  • 1 TBSP parsley - finely chopped

Instructions

  1. 1. Heat oven to 400 F and position rack in center of oven.

    2. Place flat rack in a roasting pan

    3. If mixing your own seasoning mix, place first 5 ingredients in small bowl.

    4. Spread mustard over the tenderloins

    5. Using wax paper, sprinkle half the seasoning mix on large sheet and roll one tenderloin in it, pressing to cover completely, then transfer to roasting pan.

    6. Repeat with remaining seasoning and second tenderloin

    7. Roast until pork reaches internal temperature of 135 F, 20-25 minutes

    8. Remove from oven and heat the broiler to medium.

    9. Broil the tenderloin, rotating the pan until tenderloins are browned in spots, 2-3 minutes

    10. Move to cutting board to rest

    11. Meanwhile, melt the butter over medium heat in a medium skillet.  

    12. Add the chopped garlic and shallots and cook, stirring until butter has browned, 2-3 minutes and do not let the garlic burn over too high a heat

    13. Whisk in stock, wine and vinegar, bring to boil & cook till reduced to about 2 cups, 8-10 minutes.

    14. Whisk in cream, salt & pepper to taste and simmer until thickened.

    15. Stir in the parsley, slice the pork, serve and SAVOR!




Rice Noodle Bowl with Pork and Scallions

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Rice Noodle Bowl with Pork and Scallions

The sauce mixture not only adds flavor to the meat during cooking, but also doubles as a vinaigrette for the noodles.

Author Cook's Country - Apr/May 2017

Ingredients

  • 5 oz rice vermicelli
  • 5 Tbsp soy sauce
  • 3 Tbsp toasted sesame oil
  • 1 1/2 Tbsp grated fresh ginger
  • 3 cloves garlic minced
  • 1 English cucumber cut into 2-inch-long matchsticks
  • 2 Tbsp rice vinegar
  • 1 pd ground pork
  • 4 scallions cut into 1-inch pieces
  • 1/4 cup fresh cilantro leaves

Instructions

  1. Bring 4 quarts water to boil in large pot.  Off heat, add noodles and let sit until tender, about 5 minutes.  Drain and rinse under cold water; set aside.  Whisk soy sauce, 2 tablespoons oil, ginger, and garlic together in large bowl. Combine cucumber and vinegar in second bowl.

  2. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add pork and cook, breaking up meat with wooden spoon, until browned, about 7 minutes. Stir in scallions and 2 tablespoons soy sauce mixture and cook until scallions have softened, about 2 minutes.

  3. Add noodles to remaining soy sauce mixture and toss to combine. Divide noodles evenly among 4 bowls and top with pork, cucumber, and cilantro.

Recipe Notes

For best results, make sure to shake off all excess water from the noodles after rinsing them.

Italian Sausage with Lentils and Kale

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Italian Sausage with Lentils and Kale

Cooking sausages on the top of the lentil mixture infuses this one-skillet meal with rich, meaty flavor.

Author Cook's Country - Dec/Jan 2017

Ingredients

  • 2 tsp extra-virgin olive oil
  • 1 1/2 pds sweet Italian sausage
  • 2 shallots peeled, halved, and sliced thin
  • 3 cloves garlic minced
  • 10 oz kale stemmed and chopped
  • 3/4 cup chicken broth
  • salt & pepper
  • 1 15 oz can lentils rinsed
  • 3 Tbsp plain yogurt
  • 2 Tbsp whole-grain mustard
  • 1 Tbsp water

Instructions

  1. Adjust oven rack to middle position and heat oven to 375 degrees.  Heat oil in 12-inch skillet over medium-high heat until just smoking.  Add sausage and cook until browned all over, about five minutes; transfer to plate

  2. Reduce heat to medium, add shallots and garlic to now-empty skillet, and cook until vegetables start to brown, about 3 minutes.  Add kale, broth, 1/4 teaspoon salt and 1/4 teaspoon pepper; cover and cook until wilted, about 5 minutes

  3. Stir in lentils. Arranged browned sausage on top of lentil mixture and transfer skillet to over. Cook, uncovered, until sausage registers 160 degrees, about 12 minutes.  Whisk yogurt, mustard, and water together in bowl; drizzle over top. Serve.

Recipe Notes

For a spicier kick, use hot Italian sausage.

Pasta with Ground Pork & Asian Peanut Sauce

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Pasta with Ground Pork & Asian Peanut Sauce

Course Main Dish

Ingredients

  • 12 oz Rotini or Penne Pasta (use whole wheat or gluten free pasta as an option)
  • 1.5 TBSP Asian sesame oil
  • 5 medium scallions, thinly sliced
  • 2 TBSP fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 pound Pasture Prime Ground Berkshire Pork
  • 1 TBSP Soy sauce
  • 2 TBSP rice vinegar
  • 1 TBSP sugar
  • 1 TBSP Asian chili paste or sambal oelek
  • 1/2 Cup crunchy peanut butter, preferably natural
  • 2/3 Cup chicken broth
  • 1 medium lime cut into quarters
  • 1/4 Cup fresh cilantro, chopped (optional)

Instructions

  1. Bring large pot of salted water to a boil
  2. Add pasta and cook according to package directions
  3. Heat a 12 inch heavy duty skillet over medium heat
  4. Add the oil, then the scallions
  5. Cook stirring, until softened, about 1 minute
  6. Add ginger & garlic and cook, stirring for 30 seconds
  7. Crumble in the pork, stirring until it loses its pink color, about 4-5 minutes.
  8. Stir in the Soy sauce, vinegar, chili paste and sugar and cook until just bubbling.
  9. Add the peanut butter and stir until incorporated
  10. Pour in the broth, stir and bring to a gentle simmer.
  11. Cook for 2 minutes.
  12. Reserve 1/2 cup pasta water
  13. Drain the pasta and return in to the pot
  14. Stir in the pork mixture.
  15. Thin sauce, if necessary with the remaining pasta water
  16. Divide among plates or bowls. Serve with lime wedge and top with cilantro. ENJOY!!

Bone Broth Basics

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It’s that time of year… and we’ve got major cravings for cold-weather comfort foods, like soups and stews.

What is it, exactly, that makes those comfort foods so…well, comforting? To answer that, we look right to the most essential ingredient of any soup or stew: bone broth.

What’s bone broth? Glad you asked! Bone broth is regular broth and stock’s significantly more amazing cousin.

Here’s a quick guide:

Broth – vegetables, aromatics (think garlic, onions, herbs, etc.) and meat simmered in water for a short period of time, usually less than two hours, then strained and seasoned. It’s light and flavorsome and stays completely liquid when chilled.

Stock – vegetables, aromatics, and bones simmered in water for about 4-6 hours then strained. When chilled, it’ll congeal into a wobbly, Jell-O-like state.

Bone broth – roasted collagen-heavy bones (usually marrow, knuckles, and feet bones), sometimes with a little meat left on them, simmered for a good long time—frequently over 24 hours—which extracts the minerals and nutrients from the bone marrow, then strained and seasoned. Like stock, bone broth will get wobbly in the fridge. Bone broth also frequently uses an acid, like apple cider vinegar, to the water to help leech every possible mineral out of the bones.

