Recipes

RFF Boston Butt

Ingredients:

  • 1 approx. 7lb Boston butt or pork shoulder
  • 1 crock pot/slow cooker
  • Preferably fresh rosemary and thyme
  • Min 5 cloves of garlic
  • Pepper & salt
  • 1/2 cup stock

Recipe:

Prepare crock pot settings: If you have an old style pot with Warm, Low, and Hi, settings chose Low for this recipe.

If you have a newer digital cooker; then likely there is a preset setting for the temp and time. On mine it is P6 which sets the cooker for 10hrs on Low. However for the older models it has been my experience that Low setting for 7hrs works just fine.

Prepping the meat: If your meat is frozen take out of the freezer and place in fridge at least 24hrs before and still 2hrs before wanting to start cooking remove the meat from the fridge to allow it to get to room temperature and finish defrosting if necessary on countertop.*Worse case scenario if the meat is still a bit frosty at pot time; no worries it will just provide some more liquid for cooking and may add a few more minutes to the actual cooking time. And do not increase the temp to compensate for frozen meat!!*

Once the meat is room temp and defrosted remove from bag* I always wait ‘til the last minute to remove just in case plans change at the last minute and I can’t cook the meat. This way it is still sealed in freshness vs. being saran wrapped in the fridge for a day or 2 before cooking* So meat in hand rinse it off, pat it dry, and transfer to the pot/cooker.

Next have the garlic peeled and halved for stuffing along with the sprigs of rosemary and thyme. Note: dried spices will do the job also, but be sure to ground them one more time in the palm of your hand to freshen and awaken the essence of the spice before rubbing on the meat.

So here we do 1 of 2 steps here depending on fresh vs. dried spice. 1) If using fresh sprigs; they can be poked into the meat as the garlic halves. It is my experience if using Farm raised meat like that of Chad at Ray family Farms; the garlic and herb sprigs can literally be poked in by finger because of the quality and tenderness of the product, whereas if you are using a grocer bought meat likely you will need a knife to slat the meat to insert the garlic and spice. (See how the language changes from one quality of product to another)

2)If using dried spices and a store bought meat; then mix the following together in a small bowl; rosemary, thyme, pepper, salt, and 2 tbsp of olive oil.

Meat placed in pot/cooker fat side up (if there’s a fat side). Add the 1/2 cup of stock. Note stock can be chicken (most commonly handy), beef, pork, vegetable. Likely you haven’t any fresh stock on hand so any store bought can or cube will do. NO CONSUME!

Turn pot/cooker on, cover with lid and walk away.

PS. For those of you haven’t a crock pot/slow cooker this recipe can also be executed in the oven with a braising technique. A Dutch oven is preferable for braising (which just means cooked slowly to maximize the tenderness), but any heavy pot with a tight fitting lid will work. Follow the recipe exactly as above, but place Dutch oven in a preheated oven of 350F for 2hrs only. Check at after 1hr. Baste the meat a bit if you like.

When 2 hrs are up remove lid increase temp to 400F to get the hard, crunchy edge finish; optional of course. If bone pulls out after 2hrs with no resistance meat is ready.

Pull meat apart to taste.

Boston Butt can be used for pulled pork bb q, or if it is from the farm nothing else need be done to this meat. The cut I made last week was delectable….just melted in my mouth and the juices of the rich flavor would have been insulted with sauce. Sides can include mashed potato, baked sweet potato, green or red cabbage, green beans, spinach.

I made three different meals form this Butt from Chad’s farm. I made the pulled pork with no sauce. I made a stir fry with Japanese noodles, vegetables, topped with the pork. And I made quesadillas. The 7lb butt gave me 6 supper meals. 5 lunches ~ not bad for approx. 30$

The Chef is the artiste…the dish the experience~Live Life~Love Food~Eat Well

RFF Gormet Meatloaf


Ingredients:
Serves 6. Preheat oven to 400F. Greased Loaf pan

  • 1 egg
  • 2-1/2 lb  ground beef  from Farm or 1lb from grocer
  • 2cups chopped spinach
  • 4 cloves of garlic peeled, minced
  • 1/2 cup oats
  • 1 med sweet onion chopped (adjust to taste)
  • 1/2  cup bbq sauce: store bottled or homemade
  • pepper & salt
  • 1/8 cup honey or real maple syrup
  • * reserve  half of bbq sauce and honey for topping the loaf *
  • Steak Spice preferably Montreal Steak Spice
  • 1/4 cup chopped pecans or almonds
  • Few dashes worcestershire sauce and dried mustard.
  • 4 slices of bacon
  • If no dry mustard on hand use a squirt of wet or tsp
  • Fresh rosemary

Recipe:

Remove beef from fridge at least 1 hr prior to cooking to reach room temp. If meat is frozen remove from freezer the day before you want to eat. Drain what little blood may remain in the bag. Again note if you are using grocer bought beef vs Chad’s beef there is usually more blood, more fat, and more splatter, but it doesn’t take quite as long to defrost.

