Category: Lifestyle


Wagyu Tenderloin, Heritage Foods USA

Grilled Akaushi/Angus Tenderloin

There is nothing like Akaushi/Angus Tenderloin to satisfy a hungry party. Our friend Ted shares his favorite additions to summer gatherings:

 

Ted: My approach is fairly simple, as I love the taste of the meat more than any flavoring or spice…

Wagyu Tenderloin, Heritage Foods USA

About 6-7 days prior to cooking I take the roast from the freezer and leave it in the refrigerator to defrost. After a couple of days I unwrap the cut and let it air on a rack set over a cookie sheet for 3-4 days. This will allow the surface to become firm. I flip over the small-ended fold back about 3” and secure that with a metal skewer.

The day I cook it I bring it up to a little less than room temp, salt the entire piece with Himalayan salt (a fine textured salt), and let it stand for an hour or so. I am using a Lynx grill with two regular gas burners and one high heat burner. I light the two regular burners about 20 minutes before putting the steak on. I set the temp to medium low and cook the steak about 45 -50 minutes, turning regularly.

Wagyu Tenderloin, Heritage Foods USA

I try to get the small end to about 130°, middle to 115° and thick end to 100°. We fed eleven people with 3/4 of the tenderloin and I cut the thick end into filets about 1” thick put back on the grill the next day for perfect leftovers.

 

…And for the drinks

About 2 weeks before the party buy 4-6 semi-firm but ripe peaches, 4-5 firm Fuji apples and 4-5 navel oranges.

Heritage Foods USA

Slice the peaches first, then the apples. Add the oranges on top so the citric acid keeps the apples from turning brown. I layer these in a big bowl, plastic or ceramic, then cover with equal parts Triple Sec, Peach Schnapps, Vodka, and White Rum. Cover with plastic wrap and put in the wine cellar for two weeks.

In college 50 years ago we made this in garbage cans, but a 5 gallon water bucket also works great. The day before the party I dump the fruit into the water bucket, I add 3 gallons of Italian style wine (inexpensive is fine) add approximately 750ml Peach Schnapps, 750ml Vodka, 750ml Amber Rum.

I don’t add sugar or orange juice so the only other ingredient is ice, which I like to put in the cups so it doesn’t dilute the Sangria. It’s very potent but the fruit is really the kicker –you can blend two days before, no problem.

If you can keep this cool, it will last quite a while.

 

 

 

Ted, NJ

Tunis Lamb

Heritage Breed Tasting at Lupa Osteria Romana

A heritage breed tasting event was hosted at Lupa Osteria to celebrate our long standing partnership and their commitment to sustainability and biodiversity.

Heritage Foods USA at Slow Meat 2015

Heritage Foods USA is headed to Denver this week to participate in the Slow Meat Symposium, engaging with over 200 stakeholders in the American meat supply chain. The event runs June 4th through 6th with a number of events designed to push the boundaries in how we think about raising, processing, and consuming meat.

Slow Meat is a movement that actualizes the culture of confinement issue and an event that brings together ranchers, farmers, butchers, chefs, eaters and more to share ideas on how we can turn the herd toward meat that is good, clean and fair for all. Slow Meat brings together ranchers, farmers, butchers, chefs, eaters and more to share ideas on how we can turn the herd toward meat that is good, clean and fair for all.

-Slow Food USA

On Saturday, June 5th, the day following the tasting, a Slow Meat Fair opens to the public. Heritage Foods USA will be hosting Breeds and Brews during the fair – an informative tasting of four heritage breeds of hogs with beer pairings from Denver’s own Great Divide.

In preparation for the event we picked up seven styles of Great Divide and compared them with the four pork breeds we will be showcasing during the event – Duroc, Berkshire, Old Spot, and Red Wattle.

IMG_1520 IMG_1518

Founded in 2014, Slow Meat promotes several basic tenants including:

– Better meat, less

– Biodiversity

– Eating Nose-to-tail

– Understanding Food Labels

Heritage Foods USA also lives by these values and is proud to participate alongside Slow Meat in promoting better meat ethics and standards of operations in the meat supply chain

 

The Renaissance Forge

The Great Artisanal Ham Tasting 2015

In 2014 the team at S. Wallace Edwards & Sons invited us to co-host a tasting of exquisite long aged prosciutto style hams. The kind of hams Parma, Italy has made famous, but these hams were not from Europe. They came from all over the US, from producers who have been practicing traditional curing techniques for many generations.