More About Bone Broth

Bone broth’s slow simmer preparation makes it higher in both flavor and nutrients than either stock or regular broth. Oftentimes, bone broth is the unsung hero that gives depth and character to your favorite soup, stew, or gravy. It’s a foundational ingredient in all fine cuisine and has been a staple in cuisine from pretty much every culture around the world for thousands of years.

And remember: it’s delicious and nutritious. Chicken soup may be hailed as the cure-all for whatever ails you, but it’s really the bone broth used in the soup that has all the healing power. So the next time you’re stuck in bed with a cold, sneezing, sniffling, and binge watching “Stranger Things,” try a soup made with a bone broth base or even a straight mug of bone broth to help get you back on your feet faster.

And you certainly don’t need to be sick to enjoy the health benefits of bone broth! Bone broth is both nutrient-dense and easily digestible. The collagen extracted from the bones help keep your skin clear and your hair and nails long and shiny. Bone broth is also an excellent source for several amino acids, such as proline, glycine, arginine, and glutamine, the amino acid that combines with glucose to create glucosamine, which promotes healthy joints.

So how, exactly, do you make bone broth?

  • Step 1: A good bone broth starts with good bones. We recommend these Wagyu beef knuckle bones as a great option for beef bone broth. Knuckle bones are particularly high in cartilage, and the collagen in cartilage will thicken the broth, increasing both body and flavor.You can choose your bones based on the flavor bone broth you’d like to enjoy—you can use anything from beef to rabbit to fish. Roasting the bones first is recommended. Roasting = caramelizing, which always makes for richer flavor. 
  • Step 2: Let your bones sit in water and vinegar for about an hour so the vinegar can start to leech the minerals from the bones.
  • Step 3: Vegetables and aromatics of your choice may be added and simmer 24-72 hours, occasionally skimming.  (Note:  At Pasture Prime, our bone broth doesn’t include anything added to alleviate any problems with allergies).
  • Step 4: Let the broth cool, strain it, add salt to taste, and enjoy! Broth can be stored in the fridge for 5-7 days or frozen for up to six months.

Looking for more exact instructions? Here’s one recipe you might be interested in. You can also make bone broth in your slow cooker. Check out this video to learn more.

Don’t have time to make your own but want to reap some of these benefits? Luckily, bone broth is having a bit of A Moment right now.

While bone broth has been a go-to ingredient for thousands of years, the popularity of the Paleo Diet, which emphasizes the consumption of foods that would have been available to humans during the Paleolithic era (things like grass-fed meat, fish, and fresh fruits and veggies), has helped propel bone broth into the spotlight to enjoy some long overdue praise and attention. We’ve stepped up to provide pre-made grass-fed bone broth to those of us who are a little short on time.

Here are some ways to enjoy your bone broth beyond drinking the delicious stuff straight:

  1. Use it as a base for gravy and sauce
  2. Simmer your vegetables in it
  3. Add it to mashed potatoes (use it in place of milk)
  4. Braise your meat in it to get them extra tender

…The possibilities are endless. Incorporating bone broth into your favorite recipes is an easy and delicious way to get some extra nutrients into your diet.

The final step before enjoying your bone broth is to add just a bit of salt. Curious about what kind of salt you should be using? Check out our recent blog post all about this topic here.

Bacon Burgers Extraordinaire!

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Bacon Burgers - Over The Top with Flavor

Bacon is not just an add-on or after-thought in this recipe. The whole burger in infused with that sweet, smoky bacon flavor throughout.
Servings 4
Author Pasture Prime

Ingredients

  • 6-8 slices of Pasture Prime Bacon
  • 1 1/2 pounds Grass Fed Wagyu Ground Beef from Pasture Prime

Instructions

  1. Process bacon in food processor to a smooth paste, about 1 minute
  2. Scrape down sides of bowl as needed
  3. Cook bacon in non-stick skillet over medium-low heat, about 5 minutes (DO NOT cook until crispy)
  4. Bacon should be lightly brown in spots, but still pink. Break up pieces with spoon while cooking.
  5. Drain bacon over fine-mesh strainer set over a bowl
  6. Transfer bacon to paper towel lined plate and let cool completely
  7. Reserve bacon fat for cooking onions (optional)
  8. Spread beef in even layer on rimmed baking sheet
  9. Sprinkle bacon, 1 teaspoon pepper, and 1/8 teaspoon salt over beef.
  10. Gently toss with 2 forks to combine (don't use hands)
  11. Divide beef/bacon mixture into 4 equal mounds
  12. Gently shape into 3/4 inch patty about 4 1/2 inches in diameter
  13. Using fingertips, press center of patty down to create a slight depression
  14. Patties can be covered and refrigerated for up to 24 hours...great for entertaining.
  15. Clean and preheat your grill, or cook in cast iron skillet
  16. Enjoy!

Recipe Notes

Be sure to create a depression in your burger before cooking to keep it from "pooching up" during cooking.

Adapted from Cooks Country

Bratwurst Sausage and Peppers – (or Italian or Hot Dogs)

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Bratwurst Sausage and Peppers - ( or Italian or Hot Dogs)

A juicy snack or quick and easy meal!
Course Main Dish
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people

Ingredients

  • 1 TBSP Olive or neutral oil
  • 8 Pasture Prime Bratwursts (or Italian Sausage) about 2 pounds
  • 1 Large Onion sliced thin
  • 1 Large Red Pepper seeded and cut into thin strips
  • 1 Large Yellow Pepper seeded and cut into thin strips (can substitute Green peppers)
  • 2 Cloves Garlic minced
  • 2 TBSP Tomato Paste
  • 1/2 Cup Dry white wine
  • 1/2 Cup Water
  • 1/2 Tsp Dried Oregano (or 1 TBSP Fresh)
  • 1 TBSP Balsamic Vinegar

Instructions

  1. Heat Oil over medium heat, until shimmering
  2. Prick Sausages in several spots and add to skillet
  3. Cook until browned on all sides, about 10 minutes.
  4. Transfer to large bowl to cool, and discard all fat but 1 TBSP. left in skillet
  5. Add Onion & Peppers and cook until beginning to wilt, about 5 minutes.
  6. Add Garlic and Tomato Paste and cook until fragrant, about 1 minute.
  7. Add wine, water, oregano, along with sausages which have been cut in half diagonally after cooling
  8. Add any accumulated juices, cover and cook through, about 5 minutes
  9. Add vinegar and cook uncovered until slightly thickened, 1-2 minutes
  10. Serve on hoagy rolls or over pasta or potatoes

Recipe Notes

This is great with any of Pasture Prime's "on farm" created meats; Italian Sausage or Gourmet Hot Dogs.

How To Cook Grass-Fed Beef – Summer School

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Whether you are foodie, seasoned home cook, celebrity chef, paleo dieter, or a health & environmentally conscious consumer, this is information that you need.  This is particularly pertinent information for customers who are trying grass-fed beef for the first time.  Old rules do not apply.  We consider it a true CRIME to overcook Grass-Fed Beef!!

Hopefully, you will pass the test, graduate with honors, and have some fabulous meat eating experiences along the way.

First and foremost, it is vital to be aware of how the 100% Grass-fed Wagyu Beef, offered at Pasture Prime, varies from the conventional, industrially raised, grain fed, super market beef, with which we are all familiar.

