Heritage Recipes

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Grilled Lamb Hearts with Onion Relish
  • Mar 30, 2016
Grilled Lamb Hearts with Onion Relish

Once you try these lamb hearts, you'll wonder why you ever paid top dollar for other cuts before. The firm, dense hearts stand up to a number of pairings, and this quick marinade and an easy, bright onion relish set these up for any kind of use. They shine as an entree over asparagus and grits or alongside potatoes and broccoli rabe, but my favorite way to eat them is to take the grilled hearts, slice them up, and mix them with a generous amount of the relish.... The post Grilled Lamb Hearts with Onion Relish appeared first on HERITAGE FOODS USA.

Winter is the Season for Braising
  • Feb 5, 2016
Winter is the Season for Braising

Our secret to getting through the winter cold with a smile is braising. Braising requires minimal prep time and is a great way to prepare healthy lunches for several days at once. The basic technique is the same, whether you are preparing beef, chicken, pork, lamb, etc.

Kale Salad with Creamy Garlic & Anchovy Dressing
  • Feb 2, 2016
Kale Salad with Creamy Garlic & Anchovy Dressing

When ready to serve, add anchovy dressing as desired to the kale and onion. Finally, top the salad with the Ricotta Salata and add salt and pepper to taste.

  • Feb 2, 2016
Anchovy Toast

The secret to this simple Italian recipe is beginning with the best ingredients. For the best anchovy toast we recommend starting with our meaty imported Italian anchovies and quality crusty bread from an artisan baker. The post Anchovy Toast appeared first on HERITAGE FOODS USA.

Sicilian Heritage Turkey
  • Nov 3, 2015
Sicilian Heritage Turkey

Born and raised in Sicily, Saro di Liberto, is no doubt one of the best chefs we have ever met. As is the tradition with most true Italian recipes, his recipe for turkey is very simple. Saro believes that with meat of this caliber, you should treat it lightly and let it do most of the work for you. He would never brine! Enjoy!

  • Sep 11, 2015
Judith’s Akaushi Short Ribs

Judith is a longtime friend, supporter of Heritage Foods USA, and serious cook. She’s shared one of her favorite preparations for Akaushi Short Ribs –     1. The ribs have arrived and are beautiful. I just vacuum sealed them and put them in the immersion circulator…I’m going to do a 72 hour 136 degrees […] The post Judith’s Akaushi Short Ribs appeared first on HERITAGE FOODS USA.

Summer Rib Recipe
  • Jul 6, 2015
Summer Rib Recipe

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.

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