Category: Community Table


BBQ Brisket from Mark in NY

Mark from New York gave our Piedmontese brisket a try. The Pied is a very unique breed originally from the mountainous Piedmont region of Italy. Even though this beef is known for being very lean, because Piedmontese cattle carry the myostatin gene, or double-muscle gene, their lean meat is incredibly tender and flavorful.

I received the meat last night and applied a rub and wrapped in the fridge overnight.

The weather prevented me from smoking it. Instead I braised at 350 degrees for 2.5 hours. The recipe I used called for a 5 lb brisket. This one was, after trimming, about 11 lbs. It was ready for the next step at 2.5 hours. It rests for 30 minutes and then is sliced. The brisket is returned to the pot and put back in the oven at 450 degrees for 1 hour. Cooking times were no different than a five pounder. I’m wondering if that has anything to do with the lean-fat ratio?

It is one of, if not the best tasting briskets I have ever had. Deep flavor and incredibly tender as advertised. Thank you so much. I wouldn’t hesitate again on this breed.

Mark, New York

 

We’d love to hear about your favorite recipes, photos and stories! Share them for your chance to be featured on our blog.

Happy cooking!

Team Heritage
BBQ Brisket

 

Corned Beef from Ted in NJ

Ted and his son tried our Corned Beef Brine this past St. Paddy’s with great success!

They came up with a few suggestions for cooking the brisket once it has finished in the brine.

Rinse it off. Put it in a big pot and fill with cold water. Bring to a boil and then a low simmer for 15 minutes with lid off. Skim all foam. Add water if necessary to cover again, add spices in cheesecloth if using, lid on, into 350 oven for 4-6 hours until a big fork slides in and out easily. Remove and splash with some cooking liquid, cover with foil to rest a half hour. Boil vegetables in cooking liquid at this time.

-Ted, New Jersey

The verdict? “Very tender!”

We’d love to hear about your favorite recipes, photos and stories! Share them for your chance to be featured on our blog.

Happy cooking!

Team Heritage 

Akaushi brisket in the brine.

finished corned beef
The finished corned beef!

Three Day Cured Sweet Heritage Pork

This recipe comes from Danny, a long time customer, adventurous cook & charcutier. We love hearing about the different recipes and technique you use. Share them with us and we’ll posted them here on our Blog!

“Those who like bacon will like this!”

3DC

Ingredients:

2 lbs Heritage Pork (from fresh ham or shoulder on the portion with at least 1/2 inch thick fat)
4 Tbs sugar
2 Tbs Morton Tender Quick home meat cure
2 Tbs VSOP Remy Martin (or your favorite VSOP cognac)
2 tsp cooking oil
1/2 cup water

 

Directions:

For Marinade

1. Combine the sugar and Morton Tender Quick in a bowl; mix well, set aside
2. Cut the pork into 2 1/2 X 2 inch wide and 3/8 inch thick pieces. Wipe each piece dry with paper towel
3. Drizzle the cognac onto the pork pieces; mix well
4. Sprinkle about 1/2 tsp of the sugar mixture on each pork piece (both sides); Repeat to use all the sugar mixture
5. Stack the pork pieces together and place in a sealable plastic bag. Refrigerate for 3 days
6. After 3 days, cook or freeze for later use

To Cook
1. Place the oil in a large frying pan over medium high heat
2. By batches, fry the pork pieces for 30 seconds to brown and sear each piece. Use a pair of tongs to turn the pieces over and cook for another 30 seconds or until the pork pieces are nicely browned and the edges slightly charred
3. Return all the pork pieces into the frying pan
4. Increase the heat to high then pour 1/2 cup water into the pan with the pork
5. Boil then lower the heat to medium; cover and cook for 10 to 12 minutes (or longer for tougher cut of meat)
6. Remove the cover and let the water evaporate, about 3 minutes
7. Continue frying the pork pieces, rearrange them a few times to ensure even cooking, about 10 minutes more, adjust the heat as necessary.
8. Serve with rice

Summer Lamb with Fennel and Roasted Nectarines | Clodagh McKenna

Clodagh McKenna Lamb Recipe - Clodagh's Irish Kitchen

Over the past 15 years, Clodagh McKenna has become one of the most recognized faces and brands in Ireland’s Food & Lifestyle sectors. This comes as no surprise to us! She is easily one of the most charming and charismatic people we’ve had the pleasure to meet here at Heritage Foods USA. Clodagh was kind enough to sit down with Alexes and Phillip on Heritage Radio Network’s, The Main Course, to talk about her most recent book, Clodagh’s Irish Kitchen. Listen to the full interview HERE at HeritageRadioNetwork.org and enjoy her recipe for Summer Lamb Chops!