  • Grain-fed beef is insulated by fat which takes longer to cook
  • Grass-fed is much leaner, not insulated and therefore cooks much faster, about 30% more rapidly.
  • There is much more variation in the size of cuts with grass fed animals, (not being raised in a feedlot to uniform sizes).
  • These variable size cuts will not cook in the same manner as those with which you are most familiar, and must be dealt with individually.
  • Grass-fed beef appears much more red or pink when fully cooked, even when cooked to the same temperature.
  • All these differences make use of a meat thermometer mandatory, for desired results.

 

Now that you are up on the differences, here is how to deal with them when cooking the Grass Fed Wagyu from Pasture Prime Family Farm.

5 Basic Principles:

  1. Put Away your Timer – use visual cues
  2. Use a good Meat Thermometer, preferably digital (Thermapen is our favorite!)
  3. TURN DOWN THE HEAT
  4. Learn proper cooking methods for each individual cuts (see below)
  5. Ease up on seasonings which mask the unique, full beef flavor of our meats. Enjoy what your beef is supposed to taste like. (All you need are salt, pepper and possibly some simple herbs.)

Cooking is defined as the application of heat to food.  However, all HEAT is not created equal.

As we will explain, there is a big difference between Moist heat and Dry heat.

Your next lesson is on how to execute each method and which cuts are best cooked using each technique:

 

COOKING TECHNIQUES:

                                                      ROASTING & BAKING:        

   

How: surround food with dry hot air (300 to 500 degrees), this heats the surface, evaporates moisture and allows for browning.  By extending cook times roasted or baked dishes develop rich flavor.

Cuts: large cuts of meat; whole tenderloins, pork butts, leg of lamb, whole chicken

 

 

 

 

 


SEARING, SAUTEING, & PAN FRYING:

 

How: meats are added to a very hot pre-heated pan, with our without added fat, this facilitates quick cooking on more tender cuts, allowing for development of brown crust. 

For best results, don’t crowd pan which reduces pan’s temperature limiting browning, cause loss of moisture and lengthen cook times.

Cuts: uniform sizes of steaks, chops, chicken breasts, burgers, hot dogs.

 

 

 


                                             BRAISING, STEWING or BOILING:

        

 How: as you can see, moist and dry heat have very different effects on food. However, when combining both these methods, something magical happens. 

Begin by searing or pan frying and then adding liquid (water, wine, broth or stock) and simmering (oven, stove-top, slow cooker) until meats are cooked through and tender.  Now you have achieved the best of both worlds; browning flavors from dry heat and succulence that only low, moist heat can coax out of meats.

Cuts: any tougher cut, roasts from the round, shanks, brisket.  Muscles that do lots of work develop connective tissue called collagen which can make meat tough.  The job during cooking is to break down that collagen and making the meat more tender with the proper cooking method.

 


Once you learn which cooking method works best for each cut, you can routinely expect superior results.

You should be ready for your  PhD (Pretty Healthy Dinner) soon!

                       RECOMMENDED INTERNAL TEMPERATURES FOR COOKED MEATS:

from Shannon Hayes The Grassfed Gourmet Cookbook

 

MEATSUGGESTED INTERNAL TEMP (F)USDA RECOMMENDED INTERNAL TEMP (F)
Beef, Bison, and Venison120°-165°140°-170°
Veal125°-155°150°-170°
Lamb and Goat120-145°140-170°
Pork145°-165°170°
Chicken160°-165°180°
Turkey (unstuffed)160°-165°180°
Goose170°180°
Duck160°-170°180°
Rabbit160°160°

 

Try It Yourself With A Great Recipe from our Files!

HOT DOG Season Is Here!!

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Get out the grill for our amazing Grass Fed Wagyu & Berkshire Pork Gourmet Dogs.  Kids are out of school and summer is here.  Remember, the 3 pack is discounted!!  Back In Stock…until they fly away again. Try ANDOUILLE also

Pulled Pork – Super Simple in Crock Pot

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Pulled Pork - Super Simple in the Crock Pot

Easy, tender pulled pork with a rub and a minimum of steps.
Prep Time 30 minutes
Servings 6
Author Christine Gallary

Ingredients

  • 2 medium onions sliced
  • 4 medium cloves garlic sliced
  • 1 cup chicken stock
  • 1 TBSP packed dark brown sugar
  • 1 TBSP chili powder
  • 1 TBSP kosher salt
  • 1/2 tsp ground cumin
  • 1/4 tsp ground cinnamon
  • 1 4.5-5 pound bone-in pork shoulder
  • 2 cups prepared barbque sauce optional

Instructions

  1. Place onions and garlic in even layer in crockpot
  2. Pour in stock
  3. Combine dry ingredients in small bowl and mix well
  4. Rub spice mixture all over pork
  5. Place pork on top of onions and garlic
  6. At this point you can cover and refrigerate for several hours or overnight
  7. Cover and cook until pork is fork tender 6-8 hours on high or 8-10 on low.
  8. Remove pork to cutting board
  9. Strain the onion mixture and return solids to cooker
  10. Set the strained liquid aside
  11. Remove bone and any large pieces of fat from the pork
  12. Shred the meat into bit sized pieces
  13. (If using Bar B Q sauce return meat to cooker and add sauce to meat & combine)
  14. If not using Bar B Q sauce, skim fat from cooking liquid and add about 1/4 cup cooking liquid to moisten meat.
  15. Taste and season with salt as needed
  16. Enjoy the juiciest pork ever.

Recipe Notes

Adapted from Chowhound

Berkshire Sausage & Mushroom Pizza Snacks

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Berkshire Sausage & Mushroom Pizza Snacks

Our Pasture Prime take on French Bread Pizzas, but so much tastier with our farm processed sausage and pastured heirloom pork.
Prep Time 5 minutes
Total Time 20 minutes
Servings 4
Author Ronne Day

Ingredients

  • 1 TBSP Olive oil
  • 6 oz. Pasture Prime Sausage your choice or Italian, Mexican Chorizo, Breakfast/Sage, casings removed
  • 4 oz. fresh Mushrooms preferably a mix, chopped-2 1/4 Cups
  • 1/2 medium Sweet Onion chopped
  • 1 tsp. finely chopped fresh Rosemary or 1/4 tsp dried
  • Kosher Salt
  • 3 TBSP Brown Ale such as Newcastle
  • 4 5- inch pieces French baguette split lengthwise (or hoagy roll)
  • 3 oz. 1/3 cup mascarpone
  • 4 oz. fresh Mozzarella cut into 1/2 inch cubes
  • Freshly ground black pepper
  • 1 1/2 tsp. finely chopped fresh flat leaf Parsley

Instructions

  1. Position a rack about 8 inches from the broiler, and heat broiler on High
  2. In a 12 inch skillet, heat oil over medium high heat
  3. Add the sausage and cook, breaking it apart
  4. Cook until golden brown in places, about 3 minutes
  5. Transfer sausage with slotted spoon to medium bowl
  6. Add mushrooms, onion, rosemary and 1/2 tsp salt to skillet
  7. Cover and cook, stirring once, until mushrooms are golden, about 5 minutes.
  8. Add beer and scrape up browned bits on bottom of pan
  9. Simmer until beer evaporates, about 1 minute.
  10. Toss with the sausage
  11. Meanwhile, toast the baguette on a sheet pan, cut side up, under the broiler until lightly golden and crisp, 1-2 minutes
  12. Spread the bread or roll with the mascarpone and season lightly with S & P.
  13. Top with the sausage mixture and then mozzarella.
  14. Broil until cheese melts, about 3 minutes
  15. Sprinkle with parsley, cool briefly and serve.

