Sausage & Sweet Potato Fritatta

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INGREDIENTS

5 eggs

1/3 cup heavy cream

2 tablespoons rendered lard, bacon grease or neutral cooking oil

1/2 pound breakfast sausage*

1/2 peeled sweet potato (approximately 1 cup), diced 

1/2 onion, diced 

1/4 teaspoon sea salt

1/2 cup sharp cheddar cheese, shredded

Creme fraiche, mixed fine herbs (dill, tarragon, parsley) to garnish 

 

DIRECTIONS

  1. Preheat oven to 350°. 
  2. In an 8” seasoned cast iron skillet or non-stick pan, sauté the ground pork with 1 tablespoon of fat/oil. Use medium low heat and keep an eye on the pork while cooking. The sugar and syrup in the sausage makes the mixture likely to scorch if left unattended for more than a few seconds. 
  3. When the sausage is cooked, transfer onto a paper towel-lined plate and set aside. 
  4. If you have enough fat left in the pan you can use this, otherwise add another tablespoon of fat/oil and sauté the sweet potato until it is tender. 
  5. When the sweet potato is cooked through, sauté the onion until it is translucent. 
  6. Add the sausage to the vegetables, mix to combine and season with the 1/4 teaspoon of salt. 
  7. Turn the burner on low, pour in the egg/cream mixture and cook on the stovetop, undisturbed, until the sides of the frittata begin to pull away from the pan. This should take about 3 minutes. 
  8. Add the cheddar cheese 
  9. Carefully place the fritatta in the preheated oven and bake until the custard has set, approximately 20 minutes. 
  10. Allow to rest for a few minutes prior to portioning. Garnish with creme fraiche and fine herbs.

 

  • BREAKFAST SAUSAGE

1 pound ground pork 

1 packet Larder Club Breakfast Sausage seasoning 

(or substitute with: 1 teaspoon sea salt, 1 teaspoon brown sugar, 1/4 teaspoon each - garlic powder, allspice, dried sage, and cayenne)

2 tablespoons maple syrup

 

Mix pork and seasoning, preferably a day prior to making the frittata, and refrigerate until ready to use. This allows the seasoning to lightly cure and season the pork, which enhances the flavor and texture of the sausage.

Ranchero Style Chili

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Ingredients

• 1 lb. of dried beans (black, pinto, or kidney), soaked overnight

• 1 large onion, peeled and halved, 1 1/2 of the onion diced

• 3 bay leaves  

• 1 tablespoon rendered lard, bacon fat, tallow or neutral cooking oil

• 1 pound sirloin, tri-tip, flat-iron or flank steak, cut into large dice 

• 1 pound ground beef

• 4 cloves garlic, minced

• 1 packet Larder Meat Co. Chili Seasoning (or 1 tablespoon Ancho chili powder with 1/2 teaspoon each cumin, dried oregano and smoked paprika)  

• 1 8oz. can tomato paste 

• 1 28oz. can of chopped tomatoes

• 2 cups beef, chicken, or vegetable stock 

• 1/4 cup masa harina corn flour

• 1/2 cup of water 

• Crumbled Queso Fresco, chopped green onions, cilantro, crumbled tortilla chips (Taco Works brand are our favorite!) and lime wedges (for serving)

• Kosher salt, to taste (optional)

 

Directions

  1. Add the beans, half onion and bay leaves to a large sauce pan and cover with cold water. Bring to a simmer and cook until beans are tender, about 2 hours. 
  2. Begin the chili base while the beans simmer. 
  3. Heat a large heavy-bottomed stock pot or Dutch oven and add the tablespoon of rendered fat or cooking oil and heat until the fat is shimmering. 
  4. Sauté the chopped beef in the hot oil until slightly caramelized. 
  5. After the beef is sautéed push the beef to one side, add the diced onion and sauté until translucent. Remove the beef and onions and reserve in a small bowl. 
  6. Begin adding the ground beef to the pot a small amount at a time so as to not crowd the pot (add more fat if needed). Try to brown the beef on at least 2 sides. 
  7. Push the beef to one side of the pot and add the garlic. As soon as you smell the garlic, begin breaking the beef up with the back of a wooden spoon, incorporating the garlic into the ground beef.
  8. Add the chopped steak, onions, and the chili seasoning to the pot and mix into the beef, then add the tomato paste and mix to combine. 
  9. Add the canned tomatoes and 2 cups of stock, mix to combine. 
  10. Cover the pot and reduce the heat to low. Simmer on low while the beans cook, stirring occasionally. Check the simmering mixture occasionally and if it seems to be getting too dry, add a half cup of water or more stock to the mixture.
  11. In a small bowl mix the masa harina with the 1/2 cup water, mixing with a fork. Add to the chili/beef/tomato mixture and mix well to combine.
  12. When the beans are tender, incorporate them into the ground beef mixture and simmer for another 30 minutes to allow the flavors to incorporate. 
  13. Taste for seasoning and add kosher salt if desired. Serve with the crumbled queso fresco, chopped green onions, chopped cilantro, lime wedges, and chips.

Mussels & Chorizo

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INGREDIENTS

1 tablespoon cooking oil, rendered lard or bacon grease 

1 pound chorizo, half separated from casings and the remainder sliced into coins

1/2 large onion, diced 

4 cloves garlic, minced 

1/2 teaspoon red chili flakes 

1/4 teaspoon cumin seeds, toasted and ground (substitute ground if seeds are not available)

1 cup light beer (any light lager will work great, enjoy the remaining while cooking:)

1 can stewed tomatoes (10-14oz.)

