Category: Chef Recipes

How to Cook a Heritage Goose

This recipe for roasted heritage goose comes from Frank Reese himself. Frank raises our Heritage Turkeys and is considered the godfather of American heritage poultry.

Preheat the oven to 325°F. Estimate 25 minutes per pound.

Place the goose breast side down on a bed of root vegetables including turnips, potatoes, carrots, and butternut squash. Pour enough apple juice to half cover the vegetables and roast for half your estimated cooking time.

Turn the goose over halfway through and finish roasting, bringing the breast to a beautiful golden brown.

If you want even more flavor, you can opt to add sauerkraut stuffing during the first step.

First rinse the kraut then mix in raisins and chopped apples. Lightly stuff the goose with the mixture and lay on the bed of veggies.


Ted's Braised Short Ribs

Ted’s Braised Short Ribs

Our friend Ted made the most of Winter Storm Jonas, cooking up these delicious short ribs. He’s been kind enough to share his recipe with the Heritage Community!

I sliced them down trying to center the meat on each side of the bones. I let them rest and warm up to almost room temp, salted and peppered each side, and browned them quite well –  two at a time. I poured off the excess oil and tried to squeeze these beauties into a large cast iron Le Creuset pot.

Here is where I cheated. I used pre-made Williams-Sonoma Short Rib braising sauce. It took two jars and some extra beef broth and rich dark wine to cover the ribs. I turned the ribs once during cooking, but about 5 hours later we had an absolutely fabulous dinner. I skimmed off the excess fat, reduced the remaining sauce down by about half while the pasta and beans cooked.
I lit a couple candles, poured the wine, and didn’t plan on shoveling after dinner.

Roasted Root Veggies

Roasted Root Veggies

So simple, so versatile – easily our favorite winter side dish.

 Roasted Root Veggies


Relatively inexpensive and packed with nutrients, they are a great way to support an independent farmer during the slow winter season. For this recipe we suggest any combination of potato, sweet potato, onion, leek, rutabaga, parsnip, beet, and sunchoke.


1. Preheat oven to 450°F, plan on an hour cook time.
2. Cut all veggies into a similar size.
3. You can take the flavor profile in any direction. With great veggies we suggest to start with the simplest – High heat oil such as safflower oil, grey sea salt, fresh ground black pepper and as an option – splash of apple cider vinegar. Use a large bowl to mix all ingredients then spread in a single layer on a baking sheet.
4. Place in the oven. After a half hour use a spatula to flip veggies so they brown on multiple sides. Once you can easily press a fork through the veg they are ready to serve.
5. Once you pull the veggies from the oven you can serve as is. You can also let the veggies cool and later make into a chilled salad.

Winter is the Season for Braising

Braise meat

Our secret to getting through the winter cold with a smile is braising. Braising requires minimal prep time and is a great way to prepare healthy lunches for several days at once. The basic technique is the same, whether you are preparing beef, chicken, pork, lamb, etc.

This technique has been prevalent in many cultures for millennia. It’s the simple technique of searing a protein, then cooking gently in liquid in a covered pot. It’s a delicious way to prepare tougher (and less expensive) cuts of meat and a great way to feed a crowd. The veggies and protein will contribute to the flavor of the braising liquid and once the meat is cooked, you can strain this liquid off and reduce by half to create a sauce for the meat.

This is best prepared one day before it is served.


For Mirepoux

2 Yellow Onions, Chopped into chunks

4 Large Carrots, Chopped into chunks

½ Bunch Celery, Chopped into chunks

3 Leeks, Chopped into chunks

Water or stock to cover.