Recipe Notes

Perfect fast and easy to serve on game day or on school nights. A real crowd pleaser!

Adapted from Fine Cooking

Berkshire Pork Spicy Korean Meatballs

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Korean Spicy Meatballs

Spicy but not hot, These meatballs, slightly sweet and delectably juicy with Pasture Prime Pork
Author Rachel Yang

Ingredients

  • 1 lb. Ground Pork
  • 5 Scallions finely chopped
  • 1/4 c. Gochujang
  • 1/4 c. Mirin
  • 2 TBSP. Soy sauce
  • 4 medium Garlic cloves finely chopped
  • 1- inch piece of Ginger peeled and grated
  • 2 TBSP. canola or other neutral oil

Instructions

  1. Preheat oven to 375 degrees
  2. In large bowl mix together all ingredients, except oil (mixture will be quite wet)
  3. Use hands to roll into 1 1/2 inch meatballs
  4. Place large skillet over medium-high heat
  5. Add oil
  6. When oil begins to shimmer, add meatballs (cook in batches if necessary)
  7. Cook until meatballs are browned, about 3-4 minutes
  8. Turn them over and brown second side about 2 minutes longer
  9. Transfer to rimmed baking sheet.
  10. Place meatballs in the oven and bake until they resist light pressure and are cooked through, about 10 minutes
  11. Transfer to paper towel.
  12. Serve hot.

Recipe Notes

Gochuyang can be found in the asian section of most well stocked grocery stores. It is a fiery, but nuanced chili paste that is used in everything from vinaigrette to a mayonnaise di[[ing sauce for French Fries.

Berkshire Pork Burgers – Asian Style

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Berkshire Pork Burgers - Asian Style with Ginger Aioli

A Quick, Easy & Delicious twist on a juicy, flavorful burger, with a luscious topping
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6
Author Chef Tryg

Ingredients

  • PORK BURGERS
  • 2 # Pasture Prime Berkshire Ground Pork
  • 1/2 cup finely chopped scallions
  • 2 TBSP grated Ginger
  • 2 TBSP grated Garlic
  • 1 tsp. Chili Flakes optional
  • 1 tsp black pepper
  • 1 tsp Kosher salt
  • 1 TBSP Sesame Oil
  • GINGER AIOLI
  • 1 cup Mayonnaise
  • 1 TBSP grated Ginger
  • 2 tsp. Sriracha or other hot sauce
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp Lemon juice or vinegar

Instructions

  1. Burgers: mix all ingredients together gently without overmixing
  2. Cook on grill or in Cast Iron Skillet
  3. Aioli: mix gently and serve atop burgers

Philly Cheese Steaks with Grass Fed Wagyu Short Ribs

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Wagyu Philly Cheese Steak Sandwiches -

Grass Fed Wagyu Short Ribs made into awesome Philly Cheese Steak Sandwiches, perfect for your SuperBowl Party
Servings 8

Ingredients

PEPPERS & ONIONS

  • 2 TBSP. Olive Oil
  • 4 Large Onions sliced /4" thick
  • 3 Large Red and/or Green Peppers seeds removed, sliced like onions
  • Kosher Salt
  • Fresh ground black pepper
  • 3 TSSP. white or red wine vinegar

STEAK & ASSEMBLY

  • 5 # Pasture Prime Grass Fed Wagyu Short Ribs
  • 8 - 10 " long Italian Sub Rolls
  • Vegetable oil for griddle
  • Salt & Pepper
  • 10 oz. Cheese of your choice sliced thin
  • 10 oz. Provolone cheese mild or sharp, sliced thin
  • Ketchup and or hot sauce for serving optional

Instructions

  1. STEP 1: Remove Bones, freeze the meat until firm around edges but still yielding in center 45-60 minutes. This makes it easier to slice.
  2. STEP 2: Slice semi-frozen meat as thin as possible. Slices do not have to be regular. Divide into 8 portions. Meat can be prepped 1 day ahead, covered tightly and chilled.
  3. STEP 3: Saute Peppers & Onions
  4. Heat Olive oil in large pot over medium high heat
  5. Add Onions & Peppers and season with S & P.
  6. Cook stirring often, adding a splash of water if vegetables are browning too quickly.
  7. Cook until golden & tender, about 25-30 minutes.
  8. Remove pot from heat
  9. Add vinegar & stir.
  10. Taste & adjust seasoning
  11. This can be done ahead; cooled, covered, chilled and reheated before assembly.
  12. STEP 4: GET COOKING
  13. Slice bread in half lengthwise
  14. Heat a large griddle across two burners on medium heat (Or use large cast iron skillet)
  15. Lightly coat cooking surface with vegetable oil
  16. Place two portions of meat on griddle (about 1 Lb.)
  17. Season generously with S & P
  18. Cook, pressing down and pulling slices apart using two metal spatulas until cooked halfway thru (you should still see some raw spots.)
  19. Scoot meat into 2 oblong portions no more than 1" high
  20. Top with onions & peppers
  21. Top with 2 slices each of the two selected cheeses
  22. Cook, undisturbed until meat is browned and crisp underneath and cheese is melted, about 4 min
  23. Transfer to roll, slice & serve

Recipe Notes

Sandwiches can be made ahead in parts and also can be wrapped in parchment and foil and held for 20 minutes prior to serving. While you don't need a griddle for this recipe, it makes the recipe a "snap." Be Sure to enter our contest to win a dynamite Lodge Griddle as used in this recipe..."the hardest working 16-pound slab of metal in your life."

Adapted from Bon Appetit

Chicken Soup

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Chicken Soup - South of the Border

Super fast, & easy . Our NON GMO farm fresh free range chicken takes this tasty soup...over the top.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 1 TBSP neutral oil
  • 1 small Onion chopped
  • 2 cloves Garlic chopped
  • 1 Jalapeno Pepper optional
  • 1 tsp ground Cumin
  • 5 C. Chicken broth
  • 1 Lb. Pasture Prime NON GMO boneless skinless chicken breasts
  • 2 C. refrigerated salsa (mild or spicy to taste)
  • Salt & Pepper
  • Cilantro optional
  • Tortilla Chips optional

Instructions

  1. Cut breasts into bite size pieces
  2. Heat oil in large saucepan over moderate heat
  3. Add onion & pepper (if using); cook stirring until vegetables are tender, but not brown
  4. Add in Garlic & Cumin, cook till fragrant about 30 seconds
  5. Add broth and turn heat to high & bring to a boil
  6. Add chicken and cook until no longer pink, about 3 minutes, stirring.
  7. Add in salsa, heat through and season with salt & pepper to taste.
  8. Garnish with cilantro and serve with tortilla chips, if desired.