2 cups shellfish, chicken or vegetable stock 

3-4 pounds California Black Mussels, scrubbed and de-bearded (or fresh black mussels from a reputable fish-monger or specialty grocer)

1 tablespoon tomato paste 

1/4 pound of butter, sliced into pads and kept refrigerated 

Sea salt and fresh cracked black pepper to taste 

1 loaf of country-style sourdough, thickly sliced and toasted or grilled 

Italian flat-leaf parsley, watercress, or arugula leaves and olive oil (optional garnishes)

 

DIRECTIONS

  1. Heat a cast-iron dutch oven or heavy bottom stock pot with a lid on medium high heat.
  2. Add the cooking oil/fat and sauté the sausage that you removed from the links. Break it up into small chunks with a wooden spoon and allow it to brown slightly. 
  3. When the sausage is browned, remove most of it from the pan reserving some of the cooking oil/fat in the pot and set the sausage aside. 
  4. Sauté the onion in the cooking oil/fat until it is translucent. When the minced onion is cooked, add the sausage back to the pot. 
  5. Add the garlic, chili flakes and cumin seeds and sauté with the sausage/onion until fragrant.
  6. When you smell the garlic and spices, add the beer, stewed tomatoes and stock and reduce just slightly. 
  7. Add the mussels and remaining sausage and cover cooking vessel with lid. 
  8. Steam the mussels on medium-high heat until they open, approximately 8-10 minutes. 
  9. When the mussels are opened, using a slotted spoon transfer them to a large serving bowl and cover with a lid or plastic wrap to retain moisture while you finish the sauce. 
  10. Using the released mussel liquor and tomato/chorizo infused broth that should still be in the cooking vessel, whisk the tomato paste and then the butter into the broth to enrich and thicken. 
  11. Season to taste with sea salt and pepper. This will make a delicious sauce for the shellfish, so if you want more to go around feel free to add a bit more stock or even some water. 
  12. Pour some of the sauce over the mussels and any remaining should be served on the side with the toasted bread. 
  13. Garnish with the fresh herbs and a heavy drizzle of olive oil. 
  14. Enjoy. 

Slow Cooked Mongolian Beef

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INGREDIENTS

1 pound Larder Meat Co. stew meat (or 2" cubed brisket, sirloin or chuck)

1 tablespoon neutral cooking oil (grape seed or vegetable)

3 large shallots, minced 

1 tablespoon fresh ginger, grated or finely minced

1 tablespoon fresh garlic, grated or finely minced 

1 bay leaf

1 cup soy sauce 

1/2 cup brown sugar

1 cup beef or chicken stock 

1 packet Mongolian Beef Seasoning (or substitute with 1/2 teaspoon each coriander, ginger powder, chili powder and cinnamon, mixed to combine evenly)

1 teaspoon corn starch  

 

DIRECTIONS

  1. If using a conventional oven, preheat oven to 325°.
  2. Begin the braising liquid base by sautéing the shallots in the cooking oil.  
  3. When you smell the shallots add the ginger. When you smell the ginger, add the minced garlic. 
  4. When you smell the minced garlic, add the soy sauce. 
  5. When the soy sauce comes to a boil add the brown sugar and whisk to combine. Reduce this enriched soy sauce base by half, then add the beef or chicken stock. Set this sauce aside. 
  6. Place the stew meat on a paper towel-lined plate and use an additional paper towel to dry the surface of the meat. Try to dry the surface of the meat as much as possible. Place the meat in a large mixing bowl.
  7. In a small bowl, combine the dry seasoning with the cornstarch. Mix well to incorporate.
  8. Season the meat with the seasoning blend and sear stew meat on all sides in a dutch oven, braising pot, or large heavy-bottom sauce pan. After you sear all of the beef, pour off the fat and deglaze the pan with the braising liquid. 
  9. If using a conventional oven, cook the beef uncovered for 1 hour, turning once half-way through. Then, cover and cook for an additional 30 minutes. The liquid should be reduced by about half, and a knife inserted into the beef should be able to be removed with little resistance.
  10. Serve with steamed rice or a hearty grain (such as Farro or Triticale, pictured). Garnish with green onion, chili flakes and sesame seeds. 

 

*Alternately this recipe can be cooked in an electric slow cooker. Set cooker on low and cook overnight, while at work or anytime you need to step away from your kitchen for an entire day. 

Chicken Broth

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Ingredients

1 roasted chicken carcasses (wingtips are desirable)

Ice, approximately 1 pound (optional, cold water will work as well)

1 large yellow onion, diced

2 small carrots, diced

1 small head of fennel, diced

Small bouquet of thyme, parsley, fresh bay (optional)

Canola oil

Technique

Assemble your ingredients.

Transfer the carcasses to a stock pot large enough to accommodate the bones with plenty of headroom. 

Cover the bones with a generous amount of ice (This step is optional and will yield a more clear broth. If you don't have ice, just use cold water). They should be completely covered. If possible work the ice down into the stock pot and between the bones so that the ice is evenly distributed throughout the pot. 

Cover the bones with the water. The bones should be completely submerged, add more water if necessary. You want the water to go from as cold as possible to the final cooking temperature over an extended period of time. This will slowly extract flavor and nutrients from the bones and ensure a flavorful, nutritious and crystal clear broth. 

