Category: Chef Recipes


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

 

Glazed Heritage Ham

5 Simple Recipes for Perfect Glazed Ham

Ditch the packet this Easter. These easy glaze recipes are simple enough to pull together in 5 minutes and will leave everyone at your table beyond impressed. Each recipe makes enough glaze for a 10 lb ham.  Simply double the recipe for larger hams.

Maple Glaze
1/4 cup maple syrup + 1 tablespoon Dijon mustard + 1/2 teaspoon chopped thyme

Apricot Glaze
1/2 cup apricot jam + 1 tablespoon orange liqueur + 1/2 teaspoon grated ginger

Honey Glaze
1/4 cup honey + 1 tablespoon lemon juice + 1/2 teaspoon minced garlic

Brown Sugar Mustard Glaze
1/2 cup brown sugar + 3 tablespoons honey + 1 tablespoon honey + 1 tablespoon lime juice

Honey Siriracha Glaze
1/2 cup honey + 2 tablespoons brown sugar + 1 to 2 tablespoons Sriracha + 1/2 teaspoon minced garlic

Check out our Complete Guide For The Perfect Ham

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!

Iliamna Fish Co.

2013-01-16-FishermanChristopherNicolson-thumb

Christopher Nicolson, of Iliamna Fish Co., was raised in a fishing community just like generations of his family before him. Fishing knowledge and connection to the local Kenai Peninsula of Bristol Bay, Alaska is part of Christopher’s heritage and his way of life. Lucky for us, Christopher is a neighbor and good friend of Heritage.

Each year when his delicious salmon becomes available we eagerly try to stockpile the ruby red filets for our customers. We just received a batch of his smoked salmon and the staff can’t help but add a little to every meal!

I had the opportunity to sit down with Christopher and chat about fishing and his favorite ways to eat smoked salmon.

CN: My name is Christopher Nicholson and I am a commercial fisherman in Bristol Bay, Alaska. And together my cousins and I have a little fish co-op we call Iliamna Fish Company. We fish on Bristol Bay, Alaska and we catch Sockeye Salmon.

There are 5 species of Pacific Salmon and Sockeye is the one that has the really scarlet colored flesh – they’re beautiful. My family has been fishing in that place for not just a few generations, my mother’s indigenous, we’ve literally been in that place for 1,200 years… It’s just the food source and the history of people like my family, I’m not the only one, there’s plenty of families like me, I’m so hopeful it will be there for my great, great grand kids too.

Wild Salmon hatches in cold fresh water streams. When large enough, the juveniles swim downstream and out to sea to live out their lives as adults, traveling thousands of miles from their nascent homes. Each species of salmon has a different life-cycle, but when it’s time to spawn all salmon travel back to their place of their birth – the exact stream in which they were born.

During the salmon run the river teems with fish as they climb upriver to mate. The fish dance, which is fascinating in itself, before mating, and finally dying. Their eggs are left to hatch and begin the cycle anew. Fishing happens during the salmon run, when the fish are fully mature and care has to be taken that enough fish make it upstream to mate.

CN: Bristol Bay is a special place because it is the US’s largest sustainably managed Sockeye Salmon fishery. And one of the reasons it’s so healthy is that the fishing in that bay is limited to hand-harvesting. And the kind that my family and I do is sort of the most old fashioned kind. And what we do is called set-netting. We fish on open little 20’ long skiffs. And we cast out these shallow nets by hand, and drag it in by hand, and pluck out all the fish by hand. It’s a real old fashioned, low-tech way of bringing in fish.

That really helps for two things. One, in terms of quality, I have the ability to pick all the most beautiful fish to pack for all my customers. For two, it really allows the biologist to manage the fishery to keep a really tight handle on how many fish are actually being harvested.

Lucky for us New Yorkers, Christopher is based seasonally in New York City (he’s a winemaker at the Red Hook Winery) and has personal reason to offer his family’s provisions in his seasonal home.

