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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Heritage Cacio e Pepe and Pancetta Dinner Kit

Heritage Cacio e Pepe and Pancetta Dinner Kit

Introducing a new dinner kit! Cacio e pepe with pancetta is an easy and quick weekday meal. All in, the dish takes less than a half hour to produce — everything can be prepared while the pasta is boiling. But it takes years to perfect and every time you make it, the dish will taste slightly different, that is until you become a master!
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Cubano Sandwich Meal Kit

Cubano Sandwich Meal Kit

Any pantheon of the world’s greatest sandwiches would include the Cubano (along with the Banh Mi from Vietnam; the Bacon, Egg, and Cheese from NYC; and the Jambon Beurre from France!), that is if you define a sandwich as two pieces of bread (not buns!) surrounding a meat.
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Farmer Spotlight: Doug Metzger

Farmer Spotlight: Doug Metzger

Doug Metzger was truly at the ground zero of our business and the heritage food movement. He was the magic man that first introduced us to our processor Paradise Locker Meats, with whom we have worked and grown with ever since, and he worked together with Frank Reese raising heritage turkeys.
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Heed the Caul by Fatted Calf

Heed the Caul by Fatted Calf

What is that weird webby white stuff? Clinging to the outside of a pâté, draped like lace over little game birds at a Parisian market, wound around little balls of enticing sausage? It's intriguing, it's mysterious, it's caul fat.
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Choucroute Garnie a l’Alsacienne Dinner Kit and Recipe

Choucroute Garnie a l’Alsacienne Dinner Kit and Recipe

Everybody at Heritage Foods waits with bated breath for when it's seasonally appropriate to eat Choucroute Garnie a l’Alsacienne! Good news, now is the time! We are so excited to share with you a Meal Kit with the ingredients to enjoy this hyper-caloric (while still sustainable!) feast! We're happy to see this humble dish gain newfound attention and reverence as consumers seek out more authentic, regional cuisines. With origins in the Alpine regions of Europe, this meal is built for winter a...
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Frank Reese’s Turkeys Are Getting Hot

Frank Reese’s Turkeys Are Getting Hot

The heat index at Reese’s Good Shepherd Poultry Ranch in Lindsborg, Kansas, is climbing toward 105 degrees, and the August sun is beating down on the yard where the birds spend their days.
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