Category: Chef Recipes

Goat Dan Dan Noodles with Broccoli

Happy Goatober! To celebrate the versatility of goat, we whipped up a bowl of Dan Dan Noodles, a Sichuan dish more commonly served with ground pork. The result was a leaner, more flavorful dish with a bit of a kick from the Chinese five spice powder. Go ahead and add your favorite vegetables to create this tasty and easy dish.

Adapted from Marley Spoon
Serves 2slack-for-ios-upload-5

1 oz. fresh ginger, peeled and finely chopped
4 cloves garlic, peeled and finely chopped
4 oz. chopped veggies, such as pepper, broccoli or greens
12 oz. ground goat
¼ tsp Chinese five spice powder
3 tbsp tamari
3 tbsp mirin
2 tbsp tahini
10 oz. fresh ramen noodles
vegetable, safflower, or canola oil

Bring a large pot of water to boil. Combine goat, five spice powder, and ½ tsp salt in a medium bowl and mix well. Combine tamari and mirin in a small bowl.

Heat 1 tbsp oil in a medium skillet over high. Add veggies, season with salt, and sauté until starting to brown, 2-3 minutes. Transfer to a plate.

Add 3 tbsp oil to the same skillet over high heat. Add seasoned goat in one layer and cook, breaking up pieces with a wooden spoon until crispy and brown, 4-6 minutes.

Add ginger and garlic to the skillet and cook until fragrant, stirring about 1 minute. Reduce heat to medium-high and stir in tamari and mirin, scraping up the browned bits from the bottom of the skillet. Stir in tahini and ¾ cup water. Cook until reduced and just a little sauce remains — about 2 minutes. Remove from heat.

Add ramen noodles to boiling water and cook until tender but still chewy, 2/3 minutes. Drain. Divide between bowls. Top ramen noodles with the sautéed vegetables and goat sauce. Mix well to combine and coat the noodles.


Pork Shanks with Anchovy Sauce

This recipe comes from Danny, a long time customer, adventurous cook and charcutier. If you like this recipe check out his Three Day Cured Sweet Pork.

We love hearing about the different recipes and technique you use. Share them with us and we’ll post them here on our Blog!


Pork Shanks with Anchovy Sauce
Pork Shanks with Anchovy Sauce

3 skin-on heritage pork shanks, 6 to 8 lbs total
3 oz Sapori d’a Mare anchovy fillets
4 cloves garlic, smashed
1 large onion, chopped
2 medium tomatoes, chopped
1/2 teaspoon red pepper flakes
2 Tablespoons vegetable oil
2 cups hot water
Optional garnish: 1 chopped green onion and 2 Thai chili peppers


1. Heat the oil in a large heavy-bottomed Dutch oven over medium heat.
2. Saute the garlic for 1 minute.
3. Add the onions and cook until soft, about 6 minutes.
4. Stir in the red pepper flakes, then add the tomatoes. Cover and cook for 3 minutes.
5. Stir the onions/tomatoes mixture and distribute evenly at the bottom of the pot.
Arrange the pork shanks on top and add 2 cups of hot water.
Bring to a boil, reduce heat, cover and simmer for 2 1/2 to 3 hours until the bones
start to loosen from the meat (turn over and re-arrange the shanks every 30 minutes).
6. Using tongs and a dull knife, make a single cut thru the skin and muscle (lengthwise)
on each side to expose the bones.
7. Scatter the anchovies on top of the shanks. Cover and cook 30 to 45 minutes more.
8. Pull out the bones and discard. Increase the heat to thicken the sauce; stir frequently
and scrape the bottom of the pot to prevent forming a crust, about 20 minutes.
9. Turn off the heat. When cool enough, transfer the meat and skin to a large platter.
Strain the sauce; discard the solids.
10. Chop the bigger pieces of meat/skin into 2-inch pieces. Return to the pot, add the
strained sauce and stir over medium heat for 2 to 3 minutes.
11. Transfer to a serving dish, add the garnish if using.
12. Serve with white rice or warm tortillas or ice-cold Beer.

Spicy Chicharrones Guisados

Our good friend Mary O’Grady has been an invaluable resource for cooking tips and recipes since we first met in the early days of Slow Food USA. Most recently Mary shared a recipe she developed for Chicharrones Guisados (stewed pork skin) using the extra bits of skin and fat trimmed from a holiday porchetta.

The perfect recipe for anyone who likes a little spicy kick!