Place the stock over a medium burner and slowly bring the contents up to 170-190 degrees. Once the temperature is within that range, turn the burner down to its lowest setting. Maintain this temperature, which should look like a very light simmer, for about two hours.

While cooking the stock, skim off any foam that rises to the surface every 30 minutes or so. This is the proteins coagulating and rising to the surface. If you were to boil your broth these coagulants and any remaining fat will cloud your broth, capture many of the nutrients in your stock, and basically leave you with a cloudy, bone flavored, unappetizing meat water.

When you are satisfied that you have skimmed off all of the “impurities”, pitch in your aromatics. That is, add your onion, carrot, fennel, and if you choose add the bouquet of herbs.

Simmer for an additional 30-45 minutes.

Strain your broth through a conical sieve or basic kitchen strainer. If you want a clearer broth, strain the broth a second time through a cheesecloth lined strainer. 

Chill immediately or chill to below room temperature and/or proceed to processing for canning. The broth will keep for up to 5 days refrigerated or up to two months frozen. 

S.O.S. (Sausage Gravy On Sourdough)

SOS Recipe

INGREDIENTS

 

1 tablespoon of cooking oil, rendered lard or bacon grease 

1 pound ground pork 

1 packet Larder Meat Co. Sausage Blend seasoning (see substitution)

1 small onion, minced 

4 tablespoons butter 

3 tablespoons flour

2 cups milk 

1 teaspoon Lee and Perrins Worcestershire Sauce

1/4 teaspoon freshly grated nutmeg  

Sea salt and fresh cracked black pepper to taste 

1 loaf of country-style sourdough, thickly sliced and toasted

Italian flat-leaf parsley, watercress, arugula leaves and fried/poached egg (optional garnishes)

 

DIRECTIONS

 

For the Sausage

  1. Mix the ground pork with the Larder Meat Co. Sausage Blend seasoning. If you do not have the seasoning blend, combine the following to substitute:

1 teaspoon salt

1/2 teaspoon brown sugar

1/4 teaspoon of garlic powder

1/4 teaspoon coriander 

1/4 teaspoon cayenne 

1/4 teaspoon allspice 

  1. Mix the ground pork and seasonings throughly, wrap in plastic wrap and let it sit in your refrigerator overnight. 

 

For the S.O.S.

  1. Heat a heavy sauce pan or cast-iron skillet with cooking oil/fat and sauté the sausage. Break it up into small chunks with a wooden spoon and allow it to brown slightly. 
  2. When the sausage is browned, remove it from the pan, reserving some of the cooking oil/fat, and set it aside. 
  3. Sauté the onion in the cooking oil/fat until it is translucent. When the minced onion is cooked, set it aside with the sausage. Drain any remaining oil/fat and return the pan to the heat. 
  4. Add the 4 tablespoons of butter and allow it to melt throughly. When the butter is melted, add the flour a small amount at a time and whisk it into the melted butter until combined and lightly browned. When ready, the mixture (called roux) should look like wet sand. 
  5. Add the milk and whisk until the gravy begins to thicken. 
  6. When you reach desired consistency, add the sausage and onion and season to taste with salt, black pepper and nutmeg. If the gravy becomes too thick, you can thin it by adding more milk or water. 
  7. Serve the warm sausage-gravy with the sourdough toast and fresh Italian parsley, watercress or arugula. The gravy is also great on biscuits or savory waffles!

Italian Meatballs

Italian meatball recipe

INGREDIENTS

Meatballs

1 pound ground beef 

1 pound ground pork 

1 large egg, beaten

1 tablespoon salt, plus more for “to taste” seasoning 

1 teaspoon freshly ground pepper

1 teaspoon red pepper flakes 

1 tablespoon chopped fresh oregano or Larder Meat Co. Italian Herb Blend

1 cup freshly grated parmesan 

1/2 teaspoon liquid smoke

1 cup of unseasoned fine bread crumbs

1 small head of fresh fennel bulb, minced 

1/2 medium yellow onion, minced 

6 cloves garlic, minced

Marinara Sauce

1/4 cup extra-virgin olive oil

1/4 pound diced bacon, pancetta, guanciale, or salami trim 

2 large yellow onions, diced

4 large garlic cloves, smashed and minced

2 cans (28oz each) whole San Marzano tomatoes

1 small can (6oz) of tomato paste 

Kosher Salt to taste

Garnish

Italian parsley, fresh oregano, parmesan, extra virgin olive oil 

 

