Recipes

Grilled Steak
Grass-fed and grilled. Striploin, ribeye, filet mignon, or sirloin steak are best. Flank and skirt are also excellent.
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Grilled Side Pork Sandwich
Grilled side pork on a crusty bun beats the pants of regular barbecue fare, and if you really want something special go the extra little step and add some smokiness with real wood. Maple or Apple is fantastic here. You need either a charcoal grill or minimum three burner barbecue to make this work.
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Pan Fried Steak
Simple, quick, and delicious. Stainless steel is my preferred pan of choice but some people swear by cast iron. Really, any pan will do.
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How To Thaw Meat In 20 Minutes
Forgot to get something out for dinner? No problem. Use this tip from from a good customer. If you've got 20 minutes to spare before eating this is a surprisingly simple way to thaw a rib eye, strip loin, pork chops, sausage, or a pack of ground beef or pork. It really does work.
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Fool Proof Hollandaise
Hollandaise is perhaps the only thing that improves bacon and eggs, steak too, but it can also very easily be a big disappointment if you even gather the nerve. Fortunately there's a simple way to make it work every time. Whisk? No. Blender? No. Immersion Blender? Bingo.
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Sausage Gravy
Real southern comfort. Just a few simple ingredients mixed with delicious pork sausage. My son usually eats his veggies first, except when this is what's for dinner.
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Bacon and Mushroom Frittata
The basic frittata. When cooked just right the eggs are set but not quite firm, but enjoy it however you like it. Swap out the bacon for leftover ham, add garlic if you want. I love to use Red Leicester cheese instead of Cheddar, or Oka. Heavy cream is best but any dairy works great in a pinch. To serve more double the recipe and use a 10 inch pan.
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Perfect Omelette
Custardy scrambled eggs held together by a lightly cooked skin. Simple. Perfect.
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Simple Baked Side Ribs
No fancy tricks or ingredients, just a bit of rosemary, salt, pepper and a bit of time to let them melt into the juices of these slowly cooked pasture-raised pork side ribs. These can be cooked from frozen, just add an extra half hour. Serves 2 but if you're like me you'll regret not making extra.
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Round Steak and Gravy
Typically a braising steak, a simple technique easily turns this cut into a delicious and quick steak dinner that's even better with a good spoonful of pan gravy.
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Oven Fried Bacon
Better than in the frying pan. The oven makes it crispy, perfectly renders the fat, and is harder to overcook than on the stove top. Using a layer of parchment paper makes clean up simple and stops the bacon from burning.
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Braised Hocks
Cooked low for hours, the humble hock becomes a perfect meal for warming up in cooler weather. Served on a bed of mashed potatoes and topped with gravy made from the braising sauce, this under appreciated cut will show you why its a favourite here on the farm. This recipe works great for one or two hocks, depending on how many servings are needed, and the leftovers are just as good the next day.
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