1 Large Pot with lid, the thicker the better.


  1. Allow the protein to come to room temperature, at least an hour. At the same time prepare the mirepoux, a trio of flavor enhancing aromatics that add depth to the braising liquid. As a rule of thumb we suggest roughly equal parts yellow onion, celery and carrot for the mirepoux. We also like to add an equal part of leaks, but this is optional.
  2. Pat the meat dry and brown in a hot pan, searing each side. Do not overcrowd. Doing so will drop the temperature of the pan, which will cause the protein to steam and prevent it from developing a proper sear.
  3. Remove the protein and add your mirepoux with a minimal amount of oil. This will help marry the raw flavors of the vegetables.
  4. Once the onion and leek become translucent add enough of the braising liquid to deglaze the pan. Use a flat-edged wooden spoon to scrape the browned bits “sucs” from the bottom of the pan so they begin to dissolve in the liquid.
  5. Add the protein back into the pot and cover. Reduce heat to a light simmer. For more constant heat, you can leave the braising pot in a 225° F oven with the lid slightly offset to allow some steam to escape, until the meat is tender.

Pro tip: Use a piece of parchment paper with a quarter-sized whole cut in the center to rest atop of the braising liquid. This allows some evaporation and concentration of flavors, but protects the protein from the air. (French Laundry Cookbook)

  1. Once the protein has reached desired tenderness remove from the heat. Set the protein aside and strain the vegetables from the liquid. It’s best to prepare this dish at least a day before you plan to serve it. This allows you to store the protein in the liquid overnight. The next day the fat will have separated and solidified on top of the liquid making it much easier to remove.

To Serve:

Skim off the fat, remove the protein, and reduce the liquid by half on the stovetop. Warm the protein in the oven. Allow it to rest, then slice and sauce.



Kale Salad with anchovy dressing

Kale Salad with Creamy Garlic & Anchovy Dressing

Kale Salad with Creamy Garlic & Anchovy Dressing

Baby Kale
Red Onion, thinly sliced
Ricotta Salata, coarsely grated or chopped
½ Cup Extra Virgin Olive Oil
2 Garlic Cloves
Black Pepper, freshly ground
2 Anchovies
Egg yolk
Lemon, halved


1. In a mortar and pestle, crush the garlic and anchovy fillets with a pinch of salt until it begins to form a paste. Then add to a mixing bowl with egg yolk, mixing until homogeneous. Begin adding olive oil very slowly, a tablespoon at a time, whisking each addition until it is thoroughly mixed and emulsified before adding more. Mix in juice from half the lemon. The dressing should thicken to form a creamy consistency. If it doesn’t thicken perfectly, not to worry, it will still taste delicious!

2. Add the baby kale and red onion to a bowl. Add the juice from the remaining half lemon, a pinch of salt, black pepper, and a tablespoon of olive oil. Use your hand to mix, lightly macerating the leaves. Let sit for 20 minutes.

3. When ready to serve, add anchovy dressing as desired to the kale and onion. Finally, top the salad with the Ricotta Salata and add salt and pepper to taste.


For the best tasting results, start with the best quality ingredients. We recommend our meaty imported Italian anchovies.

anchovy toast - italian anchovies

Anchovy Toast

The secret to this simple Italian recipe is beginning with the best ingredients. For the best anchovy toast we recommend starting with our meaty imported Italian anchovies and quality crusty bread from an artisan baker.

Anchovy Toast

Ingredients:anchovy toast

Unsalted Butter
Crusty Bread
Garnishing Salt



Warm loaf of bread gently in the oven. 250° for 15 min.

Slice in half-inch portions. If the slice is too wide to handle appropriately, halve the slices into smaller portions.

Apply butter as desired (we are big fans of a nice thick smear)

Drape 1-2 fillets over the butter – space them out so there is a little in each bite

Garnish with salt



If you are able to get your hands on young French Breakfast radishes, they are a wonderful accompaniment to this snack. Chose a radish no larger than your pinky finger and clean off any roots or blemished leaves. Slice thinly, adding a few slices to each piece of buttered anchovy toast, or serve in a bowl alongside.

wagyu ribeye

What is Wagyu Beef?

The name Wagyu refers to any Japanese breed of beef. Kobe is a type of Wagyu, as is Mishima. For the past decade Heritage Foods has sourced Akaushi, a spectacular breed of Wagyu, arguably the most intensely marbled beef breed in the world. Akaushi is the Japanese Red Cow, a national treasure in Japan.

wagyu ribeye
wagyu ribeye steaks, Akaushi/Angus

The first Akaushi cattle arrived to the United States in 1992. Three bulls and eight cows left Japan on a custom equipped Boeing 747, headed for the Texas heartland, where they have been treated as celebrities since day one. Our Akaushi steaks are sourced from the very same family of farms that first brought the breed to the United States.