DIRECTIONS

  1. Preheat oven to 375 degrees.
  2. Place the first 10 ingredients in a large mixing bowl. 
  3. Sauté minced fennel and onion until soft and onion is translucent. Add a few pinches of salt and the garlic. Sauté until you smell the garlic, then remove from the heat and chill in your refrigerator. 
  4. Thoroughly mix the meatball ingredients in the mixing bowl with clean hands. When the sautéed onion mixture is cool, add this to the mixing bowl. The more you mix, the firmer/more dense your meatballs will become, so try to mix as lightly as possible and keep the meat as cool as possible while mixing. 
  5. Roll the meatball mixture into golf ball sized rounds and place on a cookie sheet or other flat surface while you work. Continue until all of the meat is shaped into balls and refrigerate while you work on the marinara sauce. 
  6. Sauté the bacon, pancetta, guanciale, or salami trim in the oil until it is lightly browned and add the onion. Sauté until onion is translucent. Add the garlic. 
  7. When you smell the garlic add the canned tomatoes and bring to a simmer. 
  8. Allow the sauce to simmer for an hour or so while you finish the meatballs. Use a stiff whisk to macerate the tomatoes during the cooking process.
  9. Add the tomato paste, whisk to incorporate, and then check for seasoning. When you are happy with the seasoning, set the sauce on a low burner. 
  10. To cook the meatballs, you can sauté them in batches and finish by baking them in a rimmed baking dish. Or, my preferred method, place each ball in lightly greased wells of a cupcake sheet pan, turning the meatballs over half way through cooking to evenly brown the surface. You’ll notice that the balls will self-baste while cooking in the cupcake wells.
  11. Cook the meatballs for about 15 minutes at 375 or until the internal temperature is about 140 degrees. 
  12. Finish by simmering them in the marinara sauce for a few more minutes. 
  13. To serve, arrange the meatballs in a serving platter with some of the marinara and shave the parmesan over the top. Garnish with a drizzle of olive oil and small handful of freshly chopped Italian flat-leaf parsley.

Cornmeal Crusted Skillet Chicken

Cornmeal crusted chicken recipe

INGREDIENTS

For the Brine

1 packet of Larder Meat Co. poultry brine 

1/2 cup buttermilk

1/2 cup cold water 

For the Cornmeal Crust

1 cup cornmeal, fine ground

2 teaspoons garlic powder 

2 teaspoons onion powder 

2 teaspoons cayenne

For the Bird  

1 whole chicken, quartered

2-3 tablespoons of canola oil (or other neutral oil)

1 large (approx. 11-12 inch.) cast-iron skillet 

1-2 gallon size ziploc freezer bags

1 digital probe thermometer

1 tablespoon of butter

1 sprig of fresh thyme 

1-2 tablespoons of honey      

 

DIRECTIONS

  1. Quarter your chicken by separating the breasts and the legs from the rest of the carcass. 
  2. Mix brine ingredients in a large ziploc freezer bag (gallon size) and mix well to incorporate. Add the quartered chicken pieces and brine overnight. 
  3. The next day, rinse brine off of chicken under cold water and set quarters aside.
  4. Preheat oven to 350 degrees.
  5. Mix the cornmeal crust ingredients in a small bowl and set aside. 
  6. Add the crust ingredients to a new gallon-size ziploc bag and mix to combine.
  7. Add chicken quarters to the bag, seal the bag and shake well.
  8. Remove the chicken from the bag and knock any excess crust back into the bag.  
  9. Heat the oil in the cast-iron skillet until it is shimmering. Working with both leg quarters first, add the chicken to the skillet - skin side first - and fry for approximately 3 minutes on each side or until golden-brown. After the leg quarters, do the same with the breast sections. Note: it may be necessary to dump out the oil if you have too much residual crust left in the oil. If this is the case, just dump off the oil, wipe the skillet clean, add new oil and then fry the breast sections - skin side first - until they are golden brown like the leg quarters. If you do this a few times you will learn to control the heat and timing to the point where you can just add all of the quarters to the pan at different intervals, but this requires a professional-level skillet-flipper acumen.  
  10. After all pieces have been skillet-fried, put all 4 quarters back into the pan and place in the 350 degree oven for approximately 10-15 minutes or until the probe thermometer reads 148-150 degrees on the breast sections and 156-160 on the leg sections.
  11. When the chicken is cooked, baste the parts in the skillet with the butter and add the thyme to the sizzling butter while basting the chicken. 
  12. Serve chicken on a warm platter and garnish with a drizzle of honey and the fried thyme. Enjoy!

Chicken Confit

Chicken confit recipe

INGREDIENTS

2 whole, skin-on chicken legs 

1 packet of Larder Meat Co. Poultry Brine (or 1 tablespoon of Kosher salt combined with 2 teaspoons of chopped thyme and 1 teaspoon of fresh cracked black pepper)

3 large shallots, peeled 

1 whole head of garlic, halved through the stem to expose the cloves 

5-6 small sprigs of fresh thyme

1 Larder aromatic sachet (or 3 large bay leaves & 1/2 tablespoon of black peppercorns)

Approximately 24 fl oz. of warm rendered fat of your choice such as chicken fat, pork lard, duck fat, or a 50:50 blend of olive oil and canola oil. The type of fat/oil is not as important as the medium itself; however, different fats and oils will impart different flavors to your finished product, so consider this when choosing your cooking fat. 

 

DIRECTIONS

  1. One day prior to cooking, season the legs with the Poultry Brine or salt/thyme mixture and store in an airtight container or zip-top bag in your refrigerator overnight. If using a whole chicken, quarter it first (for instructions, visit the recipe page of our website).
  2. The following day, assemble all ingredients.
  3. Preheat your oven to 275 degrees.
  4. Lightly warm fat of choice to liquify.
  5. In a heavy casserole or crock, submerge legs in fat and shallots, add garlic, fresh thyme, bay leaves, and peppercorns.
  6. Cook covered for approximately 2.5-3 hours, the meat should easily release when pierced with a pairing knife.

