Pork Sausage Stuffed Mushrooms

 
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Ingredients 

For the sausage

1 pound ground pork 

1 teaspoon Kosher salt 

1 teaspoon minced garlic

1/4 teaspoon red chili flakes 

1/4 teaspoon fennel seeds


For the mushrooms 

8 to 10 medium brown mushrooms, brushed clean and 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 

For the Topping 

2 tablespoons dried Italian breadcrumbs 

1 tablespoon dried thyme 

1 tablespoon finely grated parmesan 

To serve (optional)

Arugula 

Extra Virgin Olive Oil 

Aged Balsamic 

Sea Salt 


Directions

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

2. Combine the oil, balsamic, Dijon, and pepper in a bowl. Add the mushrooms and turn to coat evenly. Season the mushroom caps on both sides with the tablespoon of Kosher salt. Allow mushrooms to marinate for an hour. 

3. Preheat oven to 375° and mix together the topping ingredients. 

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

5. Arrange mushrooms in a cast-iron pan or small cookie sheet and bake in 375° oven for 20 to 25 minutes. The sausage should read at least 145° degrees on an instant read thermometer and the breadcrumbs will be golden brown when ready. 

6. Serve mushrooms warm with arugula dressed simply in lemon juice, olive oil, and balsamic. Garnish with arugula and sea salt. 

Don’t use just any ground pork, use ground pork from acorn fed, pasture-raised Mangalitsa pigs from Buellton, California! We love it so much we include it in all of our boxes:

 

Italian Meatballs

 
Italian meatball recipe

Ingredients

For the meatballs

1 pound ground beef

1 pound ground pork

1 large egg, lightly beaten

1 tablespoon Kosher salt

1 tablespoon finely chopped fresh oregano

1 teaspoon finely chopped fresh rosemary

1 teaspoon freshly ground pepper

1 teaspoon red pepper flakes

1 cup freshly grated parmesan

1 cup of dried fine bread crumbs or Panko

2 tablespoon olive oil (divided in half, for 2 steps)

1 small fennel bulb, cored and minced

1/2 medium yellow onion, minced

5 cloves garlic, peeled and minced

Classic Marinara Sauce (see condiments section for our recipe or use your favorite store-bought)

To Garnish

Whole flat-leaf parsley and fresh oregano leaves (no stems)

Grated Parmigiano-Reggiano

Extra-virgin olive oil

Directions

1. Preheat oven to 375°.

Sauté fennel and onion in the olive oil over medium-high heat until softened and the onion is translucent. Add a few pinches of salt and the garlic. Sauté until you smell the garlic, then remove from the heat. Transfer contents of pan to a plate and chill in your refrigerator.

2. Place the first 10 ingredients for the meatballs in a large mixing bowl.

Thoroughly mix the meatball ingredients in the mixing bowl. When the sautéed onion mixture is cool, add this to the mixing bowl. Use clean hands to really incorporate all of the ingredients, do not over-mix. Sauté a small chunk of the mixture to check for seasoning and adjust to taste with salt and pepper.

3. Roll the meatball mixture into golf ball-sized rounds (about 2 tablespoons each) and place on a cookie sheet while you work. When finished, refrigerate while you work on the marinara sauce.

4. To cook the meatballs, sauté them in the remaining olive oil in batches and finish by baking them in a rimmed sheet-pan. (If you have a muffin pan, then use my preferred method: Place each ball in lightly greased wells of the muffin pan, turn 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 muffin wells). Cook the meatballs for about 30 minutes at 375° or until the internal temperature is about 140° to 150° degrees. Be careful to watch for rendered fat when you pull them out of the oven.

5. Just before serving, transfer the meatballs to the pan of marinara sauce and simmer for a few more minutes.

To serve, arrange the meatballs on a serving platter with some of the marinara. Garnish with a drizzle of olive oil, grated Parmigiano-Reggiano, and small handful of whole Italian flat-leaf parsley leaves.

Meatballs are like bite-sized meatloaf-balls, so now you can eat more than one serving of meatloaf and not feel like chubby Uncle Chester! Did we mention we always dry-age our beef?! That’s right, you a click away from dry-aged beef meatballs…

 

Swedish Meatballs

 
Recipe For Swedish Meatballs

Ingredients

For the Meatballs

1/4 cup whole milk

1 cup of dried breadcrumbs or Panko, unseasoned

2 to 3 tablespoons rendered lard or neutral cooking oil, such as grapeseed or canola, divided use

1 large carrot, finely chopped

1 small head fennel, cored and finely chopped

3 large shallots, minced

3 cloves garlic, peeled and minced

1 pound ground beef

1 pound ground pork

2 large egg yolks, beaten

2 teaspoons Kosher salt

¼ teaspoon ground allspice

¼ teaspoon ground nutmeg

¼ teaspoon black pepper, freshly cracked

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 taste (approximately 1 teaspoon)

For Garnishing

Fresh tarragon leaves

Freshly grated nutmeg

Cranberry, Lingonberry, or Raspberry Jam

Directions

For the Meatballs

1. Preheat oven to 225°.

Combine the milk and bread crumbs in a small mixing bowl and set aside.

In a large sauté pan over medium-high heat, warm about 1 tablespoon of the lard or oil. 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, cool to room temperature, and chill in your refrigerator.

2. Using your (clean) hands or in the bowl of a stand mixer fitted with the paddle attachment, thoroughly mix the beef, pork, bread/milk mixture, egg yolks, and spices. 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.

Roll the meatball mixture into large marble sized rounds (about 2 tablespoons each) and place on a cookie sheet while you work. When finished, refrigerate for about 30 minutes to set.

3. Heat another tablespoon or two of the lard or oil in a large cast-iron skillet or other heavy bottomed frying pan and begin searing off the meatballs in batches. Fry the meatballs 5 to 8 at a time (this will make it easier to manage your heat and lightly brown each meatball without crowding your pan); fry the remaining meatballs in the same way.

After the meatballs are seared, transfer them into a baking dish (leaving fat in pan) and hold them in a warm oven while you make the gravy.

For the Gravy

1. Over low heat and in the same pan that you used to sear the meatballs, add the flour and whisk it into the remaining fat until it picks up the juices and bits left from the meatballs. Allow the flour to brown slightly, whisking frequently.

Slowly add the beef stock, whisking constantly it until it thickens.

Add the bay leaf and heavy cream to the gravy and whisk, stirring constantly, it until it reaches the desired consistency. It should take about 3 minutes for the gravy to become thick enough to coat the back of a spoon. To test, dip a spoon in the gravy and drag your finger across the back of the spoon. If the gravy holds the line from your finger, it’s ready!

Taste the gravy and add salt if desired.

To serve, pour the gravy over the warmed meatballs, garnish with the tarragon leaves and nutmeg and serve with the jam on the side.