Chef Spotlight: Cesare Casella

Chef Spotlight: Cesare Casella

Few chefs are more loved by respected chefs than Cesare Casella. Cesare is known for his skills in the kitchen and on the farm — he is the very definition of an eco-gastronomist, someone who knows about great food but also understands that each ingredient and its source is of utmost importance. No wonder his favorite quote comes from Leonardo Da Vinci who said, “Simplicity, is the ultimate sophistication.”Recognized for his charismatic smile and by the sprigs of rosemary springing from his b...
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New Cut! Pork Belly Chops

New Cut! Pork Belly Chops

Behold the pork belly chop! Bone-in, skin-on, this cut has it all. People often forget about the world of possibility the pork belly offers beyond bacon.
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Vietnamese Marinade, Courtesy of Ha's Dac Biet

Vietnamese Marinade, Courtesy of Ha's Dac Biet

Grilling season is upon us! We turned to our friends Chef Anthony Ha and Chef Sadie Mae Burns of Ha's Dac Biet for a Vietnamese marinade for our porterhouse pork chops.
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Carolina BBQ Marinade

Carolina BBQ Marinade

Grilling season is upon us! Chef Q created a few marinades spanning different cuisines to up your barbecue game this summer.
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Chef Q's Porterhouse Pork Chop Mojo Marinade Recipe

Chef Q's Porterhouse Pork Chop Mojo Marinade Recipe

Grilling season is upon us! Chef Q created a few marinades spanning different cuisines to up your barbecue game this summer.
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St. Anselm Restaurant's Bourbon Brined Pork Chop Recipe

St. Anselm Restaurant's Bourbon Brined Pork Chop Recipe

St. Anselm is one our favorite restaurant's in New York, and we are proud to provide them with their pork, which they brine to perfection in bourbon.
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Southern Wilted Lettuce Salad Recipe

Southern Wilted Lettuce Salad Recipe

The Kentucky Derby is next week and we are looking forward to one of our favorite Southern dishes featuring Kentucky's own Broadbent bacon. Southern Wilted Lettuce Salad 5oz Container of Dandelion greens (or arugala, endives, mizuna, or other similarly hearty bitter spicy greens) 1# Broadbent Bacon Ends 3 Shallots (½ a shallot minced, the remainder sliced.) 3oz of apple cider vinegar 2-3Tbls reserved bacon drippings Burlap and Barrel Robusta Black Peppercorns - to taste 1Tsp Wilder Mustard 1...
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Our 3 Favorite Glazes for Heritage Ham

Our 3 Favorite Glazes for Heritage Ham

You can eat our maple cured hams right out of the bag, but that doesn’t mean they won’t benefit from a delicious homemade glaze! The texture and flavor of our Heritage hams will shine through and improve any addition. Raspberry Jalapeno Sesame Glaze1 cup Lambrusco vinegar1.5 cups raspberries (fresh or frozen)¼ cup soy sauce 1 tablespoon sesame oil2 cups of white sugar½ cup freshly squeezed lemon¼ minced jalapeño Bring all the ingredients to a simmer over medium heat in a small saucepan. Be c...
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How to Make Bife à Portuguesa

How to Make Bife à Portuguesa

Bife à Portuguesawith triple cooked molho de ajo potatoes and red wine sauce Ingredients:2.5-3lb Single Bone Rib Roast or Bone-in Ribeye Steak½ cup red wine½ cup red wine vinegar¼ cup of sugar3 toasted bay leaves1 tablespoon toasted black peppercorns2 large eggs2lb Yukon gold potatoes (cut into wedges)1 tablespoon paprika½ cup minced garlic1 mince red chili¼ cup lemon juice¾ cup olive oil3 cloves of garlic wholeCheesecloth or mesh spice bag Add the red wine, red wine vinegar, and sugar to a ...
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How to Make Z26 Steak Sauce

How to Make Z26 Steak Sauce

Z26 Steak Sauce This is our take on a classic, very copyright-protected sauce. Feel free to add other spices to your liking, but this is a base to build some serious flavor. Ingredients:2.5-3lb Single Bone Rib Roast or Bone-in Ribeye Steak½ cup of Worcestershire sauce3 tablespoons tomato paste2 tablespoons soy sauce1 tablespoons Lambrusco vinegar1 tablespoon sugar Stir everything together in a small bowl. Pour into a jar to save in your refrigerator indefinitely.
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How to Make Béarnaise Sauce

How to Make Béarnaise Sauce

A classic French daughter sauce of the Mother Hollandaise, Béarnaise blends a white wine reduction, tarragon, egg yolks, and melted butter to make a creamy, unctuous sauce that pairs perfectly with steak. Béarnaise Sauce Recipe ingredients:2.5-3lb Single Bone Ribeye Roast or Bone-in Ribeye Steak¼ cup champagne or white wine vinegar¼ cup dry white wine1 shallot, minced1 tablespoon minced tarragon leaves2 egg yolks (from large eggs)¾ cup butter, melted (clarified or ghee)½ teaspoon freshly gro...
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How to Make Steak au Poivre

How to Make Steak au Poivre

The flavor of the peppercorns is almost as important as that of the beautifully marbled steak in this recipe, so we hope you’ll take the time to carefully toast and crush these peppercorns for optimal flavor. We know you’ll truly appreciate the difference a little extra time takes in this simple recipe. Steak au Poivre Recipe Ingredients:2.5-3lb Single Bone Ribeye Roast or Bone-in Ribeye Steak1 oz Burlap and Barrel Robusta Black Peppercorns1 tablespoon of salted Ploughgate Butter½ of a large...
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