The goal of the tasting was not to pick a winner– we were not ranking hams. Instead we were developing a vocabulary or lexicon to better describe the subtle nuances of American dry cured, long aged hams. A tradition with a long, rich history, but one that has been eschewed in favor of European hams.

The 1st Great Artisanal Ham Tasting took place under a veil of discretion in our private Brooklyn warehouse. The evening was MCed by outspoken ham evangelist Dave Arnold and food science expert Harold McGee. Chefs from the finest restaurants in New York, top curemasters, and passionate ham enthusiast joined us to taste almost 30 hams side by side.

The event was a huge success and we immediately began planning a tasting for the West Coast.

The Great Artisanal Ham Tasting 2015 was divided into two events. The first was held in San Francisco at artist Angelo Garro’s legendary art studio, The Renaissance Forge. The second was hosted by Chef Stephen Barber of Farmstead at Long Meadow Ranch, an idyllic vineyard and farm in the heart of the Napa Valley. Once again we invited top chefs, this time from the Bay Area and Napa Valley, along with expert curemasters, butchers and local gastronomes to assist us in defining and identifying the subtle flavors which result from differences in cure method, breed, diet, terroir, and aging conditions.

The long history of American Country Ham is one rich in tradition. We look forward to continuing to celebrate the expert craft of the American curemaster.

Check out the gallery bellow to see the results from all 3 tastings side by side along with photographs from the events.

Interested in hosting your own tasting? Let us know in the comments and we’ll help you arrange your own personal tasting!

 
Lamb Recipe by Clodagh Mckenna

Summer Lamb with Fennel and Roasted Nectarines | 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.

400 day Surryano Ham

Surryano Ham Slicing & Storing Tips

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.

Chinese New Year 2015 | Year of the Goat

Chinese New Year

The Chinese New Year is based on the ancient Chinese calendar, which functioned as a religious, dynastic and social guide. Oracle bones inscribed with astronomical records and other artifacts date the calendar back as early as the 14th century B.C., during the Shang Dynasty.

The Chinese calendar was a complex timepiece. Its parameters were set according to the lunar phases as well as the solar solstices and equinoxes. Yin and yang, the opposing but complementary principles that make up a harmonious world, also ruled the calendar, as did the Chinese zodiac, the cycle of twelve stations or “signs” along the apparent path of the sun through the cosmos. Each new year was marked by the characteristics of one of the 12 zodiacal animals: the rat, ox, tiger, rabbit, dragon, snake, horse, goat, monkey, rooster, dog and pig.

2015 marks the Year of the yáng (羊), which is the Chinese word for both sheep and goat. In English, the sign may be called either. Children Born under the sign of a particular zodiac are believe to inherit the traits of that animal. In Chinese astrology Goats are described as loving-peace and “kind” and “popular”.

According to tales and legends, the beginning of Chinese New Year started with the fight against a mythical lion-like monster named Nian (年), or Chinese for “Year”. On the night of New Year’s Eve, the Nian would come out and harass people, animals, and properties.

Dui Lian
Dui Lian

The ancient villagers sought council from a wise old man who taught them that the Nian feared fire, the color red, and loud sounds. The villagers took the old man’s advice and began hanging red Dui

Lian in front of their houses, launching fireworks, banging drums, and lighting lanterns at the end of each year. The Nian was finally conquered.

The anniversary of the Nain’s defeat marks the “passing of the Nian” known in Chinese as guo nian (过年), or the celebration of the New Year.

The date of Chinese New Year changes each year as it is based on the lunar calendar. Chinese New Year typically falls on the second new moon after the winter solstice. While both Buddhism and Daoism have unique customs during the New Year, Chinese New Year is far older than both religions. Like many agrarian societies, Chinese New Year is rooted in much a celebration of spring just like Easter or Passover.

Depending on where rice is grown in China, the rice season lasts from roughly May to September (north China), April to October (Yangtze River Valley), or March to November (Southeast China). The New Year was likely the start of preparations for a new growing season.

Spring cleaning is a common theme during this time, as many Chinese will clean out their homes during the holiday. The New Year celebration could even have been a way to break up the boredom of the long winter months.

During the New Year celebrations, families travel long distances to spend time together. A migration known as the “Spring movement” or Chunyun (春运). In addition to lighting lanterns, setting of firecrackers, playing loud drums, and hanging Dui Lian, families spend time together and feast during the 15-day holiday.

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