 

TO SERVE

  • You may serve immediately while warm or chill legs submerged in the fat for 2-3 weeks.
  • To serve, sear skin-side in a cast iron pan or broil skin side to crisp. If you are reheating a chilled portion finish in low oven (300 degrees for about 20 minutes) until heated through.
  • Serve immediately with a light acidic side. The classic confit side dish is endive tossed in a simple champagne vinaigrette. At Larder Meat Co., we enjoy this preparation with a mixed greens salad of Italian parsley, watercress and arugula with roasted shallot and grated horseradish vinaigrette (Pro Chef tip - use the cooking fat and one of the shallots as the flavor/fat base of your vinaigrette!).  

Korean Style BBQ Short Ribs

Korean Style BBQ Short Ribs

 

INGREDIENTS

• 1/2 cup soy sauce

• 1/4 cup mirin

• 1/4 cup honey

• 4 garlic cloves, minced

• 1 T toasted sesame seeds, plus a pinch more for garnish

• 1 T brown sugar

• 2 t gochugaru, korean red pepper powder (use the spice included in your Larder box or just substitute with cayenne)

• 1 t red chili flakes

• 1.5-2 lbs korean style beef short ribs

  • 3 scallions, diced

 

DIRECTIONS

1. Combine all ingredients but the ribs and scallions in a heavy bottom saucepan and bring to a simmer. Whisk to combine and chill to room temperature.

2. Place ribs in a large zip-loc bag (gallon-size freezer bags are best) and pour in the marinade. Allow ribs to marinate for at least 1 hour or up to overnight.

3. After the ribs marinate they are ready to grill. If you prefer softer ribs that fall off the bone more easily, include the next 2 steps in this recipe. If you don't mind using your teeth, skip the nest two steps.

4. Preheat oven to 350 degrees.

5. Wrap ribs, and as much marinade from the bag as possible, in a single layer of parchment paper then tightly in a layer of heavy-duty foil. Place on a baking sheet and into the pre-heated oven for 2 hours. The ribs will steam slightly in the marinade and relax the connective tissue a bit before they are charred on the grill.

6. Prepare a charcoal or gas grill.

7. Remove ribs from marinade (reserve any remaining marinade for basting) or unwrap them from the parchment/foil.

8. Place ribs over hot coals for approximately 2 minutes per side or until nicely charred. Don’t worry about over cooking the ribs. Short-ribs are nicely marbled with fat and connective tissue, so they take really well to being cooked all the way through.

9. Baste ribs with any remaining marinade while they finish grilling.

10.Remove ribs from grill, cut into portions between each bone and garnish with scallions and a pinch of the sesame seeds.

11. Serve immediately with plenty of paper towels!

Lettuce Wraps

Lettuce-Wrap-Ground-Beef-Recipe

Larder Style Lettuce Wraps

serves 4-6 

 

INGREDIENTS

  • 1 pound of ground beef
  • 1 head of radicchio, romaine, or butter leaf lettuce (picked into leaves)
  • 1 red onion, minced 
  • 1 large portobello mushroom, scrape gills then mince
  • 4 heads of garlic, minced 
  • 1/2 cup balsamic vinegar 
  • 1/4 cup brown sugar
  • 1 teaspoon red chili flakes  
  • Kosher Salt, to taste
  • Fresh basil leaves, torn or julienned (for garnish)  

 

DIRECTIONS

  1. Brown the beef in a heavy skillet over medium-high heat.
  2. Strain or pour off fat and remove beef from skillet, set aside.
  3. Add some of the canola oil to the pan and lightly sauté the red onion until it caramelizes slightly. Try to scrape up any browned beef remains (these tasty bits of flavor are called “fond”) and mix this into the onion. 
  4. Add the minced mushroom and sauté with the onion. 
  5. Add the garlic and mix to combine with the onion and mushroom. 
  6. Add the beef back to the skillet with the mushroom/onion mixture. 
  7. Make a small well in the middle of the beef mixture and pour in the balsamic vinegar and the brown sugar. Allow the vinegar/sugar to reduce slightly to thicken. 
  8. Mix the beef and thickened balsamic to incorporate. 
  9. Season to taste with the red chili flakes and the kosher salt. 
  10. Serve with the radicchio or lettuce leaves and garnish with basil. 

Sloppy Joes

Sloppy-Joe-Ground-Beef-Recipe

Sloppy Joe’s

serves 4-6 

 

INGREDIENTS

1 pound ground beef

1/2 cup finely chopped celery

1/2 cup diced red bell pepper 

1 cup diced red onion

1/2 cup water 

1-2 tablespoons flour (optional, just used as a thickener) 

1 tablespoon canola oil (for sautéing)

 

Larder Meat Co. Sloppy Joe Sauce  

1 cup ketchup 

2 tablespoons brown sugar

1 tablespoon cider vinegar

1 tablespoon worcestershire

1/4 teaspoon liquid smoke 

1 packet Larder Meat Co. Smoked Sloppy Joe Seasoning (or add the following: 1 teaspoon dry mustard, 1 teaspoon cayenne, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon kosher salt)

 

DIRECTIONS

  1. Brown the beef in a heavy skillet over medium-high heat.
  2. Pour off fat, remove beef from skillet and set aside.
  3. Add some of the canola oil to the pan and lightly sauté red bell pepper and red onion until the onion caramelizes slightly. Try to scrape up any browned beef remains (these tasty bits leftover from growing the meat are called “fond”) and mix this into the vegetables. 
  4. Add the beef back to the skillet with the bell pepper and onion. 
  5. In a small bowl, mix together the Sloppy Joe Sauce ingredients. Whisk together to combine and add the Larder Meat Co. Sloppy Joe Sauce to the skillet with the beef. 
  6. Simmer on low for about 20 minutes to allow the flavors to marry. 
  7. Sprinkle flour over mixture and stir to mix well. If mixture is not thick enough to your liking, add a bit more flour until it is. If it thickens too much, add water to thin. Just remember you’ll want this to remain - mostly - in your roll. 
  8. Serve on brioche rolls or with Kings Hawaiian rolls like Grandma!