For the sauce:img_6042

2 Tablespoons lard or olive oil
1 medium onion, peeled and chopped
4-6 medium cloves of garlic, peeled and chopped finely
2 Teaspoons dried oregano
10 small tomatillos, husks removed and quartered
½ a can of peeled, chopped tomatoes, preferably unsalted
2-5 canned chipotle peppers in adobo sauce (These are very spicy!)
4 cups water or stock
For the chicharrones:

Visible fat and skin saved from half a lovely porchetta roast

Any leftover pork meat cut into one-half inch dice

(This recipe can also be made with a 5-ounce bag of fried pork skins.)


To make the chicharrones:

Put the pork skin and fat into a heavy frying pan with a lid. Heat over a low flame, stirring occasionally, for about 3 hours. The proteins in the pork skin will eventually release the fat.

Drain the fat through a sieve or colander into a non-reactive heatproof vessel. The fat may be saved and used in other recipes.

Allow the chicharrones in the sieve or colander to cool, then cut them into pieces of approximately 1-inch square. They may be stored in a closed container, refrigerated, for some days if you do not want to make the sauce right away.


To make the sauce:

Heat the lard or olive oil over low heat in a medium saucepan with a lid.

Add the onions and garlic and cover the pan. Cook for about 10 minutes.

Add the quartered tomatillos, the canned tomatoes, and the oregano, and stir. Cook on low heat for 15-20 minutes, until the tomatillos have turned a light olive color.

Add the canned chipotles, stir, and cook, covered, for about 5 minutes.

Add the water or stock, bring to a boil, and reduce heat to simmer. Simmer for 30 minutes.

Cool the sauce to room temperature and puree in a food processor or blender until it is the consistency of thin cooked oatmeal.

(This sauce may be used with other meats, such as roast pork or beef. It keeps well, refrigerated, and also freezes well)

To assemble the dish, add the pieces of chicharrones and heat through.

Serves 4-6. Warm corn tortillas and/or pinto beans are good as accompaniments.


“Chick-etta” Rolatina Recipe

Pasture-raised chicken breasts deboned and stuffed with award-winning cheese, our “Chick-etta” is the perfect storm of taste and earthy sophistication. Cordon Bleu-meets-porchetta in master butcher Thomas Odermatt’s newest creation.

This legend-in-the-making begins with gorgeous, pasture-raised chickens and the very finest blue cheese from one of the most decorated dairies in America, Jasper Hill Farm. It is then seasoned, rolled and tied by hand in the Old-World style. The result is a towering feat of gastronomic art, a truly impressive centerpiece that Heritage Foods USA is proud to help shepherd from farm and dairy direct to your table. This sweet and tangy roast is delivered perfect and ready for your oven.


In the Oven:

The “Chick-etta” is so easy to prepare: just season liberally with salt and pepper, and cook in a 325 degree oven until the internal temp reaches 165 degrees. We recommend pulling your roast from the oven five degrees before as the internal temperature of your roast will continue to rise even after coming out of the oven. Don’t forget, always let your roast rest before carving to allow the juices to redistribute.

To Ensure Perfect Browning, start on the stovetop:

Start the “Chick-etta” on the stovetop and transfer to the oven: drizzle a tablespoon of cooking oil into a hot pan and let it roll around in the pan until it creates a thin coat.  Season the Chick-etta liberally with salt and pepper, and sear it in in the pan until all sides are golden brown. This will take about five minutes.  Cook it in a 325 degree oven until the internal temp reaches 165 degrees. We recommend pulling your roast from the oven five degrees before as the internal temperature of your roast will continue to rise even after coming out of the oven. Don’t forget, always let your roast rest before carving to allow the juices to redistribute.

“Chick-etta” Rolatina, Two 1.5-2lb pieces $60

“Chick-etta” Rolatina, Four 1.5-2lb pieces $110


Buglione, Italian Lamb Pot Pie

From Chef Cesare Casella, this True Tuscan dish is an American favorite with a Tuscan miners’ touch. Buglione was traditionally made around a campfire and miners would throw everything they could find into this stew. Buglione, lamb pot pie, is perfect for this cold weather and would be a holiday treat.

(Serves 8)

¼ cup extra virgin olive oil, plus 1 tablespoon for brushing
Freshly ground black pepper
Flour for dusting
3 pounds lamb, cut into 1½ inch cubes from the leg
8 cups diced celery
4 cups diced carrots
5 cups diced onions
2 cups diced fennel
3 tablespoons minced garlic
1½ cups dry red wine
2 pounds potatoes, peeled and diced (6 cups)
3 bay leaves
2 cups peas, fresh or frozen
3 cups sliced asparagus (½ inch pieces)
2 tablespoons finely chopped fresh rosemary
2 tablespoons finely chopped fresh thyme
2 tablespoons finely chopped Italian parsley
1¼ pounds focaccia dough
Eggwash: 1 egg beaten with 1 tablespoon water

1. Coat the bottom of a stockpot with the ¼ cup olive oil and heat over medium-high heat. Season the flour with salt and pepper and use dust the lamb cubes. Add the lamb to the pot and brown well on all sides, stirring frequently to prevent sticking. This should take 8 to 10 minutes.

