There a so many ways to prepare a chicken. One of our favorite methods is to spatchcock the bird so that it cooks more evenly. There is something special about using a butchering technique when cooking — it connects you with the bird in a special way and puts you in touch with every part of the animal, nose to tail. It also lets the cooking happen faster by adding more surface area to the chicken which makes up time on the backend of the process.
Mardi Gras is synonymous with New Orleans for many folks, as it is a long standing tradition and point of pride for the city. Mardi Gras is New Orleans’ own version of the global celebration of Carnival. Heritage Foods has some incredible offerings to celebrate Fat Tuesday, and we are excited to share them with you, along with a great recipe idea for deliciously tempting and authentic New Orleans cuisine. Celebrate Mardi Gras with us!
Chef Jonah Miller of Huertas in NYC shares a delicious recipe excerpt from his new book The New Spanish: Bites, Feasts, and Drinks with us! Piperrada, like romesco, is one of the Spanish sauces that has made it beyond Spanish restaurants and can be frequently found in all sorts of places. To complement pork chops, which at their best have a healthy layer of fat, in this variation of our piperrada, we added some extra heat and acid in the form of pickled cherry peppers and a splash of their brine. Fresh oregano replaces the thyme for its more assertive flavor.
The double cut tomahawk chop looks like something cut by God’s own butcher — it is as powerful a presentation as it is elegant, the kind of thing that makes meat lovers genuflect with love even as they wonder how to cook the darn thing. It’s over two inches thick and it takes some secret knowledge to nail it at a perfect medium while getting all the flavor, juice and texture out of the chop without incineration the outside, without having to go lower slower… the finished product must be seared to perfection, and when cut open, be as pretty and pink as any thing ever to grace your plate.
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.
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