5lb. goat shanks 2 tbsp. cooking oil 1 red onion, sliced 1 small kabocha squash, diced 1 – 40z jar green curry paste 1 bottle Chicken Bone Broth or Beef Bone Broth (we mixed half and half), boiled 1- 13.5 oz can coconut milk Heat the oil in a small rondeau and brown the goat […] The post Braised Goatober Curry appeared first on HERITAGE FOODS USA.
Chef Kipp Ramsey, Farm-to-Table Manager of Farmstead at Long Meadow Ranch, loves his lamb chops prepared simply. No frenching, no fuss---just a quick char on the grill then served with homemade chimichurri sauce. We have to agree with Kipp. Not only is frenching tedious and time-consuming but when you remove all of that delicious rib meat you end up missing out on the best part! We're talking about those golden-brown delicious bits, charred to perfection and begging to be eaten straight off the bone.
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!
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