Purebred Akaushi is the authentic taste of Japanese beef, lighter than you might expect, with a silky quality and a surprising elegance.

Akaushi/Angus steak is a Wagyu that results from cross breeding the revered Akaushi with America’s mighty Angus, creating a profound steak experience. Boasting a bold, classic steak flavor, punctuated with the nuance of perfect marbling, this is our top selling steak.

Beyond the legacy of two great beef cultures — Japan and Texas —it’s also nice to know that Akaushi beef has among the lowest cholesterol of any meat sold in the USA, making these Heritage steaks a healthy indulgence as well as a sure-fire crowd pleasers.

Ribeye Steaks, boneless, Akaushi/Angus four 14-16oz steaks $119
NY Strip Steak, boneless, Akaushi/Angus four 14-16oz steaks $119
Ribeye Steaks, boneless, Pure Akaushi four 12oz steaks $157
NY Strip Steak, boneless, Pure Akaushi four 12oz steaks $157
NY Strip Steak, bone-in, Akaushi/Angus two 18-20oz steaks $99
Porterhouse Steak, Akaushi/Angus one 32oz steak $89
Porterhouse Steak, Akaushi/Angus two 32oz steaks $170 Continue reading “What is Wagyu Beef?”

Heritage foods USA Turkey

Sicilian Heritage Turkey

Born and raised in Sicily, Saro di Liberto, is no doubt one of the best chefs we have ever met. As is the tradition with most true Italian recipes, his recipe for turkey is very simple. Saro believes that with meat of this caliber, you should treat it lightly and let it do most of the work for you. He would never brine! Enjoy!

Sicilian Heritage Turkey
by Rosario Di Liberto

Fresh sage
2 lemons sliced
1 head of Garlic
1 bottle of champagne

1. Generously salt inside the cavity, then place a handful each of fresh sage, rosemary, laurel and basil, along with the lemons slices and half of the garlic cloves (peeled and smashed).
2. Rub the outside of the turkey with salt and pepper.
3. Pierce several slits in the breast, thighs and legs of the turkey inserting salt, pepper and garlic into the holes.
4. On top of the holes place laurel and a thin slice of lemon and attach it with a toothpick.
5. Place in oven for a half hour at 325 degrees F, take out and pour 2 glasses of champagne over the bird.
6. Place bird back in oven for another hour and then pour another glass of champagne over it.
7. Regardless of what recipe you follow for your Turkey, our general rule of thumb is that the bird is done the second you cut into the meat and the juice runs clear! Keeping a close watch of your bird can prevent overcooking.

For great results every time, cook heritage turkeys low and slow at 325 degrees F. Ovens differ, but calculate 12-15 minutes per pound on average.

We recommend a simple turkey preparation without stuffing (which elongates cooking time). The USDA states the minimum internal temperature for turkey should be 165 degrees but the chefs we work with say 15 degrees less is best because the temperature of the bird will continue to rise outside the oven.


Summer Rib Recipe

Summer Rib Recipe
Summer Rib Recipe


We think of ribs as the quintessential summer party fare – they stand up to a ton of flavor and are easily prepared ahead of time. Low and slow is the name of the game. In a pinch ribs can be cooked within an hour, but if you have the time to cook them for several you will be truly rewarded. Here’s our go-to technique for ribs that will set the bar to a whole new level.


For the Grill:

Fire up your grill half an hour before you plan to begin cooking. Once your coals are ready, we recommend creating two cook zones by piling 3/4 of the coals on one side of the grill. You can create this on a gas grill by turning one side up fully and leaving the other on low. Having two cook zones will allow you more control over how quickly your food cooks and how much char it develops. Items that require longer cook times will live on the cooler side of the grill. While cooking, remember to leave the grill lid on as much as possible for more even cook temperature throughout.