Beef Bone Broth

Bone-Broth-Recipe.jpg

Ingredients

  • 4-5 pounds of mixed beef bones. (neck, marrow, and knuckles are ideal)
  • Ice, approximately 2 pounds (optional, cold water will work as well)
  • 1 large yellow onion, diced
  • 2 small carrots, diced
  • 1 small head of fennel, diced
  • 1 sachet of aromatics (black peppercorns, thyme, parsley, bay leaves)
  • Canola oil

Technique

1. Assemble your ingredients.

2. Preheat your oven to 375 degrees.

3. Throughly rinse your bones with warm water to remove any blood or bone debris. Dry the bones, coat them with the canola oil and roast on a baking sheet for approximately 45 min or until the bones are golden brown. Turn bones over at least once during roasting to ensure even browning. 

4. When the bones are finished roasting allow them to cool long enough to handle. Then, rinse the bones a second time with warm water to wash off any residual fat or coagulated proteins stuck to the bones. 

5. Transfer the bones to a stock pot large enough to accommodate the bones with plenty of headroom. 

6. Cover the bones with a generous amount of ice (this step is optional and will yield a more clear broth, if you don't have ice, just use cold water). They should be completely covered. If possible work the ice down into the stock pot and between the bones so that the ice is evenly distributed throughout the pot. 

7. Cover the bones with cold water, they should be completely submerged. You want the water to go from as cold as possible to the final cooking temperature over an extended period of time. This will slowly extract flavor and nutrients from the bones and ensure an unctuous, flavorful, nutritious and crystal clear bone broth. 

8. Place the broth over a medium burner and slowly bring the contents up to 190 degrees. Once at temperature, turn the burner down to its lowest setting. Maintain this temperature, which should look like a very light simmer, for 6-8 hours. 

9. While the broth cooks, skim off any foam that rises to the surface every hour or so. This foam is the proteins coagulating and rising to the surface. If you were to boil your broth these coagulants and any remaining fat would cloud your broth, capture many of the nutrients in your stock, and basically leave you with a cloudy, unappetizing bone-flavored water.

10. When you’re satisfied that you have skimmed off all of the “impurities”, pitch in your aromatics (your onion, carrot, fennel, and if you choose add the bouquet of herbs). The aromatics will have imparted their flavor and nutrients to the broth after one hour. 

11. Strain your broth through a conical sieve or basic kitchen strainer. If you want an even clearer broth, strain the broth a second time through a cheesecloth lined strainer. 

12. Chill immediately. The broth will keep for up to 5 days refrigerated or up to two months frozen. 

Meat Handling Tips

How to cook meat
  • Always sanitize surfaces before and after handling raw meat. 

  • Always defrost meat in your fridge one to two days prior to cooking.

 

Chicken- Whole

  • Best Cooking Methods: Roast, Fry, Grill
  • Defrost in your fridge 2 days before cooking. Use 1-4 days after defrosting.

Chef Tips: 

  • Pat completely dry before roasting or air dry overnight in your fridge
  • For extra crispy skin use our dry brine seasoning and our recipe for roasted chicken, cut a lemon in 1/2 and put it in the carcass with 5-6 smashed cloves of garlic and a few sprigs of fresh thyme before roasting
  • Pick the bones for broth and reserve any leftover meat for chicken salad or make soup with the broth

 

Pork- Ground

  • Best Cooking Methods: Sauté, Pan Fry, Grill, Bake
  • Use 1-4 days after defrosting

Suggested uses: 

  • Breakfast sausage (use our spice blend!), Bolognese, or combine with our ground beef for Meatballs & Meatloaf

 

Pork- Bacon

  • Best Cooking Methods: Pan Fry, Grill
  • Use 1-10 days after defrosting

Chef Tip: 

  • Mangalitsa lard is a delicacy. Save rendered fat for sautéing your vegetables!

 

Beef- Ground

  • Best Cooking Methods: Pan Fry, Grill, or Bake
  • Use 1-4 days after defrosting

Suggested uses: 

  • Chili, stroganoff, bolognese sauce, tacos, or combine with our ground pork for meatloaf & meatballs

 

Beef- Burgers

  • Best Cooking Methods: Pan Fry, Grill, or Broil
  • Use 1-4 days after defrosting

Chef Tips: 

  • Best if cooked to an internal temperature of 140 degrees (or medium rare doneness), season with a liberal amount of high quality sea salt or kosher salt right before grilling (if you season too early the salt will start to brine the meat and can make for a dense burger patty)

 

Beef- Steak

  • Best Cooking Methods: Sear in Cast Iron Pan, Grill, Broil
  • Use 1-7 days after defrosting

Chef Tips: 

  • Best if cooked to an internal temperature of 132 degrees 
  • Allow your steak to come to room temperature before cooking
  • Pat steak completely dry & season liberally 

