We think of ribs as the quintessential summer party fare – they stand up to a ton of flavor and are easily prepared ahead of time. Low and slow is the name of the game. In a pinch ribs can be cooked within an hour, but if you have the time to cook them for several you will be truly rewarded. Here's our go-to technique for ribs that will set the bar to a whole new level.
Mar 27, 2015
Corned Beef from Ted in NJ
Rinse it off. Put it in a big pot and fill with cold water. Bring to a boil and then a low simmer for 15 minutes with lid off. Skim all foam. Add water if necessary to cover again, add spices in cheesecloth if using, lid on, into 350 oven for 4-6 hours until a big fork slides in and out easily. Remove and splash with some cooking liquid, cover with foil to rest a half hour. Boil vegetables in cooking liquid at this time.
Mar 19, 2015
Three Day Cured Sweet Heritage Pork
This recipe comes from Danny, a long time customer, adventurous cook & charcutier. We love hearing about the different recipes and technique you use. Share them with us and we’ll share them here!
“Those who like bacon will like this!”
Mar 17, 2015
Summer Lamb with Fennel and Roasted Nectarines | Clodagh McKenna
The aniseed flavor of fennel and the sweetness of rosemary work really well with lamb cutlets, but you could use this marinade for a whole leg of roast lamb. Sweet, roasted nectarines are a great companion to any lamb dish. I coat my nectarines (or peaches) with apple syrup, but you could use a good-quality maple syrup instead. These nectarines could also be served as a dessert with mascarpone or softly whipped cream.
The post Summer Lamb with Fennel and Roasted Nectarines | Clodagh McKenna appeared first on HERITAGE FOODS USA.
Mar 3, 2015
Traditional Irish Lamb Stew
Mar 3, 2015
The perfect brine for delicious corned beef!
The post Corned Beef appeared first on HERITAGE FOODS USA.
Feb 10, 2015
Roasted Goat Leg with Peaches, Apples, & Citrus
Roasted Goat always makes an interesting meal that is exotic while still being simple. The key to this recipe is marinating the meat overnight and cooking the roast low and slow.
Feb 5, 2015
Split Pea Soup from Mary O’Grady
Nose-to-tail doesn’t just mean eating all the cuts of the animal, it’s also about making the most of each of those cuts. In all aged culinary traditions, especially those with particularly rich peasant foods, the most delicious dishes are the result of several phases of cooking. This recipe is the prime example of creating a meal to be cherished from what would otherwise be considered an off-cut and discarded.