Getting ready for housewarming parties can be stressful! Let me take a small load off of your shoulders by introducing our favorite recipe for a simple and delicious appetizer. Goatober (October) is my favorite month, so in celebration I’ve prepared a quick and no-fuss recipe for you. For the Goat Meat Balls 3 lbs. ground […] The post Let’s Talk… Goatober Meatballs for Your Housewarming Party! appeared first on HERITAGE FOODS USA.
If waterfowl were more readily available, we would consume it each and everyday, some of us at the warehouse for breakfast, lunch and dinner! For many of us, these duck lettuce wraps would be part of a last supper if we could create the menu! The red meat of birds that spend so much of their lives in cold water is intense, succulent, and totally satisfying — even a few medallions will fill you. The skin and fat cap on duck are delicacies of the first order. The lettuce in these wraps offsets the strength of the duck flavors and the five-spice is one of our favorite flavorings for duck!
Ryan's recipe sounds delicious! We love the simplicity of Roasted Leg of Lamb. Try this recipe for a citrus twist on an old classic. The key is marinating the meat overnight and cooking the roast low and slow. This recipe is great in the oven, and also does wonderful on the grill.
Brining chicken in a buttermilk bath before frying it to crispy golden-brown perfection has been a long standing southern tradition, but did you know using buttermilk to brine your chicken will produced juicy, fall off the bone tender result when roasted in your over too!
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