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Pasture Raised Meat DirectoryANCA strives to connect consumers and grass-based producers. ANCA has mentored Paul Smiths College students as they complete their senior thesis. The students have contributed recipes and public outreach to ANCA’s North Country Pasture Raised Meat Directory.
Recipes
Strawberry BBQ Sauce 1 ½ Cup Strawberries- Frozen Organic 1 Cup Ketchup 1 Cup Sweet Onion- Chopped ½ Cup Brown Sugar ¼ Cup Balsamic Vinegar 4 teaspoon Chipotle Hot Sauce 1 teaspoon Worcestershire 1 teaspoon Dry Mustard 1 Clove Garlic- chopped Kosher Salt to taste Yields 12 oz · Place all ingredients in a food processor, and blend till smooth. · Season with Kosher Salt to taste.
Pork Liver Mousse 3 Tablespoons Vegetable Oil 1 Yellow onion- medium size-finely chopped 1 pound Pork Liver-sliced 6 Tablespoons Madeira Wine ½ pound Un-salted Butter-room temperature-cut into small cubes Kosher salt Black pepper · Caramelize the onion in a large sauté pan in a about 2 Tablespoons of vegetable oil, once caramelized remove from pan and allow to cool · Add 1 Tablespoon of oil to the pan, brown both side and cook through, remove from pan and let cool and drain on to paper towels · Turn the heat up, and pour 3 Tablespoons of the wine into the pan to deglaze, scrape the liquid and remaining fond into a bowl and reserve · When the liver is almost cool to the touch, place the liver, cooked onions and all the wine, including the wine you deglazed with, into a food processor and blend till some what smooth · Then piece by piece while the food processor is on high add the cubed butter, making sure that the piece you add is incorporated fully before you add more, this will help ensure a good emulsion, after all the butter is added and incorporated fully, stop and season with salt and pepper, pulsing the food processor to incorporate, taste to test the seasoning · Spread on crackers or toast points to serve
Beef Short Ribs Asian Style 2 pound Beef Short Ribs ¼ cup Flour 1 Tablespoon cinnamon 1 cup Soy Sauce 1 cup Brown Sugar 1 cup Pineapple Juice 5 Pineapple Rings 1 cup Onion-chopped ½ cup Water 2 teaspoon Fresh Ginger-minced 1 clove garlic- Crushed 1 teaspoon Red pepper flake 1 Tablespoon Vegetable Oil *Appliance Needed: Crock Pot · Cut ribs in between ach bone so all are separate (if necessary) · Mix the flour and cinnamon together in a bowl and reserve, heat the tablespoon of vegetable oil in a medium sized sauté pan, then take the ribs and dredge them in the flour mixture, being sure to tap off any excess flour. · When the oil has become hot, brown both side of the rib, then allow the rib to drain on a paper towel line plate · The mix the remaining ingredients in the crock pot bowl, place the ribs into the liquid so they are submerged, then turn the crock pot on high and cook for 3 hours, then turn the crock pot to low setting for one hour · Remove the ribs from the crock pot using a pair of tongs and serve. Roasted Whole Chicken Brine 16 ounce Pomegranate Juice 3 quart Water 3 Tablespoon Kosher salt Peanut Sauce ½ cup Natural Peanut Butter ½ cup cocoanut milk ½ cup Scallion-chopped 4 Tablespoon Cilantro-chopped 2 Tablespoon Fresh Ginger-chopped 1 Tablespoon Dark Brown Sugar 1 teaspoon Crushed red pepper flake Juice of 1 lime ½ teaspoon Kosher Salt · Rinse the chicken with water to remove blood, and then place the chicken in a 1 gallon non reactive container (plastic) · In a separate container mix the water, juice, and salt and stir till the salt is dissolved then pour the brine over the chicken so it is covered, keep the chicken in the brine for 1 hour · Preheat the oven to 400 degrees · When the chicken is through brining, remove it from the brine allowing most of the excess to drip off into the container. Place the chicken on a roast rack inside a 2 inch deep roasting pan · Allow the Chicken to cook at 400 degrees for 1 hour, after that hour is up, remove the chicken and coat the outside of it with a layer of the peanut sauce. · Turn the oven down to 350 degrees and return the chicken to the oven cooking for an additional 30-40 minutes or until an internal temperature of at least 165 degrees is reached, make sure you check in several spots for doneness. Grilled Pork loin Chops with Honey Herb Vinaigrette 6 Loin Chops 2 Tablespoon Olive oil Kosher Salt and Pepper to season Vinaigrette 1 Tablespoon Dill-minced 1 Tablespoon Tarragon-minced 1 Tablespoon Thyme leaves 6 Tablespoon Honey 2 Tablespoon Cider Vinegar 1 Clove garlic-minced · Mix all the ingredients for the vinaigrette together in a non reactive sauce pan (stainless steal), and reserve · Pre heat the grill pan on the stove top over medium heat · Lay the chops on a plate coat both sides with olive oil and season both side lightly with the salt and pepper · When the grill pan is hot, sear and cook on each side till the pork has reached an internal temp of 145 degrees internally, being sure to check for doneness with a meat thermometer · When the chops are done plate and serve with the vinaigrette as the sauce Yields 1 cup. Frisee Salad with Crispy Bacon, Mustard Dressing, and Poached Egg 8 Slices of Bacon- cut into small strips 1 Tablespoon Dijon Mustard 1 Tablespoon Whole grain Mustard 1 Tablespoon Sherry Vinegar 2 Tablespoon Olive oil 3 heads of Frisee- pulled apart, washed and dipped dry 1 Tablespoon Apple Cider Vinegar 