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Watch Chef Kelly "Shibumi" Jones, NYC chef turned Hudson Valley supper-club owner and longtime Heritage customer, prepare a heritage boston butt using this method with an at home sous vide machine and tools you can find in any kitchen. Shibumi's method creates a boston butt that looks and tastes like it was cooked for hours on a BBQ with little to no clean-up!
Kimbap is a Korean rice roll wrapped in seaweed. Kim means seaweed and bap means cooked rice. The traditional kimbap filling is Danmuji or pickled daikon radish. Chef Eunjo Park’s variation on this Korean staple is a savory delicacy Pork Jowl Bacon BLT Kimbap.
Wrapping things in bacon has been a practice throughout history! Devils on Horseback was created in Victorian era working class England, and the hors d’œuvre got its name because it was often paired with the equally popular Angels on Horseback (bacon wrapped oysters). Over time, oysters went from being a poor-man's food to a delicacy and the appetizer pair phased out of style, but the Devils on Horseback has seen a renaissance recently, popping up on menus all over.
We are proud to feature Gramercy Tavern's Grilled Pork Shoulder, which is so good we just started selling the cut on our website for the very first time in 20 years! Included is the recipe for their seasonal set, featuring broccoli, bok choy, pumpkin seeds, and cilantro crema.
The Boston Butt Shoulder Steak – or blade steak — is a newcomer for us! We decided to finally premiere the new cut because one of America’s most popular restaurants, Gramercy Tavern, has featured these steaks on their menu everyday for the past year. Chef Michael Anthony loves the cut because it is flavorful and moist. He loves the yield which is impressive - almost 100%.
The classic combination of Calabrian chili and honey turns this quick meal into a show-stopper. These thin-cut boston butt steaks sear up beautifully, and the addition of Tempesta Artisan's sweet and spicy 'nduja quickly melted on top with honey adds a kick of flavor and complexity.
While every culture has a stew, the Jambalaya originated in Southern Louisiana in the 18th century, with origins before that in Africa and Spain. Jambalaya is rice cooked usually with ham, sausage, chicken, shrimp, or oysters and seasoned with herbs. From that definition comes a myriad of different variations including the Cajun tradition and the Creole tradition, among others. The dish boasts a particular blend of herbs and vegetables — think the holy trinity of bell peppers, onion, and celery, which is a version of the classic mirepoix, but with bell peppers in place of carrots. More often than not, Jambalaya features andouille sausage, a variety many people try to make but only few make well (hint: heritage breeds raised on pasture helps!).
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