Prepping the meat:  Remember this is ground meat and requires the least amount of handling so combine all the ingredients except the beef together in a medium mixing bowl. Whisk the egg, add the spices, oats, sauces, and honey. Once you have a mixture, fold in the beef, mix it by hand, until everything is one. Put the meat mixture in the greased loaf pan. Pat it down gently so take the shape of the pan. The pour the rest of the bbq sauce you reserved earlier in the recipe; on top of the loaf then top with the slices of bacon. Be sure to trim some of the excess fat from bacon. Top with the chopped pecan and drizzle with the rest of the reserved honey. Place in preheated oven. It is important to have the oven preheated as it affects cooking time

Bake for 25 ins at 400F so the bacon has a chance to get a bit crispy. Reduce heat to 350 for the rest of the hr . The loaf is done when it shrinks from the sides of the pan. A few mins under broiler will enhance the crispy bacon and crunchy nut.

Let rest for 5mins before slicing. Slice into 8 to ten slices. It is a hearty chunk w sides- very filling

*This recipe can be made with ground beef, ground turkey which is my original recipe, or ground venison. No  doubt; pork would work well also, but I would add it to one of the above for nice flavor combination vs making the loaf only out of pork.*

*It is your choice bbq sauce. Any kind will work. I prefer one with sweet sticky attributes vs spicy.*

This entree can be served with garlic mashed potato, French string beans with sautéed almonds, and baby carrots rolled in butter, brown sugar and dash or sprig of thyme.

Of course you can serve this entree with any side you like

The Chef is the artiste…the dish the experience~Live Life~Love Food~Eat Well

RFF Hamburger Steak

Ingredients:

  • Serves approx. 3 with big patties from 1-1/2 lb ground beef
  • 1 stainless steel frying pan recommended
  • 2 cloves of garlic peeled, minced
  • Min. 1 med sweet onion sliced (adjust to taste)
  • ** 1/2 cup stock just in case: especially if you like gravy
  • pepper & salt
  • Steak Spice preferably Montreal Steak Spice
  • 1-2 tbsp f olive oil depending on how much onion frying

Recipe:

Remove beef from fridge at least 1 hr prior to cooking to reach room temp. If meat is frozen remove from freezer the day before you want to eat. Drain what little blood may remain in the bag. Again note if you are using grocer bought beef vs Chad’s beef there is usually more blood, more fat, and more splatter.

Prepping beef patties unless bought pre-patted. Take care to handle the beef as little as possible while mixing in the garlic and steak spice ( if you haven’t fresh garlic powder will substitute) The key to good burger size; especially if you have bought meat from the grocer vs the lean meat of the Farm raised beef is; to make a well or indent in the centre of patty and the edges be a bit thicker. One can feel the thickness of the meat while shaping the patty. You will find a technique where you can use both hands and all fingers to manipulate the meat in a circular motion so the edges stick, the well forms, and the shape is round with even thickness.

Have onions sliced with more garlic minced standing by. Place stainless steal frying pan on # 8 of your electric range or Mid high flame on gas range. Pour olive oil in cold pan and let heat together. Sprinkle a bit of water to test oil is ready. Spitting/hissing means it is ready. Add onion and fry til golden brown. stirring off/on.

Place onions to the side of the pan or remove completely if space is needed in pan. Keeping the heat steady add the patties and let them sear for about 2 mins. TYou will start to smell the beef cooking and see some dark bits in pan and you even notice some browning on the edges…it is time to flip`em. BUT don’t squish them! Now let them continue for one more minute at this temp. Then turn temp down to med regardless of the range. The key here is to sear the meat and not over cook it as it is so delicate vs the meat we buy from the grocer where to ensure no health risks over cooking is a prerequisite. The same can be said for venison. Because Chad  raises the cow as God intended  the meat isn’t compromised. And this is why we turn the heat down almost to a simmer for this better quality high protein meat to let the juices flow and the slow cook break down the tissue to ensure good flavour,  and melt in your mouth quality. If you like you can cove the pan for a few minutes to increase the steam for cooking and for some wet in the pan for the gravy.