Summer Lamb with Fennel and Roasted Nectarines

from Clodagh’s Irish Kitchen by Clodagh McKenna

The aniseed flavor of fennel and the sweetness of rosemary work really well with lamb cutlets, but you could use this marinade for a whole leg of roast lamb. Sweet, roasted nectarines are a great companion to any lamb dish. I coat my nectarines (or peaches) with apple syrup, but you could use a good-quality maple syrup instead. These nectarines could also be served as a dessert with mascarpone or softly whipped cream.

Serves 4

Ingredients

For the lamb:

1 teaspoon fennel seeds 1/2 sprig of rosemary, finely chopped plus more to serve
2 tablespoons olive oil
1 tablespoon red wine vinegar sea salt and freshly ground black pepper
4 thick lamb cutlets (about 3.5 ounces each)

For the nectarines:

3 tablespoons butter
1/3 cup plus 1 tablespoon High Bank Orchard syrup or good quality maple syrup
2 nectarines, halved and pitted

For the salad:

1 head baby romaine lettuce, leaves separated and coarsely torn
1 1/2 cups loosely packed mixed salad greens
2 tablespoons extra virgin olive oil
2 teaspoons balsamic vinegar 1/2 teaspoon Dijon mustard

Directions

1. Preheat the oven to 350°F and line a baking sheet with aluminum foil.
2. In a skillet, dry-roast the fennel seeds over medium heat for 30 seconds, then finely chop. Place in a large bowl, along with the rosemary, olive oil, and red wine vinegar. Season to taste with sea salt and black pepper.
3. Add the lamb cutlets to the bowl and toss to coat, then let marinate at room temperature for 10 minutes.
4. Prepare the nectarines: In a small saucepan, melt the butter and syrup together over low heat and stir. Place the nectarines on the foil-lined sheet and drizzle with the syrup mixture. Bake in the oven for 15 minutes, or until tender.
5. Heat a large grill pan over medium–high heat. Grill the lamb cutlets, turning once, until charred and cooked through, 8 to 10 minutes. Set aside to rest for 5 minutes. Just before serving, scatter with extra rosemary.
6. Make the herb salad: In a large bowl, combine the salad greens. In a small bowl, beat together the extra virgin olive oil, balsamic vinegar, and mustard to combine. Season to taste with sea salt and black pepper, drizzle over the salad, and toss to coat. Serve with the lamb and sweet nectarines.

 

ClodaghOver the past 15 years, Clodagh McKenna has become one of the most recognized faces and brands in Ireland’s Food & Lifestyle sectors.

With her passion for food combined with her business savvy, Clodagh has developed her brand into an emerging business empire encompassing Clodagh’s Kitchen restaurants, her television shows, cookbooks and her food column in Ireland’s number 1 glossy magazine, The Gloss. She is regularly asked to contribute to food columns in national newspapers and magazines.

More recently Clodagh has taken the US by storm with her hugely popular US show, Clodagh’s Irish Food Trails which aired on PBS and Create TV reaching audience levels of 15 million.

In addition to the series, Clodagh successfully published three of her cookbooks in the US; HomemadeClodagh’s Kitchen Diaries
,
and most recently Clodagh’s Irish Kitchen. Look for it on shelves in 2015!

Yak Taste Notes

We recently sampled yak meat and were amazed by the wonderful array of different flavors. We tried a yak hanger steak and were MOST surprised by the subtle and delicate lobster notes present! Looking forward to adding some adventurous cuts to the menu this year. Stay updated by subscribing to our weekly newsletter!

Hanger

Firm
little fat, all meat
citrus
lobster
shell fish
venison
light
Ground
straw, olive, earthy

From Dublin to New York: An Irish History told through food

Irish History Told Through Food

 

St. Patrick’s Day brings memories of bagpipes marching down 5th Avenue in New York City, dying the river green in Chicago or a stomach too full of Guinness. Rarely, however, is a delicious meal associated with the once religious holiday. This may be because, as one writer put it, “economy is the main ingredient in most traditional Irish dishes.” The culinary tradition of that came out of a largely peasant Ireland to a proud Irish-American community is one of humble, simple and truly delicious food. St. Patrick’s day gives us the opportunity to tell the story of the food of Ireland taking us from the Gaelic Kings, through the Great Famine, to the now prosperous and proud Irish-Americans.

In Ireland under the rule of the medieval Gaelic Kings, cows were a sacred animal, a symbol of wealth possessed almost exclusively by the wealthy. Beef was rarely a part of the diet because even as conflicts over herds sparked wars, cows were revered for their strength in the field and their milk. It wasn’t until the English conquered the island in the 16th century that beef became an important part of the food culture. The upper class of England prized the beef produced in Ireland preserving it with salt crystals the size of corn kernels, hence “corned beef”. Ireland soon became the British Empire’s top producer of corned beef but this meat was almost entirely exported to other colonies leaving the Irish to subsist on the recently introduced potato.