6 eggs · In a medium size sauté pan, cook the bacon over low heat, stirring occasionally till crispy, remove the bacon pieces and drain on a paper towel, and reserve the grease (about 4 Tablespoons) for use in making the dressing · In a blender combine the Dijon and whole grain mustard, and sherry vinegar, turn the blender on low and slowly add both the bacon grease and olive oil a little bit at a time till you see an emulsification form, after the oil and grease have been completely added, reserve the dressing on the side · In a 2 quart pot, fill it half full of water and add the tablespoon of apple cider vinegar, and place the pot over medium heat · In a medium sized bowl add the dressing and enough frisee to make six small salads, about 3 heads, toss the greens, so they are lightly coated in the dressing, and evenly divide the greens between the six bowls and place in the refrigerator · When the water is near a simmer, poach the eggs until the white has set, and the yolk is unbroken and soft, the eggs may need to be poached in batches of 2-3 depending on the size of the pot · To finish the salads pull them out of the refrigerator top with the poached eggs and divide the cooked strips of bacon up and sprinkle over the 6 salads and serve
Apple Cider Braised Open face Cube steak sandwich 1 Tablespoon vegetable oil ½ cup Flour 4 Cube Steaks ½ large red onion chopped 1 quart Apple Cider 1 pint Beef stock 1 teaspoon nutmeg 2 teaspoon cinnamon 4 whole cloves 1 Tablespoon Fresh tarragon-minced 2 Tablespoon Cornstarch 2 cup beef stock 1 Sour Dough Boulle 1 Granny Smith Apple-sliced Cheddar Cheese-sliced Kosher Salt Pepper Equipment: Large sauté pan · In the pan heat the tablespoon of oil, while the oil is getting hot dredge cube steaks in the seasoned flour, being sure to shake off any residual flour, when the oil is hot brown both sides of the steak, then remove to a paper towel lined plate · Add the red onion to the pan, reduce the heat and sweat the onion, reintroduce the steaks in with onions, pour in the cider and beef stock · Also add the tarragon, nutmeg, cinnamon, and cloves to the braising liquid · Turn up the heat and bring the liquid to a simmer, once you reach a simmer adjust the heat so a simmer is maintained, braise the cube steaks for 45 minutes and then remove to a plate · Turn the oven broiler on low about 5 minutes before the streaks are done braising · Strain the braising liquid into a 2 quart sauce pot, place the pot over a high heat bring the liquid to a boil, in a small bowl on the side mix the cornstarch with 3-4 tablespoons of the braising liquid, breaking up any clumps in the mixture · Once the liquid is at a boil add the cornstarch mixture a little at a time, stir the pot with a whisk constantly till the liquid starts to thicken, you may not need to add all off the cornstarch mixture, the end product should be able to coat the back of a spoon · Slice four ¾ inch thick slices of bread and place them on a cookie sheet, place the steaks on top of the sliced bread, then halve the apple, remove the seeds, and slice into 1/8 inch thick slices, place the sliced apple on top of the steak and then cover the apple with the thin slice of cheddar cheese · Once the broiler is hot, place the sandwiches in the oven, being sure to keep an eye on them so they do not burn, and once the cheese has browned slightly and melted remove the sandwiches from the oven and serve with the gravy made from the braising liquid Braised Beef Tongue 2 beef tongues 1 medium onion chopped 2 cloves garlic crushed 2 cup red wine 1 gallon Beef Stock 2-3 bay leaves 1 French Baguette 5-6 slices Swiss cheese 4-5 Sun dried Tomatoes-plumped in water and diced 1 cup Mayonnaise ½ gallon of water Equipment- 4-5 inch deep roasting pan · Place the roasting pan so it is over two burners on your stove top · place the tongues in the pan, add the onions, garlic cloves, bay leaves, and red wine to the pan; then add enough beef stock to the pan so that the tongues are covered in liquid · Turn both burners on high, once the liquid is at a simmer; reduce the heat and continue to simmer, as the liquid reduces add remain beef stock, or water to keep the tongues covered · Simmer the tongues for 3 hours, after three hours is up, turn off the heat and allow tongues to cool in liquid for 45 minutes · Remove the tongues and place on a cutting board, with a knife split the each tongue in half lengthwise exposing the edible inner flesh · Using a paring knife trace around the inner flesh, and then peel off the outer skin with hands · Slice tongue meat across the grain, into 1/8 inch thick slices · Pre heat oven broiler on low · Slice baguette lengthwise, on one side of the bread place the sliced tongue, and place a layer of Swiss cheese over the top of it · Place the sandwich on a cookie sheet; put the sandwich under the broiler to melt the cheese and brown slightly · Once the cheese has melted, pull the sandwich from the oven · In a small bowl combine the mayonnaise and sun dried tomatoes, spread the mixture on to the toasted sandwich, close, slice and serve. Martha V. Pickard 518.891.6200 anca-pickard@northnet.org Agriculture-Grazing Technician, B.S. Natural Resources Adirondack North Country Association 28 St. Bernard Street Saranac Lake NY 12983 518.891.6200 f518.891.6203 www.adirondack.org |
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