Gumbo

Gourmet gumbo recipe

Ingredients

  • 1 pound medium shrimp, peeled and deveined
  • 1 pound clams (other seafood such as white fish & squid can also be used)
  • Salt and pepper
  • 2 teaspoons chopped fresh thyme
  • 6 garlic cloves, minced
  • 2 bay leaves
  • 4 tablespoons olive oil
  • 1 ½ cups diced red onion
  • 1 cup diced green bell pepper
  • ½ cup diced celery
  • 4 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 1 teaspoon paprika (half will be used in step 2)
  • ¼ teaspoon cayenne
  • 1 cup diced ripe tomato
  • 1 pound Larder Meat Co. Spicy Cajun Sausage (or andouille sausage), in 1-inch-thick slices
  • 6 cups vegetable, fish or chicken broth
  • 2 cups chopped okra (optional)
  • 1 packet of Larder Gumbo Seasoning (or a teaspoon of filé powder)
  • 1 cup Kandarian Farm Farro, cooked in a rice cooker or steamed (or steamed white rice will do)
  • ½ cup chopped scallions for garnish

 

Preparation

  1. Assemble all ingredients.
  2. Marinate shrimp with 1/2 a teaspoon of the paprika, salt and pepper, thyme and 1/2 teaspoon garlic. Cover and refrigerate. 
  3. For the gumbo base, in a heavy-bottomed soup pot, heat olive oil over medium-high heat. Add onion, bell pepper and celery and cook briskly, stirring frequently, until lightly browned, about 8 minutes. 
  4. Sprinkle in flour and stir to combine. Continue cooking for about 5 minutes, stirring, until flour-vegetable mixture is well browned. 
  5. Add tomato paste, paprika, cayenne and remaining garlic. Cook for 1 minute, stirring well, then add diced tomato and andouille sausage and cook for about 2 minutes. 
  6. Season mixture generously with salt and pepper.
  7. Add broth & bay leaves, reduce heat to medium. Using a wooden spoon, scrape bottom of pot to dissolve any browned bits. Simmer for about 30 minutes, until gumbo base thickens slightly. Taste and adjust salt. 
  8. If desired, add okra and let cook until softened, about 5 minutes. 
  9. Add the shrimp and clams, and cook for 2 minutes. Then turn off heat. Stir in filé powder. Serve immediately, sprinkled with scallions, along with steamed Farro or cornbread if desired.

Lamb Kofta with Raita

Lamb kofta recipe

KOFTA

makes 10-12 skewers  

INGREDIENTS

1 pound of ground lamb

1 large egg

4 large shallots, minced

2 cloves garlic, minced

1/2 tablespoon fresh ginger, minced or grated

1/4 cup fresh cilantro, finely chopped

1/2 cup fresh mint leaves, finely chopped

1 tablespoon harissa - or substitute 1/2 tablespoon tomato paste if you don’t want it spicy

1 teaspoon garam masala

2 teaspoons kosher salt

1/4 teaspoon freshly ground pepper

  • 15-20, 10-12 inch wooden or steel grilling skewers - if using wooden, soak in warm water for 20 minutes 
  • Cucumber Raita for dipping - recipe follows 

DIRECTIONS

  1. Add the shallot, ginger, garlic, and spices to a food processor and pulse to throughly combine. 
  2. Add the mint and cilantro and pulse, then add the harissa and pulse until you have an incorporated paste of herbs and spices. 
  3. Add the egg and a 1/4 of the lamb, pulse to combine. Add the remaining lamb a bit at a time and pulse to incorporate, scraping the sides of the food processor as needed. 
  4. Pulse a few more times just to ensure the mixture has completely incorporated and remove mixture from processor and place into a small mixing bowl. 
  5. Separate the lamb into 10-12 even balls. Skewer each ball through the center with the grilling skewers. Wet your hands and begin forming the seasoned lamb around each skewer into elongated patties. You want the patty to be as even as possible and to cover about a 6 inch section of the skewer, leaving a good amount towards the end of the skewer exposed for easy handling while grilling.
  6. The Kofta is now ready to grill or sauté in batches. You can make this a day ahead and let the Kofta set in your refrigerator overnight. This will create a more dense sausage-like Kofta as the salt and spices absorb into the meat. I prefer this technique for the denser texture, but it’s completely optional. 
  7. Garnish with orange zest and mint leaves. Serve with cucumber raita. 

RAITA 

This recipe is blended in a food processor to yield a smooth dipping sauce for the Kofta recipe above. See directions below for a few variations. 

INGREDIENTS

1cucumber, peeled and seeded

1 cup yogurt

1/4 cup freshly chopped mint leaves

2 tablespoons fresh cilantro, finely chopped 

1 green onion, bulb minced and green finely chopped

2 tablespoons lime juice (approximately 3 limes)

1 teaspoon kosher salt

1/2 teaspoon ground coriander 

1/4 teaspoon ground cumin

DIRECTIONS

  1. Add all ingredients to a food processor and pulse to incorporate.
  2. Serve chilled with warm pita or as an accoutrement to the Kofta.  
  3. If you would like a more traditional version, peel and cut the cucumber into small dice. Allow the cucumber to drain over a colander while mixing the remaining ingredients in a bowl. Then combine the drained cucumber with the seasoned yogurt mixture.
  4. If you would like a thickened dipping sauce, place this mixture into a cheesecloth lined colander and allow the yogurt to drain in your refrigerator overnight. 