The new British Landlords took advantage of the lush green hills of Ireland brought with them herds of cows and sheep. The sheep were savored for their milk and wool. This meant that the only time Irish peasants ate mutton, or any meat for that matter, was when a sheep was old or injured. With the better cuts going to the upper class the peasant developed a stew that simmered these less expensive, but equally delicious cuts, for hours over an open fire. Combined with carrots, onions and potatoes this stew traditionally cooked in a big, black three-legged pot that more closely resembles a witches cauldron than anything you would see at a kitchen store today. Below we have adapted the recipe for Irish Stew from 1874 for a modern audience while still keeping the tradition, and most importantly, flavor alive. It wasn’t until the potatoes failed to feed the Irish-Catholic peasants in the Great Famine of 1845, that the Irish were given the opportunity to have beef on their plates.

In the years following the potato famine over one million Irish people immigrated to America, many landing in New York City where they found themselves sharing tenement housing with another group of discriminated people, American-Jews. The influx of Irish Immigrants began celebrating St. Patricks Day as a way to remember their heritage and homeland. March 17th became a day to splurge. Irish Americans would go to their corner Kosher Butcher and buy the economical corned beef brisket combining it with cheap but delicious cabbage and of course, potatoes.

 

Surryano Ham Slicing & Storing Tips

400 day Surryano Ham
Berkshire Long Aged Surryano Ham

Don’t have a machine slicer at home? Not to worry, hand slicing is a can be a difficult skill to master but in reinforces the ancient roots of cured meat. It creates a unique experience compared to the machine generated paper thin slices and allows you to appreciate three-generations of curemaster knowledge that produce the perfect Surryano.

Your Surryano comes de-boned and with the skin removed so it is ready to be sliced and served as soon as you are. With the ham well chilled from the refrigerator, simply removed the ham from the vacuum packaging and place on a firm cutting surface. Don’t even think about trimming the fat, that is were 18 months of flavor get locked in. With the open cutting face perpendicular to the cutting surface use a very sharp slicing sharp knife (most will have ridges on the blade but not a serrated knife) with a slight back and forth motion to create thin slices. Once sliced paper-thin allow the ham to come to room temperature before serving. Surryano is the perfect complement to melon slices, olives, Spanish-style tapas… and great on bread with olive oil and cheeses such as provolone and mozzarella.

If you aren’t going to use your entire Surryano at once we recommend covering it in plastic wrap to avoid prolonged exposure to air, drying out the ham. To further protect the ham, you may cover it with a clean dish towel.

 

Steak Tasting Notes

 

IMG_0074

Every week the team at Heritage conducts taste comparisons on different brands and breeds of product alongside one another. This week we sampled seven steaks from across the country. The mix included 100 % grass-fed beef, grass fed/ grain finished beef, and even bison.

We were impressed with the 100 % grass fed beef, which often has a very different set of characteristics than contemporary palettes are accustomed to. The Rib eye and Porterhouse we tasted had notes of grass, tomato, and funk and were pleasantly gamey. We did find them to be less juicy than the grain finished, which we attributed to less marbling.

The spread included 3 sources of grass fed/ grain finished beef, two of which were dry aged. The dry aged steaks were nicely marbled, flavorful and sweet with notes of plum, blue cheese, cornflakes, and alfalfa. The umami even stood out in one of our non-dry aged Akaushi Rib eyes, which had notes of lime, funk, mushroom, clove, and blue cheese.

The bison we sampled was 100% grass fed. They had a nice texture, but the finish was metallic and bitter.

This Week in the Kitchen: Bacon Tasting

And on while on the subject of BACON (because we know that’s what you’re thinking about), during our last weekly lunch at the Heritage headquarters the team feasted on five varieties of bacon. We cooked up maple cured bacon, apple wood smoked bacon, cherry wood smoked bacon, and spicy habanero bacon.

Two of the bacons were from Tender Belly. One was quite lovable and delicious. The Maple Uncured Bacon was deeply satisfying – and archetype of chew and sweet smoke. The other was more interesting than enjoyable, but sometimes you have to take risks to reach new territory.

Three of the Bacons we sampled were from the iconic Nueske’s Smokehouse. Their Applewood Smoked bacon was a smokey classic – a direct nod to southern bacon styles.

By the end our faces were greasy and our bellies were satisfied. BLT’s abounded. We know which bacon would make their way into our next bacon subscriptions and quite possibly the bacon samplers.

 

 

 

 

 

 

 

 

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