Recipe Notes

Adapted from South Beach

Torm’s Awesome Secret Sauce

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Bar B Q Sauce Extraordinaire

The Coffee flavor added to the sauce contributes to its depth & complexity.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Author Torm

Ingredients

  • 1 1/2 Cups Onion diced
  • 4-6 Cloves of Garlic chopped finely (to taste)
  • 1 Chili Jalapeno, Serrano, Cayenne Optional
  • 1 Cup Strong Coffee or espresso brewed
  • 3 TBSP Billingtons Dark Brown Sugar or 3 TBSP Molasses if you can't find the sugar
  • 1/3 Cup Apple Cider Vinegar
  • 2 tsp. Chili Powder
  • 1 tsp. kosher salt
  • 1/2 tsp Worcestershire Sauce
  • 1 Cup Ketchup with No High Fructose Corn Syrup
  • 1 TBSP Neutral Oil
  • 1 TBSP Butter preferably Grass Fed

Instructions

  1. In Saucepan, melt butter and oil
  2. Cook garlic, onion & chili (if using) over medium-low heat until onion is translucent, stirring for about 6-8 minutes.
  3. Stir in all remaining ingredients,
  4. Cover and simmer for 20-30 minutes, stirring and checking heat occasionally to prevent burning
  5. Puree in food processor or with a stick blender until relatively smooth
  6. Cool in another bowl
  7. When cool cover and refrigerate to allow sauce to mellow if you are not using immediately

Recipe Notes

This will keep refrigerated, tightly covered (a mason jar works well) for 1-2 weeks.

Kale & Berkshire Farm Cured Bacon with Cognac Mustard

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How about a “surefire” way to turn your healthy greens into a taste tempting treat??  Pasture Prime’s Berkshire Brown Sugar cured Bacon may be the answer!!!

Kale with Pasture Prime Bacon & Cognac Mustard

We wall know how healthy kale is and now it is "over the top" delicious with our farm made bacon & mustard.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author Marilyn Siverson

Ingredients

  • 3 Lb. Kale stems and center ribs discarded
  • 5-6 Berkshire Bacon slices chopped
  • 1 Bunch scallions
  • 2 TBSP. Cognac mustard or other grainy mustard.

Instructions

  1. Cook kale in large pot of salted, boiling water until just tender (10-13 minutes)
  2. Drain
  3. Cook bacon in 4 Qt heavy saucepan over medium heat until almost crisp
  4. Transfer bacon with slotted spoon to paper towel to drain
  5. Discard all but 2 TBSP fat from pan (or save for flavoring other recipes)
  6. Then cook scallions in fat until soft, about 3 minutes.
  7. Stir in kale and mustard and cook over medium low heat
  8. Stir occasionally, until very tender, about 10 minutes
  9. Serve, topped with Bacon

Recipe Notes

Adapted from Gourmet Magazine

Ground Pork with Zesty Asian Sauce

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How about a super fast and tasty dish using Pasture Prime’s amazing Berkshire Ground Pork.  On your table in a flash and a bargain special.

Ground Pork with a Zesty Asian Sauce

Prep Time 12 minutes
Total Time 20 minutes
Servings 4
Author Bruce Weinstein & Mark Scarbrough

Ingredients

  • 12 ounces Rotini or Gluten free Pasta
  • 1 1/2 TBSP. Sesame Oil
  • 5 Scallions thinly sliced
  • 2 TBSP. minced fresh Ginger
  • 2 medium cloves Garlic minced
  • 1 lb. ground pork
  • 3 TBSP. Soy Sauce gluten free, or low sodium if you choose
  • 2 TBSP. Rice Vinegar
  • 1 TBSP. Asian Chili Paste or 1/4 tsp Dried Chili Flakes to taste
  • 1 TBSP. sugar
  • 1/2 Cup peanut butter preferably crunchy (Almond butter can be used for peanut allergies)
  • 2/3 Cup lower-salt chicken broth
  • 1 MED. lime cut into 4 wedges
  • 1/4 Cup chopped fresh Cilantro optional

Instructions

  1. Bring large pot of salted water to boil
  2. Add rotini (or other pasta)
  3. Cook to package directions to al dente
  4. Heat a 12 inch heavy skillet over medium heat
  5. Add the oil
  6. Then scallions
  7. Cook, stirring until softened, about 1 minute
  8. Add ginger & garlic and cook stirring for 30 seconds
  9. Crumble in pork, stirring occasionally until it loses pink color, about 5 minutes
  10. Stir in Soy Sauce, vinegar, chili paste or flakes, sugar &cook until bubbling
  11. Add peanut butter & stir until incorporated
  12. Pour in broth, stir well and bring to simmer
  13. Cook for 2 minutes stirring occasionally
  14. Reserve 1/2 Cup of pasta water, drain pasta, & return pasta to pot
  15. Stir in the pork mixture
  16. Thin sauce with pasta water., as needed
  17. Divide among plates or bowls
  18. Squeeze lime over each serving and top with cilantro
  19. ENJOY!

Recipe Notes

Adapted from Fine Cooking

Berkshire Pork Rib Roast on the Grill

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Berkshire Bone-In Pork Rib Roast on the Grill

A beautiful, delicious Berkshire roast done in about an a hour on the grill...how easy is that?
Author Adam Ried

Ingredients

  • 2-3 # Bone-In Pork Rib Roast
  • 4 tsp Kosher salt
  • 1 c. wood chips optional if you want smoke
  • 1 1/2 tsp pepper

Instructions

  1. Pat roast dry with paper towels
  2. Using sharp knife cut slits in surface fat layer about 1 inch apart, being careful not to cut into the meat.
  3. Rub meat with generous handful of salt & wrap with plastic wrap.
  4. Let rest in refrigerator for 6 to 24 hours before starting grill
  5. I using wood chips, soak with water for 15 minutes and seal in aluminum foil cut with several vent holes.
  6. Prepare your charcoal or gas grill for INDIRECT cooking
  7. Clean grates
  8. Place your roast near, but not directly over heat with bones facing away from coals & flames.
  9. When you have reached 135-140 degrees (approximately 1-1/2 hours), move to carving board and loosely tent for 20-30 minutes
  10. Carve into thick slices by cutting between bones

Recipe Notes

Meat cooked on the bone "just tastes better," and many like to chew on the bones. This recipe will produce a succulent, flavor packed roast with a thick, well-browned crust and a subtle smokiness, if you have opted to use wood chips.