2. Add the celery, carrots, onions, fennel, and 2 tablespoons of the garlic. Cook until the vegetables start to soften, 10 to 15 minutes.

3. Add the wine and reduce by half.

4. Add enough water to just cover the lamb. Add the potatoes and bay leaves and season with salt and pepper to taste. Simmer, uncovered, for 1 hour, stirring frequently to prevent sticking and burning. Add more water if needed.

5. Add the peas, asparagus, the remaining 1 tablespoon garlic, and the fresh herbs. Stir well and simmer for 40 minutes. Taste for seasonings. The stew should be thick and flavorful.

6. Preheat the oven to 475 F.

7. Divide the stew among 8 ovenproof bowls – at Il Ristorante Rosi we use cast iron pans.

8. Divide the focaccia dough into 8 equal balls. Roll each ball into a disk large enough to cover each bowl/pan, with some overhang.

9. Brush the sides of each bowl with eggwash. Mold a disk over the top of each bowl, being sure to bring it down the sides so it is well anchored. Press the dough onto the side of each bowl to prevent it from coming loose during baking. Brush the dough on each pot pie with olive oil, and sprinkle with salt and pepper.

10. Bake for 20 minutes. When done, the crust should be golden brown and very firm.

Serve immediately and buon appetito!

cesarecasellaChef Cesare Casella is best known as “the chef with the rosemary”. For the past 20 years, Chef Casella has been sharing his passion for authentic Italian food with Americans. Today, Chef Casella is the owner and executive chef of two Italian restaurants in New York City. He is the Dean of Italian Studies at the International Culinary Center and serves as Chief of the Department of Nourishment Arts at The Center for Discovery, where he works to raise awareness about sustainability and nutrition.

Pernod Braised Rabbit

Serves 4

1 rabbit, cut into 6 pieces
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
3 tbsp extra-virgin olive oil
6 cloves of garlic, whole, slightly smashed with a knife
2 large bulbs of fennel, green stalks removed, cut into eight wedges (fattest part of wedge needs to be at least ½”)
2 sprigs of rosemary
¾ cup Pernod, or another anise-flavored liquor
4 cups of chicken or rabbit stock
1/2 cup kalamata or Nicoise olives, pits removed (optional)
1 tbsp butter

1. Place the rabbit pieces in a mixing bowl or lay out on a small platter. Season the rabbit with salt and pepper. Heat olive oil on medium-high in a cast-iron skillet, heavy bottomed pan or large pot. When the oil is hot add the seasoned rabbit pieces.

2. Brown the rabbit on all the sides. It should take about 10 minutes. You might have to work in batches, browning rabbit pieces and setting them aside. In the same pan place fennel wedges, brown on one side then flip, add garlic and rosemary. If your pan is smoking, lower the heat slightly or add more oil. After getting a nice color on both sides of fennel wedges and garlic add the Pernod. Once Pernod is halfway evaporated add stock.

3. Submerge rabbit pieces and let pot come to a simmer. Cover and let simmer for 20 minutes, check the rabbit by poking through with a thermometer or wooden skewer if you get no resistance, the rabbit is ready. This could take up to 60 minutes.

4. Remove rabbit and fennel wedges from pot then filter the garlic and rosemary out of the liquid. Add the filtered liquid back to the same pot. Turn heat up to medium-high and reduce liquid by half.

5. Put rabbit pieces and fennel in the same pot or pan with the reduced sauce. Coat the rabbit with the sauce, cover, and simmer for an additional 10 minutes. When hot remove the rabbit and fennel from the pan and check the seasoning once more. Whisk butter into sauce.

6. Pour the sauce over the rabbit and fennel pieces.

Rustic Oven Roasted Rabbit

Serves 6

1 whole rabbit, rinsed and dry
1 sweet potato, skin cleaned
2 large carrots, peeled and stem removed
1 large turnip, peeled and stem removed
3 stalks of celery
2 large parsnips, peeled and stem removed
1 large onion, stem removed
2 tsp dried Herbes de Provence
1 tsp garlic salt
2 tbsp olive oil
2 tsp white wine vinegar
½ cup room temperature butter
2 garlic cloves, peeled and finely chopped
1 tbsp chopped fresh rosemary
Kosher salt and freshly ground pepper for seasoning rabbit
½ cup chicken stock or rabbit stock, plus more if needed

1. Preheat oven to 325°F. Rinse rabbit under cold running water and pat dry, being sure to remove all excess moisture. Place rabbit aside to it can continue to air dry.

