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….
Category: Chef Recipes
orn 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!
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.
Check out this list of 10 Tips to perfect your grilling!
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.
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.
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….
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!
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.
Christopher Nicolson, of Iliamna Fish Co., was raised in a fishing community just like generations of his family before him. I had the opportunity to sit down with Christopher and chat about fishing and his favorite ways to eat smoked salmon.