Adapted from Cook's Illustrated All Time Best Recipes

NON GMO Quick & Juicy Roast Free Range Chicken

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Quick & Juicy Roast Chicken

Golden Roast Chicken in an Hour with Rosemary-Lemon Pan Sauce
Author Bryan Roof

Ingredients

  • 3 1/2 to 4 pound whole chicken
  • 1 TBSP kosher salt
  • 1/2 tsp ground black pepper
  • 1 TBSP olive oil
  • PAN SAUCE
  • 1 shallot minced
  • 1 c. Pasture Prime NON GMO chicken broth
  • 2 tsp. Dijon mustard OR Pasture Prime Cognac Mustard
  • 2 TBSP butter
  • 1-2 tsp minced fresh rosemary
  • 2 tsp lemon juice

Instructions

  1. Place a 12 inch ovensafe skillet on oven rack placed in middle position of oven
  2. Crank the oven to 450 degrees
  3. Combine salt & pepper in bowl
  4. Pat chicken dry with paper towels
  5. Rub surface of bird with oil
  6. Rub salt & pepper mixture over entire surface, coating evenly
  7. Tie legs together and tuck wing tips behind back
  8. CAREFULLY transfer chicken to preheated skillet, breast up
  9. Roast until breast registers 120 degrees and thighs at 135 approximately 25-35 minutes
  10. Turn Oven off and leave chicken in oven until breast registers 155-160 and thighs 170-175 about 25-35 minutes
  11. Transfer bird to carving board & rest uncovered for 20 minutes, carve & serve
  12. PAN SAUCE; discard all but 1 TBSP fat from pan leaving any fond and jus in skillet
  13. Put skillet over medium-high heat, add shallot & cook until softened, about 2 minutes
  14. Stir in broth and mustard, scraping bottom to loosen any browned bits.
  15. Simmer until reduced to 3/4 c. about 3 minutes.
  16. Off heat, whisk in butter, rosemary, & lemon juice
  17. Season with pepper, cover & keep warm until serving.

Recipe Notes

By placing the bird in pre-heated skillet, the thighs get an immediate sear and a head start on cooking. The reason this works so well is that a whole chicken has a large surface area and most moisture loss during cooking is from surface evaporation. By shutting off the oven, the exterior cools rapidly which slows the loss of juices. Heat that is already inside the chicken will continue to be conducted deeper into the interior bringing it to the desired safe temperature due to carryover cooking. Result is juicier chicken with virtually no chance of overcooking.

Adapted from Cook's Illustrated All Time Favorite Recipes

Grass Fed Steak Fajitas

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Torm says his family can’t stop eating these…better order your Wagyu Grass Fed Steak strips now before our “on farm teenagers” finish them all off!

Wagyu Grass Fed Steak Strips

These make dinner a breeze...super fast and delicious. Every night can be a "party."
Prep Time 10 minutes
Total Time 20 minutes
Author Rhonda

Ingredients

  • 1 pound Pasture Prime Grass Fed Beef Top Sirloin Steak Strips
  • 2 TBSP Olive Oil
  • 1 TBSP Lime Juice
  • 1 Clove Garlic minced
  • 1/2 tsp. Chili Powder
  • 1/2 tsp. Cumin
  • 1/2 tsp. Hot Pepper Flakes to taste
  • 1/.2 tsp. Black Pepper
  • 1/2 tsp. Kosher Salt
  • 8 Flour Tortillas to make this gluten free you can use corn tortillas
  • 1-2 Onions - Cut in strips
  • 2 Small Sweet Peppers your choice; green, red, yellow Cut in strips
  • TOPPINGS: salsa sour cream, shredded cheese, chopped tomato

Instructions

  1. In bowl, mix together 1 TBSP. Olive Oil, lime juice, garlic, chili powder, cumin, hot pepper, salt & pepper.
  2. Add grass fed beef steak strips and stir to coast, set aside
  3. Wrap tortillas in foil and place in 350 oven for 5-10 minutes or until heated through
  4. In large non-stick skillet over medium high heat, heat remaining tablespoon of oil
  5. Add onions and peppers stirring for 3-4 minutes, until softened; transfer to bowl and set aside.
  6. Add beef to skillet, cook stirring for 3-4 minutes, just until they lose red color
  7. Return onions and peppers to skillet and stir for about 1 minute.
  8. To serve: spoon a portion of the beef mixture down the center of tortilla and top with favorite toppings, fold bottom of tortilla up over filling and fold the sides in overlapping...ENJOY!!

Recipe Notes

If opting for the gluten free version with corn tortillas, as they are smaller diameter, you will want to reduce amount of beef for each serving.

Adapted from Food.com

Meat Loaf Minis

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Meat Loaf Minis

Kids love their own loaves or makes a great small meal for two with leftovers for meatloaf sandwiches...everyones favorite.
Servings 4
Author Ronne Day

Ingredients

  • Cooking Spray or oil
  • 1/2 medium onion coarsely chopped
  • 1/3 cup packed fresh flat-leaf parsley leaves
  • 4 slices Pasture Prime Brown Sugar cured bacon coarsely chopped
  • 4 medium cloves garlic coarsely chopped
  • 2/3 cup old-fashioned rolled oats
  • 1/4 cup boiling water
  • 1 1/4 pound Pasture Prime Wagyu Grass Fed Beef Hamburger meat
  • 3 large Pasture Prime Free Range eggs
  • Kosher salt & freshly ground black pepper
  • 3/4 cup chili sauce

Instructions

  1. Place rack in upper third of oven and heat to 400.
  2. Spray or oil large rimmed baking sheet and set aside.
  3. Pulse onion, bacon and garlic in food processor until JUST finely chopped, not pureed
  4. In large bowl, combine oats, boiling water and stir to combine.
  5. Add the onion mixture, beef, eggs, 1 1/4 tsp salt and 1/2 tsp pepper and mix well by hand.
  6. Shape into 4 small loaves (about 4X# inches) and place on baking sheet.
  7. If you are making 1 large loaf you will place in regular size loaf pan.
  8. Brush 1/2 cup chili sauce over the top of loaves
  9. Bake until cooked through (165), about 20 minutes
  10. You will need to adjust cooking time for single large loaf.
  11. Turn broiler on high and brush with remaining 1/4 chili sauce & broil for about 2 minutes, until browned in spots.

Recipe Notes

You can "jazz" up your chili sauce by adding 1TBSP of honey, a dash of Worchestershire, dash of hot pepper sauce and a pinch of cumin.

Adapted from Fine Cooking

Berkshire Pork Loin Roast Recipe

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Torms Berkshire Pork Loin Roast Deluxe

An easy and delicious ways to cook our Pasture Prime beautiful Berkshire Pork Loin Roasts.
Servings 2
Author Torm Siverson

Ingredients

  • 1/2 cup fresh Rosemary
  • 3 TBSP Olive Oil
  • 3 Cloves Garlic
  • 2 stp. Kosher salt
  • 1 tsp. ground black pepper
  • Small Bone-In Berkshire Pork Loin Roast

Instructions

For your Berkshire Pork Loin Roast

  1. Puree or chop finely the 5 ingredients for the marinade/rub.
  2. Dry surface of the roast with paper towels.
  3. Coat the roast with the spice mix, thoroughly.
  4. Wrap with plastic wrap. Chill in refrigerator for several hours or overnight.
  5. Bring out of refrigerator to bring roast to approximately room temperature, 1 hour before cooking
  6. to reduce cook time.
  7. Preheat oven to 350.
  8. Place on rack and cook to internal temperature of 135. (A meat thermometer is an invaluable tool)
  9. Bring roast out @ 135, tent loosely with foil and rest for 5-10 minutes.
  10. Serve, and enjoy the applause:))

Recipe Notes

Let us know how you enjoyed this or what adaptations you might have made.

Super Bowl Recipes So Tasty You Won’t Be Paying Attention to the Game

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Now, nothing against football (or the Super Bowl commercials), but we have come up with Super Bowl party dishes so incredibly tasty, that we’re pretty sure everyone in the room is going to be chowing down, with their eyes focused on the delicious food they’re putting into their mouths, instead of watching the game.

