Milk Braised Pork Roast

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INGREDIENTS 

  • 2.5-3 pound pork roast  

  • 1 batch LMC basic pork brine (below)

  • 1 gallon milk

  • 1 head fennel, roughly chopped

  • 1 head garlic (sliced in half crosswise to expose the core)

  • 1 lemon, split in half 

  • 1/2 tablespoon peppercorns

  • 2-3 fresh bay leaves

  • 1 small bunch of fresh thyme, bruised 


For the brine

  • 4 cups water

  • 2 tablespoons Kosher salt 

  • 1 tablespoon dark brown sugar

  • 1 sprig of fresh thyme, bruised

  • 4 cloves garlic, smashed 

 

DIRECTIONS

  1. Heat 4 cups of water until just simmering. 

  2. Whisk in brine ingredients until sugar and salt are dissolved.

  3. Cool brine completely. 

  4. Place pork shoulder into a large ziplock bag and pour in cooled brine. Try to force as much air out of the bag as possible to make sure that the pork is completely covered in the liquid brine. Let the pork sit in the brine in your refrigerator overnight. If some of your shoulder is not in the brine, just turn it over in the bag every once in a while (2-3 times is plenty).

  5. After a day in the brine, continue with the rest of the preparation. 

  6. Remove the shoulder from the brine and let it rest in the kitchen for at least an hour while you preheat your oven to 325 degrees. 

  7. Place the pork in a deep casserole dish or Dutch oven. 

  8. Add the garlic, fennel, lemon, thyme, bay leaf, and then pour milk into the casserole until approximately half of the shoulder is submerged. Place it in the preheated oven and let it braise uncovered for about four hours. 

  9. Every hour, turn the shoulder over into the milk so that the surface that was exposed to the heat is now submerged in the milk and baste generously.


Note: It doesn’t start out as much, but by the fourth or fifth flip something glorious happens. The milk will eventually break and the meat will start to caramelize. Because the milk separates into fat and solids, the shoulder basically slow cooks itself in flavored fat. I recommend about four hours for cooking time because it will be slightly different depending on your oven. The best way to make sure the pork is ready is to pierce the roast at the thickest point with a sharp knife, if the knife gently glides in and then easily out, your work is done. 

Roasted quince is a great side for this dish, as are figs, fennel, potatoes, or sunchokes.

A FEW NOTES ON BRINING 

This is our favorite simple pork brine, but it is by not a “perfect recipe”. Feel free to adjust the ingredients to your liking. 

You don’t need to add sugar to a brine, we just prefer a small amount of sweetness in the recipe. Because this brine contains sugar, the chop will caramelize more quickly that normal. Make sure to keep an eye on this, as an unattended brined pork chop can become burned rather quickly. 

We like salty pork, period. This recipe is based on a 2-3% salt solution, by weight. Taste the brine after you dissolve it in the hot water, if it tastes roughly as salty as the ocean, then this is the “right” amount as far as we are concerned. If this seems to salty to you, just add a bit more water to the solution. 

Your brine ingredients do flavor the meat, so consider this when adding or certain ingredients to the brine. Essentially, a brine is saltwater. Any ingredients beyond just salt and water are only for taste. Peppercorns, juniper, mustard seeds and clove are all common ingredients to add to a brine. We like to keep our brine simple, so that we can adjust the flavor later with finishing seasonings or basting sauces. 

Keep in mind, oily herbs like rosemary and dried spices like juniper and clove have essential oils that become very strong when heated. When using ingredients like these, error on the side of under-seasoning or you risk making your meat taste like a Christmas tree. 

Brining is an traditional method for preservation. Brining slightly increases the “shelf-life” of the meat. 

Pork Sausage Stuffed Mushrooms

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Ingredients 

For the sausage

1 pound ground pork 

1 teaspoon Kosher salt 

1 teaspoon garlic, minced

1/4 teaspoon red chili flakes 

1/4 teaspoon fennel seeds 


For the mushrooms 

8-10 medium brown mushrooms, stems removed 

3 tablespoons extra-virgin olive oil 

2 tablespoons balsamic vinegar

1 tablespoon dijon mustard  

1 tablespoon Kosher salt

1 teaspoon freshly cracked black pepper 


Topping 

2 tablespoons Italian breadcrumbs 

1 tablespoon dried thyme 

1 tablespoon parmesan, finely grated   


Directions 

  1. A day prior to making the mushrooms, mix all sausage ingredients and allow seasoning to “cure” the meat overnight (overnight cure step is optional but recommended).

  2. Marinate the mushrooms by mixing them in the oil, vinegar and mustard. Season the mushroom caps on both sides with the tablespoon of Kosher salt and black pepper. Allow mushrooms to marinate at room temperature for about an hour. 

  3. Preheat oven to 375.

  4. Mix the topping ingredients. 

  5. Mound the sausage into the cavity of each mushroom cap. Generously garnish each stuffed mushroom with the seasoned breadcrumb topping. 

  6. Arrange mushrooms in a cast-iron pan or small cookie sheet and bake in 375° oven for about 20 minutes or until the sausage is cooked (145°-155°). 

  7. Serve mushrooms on a bed of arugula, dressed simply in lemon juice, olive oil, and balsamic. Garnish mushrooms and greens with Flake Sea Salt. 

