Heritage Recipes

• 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

Corned Beef

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.

• Feb 3, 2015

Simple Pan Seared Steak Recipe

An hour before cooking pull your steak out of the fridge and allow it to come to room temperature. Position on a rack to encourage airflow around the meat. Season liberally with coarse grain salt and black pepper and let rest for at least 40 minutes before cooking. This will allow the salt to permeate and tenderize the meat. It will also draw out excess moisture. Be certain to pat the meat dry before cooking.

• Sep 9, 2014

The Best Buttermilk Roasted Chicken Recipe

Brining chicken in a buttermilk bath before frying it to crispy golden-brown perfection has been a long standing southern tradition, but did you know using buttermilk to brine your chicken will produced juicy, fall off the bone tender result when roasted in your over too!