For the Ribs:

1. An hour before cooking pull the ribs from the refrigerator to allow them to come up to room temperature.

2. Season the ribs with a bit of salt and fresh ground black pepper. Add BBQ sauce or rub as desired.

3. Wrap and seal the ribs in tinfoil. This will allow the ribs to steam a bit, keeping the meat moist while tenderizing and lessening cook time. Cook the ribs low and slow for several hours.  We recommend aiming for 2.5 hours so the meat is falling off the bone, but the ribs will be fully cooked within an hour. You can do this in the oven at 350° for 2.5 hours then finish on the grill. Or if you’re planning to have the grill rocking for several hours, you can cook the ribs low and slow directly over the coals. Keep an eye on the development of carmelization so you don’t get more char than you want. Feel free to turn often.

6. Finish the ribs over high heat on the grill top. Keeping them in the tinfoil will keep the ribs moist and temper the char created from high heat. The ribs will be fully cooked and soft off the bone when you pull them from the oven. Throwing them straight on the grill will add smoke, char, and delicious caramelization of sugars from the BBQ sauce.

7. Once you’ve achieved your desired state of char, pull the ribs off the grill and let them rest for 12 minutes before slicing.

Pro Tip: Sweet Baby Ray’s is like the Heinz of the BBQ world, a go-to that won’t disappoint available at most grocers. If you find it a little too sweet add vinegar to taste.

You also likely have all the ingredients necessary to make a simple and delicious BBQ sauce at home. There are a ton of recipes available online, which vary depending if you prefer a molasses, vinegar, or mustard based sauce. Happy Grilling!





Grill Tips




10 Grill Tips Every Grill Master Needs to Know

Best Tools for the Season: Long Handled Tongs, Stainless Steel Spatula, Grilling Fork, Grill Brush, Instant-Read Thermometer, Basting Brush

Ingredient Essentials: Coarse Ground Salt and Black Pepper, Grapeseed Oil


1. Get your grill ready for the season! To get your grill in shape for the season, fire it up and leave the cover on for 20 minutes. When it’s fully heated use your grill brush to scour the grate and remove any debris lingering from last year. Use a paper towel soaked in oil and tongs to apply oil evenly throughout the grate.

2. Mise en place. Have all of your ingredients and tools ready before you begin to cook. An easy way to keep track of preparing a large menu is to list each protein along with any accompaniments and tools needed.

3. Create two cooking zones. The best way to manage your cook temperature on the grill is to create two cooking zones. Think full heat on one side and low to medium on the other. If you’re working with a gas grill this means turning on only half of your burners, leaving the others off or on low. If you are using charcoal you can achieve the same zone technique by piling the charcoal on one side of the grill basin. This will allow you more dexterity so you can achieve great char without overcooking and expertly handle more delicate proteins like fish or chicken which require  more gentle, indirect heat.

4. Make sure your grill is hot before you begin. Preheat the grill before you begin cooking by turning on the grill and leaving the cover down for 10-15 minutes. This will help to create a more even cook temperature throughout the grill.

5. Seasoning thoroughly. Season meats thoroughly with Omnivore Salt or your favorite coarse ground salt and pepper. For thicker cuts of beef, pork, lamb, and goat you can season with salt 20 minutes before cooking, which will help to tenderize the meat. Remember to pat dry and re-season before cooking.

6. Keep the lid on. Be one with the grill! Close the lid during cooking – it will allow foods to be heated more evenly. But don’t forget to regularly check on everything. You can move items to hotter or cooler sections of the grill as needed.

7. Check temperatures while cooking. Use a thermometer to get an accurate reading on temperature. There is no other foolproof way to get a perfect temp every time.

8. Let it rest! The larger the piece of meat, the longer it will need to rest. A good rule of thumb is no less then 10 minutes. As always, we recommend carving the protein and finishing with garnishing salt before serving.

9. Don’t forget to give your grill a good cleaning while it’s still warm. This will help to maintain the integrity of the grill and will help to keep the grill feeling inviting.

10. Grill often, Grill Master! The more you use it the better you will know your grill.

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