Ham Hock Soup

Ham hock soup recipe

Ingredients

  • 1 Ham Hock 
  • 2 tablespoons vegetable oil 
  • 8-10 cups of chicken stock, vegetable stock or water 
  • 2 fresh bay leaves and 1 sprig of thyme, or Larder Club Soup Sachet 
  • 2 medium onions, diced 
  • 4 large carrots, diced 
  • 2 medium heads of fennel, diced 
  • 3 shoots of green garlic, substitute with 4 cloves of minced garlic
  • 1 pound of cleaned chanterelles - quartered, substitute with quartered oyster mushroom 
  • 1 pound of dried split peas or fava beans 
  • Sea salt or Kosher salt to taste

 

Directions

  1. The day before you plan to serve this soup, sear the hock in a heavy bottom stock pot on all sides and submerge in the pot with the 8-10 cups of stock or water. Then, cover the pot so you don’t evaporate the liquid during cooking. Simmer the hock on the stovetop until it is tender, about 2 hours. Chicken stock is ideal, but feel free to use vegetable stock or water. The hock will impart tons of flavor, so don’t feel bad if you don’t have chicken stock handy (although this is totally unacceptable if you are a Larder Club member:). 
  2. When the hock is tender, remove it from the liquid and set it aside until it is cool enough to handle. Who you’re able, pick the meat off of the bone.
  3. Pour the stock into a container large enough to hold the liquid with plenty of headroom, and add the picked meat. 
  4. Place the container with the hock and the hock fortified stock in your refrigerator, uncovered, to chill overnight. 
  5. If you haven't already, mince your vegetables and refrigerate in an airtight container for tomorrow. Your “mis en place” is ready for tomorrow Chef!
  6. The following day, remove the fat on the surface of the stock. 
  7. In the same heavy bottom stock pot from yesterday, heat the vegetable oil until it is very hot and sear your mushrooms on each side until they are caramelized. If you have a ton of patience and you’re super OCD with cooking like your friends at The Larder Meat Co. Center for Research and Development, lightly coat the mushroom quarters in olive oil and grill them over charcoal embers for best results. After your mushrooms are caramelized/grilled, slice them in smaller pieces about 1/16-1/8 of an inch thick and set them aside. You will add these to the soup last. 
  8. In the stock pot, sauté the diced vegetables. When you smell the garlic begin to give off it’s aroma, add the fortified ham hock stock with the picked hock mea (add the soup sachet too if you have one). 
  9. Add the split peas/split favas and bring to a simmer. 
  10. Simmer the soup until the peas/favas are falling apart tender. This will take about 1 to 1 1/2 hours. 
  11. When the peas/favas are tender, add the caramelized mushrooms and season with the salt to your liking. Don’t skimp here, this soup can handle a good amount of salt so check the seasoning a few times until you really pull out the flavor of the ham. 
  12. Enjoy this soup on the last cold evening of Spring with a thick slice of grilled bread. 

Swedish Meatballs

Recipe For Swedish Meatballs

INGREDIENTS

For the Meatballs

        1/4 cup of milk

        1/2 cup of bread crumbs, unseasoned

        1 pound ground Beef 

        1 pound ground pork 

        2 large egg yolks, beaten

        1 packet of Larder Meat Co. Holiday Spice

        1 large carrot, cut into small dice 

        1 small head of fennel, cut into small dice

        3 large shallots, minced

        3 cloves garlic, minced

        3 tablespoons neutral cooking oil 

For the Gravy        

        3 cups chicken or beef broth 

        1 large bay leaf

        1/4 cup all-purpose flour 

        1/4 cup heavy cream

        Kosher salt to tase 

For Garnishing

    Fresh tarragon leaves 

    Freshly grated nutmeg

 

DIRECTIONS

For the Meatballs

  1. Preheat oven to 225 degrees.
  2. Combine the milk and breadcrumbs in a small mixing bowl and set aside. 
  3. Sauté carrot, fennel, and shallots until soft. Add a few pinches of salt and the garlic. Sauté until you smell the garlic, then remove from the heat, place on a small plate and chill in your refrigerator. 
  4. Using your hands or in the bowl of an electric stand mixer fitted with the paddle attachment, throughly mix the beef, pork, bread/milk mixture, egg yolks, and Larder Meat Co. Winter Spice Seasoning. When the sautéed onion mixture is cool, add this to the mixing bowl and continue mixing until the ingredients are completely incorporated. Keep in mind that the more you mix, the firmer/more dense your meatballs will become. 
  5. Begin rolling the meatball mixture into large marble sized rounds and place on a cookie sheet or other flat surface while you work. Continue until all of the meat is shaped into balls and refrigerate for about 30 minutes to set the mixture. 
  6. Heat a tablespoon of the canola oil in a large cast-iron skillet or other heavy bottomed frying pan and begin searing off the meatballs in batches. Frying the meatballs 5-8 at a time will make it easier to manage your heat and lightly brown each meatball without crowding your pan. 
  7. After the meatballs are seared, transfer them into a baking dish and hold them in the warm oven while you make the gravy. 

For the Gravy and to Serve

  1. On low heat and in the same pan that you used to sear the meatballs, add the flour and whisk it until it picks up and juices and bits left from the meatballs and allow it to brown slightly.
  2. Slowly add the beef stock and the bay leaf, whisk it until it thickens. 
  3. Add the heavy cream to the gravy and whisk it until it reaches the desired consistency. 
  4. Taste the gravy and add salt if desired. 
  5. To serve, pour the gravy over the warmed meatballs and garnish with the fresh tarragon and grated nutmeg.