2. Cut all vegetables into a large dice and let the onion slivers fall apart. Put all vegetables in a large bowl. Add the Herbes de Provence and garlic salt. Toss the vegetables so the spices they are evenly coated. Next mix in olive oil and vinegar, make sure to mix well.

3. Grease the bottom of a roasting pan with butter and place vegetables inside. Arrange the vegetables evenly in one layer as a bed to rest the rabbit on top of.

4. Mix together butter, garlic and rosemary. Spread butter mixture generously all over rabbit. Place the rabbit on top of the vegetables with belly facing down. Drizzle the chicken stock over the vegetables.

5. Make sure the oven racks are adjusted so the rabbit can roast in the middle of the oven. Cover with foil so moisture and steam stay inside. Rabbit is leaner than chicken so it can dry out. Roast rabbit for 90 minutes or until a thermometer penetrating the thickest part of the hind legs reads 160°F. Make sure to baste the rabbit every 20 minutes to prevent drying. If the bottom of the pan looks dry, add more stock. When the rabbit is cooked through or nearly cooked through remove foil and turn heat up to 425 °F. Let cook for 10-15 more minutes or until golden brown.

Roberta’s Style Ribs

Roberta's Pizza RibsRoberta’s Pizza in Bushwick, Brooklyn has become famous for their legendary pies but our favorite dish is their Smoked Ribs. The secret is in the honey vinegar and togarashi sauce. Chef Carlo uses a simple salt and pepper rub before smoking the ribs. If you don’t have a smoker we recommend using this sauce on simple low and slow grilled ribs.

Togarashi is a common Japanese spice blend which brings heat from red chili peppers as well as bright citrus notes.

Honey Vinegar and Togarashi Sauce

1 cup honey
1 cup apple cider vinegar
About 1 tbsp togarashi spice blend (or to taste)

*If you can’t find this Japanese spice blend, we recommend substituting a mixture of ground red chili pepper, orange zest and black or white sesame seeds.

Combine the honey and apple cider vinegar in a small sauce pot and warm over a low heat allowing the honey to melt. Add togarashi to taste.

After the rack of ribs has been cooked and rested, cut into individual ribs. Serve in a bowl dressed generously with the honey vinegar and togarashi sauce.

Lamb Meatballs, Janet Fletcher

Lamb Meatballs in Warm Yogurt Sauce with Sizzling Red-Pepper Butter

A delicious recipe, thoughtfully shared by our friend Bonnie!

“As promised, I’ve included the delicious (best lamb I’ve ever tasted) recipe by Janet Fletcher, who is one of my heroes. I made this dish with your ground lamb processed for Tamarack Vermont Sheep Farm. I served the lamb and yogurt meatballs over egg noodles and went wild over the flavors.

Janet’s book, YOGURT gave me the recipe I’ll make forever…and purchase your products forever. Thank you Heritage Foods USA!”

Lamb Meatballs, Janet Fletcher

Lamb Meatballs in Warm Yogurt Sauce with Sizzling Red-Pepper Butter


1 pound ground lamb
1 large egg, lightly beaten
1 ⁄ 2 cup fine fresh bread crumbs
1 ⁄ 2 cup finely minced yellow onion
1 teaspoon dried oregano
1 teaspoon kosher or sea salt
1 ⁄ 2 teaspoon toasted and ground cumin seeds (see note, page 45)
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 cup chicken broth
2 cups plain whole-milk yogurt
1 large egg, lightly beaten
2 cloves garlic, grated or finely minced (see note, page 88)
2 tablespoons chopped fresh dill, plus more for garnish
1 tablespoon minced fresh mint
2 teaspoons unsalted butter
1 ⁄ 2 teaspoon medium-hot coarsely ground red pepper such as Aleppo or Maras¸ pepper (see note, page 82), or hot paprika
1 ⁄ 2 teaspoon toasted and ground cumin seeds (see note, page 45)

A gem of a recipe from the Eastern Mediterranean kitchen, these succulent meatballs bathe in a sauce that will have you scraping the bowl. I have seen similar recipes for whole lamb shanks or chunks of shoulder, but meatballs cook more quickly. They are browned first, and then simmered in broth, but the magic happens just before serving, when yogurt and a beaten egg are whisked in to thicken the juices. Sizzling red-pepper butter provides a final flourish. Serve with bulgur or rice pilaf, or with egg noodles.