We’ve got some super-fresh cuts of sustainable beef and pork, fresh off of our family’s farm, that will be the centerpiece of each of these dishes. In fact, our meat is so much more delicious than industrial meat from the grocery, that you’ll be seriously missing out if you don’t use Pasture Prime’s heritage cuts for these recipes.

These aren’t your mamas Sloppy Joe’s

If you ate Sloppy Joe’s growing up, you may remember them being kind of runny with mealy meat and too much BBQ sauce.

Give Sloppy Joe’s another try. You won’t regret it. Our Pasture Prime Sloppy Joe’s have an Asian twist (hint: TONS of flavor), and they’re made with our own Pasture Prime ground Wagyu beef. Make a double-batch, because everyone in your Super Bowl party will be asking for seconds.

Sloppy Joe Sliders

Hot Dawg! You’ll love our Super Bowl Hot Dogs

Hot dogs and sports go together like sausages and buns. We’ve put a twist on standard hot dogs by coming up with some ingenious recipes for toppings. But that’s not all. Hot dogs from Pasture Prime are made from our heritage Mangalitsa pigs and 100% grass-fed Wagyu beef. The meat is unlike any type of pork you’ve ever had – it’s incredibly flavorful, and we never add yucky fillers. They’re gluten-free and MSG-free. In other words, these are hot dogs that are actually good for you!

Gourmet Grilled All Beef Hots Dogs

Pulled Pork Tacos. Yes, we said Pulled Pork Tacos

If you reserve eating pulled pork tacos for those times when you go out to eat, don’t fear: We have a recipe for you that won’t keep you in the kitchen all day, so you’ll be able to watch the Super Bowl instead of cooking all day. Our secret? The almighty CrockPot. The Pulled Pork Taco recipe features our free-range Berkshire pork. These are achingly good.

tostada topped with shredded pork, feta and vegetables.

With Pasture Prime meats, everyone wins

Even if your team ends up losing the Super Bowl, when you feature our Pasture Prime recipes at your party, everyone will feel like a winner. Our meats come directly from our ranch in Summerfield, Florida. We believe in treating our animals like family, so they’re given tons of green pastures to roam in, and we never feed them hormones or antibiotics. We choose heritage breeds, and we give them extra time to grow.

Happy Super Bowl Party!

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Pulled Pork Tacos

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Super Simple Pork Tacos from the Crock Pot

Trouble free, juicy, Pasture Prime Pork Tacos with only 15 minute preptime.
Prep Time 15 minutes
Servings 6
Author Allison Fishman

Ingredients

  • 2 Cups store-bought salsa plus more for serving.
  • 2 TBSP Chili Powder
  • 2 TBSP Dried Oregano
  • 2 TBSP unsweetened Cocoa Powder
  • Kosher salt
  • 1 2-4 LB Pork Butt or Shoulder trimmed of excess fat
  • 18 Corn Tortillas
  • 1/2 Cup Fresh Cilantro Sprigs
  • 3/4 Cup Sour Cream
  • 1 Lime cut into wedges

Instructions

  1. In 4-6 Qt. Slow Cooker, combine the Salsa, chili powder, oregano, cocoa, and 1 tsp salt.
  2. Add pork & turn to coat.
  3. Cook, covered, until the meat is tender and pulls apart easily, on high 4-5 hrs, or low 7-8 Hrs.
  4. Twenty minutes before serving, heat oven to 350 F
  5. Stack tortillas, wrap them in foil, & bake about 15 minutes until warm.
  6. Meanwhile, using 2 forks, shred the pork and stir into the cooking liquid.
  7. Serve with the tortillas, cilantro, sour cream, lime & extra salsa.

Recipe Notes

For a faster version use 2-3 pounds of ground pork. Cook until brown, remove excess fat and combine with spices and simmer for 15-20 minutes. Serve as above.
Garnish with homemade or store-bought guacamole.

Adapted from Real Simple

Super Toppings for Our Gourmet Hot Dogs

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Super Toppings for Our Gourmet Hot Dogs

These 6 quick, healthy & delicious toppings deserve the very best "frank," and Pasture Prime has the ULTIMATE. Grass fed Wagyu plus Mangalitsa & Berkshire Pork.
Author SIDNEY FRY, MS, RD

Ingredients

COOKOUT CRUCHER

  • 2 TBSP Prepared Coleslaw
  • 3 Reduced-fat Kettle-style potato chips crushed
  • 2 TBSP Baked Beans
  • 1 TBSP Thinly sliced green onion
  • CALORIES -79 FAT - 2 gm

HAWAIIAN

  • 3 TBSP chopped fresh pineapple
  • 1 1/2 tsp. chopped red onion
  • 1 TBSP chopped red bell peppper
  • 2 tsp. chopped Macadamia nuts
  • 1 TBSP chopped cilantro
  • 1 tsp fresh lime juice
  • CALORIES 62 - FAT 4.3 gm

PICKLED PINK

  • 2 tsp Mayo mixed with 1 tsp chopped basil & 1/2 tsp chopped thyme
  • 2 TBSP sliced pickled red onion
  • 1 TBSP crumbled goat cheese
  • 3 TBSP baby Arugula
  • 1 tsp Balsamic vinegar
  • CALORIES - 70 FAT - 3.8 gm

CALIFORNIA PUP

  • 2 TSP Mayo mixed with 2 tsp chopped basil
  • 2 TBSP sliced Avocado
  • 1 TBSP alfalfa srpouts
  • 1 TBSP sliced red radish
  • 2 tsp dry-roasted sunflower seeds
  • CALORIES - 87 FAT - 7.8 gm

CONFETTI CORN DOG

  • 3 TBSP roasted corn
  • 2 tsp sliced green onion
  • 1 tsp fresh lime juice
  • 2 tsp Mexican crema or cream cheese
  • 1 TBSP diced red bell pepper
  • 1 tsp jalapeno slices
  • 1 TBSP crumbled cotija cheese or questo fresco
  • CALORIES - 73 FAT - 3.9 gm

BANH MI ON A BUN

  • 2 TSP Mayo mixed with 1/4 tsp Sriracha or other hot sauce
  • 2 TBSP grated fresh carrot
  • 2 TBSP thinly sliced cucumber peeled
  • 1 TBSP fresh cilantro
  • 2 tsp chopped dry-roasted peanuts
  • CALORIES - 69 FAT - 5.6 gm

Instructions

  1. Have ingredients prepped ahead and guests can "dress" their DOG.

Recipe Notes

These Super Fresh toppings can certainly please any palate.

Adapted from Cooking Light

Sweet & Spicy Sloppy Joes

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Sweet & Spicy Sloppy Joes

How about a new Asian twist on an old standard?
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Staci Amend, Kate Washington, & Jessica Battilana

Ingredients

  • 3 TBSP. Olive Oil
  • 1 Large Shallot minced about 1/2 cup
  • 2 Cloves Garlic minced
  • 2-3 TBSP. Red Curry Paste find in Asian aisle
  • 1 LB. Grass Fed Wagyu Ground Beef
  • 1/4 tsp. Kosher salt
  • 1 C. Coconut milk canned
  • 2-3 tsp. Sugar
  • 2 C. Shredded Cabbage Napa works nicely
  • 3 Green onions sliced white and light green only
  • 1/2 C. Cilantro leaves roughly chopped
  • 1 TBSP + 2 tsp Lime juice preferably fresh
  • Pepper
  • 4 Kaiser or favorite rolls, split & toasted.