If Making gravy we remove the meat from pan once it is done. We know it is done when juices are a light pink to yellow coulour. we also know it is done my firmness test. Which is done by feel. Make a lose fist and push the flesh of your hand between the thumb and index finger. The way it feels when loose is the firmness for raw meat. The more you tighter you clench your fist the harder the flesh becomes and this is correlates to how well done your meat is. SO, if you poke your meat with your finger before you start and do the same to the flesh of your fist you will be able to gauge the consistency of your  cooked meat.

You have determined the meat is done and can now transfer it to a heated plate which you will cover while making the gravy. If no gravy is needed proceed to plate your dish with its sides.

If you are making gravy and have removed the meat; check the pan for drippings. You know these by the darker couloured  bits that are stuck to the pan and there may be some juices too. So with wooden spoon in hand scrape them away from sides and collect in middle of pan. Turn the heat back up not all the way to Hi, but enough to get some sizzle. Be sure to have you stock handy.

Add some flour maybe a tbsp, stir the drippings with the flour making a paste or roux…The more flour means more broth which means more gravy. So if you just want a little put a tsp flour roll it around til absorbed and maybe add a touch of water if too thick. But if making a bigger batch water will dilute the essence of the beef too much and so a stock is needed to dilute the roux mixture. This is a choice to be made at the start of the recipe.

Beef Patties can be used as bb q burgers, in a Bolognese  sauce, meat loaf, beef macaroni,  sweet pepper & goat cheese stir fry and many others. The patties from Chad’s Farm I made last week were scrumptious….just melted in my mouth and the juices of the rich flavour would have been insulted with any more seasonings… I made a gravy because the drippings were so nice and plentiful enough that I was able to just add a bit of water and no stock, but really didn’t need gravy.

Now a few days before, when I made the same dish with venison there was so little fat in the meat I had to use stock and  for flavour as there were no drippings, and also used cream sherry and  Irish cream to make a gravy. I prefer to have the drippings and even though I didn’t use the gravy I had to test the quality of meat in all facets. Clearly Chad’s products are on the List.

Sides can include mashed potato, baked sweet potato, green beans, spinach, sweet peas carrot and cauliflower mash. Of course don;t forget your fried onions to top the steak.  When I use grocer bought beef for this recipe i don’t bother with gravy I use a Canadian Steak sauce called HP sauce. Can be found in World Market  and other stores which carry imports from Britain.

The Chef is the artiste…the dish the experience~Live Life~Love Food~Eat Well

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Moo Goo Gai Pan

The great thing about stir-fry is that you can adjust the ingredient amounts to suit your preferences.  Don’t like mushrooms?  Leave ‘em out.  Love snow pea pods?  Use bundles!  One thing is for sure, you won’t want to skimp on the wonderful pastured chicken breast from Ray Family Farms!

Ingredients (You decide how much):
RFF chicken breasts, bones and skin removed and sliced thinly*
sliced shiitake mushrooms
snow peas (in the pods)
carrots, thinly sliced

broccoli florets

water chestnuts, drained?
bamboo shoots, drained?
green onions, sliced?

canola oil (for cooking)
3 slices fresh peeled ginger, minced
2 garlic cloves (minced)
1 ½ cups chicken broth
2 tablespoons cornstarch

cooked rice
soy sauce (to serve)

Cooking Instructions:
Step 1:
Heat a couple of drizzles of oil in a wok or non-stick frying pan on medium-high heat. Add ginger and stir fry 30 seconds until fragrant. Add garlic and chicken and stir fry for about 4 minutes until getting a bit of nice brown color; remove from pan and set aside.
Step 2: In a bowl combine chicken broth and cornstarch. Pour the mixture into the hot pan and add all vegetables, cooking for a few moments until just shy of done.  Return chicken and any juices back to pan and stir to quickly warm and toss with veggies and sauce.
Step 3: Serve with white rice and soy sauce.

*Removing bones and skin from RFF chicken breasts is easy:  just slip your finger between the skin and the meat and it will easily come loose and slide off, use kitchen shears to cut free that last side that hangs on; then feel along the bone and insert knife tip between meat and bone and just follow the bone, pulling a bit at the meat as you go and you’ll easily see where you’re cutting.  Done – in less than 2 minutes!  If you then place the breast in the freezer for about 15 minutes it will firm up just enough to make slicing into very thin pieces easy, too!