CN: A few years ago I made friends with three brothers, the Hurtado brothers, who run the Mt. Kisco smokehouse. They’re up in Mt. Kisco Smokehouse about an hour north of New York City. And I took some of my vacuum sealed and beautifully caught and preserved frozen fish up to them and asked if we could team up to do some curing on them. And the Hurtado brothers are wonderful. They have 30 years of experience with their curing and they have this really tiny beautiful little German kiln they work in. And they cure just with salt and sugar. So we experimented a little bit together and came up with a sockeye that we really love.

The kind that we are offering right now has a real kind of sweet buttery texture. Really melty in the mouth. And the smoke – it’s hardwood smoke we’re doing them with. It has that really kind of whiff or aroma of passing by a smokehouse.

So the way that we are doing it is what I would call traditional European cold-smoking. The fish are cured lightly with just salt and sugar. We’re not using any nitrates or nitrites. Then after that cure we’re cold smoking it at 78 degrees for 10 – 13 hours. We’re smoking it to taste.

Try Christopher’s favorite preparation tips:Fishlogo

CN: The simplest way is to have it is on black bread with a thick swath of delicious butter and just a slice of the salmon on top of it. The second way is the classic New York way – just a really well toasted bagel with, a fat smear of cream cheese and a slab of cold-smoked sockeye. And then if you want to get a little fancy with it, crispy roast some potatoes and toss like Boston lettuce and a little lemon cream dressing, put the hot crispy potatoes on the freshly tossed butter leaf salad and then a few slices of the sockeye in that. You can put a dollop of creme fraiche if you really want to be decadent about it.

 

Traditional Irish Lamb Stew

Screen Shot 2015-03-03 at 11.22.19 AM

Traditional Irish Lamb Stew

1 heritage lamb shoulder

3 large potatoes cubed

2 large onions, roughly chopped

DSC_0866

2 large carrots, peeled and cubed

6 cups of water

2 tbsp of butter

3 sprigs of thyme

salt & pepper

 

Melt the butter in a large Dutch Oven or heavy stock pot. Brown the lamb in the butter, about 3-5 minutes. When the lamb is browned on all sides add the onions. Once the onions have softened add the thyme and lamb bone.

Add enough water to cover the meat and onions with room for the addition of potatoes and carrots, about 6 cups. Season generously with salt and pepper. Bring to a boil on the stove then cover and put in a 350°F oven for 1 hour.

Prepare potatoes and carrots cutting both into large cubes. After the lamb and onions have cooked for 1 hour add the potatoes and carrots to the pot. Allow to cook for another hour. Skim the fat well before serving and garnish with parsley if desired.

Corned Beef

Corned BeefCorned Beef Ingredients

6 cups water

16oz lager beer

12 oz bottle of Guinness

1 ½ cups kosher salt

1 cup light brown sugar

1 ½ tbsp. Insta-Cure #1

¼ cup pickling spice (we used a Greenpoint Trading Co. They make amazing spice blends! You can order their stuff online or use McCormick’s which works well too.)

1(6-8lb) beef brisket

 

Corned Beef BrinePour water into a medium stockpot along with salt, sugar, insta-cure, and pickling spice. Stir the ingredients over medium high heat until the salt and sugar have dissolved. Remove the pot from the heat. Add 16oz of lager beer. Chill the brine for an hours or until it reaches 45 °F.

beef brisketOnce cooled, place the brisket into a 2-gallon zip top bag (or large container with airtight lid). Add the brine. Removing as much air as possible seal the bag tight and lay flat in a container in the refrigerator for 5 day. Check daily to make sure the beef is completely submerged and to stir the brine.

Remove brisket from the brine and rinse under cold water. Place in a roasting pan large enough to hold the brisket laying flat. Pour 12 oz of Guinness over the brisket then add enough fresh water to cover the meat. Add 2 tablespoons of the pickling spice. Bring to boil then simmer over low heat for three hours. Slice against the grain and serve.corned beef

Roasted Goat Leg with Peaches, Apples, & Citrus

Roasted Goat always makes an interesting meal that is exotic while still being simple. The key to this recipe is marinating the meat overnight and cooking the roast low and slow.