Instructions

  1. Heat 1 TBSP Oil in large fry pan over medium heat,
  2. Add Shallot & Garlic & cook, stirring, until shallot begins to soften about 3 minutes,
  3. Stir in Curry paste, cook for 45 seconds.
  4. Add Beef & salt, break up beef, stir occasionally until beef is just cooked through, about 5 mins
  5. Add Coconut milk & sugar, reduce heat to medium-low, cook until most liquid is absorbed, about 8 mins., stirring occasionally
  6. Meanwhile, make slaw in med. bowl combine Cabbage, Green onions, Cilantro, remaining 2 TBSP Oil, & 1 TBSP. Lime juice. Toss to coat & season to taste with S & P
  7. Remove Beef from heat & stir in remaining 2 TBSP. Lime juice. Load rolls with beef & slaw

Recipe Notes

These also work perfectly as "sliders," if a few additional neighbors happen to show up for your Super Bowl Party
ENJOY YOUR SANDWICH !!

Adapted from Sunset Magazine

Sweet and Spicy Brisket

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Great Fall Flavor!

Pasture Prime Grass Fed Wagyu - Sweet and Spicy Brisket

Slow cooking makes this terrific brisket virtually foolproof. Toss all ingredients into your favorite crockpot and RELAX.
Prep Time 20 minutes
Servings 6

Ingredients

  • Pasture Prime Grass Fed Wagyu Brisket about 3-4 pounds
  • Coarse salt & freshly ground pepper
  • 1 bunch carrots about 7 peeled and cut on bias into 2 inch pieces
  • 1 Large onion cut lengthwise into 8 wedges
  • 3/4 cup dried figs about 9 oz halved lengthwise
  • 1/2 cup dried apricots about 3 oz
  • 5 sprigs thyme
  • 2 TBSP harissa paste opportunity to try a new ingredient:
  • 1 cup chicken broth
  • Rustic bread for serving optional

Instructions

  1. Season brisket generously with salt & pepper and place into slow cooker
  2. Scatter carrots, onions, figs, apricots and thyme evenly around and over meat.
  3. Stir harissa paste into broth and pour over brisket
  4. Cover and cook on high until tender about 4 hours on high, do not overcook grass fed meats
  5. When done, remove thyme and transfer brisket to cutting board and let rest at least 15 minutes
  6. Slice thinly against the grain and arrange on platter
  7. Spoon vegetables and fruits evenly and drizzle with pan juices

Recipe Notes

You will be amazed by the subtle flavors.

Adapted from marthastewart.com

Grass Fed Wagyu Philly Cheesesteaks

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GREAT WAY TO USE OUR NEW FAJITA PACK!

Grass Fed Wagyu Philly Cheesesteaks

How about throwing these together for a half time treat that no one will be able to resist? Of course, the kids wouldn't mind these either.
Total Time 45 minutes
Servings 6

Ingredients

  • 1.5 pounds Fajita Meat cut into thin strips
  • 3 Tbsp Canola Oil divided
  • 1 Large Onion thinly sliced
  • 1 green Bell pepper thinly sliced,
  • 1 red Bell pepper thinly sliced
  • 13 slices of Cheese your choice American/Provolone,Swiss, etc. (tear 4 slices)
  • 6 6- inch hoagie rolls or large hot dog buns split & warmed

Instructions

  1. Light grill, or use stove-top
  2. Use a cast iron skillet or griddle
  3. Heat pan on stove or grill until very hot, about 10 minutes
  4. In large bowl, toss strips of meat with 1 1/2 tsp of Kosher Salt & 1 tsp of black pepper.
  5. Brush skillet or griddle with 1 TBSP. of oil. Add sliced onion, peppers & season with S & P. Cook over high heat, stirring occasionally, until the veggies are softened & browned in spots, about 8 minutes. Transfer onion & peppers to another bowl.
  6. Brush pan with remaining 2 TBSP canola oil. Heat to high. Spread meat strips in an even layer and cook over high heat until well browned on bottom, about 2-3 minutes. Flip meat and return veggies to pan. Cook over high heat until meat is just cooked through, about another 2-3 minutes. Add torn cheese and cook, stirring until just melted, 1 minute.
  7. Fill each roll with 1 1/2 slices of cheese and the steak & veggie filling and serve immediately.

Recipe Notes

These hearty subs undeniably call for a BEER.

Adapted from Food & Wine

Berkshire Rib Rub

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[gmc_recipe 941]Try this amazing rub for Texas style barbecue flavor on our pasture raised Berkshire Pork Ribs.  Back in stock now, but you know these won’t last long cooked with this recipe!  The Zion Missionary Baptist Church shared this recipe with Saveur Magazine.  Simple and inexpensive to create at home.

Beer Can Chicken

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This famous recipe pioneered by Steven Raichlen, the Bar B Q king, is amazing!

1 can beer
2 TBSP 4-3-2-1 Rub
1 whole PASTURE PRIME chicken

You will only use a half can of beer, we leave it up to you for what to do with the "other half."
  • Prepare grill for indirect/high heat
  • Place drip pan under grate and add 1/2″ water
  • Season chicken with rub
  • Add a pinch of rub to 1/2 beer in can
  • Place chicken over been can with legs pointing down, make sure it is stable on grill
  • Grill covered until thermometer registers 165 about 45-60 min
  • Let rest before serving
  • ENJOY

						

Chicken Under a Brick

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    Pasture Prime Half chickens work beautifully with this method.
  • Use indirect high heat on your grill (bank coals for charcoal or leave 1-2 burners off for gas)
  • Rub chicken halves with oil & salt & pepper or use Uncle Bob’s BBQ Sauce
  • Wings should be tucked under breast
  • Chicken should be placed skin side down with brick on top, covered until crisp & golden approximately 20-30 min
  • After removing bricks, turn chicken with tongs, skin side up and replace brick
  • Continue cooking until your thermometer registers 160-165, about 20-25 minutes more. Let rest before serving.

You can also Spatchcock (Butterfly) a whole chicken by removing the back bone.

Recipe courtesy of Bon Appetit, July 2013

4-3-2-1 Spice Rub

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This a a great rub for Beer Can Chicken or to wake up your steak, pork or veggies. Contains ingredients most of us always have on hand.

Combine:
4 TBSP. Kosher Salt
3 TBSP. Brown Sugar
2 TBSP. Sweet Paprika
1 TBSP. Cayenne Pepper

This will give you enough for 2 whole chickens or save some in a sealed container away from heat and light.

Uncle Bob’s Chicken B B Q Sauce

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1 Cup White Vinegar
4 tsp Kosher Salt
1/3 Cup Oil
1-2 tsp Tabasco
1/2-1 tsp Worchestershire Sauce
1/4-1/2 tsp Garlic Powder

Using the larger amount of the last three (italicized) ingredients will give you a spicier sauce.

This amount will make enough for 4 chicken halves.

Baste the chicken several times on both sides while cooking