Classic Bolognese

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Ingredients 

1 tablespoon olive oil 

1 pound ground beef or pork

2 oz pancetta or bacon, chopped

1 small onion, chopped 

1 small fennel bulb, core removed and chopped 

4 cloves garlic, minced

¼ teaspoon freshly grated nutmeg

¼ teaspoon freshly chopped rosemary

¼ teaspoon freshly chopped thyme

¼ teaspoon freshly chopped oregano 

1 tablespoons tomato paste  

½ cup red wine 

3 cups canned diced tomatoes 

1 cup beef or vegetable broth 

¼ cup heavy cream

2 teaspoons salt


Directions 

1. Pulse onion and fennel in a food processor or chop with a chef’s knife until finely chopped. Reserve in a bowl for use in step 5.

2. In a large heavy-bottomed saucepan, heat the olive oil until it shimmers.  

3. When the oil is hot, begin browning the ground meat a half pound at a time. Don’t worry about crumbling it up at this point, the goal is to get some nice golden-brown caramelization on as much surface area of the meat as possible. Once you brown all the meat, transfer it to a bowl and reserve for step 6.

4. Sauté pancetta or bacon until it renders some fat and begins to crisp. 

5. Add the onion, fennel and half of the salt to the pot and sauté until the onion is translucent. Add the minced garlic, nutmeg and herbs. When you smell the fragrant aroma of the cooking garlic, stir in the tomato paste and the red wine. Reduce the red wine until it is almost gone.

6. Add the ground beef, stewed tomatoes and broth, bring to a low simmer. Simmer the sauce as low as possible for 2 hours. You can skim the fat that rises to the surface while the sauce simmers if you’d like. This is totally optional as the fat adds a lot of flavor to the sauce (we prefer to leave it and just mix it into the sauce). 

7. After a couple of hours, finish the sauce by stirring in the heavy cream and taste for seasoning. Add the remaining teaspoon of salt if desired. 

This bolognese is delicious garnished simply with freshly grated Parmesan and flat leaf parsley. Serve with your favorite pasta or even spooned over grilled country bread.

Roasted Bone Marrow & Toast

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Ingredients

  • 4 Marrow bones (2-3” thick)

  • 1 tablespoon rendered lard or neutral vegetable oil 

  • 1 cup fresh Italian parsley, roughly chopped

  • 2 small shallots, thinly sliced

  • 2 tablespoons extra-virgin olive oil

  • 1 tablespoon freshly grated horseradish root 

  • 1 tablespoon fresh lemon juice

  • 1 tablespoon drained capers

  • Sea salt and freshly ground black pepper

  • 4 slices rustic white bread (cut 1/2” thick, grilled or toasted)


Directions 

  1. Preheat oven to 450°. 

  2. Place bones, wider cut side down, in an ovenproof skillet or roasting pan. 

  3. Drizzle bones with rendered lard or oil.

  4. Roast bones until marrow is soft and begins to separate from bone but before it begins to melt, 15-20 minutes, depending on thickness of bones. The bones should appear golden-brown when finished. 

  5. Meanwhile, toss parsley, shallots, olive oil, horseradish, lemon juice, and capers in a medium bowl to coat. Season salad to taste with sea salt and pepper.

  6. Using a long thin spoon or butter knife, scoop the marrow onto the toast, top with salad, and garnish with a pinch or two of sea salt and black pepper.

LMC Winter Endive Salad With Bacon, Pears & Pomegranate Cider Vinaigrette 

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INGREDIENTS

For the Salad

1/2 teaspoon extra virgin olive oil 

1/4 pound pork or beef bacon, roughly chopped 

2 large shallots, peeled and minced   

3 heads red endive, leaves separated 

3 heads yellow endive, leaves separated 

1 small head radicchio, leaves separated

1 small head fennel, core removed and sliced thin 

1 pear, cored and thinly sliced  

shelled pistachios and zest of one orange, for garnish  


For the Vinaigrette 

1/4 cup cider vinegar 

2 tablespoons spiced apple cider  

2 tablespoons room temperature honey

1 teaspoon salt  

1 teaspoon mustard

1/8 teaspoon sweet curry powder   

1/8 teaspoon cayenne  

1 cup neutral oil like avocado, grape seed, or canola

1 tablespoon pomegranate molasses     


 

DIRECTIONS  

To make the vinaigrette: Combine vinegar, cider, honey, salt, mustard, curry and cayenne in a bowl or blender and whisk or blend on low to combine. If your honey is cold and slightly hardened, just put the mixing bowl over a low burner on your stove while whisking in order to warm the honey enough to incorporate with the other ingredients. 


While whisking or with the blender on low, slowly drizzle the oil into the bowl or blender to emulsify the dressing. When all of the oil is incorporated, whisk in the pomegranate molasses and taste for seasoning.  


To make the salad: Sauté the chopped bacon in the olive oil until it is caramelized, then sauté the shallots in the rendered fat until they are soft and translucent. Set bacon and shallots aside and allow to cool slightly. 


Toss endive, radicchio, fennel and pears in a large mixing bowl and dress with approximately the vinaigrette. Add the bacon, shallot mixture with some of the olive oil/rendered fat (just for flavor) and toss again to combine. Garnish salad with the pistachios and the orange zest. This salad is also excellent marinated in the vinaigrette overnight, or even shredded for a slaw-style salad.

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), pre-soaked for shorter cooking time

• 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 (depending on the beans you use, check after an hour).

  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.

 
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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.