Ingredients
1 5-7 lb goat leg
1 lb of peaches
(fresh or frozen)
2 medium apples
2 lemons
1 orange
freshly ground
black pepper
kosher salt
2 cups white wine

MARINADE

  1. Zest the lemons and cover the leg with the zest.
  2. Season meat liberally with salt and pepper.
  3. Slice the peaches, apples, and citrus and arrange the slices so the leg is covered from top to bottom.
  4. Wrap tightly with foil and place on a baking sheet.
  5. Allow 24 hours to marinate in the refrigerator.

ROAST

  1. Remove from the refrigerator 2-3 hours before roasting, allowing the leg to come to room temperature.
  2. Pre-heat oven to 250° F.
  3. Unwrap the leg from the foil, and place back on the baking sheet or in a roasting pan if you have one large enough.
  4. Add the fruit and juices from the marinade to the pan. Pour one cup of wine into the bottom of your pan and tent the leg with foil.
  5. Place the leg in the oven and reduce temperature immediately to 200°F.
  6. Roast the leg for 5-6 hours keeping a close watch. When the bottom of the pan is dry add the second cup of wine.
  7. Once the leg reaches an internal temperature of 120° F remove from the oven. Turn the broiler on to high. Allow a few minutes for your broiler to heat up then place the leg uncovered back in the oven to brown.
  8. When the meat reaches 125° F internal temperature remove from the oven, and let rest for 15 minutes.
  9. Slice against the grain & serve.

Split Pea Soup from Mary O’Grady

Nose-to-tail doesn’t just mean eating all the cuts of the animal, it’s also about making the most of each of those cuts. In all aged culinary traditions, especially those with particularly rich peasant foods, the most delicious dishes are the result of several phases of cooking. This recipe is the prime example of creating a meal to be cherished from what would otherwise be considered an off-cut and discarded.

Mary O’Grady provided this recipe and is an old friend and the founder of Slow Food Austin in the early 2000s. Mack is the man behind the lens and drove a taxi in Austin for decades. Now they eat and travel the world.

Rendering ham fat:ham fat

1. Get a lot of ham fat, preferably in pieces about half the size of your palm or larger, and place them in a large saucepan with a big volume of water.

2. Bring to a boil, reduce heat, and simmer for a couple of hours.

3. Chill until fat congeals on the surface of the liquid.

4. Remove floating connective tissue and scrape off solidified fat into a storage container, or use it immediately .

5. Skim the rest of the fat and store or use. Reserve the broth for soup- or sauce-making.ham carving

6. Fat and broth can be stored in the refrigerator or freezer. Use refrigerated broth within 3 days.

Split Pea Soup with Ham

Serves 8-10

 

Ingredients

4 Tablespoons rendered ham fat or olive oil

1 medium onion, peeled and chopped

4 medium carrots, peeled and diced

Broth from rendering ham fat, plus enough water to bring the volume to 16 cups

2 pounds split peas, picked over to remove any foreign objects

1 ham bone

2 Tablespoons dried thyme

 

To Prepare

1. Melt ham fat over low heat in large soup pot or kettle, or heat olive oil.

split pea2. Add chopped onion and diced carrots. Cover pot and cook gently, stirring occasionally, until onion is translucent.

3. Add ham bone, split peas, and ham broth/water mixture. Stir well.

4. Bring to a boil and reduce heat to simmer.

5. Cook over low heat until the peas are soft and the liquid has taken on the deep green color of the peas. Stir occasionally. Expect this to take at least two hours, but the soup really does not take much attention at his stage.

5. When peas are soft, add the thyme and simmer another 30 minutes.

6. Remove ham bone and cut off any remaining ham. Dice the ham and add it back to the pot. Discard the bone.

Salt and pepper can be added at the table according to the individual’s taste.

This soup freezes well.

Page 5 of 12« First...34567...10...Last »