Heritage Recipes

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Goatober Recipes with the Astor Center & Momofuku ssäm bar
  • Oct 14, 2013
Goatober Recipes with the Astor Center & Momofuku ssäm bar

We celebrated Goatober with our friends at the Astor Center and Momofuku ssäm bar. Matthew Rudofker, Chef de Cuisine of Momofuku ssäm bar, did a whole goat butchering demonstration for a group of hungry diners. He then cooked up two delicious dishes with goat for us to sample and try in our own homes.

  • Sep 19, 2013
Goat Chili

Boer Goat Chili by Thyme for Goat Ingredients (Serves 8 – 10 people) 2 lbs goat meat sliced into small pieces 1 28oz can of crushed tomatoes 1 40oz can of dark red kidney beans, drained 1 6oz can of tomato paste 1 cup onion, diced 1 cup sweet pepper, diced ¼  cup hot peppers, diced […] The post Goat Chili appeared first on HERITAGE FOODS USA.

Goat Shawarma Recipe
  • Sep 16, 2013
Goat Shawarma Recipe

Goat Schwarma Recipe from Goat: Meat, Milk, Cheese by Bruce Weinstein, Mark Scarbrough (Stewart, Tabori & Chang, 2011) You’ll get a main course for six to eight—or stuffed pita pocket sandwiches for many more.

  • Aug 28, 2013
Salt-and-Pepper Rib Eye from The Grilling Book

With Labor Day coming up, there is still time to grill up the perfect steak. You can go crazy with fancy marinades or dry rubs, but I love just a simple steak where you can taste the flavor of the meat. This is a recipe for a beautiful salt and pepper rib eye. You’ll really […] The post Salt-and-Pepper Rib Eye from The Grilling Book appeared first on HERITAGE FOODS USA.

  • Jul 29, 2013
The Grilling Book: Jalapeño Cheeseburgers with Bacon

Photo credit; Penden + Munk Grilling is the world’s oldest method of cooking and here at Heritage Foods USA we take it seriously. So, when we saw that Adam Rapoport, editor of Bon Appétit magazine, had compiled a collection of 380 recipes called The Grilling Book: the Definitive Guide from Bon Appétit, our stomachs started to […] The post The Grilling Book: Jalapeño Cheeseburgers with Bacon appeared first on HERITAGE FOODS USA.

  • Jul 3, 2013
Slow Cooked Salmon with Meyer Lemon Relish

By Sylvano Of the various ways salmon can be cooked, this one is simple and strikingly good. The salmon is baked in a very slow, humidified oven, which yields a moist, tender, velvet-textured fish. When it is served at room temperature with fennel and fava beans, or tomatoes and green beans, or beets and garden […] The post Slow Cooked Salmon with Meyer Lemon Relish appeared first on HERITAGE FOODS USA.

  • Jul 3, 2013
Maple-soy glazed Pork Tenderloin on Sautéed Kale by Chef Scott Benjamin of Four Olives Wine Bar

  Ingredients   1 Duroc Pork Tenderloins   3-4 pounds of Kale   1 cup good soy sauce 1 cup mirin (sweet cooking wine from Japan) 1 cup real maple syrup pinch of red pepper flakes 2 onions quartered 2 carrots peeled and chopped roughly 2T brown sugar 10 green onions with roots cut off […] The post Maple-soy glazed Pork Tenderloin on Sautéed Kale by Chef Scott Benjamin of Four Olives Wine Bar appeared first on HERITAGE FOODS USA.

  • Jun 18, 2013
Heritage Chef Steve Pope Prepares Fried Chicken

Laura’s Summer Picnic Fried Chicken is one of our favorite recipes.  We find it particularly well suited to our Columdian Wyandotte  Chickens.       There is nothing that can compare to home fried chicken. Laura Reese could kill, pluck, clean and fry a chicken before you could get to, and from, local Chicken Shack in […] The post Heritage Chef Steve Pope Prepares Fried Chicken appeared first on HERITAGE FOODS USA.

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