To make the meatballs: Combine all the ingredients and mix well with your hands. Shape into 24 balls, dipping your hands in cold water as needed to keep the mixture from sticking.

Heat a 12-inch skillet over medium heat. Add the olive oil and swirl to coat. When the oil is hot, add the meatballs; they should fit in a single layer. Fry gently, turning the meatballs with two soup spoons so they brown on all sides, about 5 minutes. Using a slotted spoon, transfer the meatballs to a plate. Pour off and discard any fat in the skillet.

Return the skillet to medium-high heat and add the broth. Stir with a wooden spoon to scrape up any browned bits on the bottom of the skillet and simmer until they dissolve. Return the meatballs to the skillet, cover, and reduce the heat to maintain a gentle simmer. Cook for 10 minutes, and then transfer the meatballs to a plate using a slotted spoon.

In a large bowl, whisk together the yogurt, egg, garlic, dill, and mint. Slowly whisk in about 1 ⁄ 2 cup of the hot broth to warm the yogurt, and then pour the yogurt mixture into the skillet. Cook over medium-low heat, stirring with a wooden spoon, until the sauce visibly thickens and just begins to simmer. Add salt and pepper to taste. Return the meatballs to the skillet and turn to coat them with the sauce. Cover and simmer gently until hot.

Divide the meatballs and sauce among 4 to 6 warmed bowls. Put the butter in a small saucepan or butter warmer and set over medium heat. When the butter melts, add the red pepper and cumin and swirl the pan until the butter foams and sizzles and the pepper’s aroma rises. Drizzle each portion with some of the red-pepper butter. Garnish with chopped dill.


Grilled Lamb Hearts with Onion Relish

Grilled Lamb Hearts with Onion Relish 
by Evan Hanczor of renowned Brooklyn restaurant Egg
Serves 4

Once you try these lamb hearts, you’ll wonder why you ever paid top dollar for other cuts before. The firm, dense hearts stand up to a number of pairings, and this quick marinade and an easy, bright onion relish set these up for any kind of use. They shine as an entree over asparagus and grits or alongside potatoes and broccoli rabe, but my favorite way to eat them is to take the grilled hearts, slice them up, and mix them with a generous amount of the relish. Scoop that mix with some nice grilled sourdough or flatbread, maybe a little pecorino grated on top or a touch of hummus or romesco underneath, and you’re good to go. Serves 4 as an entree and at least 6-8 as an appetizer.

For the relish

3 red onions or a large bunch of spring onions, finely julienned or sliced (if you want to char half of the onions on the grill or in a pan before slicing, that’s a pretty delicious move, but I recommend leaving at least some raw to get the kind of pungency that works well in this relish)

1 jalapeno, seeded & very finely sliced
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon black pepper
Juice 1 lemon or lime
2 tablespoons red wine vinegar or cider vinegar
1/4 cup chopped herbs (I like cilantro and parsley)
2 tablespoon olive oil
2 anchovy fillets, chopped (optional, if you want to amp the funk)

Mix the thinly sliced onions and jalapeño with the salt and sugar and let sit for 5 minutes. Mix up the rest of the relish dressing and combine with the marinated onions, mixing to combine evenly. Adjust seasoning to taste—it should be bright, pungent, and herbey.

For the hearts

4 lamb or goat hearts, trimmed of gristle and sinew inside and out
2 tablespoons olive oil
1 garlic clove, smashed or chopped
A little herb, if you have it (bit of thyme, rosemary, parsley) chopped
Pinch of salt and pepper

Ensure hearts are well-trimmed, but don’t obsess—a little fat here and there is no problem. Marinate hearts in oil, garlic, herb, and salt and pepper mixture for at least a half hour, as long as a couple days. Heat a cast-iron pan till ‘ripping’ or fire up a grill. Grill the hearts for about 1-2 minutes on each side, seasoning with a bit more salt, until medium-rare. Rest for a few minutes before slicing.

Photo by Sam Ortiz, featured in “Life and Thyme” magazine

Chef Evan Hanczor The restaurant critics at The New Yorker and New York magazine recognize that Evan Hanczor’s commitment to local and heirloom ingredients and his strongly held values about sustainable agriculture are the foundation of his contemporary American cooking that puts him and his restaurant Egg in the center of the Brooklyn culinary renaissance. And while Hanczor is famous for the brunches he serves at Egg, he was equally celebrated for the sophisticated, seasonal farm-to-table food he prepared at Parish Hall and now reprises in the evenings at Egg.

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